Panasonic Sd 206 Operation Manual ManualsLib Makes It Easy To Find Manuals Online!

2014-12-11

: Panasonic Panasonic-Sd-206-Operation-Manual-120872 panasonic-sd-206-operation-manual-120872 panasonic pdf

Open the PDF directly: View PDF .
Page Count: 44

Download
Open PDF In Browser	View PDF

SD-206

Thank you for purchasing a

Panasonic

, SD-206.

For your own safety and convenience, please read these instructions carefully before operating.
Installation of the

IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!
If your AC outlet is not grounded, it is the personal responsibility of the customer to have it
replaced with a properly ground wall socket of 240V 50Hz.
The

has to be installed to a minimum 10-ampere (T) fuse.

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wall outlet when not in use and before cleaning.
Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use oven mitts when handling hot materials, allow metal
parts to cool before cleaning.
5. Close supervision is necessary when any appliance is used near children.
6. Do not allow anything to rest on power cord. Do not plug in cord where persons may
walk or trip.
7. Do not operate any appliance with a damaged or frayed cord. Refer servicing of
appliance to an authorised service centre if the unit should malfunction or be
damaged in any manner.
8. This appliance is not intended for commercial use. It is for household use only.
9. The use of attachments not recommended by manufacturer may cause damage or
injury.
10. Avoid contacting moving parts.
11. Do not use outdoors. Do not use appliance for other than intended use.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
15. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
16. If the supply cord of this equipment is damaged, it must be replaced by the special
cord (Part No. ADA24R117).

SAVE THESE INSTRUCTIONS
Note:
A. A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as
the electrical rating of the appliance,
and
(2) the longer cord should be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over unintentionally.

Table of Contents
Basic Principles when Baking with
¨ ........................3
-Basic Features ...........................................................................3
Baking Programs.........................................................................4
Parts identification .......................................................................5
Control panel-display/functions...................................................6
How to use.............................................................................7Ð12
-To use the timer for baking loaves only
with the BAKE mode................................................................10
-Using the BAKE RAPID mode ................................................10
-Using the DOUGH mode.........................................................11
-Using the BAKE ONLY mode ...........................................11Ð12
How to clean..............................................................................12
Slicing and storing the bread ....................................................13
Leakage of bread ingredients from the bread pan...................13
Specifications............................................................................13
Display Indications for Abnormal Conditions ...........................14
Before calling for service ....................................................15Ð16
Ingredients...........................................................................17Ð18
Other Ingredients Used for Flavoured Loaves.........................19
Tips for baking whole wheat & multigrain breads ....................20
Differences in Baking Results...................................................20
Recipes................................................................................21Ð42
Basic recipes .....................................................................21Ð26
Whole wheat recipes.........................................................27Ð29
Multigrain recipes...............................................................30Ð31
French recipes.........................................................................32
Breadmix formulas ..................................................................32
Dough recipes....................................................................33Ð41
Bake only recipes....................................................................42

Basic Principles when Baking with

Basic Features
Choice of bread modes
BASIC. . . . . . . . . . . . . For producing loaves of bread using white or brown strong flour as the major ingredient.
WHOLE WHEAT. . . . .For loaves using wholemeal strong flour as the main ingredient.
MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, etc. mainly using wholemeal strong flour.
FRENCH . . . . . . . . . . For loaves with crisp crust and open texture. It has crisp taste because sugar is not
included in the ingredients.
PIZZA . . . . . . . . . . . . .A rapid dough mode for pizza, focaccia and other Italian breads.
BAKE ONLY . . . . . . . A mode for baking cakes only.

Choice of baking modes
BAKE . . . . . . . . . . . . . The unit automatically mixes ingredients, kneads the dough, rises it and bakes it.
BAKE RAPID . . . . . . . The unit mixes ingredients, kneads the dough, rises it and automatically bakes it faster
than the standard BAKE mode.
BAKE SANDWICH. . . The unit automatically makes a medium size loaf of bread with a soft crust suitable for
sandwich slices.
BAKE RAISIN . . . . . . .The unit automatically makes bread as in the BAKE mode. A beeper sounds to let you
know when to add dried fruits, such as raisins. This is to prevent them from being
crushed during the kneading process.
DOUGH . . . . . . . . . . . The unit automatically prepares dough for pizzas, dinner rolls, doughnuts, croissants, etc.
DOUGH RAISIN . . . . .The unit automatically prepares dough as in the DOUGH mode. A beeper sounds to
let you know when to add dried fruits as in the BAKE RAISIN mode.

-A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly
baked bread. (Certain BAKE mode only). The result may differ when the timer is used.

-The beep sounds eight times when baking in the BAKE modes or rising of dough in the DOUGH modes is
completed.

-The beep also sounds in the BAKE RAISIN and DOUGH RAISIN modes, when the machine pauses for 1
minute during the kneading process to add the raisins, chopped dried fruits and / or nuts.

Choice of size and crust colour
The selection of size and crust colour is possible for the following modes:
If not selected, the

will automatically select L size with a medium crust.

Mode

Size Selection

Crust Colour Selection

Size / Colour

Dark

Medium

Light

BASIC BAKE

BASIC BAKE RAPID

BASIC BAKE RAISIN

WHOLE WHEAT BAKE

WHOLE WHEAT BAKE RAPID

WHOLE WHEAT BAKE RAISIN

¥ Size and crust colour will be affected by the room temperature and the quality of flour and/or other ingredients.

- 3 -

Baking Programs
NOTE:

¥ The duration of each process is only approximate and will vary according to the ambient
temperature.
¥ The following time is when the timer is not used. (The availability of the timer for the mode
is indicated with a tick ( ) in the ÒtimerÓ column.)
There
will be keep-warm of up to 60 minutes after the baking is complete until the STOP pad
¥
is pressed, for all BAKE (loaf) modes. The keep-warm is not available for the DOUGH modes
and the BAKE ONLY mode.
¥For Bake Raisin & Dough Raisin modes, there will be a break of 1 minute during the kneading
process to add dried fruits and nuts.

BAKE (loaf) modes

Whole Wheat
Bake
Basic Bake
Mode

P
r
o
c
e
s
s

Basic Bake
Sandwich

Basic
Bake Rapid

Basic
Whole Wheat Whole Wheat Whole Wheat
Bake Raisin Bake Sandwich Bake Rapid
Bake Raisin

French Bake

Bake Only

40 min ~
1 hr 55 min
10 ~ 20
min
2 hr 55 min ~
4 hr 10 min

Multigrain
Bake

Rise

30 ~ 60
min
15 ~ 25
min
1 hr 55 min ~
2 hr 25 min

Bake

50 min

35 min

50 min

45 min

50 min

55 min

15 ~ 70 min

Total

4 hours

1 hr 55min

4 hours

5 hours

3 hours

5 hours

6 hours

15 ~ 70 min

Rest
Knead

30 ~ 60
min
15 ~ 20
15 ~ 25
min
min
approx. 1 hr 55 min ~
1 hour
2 hr 25 min
-

60 ~ 90
60 ~ 90
15 min
min
min
10 ~ 20
10 ~ 20
10 ~ 20
min
min
min
2 hr 25 min ~ approx.
2 hr 25 min ~
2 hr 55 min 1 hr 40 min 2 hr 55 min

Timer
DOUGH modes

Whole Wheat
Dough
Basic Dough
Mode

Basic Dough
Raisin

Whole Wheat French Dough
Dough Raisin

Pizza Dough

Multigrain
Dough

Rise

30 ~ 50
55 ~ 75 40 ~ 75
min
min
min
10 ~ 20
10 ~ 20
10 ~ 15
15 ~ 25
min
min
min
min
1 hr 15 min ~ 1 hr 45 min ~ 1 hr 45 min ~ 10 ~ 15
1 hr 35 min 2 hr 5 min 2 hr 40 min
min
Approx.
10 min
Approx.
10 min

Total

2 hr 20 min 3 hr 15 min 3 hr 35 min

Rest

P
r Knead
o
c Rise
e
s Knead
s

45 min

Timer

-4-

Parts identification
Bread pan
Slide in the pan to the correct position in
the unit.
Twist slightly anti-clockwise to remove.

To remove

Kneading blade
Handle

Lid
Kneader
mounting shaft

Control panel
Body

Cord
Plug

- 5 -

Control panel-display/functions
Be sure you understand the function of each pad before using the

¨.

NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may peel this film off and discard it.

Display window

All modes and indications are shown here for reference.
MENU

Press to select the type of bread: BASIC, WHOLE WHEAT,
MULTIGRAIN, FRENCH, PIZZA or BAKE ONLY.
(It is not necessary to press this pad for BASIC. )
Each time the pad is pressed, the display will
change accordingly.
SELECT

SD-206
DARK LIGHT

BASIC
WHOLEWHEAT
MULTIGRAIN
RAISIN
BAKE DOUGH FRENCH
RAPID ALERT PIZZA
BAKEONLY
SANDWICH
L M S
MENU
SELECT
TEMP REST

SIZE

CRUST

TIMER
START
STOP

Press to select the bake mode: BAKE, BAKE
RAPID, BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
(It is not necessary to press this pad for BAKE .)
Each time the pad is pressed, the display will
change accordingly.
SIZE

Press this pad to select the size of the loaf for:
BAKE, BAKE RAPID & BAKE RAISIN modes of
BASIC and WHOLE WHEAT loaves.
CRUST

Press this pad to select the colour of the crust
for BAKE, BAKE RAPID & BAKE RAISIN modes
of BASIC loaf.
TIMER

Press this pad to set the timer and to set the
baking time for BAKE ONLY mode.
The time will advance 10 minutes each time this pad
is pressed. (1 minute for the BAKE ONLY mode.)
The timer setting will change rapidly if constant
pressure is applied to the pad.
Indicating light

The red light will be lit when in operation.
It will flash when the bread baking or the dough
making is completed.
It will also flash in a different frequency when
operated in abnormal conditions.
START/STOP

Press this pad to start operation or begin the timer.
Press this pad to stop operation or cancel the timer setting.
To stop operation, the pad must be pressed and
held for 1 second.
-6-

How to use
Steps

Notes

Remove the bread pan from the unit.
Twist slightly anti-clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft.

2
3

Make sure that the kneading blade and

The kneading blade is

the kneading shaft are free of bread

designed to fit loosely on the

crumbs.

shaft with some loose turning.

Place

dry yeast

inside the

For best results, place the yeast
first, so that it is at the bottom of

bread pan.

all other ingredients.

Place flour and all dry ingredients inside

Flour, dry milk, salt, sugar,

the bread pan.

butter, etc., first.

RAISIN modes only
You may place dried fruits (e.g. raisins)
later when the beeper sounds to prevent
them from being crushed (see step 10.)

4
5

Pour water and other liquids, if any, into
the bread pan.

Place the bread pan inside the body.

Wipe off any moisture or
foreign matter from the outside

Be sure the bread pan contacts the

of the bread pan before

bottom of the unit.

placing it in the unit.

Fold the handle down.

If the bread pan is not placed
correctly, the dough will not be
kneaded properly.

Position the unit away from

Close the top lid.

edge of the table or counter-

Plug into a 240 volt outlet.

top.
The unit may vibrate or move
during the kneading process.

will light up.

Place the unit where it will not
fall off should the unit move
during the kneading process.
- 7 -

Steps

DARK

LIGHT

TEMP

REST

RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH

REST

on P. 3.

For BASIC, it is not necessary to press
this pad.

RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH

See ÒChoice of bread modesÓ

indicated on the right of display.

refer to P.11 Ð 12 for instructions.

LIGHT

TEMP

Press MENU to choose the type of bread

For BAKE ONLY program,

SELECT

DARK

BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY

Notes

BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY

Press SELECT to choose BAKE RAPID,

See ÒChoice of baking modesÓ

BAKE SANDWICH, BAKE RAISIN,

on P. 3.

DOUGH or DOUGH RAISIN.
The mode you require will flash.
SELECT

For BAKE, it is not necessary to press
this pad.
Select size.

SIZE

CRUST

Select crust colour.

See availability of size and
colour selection on P. 3.

Press START/STOP.

START

during resting.

STOP

DARK

ÒRest Ó begins.

REST

RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH

The resting settles the temperature of

A clicking noise may be heard

the bread pan and ingredients.

during operation. This is not a

LIGHT

TEMP

malfunction.
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY

After rest, the process will proceed to

For information of the process

knead, then to rise and finally, bake.

of each mode, see P. 4.

The time remaining until the bread is

The time required for each of

finished is displayed in hours and

the steps will vary according

minutes. (3:59, 3:58

to factors such as voltage

¥ ¥ ¥)

The above display is

fluctuation and room

for BASIC–BAKE,

temperature.

L size, medium colour.

RAISIN modes only

DARK

LIGHT

TEMP

REST

RAISIN
BAKE
DOUGH
RAPID
ALERT
SANDWICH

There will be no mixing action

BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY

The above display
is for BASIC-BAKE
RAISIN, L size,

In the last part of kneading, there will be

For BASIC: 42~72 minutes from

two sessions of beep sound. RAISIN on

START.

display will blink and kneading will stop

For WHOLE WHEAT: 72~102

for 1 minute.

minutes from START.

Add the dried fruits (e.g. raisins) during
this period to prevent them from being
crushed.

Do not put your finger in the dough,
or touch the bread pan while adding
the dried fruits.
During operation, do not remove

Close the lid and leave the unit.

the pan, nor unplug the power cord.

When 1 minute has passed, kneading

The timer cannot be used

will begin again and the RAISIN will

for this mode.

stop blinking.

light colour.
- 8 -

Steps

11
12

Beep

Notes

The beeper will sound eight times and
the indicating light will flash when the
bread is baked, or the dough is
completed.

Promptly open the lid and remove the

The bread pan will be very

bread pan using oven gloves.

hot.
Do not place it on any plastic

Press START/ STOP.

surfaces. Handle carefully.

The unit keeps the bread warm for 1
hour or until START/ STOP is pressed to

If the bread is left in the unit,

prevent condensation of the steam.

further browning of crust colour
may occur.

For DOUGH modes, follow each recipe
directions for further steps instructed in
the cook book.

Turn the pan upside down.
Shake the pan several times to release

The bread and the kneading
blade will be very hot.

the bread.
A metal utensil may scratch
If the kneading blade comes out with

the finish of the kneading

the bread, use a heat-resistant plastic

blade.

utensil to remove it.

For DOUGH modes, when baking is
completed, remove from the oven,
using oven gloves.

Place the bread on a wire rack to cool
and allow the steam to escape.

Unplug after use.

-Allow at least 1 hour for the unit to cool down before the next use.

- 9 -

See ÒSlicing and storing the
breadÓ on P. 13.

To use the timer

(BAKE mode only)

Follow the same steps as in pages 7-9 except step 9.
For step 9, follow the instructions below.

Steps

Press TIMER to set the amount of time See P. 6 for further
in which you want the bread to be
explanation of the timer pads.
ready.
Time may be set for any length of time
from 4 hours to 13 hours for BASIC,
from 5 hours to 13 hours for WHOLE
WHEAT and MULTIGRAIN,
from 6 hours to 13 hours for FRENCH.

TIMER

Example:
If the present time is 9:00 pm, and you want the
bread to be finished at 6:30 am tomorrow morning,
set the timer to 9:30 (9 hours and 30 minutes), the
time required until the completion of the bread.

9:00 pm

start

6:30 am

(9 hours

and 30 minutes)

finish

START
STOP
DARK

Notes

Press START/STOP.

LIGHT

BASIC
WHOLEWHEAT
MULTIGRAIN
RAISIN
BAKE DOUGH FRENCH
RAPID ALERT PIZZA
BAKEONLY
SANDWICH
L M S
TEMP REST

There will be no action while
the timer is working.

The time remaining before the bread is
finished is displayed in hours and
minutes.

The above display is for
BASIC-BAKE, L size,
medium colour.

Using the BAKE RAPID mode
Follow the previous steps 1-6. For step 7, choose either BASIC or WHOLEWHEAT (there is no
BAKE RAPID mode for the MULTIGRAIN or FRENCH). For steps 8 & 9, follow the instructions below.
DARK LIGHT
Press SELECT pad to choose
The remaining
SELECT MENU BAKE RAPID.
TEMP REST BASIC
time is displayed
WHOLEWHEAT in hours and
MULTIGRAIN
Then select size and crust colour. RAISIN
minutes.
FRENCH

START
STOP

BAKE DOUGH PIZZA
RAPID ALERT
BAKEONLY
SANDWICH

Press START pad.

The above display is for BASIC-BAKE
(RAPID) mode, L size, medium colour.
The timer cannot be used for this mode.

- 10 -

Using the DOUGH mode
Follow the previous steps 1-7.
Steps

Notes

Press to select DOUGH .

SELECT

Dough will flash.
Operation begins after the rest
condition to settle the
temperature of the bread pan

START
STOP

and ingredients.
Press START pad.
DOUGH will stop flashing.

The remaining time is displayed in hours and minutes.
* There will be no mixing action after the START pad is pressed.
(Time will be longer in hot temperatures).

The beeper will sound eight times and the indicating light will flash
when the dough is completed. Press STOP pad when the beeper
stops. Remove the bread pan. Close the lid. Unplug after use.

START
STOP

10
11

The display will go out when the beeper stops,
but the indicating light will flash until the STOP
pad is pressed.

Shape and give dough final rising before baking in a conventional
oven as per the recipes given.

When baking is completed, remove from the oven, using your
oven gloves and cool on a wire rack.

The timer cannot be used
for this mode.

Using the BAKE ONLY mode
Steps

1
2
3

Notes

Prepare cake in a separate mixing

Follow instructions in the

bowl.

Cookbook for details.

Pour the mixture into the bread pan.
(The kneading blade must be
removed.)

Press MENU to choose BAKE ONLY.

- 11 -

Steps

4
5
6

TIMER

Notes

Press TIMER to set the required time.
(Between 15 to 70 minutes.)
The TIMER cannot be used to delay the
start of baking.

START
STOP

Time indication starts from 30
minutes and moves up to
1 hour 10 minutes in 1 minute
increment.

Press START / STOP.

Follow the same steps 11-15 on P. 9 to complete baking.
Note: Upon completion of baking, you may check the consistency
of the baked product by piercing the centre with a skewer.
If the baking is still insufficient, you may additionally bake
by repeating above steps 3 & 4.
The additional baking time may be set within the time span
left from the initial baking.
You may repeat additional baking as long as the total
accumulated baking time does not exceed 70 minutes.

When checking with a skewer,
take utmost care not to burn
yourself as the oven cavity will
be extremely hot.

How to clean
Before cleaning the unit, unplug and allow the unit to cool.

Lid

Body and Lid

Body and lid should be wiped clean with a damp cloth.
Use only mild liquid detergent. For baked-on materials, use
Scotch Brite nylon felt pads and detergent on the interior.
Do not use cleansers, steel wool pads, or other abrasive
materials.
Do not use benzine, thinner, alcohol, etc.

Temperature
sensor

Temperature sensor

Body

Wipe gently and avoid deforming the temperature sensor.
Bread pan and kneading blade

Kneader mounting shaft

If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour lukewarm water into the cooled
pan and allow to soak for 5Ð10 minutes. Remove the blade.
Always remove the blade and wash the pan with mild, liquid
detergent after each use.
Do not use other abrasive materials or otherwise, the pan may
be scratched.
These parts are not dishwasher safe.

1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
- 12 -

Slicing and storing the bread
Cool the bread on a wire rack before slicing or storing the bread.

Slicing homemade bread

Storing homemade bread

Homemade bread can be cut with a bread knife.

After cooling the bread 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

Place the loaf on its side and cut with a sawing

freezer.

motion.

It is better to slice the loaf before freezing.

Leakage of bread ingredients from the bread pan
With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit
with a new one.
Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.
Kneader mounting shaft
Outlet

Kneader mounting shaft unit
(Part No. ADA 29A115)

Specifications
Power supply

240V AC 50 Hz

Power consumed

550 W

Capacity

max. 500N of bread flour
min. 300N of bread flour

Timer

Digital timer (up to 13 hours)

Protective device

Self-resetting motor protector

Dimensions (H

approx. 35.5

Weight

34.0

approx. 7.1

- 13 -

23.2 cm

Display Indications for Abnormal Conditions
Reason/Cause

Condition
TEMP

TEMP

The unit is hot (above 40ûC/105ûF).

appears

This may occur during repetitive use.

You must allow the unit to cool down

display.

before reusing.

How to reset /restart
Leave the unit as it is.
When the unit has cooled to below 40ûC/105ûF,

TEMP will disappear from the display window
and the red indicating light will go out.
This indicates that the unit is now ready to use.

ALERT

There has been a 20-minute or

If the interruption in the power supply is

is on

less power cut. (The power plug

momentary, the operation will not be affected.

display.

has been inadvertently pulled out or
the breaker has activated.)

ALERT

If the power is restored within 20 minutes, the
bread maker will operate again. However, the
bread may not turn out well.

is on
display.

There has been more than 20

Remove the dough and start again using all

minutes power cut. (power failure,

new ingredients.

unplugging of the power cord, or a
malfunctioning of household fuse or
breaker).

Not baked at all, although

Motor protection device has activated.

Check to see if the kneader mounting shaft can

the operation appears to

This only happens when the unit is

rotate.

have proceeded.

overloaded and an excessive force
is applied to the motor.
After about 30 minutes, the motor
automatically starts running again.

Yes

Make sure you did not use

Service will

too much or too hard/heavy

be required.

ingredients, then start again
using all new ingredients.

Motor protection device
If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is
recommended to restart with fresh ingredients.

Remedy 1

If the kneading blade is restricted by hard dough, take out the dough. The
unit will restart 30 minutes later.

Check to see if the kneader mounting shaft of the bread pan can rotate.

Remedy 2

If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.

- 14 -

Before calling for service
BAKING RESULTS:

Neither the

Smoke

Sides of

Bread

indicating

emitted

bread

rises

light nor

from steam

collapse

too

the display

vent.

and bottom

much.

light up.

Burning

is damp.

smell.

Please check the following:

OPERATIONAL ERRORS

Unplugged.
Ingredient spilled on heater element.
Power interruption (display 0:00

START/STOP pad was pressed after starting.
Top lid was open during operation.
Mode selection was wrong (DOUGH mode was
chosen).
Bread left in bread pan too long after baking.
Bread sliced just after baking (Steam was not
allowed to escape).
Water added after kneading flour.

MEASUREMENT ERRORS

INGREDIENT PROBLEMS

Kneading blade not installed properly in pan.
Not enough
Flour
Too much
Not enough
Yeast

Too much
No yeast
Not enough

Water
Too much
No sweetening agents

Ingredients used other than prescribed.
Old flour used.
Flour
Wrong type of flour used.
Yeast not placed in pan first, or liquids
touched yeast before kneading.

Yeast

Old yeast used.
Wrong type of yeast used.

Temperature of water was either too hot or too cold.
(Not within optimum temperature range of 20

5ûC.)

- 15 -

Unleavened or not leavened enough
Collapsed

Bread

after

doesn't

over-rising.

rise

Not baked.

Slices
unevenly

Top of

Under-

Browned and

Sides

bread

browned

floured sides,

brown but

floured.

and sticky.

center sticky

flour coated

and raw.

bottom.

and is
sticky.

enough.

- 16 -

Ingredients
Since the bread program on your Automatic

completely computerised, the success of your loaf depends on the quantity
and quality of the ingredients

Flour:

Wheat flour provides the bulk and
structure of bread. Flour is classified
into two types, strong flours which are
milled from hard wheat and weak
flours which are milled from soft
wheat. The difference in the two types
of wheat is the content of proteins that form gluten
(ÒglutenÓ is the important constituent of bread which
provides its structure and its stretchy, chewy texture.
Gas which is released during fermentation is trapped
within the elastic network of gluten, thus making the
dough rise. Gluten development mostly takes place
during dough kneading).
Strong flours contain a high content of proteins
necessary for the development of gluten. ÒBread flourÓ
and ÒBakers flourÓ are the major product within this
category. Most of the recipes in this book call for this
flour.
Weak flours such as cake flour and pastry flour, are
less in protein content and are suitable for products
which have a light, crumbly texture and do not require
much gluten development.
Self raising flour is a white flour to which baking
powder and sometimes salt has been added. Weak
flours and self raising flour alone may not be
substituted for bread flour in the included recipes.
Unbleached plain flour is white wheat flour which has
not been bleached to whiten it. Most plain flours have
a gluten content of approximately 4-5%. For successful
results when baking bread, 8-9% is required. Plain
flour may be used if supplemented with gluten flour or
bread improver.
Continental flour is a flour similar to bakers or bread
flour but is ground very fine. This produces a very
smooth even loaf.
Gluten (Gluten Flour or Wheat Gluten) is a flour
extremely
high in gluten content. Use approximately
1/4 cup (35N) to flours with a low gluten content to
improve suitability for use.
contains some proteins but these do not
form sufficient gluten. Therefore, bread baked with
rye flour will be dense and heavy.
Rye flour

is
made by grinding the entire wheat kernel, including the
bran and germ. 100% whole wheat bread or breads
containing a high percentage of whole wheat flour will
be lower in height and heavier in texture than bread
baked with flour. If you are not pleased with the height
and the texture of the whole wheat bread, you could
strengthen the bread by increasing the proportion of
white bread flour. (You must reduce the same
proportion of whole wheat flour so that the total amount
of wheat flour would remain the same.) The life of whloe
wheat flour and its baked products is shorter than
white bread flour and its baked products, because the
included germ is high in fat, which can become rancid.
Products milled from other grains are
occasionally used in bread. i.e. corn meal, rice, millet,
soy, oat, buckwheat and barley flours. These do not
contain protein that form sufficient gluten and
therefore they should not be substituted for bread
flour in the following recipes.
Whole wheat flour or wholemeal wheat flour

Other flour:

Sugars:

Sugars or sweetening agents
have the following purposes in
bread making:
¥ They add sweetness and flavour.
¥ They add softness and fineness to
the texture.
¥ They give crust colour.
¥ They contribute to keeping
qualities by retaining moisture.
¥ They provide food for yeast.
Besides granulated sugar or caster sugar, brown
sugar, honey and molasses can be substituted in the
recipes. Recipes including fruit generally require less
added sugar due to the high sugar content of the fruit.
Fats:

The major purpose of fats in bread
baking are:
¥ They tenderize the bread.
¥ They add flavour and richness.
¥ They contribute to keeping qualities
by retaining moisture.
Any fat can be used, however, we
recommend butter for the best flavour
and texture.

17-

Ingredients
Milk and milk products:

Yeast:

Their main purposes are:

Yeast is a living organism, a

¥ They enhance flavour.

microscopic plant which works as

¥ They increase the nutritional value

a leavening agent in bread baking.

of bread.
¥ Milk solids include protein, lactose
(milk sugar), and minerals.
Most recipes call for the use of milk powder.
NEVER use fresh milk on the overnight program.
Otherwise it may sour during the rest time, spoiling
the final flavour.

It acts on sugars and changes them
into carbon dioxide gas and alcohol.
This gas production causes the leavening or the ÒriseÓ
of yeast dough.
The alcohol evaporates during baking.
Yeast is available in two forms: fresh and dry. Dry
yeast is available in two types; the type that requires
preliminary fermentation and the type that is used dry
and may be mixed with other ingredients.

Salt:
Salt has the following functions in
bread baking.
¥ It strengthens gluten structure and
makes it more stretchable.
¥ It inhibits yeast growth.
¥ It enhances the flavour.
Therefore, too much salt will inhibit fermentation
whereas too little will result in weak gluten structure.

For
, use the latter type. Do not use
fresh yeast or dry yeast that requires preliminary
fermentation. Always use instant yeast that may be
¨

added and mixed with other ingredients. Do not
dissolve yeast in water before use. It is placed dry in
the bread pan first, before all other ingredients.
As there is an optimum temperature for yeast to
activate, your

incorporates a heat

sensor to keep the dough at the correct temperature

Both will result in a bread with low volume and poor

during the rising process.

texture. Use ordinary table salt.

We recommend brands ÒAlliedÓ, ÒKitchen CollectionÓ
and ÒFermipan,Ó however, several brands are
available in supermarkets. These yeasts are available

Liquid:
Cold tap water should be used.
(For the BASIC BAKE RAPID mode,
however, lukewarm water should be
used, especially during the very cold
winter months.)
Cold fresh milk can be substituted to
improve the keeping quality and nutritional value of
the loaf, which will have a softer browner crust.

in sachets or large air tight packages and once
opened the sachets should be resealed and used
within 48 hrs or stored in air tight container in the
refrigerator or used according to manufacturerÕs
instructions.
Note: Some brands of yeast have bread improver
included.
Please alter quantity when using these products.

NEVER use fresh milk on the overnight program.
Always measure the liquid stated in the recipe
carefully, using the measuring cup provided.
TOO MUCH LIQUID will cause the dough to
collapse, giving a poor appearance.

-18-

Other Ingredients Used for Flavoured Loaves
Egg:

Vitamin C (Bread Improver):

These are sometimes added to

Vitamin C is a Òbread improverÓ

nutritionally enrich the dough, they

i.e. it helps improve the volume of

also improve the keeping properties

the loaf. We recommend adding

and colour of the baked product.

/2 ~ 1 tsp vitamin C powder to

certain loaves to improve the rise.

Fruits:
Dried fruits are used in some of the

Nuts:

following recipes. Total weight of

Nuts may be used, but chop them

dried fruits used should not exceed

finely. Use no more than 75 g (1/4 cup).

75 g ( /4 cup)

g100 g (

/4 cup) for

The height of bread when nuts are

raisinsh.

used, may be low because the

When using fresh fruit, use only as directed in the

chopped nuts will cut the gluten

following recipes, as the water content of the fruit will

structure.

affect the loaf volume.

When adding nuts as well as dried fruit, their total
weight should not exceed 125 g (1/2 cup). Remember

Bran:

to chop them finely as these interfere with mixing.

Approx 60 ml (4 tbsp) can be added
to boost the fibre content. (Do not use
more than this recommended amount
as it will affect the volume of the loaf).

Spices:
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.

Wheatgerm:
Approx 60 ml (4 tbsp) can be added
to give a nuttier flavour.

Timer loaves
Do not use eggs and ÒfreshÓ ingredients i.e. fruit/vegetables on timer loaves, as these ingredients may stale
during the rest time, thus spoiling the loaf.

-19-

Tips for baking wholewheat & multigrain breads
The result of breads, such as whole wheat breads

1. Use vitamin C bread improver.

and multigrain breads, are affected greatly by the

and/ or

quality of ingredients, especially the flour. The flour

2. At least 150Nof the flour should be white bread

quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor

flour, rather then whole wheat flour.

about the flour is that its quality also differs from year
to year, season to season due to the quality of the

and/ or
3. Reduce 15 mRto 30 mRof water from the

wheat crop affected by the weather.

regular amount.

Sometimes due to bad weather conditions, the crop
may not grow with as much gluten forming properties
as it would require to produce flour for making

If the above still does/do not solve problems,
4. Reduce the amount of dry yeast to half the

excellent breads.

quantity required.

When the quality of flour is poor, the bread may not
rise, or collapse after rising due to weak gluten.

The loaf produced by above methods may be low

In such cases, take the following measures to obtain

or small.

better results.

Differences in Baking Results
Baking results differ according to several factors including environmental conditions, electricity fluctuation,
choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following
should be remembered.

1. Bake at optimum temperature.

Temperature is one of the most important factors in bread baking. Although the

designed to sense the temperature and automatically control the heating system during the entire
process of baking, it works best in a room temperature between 20¡C (68¡F) to 25¡C (77¡F), a slight
difference in volume may be noticed when the BAKE RAPID mode is used or during winter months
when an overnight programme is used.

2. Electricity Fluctuations will affect the height, the texture and the colour of bread.
The

incorporates a 20 minute memory which means the bread machine will automatically

restart should the electricity supply be interrupted for a maximum of 20 minutes.

3. 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.
Flour must be weighed accurately either using the metric (grams). Do not exceed the stated weight of flour
as this could damage your machine.
For measuring fat (butter) the 15Ð23N recommended in the recipes is a guideline for the quantity to use.
The yeast should be measured carefully using the teaspoon. Always use standardised Australian measuring
utensils.

4. Order of Ingredients.

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. N.B. Never let the yeast touch liquid before
kneading.

5. 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 in an airtight container.

6. Experimenting.

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.g. for white loaves extra
1/2-1

tbsp should be added, as this helps the rise for poorer quality strong white flours.

Additional water eg 10-20 mRwill give a lighter textured loaf.

7. Maximum Load.

Do not attempt to increase the quantities in the recipes given as overloading may damage your
machine.

-20-

Basic
tsp=teaspoon Tbsp=tablespoon

Basic White

Hot & Spicy Loaf
Large

Medium

Small

Large

Dry yeast

1 /2 tsp

1 /4 tsp

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Water

400 mR

350 mR

210 mR

1 tsp

Small

Dry yeast

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

1 tsp

Salt

2 tsp

1 tsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Chilli powder

1 Tbsp

2 tsp

Cracked black pepper

1 Tbsp

2 tsp

1 tsp

Crushed garlic

1 clove

Water

400 mR

350 mR

210 mR

1 tsp

Bread improver,
optional

Medium

/2 tsp

/2 clove

/4 clove

Bread improver,
optional

Cheese & Garlic Loaf

Basic White Rapid
Large

Medium
3

Small

Large

Dry yeast

2 tsp

1 /4 tsp

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Sugar

2 Tbsp

21/2 tsp

Water

400 mR

350 mR

210 mR

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Sugar

1 Tbsp

21/2 tsp

Romano cheese

2 Tbsp (15N)

1 Tbsp (10N)

Crushed garlic

1 Tbsp

2 tsp

1 tsp

Water

390 mR

340 mR

200 mR

1 tsp

Bread improver,
optional

/2 tsp

/4 cup (25N)

Bread improver,
1 tsp

1 tsp

/2 tsp

optional

Basic Sandwich Bread (one size only)
Dry yeast

Curry & Onion Loaf

11/4 tsp

Bread flour

420N

Salt

11/4 tsp

Dry milk

2 tsp

Butter

15N

Sugar

21/2 tsp

Water

315 mR

Bread improver, optional

1 tsp

/2 tsp

Large

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Curry powder

1 Tbsp

2 tsp

1 tsp

Onion flakes

1 Tbsp

2 tsp

1 tsp

Water

400 mR

350 mR

210 mR

1 tsp

Bread improver,
optional

-21-

/2 tsp

Basic
tsp=teaspoon Tbsp=tablespoon

Rosemary & Pinenut Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pinenuts
Rosemary
Water
Bread improver,
optional

Potato Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Dehydrated
potato flakes
Water
Bread improver,
optional

Large

11/2 tsp

Medium

11/4 tsp

Small

11/4 tsp

500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
3 Tbsp
2 Tbsp
400 mR

420N
1 tsp
2 tsp
15N
21/2 tsp
2 Tbsp
1 Tbsp
350 mR

300N
1 tsp
2 tsp
15N
21/2 tsp
1 Tbsp
2 tsp
210 mR

1 tsp

1/2 tsp

Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Ground ginger
Cinnamon
Water
Bread improver,
optional

Large

11/2 tsp

Medium

Small

500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1 Tbsp
1 Tbsp
400 mR

11/4 tsp

420N
1 tsp
2 tsp
15N
21/2 tsp
2 tsp
2 tsp
350 mR

11/4 tsp

1 tsp

1/2 tsp

300N
1 tsp
2 tsp
15N
21/2 tsp
1 tsp
1 tsp
210 mR

Lemongrass & Chilli Loaf
Large

11/2 tsp

Medium

11/4 tsp

Small

11/4 tsp

500N
2 tsp
11/2 Tbsp
23N
1 Tbsp

420N
1 tsp
2 tsp
15N
21/2 tsp

300N
1 tsp
2 tsp
15N
21/2 tsp

1/4 cup

400 mR

2 Tbsp
350 mR

1 Tbsp
210 mR

1 tsp

1/2 tsp

Chilli Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Chilli flakes
Cracked black papper
Water
Bread improver,
optional

Spiced Ginger Loaf

Large

11/2 tsp

Medium

11/4 tsp

Small

11/4 tsp

500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1 Tbsp
1 Tbsp
400 mR

420N
1 tsp
2 tsp
15N
21/2 tsp
2 tsp
2 tsp
350 mR

300N
1 tsp
2 tsp
15N
21/2 tsp
1 tsp
1 tsp
210 mR

1 tsp

1/2 tsp

Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Lemongrass &
chilli seasoning
Water
Bread improver,
optional

Large

Medium

11/2 tsp

500N
2 tsp
11/2 Tbsp
23N
1 Tbsp

420N
1 tsp
2 tsp
15N
21/2 tsp

11/4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp

1 Tbsp
400 mR

2 tsp
350 mR

1 tsp
210 mR

1 tsp

1/2 tsp

Tri-Herb Loaf
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Rosemary
Thyme
Oregano
Water
Bread improver,
optional

-22-

Small

11/4 tsp

Large

11/2 tsp

Medium

Small

500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
400 mR

11/4 tsp

420N
1 tsp
2 tsp
15N
21/2 tsp
2 tsp
2 tsp
2 tsp
350 mR

11/4 tsp

1 tsp

1/2 tsp

300N
1 tsp
2 tsp
15N
21/2 tsp
1 tsp
1 tsp
1 tsp
210 mR

Basic
tsp=teaspoon Tbsp=tablespoon

Pumpkin Loaf
Large
1

Orange Sunflower Loaf
Medium
1

Small

Large

Dry yeast

1 /2 tsp

1 /4 tsp

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Mashed pumpkin

All spice

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

1 tsp

Salt

2 tsp

1 tsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

21/2 tsp

Sugar

1 Tbsp

21/2 tsp

2 Tbsp

2 tsp (75N)

1 tsp (60N)

Sunflower seeds

/4 cup

2 Tbsp

1 Tbsp

Orange rind

2 Tbsp

1 Tbsp

2 tsp

Nutmeg

1 Tbsp

2 tsp

290 mR

170 mR

400 mR

350 mR

210 mR

Water

330 mR

Water

1 tsp

/3 cup

/4 cup

/2 tsp (40N)

Bread improver,

Bread improver,
optional

optional

Indian Loaf

Cheese & Mustard Loaf
Large
1

Medium
1

Small

Large

Dry yeast

1 /2 tsp

1 /4 tsp

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

/2 tsp

Medium
1

Small

Dry yeast

1 /2 tsp

1 /4 tsp

11/4 tsp

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Sugar

1 Tbsp

21/2 tsp

1 tsp

2 Tbsp

Sugar

1 Tbsp

2 /2 tsp

Curry paste

2 tsp

Mustard powder

2 tsp

1 tsp

Onion, chopped

Pepper

2 tsp

1 tsp

Sour cream

2 Tbsp

1 Tbsp

2 tsp

Cheese

2 Tbsp

Cardamon

2 tsp

1 tsp

Worcestershire sauce

2 Tbsp

1 Tbsp

2 tsp
210 mR

1 tsp

Water

300 mR

2 tsp

350 mR

Coriander
Turmeric

1 tsp

Water

330 mR

290 mR

170 mR

1 tsp

/2 cup

/4 cup

/2 tsp
/2 tsp

Bread improver,
optional

1 tsp

/2 tsp

Large
1

Large

Small
1

Dry yeast

1 /2 tsp

1 /4 tsp

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Poppy seeds

/4 cup

Lemon rind
Water

/2 tsp
/4 tsp

/2 tsp

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

1 tsp

Salt

2 tsp

1 tsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

21/2 tsp

Sugar

1 Tbsp

21/2 tsp

2 Tbsp

1 Tbsp

Green peppercorns

2 Tbsp

1 Tbsp

2 tsp

2 Tbsp

1 Tbsp

2 tsp

400 mR

350 mR

210 mR

Water

400 mR

350 mR

210 mR

1 tsp

Bread improver,

Bread improver,
optional

/2 tsp

Peppercorn Loaf

Medium
1

Bread improver,
optional

Poppyseed & Lemon Loaf

/4 (

optional
/2 tsp

-23-

/2 tsp

Basic

Basic Raisin Beep Recipes

tsp=teaspoon Tbsp=tablespoon

ingredinents with * should be added on the beep.

Banana Cinnamon Loaf
Large

Olive & Onion Loaf

Medium

Small

Large

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Dry yeast

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Sugar

1 Tbsp

21/2 tsp

Butter

23N

15N

Olive oil

1 Tbsp

2 tsp

1 tsp

Onion flakes

1 Tbsp

2 tsp

1 tsp

Banana chips,
chopped* *1/4 cup

*2 Tbsp

*1 Tbsp

Sliced black olives*

*1/4 cup

*2 Tbsp

*1 Tbsp

400 mR

350 mR

210 mR

1 tsp

Cinnamon

1 tsp

Water

Honey

1 Tbsp

2 tsp

1 tsp

Bread improver,

Water

400 mR

350 mR

210 mR

1 tsp

/2 tsp

/4 tsp

optional

/2 tsp

Bread improver,
optional

/2 tsp

Tomato & Basil Loaf

Muesli Loaf
Large

Medium

Large

Small

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Dry yeast

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Sugar

1 Tbsp

21/2 tsp

2 Tbsp (20N)

*2 Tbsp

*1 Tbsp

*2 tsp

320 mR

310 mR

190 mR

1 tsp

Toasted muesli*

* /4 cup

*2 Tbsp

*1 Tbsp

Chopped tomato

Water

400 mR

350 mR

210 mR

Fresh chooped

1 tsp

Water

basil*

Bread improver,
optional

/2 tsp

/2 cup (80N)

/4 cup (40N)

Bread improver,
optional

Bacon & Cheese Loaf
Large

/2 tsp

Salami & Parmesan Loaf

Medium

Large

Small

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Dry yeast

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

Bread flour

500N

420N

300N

Dry milk

11/2 Tbsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Sugar

1 Tbsp

21/2 tsp

Sugar

1 Tbsp

21/2 tsp

Bacon bits*

*2 Tbsp

*1 Tbsp

Chopped salami*

*1 cup

* /2 cup

*1/4 cup

* /4 cup

Romano cheese*

* /4 cup

*2 Tbsp

*1 Tbsp

Parmesan cheese

2 Tbsp

1 Tbsp

Water

400 mR

350 mR

210 mR

Water

400 mR

350 mR

210 mR

1 tsp

Bread improver,

Bread improver,
optional

1 tsp

optional

/2 tsp

-24-

/2 tsp

Basic
tsp=teaspoon Tbsp=tablespoon

Sundried Tomato & Basil Loaf
Large
Dry yeast
Bread flour
Dry milk
Sugar
Olive oile
Chopped sundried
tomato*
Dried basil
Water
Bread improver,
optional

Medium
1

Small
1

1 /2 tsp
500N
11/2 Tbsp
1 Tbsp
1 Tbsp

1 /4 tsp
420N
2 tsp
21/2 tsp
2 tsp

1 /4 tsp
300N
2 tsp
21/2 tsp
1 tsp

*1/4 cup
1 Tbsp
400 mR

*2 Tbsp
2 tsp
350 mR

*1 Tbsp
1 tsp
210 mR

1 tsp

/2 tsp

Pistachio Loaf
Large
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pistachios, chopped*
Water
Bread improver,
optional

Mixed Seed Loaf
Large
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Pumpkin seeds*
Sunflower seeds*
Poppy seeds*
Water
Bread improver,
optional

Medium

Small

11/2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*2 Tbsp
*2 Tbsp
*2 Tbsp
400 mR

11/4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
*1 Tbsp
*1 Tbsp
*1 Tbsp
350 mR

11/4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
*2 tsp
*2 tsp
*2 tsp
210 mR

1 tsp

/2 tsp

Raisin Loaf
Medium

Small

11/2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*1/4 cup
400 mR

11/4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
*2 Tbsp
350 mR

11/4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
*1 Tbsp
210 mR

1 tsp

/2 tsp

Large
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Raisins*
Cinnamon
Water
Bread improver,
optional

-25-

Medium
1

Small

1 /2 tsp
500N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*3/4 cup
1 Tbsp
400 mR

1 /4 tsp
420N
1 tsp
2 tsp
15N
21/2 tsp
*1/2 cup
2 tsp
350 mR

11/4 tsp
300N
1 tsp
2 tsp
15N
21/2 tsp
*1/4 cup
1 tsp
210 mR

1 tsp

/2 tsp

Basic
tsp=teaspoon Tbsp=tablespoon

Sweet Breads
Banana Pecan Loaf
Large

Mango & Macadamia Bread
Medium

Small

Large

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Dry yeast

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Dried chopped

Pecans*

*1/3 cup

*1/4 cup

*2 Tbsp

*1/4 cup

*2 Tbsp

*1 Tbsp

Mashed banana

1 (90N)

Chopped

Water

330 mR

320 mR

200 mR

macadamia nuts*

*1/4 cup

*2 Tbsp

*1 Tbsp

Water

400 mR

350 mR

210 mR

1 tsp

/2 (45N)

/4 (20N)

Bread improver,
optional

1 tsp

/2 tsp

mango*

Bread improver,
optional

Apricot & Sunflower Seed Loaf
Large

Medium

/2 tsp

Chocolate Nut Bread

Small

Large

Medium

1 /2 tsp

1 /4 tsp

Dry yeast

1 /2 tsp

1 /4 tsp

11/4 tsp

Bread flour

500N

420N

300N

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Choc bits*

*1/4 cup

*2 Tbsp

*1 Tbsp

Sunflower seeds*

*1/4 cup

*2 Tbsp

*1 Tbsp

Mixed chopped

Diced dried apricots*

*1/4 cup

*2 Tbsp

*1 Tbsp

*1/4 cup

*2 Tbsp

*1 Tbsp

Water

400 mR

350 mR

210 mR

Cocoa

2 tsp

1 tsp

Water

400 mR

350 mR

210 mR

1 tsp

Bread improver,
optional

1 tsp

/2 tsp

nuts*

Mixed Fruit Loaf
Large

Medium

Small

11/2 tsp

11/4 tsp

Bread flour

500N

420N

300N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

*1/2 cup

*1/4 cup

*2 Tbsp

All spice

2 tsp

1 tsp

Water

400 mR

350 mR

210 mR

1 tsp

Mixed dried fruit,
diced*

/2 tsp

Bread improver,
optional

/2 tsp

Bread improver,
optional

Dry yeast

Small

Dry yeast

/2 tsp

-26-

/2 tsp

Whole wheat
tsp=teaspoon Tbsp=tablespoon

Basic Wholemeal

Sesame & Bran Loaf

Large

Medium

Dry yeast

1 /2 tsp

Whole wheat flour

400

1 /4 tsp

Bread flour

N
100N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

Sugar

1 Tbsp

21/2 tsp

Water

400 m

320

N
R

Small
1

1 /4 tsp

N
60N

1 tsp

400

11/4 tsp

Salt

2 tsp

1 tsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

21/2 tsp

Sugar

1 Tbsp

21/2 tsp

Unprocessed bran

/4 cup

2 Tbsp

1 Tbsp

Sesame seeds

2 Tbsp

1 Tbsp

2 tsp

Golden syrup

1 Tbsp

2 tsp

Water

400 m

350 m

210 m

1 tsp

210 m

/2 tsp

N
100N

11/4 tsp

1 tsp

11/2 tsp

Whole wheat flour

Small

Bread flour

Bread improver,
optional

Dry yeast

Medium

N
100N

240

350 m

Large

320

N
N

240
60

Bread improver,
optional

Peanut & Sesame Loaf

Whole Wheat Rapid
Large

Medium
3

Dry yeast

2 tsp

Whole wheat flour

400

320

Bread flour

100

Salt

2 tsp

Dry milk

11/2 Tbsp

Butter

1 /4 tsp

N
N

2 Tbsp
400 m

1 /4 tsp

Small
11/4 tsp

400

320

240

Bread flour

100

1 tsp

Salt

2 tsp

1 tsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Sugar

1 Tbsp

21/2 tsp

Peanut butter

/4 cup

2 Tbsp

1 Tbsp

Sesame seeds

2 Tbsp

1 Tbsp

2 tsp

Water

400 m

350 m

210 m

1 tsp

2 /2 tsp

350 m

1 tsp

Whole wheat flour

N
N

2 /2 tsp

250 m

Bread improver,
optional

Medium

100

200

Water

1 /4 tsp

Large
1 /2 tsp

Sugar

Small
3

Dry yeast

N
N

/2 tsp

1 tsp

/2 tsp

(one size only)
Dry yeast

11/4 tsp

Whole wheat flour

320

Bread flour

N
100N

Salt

11/4 tsp

Dry milk

2 tsp

Butter

Sugar

21/2 tsp

Water

315 m

Bread improver, optional

1 tsp

N
R

N
N

Bread improver,
optional

Whole Wheat Sandwich Bread

N
N

/2 tsp

Whole Wheat Spice Loaf
Large
Dry yeast

11/2 tsp

Whole wheat flour

400

Medium
11/4 tsp

N
100N

Small
11/4 tsp

Bread flour

N
100N

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

Raw sugar

1 Tbsp

2 tsp

1 tsp

Cinnamon

1 Tbsp

2 tsp

1 tsp

Nutmeg

2 tsp

1 tsp

Water

400 m

350 m

210 m

1 tsp

320

N
N

240
60

/2 tsp

Bread improver,
optional

-27-

/2 tsp

Whole wheat
tsp=teaspoon Tbsp=tablespoon

Orange Poppyseed Loaf
Large

Cheese & Chive Loaf

Medium

Small

Large

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Dry yeast

11/2 tsp

11/4 tsp

Whole wheat flour

400N

320N

240N

Whole wheat flour

400N

320N

240N

Bread flour

100N

60N

Bread flour

100N

60N

Salt

2 tsp

1 tsp

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Sugar

1 Tbsp

21/2 tsp

Poppy seeds

/4 cup

2 Tbsp

1 Tbsp

Grated romano

2 Tbsp

1 Tbsp

Orange rind

2 Tbsp

1 Tbsp

2 tsp

(25N)

(15N)

(10N)

Water

400 mR

350 mR

210 mR

Chives

2 Tbsp

1 Tbsp

2 tsp

Water

390 mR

340 mR

200 mR

1 tsp

Bread improver,
optional

1 tsp

/2 tsp

cheese

Bread improver,
optional

/2 tsp

Bran & Sesame Loaf

Cracked Wheat Bread
Large

/4 cup

Medium

Small

Large

Medium

1 /2 tsp

1 /4 tsp

Dry yeast

1 /2 tsp

1 /4 tsp

11/4 tsp

Whole wheat flour

400N

320N

240N

Whole wheat flour

400N

320N

240N

Bread flour

100N

60N

Bread flour

100N

60N

Salt

2 tsp

1 tsp

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Sugar

1 Tbsp

21/2 tsp

Cracked wheat

2 Tbsp

1 Tbsp

Unprocessed bran

/4 cup

2 Tbsp

1 Tbsp

Water

400 mR

350 mR

210 mR

Sesame seeds

2 Tbsp

1 Tbsp

2 tsp

Golden syrup

1 Tbsp

2 tsp

Water

400 mR

350 mR

210 mR

1 tsp

/4 cup

Bread improver,
optional

1 tsp

/2 tsp

Small

Dry yeast

Bread improver,
optional

Rosemary & Thyme Loaf
Large

/2 tsp

Hi-Fibre Loaf

Medium

Large

Small

Medium

Small

Dry yeast

11/2 tsp

11/4 tsp

Dry yeast

11/2 tsp

11/4 tsp

Whole wheat flour

400N

320N

240N

Whole wheat flour

400N

320N

240N

Bread flour

100N

60N

Bread flour

100N

60N

Salt

2 tsp

1 tsp

Salt

2 tsp

1 tsp

Dry milk

11/2 Tbsp

2 tsp

Dry milk

11/2 Tbsp

2 tsp

Butter

23N

15N

Butter

23N

15N

Sugar

1 Tbsp

21/2 tsp

Sugar

1 Tbsp

21/2 tsp

Rosemary

2 Tbsp

1 Tbsp

2 tsp

Water

400 mR

350 mR

210 mR

Thyme

2 Tbsp

1 Tbsp

2 tsp

Bread improver,

Water

400 mR

350 mR

210 mR

1 tsp

optional

Bread improver,
optional

/2 tsp

-28-

/2 tsp

Whole wheat
tsp=teaspoon Tbsp=tablespoon

Whole Wheat Raisin Beep Recipes
ingredinents with * should be added on the beep.

Walnut & Honey Loaf
Large
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Honey
Chopped walnuts*
Water
Bread improver,
optional

Date & Nut Loaf

Medium
1

Small

Large

1 /2 tsp
500N
100N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*1/3 cup
400 mR

1 /4 tsp
420N
100N
1 tsp
2 tsp
15N
2 tsp
*1/4 cup
350 mR

1 /4 tsp
300N
60N
1 tsp
2 tsp
15N
1 tsp
*2 Tbsp
210 mR

1 tsp

/2 tsp

Large
1

1 /2 tsp
500N
100N
2 tsp
11/2 Tbsp
23N
1 Tbsp
*3/4 cup
1 Tbsp
400 mR
1 tsp

Medium
1

Small
1

1 /2 tsp
500N
100N
2 tsp
11/2 Tbsp
23N
*1/3 cup
*1/2 cup
400 mR

1 /4 tsp
420N
100N
1 tsp
2 tsp
15N
*1/4 cup
*1/4 cup
350 mR

1 /4 tsp
300N
60N
1 tsp
2 tsp
15N
*2 Tbsp
*2 Tbsp
210 mR

1 tsp

Small

Large

1 /4 tsp
420N
100N
1 tsp
2 tsp
15N
21/2 tsp
*1/2 cup
2 tsp
350 mR

1 /4 tsp
300N
60N
1 tsp
2 tsp
15N
21/2 tsp
*1/4 cup
1 tsp
210 mR

1 tsp

Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Chopped walnuts*
Sunflower seeds*
Water
Bread improver,
optional

/2 tsp

Cinnamon & Nut Loaf
Large
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Chopped mixed
nuts*
Honey
Cinnamon
Water
Bread improver,
optional

/2 tsp

Walnut & Sunflower Loaf

Raisin Loaf
Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Sugar
Raisins*
Cinnamon
Water
Bread improver,
optional

Dry yeast
Whole wheat flour
Bread flour
Salt
Dry milk
Butter
Chopped pecans*
Chopped dates*
Water
Bread improver,
optional

Medium

Medium
1

Small
1

1 /2 tsp
500N
100N
2 tsp
1 Tbsp
23N

1 /4 tsp
420N
100N
1 tsp
21/2 tsp
15N

1 /4 tsp
300N
60N
1 tsp
21/2 tsp
15N

*1/4 cup
1 Tbsp
1 Tbsp
400 mR

*2 Tbsp
2 tsp
2 tsp
350 mR

*1 Tbsp
1 tsp
1 tsp
210 mR

1 tsp

/2 tsp

-29-

Medium
1

Small

1 /2 tsp
500N
100N
2 tsp
11/2 Tbsp
23N
*1/4 cup
*1/4 cup
400 mR

1 /4 tsp
420N
100N
1 tsp
2 tsp
15N
*2 Tbsp
*1 Tbsp
350 mR

11/4 tsp
300N
60N
1 tsp
2 tsp
15N
*1 Tbsp
*2 tsp
210 mR

1 tsp

/2 tsp

Multigrain
tsp=teaspoon Tbsp=tablespoon

Basic Multigrain Loaf

Linseed & Soy Loaf

Dry yeast

11/4 tsp

Dry yeast

11/2 tsp

Bread flour

100N

Bread flour

100N

Whole wheat flour

350N

Whole wheat flour

400N

Salt

2 tsp

Salt

2 tsp

Dry milk

11/2 Tbsp

Dry milk

11/2 Tbsp

Butter

23N

Butter

23N

Sugar

1 Tbsp

Sugar

1 Tbsp

Multigrain cereals

Linseeds

Water

350 mR

Soy grits

Bread improver, optional

1 tsp

Water

400 mR

Bread improver, optional

1 tsp

/4 cup (approx. 70N)

Buckwheat & Apricot Loaf

/4 cup
/4 cup

Wheatgerm & Rosemary Loaf

Dry yeast

11/2 tsp

Dry yeast

11/2 tsp

Bread flour

100N

Bread flour

100N

Whole wheat flour

400N

Whole wheat flour

400N

Salt

2 tsp

Salt

2 tsp

Dry milk

11/2 Tbsp

Dry milk

11/2 Tbsp

Butter

23N

Butter

23N

Sugar

1 Tbsp

Sugar

1 Tbsp

Buckwheat

Wheatgerm

Diced dried apricots

Rosemary

1 Tbsp

Water

400 mR

Water

400 mR

Bread improver, optional

1 tsp

Bread improver, optional

1 tsp

/4 cup
/4 cup

Rye Flake Loaf

/4 cup

Five Flakes Loaf

Dry yeast

11/2 tsp

Dry yeast

11/2 tsp

Bread flour

100N

Bread flour

100N

Whole wheat flour

400N

Whole wheat flour

400N

Salt

2 tsp

Salt

2 tsp

Dry milk

11/2 Tbsp

Dry milk

11/2 Tbsp

Butter

23N

Butter

23N

Sugar

1 Tbsp

Sugar

1 Tbsp

Whole grain rye flakes

Five flakes

Water

400 mR

Water

400 mR

Bread improver, optional

1 tsp

Bread improver, optional

1 tsp

/4 cup

-30-

/2 cup

Multigrain
tsp=teaspoon Tbsp=tablespoon

Bran Loaf

Oat Groat & Thyme Loaf

Dry yeast

11/2 tsp

Bread flour
Whole wheat flour

Dry yeast

11/2 tsp

100

Bread flour

100

350

Whole wheat flour

400

Salt

2 tsp

Salt

2 tsp

Dry milk

11/2 Tbsp

Dry milk

11/2 Tbsp

Butter

Sugar

1 Tbsp

Sugar

1 Tbsp

Unprocessed bran

Organic oat groats

Water

400 m

Thyme

1 Tbsp

Bread improver, optional

1 tsp

Water

400 m

Bread improver, optional

1 tsp

N
N

/4 cup

Oatmeal & Sultana Loaf

N
N

/4 cup

Millet & Pepita Loaf
Dry yeast

11/2 tsp

100

Bread flour

100

400

Whole wheat flour

400

Salt

2 tsp

Salt

2 tsp

Dry milk

11/2 Tbsp

Dry milk

11/2 Tbsp

Butter

Sugar

1 Tbsp

Sugar

1 Tbsp

Rolled oats

Rolled millet

Sultanas

2 Tbsp

Pepitas

Water

400 m

Water

400 m

Bread improver, optional

1 tsp

Bread improver, optional

1 tsp

Dry yeast

11/2 tsp

Bread flour
Whole wheat flour

N
N

/4 cup

Buckwheat Loaf
Dry yeast

11/2 tsp

Bread flour

100

Whole wheat flour

400

Salt

2 tsp

Dry milk

11/2 Tbsp

Butter

Sesame seeds

3 Tbsp

Buckwheat

3 Tbsp

Oat bran

2 Tbsp

Brown sugar

2 Tbsp

Water

400 m

Bread improver, optional

1 tsp

N
N

-31-

N
N

/4 cup
/4 cup

French
tsp=teaspoon Tbsp=tablespoon

French Bread

Tarragon & Thyme Loaf

Dry yeast

11/2 tsp

Bread flour
Salt
Butter

Water

300 m

Bread improver, optional

1 tsp

Dry yeast

11/2 tsp

500

Bread flour

500

1 tsp

Salt

1 tsp

Butter

Tarragon

1 Tbsp

Thyme

1 Tbsp

Water

300 m

Bread improver, optional

1 tsp

N
R

Bread Mixes
tsp=teaspoon Tbsp=tablespoon
When baking with bread mixes, the following formulas should be followed.

Kitchen Collection Breadmix

Defiance Breadmix

(Use the BASIC BAKE mode)

White Bread

Large
Dry yeast

2 tsp

Flour mix

600

Water

N
420 mR

Medium
1

1 /2 tsp

N
380 mR
500

Large

Small
1

1 /2 tsp

Dry yeast

2 tsp

N
300 mR

Flour mix

600

400

Water

Dry yeast

2 tsp

Flour mix

600

Water

N
450 mR

11/2 tsp

N
400 mR
500

Large

Small
11/2 tsp

Dry yeast

2 tsp

N
300 mR

Flour mix

600

400

Water

Dry yeast

2 tsp

Flour mix

600

Water

N
420 mR

1 /2 tsp

N
350 mR
500

1 /2 tsp

N
R

400

280 m

N
410 mR

Medium
11/2 tsp

N
350 mR
500

Small
11/2 tsp

N
R

400

280 m

(Use the MULTIGRAIN BAKE mode)

(Use the MULTIGRAIN BAKE mode)
Medium

N
350 mR

Multigrain Bread

Multigrain Bread
Large

1 /2 tsp
500

Small
1

(Use the WHOLE WHEAT BAKE mode)

(Use the WHOLE WHEAT BAKE mode)
Medium

Whole Wheat Bread

Whole Wheat Bread
Large

N
410 mR

Medium

Large

Small
1

1 /2 tsp

N
280 mR
400

Dry yeast

2 tsp

Flour mix

600

Water

-32-

N
410 mR

Medium
1

1 /2 tsp

N
350 mR
500

Small
1

1 /2 tsp

N
R

400

280 m

Dough
Dinner Rolls
(Use BASIC DOUGH Mode)

Ingredients: Makes 18
2 tsp

dry yeast

400N

bread flour

13/4 Tbsp

sugar

2 tsp

salt

3 Tbsp

dry milk powder

45N

butter

350 mR

water

1/2

bread improver, optional

tsp

Roll each cone
into a wedge

shape, approximately
1/2

cm thick, using a

rolling pin.

1 egg, beaten for brushing on top
2 Tablespoon poppy seeds, optional for

Starting with the
wider end, roll up

the wedge loosely

sprinkling on top

towards the narrower

2 Tablespoon sesame seeds, optional for

end.

sprinkling on top
(1 cup bread flour, extra for kneading)

Method:

Knead dough on a lightly floured surface

Divide the dough

down on a

in a warm place

greased baking tray.

Make the dough according to instructions

1 on page 11.
2

Place seam side

until it becomes elastic and springs back

when touched.

into 18 equal

Cover and let rise

portions. Roll each

for 30 Ð 40 minutes

portion into a ball.

until almost doubled

Cover with a slightly

in size.

damp cloth and rest in
a warm place for 20
minutes until almost
doubled in size.

Roll one end of
the ball on a

Brush rolls with
beaten egg,

sprinkle with poppy

lightly floured surface

seeds or sesame

to make a cone.

seeds if desired. Bake in
a preheated 160¡C oven
for 25-30 minutes or
until golden brown.
Remove from oven
and cool on a wire rack.

-33-

Dough
Croissants
(Use BASIC DOUGH Mode)

Fold the
6
remaining third
on top. Seal edges.

Ingredients: Makes 18

2 tsp
475N
1/4 cup
3 Tbsp
2 tsp
30N
350 mR
1 tsp

dry yeast
bread flour
sugar
dry milk
salt
butter
water
bread improver, optional

Rest the dough in
the refrigerator for
20 to 30 minutes.

Place the dough at
7
right angles to the
previous position in
#5. Roll out into
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After
the final folding, chill
several hours or
overnight.

250N butter, chilled for folding in the dough
1 egg, beaten for brushing on top

Method:

1 onMakepagethe11.dough according to instructions
Roll 250 of
2
chilled butter
between two sheets
N

Spread the dough
8
for the final time
into 30 cm square.

of plastic wrap into a
17 25 cm rectangle.
Chill at least 1 hour.

Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
Roll up each
9
triangle loosely,
starting from the

3
Roll out the
4
dough on a
lightly floured

Turn the dough into a greased bowl. Place in
the refrigerator for 30 minutes.

side opposite the
point. Curve ends.

surface into a
30cm square.

Place seam
10
side down on
a greased baking

pan. Cover and place
in warm area for 30 Ð
50 minutes or until
almost doubled in
size.

Place the rolled
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.

Brush with beaten egg. Bake in a preheated
11
200¡C oven for 15 to 20 minutes or until
golden brown.
-34-

Dough
Brioche

Chicken Buns

(Use BASIC DOUGH Mode)

(Use BASIC DOUGH Mode)
Use the Dinner Roll Dough ingredients for

Ingredients: Makes 12

chicken buns.

3 tsp

yeast

475N

bread flour

4 Tbsp

milk powder

Filling:
300N

4 Tbsp

sugar

large onion finely chopped

2 tsp

salt

2 Tbsp

sour cream

125N

butter

1 tsp

cracked black pepper

eggs

1 tsp

thyme

200 mR

water

1 egg, beaten for brushing on top

1 tsp

bread improver, optional

chicken mince

Method:

1 egg, beaten for brushing on top
12 brioche moulds or muffing pans
(1 cup bread flour, extra for kneading)

page 11.

it becomes elastic and springs back when

each portion into a ball. Cover and let rest in a

Method:
Make the dough according to instructions on

1 page 11.

Make the dough according to instructions on

Knead dough on a lightly floured surface until

touched.

Place the dough in a greased bowl. Cover

2 with a plastic wrap and rest the dough in the

Divide the dough into 12 equal portions. Roll

warm place for 10 minutes.

refrigerator for 30 minutes.

Knead dough on a lightly floured surface until

3 it becomes elastic and springs back
when touched.

Divide dough into 12 balls.

4 Divide each ball into 1 large and 1 small ball.

Combine all filling ingredients.

Flatten each dough portion into a circle. Place
a tablespoon of the filling onto dough.

Twist edges together to enclose filling.
Neaten shape of bun.

Place each large

5 ball in a greased

brioche (muffin) cup.

Place seam side down on a greased baking
tray. Cover and let rise in a warm place for

30 -40 minutes until almost doubled in size.

With floured fingers,
make an indentation

Brush buns with beaten egg.

7 Bake in a preheated 200¡C oven for 15-20

in each large ball.
Place the small ball in

minutes or until golden brown.

each indentation.

Serve warm.

Cover and let rise in
a warm place for 3040 minutes or until
almost doubled in size.
Brush rolls with the beaten egg.

6 Bake in a preheated 200¡C oven for
10-15 minutes or until golden brown.

-35-

Dough
Sweet Rolls

Finger Buns

(Use BASIC DOUGH Mode)

(Use BASIC RAISIN DOUGH Mode)

Ingredients: Makes 1 large

Ingredients: Makes 12

2 tsp

dry yeast

400N

2 tsp

dry yeast

plain flour

125N

450N

plain flour

butter

1/4

cup

milk powder

1 Tbsp

sugar

1/2

tsp

salt

1/2

mixed spice

1/3

cup

sugar

grated lemon rind

50N

butter

1/2

cup

sultanas*

1 egg, beaten for brushing on top

3/4

cup

water

Filling:
60N

butter, extra

1 egg, beaten for brushing on top

1/4

brown sugar

Icing:

1 cup

mixed dried fruit

1 cup

icing sugar

1/2

mixed spice

15N

butter

2Ð3 Tbsp

water

tsp

1 tsp

cup
tsp

Icing:
1/2

cup

1Ð2 Tbsp

icing sugar

pink food colouring

milk

(1 cup plain flour, extra for kneading)

* add at the beep
Method:

Method:

Make dough according to instructions on

1 page 11.

Make the dough according to instructions on

1 page 11.
2

On a lightly floured board, roll out dough into

Knead dough on a lightly floured surface until

2 it becomes elastic and springs back when

two 30 x 20cm rectangles.
Beat extra butter and brown sugar in a small bowl.

3 Spread butter and sugar all over the dough.

touched. Divide dough into 12.

Cover and let rest in a warm place for

3 30 mimnutes.

Top with fruit and spice.

Roll dough up Swiss-roll style, beginning with the

4 long side.

Slice each roll into 10 pieces. Place rolls cut side

5 up, in a greased ring tin. Cover and place in a

warm place for 20 Ð 25 minutes until almost doubled
size.

Shape each ball into 10cm long ovals.

Cover and place in a warm place for 20 minutes

5 until almost doubled in size.

Brush dough with beaten egg. Bake in a

Brush rolls with milk. Bake in a preheated 200¡C

6 oven for 25 Ð 30 minutes.

6 preheated 180¡C oven for 15 Ð 20 minutes or
until golden brown.

Icing: mix all ingredients until smooth.

7 Spread over rolls when cooled.

Icing: mix all ingredients until smooth. Spread

7 over rolls when cooled.

-36-

Dough
Hot Cross Buns

Pull-a-Part Bread

(Use BASIC RAISIN DOUGH Mode)

Ingredients: Makes 12

Ingredients: Makes 2

2 tsp

dry yeast

2 tsp

dry yeast

475N

bread flour

500N

bread flour

3 Tbsp

milk powder

1 Tbsp

sugar

13/4 Tbsp

sugar

2 tsp

salt

2 tsp

salt

11/2 Tbsp

dry milk

2 tsp

cinnamon

23N

butter

2 tsp

mixed spice

360 mR

water

1 cup

mixed dried fruit*

1/2

tsp

bread improver, optional

45N

butter

350 mR

water

1/2

cup

sun-dried tomatoes*

1 tsp

bread improver, optional

1/2

cup

cubed cheese*

1/4

cup

ripped basil*

1/4

cup

halved olives*

(1 cup bread flour, extra for kneading)

* add at the beep

1 egg, beaten for brushing on top
(1 cup bread flour, extra for kneading)

Method:

* add at the beep

Make the dough according to instructions on

page 11.

it becomes elastic and springs back when

Method:

Knead dough on a lightly floured surface until

Make dough according to instructions on page

11.

it becomes elastic and springs back when

baking tins. Cover and let rise in a warm place

Bake in a preheated 200¡C oven for 20Ð25

touched.

Divide the dough into 15 equal portions. Roll

Knead dough on a lightly floured surface until

touched. Divide dough into two balls.

each portion into a ball. Cover and let rest in a

warm place for 30 minutes until almost doubled
in size.

Place dough into two greased 20 x 10cm

for 30Ð40 minutes.

To Make Crosses:
Mix together 1 cup flour with approximately

150mR water until smooth. Pipe crosses over risen
buns.

Brush with beaten egg.

minutes or until golden brown.
Bake in a preheated 200¡C oven for

20–25 minutes.

Place 1 teaspoon of gelatine, 2 tablespoons

To Make Glaze:

water and 1 tablespoon sugar into a 1 cup jug.
Heat in a microwave oven on MEDIUM power
for 1 to 2 minutes.
Brush glaze onto hot buns. Serve hot or cold.

-37-

Dough
Pizza

Focaccia

(Use PIZZA DOUGH Mode)

Ingredients: Makes 6 small or 2 large

Ingredients: Makes 1 large

1 tsp

dry yeast

2 tsp

dry yeast

475N

bread flour

475N

bread flour

milk powder

2 Tbsp

milk powder

13/4 Tbsp

sugar

2 Tbsp

sugar

1 tsp

salt

2 tsp

salt

20N

butter

2 Tbsp

olive oil

350 mR

water

330 mR

water

1 tsp

bread improver, optional

2/3

cup tomato paste, for brushing on top

Topping:

3 cups Mozzarella cheese, for sprinkling on top

1/4

Method:
page 11.

it becomes elastic and springs back when

4
5
6

dried oregano

2 tsp

dried basil

Make the dough according to instructions on

page 11.

it becomes elastic and springs back when

make holes with the end of a wooden spoon

temperature.

5 cm apart over the surface of the dough.

Brush each circle with 2 tablespoons tomato

minutes until almost doubled in size.

salt, oregano and basil.

minutes.

Divide into 6 balls or 2 large balls, and place
in warm area for 10 minutes.

Knead dough on a lightly floured surface until

touched.

Shape each ball into a flat circle. Place the
circles on a baking tray and prick with a fork.
Let rest for 15 minutes at room

paste. Sprinkle with Mozzarella cheese.

Top with your favourite topping, such as sliced
onions, pepperoni, cooked sausage, capsicum
or olives.

fine sea salt

2 tsp

Method:

Knead dough on a lightly floured surface until

touched.

olive oil

(1 cup bread flour, extra for kneading)

Make the dough according to instructions on

cup

1 Tbs

Bake in a preheated 210¡C oven for 15-20
minutes.

-38-

Shape into a flat circle, place on a baking tray,

Cover and let rest in a warm place for 20-25

Brush surface with olive oil, sprinkle with sea

Bake in a preheated 210¡C oven for 26-30

Dough
Pepperoni Bread Stick

French Bread

(Use FRENCH DOUGH Mode)

Ingredients: Makes 2

1 tsp

dry yeast

2 tsp

dry yeast

400N

bread flour

475N

bread flour

1 tsp

salt

21/2 Tbsp

gluten flour

butter

2 tsp

sugar

300 mR

water

2 tsp

salt

1/2

bread improver, optional

10N

butter

350 mR

water

tsp

1 egg, beaten for brushing on top

Filling:

pepperoni/cabanossi,

chopped

1 egg white, beaten for brushing on top
Poppy seeds for sprinkling on top

roasted capsicum
2

garlic powder

1 tsp

cheese

(1 cup bread flour, extra for kneading)

1 cup

Method:

(1 cup bread flour, extra for kneading)

Method:

1
2

Make the dough according to instructions on
page 11.
Place the dough in a greased bowl. Cover
with a plastic wrap and rest the dough in the

page 11.

20-30 minutes.

it becomes elastic and springs back when

rest in a warm place for 20 minutes.

tightly from long side; seal well. Taper ends.

Knead dough on a lightly floured surface until
it becomes elastic and springs back when

knife, make 3 or 4 diagonal cuts about 1/2 cm

touched.

4
5

Divide the dough into 2 balls. Cover and
let rest in a warm place for 20 minutes.
Roll out dough in two 20 x 30cm rectangles.

Divide the dough into 2 balls. Cover and let

Shape each ball into a flat rectangle. Roll up

Place on a greased baking tray. With a sharp

in a warm place for 30Ð40 minutes until almost
doubled in size.

Place on a greased baking tray, seam side

down. Cover and let rise in a warm place for

30 minutes until almost doubled in size.

Knead dough on a lightly floured surface until

deep across top of the loaves. Cover and let rise

Place filling in centre of dough, roll up dough,

like a Swiss-roll, beginning with the long end.

Let the dough rest in a greased bowl for

touched.

refrigerator for 20 Ð 30 minutes.

Make the dough according to instructions on

Brush with egg. Bake in a preheated 200¡C
oven for 25-30 minutes or until golden

brown.

-39-

Brush with beaten egg white, sprinkle with
poppy seeds.
Bake in a preheated 200¡C oven for 25-30
minutes or until golden brown.

Dough
Malt Bread

Whole Wheat Raisin Rolls

(Use WHOLE WHEAT RAISIN DOUGH Mode)

Ingredients: makes 1 large

Ingredients: Makes 16

2 tsp

dry yeast

11/4 tsp

dry yeast

450N

plain wholemeal flour

400N

wholemeal bread flour

50N

bread flour

2 tsp

salt

2 tsp

ground cinnamon

11/3 Tbsp

milk powder

1 tsp

milk powder

20N

butter

1 tsp

sugar

1/4

cup +1 tsp

gluten flour

30N

raisins*

1/3

cup

raisins*

1 Tbsp

butter

1 Tbsp

cinnamon

1 Tbsp

treacle

370 mR

water

1 Tbsp

liquid malt

125 mR

water

1 egg, beaten to brushing on top

Glaze:

(1 cup wholemeal bread flour, extra for kneading)

1 Tbsp

warm milk

1/2

liquid malt

tsp

* add at the beep

(1 cup plain wholemeal flour, extra for kneading)

Method:

* add at the beep

Make the dough according to instructions on

1 page 11.

Method:

Make dough according to Dinner Roll instructions
on page 11.

Divide the dough into 16 equal portions.

2 Shape each portion into a roll.

(Follow instructions on Dinner Rolls, P.33.)
Knead dough on a lightly floured surface until

2 it becomes elastic and springs back when touched.
3

Place on a greased baking tray. Cover and

3 let rise in a warm place for 30-35 minutes

Cover and let rest in a warm place for 20 minutes.

until almost doubled in size.

Roll out dough into a 20cm square. Roll up and

4 sliced almonds and sugar, if desired.

4 place on a greased baking tray with the seam side
down.

Cover and let rise in a warm place for 40 minutes

5 until almost doubled in size.

Brush with combined milk and malt.

6 Bake in a preheated 180¡C oven for 40 minutes
or until golden brown.

-40-

Brush rolls with beaten egg, garnish with

Bake in a preheated 190¡C oven for 15-20

5 minutes.

Dough
Braided bread

Multigrain buns

(Use MULTIGRAIN DOUGH mode)

Ingredients: Makes 2

Ingredients: Makes 12

11/4 tsp

dry yeast

1 tsp

475

bread flour

390

wholemeal flour

2 tsp

salt

gluten flour

13/4 Tbsp

milk powder

2 tsp

salt

butter

13/4 Tbsp

milk powder

21/2 Tbs

sugar

butter

five flakes

1 Tbsp

sugar

350 m

water

2 Tbsp

unprocessed bran

bread improver, optional

350 m

water

bread improver, optional

/2 cup

/2 tsp

dry yeast

/4 cup

/2 tsp

1 egg, beaten for brushing on top
1 egg, beaten for brushing on top

Method:

Make the dough according to instructions on

1 page 11. Divide the dough into 2 equal

Make the dough according to instructions on

1 page 11.

portions.

Divide each dough into 3 equal portions. Roll

2 each portion into a smooth rope.

Divide the dough into 12 equal portions. Working
with one portion at a time, wrap raisins with

each dough.

Pinch ropes together at top, braid loosely and

3 pinch ends to seal, tucking them underneath.

3
4

Shape into a smooth ball by gently rolling
between your palms.

Place on a greased baking tray. Cover and

-35 minutes

let rise in a warm place for 30

until almost doubled in size.

5
6
Place on a greased baking tray. Cover and

4 let rise in a warm place for 30-35 minutes
until almost doubled in size.

Brush with beaten egg.

-20

Bake in a preheated 180¡C oven for 15

6 minutes or until golden brown.

-41-

Brush with beaten egg.

-20

Bake in a preheated 180¡C oven for 15
minutes or until golden brown.

Bake only
Fruit & Walnut Cake

Butter Cake
N

150

cake flour

150

whole wheat flour

baking powder

/2 cup

sugar

butter

egg

milk

1 tsp

vanilla essence

cinnamon

nutmeg

raisins

sultanas

walnuts, chopped

/2 tsp

/3 cup

/2 tsp
/4 cup

/3 cup
/2 tsp
/2 tsp
/2 cup
/2 cup
/2 cup

Cooking Time: 40 minutes

Cooking Time: 50 minutes

Chocolate Cake

Raisin & Cinnamon Cake
N

brown sugar

150

cake flour

150

cake flour

baking powder

/2 cup

sugar

butter

/2 tsp

/2 tsp
/2 cup

sugar

butter

egg

milk

1 tsp

vanilla essence

1 tsp

vanilla essence

raisins

3 Tbsp

cocoa

1 tsp

cinnamon

/3 cup

/2 cup

/3 cup

Cooking Time: 50 minutes

Method:

Sift flour into a bowl.

Remove the kneading blade from the bread

6 pan and pour the mixture into the bread pan.

Soften butter at room temperature. Add sugar

Select BAKE ONLY mode and enter the

2 and beat well until creamy.

7 cooking time on the timer.

Add eggs one by one and beat further until the

Test with a skewer to see if the centre is

3 mixture resembles frothy cream.

8 cooked. If it is not, select the same mode again
and enter a further 5Ð10 minutes on the timer.

4
5

Add flour and baking powder a half portion at
a time and mix well.

Add remaining ingredients.

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.

-42-

DZ50R139
M0898-10998

Printed in Japan

Source Exif Data:

File Type                       : PDF
File Type Extension             : pdf
MIME Type                       : application/pdf
PDF Version                     : 1.7
Linearized                      : No
Author                          : Provided By MANUALSLIB.COM - http://www.manualslib.com/
Create Date                     : 2014:04:08 12:02:49Z
Keywords                        : manuals, instruction manuals, user manuals, service manuals, user guides, pdf manuals, owners manuals, installation guides
Modify Date                     : 2014:12:07 10:56:55+08:00
Subject                         : Search through 700.000 manuals online & and download pdf manuals.
Has XFA                         : No
XMP Toolkit                     : Adobe XMP Core 5.4-c005 78.147326, 2012/08/23-13:03:03
Format                          : application/pdf
Creator                         : Provided By MANUALSLIB.COM - http://www.manualslib.com/
Description                     : Search through 700.000 manuals online & and download pdf manuals.
Title                           : ManualsLib - Makes it easy to find manuals online!
Creator Tool                    : pdftk 1.44 - www.pdftk.com
Metadata Date                   : 2014:12:07 10:56:55+08:00
Producer                        : itext-paulo-155 (itextpdf.sf.net-lowagie.com)
Document ID                     : uuid:249e7641-9bf1-f64b-baf2-33ab69bee2a6
Instance ID                     : uuid:e2e7ea85-71f8-6245-80b9-6244644a0d35
Page Count                      : 44

EXIF Metadata provided by EXIF.tools

Panasonic Sd 206 Operation Manual ManualsLib Makes It Easy To Find Manuals Online!

Navigation menu

Versions of this User Manual:

Views

Navigation