Making Compote - Panasonic SD-ZB2502 Operating Instructions And Recipes

Making Compote

1
2
Preparations
1 Prepare the ingredients according to the recipe. (Remove the kneading blade.)
2 Place the ingredients into the bread pan in the following order:
fruits → sugar →liquid.
3 Set the bread pan into the main unit, and plug the machine into the socket.
1
Select menu '27'
2
Set the cooking time
3
Start the machine
Estimated time until the selected program is complete
l The start light will come on.
4
Press 'Stop' and remove compote
when machine beeps 8 times and the bar at 'End' flashes
l The flashing start light will go off.
n If the cooking is not complete  Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be
within 10–40 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
22
Turn to P. 30 for
compote recipes
n To cancel/stop once
started
(hold for more than
1 second)
3 4
l Timer is not available on menu 27.
(The Timer pad only sets the duration of the
cooking time.)
l Follow the recipe for the quantities for each
ingredient.
• Do not increase or decrease the quantities of
fruits. It may cause the compote to boil over or
scorch.
Bread Recipes
WHITE BREAD
Select menu '01' or '02'
M L XL
strong white bread flour, type 550 400 g 500 g 600 g
teaspoons of salt 1 ⁄ 1 ⁄ 2
1 1
2 2
tablespoons of sugar 1 1 ⁄ 2
1
2
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast 1 1 1 ⁄
1
2
(teaspoons for BAKE RAPID option) (2) (2) (2 ⁄ )
1
2
WHOLE WHEAT BREAD
Select menu '04' or '05'
M L XL
strong whole wheat bread flour 400 g 500 g 600 g
teaspoons of salt 1 1 ⁄ 1 1 ⁄ 2
2 2
tablespoons of sugar 1 1 1 ⁄ 2
2
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast 1 1 1 ⁄
1
4
(teaspoons for BAKE RAPID option) (1 ⁄ ) (1 ⁄ ) (2)
1 1
2 2
WHOLE WHEAT RAISIN BREAD
Select menu '06'
M L XL
strong whole wheat bread flour 400 g 500 g 600 g
teaspoons of salt 1 ⁄ 1 ⁄ 2
1 1
2 2
tablespoons of sugar 1 1 ⁄ 2
1
2
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast 1 1 1 1 ⁄
4
addition (place in raisin nut dispenser):
raisin 80 g 100 g 120 g
FRENCH BREAD
Select menu '08'
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 220 mL
teaspoons of dry yeast ⁄
3
4
PANNETTONE
Select menu '11'
strong white bread flour, type 550 400 g
tablespoons of sugar 4 1 ⁄
2
teaspoons of salt 1
butter(cut into 2cm cubes and keep in
50 g
fridge)
egg (beaten) ;medium 2 (100 g)
milk 200 mL
teaspoons of dry yeast 1 ⁄
1
2
additional butter
70 g
(cut into 1-2cm cubes and keep in fridge)
orange peel; chopped finely* 50 g
brown saltana* 50 g
dryed black currant* 50 g
* : added with additional butter
RAISIN BREAD
Select menu '03'
M L XL
strong white bread flour, type 550 400 g 500 g 600 g
teaspoons of salt 1 ⁄ 1 ⁄ 2
1 1
2 2
tablespoons of sugar 1 1 ⁄ 2
1
2
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast 1 1 1 1 ⁄
2
addition (place in raisin nut dispenser):
80 g 100 g 120 g
raisin
ITALIAN BREAD
Select menu '09'
strong white bread flour, type 550 400 g
teaspoons of salt 1 1 ⁄
2
tablespoons of olive oil 1 1 ⁄
2
water 260 mL
teaspoons of dry yeast 1
SANDWICH BREAD
Select menu '10'
strong white bread flour, type 550 380 g
tablespoons of sugar 2
butter 30 g
water 250 mL
teaspoons of dry yeast 1
GLUTEN FREE BREAD
Select menu '12'
water 430 mL
tablespoons of oil 1
gluten free bread mix 500 g
teaspoons of dry yeast 2
BASIC BRIOCHE
Select menu '11'
strong white bread flour, type 550 400 g
tablespoons of sugar 4
tablespoons of dry milk 2
teaspoons of salt 1
butter (cut into 2cm cubes and keep in
50 g
fridge)
egg (beaten) ;medium 2 (100 g)
water 180 mL
teaspoons of dry yeast 1 ⁄
1
4
additional butter
70 g
(cut into 1-2cm cubes and keep in fridge)
23