User manual PANASONIC SD-257

[. . . ] Specification Power supply Power consumed Capacity 230-240 V 505-550 W (Strong flour for a loaf) (Strong flour for a dough) (Yeast) max. 6. 8 kg Measuring cup, measuring spoon Thank you for purchasing this Panasonic product. Please read these instructions carefully before using this product and save this manual for future use. 0. 75 g 50 Hz Automatic Breadmaker OPERATING INSTRUCTIONS AND RECIPES (Household Use) Model No. SD-257 Before Use Capacity of raisin nut dispenser Timer Dimensions (H W D) Weight Accessories How to Use Recipes How to Clean Troubleshooting Panasonic Corporation Web Site: http://www. panasonic. net DZ50R160 F0210S0 Printed in China Contents Before Use ¶ Safety Instructions ···················································· 2 ¶ List of Bread Types and Baking Options·················· 3 ¶ Accessories/Parts Identification······························· 4 ¶ Bread-making Ingredients ······································· 6 Safety Instructions Important Safety Precautions Location · Do not use the appliance outdoors or in the immediate vicinity of heat sources or in rooms where humidity is high. [. . . ] Leave to rise at 30°C for 30 minutes. Hedgehogs Wholemeal Dough 75% `Whole Wheat'-`Dough' (3hr 15min) (OZ) Raisins (Coat with a beaten egg) Dry yeast Whole wheat flour Bread flour Salt Dry milk Butter Sugar Water Bread improver, optional 2 tsp 370 g 125 g 2 tsp 11/2 tbsp 20 g 1 tbsp 360 ml 1 tsp 3 tsp 330 g 120 g 1 tsp 2 tbsp 2 tbsp 1 tbsp 330 ml Fold the remaining third on top. Rest the dough in the refrigerator for 20 to 30 minutes. 2 Proving Most recipes require the dough to be left to prove i. e. Generally the dough should be left to prove in a warm place (at approximately 30-35°C) until the dough has doubled in size. To prevent a hard dry skin forming, cover the dough with a large polythene bag or cover with lightly oiled cling film. Deep fry the doughnuts until golden brown. (NZ) Surebake yeast Wholemeal flour White flour Salt Milk powder Butter Treacle Water Roll in a mixture of sugar and cinnamon or cool and use other toppings as desired. Makes 12-16 doughnuts dependent on size and shape selected. 3 Glazing/Baking Brush with milk, salted water, beaten egg or oil. Bake following recipe guidelines. 24 25 Hot Cross Buns `Basic'-`Dough Raisin' (2hr 20min) (OZ) Dry yeast Bread flour Salt Dry milk Butter Sugar Orange rind Mixed spice Water Egg, medium *Mixed dried fruit 2 tsp 475 g 2 tsp 3 tbsp 45 g 13/4 tbsp 1 tbsp 1 tbsp 300 ml 1 1 cup 3 tsp 450 g 1 /2 tsp 2 tbsp 6 tbsp 3 tbsp 1 tbsp 3 tsp 200 ml 1 3 /4 cup Olive & Rosemary Rolls `Basic'-`Dough Raisin' (2hr 20min) (OZ) Dry yeast Bread flour Salt Dry milk Sugar Olive oil Fresh rosemary, chopped Water *Pitted black olives, quartered 2 tsp 450 g 1 tsp 2 tbsp 1 tsp 1 tbsp 1 tbsp 260 ml 50 g 3 tsp 450 g 1 tsp 2 tbsp 1 tsp 1 tbsp 1 tbsp 260 ml 50 g Swedish Tea Ring `Basic'-`Dough' (2hr 20min) (OZ) Dry yeast Bread flour Salt Dry milk Butter Sugar Water 2 tsp 450 g 1 tsp 3 tbsp 50 g 4 tbsp 230 ml 3 tsp 450 g 1 tsp 3 tbsp 4 tbsp 4 tbsp 230 ml Sundried Tomato & Basil Rolls `Basic'-`Dough Raisin' (2hr 20min) (OZ) Dry yeast Bread flour Salt Sugar Olive oil Fresh basil, chopped Grated parmesan cheese Water *Sundried tomatoes, chopped 2 tsp 450 g 1 tsp 1 tsp 1 tbsp 2 tbsp 2 tbsp 250 ml 1/4 cup 3 tsp 450 g 1 tsp 1 tsp 1 tbsp 2 tbsp 2 tbsp 250 ml 1/4 cup (NZ) Surebake yeast White flour Salt Milk powder Butter Sugar Water (NZ) Surebake yeast White flour Salt Milk powder Sugar Olive oil Fresh rosemary, chopped Water *Pitted black olives, quartered (NZ) Surebake yeast White flour Salt Sugar Olive oil Fresh basil, chopped Grated parmesan cheese Water *Sundried tomatoes, chopped (NZ) Surebake yeast White flour Salt Milk powder Butter Brown sugar Orange rind Allspice Water Egg, medium *Sultanas Method: Filling Melted butter Cinnamon Brown sugar 2 tsp 2 tsp 1/2 cup Method: Method: Method: 1 2 3 4 5 Divide the dough into 10 or 12 equal portions. Shape into a smooth ball by gently rolling, and place on a greased tray. Cover and leave to rise in a warm place (30­35°C) for 30 minutes or until doubled in size. Put the crosses on the dough 1 2 3 4 Turn the dough out into a greased bowl. Divide the dough into 12­16 equal portions or into 2 long loaves and place on a greased baking tray. Cover and leave to rise in a warm place (30­35°C) for 30 minutes or until doubled in size. Brush with beaten egg and sprinkle with seeds. Bake in a preheated 200°C oven for 15­25 minutes or until golden brown. Crosses Flour Oil Water to mix 1 /2 cup 2 tbsp Mix flour and oil, then add water to make a stiff paste. Pipe into the shape of crosses -- if a piping bag is not available, use a small plastic bag with a corner cut off. Bake in a preheated 200°C oven for 15­25 minutes or until golden brown. Brush with the glaze. Glaze Milk Castor sugar 3 tbsp 3 tbsp Boil together until syrupy -- brush over cooked buns when they are removed from the oven. 1 2 3 4 5 6 7 8 9 10 11 12 Roll or pat the dough into a rectangle (50 X 30 cm). Brush over surface of the dough with melted butter. Mix cinnamon and brown sugar and sprinkle over butter. Roll up like a swiss roll starting from the long side. 1 2 3 4 Divide the dough into 12 equal portions. Shape into a smooth ball by gently rolling, and place on a greased tray. Cover and leave to rise in a warm place (30­35°C) for 30 minutes or until doubled in size. Bake in a preheated 200°C oven for 15­20 minutes or until goldenbrown. Recipes Press edges firmly underneath. Join ends to make a circle, pinch edges together and place on a greased oven tray. Cut nearly through to the centre of the ring at 2. 5 cm intervals, turning each section so that it faces cut side up. Cover with plastic wrap and leave to rise in a warm place (30­35°C) for 30 minutes. Brush with beaten egg. Bake in a preheated 180°C oven for 15­25 minutes or until golden brown. [. . . ] (b) Video or Audio Heads and Stylii (bread bakery) (f) Thermal Paper, Toner/Ink Cartridges, resulting from wear and tear in Drums, Developer, Film (Ink/ normal use. If warranty service is required you should: · Telephone Panasonic's Customer Care Centre on the number given below for the name/address of the nearest Authorised Service Centre. · Provide a copy of your purchase receipt as proof of date of purchase. · Send or bring the product to a Panasonic Authorised Service Centre. [. . . ]