Download  Print this page

Panasonic SD-P2000 Operating Instructions Manual

Automatic bread maker (household use).
Hide thumbs

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 product correctly and safely.
This product is intended for household use only.
Please carefully read the "Safety Precautions"
(P.EN4 ~ EN5) 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. SC4
SC5

Operating Instructions

SD-P2000
Model No.
SC1

Advertisement

Table of Contents

   Summary of Contents for Panasonic SD-P2000

  • Page 1: Operating Instructions

    Enterprise standards: Q/XMJS 010-2015 Q/XMJS 010-2015 Panasonic P. SC4 Thank you for purchasing Panasonic product. Please read these instructions carefully to use the product correctly and safely. This product is intended for household use only. Please carefully read the “Safety Precautions”...
  • Page 2 P. SC23 P. SC24 P. SC21 P. SC25 P. SC27 P. SC25 P. SC26 P. SC27 P. SC30 P. SC28 P. SC29 P. SC47 P. SC45 P. SC46 P. SC46 P. SC47 P. SC48 P. SC40 P. SC50 http://home.panasonic.cn  ...
  • Page 3: Table Of Contents

    ......SC4 ....... SC5 ......SC6 ... SC34 ....SC35 ...... SC36 ....SC37 ......SC38 ....SC8 ......SC39 ........SC10 ......SC40 ......SC12 ........ SC41 ......SC15 ... SC42 ......SC43 ........SC48 ......SC16 ........ SC50 ........
  • Page 4 220 V Panasonic...
  • Page 5 10 cm 10 cm 5 cm 10 cm 5 cm 10 cm Panasonic...
  • Page 6: Sc10

    P. SC52 P. SC53 · · P. SC53 ¾ ½ ¼ P. SC16 P. SC8...
  • Page 7: Sc12

    P. SC20 P. SC48, SC50 P. SC19 P. SC19...
  • Page 8: Sc15

    SC17,SC34~43 5 mL 5 mL...
  • Page 9: Sc16

    P. SC18 SC44 P. SC12 P. SC56, SC57...
  • Page 10: Sc18

    ※ P. SC16 ※ P. SC21 P. SC22 ※ P. SC23 ※ P. SC24 ※ P. SC25 ※ P. SC25 ※ P. SC26 ※ P. SC27 ※ P. SC27 ※ P. SC28 ※ P. SC29 P. SC30 ※ P. SC34 SC10...
  • Page 11 ※ P. SC34 ※ P. SC35 ※ P. SC36 ※ P. SC37 ※ P. SC37 P. SC38 P. SC39 P. SC40 P. SC41 P. SC42 P. SC43 P. SC48 P. SC50 SC11...
  • Page 12 ( 100 g SC12...
  • Page 13 5 mm > > 200 mg/L (distilled water) < > 10 g mL 10 g mL 10 g mL 10 g mL 10 g mL 10 g mL SC13...
  • Page 14 12 g 2.8 g ● ● ½ ● ½ P. SC12 50 g SC14...
  • Page 15 P. SC16 ● 60 g 40 g · · 75 g 50 g · 100% · · · · · · · 50 g 500 g 450 g 160 mL 160 g 160 g mL 320 g mL 160 g mL ●...
  • Page 16 P. SC54, SC59 ① 3 cm 500 g 400 g 30 g 20 g 18 g 1½ 12 g 7.5 g 1½ 360 g mL 290 g mL 4.2 g 1½ 2.8 g 10 g mL SC16...
  • Page 17: Sc21

    ▓ P. SC21 ▓ P. SC19 ▓ P. SC19 ▓ P. SC20 P. SC10 ● P. SC18 SC17...
  • Page 18 · · 150 g 150 g 5 mm 150 g ¼ 120 g 5 mm 150 g 10 mm · · · · · · · · · · · · · · SC18...
  • Page 19 P. SC10 SC11 P. SC10 SC11 SC19...
  • Page 20: Sc22

    P. SC10 SC11 SC20...
  • Page 21: Sc23

    P. SC16 500 g 400 g 30 g 20 g 18 g 12 g 1½ 7.5 g 1½ P. SC19 360 g 290 g 2.1 g 1.4 g ¾ ½ 10 g mL P. SC19 P. SC20 P. SC10 SC21...
  • Page 22: Sc24

    P. SC16 500 g 400 g 30 g 20 g 18 g 12 g 1½ 7.5 g 1½ 360 g mL 290 g mL P. SC19 5.6 g 4.2 g 1½ P. SC19 10 g mL P. SC10 SC22...
  • Page 23: Sc27

    P. SC16 500 g 400 g 30 g 20 g 18 g 12 g 1½ 7.5 g 1½ 360 g mL 290 g mL P. SC19 4.2 g 2.8 g 1½ 150 g 100 g P. SC19 10 g mL P.
  • Page 24 2, 3 P. SC16 P. SC19 500 g 400 g P. SC19 30 g 20 g 18 g 12 g 1½ P. SC20 7.5 g 1½ 380 g mL 310 g mL P. SC10 2.8 g 2.1 g ¾ 150 g 100 g 5 mm 10 g mL...
  • Page 25 P. SC16 500 g 400 g 20 g 15 g 18 g 12 g 1½ 7.5 g 1½ 360 g mL 280 g mL 4.2 g 2.8 g 1½ P. SC19 P. SC20 500 g 400 g 20 g 15 g 18 g 12 g 1½...
  • Page 26 P. SC16 500 g 400 g 20 g 15 g 18 g 12 g 1½ 7.5 g 1½ P. SC19 360 g mL 280 g mL 4.2 g 2.8 g 1½ P. SC20 150 g 100 g · P. SC18 P.
  • Page 27 P. SC16 450 g 50 g 30 g 18 g 1½ 7.5 g 1½ 360 g mL 4.2 g 1½ 10 g mL P. SC20 400 g P. SC10 15 g 7.5 g 1½ 300 g mL 2.8 g 10 g mL SC27...
  • Page 28 P. SC16 400 g 320 g 100 g 80 g 30 g 20 g P. SC19 18 g 12 g 1½ 7.5 g 1½ P. SC20 360 g mL 290 g mL 4.2 g 2.8 g 1½ 10 g mL P.
  • Page 29 P. SC16 400 g 320 g 100 g 80 g 30 g 20 g P. SC19 18 g 12 g 1½ 7.5 g 1½ P. SC20 360 g mL 290 g mL 4.2 g 2.8 g 1½ 150 g 100 g ·...
  • Page 30 100 g 100 g 100 g 2 275 g 7.5 g 90 g 90 mL ½ B ½ P. SC10 SC30...
  • Page 31 200 g 180 g 200 g 4 300 g 13 g 30 g mL 15 g ···1 180 g 180 g 200 g 4 30 g 300 g 13 g 100 g 80 g 5 mm 1 cm ···1 180 g 140 g 200 g 4 300 g...
  • Page 32 500 g 400 g 500 g 400 g 24 g 18 g 30 g 24 g 1½ 2½ 7.5 g 7.5 g 1½ 1½ 30 g 20 g 30 g 20 g 40 g 30 g 15 g 15 g 190 g 150 g 100 g...
  • Page 33 450 g 250 g 200 g 50 g 250 g 200 g 18 g 1½ 18 g 12 g 7.5 g 1½ 1½ 7.5 g 30 g 1½ 20 g 15 g 80 g 45 g 30 g 20 g 360 g mL 280 g mL 280 g mL...
  • Page 34 P. SC44 P. SC16 500 g 30 g 18 g 1½ 7.5 g 1½ 360 g mL 4.2 g 1½ 10 g mL P. SC10 SC11 500 g 30 g 18 g 1½ 7.5 g 1½ 360 g mL 2.1 g ¾...
  • Page 35 P. SC44 P. SC16 500 g 30 g 18 g 1½ · 7.5 g 1½ 360 g mL 4.2 g 1½ 150 g P. SC11 10 g mL P. SC18 150 g P. SC55 SC35...
  • Page 36 P. SC44 P. SC16 P. SC11 500 g 30 g 18 g 1½ 7.5 g 1½ 380 g mL 2.8 g 150 g 5 mm 10 g mL P. SC18 150 g P. SC55 SC36...
  • Page 37 P. SC44 P. SC16 500 g 20 g 18 g 1½ 7.5 g 1½ 360 g mL 4.2 g 1½ · P. SC11 500 g 20 g 18 g 1½ 7.5 g 1½ 360 g mL 4.2 g 1½ 150 g P.
  • Page 38 P. SC44 P. SC16 450 g 50 g 30 g 18 g 1½ 7.5 g 1½ 360 g mL 4.2 g 1½ P. SC11 10 g mL P. SC55 SC38...
  • Page 39 P. SC44 P. SC16 400 g 15 g 7.5 g 1½ 300 g mL 2.8 g 10 g mL P. SC11 P. SC55 SC39...
  • Page 40 P. SC16 450 g 2.5 g ½ 280 g mL 3 cm 2 cm 25 g 8 cm 200 g 400 g 30 g SC40...
  • Page 41 P. SC47 P. SC16 300 g 15 g ½ 220 g mL P. SC20 1.4 g ½ P. SC11 P. SC55 SC41...
  • Page 42 P. SC44 P. SC16 400 g 100 g 30 g 18 g 1½ 7.5 g 1½ 360 g mL 4.2 g 1½ P. SC11 10 g mL P. SC55 SC42...
  • Page 43 P. SC44 P. SC16 400 g 100 g 30 g · 18 g 1½ 7.5 g 1½ 360 g mL 4.2 g 1½ P. SC11 150 g 10 g mL P. SC18 150 g P. SC55 SC43...
  • Page 44 P. SC34 - SC43 25 g ● " " ● 40 ˚C ● 220 ˚C SC44...
  • Page 45 20 20 cm 30 30 cm ┌ │ 300 g │ │ 25 g │ │ 12 g │ │ │ │ 50 g │ │ 160 g mL │ └ 1.4 g ½ 150 g 1 cm 25 g P.
  • Page 46 10 cm 10 cm ┌ 400 g │ 20 cm 100 g │ │ 50 g │ │ │ 240 g │ 2.1 g ¾ └ 100 g 5 g/ 30 g mL P. SC34 1.5 cm 24 cm 46 cm 4 cm 20 cm 8 P.
  • Page 47 25 cm 25 cm P. SC41 72 g 200 g ┌ │ │ │ │ │ └ P. SC41 25 cm ┌ 300 g 25 cm │ 18 g 1½ │ └ 12 g 190 g mL 1.4 g ½ ┌...
  • Page 48 750 g 1 cm 300 g 45 mL 45 g P. SC11 P. SC49 SC48...
  • Page 49 750 g 300 g 45 mL 45 g 750 g 1 cm 300 g 750 g 2 cm 300 g 45 mL 45 g 4 P. SC48 SC49...
  • Page 50 1 cm 300 g 330 g mL 90 g 15 g P. SC11 P. SC51 SC50...
  • Page 51 100 g 330 g mL 100 g 10 g 400 g 330 g mL 100 g 400 g 330 g mL 100 g 15 g 4 P. SC50 SC51...
  • Page 52 · SC52...
  • Page 53 SC53...
  • Page 54 SC54...
  • Page 55 10 g mL P. SC47 P. SC47 SC55...
  • Page 56 14 cm 13 cm 11 cm 10 cm P. SC9 9 cm P. SC54 20 cm ¼ ½ 1000 m SC56...
  • Page 57 10 g mL P. SC19 SC57...
  • Page 58 SC58...
  • Page 59 Panasonic P. SC18 P. SC55 ................Panasonic 3 cm P. SC16 Panasonic SC59...
  • Page 60 Panasonic P. SC44 SC47 SC55 SC60...
  • Page 61 220 V 50 Hz 503 W 38.9 cm 26.0 cm 70 W 38.2 cm 7.4 kg 0.9 m 500 g 5.6 g 150 g : 500 g : 400 g : 500 g : 400 g : 500 g : 400 g : 500 g : 400 g : 500 g...
  • Page 62 Croissant Vienna roll Italian spicy Pizza Focaccia dough making (P. EN45) (P. EN46) sausage Bun (P. EN47) (P. EN47) (P. EN46) Others Dumpling skin Compote dough (P. EN40) (P. EN48) (P. EN50) For more fancy menus! Please check http://home.panasonic.cn  ...
  • Page 63 Table of Contents Page Page Operating methods Confirmation ......EN4 Safety precautions Dough Operating requirements ..... EN5 Basic dough/Basic less yeast Parts names and accessories ... EN6 dough making ........ EN34 Basic raisin dough making ....EN35 Basic ingredients and Stuffed bread dough making ...
  • Page 64: 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 or Warning...
  • Page 65: Operating Requirements

    This symbol on the products indicates “hot surface In order to and should not be touched without caution”. 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 Bread pan main unit, the air vent, inner part of the appliance, the heater, the...
  • Page 66: Parts Names And Accessories

    Parts names and accessories Please clean the bread pan, blades and accessories before initial use. (P. EN52) Dispenser lid Steam vent (Removable P. EN53) While pressing the lid with one hand, lift it to open by holding the handle with the other hand *...
  • Page 67 Control panel (The LCD display will disappear when the power cord is unplugged.) Display for power failure Display when adding ingredients manually during the process Displayed for the current stage of the process Crust Timer setting Menus for selection To set the size Set timer (P.
  • Page 68: Procedures And Key Points Of

    Procedures and key points Preparations Making dough P. EN17, EN34~43 For basic bread making Automatic dispensing of instant dry yeast For making various flavored bread Measuring water and Can lemon juice be Please prepare the Key points flour by “weight” is used? following tools essential!
  • Page 69 of bread-making Baking When adding ingredients (P. EN18) P. EN44 For high room temperature or The shape and swelling The freshness of during the summer, refrigerate condition of homemade ingredients is critical! before hand bread may vary Is it properly kept? Water substantially affects swelling Bread-making process is highly Yeast for bread fermentation and...
  • Page 70: List Of Bread Types And Baking Options

    List of bread types and baking options Menu Time Available number Menu required Bread-making process of breadmaker functions (Reference (appr.) page) Basic 2* (P. EN16) Basic less 4 h and 50 min 2* yeast (P. EN21) Basic rapid 1 h and 55 min (P.
  • Page 71 Time for adding yeast powder to the dough. (a beep sounds) Time for adding raisin and other ingredients. (a beep sounds) “Stir” is displayed. Menu Time Available number Menu required Bread-making process of breadmaker functions (Reference (appr.) page) (Required time and time for adding yeasts depend on room temperature, weight, crust colour, timer and other conditions) Basic less 2 h and 50 min...
  • Page 72: 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) Eggs Wheat flour (High-gluten flour, Low-gluten flour) Improve bread taste, smell and crust conditions.
  • Page 73 Tips Sugar Granulated sugar Granulated sugar, brown Please note the following to avoid damaging the sugar and honey fluorine coating of the bread pan and blade: Adding hard ingredients may cause the fluorine coating to peel off. Before adding dried fruits and nuts, please cut them Sugar is the nutrition for bread yeast which into small pieces less than 5 mm.
  • Page 74 Bread-making ingredients (Continued) Basic weight of each spoon (Supplied measuring spoon) Tablespoon Teaspoon Approx. 12 g Approx. 4 g Granulated sugar Approx. 5 g Salt Approx. 2.8 g Instant dry yeast In case of changes of recipe and type of ingredients Adjust according to personal preference based on the following quantities.
  • Page 75: Ingredients Preparations

    Ingredients preparations The ingredients and the amount are intro- You may use your duced based on the basic bread. (P. EN16) favorite ingredients to You may also add your favorite ingredients in addition to the make various basic ingredients in order to make various flavored bread. flavors of bread.
  • Page 76: Baking Basic

    Baking basic Add the ingredients Blade Yeast cannot be dropped from the yeast dispenser if it is wet. Please ensure the yeast is dry. (P. EN54, EN59) * The shaft is fully visible from the Yeast axle hole Add water along the dispenser periphery of bread pan Add the ingredients other than the instant dry...
  • Page 77 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 78: Convenient Functions

    Convenient functions Raisins and other ingredients (Raisin) for making bread that contains your favorite ingredients You can add auxiliary ingredient menus as you like: “4” Basic Raisin, “5” Stuffed Bread, “8” Whole Wheat Raisin, “12” Spelt Whole Wheat Raisin, “16” Basic Raisin Dough, “17” Stuffed Bread Dough, “19” Whole Wheat Raisin Dough, “25” Spelt Whole Wheat Raisin Dough Please follow the ratio and amount of ingredients of various recipes.
  • Page 79: Crust Colour/weight

    Crust colour Weight After selecting function and menu… Set the convenient functions before startup! To change the weight To change the crust colour Bake your favorite (Crust colour) You can set the crust colour to (light), (medium) or (dark). You can set options of (Crust colour) Press (Crust colour) to...
  • Page 80: Timer

    Convenient functions Timer After selecting function and menu… Set the convenient functions before startup! For Timer (Timer) to complete baking at a specified time Use this function if you want to enjoy freshly-baked bread in the morning. Standards on timer E.g.
  • Page 81: Basic Less Yeast

    Basic less yeast Time required: about 4 h and 50 min To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, Water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
  • Page 82: Basic Rapid

    Basic rapid Time required: about 1 h and 55 min To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
  • Page 83: Basic Raisin

    Basic raisin Time required: about 4 h To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast and raisin) in the bread pan. (P. EN16) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Select menu “4”...
  • Page 84: Stuffed Bread

    Stuffed bread Time required: about 4 h 2, 3 To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Select menu “5” Add flour, water and other (P. EN16) ingredients (except instant dry yeast and ham) in the bread pan.
  • Page 85: Whole Wheat Bread/whole Wheat Rapid

    Whole wheat bread/ Time required: Whole wheat bread: about 5 h Whole wheat rapid: about 3 h Whole wheat rapid To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P.
  • Page 86: Whole Wheat Raisin

    Whole wheat raisin Time required: about 5 h To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast and raisin) in the bread pan. (P. EN16) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
  • Page 87: Rye/french Bread

    Time required: Rye/French bread Rye: about 4 h French bread: about 6 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.
  • Page 88: Spelt Whole Wheat

    Spelt whole wheat Time required: about 4 h To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser. Ingredients Select menu “11”...
  • Page 89: Spelt Whole Wheat Raisin

    Spelt whole wheat raisin Time required: about 4 h To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast and raisin) in the bread pan. (P. EN16) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
  • Page 90: Bake Only

    Bake only To reset To stop after starting (Hold) Preparations Make cake mixture. Take the blade out of the bread pan, and pour the cake mixture. Put the bread pan into the main body. Ingredients Select menu“13” Butter cake 100 g Unsalted butter 100 g Granulated sugar...
  • Page 91 Time required: 30 min 1 h and 30 min Lemon cake 200 g Unsalted butter 180 g Granulated sugar 200 g (4 pieces) (evenly mixed) 300 g Low-gluten flour 13 g Baking powder 30 g (mL) Milk 15 g (1 tbsp) *Rum (or brandy) “Additional baking”...
  • Page 92: Various Flavored Bread

    Various flavored bread Menu “1” Menu “2” Creamy basic Apple rum basic L size M size L size M size 500 g 400 g 500 g 400 g High-gluten flour High-gluten flour 24 g (2 tbsp) 18 g (1½ tbsp) 30 g (2½...
  • Page 93 Maple syrup and dried fruit Menu “8” Sesame rye Menu “9” 450 g whole wheat L size M size High-gluten flour 250 g 200 g 50 g High-gluten flour Rye flour 250 g 200 g 18 g (1½ tbsp) Whole wheat flour Granulated sugar 18 g (1½...
  • Page 94: Basic Dough/basic Less Yeast Dough Making

    Basic dough / Basic less Time required: Basic dough about 2 h and 20 min yeast dough making Basic less yeast dough about 2 h and 50 min Through the making of bread dough, you can also make plain bread rolls (P. EN44), and other various flavored bread.
  • Page 95: Basic Raisin Dough Making

    Basic raisin dough making Time required: about 2 h and 20 min Through the making of bread dough, you can also make plain bread rolls (P. EN44), and other various flavored bread. To reset To stop after starting (Hold) Preparations Install blade in the bread pan.
  • Page 96: Stuffed Bread Dough Making

    Stuffed bread dough making Time required: about 2 h and 20 min Through the making of bread dough, you can also make plain bread rolls (P. EN44), and other various flavored bread. To reset To stop after starting (Hold) Preparations Install blade in the bread pan.
  • Page 97: Whole Wheat Dough/whole Wheat Raisin Dough Making

    Whole wheat dough/Whole wheat raisin dough making Time required: about 3 h and 15 min Through the making of bread dough, you can also make plain bread rolls (P. EN44), and other various flavored bread. To reset To stop after starting (Hold) Preparations Install blade in the bread pan.
  • Page 98: Rye Dough Making

    Rye dough making Time required: about 2 h and 20 min Through the making of bread dough, you can also make plain bread rolls (P. EN44), and other various flavored bread. To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
  • Page 99: French Dough Making

    French dough making Time required: about 3 h and 35 min Through the making of bread dough, you can also make plain bread rolls (P. EN44), and other various flavored bread. To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
  • Page 100: Dumpling Skin Dough Making

    Dumpling skin dough making Time required: about 20 min To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Select menu “22” Add ingredients into the (P. EN16) bread pan. Put the bread pan into the main unit.
  • Page 101: Pizza Dough Making

    Pizza dough making Time required: about 45 min Pizza dough or focaccia dough (P. EN47) making. To reset To stop after starting (Hold) Preparations Install blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P.
  • Page 102: Spelt Whole Wheat Dough Making

    Spelt whole wheat dough making Time required: about 2 h and 20 min Through the making of bread dough, you can also make plain bread rolls (P. EN44), and other various flavored bread. To reset To stop after starting (Hold) Preparations Install blade in the bread pan.
  • Page 103: Spelt Whole Wheat Raisin Dough Making

    Spelt whole wheat raisin dough making Time required: about 2 h and 20 min Through the making of bread dough, you can also make plain bread rolls (P. EN44), and other various flavored bread. To reset To stop after starting (Hold) Preparations Install blade in the bread pan.
  • Page 104 Various flavored bread Use bread dough Tools used for bread-making with dough Dough rolling board Scale (Unit: 1 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 Baking paper Atomizer...
  • Page 105 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 17 pieces) plastic wrap, roll them into a 20 ×...
  • Page 106 Various flavored bread Use bread dough Vienna roll Forming Divide the dough taken out into 20 equal pieces. Roll each piece of dough into a size of about 10 cm × 10 cm. Fill stuffing ingredients of 1 tsp in the middle of a piece of dough, pull each corner and four sides of the dough, form a parcel shape, Ingredients (for 20 pieces)
  • Page 107 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 Ingredients (for 2 pizzas in a 10 ~ 20 min.
  • Page 108: Jam Making

    Jam making To reset To stop after starting (Hold) Install blade in the bread pan. Preparations Add ingredients into bread pan according to sequence on the right: half of fruits half of granulated sugar remaining fruits remaining granulated sugar lemon juice. Then install the bread pan into the main unit.
  • Page 109 Time required: about 1 h and 30 min ~ 2 h and 30 min Blueberry jam Fresh blueberries 750 g Granulated sugar 300 g 45 g (about 45 mL) Lemon juice Set cooking time to 2 h and 10 min “Additional heating”...
  • Page 110: Compote Making

    Compote making To reset To stop after starting (Hold) Preparations Add water, granulated sugar, lemon juice and cinnamon powder in the bread pan (without 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.
  • Page 111 Time required: about 1 h ~ 1 h and 40 min Tomato compote Tomatoes (peeled after 4 small ones (about 100 g each) boiling and stalks removed.) Water 330 g (mL) Granulated sugar 100 g Ginger (thin slices) 10 g “Additional heating”...
  • Page 112: 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 Do not use cleanser or metal the bread pan …...
  • Page 113 Dispenser lid Yeast dispenser 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!
  • Page 114: Faq

    Bread You can make bread but need to adjust the amount of water. If excessive Can I use dedicated swelling or a cave-in and big holes occur, reduce water amount by 5 ~ 10%. bread flours? French bread You can make French bread, but the quality and swelling extent of bread may vary. Yes.
  • Page 115 Bread Cut it into thin pieces, wrap them with a plastic wrap one by one and keep them frozen. The bread will taste better if you freeze it as soon as possible when newly baked. The bread's flavor will last while frozen for about 1 month. Plain Bread Roll Place formed and fermented dough in a tray, cover it with Can bread and dough...
  • Page 116: 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 Insufficient swelling Shape and swelling conditions vary according to temperature, humidity, 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 117 When the following Please confirm the following conditions happen No swelling at all Have you forgotten to add the instant dry yeast? Instant dry yeast Have you used any improperly stored yeast or expired yeast? Whole bread is whitish Did you misuse any baking power? which looks like dough.
  • Page 118 Abnormal shape of bread When the following Please confirm the following conditions happen Dough becomes Excessively long fermentation will make the dough loose and sticky. sticky after forming The fermentation time depends on the type of bread. Normally, the fermentation is and fermentation finished if you touch the rising dough with a finger slightly and it can recover slowly.
  • Page 119: Troubleshooting

    (Blade does not work) (Powder still remains upon completion and baking does not happen) *Please consult Panasonic customer service centre. Abnormal sounds There is a clearance between the blade and the shaft. on the blade...
  • Page 120: 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 of the main body fully The oven temperature rises high due...
  • Page 121: Specifications

    Specifications Power supply 220 V 50 Hz Overheat protector Thermal fuse Heater 503 W Depth 38.9 cm Power Size (Appr.) Width 26.0 cm consumption Motor 70 W Height 38.2 cm Net weight (about) 7.4 kg Length of power cord (about) 0.9 m (Flour) Maximum : 500 g Bread/bread dough...
  • Page 122 Memo EN62...
  • Page 123 EN63...
  • Page 124 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 Basic Spelt whole wheat...

Comments to this Manuals

Symbols: 0
Latest comments: