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User Manual for Panasonic models including: breadmaker, SD-YR2550, SD-R2530
Menu required some manual steps, display will show the remaining time until starting its process after press button. n 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.) n Size To choose the size.
Thank you for purchasing the Panasonic product. ○ For this product, there are 2 instructions. This is “OPERATING MANUAL AND RECIPES”, the other one is ...
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DocumentDocumentEnglish Deutsch Français Nederlands Italiano Polski Magyar OPERATING INSTRUCTIONS AND RECIPES Automatic Bread Maker (Household Use) GEBRAUCHSANWEISUNG UND REZEPTE Brotbackautomat (Hausgebrauch) MODE D'EMPLOI ET RECETTES Machine à pain automatique (Usage domestique) BEDIENINGSHANDLEIDING EN RECEPTEN Automatische Broodbakoven (Voor huishoudelijk gebruik) MANUALE PER L'USO E RICETTE Macchina per pane automatica (Utilizzo Domestico) INSTRUKCJA OBSLUGI I PRZEPISY Automatyczny wypiekacz do chleba (Do uytku domowego) KEZELÉSI KÉZIKÖNYV ÉS RECEPTEK Automata kenyérsüt gép (Háztartási használatra) Model No. / Modell Nr. / Modèle n° / Modelnr. / Modello n° / Model / Típusszám SD-YR2550/SD-R2530 SD-YR2550 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. Contents Parts Names and Instructions............................... GB2 Main Unit .......................................................................GB2 Accessories ...................................................................GB2 Control Panel and Display ............................................GB2 Bread - making Ingredients .............................................GB3 Menu Charts and Baking Options..................................GB4 Handling Instructions .....................................................GB6 Before Use.....................................................................GB6 Preparations ..................................................................GB6 Baking Bread .................................................................GB7 Making Dough ...............................................................GB7 Additional Ingredients ....................................................GB8 Bread Mix & Bread Mix Raisin.......................................GB8 Baking Brioche ..............................................................GB9 Sourdough & Sourdough Dough ...................................GB9 Gluten Free Information...............................................GB10 Baking Gluten Free Bread ...........................................GB10 Baking Gluten Free Cake ............................................GB10 Making Gluten Free Pizza / Gluten Free Pasta...........GB11 Baking Cake ................................................................GB11 Bake Only ....................................................................GB12 Making Jam / Compote................................................GB12 Cake Kneading ............................................................GB13 Bread Kneading ..........................................................GB13 Rise .............................................................................GB13 Recipes ...........................................................................GB14 Bread Recipes .............................................................GB14 Gluten Free Recipes....................................................GB16 Dough Recipes ............................................................GB16 Sweet Recipes.............................................................GB18 Manual Recipes...........................................................GB19 Troubleshooting .........................................................GB20 Parts Names and Instructions Main Unit Kneading blade Kneading blade (rye menu) (SD-YR2550 only) Bread pan * The shape of mains plug may be different from illustration. Mains lead Mains plug* Lid Raisin nut dispenser flap Handle Control panel Dispenser Lid Rib Close the dispenser lid until the rib clicks. Raisin nut dispenser Yeast dispenser (SD-YR2550 only) Steam vent Accessories Control Panel and Display Sourdough cup 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) Tablespoon Teaspoon · ½ marking · ¼, ½, ¾ markings Sourdough starter spoon To measure out sourdough starter yeast. approx. 0.1 g GB2 Picture shows all words and symbols, but only those relevant will be displayed during operation. 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.) n Time showing Time remaining until ready. Menu required some manual steps, display will show the remaining time until starting its process after press button. n 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.) n Size To choose the size. n Crust To choose the crust colour. n Timer Set delay timer (time until bread is ready). For available menu, it can be set up to 13 hours (except menu sourdough only set up to 9 hours). Setting time for Sweet Menus. n Start To start the program. n Stop To 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. Liquid ingredients 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. Dry ingredients Should be weighed on scales or measured with measuring spoon provided for the small amounts. Using digital scale is recommended. English 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. White flour Made by grinding wheat kernel, excluding bran and germ. The best kind of flour for baking bread is a flour marked "for bread baking". Do not use plain or self-raising flour as a substitute for bread flour. Whole wheat flour Made by grinding entire wheat kernel, including bran and germ. Makes very health-giving bread. This bread is lower in height and heavier than bread baked with white flour. Rye flour Made by grinding rye kernel. Contains more iron, magnesium and potassium, which 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). Dry yeast 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. 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. 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. Water 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" or "Brioche". Always measure out liquids using the sourdough cup provided. Salt Improves the flavour and strengthens gluten to help the bread rise. The bread may lose size / flavour if measuring is inaccurate. Fat Adds flavour and softness to the bread. 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.) Bran Increases the bread's fibre content. · Use max. 50 g (5 tbsp). Wheat germ Gives the bread a nuttier flavour. · Use max. 50 g (4 tbsp). Spices, herbs Enhance the flavour of the bread. · Only use a small amount (max. 1 tbsp). If using a bread mix... Bread mixes including dry yeast Place the mix in the bread pan, then add water. (Follow instructions on the packet for the quantity of water) 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 First place the bread mix in the bread pan, then the water. Then place the measured dry yeast in the yeast dispenser. (For SD-R2530, place the dry yeast in the bread pan first, then the bread mix, then the water.) Set the machine according to the type of flour included in the mix, and start the baking. · White flour - recommended for menu 5, 6. · Brown flour - menu 1 · Whole wheat - menu 7 · Rye flour - menu 12 (SD-YR2550 only) 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. GB3 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. Menu Number Menu Options PTroctaelsses Remark Refer. Page SD- SD- YR2550 R2530 Size Crust Timer Rest Knead Rise Bake Total 1 1 Basic 4 4 4 30 60 min 20 30 min *4 1 2 h 50 min h 20 min 50 55 min 4 h 4 h 5 min -- P. GB6 - GB7 2 2 Basic Rapid 4 4 -- -- 15 20 min 1 h 50 min 2 h 20 min 35 40 min 1 h 55 min 2 h -- P. GB6 - GB7 3 3 Basic Raisin 4 4*1 4 30 60 min 15 30 min *4 1 h 50 min 2 h 20 min 50 min 4 h -- P. GB6 - GB7 4 4 Basic Stuffed 4 4 4 30 60 min 25 30 min *4 1 h 45 min 2 h 10 min 50 55 min 4 h 4 h 5 min 4 P. GB6 - GB7 Bread 5 5 Bread Mix -- 4 ---- 30 min *4 1 h 15 min 45 min 6 6 Bread Mix Raisin -- 4 ---- 30 min *4 1 h 15 min 45 min 7 7 Whole wheat 4 -- 4 1 h 1 h 40 min 15 25 min *4 2 2 h 10 min h 50 min 50 min 8 8 Whole wheat Rapid 4 -- -- 15 25 min 15 25 min *4 1 1 h 30 min h 40 min 45 min 9 9 Whole wheat Raisin 4 -- 4 1h 1 h 40 min 15 25 min *4 2 2 h 10 min h 50 min 50 min 10 10 Brioche -- 4*1 -- 20 min 30 60 min *4 1 1 h 20 min h 30 min 45 min 2 h 30 min -- P. GB6, GB8 2 h 30 min -- P. GB6, GB8 5 h -- P. GB6 - GB7 3 h -- P. GB6 - GB7 5 h -- P. GB6 - GB7 3 h 30 min 4 P. GB6, GB9 11 11 French -- -- 4-- 20 min 4 h 30 min 50 min 5 h 40 min -- P. GB6 - GB7 12 -- Rye 13 12 Sourdough 14 13 Gluten Free Bread 15 14 Gluten Free Cake 16 15 Gluten Free Pizza 17 16 Gluten Free Pasta -- -- 4 45 60 min approx. 10 min 1 h 20 min 1 h 35 min 1 h 3 h 30 min -- -- 4*3 0 55 min 45 55 min *5 2 h 25 min 3 h 10 min 55 min 5 h -- 4*2 -- -- 20 25 min *7 35 40 min 50 55 min 1 h 50 min 1 h 55 min -- P. GB6 - GB7 -- P. GB9 4 P. GB6, GB10 -- -- ---- 20 min *6 -- 1 h 30 min 1 h 50 min 4 P. GB6, GB10 -- -- ---- 20 25 min *7 5 10 min -- 30 min 4 P. GB6, GB11 -- -- ---- 15 min *7 -- -- 15 min 4 P. GB6, GB11 Gluten Free 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. GB4 English Dough Menu Number SD- SD- YR2550 R2530 Menu Options Size Crust Timer Rest PTroctaelsses Remark Refer. Page Knead Rise Bake Total 18 17 Basic -- -- -- 30 50 min 15 30 min *4 1 1 h 10 min h 30 min -- 19 18 Basic Raisin -- -- -- 30 50 min 15 30 min *4 1 1 h 10 min h 30 min -- 20 19 Whole wheat -- -- -- 55 min 1 h 25 min 15 25 min *4 1 2 h 30 min h -- 21 20 Whole wheat Raisin -- -- -- 55 min 1 h 25 min 15 25 min *4 1 2 h 30 min h -- 22 21 Sourdough Dough -- -- -- 0 40 min 45 55 min *5 1 1 h 5 min h 35 min -- 23 22 Sourdough Starter -- -- ---- -- 24 h -- 24 23 Pizza -- -- 4 (Knead) (Rise) 10 18 min 7 15 min (Knead) approx. 10 min (Rise) approx. 10 min 2 h 20 min -- P. GB6 - GB7 2 h 20 min -- P. GB6 - GB7 3 h 15 min -- P. GB6 - GB7 3 h 15 min -- P. GB6 - GB7 2 h 30 min -- P. GB9 24 h -- P. GB9 45 min -- P. GB6 - GB7 25 24 Cake -- -- ---- 20 min *6 -- 1 h 35 min 1 h 55 min 4 P. GB6, GB11 26 25 Bake Only -- -- -- -- 27 26 Jam -- -- ---- 28 27 Compote 29 28 Cake Kneading 30 29 Bread Kneading 31 30 Rise -- -- ---- -- -- ---- -- -- ---- -- -- ---- -- -- -- 20 min (default) 20 min (default) -- -- -- -- -- -- 30 min (default) 30 min 1 h 30 min -- -- 30 min 1 h 30 min 1 h 30 min 2 h 30 min 1 h 1 h 40 min -- P. GB12 -- P. GB12 -- P. GB12 -- 1 20 min -- P. GB13 -- 1 20 min -- P. GB13 -- 10 min 2 h -- P. GB13 Sweet Manual *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. GB5 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") Preparations 1 Open the lid, remove the bread pan (1) and set (1) (2) the kneading blade into the kneading mounting shaft. (2) Check around the shaft and inside the kneading blade and ensure that they are clean. (See P. GB8 of "OPERATING INSTRUCTIONS") Use for rye menu only. 2 Prepare the ingredients with exact measurement according to the recipe Kneading mounting shaft For SD-YR2550 For SD-R2530 3 1 Place the measured ingredients into the bread pan in the order listed in the recipes. 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) For bread and dough menus, dry yeast should be placed first. Place dry yeast away from the kneading blade and 2 Wipe off any moisture and flour around the bread pan, and return it into the main unit.(4) Close the lid. kneading mounting shaft. If some of the dry yeast get into it, bread may not rise well. 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. (3) (4) Place dry ingredients over the dry yeast. It must be kept separate from any liquid until mixing commences. Pour liquid in the edge of bread pan's sidewall to avoid splashing. (3) 2 Wipe off any moisture and flour around the bread pan, and return it into the main unit.(4) Close the lid. 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. (5) 4 Plug the machine into 230 V socket. Make sure to complete the preparation steps before setting menu. GB6 Baking Bread Turn to P. GB14 GB15 for recipes. English 5 Press or button in the Menu ( ) bar to 7 When bread is ready (machine beeps 8 times and select a bread menu. the cube ( ) near End flashes), press Stop ( ) Choose the options for selected menu. (See P. GB4 - GB5) button and unplug. Bread Size Crust colour Delay timer 6 Press Start ( ) button to start the machine. (The display shows when menu "1" is selected.) Display shows the remaining time until the selected program is complete. * The remaining time is changed depending on the room temperature. 8 Remove the bread immediately by using dry oven gloves and place it on a wire rack. (6) Hold the handle with oven gloves and shake the bread out. (6) Bread pan Oven gloves Make sure the blade has not come out with the bread. Moving the outside base shaft may damage the bread shape. (7) (7) (Bottom of bread pan) Remaining time Outside base shaft of bread pan Do 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. Making Dough Always remove the kneading blade before slicing bread. (8) (8) Turn to P. GB16 GB17 for recipes. 1 - 4 See P. GB6 of Preparations Bread Dough 5 Press or button in the Menu ( ) bar to select a dough menu. 8 Shape the finished dough to your favourite shape and allow it to rise until double size, then bake in the oven. 6 Press button to start. Display shows the remaining time until the program is complete. 7 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. Pizza Dough 8 Divide the dough with scraper and shape them into balls. 9 Cover them with damp kitchen towel and leave it for 10 minutes. 10 Shape into a flat round and make holes with a fork. 11 Spread your favourite sauce and desired topping then bake it in the oven. GB7 Handling Instructions Additional Ingredients (Dried fruits, nuts, bacon, cheese etc.) Available Menu Bread Dough Basic Raisin Basic Stuffed Bread Mix Raisin Whole Wheat Raisin Basic Raisin Whole Wheat Raisin SD-YR2550 SD-R2530 Menu 3 Menu 4 Menu 6 Menu 9 Menu 19 Menu 18 Menu 21 Menu 20 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) Place the extra ingredients in the raisin nut dispenser and set the machine. Do not overfill the raisin nut dispenser. n Dried fruits Cut up roughly into approximate 5 mm cubes. Correct Incorrect Sugar-coated ingredients may stick to the raisin nut dispenser and not fall into the bread pan. n Nuts, seeds 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 hand - 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 Only use quantities as in the recipe, as the water content in the ingredients will affect bread. n Cheese, chocolate 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 pan. Bread Mix & Bread Mix Raisin 1 -- 4 See P. GB6 of Preparations 5 Select the menu. Bread Mix SD-YR2550 Menu 5 SD-R2530 Menu 5 Bread Mix Raisin Menu 6 Menu 6 Turn to P. GB14 for recipes. 6 Press button to start. Display shows the remaining time until the program is complete. 7 Press button and remove bread when machine beeps 8 times and the cube ( ) near End flashes. Tips: The final outcome may differ depending on the actual bread mix used. (There may be greater variation with wheat free bread mixes.) GB8 Baking Brioche Turn to P. GB15 for recipes. English 1 -- 4 See P. GB6 of Preparations 5 Select menu 10, choose crust colour. 8 Press button and remove bread when machine beeps 8 times and the cube ( ) near End flashes. 6 Press button to start. Display shows the remaining time until the beep sounds. Tips: Timer is not available on this menu. Do not add butter or extra ingredients after display shows remaining time. When adding extra ingredients such as raisins, add them with the 7 After about 55 minutes - 1 hour 5 minutes. Open the lid when you hear the beep sound. Add the butter in step 7. (Use max. 150 g for ingredients) To bake brioche in simple way. Cut butter into 1 - 2 cm cubes and keep them in refrigerator. additional butter while is flashing. Close the Place butter with other ingredients in the beginning and follow step 5. lid and restart. Skip step 7 process in this way. This Brioche is a little different from the others. Kneading will continue after 5 minutes without press button. Sourdough & Sourdough Dough Turn to P. GB15, GB17 for recipes. STAGE 1 Making Sourdough Starter Preparations: Mix all the ingredients well in the sourdough cup. (Remove the kneading blade) Put the lid on the sourdough cup. Place the sourdough cup in the bread pan. Set the bread pan into the main unit, and plug the machine into the socket. Remove it Sourdough cup Bread pan 1 Select the menu Sourdough Starter SD-YR2550 Menu 23 SD-R2530 Menu 22 2 Press button to start. Display shows the remaining time until the program is complete. (Take SD-YR2550 display as an example) ... ... (24 hours left) (59 minutes left) (End cube flashes) 3 Press button and remove the sourdough cup immediately when machine beeps 8 times and the cube ( ) near End flashes. When you do not use it immediately, store it in the refrigerator, but use up within 1 week. STAGE 2 Baking / Making Sourdough Preparations: Set the kneading blade into the bread pan. Pour a cup of sourdough starter into the bread pan. SD-YR2550 1) Place the ingredients in the bread pan according to the order of recipe. 2) Place the dry yeast in the yeast dispenser. SD-R2530 1) Place the ingredients in the bread pan in the following order: flour salt dry yeast (keep away from the salt) water (keep away from the dry yeast, pour water around flour). Set the bread pan into the main unit, and plug the machine into the socket. 1 Select the menu Sourdough SD-YR2550 Menu 13 SD-R2530 Menu 12 Sourdough Dough Menu 22 Menu 21 2 Press button to start. Display shows the remaining time until the program is complete. 3 Press button and remove bread / dough, when machine beeps 8 times and the cube ( ) near End flashes. Tips: Timer is available for baking sourdough bread (up to 9 hours). Shape the finish dough and allow it to rise until doubled in size, then bake in the oven. (Menu: Sourdough Dough) To make or storage sourdough starter without failure. Do not select a wrong menu. Do not take out the sourdough cup until the program is complete. Do not mix the new sourdough starter with old one. If the sourdough starter is made well, it smells sour and like alcohol. When the room temperature is over 30 °C, the sourdough starter goes bad, and the bread does not turn out well. GB9 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. It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attention must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used. You must also ensure that the yeast used contains no gluten. Baking Gluten Free Bread Turn to P. GB16 for recipes. 1 -- 4 See P. GB6 of Preparations 5 Select the menu Gluten Free Bread SD-YR2550 Menu 14 SD-R2530 Menu 13 6 Press button to start. Display shows the remaining time until the beep sounds. 7 After about 6 minutes, 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 button. 8 Press button and remove bread when machine beeps 8 times and the cube ( ) near End flashes. Tips: Use a rubber spatula to avoid damaging the bread pan. Do not use the metal spatula. Baking Gluten Free Cake Turn to P. GB16 for recipes. 1 -- 4 See P. GB6 of Preparations 5 Select the menu Gluten Free Cake SD-YR2550 Menu 15 SD-R2530 Menu 14 6 Press button to start. Display shows the remaining time until the beep sounds. 8 After about 12 minutes, open the lid when you hear the beep sound. Scrape off the dough on the sidewall of bread pan while is flashing. Close the lid and restart. Baking will start after 3 minutes without press button. 9 Press button and remove cake when machine beeps 8 times and the cube ( ) near End flashes. 7 After about 2 minutes, 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 button. GB10 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. English Making Gluten Free Pizza / Gluten Free Pasta Turn to P. GB16 for recipes. 1 -- 4 See P. GB6 of Preparations 5 Select the menu Gluten Free Pizza Gluten Free Pasta SD-YR2550 Menu 16 Menu 17 SD-R2530 Menu 15 Menu 16 Gluten Free Pizza 9 Divide the dough into 2 parts with scraper, and roll them into a circle of about 20 cm diameter. 10 Spread your favourite sauce and desired topping then bake it in the oven. 6 Press button to start. Display shows the remaining time until the beep sounds. Gluten Free Pasta 7 9 After about 5 minutes for gluten free pizza, 2 minutes Wrap the dough in a cling film and rest for 1 hour in the refrigerator. for gluten free pasta, open the lid when you hear the 10 beep sound. Scrape off the flour within 3 minutes while is flashing. Close the lid and restart. Lightly flour the dough surface, and shape it to your desired shapes. Kneading will continue after 3 minutes without press button. 8 11 Press button and remove dough when machine Boil them and enjoy it with your favourite sauce. beeps 8 times and the cube ( ) near End flashes. Tips: Use the rubber spatula to avoid damaging the bread pan. Do not use the metal spatula. Baking Cake Turn to P. GB18 for recipes. 1 - 4 See P. GB6 of Preparations 5 Select the menu Cake SD-YR2550 Menu 25 SD-R2530 Menu 24 6 Press button to start. Display shows the remaining time until the beep sounds. 7 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. Kneading will continue after 5 minutes without pressing button. Additional Baking 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.) Select the menu (Skip it if you have not pressed Set the baking time It can be set to 1 - 20 minutes. Press button to start. To discontinue baking, hold button. button in step 8) Tips: 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. 8 Press button and remove cake when machine beeps 8 times and the cube ( ) near End flashes. GB11 Handling Instructions Bake Only Turn to P. GB18 for recipes. Preparations: Prepare the mixed ingredients in the bowl according to the recipe. Remove the kneading blade and line the greaseproof paper around the bread pan, then pour in the mixed ingredients. Set the bread pan into the main unit, and plug the machine into the socket. 1 Select the menu Bake Only SD-YR2550 Menu 26 SD-R2530 Menu 25 2 Set the baking time 4 Press button and remove cake when machine beeps 8 times and the cube ( ) near End flashes. Additional Baking 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.) Tips: Timer is not available on this menu. It only sets the duration of the baking time. 3 Press button to start. Display shows the remaining time until the program is complete. Making Jam / Compote Turn to P. GB18 for recipes. Preparations for Jam-making Prepare the ingredients according to the recipe. Put the kneading blade into the bread pan. Place the ingredients into the pan in following order. half of fruits half of sugar remainder of fruits remainder of sugar. Set the bread pan into the main unit, and plug the machine into the socket. Preparations for Compote-making Prepare the ingredients according to the recipe. (Remove the kneading blade.) Place the ingredients into the bread pan according to the order of recipes, pour water over ingredients. Set the bread pan into the main unit, and plug the machine into the socket. 1 Select the menu Jam SD-YR2550 Menu 27 SD-R2530 Menu 26 Compote Menu 28 Menu 27 2 Set the cooking time, then start the machine. 3 Press button and remove Jam / Compote when machine beeps 8 times and the cube ( ) near End flashes. Additional Cooking 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 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. GB12 English Cake Kneading Preparations: Remove the bread pan and set the kneading blade. Place the measured ingredients in the bread pan. Return the bread pan to the main unit. Close the lid and plug in. 1 Select the menu Cake Kneading SD-YR2550 Menu 29 SD-R2530 Menu 28 2 Set the kneading time Turn to P. GB19 for recipes. 3 Press button to start. Display shows the remaining time until the program is complete. 4 Press button and remove the dough when machine beeps 8 times and the cube ( ) near End flashes. 5 Put it into cake mold, then bake in a preheated oven. Tips: Use a rubber spatula to avoid damaging the bread pan. Do not use metal spatula. Bread Kneading Preparations: Remove the bread pan and set the kneading blade. Place the measured ingredients in the bread pan. Return the bread pan to the main unit. Close the lid and plug in. 1 Select the menu Bread Kneading SD-YR2550 Menu 30 SD-R2530 Menu 29 2 Set the kneading time Please set the time according to the bread dough which is used for primary fermentation. Turn to P. GB19 for recipes. 3 Press button to start. Display shows the remaining time until the program is complete. 4 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 - 600 g. Rise Turn to P. GB19 for recipes. Preparations: Remove the kneading blade and place the dough into the bread pan. Return the bread pan to the main unit. Close the lid and plug in. 3 Press button to start. Display shows the remaining time until the program is complete. 1 Select the menu Rise SD-YR2550 Menu 31 SD-R2530 Menu 30 2 Set the time (use the primary fermentation of kneaded dough. Set the time according to the bread dough.) 4 Press button and remove the dough when machine beeps 8 times and the cube ( ) near End flashes. 5 Shape the finished dough and allow it to rise in the oven, then bake. GB13 Recipes Example Recipe Name Menu No.+Total process time + Option icon M L XL Dry yeast 2 tsp 2 tsp 2½ tsp Strong white bread flour 400 g 500 g 600 g Egg (L), beaten 1 1 2 The options of each recipe and necessary operation are indicated as the following icons. Option icon Light crust Medium crust Dark crust Delay timer Necessary operation icon SD-YR2550: Place measured dry yeast into yeast dispenser. SD-R2530: Place measured dry yeast into bread pan first. Sunflower seeds 50 g 65 g 75 g Place the measured ingredients into bread pan in the order listed in the recipe. Cheese 50 g 65 g 75 g Add additional ingredients into raisin nut dispenser. Abbreviation: tsp = tea spoon; tbsp = table spoon Do manual operation (such as adding extra ingredients, scraping the flour from sidewall of bread pan) when the beep sounds. Egg (L) = Egg in large size; Egg (M) = Egg in medium size. Bread Recipes Turn to P. GB6 GB9 for handling instructions. Basic White Bread Menu 1 (4 h 4 h 5 min) M Dry yeast 1 tsp Strong white bread flour 400 g Butter 20 g Sugar 1 tbsp Salt Water 1½ tsp 280 mL L 1 tsp 500 g 30 g 1½ tbsp 1½ tsp 340 mL XL 1¼ tsp 600 g 40 g 2 tbsp 2 tsp 400 mL Milk Bread Menu 1 (4 h 4 h 5 min) M Dry yeast 1 tsp Strong white bread flour 400 g Butter 20 g Sugar 1 tbsp Salt 1½ tsp Milk 290 mL L 1 tsp 500 g 30g 1½ tbsp 1½ tsp 360 mL XL 1¼ tsp 600 g 40 g 2 tbsp 2 tsp 430 mL Basic Rapid Rapid White Bread Menu 2 (1 h 55 min 2 h) M Dry yeast 2 tsp Strong white bread flour 400 g Butter 20 g Sugar 1 tbsp Salt 1½ tsp Water 280 mL L 2 tsp 500 g 30 g 1½ tbsp 1½ tsp 350 mL XL 2½ tsp 600 g 40 g 2 tbsp 2 tsp 420 mL Italian Bread Menu 2 (1 h 55 min) Dry yeast Strong white bread flour Olive oil Salt Water M 2 tsp 400 g 1½ tbsp 1½ tsp 260 mL GB14 Basic Raisin Raisin Bread Menu 3 (4 h ) Dry yeast Strong white bread flour Butter Sugar Salt Water M L XL 1 tsp 1 tsp 1¼ tsp 400 g 500 g 600 g 20 g 1 tbsp 1½ tsp 280 mL 30 g 1½ tbsp 1½ tsp 340 mL 40 g 2 tbsp 2 tsp 400 mL Raisins *1 80 g 100 g 120 g 5 Seeded Bread Menu 3 (4 h ) M Dry yeast 1 tsp Strong white bread flour 400 g Butter 20 g Sugar 1 tbsp Salt 1 tsp Sesame seeds 1 tbsp Poppy seeds 1 tbsp Water 280 mL Linseeds 1 tbsp Pumpkin seeds 1 tbsp Sunflower seeds 1 tbsp L 1 tsp 475 g 30 g 1½ tbsp 1½ tsp 1½ tbsp 1½ tbsp 330 mL 1½ tbsp 1½ tbsp 1½ tbsp XL 1¼ tsp 550 g 40 g 2 tbsp 2 tsp 2 tbsp 2 tbsp 380 mL 2 tbsp 2 tbsp 2 tbsp Basic Stuffed Stuffed Bread Menu 4 (4 h 4 h 5 min) M Dry yeast 1 tsp Strong white bread flour 400 g Butter 20 g Sugar 1 tbsp Salt 1½ tsp Water 280 mL L 1 tsp 500 g 30 g 1½ tbsp 1½ tsp 350 mL XL 1¼ tsp 580 g 40 g 2 tbsp 2 tsp 400 mL Cooked bacon *1 50 g 65 g 75 g Cheese *1 50 g 65 g 75 g Stuffed Tomato, Olive and Tomato Juice Menu 4 (4 h 4 h 5 min) M Dry yeast 1 tsp Strong white bread flour 400 g Butter 20 g Sugar 1 tbsp Salt 1½ tsp Water 140 mL Tomato juice 140 mL L XL 1 tsp 1¼ tsp 500 g 580g 30 g 40 g 1½ tbsp 2 tbsp 1½ tsp 2 tsp 175 mL 200 mL 175 mL 200 mL Olive 70 g 80 g 100 g Sundried tomatoes in oil, 30 g 40 g 50 g chopped Bread Mix Bread Mix Menu 5 (2 h 30 min) Bread mix flour *2 Water *3 500 g 300 mL Vegetable Juice Bread Menu 5 (2 h 30 min) Bread mix flour *2 Water *4 Vegetable juice *4 500 g 150 mL 150 mL Bread Mix Raisin Bread Mix Raisin Menu 6 (2 h 30 min) Bread mix flour *2 Water *3 Raisins *1 500 g 300 mL 100 g Matcha Chestnut Bread Menu 6 (2 h 30 min) Bread mix flour *2 Matcha Water *3 Sweet chestnut *1 500 g 10 g 300 mL 100 g Whole Wheat Whole Wheat Bread Menu 7 (5 h) M Dry yeast 1 tsp Strong whole wheat bread flour 400 g Butter 20 g Sugar 1 tbsp Salt 1½ tsp Water 280 mL L 1 tsp 500 g 30 g 1½ tbsp 1½ tsp 350 mL XL 1¼ tsp 600 g 40 g 2 tbsp 2 tsp 420 mL Oat and Bran Bread Menu 7 (5 h) Dry yeast Strong white bread flour Bran Porridge oats Oil Sugar Salt Water L 1 tsp 400 g 50 g 50 g 2 tbsp 1½ tsp 1¼ tsp 350 mL Whole Wheat Rapid Whole Wheat Bread Rapid Menu 8 (3 h) M Dry yeast 1½ tsp Strong whole wheat bread flour 400 g Butter 20 g Sugar 1 tbsp Salt 1½ tsp Water 280 mL L XL 1½ tsp 2 tsp 500 g 600 g 30 g 40 g 1½ tbsp 2 tbsp 1½ tsp 2 tsp 350 mL 420 mL Rapid Whole Wheat Bread 50% Menu 8 (3 h) M L XL Dry yeast 1½ tsp 1½ tsp 2 tsp Strong whole wheat bread 200 g 250 g 300 g flour Strong white bread flour 200 g 250 g 300 g Butter 20 g 30 g 40 g Sugar 1 tbsp 1½ tbsp 2 tbsp Salt 1½ tsp 1½ tsp 2 tsp Water 300 mL 370 mL 430 mL Whole Wheat Raisin Whole Wheat Raisin Bread Menu 9 (5 h) M Dry yeast 1 tsp Strong whole wheat bread flour 400 g Butter 20 g Sugar 1 tbsp Salt 1½ tsp Water 280 mL L 1 tsp 500 g 30 g 1½ tbsp 1½ tsp 350 mL XL 1¼ tsp 600 g 40 g 2 tbsp 2 tsp 420 mL Raisins *1 80 g 100 g 120 g Maple and Pecan Nut Bread Menu 9 (5 h) Dry yeast Strong whole wheat bread flour Strong white bread flour Butter Maple syrup Salt Water Pecan nuts *1 M 1 tsp 200 g 200 g 20 g 3 tbsp 1 ½ tsp 280 mL 75 g Brioche Basic Brioche Menu 10 (3 h 30 min) Dry yeast Strong white bread flour Butter *5 Sugar Skimmed milk powder Salt Mixture / beat 2 eggs (M) + 2 egg yolk + water Butter *6 Panettone Menu 10 (3 h 30 min) Dry yeast Strong white bread flour Butter *5 Sugar Salt Mixture / beat 2 eggs (M) + 2 egg yolk + water Butter *6 Candied orange peel *1 Sultanas *1 Currants *1 1¼ tsp 400 g 60 g 50 g 2 tbsp 1½ tsp 270 mL 80 g 1½ tsp 400 g 60 g 50 g 1½ tsp 290 mL 60 g 50 g 50 g 50 g French French Bread Menu 11 (5 h 40 min) Dry yeast Strong white bread flour Salt Water 1 tsp 400 g 1½ tsp 290 mL Pain de Campagne Menu 11 (5 h 40 min) Dry yeast Strong white bread flour Strong whole wheat bread flour Salt Cold water (5 ) 1 tsp 320 g 80 g 1½ tsp 300 mL Rye (SD-YR2550 only) Rye 100% Menu 12 (3 h 30 min) Dry yeast Rye flour Oil Sugar Salt Water Use kneading blade for rye menu. 2½ tsp 500 g 2 tbsp 2 tsp 2 tsp 440 mL Rye and White Menu 12 (3 h 30 min) Dry yeast Rye flour Strong white bread flour Oil Sugar Salt Water 2 tsp 250 g 250 g 2 tbsp 2 tsp 2 tsp 360 mL Use kneading blade for rye menu. Sourdough Sourdough Stage 1: Sourdough Starter: Menu 23 (SD-R2530: 22 ) (24 h) Turn to P. GB17 for the recipe. Stage 2: Menu 13 (SD-R2530: 12) (5 h) Sourdough starter Strong white bread flour Salt Water Dry yeast 1 cup 400 g 1 tsp 150 mL ¾ tsp *1 Cut into approx. 5 mm cubes. *2 Bread mix for white loaf only. Follow the recipes on the package of bread mix. *3 As shown on packet needs to be added. *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. GB15 English 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. Gluten Free Bread Menu 14 (SD-R2530: 13) (1 h 50 min - 1 h 55 min) Water Oil Gluten free bread mix Dry yeast 430 mL 1 tbsp 500 g 2 tsp Gluten and Wheat Free Bread Menu 14 (SD-R2530: 13) (1 h 50 min - 1 h 55 min) Milk 310 mL 2 eggs (medium) , beaten Cider vinegar Oil 100 g 1 tbsp 2 tbsp Honey 60 g Salt 1¼ tsp Brown rice flour Potato starch Xanthan gum Dry yeast 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 100 g Cinnamon 2 tsp Five Seeds Bread (1 h 55 min) Linseeds Sesame seeds Pumpkin seeds Poppy seeds Sunflower seeds 1 tbsp 2 tbsp 1 tbsp 1 tbsp 1 tbsp Sundried Tomato & Parmesan Bread (1 h 55 min) Parmesan cheese grated 50 g Sundried tomatoes in oil, drained and chopped 50 g Gluten Free Cake Gluten Free Chocolate Cake Menu 15 (SD-R2530: 14) (1 h 50 min) Butter *2 Sugar Eggs (L), beaten Dark chocolate, melted White rice flour Cacao powder Baking powder 150 g 150 g 3 (180 g) 120 g 120 g 30 g 10 g Gluten Free Tea Cake Menu 15 (SD-R2530: 14) (1 h 50 min) Butter *2 Sugar Eggs (L), beaten White rice flour Ground almonds Tea leaves, chopped Baking powder 80 g 160 g 3 (180 g) 160 g 80 g 2 tsp 10 g Turn to P. GB6, GB10 GB11 for handling instructions. Gluten Free Banana Cake Menu 15 (SD-R2530: 14) (1 h 50 min) Butter *1 Sugar Eggs (L), beaten White rice flour Ground almonds Banana *2 Baking powder Gluten Free Pizza 80 g 120 g 3 (180 g) 160 g 50 g 80 g 10 g Gluten Free Pizza Menu 16 (SD-R2530: 15) (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 17 (SD-R2530: 16) (15 min) Mixture / beat 2 egg (M) + water 260 g White rice flour 220 g ( ) Potato starch Corn starch mixed and 80 g sifted 100 g Xanthan gum 1½ tbsp Oil 2 tbsp Salt 1 tsp Be sure to whisk eggs and water together until very smooth. Place flour, starch and gum into another bowl and mix well. Maple & Pecan Bread (1 h 55 min) Maple syrup Pecans 2 tbsp 50 g *1: Cut into 1 cm cubes. *2: Cut into 1 - 2 cm. Dough Recipes Turn to P. GB6GB9 for handling instructions. Basic Basic Dough Menu 18 (SD-R2530: 17) (2 h 20 min) Dry yeast Strong white bread flour Butter Sugar Salt Water GB16 1 tsp 500 g 30 g 1½ tbsp 1½ tsp 310 mL Soft Rolls / Baps Menu 18 (SD-R2530: 17) (2 h 20 min) Dry yeast Strong white bread flour Butter Sugar Salt EggM), beaten Water * 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. 1Place the ingredients into the bread pan in the order listed above. 2Select the menu. 3Divide 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). 5Dust with flour. 6 Bake in a preheated oven at 220° for 15 minutes or until golden brown. Basic Raisin Basic Raisin Dough Menu 19 ( SD-R2530: 18) (2 h 20 min) Dry yeast Strong white bread flour Butter Sugar Salt Water Raisins *1 1 tsp 500 g 30 g 1½ tbsp 1½ tsp 310 mL 100 g *1 Cut into approx. 5 mm cubes. Hot Cross Buns Menu 19 ( SD-R2530: 18) (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 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). Whole Wheat Whole Wheat Dough Menu 20 ( SD-R2530: 19) (3 h 15 min) Dry yeast 1½ tsp Strong whole wheat bread flour 500 g Butter 30 g Sugar 1½ tbsp Salt 2 tsp Water 340 mL Whole Wheat Dough 70% Menu 20 ( SD-R2530: 19) (3 h 15 min) Dry yeast Strong whole wheat bread flour Strong white bread flour Butter Sugar Salt Water 1½ tsp 350 g 150 g 30 g 1½ tbsp 2 tsp 330 mL Whole Wheat Dough 50% Menu 20 ( SD-R2530: 19) (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 320 mL Whole Wheat Raisin Whole Wheat Raisin Dough Menu 21 (SD-R2530: 20) (3 h 15 min) Dry yeast Strong whole wheat bread flour Butter Sugar Salt Water Raisins *1 1½ tsp 500 g 30 g 1½ tbsp 2 tsp 340 mL 100 g *1 Cut into approx. 5 mm cubes. Whole Wheat Walnut Rolls 70% Menu 21 (SD-R2530: 20) (3 h 15 min) Dry yeast 1½ tsp Strong whole wheat bread flour 350 g 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 Sourdough Dough (Rye) Stage 1: Sourdough Starter Menu 23 (SD-R2530: 22) (24 h) Turn to P. GB9 for handling instructions. Stage 2: Menu 22 (SD-R2530: 21) (2 h 30 min) Sourdough starter 1 cup Strong white bread flour 360 g Rye flour 40 g Salt 1 tsp Dry yeast * Water ¾ tsp 150 mL * For SD-YR2550, place dry yeast into the yeast dispenser Sourdough Starter Sourdough Starter Menu 23 (SD-R2530: 22) (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 Pizza Dough Menu 24 (SD-R2530: 23) (45 min) Dry yeast Strong white bread flour Oil Salt Water 1 tsp 450 g 4 tbsp 2 tsp 240 mL Doughnut (using failed unfermented bread dough) 1 D ivide 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. Focaccia Menu 24 (SD-R2530: 23) (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. GB17 English Recipes Sweet Recipes Turn to P. GB11 GB12 for handling instructions. Cake Butter Cake Menu 25 (SD-R2530: 24) (1 h 55 min) Butter (cut into 1 cm cubes) 200 g Sugar 180 g Milk 2 tbsp 4 eggs (medium), beaten 200 g ( ) Plain flour mixed and 300 g A Baking powder sifted 13 g Tea Cake Menu 25 (SD-R2530: 24) (1 h 55 min) Butter (cut into 1 cm cubes) 200 g Sugar 180 g Milk 2 tbsp 4 eggs (medium), beaten 200 g ( ) Plain flour mixed and 300 g A Baking powder sifted 13 g Earl gray tea (Tea leaf) 1 tbsp Dried fruits * 100 g * Add it when scraping off the flour in step 7. Bake Only Fruit Cake Menu 26 (SD-R2530: 25) Timer: 1 h 20 min Butter Sugar Eggs (M), beaten Milk ( ) Plain flour mixed and A Baking powder sifted Mixed dried fruits 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. Cherry & Marzipan Cake Menu 26 (SD-R2530: 25) Timer: 1 h Golden caster sugar Butter Eggs (M), beaten Self raising flour Glace cherries, chopped Marzipan, grated Milk Topping (flaked almonds, roasted) 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. 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. Jam Strawberry Jam Menu 27 (SD-R2530: 26) Timer: 1 h 40 min Strawberries, finely chopped 600 g Sugar 400 g Powdered pectin * 13 g Apricot Jam Menu 27 (SD-R2530: 26) Timer: 1 h 30 min Apricots, 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. Compote Apple Sauce Menu 28 (SD-R2530: 27) Timer: 1 h 20 min Bramley apples, peeled, cored and diced 1000 g Water 2 tbsp Stir after cooking is completed. Peach in Vanilla Syrup Menu 28 (SD-R2530: 27) Timer: 1 h Peaches, stone removed and cut into 1000 g Sugar 100 g Vanilla pod ½ Water 125 mL When cooking is complete, remove the peaches with a slotted spoon. Carefully pour the syrup over the fruit. Leave to cool. 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. 6 Press button to start. 7 Press button and remove cake when machine beeps 8 times and the cube ( ) near END flashes. GB18 Manual Recipes Turn to P. GB13 for handling instructions. English Cake Kneading Cake Dough Menu 29 (SD-R2530: 28) Timer: 20 min Butter (cut into 1 cm cubes) 200 g Sugar 180 g Milk 2 tbsp Eggs (M), beaten 4 (200 g) ( ) Plain flour mixed and 300 g A Baking powder sifted 13 g Poppy Seed Gluten Free Cake Menu 29 (SD-R2530: 28) 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. Bread Kneading & Rise Bread Dough Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29) Stage 2 Rise: Menu 31 (SD-R2530: 30) (Kneading temperature condition : 28 ) Dry yeast 1½ tsp Strong white bread flour 500 g Sugar 1 tbsp Salt 1½ tsp Eggs, beaten 25 g Water 320 mL Butter 15 g Rice Flour English Muffin Dough Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29) Stage 2 Rise: Menu 31 (SD-R2530: 30) (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 white + warm water 430 g Butter, melted 60 mL Cider vinegar 1 tsp Brown rice flour 300 g Potato starch 100 g Skimmed milk powder * 50 g Xanthan gum 1 tbsp Sugar 1 tbsp Salt 1 tsp * The milk powder may be omitted. Topping Cornmeal Stage 1 Appropriate amount 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 1See step 1 - 4 of Bread Kneading. (P. GB13) (Kneading time setting: 20 minutes) 2 After kneading is complete, put the butter into the bread pan and close the lid. 3 Rest for 5 minutes. 4 Repeat the step 1-4 of Bread Kneading. (P. GB13) (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) GB19 Troubleshooting Before calling for service, please check through this section. Problem My bread does not rise well. The top of my bread is uneven. Cause and Action During or after cooking [All bread] Your 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. Can failed dough be used again? E.g: The dough hasn't been baked...etc. It can be used to make doughnut, pizza and others. Please confirm at which status baking stopped and resumed the subsequent operations. · When there is still dry yeast in the yeast dispenser (SD-YR2550 only). 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. My bread has not risen at all. My bread is pale and sticky. 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. (SD-YR2550 only) 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. My bread is full of air holes. 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. 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. GB20 Problem My bread seems to have collapsed after rising. The crust creases and goes soft on cooling. The sides of my bread have collapsed and the bottom is damp. How can I keep my crust crispy? There is excess oil on the bottom of brioche. The crust is oily. My bread has big holes. My brioche did not turn out well when using bread mix. Why has my bread not mixed properly? Extra ingredients are not mixed properly. Extra ingredients are not mixed properly in Brioche. Extra ingredients do not fall into the bread pan from the raisin nut dispenser. There is excess flour around the bottom and sides of my bread. 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 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. 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. 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. 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. Try following things. It might be baked better if dry yeast is decreased a little when using menu 10. (If adding dry yeast separately). Follow the recipe on the bread mix, but the bread mix should be between 350 500 g. Place 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. 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. 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. 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. 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. 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. GB21 English Troubleshooting Before calling for service, please check through this section. Problem 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. My gluten free pasta did not turn well. 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. 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. GB22 English Problem When making jam, can we use fruits are pickled in alcohol? The fruit has collapsed when making compote. The kneading blade rattles. 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. "1" appears on the display and operation has been stopped. "H01", "H02" appears on the display. "U50" appears on the display. Cause and Action During or after cooking Do not use them. The quality is not satisfactory. The cooking time was too long. The fruit may have been over ripe. Puzzle 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 Part no. ADA29E226 Display exception 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. The display indicates a problem with the machine. Consult the place of purchase or a Panasonic service centre. 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). GB23 Representative in EU : Panasonic Marketing Europe GmbH Panasonic Testing Centre Winsbergring 15, 22525 Hamburg, Germany Panasonic Taiwan Co., Ltd. http://www.panasonic.com © Panasonic Taiwan Co., Ltd. 2021 DZ 5 0 E 2 2 6 DZ 5 0 E 2 3 0 DZ 5 2 B2 2 6 DZ 5 0 B2 2 8 DZ50B228 MX0321L0 XE Printed in China