Automatic Bread Maker OPERATING INSTRUCTIONS AND RECIPES (Household Use) Model No. SD-ZB2512 Before Use How to Use Thank you for purchasing this Panasonic product. l Please read these instructions carefully before using this product and save this manual for future use. l This product is intended for household use only. Recipes How to Clean Troubleshooting l For more recipes please visit The ideas kitchen www.theideaskitchen.com SD-ZB2512_UK.
Contents Before Use ppSafety Instructions··················································································································································· 3 ppAccessories/Parts Identification················································································································································· 6 ppBread-making Ingredients·················································································································
Safety Instructions Please make sure to follow these instructions. In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below. The following charts indicate the degree of damage caused by wrong operation. Warning: Indicates serious injury or death. Caution: Indicates risk of injury or property damage. Before Use The symbols are classified and explained as follows.
Safety Instructions Warning Discontinue using the appliance immediately and unplug in the unlikely event that this appliance stops working properly. (It may cause smoking, fire, electric shock or burn.) e.g. for abnormal or breaking down ● The power plug and the power cord become abnormally hot. ● The power cord is damaged or power failure. ● The main body is deformed or is abnormally hot. ● The appliance makes abnormal turning noise during use.
Caution Important Information Before Use Do not remove the bread pan or unplug the Bread Maker during use. (It may cause a burn or injury.) Do not use the appliance on following places. ● P osition the Bread Maker on a firm, dry, clean, flat heatproof worktop at least 10 cm (4 inches) from the edge of the worktop. (It may cause the appliance to slip and fall from the worktop.
Accessories/Parts Identification Main Unit Raisin nut dispenser The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the menu with raisin (3, 4, 7, 16, 20, 21, 23 and 31). Turn to P. 14 for ingredients which may be placed in the raisin nut dispenser. Never operate the Bread Maker without the dispenser being in place.
Control Panel n Operation status : displayed for the current stage of the program. Ingredients are being regulated on the ‘Rest’ stage before kneading. : displayed when there has been an interruption in the power supply. : displayed when adding ingredients manually on menu 4, 13, 21 and 29. n Time remaining until program finished Size Crust Press this pad to choose size. See P. 10 for available menu. Press this pad to choose crust colour. See P. 10 for available menu.
Bread-making Ingredients Water Flour l Use normal tap water. l Use tepid water if using menu 2, 6, 8, 14 or 24 in a cold room. l Use chilled water if using menu 8, 9, 13, 15, 16, 24, 25, 29, 30 or 31 in a hot room. l Always measure out liquids using the sourdough cup provided. Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise. l Use strong white bread flour only. l Flour must be weighed on scales.
Main Flours Used in Bread Strong flour is milled from hard 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. Used in e.g. menu 1, 9, 19 or 25. • Always use strong flour when using the recipes in this book. • Do NOT use plain or self-raising flour as a substitute for bread flour.
List of Bread Types and Baking Options n Function Availability and Time Required • Time required for each process will differ according to room temperature. Options Menu Number Size Crust Timer Rest Knead Rise Bake Total 15–30 min4 1 hr 50 min– 50–55 min 2 hr 20 min 4 hr– 4 hr 5 min 15–20 min approx.
Options Menu Size Crust Timer Rest Knead Rise Bake Total 19 Basic — — — 30 min– 50 min 15–30 min4 1 hr 10 min– 1 hr 30 min — 2 hr 20 min 20 Basic Raisin — — — 30 min– 50 min 15–30 min4 1 hr 10 min– 1 hr 30 min — 2 hr 20 min 21 Rustic Artisan — — — 30 min– 50 min 1 hr 5 min– 25–30 min4 1 hr 20 min — 2 hr 20 min 22 Whole wheat — — — 55 min– 1 hr 25 min 15–25 min4 1 hr 30 min– 2 hr — 3 hr 15 min 23 Whole wheat Raisin — — — 55 min– 1 hr 25 min 15–25 min4
Baking Bread Turn to P. 30–35 for bread recipes Place the ingredients in the bread pan Kneading blade Yeast dispenser 1 Remove the bread pan and set the kneading blade 1 Twist the bread pan anticlockwise and lift up to remove. 2 Place the measured ingredients in the bread pan Place the dry ingredients except dry yeast. (flour, sugar, salt, etc.) • Flour must be weighed on scales. Pour in the water and any other liquids. • Wipe the outside of the bread pan to remove any flour or liquid.
Set the program and start 7 Select a bake menu (The display shows when menu ‘1’ is selected.) n To change the size e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next morning. Set the timer to ‘9:30’ (9 hours 30 minutes from now). 9 3 6 Current time 9hr 30min from now Bread pan 3 6 Ready time • Pressing the pad once will advance the timer by 10 minutes (hold to advance more quickly). • Can be set up to 9 hours when using menu 10.
When adding extra ingredients Adding extra ingredients to bread or dough By selecting a menu with Raisin (3, 4, 7, 16, 20, 21, 23 or 31), you can mix your favourite ingredients into the dough to make all kinds of flavoured breads. Simply place the extra ingredients in the dispenser or the bread pan before start Dry ingredients, insoluble ingredients Place the extra ingredients in the raisin nut dispenser and set the machine.
Baking Brioche Strong White Bread Flour Sugar Salt Skimmed milk Butter (Cut into 2 cm cubes and keep in fridge) Eggs Water 1 Preparation (P. 12) 1 50 g (2 oz) 2 280 g (mixture of eggs and water) 11⁄4 tsp 70 g (3 oz) 1 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge. 2 Put the kneading blade into the bread pan. 3 Place the ingredients in the bread pan in the order listed in the recipe. 4 Set the bread pan into the main unit, and plug the machine into the socket.
Baking Rustic Artisan n To cancel/stop once started (hold for more than 1 second) 1 Preparations (P. 12) 1 2 2, 3 4 1 Put the kneading blade into the bread pan. 2 Place the ingredients in the bread pan in the order listed in the recipe (P.31). For ingredients marked with , we recommend adding into the bread pan at step 3 when the sound beeps. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.
Turn to P. 31 for bread recipes 3 Add extra or moist/sticky ingredients when the beep sounds, then press Start pad again After the Start pad is pressed or after 5 minutes Display indicates remaining time until completion of the program Time shown will vary according to the room temperature. 4 How to Use Place all ingredients while ‘ ’ is flashing. If no extra ingredients will be added, you may ignore the beeping sound. The machine will continue automatically after 5 minutes.
Rustic Sourdough/Rustic Sourdough Dough STAGE 1 Making Sourdough starter Lid Remove the kneading blade. Sourdough starter spoon Sourdough cup (Keep clean and use sourdough starter only) Bread pan Two sourdough cups can be set at a time. n To cancel/stop once started (hold for more than 1 second) 23 1 One quantity of sourdough starter Rye flour Salt Yogurt Water (20°C) Yeast (use the sourdough starter spoon to measure) 1 2 80 g (3 oz) 1 ⁄2 tsp 60 g (2 oz) 80 mL Preparations 1 (0.
STAGE 2 Baking Rustic Sourdough n To cancel/stop once started (hold for more than 1 second) 1 Stage 1 Sourdough starter : Menu ‘27’ (24hr) See P. 18 for the recipe. Stage 2 : Menu ‘10’ (5hr) 1 2 320 g (111⁄2 oz) 3 ⁄4 tsp 130 mL 1⁄2 tsp Put the kneading blade into the bread pan. Tip the sourdough starter in the bread pan. Place the ingredients ‘listed in stage 2’ in the bread pan in the following order: strong white bread flour → salt → water.
Rustic Sourdough/Rustic Sourdough Dough STAGE 2 Making Rustic Sourdough Dough n To cancel/stop once started (hold for more than 1 second) 1 Stage 1 Sourdough starter : Menu ‘27’ (24hr) Turn to P. 18 for the recipe. Stage 2 : Menu ‘26’ (2hr 30min) Strong White Bread Flour Salt Water Yeast 1 2 23 Preparations (P. 12) 320 g (111⁄2 oz) 3⁄4 tsp 120 mL 1⁄2 tsp Select menu ‘26’ Put the kneading blade into the bread pan. Tip the sourdough starter in the bread pan.
Making Dough Turn to P. 38–43 for dough recipes n To cancel/stop once started (hold for more than 1 second) 1 Preparation (P. 12) 1 1 Put the kneading blade into the bread pan. 2 Place the ingredients in the bread pan in the order listed in the recipe. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) Select a dough menu (The display shows when menu ‘19’ is selected.) l Timer is not available on Dough menus (except menu 28).
Making Brioche Dough Turn to P. 43 for dough recipes n To cancel/stop once started (hold for more than 1 second) 1 Preparation (P. 12) 1 2 2, 3 4 1 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge. 2 Put the kneading blade into the bread pan. 3 Place the ingredients in the bread pan in the order listed in the recipe. 4 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.
Making Rustic Artisan Dough Turn to P. 38 for dough recipes n To cancel/stop once started (hold for more than 1 second) 1 Preparations (P. 12) 1 1 Put the kneading blade into the bread pan. 2 Place the ingredients in the bread pan in the order listed in the recipe (P.38). For ingredients marked with , we recommend adding into the bread pan at step 3 when the sound beeps. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.
Baking Rustic Scone Turn to P. 35 for bread recipes n To cancel/stop once started (hold for more than 1 second) 1 Preparations (P. 12) 1 2 2, 4, 6 7 Put the kneading blade into the bread pan. 2 Place the ingredients in the bread pan in the following order: mixture of eggs and milk → yogurt → other ingredients. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.
5 6 Open the lid and scrape off the dough, shape the surface of the dough within 3 minutes, when the beep sounds l After 3 minutes have passed in step 5, the beeps sound and ‘Bake’ starts automatically. (The surface of the rustic scone became uneven, because you did not shape the surface of the dough.) Press Start pad again Time until the selected program is complete Display indicates remaining time until completion of the program Remaining time: 1:11–1:05 l Do not press Stop pad.
Baking Cake Turn to P. 44–47 for cake recipes n To cancel/stop once started (hold for more than 1 second) 1 Preparation 1 2 3 2 3 4 1 Prepare the ingredients according to the recipe. 2 Line the bread pan with parchment paper or loaf tin liners and pour in the mixed ingredients. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.
Making Jam Turn to P. 48 for jam recipes n To cancel/stop once started (hold for more than 1 second) 1 Preparation 2 3 3 4 1 Prepare the ingredients according to the recipe. 2 Put the kneading blade into the bread pan. Place the ingredients into the bread pan in the following order: half of the fruits → half of the sugar →remainder of fruits → remainder of sugar. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.
Making Compote Turn to P. 49 for compote recipes n To cancel/stop once started (hold for more than 1 second) 1 Preparation 1 2 3 2 3 4 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. (Make sure the start light is off.
Recipe Contents Basic [1 Basic] [2 Basic Rapid] [3 Basic Raisin] White Loaf···························30 Rapid White Loaf··················30 Spicy Fruit Loaf·····················30 Cider Apple Bread·················30 Apricot and Almond Loaf·········30 Milk Loaf·····························30 Wheat Germ Loaf··················30 Oat and Bran Loaf·················30 Pizza Loaf···························30 5 Seeded Bread Loaf·············30 Brown Loaf··························31 Rapid Brown Loaf············
Bread Recipes White Loaf Menu ‘1’ (4hr–4hr 5min) [1 Basic] [2 Basic Rapid] [3 Basic Raisin] (white or brown flour) : Timer can be used for recipes with this symbol (4–13 hours) Turn to P.
Brown Loaf Menu ‘1’ (4hr–4hr 5min) Strong Brown Bread Flour Sugar Butter Salt Water Yeast M 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 280 mL 3 ⁄4 tsp L 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 350 mL 1 tsp Rapid Brown Loaf Menu ‘2’ (1hr 55min–2hr) Strong Brown Bread Flour Sugar Butter Salt Water Yeast M 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 280 mL 1 tsp Malted Fruit Loaf Menu ‘3’ (4hr) Strong White Bread Flour Sugar Salt Malt Extract Water Yeast *Sultanas L 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1
Bread Recipes Wholemeal Loaf 100% [5 Whole wheat] [6 Whole wheat Rapid] Menu ‘5’ (5hr) [7 Whole wheat Raisin] Strong Wholemeal 400 gM (wholemeal flour) : Timer can be used for recipes with this symbol (5–13 hours) Bread Flour Sugar Butter Salt Water Yeast (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 300 mL 3⁄4 tsp Wholemeal Loaf 70% Menu ‘5’ (5hr) Strong Wholemeal Bread Flour Strong White Bread Flour Sugar Butter Salt Water Yeast M 300 g (11 oz) 100 g (4 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 300 mL 3 ⁄4 tsp Wholemeal
Spicy Fruit Loaf Menu ‘7’ (5hr) Strong Wholemeal Bread Flour Sugar Butter Salt Cinnamon Mixed Spice Eggs, medium Water Milk Yeast *Mixed Dried Fruit 400 g (14 oz) 2 tsp 75 g (3 oz) 1 tsp 2 tsp 1 tsp 2 110 mL 110 mL 1 tsp 150 g (5 oz) Seeded Wholemeal Loaf Menu ‘7’ (5hr) Strong Wholemeal Bread Flour Sugar Butter Salt Sesame Seeds Poppy Seeds Water Yeast *Linseeds *Pumpkin Seeds *Sunflower Seeds M 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 1 tbsp 1 tbsp 300 mL 3⁄4 tsp 1 tbsp 1 tbsp 1 tbsp [8 Rye] (rye flour
Bread Recipes [9 French] (white flour/wholemeal flour) Make bread with a crispy crust and texture.
[13 Brioche] Basic Brioche Menu ‘13’ (3hr 30min) Panettone Menu ‘13’ (3hr 30min) Spelt White Bread Menu ‘15’ (4hr 30min) Fruity Spelt Menu ‘15’ (4hr 30min) Strong White Bread Flour 400 g (14 oz) Sugar 4 tbsp Salt 1 tsp Skimmed Milk 2 tbsp Butter (Cut into 2 cm cubes and keep 50 g (2 oz) in fridge) Water 180 mL Egg, medium (beaten) 2 (100 g) Yeast 11⁄4 tsp * Additional Butter (Cut into 1–2 cm 70 g (3 oz) cubes and keep in fridge) • For addition of ingredients with*, follow programming instructions on P
Gluten Free Recipes [1 Basic] [14 Gluten Free] (gluten free bread mix / wheat free bread mix) : Timer cannot be used l The raisin nut dispenser does not operate on the Gluten Free program. l Put any additional ingredients directly into the bread pan at the start. l You can bake gluten free cakes following our recipes on P. 44–47 by substituting gluten free plain flour for standard plain flour. If self-raising flour is required also add 1 tsp of gluten free baking powder.
Gluten Free Bread Glutafin Gluten Free Bread Mix Menu ‘14’-‘Dark’ Crust (1hr 55min) Tepid Water Oil Bread Mix Yeast Glutafin Gluten Free Fibre Bread Mix Menu ‘14’-‘Dark’ Crust (1hr 55min) Hot Water from the Kettle Cold Tap Water Oil Bread Mix Yeast 400 mL 2 tsp 500 g (1 lb 2 oz) 3 tsp Juvela Bread Mixes Menu ‘14’-‘Dark’ Crust (1hr 55min) Water Salt Oil Bread Mix Yeast Gluten Free Mix 400 mL 1⁄2 tsp 1 tbsp 500 g (1 lb 2 oz) 2 tsp Fibre Mix 430 mL 1⁄2 tsp 1 tbsp 500 g (1 lb 2 oz) 2 tsp 200 mL 200 mL 11⁄
Dough Recipes Rolls l Select one of the following recipes and follow the method below. Shape dough. [19 Basic] [20 Basic Raisin] [21 Rustic Artisan] [22 Whole wheat] [23 Whole wheat Raisin] [24 Rye] [25 French] [26 Rustic Sourdough] [28 Pizza] [29 Brioche] [30 Speciality] The Dough setting mixes and gives the dough it’s first rising before you shape and bake it in your conventional oven. : Timer cannot be used (except pizza) Prepare your ingredients according to the recipe and select the correct menu.
Wholemeal Dough 50% Menu ‘22’ (3hr 15min) Strong Wholemeal Bread Flour Strong White Bread Flour Sugar Oil Salt Water Yeast Granary® Dough Menu ‘22’ (3hr 15min) Strong Granary® Flour Sugar Oil Salt Water Yeast Rye Dough 100% Menu ‘24’ (2hr) Rye Flour Sugar Oil Salt Water Yeast 300 g (11 oz) 300 g (11 oz) 2 tsp 2 tbsp 11⁄2 tsp 370 mL 11⁄2 tsp 600 g (1 lb 5 oz) 2 tsp 2 tbsp 11⁄2 tsp 350 mL 11⁄2 tsp 500 g (1 lb 2 oz) 2 tsp 3 tbsp 2 tsp 360 mL 2 tsp • Use kneading blade (rye bread). • Prove for 15 mins.
Dough Recipes Rye and White Rolls Stage 1 Culture : Menu ‘28’ (45min) Strong White Bread Flour Rye flour Water Yeast 75 g (3 oz) 150 g (5 oz) 200 mL 1 tsp Stage 2 : Menu ‘24’ (2hr) Rye Flour Strong White Bread Flour Sugar Oil Salt Water Yeast 1 2 3 4 5 6 150 g (5 oz) 100 g (4 oz) 2 tsp 3 tbsp 2 tsp 60 mL 1 tsp Put all culture ingredients in the bread pan and select menu 28. • Use kneading blade (rye bread). Turn off at the start pad after 15 mins.
Croissants Menu ‘19’ (2hr 20min) Strong White Bread Flour Sugar Butter Salt Egg, medium Water Yeast Butter chilled to add when rolling 1 2 3 4 150 g (5 oz) Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle. Divide butter into three portions. Dot one portion over the top two thirds of the dough. Fold the bottom one third up and the top one third down, sealing the edges with a rolling pin. Turn the dough so that the folded edge is on the side.
Dough Recipes Dough for Tear & Share Bread Menu ‘19’ (2hr 20min) Strong White Bread Flour Sugar Olive Oil Salt Water Yeast 550 g (1 lb 4 oz) 2 tsp 2 tbsp 11⁄2 tsp 310 mL 11⁄4 tsp Olive Tear & Share Bread Dough for Tear & Share Bread (above) Tapenade (green or black) Olives, chopped Olive Oil 1 2 3 4 5 One batch 6 tbsp 25 g (1 oz) 2 tbsp Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick, approximately 24 cm x 46 cm (9’’ x 18’’).
Brioche Dough (Chocolate Chip Brioche Roll) ; for 12 rolls Menu ‘29’ (1hr 50min) Strong White Bread Flour Sugar Salt Butter (Cut into 2 cm cubes and keep in fridge) Egg (beaten) Milk Rum (dark) Yeast *Additional Butter (Cut into 1–2 cm cubes and keep in fridge) Optional Ingredients Chocolate Chips 400 g (14 oz) 4 tbsp 11⁄2 tsp 70 g (3 oz) 3 (150 g) 90 mL 15 mL (1 tbsp) 11⁄2 tsp 50 g (2 oz) 120 g (41⁄2 oz) • For addition of ingredients with*, follow programming instructions on P. 22.
Cake Recipes Apple and Ginger Cake Menu ‘18’ (1hr 5min) [18 Bake only] Bake cakes and teabreads. : Timer cannot be used l Use menu 18 for these recipes. l This menu is not suitable for all types of cake, such as Victoria sandwich or those that require going into a hot oven. l Always use our tablespoon and teaspoon measure in these recipes. The cake is made according to the recipe in a separate mixing bowl and then baked inside the bread pan. 1 Mix the ingredients in a bowl.
Boozy Cake Menu ‘18’ (55min) Butter Mixed Dried Fruit Light Brown Soft Sugar Juice of 1 Orange Zest of 1 Orange Guinness® or Caffreys® Bicarbonate of Soda Medium Sized Eggs, beaten Plain Flour Mixed Spice Topping (flaked almonds) Topping (demerara sugar) 1 9 120 mL (4floz) 5 mL (1 tsp) 2 200 g (7 oz) 8 mL (11⁄2 tsp) 15 g (1⁄2 oz) 15 g (1⁄2 oz) Heat the butter, dried fruit, sugar, juice and zest of an orange and Guinness® together until the fruit plumps up.
Cake Recipes Hazelnut and Honey Loaf Menu ‘18’ (1hr) Butter Dark Brown Sugar Honey Eggs, medium Hazelnuts, finely chopped Self Raising Flour Milk Topping (chocolate & hazelnut spread) Topping (cream cheese) 1 2 3 4 5 6 7 8 9 175 g (6 oz) 50 g (2 oz) 50 g (2 oz) 3 100 g (4 oz) 225 g (8 oz) 60 mL (4 tbsp) 100 g (4 oz) 50 g (2 oz) Cream the butter, sugar and honey together until soft and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the hazelnuts.
Soda Bread Menu ‘18’ (50min) Plain Flour Bicarbonate of Soda Sugar Salt Buttermilk Milk 1 2 3 4 5 6 7 400 g (14 oz) 1 tsp 1 tsp 1⁄2 tsp 270 mL 30 mL Sieve the flour and bicarbonate of soda into a bowl and mix well. Then add sugar and salt. Add the buttermilk and milk, mixing quickly to form a soft dough. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.
Jam Recipes [32 Jam] l Depending on the type of pectin, it may be better to increase or decrease the amount of it. Strawberry Jam Menu ‘32’ (1hr 40min) Strawberries, finely chopped Sugar Powdered Pectin 1 2 3 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar. Sprinkle the pectin onto the ingredients in the bread pan. Select menu 32 and enter 1hr 40min on the timer.
Compote Recipes [33 Compote] Spiced Apple Compote Menu ‘33’ (1hr 20min) Apples, peeled, cored and diced Cinnamon stick Cloves Lemon, zest only Lemon Juice Sugar Water 1 2 3 4 Remove the kneading blade from the bread pan. Place ingredients in the bread pan in the order listed above. Pour water over ingredients. Select menu 33 and enter 1hr 20min on the timer. Stir after cooking is completed.
Care & Cleaning Before cleaning, unplug your Bread Maker and allow it to cool down. n To avoid damaging your Bread Maker... l Do not use anything abrasive! (cleansers, scouring pads etc) Use a soft sponge when cleaning bread pan and kneading blade. l Do not wash any part of your Bread Maker in the dishwasher! l Do not use benzine, thinners, or alcohol! l Keep your Bread Maker clean and dry. Lid Wipe with a damp cloth. Steam vent Wipe with a damp cloth.
Dispenser lid Remove and wash with water. l Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has cooled down first, because it will be very hot immediately after use) l Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or deformation) Seal Yeast dispenser Wipe with a damp cloth and dry naturally.
Troubleshooting Before calling for service, please check through this section. Problem My bread does not rise. The top of my bread is uneven. Cause Action [All bread] l The quality of the gluten in your flour 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. l The dough has become too firm because you haven’t used enough liquid.
Problem Cause Action There is excess flour around the bottom and sides of my bread. l 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. Why has my bread not mixed properly? l 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.
Troubleshooting Before calling for service, please check through this section. Problem Cause Action The kneading blade stays in the bread when I remove it from the bread pan. l 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. l Crust has built up underneath the kneading blade. Wash the kneading blade and its spindle after each use.
Problem Cause Action When making jam, can we use fruits are pickled in alcohol? l Do not use them. The quality is not satisfactory. The fruit has collapsed when making fruit in syrup. l The cooking time was too long. The fruit may have been over ripe. Dry yeast will not drop into the bread pan. l The timing of yeast dispenser activation is different depending on the menu program and room temperature. l Yeast dispenser is wet, or there may be a static build up.
Specification Power supply 230-240 V 50 Hz Power consumed 505-550 W Capacity (Strong flour for a loaf) (Strong flour for a dough) (Yeast) Capacity of raisin nut dispenser max. 150 g dried fruit/nuts Timer Digital timer (up to 13 hours) Dimensions (H W D) Weight approx. 38.2 25.6 38.9 cm approx. 7.6 kg Accessories 2 sourdough cups, measuring spoon, sourdough starter spoon max. 600 g max. 600 g max. 8 g min. 400 g min. 250 g min. 1.
