Download  Print this page

Advertisement

National standard:
GB 4706.1-2005
GB 4706.1-2005
GB 4706.14-2008
GB 4706.14-2008
Enterprise standards:
Q/XMJS 010-2015
Q/XMJS 010-2015
Panasonic
Thank you for purchasing Panasonic product.
Please read these instructions carefully to use the prouduct correctly and safely.
This product is intended for household use only.
Please carefully read the "Safety Precautions" (P. 86 ~ 87) of this Manual before use.
Please keep the Warranty Card and this Operating Instructions for future use.
The Warranty Card is attached.
Automatic Bread Maker (Household Use)
P. 6
7

Operating Instructions

SD-PT1000
Model No.
1

Advertisement

Table of Contents

   Summary of Contents for Panasonic SD-PT1000

  • Page 1: Operating Instructions

    SD-PT1000 Model No. P. 6 Thank you for purchasing Panasonic product. Please read these instructions carefully to use the prouduct correctly and safely. This product is intended for household use only. Please carefully read the “Safety Precautions” (P. 86 ~ 87) of this Manual before use.
  • Page 2 P. 18 P. 26 P. 27 P. 25 P. 28 P. 35 P. 30 P. 31 P. 32 P. 34 http://home.panasonic.cn   P. 38 P. 53 P. 54 P. 55 P. 55 P. 56 P. 62 P. 57 P. 64 P.
  • Page 3 ..... 38 ......40 ....6 ......7 ....8 ....9 P. 29 ........9 ......49 ....50 ..... 51 ......52 ......53 ....10 ......57 P. 37 ........12 ..58 ......14 ......17 ......
  • Page 4 (P. 110) bread (P. 115) bread (P. 111) aroma (P. 112) Chewy For more fancy menus! Natural yeast Please check http://home.panasonic.cn bread Natural yeast   flavored bread made with natural yeast (P. 118) Various taste dedicated Dough...
  • Page 5: Table Of Contents

    Table of Contents Page Page Pineapple bread ....... 115 Confirmation Rice flour bread ........ 117 Natural yeast bread making ..... 118 ......86 Safety precautions Various flavored bread ..... 120 Operating requirements ..... 87 Add in rice to Parts names and accessories .... 88 make a high water content Current time (Clock displays) ....
  • Page 6 220 V Panasonic...
  • Page 7 10 cm 10 cm 5 cm 10 cm 5 cm 10 cm P. 9 Panasonic...
  • Page 8 P. 72 P. 73 · · P. 73 ¾ P. 18 ½ ¼ P. 58, 70 P. 51...
  • Page 9 P. 24 P. 66, 68 P. 20 P. 23 P. 24 P. 8...
  • Page 10 19,49,52 39,50...
  • Page 11 (P. 20 (P. 34 P. 14 P. 78, 79...
  • Page 12 ※1 ※2 P. 18 ※1 ※2 P. 25 ※2 P. 26 P. 27 ※3 P. 28 ※1 ※2 P. 29 ※1 ※2 P. 30 ※1 ※2 P. 31 ※1 ※2 P. 32 P. 34 P. 35 ※2 P. 37 ※2 P.
  • Page 13 P. 50 P. 51 P. 52 P. 57 P. 58 ※3 P. 60 ※3 P. 62 P.64 P. 66 P. 68 P. 70...
  • Page 14 ( 100 g P. 51...
  • Page 15 5 mm · · · · · · > > 200 mg/L (distilled water)
  • Page 16 12 g 2.8 g 10 g 12.5 g ● ● ½ ½ ● P. 14 25 g 70 mL 70 g ½...
  • Page 17 P. 18 ● 50 g 30 g · · · 100% · · · · · · · · · · 30 g 250 g 220 g 100 mL 50 g 100 g 140 g mL 80 g mL 180 g mL 50 g mL 180 g mL 100 g mL...
  • Page 18 P. 74, 83 ① 3 cm 1091 kcal 1 250 g 10 g 18 g 1½ 190 g 2.8 g 10 g...
  • Page 19 ▓ P. 25 P. 20 ▓ P. 22 P. 23 ▓ ▓ P. 24 P. 12 ● P. 21...
  • Page 20 ♪ · P. 21 P. 22 · 100 g 5 mm 100 g 5 mm 100 g · 100 g 100 g ¼ P. 22 10 mm 100 g · ·...
  • Page 21 P. 22 有 ·...
  • Page 22 P. 20 P. 12 10 g mL 開始 · · · · · · · · · · · ·...
  • Page 23 P. 12...
  • Page 24 P. 9 P. 12 8 30 20 30 0 40 9 30 0 40 9 30...
  • Page 25 P. 18 1125 kcal 1 250 g 15 g 18 g 1½ 200 g mL P. 20 1.4 g ½ P. 22 10 g mL P. 23 P. 24 P. 12...
  • Page 26 P. 18 1129 kcal 1 250 g 15 g 18 g 1½ 190 g mL P. 20 2.8 g P. 22 10 g mL P. 23 P. 24 P. 12...
  • Page 27 P. 18 1205 kcal 1 280 g 10 g 18 g 1½ 210 g mL P. 20 4.2 g P. 22 10 g mL P. 23 P. 12...
  • Page 28 4.2 g g mL 1½ P. 18 1401 kcal 1 30 g mL 4.2 g 1½ 280 g 25 g 24 g 12 g 25 g 150 g mL P. 12...
  • Page 29 P. 18 1268 kcal 1 150 g 230 g 150 g 10 g 18 g 1½ P. 20 P. 22 160 g mL 2.1 g ¾ P. 23 10 g mL P. 24 P. 12...
  • Page 30 P. 18 919 kcal 1 225 g 25 g 190 g mL 1.4 g ½ P. 20 10 g mL P. 22 P. 24 P. 12...
  • Page 31 P. 18 1044 kcal 1 125 g 125 g 10 g 18 g 1½ P. 20 P. 22 210 g mL 2.8 g P. 24 10 g mL P. 12...
  • Page 32 P. 33 P. 18 1557 kcal 1 230 g 20 g 30 g 2½ 12 g 160 g mL 2.8 g 10 g mL P. 12 10 g 30 g 2½ 70 g 20 g...
  • Page 33 20 cm...
  • Page 34 P. 18 1524 kcal 1 170 g 30 g 30 g 24 g P. 20 P. 22 3.8 g ¾ 150 g P. 23 2.1 g ¾ 40 g P. 12 1 cm 1 2 5...
  • Page 35 P. 36 P. 18 1814 kcal 1 150 g 15 g 18 g 1½ 2.5 g ½ 100 g mL 2.1 g ¾ P. 20 60 g 30 g 25 g 110 g P. 12 P. 36 P. 45...
  • Page 36 ½ ③ 15 cm ½ 1 mm...
  • Page 37 P. 18 1170 kcal 1 50 g 200 g 20 g 18 g 1½ P. 20 170 g mL 4.2 g 1½ P. 23 P. 24 P. 80 P. 12...
  • Page 38 P. 51 3 cm 1216 kcal 1 300 g 18 g 1½ 190 g mL 25 g...
  • Page 39 P. 20 P. 22 P. 23 P. 24 P. 12...
  • Page 40 1912 kcal 1360 kcal 200 g 230 g 50 g 10 g 10 g 18 g 24 g 1½ 25 g 150 g mL 190 g mL 2.1 g ¾ 1.4 g 1 cm ½ 100 g 60 g 10 g mL P.
  • Page 41 1427 kcal 1432 kcal 30 g mL 30 g mL 4.2 g 4.2 g 1½ 1½ 230 g 280 g 50 g 25 g 25 g 24 g 34 g 12 g 12 g 25 g 90 g mL 25 g 150 g mL 60 g 60 mL...
  • Page 42 & 1170 kcal 1498 kcal 225 g 125 g 25 g 125 g 10 g 24 g 18 g 170 g mL 1½ 1.4 g ½ 10 g mL 210 g mL 5 mm 20 g 20 g 2.8 g P.
  • Page 43 1758 kcal 1629 kcal 230 g 230 g 15 g 20 g 30 g 30 g 2½ 2½ 12 g 12 g 160 g mL 2.8 g 20 g 150 g mL 2.8 g 24 g 30 g 10 g 20 g 30 g 2½...
  • Page 44 & 1816 kcal 2022 kcal 170 g 170 g 30 g 30 g 30 g 40 g 36 g 24 g 3.8 g ¾ 3.8 g 13 g ¾ 160 g 160 g 2.8 g 2.1 g 40 g ¾ 40 g 100 g 50 g...
  • Page 45 1446 kcal 200 g 15 g 24 g 15 cm 25 cm 3.8 g ¾ 25 g ¾ 110 g mL 3.5 g 1¼ 100 g 25 g 2.5 g ½ 600 g...
  • Page 46 1245 kcal 200 g ┌ │ 15 g │ │ 18 g 1½ │ │ │ │ 3.8 g ¾ │ │ │ 25 g │ │ 110 g mL └ 3.5 g 1¼ 120 g 1139 kcal 200 g ┌...
  • Page 47 & 1516 kcal 994 kcal 250 g 225 g 15 g 25 g 18 g 1½ 200 g mL 1.4 g 210 g mL ½ 45 g 1.4 g ½ 55 g 10 g mL 10 g mL P. 20 P.
  • Page 48 1968 kcal 1781 kcal 170 g 170 g 30 g 30 g 30 g 30 g 18 g 24 g 1½ 3.8 g ¾ 160 g 2 g 1 2.8 g 150 g 40 g 2.8 g 50 g 40 g 20 g 20 g 5 mm...
  • Page 49 P. 54 P. 55 P. 18 280 g 50 g 24 g 12 g 25 g P. 20 160 g mL P. 22 2.8 g P. 12 P. 76...
  • Page 50 P. 53 P. 51 P. 18 300 g 10 g 18 g 1½ P. 20 170 g mL P. 22 25 g P. 13...
  • Page 51 50 g 100 g mL 30 g 60 g mL P. 13...
  • Page 52 P. 18 280 g 15 g 190 g mL 2.8 g P. 13 P. 76...
  • Page 53 ● 45 g 135 kcal 1 P. 49 50 25 g ● ● 10 cm...
  • Page 54 20 20 cm 30 30 cm 200 kcal 1 225 g ┌ │ 55 g │ │ 15 g │ 24 g │ │ │ │ │ 25 g │ │ 140 g mL │ 2.8 g └ 140 g 1 cm 25 g 18 40 cm...
  • Page 55 P. 49 151 kcal 1 60 g 8 280 g ┌ │ 24 g │ └ 180 g mL 2.8 g P. 49 137 kcal 1 50 g 10 250 g ┌ │ 30 g │ 15 g │ │ 18 g 1½...
  • Page 56 25 cm 25 cm 1119 kcal 1 P. 52) 72 g 200 g ┌ │ │ │ │ │ └ P. 52 25 cm 593 kcal 280 g ┌ 25 cm │ ¾ │ └ 12 g 180 g mL 2.8 g ┌...
  • Page 57 280 g 150 g mL 140 g 140 g 170 g mL 54 kcal 1 3 cm 2 cm 8 cm 15 g 125 g 250 g 18 g...
  • Page 58 284 kcal 1 ┌ 150 g │ 150 g └ 10 g ┌ │ 160 g mL └ 302 kcal 1 P. 13 ┌ 150 g │ 150 g └ ┌ │ 50 g │ │ 120 g mL └ 30 g mL 120 g mL 120 g mL...
  • Page 59 ① 3 mm ② 3 mm ③ ① 1 mm ② 5 mm ③...
  • Page 60 2,4,6 1154 kcal 1 80 g 50 g 50 mL 120 g 60 g P. 23 35 g 1 cm 24 g 2.5 g ½ 5 mm P. 13 120 g P. 72...
  • Page 61 1170 kcal 60 g 150 g 20 g 1 cm 2.5 g ½ 90 g 30 g 5 mm 30 g 5 mm 20 g 5 mm 20 g 20 g 5 mm 1302 kcal 100 g 24 g 120 g 60 g 18 g 1½...
  • Page 62 2066 kcal 1 120 g 70 g 15 g 80 g 200 g P. 23 10 g 1 cm P. 13 15 g 50 g 40 g P. 63...
  • Page 63 2095 kcal 110 g 1 cm 100 g 15 g 100 g 180 g 2384 kcal 100 g 1 cm 100 g 100 g 15 g 2½ 180 g 50 g 40 g 5 mm 1 cm 1960 kcal 100 g 1 cm 80 g 30 mL...
  • Page 64 13 cm 13 cm 1 cm 1303 kcal 174 g 50 g mL 10 g 1186 kcal 180 g 50 g mL P. 13 10 g 1416 kcal 174 g 70 g mL 10 g P. 65 10 mL 60 g mL 10 g 10 mL...
  • Page 65 1136 kcal 160 g 4 20 g 10 g 40 g 1279 kcal 116 g 2 40 g mL 10 g 100 g P. 64 1733 kcal 116 g 2 60 g mL 10 g 180 g mL P. 64 3 P.
  • Page 66 687 kcal 1 400 g ½ 140 g 38 g 38 mL P. 13 P. 67...
  • Page 67 747 kcal 400 g 140 g 38 g 38 mL 767 kcal 400 g 1 cm 140 g 38 mL 38 g 711 kcal 400 g 2 cm 140 g 38 mL 38 g 701 kcal 400 g 140 g 4 P.
  • Page 68 1 cm 342 kcal 1 200 g 250 g mL 60 g 10 g P. 13 P. 69...
  • Page 69 292 kcal 100 g 300 g mL 60 g 10 g 295 kcal 50 g 250 g mL 60 g 10 g 332 kcal 180 g 250 g mL 60 g 10 g 836 kcal 250 g 100 g mL 125 mL 125 g 40 g...
  • Page 70 83 kcal 35 g 280 g 420 g 270 g mL 190 g mL 200 g mL 280 g mL P. 13 +20 g mL -20 g mL < > 80 g mL 140 g mL...
  • Page 71 ½...
  • Page 72 ·...
  • Page 74 70 mL P. 14 P. 51 面包 种 P. 79...
  • Page 75 10 g mL...
  • Page 76 P. 54 P. 56 P. 54 P. 56 P. 54...
  • Page 77 15 cm 14 cm 13 cm P. 11 10 cm 8 cm P. 74 ¼ ½ 20 cm 1000 m...
  • Page 78 10 g P. 23 5 mm...
  • Page 79 ½...
  • Page 80 1 cm 5 cm 1 cm 5 mm · 1 cm 180 g...
  • Page 81 10 g 20 g 20 mL...
  • Page 82 ............1 ............5 ............10 ............35 ............20 ............1 ............5 ............10 ............35 ............20 P. 54 56 76...
  • Page 83 Panasonic P. 76 8 30 20:30 0 40 9 30 0:40 9:30 P. 12 ......................Panasonic...
  • Page 84 Panasonic 3 cm P. 9 0:00 P. 18 Panasonic...
  • Page 85 Panasonic...
  • Page 86: Safety Precautions

    Safety precautions Please make sure to follow these instructions. In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below. The following charts indicate the degree of damage caused by wrong operation. Indicates serious injury or Indicates risk of injury Warning...
  • Page 87: Operating Requirements

    This symbol on the products indicates “hot surface and should not be touched without caution”. In order to avoid fire, burns and injury Caution The temperature of accessible surfaces may be high when the appliance is operating. Do not touch the bread pan, the main Bread pan unit, the air vent, inner part of the appliance, the heater, the inner side of...
  • Page 88: Parts Names And Accessories

    Parts names and accessories Please clean the bread pan, blades and accessories before initial use (P. 152) Steam vent Dispenser lid (removable P. 153) Hold the handle and open it Air vent * Be careful that your hands are not clamped Yeast dispenser Dispenser flap Handle...
  • Page 89: Current Time (clock Displays)

    Control panel (The LCD display will disappear when the power cord is unplugged.) (Raisin) (Hour / minute) Put in raisins and other Set timer (P. 104) ingredients (P. 100 102) Adjust current time (See below) Menu Set cooking time (P.146, 148) (Start) Start baking or timing...
  • Page 90: Procedures And Key Points

    Procedures and key points Preparations Making dough P.99, 129, 132 For bread making Automatic dispensing of instant dry yeast * * Except 60-min bread and natural yeast bread * For making various flavored bread P.131 P.119, 130 Measuring water and Please prepare the Key points of flour by “weight”...
  • Page 91 of bread-making Baking When adding ingredients (P. 100) and butter (P. 114) P. 133 For high room temperature The shape and swelling The freshness of ingredients or during the summer, condition of homemade is critical! Is it properly kept? refrigerate before hand bread may vary Yeast for bread fermentation and swelling (P.
  • Page 92: List Of Bread Types And

    List of bread types and baking options Menu Available Time required number Menu Bread-making process of breadmaker functions (appr.) (Reference page) Bread *A *B P. 98 Pain de mie (super 4 h and 50 min *A *B soft French bread) P.
  • Page 93 Time for adding yeast powder to the dough. (a beep sound ) Time for adding raisin and other ingredients. (a beep sounds) “Stir” is displayed. Menu Available Time required number Menu Bread-making process of breadmaker functions (appr.) (Reference page) Required time and time for adding yeasts depend on room temperature, crust colour, timer and other conditions) Natural yeast *E...
  • Page 94: Bread-making Ingredients

    Bread-making ingredients In addition to the basic ingredients, you may add your favorite ingredients to make breads of various tastes. (Ingredients and quantities may vary depending on the kinds of breads) Flour (High-gluten flour, Low-gluten flour) Improve bread taste, smell and crust conditions.
  • Page 95 Sugar Rice flour Granulated sugar Granulated sugar, brown (include flour) sugar and honey Rice flour does not contain the proteins Sugar is the nutrition for bread yeast which necessary for dough swelling. Therefore, can speed up the fermentation. It can also it is impossible to make breads if only rice improve taste, smell and the crust of bread.
  • Page 96 Bread-making ingredients (Continued) Basic weight of each spoon (Supplied measuring spoon) Tablespoon Teaspoon Approx.12 g Approx. 4 g Granulated sugar Approx. 6 g Approx. 2 g Milk powder Approx. 5 g Salt Approx. 2.8 g Instant Dry yeast Natural Approx. 10 g yeast(raw) Fermented Approx.
  • Page 97: Ingredients Preparations

    Ingredients preparations The ingredients (P. 98) and the amount are You may use your favorite ingredients to introduced based on the basic bread. make various You may also add your favorite ingredients in addition to the flavors of bread. basic ingredients in order to make various flavored bread. ●...
  • Page 98: Bread

    Baking basic bread Add the ingredients Blade Yeast cannot be dropped from the yeast dispenser if it is wet. Please ensure the yeast is dry. (P. 154, 163) *The shaft is fully visible from the Yeast dispenser axle hole Add water along the periphery of bread pan Add the ingredients other than the instant dry yeasts in the bread pan...
  • Page 99 Time required: about 4 h Be sure to use thick gloves Setting Take out Select menu “ 1 ” Baking completes (Beep sound) Turn off the power Press (Cancel) Pull out the plug. Take out the bread pan and put it on a table with a towelette under it.
  • Page 100: Convenient Functions

    Convenient functions Raisin ( Raisin) for making bread that contains your favorite ingredients You can add auxiliary ingredients as you like. When adding auxiliary ingredients, you can choose Automatic Input (when the LCD displays (Yes)), or Manual Input (when the LCD displays (Yes )).
  • Page 101 After selecting function and menu… Set the convenient functions before startup! To add raisins and other ingredients Please manually add ingredients that cannot be added automatically. Ingredients that can’t be automatically added Manually add when you hear beep (stick onto walls of dispenser, hard to fall) sounds( ) Ingredients that are sticky, easily melt or have a high content of water...
  • Page 102: Rough Stir

    Convenient functions Rough stir After selecting function and menu… Set the convenient functions before startup! To rough stir the ingredients First, refer to (Raisin) on Pages 100-101. (Rough stir) - Keeps the shape of easily distorted ingredients You can set the options of (Rough stir).
  • Page 103: Crust Colour

    Crust colour After selecting function and menu… Set the convenient functions before startup! To change the crust colour Bake your favorite (Crust colour) You can set the crust colour as (light), (standard) or (dark). Press (Crust colour) to You can set options of (Crust colour).
  • Page 104: Timer

    Convenient functions Timer After selecting function and menu… Set the convenient functions before startup! (Timer) (Timer) to complete baking at a specified time (Raisin) and (Crust colour) Confirm if the current time is correct Set the “ ” (Raisin: Select), “ ”...
  • Page 105: Pain De Mie

    * Thin crust and white crumb Pain de mie (super soft French bread) with half portion of instant dry yeast, keeping the original flavor of wheat. Pain de mie Time required: about 4 h and 50 min (super soft French bread) To reset To stop after starting (Hold) Install blade in the bread pan.
  • Page 106: (super Soft French Bread) Soft Bread

    Soft bread Time required: about 4 h and 20 min To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour and water (except instant dry yeast) in the bread pan. (P. 98) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Select menu “3”...
  • Page 107: Jam (p. 146) Rapid Bread

    Rapid bread Time required: about 1 h and 55 min To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour and water (except instant dry yeast) in the bread pan. (P. 98) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Select menu “4”...
  • Page 108: 60-min Bread

    60-min bread Time required: about 1 h To reset To stop after starting (Hold) warm water to fully dissolve the 4.2 g (less than 1½ tsp) g (mL) Preparations Add 30 dried yeast until there are no particles. (P. 98) Install blade in the bread pan.
  • Page 109: Rice Bread

    Rice bread Time required: about 4 h To reset To stop after starting (Hold) Preparations Install blade in the bread pan. (P. 98) Add flour and water (except instant dry yeast) in the bread pan. Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Select menu “6”...
  • Page 110: French Bread

    French bread Time required: about 5 h To reset To stop after starting (Hold) Compared with other bread, French bread may be hard to be taken out from the bread pan. Please take out the bread according to the following Step 3. Preparations Install blade in the bread pan.
  • Page 111: Whole Wheat Bread

    Whole wheat bread Time required: about 5 h To reset To stop after starting (Hold) Preparations Install blade in the bread pan. (P. 98) Add flour and water (except instant dry yeast) in the bread pan. Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Select menu “8”...
  • Page 112: Hokkaido Aromatic Bread

    Hokkaido aromatic bread To reset To stop after starting (Hold) Preparations Make the custard crust and store it in the refrigerator. (P. 98) (P. 113 Install blade in the bread pan. Add flour and water (except instant dry yeast) in the bread pan. Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
  • Page 113 Time required: about 4 h How to make custard crust Making the crust Put the materials of A into the pot and stir them thoroughly. Heat the mix on medium heat for 1 minute, and add butter, melt it, and then stir well.
  • Page 114: Brioche

    Brioche Time required: about 3 h and 15 min To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour and water (except instant dry yeast and frozen butter) in the bread pan. (P. 98) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
  • Page 115: Pineapple Bread

    Pineapple bread To reset To stop after starting (Hold) Preparations Put cookie dough in the refrigerator after it is made. (P. 116 (P. 98) Install blade in the bread pan. Add flour and water (except instant dry yeast) in the bread pan. Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
  • Page 116 Pineapple bread Time required: about 2 h and 15 min Method of cookie dough making Making Dough Mix low-gluten flour and baking powder and shift them together. Use a wooden spatula to mix the butter at room temperature till they become creamy. Add granulated sugar in small quantities 2 times.
  • Page 117: Rice Flour Bread

    Rice flour bread Time required: about 2 h and 30 min To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add in flour, water and other ingredients (except instant dry yeast). (P. 98) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Select menu “12”...
  • Page 118: Natural Yeast Bread Making

    Natural yeast bread making Fermented natural yeast making Add the ingredients Blade * The shaft is fully visible from the axle hole Remove the bread pan and Fermented Add fermented Set the kneading natural natural yeast blade in the bread pan. yeast with a bread maker...
  • Page 119 Time required: about 7 h Be sure to use thick gloves Setting Take out After the baking completes (when Select menu “13” you hear the beep sound) Turn off the power Press (Cancel) Pull out the plug. Take out the bread pan and place it on a towel.
  • Page 120: Various Flavored Bread

    Various flavored bread Bread with Denmark flavor Pain de mie: W chocolate bread Menu “1” crust colour (dark) 1912 kcal Menu “2” 1360 kcal 200 g High-gluten flour 230 g High-gluten flour 50 g Low-gluten flour 10 g Butter 10 g Butter (Unsalted butter is recommended) 18 g (1½...
  • Page 121 Calorie standard for 1 loaf 60-min bread with brown sugar and rice flour 60-min bread with black tea and orange 1427 kcal 1432 kcal Menu “5” Menu “5” 30 g (mL) 30 g (mL) * * Warm water Warm water 4.2 g (1½...
  • Page 122 Various flavored bread Containing red pepper and olive Italian bread Whole wheat bread with chestnuts & nuts Menu “7” 1170 kcal 1498 kcal Menu “8” 225 g 125 g High-gluten flour High-gluten flour 25 g Low-gluten flour 125 g Whole wheat flour 5 g (1 tsp) Salt 10 g...
  • Page 123 Calorie standard for 1 loaf Desiccated coconut milky bread Black tea bread with condensed milk Menu “9” 1758 kcal Menu “9” 1629 kcal Bread dough Bread dough 230 g 230 g High-gluten flour High-gluten flour 15 g 20 g Butter Butter 30 g (2½...
  • Page 124 Various flavored bread Matcha Brioche with black soybean and chestnut Panettone 1816 kcal Menu “10” Menu “10” 2022 kcal 170 g 170 g High-gluten flour High-gluten flour 30 g 30 g Low-gluten flour Low-gluten flour 30 g 40 g Butter Butter 36 g (3 tbsp) 24 g (2 tbsp)
  • Page 125 Cinnamon brioche Select menu “11” to make bread dough Put A into the blade-installed bread pan and install the bread pan into the main body. Feed instant dry yeast into the yeast dispenser, select menu “11” and press (start). This process will be completed within 15 min! Take out the dough.
  • Page 126 Various flavored bread Matcha black bean roll Select menu “11” to make bread dough Put A into the blade-installed bread pan and install it into the main body. Add instant dry yeast into the yeast dispenser, select menu “11”, Press (start).
  • Page 127 Calorie standard for 1 loaf Pain de mie with marble chocolate and chestnut Hard bread 1516 kcal Menu “2” Menu “2” Crust colour dark 994 kcal 250 g 225 g High-gluten flour High-gluten flour 15 g 25 g Butter Low-gluten flour 18 g (1½...
  • Page 128 Various flavored bread Calorie standard for 1 loaf Salty Brioche Brioche with flavedo and chocolate Menu “10” Crust colour dark 1968 kcal Menu “10” 1781 kcal 170 g 170 g High-gluten flour High-gluten flour 30 g 30 g Low-gluten flour Low-gluten flour 30 g 30 g...
  • Page 129: Bread Dough Making

    Bread dough making Time required: about 1 h Through the making of bread dough, you can also make croissants (P. 134), bagels (P. 135) and other various flavored bread. To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add in flour, water and other ingredients (except instant dry yeast).
  • Page 130: Natural Yeast Bread Dough Making

    Natural yeast bread dough making Time required: about 4 h You can make various natural yeast bread with the dough. (P. 133) To reset To stop after starting (Hold) Preparations Carry out fermented natural yeast. (P. 131) Install bread blade in the bread pan. (P.
  • Page 131: Natural Yeast Fermentation

    Natural yeast fermentation Time required: about 24 h Carry out fermented natural yeast for natural yeast bread Natural yeast culture vessel (Keep it clean since it is used for cultivating yeast) To reset To stop after starting (Hold) Preparations Add some water in the natural yeast culture vessel. Add the Natural yeast of “...
  • Page 132: Pizza Dough Making

    Pizza dough making Time required: about 45 min To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add in flour, water and other ingredients (except instant dry yeast). (P. 98) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Select menu “17”...
  • Page 133: Various Flavored Bread

    Various flavored bread Use bread dough Tools used for bread-making with dough Dough rolling board Scale (Unit: 1 below) Scraper Rolling pin Small towel (Soaked and wrung dry) Tools that may be used for making bread Kitchen scissors Bread molds Plastic wrap Thermometer and Cooking paper...
  • Page 134 Various flavored bread Use bread dough Croissant Add in butter Put the dough in a bowl, cover it with a plastic wrap and place it in a refrigerator for 30 60 min. Prolong the refrigeration time when the room temperature is high Ingredients Apply flour on butter, place them on the (for 12 pieces)
  • Page 135: Yoghurt Bread

    Bagel Making bread dough Place A Vegetable oil water into the bread pan that is installed with a blade in sequence and add Instant dry yeast into the yeast dispenser. Make the dough according to the steps specified in “Making bread dough”...
  • Page 136 Various flavored bread Use pizza dough Pizza Forming Use the scraper to divide the dough into 2 pieces and shape them into balls. (Divide it into 3 pieces for thin pizza dough) Cover them with towel and place it still for 10 ∼...
  • Page 137: Dumpling Skin Dough Making

    Dumpling skin dough making Time required: about 15 min To reset To stop after starting (Hold) Install the blade into the bread pan. Preparations Select menu “18” Add ingredients into the bread pan. Put the bread pan into the main unit. Ingredients Dumpling skin dough Start...
  • Page 138: Udon/pasta Dough Making

    Udon/Pasta dough making To reset To stop after starting (Hold) Install blade for noodles and mochi making in the bread pan. Preparations Mix A in a metal bowl or the like. Mix B in another container. Add A B in the bread pan sequentially. (Add olive oil to pasta dough last.) not for making Soba noodles Select menu “19”...
  • Page 139 Time required: about 15 min Udon Dough rolling ① Cut it into 2 ∼ 4 equal parts with a kitchen knife or a spatula. Sprinkle kneading flour, and use rolling pin to roll the dough into a 3 mm thick round plate.
  • Page 140: Scone Making

    Scone making 2,4,6 To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan and add the mixture of egg, milk and plain yogurt in sequence. Add ingredients in the bread pan. Put the bread pan into the main unit. Ingredients Select menu “20”...
  • Page 141 Time required: about 54 min Within 3 min Calorie standard for 1 loaf Open the lid when you hear the beep sound. Finish the surface of the bread dough Use rubber spatula to finish the round dough and make it into a mountain shape.
  • Page 142: Cake Making

    Cake making To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add butter, granulated sugar, milk and eggs into the bread pan in sequence. Add in the sieved A, then put the bread pan into main unit. Select menu “21”...
  • Page 143 Time required: 1 h and 30 min Calorie standard for 1 time Lemon cake 2095 kcal Unsalted butter 110 g cut into small pieces of 1 cm) 100 g Granulated sugar 15 g (1 tbsp) Milk 100 g (evenly mixed) 1 tbsp (or brandy) 180 g...
  • Page 144: Chocolate Making

    Chocolate making To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Break the chocolate and put them into the bread pan. Add in cream and honey, and then install bread pen into main unit. Select menu “22” Ingredients (for about 13 cm ×...
  • Page 145 Time required: about 17 min Calorie standard for 1 batch Strawberry chocolate 1136 kcal 160 g (4 pieces) White chocolate (plate) 20 g Butter 10 g Honey Strawberry 40 g (pounded into jams) Perform additional mixing when the mixing is not sufficient Additional mixing is allowed twice after mixing is finished Corn chips chocolate *...
  • Page 146: Jam Making

    Jam making To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add granulated sugar, fruit and lemon juice in the bread pan sequentially. Then install the bread pan into the main unit. Select menu “23” Ingredients Strawberry jam 687 kcal (for 1 time)
  • Page 147 Time required: about 1 h and 30 min 2 h and 30 min Calorie standard for 1 batch Blueberry jam 747 kcal 400 g Refrigerated blueberries 140 g Granulated sugar 38 g (about 38 mL) Lemon juice Set cooking time to 150 min “Additional heating”...
  • Page 148: Compote Making

    Compote making To reset To stop after starting (Hold) Preparations Add water, granulated sugar, lemon juice in the bread pan (without bread blade), and use a rubber spatula to mix the ingredients sufficiently. (Till the granulated sugar melts completely) Add the fruits one by one and do not stack them. Cut a baking paper in the size of the bread pan with a 1 cm hole in the center as lid.
  • Page 149 Time required: about 1 h Calorie standard for 1 batch (including syrup) 292 kcal Tomato compote Tomatoes (peeled after 3 small ones boiling and stalks removed.) (about 100 each) 300 g mL Water 60 g Granulated sugar “Additional heating” in case of insufficient heating 10 g Ginger (thin slices) Set cooking time to 60 min...
  • Page 150: Mochi Making

    Mochi making Soaking sticky rice is not recommended (otherwise it will make the mochi too soft). To reset To stop after starting (Hold) Preparations Wash the sticky rice. (Wash till the water is clear.) *Do not soak the sticky rice in water (otherwise the mochi will become soft).
  • Page 151 Time required: about 1 h Add your favorite ingredients on your fresh mochi… Mix with other ingredients in the middle… Black sesame seed mochi When making mochi, add 2 3 teaspoons of black sesame seeds and a small amount of salt bit by bit. Shad dock mochi Red bean mochi Peanut mochi...
  • Page 152: Cleaning

    Cleaning Please clean and dry as quickly as possible! Do not put an unclean or wet In order to avoid bread pan back into the machine. damaging the Clean with a soft sponge! fluorine coating of the bread pan … Do not use cleanser or metal brush to clean the bread pan.
  • Page 153 Yeast dispenser Dispenser lid Wipe with Remove and wash with water a well-wrung cloth [Removal method] Do not remove and air dry. 70 degrees Raise the dispenser lid to an angle of approximately 70 degrees and pull it upwards on the right. Do not wipe the yeast dispenser with a dry cloth! Otherwise, instant dry yeast may...
  • Page 154: Faq

    Bread You can make bread but need to adjust the amount of water. If excessive swelling or a cave-in occur, reduce water amount by 5 10%. French bread Can I use dedicated bread flours? You can make French bread, but the quality and swelling extent of bread may vary. Udon dough (all-purpose flour) Add water by 10 g (mL) when dough is too hard and reduce water by 10 g (mL) when dough is too soft.
  • Page 155 Is the pineapple bread Yes. cookie dough usable Please allow the cookie dough to thaw naturally in advance so that it is not so hard when it is placed on the bread dough. after being refrigerated? High-gluten flour is recommended for bread forming. What should I use Starch is recommended for mochi making.
  • Page 156 Is instant dry yeast not mixed during The instant dry yeast will work during separation, forming and secondary fermentation as long as it is mixed into the dough. execution of bread dough menu? 10 g (mL). The bread dough is Please reduce water amount by 5 too soft.
  • Page 157: Abnormal Shape Of Bread

    Abnormal shape of bread It is hard to control the bread-making process. Shape of bread varies every time When the following Please confirm the following conditions happen Shape and swelling conditions vary according to temperature, humidity, Insufficient swelling ingredient and timer conditions. Too many raisins and other ingredients added? Is the room temperature too high? (the shape will change if the room temperature is too high)
  • Page 158 Abnormal shape of bread When the following Please confirm the following conditions happen Have you forgotten to add the instant dry yeast or fermented No swelling at all Instant dry yeast natural yeast? Whole bread is whitish Have you used any improperly stored yeast or expired yeast? Natural yeast which looks like dough.
  • Page 159 When the following Please confirm the following conditions happen Ingredients focus on Such phenomenon may occur due to difference of ingredients and dough hardness. one side Dough becomes Excessively long fermentation will make the dough loose and sticky. The sticky after forming fermentation time depends on the type of bread.
  • Page 160 Abnormal shape of bread When the following Please confirm the following conditions happen Did you use frozen butter cut into 1 cm pieces? Observable butter Did you add the frozen butter within 10 min after beep sounds? oil gathers on the Did you break apart the frozen butter first, and then distribute them well in the pan? bottom, with butter Did you add the frozen butter when room temperature was over 25...
  • Page 161 When the following Please confirm the following conditions happen Whipping cream and The cream with a high content of butterfat (over 41%) may not merge with chocolates can not chocolates with a high content of cocoa. Adding extra 10 g (about 2 tsp) of milk may help the two ingredients to merge better. be merged together.
  • Page 162: Remedies For Misoperations

    Remedies for misoperations The ingredients other than fermented natural yeast can be added at the following time. However, the bread making process may fail if the ingredients are not fully mixed in the initial (kneading) procedure. Forgotten ingredients Adding time Tips for recipe of bread with instant dry yeast Feed into the bread pan before adding the instant dry yeast.
  • Page 163: Troubleshooting

    Stops halfway cause operation to stop immediately. (Blade does not work) (Powder still remains upon completion and baking does not happen) * Please consult Panasonic customer service centre.
  • Page 164 Troubleshooting Please confirm the following issues first. If any anomaly is still identified, please contact Panasonic customer service centre immediately. When the following Causes Solutions conditions happen Abnormal sounds There is a clearance between the blade and the shaft. on the blade...
  • Page 165: In Case Of The Following Displays

    In case of the following displays Notifies you of power failure during operations. If power fails for less than 10 min, the operations will resume when power Display supply is resumed. (Unsuccessful bread-making may occur sometimes) It will still display when the power plug is plugged in after it is removed. Open the lid to reduce heat inside The oven temperature rises high due of the main body fully...
  • Page 166 220 V 50 Hz 360 W 30.4 cm 24.1 cm 60 W 34.7 cm 5.8 kg 0.9 m 300 g 4.2 g 25 g 100 g : 250 g : 250 g : 250 g : 280 g : 280 g : 230 g : 250 g : 250 g...
  • Page 167: Specifications

    Specifications Power supply 220 V 50 Hz Overheat protector Thermal fuse Heater 360 W Depth 30.4 cm Power Size (Appr.) Width 24.1 cm consumption Motor 60 W Height 34.7 cm Net weight (about) 5.8 kg Length of power cord 0.9 m (Flour) Maximum : 300 g Bread/bread dough (Instant dry yeast) Maximum : 4.2 g...
  • Page 168 Panasonic official website: http://panasonic.cn Panasonic Panasonic client service center: 400-810-0781 Manufacturer: Panasonic Manufacturing (Xiamen)Co.,Ltd. No.17,Chuang Xin Road,Xiamen Torch Hi-Tech Industrial Development Zone,Xiamen Made in China © Panasonic Manufacturing (Xiamen) Co.,Ltd. 2015 Menu number table Menu Menu Menu Bread Pineapple bread...

Comments to this Manuals

Symbols: 0
Latest comments: