Page 2
Panasonic Thank you for purchasing a , SD-250. ¨ For your own safety and convenience, please read these instructions carefully before operating. Installation of the ¨ IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY! If your AC outlet is not grounded, it is the personal responsibility of the customer to have it replaced with a properly ground wall socket of 230V 50Hz.
Table of Contents Basic Principles when Baking with ......3 ¨ -Basic Features ................3 Baking Programs.................4 Parts identification ...............5 Control panel-display/functions...........6 How to use................7Ð12 -To use the timer for baking loaves only with the BAKE mode..............10 -Using the BAKE RAPID mode ..........10 -Using the DOUGH mode............11 -Using the BAKE ONLY mode ...........11Ð12 How to clean................12...
Basic Principles when Baking with ¨ Basic Features Choice of bread modes BASIC... . . For producing loaves of bread using white high grade flour as the major ingredient. WHOLE WHEAT..For loaves using wholemeal strong flour as the main ingredient. MULTIGRAIN.
Baking Programs ¥ The duration of each process is only approximate and will vary according to the ambient NOTE : temperature. ¥ The following time is when the timer is not used. (The availability of the timer for the mode is indicated with a tick ( ) in the ÒtimerÓ...
Parts identification Bread pan Slide in the pan to the correct position in the unit. Twist slightly anti-clockwise to remove. To remove Kneading blade Handle Kneader mounting shaft Control panel Body Accessories Measuring spoon Use to measure sugar, salt, etc. Tablespoon (approx.
Control panel-display/functions ¨ Be sure you understand the function of each pad before using the . NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping. You may peel this film off and discard it. Display window All modes and indications are shown here for reference.
How to use Steps Notes Remove the bread pan from the unit. Twist slightly anti-clockwise and pull up, using the handle. Mount the kneading blade on the shaft. Make sure that the kneading blade and The kneading blade is the kneading shaft are free of bread designed to fit loosely on the crumbs.
Page 9
Steps Notes ・ ・ ・ – The timer cannot be used for this mode.
Page 10
Steps Notes The beeper will sound eight times and the indicating light will flash when the bread is baked, or the dough is completed. Promptly The bread pan will be very open the lid and remove the hot. bread pan using oven gloves. Do not place it on any plastic surfaces.
To use the timer (BAKE mode only) Follow the same steps as in pages 7-9 except step 9. For step 9, follow the instructions below. Steps Notes 9:00 pm start (9 hours 6:30 am and 30 minutes) finish Using the BAKE RAPID mode The timer cannot be used for this mode.
Using the DOUGH mode Follow the previous steps 1-7. Steps Notes Press to select DOUGH . Dough will flash. SELECT Operation begins after the rest condition to settle the temperature of the bread pan and ingredients. START Press START pad. STOP DOUGH will stop flashing.
Steps Notes Press TIMER to set the required time. Time indication starts from 30 TIMER (Between 30 to 90 minutes.) minutes and moves up to 1 hour 30 minutes in 1 minute The TIMER cannot be used to delay the increment.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit with a new one. Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts. Kneader mounting shaft...
Display Indications for Abnormal Conditions Reason/Cause How to reset/restart Condition TEMP The unit is hot (above 40ûC). Leave the unit as it is. TEMP appears This may occur during repetitive use. When the unit has cooled to below 40ûC, You must allow the unit to cool down TEMP will disappear from the display window display.
Before calling for service BAKING RESULTS: Neither the Smoke Sides of Bread indicating emitted bread rises light nor from steam collapse the display vent. and bottom much. light up. Burning is damp. smell. Please check the following: Unplugged. Ingredient spilled on heater element. ...
Page 17
Unleavened or not leavened enough Collapsed Bread Not baked. Slices after doesn't unevenly Top of Under- Browned and Sides over-rising. rise and is bread browned floured sides, brown but enough. sticky. floured. and sticky. center sticky flour coated and raw. bottom.
Therefore these margarine or shortening. Remember that these may loaves have a low rise and a dense structure. alter the flavour and texture. Panasonic recommend the use of HIGH GRADE FLOUR. Milk and milk products: These enhance the flavour and help...
Page 19
The Role of Ingredients in Bread Baking Liquids: Yeast: Yeast is a form of plant life Ð it will Liquids are important in bread baking, grow and multiply when the a small change in the quantity may affect conditions are favourable. the height and the texture of the bread.
Other Ingredients Used for Flavoured Loaves Egg: Vitamin C (Bread Improver): These are sometimes added to Vitamin C is a Òbread improverÓ nutritionally enrich the dough, they i.e. it helps improve the volume of also improve the keeping properties the loaf. and colour of the baked product.
Differences in Baking Results Baking results differ according to several factors including: the environmental conditions, electricity fluctuation, choice of ingredients and their quantity and quality. To avoid poor baking results, the following should be remembered. 1. Temperature Temperature is an important factor in bread baking. The temperature of the room and the ingredients can effect the final result.
Page 22
Basic 4A?EFAI tsp=teaspoon Tbsp=tablespoon White Bread Cornmeal Bread Extra Large Large Medium Extra Large Large Medium Surebake yeast 3 tsp 3 tsp 2 tsp Surebake yeast 3 tsp 3 tsp 2 tsp White flour White flour Sugar 2 tsp 1 tsp 1 tsp Coarse cornmeal Salt...
Whole Wheat tsp=teaspoon Tbsp=tablespoon 50% Wholemeal Bread Coconut Bread Extra Large Large Medium Extra Large Large Medium Surebake yeast 3 tsp 3 tsp 2 tsp Surebake yeast 3 tsp 3 tsp 2 tsp White flour Wholemeal flour Shredded coconut 1 cup White flour Sugar 2 tsp...
Basic Raisin tsp=teaspoon Tbsp=tablespoon Ingredients in italics may be added later when the beeper sounds. This prevents the ingredients from being crushed and also produces a better loaf. Cinnamon Raisin Bread Pesto & Pinenut Bread Extra Large Large Medium Extra Large Large Medium Surebake yeast...
Whole Wheat Raisin French tsp=teaspoon Tbsp=tablespoon French Bread (one size only) Wholemeal Raisin Bread Extra Large Large Medium Surebake yeast 2 tsp White flour Surebake yeast 3 tsp 3 tsp 2 tsp Butter 1 tsp Wholemeal flour Salt 1 tsp White flour Water 320 m...
Basic Dough tsp=teaspoon Tbsp=tablespoon Dinner Rolls Starting with the wide end, roll up Ingredients: the wedge loosely towards the narrower 3 tsp Surebake yeast end. white flour sugar 1 tsp salt 3 Tbsp milk powder 4 Tbsp butter 230 m water egg, beaten Place seam side...
Page 28
Basic Dough Croissants Fold the remaining third Ingredients: on top. Seal edges. 3 tsp surebake yeast Rest the dough in bread flour the refrigerator for 2 Tbsp sugar 20 to 30 minutes. 3 Tbsp milk powder 1 tsp salt Place the dough at butter right angles to the 240 m...
Page 29
Basic Dough tsp=teaspoon Tbsp=tablespoon Doughnuts Bagels Ingredients: Use Dinner Rolls dough recipe on page 26. 3 tsp Surebake yeast white flour Divide the dough into equal portions. 1 Tbsp sugar Roll each portion into a ball. 2 Tbsp butter or oil 2 Tbsp milk powder Place on a lightly floured surface.
Page 30
Basic Dough tsp=teaspoon Tbsp=tablespoon Swedish Tea Ring Cover with plastic wrap and leave to rise in a ° warm place (30 ---35 C) for 30 minutes. Ingredients: Brush with beaten egg. 3 tsp Surebake yeast white flour 4 Tbsp sugar Bake in a preheated 180 °...
Page 31
Basic Dough tsp=teaspoon Tbsp=tablespoon Fruit Braid Brioche Use plain white dough as in Dinner Rolls on page 26 or sweet white dough as in Swedish Tea Ring Ingredients: on page 29. 3 tsp Surebake yeast white flour After dough is completed, roll out into a 3 Tbsp sugar rectangle (50...
Basic Dough Basic Raisin Dough tsp=teaspoon Tbsp=tablespoon Ingredients in italics may be added later when the beeper sounds. This prevents the ingredients from being crushed and also produces a better loaf. Focaccia Olive & Rosemary Rolls Ingredients: Ingredients: (Makes 2) 2 tsp Surebake yeast 3 tsp...
Page 34
Basic Raisin Dough tsp=teaspoon Tbsp=tablespoon Hot Cross Buns Boston Bun Ingredients: Ingredients: 3 tsp Surebake yeast 3 tsp Surebake yeast white flour white flour 3 Tbsp brown sugar 2 tsp sugar 6 Tbsp butter 4 Tbsp butter 2 Tbsp milk powder 3 Tbsp milk powder salt...
French Dough Pizza Dough tsp=teaspoon Tbsp=tablespoon French Loaf or Baguettes Pizza Ingredients: Ingredients: 2 tsp 3 tsp Surebake yeast Surebake yeast white flour white flour 1 tsp 1 tsp butter sugar 1 tsp 5 Tbsp salt 250 m water 1 tsp salt 230 m water...
Page 40
Pizza Dough tsp=teaspoon Tbsp=tablespoon Pumpkin calzone Pita Bread Ingredients: Ingredients: Use the Pizza Dough on P.38. 2 tsp Surebake yeast FILLING white flour 2 cups finely diced pumpkin cubes sugar (cooked until tender) salt 1 small red onion finely chopped 220 m water 2 Tbsp...
Bake Only tsp=teaspoon Tbsp=tablespoon Date Loaf (Edmonds) Earl Grey Tea Bread Ingredients: Ingredients: 1 cup dates (chopped) 1 cup sultanas 1 cup boiling water 1 cup cold Earl Grey tea 1 tsp baking soda 1 cup brown sugar 1 Tbsp butter self raising flour 1 cup...
Page 42
Bake Only tsp=teaspoon Tbsp=tablespoon Banana Yoghurt Tea Bread Gingerbread Ingredients: Ingredients: flour butter 2 tsp baking powder sugar baking soda 2 Tbsp treacle brown sugar 2 Tbsp golden syrup butter, melted flour eggs 2 tsp ground ginger plain yoghurt baking powder bananas, mashed baking soda salt...
Problems and causes when baking bread on Dough modes Problem Causes Causes Problem Poor volume Measurement errors Measurement errors Shape Crust Too dark (Too much sugar or milk) too much salt too little liquid Insufficient rising too little sugar Oven temperature too high too little yeast Baking time too long Wrong type of flour used...