OPERATING INSTRUCTIONS
Automatic Bread Maker
(Household Use)
Model No.
SD-YR2550
SD-R2530
SD-YR2550
2
Safety Precaution
s ...........................
3
Important Information
........................
6
Parts Names and Instructions
.............
7
●
Main Unit .................................................... 7
●
Accessories ................................................. 7
●
Control Panel and Display ................................ 8
Bread - making Ingredients ...................... 9
Menu Charts and Baking Options ......... 10
Handling Instructions ............................. 12
●
Before Use ................................................ 12
●
Preparations .............................................. 12
●
Baking Bread ............................................. 13
●
Making Dough ............................................ 13
●
Additional Ingredients ................................... 14
●
Bread Mix & Bread Mix Raisin ......................... 14
●
Baking Brioche ........................................... 15
●
Sourdough & Sourdough Dough ...................... 15
●
Gluten Free Information ................................. 16
●
Baking Gluten Free Bread .............................. 16
Thank you for purchasing the Panasonic product.
●
Please read instructions carefully to use the product correctly and safely.
●
Before using this product, please give your special attention to Safety Precautions (See P. 3 – 5)
and Important Information (See P. 6) of this instructions.
●
Please keep instructions for future use.
●
Panasonic will not accept any liability if the product is subject to improper use, or failure to comply with
these instructions.
●
Baking Gluten Free Cake ............................. 16
●
Making Gluten Free Pizza
/
Gluten Free Pasta
..... 17
●
Baking Cake ............................................ 17
●
Bake Only ............................................... 18
●
Making Jam / Compote ............................... 18
●
Cake Kneading ......................................... 19
●
Bread Kneading ........................................ 19
●
Rise ....................................................... 19
Recipes .................................................. 20
●
Bread Recipes .......................................... 20
●
Gluten Free Recipes .................................. 25
●
Dough Recipes ......................................... 26
●
Sweet Recipes .......................................... 29
●
Manual Recipes ........................................ 30
Cleaning & Care .................................... 31
Troubleshooting ................................... 32
Warrenty ................................................ 36
Specifications ....................................... 38
Contents
3
To reduce the risk of personal injury, electric shock or fire, please observe the
following:
n
The following signals indicate the degree of harm and damage when the
appliance is misused.
WARNING :
Indicates potential hazard that could result in serious injury
or death.
CAUTION:
Indicates potential hazard that could result in minor injury or
property damage.
n
The symbols are classified and explained as follows.
This symbol indicates
prohibition.
This symbol indicates requirement
that must be followed.
WARNING
To avoid risk of electric shock, fire due to short circuit, smoke, burn or injury.
l
Do not allow infants and children to play with packaging material.
(It may cause suffocation.)
l
Do not disassemble, repair or modify this appliance.
É
Consult the place of purchase or Panasonic service centre.
l
Do not damage the power cord or power plug.
Following actions are strictly prohibited:
Modifying, touching on or placing near heating element or hot surfaces,
bending, twisting, pulling, hanged / pulled over sharp edges, putting heavy
objects on top, bundling the power cord or carrying the appliance by the
power cord.
l
Do not use the appliance if the power cord or power plug is
damaged or the power plug is loosely connected to the household
power outlet.
É
If the power cord is damaged, it must be replaced by the
manufacturer, its service centre or similarly qualified person in order
to avoid a hazard.
l
Do not plug or unplug the power plug with wet hands.
l
Do not immerse the appliance in water, or splash it with water
and / or any liquid.
l
Do not touch, block or cover the steam vent during use.
●
Especially pay attention to children.
Safety Precautions
Please make sure to follow
these instructions.
4
WARNING
To avoid risk of electric shock, fire due to short circuit, smoke, burn or injury.
l
This appliance is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they have been given
supervision or instruction concerning use of the appliance by a
person responsible for their safety.
Children should be supervised to ensure that they do not play with
the appliance.
l
Keep the appliance and its power cord out of reach of children.
l
Make sure the voltage indicated on the label of the appliance
corresponds to your local supply.
Also avoid plugging other devices into the same household powder
outlet to prevent electrical overheating. However, if you are connecting a
number of power plugs, make sure the total wattage does not exceed the
rated wattage of the household powder outlet.
l
Insert the power plug firmly.
l
Dust off the power plug regularly.
É
Unplug the power plug, and wipe with a dry cloth.
l
Discontinue using the appliance immediately and unplug in the
unlikely event that this appliance stops working properly.
Example for abnormal occurrences or breaking down:
●
The power plug and the power cord become abnormally hot.
●
The power cord is damaged or the appliance power fails.
●
The main body is deformed, has visible damage or is abnormally hot.
●
There is abnormal turning noise while in use.
●
There is unpleasant smell.
●
There is another abnormality or failure.
É
Consult the place of purchase or Panasonic service centre for
inspection or repair.
l
Do not use the appliance if the parts of the appliance is deformed or
damaged such as having visible cracks or chips.
É
Consult the place of purchase or Panasonic service centre for
inspection or repair.
Safety Precautions
Please make sure to follow
these instructions.
5
CAUTION
To avoid risk of electric shock, fire, burn, injury or property damage.
l
Do not use the appliance on following places.
●
On uneven surfaces, on electrical appliances
such as a refrigerator, on materials such as
tablecloths or on carpets, etc.
●
Places where it may be splashed with water or
near a heat source.
É
Position the appliance on a firm, dry, clean, flat
heatproof worktop at least 10 cm from edge of
worktop and at least 5 cm from adjacent walls
and other objects.
l
Do not remove the bread pan or unplug the appliance during use.
l
Do not touch hot area such as bread pan, inside of unit, heating
element or inside of the lid while the appliance is in use or
immediately after use.
The accessible surfaces may become hot during use. Be careful with the
residual heat source especially after use.
É
To avoid burn, always use oven gloves to remove the bread pan or
the finished bread. (Do not use wet oven gloves.)
l
Do not use an external timer etc.
●
This appliance is not intended to be operated by means of an external
timer or separate remote - control system.
l
Do not insert any object in the gaps.
l
Do not exceed the maximum quantities of flour (620 g) and raising
ingredients such as dry yeast (8.4 g), SUREBAKE yeast (9.8 g) or
baking powder (13 g). (See P. 38)
l
Unplug the power plug when the appliance is not in use.
l
Make sure to hold the power plug when unplugging it.
Never pull on the power cord.
l
Before handling, moving or cleaning, unplug the appliance and
allow it to cool down.
l
This appliance is intended for household use only.
l
Ensure to clean the appliance especially surfaces in contact with
food after use. (See P. 31)
DN
DN
DN
DN
6
This symbol on the appliance indicates “Hot surface and should
not be touched without caution”.
●
Do not use the appliance outdoors, in rooms of
high humidity, or use excessive force on the parts
as is illustrated on the right to avoid malfunction
or deformation.
●
Do not use a knife or any other sharp tool to
remove residues.
●
Do not drop the appliance to avoid damaging it.
●
Do not store any ingredients or bread in the
bread pan.
Important Information
Temperature sensor
Inside of the lid
Heating element
Connected part
7
Measuring spoon
To measure out sugar, salt, dry yeast, etc.
Sourdough starter spoon
approx. 0.1 g
(15 mL) (5 mL)
Tablespoon
•
½ marking
Teaspoon
•
¼, ½, ¾ markings
Sourdough cup
To measure out liquids or make sourdough starter.
•
10 mL increments
(max. 550 mL)
Lid
Main Unit
To measure out sourdough starter yeast.
Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier when removing bread.
n
To avoid damaging it, please follow the instructions below.
●
Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.
If the bread cannot be easily removed from the bread pan, leave the bread pan for 5 – 10 minutes to cool,
making sure that it is not left unattended where somebody or something may get burnt. After that, shake
the bread pan several times using oven gloves. (See P. 13)
(Hold the handle down so that it does not get in the way of bread.)
●
Ensure that the kneading blade is not embedded in the bread loaf before slicing it.
If it is embedded, wait for the loaf to cool and remove it.
(Do not use hard or sharp utensils such as a knife or a fork.)
Be careful not to get burn as the kneading blade may still be hot.
●
Use the soft sponge when cleaning the bread pan and the kneading blade.
Do not use anything abrasive such as cleansers or scouring pads.
●
Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of
nuts and seeds may damage non-stick finish coating. If using large chunks of ingredient, break or cut
into small pieces. Please follow the information of Additional Ingredients (see P. 14) and the recipe
quantities stated.
●
Use only supplied kneading blade for this appliance.
The bread pan, kneading blade and bread may be very hot after baking. Always handle with care.
Parts Names and Instructions
Power cord
Bread pan
Control panel
Lid
Handle
Raisin nut dispenser flap
Kneading blade (rye menu)
(SD-YR2550 only)
Kneading blade
Yeast dispenser
(SD-YR2550 only)
Power plug
*
* The shape of power plug may be different from illustration.
Raisin nut dispenser
Yeast dispenser
(SD-YR2550 only)
Dry yeast placed in the yeast dispenser
will drop into the bread pan automatically.
Dispenser lid
Press the rib on the side of dispenser
lid and lift up to open it.
The ingredients placed in the raisin
nut dispenser will drop into the bread
pan automatically when the “raisin nut
”
menu is selected.
Steam vent
●
Illustration of product in this instructions are exemplified by SD-YR2550.
Rib
Close the dispenser lid until the rib clicks.
Accessories
8
n
Operation status
Displayed for the current stage of the program except .
: Provide an indication of doing manual operation.
(See P. 10-11 for available menu.)
n
Status indicator
●
Flash indicates that the machine is in set
state or manual operation is required.
button can be pressed.
●
Always light indicates that the machine is
in program execution state.
button cannot be pressed.
It will not turn on even plugged in.
n
Start
Press this button to start the program.
n
Stop
To cancel the setting / stop the program.
(Hold for approximately 1 second.)
n
Timer
●
Set delay timer (time until bread is ready).
For available menu, it can be set up to 13 hours (except menu sourdough only set
up to 9 hours). (See P. 10-11)
e.g.: It is 9:00 PM now, and you want the bread to be ready at 6:30 the next
morning.
É
Set the timer to 9:30 (9 hours and 30 minutes from now).
12
9 3
12
9 3
6
6
9 h 30 min
from now
Current time
Ready time
●
Setting time for Sweet Menus :
“
” press this button to increase the time.
“ ” press this button to decrease the time.
(To advance more quickly, press this button once then hold it.)
•
Menu “Cake”
Pressing the button once will advance the additional baking time by 1 minute.
•
Menu “Bake Only”
Pressing the button once will advance the baking time including additional
baking time by 1 minute.
•
Menu “Jam” and “Compote”
Pressing the button once will advance the cooking time by 10 minutes but
additional cooking time will be by 1 minute.
●
Picture shows all words and symbols, but only those relevant will be displayed during operation.
n
Time showing
●
Time remaining until ready.
●
Menu required some manual steps, display will show the remaining time
until starting its process after press button.
Control Panel and Display
Parts Names and Instructions
n
Size
Press this button to choose size. (See P. 10-11 for available menu.)
XL
L
M
n
Crust
Press this button to choose crust colour. (See P. 10-11 for available menu.)
Medium Dark Light
n
Menu
●
Press
or
once to be a setting mode.
●
Press
or again to
change Menu number.
(To advance more quickly, hold the button.) (See P. 10-11 for menu number.)
9
It is extremely important to use the correct measure of ingredients for best results.
Liquid ingredients
Use the sourdough cup or measuring spoon provided.
If the recipes indicate a mixture (the liquid plus egg), should be weighted on scales. Using digital scale is recommended.
Dry ingredients
Should be weighed on scales or measured with measuring spoon provided for the small amounts. Using digital scale is recommended.
Flour
Main ingredient of bread. The protein in flour forms gluten during kneading.
Gluten provides structure and texture and helps the bread to rise.
Use strong bread flour. Strong bread flour is milled from the wheat and has
a high content of protein which is necessary for the development of gluten.
Carbon dioxide produced during fermentation is trapped within the elastic
network of gluten, thus making the dough rise.
White flour
Made by grinding wheat kernel, excluding bran and germ. The best kind
of flour for baking bread is a flour marked “for bread baking”.
Do not use plain or self - raising flour as a substitute for bread flour.
Wholemeal flour
Made by grinding entire wheat kernel, including bran and germ.
Makes very health-giving bread. This bread is lower in height and
heavier than bread baked with white flour.
Rye flour
Made by grinding rye kernel. Contains more iron, magnesium and
potassium, which contribute to good health.
Due to the low gluten content, it makes a dense, heavier bread.
Do not use more than stated quantity (could overload motor).
Dry yeast
Enables the bread to rise.
Be sure to use dry yeast that does not require pre - fermentation. Do not use
yeast that requires preliminary fermentation. Dry yeast which has “Easy
blend”, “Fast Action” or “Easy Bake” written on the packet is recommended.
When using dry yeast from sachets, seal the sachet again immediately
after use. To store, follow the Manufacturer's instructions and discard after
48 hours of opening. It is recommended on most yeast packets to keep in
a cool dry place.
Dairy products
Add flavour and nutritional value.
•
If you use milk instead of water, the nutritional value of the bread will be
higher, but do not use in timer setting as it may not keep fresh overnight.
É
Reduce the amount of water proportionally to the amount of milk.
Sugar (granulated sugar, brown sugar, honey, treacle, etc.)
Food for the dry yeast, sweetens and adds flavour to the bread, changes
the colour of the crust.
•
Use less sugar if using raisins or other fruits, which contain fructose.
Water
Use normal tap water.
When room temperature is low, use tepid water for menu “Basic Rapid
”
,
“Bread Mix
”
, “Bread Mix Raisin
”
, “Whole Wheat Rapid
”
, “Rye
”
, “Gluten
Free Bread
”
or “Gluten Free Pasta
”
.
When room temperature is high, use chilled water for menu “Rye
”
,
“French
”
or “Brioche
”
.
Always measure out liquids using the sourdough cup provided.
Salt
Improves the flavour and strengthens gluten to help the bread rise.
The bread may lose size / flavour if measuring is inaccurate.
Fat
Adds flavour and softness to the bread.
Use butter (unsalted), margarine or oil.
You can make your bread taste better by
adding other ingredients.
■
Eggs
Improve the nutritional value and colouring of the bread. (Water
amount must be reduced proportionally.) Beat eggs when
adding eggs. Do not use the timer for the recipe with egg.
(Eggs go rotten quickly if your room temperature is high.)
■
Bran
Increases the bread’s fibre content.
•
Use max. 50 g (5 tbsp).
■
Wheat germ
Gives the bread a nuttier flavour.
•
Use max. 50 g (4 tbsp).
■
Spices, herbs
Enhance the flavour of the bread.
• Only use a small amount (max. 1 tbsp).
If using a bread mix...
■
Bread mixes including dry yeast
➀
Place the mix in the bread pan, then add water.
(Follow instructions on the packet for the quantity of water)
➁
Select menu 5 or 6.
•
With some mixes, it is not clear how much dry yeast is included,
so some trial and error may be required to obtain optimum
results.
■
Bread mix with separate dry yeast sachet
➀
First place the bread mix in the bread pan, then the water. Then
place the measured dry yeast in the yeast dispenser.
(For SD-R2530, place the dry yeast in the bread pan first, then
the bread mix, then the water.)
➁
Set the machine according to the type of flour included in the
mix, and start the baking.
•
White flour - recommended for menu 5, 6.
•
Brown flour - menu 1
•
Whole wheat - menu 7
•
Rye flour - menu 12 (SD-YR2550 only)
■
Baking brioche with brioche mix
Select the menu 10 or 2 - “Medium” size - “Light” crust colour.
Tips:
The outcome differs depending on the type of mixed flour.
Bread-making Ingredients
10
n
Function Availability and Time Required
●
The machine stops or moves during process based on the operating program.
●
Time required for each process will differ according to room temperature.
●
Abbreviations used in this instructions, a full name written as follows: min = minute (s); h = hour (s); approx. = approximately.
●
Remark ( ) : The menu is available to do manual operation such as adding extra ingredients and scraping the flour from sidewall of bread
pan, when the beep sounds.
Menu Charts and Baking Options
Size Crust Timer
Menu
Number
Menu Options
SD-
YR2550
SD-
R2530
Total
Remark
Processes
Rest Knead Rise Bake Total
Refer.
Page
Bread
1 1
Basic
4 4 4
30 – 60 min 20 – 30 min *4
1 h 50 min –
2 h 20 min
50 – 55 min
4 h –
4 h 5 min
—
P. 12-13
2 2
Basic Rapid
4 4
— — 15 – 20 min approx. 1 h 35 – 40 min
1 h 55 min –
2 h
—
P. 12-13
3 3
Basic Raisin
4
4
*1
4
30 – 60 min
20 – 30 min *4
1 h 50 min –
2 h 20 min
50 min 4 h —
P. 12-14
4 4
Basic Stuffed
4 4 4
30 – 60 min
25 – 30 min *4
1 h 45 min –
2 h 10 min
50 – 55 min
4 h –
4 h 5 min
4
P. 12-14
5 5
Bread Mix
—
4
— — 30 min *4 1 h 15 min 45 min 2 h 30 min —
P. 12-14
6 6
Bread Mix
Raisin
—
4
—
— 30 min *4 1 h 15 min 45 min 2 h 30 min —
P. 12-14
7 7
Whole wheat
4
—
4
1 h–
1 h 40 min
15 – 25 min *4
2 h 10 min –
2 h 50 min
50 min 5 h —
P. 12-13
8 8
Whole wheat
Rapid
4
— —
15 – 25 min 15 – 25 min *4
1 h 30 min –
1 h 40 min
45 min 3 h —
P. 12-13
9 9
Whole wheat
Raisin
4
—
4
1 h –
1 h 40 min
15 – 25 min *4
2 h 10 min –
2 h 50 min
50 min 5 h —
P. 12-14
10 10
Brioche
— 4
*1
—
20 min 30 – 60 min *4
1 h 20 min–
1 h 30 min
45 min 3 h 30 min
4
P. 12, 15
11 —
French
— —
4
—
40 min –
1 h 20 min *4
3 h 30 min –
4 h 10 min
50 min 5 h 40 min —
P. 12-13
— 11
French
— —
4
5 min – 1 h 35 – 40 min *4
3 h 10 min –
4 h 10 min
50 min 5 h 40 min —
P. 12-13
12 —
Rye
—
—
4
45 – 60 min approx. 10 min
1 h 20 min –
1 h 35 min
1 h 3 h 30 min —
P. 12-13
13 12
Sourdough
— —
4
*3 0 – 55 min 45 – 55 min *5
2 h 25 min –
3 h 10 min
55 min 5 h —
P. 15
Gluten Free
14 13
Gluten Free
Bread
—
4
*2 — — 20 – 25 min *7 35 – 40 min 50 – 55 min
1 h 50 min
–
1 h 55 min
4
P. 12, 16
15 14
Gluten Free
Cake
— — — — 20 min *6 — 1 h 30 min 1 h 50 min
4
P. 12, 16
16 15
Gluten Free
Pizza
— — — — 20 – 25 min *7 5 – 10 min — 30 min
4
P. 12, 17
17 16
Gluten Free
Pasta
— — — — 15 min *7 — — 15 min
4
P. 12, 17
11
● ●
*1 Only “Light” or “Medium” are available.
*2 Only “Medium” or “Dark” are available.
*3 Can be set up to 9 hours.
*4 There is a period of rise during the knead period.
*5 There is a period of rest during the knead period.
*6 There is a period of scraping or molding during the knead period.
*7 There is a period of scrape off the flour.
Dough
18 17
Basic
— —
—
30 – 50 min 15 – 30 min *4
1 h 10 min –
1 h 30 min
— 2 h 20 min —
P. 12-13
19 18
Basic Raisin
— — — 30 – 50 min 15 – 30 min *4
1 h 10 min –
1 h 30 min
— 2 h 20 min —
P. 12-14
20 19
Whole wheat
— — —
55 min –
1 h 25 min
15 – 25 min *4
1 h 30 min –
2 h
— 3 h 15 min —
P. 12-13
21 20
Whole wheat
Raisin
— —
—
55 min –
1 h 25 min
15 – 25 min *4
1 h 30
min –
2 h
— 3 h 15 min —
P. 12-14
22 21
Sourdough
Dough
— — — 0 – 40 min 45 – 55 min *5
1 h 5 min –
1 h 35 min
— 2 h 30 min —
P. 15
23 22
Sourdough
Starter
— —
—
— — 24 h — 24 h —
P. 15
24 23
Pizza
— —
4
(Knead)
10 – 18 min
(Rise)
7 – 15 min
(Knead)
approx.
10 min
(Rise)
approx.
10 min
45 min —
P. 12-13
Sweet
25 24
Cake
— — —
— 20 min *6 — 1 h 35 min 1 h 55 min
4
P. 12, 17
26 25
Bake Only
— —
— — — —
30 min–
1 h 30 min
30 min–
1 h 30 min
—
P. 18
27 26
Jam
— —
— — — — —
1 h 30 min–
2 h 30 min
—
P. 18
28 27
Compote
— —
— — — — —
1 h –
1 h 40 min
—
P. 18
Manual
29 28
Cake
Kneading
— —
— —
20 min
(default)
— — 1 – 20 min —
P. 19
30 29
Bread
Kneading
— —
— —
20 min
(default)
— — 1 – 20 min —
P. 19
31 30
Rise
— —
— — —
30 min
(default)
— 10 min – 2 h —
P. 19
Size Crust Timer
Menu
Number
Menu Options
SD-
YR2550
SD-
R2530
Total
Remark
Processes
Rest Knead Rise Bake Total
Refer.
Page
12
For SD-R2530
3
1
Place the measured ingredients into the bread
pan in the order listed in the recipes.
●
For bread and dough menus, dry yeast should be
placed first.
①
Place dry yeast away from the kneading blade and
kneading mounting shaft. If some of the dry yeast get into
it, bread may not rise well.
②
Place dry ingredients over the dry yeast.
It must be kept separate from any liquid until mixing
commences.
●
Pour liquid in the edge of bread pan's sidewall to avoid
splashing. (3)
2
Wipe off any moisture and flour around the bread pan, and
return it into the main unit.(4)
Close the lid.
●
Add additional ingredients into the raisin nut dispenser
for available menus. (See P. 14)
●
For optimum results, do not open the lid unless the menu
requires, as it affects bread quality.
1
Open the lid, remove the bread pan (1) and set
the kneading blade into the kneading mounting
shaft. (2)
●
Check around the shaft and inside the kneading blade and
ensure that they are clean. (See P. 31)
2
Prepare the ingredients with
exact measurement according to the recipe.
For SD-YR2550
Note: For the recipes using SUREBAKE yeast, Place
SUREBAKE yeast into bread pan first.
3
1
Place the measured ingredients into the
bread pan in the order listed in the recipes.
●
Pour liquid in the edge of bread pan's sidewall to avoid
splashing. (3)
2
Wipe off any moisture and flour around the bread pan, and
return it into the main unit.(4)
Close the lid.
●
Place the dry yeast into the yeast dispenser for available
menus. (5)
If the yeast dispenser is wet, absorb wetness with tissue etc.
(Do not rub the yeast dispenser, otherwise the dry yeast
will not drop into the bread pan due to static.)
●
Add additional ingredients into the raisin nut dispenser
for available menus. (See P. 14)
●
For optimum results, do not open the lid unless the menu
requires, as it affects bread quality.
4
Plug the machine into 230 - 240 V socket.
●
For the first time use, remove packing material and clean the machine. (See P. 31)
●
Clean the machine when you have not used for a long time. (See P. 31)
Before Use
Preparations
Handling Instructions
Make sure to complete the preparation steps before setting menu.
(3)
(5)
(1)
①
②
Use for rye menu only.
(2)
(4)
①
②
Kneading mounting shaft
13
5
Press or
button in the
Menu ( ) bar to
select a bread menu.
●
Choose the options for the selected menu. (See P. 8, 10-11)
Bread Size
Crust colour
Delay timer
6
Press Start ( ) button to start the machine.
(The display shows when menu “1” is selected.)
●
Display shows the remaining time until the selected
program is complete.
Remaining time
●
Do manual operation when the beep sounds if you
select the certain menus.
(See P. 10 - 11, menus with icon. )
After that, then press button again.
*
Complete the works while is flashing on the display.
When stop flashing, display shows the remaining time.
*
Do not add ingredients after display shows remaining time.
*
Kneading will continue after a certain time without press
button.
7
When bread is ready (machine beeps 8 times and
the cube ( ) near END flashes), press Stop ( )
button and unplug.
8
Remove the bread immediately by using dry
oven gloves and place it on a wire rack. (6)
●
Hold the handle with oven gloves and shake the bread out.
●
Moving the outside base shaft may damage the bread shape. (7)
●
Always remove the kneading blade before slicing bread. (8)
(8)
Baking Bread
*
The remaining time is changed depending on the room
temperature.
5
Press or
button in the
Menu ( ) bar to
select a dough menu.
6
Press button to start.
●
Display shows the remaining time until the program is
complete.
7
When dough is ready (machine beeps 8 times and
the cube ( ) near END flashes), press button
and unplug.
Tips:
Timer is not available on doughs menus except Pizza.
Bread Dough
8
Shape the finished dough to your favourite shape
and allow it to rise until double size, then bake in
the oven.
Pizza Dough
8
Divide the dough with scraper and shape them
into balls.
9
Cover them with damp kitchen towel and leave it
for 10 minutes.
10
Shape into a flat round and make holes with a
fork.
11
Spread your favourite sauce and desired topping
then bake it in the oven.
Making Dough
(Bottom of bread pan)
Outside base
shaft of bread pan
(7)
(6)
Bread pan
Oven gloves
Make sure the blade has not
come out with the bread.
Turn to P. 20
-
24 for
recipes.
Turn to P. 26
-
28 for
recipes.
14
Dry / insoluble ingredients (Using raisin nut dispenser - add automatically)
→Place the extra ingredients in the raisin nut dispenser and set the machine.
→Do not overfill the raisin nut dispenser.
n
Dried fruits
●
Cut up roughly into approximate 5 mm cubes.
●
Sugar-coated ingredients may stick to the raisin nut dispenser and not fall into the bread pan.
n
Nuts, seeds
●
Chop finely.
●
Nuts impair the effect of gluten, so avoid using too much.
●
Using large, hard seeds may scratch the coating of the dispenser and bread pan.
n
Herbs
●
Use up to 1 – 2 tbsp of dried herbs. For fresh herbs, follow the instructions in the recipe.
n
Bacon, salami, olives, dry tomato
●
Sometimes oily ingredients may stick to the raisin nut dispenser and not fall into the bread pan.
●
Cut the bacon and the salami into 1 cm cubes.
●
Cut the olives into quarters.
Moist / viscous / soluble ingredients*
(Adding into the bread pan by hands - cannot be
placed in the raisin nut dispenser)
→ Place these ingredients together with the
others into the bread pan.
n
Fresh fruits, fruits pickled in alcohol,
vegetables
●
Only use quantities as in the recipe, as the
water content in the ingredients will affect
bread.
n
Cheese, chocolate
●
Cut the cheese into 1 cm cubes.
●
Chop chocolate finely.
* These ingredients cannot be placed in the
raisin nut dispenser as they would stick to it and
not fall into the bread pan.
Available Menu
Bread Dough
Basic Raisin Basic Stued Bread Mix Raisin Whole Wheat Raisin Basic Raisin Whole Wheat Raisin
SD-YR2550
Menu 3 Menu 4 Menu 6 Menu 9
Menu 19 Menu 21
SD-R2530 Menu 18 Menu 20
To make your flavoured bread, simply place additional ingredients in the raisin nut dispenser or bread pan.
Attention of ingredients
Follow the recipe / menu instructions for the quantities of each ingredients.
Otherwise,
●
The ingredients may scatter from bread pan to cause unpleasant smells and smoke.
●
The bread may not rise well.
Correct Incorrect
Additional Ingredients
(Dried fruits, nuts, bacon, cheese etc.)
Handling Instructions
Bread Mix & Bread Mix Raisin
1
—
4
See P. 12 of Preparations
5
Select the menu.
Bread Mix Bread Mix Raisin
SD-YR2550
Menu 5 Menu 6
SD-R2530
6
Press button to start.
●
Display shows the remaining time until the program is
complete.
7
Press button and remove bread when machine
beeps 8 times and the cube ( ) near END flashes.
Tips:
The final outcome may differ depending on the actual bread mix
used. (There may be greater variation with wheat free bread
mixes.)
Turn to P. 22 for
recipes.
15
STAGE 1 Making Sourdough Starter
Preparations:
➀
Mix all the ingredients well in the sourdough cup.
(Remove the kneading blade)
➁
Put the lid on the sourdough cup.
➂
Place the sourdough cup in the bread pan.
➃
Set the bread pan into the main unit, and plug the machine into
the socket.
1
Select the menu
Sourdough Starter
SD-YR2550 Menu 23
SD-R2530 Menu 22
2
Press button to start.
●
Display shows the remaining time until the program is
complete. (Take SD-YR2550 display as an example)
3
Press button and remove the sourdough
cup immediately
when machine beeps 8 times
and the cube (
) near END flashes.
●
When you do not use it immediately, store it in the
refrigerator, but use up within 1 week.
Remove it
Sourdough cup
Bread pan
1
—
4
See P. 12 of Preparations
5
Select menu 10, choose crust colour.
6
Press button to start.
●
Display shows the remaining time until the beep sounds.
7
After about 55 minutes. Open the lid when you
hear the beep sound. Add the additional butter
while “ ” is flashing. Close the lid and restart.
●
Kneading will continue after 5 minutes without press
button.
Tips:
●
Timer is not available on this menu.
●
Do not add butter or extra ingredients after display shows remaining
time.
●
When adding extra ingredients such as raisins, add them with the
butter in step 7. (Use max. 150 g for ingredients)
To bake brioche in simple way.
●
Cut butter into 1 - 2 cm cubes and keep them in refrigerator.
●
Place butter with other ingredients in the beginning and follow step 5.
●
Skip step 7 process in this way. This Brioche is a little different
from the others.
Baking Brioche
8
Press button and remove bread when machine
beeps 8 times and the cube ( ) near END flashes.
Sourdough & Sourdough Dough
STAGE 2 Baking
/
Making Sourdough
Preparations:
➀
Set the kneading blade into the bread pan.
➁
Pour a cup of sourdough starter into the bread pan.
➂
SD-YR2550
1)
Place the ingredients in the bread pan according to the order of recipe.
2) Place the dry yeast in the yeast dispenser.
SD-R2530
1)
Place the ingredients ‘listed in stage 2’ in the bread pan in the
following order: flour → salt → dry yeast (keep away from the salt)
→ water (keep away from the dry yeast, pour water around flour).
➃
Set the bread pan into the main unit, and plug the machine into the
socket.
1
Select the menu
Sourdough Sourdough Dough
SD-YR2550 Menu 13 Menu 22
SD-R2530 Menu 12 Menu 21
2
Press button to start.
●
Display shows the remaining time until the program is complete.
3
Press button and remove bread / dough,
when machine beeps 8 times and the cube ( ) near
END flashes.
Tips:
●
Timer is available for baking sourdough bread (up to 9 hours).
●
Shape the finish dough and allow it to rise until doubled in size,
then bake in the oven.
To make or storage sourdough starter without failure.
●
Do not select a wrong menu.
●
Do not take out the sourdough cup until the program is complete.
●
Do not mix the new sourdough starter with old one.
●
If the sourdough starter is made well, it smells sour and like alcohol.
●
When the room temperature is over 30 °C, the sourdough starter
goes bad, and the bread does not turn out well.
...
...
(24 hours left) (59 minutes left) (END cube ashes)
Turn to P. 24 for
recipes.
Turn to P. 24, 28 for
recipes.
16
7
After about 6 minutes, open the lid when you hear the
beep sound. Scrape off the flour within 3 minutes
while is flashing. Close the lid and restart.
●
Kneading will continue after 3 minutes without press button.
8
Press button and remove bread when machine
beeps 8 times and the cube ( ) near END flashes.
Tips:
Use a rubber spatula to avoid damaging the bread pan.
Do not use the metal spatula.
Making gluten free bread is very dierent from the normal way of producing bread.
It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.
•
This program has been developed especially for certain gluten free ingredients, therefore using your own mix may not produce such good results.
•
Gluten free bread cannot rise as much as a traditional bread. It will be of a denser consistency and lighter colour than normal bread.
•
When “gluten free” is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.)
There are two types of gluten - free baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and contain
no gluten. If you have to pick one out using this baking program, please consult your doctor beforehand.
•
The baking results and bread’s appearance may dier according to the type of mix. Occasionally a bread may have some our remaining on the side.
The wheat free mixes can produce more variable results.
•
Wait for the bread to cool before slicing it for the better performance.
•
The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the bread within that time it can be
put into freezer bags, in convenient sized portions, and frozen.
Warning for the users who use this program for health reasons:
When using the gluten free program, make sure to consult your doctor or the Coeliac Association and only use the
ingredients which are suitable for your health conditions.
Panasonic will not be responsible for any consequences resulting from ingredients that have been used without
professional consultation.
It is very important to avoid cross contamination with ours that contain gluten if bread is being made for dietary reasons. Particular attention
must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used. You must also ensure that the yeast used
contains no gluten.
Gluten Free Information
Baking Gluten Free Bread
1
—
4
See P. 12 of Preparations
5
Select the menu
Gluten Free Bread
SD-YR2550 Menu 14
SD-R2530 Menu 13
6
Press button to start.
●
Display shows the remaining time until the beep sounds.
1
—
4
See P. 12 of Preparations
5
Select the menu
Gluten Free Cake
SD-YR2550 Menu 15
SD-R2530 Menu 14
6
Press button to start.
●
Display shows the remaining time until the beep sounds.
7
After about 2 minutes, open the lid when you hear
the beep sound. Scrape off the flour within 3
minutes while
is flashing. Close the lid and
restart.
●
Kneading will continue after 3 minutes without press button.
Baking Gluten Free Cake
8
After about 12 minutes, open the lid when you
hear the beep sound. Scrape off the dough on the
sidewall of bread pan while is flashing. Close
the lid and restart.
●
Baking will start after 3 minutes without press button.
9
Press button and remove cake when machine
beeps 8 times and the cube ( ) near END flashes.
Tips
●
Use a rubber spatula to avoid damaging the bread pan. Do not use
metal spatula.
●
If you shake hard to remove cake from the bread pan, it will lose
shape.
Turn to P. 25 for
recipes.
Turn to P. 25 for
recipes.
Handling Instructions
17
1
—
4
See P. 12 of Preparations
5
Select the menu
Gluten Free Pizza Gluten Free Pasta
SD-YR2550 Menu 16 Menu 17
SD-R2530 Menu 15 Menu 16
6
Press button to start.
●
Display shows the remaining time until the beep sounds.
7
After about 5 minutes for gluten free pizza, 2 minutes
for gluten free pasta, open the lid when you hear the
beep sound. Scrape off the flour within 3 minutes
while is flashing. Close the lid and restart.
●
Kneading will continue after 3 minutes without press button.
8
Press button and remove dough when machine
beeps 8 times and the cube ( ) near END flashes.
Gluten Free Pizza
9
Divide the dough into 2 parts with scraper, and
roll them into a circle of about 20 cm diameter.
10
Spread your favourite sauce and desired topping
then bake it in the oven.
Gluten Free Pasta
9
Wrap the dough in a cling film and rest for 1 hour
in the refrigerator.
10
Lightly flour the dough surface, and shape it to
your desired shapes.
11
Boil them and enjoy it with your favourite sauce.
Tips:
Use the rubber spatula to avoid damaging the bread pan.
Do not use the metal spatula.
1
-
4
See P. 12 of Preparations
5
Select the menu
Cake
SD-YR2550 Menu 25
SD-R2530 Menu 24
6
Press button to start.
●
Display shows the remaining time until the beep sounds.
7
After about 12 minutes, open the lid when you
hear the beep sound. Scrape off the flour within 5
minutes while is flashing. Close the lid and
restart.
●
Kneading will continue after 5 minutes without pressing
button.
8
Press button and remove cake
when machine
beeps 8 times and the
cube ( )
near END flashes.
Additional Baking
●
If baking is not complete, follow the following method. (Additional
baking time can be made up to twice within 20 minutes while the
machine is still hot.
The timer will start again from 1 minute by
pressing the
button as required.)
①
Select the menu (Skip it if you have not pressed button in step 8)
②
Set the baking time
●
It can be set to 1 - 20 minutes.
③
Press button to start.
●
To discontinue baking, hold button.
Tips:
●
Timer is not available on this menu. It only sets the duration of the
baking time.
●
Use a rubber spatula to avoid damaging the bread pan. Do not use
metal spatula.
●
If you shake hard to remove cake from the bread pan, it will lose
shape.
Baking Cake
Turn to P. 26 for
recipes.
Turn to P. 29 for
recipes.
Making Gluten Free Pizza / Gluten Free Pasta
18
Making Jam / Compote
Bake Only
Preparations:
➀
Prepare the mixed ingredients in the bowl according to the recipe.
➁
Remove the kneading blade and line the greaseproof paper around
the bread pan, then pour in the mixed ingredients.
➂
Set the bread pan into the main unit, and plug the machine into the
socket.
1
Select the menu
Bake Only
SD-YR2550 Menu 26
SD-R2530 Menu 25
2
Set the baking time
3
Press button to start.
●
Display shows the remaining time until the program is
complete.
4
Press button and remove cake when machine
beeps 8 times and the cube ( ) near END flashes.
Additional Baking
●
If baking is not complete, repeat step 1 – 4. (Additional baking time
can be made up to twice within 50 minutes while the machine is still
hot. The timer will start again from 1 minute by pressing the
button as required.)
Tips:
Timer is not available on this menu. It only sets the duration of
the baking time.
Preparations for Jam-making
➀
Prepare the ingredients according to the recipe.
➁
Put the kneading blade into the bread pan.
➂
Place the ingredients into the pan in following order.
half of fruits → half of sugar → remainder of fruits → remainder of
sugar.
➃
Set the bread pan into the main unit, and plug the machine into the
socket.
Preparations for
Compote-making
➀
Prepare the ingredients according to the recipe. (Remove the
kneading blade.)
➁
Place the ingredients into the bread pan according to the order of
recipes, pour water over ingredients.
➂
Set the bread pan into the main unit, and plug the machine into the
socket.
1
Select the menu
Jam Compote
SD-YR2550
Menu 27 Menu 28
SD-R2530
Menu 26 Menu 27
2
Set the cooking time, then start the machine.
3
Press button and remove Jam / Compote when
machine beeps 8 times and the cube ( ) near END
flashes.
Additional Cooking
●
If the cooking is not complete → repeat step 1 - 3.
(Additional cooking time can be made up to twice within
10 - 40 minutes while the machine is still hot. The timer will start again
from 1 minute by pressing
button as required.)
Tips:
●
Timer is not available on these menus. It only sets the duration of the
cooking time.
●
Strictly follow the recipe for the amount of each ingredients. Otherwise, the
jam does not set firm, to be boiled over or scorched as well as the com
pote
.
Tips for
Jam-making
●
It’s necessary to have an adequate amount of sugar, acid and pectin
to make rm set jam.
●
Fruits with a high level of pectin set easily. Fruits with less pectin do
not set well.
●
Use freshly ripened fruits. Over or under ripe fruits do not set rmly.
●
The recipes in this instructions make soft set jams due to using less
sugar.
●
When cooking time is short, fruit bits can remain partially and the jam
may become watery.
●
Jam will continue to set as it cools. Be careful not to over cook.
●
Put the nished jam into the container as soon as possible. Take care
not to burn when you take out jam.
●
Jam can be burned if it is left in the bread pan.
●
Store the jam in a cool, dark place. Due to the lower levels of sugar
the shelf life is not as long as shop bought varieties. Once open,
refrigerate and consume shortly after opening.
Turn to P. 29 for
recipes.
Turn to P. 29 for
recipes.
Handling Instructions
19
Cake Kneading
Bread Kneading
Rise
Preparations:
➀
Remove the bread pan and set the kneading blade.
➁
Place the measured ingredients in the bread pan.
➂
Return the bread pan to the main unit. Close the lid and plug in.
1
Select the menu
Cake Kneading
SD-YR2550 Menu 29
SD-R2530 Menu 28
2
Set the kneading time (Default: 20 minutes)
3
Press button to start.
●
Display shows the remaining time until the program is complete.
4
Press button and remove the dough
when
machine beeps 8 times and the cube
( ) n
ear END
flashes.
5
Put it into cake mold, then bake in a preheated
oven.
Tips:
Use a rubber spatula to avoid damaging the bread pan. Do not
use metal spatula.
Preparations:
➀
Remove the bread pan and set the kneading blade.
➁
Place the measured ingredients in the bread pan.
➂
Return the bread pan to the main unit. Close the lid and plug in.
1
Select the menu
Bread Kneading
SD-YR2550 Menu 30
SD-R2530 Menu 29
2
Set the kneading time
●
Please set the time according to the bread dough which is
used for primary fermentation. (Default: 20 minutes)
3
Press button to start.
●
Display shows the remaining time until the program is complete.
4
Press button and remove the dough
when
machine beeps 8 times and
the cube ( ) near END
flashes.
Tips:
●
Rest for over 20 minutes before the next kneading starts.
●
For the case of hard dough or much amount of dough, "U50" may
appear on the display. Leave a little time to restart the next kneading.
The amount of flour that can be used is up to 400 - 600 g.
Preparations:
➀
Remove the kneading blade and place the dough into the bread pan.
➁
Return the bread pan to the main unit. Close the lid and plug in.
1
Select the menu
Rise
SD-YR2550 Menu 31
SD-R2530 Menu 30
2
Set the time
(use the primary fermentation of kneaded
dough. Set the time according to the bread dough.)
(Default: 30 minutes)
3
Press button to start.
●
Display shows the remaining time until the program is complete
.
4
Press button and remove the dough
when
machine beeps 8 times and
the cube ( ) near END
flashes.
5
Shape the finished dough and allow it to rise in
the oven, then bake.
Turn to P. 30 for
recipes.
Turn to P. 30 for
recipes.
Turn to P. 30 for
recipes.
20
Example
Recipe Name
Menu No.+Total process time + Option icon
M L XL
★
Dry yeast (OZ) /
SUREBAKE yeast
(NZ)
2 tsp 2 tsp 2½ tsp
Bread flour (OZ) /
White flour (NZ)
400 g 500 g 600 g
Egg (L), beaten
1 1 2
Sunflower seeds
50 g 65 g 75 g
Cheese
50 g 65 g 75 g
(OZ)
M L XL
★
Dry yeast 1¼ tsp 1½ tsp 1½ tsp
Bread flour
420 g 520 g 620 g
Butter
15 g 20 g 25 g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Salt 1 tsp 2 tsp 2 tsp
Water 290 mL 360 mL 420 mL
(NZ)
M L XL
SUREBAKE yeast * 2 tsp 2½ tsp 3 tsp
White bread
350 g 450 g 600 g
Butter
15 g 25 g 25 g
Sugar 1 tsp 1 tsp 2 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1½ tsp 1½ tsp
Water 260 mL 330 mL 420 mL
(OZ)
M L XL
★
Dry yeast 1¼ tsp 1½ tsp 1½ tsp
White bread
420 g 520 g 620 g
Butter
15 g 20 g 25 g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Salt 1 tsp 2 tsp 2 tsp
Milk 300 mL 370 mL 440 mL
* If you are a New Zealand customer using instant dry yeast please refer to the
OZ recipe.
Recipes
The options of each recipe and necessary operation are indicated as the
following icons.
Option icon
Light crust Medium crust Dark crust
Delay timer
Necessary operation icon
★
SD-YR2550:
Place measured dry yeast into yeast dispenser.
Place measured SUREBAKE yeast into bread pan first.
SD-R2530:
Place measured dry yeast/SUREBAKE yeast into bread pan first.
Place measured ingredients into bread pan in the order listed in the recipe.
Add additional ingredients into raisin nut dispenser.
Do manual operation (such as adding extra ingredients, scraping the flour
from sidewall of bread pan) when the beep sounds.
Abbreviation:
tsp = tea spoon; tbsp = table spoon
Egg (L) = Egg in large size; Egg (M) = Egg in medium size.
Customers who live in Australia
Use the recipes from the amount in the table described as (OZ).
•
To raise bread, use strong high protein our (Bread our or Bakers our).
•
Bread improver contain Vitamin C, and there is an eect to improve volume of bread.
Please add it at the time of the recipe which using a lot of whole wheat our.
•
When using ORGRAN for gluten free bread, upper side comes to dent easily.
•
When using ORGRAN for gluten free bread, always use chilled water.
Customers who live in New Zealand
Use the recipes from the amount in the table described as (NZ).
For the case of using instant dry yeast, make the bread referring to the recipe for OZ
•
To raise the bread, the HIGH GRADE FLOUR is recommended.
When lower grade our is used, the bread may rise less and the loaf may be smaller.
•
The Red Top SUREBAKE yeast is recommended for yeast.
SUREBAKE yeast is a blend of Active Dry Yeast and Bread Improvers for easy bread making. Usually Bread Improver (Vitamin C) is not needed;
•
Please note that a wheat element has been added to SUREBAKE yeast.
•
Using the timer option in conjunction with the Pizza Dough program is not recommended as the melted yeast will begin acting straight away.
Do not melt the yeast when using any other program than Pizza Dough program.
•
Baking Rapid program: Please note that when this program is used, due to the shortened baking cycle (2 hours - 3 hours) the loaf may not rise
or be baked to the same degree as a loaf cooked using the full baking cycle. To ensure that your loaf rises fully, it is recommended that the
Baking Rapid program (Menu 2 or 8) is not used.
White Loaf
(4 h – 4 h 5 min)
Milk Loaf
(4 h – 4 h 5 min)
Basic
Menu 1
Bread Recipes
Turn to P. 12 - 14 for
handling instructions.
21
Rapid White Loaf
(1 h 55 min – 2 h)
Italian Bread
(1 h 55 min)
Basic Rapid
Menu 2
(OZ)
M L XL
★
Dry yeast 1½ tsp 2¼ tsp 2¼ tsp
Bread flour
420 g 520 g 620 g
Butter
15 g 20 g 25 g
Sugar 1 tbsp 2 tbsp 2 tbsp
Powdered milk 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 2 tsp 2 tsp
Water 290 mL 360 mL 430 mL
(OZ)
M
★
Dry yeast 1½ tsp
Bread flour
400 g
Olive oil
1 tbsp
Salt 1½ tsp
Water 260 mL
Raisin Loaf
(4 h)
5 Seeded Bread Loaf
(4 h)
Basic Raisin
Menu 3
(OZ)
M L XL
★
Dry yeast 1¼ tsp 1½ tsp 1½ tsp
Bread flour
420 g 520 g 620 g
Butter
15 g 20 g 25 g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Salt 1 tsp 2 tsp 2 tsp
Milk 290 mL 360 mL 420 mL
Raisins *1
80 g 100 g 120 g
(NZ)
M L XL
SUREBAKE yeast *2 2 tsp 2½ tsp 3 tsp
White bread
350 g 450 g 600 g
Butter
15 g 25 g 25 g
Sugar 1 tsp 1 tsp 2 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1½ tsp 1½ tsp
Water 260 mL 330 mL 420 mL
Raisins *1
80 g 100 g 120 g
*1 Cut into approx. 5 mm cubes.
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
(OZ)
M L XL
★
Dry yeast 1¼ tsp 1½ tsp 1½ tsp
Bread flour
420 g 500 g 570 g
Butter
15 g 20 g 25 g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Salt 1 tsp 2 tsp 2 tsp
Sesame seeds 1 tbsp 1½ tbsp 2 tbsp
Poppy seeds 1 tbsp 1½ tbsp 2 tbsp
Water 290 mL 340 mL 400 mL
Linseeds 1 tbsp 1½ tbsp 2 tbsp
Pumpkin seeds 1 tbsp 1½ tbsp 2 tbsp
Sunflower seeds 1 tbsp 1½ tbsp 2 tbsp
(NZ)
M L XL
SUREBAKE yeast *2 2 tsp 2½ tsp 3 tsp
White bread
350 g 425 g 550 g
Butter
15 g 25 g 25 g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1½ tsp 1½ tsp
Sesame seeds 1 tbsp 1½ tbsp 2 tbsp
Poppy seeds 1 tbsp 1½ tbsp 2 tbsp
Water 260 mL 310 mL 400 mL
Linseeds 1 tbsp 1½ tbsp 2 tbsp
Pumpkin seeds 1 tbsp 1½ tbsp 2 tbsp
Sunflower seeds 1 tbsp 1½ tbsp 2 tbsp
Basic Stued
Menu 4
Bacon and Cheese Loaf
(4 h – 4 h 5 min)
(OZ)
M L XL
★
Dry yeast 1¼ tsp 1½ tsp 1½ tsp
Bread flour
420 g 520 g 600 g
Butter
15 g 20 g 25 g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Salt 1 tsp 2 tsp 2 tsp
Water 290 mL 360 mL 410 mL
Cooked bacon *1
50 g 65 g 75 g
Cheese *1
50 g 60 g 75 g
(NZ)
M L XL
SUREBAKE yeast *2 2 tsp 2½ tsp 3 tsp
Bread flour
350 g 450 g 580 g
Butter
15 g 25 g 25 g
Sugar 1 tsp 1 tsp 2 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1½ tsp 1½ tsp
Water 260 mL 330 mL 400 mL
Cooked bacon *1
50 g 65 g 75 g
Cheese *1
50 g 60 g 75 g
*1 Cut into approx. 5 mm cubes.
*2 If you are a New Zealand customer using instant dry yeast please refer to the OZ recipe.
22
Basic Stued
Menu 4
Sundried Tomato, Olive and Tomato Juice
(4 h – 4 h 5 min)
Recipes
(OZ)
M L XL
★
Dry yeast 1¼ tsp 1½ tsp 1½ tsp
Bread flour
420 g 520 g
600 g
Butter
15 g 20 g 25 g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Powered milk 2 tsp 1½ tbsp 1¾ tbsp
Salt 1 tsp 2 tsp 2 tsp
Water 145 mL 180 mL 200 mL
Tomato juice 145 mL 180 mL 210 mL
Olive
70 g 85 g 100 g
Sundried tomatoes in oil,
chopped
30 g 40 g 50 g
(NZ)
M L XL
SUREBAKE yeast * 2 tsp 2½ tsp 3 tsp
White flour
350 g 450 g 580 g
Butter
15 g 25 g 25 g
Sugar 1 tsp 1 tsp 2 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1½ tsp 1½ tsp
Water 130 mL 165 mL 200 mL
Tomato juice 130 mL 165 mL 200 mL
Olive
70 g 85 g 100 g
Sundried tomatoes in oil,
chopped
30 g 40 g 50 g
Bread Mix
Menu 5
Bread Mix
(2 h 30 min)
(OZ) / (NZ)
Vegetable Juice Bread
(2 h 30 min)
(OZ) / (NZ)
Mix flour *1
500 g
Water *2 300 mL
Mix flour *1
500 g
Water *3 150 mL
Vegetable juice *3 150 mL
Bread Mix Raisin
Menu 6
Bread Mix Raisin
(2 h 30 min)
(OZ) / (NZ)
Matcha Sweet Chestnut Loaf
(2 h 30 min)
(OZ) / (NZ)
Mix flour *1
500 g
Water *2 300 mL
Raisins *3
100 g
Mix flour *1
500 g
Matcha
10 g
Water *2 300 mL
Sweet chestnut *3
100 g
Whole Wheat
Menu 7
Wholemeal Loaf 75%
(5 h)
Wholemeal Loaf 100%
(5 h)
(OZ)
M L XL
★
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
Whole wheat flour
300 g 370 g 450 g
Bread flour
100 g 125 g 150 g
Butter
15 g 20 g 25 g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Salt 1 tsp 2 tsp 2 tsp
Bread improver, optional ¼ tsp ½ tsp ½ tsp
Water 300 mL 360 mL 420 mL
(NZ)
M L XL
SUREBAKE yeast * 2 tsp 3 tsp 3½ tsp
Wholemeal flour
350 g 450 g 600 g
Gluten flour 1 tbsp 1 tbsp 1½ tbsp
Butter
15 g 25 g 25 g
Treacle 1 tbsp 1 tbsp 2 tbsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1 tsp 1 tsp
Water 280 mL 340 mL 430 mL
* If you are a New Zealand customer using instant dry yeast please refer to the
OZ recipe.
Bread Recipes
Turn to P. 12 - 14 for
handling instructions.
* If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
*1 Bread mix for white loaf only. Follow the recipes on the package of
bread mix.
*2 As shown on packet needs to be added.
*3 Half the specified amount of water for bread mix.
*1 Bread mix for white loaf only. Follow the recipes on the package of
bread mix.
*2 As shown on packet needs to be added.
*3
Cut into approx. 5 mm cubes.
23
Oat and Bran Loaf
(5 h)
(OZ)
L
★
Dry yeast 1½ tsp
Bread flour
420 g
Bran
50 g
Porridge oats
50 g
Oil 2
tbsp
Sugar 1 tbsp
Salt 2 tsp
Water 360 mL
(NZ)
L
SUREBAKE yeast * 2½ tsp
White flour
350 g
Bran
50 g
Porridge oats
50 g
Oil 2 tbsp
Sugar 1 tsp
Salt 1½ tsp
Water 330 mL
* If you are a New Zealand customer using instant dry yeast please refer to the
OZ recipe.
Whole Wheat Rapid
Menu 8
Rapid Wholemeal Loaf 75%
(3 h)
Rapid Wholemeal Loaf 50%
(3 h)
(OZ)
M L XL
★
Dry yeast 1½ tsp 2 tsp 2¼ tsp
Whole wheat flour
300 g 370 g 450 g
Bread flour
100 g 125 g 150 g
Butter
15 g 20 g 25 g
Sugar ½ tbsp 1 tbsp 2 tbsp
Powdered milk 1 tbsp 1 tbsp 1½ tbsp
Salt 1½ tsp 2 tsp 2 tsp
Bread improver, optional ¼ tsp ½ tsp ½ tsp
Water 300 mL 350 mL 420 mL
(OZ)
M L XL
★
Dry yeast 1½ tsp 2 tsp 2¼ tsp
Whole wheat flour
200 g 250 g 300 g
Bread flour
200 g 250 g 300 g
Butter
15 g 20 g 25 g
Sugar ½ tbsp 1 tbsp 2 tbsp
Powdered milk 1 tbsp 1 tbsp 1½ tbsp
Salt 1½ tsp 2 tsp 2 tsp
Bread improver, optional ¼ tsp ½ tsp ½ tsp
Water 300 mL 350 mL 420 mL
Whole Wheat Raisin
Menu 9
Wholemeal Raisin Loaf 75%
(5 h)
Maple and Pecan Nut Loaf
(5 h)
(OZ)
M L XL
★
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
Whole wheat flour
300 g 370 g 450 g
Bread flour
100 g 125 g 150 g
Butter
15 g 20 g 25 g
Sugar 1 tbsp 1 tbsp 1½ tbsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Salt 1 tsp 2 tsp 2 tsp
Bread improver, optional ¼ tsp ½ tsp ½ tsp
Water 300 mL 360 mL 420 mL
Raisins *1
80 g 100 g
120 g
Wholemeal Raisin Loaf 100%
(5 h)
(NZ)
M L XL
SUREBAKE yeast *2 2 tsp 3 tsp 3½ tsp
Wholemeal flour
350 g 450 g 600 g
Gluten flour 1 tbsp 1 tbsp 1½ tbsp
Butter
15 g 25 g 25 g
Treacle 1 tbsp 1 tbsp 2 tbsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1 tsp 1 tsp
Water 280 mL 340 mL 430 mL
Raisins *1
80 g 100 g
120 g
(OZ)
M
★
Dry yeast 1½ tsp
Whole wheat flour
200 g
Bread flour
200 g
Butter
15 g
Maple syrup
3 tbsp
Powdered milk 2 tsp
Salt 1 tsp
Bread improver, optional ¼ tsp
Water 300 mL
Pecan nuts *1
75 g
(NZ)
M
SUREBAKE yeast *2 2 tsp
Wholemeal flour
175 g
White flour
175 g
Butter
15 g
Maple syrup
3 tbsp
Milk powder 1 tbsp
Salt 1 tsp
Water 270 mL
Pecan nuts *1
75 g
*1
Cut into approx. 5 mm cubes.
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
Whole Wheat
Menu 7
24
Brioche
Menu 10
Basic Brioche
(3 h 30 min)
Panettone
(3 h 30 min)
Recipes
(OZ)
★
Dry yeast 1¼ tsp
Bread flour
400 g
Butter *1
60 g
Sugar
50 g
Powdered milk 2 tbsp
Salt 1½ tsp
Mixture / beat 2 eggs (M) + 2 egg yolk
+ water
270 mL
Butter *2
80 g
* 1 Cut into 2 - 3 cm cubes and keep in refrigerator.
* 2 Cut into 1 - 2 cm cubes and keep in refrigerator.
* 3 Cut into approx. 5 mm cubes.
(OZ)
★
Dry yeast 1¾ tsp
Bread flour
400 g
Butter *1
60 g
Sugar
50 g
Salt 1½ tsp
Mixture / beat 2 eggs (M) + 2 egg yolk
+ water
290 mL
Butter *2
60 g
Candied orange peel *3
50 g
Sultanas *3
50 g
Currants *3
50 g
French
Menu 11
French
(5 h 40 min)
Pain de Campagne
(5 h 40 min)
(OZ) (NZ)
★
Dry yeast (OZ) / SUREBAKE yeast (NZ) *
1 tsp 3 tsp
Bread flour (OZ) / White flour (NZ)
400 g 400 g
Salt 1½ tsp 1½ tsp
Water 290 mL 290 mL
* If you are a New Zealand customer using instant dry yeast please refer to the
OZ recipe.
(OZ) (NZ)
★
Dry yeast (OZ) / SUREBAKE yeast (NZ) *
1 tsp 3 tsp
Bread flour (OZ) / White flour (NZ)
320 g 320 g
Whole wheat flour (OZ) / Wholemeal
flour (NZ)
80 g 80 g
Salt 1½ tsp 1½ tsp
Cold water (5 ℃)
300 mL 300 mL
Rye
Menu 12
Rye 100%
(3 h 30 min)
(OZ)
Rye and White
(3 h 30 min)
(OZ)
★
Dry yeast 3 tsp
Rye flour
500
g
Oil 3 tbsp
Sugar 2 tsp
Salt 2 tsp
Water 380 mL
Use kneading blade for rye menu.
★
Dry yeast
2½ tsp
Rye flour
250 g
Bread flour
250 g
Oil 2 tbsp
Sugar 2 tsp
Salt 2 tsp
Water 380 mL
Sourdough
Menu 13 (SD-R2530: 12 )
Sourdough Bread
Stage 1: Sourdough Starter: Menu 23 (24 h)
Turn to P. 28 for the recipe.
Stage 2: Menu 13 (SD-R2530: 12) (5 h)
(OZ)
(NZ)
Sourdough starter 1 cup
Bread flour 400 g
Salt 1 tsp
Water 150 mL
Dry yeast *1 ¾ tsp
*1 For SD-YR2550, place dry yeast into the yeast dispenser.
Sourdough starter 1 cup
White flour 400 g
Salt 1 tsp
Water 150 mL
SUREBAKE yeast *2 2¼ tsp
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
Bread Recipes
Turn to P. 12 - 15 for
handling instructions.
25
Gluten Free Bread
Menu 14 (SD-R2530: 13)
Wheat and Gluten Free Bread
(1 h 50 min - 1 h 55 min)
(OZ)
Gluten Free Bread
(1 h 50 min - 1 h 55 min)
(OZ) / (NZ)
Water (chilled) 450 mL
Vegetable oil 3 tbsp
ORGRAN Easy Bake Bread Mix 450 g
(NZ)
Water 430 mL
Vegetable oil 60 mL
Healtheries Simple Bread Mix 500 g
Instant yeast (gluten free yeast) 1¾ tsp
Milk 310 mL
Eggs (M) , beaten 2 (100 g)
Cider vinegar
1 tbsp
Oil
2 tbsp
Honey
60 g
Salt
1¼ tsp
Brown rice flour
150 g
Potato starch
300 g
Xanthan gum
2 tsp
Dry yeast (OZ) / Instant yeast (gluten
free yeast) (NZ)
2½ tsp
For more information on ORGRAN’s gluten free bread mixes,
please contact the address below:
NATURAL FOODS
Division of Roma Food Products, 47-53 Aster Avenue, Carrum
Downs, Victoria 3201
Spicy Fruit Loaf
(1 h 50 min)
Mixed fruits
100 g
Cinnamon 2 tsp
Sundried Tomato & Parmesan Loaf
(1 h 55 min)
Parmesan cheese grated
50 g
Sundried tomatoes in oil, drained
and chopped
50 g
Maple & Pecan Loaf
(1 h 55 min)
Maple syrup 2 tbsp
Pecans
50 g
Five Seeds Loaf
(1 h 55 min)
Linseeds 1 tbsp
Sesame seeds 2 tbsp
Pumpkin seeds 1 tbsp
Poppy seeds 1 tbsp
Sunflower seeds 1 tbsp
Date & Raisin Loaf
(1 h 55 min)
Juice of oranges * 2
Mixed spice 2 tsp
Dates, chopped
150 g
Raisins
100 g
Zest of oranges 2
* made up to the quantity of water required,
and place it in the bread pan before gluten
free mix.
Gluten Free Recipes
Turn to P. 12, 16-17 for
handling instructions.
Flavoured Gluten Free Loaves
Use one quantity of chosen mix and add the following ingredients to your bread pan to produce the loaf of your choice.
Gluten Free Cake
Menu 15 (SD-R2530: 14)
Gluten Free Chocolate Cake
(1 h 50 min)
(OZ) / (NZ)
Gluten Free Tea Cake
(1 h 50 min)
(OZ) / (NZ)
Gluten Free Banana Cake
(1 h 50 min)
(OZ) / (NZ)
Butter *1 150 g
Sugar 150 g
Eggs (L), beaten 3 (180 g)
Dark chocolate, melted 120 g
White rice flour 120 g
Cacao powder 30 g
Baking powder 10 g
Butter *1 80 g
Sugar
160 g
Eggs (L), beaten
3 (180 g)
White rice flour 160 g
Ground almonds 80 g
Tea leaves, chopped 2 tsp
Baking powder 10 g
Butter *1 80 g
Sugar 120 g
Eggs (L), beaten 3 (180 g)
White rice flour
160 g
Ground almonds 50 g
Banana *2 80 g
Baking powder 10 g
*1 Cut into 1 cm cubes.
*2 Cut into 1 - 2 cm.
Tips
●
The outcome diers depending on the recipes or using type of
bread mix.
●
Follow the recipes on the package of your gluten free bread mix.
26
Gluten Free Recipes
Turn to P. 12, 17 for
handling instructions.
Recipes
Gluten Free Pizza
Menu 16 (SD-R2530: 15)
Gluten Free Pizza
(30 min)
(OZ) / (NZ)
Water 380 mL
White rice flour
475 g
Vegetable oil 1¾ tbsp
Salt 1 tsp
Dry yeast /Instant yeast (gluten free
yeast) (NZ)
1 tsp
Gulten Free Pasta
(15 min)
(OZ) / (NZ)
Mixture / beat 2 eggs (M) + water 260 g
White rice flour 220 g
Potato starch 80 g
Corn starch 100 g
Xanthan gum 1½ tbsp
Oil 2 tbsp
Salt 1 tsp
●
Be sure to whisk eggs and water together until very smooth.
●
Place flour, starch and gum into another bowl and mix well.
Gluten Free Pasta
Menu 17 (SD-R2530: 16)
Dough Recipes
Turn to P. 12 -
15 for handling
instructions.
Basic Dough
(2 h 20 min)
Basic Raisin Dough
(2 h 20 min)
Basic
Menu 18 (SD-R2530: 17)
(OZ) (NZ)
★
Dry yeast (OZ) / SUREBAKE yeast (NZ) *1
2 tsp 3 tsp
Bread flour (OZ) / White flour (NZ) 475 g 450 g
Butter 45 g 50 g
Sugar 1¾ tbsp 1½ tsp
Powdered milk (OZ) / Milk powder (NZ) 3 tbsp 3 tbsp
Salt 2 tsp 1 tsp
Water 300 mL 270 mL
Soft Rolls / Baps
(2 h 20 min)
(OZ) (NZ)
★
Dry yeast (OZ) / SUREBAKE yeast (NZ) *1
2 tsp 3 tsp
Bread flour (OZ) / White flour (NZ) 450 g 450 g
Butter 30 g 30 g
Sugar 1 tbsp 1 tbsp
Salt 1 tsp 1 tsp
Egg (M), beaten 1 (50 g) 1 (50 g)
Water *2 250 mL 250 mL
*1 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
*2 For a slightly denser roll try 125 mL water and 125 mL milk.
1
Place the ingredients into the bread pan in the order listed above.
2
Select the menu.
3
Divide dough into 8 – 10 pieces and shape
into baps.
4
Place on a greased baking tray and allow to prove at 40 ˚C until
doubled in size
(approx. 20 minutes).
5
Dust with flour.
6
Bake in a preheated oven at 220 ˚C for 15 minutes or until golden
brown.
(OZ) (NZ)
★
Dry yeast (OZ) / SUREBAKE yeast (NZ) *1
2 tsp 3 tsp
Bread flour (OZ) / White flour (NZ) 475 g 450 g
Butter 45 g 50 g
Sugar 1¾ tbsp 1½ tbsp
Powdered milk (OZ) / Milk powder (NZ) 3 tbsp 3 tbsp
Salt 2 tsp 1 tsp
Water 300 mL 270 mL
Raisins *2 100 g 100 g
Hot Cross Buns
(2 h 20 min)
(OZ) (NZ)
★
Dry yeast (OZ) / SUREBAKE yeast (NZ) *1
1 tsp 1 tsp
Bread flour (OZ) / White flour (NZ) 250 g 250 g
Butter 25 g 25 g
Sugar 1 tsp 1 tsp
Powdered milk (OZ) / Milk powder (NZ) 1 tbsp 1 tbsp
Salt ½ tsp ½ tsp
Cinnamon 1 tsp 1 tsp
Mixed spice ½ tsp ½ tsp
Egg (M), beaten 1 (50 g) 1 (50 g)
Water 100 mL 100 mL
Mixed dried fruits *2 100 g 100 g
*1 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
*2 Cut into approx. 5 mm cubes.
1
Divide mixture into 8 balls. Place on a lightly greased baking
tray and allow to prove at 40 ˚C until doubled in size
(approx. 20
minutes). Make a paste with approx. 2 tbsp flour mixed with 2 tbsp
water and pipe a cross over the buns, or
top with thin slices of short
crust pastry.
2
Bake in a preheated oven at 220 ˚C for 15 – 20 minutes or until
golden brown.
3
While still HOT, brush with a sugar glaze — 40 g sugar in 4 tbsp
water, boiled until a
syrup is reached - (approx. 5 minutes).
Basic Raisin
Menu 19 (SD-R2530: 18)
mixed and
sifted
( )
27
Whole Wheat
Menu 20 (SD-R2530: 19)
(OZ)
★
Dry yeast
2 tsp
Whole wheat flour 370 g
Bread flour 125 g
Butter 20 g
Sugar 1 tbsp
Powdered milk 1½ tbsp
Salt 2 tsp
Bread improver, optional ½ tsp
Water 360 mL
(NZ)
SUREBAKE yeast *
3 tsp
Wholemeal flour 330 g
White flour 120 g
Butter 25 g
Treacle 1 tbsp
Milk powder 2 tbsp
Salt 1 tsp
Water 330 mL
(OZ)
★
Dry yeast
2 tsp
Whole wheat flour 250 g
Bread flour 250 g
Butter 20 g
Sugar 1 tbsp
Powdered milk 1½ tbsp
Salt 2 tsp
Bread improver, optional ½ tsp
Water 360 mL
(NZ)
SUREBAKE yeast *
3 tsp
Wholemeal flour 225 g
White flour 225 g
Butter 30 g
Treacle 1 tbsp
Milk powder 2 tbsp
Salt 1 tsp
Water 330 mL
* If you are a New Zealand customer using instant dry yeast please refer to the
OZ recipe.
Whole Wheat Raisin
Menu 21 (SD-R2530: 20)
Wholemeal Dough 75%
(3 h 15 min)
Wholemeal Dough 50%
(3 h 15 min)
Wholemeal Raisin Dough 75%
(3 h 15 min)
Wholemeal Walnut Rolls 70%
(3 h 15 min)
(OZ)
★
Dry yeast
2 tsp
Whole wheat flour 370 g
Bread flour 125 g
Butter 20 g
Sugar 1 tbsp
Powdered milk 1½ tbsp
Salt 2 tsp
Bread improver, optional ½ tsp
Water 360 mL
Raisins *1 100 g
(NZ)
SUREBAKE yeast *2
3 tsp
Wholemeal flour 330 g
White flour 120 g
Butter 25 g
Treacle 1 tbsp
Milk powder 2 tbsp
Salt 1 tsp
Water 330 mL
Raisins *1 100 g
*1 Cut into approx. 5 mm cubes.
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
(OZ)
★
Dry yeast
2 tsp
Whole wheat flour 350 g
Bread flour 100 g
Medium oatmeal 50 g
Oil 2 tbsp
Maple syrup 2 tbsp
Salt 2 tsp
Bread improver, optional ½ tsp
Water 350 mL
Walnuts *1 100 g
(NZ)
SUREBAKE yeast *2
3 tsp
Wholemeal flour 320 g
White flour 90 g
Medium oatmeal 40 g
Oil 2 tbsp
Maple syrup 2 tbsp
Salt 1 tsp
Water 330 mL
Walnuts *1 100 g
28
Dough Recipes
Recipes
Pizza
(45 min)
(OZ) (NZ)
★
Dry yeast (OZ)/SUREBAKE yeast *1 (NZ)
1 tsp 3 tsp *2
Bread flour (OZ) / White flour (NZ) 475 g 450 g
Olive oil
2 tbsp 5 tbsp
Sugar 1¾ tbsp 1 tsp
Powdered milk (OZ) 1 tbsp -
Salt 1 tsp 1 tsp
Water 300 mL 230 mL *2
Focaccia
(45 min)
(OZ) (NZ)
★
Dry yeast (OZ)/SUREBAKE yeast *1 (NZ)
2 tsp 3 tsp *2
Bread flour (OZ) / White flour (NZ) 475 g 450 g
Olive oil (OZ) / Butter (NZ)
2 tbsp 15 g
Sugar 2 tbsp 1 tsp
Powdered milk (OZ) / Milk powder (NZ) 2 tbsp 1 tbsp
Salt 2 tsp 1 tsp
Water 300 mL 300 mL *2
1
Roll and pat the dough into a 30 cm x 25 cm rectangle on a greased
baking tray.
2
Make indentations over the whole dough using your fingertips.
3
Add your favourite toppings such as olives and tomatoes.
4
Allow to prove at 40 ˚C until doubled in size (approx. 30 minutes).
5
Drizzle with olive oil and bake in a preheated oven at 190 ˚C for
20 – 30 minutes or until golden at the edges and cooked well in the
centre.
●
Serve warm with pasta dishes.
Doughnut (using failed unfermented bread dough)
1
Divide the dough into small pieces that are 35 g each and shape
them into balls. Cover them with a small towel and place them
still for 10 - 20 minutes.
2
Roll them into thin round shape and press the dough with the
doughnut mold.
3
Allow the dough to ferment for 20 - 30 minutes (till it rises to
double its original size) at a temperature of 30 - 35 ˚C.
4
Deep-fry them at an oil temperature of 170 ˚C and sprinkle them
with cinnamon and refined white sugar.
*1 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
*2 It needs to be melted before handling. Add the yeast to 30 mL of lukewarm
water. Make sure that the amount of water is reduced by 30 mL
.
Pizza
Menu 24 (SD-R2530: 23)
Sourdough Dough (Rye)
Stage 1: Sourdough Starter: Menu 23
(SD-R2530: 22 ) (24 h)
Turn to P. 15 for the recipe.
Stage 2: Menu 22 (SD-R2530: 21) (2 h 30 min)
Sourdough Starter
(24 h)
The amount for a sourdough cup
Sourdough
Menu 22 (SD-R2530: 21)
(OZ) (NZ)
Sourdough starter 1 cup 1 cup
Bread flour (OZ) / White flour (NZ) 360 g 360 g
Rye flour 40 g 40 g
Salt 1 tsp 1 tsp
Water 150 mL 150 mL
Dry yeast *1 (OZ) / SUREBAKE yeast
(NZ)
*2
¾ tsp 2¼ tsp
*1 For SD-YR2550, place dry yeast into the yeast dispenser.
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
(OZ) (NZ)
Rye flour 80 g 80 g
Salt ½ tsp ½ tsp
Plain yogurt 60 g 60 g
Water (20 °C
) 80 mL 80 mL
Dry yeast (OZ) / SUREBAKE yeast
(NZ)
*1 *2
1 (0.1 g) 3 (0.3 g)
* 1 Use the sourdough starter spoon provided
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
Sourdough Starter
Menu 23 (SD-R2530: 22)
Turn to P. 12 -
15 for handling
instructions.
29
Butter (cut into 1 cm cubes)
200 g
Sugar
180 g
Milk 2 tbsp
Egg (M), beaten
4 (200 g)
Plain flour
300 g
Baking powder
13 g
Tea Cake
(1 h 55 min)
(OZ) / (NZ)
Butter (cut into 1 cm cubes)
200 g
Sugar
180 g
Milk 2 tbsp
Egg (M), beaten
4 (200 g)
Plain flour
300 g
Baking powder
13 g
Earl gray tea (Tea feaf) 1 tbsp
Dried fruits
*
100 g
*
Add it when scraping off the flour in step 7.
Butter 150 g
Sugar 130 g
Egg (M), beaten 3 (150 g)
Milk 1 tbsp
Plain flour 250 g
Baking powder 10 g
Mixed dried fruits
*
70
g
* Cut into approx. 5 mm cubes.
1
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well.
2
Add milk, sifted A and mix dried fruits, beating well after addition.
3
Remove the kneading blade and line the greaseproof paper around
the bread pan, then pour in the mixed ingredients.
4
Set the bread pan into the main unit, and plug the machine into the socket.
5
Select the menu and set the baking time: 1 hour and 20 minutes.
6
Press button to start.
7
Press button and remove cake when machine beeps 8 times and
the cube ( ) near END flashes.
Cake
Menu 25 (SD-R2530: 24)
Sweet Recipes
Turn to P. 17 -
18 for handling
instructions.
Butter Cake
(1 h 55 min)
(OZ) / (NZ)
Fruit Cake
Timer: 1 h 20 min
(OZ) / (NZ)
mixed and
sifted
A
( )
A
mixed and
sifted
( )
Bake Only
Menu 26 (SD-R2530: 25)
mixed and
sifted
A
( )
Cherry & Marzipan Cake
Timer: 1 h
(OZ) / (NZ)
Golden caster sugar
50 g
Butter
175 g
Egg (M), beaten
3 (150 g)
Self raising flour
225 g
Glace cherries, chopped
100 g
Marzipan, grated
75 g
Milk 60 mL
Topping (flaked almonds, roasted)
15 g
1
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well.
2
Add the flour with the cherries and grated marzipan, mix well with
the milk to a soft consistency.
3
Remove the kneading blade and line the greaseproof paper around
the bread pan, then pour in the mixed ingredients.
4
Set the bread pan into the main unit, and plug the machine into the socket.
5
Carefully sprinkle the toasted almonds on top of the mixture.
6
Select the menu and enter 1 hour on the timer.
7
After baking test with a skewer to see if the cake is cooked. If the
cake does require extra time, select the menu again and enter a
further 3 – 5 minutes on the timer. If it is still just slightly sticky, this
will cook through during the stand period.
8
Take the bread pan out of the machine using oven gloves.
Leave to stand for 5 – 10 minutes before removing from the bread
pan and allowing to cool.
Strawberry Jam
Timer: 1 h 40 min
(OZ) / (NZ)
Strawberries, finely chopped
600 g
Sugar
400 g
Powdered pectin
*
13 g
Apricot Jam
Timer: 1 h 30 min
(OZ) / (NZ)
Apricots, finely chopped
500 g
Sugar
250 g
Powdered pectin *
6 g
*
Sprinkle the pectin on the ingredients in the bread pan before setting
the bread pan into the main unit.
Apple Sauce
Timer: 1 h 20 min
(OZ) / (NZ)
Bramley apples, peeled, cored and diced
1000 g
Water 2 tbsp
●
Stir after cooking is completed.
Peach in Vanilla Syrup
Timer: 1 h
(OZ) / (NZ)
Peaches, stone removed and cut into ⅛
1000 g
Sugar
100 g
Vanilla pod
½
Water 125 mL
●
When cooking is complete, remove the peaches with a slotted
spoon. Carefully pour the syrup over the fruit. Leave to cool.
Jam
Menu 27 (SD-R2530: 26)
Compote
Menu 28 (SD-R2530: 27)
Bake Only
Menu 26 (SD-R2530: 25)
30
Manual Recipes
Bread Kneading
Menu 30 (SD-R2530: 29) & Rise Menu 32 (SD-R2530: 30)
Recipes
Bread Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition : 28
℃)
(OZ) (NZ)
Dry yeast (OZ)/SUREBAKE yeast *1 (NZ)
1½ tsp 3½ tsp
Bread flour (OZ) / White flour (NZ)
500 g 500 g
Sugar 1 tbsp 1 tbsp
Salt 1½ tsp 1½ tsp
Eggs (M), beaten
½ (25 g) ½ (25 g)
Water
320 mL 320 mL
Butter
15 g 15 g
Stage 1
1
See step 1 - 4 of Bread Kneading. (P. 19 )
(Kneading time setting: 20 minutes)
2
When kneading is complete, put the butter into the bread pan and
close the lid.
3
Rest for 5 minutes.
4
Repeat the step 1 - 4
of Bread Kneading. (P. 19 )
(Kneading time setting: 12 minutes)
Stage 2
Option 1:
1
Shape the nish dough to your favourite shape and allow it to rise in the
oven.
Option 2:
1
See step 1 - 5 of Rise. (P. 19)
*1 If you are a New Zealand customer using instant dry yeast please refer to the
OZ recipe.
*2 The milk powder may be omitted.
Rice Flour English Muffin Dough
Stage 1 Bread Kneading: Menu 30 (SD-R2530: 29)
Stage 2 Rise: Menu 31 (SD-R2530: 30)
(Kneading temperature condition : 28
℃)
●
Making the English Muffin in 9 cm diameter (10 inches).
（Divided into 10 pieces)
(OZ) / (NZ)
Dry yeast (OZ)/Instant yeast (gluten free
yeast) (NZ)
1 tsp
Mixture / beat 1 egg + 1 egg white +
warm water
430 g
Butter, melted 60 mL
Cider vinegar 1 tsp
Brown rice flour
300 g
Potato starch
100 g
Powdered milk (OZ) / Milk powder
(NZ) *2
50 g
Xanthan gum
1 tbsp
Sugar
1 tbsp
Salt
1 tsp
Topping
Cornmeal Appropriate amount
Stage 1
1
See step 1 - 4 of Bread Kneading. (P. 19 )
(Kneading time seting: 5 minutes)
2
After kneading is complete, open the lid, scrape off the flour.
3
Rest for 5 minutes.
4
Repeat the step 1 - 4 of
Bread Kneading. (P. 19 )
(Kneading time seting: 10 minutes)
Stage 2
1
See step 1 - 5 of Rise. (P. 19)
(Rise time setting: 20 minutes)
2
Put about 90 g of dough into the mold and sprinkle the cornmeal for
finishing.
3
Ferment it to 80 % of the size in an oven at 40 °C for about 30
minutes.
4
Sprinkle cornmeal on its surface and cover the mold.
5
Bake in an oven at 180 °C for about 15 minutes.
Cake Dough
Menu 29 (SD-R2530: 28) Timer: 20 min
(OZ) / (NZ)
Butter (cut into 1 cm cubes)
200 g
Sugar
180 g
Milk 2 tbsp
Egg (M), beaten
4 (200 g)
Plain flour
300 g
Baking powder
13 g
Poppy Seed Gluten Free Cake
Menu 29 (SD-R2530: 28) Timer: 10 min
(OZ) / (NZ)
Vegetable oil
150 g
Egg (M), beaten
3 (150 g)
Milk 110 mL
Sugar
180 g
White rice flour
210 g
Ground almond
75 g
Baking powder
1½ tbsp
Lemon juice
1½ tbsp
Poppy seeds
23 g
●
Icing as you like. Mix 15 g of lemon juice with 75 g of icing sugar
and sprinkle on the baked gluten-free cake.
Cake Kneading
Menu 29 (SD-R2530: 28)
mixed and
sifted
A
( )
Turn to P. 19 for
handling instructions.
31
Dispenser lid
Remove and wash with water.
Dry it completely especially the
yeast dispenser lid.
●
Raise the dispenser lid to an angle of
approximately 75 degrees.
Align the connections and pull it in an upward direction to remove
or push carefully back at the same angle to attach. Wait until
the machine has cooled down first, because it will be very hot
immediately after use.
●
Take care not to damage or pull the seal.
(Damage could lead to leakage of steam, condensation or
deformation.)
Before cleaning, unplug the machine and allow it to cool down.
n
To avoid damaging the machine.
Do not use anything abrasive.
(cleansers, scouring pads etc)
Do not wash any part of the machine in the dishwasher.
Do not use benzine, thinners, alcohol, or bleach.
After rinsing the washable parts, wipe with cloth.
Always keep all parts clean and dry.
Raisin nut dispenser
Remove and wash with water.
Wash after each use to remove any residue.
Yeast dispenser
(SD-YR2550 only)
Wipe with a damp cloth and dry naturally.
●
If wipe with a dry cloth, dry yeast will not drop
into the bread pan due to static.
Yeast dispenser lid
(SD-YR2550 only)
Wipe with dry cloth when it is wet.
Bread pan & Kneading blade
Remove any leftover dough. Wash with a soft sponge and dry it
thoroughly.
●
Do not submerge the bread pan in water.
●
If difficult to remove the kneading blade, pour warm water into the
bread pan and wait 5–10 minutes. (Do not leave it for too long time.)
Do not put warm water with soap in the bread pan.
Measuring spoon & Sourdough Starter spoon
Wash with water.
Sourdough cup
Wash with warm soapy water and dry well.
Exterior & Steam vent
●
Wipe with a damp cloth.
Cleaning & Care
●
Not dishwasher safe
Interior
Remove the food residues.
Use a damp cloth to wipe inside of machine except heating element
and temperature sensor area.
●
The colour of the interior may
change with use.
Temperature sensor
Heating element
Yeast dispenser lid
32
Before calling for service, please check through this section.
Problem Cause and Action
My bread does not rise well.
The top of my bread is
uneven.
[All bread]
Your flour gluten quality is poor, or you have not used strong flour. (Gluten quality can vary depending
on temperature, humidity, how the flour is stored, and the season of harvest).
→ Try another type, brand or another batch of flour.
The dough becomes too firm as you haven’t used enough liquid.
→
Stronger flour with higher protein content absorbs more water than others, try adding an extra 10 - 20 mL.
You are not using the right type of dry yeast .
→
Use a dry yeast from a sachet, which has "Easy blend", "Fast Action" or "Easy Bake” written on it.
This type does not require pre-fermentation.
You are not using enough dry yeast, or your dry yeast is old.
→
Use the measuring spoon provided. Check the dry yeast’s expiry date. (Keep dry yeast in refrigerator)
The dry yeast has touched liquid before kneading.
→
Check that you have put the ingredients in the correct order according to the instructions. (P. 12)
You have used too much salt, or not enough sugar.
→ Check the recipe and measure out the correct amounts using the measuring spoon provided.
→ Check that salt and sugar are not included in other ingredients.
Can failed dough be used
again?
E.g: The dough hasn’t been
baked…etc.
It can be used to make doughnut, pizza and others.
Please confirm at which status baking stopped and resumed the subsequent operations.
•
When there is still dry yeast in the yeast dispenser (SD-YR2550 only).
→Re-start making dough using the "Pizza" dough procedure to make doughnut or pizza
(P. 13, 28)
.
•
When dry yeast had been mixed with other ingredients.
→ Take out the dough and make doughnut or pizza (P. 13, 28).
•
When the bread dough is halfway fermented or baked.
→ Take out the dough and start baking for 40 minutes at 170 °C in the oven. While observing the
situation while baking.
My bread has not risen at all.
My bread is pale and sticky.
You did not use dry yeast.
→ Place the correct amount of dry yeast.
You are not using enough dry yeast, or your dry yeast is old.
→
Use the measuring spoon provided. Check the dry yeast’s expiry date. (Keep dry yeast in refrigerator.)
There has been a power failure, or the machine has been stopped during bread making.
→ You will need to remove the bread from the bread pan and start again with new ingredients.
Dry yeast does not drop into
the bread pan.
(SD-YR2550
only)
The timing of yeast dispenser activation is different depending on the menu program and room
temperature.
Yeast dispenser is wet, or there may be a static build up.
→
Wipe with a damp cloth and dry naturally.
Dry yeast is damped.
→
Use new dry yeast.
My bread is sticky and slices
unevenly.
It was too hot when you sliced it.
→ Allow your bread to cool on rack before slicing to release the steam.
My bread has risen too
much.
You have used too much dry yeast
/
water.
→
Check the recipe and measure out the correct amount using the measuring spoon (dry yeast) /
sourdough cup (water) provided.
→
Check that excess water amount is not included in other ingredients.
You have used too much flour.
→
Carefully weigh the flour using scales.
My bread is full of air holes.
You have used too much dry yeast.
→ Check the recipe and measure out the correct amount using the measuring spoon provided.
You have used too much liquid.
→
Some types of flour absorb more water than others, so try using 10 – 20 mL less water.
During or after cooking
Troubleshooting
33
Problem Cause and Action
My bread seems to have
collapsed after rising.
The quality of your flour isn’t very good.
→ Try using a different brand of flour.
You have used too much liquid.
→ Try using 10 – 20 mL less water.
The crust creases and goes
soft on cooling.
The steam remaining in the bread after baking can pass into the crust and soften it slightly.
→ To reduce the amount of steam, try using 10 – 20 mL less water.
The sides of my bread have
collapsed and the bottom is
damp.
You have left the bread in the bread pan for too long after baking.
→
Remove the bread promptly after baking.
There has been a power failure, or the machine has been stopped during bread making.
→
The machine switches off if it is stopped for more than 10 minutes.
How can I keep my crust
crispy?
To make your bread more crispy, you could use the “Dark
”
crust colour option, or even bake it in the
oven at 200 °C for an extra 5 – 10 minutes.
There is excess oil on the
bottom of brioche.
The crust is oily.
My bread has big holes.
Did you add butter within 5 minutes of the beep?
→
Do not put butter when display show remaining time until ready. (P. 15)
Butter flavour might be weak, but it can bake.
My brioche did not turn out
well when using bread mix.
Try following things.
→ It might be baked better if dry yeast is decreased a little when using menu 10. (If adding dry yeast
separately).
→
Follow the recipe on the bread mix, but the bread mix should be between 350 – 500 g.
→
Place the ingredients in the order described in the recipe. When adding the extra ingredients, add them
later. (P. 15)
→ The completion is different according to recipe on the bread mix.
Why has my bread not
mixed properly?
You haven’t put the kneading blade in the bread pan.
→ Make sure the kneading blade is in the bread pan before you put in the ingredients.
Extra ingredients are not
mixed properly.
Did you add extra ingredients to the raisin nut dispenser before the beep or add it into the bread pan
while “
” is flashing?
→ Extra ingredients must be added to the raisin nut dispenser before the beep or put it into the bread
pan during “
” is flashing on the display.
Extra ingredients are not
mixed properly in Brioche.
Did you add additional ingredients within 5 minutes of the beep?
→ Extra ingredients must be added while “
” is flashing in the display.
Some of the bread mix dough is harder to mixed extra ingredients in or to flick out some of them.
→ Decrease the extra ingredients into half.
Extra ingredients do not fall
into the bread pan from the
raisin nut dispenser.
Is the surface of the extra ingredients higher than the edge of the raisin nut dispenser?
→ Put the extra ingredients so that its surface is lower than the edge of the raisin nut dispenser.
(P. 14) The capacity of the raisin nut dispenser is 150 g, however depending on the state and the
type of ingredients, they may overflow.
There is excess flour around
the bottom and sides of my
bread.
You have used too much flour, or you are not using enough liquid.
→ Check the recipe and measure out the correct amount using scales for the flour or the sourdough
cup provided for liquids.
During or after cooking
34
Problem Cause and Action
My bread has not been
baked.
The dough menu was selected.
→ The dough menu does not include a baking process.
There has been a power failure, or the machine has been stopped during bread making.
→ You can try baking the dough in your oven if it has risen and proved.
There is not enough water and the motor protection device has been activated.
This only happens when the machine is overloaded and excessive force is applied to the motor.
→ Visit place of purchase for a service consultation. Next time, check the recipe and measure out the
correct amount using the sourdough cup provided.
You have forgotten to attach the kneading blade.
→ Make sure you attach the kneading blade first. ( P. 12)
The kneading mounting shaft in the bread pan is stiff and does not rotate.
→ If the kneading mounting shaft does not rotate when the kneading blade is attached, you will need to
replace the kneading mounting shaft unit. (Consult the place of purchase or a Panasonic service centre.)
The bread does not come
out.
If the bread cannot be easily removed from the bread pan, leave the bread pan for 5 – 10 minutes to
cool, making sure that it is not left unattended where somebody or something may get burnt.
After that, shake the bread pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
The kneading blade stays in
the bread when I remove it
from the bread pan.
The dough is a little stiff.
→ Allow the bread to cool completely before removing the kneading blade carefully.
Some types of flour absorb more water than others, so try adding an extra 10 – 20 mL of water next time.
Crust has built up underneath the kneading blade.
→ Wash the kneading blade and its spindle after each use.
My gluten free pasta did not
turn well.
Your dough was too soft.
→ Decrease the water volume or increase the amount of xanthan gum.
Your dough was too hard.
→ Decrease the amount of xanthan gum or increase the water volume.
When cooking jam, it has
scorched or the kneading
blade fixes and it doesn’t
come off.
The amount of the fruit is too little, or the amount of sugar is too much.
→ Place the bread pan in the sink and half fill the bread pan with warm water. Leave the bread pan
to soak until the cooked on mixture or kneading blade loosens. After scorching is relieved, wash it
with a soft sponge etc.
The jam has boiled over.
Too much fruit or sugar has been used.
→ Only use the amounts of fruit and sugar specified in the recipes on P. 29.
Jam is too runny and not
firmly set.
The fruit was under or over ripe.
Sugar was decreased too much.
Cooking time was insufficient.
Fruit with a low pectin content was used.
→ Leave the jam to cool completely. The jam will continue to set as it cools.
→ Use the runny jam as a sauce for desserts.
What kinds of sugar can we
use on jam?
White caster and granulated can be used.
Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
Can frozen fruits be used?
It can be used for only jam and compote.
During or after cooking
Troubleshooting
Before calling for service, please check through this section.
35
Problem Cause and Action
The kneading blade rattles.
This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault.)
I can smell burning while the
bread is baking.
Smoke is coming out of the
steam vent.
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. Simply wipe the heating element gently after baking once the machine has cooled down.
→ Remove the bread pan from the main unit to place ingredients.
Dough leaks out from
bottom of the bread pan.
A small amount of dough will escape through the ventilation 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.
→
If the kneading mounting shaft does not rotate when the kneading blade is attached, you will need to
replace the kneading mounting shaft unit. (Consult the place of purchase or Panasonic service centre.)
Kneading mounting shaftVentilation holes (4 in total)
(Bottom of bread pan)
Part no. ADA29E226
Kneading
mounting shaft unit
Kneading
mounting shaft
Puzzle
“1” appears on the display
and operation has been
stopped.
When the power supply to machine is interrupted for a certain time, the display shows “1” after
recovered. (It is standby mode and machine could not continue the program.)
→ Remove the bread, dough or ingredients and start again using new ingredients.
“H01”, “H02” appears on the
display.
The display indicates a problem with the machine.
→ Consult the place of purchase or a Panasonic service centre.
“U50” appears on the display.
The machine is hot (above 40 °C). This may occur with repeated use.
→ Allow the machine to cool down to below 40 °C before using it again (U50 will disappear).
Display exception
When making jam, can we
use fruits are pickled in
alcohol?
Do not use them. The quality is not satisfactory.
The fruit has collapsed when
making compote.
The cooking time was too long. The fruit may have been over ripe.
During or after cooking
36
Panasonic Warranty
37
Built In Kitchen Appliance 24 Month from Date of Purchase
Home Appliance 24 Month Warranty from Date of Purchase
THIS WARRANTY CARD AND THE PURCHASE DOCKET (OR SIMILAR PROOF OF PURCHASE)
SHOULD BE RETAINED BY THE CUSTOMER AT ALL TIMES
PANASONIC NEW ZEALAND CUSTOMER CARE CENTRE
Phone: 09 272 0178 Email: [email protected]
Fax: 09 272 0129 Website: www.panasonic.co.nz/support
1. Subject to the conditions of this warranty Panasonic or it’s Authorised Service Centre will perform necessary service on the product
without charge for parts or labour, if in the opinion of Panasonic, the product is found to be faulty within the warranty period. For Line
Communications products (i.e. Cordless Phones, etc.) the genuine battery(s) has a 3 month warranty.
2. This warranty only applies to Panasonic products purchased in New Zealand and sold by Panasonic New Zealand or its authorised
Distributors or Dealers and only where the products are used and serviced within New Zealand or it’s territories. Warranty cover only
applies to service carried out by a Panasonic Authorised Service and only if valid proof of purchase is presented when warranty service
is requested.
3. This warranty only applies if the product has been installed and used in accordance with the manufacturer’s recommendations (as noted
in the operating instructions) under normal use and reasonable care (in the opinion of Panasonic). The warranty covers normal domestic
use only (also Clip & Trim Professional use) and does not cover damage, malfunction or failure resulting from use of incorrect voltages,
incorrect installation, accident, misuse, neglect, build-up of dirt or dust, abuse, maladjustment of customer controls, mains supply
problems, thunderstorm activity, infestation by insects or vermin, tampering or
repair by unauthorised persons (including unauthorised
alterations), exposure to abnormally corrosive conditions or any foreign object or matter having entered the product.
4. This warranty does not cover the following items unless the fault or defect existed at the time of purchase:
(a) Cabinet Parts
(b) Microwave Oven cook plates
(c) User replaceable Batteries from wear and tear in normal use
(d) Kneader mounting shaft unit and Heads, Cutters, Foils, Blades and other accessories
(e) Noise or vibration that is considered normal
(f) Correcting the installation (e.g. removal of transit bolts, levelling and locking feet)
(g) Damage caused by water pressure exceeding 1MPa
(h) Water on floor due to incorrect loading, excessive suds, foreign matter on door seals
(i) Blocked pumps and removal filters, removal of foreign objects from the machine
(e.g. bra wires, bread tags, nails, screws, coins, grit etc.)
(j) Replaceable lint filters
(k) Damage to surfaces caused by liquid or solid spillages, impact or lack of maintenance
& cleaning products other than that recommended in the operating instructions
(l) Consumables (light bulbs, filters)
5. To claim warranty service, when required, you should:
• Telephone Panasonic’s Customer Care Centre on 09 272 0178 or visit our website referred to below and use the Service Centre
Locator for the name/address of the nearest Authorised Service Centre.
• Send or take the product to a Panasonic Authorised Service Centre together with your proof of purchase receipt as a proof
of purchase date. Please note that freight and insurance to and / or from your nearest Authorised Service Centre must be arranged
by you.
6. The warranties hereby conferred do not extend to, and exclude, any costs associated with the installation, de-installation or re-installation
of a product, including costs related to the mounting , de-mounting or remounting of any screen, (and any other ancillary activities),
delivery, handling, freighting, transportation, or insurance of the product or any part thereof or replacement of and do not extend to, and
exclude, any damage or loss occurring by any reason of, during, associated with, or related to such installation, de-installation,
re-installation or transit.
Panasonic Authorised Service Centres are located in major metropolitan areas
and most regional centres of New Zealand, however, coverage
will vary dependant on product. For advice on exact Authorised Service Centre locations for your product, please telephone our customer Care
Centre on 09 272 0178 or visit our website and use the Service Centre locator.
Unless otherwise specified to the consumer the benefits conferred by this express warranty are additional to all other conditions, warranties,
guarantees, rights and remedies expressed or implied by the Consumer Guarantees Act of New Zealand and all other obligations and liabilities
on the part of the manufacturer or supplier and nothing contained herein shall restrict or modify such rights, remedies, obligations and liabilities.
If you require assistance regarding warranty conditions or any other enquiries, please visit the
Panasonic New Zealand website www.panasonic.co.nz or contact by phone on 09 272 0178
If phoning in, please ensure you have your operating instructions available.
Panasonic Warranty
38
SD-YR2550 SD-R2530
Power supply 230 V - 240 V
50 Hz
Power consumption 505 W - 550 W
Capacity
Strong bread flour max. 620 g min. 250 g
Yeast (Dry yeast) max. 8.4 g min. 2.1 g
(SUREBAKE yeast) max. 9.8 g min. 2.8 g
Baking powder max. 13 g min. 10 g
Capacity of raisin nut
dispenser
Max. 150 g
dried fruits / nuts
Timer Digital timer (up to 13 hours)
Dimensions (W × H × D)
Approx. 40.8 × 36.2 × 25.2 cm
Weight
Approx. 7.5 kg Approx. 7.0 kg
Accessories 1 sourdough cup, 1 measuring spoon, 1 sourdough starter spoon
Specifications
39
Memo
Panasonic Taiwan Co., Ltd.
https://www.panasonic.com
© Panasonic Taiwan Co., Ltd. 2021
DZ50R226
MX0621L0
Printed in China
DZ 5 0 R2 2 6
ST
