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Panasonic SD-PPG100 Operating Instructions Manual

Automatic bread maker household use.
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GB 4706.1-2005
GB 4706.14-2008
Q/XMJS 010-2015
National standard:
GB 4706.1-2005
GB 4706.14-2008
Enterprise standards:
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
before use.
Please keep the Warranty Card and this Operating Instructions for future use.
The Warranty Card is attached.
P. SC4
SC5
EN5) of this Manual

Operating Instructions

Automatic Bread Maker (Household Use)
SD-PPG100
Model No.
SC1

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Table of Contents

   Summary of Contents for Panasonic SD-PPG100

  • Page 1: Operating Instructions

    Enterprise standards: 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” (P. EN4 EN5) of this Manual before use.
  • Page 2 P. SC16 P. SC22 P. SC23 P. SC24 P. SC21 P. SC26 P. SC28 P. SC29 P. SC31 P. SC27 http://home.panasonic.cn   P. SC32 P. SC43 P. SC44 P. SC45 P. SC45 P. SC46 P. SC52 P. SC47 P. SC48 P.
  • Page 3: Table Of Contents

    ....SC4 ...... SC5 ....... SC39 ....SC6 ..SC40 ... SC7 ....SC41 P. SC25 ......SC7 ....... SC42 ....SC43 ....SC47 .. SC48 ... SC8 ....... SC10 ....... SC50 ....SC12 ....... SC52 ....SC15 ....SC54 .......
  • Page 4 220 V Panasonic...
  • Page 5 10 cm 10 cm 5 cm 10 cm 5 cm 10 cm P. SC7 Panasonic...
  • Page 6: Sc10

    P. SC62 P. SC63 · · P. SC63 ¾ P. SC16 ½ ¼ P. SC48, SC60 P. SC41...
  • Page 7: Sc12

    P. SC20 P. SC18 SC19 P. SC56, SC58 P. SC20 P. SC20 P. SC6...
  • Page 8: Sc15

    P. SC17, SC39 P. SC41 P. SC33, SC40...
  • Page 9: Sc18

    P. SC18 P. SC27, SC28 P. SC43 P. SC12 P. SC67, SC68...
  • Page 10: Sc22

    ※1 ※2 P. SC16 ※1 ※2 P. SC21 ※2 P. SC22 P. SC23 ※3 ※1 ※2 P. SC24 ※2 ※1 P. SC25 ※1 ※2 P. SC26 P. SC27 面 ※3 P. SC28 ※3 P. SC29 ※2 P. SC31 ※2 P. SC32 ※4 P.
  • Page 11 P. SC40 P. SC41 P. SC42 P. SC47 P. SC48 ※3 P. SC50 ※3 P. SC52 P. SC54 P. SC56 P. SC58 P. SC60 SC11...
  • Page 12 ( 100 g P. SC41 SC12...
  • Page 13 5 mm 200 mg/L (distilled water) SC13...
  • Page 14 12 g 2.8 g 10 g 12.5 g ½ ½ P. SC12, SC13 25 g 70 mL 70 g ½ SC14...
  • Page 15 P. SC16 50 g 30 g · · · 100% · · · · · · · · · · 30 g 250 g 12% 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 16 P. SC64, SC73 3 cm 250 g 10 g 18 g 1½ 190 g mL 2.8 g 10 g mL SC16...
  • Page 17: Sc23

    P. SC21 P. SC18 P. SC20 P. SC20 P. SC10 P. SC19 SC17...
  • Page 18 ♪ · P. SC19 · 100 g 5 mm 100 g 5 mm 100 g · 100 g 100 g ¼ 10 mm 100 g · · · · · · · · · · · · · · SC18...
  • Page 19 · SC19...
  • Page 20 P. SC10 SC11 P. SC7 P. SC10 SC11 8 30 20:30 0 40 9 30 0:40 9:30 SC20...
  • Page 21 P. SC16 250 g 15 g 18 g 1½ P. SC18 200 g mL P. SC20 1.4 g ½ 10 g mL P. SC20 P. SC10 SC21...
  • Page 22 P. SC16 250 g 15 g 18 g 1½ P. SC18 190 g mL P. SC20 2.8 g 10 g mL P. SC20 P. SC10 SC22...
  • Page 23 P. SC16 280 g 10 g 18 g 1½ P. SC18 210 g mL P. SC20 4.2 g 1½ 10 g mL P. SC10 SC23...
  • Page 24 P. SC16 230 g 150 g 10 g 18 g 1½ P. SC18 P. SC20 160 g mL 2.1 g ¾ P. SC20 10 g mL P. SC10 SC24...
  • Page 25 P. SC16 225 g 25 g 190 g mL 1.4 g P. SC18 ½ 10 g mL P. SC20 P. SC10 SC25...
  • Page 26 P. SC16 125 g 125 g 10 g 18 g 1½ P. SC18 P. SC20 210 g mL 2.8 g 10 g mL P. SC10 SC26...
  • Page 27 P. SC16 170 g 30 g 30 g 24 g P. SC18 3.8 g ¾ P. SC20 150 g 2.1 g ¾ 40 g P. SC10 1 cm 1 2 5 SC27...
  • Page 28 P. SC16 230 g 50 g 15 g 24 g 25 g 170 g mL P. SC10 2.8 g 110 g 1 cm SC28...
  • Page 29 P. SC30 P. SC16 150 g 15 g 18 g 1½ 2.5 g P. SC18 ½ 100 g mL 2.1 g ¾ P. SC10 60 g 30 g 2½ 25 g 110 g P. SC30 P. SC37 SC29...
  • Page 30 ½ 15 cm ½ 1 mm SC30...
  • Page 31 P. SC16 50 g 200 g 20 g 18 g 1½ P. SC18 P. SC20 190 g mL 4.2 g 1½ P. SC20 P. SC69 P. SC10 SC31...
  • Page 32 P. SC41 3 cm 300 g 18 g 1½ 190 g mL 25 g SC32...
  • Page 33 P. SC18 P. SC20 P. SC20 P. SC10 SC33...
  • Page 34 200 g 150 g 50 g 50 g 30 g 24 g ¾ 3.8 g ¾ 200 g mL 160 g 1.4 g ½ 2.1 g 10 g mL ¾ 40 g 250 g 170 g 25 g 30 g 18 g 1½...
  • Page 35 250 g 210 g 10 g 15 g 100 g 18 g 20 g 1½ 18 g 1½ 180 g mL 2.8 g 30 g 20 g ½ 110 g mL 10 g mL 2.1 g ¾ P. SC18 20 g 20 g 20 g 10 g mL...
  • Page 36 225 g 200 g 25 g 50 g 24 g 190 g mL 170 g mL 1.4 g ½ 1.4 g 10 g mL ½ 10 g mL 5 mm 20 g 20 g P. SC18 200 g 200 g 50 g 50 g 20 g...
  • Page 37 200 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 SC37...
  • Page 38 200 g 15 g 18 g 1½ 3.8 g ¾ 25 g 110 g mL 3.5 g 1¼ 120 g 200 g 35 g 18 g 1½ 3.8 g ¾ 25 g 100 g mL 3.5 g 1¼ 15 g/ SC38...
  • Page 39 P. SC44 P. SC45 P. SC16 280 g 50 g 24 g 12 g P. SC18 25 g 160 g mL 2.8 g P. SC10 P. SC66 SC39...
  • Page 40 P. SC43 P. SC41 P. SC16 300 g 10 g P. SC18 18 g 1½ 170 g mL 25 g P. SC11 SC40...
  • Page 41 50 g 100 g mL P. SC11 30 g 60 g mL SC41...
  • Page 42 P. SC16 280 g 15 g 190 g mL 2.8 g P. SC11 P. SC66 SC42...
  • Page 43 ● 45 g P. SC39 40 25 g ● ● 10 cm SC43...
  • Page 44 20 20 cm 30 30 cm 225 g ┌ │ 55 g │ │ 15 g │ 24 g │ │ │ │ │ 25 g │ │ 140 g mL │ 2.8 g └ 140 g 1 cm 25 g P.
  • Page 45 P. SC39 60 g 8 280 g ┌ │ 24 g │ └ 180 g mL 2.8 g P. SC39 50 g 10 250 g ┌ │ 30 g │ 15 g │ │ 18 g 1½ │ └ 150 g 70 g 70 mL 2.8 g...
  • Page 46 25 cm 25 cm P. SC42 72 g 200 g ┌ │ │ │ │ │ └ P. SC42 25 cm 280 g ┌ 25 cm │ ¾ │ └ 12 g 180 g mL 2.8 g ┌ │ └ SC46...
  • Page 47 280 g 150 g mL 140 g 140 g 170 g mL 3 cm 2 cm 15 g 8 cm 125 g 250 g 18 g SC47...
  • Page 48 ┌ 150 g │ 150 g └ 10 g ┌ │ 160 g mL └ P. SC11 ┌ 150 g │ 150 g └ ┌ │ 50 g │ │ 120 g mL └ 30 g mL 120 g mL 120 g mL P.
  • Page 49 ① 3 mm ② 3 mm ③ ① 1 mm ② 5 mm ③ SC49...
  • Page 50 2,4,6 80 g 50 mL 50 g 120 g 60 g P. SC20 35 g 1 cm 24 g 2.5 g ½ 5 mm P. SC11 ( ) ( ) P. SC62 SC50...
  • Page 51 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 100 g 24 g 120 g 60 g 18 g 1½...
  • Page 52 110 g 100 g 15 g 100 g P. SC20 180 g 1 cm P. SC11 ( ) 15 g 50 g 40 g ( ) ( ) P. SC53 SC52...
  • Page 53 110 g 1 cm 100 g 15 g 100 g 180 g 100 g 1 cm 100 g 100 g 15 g 2½ 180 g 50 g 40 g 5 mm 1 cm 100 g 1 cm 80 g 30 mL 30 g 100 g 100 g...
  • Page 54 13 cm 13 cm 1 cm 174 g 50 g mL 10 g 180 g P. SC11 50 g mL 10 g 174 g 70 g mL 10 g P. SC55 10 mL 60 g mL 10 mL 10 g SC54...
  • Page 55 160 g 4 20 g 10 g 40 g 116 g 2 40 g mL 10 g 100 g P. SC54 116 g 2 60 g mL 10 g 180 g mL P. SC54 3 P. SC54 20 g SC55...
  • Page 56 400 g ½ 140 g 38 g 38 mL P. SC11 P. SC57 SC56...
  • Page 57 400 g 140 g 38 g 38 mL 400 g 1 cm 140 g 38 g 38 mL 400 g 2 cm 140 g 38 mL 38 g 400 g 140 g 4 P. SC56 SC57...
  • Page 58 1 cm 200 g 250 g mL 60 g 10 g P. SC11 P. SC59 SC58...
  • Page 59 100 g 300 g mL 60 g 10 g 50 g 250 g mL 60 g 10 g 180 g 250 g mL 60 g 10 g 250 g 100 g mL 125 g 125 mL 40 g 10 g 4 P.
  • Page 60 35 g 280 g 420 g 190 g mL 270 g mL 200 g mL 280 g mL P. SC11 +20 g mL -20 g mL < > 80 g mL 140 g mL SC60...
  • Page 61 ½ SC61...
  • Page 62 · SC62...
  • Page 63 SC63...
  • Page 64 70 mL P. SC12 P. SC41 面包 种 P. SC69 SC64...
  • Page 65 SC65...
  • Page 66 10 g mL P. SC44 P. SC46 P. SC44 P. SC46 P. SC44 SC66...
  • Page 67 14 cm 13 cm 12 cm P. SC9 11 cm 9 cm P. SC64 ¼ ½ 20 cm 1000 m SC67...
  • Page 68 10 g P. SC20 SC68...
  • Page 69 1 cm 1 cm SC69...
  • Page 70 · 5 cm 1 cm 5 mm 1 cm 180 g SC70...
  • Page 71 10 g 20 g 20 mL SC71...
  • Page 72 ............1 ........5 ............10 ............35 ............20 ............1 ........5 ............10 ............35 ............20 P. SC44 SC46 SC66 SC72...
  • Page 73 Panasonic P. SC66 8 30 20:30 0 40 9 30 0:40 9:30 P. SC10 ......................Panasonic SC73...
  • Page 74 Panasonic 3 cm P. SC7 0:00 P. SC16 Panasonic Panasonic SC74...
  • Page 75 220 V 50 Hz 360 W 30.4 cm 24.1 cm 80 W 34.5 cm 6.1 kg 0.9 m 300 g 4.2 g 25 g 100 g : 250 g : 250 g : 250 g : 280 g : 230 g : 250 g : 250 g : 200 g...
  • Page 76 Whole wheat bread (P. EN29) (P. EN31) bread (P. EN26) Chewy For more fancy menus! Natural yeast Please check bread http://home.panasonic.cn Natural yeast flavored bread   made with natural yeast (P. EN32) Various taste dedicated Dough dough, pizza dough making Rolls (P.
  • Page 77 Table of Contents Page Page Pineapple bread ......EN29 Confirmation Rice flour bread ......EN31 Natural yeast bread making ..EN32 Safety precautions ......EN4 Various flavored bread ....EN34 Operating requirements ....EN5 Crispy crust and Parts names and accessories ..EN6 original flour aroma French bread Current time (Clock displays)
  • Page 78: 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 79: Operating Requirements

    This symbol on the products indicates “hot surface In order to avoid and should not be touched without caution”. 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 80: Parts Names And Accessories

    Parts names and accessories Please clean the bread pan, blades and accessories before initial use. (P. EN62) Steam vent Dispenser lid (Removable P. EN63) Hold the handle and open it Air vent * Be careful that your hands are not clamped Yeast dispenser Dispenser flap Handle...
  • Page 81: Current Time (clock Displays) Adjustment

    Control panel (The LCD display will disappear when the power cord is unplugged.) (Raisin) (Hour / minute) Put in raisins and other Set timer (P. EN20) ingredients (P. EN18 EN19) Adjust current time (See below) Set cooking time (P. EN56, EN58) Menu (Start) Start baking or...
  • Page 82: Procedures And Key Points

    Procedures and key points Preparations Making dough P. EN17, EN39 For bread making Automatic dispensing of instant dry yeast * Except natural yeast bread For making various flavored bread P. EN41 P. EN33, EN40 Please prepare the Measuring water and Key points of following tools flour by “weight”...
  • Page 83: Of Bread-making

    of bread-making Baking When adding ingredients (P. EN18) and butter (P. EN27, EN28) P. EN43 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...
  • Page 84: List Of Bread Types And Baking Options

    List of bread types and baking options Menu Available Time required number Menu Bread-making process of breadmaker functions (appr.) (Reference page) Bread (P. EN16) Pain de mie (super 4 h and 50 min soft French bread) (P. EN21) Soft bread 4 h and 20 min (P.
  • Page 85 Time for adding instant dry yeast to the dough. (a beep sounds) 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 bread dough...
  • Page 86: 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 87 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 88 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 yeast Approx.
  • Page 89: Ingredients Preparations

    Ingredients preparations The ingredients and the amount are introduced You may use your favorite ingredients to based on the basic bread (P. EN16). 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. Crust colour and height of fermentation pile vary with the ingredients.
  • Page 90: Baking Basic 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. EN64, EN73) * The shaft is fully visible from the axle hole Add water along the Yeast dispenser periphery of bread pan Remove the bread pan and...
  • Page 91 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. ake out the bread pan and put it on a table with a small towel under it.
  • Page 92: 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 93 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 94: Crust Colour

    Convenient functions Crust colour Timer After selecting function and menu… Set the convenient functions before startup! To change the crust colour (Timer) Bake your favorite (Crust colour) You can set the crust colour as (light), (standard) or (dark). Press (Crust colour) to Start select your favorite crust colour You can set options of...
  • Page 95: Pain De Mie

    * Thin crust and white crumb Pain de mie (super soft French bread) with half Time required: about 4 h and 50 min portion of instant dry yeast, keeping the original flavor of wheat. Pain de mie (super soft French bread) To reset To stop after starting (Hold) Preparations...
  • Page 96: 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, 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 97: 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, 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 98: Rice Bread

    Rice bread 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. Select menu “5”...
  • Page 99: 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 100: 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. 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. Select menu “7”...
  • Page 101: 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, water and other ingredients (except instant dry yeast and child butter) in the bread pan. (P.
  • Page 102: Danish Bread

    Danish bread Time required: about 3 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 child butter) in the bread pan. (P. EN16) Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
  • Page 103: Pineapple Bread

    Pineapple bread To reset To stop after starting (Hold) Put cookie dough in the refrigerator after it is made. Preparations (P. EN30 (P. EN16) Install blade in the bread pan. Add flour, water and other ingredients (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 104 Pineapple bread (Continued) 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 3 times.
  • Page 105: 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 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 106: 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 Add water along the periphery of bread pan Fermented Add fermented Remove the bread pan and Set the kneading natural natural yeast blade...
  • Page 107 Be sure to use thick gloves Time required: about 7 h Setting Take out Select menu “12” Take out the bread pan and place it on a towel. Cool down (about 2 min) * Pay attention to the rest place of the bread pan.
  • Page 108: Various Flavored Bread

    Various flavored bread Wholemeal Pain de mie Brioche with rice flour Menu “8” Menu “2” 200 g 150 g High-gluten flour High-gluten flour 50 g 50 g Whole wheat flour Rice flour 30 g Butter Butter 9 g (¾ tbsp) 24 g (2 tbsp) Granulated sugar Granulated sugar...
  • Page 109 Olive bread Curry rice bread Menu “1” or “3” Menu “5” 250 g 210 g High-gluten flour High-gluten flour 10 g (15 g for soft bread) 100 g Butter Cooled rice 18 g (1½ tbsp) 20 g Granulated sugar Butter 6 g (1 tbsp) 18 g (1½...
  • Page 110 Various flavored bread Containing red pepper and olive Italian bread French countryside bread Menu “6” Menu “6” 225 g 200 g High-gluten flour High-gluten flour 25 g 50 g Low-gluten flour Whole wheat flour 5 g (1 tsp) 5 g (1 tsp) Salt Salt 24 g (2 tbsp)
  • Page 111 Cinnamon brioche Select menu “10” 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 “10” and press (start). This process will be completed within 15 min! Take out the dough When you hear beep sounds, open the lid and take out the...
  • Page 112 Various flavored bread Matcha black beans roll Select menu “10” 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 “10”...
  • Page 113: Bread Dough Making

    Bread dough making Time required: about 1 h Through the making of bread dough, you can also make croissants (P. EN44), bagels (P. EN45) 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 114: 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. EN43) To reset To stop after starting (Hold) Preparations Carry out fermented natural yeast. (P. EN41) Install bread blade in the bread pan. (P.
  • Page 115: 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 “Hoshino”...
  • Page 116: 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 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. Select menu “16”...
  • Page 117: 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 Baking paper Atomizer...
  • Page 118 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 Apply flour on butter, place them on the Ingredients (for 12 pieces)
  • Page 119 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 “Bread dough making”...
  • Page 120 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 Ingredients (for 2 pizzas in a diameter of 25 cm each) 20 min.
  • Page 121: Dumpling Skin Dough Making

    Dumpling skin dough making Time required: about 15 min To reset To stop after starting (Hold) Preparations Install the blade into the bread pan. Select menu “17” Add ingredients into the bread pan. Put the bread pan into the main unit. Ingredients Dumpling skin dough Start...
  • Page 122: Udon/pasta Dough Making

    Udon/Pasta dough making To reset To stop after starting (Hold) Preparations Install blade for noodles and mochi making in the bread pan. 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 “18”...
  • Page 123 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. ②...
  • Page 124: 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. Select menu “19”...
  • Page 125 Time required: about 54 min Within 3 min 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. (See the figure on the right) (Using a metal spatula will damage the fluorine coating) Do not press...
  • Page 126: 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 “20”...
  • Page 127 Time required: 1 h and 30 min Lemon cake 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 Low-gluten flour “Additional baking”...
  • Page 128: 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 “21” Ingredients (for about 13 cm ×...
  • Page 129 Time required: about 17 min Strawberry chocolate 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 Corn chips chocolate Additional mixing is allowed twice after mixing is finished (1 piece at each bite, about 20 pieces in total) * Start additional mixing within 5 min after mixing is finished.
  • Page 130: 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 “22” Ingredients Strawberry jam Strawberry...
  • Page 131 Time required: 1 h and 30 min 2 h and 30 min Blueberry jam 400 g Refrigerated blueberries 140 g Granulated sugar 38 g (about 38 mL) Lemon juice Set cooking time to 150 min (Set to 110 min when using fresh blueberries) “Additional heating”...
  • Page 132: 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 133 Time required: 1 Tomato compote Tomatoes (peeled after 3 small ones boiling and stalks removed.) (about 100 each) 300 g (mL) Water 60 g Granulated sugar 10 g “Additional heating” in case of insufficient heating Ginger (thin slices) Set cooking time to 60 min Additional heating is allowed twice after first heating.
  • Page 134: 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 135 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 beans mochi Peanut mochi...
  • Page 136: Cleaning

    Cleaning Please clean and dry as quickly as possible! In order to avoid Do not put an unclean or wet bread pan back into the machine. damaging the fluorine coating of Clean with a soft sponge! the bread pan … Do not use cleanser or metal brush to clean the bread pan.
  • Page 137 Dispenser lid Yeast dispenser Remove and wash with water Wipe with a well-wrung cloth [Removal method] and air dry. Do not remove 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 138: 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 139 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 140 The natural yeast bread has the following features: Is the bread made The bread is a bit shorter and the crust is a bit darker. by natural yeast Unique taste; the crust has a fried rice cake and sweet soy sauce smell: slightly sour and sweet.
  • Page 141: 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 142 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 143 When the following Please confirm the following conditions happen Dough becomes Excessively long fermentation will make the dough loose and sticky. The sticky after forming 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. Melted butter cannot be well wrapped in dough.
  • Page 144 Abnormal shape of bread When the following Please confirm the following conditions happen Is the room temperature too high? (The bread will not be good if the room temperature is too high.) The rice flour bread Have you used the timer at a room temperature of over 25 ˚C? has a rather bad *...
  • Page 145 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 146: 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 147: 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. EN73...
  • Page 148: In Case Of The Following Displays

    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 (The front end moves by 3 cm or so) The lithium battery is at the end of its working life.
  • Page 149: 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 80 W Height 34.5 cm Net weight (about) 6.1 kg Length of power cord 0.9 m (Flour) Maximum : 300 g Bread/bread dough (Instant dry yeast) Maximum : 4.2 g...
  • Page 150 Memo EN76...
  • Page 151 EN77...
  • Page 152 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. 2016 Menu number table Menu Menu Menu Bread Rice flour bread...

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