SDYR2500 - Bread maker PANASONIC - Free user manual and instructions

USER MANUAL SDYR2500 PANASONIC

2. Follow all warnings and instructions marked on the product.

3. Do not touch hot surfaces. Use oven gloves when handling hot materials, and allow metal parts to cool before cleaning or taking off parts. 4. To protect against electrical shock do not immerse unit, cord or plug in water or other liquid. Use a soft sponge and mild detergent when cleaning the inside of the bread pan or kneading blade. The cabinet may be cleaned with a cloth, dampened with a mild soap and water solution.

5. Close supervision is necessary when any appliance is used by or near children.

6. Unplug this product from outlet when not in use, before putting on or taking off parts, and before cleaning.

7. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or has been damaged in any manner. Return appliance to an authorized Panasonic service center for examination, repair, or electrical or mechanical adjustment. 8. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock, damage or injuries.

9. Do not use outdoors.

10. Do not let cord hang over edge of table or counter, or touch hot surfaces.

11. Do not place on or near a hot gas or electric burner, or in a heated oven.

12. Extreme caution must be used when moving an appliance containing hot contents or liquids.

13. To disconnect, turn any control to “off”, then grip plug and pull from wall outlet.

14. Do not touch moving parts.

15. Do not use appliance for other than intended use.

16. The unit may vibrate or move during the kneading process. Do NOT place the unit near the edge of a countertop. Place the unit on a flat, stable surface where movement of the unit will not cause it to fall off the countertop. (See P. EN6)

17. Do not allow anything to rest on power cord. Do not plug in cord where persons may walk on or trip over it.

18. This appliance is not intended for commercial use. It is for household use only.

SAVE THESE INSTRUCTIONS

A. A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. B. Extension cords are available and may be used if care is exercised in their use. C. If extension cord is used: (1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and (2) the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. D. This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

The following chart indicates the degree of damage caused by improper operation.

Indicates serious injury or death. CAUTION: Indicates risk of injury or property damage. The symbols are classified and explained as follows. This symbol indicates prohibition.This symbol indicates requirement that must befollowed. WARNING To prevent electric shock, fire or serious injury:

Do not damage the power cord or power plug.

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.

If the power cord or power plug is damaged, it must be replaced. Please see ‘Contact Information’ P. EN31.

Do not plug or unplug the power cord with wet hands.

Do not immerse the appliance in water or splash it with water.

Do not disassemble, repair or modify this appliance.

For the repair, please see ‘Contact Information’ P. EN31.

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

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

Clean the power plug regularly.

This product is intended for use only on a 120 V, 60 Hz supply.

Discontinue use the appliance immediately in the unlikely event that this appliance stops working properly. Examples: for abnormal or breaking down

The power plug and/or the power cord become abnormally hot.

The power cord is damaged or power failure.

The main body is deformed or is abnormally hot.

The appliance makes abnormal turning noise during use.

Unplug the appliance immediately and contact our Customer Care Center. Please see ‘Contact Information’ P. EN31. Contents Before Use

Important Safeguards ························································································································································ EN2

Safety Precautions ···························································································································································· EN5

List of Bread Types and Baking Options ································································································································· EN7

Accessories/Parts Identification ············································································································································ EN8 How to Use

Bread-making Ingredients ··················································································································································EN10

Baking bread ···································································································································································EN12

Making Dough ·································································································································································EN14

When adding extra ingredients ·········································································································································EN15

Making Pasta ··································································································································································EN16

Baking Cake ···································································································································································EN17

Baking Gluten Free Bread/Making Gluten Free Dough ·············································································································EN24 Recipes

Bread Recipes ·································································································································································EN18

Dough Recipes ································································································································································EN20

Cake Recipes ··································································································································································EN23

Gluten Free Bread ·························································································································································EN25

Gluten Free Pizza ··························································································································································EN26

Gluten Free Pasta ··························································································································································EN26 How to Clean

Care & cleaning ·······························································································································································EN27 To Protect the Non-stick Finish

To protect the non-stick finish ·············································································································································EN28 Troubleshooting

Troubleshooting ·······························································································································································EN28 Contact Information

Contact Information ··························································································································································EN31 Specifications

Specifications ·································································································································································EN31 Warranty

Limited Warranty (ONLY FOR U.S.A.) ··································································································································FR30

LIMITED WARRANTY ······················································································································································· FR31EN6 EN7 English List of Bread Types and Baking Options

Function Availability and Time Required

Time required for each process will differ according to room temperature. Options Processes Menu Number Menu Size CrustTimerRest Knead Rise Bake Total Bake

20 min 1 There is a period of scrape off the flour, press ‘Start’ after 2 minutes.• The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development). CAUTION To prevent electric shock, smoke, fire, injury or property damage:

Do not touch hot area such as bread pan, main body, heating element or inside of lid while the appliance is in use or soon after use.

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 kneading blade. Be careful when removing the kneading blade if hot.

Do not use the appliance on following places.

Do not use the appliance outdoors, in the immediate vicinity of heat sources or in rooms of high humidity.

Position the breadmaker on a firm, dry, clean, flat heatproof worktop at least 10 cm (4 inches) from the edge of the worktop.

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

During baking the unit heats up. The breadmaker should be placed at least 5 cm (2 inches) from adjacent walls and other objects.

Do not allow the power cord to hang over the edge of the worktop or touch a hot surface.

Do not remove the bread pan or unplug the breadmaker during its operation. (If the program is stopped midway, operation will discontinue unless the breadmaker is restarted or the power is restored within 10 minutes.)

Allow the appliance to cool down before cleaning it.

Be sure to grasp the power plug when unplugging the unit.

Unplug the power plug when the appliance is not in use.

Always keep the inside of the unit and the bread pan clean to ensure proper performance. (To ensure programs work successfully)

This product is only intended to be used to make bread, dough and cakes as detailed in these instructions.

It is not intended to be operated by means of an external timer or separate remote control system. Important Information CAUTION

Do not place dishcloths etc. on the appliance. It may cause a malfunction or it may deform. Do not use excessive force on the parts below. It may cause a malfunction or it may deform.Temperature sensorHeating elementInside of the lid Safety Precautions Please make sure to follow these instructions.EN8 EN9 English Raisin/nut dispenser Place the extra ingredients in the raisin/nut dispenser if you wish to add them in. The raisin/nut dispenser will open automatically for all programs. Turn to P. EN15 for ingredients which may be placed in the raisin/nut dispenser. Accessories/Parts Identification Main Unit Accessories Measuring cup To measure out liquids Menu label Measuring spoon To measure out sugar, salt, yeast, etc.(15 mL / ⁄2 oz.) (5 mL / ⁄6 oz.)Tablespoon

• This picture shows all words and symbols, but during operation only relevant ones will be displayed. Menu Choose menu. Menu number will display and each time this button is pressed, menu number will change to the next choice. (Hold the button to advance more quickly) See P. EN7 for menu number.

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 2, 4, 6, 10 and 12.

Time remaining until ready Also when adding ingredients manually, display will show the time until adding extra ingredients in the program. Size Choose bread size. See P. EN7 for available menu.

Light Start Start the program. Stop Cancel/stop the program. (To cancel/stop, hold for more than 1 second.) Timer Set delay timer (time until bread is ready) or set the baking time for menu 8. ‘▲’Pressthisbuttonto increase the time. ‘▼’Pressthisbuttonto decrease the time. Dispenser lid Yeast dispenserEN10 EN11 English Bread-making Ingredients Flour Main ingredient of bread, produces gluten. (helps the bread to rise, gives it a firm texture)

Use bread flour and all-purpose flour. Do not use soft or plain flour.

Flour must be weighed on scales. Bread flour and all-purpose flour are milled from hard wheat and have a high content of protein which is necessary for the development of gluten. Carbon dioxide produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise. White flour Made by grinding wheat kernel, excluding bran and germ. The best kind of flour for baking bread is a flour marked “for bread baking”. Using bread flour, instead of all-purpose flour, will produce a much better quality bread loaf.

Do not use plain or self-raising flour as a substitute for bread flour. Whole wheat flour Made by grinding entire wheat kernel, including bran and germ. Makes very healthy bread. This bread is lower in height and heavier than bread baked with white flour. Dairy Products Add flavour and nutritional value.

If you use milk instead of water, the nutritional value of the bread will be higher, but do not use in timer setting as it may not keep fresh overnight.

Reduce the amount of water proportionally to the amount of milk. Water

Use plain tap water.

Use tepid water if using menu 3 or 4 in a cold room.

Use chilled water if using menu 3, 4, 5, 6, 11 or 12 in a hot room.

Always measure out liquids using the measuring cup provided. Salt Improves the flavour and strengthens gluten to help the bread rise.

The bread may lose size/flavour if measuring is inaccurate. Fat Adds flavour and softness to the bread.

Using butter (unsalted) or margarine is recommended. Sugar (granulated sugar, brown sugar, honey, treacle etc) Food for the yeast, sweetens and adds flavour to the bread, changes the color of the crust.

Use less sugar if using raisins or other fruits, which contain fructose. Dry Yeast Enables the bread to rise.

Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring fermentation before using)

Yeast which has ‘instant yeast’ or ‘rapid rise yeast’ written on the packet is recommended.

When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the manufacturer’s recommended time) If using a bread mix...

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 3, choose a size according to the volume of the mix, and start the baking.

With some mixes, it is not clear how much yeast is included, so some trial and error may be required to obtain better results.

Bread mix with separate yeast sachet

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

Set the machine on menu 1 and start the baking.

You can make your bread taste better by adding other ingredients: Eggs Improve the nutritional value and coloring of the bread. (Water amount must be reduced proportionally) Beat eggs when adding them. Bran Increases the bread’s fibre content.

Only use a small amount (1–2 tbsp).EN12 EN13 English Baking bread Turn to P. EN18–EN19 for bread recipes Insert the ingredients in the bread pan Set the program and start Remove the bread Kneading blade

Remove the bread pan and set the kneading blade

Twist the bread pan counter-clockwise. Remove the bread pan.Check around the shaft and inside the kneading blade and ensure that they are clean. (P. EN27) Place the kneading blade firmly into the shaft. The blade fits loosely into place, but it must touch the bottom of the bread pan.

Place the measured ingredients in the bread pan

Place the dry ingredients except dry yeast. (flour, sugar, salt, etc.) • Flour must be weighed on scales. Pour in the water and any other liquids.

Wipe off any moisture and flour from the outside of the bread pan.

Place the bread pan inside the breadmaker by turning it slightly clockwise. Fold the handle down. Close the lid.

Don’t open the lid until bread is complete (affects bread quality).

Insert the dry yeast in the yeast dispenser If the yeast dispenser is wet, absorb wetness with tissue etc.(Do not rub the yeast dispenser, otherwise the yeast will not drop into the bread pan due to static.)

Plug the breadmaker into a 120 V outlet CAUTION: To prevent electric shock, be sure your hands are dry.

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

See P. EN7 for availability of size and crust.

To set the timer e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next morning. Set the timer to ‘9:30’ (9 hours 30 minutes from now).

9hr 30min from nowCurrent time Ready time Pressing the button once will advance the timer by 10 minutes up to 13 hours (hold to advance more quickly).

Press ‘Start’ button Estimated time until the selected program is complete

When ‘Start’ is first pressed, menu 1 will start.

Turn off the power when the bread is ready (machine beeps 8 times and the bar at ‘End’ flashes.)

Remove the bread immediately Bread panOven gloves allow to cool, for example, on a wire rack

Unplug (holding the plug) after use

If you do not press ‘stop’ and remove the bread from the unit to cool it, the breadmaker will proceed to keep warm to reduce condensation of steam within the loaf.

This will accelerate the browning of the crust, therefore, upon completion of baking, switch off the unit and remove the bread immediately from the unit to cool it.

If you leave the bread to cool down in the bread pan, it will cause condensation. Therefore, cool on a wire rack to ensure better quality loaf. Baking bread with added ingredients Clean and dry beforehand Open the dispenser lid. Insert the ingredients inside. Close the lid.(P. EN15)Yeast dispenserEN14 EN15 English Making Dough

Turn to P. EN20–EN22 for dough recipes

To cancel/stop once started (hold for more than 1 second) Preparations (P. EN12)

Place the kneading blade into the bread pan.

Insert the ingredients in the bread pan in the order listed in the recipe.

Set the bread pan into the main unit, and plug the breadmaker into the outlet.

Choose dough menu (The display shows when menu ‘9’ is selected.)

Timer is not available on Dough menus.

If you would like to add extra ingredients to your dough (P. EN15), insert in the raisin/nut dispenser or the bread pan.

Start the machine Estimated time until the selected program is complete

The start light will come on.

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

The flashing start light will go off.

Shape the finished dough and allow it to rise until doubled in size according to the recipe, then bake in the oven. When adding extra ingredients Adding extra ingredients to bread or dough By selecting a menu with Raisin (2, 4, 6, 10 or 12), you can mix your favourite ingredients into the dough to make all kinds of flavoured breads.

Follow the recipe for the quantities for each ingredient. Simply insert the extra ingredients in the dispenser or the bread pan before start. We recommend selecting crust color ‘Dark’ to get better baking results when ingredients are added on the menu 2 or 4. Dry ingredients, insoluble ingredients

Insert the extra ingredients in the raisin/nut dispenser and set the machine. Correct Incorrect

Cut up roughly into approx. 5 mm (

Sugar-coated ingredients may stick to the raisin/nut dispenser and not fall into the bread pan. Nuts

Nuts impair the effect of gluten, so avoid using too much. Seeds

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

Use up to 1–2 tbsp of dried herbs. For fresh herbs, follow the instructions in the recipe. Bacon, salami, olive

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 (

Insert these ingredients together with the others into the bread pan. Fresh fruits, fruits pickled in alcohol

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

• These ingredients cannot be inserted in the raisin/nut dispenser as they will stick to the dispenser and not fall into the bread pan.

Chop chocolate finely.

Cut the cheese into 1 cm (

Turn to P. EN22 for dough recipes

To cancel/stop once started (hold for more than 1 second) Preparations (P. EN12)

Place the kneading blade into the bread pan.

Insert the ingredients in the bread pan in the order listed in the recipe.

Set the bread pan into the main unit, and plug the breadmaker into the outlet.

Timer is not available on menu 15.

Start the machine Estimated time until the selected program is complete

The start light will come on.

Press ‘Stop’ and remove dough when machine beeps 8 times

Wrap the dough in the plastic wrap and rest the dough

Rest the dough for 1 hour in the refrigerator. Baking Cake

Turn to P. EN23 for cake recipe

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

Prepare the ingredients according to the recipe.

Line the bread pan with a waxed baking paper and pour in the mixed ingredients.

Set the bread pan into the main unit, and plug the breadmaker into the outlet.

You cannot use the timer function for menu 8. (This key only sets the duration of the baking time.)

Start the machine Estimated time until the selected program is complete

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

The flashing start light will go off.

If baking is not complete

Repeat steps 1–3 (Additional cooking time can be made up to twice. Each time should be within 50 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer button as required.) Be careful! It’s hot!

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

Line with a waxed baking paper. (Cake or teabread will burn if directly touches the bread pan.) Remove the kneading bladeEN18 EN19 English Recipes ●Formenu3or4: Addextra

⁄4 tsp of dry yeast and only XL size add extra 20 mL (

⁄4 oz.) of water or other liquid on top of that. ●C=cup(s),tsp=teaspoon(s),tbsp=tablespoon(s) Measure the ingredients accurately. Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be more accurate than measuring them in cups. This is why in this book’s recipes, many ingredients are given in weight as well as in cup/spoon measurements. The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are liquids and very small quantities of dry ingredients, such as the yeast and spices. These are difficult to weigh by a kitchen scale. Even in such instances, measure the amount accurately by scooping the ingredients in the measuring cup or the spoon of the desired size until the measure is more than full. Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the cup or spoon on the table to hold another scoop. Correct way to use a measuring cup. (Use store-bought measuring cup for flour.)

Scoop the ingredient until the cup is more than full. Level the top with the straight edge of a metal spatula to remove the excess. Bread [1 Basic] [2 Basic Rasin nut] [3 Basic Rapid] [4 Basic Rapid Rasin nut] Basic White Bread select menu ‘1’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 3 tbsp 2 tbsp Sugar 2 tbsp 1

⁄4 tsp ( ): measurements not as precise as weight measurements. Basic White Rapid Bread select menu ‘3’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 3 tbsp 2 tbsp Sugar 2 tbsp 1

⁄2 tsp ( ): measurements not as precise as weight measurements. Basic Raisin Bread select menu ‘2’ or ‘4’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 3 tbsp 2 tbsp Sugar 2 tbsp 1

⁄2 tsp *Raisin 120 g /4.2 oz. 85 g /3 oz. ( ): measurements not as precise as weight measurements. ●Ifyoufindthattheraisinsdonotgetmixedintothedoughbutremainburntonthe surface of the loaf and then come off after being baked, add 1–2 tablespoons of water to make the dough softer the next time. Carrot Spice Bread select menu ‘1’ or ‘3’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 3 tbsp 2 tbsp Carrot, grated 55 g (

⁄2 tsp ( ): measurements not as precise as weight measurements. Cranberry Bread select menu ‘1’ or ‘3’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 3 tbsp 2 tbsp Sugar 2 tbsp 1

⁄2 tsp ( ): measurements not as precise as weight measurements. Spicy Cheese select menu ‘1’ or ‘3’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Sugar 2 tbsp 1

⁄2 tsp ( ): measurements not as precise as weight measurements. ●Foradditionofingredientswith*,followprogramminginstructionsonP.EN15. Bread Fruit Nut Bran Bread select menu ‘2’ or ‘4’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 3 tbsp 2 tbsp Sugar 2 tbsp 1

⁄2 oz. 55 g /2 oz. ( ): measurements not as precise as weight measurements. Milk Bread select menu ‘1’ or ‘3’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 3 tbsp 2 tbsp Sugar 2 tbsp 1

⁄2 tsp ( ): measurements not as precise as weight measurements. Pepperoni & Cheese Bread select menu ‘1’ or ‘3’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Sugar 2 tbsp 1

⁄4 tsp Olive oil 1 tbsp 1 tsp Water 400 mL /13

⁄2 tsp ( ): measurements not as precise as weight measurements. Zucchini select menu ‘2’ or ‘4’ XL M Bread flour 600 g /21 oz. (4

⁄2 tsp Dry milk 3 tbsp 2 tbsp Sugar 2 tbsp 1

⁄2 tsp *Walnut, finely chopped 30 g /1 oz. 20 g /0.7 oz. ( ): measurements not as precise as weight measurements. 30% Whole Wheat Bread select menu ‘1’ XL M Whole wheat flour 180 g /6

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 2

⁄4 tsp 1 tsp ( ): measurements not as precise as weight measurements. 30% Whole Wheat Honey Walnut Bread select menu ‘2’ XL M Whole wheat flour 180 g /6

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 2

⁄4 tsp 1 tsp *Walnut, finely chopped 50 g /1.7 oz. 25 g /0.8 oz. ( ): measurements not as precise as weight measurements. 30% Whole Wheat Raisin & Apricot Bread select menu ‘2’ XL M Whole wheat flour 180 g /6

⁄2 tsp Dry milk 3 tbsp 2 tbsp Butter 2

⁄4 tsp 1 tsp *Raisin 60 g /2.2 oz. 40 g /1.5 oz. *Dried apricot (diced) 60 g /2.2 oz. 40 g /1.5 oz. ( ): measurements not as precise as weight measurements. ●Ifyoufindthattheraisinsdonotgetmixedintothedoughbutremainburntonthe surface of the loaf and then come off after being baked, add 1–2 tablespoons of water to make the dough softer the next time. [5 French] French Bread select menu ‘5’ Bread flour 420 g /14

⁄4 tsp ( ): measurements not as precise as weight measurements. ●Foradditionofingredientswith*,followprogramminginstructionsonP.EN15.EN20 EN21 English Recipes ●C=cup(s),tsp=teaspoon(s),tbsp=tablespoon(s) Dough [9 Basic] Dinner Roll (Yield 18) select menu ‘9’ Bread flour 455 g /16 oz. (3 ⁄4 C)Sugar 50 g ( ⁄4 C)Salt 1 ⁄2 tspDry milk 3 tbspButter or margarine 3 tbspWater 230 mL /7 ⁄4 oz. / ⁄16 CDry yeast 1 ⁄2 tspEgg, beaten for brushing on top 1Poppy seeds for sprinkling on top (optional) ⁄4 tbspSesame seeds for sprinkling on top (optional) ⁄4 tbspVariation: Whole Wheat Dinner RollsReplace 1 cup bread flour with whole wheat flour.( ): measurements not as precise as weight measurements. Make the dough according to instructions on P. EN14.

Divide the dough into 18 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes.

Roll one end of the ball on a lightly floured surface to make a cone.

Roll each cone into a wedge shape, approximately 6 mm

⁄4 inch) thick, using a rolling pin. Starting with the wider end, roll up the wedge loosely towards the narrower end.

Place seam side down on a greased baking pan.

Spray water on top. Proof at 32°C/90°F for 30–50 minutes or until nearly doubled.

Brush rolls with beaten egg, sprinkle with poppy seeds or sesame seeds if desired.

Bake in a 175°C/350°F oven for 10–15 minutes or until golden brown.

Croissant (Yield 18) select menu ‘9’ Bread flour 455 g /16 oz. (3 ⁄4 C)Sugar 2 tbspDry milk 3 tbspSalt 1 ⁄2 tspWater 240 mL /8 oz. /1 CDry yeast 2 tspButter or margarine 2 tbspButter or margarine, chilled for folding in the dough 199 g /7 oz.Egg, beaten for brushing on top 1( ): measurements not as precise as weight measurements. Make the dough according to instructions on P. EN14.

Place the dough in a greased bowl. Cover it with a plastic wrap. Rest the dough in the refrigerator for 30 minutes.

Roll 7 oz. of chilled butter between two sheets of plastic wrap into a 25 18 cm (10

7 inches) rectangle. Place back in the refrigerator Chill at least 1 hour.

Roll out the dough on a lightly floured surface into a 30 cm (12 inches) square.

Place the rolled out butter over two–thirds of the dough. Fold the third without butter over the center third.

Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20–30 minutes.

Place the dough at right angles to the previous position in step 5. Roll out into 30 cm (12 inches) square. Fold into thirds. Cover them with a plastic wrap and place into refrigerator for 20–30 minutes.Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. Roll out the dough and divide into 9 squares. Cut each square into two triangles.

Roll up each triangle loosely, starting from the side opposite the point. Curve ends.

Place seam side down on a greased baking pan. Spray water on top. Proof at 32°C/90°F for 30–50 minutes or until nearly doubled. Brush them with a beaten egg. Bake in a 175°C/350°F oven for 10–15 minutes or until golden brown. [11 French] Baguette (French sticks ) (Yield 2) select menu ‘11’ Bread flour 420 g /14 ⁄4 oz. (3 C)Sugar 1 tbspSalt 1 ⁄2 tspDry milk 1 tbspButter 1 tbspWater 260 mL /8 ⁄4 oz. /1 ⁄16 CDry yeast 1 ⁄4 tspPoppy seeds for sprinkling on top (optional) 3 tbsp( ): measurements not as precise as weight measurements. Make the dough according to instructions on P. EN14.

Divide the dough into 2 equal portions. Roll each portion into a ball.

Place the dough in a greased bowl. Cover it with a plastic wrap. Rest for about 20 minutes. (Place in the refrigerator during the summer time.)

Roll each ball into a rectangle, using a rolling pin.

Starting at one short edge, roll the dough up tightly into a thin log, pinching the edges to seal. Taper and round ends.

Place on a greased baking pan. Spray water on top. Proof at 32°C/90°F for 60 minutes or until nearly doubled.

Brush with water. With a sharp knife, make 3 or 4 diagonal cuts about 6 mm ( ⁄4 inch) deep across top of the logs. Sprinkle with poppy seeds if desired.

Bake in a 190°C/375°F oven for 25–30 minutes or until golden brown. If your oven allows for steaming, bake with steam for the first 10 minutes. [13 Pizza] Pizza select menu ‘13’ Ingredients: Makes 6 small or 2 largeBread flour 475 g /16 ⁄4 oz. (3 ⁄8 C)Milk powder 1 tbspSugar 1 ⁄4 tbspSalt 1 tspButter 1 tbspWater 340 mL /11 ⁄2 oz. /1 ⁄16 CDry yeast 1 tsp

⁄3 cup tomato paste for brushing on top, 3 cups Mozzarella cheese for sprinkling on top( ): measurements not as precise as weight measurements. Make the dough according to instructions on P. EN14.

Knead dough on a lightly floured surface until it becomes elastic and springs back when touched.

Divide into 6 balls or 2 large balls, and place in warm area for 10 minutes.

Shape each ball into a flat circle. Place the circles on a baking pan and prick with a fork.

Let rest for 15 minutes at room temperature.

Brush each circle with 2 tablespoons tomato paste. Sprinkle with Mozzarella cheese. Top with your favorite topping, such as sliced onions, pepperoni, proscuitto ham, olives. Bake in a preheated 170°C/340°F oven for 15–20 minutes.EN22 EN23 English Recipes ●C=cup(s),tsp=teaspoon(s),tbsp=tablespoon(s) Dough [13 Pizza] Focaccia select menu ‘13’ Ingredients: Makes 1 largeBread flour 475 g /16 ⁄4 oz. (3 ⁄8 C)Milk powder 2 tbspSugar 2 tbspSalt 2 tspOlive oil 2 tbspWater 330 mL /11 oz. /1 ⁄8 CDry yeast 2 tspTopping:Olive oil 4 tbspFine sea salt 1 tbspDried oregano 2 tspDried basil 2 tsp(1 cup bread flour, extra for kneading)Optional: Olives (canned) 30 g /1 oz. Dry and chop before inserting in the raisin/nut dispenser( ): measurements not as precise as weight measurements. Make the dough according to instructions on P. EN14.

Knead dough on a lightly floured surface until it becomes elastic and springs back when touched.

Shape into a flat circle, place on a baking pan, make holes with the end of a wooden spoon 5 cm (2 inches) apart over the surface of the dough. Cover it with a plastic wrap and let rest in a warm place for 20–25 minutes until almost doubled in size.

Brush surface with olive oil, sprinkle with sea salt, oregano and basil.

Bake in a preheated 170°C/340°F oven for 26–30 minutes. [15 Pasta] Basic Egg Pasta select menu ‘15’ Bread flour 450 g /15 ⁄4 oz. (3 ⁄4 C)Eggs 3*Water combined with the egg total 270 mL /9 ⁄10 oz. /1 ⁄8 CSalt 1 ⁄2 tspOlive oil 2 tspOptional: Black pepper (powder) ⁄2 tsp Insert in the raisin/nut dispenser*use tepid water when room temperature lower than 20°C/70°F*mix eggs and water and salt well beforehand Make the dough according to instructions on P. EN16.

Wrap the dough in a plastic wrap and rest for 1 hour in the refrigerator.

Lightly floured on the surface of dough, roll out dough to 1 mm

⁄16 inch) thickness. Cut it into the width of 3 mm ( ⁄8 inch) or 5 mm ( ⁄16 inch).

Boil them in boiling hot water for 3–4 minutes.

Drain the pasta, and toss the noodles with your favorite sauce. Spinach Pasta select menu ‘15’ Bread flour 450 g /15 ⁄4 oz. (3 ⁄4 C)Eggs 3*Water combined with the egg total 210 mL /7 oz. / ⁄8 CSalt 1 ⁄2 tsp**Spinach paste 3 tbspOlive oil 1 tbsp*use tepid water when room temperature is lower than 20°C/70°F*mix eggs and water and salt well beforehand**boiled and mashed Tomato Pasta select menu ‘15’ Bread flour 450 g /15 ⁄4 oz. (3 ⁄4 C)Eggs 3*Water combined with the egg total 210 mL /7 oz. / ⁄8 CSalt 1 ⁄2 tspTomato puree 3 tbspOlive oil 1 tbsp*use tepid water when room temperature is lower than 20°C/70°F*mix eggs and water and salt well beforehand Cake This program can be used for baking cakes and tea breads. It is not suitable for all types of cake, such as light sponge cakes, Christmas pudding, or those that require going into a hot oven. Make sure that the kneading blade is removed from the bread pan and the bottom and sides of the bread pan are lined with a waxed baking paper before the cake mixture is added. Ensure that the cake mixture is kept inside the waxed baking paper. The maximum baking time is 1 hour and 30 minutes. [8 Bake only] Banana Cake select menu ‘8’ Self raising flour 230 g /8 oz. (1 ⁄8 C)Baking soda ⁄4 tsp Salt

⁄2 tspButter 85 g /3 oz.Caster sugar 55 g /2 oz.Bananas (with skin), peel & mash 500 g (1 lb. 2 oz.)Medium sized egg, beaten 1Optional glaze: apricot jam walnut/banana chips( ): measurements not as precise as weight measurements. Sieve flour, salt, bicarbonate of soda together into a bowl.

Rub the butter into the flour until it resembles fine bread crumbs.

Stir in the sugar, bananas and the beaten egg, mix well.

Remove the kneading blade from the bread pan and line the bottom and sides with the waxed baking paper.

Insert the mixture into the bread pan, being careful to ensure that the mixture is inside the waxed baking paper.

Select menu 8 and enter 45 minutes on the timer.

After baking, test with a skewer to see if the cake is cooked. If the cake requires extra time, select menu 8 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. Take the bread pan out of the breadmaker using oven gloves and leave to stand for 5–10 minutes before removing from the bread pan and allowing to cool. Glaze if desired. Soften the jam, spread over the top of the warm tea bread, and sprinkle with walnut or banana chips.

Fruit Cake select menu ‘8’ Mixed dried fruit 340 g /12 oz.Chopped dates 55 g /2 oz.Chopped walnuts 55 g /2 oz. Chopped cherries 110 g /4 oz. Water 300 mL /10 oz. /1 ⁄4 CButter 85 g /3 oz.Medium sized eggs, beaten 3Plain flour 255 g /9 oz. (1 ⁄16 C)Baking soda 1 tsp( ): measurements not as precise as weight measurements. Insert the fruit, dates, walnuts, cherries, water and butter together and heat until the fat has melted and the liquid is hot. This can be done on the hob or in the microwave oven. (High power for 4–5 minutes) Allow to cool slightly, then add eggs, flour and the baking soda. Mix well.

Remove the kneading blade from the bread pan and line the bottom and sides with the waxed baking paper.

Insert the mixture into the bread pan, being careful to ensure that the mixture is inside the waxed baking paper.

Select menu 8 and enter 55 minutes on the timer.

After baking, test with a skewer to see if the cake is cooked. If the cake requires extra time, select menu 8 again and enter a further 3–5 minutes on the timer. If it is still slightly sticky, this will cook through during the stand period. Take the bread pan out of the breadmaker using oven gloves and leave to stand for 5–10 minutes before removing from the bread pan and allowing to cool.EN24 EN25 English Gluten Free Recipes As with all gluten-free cooking, cleaning and hygiene precautions must be taken when using this breadmaker. To avoid cross contamination (gluten accidentally getting into food during processing, cooking or serving) please take particular care when washing the bread pan and the kneading blade, etc. If the breadmaker has been, or is also used, for food which contains gluten, please take all precautions to avoid any cross contamination. Bread [7 Gluten Free] Gluten Free Bread Recipesselect menu ‘7’<HODGSON MILL>Warm milk (43 °C /110 °F) 360 mL /12 oz. /1 ⁄2 CMelted butter 55 g /2 oz. / ⁄4 C Egg 2 Whole eggs (Add extra egg white to equal ⁄3 C) 160 g /5 ⁄5 oz.Cider vineger 1 tspHodgson mix flour 454 g /16 oz. (3 ⁄4 C)Dry yeast Enterire packet (6 g / ⁄5 oz.)<Bob's Red Mill GLUTEN FREE HOMEMADE WONDERFUL BREAD MIX>Milk 400 mL /13 ⁄2 oz. /1 ⁄3 CMelted butter 55 g /2 oz. / ⁄4 C Egg 1 Whole egg (Add extra egg white to equal ⁄4 C) 180 g /6 ⁄10 oz.Cider vineger 1 tspHomemade wonderful Bread Mix 453 g /16 oz. (3 ⁄4 C)Dry yeast Enterire packet (7 g / ⁄5 oz.)( ): measurements not as precise as weight measurements.Gluten Free Bread Arranged Recipeselect menu ‘7’Milk 310 mL /10 ⁄2 oz. (1 ⁄4 C)Egg 2 whole eggs /100 g /3 ⁄2 oz. Cider vinegar 12 mL /1 tbsp / ⁄5 oz. Vegetable oil 33 g /2 ⁄2 tbsp /1 ⁄5 oz. Honey 60 g /3 tbsp /2 ⁄10 oz. Brown rice flour 150 g /5 ⁄5 oz. (1 ⁄4 C)Potato starch 300 g /10 ⁄5 oz. (2 ⁄2 C)Xanthan gum 6.5 g /2 ⁄2 tsp / ⁄5 oz. Salt 6.3 g /1 ⁄4 tsp / ⁄5 oz. Dry yeast 7 g /2 ⁄2 tsp / ⁄5 oz.( ): measurements not as precise as weight measurements. Baking Gluten Free Bread/Making Gluten Free Dough

52, 4 Turn to P. EN25–EN26 for gluten free recipes To cancel/stop once started(hold for more than 1 second)Preparations(P. EN12) Have all ingredients at room temperature. Be sure to whisk milk, eggs, melted butter, and vinegar together until very smooth before adding to breadmaker. Place the kneading blade into the bread pan. Insert the ingredients in the bread pan in the following: theliquidingredients→flour Insert the dry yeast in the yeast dispenser. Set the bread pan into the main unit, and plug the breadmaker into the outlet.

Select Gluten Free menu (The display shows when menu ‘7’ is selected.) Timer is not available on menu 7.

Open the lid, and scrape off the flour within 5 minutes when the beep sound Bread pan Rubber spatula

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

After 5 minutes have passed in step 3, the beeps sound and ‘Knead’ starts automatically.

Press ‘Start’ again Estimated time until the selected program is complete

Press ‘Stop’ and remove bread when machine beeps 8 times and the bar at ‘End’ flashesEN26 EN27 English Care & cleaning CAUTION: Unplug your breadmaker and allow it to cool down before cleaning.

To avoid damaging your breadmaker...

Do not use abrasives, such as cleansers, scouring pads etc.

Do not wash any part of your breadmaker in the dishwasher.

Do not use benzine, thinners, or alcohol.

After rinsing the washable parts, wipe with cloth. Always keep the breadmaker parts clean and dry.• The color of the inside of the machine may change with use. Dispenser lid Remove and wash with water Open the dispenser lid to approximately 75 degrees to line up connections on both side and pull it towards you to remove.75 degrees Be careful not to damage the seal. (Damage could lead to leakage of steam, condensation, or deformation) Yeast dispenser Wipe with a damp cloth and dry naturally. If wipe with a dry cloth, dry yeast will not drop into the bread pan due to static. Bread pan & kneading blade Remove any leftover dough and wash with water. If it is difficult to remove the kneading blade, soak in warm water for 5–10 minutes. Do not submerge the bread pan in water. Measuring spoon & cup Wash with water. Not dishwasher safe Raisin/nut dispenser Remove and wash with water Wash after each use to remove any residue. Body, lid and steam vent Wipe with a damp cloth Wipe gently to avoid damaging the temperature sensor.Temperature sensor Gluten Free Recipes Dough [14 Gluten-Free Pizza] Gluten Free Pizza Recipesselect menu ‘14’<CIA Recipe base> for 4 servingsWater 430 mL /15 oz. /1 ⁄20 CWhite rice flour (red mill) 150 g /5 ⁄10 oz. (1 ⁄14 C)Soy flour (red mill) 150 g /5 ⁄10 oz. (1 ⁄14 C)Tapioca flour (red mill) 150 g /5 ⁄10 oz. (1 ⁄14 C)Guar gum 1 tspVegetable oil 3 ⁄2 tspSalt 1 tspDry yeast 1 tsp<Arranged Recipe 1> for 4 servingsWater 480 mL /17 oz. /2 CWhite rice flour (red mill) 400 g /14 ⁄10 oz. (2 ⁄7 C)Potato flour (red mill) 71 g /2 ⁄2 oz. ( ⁄2 C)Vegetable oil 1 ⁄4 tbspSalt 1 tspDry yeast 1 tsp<Arranged Recipe 2> for 4 servingsWater 380 mL /12 ⁄4 oz. /1 ⁄8 CWhite rice flour (red mill) 475 g /16 ⁄5 oz. (3 ⁄14 C)Vegetable oil 1 ⁄4 tbspSalt 1 tspDry yeast 1 tsp( ): measurements not as precise as weight measurements.Preparations Mix all flour in a bowl. Place the kneading blade in to the bread pan. Insert the ingredients in the bread pan in the following: theliquidingredients→flour Insert the dry yeast in the yeast dispenser. Set the bread pan into the main unit, and plug the breadmaker into the outlet. Select menu ‘14’.

Make the gluten free pizza according to instruction on P. EN24 Step 2–5.

Press out dough using spoon or spatula to two 20 cm (7.9 inch) circles for thin and crispy base on a greased baking tray.

Add sauce, cheese and your favorite topping, then bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15–20 minutes depending on amount of topping.●Tofreezepizzabasesfollowmethodtostep3andbakewithouttoppingsfor5 mins. Allow to cool, freeze. To use remove from freezer immediately add topping (not too much) and bake as above step 4. [16 GIuten-Free Pasta] Gluten Free Pasta Recipesselect menu ‘16’<CIA Recipe base>Water 200 mL /7 oz. / ⁄5 CMixed eggs 2 whole eggsWhite rice flour (red mill) 220 g /7 ⁄5 oz. (1 ⁄7 C)Potato flour (red mill) 80 g /2 ⁄5 oz. ( ⁄7 C)Tapioca flour (red mill) 100 g /3 ⁄2 oz. ( ⁄7 C)Guar gum 10 g / ⁄5 oz.Vegetable oil 2 tbspSalt 1 tsp( ): measurements not as precise as weight measurements.Preparations Mix three flour and guar gum in a bowl. Place the kneading blade in to the bread pan. Insert the ingredients in the bread pan in the following: theliquidingredients→flour Set the bread pan into the main unit, and plug the breadmaker into the outlet. Select menu ‘16’.

Make the gluten free pasta according to instruction on P. EN24 Step 2–5.

Warp the dough in a plastic wrap and rest for 1 hour in the refrigerator.

Lightly floured on the surface of dough, desire shapes such a gnocchi or ravioli.

Boil them in boiling hot water for 2–3 minutes until pasta is completely cooked through.

Drain them, and toss the pasta with your favorite sauce.EN28 EN29 English 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 bread from the bread pan. When you have hard time taking out the bread from the bread pan, see P.EN30.

Ensure that the kneading blade is not embedded in the bread loaf before slicing it. If it is embedded, wait for the loaf to cool and remove it. (Do not use hard or sharp utensils such as a knife or a fork.) Be careful not to get burns as the kneading blade may still be hot.

Use the soft sponge when cleaning the bread pan and the kneading blade. Do not use anything abrasive such as cleansers or scouring pads.

Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage the non-stick finish of the bread pan. If using large chunks of ingredients, break into small pieces. Please make sure to follow the recipe quantities stated. Troubleshooting Please check the following before contacting us for repair. Problem Cause and solution My bread does not rise The top of my bread is uneven

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

Try another type, brand or another batch of flour.

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

Bread flour and all-purpose flour with higher protein content absorbs more water than others, so try adding an extra 10–20 mL of water.

You are not using the right type of yeast.

Use a dry yeast from a sachet, which has ‘instant yeast’ or ‘rapid rise yeast’ written on it. This type does not require pre-fermentation.

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

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

The yeast has touched the liquid before kneading.

Check that you have put in the ingredients in the correct order according to the instructions, adding the water and liquids last. (P. EN12)

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. My bread is full of air holes

You have used too much yeast.

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

You have used too much liquid.

Some types of flour absorb more water than others, so try using 10–20 mL less water. My bread seems to have collapsed after rising.

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. Problem Cause and solution My bread has risen too much.

You have used too much yeast/water.

Check the recipe and measure out the correct amount using the measuring spoon (yeast)/ cup (water) provided.

Check that excess water amount is not included in other ingredients.

You have not used enough flour.

Carefully weigh the flour using scales. Why is my bread pale and sticky?

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

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

There has been a power failure, or the machine has been stopped during breadmaking.

The machine switches off if it is stopped for more than 10 minutes. You will need to remove the bread from the bread pan and start again with new ingredients. 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 measuring cup provided for liquids. Why has my bread not mixed properly?

You haven’t put the kneading blade in the bread pan.

Make sure the blade is in the bread pan before you put in the ingredients.

There has been a power failure, or the machine has been stopped during breadmaking.

The machine switches off if it is stopped for more than 10 minutes. You might be able to start the loaf again, though this might give poor results if kneading had already begun. My bread has not been baked.

There has been a power failure, or the machine has been stopped during breadmaking.

The machine switches off if it is stopped for more than 10 minutes. You can try baking the dough in your oven if it has risen and proved.

There is not enough water and the motor protection device has activated. This only happens when the 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 measuring cup provided.

You have forgotten to attach the kneading blade.

Make sure you attach the blade first (P. EN12).

The kneading mounting shaft in the bread pan is stiff and does not rotate.

If the kneading mounting shaft does not rotate when the blade is attached, you will need to replace the kneading mounting shaft unit. (Please see ‘Contact Information’ P. EN31.) Dough leaks out of the bottom of the bread pan.

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 blade is attached, you will need to replace the kneading mounting shaft unit. (Please see ‘Contact Information’ P. EN31.) Ventilation holes (4 in total) (Bottom of bread pan) Kneading mounting shaft Kneading mounting shaft unit Part no. ADA29E165 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 breadmaking.

The machine switches off if it is stopped for more than 10 minutes. You may try baking the dough in your oven.EN30 EN31 English Problem Cause and solution The kneading blade rattles.

This is because the blade fits loosely on the shaft. (This is not a fault) I can smell burning while the bread is baking. Smoke is coming out of the steam vent.

Ingredients may have spilled 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 element gently after baking once the breadmaker has cooled down.

Remove the bread pan from the breadmaker to insert ingredients. 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 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 blade.

Wash the blade and its spindle after each use. The crust creases and goes soft after cooling.

The steam remaining in the bread after cooking 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?

To make your bread crispier, you could use the menu 5, 6 or the ‘Dark’ crust color option, or even bake it in the oven at 200°C (392°F)/gas mark 6 for an extra 5–10 minutes. 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. U50 appears on the display.

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). appears on the display.

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

The operation will not be affected if the problem with the power supply is only momentary. The breadmaker will operate again if its power is restored within 10 minutes, but the end result may be affected. '1'(menu section) appears on the display.

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

Remove the dough and start again using new ingredients. When program is completed, the raisin/nut dispenser is opened.

The dispenser will open automatically for all programs. This is not malfunction.

When ingredients such as raisins and nuts are inserted in the dispenser on the bake only program, ingredients will be dropped on to the cake only half side of it. H01/H02 appears on the display.

The display indicates a problem with the breadmaker.

Please see ‘Contact Information’ P. EN31. 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.) 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. Problem Cause and solution Extra ingredients does 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. EN15) The capacity of the raisin/nut dispenser is 150 g, however depending on the state and the type of ingredients, they may overflow. Contact Information For product information and operation assistance: In USA contact: Customer Care Center: 1-800-211-PANA(7262) Directly Online: shop.panasonic.com In CANADA contact: Directly Online: www.panasonic.ca Additional bread pans and kneading blades can be bought via the following: In USA contact: Directly Online: shop.panasonic.com In CANADA contact: Directly Online: www.panasonic.ca For defective product exchange within the warranty period, please contact the original dealer or our Customer Care Center. Specifications Power supply 120 V 60 Hz Power consumed 550 W Capacity (All-purpose flour) max. 620 g (21

Précautions importantes ····················································································································································· EN3

Consignes de sécurité ························································································································································ FR3

Types de pains et options de cuisson ···································································································································· FR5

Description de la machine et des accessoires ························································································································· FR6 Fonctionnement de la machine

Ingrédients pour la fabrication du pain ··································································································································· FR8

Cuisson du pain ·······························································································································································FR10

Préparation de la pâte ······················································································································································· FR12

Ajout d’ingrédients supplémentaires ··································································································································FR13

Préparation de pâtes alimentaires ·······································································································································FR14

Cuisson de gâteaux ·························································································································································· FR15

Cuisson de pain sans gluten/Préparation de pâte sans gluten ···································································································FR22 Recettes

Pain ··············································································································································································FR16

Pâte ··············································································································································································FR18

Gâteaux ·········································································································································································FR21

Recettes sans gluten

Pain sans gluten ···························································································································································· FR23

Pizza sans gluten ··························································································································································FR24

Pâtes sans gluten ··························································································································································FR24 Nettoyage

Entretien et nettoyage ·······················································································································································FR25 Protection du revêtement antiadhésif

Comment préserver le revêtement antiadhésif ·······················································································································FR26 Problèmes et solutions

Problèmes et solutions ······················································································································································FR26 Coordonnées

Coordonnées ··································································································································································FR29 Caractéristiques techniques

Caractéristiques techniques ···············································································································································FR29 Garantie

12,8 pouces) Poids env. 6,9 kg (15,0 lb) Accessoires Tasse à mesurer, cuillère à mesurer, Étiquette du menuFR30 FR31 Limited Warranty (ONLY FOR U.S.A.) Panasonic Products Limited Warranty Limited Warranty Coverage (For USA Only)If your product does not work properly because of a defect in materials or workmanship, Panasonic Consumer Electronics Company (referred to as “the warrantor”) will, for the length of the period indicated on the chart below, which starts with the date of original purchase (“warranty period”), at its option either (a) repair your product with new or refurbished parts, (b) replace it with a new or a refurbished equivalent value product, or (c) refund your purchase price. The decision to repair, replace or refund will be made by the warrantor.Product or Part Name Labor PartsSmall Appliances 1 yr. 1 yr.Emergency Light 90 Days 90 DaysLarge Capacity Rice Cookers (SR-42 series)6 Months 6 MonthsDuring the “Labor” warranty period there will be no charge for labor. During the “Parts” warranty period, there will be no charge for parts.This warranty only applies to products purchased and serviced in the United States. This warranty is extended only to the original purchaser of a new product which was not sold “as is”.Mail-In Service—Online or Telephone Repair RequestOnline Repair RequestTo submit a new repair request, and for quick repair status visit our Web Site at: www.panasonic.com/supportWhen shipping the unit, carefully pack and send it in the original (or supplied) carton. Include a letter detailing the complaint along with the bill of sales and provide a daytime phone number where you can be reached. A valid registered receipt is required under the Limited Warranty.When shipping Lithium Ion batteries please visit our web site at www.panasonic.com/BatteryHandling as Panasonic is committed to providing the most up to date information.IF REPAIR IS NEEDED DURING THE WARRANTY PERIOD, THE PURCHASER WILL BE REQUIRED TO FURNISH A SALES RECEIPT/PROOF OF PURCHASE INDICATING DATE OF PURCHASE, AMOUNT PAID AND PLACE OF PURCHASE. CUSTOMER WILL BE CHARGED FOR THE REPAIR OF ANY UNIT RECEIVED WITHOUT SUCH PROOF OF PURCHASE.Limited Warranty Limits And ExclusionsThis warranty ONLY COVERS failures due to defects in materials or workmanship, and DOES NOT COVER glass, plastic parts, temperature probes (if included) and normal wear and tear or cosmetic damage. The warranty ALSO DOES NOT COVER damages which occurred in shipment, or failures which are caused by products not supplied by the warrantor, or failures which result from accidents, misuse, abuse, neglect, bug infestation, mishandling, misapplication, alteration, faulty installation, set-up adjustments, maladjustment of consumer controls, improper maintenance, power line surge, lightning damage, modification, or commercial use (such as in a hotel, office, restaurant, or other business), rental use of the product, service by anyone other than a factory service center or other authorized servicer, or damage that is attributable to acts of God.THERE ARE NO EXPRESS WARRANTIES EXCEPT AS LISTED UNDER “LIMITED WARRANTY COVERAGE”.THE WARRANTOR IS NOT LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES RESULTING FROM THE USE OF THIS PRODUCT, OR ARISING OUT OF ANY BREACH OF THIS WARRANTY.(As examples, this excludes damages for lost time, travel to and from the servicer, loss of or damage to media or images, data or other memory or recorded content. The items listed are not exclusive, but for illustration only.)ALL EXPRESS AND IMPLIED WARRANTIES, INCLUDING THE WARRANTY OF MERCHANTABILITY, ARE LIMITED TO THE PERIOD OF THE LIMITED WARRANTY.Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations on how long an implied warranty lasts, so the exclusions may not apply to you.This warranty gives you specific legal rights and you may also have other rights which vary from state to state. If a problem with this product develops during or after the warranty period, you may contact your dealer or Service Center. If the problem is not handled to your satisfaction, then write to:Consumer Affairs DepartmentPanasonic Corporation of North America661 Independence PkwyChesapeake, VA 23320PARTS AND SERVICE, WHICH ARE NOT COVERED BY THIS LIMITED WARRANTY, ARE YOUR RESPONSIBILITY.As of Feb 2015 Panasonic Canada Inc. 5770 Ambler Drive, Mississauga, Ontario L4W 2T3

PANASONIC PRODUCT – LIMITED WARRANTY

EXCHANGE PROGRAM Panasonic Canada Inc. warrants this product to be free from defects in material and workmanship under normal use and for a period as stated below from the date of original purchase agrees to, at its option either (a) repair your product with new or refurbished parts, (b) replace it with a new or a refurbished equivalent value product, or (c) refund your purchase price. The decision to repair, replace or refund will be made by Panasonic Canada Inc. Electric Rice Cooker One (1) yearElectric Thermo Pot One (1) yearAutomatic Bread Maker One (1) yearMulti Cooker One (1) yearToaster Oven One (1) yearBreakfast series (Coffee maker, Toaster, Kettle) One (1) yearHand Blender One (1) year This warranty is given only to the original purchaser, or the person for whom it was purchased as a gift, of a Panasonic brand product mentioned above sold by an authorized Panasonic dealer in Canada and purchased and used in Canada, which product was not sold “as is”, and which product was delivered to you in new condition in the original packaging.IN ORDER TO BE ELIGIBLE TO RECEIVE WARRANTY SERVICE HEREUNDER, A PURCHASE RECEIPT OR OTHER PROOF OF DATE OF ORIGINAL PURCHASE, SHOWING AMOUNT PAID AND PLACE OF PURCHASE IS REQUIRED LIMITATIONS AND EXCLUSIONS This warranty ONLY COVERS failures due to defects in materials or workmanship, and DOES NOT COVER normal wear and tear or cosmetic damage. The warranty ALSO DOES NOT COVER damages which occurred in shipment, or failures which are caused by products not supplied by Panasonic Canada Inc., or failures which result from accidents, misuse, abuse, neglect, mishandling, misapplication, alteration, faulty installation, set-up adjustments, misadjustment of consumer controls, improper maintenance, power line surge, lightning damage, modification, introduction of sand, humidity or liquids, commercial use such as hotel, office, restaurant, or other business or rental use of the product, or service by anyone other than a Authorized Servicer, or damage that is attributable to acts of God. THIS EXPRESS, LIMITED WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR IMPLIED, INCLUDING ANY IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE. IN NO EVENT WILL PANASONIC CANADA INC. BE LIABLE FOR ANY SPECIAL, INDIRECT OR CONSEQUENTIAL DAMAGES RESULTING FROM THE USE OF THIS PRODUCT OR ARISING OUT OF ANY BREACH OF ANY EXPRESS OR IMPLIED WARRANTY. (As examples, this warranty excludes damages for lost time, travel to and from the Authorized Servicer, loss of or damage to media or images, data or other memory or recorded content. This list of items is not exhaustive, but for illustration only.) In certain instances, some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages, or the exclusion of implied warranties, so the above limitations and exclusions may not be applicable. This warranty gives you specific legal rights and you may have other rights which vary depending on your province or territory. CONTACT INFORMATIONFor product information and operation assistance, please visit our Support page:www.panasonic.ca/english/supportFor defective product exchange within the warranty period, please contact the original dealer. for all your Panasonic gear Go to www.panasonic.com/accesories Get everything you need to get the most out of your Panasonic productsAccessories & Parts for your Camera, Phone, A/V products, TV, Computers & Networking, Personal Care, Home Appliances, Headphones, Batteries, Backup Chargers & more... Customer Services Directory For Product Information, Operating Assistance, Parts, Owner’s Manuals, Dealer and Service infogo to www.panasonic.com/support For the hearing or speech impaired TTY:1-877-833-8855FR32 FR33 Panasonic Canada Inc. 5770, Ambler Drive, Mississauga (Ontario) L4W 2T3