Panasonic SDZB2502BXE - Manual (Page 12)

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English
Making Compote
1 4 2 3
Turn to P. 30 for
compote recipes
 To cancel/stop once
started
(hold for more than
1 second)
Preparations  Prepare the ingredients according to the recipe. (Remove the kneading blade.)
 Place the ingredients into the bread pan in the following order:
fruits → sugar →liquid.
 Set the bread pan into the main unit, and plug the machine into the socket.
Select menu ‘27’ 1
 Timer is not available on menu 27.
(The Timer pad only sets the duration of the
cooking time.)
 Follow the recipe for the quantities for each
ingredient.
• Do not increase or decrease the quantities of
fruits. It may cause the compote to boil over or
scorch.
Set the cooking time 2
Start the machine 3
Estimated time until the selected program is complete
 The start light will come on.
Press ‘Stop’ and remove compote 4
when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
 If the cooking is not complete  Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be
within 10–40 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
Bread Recipes
WHITE BREAD
Select menu ‘01’ or ‘02’
M L XL
strong white bread flour, type 550 400 g 500 g 600 g
teaspoons of salt 1 1 ⁄ 2 1 1 ⁄ 2 2
tablespoons of sugar 1 1 1 ⁄ 2 2
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast
(teaspoons for BAKE RAPID option) 1
(2)
1
(2)
1 1 ⁄ 2
(2 1 ⁄ 2 )
WHOLE WHEAT BREAD
Select menu ‘04’ or ‘05’
M L XL
strong whole wheat bread flour 400 g 500 g 600 g
teaspoons of salt 1 1 ⁄ 2 1 1 ⁄ 2 2
tablespoons of sugar 1 1 1 ⁄ 2 2
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast
(teaspoons for BAKE RAPID option) 1
(1 1 ⁄ 2 )
1
(1 1 ⁄ 2 )
1 1 ⁄ 4
(2)
WHOLE WHEAT RAISIN BREAD
Select menu ‘06’
M L XL
strong whole wheat bread flour 400 g 500 g 600 g
teaspoons of salt 1 1 ⁄ 2 1 1 ⁄ 2 2
tablespoons of sugar 1 1 1 ⁄ 2 2
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast 1 1 1 1 ⁄ 4
addition (place in raisin nut dispenser):
raisin 80 g 100 g 120 g
FRENCH BREAD
Select menu ‘08’
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 220 mL
teaspoons of dry yeast 3 ⁄ 4
PANNETTONE
Select menu ‘11’
strong white bread flour, type 550 400 g
tablespoons of sugar 4 1 ⁄ 2
teaspoons of salt 1
butter(cut into 2cm cubes and keep in
fridge) 50 g
egg (beaten) ;medium 2 (100 g)
milk 200 mL
teaspoons of dry yeast 1 1 ⁄ 2
additional butter
(cut into 1-2cm cubes and keep in fridge)
70 g
orange peel; chopped finely* 50 g
brown saltana* 50 g
dryed black currant* 50 g
* : added with additional butter
RAISIN BREAD
Select menu ‘03’
M L XL
strong white bread flour, type 550 400 g 500 g 600 g
teaspoons of salt 1 1 ⁄ 2 1 1 ⁄ 2 2
tablespoons of sugar 1 1 1 ⁄ 2 2
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast 1 1 1 1 ⁄ 2
addition (place in raisin nut dispenser):
raisin 80 g 100 g 120 g
ITALIAN BREAD
Select menu ‘09’
strong white bread flour, type 550 400 g
teaspoons of salt 1 1 ⁄ 2
tablespoons of olive oil 1 1 ⁄ 2
water 260 mL
teaspoons of dry yeast 1
SANDWICH BREAD
Select menu ‘10’
strong white bread flour, type 550 380 g
tablespoons of sugar 2
butter 30 g
water 250 mL
teaspoons of dry yeast 1
GLUTEN FREE BREAD
Select menu ‘12’
water 430 mL
tablespoons of oil 1
gluten free bread mix 500 g
teaspoons of dry yeast 2
BASIC BRIOCHE
Select menu ‘11’
strong white bread flour, type 550 400 g
tablespoons of sugar 4
tablespoons of dry milk 2
teaspoons of salt 1
butter (cut into 2cm cubes and keep in
fridge) 50 g
egg (beaten) ;medium 2 (100 g)
water 180 mL
teaspoons of dry yeast 1 1 ⁄ 4
additional butter
(cut into 1-2cm cubes and keep in fridge)
70 g