8
9
Control Panel and Display
n
Operation status
Displayed for the current stage of the program except
and
.
: Provide an indication of a power failure.
: Provide an indication of adding ingredients manually.
(Menu 2, 3, 5, 7, 10, 11 and 12.)
Provide an indication of doing manual operation. (Menu 12 and 15.)
n
Time showing
Time remaining until ready.
When adding ingredients manually, display
will show the time until adding extra
ingredients in the program.
Menu required some manual steps, display
will show the remaining time until starting its
process after press
Start
button.
n
Menu
Press this button once to be a setting mode.
Press this button again to change Menu number.
(To advance more quickly, hold the button.)
See P. 11 for menu number.
n
Status indicator
Flash indicates that the machine is in set state or manual
operation is required.
Start
button can be pressed.
Always light indicates that the machine is in program
execution state.
Start
button cannot be pressed.
It will not turn on even plugged in.
n
Size
Press this button to choose
size. See P. 11 for available
menu.
L
M
n
Crust
Press this button to choose
crust colour. See P. 11 for
available menu.
Medium
Light
n
Start
Press this button to start
the program.
n
Stop
To cancel the setting / stop the program.
(Hold for approximately 1 second.)
n
Timer
Set delay timer (time until bread is ready). For available menu, it can be set up to 13 hours. (See P. 11)
e.g.: It is 9:00 PM now, and you want the bread to be ready at 6:30 the next morning.
É
Set the timer to
9:30
(9 hours and 30 minutes from now).
12
9
3
12
9
3
6
6
9 h 30 min
from now
Current time
Ready time
Setting time for menu 13 and 18
:
•
Menu 13
Press the button once will advance the baking time including additional baking time by 1 minute.
•
Menu 18
Press the button once will advance the cooking time by 10 minutes but additional cooking time will be by 1 minute.
Picture shows all words and symbols, but only those relevant will be displayed during operation.
Press this button to increase the time.
Press this button to decrease the time.
(To advance more quickly, press this button once then hold it.)
Bread 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 bread flour. Strong bread flour is milled from hard wheat and has a high
content of protein which is necessary for the development of gluten.
Carbon dioxide produced during fermentation is trapped within the elastic
network of gluten, thus making the dough rise.
Dry yeast
Enables the bread to rise.
Be sure to use dry yeast that does not require pre-fermentation (Do not use dry
yeast requiring fermentation before using).
Dry yeast which has
Instant Yeast, Easy Blend, Fast Action
or
Easy Bake
written on the packet is recommended. When using dry yeast from sachets,
seal the sachet again immediately after use, and keep in the refrigerator.
(Use within the manufacturer’s recommended time.)
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.
ï
Reduce the water content accordingly.
Sugar
(granulated sugar, brown sugar, honey, treacle, etc.)
Food for the dry yeast, sweetens and adds flavour to the bread, changes the
colour of the crust.
Use less sugar if using raisins or other fruits, which contain fructose.
Water
Use normal tap water.
When room temperature is low, use tepid water for menu 1, 2, 3, 9, 11, or 14.
When room temperature is high, use chilled water for menu 12.
Regardless of room temperature, use chilled water for menus 6 and 7.
Always measure out liquids using the
measuring cup
provided.
Fat
Adds flavour and softness to the bread.
Use butter (unsalted), margarine or oil.
Salt
Improves the flavour and strengthens gluten to help the bread rise.
The bread may lose size / flavour if measuring is inaccurate.
Gluten Free Ingredients
Gluten free flours, these include flours made from rice, brown rice, almond,
seeds, potato starch, etc. do not have protein to firm gluten and on their
own do not have this elasticity for bread making.
Xanthan gum is a one of thickening agent that works in the place of gluten
protein during fermentation in gluten free bread baking.
It is extremely important to use the correct measure of ingredients for best results.
Liquid ingredients
Use the measuring cup or measuring spoon provided.
If the recipes indicate a mixture (the liquid plus egg), should be weighted on scales. Using digital scale is recommended.
Dry ingredients
Should be weighed on scales or measured with
measuring spoon
provided for the small amounts. Using digital scale is recommended.
You can make your bread taste better by
adding other ingredients.
n
Eggs
Improve the nutritional value and colouring of the bread.
Reduce the liquid (water) content proportionally.
Beat eggs when adding them. Do not use timer setting for the recipe
with egg. Eggs go rotten quickly and it may not keep fresh.
n
Bran
Increases the bread’s fibre content.
Use max. 30
g
(2 tbsp).
n
Wheat germ
Gives the bread a nuttier flavour.
Use max. 30
g
(2 tbsp).
n
Spices, herbs
Enhance the flavour of the bread.
Only use a small amount (max. 1 tbsp) for spices.
Use up to 1 – 2 tbsp of dried herbs.
For fresh herbs, follow the instructions in the recipe.
If using a bread mix...
n
Bread mixes including dry yeast
â
Place the mix in the bread pan, then add water.
(Follow instructions on the packet for the quantity of water)
ê
Select the menu 9, choose a size according to the volume of the
mix and start the baking.
•
500
ｪ爆
– L
•
400
ｪ爆
– M
With some mixes, it is not clear how much dry yeast is included, some
trial and error may be required to obtain optimum results.
n
Bread mix with separate dry yeast sachet
â
Place the dry yeast in the bread pan first, then the bread mix and
pour the water.
ê
Set the machine according to the type of flour included in the mix,
and start the baking.
Bread - making Ingredients
Parts Names and Instructions
SD-ZP2000 EN_UK_OI1.indd 8-9
18/7/2018 9:33:04
