User manual PANASONIC SD257WTS

[. . . ] (See page 2 for the differences in functions between the two) This product is intended for household use only. SD-257 pictured How to Use Recipes How to Clean Troubleshooting Contents Before Use ¶ Safety Instructions ·················································· 3 ¶ Accessories/Parts Identification····························· 4 ¶ Bread-making Ingredients ····································· 6 These instructions are for two different breadmaker models SD-257 How to Use ¶ Baking Bread [BAKE]············································· 8 ¶ Making Dough [DOUGH] ····································· 10 ¶ When adding extra ingredients. . . ························ 11 ¶ Baking Brioche ····················································· 12 ¶ Baking Cakes ······················································· 14 ¶ List of Bread Types and Baking Options·············· 15 Rye bread mode is available Recipes ¶ Bread Recipes basic ···········································16 whole wheat································17 rye ··············································19 french ·········································20 italian ··········································21 brioche ·······································21 sandwich ····································21 SD-256 ¶ Gluten Free Recipes ··············22 ¶ Dough Recipes ······················24 basic whole wheat rye french pizza SD-257 Raisin nut dispenser Measuring spoon storage ¶ Cake Recipes ·························30 cakes teabreads How to Clean ¶ Care & Cleaning ··················································· 34 If using dried fruit such as raisins, nuts, or seeds, these are added automatically. (P. 11) To Protect the Non-stick Finish ¶ To protect the non-stick finish ······························ 35 SD-256 Additional ingredients should be added manually when the beep sounds. [. . . ] Glaze with milk and allow to prove at 40°C/90°F until doubled in size (approx. Bake in a preheated oven on Convection 190°C/375°F/Gas Mark 5 for 15-20 mins or until golden brown. 1 2 3 Divide dough into 12 large rolls or 20 dinner rolls. Place on a greased baking trays and sprinkle with flour. Allow to prove at 40°C/90°F until doubled in size (approx. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 12-15 mins or until golden brown. Dough for Tear & Share Bread `Basic'-`Dough' (2hr 20min) Yeast Strong White Flour Sugar Olive Oil Salt Water 11/4 tsp 550 g (1 lb 4 oz) 2 tsp 2 tbsp 11/2 tsp 310 ml Olive Tear & Share Bread Dough for Tear & Share Bread (above) Tapenade (green or black) Olives, chopped Olive Oil One batch 6 tbsp 25 g (1 oz) 2 tbsp · Serve just warm as a breakfast or tea-time treat. Sweet Brioche Dough `Basic'-`Dough' (2hr 20min) Yeast Strong white flour Sugar Butter Salt Egg, medium Milk Egg, medium to glaze 1 tsp 250 g (9 oz) 3 tbsp 75 g (3 oz) 1/2 tsp 2 2 tbsp 1 1 2 3 4 28 Select Basic Dough program 2 hrs 20 mins. 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. Shape the remainder of the dough into a ball and place in the centre. Allow to prove for 30 mins at 40°C/90°F. 1 2 3 4 5 Roll dough out into a rectangular sheet 11/2 cm (1/2'') thick, approximately 24 cm x 46 cm (9'' x 18''). Spread the Tapenade over the dough, sprinkle the chopped olives and drizzle with 1 tbsp of the oil. Roll up from the short end like a swiss roll. Cut the dough into 4 cm (11/2'') slices with a sharp knife and place close together in a 20 cm (8'') round greased cake or flan tin, cut sides up. Drizzle with the remaining tbsp of oil and allow to prove at 40°C/90°F until doubled in size (approx. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15-20 mins or until golden brown. · Delicious served warm with tapas or pasta dishes. Glaze with beaten egg and bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 25 mins or until golden brown. Pepperoni Tear & Share Bread Dough for Tear & Share Bread (P. 28) Tomato Puree or Sun Dried Tom Puree Pepperoni, chopped Mozarella Cheese, grated Dried Oregano or Basil Olive Oil One batch 4 tbsp 50 g (2 oz) 100 g (4 oz) 1 tsp 1 tbsp Focaccia `Pizza'-`Dough' (45min) Yeast Strong White Flour Olive Oil Salt Water 1 /2 tsp 300 g (11 oz) 1 tbsp 1 tsp 170 ml 1 2 3 4 5 Roll dough out into a rectangular sheet 11/2 cm (1/2'') thick, approximately 24 cm x 46 cm (9'' x 18''). Granny Smiths, grated Preserved Stem Ginger, drained and finely chopped Demerara Sugar 100 g (4 oz) 200 g (8 oz) 300 g (11 oz) 3 ml (1/2 tsp) 3 ml (1/2 tsp) 3 ml (1/2 tsp) 2 2 75 g (3 oz) 11/2 tbsp Banana and Walnut Loaf `Bake only' (45min) Soft Light Brown Sugar Butter Egg, medium Plain Flour Baking Powder Grated Rind Lemon Juice Medium Bananas, peeled & mashed Walnuts, roughly chopped Walnuts, finely chopped 50 g (2 oz) 75 g (3 oz) 1 225 g (8 oz) 2 tsp 1 lemon 1 tbsp 4 50 g (2 oz) 15 g (1/2 oz) [bake only] Bake cakes and teabreads. : Timer cannot be used Use BAKE ONLY mode for these recipes. This mode is not suitable for all types of cake, such as Victoria sandwich or those that require going into a hot oven. 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. 2 1 2 3 4 5 6 7 8 9 Warm the butter and syrup until just melted. This can be done on the hob or in the microwave oven. Sieve the flour, baking powder and spices into a bowl. Add the syrup mixture and the beaten eggs. Add the grated apple and the chopped ginger and mix well. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment. Carefully sprinkle the Demerara sugar on top of the mixture. [. . . ] The steam remaining in the bread after cooking can pass into the crust and soften it slightly. To reduce the amount of steam, try using 10-20 ml less water. Remove loaf from pan immediately after baking completed. To make your bread crispier, you could use the `french' mode or the `DARK' crust colour option, or even bake it in the oven at 200°C/gas mark 6 for an extra 5-10 minutes. [. . . ]