User manual PANASONIC SD-251

[. . . ] Alternatively, in some countries you may be able to return your products to your local retailer upon the purchase of an equivalent new product. Disposing of this product correctly will help to save valuable resources and prevent any potential negative effects on human health and the environment which could otherwise arise from inappropriate waste handling. Please contact your local authority for further details of your nearest designated collection point. Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation. SD-251 pictured How to Use Information on Disposal in other Countries outside the European Union This symbol is only valid in the European Union. [. . . ] 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. · For Devonshire splits, split bun and fill with cream and jam. 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. Select Basic Dough programme 2hrs 20mins. 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. Draw up the corners and edges to make a bundle. Glaze the bundles with milk and place half of them, in a greased 8'' (20cm) cake tin, with the gathered side down. Repeat steps 3 to 6 with the rest of the dough in a second tin. Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown. 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 mustard over the dough & scatter the ham & cheese­reserve a little of the cheese to sprinkle on top. Roll up from the short end like a swiss roll. Cut the dough into 4cm (1 1/2'') slices with a sharp knife & place closed together in a cheese and allow to prove until doubled in size. 20cm (8'') round greased cake or flan tin, cut sides up. Sprinkle with the remaining. 1 2 3 Press out dough using the heel of your hand to a 25cm (10'') circle or two 25cm (10'') circles for thin and crispy base. Allow to prove in a warm place for 10-15mins. Add topping of your choice and bake on 220°C/425°F/Gas Mark 7 for 15-20mins, depending on amount of topping. Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown. · Delicious served warm with soup or with a Ploughmans lunch. · To freeze pizza bases follow method to stage 2 and bake without toppings for 5mins. To use remove from freezer immediately add topping (not too much) and bake as above stage 3. · 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 25mins or until golden brown. 27 Cake Recipes Apple & Ginger Cake `Bake only' (55m) Butter Golden Syrup Self Raising Flour Baking Powder Ground Cinnamon Ground Cloves Medium Sized Eggs, beaten Tart Dessert Apples e. g. Granny Smiths, grated Preserved Stem Ginger, drained and finely chopped Demerara Sugar 100g (4oz) 200g (8oz) 300g (11oz) 3ml (1/2tsp) 3ml (1/2tsp) 3ml (1/2tsp) 2 2 75g (3oz) 1 1/2tbsp Banana and Walnut Loaf `Bake only' (45m) 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 50g (2oz) 75g (3oz) 1 225g (8oz) 2tsp 1 lemon 1tbsp 4 50g (2oz) 15g (1/2oz) Boozy Cake `Bake only' (45m) 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) 125g (4oz) 300g (11oz) 50g (2oz) 45ml (3tbsps) 120ml (4floz) 5ml (1tsp) 2 200g (7oz) 8ml (1 1/2tsp) 15g (1/2oz) 15g (1/2oz) [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. [. . . ] I can smell burning while the bread is baking. The kneading blade stays in the bread when I remove it from the bread pan. Cause Action This is because the blade fits loosely on the shaft. (This is not a fault) Ingredients may have been spilt on the heating element. Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan during mixing. [. . . ]