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SD-253
Operating Instructions & Recipes

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Table of Contents

   Summary of Contents for Panasonic Bread Bakery SD-253

  • Page 1 SD-253 Operating Instructions & Recipes...
  • Page 2 No further action is required after pressing the start pad. Whether you use pre-packaged bread mixes, or the recipes we have developed for you, or you develop your own favourite recipes, we hope you enjoy using your Panasonic ¨ Before operating the , please read the following instructions carefully.
  • Page 3 IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY! If your AC outlet is not grounded, it is the personal responsibility of the customer to have it replaced with a properly ground wall socket of 230V 50Hz. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1.
  • Page 4: Table Of Contents

    Table of Contents Index of Recipes ................4 Basic Principles ................5 Ð 8 Parts Identification ............... 5 Precautions for Using the Raisin Nut Dispenser ....6 Display Window ..............6 Basic Features ..............7Ñ8 Choices available for Each Pad ........
  • Page 5: Index Of Recipes

    Index of Recipes Basic Basic Dough 23 Ñ 24 28 Ñ 35 Dinner Rolls ..........28 White Bread ..........23 Croissants ..........29 Honey Bran Bread ........23 Doughnuts ..........30 Kumara Bread ........... 23 Bagels ............30 Cornmeal Bread ........
  • Page 6: Basic Principles

    Basic Principles Parts Identification To close Raisin nut dispenser Dispenser lid To open To open Lift the lid by using the indentation on the left hand side. To close Press the lid lightly until you hear the magnets click. To attach To remove / attach To remove Raise the dispenser lid to...
  • Page 7: Precautions For Using The Raisin Nut Dispenser

    Precautions for Using the Raisin Nut Dispenser á Never operate the appliance without the raisin nut dispenser in place, regardless of your choice of programs. á To avoid damaging the raisin nut dispenser and the dispenser lid, they should be handled carefully.
  • Page 8: Basic Features

    Basic Features Choices available for Each Pad basic BAKE ....For producing loaves of bread using ....The unit automatically mixes ingredients, white, brown or soft grain strong flour kneads the dough, rises it and bakes it. as the major ingredient. BAKE RAPID ..
  • Page 9: Function Availability And Time Required For Each Program

    The choice of size is (medium), (large) or (extra large). If not selected, the appliance will automatically select XL size. See table below for the availability of this pad. LIGHT MEDIUM DARK. The choice of crust is (indicated by the centre dot) or If not selected, the appliance will automatically select medium crust.
  • Page 10: Baking With Your

    Baking with your ¨ Options displayed in the Display Window See page 14 for "bake only". See pages 15 Ð16 for "gluten free". BLACK LETTERS: Option(s) available GLEY LETTERS: Option flashing General Procedure (the one being selected) Measure ingredients carefully according to each recipe on page 23 to 40. Steps Notes Using the handle, remove the bread...
  • Page 11 Steps Notes Position the unit away from edge of the table or counter - top. Plug into a 230V outlet. The unit may vibrate or move appears. during the kneading process. Place the unit where it will not fall off should the unit move during For DOUGH option, proceed to page 13.
  • Page 12 Steps Notes When the bread is baked, the beeper will sound eight times and the operation light will flash. The bread pan will be very hot. Press Do not place it on any plastic surfaces. Handle carefully. open the lid and remove the Promptly bread pan using oven gloves.
  • Page 13: To Use The Timer

    To use the Timer The timer to delay the start of the operation may only be used for the following programs. See table below. Duration of Time Timer may be set for any length of time within the following ranges. basic whole wheat french...
  • Page 14: Using The "dough" Option

    Using the "DOUGH" option Follow the previous steps 1Ð7 on pages 9 Ð10. Steps Notes Press to choose the type of dough. Each time select is pressed, the arrow on See "select" section on page 7. the right of the display will move down to the next choice.
  • Page 15: Using The "bake Only" Program

    Using the "bake only" program Measure ingredients carefully according to each recipe on pages 41 to 42. Steps Notes Prepare cake in a separate mixing bowl. Follow the instructions for each recipe carefully. Place the mixture carefully into the lined Ensure that the bread pan is lined bread pan.
  • Page 16: Using The "gluten Free" Program

    430 ml 1 Tbsp Bread mix Panasonic recommends the use of ORGRAN gluten free bread flour mix. For more information on ORGRANÕs gluten free bread mixes, please contact the address below: NATURAL FOODS Division of Roma Food Products, 47-53 Aster Avenue, Carrum Downs, Victoria 3201 Australia...
  • Page 17 Measure ingredients carefully according to each recipe on page 15. Steps Notes Remove the bread pan from the unit. Twist slightly anti-clockwise and pull The kneading blade is designed up, using the handle. to fit loosely on the shaft with Mount the kneading blade on the shaft.
  • Page 18: Care And Cleaning

    Care and Cleaning Before cleaning the unit, unplug and allow the unit to cool. Body and lid á Body and lid should be wiped clean with a damp cloth. á Use only mild liquid detergent. á For baked-on materials, use a non scratch scourer and detergent on the interior.
  • Page 19: Baking Tips And Recipes

    Therefore these alter the flavour and texture. loaves have a low rise and a dense structure. Panasonic recommend the use of Milk and milk products: HIGH GRADE FLOUR. These enhance the flavour and help increase the nutritional value of the bread.
  • Page 20 The Role of Ingredients in Bread Baking Liquids: Yeast: Liquids are important in bread baking, Yeast is a form of plant lifeÑit will a small change in the quantity may affect grow and multiply when the the height and the texture of the bread. conditions are favourable.
  • Page 21: Guideline Of Ingredients To Be Placed In The Raisin Nut Dispenser

    Guideline of Ingredients to be placed in the Raisin Nut Dispenser In general, ingredients that are in small pieces and are completely dry may be placed in the raisin nut dispenser to be dropped automatically into the bread pan during the breadmaking process. Ingredients that are wet or sticky on the surface are not suitable to use in the dispenser, as these may not drop completely into the bread pan but remain in the dispenser.
  • Page 22: Tips For Baking Whole Wheat And Multigrain Breads

    Tips for Baking Whole wheat & Multigrain Breads The result of breads, such as whole wheat breads When the quality of flour is poor, the bread may not and multigrain breads, are affected greatly by the rise, or collapse after rising due to weak gluten. quality of ingredients, especially the flour.
  • Page 23: Differences In Baking Results

    Differences in Baking Results Baking results differ according to several factors including environmental conditions, electricity fluctuation, choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following should be remembered. 1. Bake at optimum temperature. Temperature is one of the most important factors in bread baking. Although the ¨...
  • Page 24: White Bread

    Basic 4A?EFAI tsp=teaspoon Tbsp=tablespoon White Bread Chilli Corn Bread Medium Large Extra Large Medium Large Extra Large 3 tsp Surebake yeast 2 tsp 3 tsp 3 tsp Surebake yeast 2 tsp 3 tsp White flour White flour 2 Tbsp Sugar 1 tsp 1 tsp 2 tsp...
  • Page 25: Basic 23 Ñ

    Basic tsp=teaspoon Tbsp=tablespoon Coconut Bread Garlic Herb Bread Medium Large Extra Large Medium Large Extra Large Surebake yeast 2 tsp 3 tsp 3 tsp Surebake yeast 2 tsp 3 tsp 3 tsp White flour White flour Shredded coconut 1 cup Sugar 1 tsp 1 tsp...
  • Page 26: Basic Raisin

    Basic RAISIN Use BAKE RAISIN for recipes below. Ingredients in italics may be placed in the raisin nut dispenser. This prevents the ingredients from being crushed and tsp=teaspoon Tbsp=tablespoon also produces a better loaf. Cinnamon Raisin Bread Olive & Rosemary Bread Medium Large Extra Large...
  • Page 27: Whole Wheat

    Whole Wheat tsp=teaspoon Tbsp=tablespoon Soy & Linseed Bread Wholemeal Beer & Mustard Bread Medium Large Extra Large Medium Large Extra Large Surebake yeast 2 tsp 3 tsp 3 tsp Surebake yeast 2 tsp 3 tsp 3 tsp Wholemeal flour Wholemeal flour White flour White flour Soy flour...
  • Page 28: French

    French tsp=teaspoon Tbsp=tablespoon French Bread (one size only) Tarragon & Thyme Bread (one size only) Surebake yeast 2 tsp Surebake yeast 2 tsp White flour White flour Butter 1 tsp Butter 1 tsp Salt 1 tsp Salt 1 tsp Water 320 ml Tarragon 2 tsp...
  • Page 29: Dinner Rolls

    Basic Dough tsp=teaspoon Tbsp=tablespoon Dinner Rolls Starting with the wide end, roll up Ingredients: the wedge loosely towards the narrower 3 tsp Surebake yeast end. white flour sugar 1 tsp salt 3 Tbsp milk powder 4 Tbsp butter 250 ml water Place seam side egg, beaten...
  • Page 30: Croissants

    Basic Dough tsp=teaspoon Tbsp=tablespoon Croissants Fold the remaining third Ingredients: on top. Seal edges. 3 tsp surebake yeast Rest the dough in bread flour the refrigerator for 2 Tbsp sugar 20 to 30 minutes. 3 Tbsp milk powder 1 tsp salt Place the dough at butter...
  • Page 31: Doughnuts

    Basic Dough tsp=teaspoon Tbsp=tablespoon Doughnuts Bagels Ingredients: Use Dinner Rolls dough recipe on page 28. 3 tsp Surebake yeast white flour Divide the dough into equal portions. 1 Tbsp sugar Roll each portion into a ball. 2 Tbsp butter or oil 2 Tbsp milk powder Place on a lightly floured surface.
  • Page 32: Swedish Tea Ring

    Basic Dough tsp=teaspoon Tbsp=tablespoon Swedish Tea Ring Fruit Braid Use plain white dough as in Dinner Rolls on page Ingredients: 28 or sweet white dough as in Swedish Tea Ring on the left. 3 tsp Surebake yeast white flour After dough is completed, roll out into a 4 Tbsp sugar rectangle (50 X 30 cm).
  • Page 33: Light Wholemeal Rolls

    Basic Dough tsp=teaspoon Tbsp=tablespoon Light Wholemeal Rolls Savoury Pull Apart Ingredients: Ingredients: 3 tsp Surebake yeast 3 tsp Surebake yeast white flour white flour wholemeal flour 1 tsp sugar 1 tsp sugar 2 Tbsp butter 2 Tbsp butter 2 Tbsp milk powder 2 Tbsp milk powder...
  • Page 34: Brioche

    Basic Dough tsp=teaspoon Tbsp=tablespoon Brioche Focaccia Ingredients: Ingredients: 3 tsp Surebake yeast 2 tsp Surebake yeast white flour white flour 3 Tbsp sugar 1 tsp sugar butter 1 Tbsp butter 1 tsp salt 1 Tbsp milk powder eggs (size 6) 1 tsp salt 70 ml...
  • Page 35: Hot Cross Buns

    Basic Dough Use DOUGH RAISIN for recipes below. Ingredients in italics may be placed in the raisin nut dispenser. tsp=teaspoon Tbsp=tablespoon This prevents the ingredients from being crushed and also produces a better loaf. Hot Cross Buns Olive & Rosemary Rolls Ingredients: Ingredients: (Makes 2) 3 tsp...
  • Page 36: Basic Dough

    Basic Dough Use BAKE RAISIN for recipes below. Ingredients in italics may be placed in the raisin nut dispenser. tsp=teaspoon Tbsp=tablespoon This prevents the ingredients from being crushed and also produces a better loaf. Boston Bun Sundried Tomato & Basil Rolls Ingredients: Ingredients: 3 tsp...
  • Page 37: Whole Wheat Dough

    Whole Wheat Dough tsp=teaspoon Tbsp=tablespoon Crusty Wholemeal Rolls Malted Oatbran Rolls Ingredients: Ingredients: 3 tsp 3 tsp Surebake yeast Surebake yeast wholemeal flour wholemeal flour 2 Tbsp 2 Tbsp gluten flour gluten flour 3 Tbsp kibbled wheat oatbran 3 Tbsp 2 Tbsp sesame seeds Maltexo...
  • Page 38: Sunflower & Kibblewheat Rolls

    Whole Wheat Dough tsp=teaspoon Tbsp=tablespoon Sunflower & Kibblewheat Rolls Multigrain Buns with a Filling Ingredients: Ingredients: 3 tsp Surebake yeast 3 tsp Surebake yeast white flour white flour wholemeal flour wholemeal flour sunflower seeds 1 Tbsp honey kibbled wheat 2 Tbsp butter 1 tsp sugar...
  • Page 39: Pumpkin & Walnut Wholemeal Rolls

    Whole Wheat Dough Use DOUGH RAISIN for recipes below. Ingredients in italics may be placed in the raisin nut dispenser. tsp=teaspoon Tbsp=tablespoon This prevents the ingredients from being crushed and also produces a better loaf. Pumpkin & Walnut Wholemeal Rolls Wholemeal Raisin Rolls Ingredients: Ingredients:...
  • Page 40: French Dough

    French Dough Pizza Dough tsp=teaspoon Tbsp=tablespoon French Loaf or Baguettes Pizza Ingredients: Ingredients: 2 tsp 3 tsp Surebake yeast Surebake yeast white flour white flour 1 tsp 1 tsp butter sugar 1 tsp 5 Tbsp salt 250 ml 1 tsp water salt 230 ml...
  • Page 41: Pizza Dough 39 Ñ

    Pizza Dough tsp=teaspoon Tbsp=tablespoon Pumpkin calzone Pita Bread Ingredients: Ingredients: Use the Pizza Dough on P.39. 2 tsp Surebake yeast Filling white flour 2 cups finely diced pumpkin cubes sugar (cooked until tender) salt 1 small red onion finely chopped 220 ml water 2 Tbsp...
  • Page 42: Date Loaf (edmonds)

    Bake Only tsp=teaspoon Tbsp=tablespoon Date Loaf (Edmonds) Earl Grey Tea Bread Ingredients: Ingredients: 1 cup dates, chopped 1 cup sultanas 1 cup boiling water 1 cup cold Earl Grey tea 1 tsp baking soda 1 cup brown sugar 1 Tbsp butter self raising flour 1 cup...
  • Page 43: Bake Only

    Bake Only tsp=teaspoon Tbsp=tablespoon Banana Yoghurt Tea Bread Gingerbread Ingredients: Ingredients: flour butter 2 tsp baking powder sugar baking soda 2 Tbsp treacle brown sugar 2 Tbsp golden syrup butter, melted flour eggs 2 tsp ground ginger plain yoghurt baking powder bananas, mashed baking soda salt...
  • Page 44: Troubleshooting

    Troubleshooting BAKING RESULTS: Neither the Smoke Sides of Bread indicating emitted bread rises light nor from steam collapse the display vent. and bottom much. light up. Burning is damp. smell. Please check the following: Unplugged. Ingredient spilled on heater element. Power interruption (display 0:00 Start/Stop pad was pressed after starting.
  • Page 45 Unleavened or not leavened enough Collapsed Bread Not baked Slices after doesn't Top of Under- Browned and Sides partially / unevenly bread browned floured sides, brown but over-rising. rise completely and is floured. and sticky. center sticky flour coated enough. sticky.
  • Page 46: Display Indications For Abnormal Conditions

    Display Indications for Abnormal Conditions Reason/Cause How to reset /restart Condition The unit is hot (above 40ûC/105ûF). Leave the unit as it is. TEMP appears This may occur during repetitive use. When the unit has cooled to below 40ûC/105ûF, You must allow the unit to cool down will disappear from the display window TEMP display.
  • Page 47: Replacement Parts

    Kneader mounting shaft Outlet Kneader mounting shaft unit (Part No. ADA 29A115) Replacement Parts Consult your authorised Panasonic Service Centre for servicing or for purchase of replacement parts. Specifications Power supply 230V AC 50 Hz Power consumed 550 W max.
  • Page 48 Matsushita Electric Industrial Co., Ltd. Web Site: http://www.panasonic.co.jp/global/ DZ50N142 0702T1112 Printed in PRC...

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