Automatic Bread Maker: SD-ZB2512

Automatic Bread Maker
OPERATING INSTRUCTIONS AND RECIPES (Household Use)
Model No. SD-ZB2512
Before Use
Thank you for purchasing this Panasonic product.
z Please read these instructions carefully before using this product and
save this manual for future use.
z This product is intended for household use only.
How to Use
Recipes
How to Clean
Troubleshooting
Contents
Before Use
Safety Instructions································································································································································· 3
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Accessories/Parts Identification················································································································································ 6
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Bread-making Ingredients ······················································································································································· 8
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How to Use
List of Bread Types and Baking Options ····································································································································10
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Baking Bread ······································································································································································12
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When adding extra ingredients················································································································································14
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Baking Brioche ····································································································································································15
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Baking Savoury ···································································································································································16
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Rustic Sourdough/Rustic Sourdough Dough
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STAGE 1 Making Sourdough starter ········································································································································18
STAGE 2 Baking Rustic Sourdough ·········································································································································19
STAGE 2 Making Rustic Sourdough Dough ·······························································································································20
Making Dough ·····································································································································································21
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Making Brioche Dough ··························································································································································22
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Making Savoury Dough ·························································································································································23
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Baking Rustic Scone·····························································································································································24
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Baking Cake ·······································································································································································26
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Making Jam ········································································································································································27
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Making Compote··································································································································································28
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Recipes
Bread Recipes·····································································································································································29
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Gluten Free Recipes ·····························································································································································33
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Dough Recipes ····································································································································································35
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Cake Recipes ······································································································································································43
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Jam Recipes ·······································································································································································44
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Compote Recipes ································································································································································44
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How to Clean
Care & Cleaning ··································································································································································45
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To Protect the Non-stick Finish

To protect the non-stick finish ·················································································································································46
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Troubleshooting
Troubleshooting ···································································································································································47
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WARRANTY ·······································································································································································51
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Specification ·······································································································································································52
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2
Safety Instructions Please make sure to follow these instructions.
In order to prevent accidents or injuries to the user, other people, and damage to property,
please follow the instructions below.
Q The following charts indicate the degree of damage caused by
wrong operation.
Warning: Indicates serious injury or death.
Caution: Indicates risk of injury or property damage.
Q The symbols are classified and explained as follows.
Before Use
This symbol indicates requirement
This symbol indicates prohibition.
that must be followed.
Warning
Do not use the appliance if the power cord or power plug is
damaged or the power plug is loosely connected to the power
outlet.
(It may cause an electric shock, or fire due to short circuit.)
e If the supply cord is damaged, it must be replaced by the manufacturer, its
service agent or similarly qualified person in order to avoid a hazard.
Do not damage the power cord or power plug.
(It may cause an electric shock, or fire due to short circuit.)
Following actions are strictly prohibited. (Modifying, placing near heating elements,
bending, twisting, pulling, putting heavy objects on top, and bundling the cord.)
Do not plug or unplug the power cord with wet hands.
(It may cause an electric shock.)
Do not exceed voltage on the outlet and do not use alternate
current other than listed on the appliance.
(It may cause an electric shock or fire.)
Ɣ Make sure the voltage supplied to the appliance is the same as your local supply.
Ɣ Plugging other devices into the same outlet may cause an electric overheating.
Insert the power plug firmly.

(Otherwise it may cause an electric shock and fire caused by the heat that may
generate around the plug.)
3
Safety Instructions Please make sure to follow these instructions.
Warning
Clean the power plug regularly.
(A soiled power plug may cause insufficient insulation due to the moisture and lint
build-up, which may cause a fire.)
e Unplug the power plug, and wipe with the dry cloth.
Discontinue using the appliance immediately and unplug in

the unlikely event that this appliance stops working properly.
(It may cause smoking, fire, electric shock or burn.)
e.g. for abnormal or breaking down
Ɣ The power plug and the power cord become abnormally hot.
Ɣ The power cord is damaged or power failure.
Ɣ The main body is deformed or is abnormally hot.
Ɣ The appliance makes abnormal turning noise during use.
e Unplug the appliance immediately and consult a Panasonic dealer and have it
serviced by an authorised technician.
Do not touch, block or cover the steam vent holes during use.
(It may cause a burn.)
Ɣ Especially pay attention for children.
Do not disassemble, repair or modify this appliance.

(It may cause a fire, electric shock or injury.)
e Consult a Panasonic dealer and have it serviced by an authorised technician.
Do not immerse the appliance in water or splash it with water.
(It may cause an electric shock, or catch a fire due to short circuit.)
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.
(It may cause burns, injury or electric shock.)
Caution
Make sure to hold the power plug when unplugging the power
plug.
(Otherwise it may cause an electric shock, or fire due to short circuit.)
4
Caution
Unplug the power plug when the appliance is not in use.
(Otherwise it may cause an electric shock, or fire due to electric leakage.)
Please unplug and allow the appliance to cool down before
cleaning it. (It may cause a burn.)
Do not allow the power cord to hang over the edge of the table
or touch a hot surface. (It may cause a burn or injury.)
Do not remove the bread pan or unplug the Bread Maker
Before Use
during use. (It may cause a burn or injury.)
Do not use the appliance on following places.
Ɣ Position the Bread Maker on a firm, dry, clean, flat heatproof
worktop at least 10 cm (4 inches) from the edge of the worktop.

(It may cause the appliance to slip and fall from the worktop.)
Ɣ Do not place on uneven surfaces, on electrical appliances such as
a refrigerator, on materials such as tablecloths or on carpet, etc.

(It may cause falling or a fire.)
Ɣ During baking the unit heats up. The Bread Maker should be
placed at least 5 cm (2 inches) from adjacent walls and other objects.

(It may cause a discolouration or deformation.)
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 after cooking.
The temperature of accessible surfaces may be high when the
appliance is operating.
(The surfaces get hot during use which cause burns.)
e To avoid burns, always use oven gloves when removing the bread pan or the
finished bread. (Do not use wet oven gloves.)
Also take care when removing the finished bread or kneading blade.
Do not use an external timer etc.
Ɣ This appliance is not intended to be operated by means of an external timer or
separate remote-control system. (It may cause a burn or injury.)
Important Information Heating element
z Do not use the appliance outdoors, in the immediate vicinity of heat sources or in rooms of high humidity.
(It may cause a malfunction or deformation.) Temperature sensor
z Do not use excessive force on the parts as is illustrated on the right.
(It may cause a malfunction or deformation.)
Inside of the lid
This symbol on the product indicates “hot surface and should not be touched without
caution”.
5
Accessories/Parts Identification Main Unit
Raisin nut dispenser

The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the
menu with raisin (3, 4, 7, 16, 20, 21, 23 and 31).
Turn to P. 14 for ingredients which may be placed in the raisin nut dispenser.
Never operate the Bread Maker without the dispenser being in place.
Dispenser lid
Yeast dispenser
Lid
Raisin nut dispenser

flap
Kneading blade
(rye bread)
Kneading blade
(wheat bread)
Handle
Bread pan
Control panel
Accessories
Sourdough cup × 2 Measuring spoon
To measure out liquids, make To measure out sugar, salt, yeast, etc.
sourdough starter (15 mL) (5 mL)
Lid
(max. 550 mL)
Tablespoon Teaspoon
• 1»2 marking • 1»4, 1»2, 3»4
markings
• 10 mL increments Sourdough starter spoon

To measure out sourdough starter yeast
Plug
approx. 0.1 g
6
Control Panel
Q Operation status
: displayed for the current stage of the programme. Ingredients are being regulated on
the ‘Rest’ stage before kneading.
: displayed when there is a problem with the power supply.
: displayed when adding ingredients manually on menu 4, 13, 21 and 29.
Q Time remaining until ready

Also when adding ingredients manually,
Before Use
display will show the time until adding extra
ingredients in the programme.
Size Crust Start

Press this pad to choose Press this pad to The start light will flash
size. See P. 10 for choose crust colour. during programme
available menu. See P. 10 for available selection. Press the start
menu. pad when programming
• XL
is completed.
• Dark
When the start pad is
•L pressed, the start light
• Medium will stop flashing and
•M become constant.
• Light
Menu Timer Stop

Press this pad to choose menu. Menu number will Set delay timer (time until bread is If you wish to change the
display and each time this pad is pressed, menu ready) or set the baking/cooking programme, you must stop the
number will change to the next choice. time for menu 18, 32 and 33. operation by holding down the
(Hold the pad to advance more quickly) µŸ¶ 3
UHVVWKLVSDGWRLQFUHDVHWKH stop pad for more than 1 second.
See P. 10 and 11 for menu number. time. The start light will go off. Then
µź¶ 3
UHVVWKLVSDGWRGHFUHDVH re-programme accordingly.
the time.
This picture shows all words and symbols, but during operation only those relevant will be displayed.
7
Bread-making Ingredients
Flour Brown flour

Main ingredient of bread, produces gluten. (helps the bread to rise, 10-15% of wheat grain removed during milling.
gives it a firm texture)
z Use strong flour. Do not use soft or plain flour.
z Flour must be weighed on scales.
Strong flour is milled from hard 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.
Bread 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’.
z Do not use plain or self-raising flour
as a substitute for bread flour.
Whole wheat
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
bread flour.
Rye flour
Made by grinding rye kernel. Contains more iron,
magnesium and potassium, which are necessary for human’s
Dairy Products
health, than bread flour. But there isn’t enough gluten. Add flavour and nutritional value.
Makes dense, heavy bread. Do not use more than stated quantity z If you use milk instead of water, the nutritional value of
the bread will be higher, but do not use in timer setting as
(could overload motor). (use in menu 8 or 24) it may not keep fresh overnight.
Spelt flour e Reduce the amount of water proportionally to the

amount of milk.
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compared with spelt white flour bread.
We will recommend spelt white flour to be used more than the half of the entire flour.
z There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. (use in menu 15, 16, 30, or 31)
Other flour
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
• Do not use more than stated quantity (hinders rising and texture).
• Should not be used as substitute for bread flour.
• Gluten Free - see P. 33.
z Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.
8
Water If using a bread mix...
z Use normal tap water.
z Use tepid water if using menu 2, 6, 8, 14 or 24 in a cold room.
z Use chilled water if using menu 8, 9, 13, 15, 16, 24, 25, 29, 30 or ■ Bread mixes including yeast
31 in a hot room. ➀ Place a 500 g mix in the bread pan, then add water.
z Always measure out liquids using the sourdough cup provided. (Follow instructions on the packet for the quantity of water)
➁ Select menu 2– ‘Large’ size setting.
z With some mixes, it is not clear how much yeast is
included, so some trial and error may be required to
obtain optimum results.
Before Use
■ Bread mix with separate yeast sachet
Salt ➀ First place the bread mix in the bread pan, then the
water. Then place the measured yeast in the yeast
Improves the flavour and strengthens gluten to
help the bread rise. dispenser.
z The bread may lose size/flavour if measuring is inaccurate. • Bread Maker Capacity
400–600 g mix (for a loaf), 250–600 g mix (for a dough)
➁ Set the machine according to the type of flour included
in the mix, and start the baking.
• Bread flour, brown flour e menu 1
• Whole wheat, multigrain flour e menu 5
• rye flour e menu 8
Fat ■ Baking brioche with brioche mix

Adds flavour and softness to the bread. z Select the menu 13 or 2 ‘MEDIUM’ size-‘LIGHT’ crust
z Using butter (unsalted) or margarine is recommended. colour. (P. 49)
■ You can make your bread taste better by adding other

ingredients:
Eggs Improve the nutritional value and

Sugar (granulated
treacle etc)
sugar, brown sugar, honey,
colouring of the bread. (Water amount
must be reduced proportionally)
Food for the yeast, sweetens and adds flavour to Beat eggs when adding them.
the bread, changes the colour of the crust. Bran Increases the bread’s fibre content.
z Use less sugar if using raisins or other fruits, which contain • Use max. 50 g.
fructose.
Wheat germ Gives the bread a nuttier flavour.
• Use max. 50 g.
Spices, herbs Enhance the flavour of the bread.
• Only use a small amount (1–2 tbsp).
Dry Yeast
Enables the bread to rise.
z Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring
fermentation before using)
z Yeast which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on the packet is recommended.
z When using yeast from sachets, seal the sachet again immediately after use, and keep in the refrigerator. To store
follow manufacturers instructions but use opened individual sachets within 48 hours.
9
List of Bread Types and Baking Options
Q Function Availability and Time Required
•Time required for each process will differ according to room temperature.
Options Processes
Menu
Menu Size Crust Timer Rest Knead Rise Bake Total
Number
30 min– 1 hr 50 min– 4 hr–
1 Basic O O O 60 min 15–30 min½4 2 hr 20 min 50–55 min 4 hr 5 min
1 hr 55 min–
2 Basic Rapid O O — — 15–20 min approx. 1 hour 35–40 min
2 hr
30 min– 1 hr 50 min–
3 Basic Raisin O O ½1 O 60 min 15–30 min½4 2 hr 20 min 50 min 4 hours
30 min– 1 hr 45 min– 4 hr–

4 Savoury O O O 60 min 25–30 min½4 2 hr 10 min 50–55 min 4 hr 5 min
1 hr– 2 hr 10 min–
5 Whole wheat O — O 1 hr 40 min 15–25 min½4 2 hr 50 min 50 min 5 hours
Whole wheat 15 min– 1 hr 30 min–

6 O — — 15–25 min½4 1 hr 40 min 45 min 3 hours
Rapid 25 min
Whole wheat 1 hr– 2 hr 10 min–
7 O — O 15–25 min½4 2 hr 50 min 50 min 5 hours
Raisin 1 hr 40 min
45 min– approx. 1 hr 20 min–
8 Rye — — O 60 min 10 min 1 hr 35 min
1 hour 3 hr 30 min
9 French — — O 10–20 min 55 min 6 hours
Bake
2 hr 5 min 4 hr 10 min
Rustic 0 min– 2 hr 25 min–
10 — — O½3 55 min 45–55 min½5 3 hr 10 min 55 min 5 hours
Sourdough
11 Italian — — O 1 hr
10–15 min
3 hr
50 min 4 hr 30 min
1 hr– 2 hr 10 min–
12 Sandwich — — O 1 hr 40 min 15–25 min½4 2 hr 50 min 50 min 5 hours
13 Brioche — O½1 — 30 min 25–45 min½4 1 hr 25 min 50 min 3 hr 30 min
1 hr 50 min–
14 Gluten Free — O½2 — — 15–20 min 40–45 min 50–55 min
1 hr 55 min
15 Speciality O — O 1 hr 15 min 15–30 min½4 2 hr 45 min 55 min 4 hr 30 min
Speciality 30 min– 1 hr 50 min–

16 O — O 15–30 min½4 2 hr 45 min 55 min 4 hr 30 min
Raisin 1 hr 15 min
17 Rustic Scone — — — — 10 min — 65 min 1 hr 15 min
30 min– 30 min–
18 Bake only — — — — — — 1 hr 30 min 1 hr 30 min
¼1 Only ‘Light’ or ‘Medium’ available.

¼2 Only ‘Medium’ or ‘Dark’ available.
¼3 Can be set up to 9 hours, all others up to 13 hours.
¼4 There is a period of rise during the knead period.
¼5 There is a period of rest during the knead period.
• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).
10
Options Processes
Menu
Menu Size Crust Timer Rest Knead Rise Bake Total
Number
19 Basic — — — 50 min 15–30 min½4 1 hr 30 min — 2 hr 20 min
20 Basic Raisin — — — 50 min 15–30 min½4 1 hr 30 min — 2 hr 20 min
21 Savoury — — — 50 min 25–30 min½4 1 hr 20 min — 2 hr 20 min
22 Whole wheat — — — 1 hr 25 min 15–25 min½4 2 hr — 3 hr 15 min
Whole wheat 55 min– 1 hr 30 min–

23 — — — 15–25 min½4 2 hr — 3 hr 15 min
Raisin 1 hr 25 min
45 min– approx.
24 Rye — — — 60 min 10 min — — 2 hours
How to Use
25 French — — — 1 hr 45 min
10–20 min
2 hr 40 min — 3 hr 35 min
Dough
Rustic 1 hr 5 min–
26 — — — 0–40 min 45–55 min — 2 hr 30 min
Sourdough 1 hr 35 min
Sourdough
27 — — — — — 24 hours — 24 hours
starter
(Knead) (Rise) (Knead) (Rise)
28 Pizza — — O 10–18 min 7–15 min approx. 10 min approx. 10 min
45 min
29 Brioche — — — 30 min 25–45 min½4 35 min — 1 hr 50 min
30 Speciality — — — 1 hr 5 min 15–30 min½4 1 hr 55 min — 2 hr 45 min
Speciality 30 min– 1 hr 10 min–

31 — — — 15–30 min½4 1 hr 55 min — 2 hr 45 min
Raisin 1 hr 5 min
1 hr 30 min–
32 Jam — — — — — — — 2 hr 30 min
1 hr–
33 Compote — — — — — — — 1 hr 40 min
11
Baking Bread Turn to P. 29–32
for bread recipes
Place the ingredients in the bread pan

Kneading blade
Yeast dispenser
1 Remove the bread pan and

set the kneading blade
➀ Twist the bread pan round.
2 Place the measured ingredients
in the bread pan
➀ Place the dry ingredients except
dry yeast.
➁ Remove the bread pan. (flour, sugar, salt, etc.)
• Flour must be weighed on
scales.
➁ Pour in the water and any other

liquids.
➂ Place the kneading
blade firmly into the shaft.
➂ Wipe off any moisture and flour

from the outside of the bread
Check around the shaft pan.
and inside the kneading ➃ Place the bread pan inside
blade and ensure that the Bread Maker by turning it
they are clean. (P. 45) slightly from right to left. Fold
the handle down.
• When baking rye bread, use the ➄ Close the lid.
specified kneading blade. • Don’t open the lid until bread
is complete (affects bread
• The kneading blade fits loosely into place, but it must
quality).
touch the bottom of the bread pan.
Baking bread with added ingredients (P. 14)

3 Place the dry yeast in the yeast
dispenser
If the yeast dispenser is wet, absorb
wetness with tissue etc.
Clean and dry (Do not rub the yeast dispenser,
beforehand otherwise the yeast will not drop
into the bread pan due to static.)
4
➀ Open the dispenser lid.
➁ Place the ingredients. Plug the Bread Maker
➂ Close the lid.
into a 230–240 V socket
12
Set the programme and start Remove the bread
5 Select a bake menu

(The display shows when menu ‘1’ is selected.) 7 Turn off the power
when the bread is ready
(machine beeps 8 times and the bar at
‘End’ flashes.)
How to Use
Q To change the size Q To change the crust colour
8 Remove the bread

immediately,
O Turn to P. 10 for menu, availability of size and crust. Oven glove
Q To set the timere Bread pan

e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next
morning.
e Set the timer to ‘9:30’ (9 hours 30 minutes from now).
12 12
9 3 9 3
allow to cool, for example, on a wire rack
9
9hr 30min
6
Current time
from now
6
Ready time
Unplug (holding the
• Pressing the pad once will advance the timer by 10 minutes (hold to plug) after use
advance more quickly). z If you do not press ‘stop’ and remove
• Can be set up to 9 hours when using menu 10. the bread from the unit to cool it, the
Bread Maker will proceed to keep warm
to reduce condensation of steam within
6
the loaf.
Press ‘Start’ z However, this will accelerate the
browning of the crust, therefore, upon
completion of baking, switch off the unit,
remove the bread immediately from the
unit to cool it.
z If you leave the bread to cool down
in the bread pan, it will cause
Estimated time until the selected programme is complete condensation. Therefore, cool on a wire
rack to ensure optimum quality of the
z When ‘Start’ was pressed at first, menu 1 will start. loaf.
13
When adding extra ingredients
Adding extra ingredients to bread or dough

By selecting a menu with Raisin (3, 4, 7, 16, 20, 21, 23 or 31), you can mix your favourite ingredients into the dough to make all kinds of
flavoured breads.
Simply place the extra

ingredients in the dispenser or the
bread pan before start
Dry ingredients, Moist/viscous ingredients, soluble

insoluble ingredients ingredients*
e Place the extra ingredients in the raisin nut e Place these ingredients together
dispenser and set the machine. with the others into the bread pan.
Correct Incorrect
e Do not overfill the raisin nut dispenser.
Dried fruits z Cut up roughly into approx. 5mm cubes. Fresh fruits, fruits pickled in alcohol
z Sugar-coated ingredients may stick to the raisin nut z Only use quantities as in the recipe, as
dispenser and not fall into the bread pan. the water content of the ingredients will
affect your bread.
Nuts z Chop finely. Cheese, chocolate

z Nuts impair the effect of gluten, so avoid using too
much.
Seeds z Using large, hard seeds may scratch the coating of * These ingredients cannot be placed in the raisin nut
the dispenser and bread pan. dispenser as they would stick to it and not fall into the
bread pan.
Herbs z Use up to 1–2 tbsp of dried herbs. For fresh herbs, z Chop chocolate finely.
follow the instructions in the recipe. z Cut the cheese into 1 cm cubes.
Bacon, z Sometimes oily ingredients may stick to the raisin nut z Recommended to the course of Savoury.
salami, olive, dispenser and not fall into the bread pan.
dry tomato z Cut the bacon and the salami into 1 cm cubes.
z Cut the olive into 1»4.
z Recommended to the course of Savoury.
• Follow the recipe for the quantities for each ingredient.

14
Baking Brioche
Bread flour 400 g
Salt 1 tsp
Sugar 3 tbsp
Butter (Cut into 2 cm cubes and keep in
50 g
refrigerator)
Powdered milk 2 tbsp
Eggs (Medium) 2 (100 g)
Water 180 mL
Dry yeast 1½ tsp
* Butter for added later (Cut into 1–2 cm
70 g
cubes and keep in refrigerator)
• For addition of ingredients with*, follow programming
1 2, 3 4
instructions below.
Preparations ➀ Cut the butter for adding later for 1–2 cm cubes and keep them in refrigerator.
(P. 12) ➁ Set the kneading blade into the bread pan.
➂ Place the ingredients in the bread pan in the order listed in the recipe.
➃ Set the bread pan into the main unit, and plug the machine into the socket.
1 Select menu ‘13’

[Simple way to bake brioche]
Add butter with other
ingredients at the beginning.
How to Use
z Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
z Follow the steps shown on the left. However,
2 Start the machine when the machine beeps on step 3 to add extra
butter, please leave as it is.
z Time required for completion is 3 hrs 30 minutes.
*When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
Time until adding the extra butter or ingredients later.
O The start light will come on. z A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
3 Add additional butter when the beep

sounds, then press ‘Start’ again
Complete placing the additional cubed butter while ‘ ’ is flashing.
O When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
O Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
After the Start kneading immediately, even if the Start pad is
pad is pressed pressed after adding butter or ingredients.
Display indicates remaining time until completion of the programme O Do not add butter after display shows remaining
time. (P. 49)
4 Press ‘Stop’ and remove bread

when machine beeps 8 times and the bar at ‘End’ flashes
O The flashing start light will go off.
15
Baking Savoury
Q To cancel/stop once
started
(hold for more than
1 second)
1 2, 3 4
Preparations ➀ Set the kneading blade into the bread pan.
(P. 12) ➁ Place the ingredients in the bread pan in the order listed in the recipe.
➂ Set the bread pan into the main unit, and plug the machine into the socket.
2 Start the machine
O The start light will come on.

O Remaining time until placing the extra ingredients is displayed, after the time
for placing is settled.
Time until adding the extra ingredients

*The above is for high-temperature case.
‘28’ is displayed in low-temperature case.
16
Turn to P. 30 for
bread recipes
3 Add additional ingredients when the beep

Complete placing the extra ingredients while ‘ ’ is flashing.
O For ingredients, use max. 100 g as size-M, 125 g
as size-L or 150 g as size-XL.
Even without add extra ingredients and pressing the Start pad, ‘Knead’ and will continue after 5 min. It does not continue
‘Bake’ starts automatically after 5 min. kneading immediately, even if the Start pad is
pressed after adding ingredients.
After the Start O Do not add ingredients after display shows
How to Use
pad is pressed remaining time. (P. 49)
Display indicates remaining time until completion of the programme O Add automatically and manually extra ingredients
*The above is for high-temperature case. list
Remaining time is changed depending on the room temperature. Add automatically: Bacon, Olive, Green bean
Low-temperature: 3:00–3:03 Add manually: Cheese, Chocolate (frozen),
High-temperature: 2:40–2:43 Onions (finely diced)

17
STAGE 1 Making Sourdough starter
Turn to P. 42 for
sourdough starter
recipe
started
(hold for more than
1 second)
Lid
1 23 Remove the
kneading blade.
Sourdough starter spoon
Preparations ➀ Mix all the ingredients well in the sourdough cup. Sourdough cup
(Keep clean and Bread pan
(P. 12) (Remove the kneading blade)
use the sourdough
➁ Put the lid on the sourdough cup. starter only)
➂ Place the sourdough cup in the bread pan. Two sourdough cups can be set at a time.

O Timer is not available on menu 27.
O If you select a wrong menu, the sourdough cup
would be melted.
2 Start the machine

O Do not take out the sourdough cup until the
programme is complete.
Estimated time until the selected programme is complete

3 Press ‘Stop’ and remove the sourdough

cup immediately
Store the sourdough starter in the

O Do not mix the new sourdough starter and the old
refrigerator sourdough starter.
O If you leave the sourdough starter in the bread maker, fermenting power
O If the sourdough starter is made well, it smells
decreases and the bread dose not rise.
sour and like alcohol.
O Make sure to store it in the refrigerator, and use up all within 1 week.
(When the room temperature is over 30°C, the
(If the sourdough starter is stored in the freezer or at room temperature,
sourdough starter goes bad.)
fermenting power is lost.)
18
STAGE 2 Baking Rustic Sourdough
Turn to P. 32 for
bread recipes
started
(hold for more than
1 second)
1 23
(P. 12) ➁ Tip the sourdough starter in the bread pan.
➂ Place the ingredients in the bread pan in the following order:
bread flour ĺ salt ĺ water.
➄ Place the dry yeast in the yeast dispenser.
How to Use
Select menu ‘10’
O When the room temperature is over 30°C, the
bread does not turn out well.
2 Start the machine


19
STAGE 2 Making Rustic Sourdough Dough
Turn to P. 35 for
dough recipes
started
(hold for more than
1 second)
1 23
(P. 12) ➁ Tip the sourdough starter in the bread pan.
➂ Place the ingredients in the bread pan in the following order:
bread flour ĺ salt ĺ water.
➄ Place the dry yeast in the yeast dispenser.

O Timer is not available on Dough menus
(except menu 28).
2 Start the machine

3 Press ‘Stop’ and remove dough

O Shape the finished dough and allow it to rise for
the second time according to the recipe, then
bake in the oven.
20
Making Dough
Turn to P. 35 for
dough recipes
started
(hold for more than
1 second)
1 23
Preparations ➀ Place the kneading blade into the bread pan.
1 Select dough menu

(The display shows when menu ‘19’ is selected.) O Timer is not available on Dough menus
(except menu 28).
O If you would like to add extra ingredients to your
dough, see P. 14.
How to Use
2 Start the machine O For menus other than 27, 28, 32 and 33, a ‘Rest’
process will begin immediately after starting,
followed by ‘Knead’ and ‘Rise’.


z Shape the finished dough and allow it to rise for
bake in the oven.
21
Making Brioche Dough
Turn to P. 41 for
dough recipes
started
(hold for more than
1 second)
1 2, 3 4
Preparations ➀ Cut the butter for adding later for 1–2 cm cubes and keep them in refrigerator.
(P. 12) ➁ Set the kneading blade into the bread pan.
➂ Place the ingredients in the bread pan in the order listed in the recipe.

(except menu 28).
[Simple way to make brioche]
Add butter with other
ingredients at the beginning.
z Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
2 Start the machine ingredients.

z Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
z Time required for completion is 1 hr 50 minutes.
*When butter is added at the beginning, flavour,
Time until adding the extra butter or ingredients texture and rising of bread are a little different from
O The start light will come on. the time bread is baked with extra butter added in
later.
z A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
3 Add additional butter when the beep

Complete placing the additional cubed butter while ‘ ’ is flashing.
O When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
After the Start pressed after adding butter or ingredients.
pad is pressed
O Do not add butter after display shows remaining
Display indicates remaining time until completion of the programme time. (P. 49)

bake in the oven.
22
Making Savoury Dough
Turn to P. 35 for
dough recipes
started
(hold for more than
1 second)
1 2, 3 4

(except menu 28).
How to Use
2 Start the machine
Time until adding the extra ingredients

‘58’ is displayed in low-temperature case.
3 Add additional ingredients when the beep

Complete placing the extra ingredients while ‘ ’ is flashing.
O For ingredients, use max. 100 g as size-M, 125 g
as size-L or 150 g as size-XL.
Even without add extra ingredients and pressing the Start pad, ‘Knead’ and will continue after 5 min. It does not continue
‘Bake’ starts automatically after 5 min. kneading immediately, even if the Start pad is
pressed after adding ingredients.
After the Start O Do not add ingredients after display shows
pad is pressed remaining time. (P. 49)
Display indicates remaining time until completion of the programme O See P. 17 for Add automatically and manually
extra ingredients list.
Remaining time is changed depending on the room temperature.
Low-temperature: 1:20–1:22
High-temperature: 1:10–1:12

bake in the oven.
23
Baking Rustic Scone
Turn to P. 32 for
bread recipes
started
(hold for more than
1 second)
1 2, 4, 6 7
(P. 12) ➁ Place the ingredients in the bread pan in the following order:
mixture of eggs and milk ĺ yoghurt ĺ other ingredients.

O The Rustic Scone is different from a loaf using dry
yeast.
(The Timer pad only sets the duration of the
baking time.)
O You can mix your favourite ingredients (Nuts,
2
Raisin, Chocolate chips, etc) and place them
Start the machine into the bread pan at the same time as the other
ingredients.
(Use max. 150 g for ingredients.)
O After 3 minutes
3 Open the lid and scrape off the flour

within 3 minutes when the beep sounds
O Use the rubber spatula to avoid damaging the
bread pan with non-stick finish. Do not use the
metal spatula.
O After 3 minutes have passed in step 3, the beeps
Rubber
sound and ‘Knead’ starts automatically.
Bread pan spatula
4 Press ‘Start’ again
O Do not press ‘Stop’.

O After 1 minute
24
5 Open the lid and scrape off the dough,
shape the surface of the dough within
3 minutes, when the beep sounds
O After 3 minutes have passed in step 5, the beeps
sound and ‘Bake’ starts automatically. (The
surface of the rustic scone became uneven,
because you did not shape the surface of the
dough.)
6 Press ‘Start’ again

Display indicates remaining time until completion of the programme
Remaining time: 1:11–1:05
O Do not press ‘Stop’.
7 Press ‘Stop’ when the machine beeps and the bar at ‘End’ flashes,
How to Use
O If you shake well and remove the rustic scone
check that baking is complete, and from the bread pan, the rustic scone will be lose
remove the bread pan shape.
O The flashing start light will go off. Be careful!

Q If baking is not complete e Do the following ➀–➂ It’s hot!
(Additional cooking time can be made up to twice. Each time should be
within 20 minutes. The timer will start again from 1 minute when the unit is
hot. Increase the time by pressing the timer pad as required.) O To check whether baking is complete, insert a
skewer into the centre of the rustic scone – it is
ready if there is no mixture stuck to the skewer
when you remove it.
➀ Select menu ‘17’
➁ Set the baking time
O Can be set up to 1–20 minutes.
➂ Start the machine
25
Baking Cake
Turn to P. 43 for
cake recipe
started
(hold for more than
1 second)
• Remove the kneading blade
1 2 3 4
Preparations ➀ Prepare the ingredients according to the recipe.
➁ Line the bread pan with greaseproof paper
and pour in the mixed ingredients.
➂ Set the bread pan into the main unit, and plug the machine • Line with greaseproof paper. (Cake or tea bread
will burn if directly touches the bread pan.)
into the socket.

baking time.)
2 Set the baking time
3 Start the machine

4 Press ‘Stop’ when the machine beeps and the bar at ‘End’ flashes,
check that baking is complete, and
remove the bread pan
Be careful!
It’s hot!
O The flashing start light will go off. O To check whether baking is complete, insert a
Q If baking is not complete e Repeat steps 1–3 skewer into the centre of the cake or tea bread
(Additional cooking time can be made up to twice. – it is ready if there is no mixture stuck to the
Each time should be within 50 minutes. skewer when you remove it.
The timer will start again from 1 minute when the unit is hot.
Increase the time by pressing the timer pad as required.)
26
Making Jam
Turn to P. 44 for
jam recipes
started
(hold for more than
1 second)
1 2 3 4
Preparations ➀ Prepare the ingredients according to the recipe.
➁ Put the kneading blade into the bread pan.
➂ Place the ingredients into the bread pan in the following order:
KDOIRIWKHIUXLWVĺKDOIRIWKHVXJDUĺUHPDLQGHURIIUXLWVĺUHPDLQGHURIVXJDU

How to Use
cooking time.)
O It is necessary to have an adequate amount of
sugar, acid, and pectin to make firm set jam.
O Depending on the type of pectin, it may be better
to increase or decrease the amount of it.
2
O Fruits with a high level of pectin set easily. Fruits
Set the cooking time with less pectin do not set well.
O Use freshly ripened fruits. Over or under ripe
fruits do not set firmly.
O The recipes in this book make soft set jams.
This is due to lower levels of sugar.
O Follow the recipe for the quantity for each
ingredient.
• Do not increase or decrease the quantities of
fruits. It may cause the jam to boil over or scorch.
3 Start the machine • Do not increase the quantity of sugar more than
half quantities of fruits.
It may cause the jam to boil over or scorch.
When decrease the quantity of sugar, jam does
not set firm.
*When the acidity of the fruit is strong, you can
decrease quantity of the lemon juice but if it is
Estimated time until the selected programme is complete decreased too much, jam does not set firm.
O The start light will come on. O When the cooking time is short, fruit bits can
remain partially and the jam may become watery.
• The jam will continue to set as it cools.
Be careful not to over cook.
4 Press ‘Stop’ and remove jam

Q If the cooking is not complete e Repeat steps 1–3
O Put the finished jam into the container as soon as
possible. Please take care of the burn when you
take out jam.
(Additional cooking time can be made up to twice. Each time should be O Jam can burn if it is left in the bread pan.
within 10–40 minutes. The timer will start again from 1 minute when the unit O Store the jam in a cool, dark place. Due to the
is hot. Increase the time by pressing the timer pad as required.) lower levels of sugar the shelf life is not as long
as shop bought varieties. Once open, refrigerate
and consume shortly after opening.
27
Making Compote
Turn to P. 44 for
compote recipes
started
(hold for more than
1 second)
1 2 3 4
Preparations ➀ Prepare the ingredients according to the recipe. (Remove the kneading blade.)
➁ Place the ingredients into the bread pan in the following order:
IUXLWVĺVXJDUĺOLTXLG

cooking time.)
O Follow the recipe for the quantities for each
ingredient.
• Do not increase or decrease the quantities of
fruits. It may cause the compote to boil over or
2
scorch.
Set the cooking time
3 Start the machine

4 Press ‘Stop’ and remove compote

Q If the cooking is not complete e Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be
within 10–40 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
28
Bread Recipes
• To raise bread, use strong high protein flour (Bread flour or Bakers flour).
• Bread improver contain Vitamin C, and there is an effect to improve volume of bread.
Please add it at the time of the recipe which using a lot of whole wheat flour.
• 100% whole wheat bread is not recommended because it does not rise well.
• When using ORGRAN for gluten free bread, upper side comes to dent easily.
• When using ORGRAN for gluten free bread, always use chilled water.
[1 Basic] White Loaf Rapid White Loaf

[2 Basic Rapid] Menu ‘1’ (4hr) Menu ‘2’ (1hr 55min–2hr)
M L XL M L XL
[3 Basic Raisin] Bread flour 420 g 520 g 620 g Bread flour 420 g 520 g 620 g
(bread or brown flour) Salt 1 tsp 2 tsp 2 tsp Salt 1½ tsp 2 tsp 2 tsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Powdered milk 1 tbsp 1½ tbsp 2 tbsp
: Timer can be used for recipes Sugar 1 tbsp 1 tbsp 1½ tbsp Sugar 1 tbsp 2 tbsp 2 tbsp
with this symbol (4–13 hours)
Butter 15 g 20 g 25 g Butter 15 g 20 g 25 g
Water 290 mL 360 mL 420 mL Water 290 mL 360 mL 430 mL
Dry yeast 1¼ tsp 1½ tsp 1½ tsp Dry yeast 1½ tsp 2¼ tsp 2¼ tsp
Turn to P. 35–42 for Garlic Herb Bread Kumara Bread

Menu ‘1’ (4hr) Menu ‘1’ (4hr)
dough recipes
M L XL M L XL
Bread flour 420 g 520 g 620 g Bread flour 420 g 520 g 620 g
Salt 1 tsp 2 tsp 2 tsp Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
How to Use
Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g
Butter 15 g 20 g 25 g Mashed kumara ѿFXS ½ cup ҀFXS
Crushed garlic 1 tsp 2 tsp 2 tsp Honey 1 tbsp 1 tbsp 1 tbsp
Fresh herbs, chopped 2 tbsp 3 tbsp 3 tbsp Cinnamon ½ tsp 1 tsp 2 tsp
Dry yeast 1¼ tsp 1½ tsp 1½ tsp Dry yeast 1¼ tsp 1½ tsp 1½ tsp
Cheese & Mustard Loaf Mexican Chilli Loaf

M L XL M L XL
Recipes
Sugar 1 tbsp 1 tbsp 1½ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp
Mustard powder 1 tsp 2 tsp 3 tsp Chilli powder ¼ tsp ½ tsp 1 tsp
Cracked pepper ½ tsp 1 tsp 2 tsp Tomato paste 2 tsp 1 tbsp 2 tbsp
Cheese ¼ cup ½ cup ¾ cup Corn, cooked 2 tbsp ¼ cup ½ cup
Worcestershire sauce 1 tbsp 2 tbsp 3 tbsp Cumin ½ tsp 1 tsp 2 tsp
Water 280 mL 310 mL 370 mL Oregano ½ tsp 1 tsp 2 tsp
Dry yeast 1¼ tsp 1½ tsp 1½ tsp Water 280 mL 330 mL 380 mL
Dry yeast 1¼ tsp 1½ tsp 1½ tsp
Curry & Onion Loaf Rosemary & Pinenuts Loaf

M L XL M L XL
Curry powder 2 tsp 1 tbsp 2 tbsp Rosemary 1 tbsp 2 tbsp 3 tbsp
Onion flakes 2 tsp 1 tbsp 1¼ tbsp Water 290 mL 360 mL 420 mL
Water 290 mL 360 mL 420 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp
Dry yeast 1¼ tsp 1½ tsp 1½ tsp * Pinenuts 2 tbsp 3 tbsp 4 tbsp
• For addition of ingredients with*, see the instructions on P. 14.
29
Bread Recipes
Banana Cinnamon Loaf Chocolate Nut Bread
M L XL M L XL
Butter 15 g 20 g 25 g Choc bits 2 tbsp ¼ cup ½ cup
Cinnamon ½ tsp 1 tsp 2 tsp Cocoa ½ tsp 1 tsp 2 tsp
Honey 2 tsp 1 tbsp 1½ tbsp Water 300 mL 360 mL 430 mL
Water 290 mL 360 mL 420 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp
Dry yeast 1¼ tsp 1½ tsp 1½ tsp * Mixed chopped nuts 2 tbsp ¼ cup ½ cup
* Banana chips,
2 tbsp ¼ cup ½ cup
chopped
[4 Savoury] Bacon & Cheese Mix Olive

(bread flour) Menu ‘4’ (4hr) Menu ‘4’ (4hr)
M L XL M L XL
: Timer can be used for recipes Bread flour 420 g 520 g 600 g Bread flour 420 g 520 g 600 g
with this symbol (4–13 hours) Salt 1 tsp 2 tsp 2 tsp Salt 1 tsp 2 tsp 2 tsp
Dry yeast 1¼ tsp 1½ tsp 1½ tsp Dry yeast 1¼ tsp 1½ tsp 1½ tsp
* Bacon, cooked 50 g 65 g 75 g * Mix olive 100 g 125 g 150 g
* Cheese, 1 cm 50 g 60 g 75 g
Dried Tomato, Cheese & Tomato Juice

Menu ‘4’ (4hr)
M L XL
Bread flour 420 g 520 g 600 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Sugar 1 tbsp 1 tbsp 1½ tbsp
Butter 15 g 20 g 25 g
Water 145 mL 180 mL 200 mL
Tomato juice 145 mL 180 mL 210 mL
Dry yeast 1¼ tsp 1½ tsp 1½ tsp
* Dried tomatoes 30 g 40 g 50 g
* Cheese, cut into
70 g 85 g 100 g
1 cm cubes
[5 Whole wheat] Wholemeal Loaf 75% Wholemeal Loaf 50%

[6 Whole wheat M L XL M L XL
Rapid] Whole wheat flour 300 g 370 g 450 g Whole wheat flour 200 g 250 g 300 g
[7 Whole wheat Salt 1 tsp 2 tsp 2 tsp Salt 1 tsp 2 tsp 2 tsp
Raisin] Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
(wholemeal flour) Sugar 1 tbsp 1 tbsp 1½ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp
: Timer can be used for recipes Water 300 mL 360 mL 420 mL Water 300 mL 360 mL 420 mL
with this symbol (5–13 hours) Bread improver, optional ¼ tsp ½ tsp ½ tsp Bread improver, optional ¼ tsp ½ tsp ½ tsp
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
Rapid Wholemeal Loaf 75% Rosemary & Thyme Loaf

M L XL M L XL
Whole wheat flour 300 g 370 g 450 g Whole wheat flour 300 g 370 g 450 g
Salt 1½ tsp 2 tsp 2 tsp Salt 1 tsp 2 tsp 2 tsp
Powdered milk 1 tbsp 1 tbsp 1½ tbsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Sugar ½ tbsp 1 tbsp 2 tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp
Water 300 mL 350 mL 420 mL Rosemary 1 tbsp 2 tbsp 3 tbsp
Bread improver, optional ¼ tsp ½ tsp ½ tsp Thyme 1 tbsp 2 tbsp 3 tbsp
Dry yeast 1½ tsp 2 tsp 2¼ tsp Water 300 mL 360 mL 420 mL
Bread improver, optional ¼ tsp ½ tsp ½ tsp
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
30
Sesame & Bran Loaf Orange Poppyseed Loaf
M L XL M L XL
Unprocessed bran 2 tbsp ¼ cup ½ cup Orange rind 1 tbsp 2 tbsp 3 tbsp
Sesame seeds 2 tsp 1 tbsp 2 tbsp Poppy seeds 2 tbsp ¼ cup ½ cup
Golden syrup 2 tsp 1 tbsp 1½ tbsp Water 300 mL 360 mL 420 mL
Water 300 mL 360 mL 420 mL Bread improver, optional ¼ tsp ½ tsp ½ tsp
Bread improver, optional ¼ tsp ½ tsp ½ tsp Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
Date & Nut Loaf Mixed Grain Bread

M L XL M L XL
Salt 1 tsp 2 tsp 2 tsp Oatmeal 40 g 50 g 50 g
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Buckwheat groats 40 g 50 g 50 g
Butter 15 g 20 g 25 g Cornmeal 20 g 30 g 30 g
Chopped dates ¼ cup ѿFXS ½ cup Whole linseed 2 tsp 1 tbsp 1½ tbsp
Water 300 mL 360 mL 420 mL Brown sugar 1 tbsp 1 tbsp 1½ tbsp
Bread improver, optional ¼ tsp ½ tsp ½ tsp Butter 20 g 25 g 25 g
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp Powdered milk 1½ tbsp 2 tbsp 2 tbsp
* Chopped walnuts ¼ cup ѿFXS ½ cup Salt 1 tsp 2 tsp 2 tsp
* Toasted sunflower
2 tsp 1 tbsp 1½ tbsp
seed
[8 Rye] Rye 100% Rye and Wholemeal

(rye flour) Menu ‘8’ (3hr 30min) Menu ‘8’ (3hr 30min)
Rye flour 500 g Rye flour 250 g
O Remember to use the rye
Sugar 2 tsp Whole wheat flour 250 g
kneading blade for all these
Recipes
recipes. Oil 3 tbsp Sugar 2 tsp
O The Raisin nut dispenser Salt 2 tsp Oil 2 tbsp
does not operate on the Rye Water 380 mL Salt 2 tsp
programme. Dry yeast 3 tsp Water 380 mL
O Put any additional ingredients Dry yeast 2½ tsp
directly into the bread pan at
the start.
O As a result of the consistency
some flour may remain on the
sides of the loaf, but this is normal.
O Due to their consistency, the
kneading blade will often
become embedded in Rye Bread
loaves. Wait for the loaf to cool
(to avoid burning your hands),
before removing the blade by
pressing on the base of the loaf
and manipulating it out gently to
avoid damaging the loaf.
: Timer can be used for recipes
with this symbol
(3 hours 30 minutes–13 hours)
[9 French] French Bread Tarragon & Thyme

(bread flour/wholemeal flour) Menu ‘9’ (6hr) Menu ‘9’ (6hr)
Bread flour 420 g Bread flour 420 g
Make bread with a crispy crust and
Salt 1½ tsp Salt 1½ tsp
texture.
Butter 5g Butter 5g
: Timer can be used for recipes Water 310 mL Tarragon 1 tbsp
with this symbol (6–13 hours) Dry yeast 1¼ tsp Thyme 1 tbsp
Water 310 mL
Dry yeast 1¼ tsp
31
Bread Recipes
[10 Rustic Sourdough] Rustic Sourdough
Stage 1 Sourdough starter: Menu ‘27’ (24hr)
: Timer can be used for recipes Turn to P. 18 and P. 42 for the sourdough starter recipe.
with this symbol (5–9 hours)
Stage 2: Menu ‘10’ (5hr)
Bread flour 400 g
Salt 1 tsp
Water 150 mL
Dry yeast ¾ tsp
[11 Italian] Italian Bread Herb Bread Sundried Tomato and Parmesan
(bread flour) Menu ‘11’ (4hr 30min) Menu ‘11’ (4hr 30min) Menu ‘11’ (4hr 30min)
Bread flour 400 g Bread flour 400 g Bread flour 400 g
Make light bread for enjoying with
Salt 1½ tsp Salt 1½ tsp Sugar 1 tsp
pasta, etc.
Olive oil 1 tbsp Olive oil 1 tbsp Salt ½ tsp
O The Raisin nut dispenser does not Water 260 mL Basil 1 tbsp Parmesan Cheese,
operate on the Italian programme. 50 g
Dry yeast 1 tsp Water 260 mL grated
O Put any additional ingredients Dry yeast 1 tsp Sundried Tomatoes in
directly into the bread pan at 75 g
oil, chopped
the start. Water 270 mL
: Timer can be used for recipes Dry yeast 1 tsp
with this symbol
(4 hours 30 minutes–13 hours)
[12 Sandwich] Basic Sandwich Bread Whole Wheat Sandwich Bread

Make bread with a soft crust and Menu ‘12’ (5hr) Menu ‘12’ (5hr)
texture. Bread flour 420 g Whole wheat flour 320 g
Salt 1¼ tsp Bread flour 100 g
: Timer can be used for recipes Powdered milk 2 tsp Salt 1¼ tsp
with this symbol (5–13 hours) Sugar 2½ tsp Powdered milk 2 tsp
Butter 15 g Sugar 2½ tsp
Water 315 mL Butter 15 g
Dry yeast 1¼ tsp Water 315 mL
Bread improver, optional ¼ tsp
Dry yeast 1¼ tsp
[13 Brioche] Basic Brioche Pannettone

Menu ‘13’ (3hr 30min) Menu ‘13’ (3hr 30min)
Salt 1 tsp Sugar 4 tbsp
Sugar 3 tbsp Salt 1 tsp
Butter (Cut into 2 cm cubes and keep in Butter (Cut into 2 cm cubes and keep in
50 g 50 g
refrigerator) refrigerator)
Powdered milk 2 tbsp Egg medium (beaten) 2 (100 g)
Eggs (Medium) 2 (100 g) Milk 200 mL
Water 180 mL Dry yeast 1¾ tsp
Dry yeast 1½ tsp * Additional Butter (Cut into 1–2 cm cubes
70 g
* Butter for added later (Cut into 1–2 cm and keep in refrigerator)
70 g * Orange Peel; Chopped Finely 50 g
cubes and keep in refrigerator)
* Brown Saltana 50 g
* Dried Black Currant 50 g
[15 Speciality] Spelt White Bread Rye and Spelt

[16 Speciality Raisin] M L XL M L XL
: Timer can be used for recipes Spelt white flour 400 g 500 g 600 g Spelt white flour 275 g 350 g 425 g
with this symbol Salt 1¼ tsp 1½ tsp 1¾ tsp Rye flour 125 g 150 g 175 g
(4 hours 30 minutes–13 hours) Sugar 1½ tsp 2 tsp 2 tsp Salt 1¼ tsp 1½ tsp 1¾ tsp
Butter 10 g 20 g 25 g Sugar 1½ tsp 2 tsp 2 tsp
Water 250 mL 310 mL 360 mL Butter 5g 10 g 10 g
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp Plain yoghurt 120 g 150 g 180 g
[17 Rustic Scone] Rustic Scone

Menu ‘17’ (1hr 15min)
Bread flour 360 g
Butter (Cut into 1 cm cubes) 60 g
Egg 2
160 g (mixture of
Milk
eggs and milk)
Yoghurt 60 g
Salt ½ tsp
Sugar 40 g
Baking powder 10 g • For addition of ingredients with*, see the instructions on P. 14.
32
Gluten Free Recipes
[2 Basic Rapid]
[14 Gluten Free] Before making gluten free bread
(gluten free bread mix /
wheat free bread mix) Q Consult your doctor and follow the guidelines below!
: Timer cannot be used If you make gluten free bread as part of dietary therapy, it is important that you avoid cross-
O The raisin nut dispenser does contamination with flour that does contain gluten.
not operate on the Gluten Free Please take particular care when washing the bread pan and the kneading blade, etc.
programme.
O Put any additional ingredients
directly into the bread pan at Q It is made differently to other types of bread!
the start.
O You can bake gluten free cakes
The order of putting in ingredients is If kneading blade becomes embedded in
following our recipes on P. 43 different bread
by substituting gluten free plain
flour for standard plain flour. If
Please put in the ingredients in the following Due to their consistency, the kneading blade will
self-raising flour is required also order so that the gluten free bread mix is well often become embedded in Gluten and Wheat
add 1 tsp of gluten free baking mixed. (The wrong order may result in poor Free Bread loaves. Wait for the loaf to cool (to
powder.
rising) avoid burning your hands), before removing the
O You can purchase gluten free
bread mix at: e Water, salt, fat e gluten free bread mix e blade by pressing on the base of the loaf and
•Pharmacies dry yeast manipulating it out gently to avoid damaging
•Health food shops the loaf.
•Major supermarkets
The outcome differs depending on the type
Note of flour Consume within two days
O Making gluten free bread is very The recipes below have been developed Store your finished bread in a cool, dry place,
different from the normal way with particular types of bread mix, and so the and consume within two days. If you cannot
of producing bread in the bread final outcome may differ depending on the finish it all in time, cut it into pieces, place in a
maker. Please read through the
guidelines on the right. actual bread mix used. (There may be greater freezer bag and into the freezer.
O Please consult flour variation with wheat free bread mixes.)
manufacturers for detailed
information.
O As a result of consistency some Wheat and gluten free bread
flour may remain on the sides of
the loaf, but this is normal. Menu ‘14’ (1hr 50min)
Water (chilled) 450 mL
Vagetable oil 3 tbsp
ORGRAN Easy Bake bread mix 450 g
Recipes
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
33
Gluten Free Recipes
Gluten free bread on Basic programme Important Notes:
Menu ‘2’–‘XL’ Size–‘Dark’ Crust (2hr)
1. Do not leave gluten free bread in for keep warm.
Remove bread from Machine when baking is
Yeasted plain gluten free loaf
complete.
Water 430–450 mL
Oil (Canola/Sunflower) ѿFXS 2. Always assist kneading 5–10 minutes into
Egg (Medium) 3 kneading process. Lift lid (do not turn machine
White vinegar (not malt) 1 tsp
off), with spatula mix to ensure all wet and dry
Brown rice flour 1 cup
White rice flour 1 cup ingredients are combined, scrape down sides.
Arrowroot or tapioca flour 1 cup Test dough by lifting some on spatula. Dough
Besan (chick pea) flour or soya flour ½ cup should fall slowly from spatula.
White or brown rice flour ½ cup If too thin add 2–4 tbsp of rice flour.
Salt 1–1½ tsp
Sugar 2 tbsp
If too thick, add 1–3 tbsp of water.
Xantan gum 1 tbsp (It should look like a thick cake mix or stiff mashed
Dry yeast (not rapid rise) 2 tsp potato).
3. 3 tbsp powdered milk can be added to any of
Yeasted fruit gluten free loaf these recipes. Yeast responds to protein by
Yeasted plan gluten free loaf (above) one batch adding cheese and/or powdered milk, therefore
Brown sugar 3 tbsp the loaf will rise more.
Cinnamon 1 tsp
4. Flour fluctuates in refining therefore water content
Dried fruit 1 cup
differs considerably. Very refined flour (e.g. rice
flour labeled rice starch) will not need as much
Yeasted cheese gluten free loaf water as a more course flour (e.g. McKenzies).
Yeasted plan gluten free loaf (above) one batch You may need to cut water back 20–30 mL for
Grated cheese 1 cup
finer flour.
Yeasted seeded gluten free loaf

one batch
Yeasted plan gluten free loaf (above)
* Water 450–480 mL
Seed mixture 3 tbsp
34
Dough Recipes
Rolls
O Select one of the following recipes and follow the method below.
1 Shape dough.
2 Place onto a greased baking tray and

allow to prove until doubled in size.
[19 Basic] [20 Basic Raisin] [21 Savoury] 3 Brush with beaten egg.
[22 Whole wheat] [23 Whole wheat Raisin]

[24 Rye] [25 French] [26 Rustic Sourdough] 4 %DNHLQDSUHKHDWHGRYHQDW±Û&IRU±PLQXWHVRU
until golden brown.
[27 Sourdough starter] [28 Pizza] [29 Brioche]
Basic Dough
[30 Speciality] Menu ‘19’ (2hr 20min)
The Dough setting mixes and gives the dough it’s first rising before Bread flour 475 g
you shape and bake it in your conventional oven. Salt 2 tsp
: Timer cannot be used (except pizza) Sugar 1¾ tbsp
Prepare your ingredients according to the recipe and select the correct menu. When Butter 45 g
your dough is ready, shape it, allow it to rise, and then bake it yourself. Water 300 mL
Dry yeast 2 tsp
O The maximum load of the Bread Maker is 600 g.
Dough recipes using 300 g of flour may be doubled.
O When the DOUGH programme has completed its operation, you may find that the Savoury Dough
prepared dough is easier to shape if it is tipped onto a lightly floured board before Menu ‘21’ (2hr 20min)
handling. Bread flour 520 g
Salt 2 tsp
Powdered milk 1½ tbsp
Example – making plain bread rolls Sugar 1 tbsp
➀ Shaping Butter 20 g
Water 350 mL
Dough can be shaped into round rolls, plaits, knots, French Dry yeast 1½ tsp
sticks, large or small cobs or put in a traditional loaf tin. * Bacon, cooked 65 g
O Rolls * Cheese, 1 cm 60 g
Recipes
Wholemeal Dough 75%
O Knot Whole wheat flour 370 g
Bread flour 125 g
Salt 2 tsp
Powdered milk 1½ tbsp
Sugar 1 tbsp
Butter 20 g
O Hedgehogs Water 360 mL
Bread improver, optional ½ tsp
Dry yeast 2 tsp
Raisins Rustic Sourdough Dough (Standard)

(Coat with a beaten egg) Stage 1 Sourdough starter: Menu ‘27’ (24hr)
Turn to P. 18 and P. 42 for the sourdough starter recipe.
➁ Proving Stage 2: Menu ‘26’ (2hr 30min)
Most recipes require the dough to be left to prove i.e. to be Bread flour 400 g
Salt 1 tsp
left to rise after shaping, before the final baking. Generally Water 150 mL
the dough should be left to prove in a warm place (at Dry yeast ¾ tsp
DSSUR[LPDWHO\±Û&XQWLOWKHGRXJKKDVGRXEOHGLQVL]H
O Approximate proving time-Rolls 30–50 minutes, Whole Rustic Sourdough Dough (Rye)
breads 50 minutes. Stage 1 Sourdough starter: Menu ‘27’ (24hr)
O To prevent a hard dry skin forming, cover the dough with Turn to P. 18 and P. 42 for the sourdough starter recipe.
a large polythene bag or cover with lightly oiled cling film. Stage 2: Menu ‘26’ (2hr 30min)
Bread flour 360 g
Rye flour 40 g
➂ Glazing/Baking Salt 1 tsp
Brush with milk, salted water, beaten egg or oil. Sprinkle Water 150 mL
with poppy seeds, sesame seeds. Bake following recipe Dry yeast ¾ tsp
guidelines. • For addition of ingredients with*, see the instructions on P. 14.
35
Dough Recipes
Croissants
Bread flour 475 g
8 Roll up each triangle loosely, starting from the side opposite
the point. Curve ends.
Salt 2 tsp
Sugar ¼ cup
Butter 30 g
Water 300 mL
Dry yeast 2 tsp
Butter, chilled for folding in the dough 250 g
9 Place seam side down on a greased baking tray. Cover and
place in warm area for 30–50 minutes or until almost doubled
in size.
Method:
1 Roll 250 g of chilled butter between two sheets of plastic wrap

into a rectangle (17 × 25 cm). Chill at least 1 hour.
10 Brush with beaten egg. Bake in a preheated 200°C oven for

15–20 minutes or until golden brown.
2 Turn the dough into a greased bowl. Place in the refrigerator Doughnuts
1
for 30 minutes. Use Basic Dough recipe on P. 35.
3 Roll out the dough on a lightly floured surface into a 30 cm
2
square. Divide the dough into equal portions.
Roll each portion into a ball.
3 Place on a lightly floured surface.

Cover with a plastic wrap and leave to rise for 20 minutes.
4 Place the rolled out butter over two-thirds of the dough. 4 Shape each ball as desired, in a ring, twisted, or in an oval
shape. Place on a greased tray.
5
Fold the third without butter over the centre third.
Leave to rise at 30°C for 30 minutes.
6 Deep fry the doughnuts until golden brown.
5 Fold the remaining third on top. Seal edges.

Rest the dough in the refrigerator for 20–30 minutes.
7 Roll in a mixture of sugar and cinnamon or cool and use other
toppings as desired.
6 Place the dough at right angles to the previous position in the

step 4. Roll out into 30 cm square.
8 Makes 12–16 doughnuts dependent on size and shape
selected.
Fold into thirds. Wrap and place into refrigerator for 20–30
minutes.
Roll and fold twice more. Wrap and chill after each folding.
After the final folding, chill several hours or overnight.
7 Spread the dough for the final time into 30 cm square. Cut
dough into 9 equal squares.
Cut each square diagonally to form two triangles.
36
Hot Cross Buns Olive & Rosemary Rolls
Salt 2 tsp Salt 1 tsp
Powdered milk 3 tbsp Powdered milk 2 tbsp
Sugar 1¾ tbsp Sugar 1 tsp
Butter 45 g Olive oil 1 tbsp
Orange rind 1 tbsp Fresh rosemary, chopped 1 tbsp
Mixed sprice 1 tbsp Water 260 mL
Water 260 mL Dry yeast 2 tsp
Egg, medium 1 * Pitted black olives, quartered 50 g
Dry yeast 2 tsp
* Mixed Dried fruit 1 cup
Method:
Method:
1 Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in the
1 Divide the dough into 10 or 12 equal portions. Roll each

portion into a ball, and rest for 20 minutes.
refrigerator.
2 Shape into a smooth ball by gently rolling, and place on a

greased tray.
2 Divide the dough into 12–16 equal portions or into 2 long
loaves and place on a greased baking tray. Cover and leave
to rise in a warm place (30–35°C) for 30 minutes or until
3 Cover and leave to rise in a warm place (30–35°C) for 30 doubled in size.
3
minutes or until doubled in size. Brush with beaten egg and sprinkle with seeds.
4 Put the crosses on the dough

Crosses
Flour
Oil
½ cup
2 tbsp
4 Bake in a preheated 200°C oven for 15–25 minutes or until
golden brown.
Water to mix
Mix flour and oil, then add water to make a stiff paste. Pipe into the
shape of crosses — if a piping bag is not available, use a small plastic
bag with a corner cut off.

golden brown. Brush with the glaze.
Recipes
Glaze
Milk 3 tbsp
Castor sugar 3 tbsp
Boil together until syrupy — brush over cooked buns when they are
removed from the oven.
37
Dough Recipes
Swedish Tea Ring Sundried Tomato & Basil Rolls
Salt 1 tsp Salt 1 tsp
Powdered milk 3 tbsp Sugar 1 tsp
Sugar 4 tbsp Olive oil 1 tbsp
Butter 50 g Fresh basil, chopped 2 tbsp
Water 230 mL Grated parmesan cheese 2 tbsp
Dry yeast 2 tsp Water 250 mL
Dry yeast 2 tsp
* Sundried tomatoes, chopped ¼ cup
Method:
Filling Method:
1
Melted butter 2 tsp
Cinnamon 2 tsp
Divide the dough into 12 equal portions. Roll each portion into
Brown sugar ½ cup a ball, and rest for 20 minutes.
1 Roll or pat the dough into a rectangle (50 × 30 cm).

2 Shape into a smooth ball by gently rolling, and place on a
greased tray.
2 Brush over surface of the dough with melted butter.

3 Cover and leave to rise in a warm place (30–35°C) for
30 minutes or until doubled in size.
3 Mix cinnamon and brown sugar and sprinkle over butter.

goldenbrown.
4 Roll up like a swiss roll starting from the long side.
5 Press edges firmly underneath.
6 Join ends to make a circle, pinch edges together and place

on a greased oven tray.
7 Cut nearly through to the centre of the ring at 2.5 cm

intervals, turning each section so that it faces cut side up.
8 Cover with plastic wrap and leave to rise in a warm place

(30–35°C) for 30 minutes.
9 Brush with beaten egg.

golden brown.
11 Other fillings such as dried fruit, jam, mincemeat, nuts etc can
be used.
12 This tea ring can be iced with a vanilla icing if desired.
38
Bagels Whole Wheat Raisin Rolls
Salt 1 tsp Whole wheat flour 200 g
Powdered milk 2 tbsp Salt 2 tsp
Sugar 1 tbsp Powdered milk ѿWEVS
Butter or oil 2 tbsp Sugar 1 tsp
Water 250 mL Butter 20 g
Dry yeast 2 tsp Cinnamon 1 tbsp
Water 280 mL
Bread improver, optional ¼ tsp
Dry yeast 1½ tsp
Method:
* Raisins ѿFXS
1 Divide dough into 12–16 equal portions.
Method:
2 Roll each portion into a log approximately 20 cm long.
1 Divide the dough into 16 equal portions.

Shape each portion into a roll.
3 Form into a ring, sealing both ends together tightly. Place on

a lightly greased tray and cover with glad wrap. Leave to rise
(Follow instructions on P. 35.)
in a warm place (30–35°C) for 30 minutes.

2 Place on a greased baking tray. Cover and let rise in a warm
place (30–35°C) for 30–40 minutes until almost doubled in
4 Bring a large saucepan of water to the boil.

Using a slotted spoon place 3–4 bagels into the water at a
size.
time. Boil for 1 minute turning once. Lift out and drain well.
3 Brush rolls with beaten egg, garnish with sliced almonds and
sugar, if desired.
5 Brush with the beaten egg and sprinkle over seeds.
4 Bake in a preheated 190°C oven for 15–20 minutes.
6 Bake at 200°C for 20–30 minutes.
Recipes
39
Dough Recipes
Sunflower & Kibblewheat Rolls Rye & White Rolls
Menu ‘22’ (3hr 15min) Stage 1 Culture: Menu ‘28’ (45min)
Whole wheat flour 225 g Rye flour 150 g
Salt 1 tsp Water 200 mL
Powdered milk 2 tbsp Dry yeast 1 tsp
Sugar 1 tsp
Butter 25 g
Sunflower seeds ¼ cup Stage 2: Menu ‘24’ (2hr)
Kibbled wheat ¼ cup Rye flour 150 g
Water 300 mL Bread flour 100 g
Bread improver, optional ¼ tsp Sugar 2 tsp
Dry yeast 2 tsp oil 3 tbsp
Salt 2 tsp
Water 60 mL
Method: Dry yeast 1¼ tsp
1 Divide the dough into 12–16 equal portions.

Shape into smooth balls and place on a lightly greased
baking tray. Cover and leave to rise in a warm place (30–
Method:
35°C) for 40–60 minutes or until doubled in size.
1 Put all culture ingredients in the bread pan and select menu
28.
2 Brush the tops with beaten egg, then sprinkle with seeds. • Use kneading blade (rye bread).

golden brown.
2 Turn off at the stop pad after 15 minutes.
(12 hours later)
3 Add all ingredients listed in stage 2 and select menu 24.
4 Divide dough into 12–15 pieces and shape into rolls.
5 Place on a greased baking tray and sprinkle with flour.

/HDYHWRULVHLQDZDUPSODFH±Û&IRU±PLQXWHVRU
until doubled in size.
6 *OD]HZLWKRLODQGEDNHLQDSUHKHDWHGRYHQDWÛ&IRU
10–15 minutes or until golden brown.
40
French Bread Brioche Dough (Chocolate Chip Brioche Roll)
Menu ‘25’ (3hr 35min) ; for 12 rolls
Bread flour 475 g Menu ‘29’ (1hr 50min)
Salt 2 tsp Bread flour 400 g
Sugar 2 tsp Sugar 4 tbsp
Butter 10 g Salt 1½ tsp
Water 290 mL Butter (Cut into 2 cm cubes and keep in
70 g
Dry yeast 2 tsp refrigerator)
Egg (beaten) 3 (150 g)
Milk 90 mL
Rum (Dark) 15 mL (1 tbsp)
Method:
Dry yeast 1¾ tsp
1 Let the dough rest in a greased bowl for 20–30 minutes. * Additional Butter (Cut into 1–2 cm cubes
and keep in refrigerator)
50 g
2 Knead dough on a lightly floured surface until it becomes

elastic and springs back when touched.
Optional Ingredients
Chocolate chips 120 g
3
• For addition of ingredients with*, follow programming instructions on P. 22.
Divide the dough into 2 balls. Cover and let rest in a warm
place for 20 minutes.
Method:
4 Shape each ball into a flat rectangle. Roll up tightly from long
side; seal well. Taper ends.
1 Press the dough lightly to remove the gas.
5 Place on a greased baking tray. With a sharp knife, make

3 or 4 diagonal cuts about ½ cm deep across top of the
ORDYHV&RYHUDQGOHDYHWRULVHLQDZDUPSODFH±Û& 2 Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 minutes.
for 40–50 minutes until almost doubled in size. O When you like to add chocolate chips, follow below
instructions. (Optional)
6 Brush with beaten egg white, sprinkle with poppy seeds. • Roll the dough to 25 × 30 cm (10’’×12’’)
• Sprinkle chocolate chips and fold the bottom one third
7 Bake in a preheated 200°C oven for 25–30 minutes or until up and the top one third down. Then fold it in half.
golden brown. • Rest the dough in the room temperature for 10 minutes
again. (Do not dry it .)
3 Press the dough lightly to remove the gas again, and divide it
into 12 rolls.
Recipes
4 Rest the dough in the room temperature for 10–15 minutes.
(Do not dry it out.)
5 Shape the dough and place them on a greased baking tray

DQGDOORZWRSURYHDWÛ&IRU±PLQXWHV
6 *OD]HDQGEDNHLQRYHQDWÛ&IRU±PLQXWHV
41
Dough Recipes
Spelt Table Roll Focaccia
; for 8 rolls Menu ‘28’ (45min)
Menu ‘30’ (2hr 45min) Bread flour 475 g
Spelt White Flour 500 g Salt 2 tsp
Sugar 1½ tsp Powdered milk 2 tbsp
Salt 1½ tsp Sugar 2 tbsp
Butter 10 g Olive oil 2 tbsp
Water* 280 mL Water 300 mL
Dry yeast 2 tsp Dry yeast 2 tsp
* If in a hot room, use chilled water
Method:
1
Method: Knead dough on a lightly floured surface until it becomes
1 Divide dough into 8 rolls and rest them for 15 minutes. elastic and springs back when touched.
2 Shape the dough into rolls. 2 Shape into a flat circle, place on a baking tray, make holes
with the end of a wooden spoon 5 cm apart over the surface
of the dough.
3 3ODFHRQDJUHDVHGEDNLQJWUD\DQGDOORZWRSURYHDWÛ&
until doubled in size. (approx. 40 minutes.) 3 Cover and leave to rise in a warm place (30–35°C) for
20–30 minutes or until almost doubled in size.
4 0DNHDFXWRQWRSRIWKHGRXJKDQGEDNHLQRYHQDWÛ&
for 15–20 minutes. (coupe) 4 Brush surface with olive oil, sprinkle with salt, basil,
rosemary and thyme.
Topping
Pizza Olive oil 2 tbsp
Menu ‘28’ (45min) Salt ½ tsp
Bread flour 475 g Dried basil 1 tsp
Salt 1 tsp Dried rosemary 1 tsp
Powdered milk 1 tbsp Dried thyme 1 tsp
Sugar 1¾ tbsp
5
Olive oil 2 tbsp Bake in a preheated 210°C oven for 26–30 minutes.
Water 300 mL
Dry yeast 1 tsp
Method:
1 Knead dough on a lightly floured surface until it becomes

elastic and springs back when touched. Sourdough Starter Recipe
2 Divide into 6 balls or 2 large balls, and place in warm area for
10 minutes.
Sourdough Starter
3 Shape each ball into a flat circle. Place the circles on a

baking tray and prick with a fork.
Menu ‘27’ (24hr)
The amount for a sourdough cup
4
Rye flour 80 g
Leave to rise at room temperature for 15 minutes. Salt ½ tsp
Yoghurt 60 g
Water (20°C) 80 mL
5 Brush each circle with tomato paste. Sprinkle with Mozzarella

cheese. Top with your favourite topping, such as sliced
onions, pepperoni, cooked sausage, capsicum or olives.
Dry yeast (use the sourdough starter spoon) 1 (0.1 g)
6 Bake in a preheated 210°C oven for 15–20 minutes.
42
Cake Recipes
Butter Cake Banana Yoghurt Tea Bread
Menu ‘18’ (50min) Menu ‘18’ (55min)
Butter 100 g Plain flour 200 g
Sugar 100 g Baking powder 2 tsp
Egg, medium 2 Baking soda ½ tsp
Plain flour 275 g Brown sugar ½ cup
Baking powder 2½ tsp Egg, medium 2
Milk 90 mL Plain yoghurt ¼ cup
Vanilla essence 1 tsp Bananas, mashed 2
Butter, melted 50 g
[18 Bake only] Fruit & Walnut Cake

Bake cakes and teabreads. Menu ‘18’ (50min) Method:
1
: Timer cannot be used Butter 90 g Sift flour, baking powder and baking soda.
Brown Sugar ¾ cup
O Use menu 18 for these recipes. Egg, medium 2
Add brown sugar.
2
O This menu is not suitable for all Whole wheat flour 150 g
types of cake, such as Victoria In a separate bowl mix together eggs, yoghurt
Baking powder ½ tsp
sandwich or those that require Cinnamon ½ tsp and mashed banana.
3
going into a hot oven. Nutmeg ½ tsp
O Always use our tablespoon and
Add the liquid ingredients and the cooled
Milk ѿFXS
teaspoon measure in these Raisins ½ cup melted butter to the dry ingredients. Stir
recipes. Sultanas ½ cup quickly and lightly.
4
Walnuts chopped ½ cup
The cake is made according to the Remove the kneading blade from the bread
recipe in a separate mixing bowl pan and line the bottom and sides with
and then baked inside the bread
pan. Chocolate Cake baking parchment. Pour the mixture into the
Menu ‘18’ (50min) bread pan.
➀
5
Butter 100 g
Sugar 100 g
Select menu 18 and enter 55 minutes on the
Egg, medium 2 timer.
6
Plain flour 275 g
Cocoa 30 g
Test with a skewer to see if the centre is
Mix the ingredients in a bowl. Baking powder 2½ tsp cooked. If it is not, select the same menu
Milk 90 mL again and enter a further 5–10 minutes on the
➁ Vanilla essence 1 tsp timer.
7 Take the bread pan out using oven gloves and
Recipes
Method: leave to stand for 5 minutes before removing
from the bread pan and allowing to cool.
Line the bottom and sides of
the bread pan with baking 1 Sift flour into a bowl.
2
parchment and pour in the
mixture.
Soften butter at room temperature. Add sugar
• Make sure that the kneading and beat well until creamy.
3
blade is removed from the
pan before the cake mixture
Add eggs one by one and beat further until
is added. the mixture resembles frothy cream.
4
• Ensure that the cake mixture
is kept inside the baking
Add flour and baking powder a half portion at
parchment. a time and mix well.
➂ 5 Add remaining ingredients.
Set the bread maker. (P. 26)

6 Remove the kneading blade from the bread
pan and line the bottom and sides with
baking parchment. Pour the mixture into the
• The maximum baking time is bread pan.
1 hour 30 minutes.
7 Select menu 18 and enter 50 minutes on the

timer.
8 Test with a skewer to see if the centre is

cooked. If it is not, select the same menu again
and enter a further 5–10 minutes on the timer.
9 Take the bread pan out using oven gloves and

leave to stand for 5 minutes before removing
from the bread pan and allowing to cool.
43
Jam Recipes Compote Recipes
[32 Jam] [33 Compote]
O Jam setter can be used instead of pectin. Spiced Apple Compote
O Depending on the type of pectin, it may be better to increase or decrease the Menu ‘33’ (1hr 20min)
amount. Apples, peeled, cored and diced 1000 g
Strawberry Jam Cinnamon stick 1
Menu ‘32’ (1hr 40min) Cloves 2
Lemon, zest only 1
Strawberries, finely chopped 600 g
Lemon Juice 2 tbsp
Sugar 400 g
Sugar 100 g
Powdered Pectin 13 g (4 tsp)
Water 75 mL
1 Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
1 Remove the kneading blade from the bread pan.
2 Sprinkle the pectin onto the ingredients in the bread pan.

2 Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
3 Select menu 32 and enter 1 hour 40 minutes on the timer.

Blueberry Jam
4 Stir after cooking is completed.
Blueberries 700 g Mixed Berry Compote

Sugar 400 g Menu ‘33’ (1hr)
Mixed Berries
1
800 g
Place half of the fruit into the bread pan, then add half of the E.g. Strawberries, Raspberries, Blueberries
sugar. Repeat with the remaining fruit and sugar. Sugar 75 g
Water 2 tbsp
Peach Melba
Menu ‘32’ (1hr 40min) 2 Place ingredients in the bread pan in the order listed above.
3
Peaches, finely chopped 500 g
Select menu 33 and enter 1 hour on the timer.
Raspberries 200 g
Sugar 300 g
Powdered Pectin 8 g (2¼ tsp)
4 Stir after cooking is completed.
sugar. Repeat with the remaining fruit and sugar. Apple sauce
2 Sprinkle the pectin onto the ingredients in the bread pan. Cooking apples, peeled, cored and diced
Water
1000 g
2 tbsp

Frozen Berry Jam

2 Place the apple in the bread pan. Pour water over
ingredients.
Frozen Mixed Berries
Sugar
700 g
400 g 3 Select menu 33 and enter 1 hour 20 minutes on the timer.
4
Powdered Pectin 10 g (3 tsp) Stir after cooking is completed.
sugar. Repeat with the remaining fruit and sugar. Peach in Vanilla Syrup
Menu ‘33’ (1hr)
2 Sprinkle the pectin onto the ingredients in the bread pan. Peaches, stone removed and cut into ½
Sugar
1000 g
100 g
3
Vanilla Pod ½
Select menu 32 and enter 1 hour 40 minutes on the timer. Water 125 mL
2 Place ingredients in the bread pan in the order listed above.

3 Select menu 33 and enter 1 hour on the timer.
4 When cooking is complete, remove the peaches with a slotted

spoon. Carefully pour the syrup over the fruit. Leave to cool.
44
Care & Cleaning
Before cleaning, unplug your Bread Maker and allow
it to cool down. Lid
Q To avoid damaging your Bread Maker... Wipe with a damp cloth
z Do not use anything abrasive!
(cleansers, scouring pads etc)
z Do not wash any part of your
Bread Maker in the dishwasher!
z Do not use benzine, thinners, alcohol, or bleach!
z After rinsing the washable parts, wipe with cloth.
Always keep the Bread Maker parts clean and dry.
Steam vent
Wipe with a damp cloth
Bread pan &

kneading blade
Remove any leftover dough, and wash with
water.
z If it is difficult to remove the kneading blade,

soak in warm water for 5–10 minutes. Do not
submerge the bread pan in water.
Recipes
How to Clean
Measuring spoon & sourdough starter

spoon
Wash with water.
Temperature sensor
Sourdough cups Body
Wash well with kitchen detergent and dry to Wipe with a damp cloth
prevent bacteria growth. z Wipe gently to avoid
damaging the temperature
sensor.
• The colour of the inside of the unit may change with use.
z Not dishwasher safe
45
Care & Cleaning
Dispenser lid Yeast dispenser
Remove and wash with water. Wipe with a damp cloth and dry naturally.
z Raise the dispenser lid to an z If wipe with a dry cloth, dry yeast will not drop into the bread pan
angle of approximately 75 due to static.
degrees. Align the connections
and pull towards you 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)
z Take care not to damage or pull the seal. (Damage
could lead to leakage of steam, condensation, or
deformation)
Seal Raisin nut dispenser

Wipe with dry cloth Remove and wash with water.
when it is wet.
z Wash after each use to remove any residue.
To protect the non-stick finish

Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier when
removing bread.
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.
When you have hard time taking out the bread from the bread pan, see P. 49.
• 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 burns 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.
z Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage
the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe
quantities stated.
46
Troubleshooting
Before calling for service, please check through this section.
Problem Cause e Action
[All bread]
z The quality of the gluten in your flour 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)
e Try another type, brand or another batch of flour.
z The dough has become too firm because you haven’t used enough liquid.
e Stronger flour with higher protein content absorbs more water than others, so try adding an
My bread does not rise
extra 10–20 mL of water.
z You are not using the right type of yeast.
e 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.
z You are not using enough yeast, or your yeast is old. Make sure yeast sachets not open for
longer than 48 hours.
e Use the measuring spoon provided. Check the yeast’s expiry date. (Keep in refrigerator)
z The yeast has touched the liquid before kneading.
e Check that you have put in the ingredients in the correct order according to the instructions.
(P. 12)
z You have used too much salt, or not enough sugar.
e Check the recipe and measure out the correct amounts using the measuring spoon provided.
The top of my bread is uneven e Check that salt and sugar is not included in other ingredients.
[Speciality bread]
z Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour
were used.
e The spelt flour should be up to 60% of the entire flour when you use more than two kinds of
flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and
buckwheat flour should be up to 20% of the entire flour.
z You have used too much yeast.

My bread is full of air holes e Check the recipe and measure out the correct amount using the measuring spoon provided.
z You have used too much liquid.
e Some types of flour absorb more water than others, so try using 10–20 mL less water.
z The quality of your flour isn’t very good.

My bread seems to have e Try using a different brand of flour.
collapsed after rising. z You have used too much liquid.
e Try using 10–20 mL less water.
z You have used too much yeast/water.

e Check the recipe and measure out the correct amount using the measuring spoon (yeast)/
My bread has risen too much. sourdough cup (water) provided.
e Check that excess water amount is not included in other ingredients. How to Clean
z You have not used enough flour.
e Carefully weigh the flour using scales.
z You are not using enough yeast, or your yeast is old.

Why is my bread pale and e Use the measuring spoon provided. Check the yeast’s expiry date. (Keep in refrigerator)
sticky? z There has been a power failure, or the machine has been stopped during breadmaking.
e The machine switches off if it is stopped for more than 10 minutes. You will need to remove
the bread from the bread pan and start again with new ingredients.
Troubleshooting
There is excess flour around the z You have used too much flour, or you are not using enough liquid.
bottom and sides of my bread. e Check the recipe and measure out the correct amount using scales for the flour or the
sourdough cup provided for liquids.
z You haven’t put the kneading blade in the bread pan.

Why has my bread not mixed e Make sure the kneading blade is in the bread pan before you put in the ingredients.
properly? z There has been a power failure, or the machine has been stopped during breadmaking.
e The machine switches off if it is stopped for more than 10 minutes. You might be able to start
the loaf again, though this might give poor results if kneading had already begun.
47
Troubleshooting
z The dough menu was selected.

e The dough menu does not include a baking process.
z There has been a power failure, or the machine has been stopped during breadmaking.
e The machine switches off if it is stopped for more than 10 minutes. You can try baking the
dough in your oven if it has risen and proved.
z There is not enough water and the motor protection device has activated.
My bread has not been baked. This only happens when the unit is overloaded and excessive force is applied to the motor.
e Visit place of purchase for a service consultation. Next time, check the recipe and measure
out the correct amount using the sourdough cup provided.
z You have forgotten to attach the kneading blade.
e Make sure you attach the kneading blade first (P. 12).
z The kneading mounting shaft in the bread pan is stiff and does not rotate.
e 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.)
z 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.
e 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
Dough leaks out of the bottom of Panasonic service centre.)
the bread pan. (Bottom of bread pan)
Kneading
mounting shaft
Kneading
mounting shaft unit
Ventilation holes (4 in total) Kneading mounting shaft Part no. ADA29E165
z You have left the bread in the bread pan for too long after baking.
The sides of my bread have e Remove the bread promptly after baking.
collapsed and the bottom is z There has been a power failure, or the machine has been stopped during breadmaking.
damp. e The machine switches off if it is stopped for more than 10 minutes. You may try baking the
dough in your oven.
The kneading blade rattles. z This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault)
I can smell burning while the z Ingredients may have been spilt on the heating element.
bread is baking. e Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan during
Smoke is coming out of the mixing. Simply wipe the heating element gently after baking once the Bread Maker has cooled down.
steam vent. e Remove the bread pan from the Bread Maker to place ingredients.
z The dough is a little stiff.

The kneading blade stays in the e Allow the bread to cool completely before removing the kneading blade carefully.
bread when I remove it from the Some types of flour absorb more water than others, so try adding an extra 10–20 mL of water next time.
bread pan. z Crust has built up underneath the kneading blade.
e Wash the kneading blade and its spindle after each use.
z The steam remaining in the bread after baking can pass into the crust and soften it slightly.
The crust creases and goes soft
e To reduce the amount of steam, try using 10–20 mL less water or half the amount of sugar.
on cooling.
e Remove loaf from bread pan immediately after baking completed.
z To make your bread crispier, you could use the menu 9 or the ‘Dark’ crust colour option, or even
How can I keep my crust crispy?
bake it in the oven at 200°C/gas mark 6 for an extra 5–10 minutes.
My bread is sticky and slices z It was too hot when you sliced it.
unevenly. e Allow your bread to cool on rack before slicing to release the steam.
Extra ingredients are not mixed z Some of the bread mix dough is harder to mixed extra ingredients in or to flick out some of them.
properly in brioche. e Decreased the extra ingredients into half.
48
There is excess oil on the

z Did you add butter within 5 min of the beep?
bottom of brioche.
e Do not put butter when display show remaining time until ready. (P. 15)
The crust is oily.
Butter flavor might be weak, but it can bake.
My bread has big holes.
z Try following things.

e It might be baked better if yeast is decreased a little when using menu 13 or 29. (If adding
yeast separately.)
My brioche did not turn out well e Follow the recipe on the bread mix, but the bread mix should be between 350–500 g.
when using bread mix. e Place the dry yeast (If adding yeast separately) in the yeast dispenser, and dry ingredients
and butter in the bread pan. Then place water. When adding the extra ingredients, add them
later. (P. 15 or 22)
e The completion is different according to recipe on the bread mix.
z 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
The bread does not come out. 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.)
z The amount of the fruit was a too little, or the amount of sugar is too much.
When cooking jam, it has
e Place the bread pan in the sink and half fill the bread pan with warm water. Leave the
scorched or the kneading blade
fixes and it doesn’t come off. bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is
relieved, wash it with a soft sponge etc. Please be aware of the hot water.
z Too much fruit or sugar has been used.

The jam has boiled over.
e Only use the amounts of fruit and sugar specified in the recipes on P. 44.
z The fruit was under or over ripe.

z Sugar was decreased too much.
z Cooking time was insufficient.
Jam is too runny and not firmly
z Fruit with a low pectin content was used.
set.
e Use the runny jam as a sauce for desserts.
e Leave the jam to cool completely. The jam will continue to set as it cools.
z Depending on the type of pectin, it may be better to increase or decrease the amount of it.
Can frozen fruits be used? z It is possible to use them.
What kinds of sugar can we use z White caster and granulated can be used.
on jam? Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
When making jam, can we use

z Do not use them. The quality is not satisfactory.
fruits are pickled in alcohol?
The fruit has collapsed when

z The cooking time was too long. The fruit may have been over ripe.
making fruit in syrup.
Troubleshooting
z The timing of yeast dispenser activation is different depending on the menu programme and
room temperature.
Dry yeast will not drop into the z Yeast dispenser is wet, or there may be a static build up.
bread pan. e Wipe with a damp cloth and dry naturally.
z Dry yeast is damped.
e Use new dry yeast.
Extra ingredients are not mixed z Did you add extra ingredients to the raisin nut dispenser before the beep?
properly in Savoury. e Extra ingredients must be added to the raisin nut before ‘ ’ is flashing in the display.
49
Troubleshooting
z Is the surface of the extra ingredients higher than the edge of the raisin nut dispenser?
Extra ingredients does not fall into e Put the extra ingredients so that its surface is lower than the edge of the raisin nut dispenser.
the bread pan from the raisin nut (P. 14)
dispenser. The capacity of the raisin nut dispenser is 150 g, however depending on the state and the
type of ingredients, they may overflow.
z There has been a power failure for approx. 10 minutes (the plug has been accidentally pulled
out, or the breaker has been activated), or there is another problem with the power supply.
appears on the display. e The operation will not be affected if the problem with the power supply is only momentary.
The Bread Maker will operate again if its power is restored within 10 minutes, but the end
result may be affected.
z There has been a power failure for a certain amount of time (differs depending on the
1 appears on the display. circumstances - e.g. mains power failure, unplugging, malfunctioning fuse or breaker).
e Remove the dough and start again using new ingredients.
H01–H02 appears on the z The display indicates a problem with the Bread Maker.
display. e Consult the place of purchase or a Panasonic service centre.
z The unit is hot (above 40°C/105°F). This may occur with repeated use.
U50 appears on the display.
e Allow the unit to cool down to below 40°C/105°F before using it again (U50 will disappear).
50
Panasonic Warranty
Home Appliance 12 Month Warranty from Date of Purchase
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 Australia and sold by Panasonic Australia or its
Authorised Distributors or Dealers and only where the products are used and serviced within Australia or it's
territories. Warranty cover only applies to service carried out by a Panasonic Authorised Service Centre 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 (d) Kneader mounting shaft unit and
from wear and tear in normal use Heads, Cutters, Foils, Blades and other accessories.
(e) Noise or vibration that is considered normal
5. To claim warranty service, when required, you should:
Ɣ Telephone Panasonic’s Customer Care Centre on 132600 or visit our website referred to below and use the
Service Centre Locator for the name/address of the nearest Authorised Service Centre.
Ɣ 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 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
Australia, 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 132600 or visit our website and use the
Service Centre Locator.
In addition to your rights under this warranty, Panasonic products come with consumer guarantees that cannot be
excluded under the Australian Consumer Law. If there is a major failure with the product, you can reject the product
and elect to have a refund or to have the product replaced or if you wish you may elect to keep the goods and be
compensated for the drop in value of the goods. You are also entitled to have the product repaired or replaced if the
product fails to be of acceptable quality and the failure does not amount to a major failure.
If there is a major failure in regard to the product which cannot be remedied then you must notify us within a
reasonable period by contacting the Panasonic Customer Care Centre. If the failure in the product is not a major
failure then Panasonic may choose to repair or replace the product and will do so in a reasonable period of time from
receiving notice from you.
THIS WARRANTY CARD AND THE PURCHASE DOCKET (OR SIMILAR PROOF OF PURCHASE)
SHOULD BE RETAINED BY THE CUSTOMER AT ALL TIMES
If you require assistance regarding warranty conditions or any other enquiries, please visit the
Panasonic Australia website www.panasonic.com.au or contact by phone on 132 600
If phoning in, please ensure you have your operating instructions available.
Panasonic Australia Pty. Limited

Troubleshooting
ACN 001 592 187 ABN 83 001 592 187
1 Innovation Road, Macquarie Park NSW 2113

www.panasonic.com.au
PRO-031-F01 Issue: 6.0 02-10-2013
51
Specification
Power supply 230 – 240 V 50 Hz
Power consumed –
505 550 W
Capacity (Flour) max. 620 g min. 330 g
(Dry yeast) max. 7.0 g min. 2.1 g
Capacity of raisin nut dispenser max. 150 g raisins
Timer Digital timer (up to 13 hours)
Dimensions (H×W×D) approx. 38.2×26.0×38.9 cm
Weight approx. 7.3 kg
Accessories 2 sourdough cups, measuring spoon, sourdough starter spoon
Panasonic Taiwan Co., Ltd.

http://www.panasonic.com DZ50R1871
MX0716E10816 ◩
© Panasonic Taiwan Co., Ltd. 2016 Printed in China

Automatic Bread Maker: SD-ZB2512

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Automatic Bread Maker

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

Model No. SD-ZB2512

To Protect the Non-stick Finish

Insert the power plug firmly.

Discontinue using the appliance immediately and unplug in

Ɣ The power cord is damaged or power failure.

Ɣ The main body is deformed or is abnormally hot.

Ɣ The appliance makes abnormal turning noise during use.

Do not disassemble, repair or modify this appliance.

This appliance is not intended for use by persons (including

worktop at least 10 cm (4 inches) from the edge of the worktop.

a refrigerator, on materials such as tablecloths or on carpet, etc.

placed at least 5 cm (2 inches) from adjacent walls and other objects.

separate remote-control system. (It may cause a burn or injury.)

Important Information Heating element

Raisin nut dispenser

Raisin nut dispenser

(max. 550 mL)

• 10 mL increments Sourdough starter spoon

Q Time remaining until ready

Size Crust Start

Menu Timer Stop

Flour Brown flour

Strong flour is milled from hard wheat

Spelt flour e Reduce the amount of water proportionally to the

Fat ■ Baking brioche with brioche mix

■ You can make your bread taste better by adding other

Eggs Improve the nutritional value and

30 min– 1 hr 45 min– 4 hr–

Whole wheat 15 min– 1 hr 30 min–

13 Brioche — O½1 — 30 min 25–45 min½4 1 hr 25 min 50 min 3 hr 30 min

Speciality 30 min– 1 hr 50 min–

17 Rustic Scone — — — — 10 min — 65 min 1 hr 15 min

¼1 Only ‘Light’ or ‘Medium’ available.

Whole wheat 55 min– 1 hr 30 min–

29 Brioche — — — 30 min 25–45 min½4 35 min — 1 hr 50 min

Speciality 30 min– 1 hr 10 min–

Place the ingredients in the bread pan

1 Remove the bread pan and

➁ Pour in the water and any other

➂ Wipe off any moisture and flour

Baking bread with added ingredients (P. 14)

5 Select a bake menu

8 Remove the bread

Q To set the timere Bread pan

Adding extra ingredients to bread or dough

Simply place the extra

Dry ingredients, Moist/viscous ingredients, soluble

Nuts z Chop finely. Cheese, chocolate

• Follow the recipe for the quantities for each ingredient.

1 Select menu ‘13’

3 Add additional butter when the beep

4 Press ‘Stop’ and remove bread

1 Select menu ‘4’

2 Start the machine

O The start light will come on.

Time until adding the extra ingredients

3 Add additional ingredients when the beep

4 Press ‘Stop’ and remove bread

1 Select menu ‘27’

2 Start the machine

Estimated time until the selected programme is complete