User manual PANASONIC SD255

Specification Power supply Power consumed Capacity Capacity of raisin nut dispenser Timer Dimensions (H X W X D) Weight Accessories 230-240V ~ 50Hz 505-550W 400-550g of strong flour for a loaf 250-600g of strong flour for a dough max. 150g dried fruit/nuts Digital timer (up to 13 hours) approx. 37.0 X 28.0 X 33.0cm (SD-255) approx. 6.8kg (SD-254) approx. 6.4kg Measuring cup, measuring spoon Automatic Breadmaker OPERATING INSTRUCTIONS AND RECIPES Model No. SD-255/SD-254 Before Use Information on Disposal for Users of Waste Electrical & Electronic Equipment (private households) This symbol on the products and/or accompanying documents means that used electrical and electronic products should not be mixed with general household waste. For proper treatment, recovery and recycling, please take these products to designated collection points, where they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your products to your local retailer upon the purchase of an equivalent new product. Disposing of this product correctly will help to save valuable resources and prevent any potential negative effects on human health and the environment which could otherwise arise from inappropriate waste handling. Please contact your local authority for further details of your nearest designated collection point. Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation. SD-255 pictured How to Use Information on Disposal in other Countries outside the European Union This symbol is only valid in the European Union. If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal. Recipes How to Clean Panasonic Test and Development Kitchen Panasonic Consumer Electronics U.K. A Division of Panasonic U.K. Ltd Willoughby Road, Bracknell, Berks, RG12 8FP Importer's name & address pursuant to the EU GPSD directive 2001/95/EC/Art.5 Panasonic Marketing Europe GmbH Hagenauer Str.43 65203 Wiesbaden F.R.GERMANY Troubleshooting Matsushita Electric Industrial Co., Ltd. Osaka, Japan DZ50E147 1206K0 Printed in PRC Web Site: http://www.panasonic.co.uk. Thank you for purchasing an Automatic Breadmaker, SD-255/SD-254. Please read these instructions carefully before using this product and save this manual for future use. These operating instructions are intended to be used for two different models. The explanations inside mainly focus on the SD-255 model. (See page 2 for the differences in functions between the two) Contents Before Use ¶ Safety Instructions ·················································· 3 ¶ Accessories/Parts Identification····························· 4 ¶ Bread-making Ingredients ····································· 6 Safety Instructions Important Safety Precautions These instructions are for two different breadmaker models SD-255 Location Use this appliance in the following locations: · Do not use the appliance outdoors or in the immediate vicinity of heat sources or in roomswhere humidity is high. · Place the breadmaker on a firm, dry, flat worktop. Do not place on unstable objects or on materials such as tablecloths. ·During baking the casing heats up. The breadmaker should be placed at least 5cm (2 inches) from walls and other objects. How to Use ¶ Baking Bread [BAKE]············································· 8 ¶ Making Dough [DOUGH] ····································· 10 ¶ When adding extra ingredients... ························ 11 ¶ Baking Cakes ······················································· 12 ¶ List of Bread Types and Baking Options ············· 13 Before Use Caution 1. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly qualified person in order to avoid a hazard. 2. Do not attempt to repair the breadmaker. Consult a Panasonic dealer and have it serviced by an authorised technician. 3. Do not immerse the unit, power cord, or plug in water or any kind of liquid. 4. Do not allow the power cord to hang over the edge of the table or touch a hot surface. 5. Do not remove the bread pan or unplug the breadmaker during its operation. (If the electricity supply is switched off the programme sequence stops. However the appliance has a 10 minute memory so if the power is restored within 10 minutes, the programme will resume.) 6. Do not touch, block or cover the ventilation during use. 7. The surfaces are liable to get hot during use. 8. To avoid burns, always use oven gloves when removing the bread pan and the finished bread. Also take care when removing the kneading blade. 9. Always keep the inside of the unit and the bread pan clean. (To ensure programmes work successfully) 10. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance. 11. This appliance is only intended to be used to make bread, dough and cakes as detailed in the following instructions. Recipes ¶ Bread Recipes basic ·········································14 whole wheat······························15 rye ············································17 french ·······································18 italian ········································19 sandwich ··································19 Rye bread mode is available SD-254 ¶ Gluten Free Recipes ············20 ¶ Dough Recipes ····················22 basic whole wheat rye french pizza cakes teabreads SD-255 Raisin nut dispenser Measuring spoon storage ¶ Cake Recipes ·······················28 Electrical Requirement If using dried fruit such as raisins, nuts, or seeds, these are added automatically. (P.11) FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY. How to Clean ¶ Care & Cleaning ··················································· 32 This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13-amp fuse is fitted in this plug. Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13 amps and that it is approved by ASTA or BSI to BS1362. Check for the ASTA mark or the BSI mark on the body of the fuse. If the plug contains a removable fuse cover you must ensure that it is refitted when the fuse is replaced. If you lose the fuse cover the plug must not be used until a replacement cover is obtained. A replacement fuse cover can be purchased from your local Panasonic Dealer. IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME, THEN THE FUSE SHOULD BE REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY. THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13AMP SOCKET. Troubleshooting ¶ Troubleshooting ···················································· 33 SD-254 Additional ingredients should be added manually when the beep sounds. (P.11) · The photographs and illustrations in this manual are of the SD-255 model. 2 3 Accessories/Parts Identification Raisin nut dispenser (SD-255 only) The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the `BAKE RAISIN' mode. Turn to P.11 for ingredients which may be placed in the raisin nut dispenser. Never operate the breadmaker without the dispenser being in place. Dispenser lid Kneading blade (rye bread SD-255 only) Kneading blade (wheat bread and gluten and wheat free bread) Handle Bread pan Main Unit Control Panel Operation status · REST: Displayed during the initial stage or with timer operation when the temperature of the bread pan and ingredients is being regulated before kneading · POWER ALERT: displayed when there has been an interruption in the power supply · TEMP: Displayed when the unit is hot ­ allow to cool before use Raisin nut dispenser flap (SD-255 only) Lid Options As the option pad is pressed the option chosen will flash. Time remaining until programme finished Before Use Select: Choose type of bread or dough · basic · whole wheat · rye (SD-255 only) · french Size: Option: Choose between making bread or dough, and whether to use `BAKE RAPID' or `BAKE RAISIN'/ `DOUGH RAISIN' options · BAKE Available on basic and whole wheat ·M ·L · XL Timer: Set delay timer (time until bread is ready) or set the baking time for `bake only' mode Control panel The control panel has a protective film overlay on it to prevent scratching during shipping. You may carefully remove this. Crust: Crust Colour available on Basic and Gluten Free · LIGHT · MEDIUM* · DARK * Medium crust is indicated by the black dot between light and dark. Start/Stop: Press to start or cancel/ stop the programme. When start is pressed the start/ stop light will come on and the programme is set. If you wish to change the programme you must stop the operation by holding down the start/ stop pad for 1-2 seconds. The display will go blank and the start/ stop light will go off. Press the select pad to reactivate the screen and then reprogramme accordingly. Accessories Measuring cup To measure out liquids · italian · sandwich · gluten free · pizza · bake only Bake bread (knead, rise, bake) Measuring spoon To measure out sugar, salt, yeast, etc. (15ml) (5ml) · BAKE RAPID Faster baking process · BAKE RAISIN Bake bread with added ingredients (max. 310ml) · DOUGH ·10ml increments Tablespoon ·1/2 marking Teaspoon ·1/4, 1/2, 3/4 markings Make dough (knead, rise) Plug · DOUGH RAISIN Make dough with added ingredients · This appliance is not intended to be operated by means of an external timer or separate remote-control system. · SD-255 display shown. This picture shows all words and symbols, but during operation only those relevant will be displayed. 4 5 Bread-making Ingredients Flour Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise. Use strong flour. Do not use soft or plain flour. Water Main Flours Used in Bread Use normal tap water. Use warm water if using `RAPID', `rye' or `gluten free' settings in a cold room. Use chilled water if using `rye' or `french' settings in a hot room. Always measure out liquids using the measuring cup provided. White flour: Made by grinding wheat kernel, excluding bran and germ. Used in e.g. `basic', `french' modes. Strong flours: Milled from hard wheat. High content of protein, needed for producing gluten to make dough rise. Weak flours: Milled from soft wheat. Lower content of protein. · Always use strong flour when using the recipes in this book. · Do NOT use plain or self-raising flour as a substitute for bread flour. Salt Improves the flavour and strengthens gluten to help the bread rise. The bread may lose size/flavour if measuring is inaccurate. Wholemeal flour: Before Use Made by grinding entire wheat kernel, including bran and germ. Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten strands are cut by the edges of bran flakes and germ. Rye flour: Contains some proteins, but these do not produce as much gluten as wheat flour. Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode). · Do not use more than stated quantity (could overload motor). Spelt flour: In the wheat family but is a completely different species genetically. Although it contains gluten some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust. Dairy Products Add flavour and nutritional value. If you use milk instead of water, the nutritional value of the bread will be higher, but do not use in timer setting as it may not keep fresh overnight. Reduce the amount of water proportionally to the amount of milk. Alternative flours which may be used Brown flour: 10-15% of wheat grain removed during milling. Softgrain flour: Fat Adds flavour and softness to the bread. Use butter, margarine or oil. 2 tbsps oil are equivalent to 25g butter. Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour. · Do not use with `Timer' option (grains can absorb water and swell up, spoiling texture of loaf). Has crushed wheat or rye grains added together with malted whole wheat. Makes brown bread coarser and moister with nuttier flavour. · Do not use more than stated quantity (could damage bread pan's non-stick finish). Granary or Malted Grain flour: R Stoneground flour: Other flour: Sugar (granulated sugar, brown sugar, honey, treacle etc) Adds softness and gives crust colour. Grains are crushed between two large millstones rather than with steel rollers. · Do not use more than stated quantity (could damage bread pan's non-stick finish, or overload motor). Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours). · Do not use more than stated quantity (hinders rising and texture). · Should not be used as substitute for bread flour. Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the non-stick finish of the bread pan. Yeast Enables the bread to rise. Yeast which has `Easy Blend', `Fast Action' or `Easy Bake' written on the packet is recommended. When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the manufacturer's recommended time) You can make your bread taste better by adding other ingredients: Eggs Bran Improve the nutritional value and colouring of the bread. (Water amount must be reduced proportionally) Increases the bread's fibre content. · Use max. 50g (2oz). · Use max. 50g (2oz). If using a bread mix... Bread mixes including yeast 1 Place a 500g mix in the bread pan, then add water. (Follow instructions on the packet for the quantity of water) 2 Select the `basic' ­ `BAKE RAPID' ­ `Large' size setting. With some mixes, it is not clear how much yeast is included, so results may vary. Bread mix with separate yeast sachet 1 First place the measured yeast in the bread pan, then the bread mix, then the water. · Bread Bakery Capacity 400-550g mix (for a loaf), 250-600g mix (for a dough) 2 Set the machine according to the type of flour included in the mix, and start the baking. · White flour, brown flour basic · Whole wheat, multi grain flour whole wheat · rye flour rye (SD-255 only) Wheat germ Gives the bread a nuttier flavour. Spices, herbs Enhance the flavour of the bread. · Only use a small amount (1-2 tsp). 6 7 Baking Bread Turn to P14-21 for bread recipes Place the ingredients in the bread pan Kneading blade Set the programme and start Remove the bread 1 Remove the bread pan and set the kneading blade 1 Twist the bread pan anticlockwise and lift up to remove 2 Place the measured ingredients in the bread pan 1 Place the dry yeast at the bottom (so that it does not mix with the liquid until later) 2 Place the kneading blade firmly onto the kneader mounting shaft Check around the shaft and inside the kneading blade and ensure that they are clean. 2 Cover the yeast with all the dry ingredients (flour, sugar, salt, etc.) 4 5 * SD-255 display shown. Select a bread type 7 8 Oven glove Bread pan Press `Stop' and remove bread when the bread is ready (unit beeps 8 times) How to Use Choose a baking option The flashing start/stop light will go off. To change the size 3 Pour in the water and any other liquids Remove the bread immediately, To change the crust colour See P.13 for availability of size and crust. · Use the specified kneading blade when baking rye bread. (SD-255 only) · The blade fits loosely into place, but it must touch the bottom of the bread pan. · Wipe the outside of the pan to remove any flour or liquid To set the timer e.g. It is 9:00 PM now, and you want the bread to be ready at 6.30 the next morning. Set the timer to `9:30' (9 hours 30 minutes from now). 12 9 3 9 12 3 4 Put the bread pan into the breadmaker and turn slightly clockwise 5 Close the lid Baking bread with added ingredients (P.11) (SD-255 only) Clean and dry beforehand 3 For optimum results, don't open the lid until bread is complete as it affects bread quality. Plug the breadmaker into a 230-240V socket Make sure the start/stop light is off. 6 9h 30m 6 6 from now Current time Ready time · Pressing the button once will advance the timer by 10 minutes (hold to advance more quickly) allow to cool e.g. on a wire rack Start the machine If you leave the bread to cool down without removing it from the pan, the finished quality of the loaf will be affected. Unplug your breadmaker (holding onto the plug) after use. Time until the selected programme is complete The start/stop light will come on. 8 9 Making Dough Turn to P2227 for dough recipes When adding extra ingredients... (Select when baking bread) `BAKE RAISIN ' will be displayed (Select when making dough) `DOUGH RAISIN ' will be displayed To cancel/stop once started 12 (P.8) 3,4 (hold for more than 1 second) 12 (P.8) 3,4 Press this pad after you've pressed start and the light is on, to see how long to wait until it's time to add the extra ingredients. Please note that the breadmaker will also beep to remind you. (SD-254 only) Preparations 1 Set the kneading blade into the bread pan. 2 Place the ingredients in the bread pan. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.) Preparations 1 Set the kneading blade into the bread pan. 2 Place the ingredients in the bread pan. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.) 1 2 3 4 10 Select a dough type Timer is not available on Dough Options. You can choose between `basic', `whole wheat', `rye' (SD-255 only), `french', and `pizza' dough types. 1 2 3 4 Select `basic' or `whole wheat' How to Use Adding extra ingredients (SD-255) Moist Ingredients e.g. chocolate, cheese, fresh fruits, fruits packed in alcohol. Moist Ingredients should be added directly into the bread pan with the other ingredients at the beginning of the cycle. Press once for `basic', twice for `whole wheat'. Choose `DOUGH' Select `DOUGH RAISIN ' if you would like to add extra ingredients to your dough. (P.11) Choose `BAKE RAISIN' or `DOUGH RAISIN' Press twice for `BAKE RAISIN', 4 times for `DOUGH RAISIN'. Start the machine For modes other than `pizza', a `resting' process will begin immediately after starting, followed by `kneading' and `rising'. Time until ready Start the machine Dry Ingredients e.g. dried fruits, nuts Dry ingredients can be added into the dispenser at the beginning of the cycle. The start/stop light will come on. Press `Stop' and remove dough when machine beeps 8 times The flashing start/stop light will go off. Shape the finished dough and allow it to prove until doubled in size. Then bake in the oven according to recipe. (SD-254) Moist/Dry Ingredients Time until ready Extra ingredients Display shown is for `BAKE RAISIN'. When `DOUGH RAISIN' can be added has been selected correctly `DOUGH RAISIN' and ` ' directly into the remains displayed. bread pan when The start/stop light will come on. the raisin beep sounds. Press `Stop' and remove bread or dough when machine beeps 8 times The flashing start/stop light will go off. 11 Baking Cakes Turn to P28-31 for cake recipes List of Bread Types and Baking Options Function Availability and Time Required · Time required for each process will differ according to room temperature. Options Bread type Baking option BAKE Size Crust Timer Processes REST 20 min­ 50 min KNEAD 15­30 min 15­20 min 15­30 min 15­30 min 15­30 min 15­25 min 15­25 min 15­25 min 15­25 min 15­25 min approx. 10 min approx. 10 min RISE 2 hr 00 min­ 2 hr 20 min BAKE 50 min Total 4 hours 1 hr 55 min­ 2 hours 4 hours 2 hr 20 min 2 hr 20 min 5 hours 3 hours 5 hours 3 hr 15 min 3 hr 15 min 3 hr 30 min 2 hours 6 hours 3 hr 35 min To cancel/stop once started Keep warm 1 2 3,4 (hold for more than 1 second) -- -- -- -- -- -- -- -- -- -- -- -- -- 1 -- -- -- -- -- -- -- -- -- -- -- -- -- -- 3 -- -- -- 3 -- -- -- -- -- -- -- -- -- -- -- -- How to Use · Remove the kneading blade basic Makes bread with strong white bread flour. Preparations 1 Prepare the ingredients according to the recipe. 2 Line the bread pan with parchment paper and pour in the mixed ingredients. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.) BAKE RAPID BAKE RAISIN DOUGH DOUGH RAISIN BAKE -- 20 min­ 50 min 20 min­ 40 min 20 min­ 40 min 1 hour­ 1 hr 30 min 15 min 1 hour­ 1 hr 30 min 55 min­ 1 hr 15 min 55 min­ 1 hr 15 min 45 min­ 60 min 45 min­ 60 min approx 1 hour 35­ 40 min 2 hr 00 min­ 2 hr 20 min 1 hr 20 min­ 1 hr 30 min 1 hr 20 min­ 1 hr 30 min 2 hr 00 min­ 2 hr 20 min approx 1 hr 40 min 2 hr 20 min­ 2 hr 50 min 1 hr 40 min­ 2 hours 1 hr 40 min­ 2 hours 1 hr 20 min­ 1 hr 35 min 50 min -- -- 50 min 45 min 50 min 1 2 3 4 12 Select `bake only' · Line with parchment paper (Cake or teabread will burn if it directly touches the pan.) whole wheat Makes bread with strong whole wheat flour. BAKE RAPID BAKE RAISIN DOUGH DOUGH RAISIN Set the baking time You cannot use the timer function for `bake only'. (This pad only sets the duration of the cooking time.) -- -- 1 hour rye Start the machine (SD-255 only) Makes bread with rye flour and spelt flour. BAKE DOUGH BAKE DOUGH -- 2 hr 55 min­ 4 hr 10 min 1 hr 45 min­ 2 hr 40 min 2 hr 25 min­ 3 hours 2 hr 20 min­ 2 hr 50 min -- 55 min french Makes bread with strong white bread flour for a crispier crust and open texture. 40 min­ 10­20 min 1 hr 55 min 40 min­ 10­20 min 1 hr 55 min 30 min­ 1 hour 10­15 min -- 50 min italian Time until ready The start/stop light will come on. Makes light bread for enjoying with pasta, etc. BAKE 4 hr 30 min sandwich The flashing start/stop light will go off. Press `Stop' when the machine beeps, check that baking is complete, and remove the pan (The total baking time, including any additional baking, must be within 90 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.) Makes bread with a soft crust and texture. BAKE 1 hour­ 15­25 min 1 hr 30 min 50 min 5 hours Take care! It's hot! To check whether baking is complete, insert a skewer into the centre of the cake or teabread ­ it is ready if there is no mixture stuck to the skewer when you remove it. gluten free Makes bread using gluten-free bread mix/flour. BAKE 2 -- -- -- -- -- -- 15 min 1 hour 45 min 2 hours pizza Makes pizza dough. DOUGH BAKE If baking is not complete Repeat steps 1-3 (KNEAD) (RISE) 10­15 min 10­15 min (KNEAD) (RISE) 45 min approx 10 min approx 10 min bake only Bakes teabreads and cakes. -- -- -- 30 min­ 1 hr 30 min 30 min­ 1 hr 30 min 1 Only `LIGHT' or `MEDIUM' available. 2 Only `MEDIUM' or `DARK' available. 3 The timer can only be used on the SD-255. · The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development). 13 Bread Recipes White Loaf `Basic'-`Bake' (4h) M 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 270ml Yeast L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml Milk Loaf `Basic'-`Bake' (4h) M 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Milk 280ml Yeast L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 380ml Brown Loaf `Basic'-`Bake' (4h) M 3/4tsp Strong Brown Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 270ml Yeast L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml Curry and Mango Loaf `Basic'-`Bake' (4h) M Yeast Strong Brown Flour Sugar Butter Salt Curry Paste Mango Chutney Water 3/4tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 3tsp 2tbsp 270ml [basic] (white or brown flour) : Timer can be used for recipes with this symbol (4-13 hours) Rapid White Loaf `Basic'-`Bake Rapid' (1h 55m-2h) L Yeast 1tsp 1 1/4tsp 475g Strong White Flour 400g (14oz) (1lb 1oz) Sugar 1tsp 1 1/2tsp Butter 15g (1/2oz) 25g (1oz) Salt 1tsp 1 1/4tsp Water 280ml 320ml M XL 1 1/2tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml Wheat Germ Loaf `Basic'-`Bake' (4h) L Yeast Strong White Flour Sugar Oil Salt Wheat Germ Water 1 1/4tsp 500g (1lb 2oz) 1 1/2tsp 2tbsp 1 1/4tsp 50g (2oz) 350ml Rapid Brown Loaf `Basic'-`Bake Rapid' (1h 55m-2h) L Yeast 1tsp 1 1/4tsp 475g Strong Brown Flour 400g (14oz) (1lb 1oz) Sugar 1tsp 1 1/2tsp Butter 15g (1/2oz) 25g (1oz) Salt 1tsp 1 1/4tsp Water 280ml 320ml M XL 1 1/2tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml Cheese and Bacon Loaf `Basic'-`Bake Raisin' (4h) M Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Salt 1tsp Cheddar Cheese, grated 50g (2oz) Water 270ml *Cooked Bacon,chopped 50g (2oz) (SD-255 only) L 1tsp 475g (1lb 1oz) 1 1/2tsp 1 1/4tsp 75g (3oz) 320ml 75g (3oz) XL 1 1/4tsp 550g (1lb 4oz) 2tsp 1 1/2tsp 100g (4oz) 360ml 100g (4oz) Turn to P22-27 for dough recipes Spicy Fruit Loaf `Basic'-`Bake Raisin' (4h) M Yeast Strong White Flour Sugar Butter Salt Cinnamon Mixed Spice Eggs, medium Water Milk *Mixed Dried Fruit 1tsp 400g (14oz) 2tsp 75g (3oz) 1tsp 2tsp 1tsp 2 110ml 110ml 150g (5oz) Oat and Bran Loaf `Basic'-`Bake' (4h) L Yeast Strong White Flour Sugar Oil Salt Bran Porridge Oats Water 1tsp 400g (14oz) 1 1/2tsp 2tbsp 1 1/4tsp 50g (2oz) 50g (2oz) 350ml Malted Loaf `Basic'-`Bake Raisin' (4h) Yeast Strong White Flour Sugar Salt Malt Extract Water *Sultanas (SD-255 only) L 1tsp 500g (1lb 2oz) 1 1/2tsp 1 1/4tsp 3tbsp 320ml 150g Fresh Yeast White Loaf `Basic'-`Bake' (4h) Fresh Yeast Strong White Flour Sugar Oil Salt Water L 8g (1/3oz) 500g (1lb 2oz) 1 1/2tsp 2tbsp 1 1/4tsp 330ml Recipes Pizza Loaf `Basic'-`Bake Raisin'-`Medium' Crust (4h) M M Yeast Strong White Flour Sugar Oil Salt Oregano Dried Water *Pepperoni, chopped *Stuffed Olives, chopped 3/4tsp 400g (14oz) 1tsp 1tbsp 1tsp 2tsp 260ml 75g (3oz) 75g (3oz) (SD-255 only) Brioche Loaf `Basic'-`Bake'-`Light' Crust (4h) Yeast Strong White Flour Sugar Butter Eggs, medium Salt Milk 1tsp 400g (14oz) 3tbsp 100g (4oz) 3 1tsp 150ml [whole wheat] (wholemeal flour) : Timer can be used for recipes with this symbol (4-13 hours) Wholemeal Loaf 100% `Whole Wheat'-`Bake' (5h) Yeast Strong Wholemeal Flour Sugar Butter Salt Water M 3/4tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 280ml L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 380ml Wholemeal Loaf 50% `Whole Wheat'-`Bake' (5h) XL 1 1/4tsp 200g (7oz) 250g (9oz) 275g (10oz) Strong White Flour 200g (7oz) 225g (8oz) 275g (10oz) Sugar 1tsp 1 1/2tsp 2tsp Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml Yeast Strong Wholemeal Flour 1tsp M 3/4tsp L Apricot and Almond Loaf `Basic'-`Bake Raisin' (4h) Yeast Strong White Flour Sugar Butter Salt Ground Almonds Water *Dried Apricots, chopped *Flaked Almonds (SD-255 only) L 5 Seeded Bread Loaf `Basic'-`Bake Raisin' (4h) M Yeast 3/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 270ml *Linseeds 1tbsp *Sesame Seeds 1tbsp *Pumpkin Seeds 1tbsp *Poppy Seeds 1tbsp *Sunflower Seeds 1tbsp (SD-255 only) L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml 2tbsp 2tbsp 2tbsp 2tbsp 2tbsp Wholemeal Loaf 70% `Whole Wheat'-`Bake' (5h) M Yeast 3/4tsp Strong Wholemeal 300g Flour (11oz) Strong White Flour 100g (4oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 280ml L 1tsp 350g (12oz) 125g (4 1/2oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 1/4tsp 400g (14oz) 150g (5oz) 2tsp 25g (1oz) 1 1/2tsp 380ml Rapid Wholemeal Loaf 100% `Whole Wheat'-`Bake Rapid' (3h) M 1 1/4tsp Strong White Flour 400g (14oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 280ml Yeast L 1 1/2tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 3/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 380ml 1tsp 400g (14oz) 1 1/2tsp 25g (1oz) 1tsp 50g (2oz) 270ml 100g (4oz) 50g (2oz) · For addition of ingredients with*, follow timing instructions on P.11. 14 · For addition of ingredients with*, follow timing instructions on P.11. 15 Bread Recipes [whole wheat] (wholemeal flour) : Timer can be used for recipes with this symbol (4-13 hours) Rapid Wholemeal Loaf 70% `Whole Wheat'-`Bake Rapid' (3h) M Yeast Strong Wholemeal Flour 1tsp L 1 1/4tsp 125g (4 1/2oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml XL 1 1/2tsp 150g (5oz) 2tsp 25g (1oz) 1 1/2tsp 380ml Pesto and Pine Nut Loaf `Whole Wheat'-`Bake Raisin' (5h) Yeast Strong Wholemeal Flour Strong White Flour Sugar Salt Pesto Water *Pine Nuts M 3/4tsp 200g (7oz) 1tsp 1tsp 2tbsp 280ml 75g (3oz) L 1tsp (SD-255 only) XL 1 1/4tsp 250g (9oz) 2tsp 1 1/2tsp 4tbsp 380ml 125g (5oz) Onion Loaf `Whole Wheat'-`Bake' (5h) M Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Onion, chopped and softened with 1tsp oil Garlic Puree Creamed Horseradish Water 3/4tsp 300g (11oz) 100g (4oz) 1tsp 1tbsp 1tsp 50g (2oz) 1tsp 2tsp 270ml Malted Brown Loaf `Whole Wheat'-`Bake' (5h) Yeast Strong Granary Flour Strong White Flour Sugar Butter Salt Water M 3/4tsp 250g (9oz) 150g (5oz) 1tsp 15g (1/2oz) 1tsp 270ml L 1tsp 300g (11oz) 200g (7oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml XL 1 1/4tsp 350g (12oz) 250g (9oz) 2tsp 25g (1oz) 1 1/2tsp 360ml 300g (11oz) 350g (12oz) 400g (14oz) 200g (7oz) 250g (9oz) 300g (11oz) 225g (8oz) 1 1/2tsp 1 1/4tsp 3tbsp 340ml 100g (4oz) Strong White Flour 100g (4oz) Sugar 1tsp Butter 15g (1/2oz) Salt 1tsp Water 280ml Rapid Wholemeal Loaf 50% `Whole Wheat'-`Bake Rapid' (3h) XL Yeast 1tsp 1 1/2tsp Strong Wholemeal 200g (7oz) 250g (9oz) 275g Flour (10oz) Strong White Flour 200g (7oz) 225g (8oz) 275g (10oz) Sugar 1tsp 1 1/2tsp 2tsp Butter 15g (1/2oz) 25g (1oz) 25g (1oz) Salt 1tsp 1 1/4tsp 1 1/2tsp Water 280ml 340ml 380ml M L 1 1/4tsp Maple and Pecan Nut Loaf `Whole Wheat'-`Bake Raisin' (5h) Yeast Strong Wholemeal Flour Strong White Flour Butter Salt Maple Syrup Water *Pecan Nuts, chopped 3/4tsp 200g (7oz) 200g (7oz) 15g (1/2oz) 1tsp 3tbsp 280ml 75g (3oz) (SD-255 only) L Seeded Soya Loaf `Whole Wheat'-`Bake' (5h) Yeast Strong White Flour Soya Flour Sugar Butter Salt Water Soya Milk *Linseeds *Poppy Seeds *Sesame Seeds *Sunflower Seeds *Pumpkin Seeds 1tsp 300g (11oz) 100g (4oz) 2tsp 25g (1oz) 1tsp 280ml 120ml 50g (2oz) 3tbsp 2tbsp 1tbsp 1tbsp Granary Loaf `Whole Wheat'-`Bake' (5h) Yeast Strong Granary® Flour Sugar Butter Salt Water M 3/4tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 280ml L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 320ml XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml M Olive Loaf `Whole Wheat'-`Bake Raisin' (5h) Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Oregano, dried Water *Whole Black Olives, pitted 3/4tsp 200g (7oz) 200g (7oz) 1tsp 3tbsp 1tsp 1tbsp 270ml 75g (3oz) (SD-255 only) M Spicy Fruit Loaf `Whole Wheat'-`Bake Raisin' (5h) M Yeast Strong Wholemeal Flour Sugar Butter Salt Cinnamon Mixed Spice Eggs, medium Water Milk *Mixed Dried Fruit 1tsp 400g (14oz) 2tsp 75g (3oz) 1tsp 2tsp 1tsp 2 120ml 120ml 150g (5oz) · This loaf is made with strong white flour but benefits from the 5 hour cycle. Recipes [rye] (SD-255 only) (rye flour and spelt flour) Remember to use the kneading blade (rye bread) for all these recipes. As a result of the consistency some flour may remain on the sides of the loaf, but this is normal. Due to their consistency, the kneading blade will often become embedded in Rye Bread loaves. Wait for the loaf to cool (to avoid burning your hands), before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf. : Timer can be used for recipes with this symbol (3h 30m-13 hours) Rye 100% `Rye'-`Bake' (3h 30m) Yeast Rye Flour Sugar Oil Salt Water 2 1/2tsp 500g (1lb 2oz) 2tsp 3tbsp 2tsp 440ml Rye and Wholemeal `Rye'-`Bake' (3h 30m) Yeast Rye Flour Strong Wholemeal Flour Sugar Oil Salt Water 2tsp 250g (9oz) 250g (9oz) 2tsp 3tbsp 2tsp 380ml Fresh Yeast Wholemeal Loaf 100% `Whole Wheat'-`Bake' (5h) L Fresh Yeast Strong Wholemeal Flour Sugar Oil Salt Water 8g (1/3oz) 500g (1lb 2oz) 1 1/2tsp 2tbsp 1 1/4tsp 350ml Seeded Wholemeal Loaf `Whole Wheat'-`Bake Raisin' (5h) Yeast Strong Wholemeal Flour Sugar Butter Salt Water *Linseeds *Sesame Seeds *Pumpkin Seeds *Poppy Seeds *Sunflower Seeds M 3/4tsp 400g (14oz) 1tsp 15g (1/2oz) 1tsp 280ml 1tbsp 1tbsp 1tbsp 1tbsp 1tbsp L (SD-255 only) XL 1 1/4tsp 550g (1lb 4oz) 2tsp 25g (1oz) 1 1/2tsp 360ml 2tbsp 2tbsp 2tbsp 2tbsp 2tbsp Honey and Sunflower Loaf `Whole Wheat'-`Bake Raisin' (5h) Yeast Strong Wholemeal Flour Strong White Flour Honey Butter Salt Water *Sunflower Seeds 1tsp 250g (9oz) 225g (8oz) 2tbsp 25g (1oz) 1 1/4tsp 320ml 4tbsp (SD-255 only) L 1tsp 475g (1lb 1oz) 1 1/2tsp 25g (1oz) 1 1/4tsp 340ml 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp 1 1/2tbsp Rye and White `Rye'-`Bake' (3h 30m) Yeast Rye Flour Strong White Flour Sugar Oil Salt Water 2tsp 250g (9oz) 250g (9oz) 2tbsp 3tbsp 2tsp 360ml Rye and Stout `Rye'-`Bake' (3h 30m) Yeast Rye Flour Sugar Oil Salt Water Guinness /Stout 2 1/2tsp 500g (1lb 2oz) 2tsp 3tbsp 2tsp 220ml 220ml · For addition of ingredients with*, follow timing instructions on P.11. · For addition of ingredients with*, follow timing instructions on P.11. 16 17 Bread Recipes [rye] (SD-255 only) (rye flour and spelt flour) Remember to use the kneading blade (rye bread) for all these recipes. The Raisin nut dispenser does not operate on the Rye programme. Put any additional ingredients directly into the bread pan at the start. As a result of the consistency some flour may remain on the sides of the loaf, but this is normal. Due to their consistency, the kneading blade will often become embedded in Rye Bread loaves. Wait for the loaf to cool (to avoid burning your hands), before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf. : Timer can be used for recipes with this symbol (3h 30m-13 hours) Seeded Rye `Rye'-`Bake' (3h 30m) Yeast Rye Flour Sugar Oil Salt Poppy Seeds Linseeds Sunflower Seeds Water 2 1/2tsp 500g (1lb 2oz) 2tsp 3tbsp 2tsp 2tbsp 3tbsp 3tbsp 430ml Seeded Spelt `Rye'-`Bake'-`Dark' Crust (3h 30m) Yeast Spelt Flour Honey Oil Salt Linseeds Poppy Seeds Sesame Seeds Water 1 1/2tsp 400g (14oz) 1tsp 3tbsp 1tsp 3tbsp 2tbsp 2tbsp 300ml