Panasonic SD-YR2550, SD-R2530, SD-R2530KXC, SD-YR2550SXC Manual
  1. Manuals
  2. Brands
  3. Panasonic Manuals
  4. Bread Maker
  5. SD-YR2550
  6. User manual

Panasonic SD-YR2550, SD-R2530, SD-R2530KXC, SD-YR2550SXC Manual

Also See for SD-YR2550:

Advertisement

Table of Contents
Contents
Panasonic SD-YR2550, SD-R2530, SD-R2530KXC, SD-YR2550SXC Manual

Parts Names and Instructions

Main Unit

Parts overview
* The shape of mains plug may be different from illustration.

Accessories

Sourdough cup
To measure out liquids or make sourdough starter.

Measuring spoon
To measure out sugar, salt, dry yeast, etc.

Sourdough starter spoon
To measure out sourdough starter yeast.

Control Panel and Display

Picture shows all words and symbols, but only those relevant will be displayed during operation.

  • Operation status
    Displayed for the current stage of the program except .
    : Provide an indication of doing manual operation
  • Time showing
    • Time remaining until ready.
    • Menu required some manual steps, display will show the remaining time until starting its process after press button.
  • Menu
    • Press or once to be a setting mode.
    • Press or again to change Menu number.
      (To advance more quickly, hold the button.)
  • Size
    To choose the size.
  • Crust
    To choose the crust colour.
  • Timer
    • Set delay timer (time until bread is ready).
      For available menu, it can be set up to 13 hours (except menu sourdough only set up to 9 hours).
    • Setting time for Sweet Menus.
  • Start

    To start the program.
  • Stop

    To cancel the setting/stop the program. (Hold for approximately 1 second.)

Bread-making Ingredients

It is extremely important to use the correct measure of ingredients for best results.

Liquid ingredients
Use the sourdough cup or measuring spoon provided. If the recipes indicate a mixture (the liquid plus egg), should be weighted on scales. Using digital scale is recommended.

Dry ingredients
Should be weighed on scales or measured with measuring spoon provided for the small amounts. Using digital scale is recommended.

Flour
Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise.
Use strong flour. Strong flour is milled from the wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.

  • White flour
    Made by grinding wheat kernel, excluding bran and germ. The best kind of flour for baking bread is a flour marked "for bread baking". Do not use plain or self - raising flour as a substitute for bread flour.
  • Whole wheat flour
    Made by grinding entire wheat kernel, including bran and germ. Makes very health-giving bread. This bread is lower in height and heavier than bread baked with white flour.
  • Rye flour
    Made by grinding rye kernel. Contains more iron, magnesium and potassium, which contribute to good health.
    Due to the low gluten content, it makes a dense, heavier bread. Do not use more than stated quantity (could overload motor).

Dry yeast
Enables the bread to rise.
Be sure to use dry yeast that does not require pre - fermentation. Do not use yeast that requires preliminary fermentation. Dry yeast which has "Easy blend", "Fast Action" or "Easy Bake" written on the packet is recommended. When using dry yeast from sachets, seal the sachet again immediately after use. To store, follow the Manufacturer's instructions and discard after 48 hours of opening. It is recommended on most yeast packets to keep in a cool dry place.

Dairy products
Add flavour and nutritional value.

  • If you use milk instead of water, the nutritional value of the bread will be higher, but do not use in timer setting as it may not keep fresh overnight.
    • Reduce the amount of water proportionally to the amount of milk.

Sugar (granulated sugar, brown sugar, honey, treacle, etc.)
Food for the dry yeast, sweetens and adds flavour to the bread, changes the colour of the crust.

  • Use less sugar if using raisins or other fruits, which contain fructose.

Water
Use normal tap water.
When room temperature is low, use tepid water for menu "Basic Rapid", "Bread Mix", "Bread Mix Raisin", "Whole Wheat Rapid", "Rye", "Gluten Free Bread" or "Gluten Free Pasta".
When room temperature is high, use chilled water for menu "Rye", "French" or "Brioche".
Always measure out liquids using the sourdough cup provided.

Salt
Improves the flavour and strengthens gluten to help the bread rise. The bread may lose size/flavour if measuring is inaccurate.

Fat
Adds flavour and softness to the bread.
Use butter (unsalted), margarine or oil.

You can make your bread taste better by adding other ingredients.

  • Eggs
    Improve the nutritional value and colouring of the bread. (Water amount must be reduced proportionally.) Beat eggs when adding eggs. Do not use the timer for the recipe with egg.
    (Eggs go rotten quickly if your room temperature is high.)
  • Bran
    Increases the bread's fibre content.
    • Use max. 50 g (5 tbsp).
  • Wheat germ
    Gives the bread a nuttier flavour.
    • Use max. 50 g (4 tbsp).
  • Spices, herbs
    Enhance the flavour of the bread.
    • Only use a small amount (max. 1 tbsp).

If using a bread mix...

  • Bread mixes including dry yeast
    1. Place the mix in the bread pan, then add water.
      (Follow instructions on the packet for the quantity of water)
    2. Select menu 5 or 6.
      • With some mixes, it is not clear how much dry yeast is included, so some trial and error may be required to obtain optimum results.
  • Bread mix with separate dry yeast sachet
    1. First place the bread mix in the bread pan, then the water. Then place the measured dry yeast in the yeast dispenser.
      (For SD-R2530, place the dry yeast in the bread pan first, then the bread mix, then the water.)
    2. Set the machine according to the type of flour included in the mix, and start the baking.
      • White flour - recommended for menu 5, 6.
      • Brown flour - menu 1
      • Whole wheat - menu 7
      • Rye flour - menu 12 (SD-YR2550 only)
  • Baking brioche with brioche mix
    Select the menu 10 or 2 - "Medium" size - "Light" crust colour.

Tips: The outcome differs depending on the type of mixed flour.

Function Availability and Time Required

  • The machine stops or moves during process based on the operating program.
  • Time required for each process will differ according to room temperature.
Menu Number Menu Options Processes Total Remark
SD-YR2550 SD- R2530 Size
 Crust
 Timer
 Rest Knead Rise Bake Total
Bread 1 1 Basic ✓ ✓ ✓ 4 30 – 60 min 20 – 30 min *4 1 h 50 min – 2 h 20 min 50 – 55 min 4 h – 4 h 5 min —
2 2 Basic Rapid ✓ ✓ — — 15 – 20 min 1 h 50 min – 2 h 20 min 35 – 40 min 1 h 55 min – 2 h —
3 3 Basic Raisin ✓ ✓*1 ✓ 30 – 60 min 15 – 30 min *4 1 h 50 min – 2 h 20 min 50 min 4 h —
4 4 Basic Stuffed ✓ ✓ ✓ 30 – 60 min 25 – 30 min *4 1 h 45 min – 2 h 10 min 50 – 55 min 4 h – 4 h 5 min ✓
5 5 Bread Mix — ✓ — — 30 min *4 1 h 15 min 45 min 2 h 30 min —
6 6 Bread Mix Raisin — ✓ — — 30 min *4 1 h 15 min 45 min 2 h 30 min —
7 7 Whole wheat ✓ — ✓ 1 h – 1 h 40 min 15 – 25 min *4 2 h 10 min – 2 h 50 min 50 min 5 h —
8 8 Whole wheat Rapid ✓ — — 15 – 25 min 15 – 25 min *4 1 h 30 min – 1 h 40 min 45 min 3 h —
9 9 Whole wheat Raisin ✓ — ✓ 1 h – 1 h 40 min 15 – 25 min *4 2 h 10 min – 2 h 50 min 50 min 5 h —
10 10 Brioche — ✓*1 — 20 min 30 – 60 min *4 1 h 20 min– 1 h 30 min 45 min 3 h 30 min ✓
11 11 French — — ✓ — 20 min 4 h 30 min 50 min 5 h 40 min —
12 — Rye — — ✓ 45 – 60 min approx. 10 min 1 h 20 min – 1 h 35 min 1 h 3 h 30 min —
13 12 Sourdough — — ✓*3 0 – 55 min 45 – 55 min *5 2 h 25 min – 3 h 10 min 55 min 5 h —
Gluten Free 14 13 Gluten Free Bread — ✓*2 — — 20 – 25 min *7 35 – 40 min 50 – 55 min 1 h 50 min – 1 h 55 min ✓
15 14 Gluten Free Cake — — — — 20 min *6 — 1 h 30 min 1 h 50 min ✓
16 15 Gluten Free Pizza — — — — 20 – 25 min *7 5 – 10 min — 30 min ✓
17 16 Gluten Free Pasta — — — — 15 min *7 — — 15 min ✓
Dough 18 17 Basic — — — 30 – 50 min 15 – 30 min *4 1 h 10 min – 1 h 30 min — 2 h 20 min —
19 18 Basic Raisin — — — 30 – 50 min 15 – 30 min *4 1 h 10 min – 1 h 30 min — 2 h 20 min —
20 19 Whole wheat — — — 55 min – 1 h 25 min 15 – 25 min *4 1 h 30 min – 2 h — 3 h 15 min —
21 20 Whole wheat Raisin — — — 55 min – 1 h 25 min 15 – 25 min *4 1 h 30 min – 2 h — 3 h 15 min —
22 21 Sourdough Dough — — — 0 – 40 min 45 – 55 min *5 1 h 5 min – 1 h 35 min — 2 h 30 min —
23 22 Sourdough Starter — — — — — 24 h — 24 h —
24 23 Pizza — — ✓ (Knead)
10 – 18 min		 (Rise)
7 – 15 min		 (Knead)
approx. 10 min		 (Rise)
approx. 10 min		 45 min —
Sweet 25 24 Cake — — — — 20 min *6 — 1 h 35 min 1 h 55 min ✓
26 25 Bake Only — — — — — — 30 min– 1 h 30 min 30 min– 1 h 30 min —
27 26 Jam — — — — — — — 1 h 30 min– 2 h 30 min —
28 27 Compote — — — — — — — 1 h – 1 h 40 min —
Manual 29 28 Cake Kneading — — — — 20 min
(default)		 — — 1 – 20 min —
30 29 Bread Kneading — — — — 20 min
(default)		 — — 1 – 20 min —
31 30 Rise — — — — — 30 min
(default)		 — 10 min – 2 h —
  • Abbreviations used in this instructions, a full name written as follows: min = minute (s); h = hour (s); approx. = approximately.
  • Remark ( ): The menu is available to do manual operation such as adding extra ingredients and scraping the flour from sidewall of bread pan, when the beep sounds.
  1. Only "Light" or "Medium" are available.
  2. Only "Medium" or "Dark" are available.
  3. Can be set up to 9 hours.
  4. There is a period of rise during the knead period.
  5. There is a period of rest during the knead period.
  6. There is a period of scraping or molding during the knead period.
  7. There is a period of scrape off the flour.

Handling Instructions

Before Use

  • For the first time use, remove packing material and clean the machine. (See "OPERATING INSTRUCTIONS")
  • Clean the machine when you have not used for a long time. (See "OPERATING INSTRUCTIONS")

Preparations

  1. Open the lid, remove the bread pan (1) and set the kneading blade into the kneading mounting shaft. (2)
    • Check around the shaft and inside the kneading blade and ensure that they are clean. (See "OPERATING INSTRUCTIONS")
  2. Prepare the ingredients with exact measurement according to the recipe


For SD-YR2550

    1. Place the measured ingredients into the bread pan in the order listed in the recipes.
      • Pour liquid in the edge of bread pan's sidewall to avoid splashing. (3)
    2. Wipe off any moisture and flour around the bread pan, and return it into the main unit.(4) Close the lid.
      • Place the dry yeast into the yeast dispenser for available menus. (5)
        If the yeast dispenser is wet, absorb wetness with tissue etc.
        (Do not rub the yeast dispenser, otherwise the dry yeast will not drop into the bread pan due to static.)
      • Add additional ingredients into the raisin nut dispenser for available menus.
      • For optimum results, do not open the lid unless the menu requires, as it affects bread quality.

For SD-R2530

    1. Place the measured ingredients into the bread pan in the order listed in the recipes.
      • For bread and dough menus, dry yeast should be placed first.
        1. Place dry yeast away from the kneading blade and kneading mounting shaft. If some of the dry yeast get into it, bread may not rise well.
        2. Place dry ingredients over the dry yeast.
          It must be kept separate from any liquid until mixing commences.
      • Pour liquid in the edge of bread pan's sidewall to avoid splashing. (3)
    2. Wipe off any moisture and flour around the bread pan, and return it into the main unit.(4) Close the lid.
      • Add additional ingredients into the raisin nut dispenser for available menus.
      • For optimum results, do not open the lid unless the menu requires, as it affects bread quality.
  2. Plug the machine into 230 V socket.

Make sure to complete the preparation steps before setting menu.

Baking Bread

  1. Press or button in the Menu () bar to select a bread menu.
    • Choose the options for selected menu.
      Bread Size
      Crust colour
      Delay timer
  2. Press Start () button to start the machine.
    (The display shows when menu "1" is selected.)
    • Display shows the remaining time until the selected program is complete.
      * The remaining time is changed depending on the room temperature.
    • Do manual operation when the beep sounds if you select the certain menus.
      After that, then press button again.
      * Complete the works while is flashing on the display.
      When stop flashing, display shows the remaining time.
      * Do not add ingredients after display shows remaining time.
      * Kneading will continue after a certain time without press button.
  3. When bread is ready (machine beeps 8 times and the cube () near End flashes), press Stop () button and unplug.
  4. Remove the bread immediately by using dry oven gloves and place it on a wire rack. (6)
    • Hold the handle with oven gloves and shake the bread out.
      Baking Bread
    • Moving the outside base shaft may damage the bread shape.
    • Always remove the kneading blade before slicing bread.

Making Dough

1 - 4. See "Preparations".

  1. Press or button in the Menu () bar to select a dough menu.
  2. Press button to start.
    • Display shows the remaining time until the program is complete.
  3. When dough is ready (machine beeps 8 times and the cube () near End flashes), press button and unplug.

Tips: Timer is not available on doughs menus except Pizza.

Bread Dough

  1. Shape the finished dough to your favourite shape and allow it to rise until double size, then bake in the oven.

Pizza Dough

  1. Divide the dough with scraper and shape them into balls.
  2. Cover them with damp kitchen towel and leave it for 10 minutes.
  3. Shape into a flat round and make holes with a fork.
  4. Spread your favourite sauce and desired topping then bake it in the oven.

Additional Ingredients

(Dried fruits, nuts, bacon, cheese etc.)

Available Menu

Bread Dough
Basic Raisin Basic Stuffed Bread Mix Raisin Whole Wheat Raisin Basic Raisin Whole Wheat Raisin
SD-YR2550 Menu 3 Menu 4 Menu 6 Menu 9 Menu 19 Menu 21
SD-R2530 Menu 18 Menu 20

To make your flavoured bread, simply place additional ingredients in the raisin nut dispenser or bread pan.

Attention of ingredients

Follow the recipe/menu instructions for the quantities of each ingredients.
Otherwise,

  • The ingredients may scatter from bread pan to cause unpleasant smells and smoke.
  • The bread may not rise well.

Dry/insoluble ingredients
(Using raisin nut dispenser - add automatically)

  • Place the extra ingredients in the raisin nut dispenser and set the machine.
  • Do not overfill the raisin nut dispenser.
  • Dried fruits
    • Cut up roughly into approximate 5 mm cubes.
    • Sugar-coated ingredients may stick to the raisin nut dispenser and not fall into the bread pan.
  • Nuts, seeds
    • Chop finely.
    • Nuts impair the effect of gluten, so avoid using too much.
    • Using large, hard seeds may scratch the coating of the dispenser and bread pan.
  • Herbs
    • Use up to 1 – 2 tbsp of dried herbs. For fresh herbs, follow the instructions in the recipe.
  • Bacon, salami, olives, dry tomato
    • Sometimes oily ingredients may stick to the raisin nut dispenser and not fall into the bread pan.
    • Cut the bacon and the salami into 1 cm cubes.
    • Cut the olives into quarters.

Moist/viscous/soluble ingredients*
(Adding into the bread pan by hand - cannot be placed in the raisin nut dispenser)

  • Place these ingredients together with the others into the bread pan.
  • Fresh fruits, fruits pickled in alcohol, vegetables
    • Only use quantities as in the recipe, as the water content in the ingredients will affect bread.
  • Cheese, chocolate
    • Cut the cheese into 1 cm cubes.
    • Chop chocolate finely.

* These ingredients cannot be placed in the raisin nut dispenser as they would stick to it and not fall into the bread pan.

Bread Mix & Bread Mix Raisin

1 — 4. See "Preparations".

  1. Select the menu.
Bread Mix Bread Mix Raisin
SD-YR2550 Menu 5 Menu 6
SD-R2530 Menu 5 Menu 6
  1. Press button to start.
    • Display shows the remaining time until the program is complete.
  2. Press button and remove bread when machine beeps 8 times and the cube () near End flashes.

Tips: The final outcome may differ depending on the actual bread mix used. (There may be greater variation with wheat free bread mixes.)

Baking Brioche

1 — 4. See "Preparations".

  1. Select menu 10, choose crust colour.
  2. Press button to start.
    • Display shows the remaining time until the beep sounds.
  3. After about 55 minutes - 1 hour 5 minutes. Open the lid when you hear the beep sound. Add the additional butter while is flashing. Close the lid and restart.
    • Kneading will continue after 5 minutes without press button.
  4. Press button and remove bread when machine beeps 8 times and the cube () near End flashes.

Tips:

  • Timer is not available on this menu.
  • Do not add butter or extra ingredients after display shows remaining time.
  • When adding extra ingredients such as raisins, add them with the butter in step 7. (Use max. 150 g for ingredients)

To bake brioche in simple way.

  • Cut butter into 1 - 2 cm cubes and keep them in refrigerator.
  • Place butter with other ingredients in the beginning and follow step 5.
  • Skip step 7 process in this way. This Brioche is a little different from the others.

Sourdough & Sourdough Dough

STAGE 1 Making Sourdough Starter
Preparations:

  1. Mix all the ingredients well in the sourdough cup.
    (Remove the kneading blade)
  2. Put the lid on the sourdough cup.
  3. Place the sourdough cup in the bread pan.
  4. Set the bread pan into the main unit, and plug the machine into the socket.

Sourdough & Sourdough Dough

  1. Select the menu
    Sourdough Starter
    SD-YR2550 Menu 23
    SD-R2530 Menu 22
  2. Press button to start.
  3. Display shows the remaining time until the program is complete. (Take SD-YR2550 display as an example)
  4. Press button and remove the sourdough cup immediately when machine beeps 8 times and the cube () near End flashes.
  • When you do not use it immediately, store it in the refrigerator, but use up within 1 week.

STAGE 2 Baking/Making Sourdough
Preparations:

  1. Set the kneading blade into the bread pan.
  2. Pour a cup of sourdough starter into the bread pan.
  3. SD-YR2550
    1. Place the ingredients in the bread pan according to the order of recipe.
    2. Place the dry yeast in the yeast dispenser.

SD-R2530

  1. Place the ingredients in the bread pan in the following order: flour → salt → dry yeast (keep away from the salt) → water (keep away from the dry yeast, pour water around flour).
  1. Set the bread pan into the main unit, and plug the machine into the socket.
  1. Select the menu
    Sourdough Sourdough Dough
    SD-YR2550 Menu 13 Menu 22
    SD-R2530 Menu 12 Menu 21
  2. Press button to start.
    • Display shows the remaining time until the program is complete.
  3. Press button and remove bread/dough, when machine beeps 8 times and the cube () near End flashes.

Tips:

  • Timer is available for baking sourdough bread (up to 9 hours).
  • Shape the finish dough and allow it to rise until doubled in size, then bake in the oven. (Menu: Sourdough Dough)

To make or storage sourdough starter without failure.

  • Do not select a wrong menu.
  • Do not take out the sourdough cup until the program is complete.
  • Do not mix the new sourdough starter with old one.
  • If the sourdough starter is made well, it smells sour and like alcohol.
  • When the room temperature is over 30°C, the sourdough starter goes bad, and the bread does not turn out well.

Gluten Free Information

Making gluten free bread is very different from the normal way of producing bread.
It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.

  • This program has been developed especially for certain gluten free ingredients, therefore using your own mix may not produce such good results.
  • Gluten free bread cannot rise as much as a traditional bread. It will be of a denser consistency and lighter colour than normal bread.
  • When "gluten free" is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.) There are two types of gluten - f ree baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and contain no gluten. If you have to pick one out using this baking program, please consult your doctor beforehand.
  • The baking results and bread's appearance may differ according to the type of mix. Occasionally a bread may have some flour remaining on the side. The wheat free mixes can produce more variable results.
  • Wait for the bread to cool before slicing it for the better performance.
  • The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the bread within that time it can be put into freezer bags, in convenient sized portions, and frozen.

warning Warning for the users who use this program for health reasons:
When using the gluten free program, make sure to consult your doctor or the Coeliac Association and only use the ingredients which are suitable for your health conditions.
Panasonic will not be responsible for any consequences resulting from ingredients that have been used without professional consultation.
It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attention must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used. You must also ensure that the yeast used contains no gluten.

Baking Gluten Free Bread

1 — 4. See "Preparations".

  1. Select the menu
    Gluten Free Bread
    SD-YR2550 Menu 14
    SD-R2530 Menu 13
  2. Press button to start.
    • Display shows the remaining time until the beep sounds.
  3. After about 6 minutes, open the lid when you hear the beep sound. Scrape off the flour within 3 minutes while is flashing. Close the lid and restart.
    • Kneading will continue after 3 minutes without press button.
  4. Press button and remove bread when machine beeps 8 times and the cube ( ) near End flashes.

Tips: Use a rubber spatula to avoid damaging the bread pan.
Do not use the metal spatula.

Baking Gluten Free Cake

1 — 4. See "Preparations".

  1. Select the menu
    Gluten Free Cake
    SD-YR2550 Menu 15
    SD-R2530 Menu 14
  2. Press button to start.
    • Display shows the remaining time until the beep sounds.
  3. After about 2 minutes, open the lid when you hear the beep sound. Scrape off the flour within 3 minutes while is flashing. Close the lid and restart.
    • Kneading will continue after 3 minutes without press button.
  4. After about 12 minutes, open the lid when you hear the beep sound. Scrape off the dough on the sidewall of bread pan while is flashing. Close the lid and restart.
    • Baking will start after 3 minutes without press button.
  5. Press button and remove cake when machine beeps 8 times and the cube ( ) near End flashes.

Tips

  • Use a rubber spatula to avoid damaging the bread pan. Do not use metal spatula.
  • If you shake hard to remove cake from the bread pan, it will lose shape.

Making Gluten Free Pizza/Gluten Free Pasta

1 — 4. See "Preparations".

  1. Select the menu
    Gluten Free Pizza Gluten Free Pasta
    SD-YR2550 Menu 16 Menu 17
    SD-R2530 Menu 15 Menu 16
  2. Press button to start.
    • Display shows the remaining time until the beep sounds.
  3. After about 5 minutes for gluten free pizza, 2 minutes for gluten free pasta, open the lid when you hear the beep sound. Scrape off the flour within 3 minutes while is flashing. Close the lid and restart.
    • Kneading will continue after 3 minutes without press button.
  4. Press button and remove dough when machine beeps 8 times and the cube ( ) near End flashes.

Gluten Free Pizza

  1. Divide the dough into 2 parts with scraper, and roll them into a circle of about 20 cm diameter.
  2. Spread your favourite sauce and desired topping then bake it in the oven.

Gluten Free Pasta

  1. Wrap the dough in a cling film and rest for 1 hour in the refrigerator.
  2. Lightly flour the dough surface, and shape it to your desired shapes.
  3. Boil them and enjoy it with your favourite sauce.

Tips: Use the rubber spatula to avoid damaging the bread pan.
Do not use the metal spatula.

Baking Cake

1 — 4. See "Preparations".

  1. Select the menu
    Cake
    SD-YR2550 Menu 25
    SD-R2530 Menu 24
  2. Press button to start.
    • Display shows the remaining time until the beep sounds.
  3. After about 12 minutes, open the lid when you hear the beep sound. Scrape off the flour within 5 minutes while is flashing. Close the lid and restart.
    • Kneading will continue after 5 minutes without pressing button.
  4. Press button and remove cake when machine beeps 8 times and the cube ( ) near End flashes.

Additional Baking

  • If baking is not complete, follow the following method. (Additional baking time can be made up to twice within 20 minutes while the machine is still hot. The timer will start again from 1 minute by pressing the button as required.)
  1. Select the menu (Skip it if you have not pressed button in step 8)
  2. Set the baking time
    • It can be set to 1 - 20 minutes.
  3. Press button to start.
    • To discontinue baking, hold button.

Tips:

  • Timer is not available on this menu. It only sets the duration of the baking time.
  • Use a rubber spatula to avoid damaging the bread pan. Do not use metal spatula.
  • If you shake hard to remove cake from the bread pan, it will lose shape.

Bake Only

Preparations:

  1. Prepare the mixed ingredients in the bowl according to the recipe.
  2. Remove the kneading blade and line the greaseproof paper around the bread pan, then pour in the mixed ingredients.
  3. Set the bread pan into the main unit, and plug the machine into the socket.
  1. Select the menu
    Bake Only
    SD-YR2550 Menu 26
    SD-R2530 Menu 25
  2. Set the baking time
  3. Press button to start.
    • Display shows the remaining time until the program is complete.
  4. Press button and remove cake when machine beeps 8 times and the cube () near End flashes.

Additional Baking

  • If baking is not complete, repeat step 1 – 4. (Additional baking time can be made up to twice within 50 minutes while the machine is still hot. The timer will start again from 1 minute by pressing the button as required.)

Tips: Timer is not available on this menu. It only sets the duration of the baking time.

Making Jam/Compote

Preparations for Jam-making

  1. Prepare the ingredients according to the recipe.
  2. Put the kneading blade into the bread pan.
  3. Place the ingredients into the pan in following order.
    half of fruits → half of sugar → remainder of fruits → remainder of sugar.
  4. Set the bread pan into the main unit, and plug the machine into the socket.

Preparations for Compote-making

  1. Prepare the ingredients according to the recipe. (Remove the kneading blade.)
  2. Place the ingredients into the bread pan according to the order of recipes, pour water over ingredients.
  3. Set the bread pan into the main unit, and plug the machine into the socket.
  1. Select the menu
    Jam Compote
    SD-YR2550 Menu 27 Menu 28
    SD-R2530 Menu 26 Menu 27
  2. Set the cooking time, then start the machine.
  3. Press button and remove Jam/Compote when machine beeps 8 times and the cube () near End flashes.

Additional Cooking

  • If the cooking is not complete → repeat step 1 - 3.
    (Additional cooking time can be made up to twice within
    10 - 40 minutes while the machine is still hot. The timer will start again from 1 minute by pressing button as required.)

Tips:

  • Timer is not available on these menus. It only sets the duration of the cooking time.
  • Strictly follow the recipe for the amount of each ingredients. Otherwise, the jam does not set firm, to be boiled over or scorched as well as the compote.

Tips for Jam-making

  • It's necessary to have an adequate amount of sugar, acid and pectin to make firm set jam.
  • Fruits with a high level of pectin set easily. Fruits with less pectin do not set well.
  • Use freshly ripened fruits. Over or under ripe fruits do not set firmly.
  • The recipes in this instructions make soft set jams due to using less sugar.
  • When cooking time is short, fruit bits can remain partially and the jam may become watery.
  • Jam will continue to set as it cools. Be careful not to over cook.
  • Put the finished jam into the container as soon as possible. Take care not to burn when you take out jam.
  • Jam can be burned if it is left in the bread pan.
  • Store the jam in a cool, dark place. Due to the lower levels of sugar the shelf life is not as long as shop bought varieties. Once open, refrigerate and consume shortly after opening.

Cake Kneading

Preparations:

  1. Remove the bread pan and set the kneading blade.
  2. Place the measured ingredients in the bread pan.
  3. Return the bread pan to the main unit. Close the lid and plug in.
  1. Select the menu
    Cake Kneading
    SD-YR2550 Menu 29
    SD-R2530 Menu 28
  2. Set the kneading time
  3. Press button to start.
    • Display shows the remaining time until the program is complete.
  4. Press button and remove the dough when machine beeps 8 times and the cube () near End flashes.
  5. Put it into cake mold, then bake in a preheated oven.

Tips: Use a rubber spatula to avoid damaging the bread pan. Do not use metal spatula.

Bread Kneading

Preparations:

  1. Remove the bread pan and set the kneading blade.
  2. Place the measured ingredients in the bread pan.
  3. Return the bread pan to the main unit. Close the lid and plug in.
  1. Select the menu
    Bread Kneading
    SD-YR2550 Menu 30
    SD-R2530 Menu 29
  2. Set the kneading time
    • Please set the time according to the bread dough which is used for primary fermentation.
  3. Press button to start.
    • Display shows the remaining time until the program is complete.
  4. Press button and remove the dough when machine beeps 8 times and the cube () near End flashes.

Tips:

  • Rest for over 20 minutes before the next kneading starts.
  • For the case of hard dough or much amount of dough, "U50" may appear on the display. Leave a little time to restart the next kneading. The amount of flour that can be used is up to 400 - 600 g.

Rise

Preparations:

  1. Remove the kneading blade and place the dough into the bread pan.
  2. Return the bread pan to the main unit. Close the lid and plug in.
  1. Select the menu
    Rise
    SD-YR2550 Menu 31
    SD-R2530 Menu 30
  2. Set the time (use the primary fermentation of kneaded dough. Set the time according to the bread dough.)
  3. Press button to start.
    • Display shows the remaining time until the program is complete.
  4. Press button and remove the dough when machine beeps 8 times and the cube () near End flashes.
  5. Shape the finished dough and allow it to rise in the oven, then bake.

Recipes

Example
Recipe Name
Menu No.+Total process time + Option icon

Abbreviation:
tsp = tea spoon; tbsp = table spoon
Egg (L) = Egg in large size; Egg (M) = Egg in medium size.

The options of each recipe and necessary operation are indicated as the following icons.
Option icon
Light crust
Medium crust
Dark crust
Delay timer

Necessary operation icon
★
SD-YR2550: Place measured dry yeast into yeast dispenser.
SD-R2530: Place measured dry yeast into bread pan first.

Place the measured ingredients into bread pan in the order listed in the recipe.
Add additional ingredients into raisin nut dispenser.
Do manual operation (such as adding extra ingredients, scraping the flour from sidewall of bread pan) when the beep sounds.

Bread Recipes

Basic

White Bread
Menu 1 (4 h – 4 h 5 min)

M L XL
★ Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong white bread flour 400 g 500 g 600 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 340 mL 400 mL

Milk Bread
Menu 1 (4 h – 4 h 5 min)

M L XL
★ Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong white bread flour 400 g 500 g 600 g
Butter 20 g 30g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Milk 290 mL 360 mL 430 mL

Basic Rapid

Rapid White Bread
Menu 2 (1 h 55 min – 2 h)

M L XL
★ Dry yeast 2 tsp 2 tsp 2½ tsp
Strong white bread flour 400 g 500 g 600 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 350 mL 420 mL

Italian Bread
Menu 2 (1 h 55 min)

M
★ Dry yeast 2 tsp
Strong white bread flour 400 g
Olive oil 1½ tbsp
Salt 1½ tsp
Water 260 mL

Basic Raisin

Raisin Bread
Menu 3 (4 h)

M L XL
★ Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong white bread flour 400 g 500 g 600 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 340 mL 400 mL
Raisins *1 80 g 100 g 120 g

5 Seeded Bread
Menu 3 (4 h)

M L XL
★ Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong white bread flour 400 g 475 g 550 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1 tsp 1½ tsp 2 tsp
Sesame seeds 1 tbsp 1½ tbsp 2 tbsp
Poppy seeds 1 tbsp 1½ tbsp 2 tbsp
Water 280 mL 330 mL 380 mL
Linseeds 1 tbsp 1½ tbsp 2 tbsp
Pumpkin seeds 1 tbsp 1½ tbsp 2 tbsp
Sunflower seeds 1 tbsp 1½ tbsp 2 tbsp

Basic Stuffed

Stuffed Bread
Menu 4 (4 h – 4 h 5 min)

M L XL
★ Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong white bread flour 400 g 500 g 580 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 350 mL 400 mL
Cooked bacon *1 50 g 65 g 75 g
Cheese *1 50 g 65 g 75 g

Stuffed Tomato, Olive and Tomato Juice
Menu 4 (4 h – 4 h 5 min)

M L XL
★ Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong white bread flour 400 g 500 g 580 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 140 mL 175 mL 200 mL
Tomato juice 140 mL 175 mL 200 mL
Olive 70 g 80 g 100 g
Sundried tomatoes in oil, chopped 30 g 40 g 50 g

Bread Mix

Bread Mix
Menu 5 (2 h 30 min)

Bread mix flour *2 500 g
Water *3 300 mL

Vegetable Juice Bread
Menu 5 (2 h 30 min)

Bread mix flour *2 500 g
Water *4 150 mL
Vegetable juice *4 150 mL

Bread Mix Raisin

Bread Mix Raisin
Menu 6 (2 h 30 min)

Bread mix flour *2 500 g
Water *3 300 mL
Raisins *1 100 g

Matcha Chestnut Bread
Menu 6 (2 h 30 min)

Bread mix flour *2 500 g
Matcha 10 g
Water *3 300 mL
Sweet chestnut *1 100 g

Whole Wheat

Whole Wheat Bread
Menu 7 (5 h)

M L XL
★ Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong whole wheat bread flour 400 g 500 g 600 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 350 mL 420 mL

Oat and Bran Bread
Menu 7 (5 h)

L
★ Dry yeast 1 tsp
Strong white bread flour 400 g
Bran 50 g
Porridge oats 50 g
Oil 2 tbsp
Sugar 1½ tsp
Salt 1¼ tsp
Water 350 mL

Whole Wheat Rapid

Whole Wheat Bread Rapid
Menu 8 (3 h)

M L XL
★ Dry yeast 1½ tsp 1½ tsp 2 tsp
Strong whole wheat bread flour 400 g 500 g 600 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 350 mL 420 mL

Rapid Whole Wheat Bread 50%
Menu 8 (3 h)

M L XL
★ Dry yeast 1½ tsp 1½ tsp 2 tsp
Strong whole wheat bread flour 200 g 250 g 300 g
Strong white bread flour 200 g 250 g 300 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 300 mL 370 mL 430 mL

Whole Wheat Raisin

Whole Wheat Raisin Bread
Menu 9 (5 h)

M L XL
★ Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong whole wheat bread flour 400 g 500 g 600 g
Butter 20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 350 mL 420 mL
Raisins *1 80 g 100 g 120 g

Maple and Pecan Nut Bread
Menu 9 (5 h)

M
★ Dry yeast 1 tsp
Strong whole wheat bread flour 200 g
Strong white bread flour 200 g
Butter 20 g
Maple syrup 3 tbsp
Salt 1 ½ tsp
Water 280 mL
Pecan nuts *1 75 g

Brioche

Basic Brioche
Menu 10 (3 h 30 min)

★ Dry yeast 1¼ tsp
Strong white bread flour 400 g
Butter *5 60 g
Sugar 50 g
Skimmed milk powder 2 tbsp
Salt 1½ tsp
Mixture/beat 2 eggs (M) + 2 egg yolk + water 270 mL
Butter *6 80 g

Panettone
Menu 10 (3 h 30 min)

★ Dry yeast 1½ tsp
Strong white bread flour 400 g
Butter *5 60 g
Sugar 50 g
Salt 1½ tsp
Mixture/beat 2 eggs (M) + 2 egg yolk + water 290 mL
Butter *6 60 g
Candied orange peel *1 50 g
Sultanas *1 50 g
Currants *1 50 g

French

French Bread
Menu 11 (5 h 40 min)

★ Dry yeast 1 tsp
Strong white bread flour 400 g
Salt 1½ tsp
Water 290 mL

Pain de Campagne
Menu 11 (5 h 40 min)

★ Dry yeast 1 tsp
Strong white bread flour 320 g
Strong whole wheat bread flour 80 g
Salt 1½ tsp
Cold water (5 ℃) 300 mL

Rye

(SD-YR2550 only)
Rye 100%
Menu 12 (3 h 30 min)

★ Dry yeast 2½ tsp
Rye flour 500 g
Oil 2 tbsp
Sugar 2 tsp
Salt 2 tsp
Water 440 mL
  • Use kneading blade for rye menu.

Rye and White
Menu 12 (3 h 30 min)

★ Dry yeast 2 tsp
Rye flour 250 g
Strong white bread flour 250 g
Oil 2 tbsp
Sugar 2 tsp
Salt 2 tsp
Water 360 mL
  • Use kneading blade for rye menu.

Sourdough

Sourdough
Stage 1:
Sourdough Starter: Menu 23
(SD-R2530: 22 ) (24 h)
Stage 2:
Menu 13 (SD-R2530: 12) (5 h)

Sourdough starter 1 cup
Strong white bread flour 400 g
Salt 1 tsp
Water 150 mL
Dry yeast ¾ tsp
  1. Cut into approx. 5 mm cubes.
  2. Bread mix for white loaf only. Follow the recipes on the package of bread mix.
  3. As shown on packet needs to be added.
  4. Half the specified amount of water for bread mix.
  5. Cut into 2 - 3 cm cubes and keep in refrigerator.
  6. Cut into 1 - 2 cm cubes and keep in refrigerator.

Gluten Free Recipes

Gluten Free Bread

  • The outcome differs depending on the recipes or using type of bread mix.
  • Follow the recipes on the package of your gluten free bread mix.

Gluten Free Bread
Menu 14 (SD-R2530: 13)
(1 h 50 min - 1 h 55 min)

Water 430 mL
Oil 1 tbsp
Gluten free bread mix 500 g
Dry yeast 2 tsp

Gluten and Wheat Free Bread
Menu 14 (SD-R2530: 13)
(1 h 50 min - 1 h 55 min)

Milk 310 mL
2 eggs (medium), beaten 100 g
Cider vinegar 1 tbsp
Oil 2 tbsp
Honey 60 g
Salt 1¼ tsp
Brown rice flour 150 g
Potato starch 300 g
Xanthan gum 2 tsp
Dry yeast 2½ tsp

Flavoured Gluten Free Bread

Use one quantity of chosen mix and add the following ingredients to your bread pan to produce the bread of your choice.

Spicy Fruit Bread
(1 h 50 min)

Mixed fruits 100 g
Cinnamon 2 tsp

Maple & Pecan Bread
(1 h 55 min)

Maple syrup 2 tbsp
Pecans 50 g

Five Seeds Bread
(1 h 55 min)

Linseeds 1 tbsp
Sesame seeds 2 tbsp
Pumpkin seeds 1 tbsp
Poppy seeds 1 tbsp
Sunflower seeds 1 tbsp

Sundried Tomato & Parmesan Bread
(1 h 55 min)

Parmesan cheese grated 50 g
Sundried tomatoes in oil, drained and chopped 50 g

Gluten Free Cake

Gluten Free Chocolate Cake
Menu 15 (SD-R2530: 14)
(1 h 50 min)

Butter *2 150 g
Sugar 150 g
Eggs (L), beaten 3 (180 g)
Dark chocolate, melted 120 g
White rice flour 120 g
Cacao powder 30 g
Baking powder 10 g

Gluten Free Tea Cake
Menu 15 (SD-R2530: 14)
(1 h 50 min)

Butter *2 80 g
Sugar 160 g
Eggs (L), beaten 3 (180 g)
White rice flour 160 g
Ground almonds 80 g
Tea leaves, chopped 2 tsp
Baking powder 10 g

Gluten Free Banana Cake
Menu 15 (SD-R2530: 14)
(1 h 50 min)

Butter *1 80 g
Sugar 120 g
Eggs (L), beaten 3 (180 g)
White rice flour 160 g
Ground almonds 50 g
Banana *2 80 g
Baking powder 10 g

Gluten Free Pizza

Gluten Free Pizza
Menu 16 (SD-R2530: 15)
(30 min)

Water 380 mL
White rice flour 475 g
Vegetable oil 1¾ tbsp
Salt 1 tsp
Dry yeast 1 tsp

Gluten Free Pasta

Gluten Free Pasta
Menu 17 (SD-R2530: 16)
(15 min)

Mixture/beat 2 egg (M) + water 260 g
White rice flour
mixed and
sifted		 220 g
Potato starch 80 g
Corn starch 100 g
Xanthan gum 1½ tbsp
Oil 2 tbsp
Salt 1 tsp
  • Be sure to whisk eggs and water together until very smooth.
  • Place flour, starch and gum into another bowl and mix well.
  1. Cut into 1 cm cubes.
  2. Cut into 1 - 2 cm.

Dough Recipes

Basic

Basic Dough
Menu 18 (SD-R2530: 17)
(2 h 20 min)

★ Dry yeast 1 tsp
Strong white bread flour 500 g
Butter 30 g
Sugar 1½ tbsp
Salt 1½ tsp
Water 310 mL

Soft Rolls/Baps
Menu 18 (SD-R2530: 17)
(2 h 20 min)

★ Dry yeast 1¼ tsp
Strong white bread flour 450 g
Butter 30 g
Sugar 1 tbsp
Salt 1 tsp
Egg(M), beaten 1 (50 g)
Water * 250 mL

* For a slightly denser roll try 125 mL water and 125 mL milk.

  1. Place the ingredients into the bread pan in the order listed above.
  2. Select the menu.
  3. Divide dough into 8 - 10 pieces and shape into baps.
  4. Place on a greased baking tray and allow to prove at 40'C until doubled in size.
    (approx. 20 minutes).
  5. Dust with flour.
  6. Bake in a preheated oven at 220" for 15 minutes or until golden brown.

Basic Raisin

Basic Raisin Dough
Menu 19 ( SD-R2530: 18)
(2 h 20 min)

★ Dry yeast 1 tsp
Strong white bread flour 500 g
Butter 30 g
Sugar 1½ tbsp
Salt 1½ tsp
Water 310 mL
Raisins *1 100 g
  1. Cut into approx. 5 mm cubes.

Hot Cross Buns
Menu 19 ( SD-R2530: 18)
(2 h 20 min)

★ Dry yeast ½ tsp
Strong white bread flour 250 g
Butter 25 g
Sugar 1 tsp
Skimmed milk powder 1 tbsp
Salt ½ tsp
Cinnamon 1 tsp
Mixed spice ½ tsp
Egg (M), beaten 1 (50 g)
Water 100 mL
Mixed dried fruits 100 g
  1. Divide mixture into 8 balls. Place on a lightly greased baking tray and allow to prove at 40°C until doubled in size (approx. 20 minutes). Make a paste with approx. 2 tbsp flour mixed with 2 tbsp water and pipe a cross over the buns, or top with thin slices of short crust pastry.
  2. Bake in a preheated oven at 220'C for 15 - 20 minutes or until golden brown.
  3. While still HOT, brush with a sugar glaze - 40 g sugar in 4 tbsp water, boiled until a syrup is reached - (approx. 5 minutes).

Whole Wheat

Whole Wheat Dough
Menu 20 ( SD-R2530: 19)
(3 h 15 min)

★ Dry yeast 1½ tsp
Strong whole wheat bread flour 500 g
Butter 30 g
Sugar 1½ tbsp
Salt 2 tsp
Water 340 mL

Whole Wheat Dough 70%
Menu 20 ( SD-R2530: 19)
(3 h 15 min)

★ Dry yeast 1½ tsp
Strong whole wheat bread flour 350 g
Strong white bread flour 150 g
Butter 30 g
Sugar 1½ tbsp
Salt 2 tsp
Water 330 mL

Whole Wheat Dough 50%
Menu 20 ( SD-R2530: 19)
(3 h 15 min)

★ Dry yeast 1½ tsp
Strong whole wheat bread flour 250 g
Strong white bread flour 250 g
Butter 30 g
Sugar 1½ tsp
Salt 2 tsp
Water 320 mL

Whole Wheat Raisin

Whole Wheat Raisin Dough
Menu 21 (SD-R2530: 20)
(3 h 15 min)

★ Dry yeast 1½ tsp
Strong whole wheat bread flour 500 g
Butter 30 g
Sugar 1½ tbsp
Salt 2 tsp
Water 340 mL
Raisins *1 100 g
  1. Cut into approx. 5 mm cubes.

Whole Wheat Walnut Rolls 70%
Menu 21 (SD-R2530: 20)
(3 h 15 min)

★ Dry yeast 1½ tsp
Strong whole wheat bread flour 350 g
Strong white bread flour 100 g
Medium oatmeal 50 g
Oil 2 tbsp
Maple syrup 2 tbsp
Salt 1½ tsp
Water 320 mL
Walnuts *1 100 g
  1. Cut into approx. 5 mm cubes.
  1. Divide dough into 12 large rolls or 20 dinner rolls.
  2. Place on a greased baking trays and sprinkle with flour. Allow to prove at 40°C until doubled in size (approx. 20 minutes).
  3. Bake in a preheated oven at 220°C for 12 - 15 minutes or until golden brown.

Sourdough Dough

Sourdough Dough (Rye)
Stage 1: Sourdough Starter Menu 23 (SD-R2530: 22) (24 h)
Stage 2: Menu 22 (SD-R2530: 21) (2 h 30 min)

Sourdough starter 1 cup
Strong white bread flour 360 g
Rye flour 40 g
Salt 1 tsp
Dry yeast * ¾ tsp
Water 150 mL

* For SD-YR2550, place dry yeast into the yeast dispenser

Sourdough Starter

Menu 23 (SD-R2530: 22) (24 h)
The amount for a sourdough cup

Rye flour 80 g
Salt ½ tsp
Plain yogurt 60 g
Water (20°C ) 80 mL
Dry yeast * 1 (0.1 g)

* Use the sourdough starter spoon provided.

Pizza

Pizza Dough
Menu 24 (SD-R2530: 23)
(45 min)

★ Dry yeast 1 tsp
Strong white bread flour 450 g
Oil 4 tbsp
Salt 2 tsp
Water 240 mL

Doughnut (using failed unfermented bread dough)

  1. Divide the dough into small pieces that are 35 g each and shape them into balls. Cover them with a small towel and place them still for 10 - 20 minutes.
  2. Roll them into thin round shape and press the dough with the doughnut mold.
  3. Allow the dough to ferment for 20 - 30 minutes (till it rises to double its original size) at a temperature of 30 - 35°C.
  4. Deep-fry them at an oil temperature of 170°C and sprinkle them with cinnamon and refined white sugar.

Focaccia
Menu 24 (SD-R2530: 23)
(45 min)

★ Dry yeast ½ tsp
Strong white bread flour 300 g
Olive oil 1 tbsp
Salt 1 tsp
Water 170 mL
  1. Roll and pat the dough into a 30 cm x 25 cm rectangle on a greased baking tray.
  2. Make indentations over the whole dough using your fingertips.
  3. Add your favourite toppings such as olives and tomatoes.
  4. Allow to prove at 40 'C until doubled in size (approx. 30 minutes).
  5. Drizzle with olive oil and bake in a preheated oven at 190°C for 20 - 30 minutes or until golden at the edges and cooked well in the centre.
  • Serve warm with pasta dishes.

Sweet Recipes

Cake

Butter Cake
Menu 25 (SD-R2530: 24) (1 h 55 min)

Butter (cut into 1 cm cubes) 200 g
Sugar 180 g
Milk 2 tbsp
4 eggs (medium), beaten 200 g
A Plain flour mixed and sifted 300 g
Baking powder 13 g

Tea Cake
Menu 25 (SD-R2530: 24) (1 h 55 min)

Butter (cut into 1 cm cubes) 200 g
Sugar 180 g
Milk 2 tbsp
4 eggs (medium), beaten 200 g
A Plain flour mixed and sifted 300 g 13 g
Baking powder
Earl gray tea (Tea leaf) 1 tbsp
Dried fruits * 100 g

* Add it when scraping off the flour in step 7.

Bake Only

Fruit Cake
Menu 26 (SD-R2530: 25)
Timer: 1 h 20 min

Butter 150 g
Sugar 130 g
Eggs (M), beaten 3 (150 g)
Milk 1 tbsp
A Plain flour mixed and sifted 250 g 10 g
Baking powder
Mixed dried fruits 70 g
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well.
  2. Add milk, sifted A and mix dried fruits, beating well after addition.
  3. Remove the kneading blade and line the greaseproof paper around the bread pan, then pour in the mixed ingredients.
  4. Set the bread pan into the main unit, and plug the machine into the socket.
  5. Select the menu and set the baking time: 1 hour and 20 minutes.
  6. Press button to start.
  7. Press button and remove cake when machine beeps 8 times and the cube () near END flashes.

Cherry & Marzipan Cake
Menu 26 (SD-R2530: 25)
Timer: 1 h

Golden caster sugar 50 g
Butter 175 g
Eggs (M), beaten 3 (150 g)
Self raising flour 225 g
Glace cherries, chopped 100 g
Marzipan, grated 75 g
Milk 60 mL
Topping (flaked almonds, roasted) 15 g
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well.
  2. Add the flour with the cherries and grated marzipan, mix well with the milk to a soft consistency.
  3. Remove the kneading blade and line the greaseproof paper around the bread pan, then pour in the mixed ingredients.
  4. Set the bread pan into the main unit, and plug the machine into the socket.
  5. Carefully sprinkle the toasted almonds on top of the mixture.
  6. Select the menu and enter 1 hour on the timer.
  7. After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the menu again and enter a further 3 - 5 minutes on the timer. If it is still just slightly sticky, this will cook through during the stand period.
  8. Take the bread pan out of the machine using oven gloves.
    Leave to stand for 5 - 10 minutes before removing from the bread pan and allowing to cool.

Jam

Strawberry Jam
Menu 27 (SD-R2530: 26)
Timer: 1 h 40 min

Strawberries, finely chopped 600 g
Sugar 400 g
Powdered pectin * 13 g

Apricot Jam
Menu 27 (SD-R2530: 26)
Timer: 1 h 30 min

Apricots, finely chopped 500 g
Sugar 250 g
Powdered pectin * 6 g (1¾ tsp)

* Sprinkle the pectin on the ingredients in the bread pan before setting the bread pan into the main unit.

Compote

Apple Sauce
Menu 28 (SD-R2530: 27) Timer: 1 h 20 min

Bramley apples, peeled, cored and diced 1000 g
Water 2 tbsp

Peach in Vanilla Syrup
Menu 28 (SD-R2530: 27) Timer: 1 h

Peaches, stone removed and cut into ⅛ 1000 g
Sugar 100 g
Vanilla pod ½
Water 125 mL
  • When cooking is complete, remove the peaches with a slotted spoon. Carefully pour the syrup over the fruit. Leave to cool.

Manual Recipes

Cake Kneading

Cake Dough
Menu 29 (SD-R2530: 28)
Timer: 20 min

Butter (cut into 1 cm cubes) 200 g
Sugar 180 g
Milk 2 tbsp
Eggs (M), beaten 4 (200 g)
A Plain flour mixed and sifted 300 g 13 g
Baking powder

Poppy Seed Gluten Free Cake
Menu 29 (SD-R2530: 28)
Timer: 10 min

Vegetable oil 150 g
Eggs (M), beaten 3 (150 g)
Milk 110 mL
Sugar 180 g
White rice flour 210 g
Ground almond 75 g
Baking powder 1½ tbsp
Lemon juice 1½ tbsp
Poppy seeds 23 g
  • Icing as you like. Mix 15 g of lemon juice with 75 g of icing sugar and sprinkle on the baked gluten free cake.

Bread Kneading & Rise

Bread Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition: 28℃)

Dry yeast 1½ tsp
Strong white bread flour 500 g
Sugar 1 tbsp
Salt 1½ tsp
Eggs, beaten 25 g
Water 320 mL
Butter 15 g

Stage 1

  1. See step 1 - 4 of Bread Kneading.
    (Kneading time setting: 20 minutes)
  2. After kneading is complete, put the butter into the bread pan and close the lid.
  3. Rest for 5 minutes.
  4. Repeat the step 1-4 of Bread Kneading.
    (Kneading time setting: 12 minutes)

Stage 2
Option 1:

  1. Shape the finish dough to your favourite shape and allow it to rise in the oven.

Option 2:

  1. See step 1 - 5 of Rise.

Rice Flour English Muffin Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition: 28 ℃)

  • Making the English Muffin in 9 cm diameter (10 inches).
    (Divided into 10 pieces)
Dry yeast 1 tsp
Mixture / beat 1 egg + 1 egg white + warm water 430 g
Butter, melted 60 mL
Cider vinegar 1 tsp
Brown rice flour 300 g
Potato starch 100 g
Skimmed milk powder * 50 g
Xanthan gum 1 tbsp
Sugar 1 tbsp
Salt 1 tsp

* The milk powder may be omitted.

Topping

Cornmeal Appropriate amount

Stage 1

  1. See step 1 - 4 of Bread Kneading.
    (Kneading time setting: 5 minutes)
  2. After kneading is complete, open the lid, scrape off the flour.
  3. Rest for 5 minutes.
  4. Repeat the step 1 - 4 of Bread Kneading.
    (Kneading time setting: 10 minutes)

Stage 2

  1. See step 1 - 5 of Rise.
    (Rise time setting: 20 minutes)
  2. Put about 90 g of dough into the mold and sprinkle the cornmeal for finishing.
  3. Ferment it to 80% of the size in an oven at 40°C for about 30 minutes.
  4. Sprinkle cornmeal on its surface and cover the mold.
  5. Bake in an oven at 180°C for about 15 minutes.

Troubleshooting

Before calling for service, please check through this section.

During or after cooking

Problem Cause and Action
My bread does not rise well. [All bread]
  • Your flour gluten quality is poor, or you have not used strong flour. (Gluten quality can vary depending on temperature, humidity, how the flour is stored, and the season of harvest).
    • Try another type, brand or another batch of flour.
  • The dough becomes too firm as you haven't used enough liquid.
    • Stronger flour with higher protein content absorbs more water than others, try adding an extra 10 - 20 mL.
  • You are not using the right type of dry yeast.
    • Use a dry yeast from a sachet, which has "Easy blend", "Fast Action" or "Easy Bake" written on it. This type does not require pre-fermentation.
  • You are not using enough dry yeast, or your dry yeast is old.
    • Use the measuring spoon provided. Check the dry yeast's expiry date. (Keep dry yeast in refrigerator)
  • The dry yeast has touched liquid before kneading.
    • Check that you have put the ingredients in the correct order according to the instructions.
  • You have used too much salt, or not enough sugar.
    • Check the recipe and measure out the correct amounts using the measuring spoon provided.
    • Check that salt and sugar are not included in other ingredients.
The top of my bread is uneven.
Can failed dough be used again?
E.g: The dough hasn't been baked...etc.
  • It can be used to make doughnut, pizza and others.
    Please confirm at which status baking stopped and resumed the subsequent operations.
    • When there is still dry yeast in the yeast dispenser (SD-YR2550 only).
      • Re-start making dough using the "Pizza" dough procedure to make doughnut or pizza.
    • When dry yeast had been mixed with other ingredients.
      • Take out the dough and make doughnut or pizza.
    • When the bread dough is halfway fermented or baked.
      • Take out the dough and start baking for 40 minutes at 170°C in the oven. While observing the situation while baking.
My bread has not risen at all.
  • You did not use dry yeast.
    • Place the correct amount of dry yeast.
  • You are not using enough dry yeast, or your dry yeast is old.
    • Use the measuring spoon provided. Check the dry yeast's expiry date. (Keep dry yeast in refrigerator.)
  • There has been a power failure, or the machine has been stopped during bread making.
    • You will need to remove the bread from the bread pan and start again with new ingredients.
My bread is pale and sticky.
Dry yeast does not drop into the bread pan. (SD-YR2550 only)
  • The timing of yeast dispenser activation is different depending on the menu program and room temperature.
  • Yeast dispenser is wet, or there may be a static build up.
    • Wipe with a damp cloth and dry naturally.
  • Dry yeast is damped.
    • Use new dry yeast.
My bread is sticky and slices unevenly.
  • It was too hot when you sliced it.
    • Allow your bread to cool on rack before slicing to release the steam.
My bread has risen too much.
  • You have used too much dry yeast / water.
    • Check the recipe and measure out the correct amount using the measuring spoon (dry yeast)/sourdough cup (water) provided.
    • Check that excess water amount is not included in other ingredients.
  • You have used too much flour.
    • Carefully weigh the flour using scales.
My bread is full of air holes.
  • You have used too much dry yeast.
    • Check the recipe and measure out the correct amount using the measuring spoon provided.
  • You have used too much liquid.
    • Some types of flour absorb more water than others, so try using 10 – 20 mL less water.
My bread seems to have collapsed after rising.
  • The quality of your flour isn't very good.
    • Try using a different brand of flour.
  • You have used too much liquid.
    • Try using 10 – 20 mL less water.
The crust creases and goes soft on cooling.
  • The steam remaining in the bread after baking can pass into the crust and soften it slightly.
    • To reduce the amount of steam, try using 10 – 20 mL less water.
The sides of my bread have collapsed and the bottom is damp.
  • You have left the bread in the bread pan for too long after baking.
    • Remove the bread promptly after baking.
  • There has been a power failure, or the machine has been stopped during bread making.
    • The machine switches off if it is stopped for more than 10 minutes.
How can I keep my crust crispy?
  • To make your bread more crispy, you could use the 'Dark' crust colour option, or even bake it in the oven at 200°C for an extra 5 – 10 minutes.
There is excess oil on the bottom of brioche. The crust is oily.
My bread has big holes.
  • Did you add butter within 5 minutes of the beep?
    • Do not put butter when display show remaining time until ready.
      Butter flavour might be weak, but it can bake.
My brioche did not turn out well when using bread mix.
  • Try following things.
    • It might be baked better if dry yeast is decreased a little when using menu 10. (If adding dry yeast separately).
    • Follow the recipe on the bread mix, but the bread mix should be between 350 – 500 g.
    • Place the ingredients in the order described in the recipe. When adding the extra ingredients, add them later.
    • The completion is different according to recipe on the bread mix.
Why has my bread not mixed properly?
  • You haven't put the kneading blade in the bread pan.
    • Make sure the kneading blade is in the bread pan before you put in the ingredients.
Extra ingredients are not mixed properly.
  • Did you add extra ingredients to the raisin nut dispenser before the beep or add it into the bread pan while "" is flashing?
    • Extra ingredients must be added to the raisin nut dispenser before the beep or put it into the bread pan during "" is flashing on the display.
Extra ingredients are not mixed properly in Brioche.
  • Did you add additional ingredients within 5 minutes of the beep?
    • Extra ingredients must be added while "" is flashing in the display.
  • Some of the bread mix dough is harder to mixed extra ingredients in or to flick out some of them.
    • Decrease the extra ingredients into half.
Extra ingredients do not fall into the bread pan from the raisin nut dispenser.
  • Is the surface of the extra ingredients higher than the edge of the raisin nut dispenser?
    • Put the extra ingredients so that its surface is lower than the edge of the raisin nut dispenser. The capacity of the raisin nut dispenser is 150 g, however depending on the state and the type of ingredients, they may overflow.
There is excess flour around the bottom and sides of my bread.
  • You have used too much flour, or you are not using enough liquid.
    • Check the recipe and measure out the correct amount using scales for the flour or the sourdough cup provided for liquids.
My bread has not been baked.
  • The dough menu was selected.
    • The dough menu does not include a baking process.
  • There has been a power failure, or the machine has been stopped during bread making.
    • You can try baking the dough in your oven if it has risen and proved.
  • There is not enough water and the motor protection device has been activated. This only happens when the machine is overloaded and excessive force is applied to the motor.
    • Visit place of purchase for a service consultation. Next time, check the recipe and measure out the correct amount using the sourdough cup provided.
  • You have forgotten to attach the kneading blade.
    • Make sure you attach the kneading blade first.
  • The kneading mounting shaft in the bread pan is stiff and does not rotate.
    • If the kneading mounting shaft does not rotate when the kneading blade is attached, you will need to replace the kneading mounting shaft unit. (Consult the place of purchase or a Panasonic service centre.)
The bread does not come out.
  • If the bread cannot be easily removed from the bread pan, leave the bread pan for 5 – 10 minutes to cool, making sure that it is not left unattended where somebody or something may get burnt. After that, shake the bread pan several times using oven gloves.
    (Hold the handle down so that it does not get in the way of bread.)
The kneading blade stays in the bread when I remove it from the bread pan.
  • The dough is a little stiff.
    • Allow the bread to cool completely before removing the kneading blade carefully. Some types of flour absorb more water than others, so try adding an extra 10 – 20 mL of water next time.
  • Crust has built up underneath the kneading blade.
    • Wash the kneading blade and its spindle after each use.
My gluten free pasta did not turn well.
  • Your dough was too soft.
    • Decrease the water volume or increase the amount of xanthan gum.
  • Your dough was too hard.
    • Decrease the amount of xanthan gum or increase the water volume.
When cooking jam, it has scorched or the kneading blade fixes and it doesn't come off.
  • The amount of the fruit is too little, or the amount of sugar is too much.
    • Place the bread pan in the sink and half fill the bread pan with warm water. Leave the bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is relieved, wash it with a soft sponge etc.
The jam has boiled over.
  • Too much fruit or sugar has been used.
    • Only use the amounts of fruit and sugar specified in the recipes.
Jam is too runny and not firmly set.
  • The fruit was under or over ripe.
  • Sugar was decreased too much.
  • Cooking time was insufficient.
  • Fruit with a low pectin content was used.
    • Leave the jam to cool completely. The jam will continue to set as it cools.
    • Use the runny jam as a sauce for desserts.
What kinds of sugar can we use on jam?
  • White caster and granulated can be used.
    Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
Can frozen fruits be used?
  • It can be used for only jam and compote.
When making jam, can we use fruits are pickled in alcohol?
  • Do not use them. The quality is not satisfactory.
The fruit has collapsed when making compote.
  • The cooking time was too long. The fruit may have been over ripe.

Puzzle

Problem Cause and Action
The kneading blade rattles.
  • This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault.)
I can smell burning while the bread is baking.
  • Ingredients may have been spilt on the heating element.
    • Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan during mixing. Simply wipe the heating element gently after baking once the machine has cooled down.
    • Remove the bread pan from the main unit to place ingredients.
Smoke is coming out of the steam vent.
Dough leaks out from bottom of the bread pan.
  • A small amount of dough will escape through the ventilation holes (so that it does not stop the rotating parts from rotating). This is not a fault, but check occasionally that the kneading mounting shaft rotate properly.
    • If the kneading mounting shaft does not rotate when the kneading blade is attached, you will need to replace the kneading mounting shaft unit. (Consult the place of purchase or Panasonic service centre.)

Display exception

Problem Cause and Action
"1" appears on the display and operation has been stopped.
  • When the power supply to machine is interrupted for a certain time, the display shows "1" after recovered. (It is standby mode and machine could not continue the program.)
    • Remove the bread, dough or ingredients and start again using new ingredients.
"H01", "H02" appears on the display.
  • The display indicates a problem with the machine.
    • Consult the place of purchase or a Panasonic service centre.
"U50" appears on the display.
  • The machine is hot (above 40°C). This may occur with repeated use.
    • Allow the machine to cool down to below 40°C before using it again (U50 will disappear).

Panasonic Taiwan Co., Ltd.
http://www.panasonic.com

Documents / Resources

Download manual

Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.

Download Panasonic SD-YR2550, SD-R2530, SD-R2530KXC, SD-YR2550SXC Manual

Advertisement

Need help?

Need help?

Do you have a question about the SD-YR2550 and is the answer not in the manual?

Questions and answers

Related Manuals for Panasonic SD-YR2550

Save Article as PDF

Table of Contents