User manual PANASONIC SD-ZB2502BXC

[. . . ] Specification Automatic Bread Maker Power supply Power consumed Capacity 230-240 V 505-550 W (Strong flour for a loaf) (Strong flour for a dough) (Yeast) max. 0. 75 g 50 Hz OPERATING INSTRUCTIONS AND RECIPES (Household Use) Model No. SD-ZB2502 Capacity of raisin nut dispenser Timer Dimensions (H W D) Weight Accessories Before Use Information on Disposal for Users of Waste Electrical & Electronic Equipment (private households) This symbol on the products and/or accompanying documents means that used electrical and electronic products should not be mixed with general household waste. 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. Alternatively, in some countries you may be able to return your products to your local retailer upon the purchase of an equivalent new product. [. . . ] Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 20­25 mins or until golden brown. · This dough can also be made as a loaf. Increase water on stage 2 from 80­110 mL and select menu 09. 30 31 Dough Recipes Rye and White Rolls Stage 1 Culture : Menu `22' (45min) Strong White Flour Rye flour Water Yeast 75 g (3 oz) 150 g (5 oz) 200 mL 1 tsp Chelsea Buns Enriched Dough : Menu `16' (2hr 20min) Strong White Flour Sugar Butter Milk Powder Salt Egg, medium Water Yeast 250 g (9 oz) 1 tsp 25 g (1 oz) 1 tbsp 1/2 tsp 1 100 mL 1 /2 tsp Croissants Menu `16' (2hr 20min) Strong White Flour Sugar Butter Salt Egg, medium Water Yeast Butter chilled to add when rolling 300 g (11 oz) 1 tsp 25 g (1 oz) 1/2 tsp 1 150 mL 1/2 tsp 150 g (5 oz) Soft Rolls/Baps Menu `16' (2hr 20min) Strong White Flour Sugar Butter Salt Egg, medium Water Yeast 450 g (1 lb) /2 tsp 25 g (1 oz) 1/2 tsp 1 **250 mL 1 tsp 1 Stage 2 : Menu `20' (2hr) Rye Flour Strong White Flour Sugar Oil Salt Water Yeast 150 g (5 oz) 100 g (4 oz) 2 tsp 3 tbsp 2 tsp 60 mL 1 tsp ** For a slightly denser roll try 125 mL water and 125 mL milk. Additional Ingredients Butter Mixed Dried Fruit Soft Brown Sugar Mixed Spice 15 g (1/2 oz) 100 g (4 oz) 50 g (2 oz) 1 tsp 1 2 3 4 5 6 7 8 9 10 Roll dough to 20 cm x 25 cm (8'' x 10'') rectangle. Sweet Rolls/Buns Suitable for Devonshire Splits Menu `16' (2hr 20min) Strong White Flour Sugar Butter Salt Egg, medium Milk Yeast 450 g (1 lb) 2 tbsp 75 g (3 oz) 1 /2 tsp 1 250 mL 1 tsp 1 2 3 4 5 6 Put all culture ingredients in the bread pan and select menu 22. · Use kneading blade (rye bread). Turn off at the start pad after 15 mins. (12 hours later) Add all ingredients listed in stage 2 and select menu 20. Divide dough into 12­15 pieces and shape into rolls. 1 2 3 4 Knead the dough lightly and roll out to an oblong 26 cm x 20 cm (10'' x 8''). Brush the dough with melted butter and spread the fruit mixture on top. Arrange in a greased 23 cm (9'') sandwich tin and allow to prove at 40°C/105°F until doubled in size (approx. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15 mins or until golden brown. Fold the bottom one third up and the top one third down, sealing the edges with a rolling pin. Roll out to an oblong, dot the second portion of butter and continue as before. Repeat with the third portion. Place on a greased baking tray and sprinkle with flour. Glaze with oil and bake in a preheated oven at 220°C/425°F/ Gas Mark 7 for 10-15 mins or until golden brown. Cover and allow the dough to rest in the refrigerator for 30 mins. Reroll the each triangle long and thin. Hot Cross Buns Menu `17' (2hr 20min) Enriched Dough Ingredients (above) Cinnamon Mixed Spice *Mixed Dried Fruit One batch 1 · This dough can also be made as a loaf. Wholemeal Walnut Rolls 70% Menu `19' (3hr 15min) Strong Wholemeal Flour Strong White Flour Medium Oatmeal Maple Syrup Oil Salt Water Yeast *Walnut 350 g (12 oz) 100 g (4 oz) 50 g (2 oz) 2 tbsp 2 tbsp 11/2 tsp 320 mL 1 tsp 100 g (4 oz) 1 tsp /2 tsp 100 g (4 oz) 1 2 3 Divide mixture into eight balls. Place on a lightly greased baking tray and allow to prove at 40°C/105°F until doubled in size (approx. 2 tbsp flour mixed with 2 tbsp water and pipe a cross over the buns, or top with thin slices of shortcrust pastry. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15­20 mins or until golden brown. While still HOT, brush with a sugar glaze -- 40 g (11/2 oz) sugar in 4 tbsp water, boiled until a syrup is reached -- (approx. 5 mins). Loosely roll up each triangle towards the point, finishing with tip underneath. Curve into a crescent shape. 1 2 3 4 5 6 7 Choose one of the above recipes. Place the ingredients into the bread pan in the order listed above. Select menu 16. Divide dough into 8­10 pieces and shape into baps. Recipes Place on a greased baking tray and allow to prove at 40°C/105°F until doubled in size (approx. Dust with flour. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15 mins or until golden brown. · For devonshire splits, split bun and fill with cream and jam. [. . . ] 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 Bread Maker has cooled down. Remove the bread pan from the Bread Maker to place ingredients. 44 45 Troubleshooting Before calling for service, please check through this section. Allow the bread to cool completely before removing the kneading blade carefully. [. . . ]