User manual PANASONIC SD-255

[. . . ] 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. 150g dried fruit/nuts Digital timer (up to 13 hours) approx. 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. [. . . ] 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. Make indentations over the whole dough using your fingertips. 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). · 2tbsp chopped black or green olives. · 2 chopped cloves of garlic, sea salt and cracked black pepper corns. · 2tbsp chopped sundried tomatoes. 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. Shape the remainder of the dough into a ball and place in the centre. 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. Roll up from the short end like a swiss roll. 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. 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. [. . . ] Simply wipe the element gently after baking once the breadmaker has cooled down. Allow the bread to cool completely before removing the blade carefully. Some types of flour absorb more water than others, so try adding an extra 10-20ml of water next time. Crust has built up underneath the blade. [. . . ]