Panasonic SD-ZB2512KXE Manuale del proprietario

Automatic Bread Maker

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

Brotbackautomat

BEDIENUNGSANLEITUNG UND REZEPTE (Hausgebrauch)

Automatische Broodbakoven

GEBRUIKSAANWIJZING EN RECEPTEN (voor huishoudelijk gebruik)

Machine à pain automatique

NOTICE D’UTILISATION ET RECETTES (usage domestique)

Macchina per pane automatica

ISTRUZIONI D’USO E RICETTE (utilizzo domestico)

Máquina panificadora automática

INSTRUCCIONES DE FUNCIONAMIENTO Y RECETAS (uso doméstico)

Model No./Modell Nr./Modelnr.

Modèle n°/Modello n°/N.° de modelo

SD-ZB2512

Deutsch NederlandsEnglish Français Italiano Español

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GB2

Contents

Before Use

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Safety Instructions ····························································································································································· GB3

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Accessories/Parts Identification ············································································································································ GB6

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Bread-making Ingredients ··················································································································································· GB8

How to Use

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List of Bread Types and Baking Options ······························································································································· GB10

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Baking Bread ································································································································································· GB12

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When adding extra ingredients ··········································································································································· GB14

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Baking Brioche ······························································································································································· GB15

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Baking Rustic Artisan ······················································································································································· GB16

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Rustic Sourdough/Rustic Sourdough Dough

STAGE 1 Making Sourdough starter ··································································································································· GB18

STAGE 2 Baking Rustic Sourdough ···································································································································· GB19

STAGE 2 Making Rustic Sourdough Dough ·························································································································· GB20

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Making Dough ································································································································································ GB21

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Making Brioche Dough ····················································································································································· GB22

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Making Rustic Artisan Dough ············································································································································· GB23

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Baking Rustic Scone ························································································································································ GB24

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Baking Cake ·································································································································································· GB26

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Making Jam ··································································································································································· GB27

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Making Compote ····························································································································································· GB28

Recipes

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Bread Recipes ································································································································································ GB29

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Dough Recipes ······························································································································································· GB32

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Sourdough starter Recipe ················································································································································· GB33

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Cake Recipe ·································································································································································· GB33

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Gluten Free Recipes ························································································································································ GB34

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AVEVE Recipes ······························································································································································ GB35

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Jam Recipes ·································································································································································· GB37

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Compote Recipes ··························································································································································· GB38

How to Clean

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Care & Cleaning ····························································································································································· GB39

To Protect the Non-stick Finish

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To protect the non-stick finish ············································································································································ GB40

Troubleshooting

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Troubleshooting ······························································································································································ GB41

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Specification ·································································································································································· GB45

Thank you for purchasing this Panasonic product.

p

Please read these instructions carefully before using this product and save this manual for future use.

p

This product is intended for household use only.

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English

GB3

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.

w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.

wThe symbols are classified and explained as follows.

This symbol indicates prohibition.

This symbol indicates requirement

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.)

«

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.)

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GB4

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.)

«

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.

«

Unplug the appliance immediately and consult the place of purchase or a

Panasonic service centre for the check or the repair.

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.)

«

Consult the place of purchase or a Panasonic service centre.

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 can be used by children aged from 8 years and

above and persons with reduced physical, sensory or mental

capabilities, or lack of experience and knowledge if they have been

given supervision or instruction concerning use of the appliance in

a safe way and understand the hazards involved. Children shall not

play with the appliance. Cleaning and user maintenance shall not be

made by children unless they are older than 8 and supervised. Keep

the appliance and its cord out of reach of children less than 8 years.

(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.)

Safety Instructions

Please make sure to follow these instructions.

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English

GB5

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

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 unstable 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 discoloration 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.)

«

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.

Important Information

p

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.)

p

Do not use excessive force on the parts as is illustrated on the right.

(It may cause a malfunction or deformation.)

p

This appliance is not intended to be operated by means of an external timer or separate remote-control system.

Temperature sensor

Heating element

Inside of the lid

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GB6

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. GB14 for ingredients which may be placed in the raisin nut dispenser.

Accessories/Parts Identification

Main Unit

Accessories

Sourdough cup

× 2

To measure out liquids, make

sourdough starter

Measuring spoon

To measure out sugar, salt, yeast, etc.

Sourdough starter spoon

To measure out sourdough starter yeast

•

10 mL increments

approx. 0.1 g

(max. 550 mL)

Plug

Bread pan

Control panel

Lid

Handle

Raisin nut dispenser

flap

Kneading blade

(rye bread)

Kneading blade

(wheat bread)

Dispenser lid

Yeast dispenser

Lid

(15 mL) (5 mL)

Tablespoon

•

1

»2 marking

Teaspoon

•

1

»4,

1

»2,

3

»4

markings

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English

GB7

Control Panel

This picture shows all words and symbols, but during operation only those relevant will be displayed.

Menu

Press this pad to choose menu. Menu number will

display and each time this pad is pressed, menu

number will change to the next choice.

(Hold the pad to advance more quickly)

See P. GB10 and GB11 for menu number.

Q

Operation status

: displayed for the current stage of the program. 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,

display will show the time until adding extra

ingredients in the program.

Size

Press this pad to choose

size. See P. GB10 for

available menu.

•

XL

•

L

•

M

Crust

Press this pad to

choose crust colour.

See P. GB10 for

available menu.

•

Dark

•

Medium

•

Light

Start

Press this pad to start

the program.

Stop

Press this pad to cancel/stop the

program.

(To cancel/stop, hold for more

than 1 second.)

Timer

Set delay timer (time until bread is

ready) or set the baking/cooking

time for menu 18, 32 and 33.

µŸ¶ 3UHVVWKLVSDGWRLQFUHDVHWKH

time.

µź¶ 3UHVVWKLVSDGWRGHFUHDVH

the time.

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GB8

Bread-making Ingredients

Flour

Main ingredient of bread, produces gluten. (helps the bread to rise,

gives it a firm texture)

p

Use strong flour. Do not use soft or plain flour.

p

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.

White flour

Made by grinding wheat

kernel, excluding bran and

germ. The best kind of flour

for baking bread is a flour

marked ‘for bread baking’.

p

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

white flour.

Rye flour

Made by grinding rye kernel. Contains more iron,

magnesium and potassium, which are necessary for human’s

health, than white flour. But there isn’t enough gluten.

Makes dense, heavy bread. Do not use more than stated quantity

(could overload motor).

Dairy Products

Add flavour and nutritional value.

p

If you use milk instead of water, the nutritional value of

the bread will be higher, but do not use in timer setting as

it may not keep fresh overnight.

« Reduce the amount of water proportionally to the

amount of milk.

Spelt flour

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 compare with spelt white flour bread .

We will recommend spelt white flour to be used more than the half of the entire flour.

p

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)

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English

GB9

Water

p

Use normal tap water.

p

Use tepid water if using menu 2, 6, 8, 14 or 24 in a cold room.

p

Use chilled water if using menu 8, 9, 13, 15, 16, 24, 25, 29, 30 or

31 in a hot room.

p

Always measure out liquids using the sourdough cup provided.

Salt

Improves the flavour and strengthens gluten to

help the bread rise.

p

The bread may lose size/flavour if measuring is inaccurate.

Fat

Adds flavour and softness to the bread.

p

Using butter (unsalted) or margarine is recommended.

Sugar

(granulated sugar, brown sugar, honey,

treacle etc)

Food for the yeast, sweetens and adds flavour to

the bread, changes the colour of the crust.

p

Use less sugar if using raisins or other fruits, which contain

fructose.

Dry Yeast

Enables the bread to rise.

p

Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring

fermentation before using)

p

Yeast which has ‘instant yeast’ written on the packet is recommended.

p

When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the

manufacturer’s recommended time)

If using a bread mix...

w

Bread mixes including yeast



Place the mix in the bread pan, then add water. (Follow

instructions on the packet for the quantity of water)



Select the menu 2, choose a size according to the

volume of the mix, and start the baking.

•

600 g – XL

•

500 g – L

p

With some mixes, it is not clear how much yeast is

included, so some trial and error may be required to

obtain optimum results.

w

Bread mix with separate yeast sachet



First place the bread mix in the bread pan, then the

water. Then place the measured yeast in the yeast

dispenser.



Set the machine according to the type of flour included

in the mix, and start the baking.

•

White flour, brown flour « menu 1

•

Whole wheat, multigrain flour « menu 5

•

rye flour « menu 8

w

Baking brioche with brioche mix

p

Select the menu 13 or 2 ‘MEDIUM’ size-‘LIGHT’ crust

colour. (P. GB43)

w

You can make your bread taste better by adding other

ingredients:

Eggs

Improve the nutritional value and

colouring of the bread. (Water amount

must be reduced proportionally)

Beat eggs when adding them.

Bran

Increases the bread’s fibre content.

•

Use max. 75 mL (5 tbsp).

Wheat germ

Gives the bread a nuttier flavour.

•

Use max. 60 mL (4 tbsp).

Spices

Enhance the flavour of the bread.

•

Only use a small amount (1–2 tbsp).

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GB10

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

Number

Menu

Size Crust

Timer

Rest Knead Rise Bake Total

Bake

1 Basic

OOO

30 min–

60 min

15–30 min

^

4

1 hr 50 min–

2 hr 20 min

50–55 min

4 hr–

4 hr 5 min

2 Basic Rapid

OO

——

15–20 min

approx. 1 hour

35–40 min

1 hr 55 min–

2 hr

3 Basic Raisin

OO^

1

O

30 min–

60 min

15–30 min

^

4

1 hr 50 min–

2 hr 20 min

50 min 4 hours

4 Rustic Artisan

OOO

30 min–

60 min

25–30 min

^

4

1 hr 45 min–

2 hr 10 min

50–55 min

4 hr–

4 hr 5 min

5 Whole wheat

O

—

O

1 hr–

1 hr 40 min

15–25 min

^

4

2 hr 10 min–

2 hr 50 min

50 min 5 hours

6

Whole wheat

Rapid

O

——

15 min–

25 min

15–25 min

^

4

1 hr 30 min–

1 hr 40 min

45 min 3 hours

7

Whole wheat

Raisin

O

—

O

1 hr–

1 hr 40 min

15–25 min

^

4

2 hr 10 min–

2 hr 50 min

50 min 5 hours

8 Rye

——

O

45 min–

60 min

approx.

10 min

1 hr 20 min–

1 hr 35 min

1 hour 3 hr 30 min

9 French

——

O

40 min–

2 hr 5 min

10–20 min

2 hr 45 min–

4 hr 10 min

55 min 6 hours

10

Rustic

Sourdough

——

O^

3

0 min–

55 min

45–55 min

^

5

2 hr 25 min–

3 hr 10 min

55 min 5 hours

11 Italian

——

O

30 min–

1 hr

10–15 min

2 hr 25 min–

3 hr

50 min 4 hr 30 min

12 Sandwich

——

O

1 hr–

1 hr 40 min

15–25 min

^

4

2 hr 10 min–

2 hr 50 min

50 min 5 hours

13 Brioche

—

O^

1

—

30 min

25–45 min

^

4

1 hr 25 min 50 min 3 hr 30 min

14 Gluten Free

—

O^

2

——

15–20 min 40–45 min 50–55 min

1 hr 50 min–

1 hr 55 min

15 Speciality

O

—

O

30 min–

1 hr 15 min

15–30 min

^

4

1 hr 50 min–

2 hr 45 min

55 min 4 hr 30 min

16

Speciality

Raisin

O

—

O

30 min–

1 hr 15 min

15–30 min

^

4

1 hr 50 min–

2 hr 45 min

55 min 4 hr 30 min

17 Rustic Scone

——— —

10 min

—

65 min 1 hr 15 min

18 Bake only

——————

30 min–

1 hr 30 min

30 min–

1 hr 30 min

_

1 Only ‘Light’ or ‘Medium’ available.

_

2 Only ‘Medium’ or ‘Dark’ available.

_

3 Can be set up to 9 hours, all others up to 13 hours.

_

4 There is a period of rise during the knead period.

_

5 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).

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English

GB11

Options Processes

Menu

Number

Menu

Size Crust

Timer

Rest Knead Rise Bake Total

Dough

19 Basic

———

30 min–

50 min

15–30 min

^

4

1 hr 10 min–

1 hr 30 min

—

2 hr 20 min

20 Basic Raisin

———

30 min–

50 min

15–30 min

^

4

1 hr 10 min–

1 hr 30 min

—

2 hr 20 min

21 Rustic Artisan

———

30 min–

50 min

25–30 min

^

4

1 hr 5 min–

1 hr 20 min

—

2 hr 20 min

22 Whole wheat

———

55 min–

1 hr 25 min

15–25 min

^

4

1 hr 30 min–

2 hr

—

3 hr 15 min

23

Whole wheat

Raisin

———

55 min–

1 hr 25 min

15–25 min

^

4

1 hr 30 min–

2 hr

—

3 hr 15 min

24 Rye

———

45 min–

60 min

approx.

10 min

——

2 hours

25 French

———

40 min–

1 hr 45 min

10–20 min

1 hr 35 min–

2 hr 40 min

—

3 hr 35 min

26

Rustic

Sourdough

———

0–40 min 45–55 min

1 hr 5 min–

1 hr 35 min

—

2 hr 30 min

27

Sourdough

starter

——— — —

24 hours

—

24 hours

28 Pizza

——

O

(Knead)

10–18 min

(Rise)

7–15 min

(Knead)

approx. 10 min

(Rise)

approx. 10 min

45 min

29 Brioche

———

30 min

25–45 min

^

4

35 min

—

1 hr 50 min

30 Speciality

———

30 min–

1 hr 5 min

15–30 min

^

4

1 hr 10 min–

1 hr 55 min

—

2 hr 45 min

31

Speciality

Raisin

———

30 min–

1 hr 5 min

15–30 min

^

4

1 hr 10 min–

1 hr 55 min

—

2 hr 45 min

32 Jam

———————

1 hr 30 min–

2 hr 30 min

33 Compote

———————

1 hr–

1 hr 40 min

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GB12

Place the ingredients in the bread pan

Kneading blade

Yeast dispenser

1

Remove the bread pan and

set the kneading blade



Twist the bread pan round.



Remove the bread pan.



Place the kneading

blade firmly into the shaft.

Check around the shaft

and inside the kneading

blade and ensure

that they are clean.

(P. GB39)

•

When baking rye bread, use the

specified kneading blade.

• The kneading blade fits loosely into place, but it must

touch the bottom of the bread pan.

2

Place the measured ingredients

in the bread pan



Place the dry ingredients

except dry yeast.

(flour, sugar, salt, etc.)

• Flour must be weighed on

scales.



Pour in the water and any other

liquids.



Wipe off any moisture and flour

from the outside of the bread

pan.



Place the bread pan inside

the Bread Maker by turning it

slightly from right to left. Fold

the handle down.



Close the lid.

• Don’t open the lid until bread

is complete (affects bread

quality).

3

Place the dry yeast in the yeast

dispenser

If the yeast dispenser is wet, absorb

wetness with tissue etc.

(Do not rub the yeast dispenser,

otherwise the yeast will not drop

into the bread pan due to static.)

4

Plug the Bread Maker

into a 230 V socket

Baking bread with added ingredients

(P. GB14)

Clean and dry

beforehand



Open the dispenser lid.



Place the ingredients.



Close the lid.

Baking Bread

Turn to P. GB29–

GB31 for bread

recipes

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English

GB13

Set the program and start Remove the bread

5

Select a bake menu

(The display shows when menu ‘1’ is selected.)

Q

To change the size

Q

To change the crust colour

O

Turn to P. GB10 for menu, availability of size and crust.

Q

To set the timer«

e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next

morning.

« Set the timer to ‘9:30’ (9 hours 30 minutes from now).

12

9

6

3

12

9

6

3

9hr 30min

from now

Current time Ready time

•

Pressing the pad once will advance the timer by 10 minutes (hold to

advance more quickly).

•

Can be set up to 9 hours when using menu 10.

6

Press ‘Start’

Estimated time until the selected program is complete

p

When ‘Start’ was pressed at first, menu 1 will start.

7

Turn off the power

when the bread is ready

(machine beeps 8 times and the bar at

‘End’ flashes.)

8

Remove the bread

immediately,

Bread pan

Oven glove

allow to cool, for example, on a wire rack

9

Unplug (holding the

plug) after use

p

If you do not press ‘stop’ and remove the

bread from the unit to cool it, the Bread

Maker will proceed to keep warm to

reduce condensation of steam within the

loaf.

p

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.

p

If you leave the bread to cool down

in the bread pan, it will cause

condensation. Therefore, cool on a wire

rack to ensure optimum quality of the

loaf.

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GB14

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,

insoluble ingredients

« Place the extra ingredients in the raisin nut

dispenser and set the machine.

Correct Incorrect

« Do not overfill the raisin nut dispenser.

Moist/viscous ingredients, soluble

ingredients*

« Place these ingredients together

with the others into the bread pan.

Dried fruits

p

Cut up roughly into approx. 5mm cubes.

p

Sugar-coated ingredients may stick to the raisin nut

dispenser and not fall into the bread pan.

Fresh fruits, fruits pickled in alcohol

p

Only use quantities as in the recipe, as

the water content of the ingredients will

affect your bread.

Nuts

p

Chop finely.

p

Nuts impair the effect of gluten, so avoid using too

much.

Cheese, chocolate

* These ingredients cannot be placed in the raisin nut

dispenser as they would stick to it and not fall into the

bread pan.

p

Chop chocolate finely.

p

Cut the cheese into 1 cm cubes.

p

Recommended to the course of Rustic Artisan.

Seeds

p

Using large, hard seeds may scratch the coating of

the dispenser and bread pan.

Herbs

p

Use up to 1–2 tbsp of dried herbs. For fresh herbs,

follow the instructions in the recipe.

Bacon,

salami, olive,

dry tomato

p

Sometimes oily ingredients may stick to the raisin nut

dispenser and not fall into the bread pan.

p

Cut the bacon and the salami into 1 cm cubes.

p

Cut the olive into

1

»

4

.

p

Recommended to the course of Rustic Artisan.

•

Follow the recipe for the quantities for each ingredient.

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English

GB15

Baking Brioche

1

42, 3

strong white bread flour, type 550 400 g

teaspoons of salt 1

1

»2

tablespoons of sugar 4

tablespoons of skim milk (dry) 2

butter (cut into 2 cm cubes and keep in

fridge)

50 g

eggs 2

water

280 g (mixture of

eggs and water)

teaspoons of dry yeast 1

1

»4

butter for adding later (cut into 1–2 cm

cubes and keep in fridge)

70 g

Preparations

(P. GB12)



Cut the butter for adding later for 1–2 cm cubes and keep them in fridge.



Set the kneading blade into the bread pan.



Place the ingredients in the bread pan in the order listed in the recipe.



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.

p

Cut the butter into 2 cm cubes and place them

into the bread pan at the same time as the other

ingredients.

p

Follow the steps shown on the left. However,

when the machine beeps on step 3 to add extra

butter, please leave as it is.

p

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

later.

2

Start the machine

Time until adding the extra butter or ingredients

O

The start light will come on.

3

Add additional butter when the beep

sounds, then press ‘Start’ again

Complete placing the additional cubed butter while ‘ ’ is flashing.

After the Start

pad is pressed

Display indicates remaining time until completion of the program

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

kneading immediately, even if the Start pad is

pressed after adding butter or ingredients.

O

Do not add butter after display shows remaining

time. (P. GB43)

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.

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GB16

Baking Rustic Artisan

1

42, 3

Q

To cancel/stop once

started

(hold for more than

1 second)

Preparations

(P. GB12)



Set the kneading blade into the bread pan.



Place the ingredients in the bread pan in the order listed in the recipe.



Set the bread pan into the main unit, and plug the machine into the socket.

1

Select menu ‘4’

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.

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English

GB17

Turn to P. GB29 for

bread recipes

3

Add additional ingredients when the beep

sounds, then press ‘Start’ again

Complete placing the extra ingredients while ‘ ’ is flashing.

Even without add extra ingredients and pressing the Start pad, ‘Knead’ and

‘Bake’ starts automatically after 5 min.

After the Start

pad is pressed

Display indicates remaining time until completion of the program

* The above is for high-temperature case.

Remaining time is changed depending on the room temperature.

Low-temperature: 3:00–3:03

High-temperature: 2:40–2:43

O

For ingredients, use max. 100 g as size-M, 125 g

as size-L or 150 g as size-XL.

O

Even without pressing the Start pad, kneading

will continue after 5 min. It does not continue

kneading immediately, even if the Start pad is

pressed after adding ingredients.

O

Do not add ingredients after display shows

remaining time. (P. GB43)

O

Add automatically and manually extra ingredients

list

Add automatically: Bacon, Olive, Green bean

Add manually: Cheese, Chocolate (frozen),

Onions (finely diced)

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.

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GB18

Rustic Sourdough/Rustic Sourdough Dough

STAGE 1 Making Sourdough starter

1

32

Turn to P. GB33

for sourdough starter

recipe

Q

To cancel/stop once

started

(hold for more than

1 second)

Preparations



Mix all the ingredients well in the sourdough cup.

(Remove the kneading blade)



Put the lid on the sourdough cup.



Place the sourdough cup in the bread pan.



Set the bread pan into the main unit, and plug the machine into the socket.

1

Select menu ‘27’

O

Timer is not available on menu 27.

O

If you select a wrong menu, the sourdough cup

would be melt.

2

Start the machine

Estimated time until the selected program is complete

O

The start light will come on.

O

Do not take out the sourdough cup until the

program is complete.

3

Press ‘Stop’ and remove the sourdough

cup immediately

when machine beeps 8 times and the bar at ‘End’ flashes

O

The flashing start light will go off.

Store the sourdough starter in the fridge

O

If you leave the sourdough starter in the bread maker, fermenting power

decreases and the bread dose not rise.

O

Make sure to store it in the fridge, and use up all within 1 week.

(If the sourdough starter is stored in the freezer or at room temperature,

fermenting power is lost.)

O

Do not mix the new sourdough starter and the old

sourdough starter.

O

If the sourdough starter is made well, it smells

sour and like alcohol.

(When the room temperature is over 30°C, the

sourdough starter goes bad.)

Remove the

kneading blade.

Sourdough starter spoon

Two sourdough cups can be set at a time.

Sourdough cup

(Keep clean and

use the sourdough

starter only)

Bread pan

Lid

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English

GB19

STAGE 2 Baking Rustic Sourdough

1

32

Turn to P. GB29 for

bread recipes

Q

To cancel/stop once

started

(hold for more than

1 second)

Preparations

(P. GB12)



Set the kneading blade into the bread pan.



Tip the sourdough starter in the bread pan.



Place the ingredients in the bread pan in the following order:

strong white bread flour ĺ salt ĺ water.



Set the bread pan into the main unit, and plug the machine into the socket.



Place the dry yeast in the yeast dispenser.

1

Select menu ‘10’

O

When the room temperature is over 30°C, the

bread does not turn out well.

2

Start the machine

Estimated time until the selected program is complete

O

The start light will come on.

3

Press ‘Stop’ and remove bread

when machine beeps 8 times and the bar at ‘End’ flashes

O

The flashing start light will go off.

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GB20

Rustic Sourdough/Rustic Sourdough Dough

STAGE 2 Making Rustic Sourdough Dough

1

32

Turn to P. GB32 for

dough recipes

Q

To cancel/stop once

started

(hold for more than

1 second)

Preparations

(P. GB12)



Set the kneading blade into the bread pan.



Tip the sourdough starter in the bread pan.



Place the ingredients in the bread pan in the following order:

strong white bread flour ĺ salt ĺ water.



Set the bread pan into the main unit, and plug the machine into the socket.



Place the dry yeast in the yeast dispenser.

1

Select menu ‘26’

O

Timer is not available on Dough menus

(except menu 28).

2

Start the machine

Estimated time until the selected program is complete

O

The start light will come on.

3

Press ‘Stop’ and remove dough

when machine beeps 8 times and the bar at ‘End’ flashes

O

The flashing start light will go off.

O

Shape the finished dough and allow it to rise for

the second time according to the recipe, then

bake in the oven.

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