Panasonic SD-257 Operating Instructions And Recipes Download

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Recipes

Hot Cross Buns

‘Basic’-‘Dough Raisin’ (2hr 20min)
(OZ)

Dry yeast

2 tsp

Bread flour

475

Salt

2 tsp

Dry milk

3 tbsp

Butter

Sugar

⁄

tbsp

Orange rind

1 tbsp

Mixed spice

1 tbsp

Water

300 ml

Egg, medium

*Mixed dried fruit

1 cup

(NZ)

Surebake yeast

3 tsp

White flour

450

Salt

⁄

tsp

Milk powder

2 tbsp

Butter

6 tbsp

Brown sugar

3 tbsp

Orange rind

1 tbsp

Allspice

3 tsp

Water

200 ml

Egg, medium

*Sultanas

⁄

cup

Method:

Divide the dough into 10 or 12 equal portions. Roll

each portion into a ball, and rest for 20 minutes.

Shape into a smooth ball by gently rolling, and place

on a greased tray.

Cover and leave to rise in a warm place (30–35°C)

for 30 minutes or until doubled in size.

Put the crosses on the dough

Crosses

Flour

⁄

cup

Oil

2 tbsp

Water to mix

Mix flour and oil, then add water to make a stiff paste. Pipe
into the shape of crosses — if a piping bag is not available,
use a small plastic bag with a corner cut off.

Bake in a preheated 200°C oven for 15–25 minutes

or until golden brown. Brush with the glaze.

Glaze

Milk

3 tbsp

Castor sugar

3 tbsp

Boil together until syrupy — brush over cooked buns when
they are removed from the oven.

Olive & Rosemary Rolls

‘Basic’-‘Dough Raisin’ (2hr 20min)
(OZ)

Dry yeast

2 tsp

Bread flour

450

Salt

1 tsp

Dry milk

2 tbsp

Sugar

1 tsp

Olive oil

1 tbsp

Fresh rosemary, chopped

1 tbsp

Water

260 ml

*Pitted black olives, quartered

(NZ)

Surebake yeast

3 tsp

White flour

450

Salt

1 tsp

Milk powder

2 tbsp

Sugar

1 tsp

Olive oil

1 tbsp

Fresh rosemary, chopped

1 tbsp

Water

260 ml

*Pitted black olives, quartered

Method:

Turn the dough out into a greased bowl.

Cover and let the dough rest for 20 minutes in the
refrigerator.

Divide the dough into 12–16 equal portions or into

2 long loaves and place on a greased baking tray.
Cover and leave to rise in a warm place (30–35°C)
for 30 minutes or until doubled in size.

Brush with beaten egg and sprinkle with seeds.

Bake in a preheated 200°C oven for 15–25 minutes

or until golden brown.

Swedish Tea Ring

‘Basic’-‘Dough’ (2hr 20min)
(OZ)

Dry yeast

2 tsp

Bread flour

450

Salt

1 tsp

Dry milk

3 tbsp

Butter

Sugar

4 tbsp

Water

230 ml

(NZ)

Surebake yeast

3 tsp

White flour

450

Salt

1 tsp

Milk powder

3 tbsp

Butter

4 tbsp

Sugar

4 tbsp

Water

230 ml

Method:

Filling

Melted butter

2 tsp

Cinnamon

2 tsp

Brown sugar

⁄

cup

Roll or pat the dough into a rectangle (50 X 30 cm).

Brush over surface of the dough with melted butter.

Mix cinnamon and brown sugar and sprinkle over

butter.

Roll up like a swiss roll starting from the long side.

Press edges firmly underneath.

Join ends to make a circle, pinch edges together

and place on a greased oven tray.

Cut nearly through to the centre of the ring at 2.5 cm

intervals, turning each section so that it faces cut
side up.

Cover with plastic wrap and leave to rise in a warm

place (30–35°C) for 30 minutes.

Brush with beaten egg.

Bake in a preheated 180°C oven for 15–25 minutes

or until golden brown.

Other fillings such as dried fruit, jam, mincemeat,

nuts etc can be used.

This tea ring can be iced with a vanilla icing if

desired.

Sundried Tomato & Basil Rolls

‘Basic’-‘Dough Raisin’ (2hr 20min)
(OZ)

Dry yeast

2 tsp

Bread flour

450

Salt

1 tsp

Sugar

1 tsp

Olive oil

1 tbsp

Fresh basil, chopped

2 tbsp

Grated parmesan cheese

2 tbsp

Water

250 ml

*Sundried tomatoes, chopped

⁄

cup

(NZ)

Surebake yeast

3 tsp

White flour

450

Salt

1 tsp

Sugar

1 tsp

Olive oil

1 tbsp

Fresh basil, chopped

2 tbsp

Grated parmesan cheese

2 tbsp

Water

250 ml

*Sundried tomatoes, chopped

⁄

cup

Method:

Divide the dough into 12 equal portions. Roll each

portion into a ball, and rest for 20 minutes.

Shape into a smooth ball by gently rolling, and place

on a greased tray.

Cover and leave to rise in a warm place (30–35°C)

for 30 minutes or until doubled in size.

Bake in a preheated 200°C oven for 15–20 minutes

or until goldenbrown.

•

For addition of ingredients with*, follow programming instructions on P.11.

•

For addition of ingredients with*, follow programming instructions on P.11.

Summary of Contents for SD-257

Page 1: ...del No SD 257 Thank you for purchasing this Panasonic product Please read these instructions carefully before using this product and save this manual for future use This product is intended for household use only Before Use How to Use Recipes How to Clean Troubleshooting 澳 ...

Page 2: ...sult 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 worktop 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 program sequence stops However the appl...

Page 3: ... hours 3 hr 15 min rye Makes bread with rye flour and spelt flour BAKE 45 min 60 min approx 10 min 1 hr 20 min 1 hr 35 min 1 hour 3 hr 30 min DOUGH 45 min 60 min approx 10 min 2 hours french Makes bread with strong white bread flour for a crispier crust and open texture BAKE 40 min 2 hr 5 min 10 20 min 2 hr 45 min 4 hr 10 min 55 min 6 hours DOUGH 40 min 1 hr 45 min 10 20 min 1 hr 35 min 2 hr 40 mi...

Page 4: ...r operate the breadmaker without the dispenser being in place Accessories Parts Identification Main Unit Accessories Measuring cup To measure out liquids max 310 ml 10 ml increments Measuring spoon To measure out sugar salt yeast etc 15 ml 5 ml Tablespoon 1 2 marking Teaspoon 1 4 1 2 3 4 markings Control panel Plug Kneading blade Handle Bread pan Kneading blade wheat bread and gluten and wheat fre...

Page 5: ...Dough Raisin Dough Bake Butter e g basic BAKE Bake bread knead rise bake BAKE RAPID Faster baking process BAKE RAISIN Bake bread with added ingredients DOUGH Make dough knead rise DOUGH RAISIN Make dough with added ingredients BAKE BUTTER Size Available on basic and whole wheat M L XL Crust Crust Colour available on Basic and Gluten Free only LIGHT MEDIUM DARK Medium crust is indicated by the blac...

Page 6: ... not keep fresh overnight Reduce the amount of water proportionally to the amount of milk Water Use normal tap water Use tepid water if using RAPID rye or gluten free settings in a cold room Use chilled water if using rye french or brioche settings in a hot room Always measure out liquids using the measuring cup provided Salt Improves the flavour and strengthens gluten to help the bread rise The b...

Page 7: ...e of loaf GranaryR or Malted Grain flour 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 Stoneground flour Grains are crushed between two large millstones rather than with steel rollers Do not use more than stated quantity could damage bre...

Page 8: ...e measured 2ingredients in the bread pan 1 Place the dry yeast at the bottom so that it does not mix with the liquid until later 2 Cover the yeast with all the dry ingredients flour sugar salt etc Flour must be weighed on scales 3 Pour in the water and any other liquids Wipe the outside of the pan to remove any flour or liquid 4 Put the bread pan into the breadmaker and turn slightly clockwise 5 C...

Page 9: ...plete The start stop light will come on Press Stop pad 7and remove bread when machine beeps 8 times The flashing start stop light will go off Remove the bread 8immediately Bread pan Oven glove allow to cool for example on a wire rack Unplug after use 9 The breadmaker has a keep warm facility to reduce condensation of steam within the loaf which operates if the stop pad is not pressed on completion...

Page 10: ...ye french and pizza dough types Press Option pad to choose 2 DOUGH Options available include DOUGH RAISIN on basic or whole wheat Select DOUGH RAISIN if you would like to add extra ingredients to your dough by pressing the option pad P 11 Press Start pad to start the 3machine Time until the selected program is complete The start stop light will come on For modes other than pizza a resting process ...

Page 11: ... wheat Adding extra ingredients 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 Dry Ingredients e g dried fruits nuts Dry ingredients can be added into the dispenser at the beginning of the cycle Press Option pad to choose 2 BAKE RAISIN or DOUGH RAISIN...

Page 12: ...o the bread pan 2 Place the ingredients in the bread pan in the order listed in the recipe 3 Set the bread pan into the main unit and plug the machine into the socket Make sure the start stop light is off Select brioche 1 Press Start pad to start the 2machine Time until the selected program is complete The start stop light will come on Press Stop pad and remove 3bread when machine beeps 8 times Th...

Page 13: ...stop light is off Select brioche 1 Press Option pad to choose 2 BAKE BUTTER Press Start pad to start the machine 3 Time displayed indicating minutes until butter is added The start stop light will come on Adding Additional Butter 4Place the additional cubed butter when the beep sounds The display will show 0 in the display for 5 min After 5 min kneading will continue After 5 min Display indicates ...

Page 14: ... pad when the machine 4beeps check that baking is complete and remove the pan The flashing start stop light will go off If baking is not complete Repeat steps 1 3 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 Take care It s hot To check whether bak...

Page 15: ...ease the amount of yeast more than SUREBAKE YEAST Decrease it from 1 2 tsp to 3 4 tsp Please note that the wheat element has been added to SUREBAKE YEAST Yeast is hard to melt melt it in 30 ml of lukewarm water temperature that is lower than body temperature and add it when you use short program such as Gluten Free and the pizza program Then decrease the 30 ml from the amount of liquid The timer f...

Page 16: ...tsp 11 2 tsp 11 2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 11 2 tbsp 13 4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11 2 tbsp Mustard powder 1 tsp 2 tsp 3 tsp Cracked pepper 1 2 tsp 1 tsp 2 tsp Cheese 1 4 cup 1 2 cup 3 4 cup Worcestershire sauce 1 tbsp 2 tbsp 3 tbsp Water 290 ml 310 ml 360 ml M L XL Surebake yeast 2 tsp 21 2 tsp 3 tsp White flour 350 g 450 g 600...

Page 17: ...d 1 tbsp 1 tbsp 2 tbsp Water 260 ml 320 ml 400 ml Pinenuts 2 tbsp 3 tbsp 4 tbsp Banana Cinnamon Loaf Basic Bake Raisin 4hr OZ NZ M L XL Dry yeast 11 4 tsp 11 2 tsp 11 2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 11 2 tbsp 13 4 tbsp Butter 15 g 20 g 25 g Cinnamon 1 2 tsp 1 tsp 2 tsp Honey 2 tsp 1 tbsp 11 2 tbsp Water 300 ml 360 ml 410 ml Banana chips chopped 2 tbsp 1 4 ...

Page 18: ...Loaf 50 Whole Wheat Basic 5hr OZ NZ M L XL Dry yeast 11 4 tsp 11 2 tsp 13 4 tsp Whole wheat flour 200 g 250 g 300 g Bread flour 200 g 250 g 300 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 11 2 tbsp 13 4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11 2 tbsp Water 300 ml 360 ml 410 ml Bread improver optional 1 2 tsp 1 tsp 1 tsp M L XL Surebake yeast 2 tsp 3 tsp 3 tsp Wholemeal flour 175 g 225 g 300 g...

Page 19: ... Poppy seeds 2 tbsp 1 4 cup 1 2 cup Date Nut Loaf Whole Wheat Bake Raisin 5hr OZ NZ M L XL Dry yeast 11 4 tsp 11 2 tsp 13 4 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 11 2 tbsp 13 4 tbsp Butter 15 g 20 g 25 g Chopped dates 1 4 cup 1 3 cup 1 2 cup Water 300 ml 360 ml 410 ml Bread improver optional 1 2 tsp 1 tsp 1 tsp Chopped walnuts 1...

Page 20: ...he Raisin nut dispenser does not operate on the Italian program Put any additional ingredients directly into the bread pan at the start Timer can be used for recipes with this symbol 4hr 30min 13 hours rye rye flour and spelt flour Remember to use the rye kneading blade for all these recipes The Raisin nut dispenser does not operate on the Rye program Put any additional ingredients directly into t...

Page 21: ...p Dry milk 2 tsp Butter 15 g Sugar 21 2 tsp Water 315 ml Surebake yeast 2 tsp White flour 350 g Salt 1 tsp Milk powder 1 tbsp Butter 1 tbsp Sugar 1 tsp Water 260 ml Whole Wheat Sandwich Bread Sandwich Bake 5hr OZ NZ Dry yeast 11 4 tsp Whole wheat flour 320 g Bread flour 100 g Salt 11 4 tsp Dry milk 2 tsp Butter 15 g Sugar 21 2 tsp Water 315 ml Bread improver optional 1 2 tsp Surebake yeast 2 tsp W...

Page 22: ...in the ingredients in the following order so that the gluten free bread mix is well mixed The wrong order may result in poor rising Water salt fat gluten free bread mix dry yeast The outcome differs depending on the type of flour The recipes above have been developed with particular types of bread mix and so the final outcome may differ depending on the actual bread mix used There may be greater v...

Page 23: ...e sunflower poppy sesame soy grit course polenta corn linseed meal L S A 3 tbsp Important Notes 1 Do not leave gluten free bread in for keep warm Remove bread from Machine when baking is complete 2 Always assist kneading 5 10 mins into kneading process Lift lid do not turn machine off with spatula mix to ensure all wet and dry ingredients are combined scrape down sides Test dough by lifting some o...

Page 24: ...at approximately 30 35 C until the dough has doubled in size Approximate proving time Rolls 30 50 mins Whole breads 50 mins To prevent a hard dry skin forming cover the dough with a large polythene bag or cover with lightly oiled cling film 3 Glazing Baking Brush with milk salted water beaten egg or oil Sprinkle with poppy seeds sesame seeds Bake following recipe guidelines Rolls Select one of the...

Page 25: ... 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 Spread the dough for the final time into 30 cm 7 square Cut dough into 9 equal squares Cut each square diagonally to form two triangles Roll up each triangle loosely starting from the side 8 opposite the point Curve ends Place se...

Page 26: ...ut off Bake in a preheated 200 C oven for 15 25 minutes 5 or until golden brown Brush with the glaze Glaze Milk 3 tbsp Castor sugar 3 tbsp Boil together until syrupy brush over cooked buns when they are removed from the oven Olive Rosemary Rolls Basic Dough Raisin 2hr 20min OZ Dry yeast 2 tsp Bread flour 450 g Salt 1 tsp Dry milk 2 tbsp Sugar 1 tsp Olive oil 1 tbsp Fresh rosemary chopped 1 tbsp Wa...

Page 27: ...s Brush with beaten egg 9 Bake in a preheated 180 C oven for 15 25 minutes 10or until golden brown Other fillings such as dried fruit jam mincemeat 11nuts etc can be used This tea ring can be iced with a vanilla icing if 12desired SundriedTomato Basil Rolls Basic Dough Raisin 2hr 20min OZ Dry yeast 2 tsp Bread flour 450 g Salt 1 tsp Sugar 1 tsp Olive oil 1 tbsp Fresh basil chopped 2 tbsp Grated pa...

Page 28: ...t into a rectangular sheet 1 1 1 2 cm thick approximately 24 cm x 46 cm Spread the tomato puree over the dough and scatter 2 the pepperoni and cheese Roll up from the short end like a swiss roll Cut the dough into 4 cm slices with a sharp knife 3 and place close together in a 20 cm round greased cake or flan tin cut sides up Drizzle with the olive oil and sprinkle with the dried 4 herbs and leave ...

Page 29: ...gg and sprinkle over seeds 5 Bake at 200 C for 20 30 minutes 6 Whole Wheat Raisin Rolls Whole Wheat Dough Raisin 3hr 15min OZ Dry yeast 11 2 tsp Bread flour 200 g Whole wheat flour 200 g Salt 2 tsp Dry milk 11 3 tbsp Butter 20 g Sugar 1 tsp Cinnamon 1 tbsp Water 280 ml Bread improver optional 1 2 tsp Raisins 1 3 cup NZ Surebake yeast 21 2 tsp White flour 200 g wholemeal flour 200 g Salt 2 tsp Milk...

Page 30: ...egg then sprinkle with 3 seeds Bake in a preheated 200 C oven for 20 30 minutes 4 or until golden brown Sunflower Kibblewheat Rolls Whole Wheat Dough 3hr 15min OZ Dry yeast 2 tsp Bread flour 225 g Whole wheat flour 225 g Salt 1 tsp Dry milk 2 tbsp Butter 25 g Sugar 1 tsp Sunflower seeds 1 4 cup Kibbled wheat 1 4 cup Water 300 ml Bread improver optional 1 2 tsp NZ Surebake yeast 3 tsp White flour 2...

Page 31: ...0 35 C for 25 35 minutes or until doubled in size Glaze with oil and bake in a preheated oven at 6 220 C for 10 15 minutes or until golden brown French Bread French Dough 3hr 35min OZ Dry yeast 2 tsp Bread flour 475 g Salt 2 tsp Butter 10 g Sugar 2 tsp Water 290 ml NZ Surebake yeast 2 tsp White flour 450 g Salt 1 tsp Butter 1 tsp Water 280 ml Method Let the dough rest in a greased bowl for 1 20 30...

Page 32: ...ni cooked sausage capsicum or olives Bake in a preheated 210 C oven for 15 20 minutes 6 Focaccia Pizza Dough 45min OZ Dry yeast 2 tsp Bread flour 475 g Salt 2 tsp Dry milk 2 tbsp Sugar 2 tbsp Olive oil 2 tbsp Water 330 ml NZ Surebake yeast 3 tsp White flour 450 g Salt 1 tsp Milk powder 1 tbsp Sugar 1 tsp Butter 1 tbsp Water 300 ml Method Knead dough on a lightly floured surface until it 1 becomes ...

Page 33: ...ugar and beat well until creamy Add eggs one by one and beat further 3 until the mixture resembles frothy cream Add flour and baking powder a half 4 portion at a time and mix well Add remaining ingredients 5 Remove the kneading blade from the 6 bread pan and line the bottom and sides with baking parchment Pour the mixture into the bread pan Select bake only mode and enter the 7 cooking time on the...

Page 34: ...dishwasher safe The colour of the inside of the unit may change with use Lid Wipe with a damp cloth Steam vent Wipe with a damp cloth Bread pan kneading blade Twist the bread pan anti clockwise to remove Remove the kneading blade and wash in warm soapy water Ensure the area around the shaft and inside the kneading blade are cleaned thoroughly If the kneading blade is difficult to remove from the p...

Page 35: ... avoid damaging the loaf Do not use hard or sharp utensils such as a knife or a fork Be careful not to get burns as the kneading blade may still be hot Use the soft sponge when cleaning bread pan and kneading blade Do not use anything abrasive such as cleansers or scouring pads Hard coarse or large ingredients such as flours with whole or ground grains sugar or the addition of nuts and seeds may d...

Page 36: ...ar is not included in other ingredients My bread is full of air holes You have used too much yeast Check the recipe and measure out the correct amount using the measuring spoon provided You have used too much liquid Some types of flour absorb more water than others so try using 10 20 ml less water My bread seems to have collapsed after rising The quality of your flour isn t very good Try using a d...

Page 37: ...e out the correct amount using the measuring cup provided for liquid and scales for weighing flour Dough leaks out of the bottom of the bread pan A small amount of dough will escape through the four holes so that it does not stop the rotating parts from rotating This is not a fault but check occasionally that the kneading mounting shaft rotate properly If the kneading mounting shaft does not rotat...

Page 38: ...display The unit is hot above 40 C Allow the unit to cool down to below 40 C before using it again TEMP will disappear POWER ALERT appears on the display There has been a power failure for approx 10 minutes the plug has been accidentally pulled out or the breaker has been activated or there is another problem with the power supply The operation will not be affected if the problem with the power su...

Page 39: ...earest Authorised Service Centre Provide a copy of your purchase receipt as proof of date of purchase Send or bring the product to a Panasonic Authorised Service Centre Please note that freight to and or from your nearest Authorised Service Centre must be arranged by you Note that home service is available for the following products in the major metropolitan areas Australia and New Zealand or the ...

Page 40: ...onsumed 505 550 W Capacity Strong flour for a loaf max 550 g min 400 g Strong flour for a dough max 600 g min 250 g Yeast max 8 g min 0 75 g Capacity of raisin nut dispenser max 150 g dried fruit nuts Timer Digital timer up to 13 hours Dimensions H W D approx 37 0 28 0 33 0 cm Weight approx 6 8 kg Accessories Measuring cup measuring spoon ...

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