User manual PANASONIC SD-254 SD 254,MV

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Manual abstract: user guide PANASONIC SD-254 SD 254,MV

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[. . . ] Specification Power supply Power consumed Capacity Capacity of raisin nut dispenser Timer Dimensions (H X W X D) Weight Accessories 230-240V ~ 50Hz 505-550W 400-550g of strong flour for a loaf 250-600g of strong flour for a dough max. 6. 4kg Measuring cup, measuring spoon Automatic Breadmaker OPERATING INSTRUCTIONS AND RECIPES Model No. SD-255/SD-254 Before Use Information on Disposal for Users of Waste Electrical & Electronic Equipment (private households) This symbol on the products and/or accompanying documents means that used electrical and electronic products should not be mixed with general household waste. For proper treatment, recovery and recycling, please take these products to designated collection points, where they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your products to your local retailer upon the purchase of an equivalent new product. [. . . ] Select Basic Dough programme 2hrs 20mins. Divide dough into 8-10 pieces and shape into baps. Recipes Place on a greased baking parchment and allow to prove at 40˚C until doubled in size (approx 20mins). Dust with flour. Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until golden brown. Top with glace icing. 1 2 24 Place dough in 18cm (7’’) cake tin. Bake at 150˚C/300˚F/Gas Mark 2 for about 30mins. Allow to prove until doubled in size. Brush with beaten egg and bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until crisp and well browned. • For addition of ingredients with*, follow timing instructions on P. 11. 25 Dough Recipes Viennese Rolls ‘Basic’-‘Dough’ (2h 20m) Yeast Strong White Flour Sugar Butter Salt Medium Sized Eggs, yolk Egg, medium Milk warmed Filling (jam or mincemeat) Glaze (milk) 3/4tsp 400g (14oz) 50g (2oz) 100g (4 oz) 1/2tsp 2 1 150ml 1/2jar 45ml (3tbsp) Wholemeal Walnut Rolls 70% ‘Whole Wheat’-‘Dough’ (3h 15m) Yeast Strong Wholemeal Flour Strong White Flour Medium Oatmeal Maple Syrup Oil Salt Water Walnut 1tsp 350g (12oz) 100g (4oz) 50g (2oz) 2tbsp 2tbsp 1 1/2tsp 320ml 100g (4oz) Pepperoni Tear & Share Bread Dough for Tear & Share Bread (P. 26) Tomato Puree or Sun Dried Tom Puree Pepperoni, chopped Mozarella Cheese, grated Dried Oregano or Basil Olive Oil One batch 4tbsp 50g (2oz) 100g (4oz) 1tsp 1tbsp Focaccia ‘Pizza’-‘Dough’ (45m) Yeast Strong White Flour Olive Oil Salt Water 1/2tsp 300g (11oz) 1tbsp 1tsp 170ml 1 2 3 4 5 6 7 8 Put all the main ingredients in the bread pan in the order listed above. Remove dough from bread pan and divide in half. Roll out half the dough to a square shape until it is about 1cm (1/2’’) thick. (Tip: Reroll each piece individually if it needs it, to produce a better square shape, approximately 10cm x 10cm (4’’ x 4’’) in size. ) Place half a teaspoon of filling in the centre of each piece of dough. Glaze the bundles with milk and place half of them, in a greased 8’’ (20cm) cake tin, with the gathered side down. Bake on Convection 180˚C for 15-20mins or until golden brown. 1 2 3 Divide dough into 12 large rolls or 20 dinner rolls. Place on greased baking parchment and sprinkle with flour. Bake at 220°C/425°F/Gas Mark 7 for 12-15mins or until golden brown. Dough for Tear & Share Bread ‘Basic’-‘Dough’ (2h 20m) Yeast Strong White Flour Sugar Olive Oil Salt Water 1 1/4tsp 550g (1lb 4oz) 2tsp 2tbsp 1 1/2tsp 310ml 1 2 3 4 5 Roll dough out into a rectangular sheet 1 1/2 cm (1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’). Spread the tomato puree over the dough & scatter the pepperoni & cheese. Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place close together in a 20cm (8’’) round greased cake or flan tin, cut sides up. Drizzle with the olive oil & sprinkle with the dried herbs and allow to prove until doubled in size. Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown. 1 2 3 4 5 Roll and pat the dough into a 30cm x 25cm (12’’ x 10’’) rectangle. Add one of the following toppings: • 1 small red onion sliced & softened with 1tsp olive oil and 1tsp balsamic vinegar. (Do this in a bowl covered in cling film in the microwave for 1-2min). • 2 chopped cloves of garlic, sea salt and cracked black pepper corns. Allow to prove in a warm place for 30mins. • Delicious served warm with pasta dishes. Use sundried tomatoes in place of pepperoni for vegetarians. Picnic Tear & Share Bread Dough for Tear & Share Bread (P. 26) Grainy Mustard Cooked Ham, chopped Strong Cheddar Cheese, grated One batch 2tbsp 75g (3oz) 75g (3oz) Drizzle with olive oil and bake at 190°C/375°F/Gas Mark 5 for 20-30mins or until golden at the edges and cooked well in the centre. • Serve warm with pasta dishes. Olive Tear & Share Bread Dough for Tear & Share Bread (above) Tapenade (green or black) Olives, chopped Olive Oil One batch 6tbsp 25g (1oz) 2tbsp Pizza ‘Pizza’-‘Dough’ (45m) Yeast Strong White Flour Olive Oil Salt Water 1/2tsp 300g (11oz) 1tbsp 1tsp 170ml Recipes • Serve just warm as a breakfast or tea-time treat. Sweet Brioche Dough ‘Basic’-‘Dough’ (2h 20m) Yeast Strong white flour Sugar Butter Salt Egg, medium Milk Egg, medium to glaze 1tsp 250g (9oz) 3tbsp 75g (3oz) 1/2tsp 2 2tbsp 1 26 1 2 3 4 Select Basic Dough programme 2hrs 20mins. Tip dough out of the bread pan and shape three quarters into a ball and place in the bottom of a lightly greased brioche tin. Allow to prove for 30mins at 40˚C. 1 2 3 4 5 Roll dough out into a rectangular sheet 1 1/2cm (1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’). Spread the Tapenade over the dough, sprinkle the chopped olives & drizzle with 1 tbsp of the oil. Cut the dough into 4cm (1 1/2’’) slices with a sharp knife & place close together in a 20cm (8’’) round greased cake or flan tin, cut sides up. Drizzle with the remaining tbsp of oil and allow to prove until doubled in size. [. . . ] This only happens when the unit is overloaded and excessive force is applied to the motor. Next time, check the recipe and measure out the correct amount using the measuring cup provided for liquid and scales for weighing flour. ● A small amount of dough will escape through the four 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. [. . . ]

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