SD-250
Thank you for purchasing a Panasonic ¨ , SD-250. For your own safety and convenience, please read these instructions carefully before operating. Installation of the ¨ . 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 240V 50Hz. The ¨ has to be installed to a minimum 10-ampere (T) fuse.
Table of Contents Basic Principles when Baking with ® ........................3 -Basic Features ...........................................................................3 Baking Programs.........................................................................4 Parts identification .......................................................................5 Control panel-display/functions...................................................6 How to use.............................................................
Basic Principles when Baking with ® Basic Features Choice of bread modes BASIC. . . . . . . . . . . . . For producing loaves of bread using white or brown strong flour as the major ingredient. WHOLE WHEAT. . . . .For loaves using wholemeal strong flour as the main ingredient. MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, etc. mainly using wholemeal strong flour. FRENCH . . . . . . . . . . For loaves with crisp crust and open texture.
Baking Programs NOTE: • The duration of each process is only approximate and will vary according to the ambient temperature. • The following time is when the timer is not used. (The availability of the timer for the mode is indicated with a tick ( ) in the “timer” column.) •There will be keep-warm of up to 60 minutes after the baking is complete until the STOP pad is pressed, for all BAKE (loaf) modes. The keep-warm is not available for the DOUGH modes and the BAKE ONLY mode.
Parts identification Bread pan Slide in the pan to the correct position in the unit. Twist slightly anti-clockwise to remove.
Control panel-display/functions Be sure you understand the function of each pad before using the ®. NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping. You may peel this film off and discard it. Display window All modes and indications are shown here for reference. MENU Press to select the type of bread: BASIC, WHOLE WHEAT, MULTIGRAIN, FRENCH, PIZZA or BAKE ONLY. (It is not necessary to press this pad for BASIC.
How to use Steps 1 Notes Remove the bread pan from the unit. Twist slightly anti-clockwise and pull up, using the handle. Mount the kneading blade on the shaft. Make sure that the kneading blade and the kneading shaft are free of bread crumbs. The kneading blade is designed to fit loosely on the shaft with some loose turning. 2 Place dry yeast inside the bread pan. For best results, place the yeast first, so that it is at the bottom of all other ingredients.
Steps 7 DARK LIGHT TEMP REST RAISIN BAKE DOUGH RAPID ALERT SANDWICH XL L 8 LIGHT RAISIN BAKE DOUGH RAPID ALERT SANDWICH L BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY M RAISIN BAKE DOUGH RAPID ALERT SANDWICH BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY RAISIN modes only LIGHT TEMP REST RAISIN BAKE DOUGH RAPID ALERT SANDWICH XL MENU CRUST Select crust colour. “Rest ” begins. The resting settles the temperature of the bread pan and ingredients.
Steps 11 12 Beep Beep Notes The beeper will sound eight times and the indicating light will flash when the bread is baked, or the dough is completed. Promptly open the lid and remove the bread pan using oven gloves. Press START/STOP. The unit keeps the bread warm for 1 hour or until START/STOP is pressed to prevent condensation of the steam. The bread pan will be very hot. Do not place it on any plastic surfaces. Handle carefully.
To use the timer (BAKE mode only) Follow the same steps as in pages 7-9 except step 9. For step 9, follow the instructions below. Steps Notes Press TIMER to set the amount of time in which you want the bread to be ready. TIMER See P. 6 for further explanation of the timer pads. Time may be set for any length of time from 4 hours to 13 hours for BASIC, from 5 hours to 13 hours for WHOLE WHEAT and MULTIGRAIN, from 6 hours to 13 hours for FRENCH.
Using the DOUGH mode Follow the previous steps 1-7. Steps 8 Notes Press to select DOUGH . SELECT START STOP Dough will flash. Operation begins after the rest condition to settle the temperature of the bread pan and ingredients. Press START pad. DOUGH will stop flashing. The remaining time is displayed in hours and minutes. * There will be no mixing action after the START pad is pressed. (Time will be longer in hot temperatures).
Steps 4 5 6 TIMER START STOP Notes Press TIMER to set the required time. (Between 30 to 90 minutes.) The TIMER cannot be used to delay the start of baking. Time indication starts from 30 minutes and moves up to 1 hour 30 minutes in 1 minute increment. Press START / STOP. Follow the same steps 11-15 on P. 9 to complete baking. Note: Upon completion of baking, you may check the consistency of the baked product by piercing the centre with a skewer.
Slicing and storing the bread Cool the bread on a wire rack before slicing or storing the bread. Slicing homemade bread Storing homemade bread Homemade bread can be cut with a bread knife. After cooling the bread completely at room temperature, wrap it in a foil or a plastic bag to preserve freshness. To enjoy the taste of freshly baked homemade bread, try to consume your bread as soon as possible. For longer storage, wrap well and store in the freezer. It is better to slice the loaf before freezing.
Display Indications for Abnormal Conditions Reason/Cause Condition TEMP appears on display. TEMP The unit is hot (above 40˚C/105˚F). This may occur during repetitive use. You must allow the unit to cool down before reusing. How to reset/restart Leave the unit as it is. When the unit has cooled to below 40˚C/105˚F, TEMP will disappear from the display window and the red indicating light will go out. This indicates that the unit is now ready to use. ALERT is on display.
Before calling for service BAKING RESULTS: Please check the following: OPERATIONAL ERRORS Unplugged. Ingredient spilled on heater element. Power interruption (display 0:00 ). START/STOP pad was pressed after starting. Top lid was open during operation. Mode selection was wrong (DOUGH mode was chosen). Bread left in bread pan too long after baking. Bread sliced just after baking (Steam was not allowed to escape). Water added after kneading flour.
Collapsed after over-rising. Bread doesn't rise enough. Unleavened or not leavened enough Top of bread floured. UnderBrowned and browned floured sides, and sticky. center sticky and raw. - 16 - Sides brown but flour coated bottom. Not baked. Slices unevenly and is sticky.
Ingredients Since the bread program on your Automatic ® is completely computerised, the success of your loaf depends on the quantity and quality of the ingredients Flour: Wheat flour provides the bulk and structure of bread. Flour is classified into two types, strong flours which are milled from hard wheat and weak flours which are milled from soft wheat.
Ingredients Milk and milk products: Yeast: Their main purposes are: • They enhance flavour. • They increase the nutritional value of bread. • Milk solids include protein, lactose (milk sugar), and minerals. Most recipes call for the use of milk powder. NEVER use fresh milk on the overnight program. Otherwise it may sour during the rest time, spoiling the final flavour. Yeast is a living organism, a microscopic plant which works as a leavening agent in bread baking.
Other Ingredients Used for Flavoured Loaves Egg: Vitamin C (Bread Improver): These are sometimes added to nutritionally enrich the dough, they also improve the keeping properties and colour of the baked product. Vitamin C is a “bread improver” i.e. it helps improve the volume of the loaf. We recommend adding 1/2 ~ 1 tsp vitamin C powder to certain loaves to improve the rise. Fruits: Dried fruits are used in some of the following recipes.
Tips for baking wholewheat & multigrain breads The result of breads, such as whole wheat breads and multigrain breads, are affected greatly by the quality of ingredients, especially the flour. The flour quality is affected by the keeping methods, the temperature, humidity, etc. Another important factor about the flour is that its quality also differs from year to year, season to season due to the quality of the wheat crop affected by the weather.
Basic tsp=teaspoon Tbsp=tablespoon Basic White Dry yeast Bread flour Salt Dry milk Butter Sugar Water Bread improver, optional Hot & Spicy Loaf Extra Large Large Medium 13/4 tsp 620N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp 410 mR 11/2 tsp 520N 2 tsp 11/2 Tbsp 20N 1 Tbsp 360 mR 11/4 tsp 420N 1 tsp 2 tsp 15N 3 tsp 300 mR 1 tsp 1 tsp 1/2 Extra Large Dry yeast Bread flour Salt Butter Sugar Chilli flakes Coriander Thai seasoning Coconut milk powder Water Bread improver, optional tsp Extra Large Large 21/4
Basic tsp=teaspoon Tbsp=tablespoon Rosemary & Pinenut Loaf Dry yeast Bread flour Salt Dry milk Butter Sugar Pinenuts Rosemary Water Bread improver, optional Spiced Ginger Loaf Extra Large Large Medium 13/4 tsp 620N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp 4 Tbsp 3 Tbsp 410 mR 11/2 tsp 520N 2 tsp 11/2 Tbsp 20N 1 Tbsp 3 Tbsp 2 Tbsp 360 mR 11/4 tsp 420N 1 tsp 2 tsp 15N 3 tsp 2 Tbsp 1 Tbsp 300 mR 1 tsp 1 tsp 1/2 tsp Extra Large Large Medium 13/4 tsp 620N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp 1/2 cup 410 mR 11/2 t
Basic tsp=teaspoon Tbsp=tablespoon Pumpkin Loaf Dry yeast Bread flour Salt Dry milk Butter Sugar Mashed pumpkin All spice Nutmeg Water Bread improver, optional Orange Sunflower Loaf Extra Large Large Medium Extra Large 13/4 tsp 620N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp 1/2 cup (90N) 2 tsp 1 Tbsp 380 mR 11/2 tsp 520N 2 tsp 11/2 Tbsp 20N 1 Tbsp 1/3 cup (75N) 1 tsp 2 tsp 330 mR 11/4 tsp 420N 1 tsp 2 tsp 15N 3 tsp 1/4 cup (60N) 1/2 tsp 2 tsp 300 mR 13/4 tsp 620N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp 1/2 cup 3 Tbsp
Basic Basic Raisin Beep Recipes ingredinents with * should be added on the beep.
Basic tsp=teaspoon Tbsp=tablespoon Sundried Tomato & Basil Loaf Dry yeast Bread flour Dry milk Sugar Olive oil Chopped sundried tomato* Dried basil Water Bread improver, optional Extra Large Large Medium Extra Large 13/4 tsp 620N 13/4 Tbsp 11/2 Tbsp 11/2 Tbsp 11/2 tsp 520N 11/2 Tbsp 1 Tbsp 1 Tbsp 11/4 tsp 420N 2 tsp 3 tsp 2 tsp 13/4 *1/2 cup 2 Tbsp 410 mR *1/4 cup 1 Tbsp 360 mR *2 Tbsp 2 tsp 300 mR tsp 620N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp *3 Tbsp *3 Tbsp *3 Tbsp 410 mR 11/2 tsp 520N 2 tsp 11/2
Basic Sweet Breads tsp=teaspoon Tbsp=tablespoon Banana Pecan Loaf Dry yeast Bread flour Salt Dry milk Butter Sugar Pecans* Mashed banana Water Bread improver, optional Mango & Macadamia Bread Extra Large Large Medium 13/4 tsp 620N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp *1/3 cup 1 (90N) 340 mR 11/2 tsp 520N 2 tsp 11/2 Tbsp 20N 1 Tbsp *1/4 cup 1/2 (45N) 330 mR 11/4 tsp 420N 1 tsp 2 tsp 15N 3 tsp *2 Tbsp 1/4 (20N) 230 mR 1 tsp 1 tsp 1/2 tsp Apricot & Sunflower Seed Loaf Extra Large Dry yeast Bread flour S
Whole wheat tsp=teaspoon Tbsp=tablespoon Basic Wholemeal Dry yeast Whole wheat flour Bread flour Salt Dry milk Butter Sugar Water Bread improver, optional Sesame & Bran Loaf Extra Large Large Medium Extra Large 13/4 tsp 450N 150N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp 410 mR 11/2 tsp 370N 125N 2 tsp 11/2 Tbsp 20N 1 Tbsp 360 mR 11/4 tsp 300N 100N 1 tsp 2 tsp 15N 3 tsp 300 mR 13/4 1 tsp 1 tsp 1/2 tsp 450N 150N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp 1/2 cup 2 Tbsp 11/2 Tbsp 410 mR 11/2 tsp 370N 125N 2 tsp 11/2 T
Whole wheat tsp=teaspoon Tbsp=tablespoon Orange Poppyseed Loaf Dry yeast Whole wheat flour Bread flour Salt Dry milk Butter Sugar Poppy seeds Orange rind Water Bread improver, optional Cheese & Chive Loaf Extra Large Large Medium 13/4 tsp 450N 150N 2 tsp 13/4 Tbsp 25N 11/2 Tbsp 1/2 cup 3 Tbsp 410 mR 11/2 tsp 370N 125N 2 tsp 11/2 Tbsp 20N 1 Tbsp 1/4 cup 2 Tbsp 360 mR 11/4 tsp 300N 100N 1 tsp 2 tsp 15N 3 tsp 2 Tbsp 1 Tbsp 300 mR 1 tsp 1 tsp 1/2 tsp Dry yeast Whole wheat flour Bread flour Salt Dry
Whole wheat tsp=teaspoon Tbsp=tablespoon Whole Wheat Raisin Beep Recipes ingredinents with * should be added on the beep.
Multigrain tsp=teaspoon Tbsp=tablespoon Basic Multigrain Loaf Dry yeast Bread flour Whole wheat flour Salt Dry milk Butter Sugar Multigrain cereals Water Bread improver, optional 11/2 tsp 125N 370N 2 tsp 11/2 Tbsp 23N 1 Tbsp 1/4 cup (approx.
Multigrain tsp=teaspoon Tbsp=tablespoon Bran Loaf Dry yeast Bread flour Whole wheat flour Salt Dry milk Butter Sugar Unprocessed bran Water Bread improver, optional Oat Groat & Thyme Loaf 11/2 tsp 100N 350N 2 tsp 11/2 Tbsp 23N 1 Tbsp 1/4 cup 400 mR 1 tsp Oatmeal & Sultana Loaf Dry yeast Bread flour Whole wheat flour Salt Dry milk Butter Sugar Rolled oats Sultanas Water Bread improver, optional 11/2 tsp 100N 400N 2 tsp 11/2 Tbsp 23N 1 Tbsp 1/4 cup 2 Tbsp 400 mR 1 tsp Dry yeast Bread flour Whole wheat fl
French tsp=teaspoon Tbsp=tablespoon French Bread Dry yeast Bread flour Salt Butter Water Bread improver, optional Tarragon & Thyme Loaf 11/2 tsp 500N 1 tsp 5N 300 mR 1 tsp Dry yeast Bread flour Salt Butter Tarragon Thyme Water Bread improver, optional 11/2 tsp 500N 1 tsp 5N 1 Tbsp 1 Tbsp 300 mR 1 tsp Bread Mixes tsp=teaspoon Tbsp=tablespoon When baking with bread mixes, the following formulas should be followed.
Dough Dinner Rolls (Use BASIC DOUGH Mode) Roll each cone 5 into a wedge shape, approximately Ingredients: Makes 18 2 tsp 400N 13/4 Tbsp 2 tsp 3 Tbsp 45N 350 mR 1/2 tsp dry yeast bread flour sugar salt dry milk powder butter water bread improver, optional 1/2 cm thick, using a rolling pin.
Dough Croissants (Use BASIC DOUGH Mode) Fold the 6 remaining third on top. Seal edges. Ingredients: Makes 18 2 tsp 475N 1/4 cup 3 Tbsp 2 tsp 30N 350 mR 1 tsp dry yeast bread flour sugar dry milk salt butter water bread improver, optional Rest the dough in the refrigerator for 20 to 30 minutes. Place the dough at 7 right angles to the previous position in #5. Roll out into 30 cm square. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Roll and fold twice more.
Dough Brioche Chicken Buns (Use BASIC DOUGH Mode) (Use BASIC DOUGH Mode) Use the Dinner Roll Dough ingredients for chicken buns.
Dough Sweet Rolls Finger Buns (Use BASIC DOUGH Mode) (Use BASIC RAISIN DOUGH Mode) Ingredients: Makes 1 large 2 tsp 400N 125N 1 Tbsp 1/2 tsp 1 tsp Ingredients: Makes 12 dry yeast plain flour butter sugar mixed spice grated lemon rind 2 tsp 450N 1/4 cup 1/2 tsp 1/3 cup 50N 1/2 cup 3/4 cup 1 egg, beaten for brushing on top Filling: butter, extra 60N 1/4 cup brown sugar mixed dried fruit 1 cup 1/2 tsp mixed spice Icing: 1/2 cup icing sugar milk 1–2 Tbsp (1 cup plain flour, extra for kneading) dry yeas
Dough Hot Cross Buns Pull-a-Part Bread (Use BASIC RAISIN DOUGH Mode) (Use BASIC RAISIN DOUGH Mode) Ingredients: Makes 12 Ingredients: Makes 2 2 tsp dry yeast 475N bread flour 3 Tbsp milk powder 13/4 Tbsp sugar 2 tsp salt 2 tsp cinnamon 2 tsp mixed spice 1 cup mixed dried fruit* 45N butter 350 mR water 1 tsp bread improver, optional (1 cup bread flour, extra for kneading) 2 tsp 500N 1 Tbsp 2 tsp 11/2 Tbsp 23N 360 mR 1/2 tsp dry yeast bread flour sugar salt dry milk butter water bread improver, option
Dough Pizza Focaccia (Use PIZZA DOUGH Mode) (Use PIZZA DOUGH Mode) Ingredients: Makes 6 small or 2 large Ingredients: Makes 1 large 1 tsp 475N 1 13/4 Tbsp 1 tsp 20N 350 mR 2 tsp 475N 2 Tbsp 2 Tbsp 2 tsp 2 Tbsp 330 mR 1 tsp dry yeast bread flour milk powder sugar salt butter water dry yeast bread flour milk powder sugar salt olive oil water bread improver, optional 2/3 cup tomato paste, for brushing on top 3 cups Mozzarella cheese, for sprinkling on top Topping: 1/4 cup olive oil 1 Tbs fine sea s
Dough Pepperoni Bread Stick French Bread (Use FRENCH DOUGH Mode) (Use FRENCH DOUGH Mode) Ingredients: Makes 2 Ingredients: Makes 2 1 tsp 400N 1 tsp 5N 300 mR 1/2 tsp 2 tsp 475N 21/2 Tbsp 2 tsp 2 tsp 10N 350 mR dry yeast bread flour salt butter water bread improver, optional dry yeast bread flour gluten flour sugar salt butter water 1 egg, beaten for brushing on top Filling: 1 1 egg white, beaten for brushing on top Poppy seeds for sprinkling on top pepperoni/cabanossi, chopped roasted capsicum g
Dough Malt Bread Whole Wheat Raisin Rolls (Use WHOLE WHEAT RAISIN DOUGH Mode) (Use WHOLE WHEAT RAISIN DOUGH Mode) Ingredients: makes 1 large Ingredients: Makes 16 dry yeast 2 tsp plain wholemeal flour 450N bread flour 50N ground cinnamon 2 tsp milk powder 1 tsp sugar 1 tsp raisins* 30N butter 1 Tbsp treacle 1 Tbsp liquid malt 1 Tbsp water 125 mR Glaze: warm milk 1 Tbsp 1/2 tsp liquid malt (1 cup plain wholemeal flour, extra for kneading) 11/4 tsp 400N 2 tsp 11/3 Tbsp 20N 1/4 cup +1 tsp 1/3 cup 1 Tbsp
Dough Braided bread Multigrain buns (Use MULTIGRAIN DOUGH mode) (Use MULTIGRAIN DOUGH mode) Ingredients: Makes 2 Ingredients: Makes 12 11/4 tsp 475N 2 tsp 13/4 Tbsp 20N 21/2 Tbs 1/2 cup 350 mR 1/2 tsp 1 tsp 390N 1/4 cup 2 tsp 13/4 Tbsp 15N 1 Tbsp 2 Tbsp 350 mR 1/2 tsp dry yeast bread flour salt milk powder butter sugar five flakes water bread improver, optional dry yeast wholemeal flour gluten flour salt milk powder butter sugar unprocessed bran water bread improver, optional 1 egg, beaten for bru
Bake only Fruit & Walnut Cake Butter Cake 150N tsp 1/2 cup 60N 1 1/3 cup 1 tsp 1/2 150N 1/2 tsp 3/4 cup 90N 2 1/3 cup 1/2 tsp 1/2 tsp 1/2 cup 1/2 cup 1/2 cup cake flour baking powder sugar butter egg milk vanilla essence Cooking Time: 40 minutes Cooking Time: 50 minutes Chocolate Cake Raisin & Cinnamon Cake 150N 1/2 tsp 1/2 cup 60N 1 1/3 cup 1 tsp 1/2 cup 1 tsp whole wheat flour baking powder brown sugar butter egg milk cinnamon nutmeg raisins sultanas walnuts, chopped cake flour baking powder suga
DZ50R132 M0998-1098 Printed in Japan
