User manual PANASONIC SDZB2502BXE

[. . . ] OPERATING INSTRUCTIONS AND RECIPES (Household Use) BEDIENUNGSANLEITUNG UND REZEPTE (Hausgebrauch) GEBRUIKSAANWIJZING EN RECEPTEN (voor huishoudelijk gebruik) Automatic Bread Maker English Deutsch Nederlands Brotbackautomat Automatische Broodbakoven Machine à pain automatique NOTICE D'UTILISATION ET RECETTES (usage domestique) ISTRUZIONI D'USO E RICETTE (utilizzo domestico) Macchina per pane automatica Máquina panificadora automática INSTRUCCIONES DE FUNCIONAMIENTO Y RECETAS (uso doméstico) Model No. /Modell Nr. /Modelnr. Modèle n°/Modello n°/N. ° de modelo SD-ZB2502 Français Italiano Importer's name & address pursuant to the EU GPSD directive 2001/95/EC/Art. 5 Panasonic Marketing Europe Gmbh Hagenauer Str. 43 65203 WiesbadenF. R. Germany Español Panasonic Corporation Web Site: http://panasonic. net DZ50B165 F0311S0 Printed in China Contents Before Use Safety Instructions ········································································5 Accessories/Parts Identification ····················································8 Bread-making Ingredients ··························································10 Inhalt Vor der Inbetriebnahme Sicherheitshinweise ····································································37 Schematische Ansicht des Gerätes ············································40 Zutaten der Brotherstellung ························································42 Inhoud Voor gebruik Veiligheidsinstructies ··································································69 Accessoires/Onderdelen·····························································72 Ingrediënten voor het maken van brood ·····································74 Table des matières Avant l'utilisation Consignes de sécurité ······························································101 Description de la machine à pain et des accessoires···············104 Ingrédients pour la fabrication du pain ·····································106 English How to Use List of Bread Types and Baking Options ····································12 Baking Bread ··············································································14 When adding extra ingredients ···················································16 Baking Brioche ···········································································17 Making Dough ············································································18 Making Brioche Dough ·······························································19 Baking Cake ···············································································20 Making Jam ················································································21 Making Compote ········································································22 Bedienung Liste von Brotarten und Backoptionen·······································44 Brot backen ················································································46 Bei Zugabe zusätzlicher Zutaten ················································48 Brioche backen ···········································································49 Herstellung von Teig ···································································50 Mischen von Brioche-Teig ··························································51 Kuchen backen ···········································································52 Kochen von Marmelade······························································53 Kochen von Kompott ··································································54 De machine gebruiken Lijst met broodsoorten en bakopties···········································76 Brood bakken ·············································································78 Extra ingrediënten toevoegen·····················································80 Brioches bakken ·········································································81 Deeg maken ···············································································82 Briochedeeg maken····································································83 Cake bakken···············································································84 Jam maken ·················································································85 Compote maken ·········································································86 Mode d'emploi Liste des types de pains et des options de cuisson ·················108 Cuisson du pain ········································································ 110 Ajout d'ingrédients en cours de pétrissage ······························· 112 Cuisson de la brioche ······························································· 113 Préparation de pâtes ································································ 114 Faire de la pâte à brioche ························································· 115 Cuisson de gâteaux ································································· 116 Faire de la confiture ·································································· 117 Faire de la compote ·································································· 118 Deutsch Recipes Bread Recipes ············································································23 Dough Recipes ···········································································25 Cake Recipe ···············································································25 Gluten Freee Recipes·································································26 AVEVE Recipes ··········································································27 Jam Recipes ···············································································29 Compote Recipes ·······································································30 Rezepte Brot Rezepte···············································································55 Aurora Brotbackmischnugen Rezepte ········································58 Glutenfreie Rezepte····································································59 Teig Rezepte···············································································60 Kuchen Rezepte ·········································································61 Marmeladenrezepte····································································62 Kompottrezepte ··········································································62 Recepten Brood Recepten··········································································87 Deeg Recepten···········································································89 Cake Recept ···············································································89 Glutenvrije Recepten ··································································90 AVEVE Recepten········································································91 Jamrecepten ···············································································93 Compoterecepten ·······································································94 Recettes Recettes de pain······································································· 119 Recettes de pâtes·····································································121 Recette de gâteaux ··································································121 Recettes sans gluten ································································122 AVEVE Recettes ·······································································123 Recettes de confiture································································125 Recettes de compotes ······························································126 Nederlands Français How to Clean Care & Cleaning ········································································31 Reinigung Pflege & Reinigung ·····································································63 De machine schoonmaken Onderhoud & Reiniging ······························································95 Nettoyage Entretien & Nettoyage ·····························································127 To Protect the Non-stick Finish Troubleshooting To protect the non-stick finish ····················································32 Schutz der Antihaftbeschichtung Fehlerbehebung Schutz der Antihaftbeschichtung ················································64 Om de antiaanbaklaag te beschermen Problemen oplossen Om de antiaanbaklaag te beschermen·······································96 Pour protéger le revêtement antiadhésif Problémes et solutions Pour protéger le revêtement antiadhésif ··································128 Troubleshooting ·········································································33 Fehlerbehebung ·········································································65 Problemen oplossen ···································································97 Problémes et solutions ·····························································129 Thank you for purchasing this Panasonic product. Please read these instructions carefully before using this product and save this manual for future use. This product is intended for household use only. Wir danken Ihnen für den Kauf dieses Panasonic-Produkts. [. . . ] Bien qu'il contienne du gluten certaines personnes intolérantes au gluten peuvent le digérer. (Consultez votre docteur. ) Fait des pains avec une croûte plate/légèrement creuse. Le pain de farine grain entier d'épeautre aura une petite taille et dense comparé au pain de farine blanche d'épeautre. Nous recommandons d'utiliser la farine blanche d'épeautre pour plus de la moitié de toute la farine. Levure sèche Elle permet de faire lever le pain. Il y a l'épeautre (Triticum spelta) approprié pour la cuisson au four du pain et l'engrain (Triticum monococcum : également appelé petit épeautre) qui est inapproprié pour la cuisson au four du pain, sont vendus comme épeautre. (utilisez les menus 13, 14, 24 ou 25) Veillez à utiliser de la levure sèche ne nécessitant pas de pré-fermentation (n'utilisez pas de levure fraîche ou de levure sèche devant fermenter avant l'utilisation) Nous vous conseillons d'utiliser de la levure portant l'indication `levure instantanée' ou `Superactive' ou `Express' sur l'emballage. Si vous utilisez de la levure en sachet, veillez à bien refermer le sachet immédiatement après l'utilisation et à ne le conserver que 2 à 3 jours. (Respectez la date de péremption) Vous pouvez aussi utiliser du levain fermentescible en vente dans les magasins bio. 106 107 Liste des types de pains et des options de cuisson n Options disponibles et durées correspondantes Options Numéro de menu Menu Taille Croûte Départ différé · La durée des programmes varie selon la température ambiante. Processus Repos 30 min­ 60 min Options Cuisson Total 4 hr­ 4 hr 5 min 1 hr 55 min­ 2 heures 4 heures 5 heures 3 heures 5 heures 3 hr 30 min 6 heures 4 hr 30 min 5 heures 3 hr 30 min 1 hr 50 min­ 1 hr 55 min 4 hr 30 min 4 hr 30 min 30 min­ 1 hr 30 min Processus Départ différé Pétrissage Levee Numéro de menu Menu Taille Croûte Repos 30 min­ 50 min 30 min­ 50 min 55 min­ 1 hr 25 min 55 min­ 1 hr 25 min 45 min­ 60 min 40 min­ 1 hr 45 min Pétrissage Levee Cuisson Total 2 hr 20 min 2 hr 20 min 3 hr 15 min 3 hr 15 min 2 heures 3 hr 35 min 01 02 03 04 05 06 Cuisson 07 08 09 10 11 12 13 14 15 Basic Basic Rapid Basic Raisin Whole wheat Whole wheat Rapid Whole wheat Raisin Rye French Italian Sandwich Brioche Gluten Free Speciality Speciality Raisin Bake only l l l l l l -- -- -- -- -- -- l l -- l l l1 -- -- -- -- -- -- -- l1 l2 -- -- -- l -- l l -- l l l l l -- -- l l -- 1 hr 50 min­ 15­30 min3 2 hr 20 min 50­55 min 15­20 min env. 1 heure 35­40 min 16 17 18 19 20 Pâtes 21 22 23 24 25 26 27 Basic Basic Raisin Whole wheat Whole wheat Raisin Rye French Pizza Brioche Speciality Speciality Raisin Jam Compote -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- l -- -- -- -- -- 1 hr 10 min­ 15­30 min3 1 hr 30 min 1 hr 10 min­ 15­30 min3 1 hr 30 min 1 hr 30 min­ 15­25 min3 2 hr 1 hr 30 min­ 15­25 min3 2 hr env. 10 min 10­20 min -- -- -- -- -- -- -- 30 min­ 60 min 1 hr­ 1 hr 40 min 15 min­ 25 min 1 hr­ 1 hr 40 min 45 min­ 60 min 40 min­ 2 hr 5 min 30 min­ 1 hr 1 hr­ 1 hr 40 min 30 min 1 hr 50 min­ 15­30 min3 2 hr 20 min 50 min 2 hr 10 min­ 15­25 min3 2 hr 50 min 50 min 1 hr 30 min­ 15­25 min3 1 hr 40 min 45 min 2 hr 10 min­ 15­25 min3 2 hr 50 min 50 min env. 10 min 10­20 min 10­15 min 15­25 min3 25­45 min 15­20 min 15­30 min3 3 -- 1 hr 35 min­ 2 hr 40 min (Pétrissage) env. 10 min 1 hr 20 min­ 1 hr 35 min 2 hr 45 min­ 4 hr 10 min 2 hr 25 min­ 3 hr 2 hr 10 min­ 2 hr 50 min 1 hr 25 min 40 - 45 min 1 heure 55 min 50 min 50 min 50 min 50­55 min (Pétrissage) (Levee) 10­18 min 7­15 min 30 min 30 min­ 1 hr 5 min 30 min­ 1 hr 5 min (Levee) 45 min env. 10 min 25­45 min3 35 min 1 hr 10 min­ 15­30 min3 1 hr 55 min 1 hr 10 min­ 15­30 min3 1 hr 55 min -- -- -- -- -- 1 hr 50 min 2 hr 45 min 2 hr 45 min 1 hr 30 min­ 2 hr 30 min 1 hr­ 1 hr 40 min -- 30 min­ 1 hr 15 min 30 min­ 1 hr 15 min -- -- -- -- -- -- Français 1 hr 50 min­ 55 min 2 hr 45 min 1 hr 50 min­ 15­30 min3 2 hr 45 min 55 min -- -- -- 30 min­ 1 hr 30 min 1 Seules les options `Light' (Clair) ou `Medium' (Moyen) sont disponibles. 3 Il y a une période de levée au cours de la période de pétrissage. 2 Seules les options `Medium' (Moyen) ou `Dark' (Sombre) sont disponibles. · La machine à pain fonctionnera pendant un court moment au cours de la période de levée (pour assurer le développement optimal de gluten). 108 109 Cuisson du pain Bras pétrisseur Reportez-vous P. 119 ­120 pour les recettes de pain Placez les ingrédients dans le moule à pain Distributeur de levure Sélectionnez le programme et démarrez Enlevez le pain 1 installer le bras pétrisseur 1 Faites pivoter le moule à pain. 2 Enlevez le moule. Sortez le moule à pain et 2 dans le moule à pain Versez les ingrédients dosés 1 Placez les ingrédients secs excepté la levure en poudre. (farine, sucre, sel etc. ) · La farine doit être pesée avec une balance. 2 Versez l'eau et les autres liquides éventuels. 5 Choisissez un menu de cuisson (L'affichage montre quand le menu `01' est choisi. ) 7 8 Moule à pain quand le pain est prêt [la machine fait bip-bip 8 fois et la barre sur `End' (Fin) clignote. ] Eteignez l'appareil l Voir P. 108 pour le menu, la disponibilité de la taille et la croûte. 3 Placez le bras pétrisseur fermement sur l'axe. 3 Essuyez l'humidité et la farine résiduelles sur le pourtour du moule. 4 Placez le moule à l'intérieur de l'appareil en le tournant légèrement de droite à gauche. · N'ouvrez pas le couvercle pendant la cuisson du pain (la qualité du pain en serait affectée). n Modifier la taille n Modifier la couleur de la croûte Enlevez le pain immédiatement, Français Gant de protection Contrôlez l'axe et l'intérieur du bras pour vous assurer qu'ils sont bien propres. 127) · Pour la cuisson de pain de seigle, utilisez le bras pétrisseur spécial. [. . . ] Espere a que el pan se enfríe por completo antes de extraer la pala de amasar con cuidado. Algunos tipos de harina absorben más agua que otros, pruebe a añadir 10­20 mL más de agua la próxima vez. Lave la pala de amasar y su husillo después de cada uso. Al hacer mermelada, ésta se ha chamuscado o la pala de amasar se ha quedado atascada. La mermelada se ha derramado al hervir. La pala de amasar traquetea. [. . . ]