User manual PANASONIC SD-ZB2502BXC

[. . . ] Specification Automatic Bread Maker Power supply Power consumed Capacity 230-240 V 505-550 W (Strong flour for a loaf) (Strong flour for a dough) (Yeast) max. 150 g dried fruit/nuts Digital timer (up to 13 hours) approx. 7. 6 kg Measuring cup, measuring spoon max. 0. 75 g 50 Hz OPERATING INSTRUCTIONS AND RECIPES (Household Use) Model No. SD-ZB2502 Capacity of raisin nut dispenser Timer Dimensions (H W D) Weight Accessories 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. [. . . ] (P. 14) Brush with beaten egg and bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15 mins or until crisp and well browned. 33 Dough Recipes Dough for Tear & Share Bread Menu `16' (2hr 20min) Strong White 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 Picnic Tear & Share Bread Dough for Tear & Share Bread (on the left) Grainy Mustard Cooked Ham, chopped Strong Cheddar Cheese, grated One batch 2 tbsp 75 g (3 oz) 75 g (3 oz) Brioche Dough (Chocolate Chip Brioche Roll) ; for 12 rolls Menu `23' (1hr 50min) Strong White Flour Sugar Salt Butter (Cut into 2 cm cubes and keep in fridge) Egg (beaten) Milk Rum (dark) Yeast *Additional Butter (Cut into 1­2 cm cubes and keep in fridge) 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) Focaccia Menu `22' (45min) Strong White Flour Olive Oil Salt Water Yeast 300 g (11 oz) 1 tbsp 1 tsp 170 mL 1/2 tsp 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 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/105°F until doubled in size (approx. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15­20 mins or until golden brown. 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 mustard over the dough and scatter the ham and cheese­reserve a little of the cheese to sprinkle on top. 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. Sprinkle with the remaining cheese and allow to prove at 40°C/105°F until doubled in size (approx. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15­20 mins or until golden brown. Optional Ingredients Chocolate Chips 120 g (41/2 oz) · For addition of ingredients with*, follow programming instructions on P. 17. 1 2 3 4 5 Roll and pat the dough into a 30 cm x 25 cm (12'' x 10'') rectangle on a greased baking tray. Make indentations over the whole dough using your fingertips. Add one of the following toppings: · 1 small red onion sliced and softened with 1 tsp olive oil and 1 tsp balsamic vinegar. (Do this in a bowl covered in cling film in the microwave for 1­2 min). · 2 tbsp chopped black or green olives. · 2 chopped cloves of garlic, sea salt and cracked black pepper corns. · 2 tbsp chopped sundried tomatoes. Allow to prove at 40°C/105°F until doubled in size (approx. Drizzle with olive oil and bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 20­30 mins or until golden at the edges and cooked well in the centre. · Delicious served warm with soup or with a Ploughmans lunch. Spelt Table Roll ; for 8 rolls Menu `24' (2hr 45min) Spelt White Flour Sugar Salt Butter Water* Yeast 500 g (1 lb 2 oz) 11/2 tsp 11/2 tsp 10 g (2/5 oz) 310 mL 11/4 tsp 1 2 Press the dough lightly to remove the gas. Shape it round and wrap it with plastic wrap. Then rest it in the refrigerator for 20 mins. [. . . ] 10 minutes (the plug has been accidentally pulled out, or the breaker has been activated), or there is another problem with the power supply. The operation will not be affected if the problem with the power supply is only momentary. The Bread Maker will operate again if its power is restored within 10 minutes, but the end result may be affected. There has been a power failure for a certain amount of time (differs depending on the circumstances-e. g. [. . . ]