Sd253 breadmaker manual

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View the manual for the Panasonic SD here, for free. This manual comes under the category Bread Makers and has been rated by 4 people with an average of a 7. This manual is available in the following languages: English.

Below, you will find the most frequently asked questions about the Panasonic SD Is your question not listed? Ask a question. About the Panasonic SD Panasonic SD specifications. Related product manuals. Why doesn't my bread rise? The result may differ when the timer is used. Pressing only the Start pad will start this program. It will stop when the Stop pad is pressed. This is not a malfunction. Steps 1 2 3 4 5 Using the handle, remove the bread pan from the unit by twisting slightly anti-clockwise and pulling upwards.

Mount the kneading blade on the shaft. The kneading blade is designed to Make sure that the kneading blade and fit loosely on the shaft with some the kneading shaft are free of bread crumbs. Place the yeast inside the bread pan first. Place flour and all dry ingredients inside the Flour, dry milk, salt, sugar, butter bread pan. Pour water and other liquids, if any, into the bread pan. Place the bread pan inside the bread maker.

Be sure the bread pan contacts the bottom of the unit. Fold the handle down. If the pan is not placed correctly, the dough will not be kneaded Close the lid.

Make sure that the inside of the raisin nut dispenser is clean and completely dry. If the inside of the dispenser is wet, The dispenser should be secured in position for all programs. Be sure that the drop down flap of the dispenser is closed.

Remove all residue before use. Always clean the dispenser after 2. Place the ingredients inside the dispenser. See page 20 for detailed information of the ingredients to be placed in the raisin nut dispenser. Close the dispenser lid by pressing the lid lightly until you hear the magnets click. Page 11 Steps 7 Notes Position the unit away from edge of the table or counter - top. Plug into a V outlet. The unit may vibrate or move appears. To choose this, just press See "select" section on page 7.

Press to choose the type of bread. Each time select is pressed, the arrow on the right of the display will move down to the For "bake only" and "gluten free", see following pages. The time and available options displayed in the window will change accordingly. See "Option" section on page 7.

For BAKE, it is not necessary to press this pad. Options available will be shown in the display and the one you require will flash. Press to choose the crust colour of your The time will also change accordingly. The red light comes on, the program is set and the pad is inoperable. The resting settles the temperature of the bread pan and ingredients. There are some programs with no resting. After rest, the process will proceed to knead, then to rise and finally, bake.

The time remaining until the bread is finished is displayed in hours and minutes. The display will go blank. There will be no mixing action during resting.

A clicking noise may be heard during operation. The time required for each of the steps will vary according to factors such as voltage fluctuation and room temperature.

Begin from step 8. The operation will stop for a while to drop the ingredients, and then resume automatically. When "TEMP" blinks, see page The bread pan will be very hot.

Do not place it on any plastic Promptly open the lid and remove the bread pan using oven gloves. Handle carefully. If the bread is left in the unit, further browning of the crust may occur. See "Keep Warm" section on page 8 prevent condensation of the steam. The bread and the kneading Shake the pan several times to release the blade will be very hot.

If the kneading blade comes out with the A metal utensil may scratch the bread, use a heat-resistant plastic utensil to finish of the kneading blade. Bread" section on page Unplug after use. Be sure to grip plug when removing it from the socket. Note : Allow at least 1 hour for the unit to cool down before the next use. Page 13 To use the Timer The timer to delay the start of the operation may only be used for the following programs. See table below. Duration of Time Timer may be set for any length of time within the following ranges.

For step 11, follow the instructions below. Steps Press Notes to set the length of time required for when you want the bread to Each time Timer is pressed, the time will advance 10 minutes. The time will change rapidly For the timer delay available, see the table above. Example: If the present time is pm, and you want the bread to be finished at am tomorrow morning, set the timer to 9 hours and 30 minutes , the time required until the completion of the bread.

The time remaining until the baking is finished is displayed in hours and minutes. There will be no action while the timer is working. Steps 8 Press Notes to choose the type of dough. Each time select is pressed, the arrow on See "select" section on page 7. When ''TEMP'' blinks, see page There is no resting for "pizza". Kneading will start immediately.

The time remaining until the dough making is completed is displayed in hours and minutes. Press when the beeper stops, then remove the bread pan. Shape and prove dough before baking in a conventional oven as per the instruction given in the recipes. When baking is completed, remove from the oven using your oven gloves and cool on a wire rack.

Never pull on the cord. Page 15 Using the "bake only" program Measure ingredients carefully according to each recipe on pages 41 to Steps 1 2 3 Prepare cake in a separate mixing bowl. Notes Follow the instructions for each recipe carefully. Place the mixture carefully into the lined Ensure that the bread pan is lined bread pan. Make sure that the raisin nut dispenser is in position and the lid and dispenser lid are closed.

Press to choose bake only. See "select" section on page 7. Each time select is pressed, the arrow on the right of the display will move down to the next choice. Time indication starts from 30 Press 4 to set the required time. The time will change rapidly Press increments. The red light comes on, the program is set and the pad is inoperable Baking begins. Note: Upon completion of baking, you may check the consistency of the baked product by piercing the centre with a skewer.

The additional baking time may be set as long as the accumulated time does not exceed 90 minutes. It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below. Otherwise, the bread may not turn out well. It is advisable to use this mix for best results.

This is available through most large supermarket chains nationally and also through health food stores or by mail order. Occasionally a loaf may have some flour remaining on the side. If you will not be able to finish the loaf within that time it can be put into freezer bags, in convenient sized portions, and frozen. Particular attention must be paid to the cleaning of the bread pan and blade as well as any utensils that are used.

Steps 1 Notes Remove the bread pan from the unit. Twist slightly anti-clockwise and pull up, using the handle. Make sure that the kneading blade and The kneading blade is designed to fit loosely on the shaft with some loose turning. The results may be poor, if the ingredients are not placed in the order stated. Measure the ingredients accurately, as this affects the baking results considerably.

Wipe off any moisture or foreign Be sure the bread pan contacts the bottom matter from the outside of the of the unit. Close the lid. Press to choose gluten free. Press to choose the crust colour of your bread.

NOTE : We recommend dark crust for most gluten free breads. Kneading begins immediately. For best results and to reduce the chances of flour remaining on the sides, follow the instructions below. Between 5 and 10 minutes after kneading starts, stir in the flour that may be stuck around the edges of the bread pan, using a plastic spatula.

When stirring, be careful not to touch the kneading blade. Proceed to step 12 on page Use only mild liquid detergent. For baked-on materials, use a non scratch scourer and detergent on the interior. Do not use benzine, thinner, alcohol, etc. Do not rub or pull the rubber gasket.

Rubbing and pulling roughly may damage the rubber gasket attached to the dispenser lid. Inner lid section is not removable. If the gasket becomes damaged the dispenser lid should be replaced, as this will cause the leakage of steam, condensation, or deformation. See page 46 for replacement. It may scratch the surface and cause ingredients to stick. Remove the blade.

Do not use other abrasive materials or otherwise, the pan may be scratched. These parts are not dishwasher safe. Be sure that the unit and the bread pan have dried completely before storing. On the interior of the body some discolouration may occur with use. Below we briefly discuss the role that each ingredient plays in the bread baking process. It is important to follow the recipes and weigh or measure carefully to ensure the correct balance of ingredients for successful bread baking.

Flour: Salt: Most bread is made from wheat flour. Salt is very important in bread making as The quantity and quality of the gluten it gives the bread a more even texture. It also controls action of the yeast by inhibiting enzyme activity, thus High grade flours have a consistently controlling the amount of carbon dioxide higher protein content than some of the lower grades produced. Bread with reduced salt will have a weak available and these will generally give a more gluten structure and a more open texture, too successful result.

If lower grade flours are used, the addition of Salt also contributes to the flavour. All flour starts off as brown flour and is milled and refined until it becomes white.

In wholemeal flour, the wheat grain has not been removed so breads made with wholemeal flour have a coarser, more crumbly texture. Fats: The main purpose of fats in bread baking is to tenderise and soften the bread and to enhance the flavour and richness. Although the Breads made with wholemeal flour only will have a addition of fat is not essential, breads reduced volume due to the reduced availability of made without fat will have less flavour and will not gluten forming proteins.

To enhance the volume in keep as well. Flour milled from cereals such as oats, rice, barley and rye contain little or no gluten. Therefore these loaves have a low rise and a dense structure. Other fats can be used. These include vegetable oil, margarine or shortening. Remember that these may alter the flavour and texture. Milk and milk products: These enhance the flavour and help increase the nutritional value of the Sugar: bread.

The recipes included in this Sugar used in bread making comes convenient to use. Sugar in some form is essential in Fresh milk is not suitable if timer is being used. Sugar also provides sweetness and aids browning during baking. Too much will cause the dough to collapse, too little prevents the gluten from stretching enough. This gas causes the dough to rise, the fermentation softens the gluten, and makes it elastic.

Kneading then develops this softened gluten and spreads the gas cells evenly through the dough to give a fine textured product. Fresh milk is not suitable if timer is being used. Use no more than 1 cup. The height of bread when nuts are used, may be low because the chopped nuts will cut the gluten improve texture , ascorbic acid, sugar and enzymes.

These additives accelerate the strengthening of the gluten. Generally when using Surebake, there will be no need to add extra ascorbic acid. Gluten flour will only be needed when using grains with a low gluten content such as oats, rice, barley and rye. Remember to chop best conditions for rising of yeast products.

Important Loaves with nuts may be lower in volume because the nuts may disrapt the gluten network in the dough. Spices are used to add flavour to the bread. Only small amounts 1 teaspoon to 2 teaspoon are required. Bran: Approx 60 ml 4 Tbsp can be added to boost the fibre content. Do not use Fruits: Dried fruits are used in some of the more than this recommended amount as it will affect the volume of the loaf.

Total weight of dried fruits used should not exceed 19 1 cup. When using fresh fruit, use Wheatgerm: only as directed in the following recipes, as the Approx 60 ml 4 Tbsp can be added water content of the fruit will affect the loaf volume.

Page 21 Guideline of Ingredients to be placed in the Raisin Nut Dispenser In general, ingredients that are in small pieces and are completely dry may be placed in the raisin nut dispenser to be dropped automatically into the bread pan during the breadmaking process.

Ingredients that are wet or sticky on the surface are not suitable to use in the dispenser, as these may not drop completely into the bread pan but remain in the dispenser. Ingredients should be placed in the dispenser after it has been placed in position in the bread maker, otherwise the small ingredients such as sesame seeds may escape from the gap. These ingredients have a high water content so that they may stick to the dispenser surface. These ingredients may melt in the dispenser before being dropped, or may have sticky surfaces, therefore may not drop completely from the dispencer.

These ingredients should be placed in the bread pan with other ingredients Cheese at the beginning. The results will vary according to the condition of ingredients, circumstances such as room temperature or the use of the timer. For example, sugar coated mixed fruits which may be dry on the surface at first, will have sticky surfaces when cut into small pieces, plus the sugar could melt in the dispenser during the hot summer months if left in the dispenser too long.

Chop dried fruits roughly, as if ingredients are too small they may stick to the dispenser and will not be added to the loaf or dough. Maximum amount Ingredients to be placed in the raisin nut dispenser should not be more than those stated in the recipes. Carefully place the ingredients in the raisin nut dispenser. Do not press down as you may damage the dispenser, and the ingredients will then not be added to the loaf or dough. The flour In such cases, take the following measures to obtain quality is affected by the keeping methods, the better results.

At least Nof the flour should be white bread temperature, humidity, etc. Another important factor about the flour is that its quality also differs from year to year, season to season. This is due to the quality flour, rather then whole wheat flour. Reduce 15 ml to 30 ml of water from the regular amount.

Sometimes due to bad weather conditions, the crop If the above still does not solve the problem, may not grow with as much gluten forming properties 3. Tips for Using Bread Mixes When using ready prepared bread mixes where the yeast is already in the packet, use the basic bake rapid option of 1 hour 55 minutes for all varieties of mix.

Select the correct size for the quantity of mix used. Select basic bake rapid option of 1 hour 55 minutes and press Start. We do not know how much yeast is in the packet, and therefore how high the bread will rise. For ready prepared mixes, where the yeast is supplied in a separate sachet, select the program according to the type of flour in the mix.

For example white and brown mixes use the basic program 4 hours and wholemeal the wholemeal program 5 hours , and follow the recipe proportion in our book for yeast and water quantities to use.

Cutting the bread fresh from the oven, especially gluten free, may be difficult. Storing the bread 1. Let the bread cool completely at room temperature. Wrap it in a foil or a plastic bag to preserve freshness. To enjoy the taste of freshly baked homemade bread, try to consume your bread as soon as possible.

For longer storage, wrap well and store in the freezer. It is better to slice the loaf before freezing. To avoid poor baking results the following should be remembered. Bake at optimum temperature. Temperature is one of the most important factors in bread baking. Electricity Fluctuations will affect the height, the texture and the colour of bread. Measure the ingredients accurately. Accurate measurement is essential in achieving good baking results.

Liquids should be measured in the measuring cup and yeast, salt, sugar and milk powder using the measuring spoon provided. Flour must be weighed accurately on scales either using the metric grammes or imperial ozs.

Do not exceed the stated weight of flour as this could damage your machine. The yeast should be measured carefully using the teaspoon end of the measuring spoon. It is marked inside with a quarter, half and three quarter level for your convenience. Order of Ingredients. For "gluten free", the order listed on page 16 must be followed. Always place yeast first, then all other dry ingredients into the bread pan, followed by the liquid so that the yeast is at the bottom and not in contact with the liquid.

Never let the yeast touch liquid before kneading. Always use fresh ingredients. Check the date on the flour packet before purchase and use the flour before it is out of date. After opening the packet reseal and store in a cool dry place. Take care to follow the guidelines when adding additional ingredients, as if added in excess, these affect the final loaf volume. For loaves with poor volume, extra sugar e. Maximum Load. Do not attempt to increase the quantities in the recipes given as overloading may damage your machine.

When using ideas from other recipe books we recommend that you follow our proportions of flour, water and yeast as a guide and add the other ingredients accordingly.

Program Time 1 hr 55 min. Do not leave gluten free bread in for keep warm. Grains Seeded Loaf Remove bread from Machine when baking is complete. Test dough by lifting some on spatula. Dough should fall slowly from spatula. It should look like a thick cake mix or stiff mashed potato.

Very refined flour e. This prevents the ingredients from being crushed and also produces a better loaf. Method: Make dough according to instructions on 1 P. Roll each or until doubled in portion into a ball. If an oven for Place on a greased proving is not availa- tray and leave to ble, cover with plastic rest for 20 minutes. Roll of 2between chilled butter two sheets N of plastic wrap into a 17 X 25 cm rectangle. Chill at least 1 hour. Turn the dough into a greased bowl.

Place in 3 the refrigerator for 30 minutes. Roll out the 4lightlydough on a floured Fold the 6on top.