Panasonic SDZB2502BXE - Manual (Page 7)

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English
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List of Bread Types and Baking Options
 Function Availability and Time Required
• Time required for each process will differ according to room temperature.
Options Processes
Menu
Number
Menu Size Crust Timer Rest Knead Rise Bake Total
Bake
01 Basic    30 min–
60 min
15–30 min
 3
1 hr 50 min–
2 hr 20 min
50–55 min
4 hr–
4 hr 5 min
02 Basic Rapid   — — 15–20 min approx. 1 hour 35–40 min
1 hr 55 min–
2 hours
03 Basic Raisin   1  30 min–
60 min
15–30 min
 3
1 hr 50 min–
2 hr 20 min
50 min 4 hours
04 Whole wheat  —  1 hr–
1 hr 40 min
15–25 min
 3
2 hr 10 min–
2 hr 50 min
50 min 5 hours
05
Whole wheat
Rapid
 — —
15 min–
25 min
15–25 min
 3
1 hr 30 min–
1 hr 40 min
45 min 3 hours
06
Whole wheat
Raisin
 —  1 hr–
1 hr 40 min
15–25 min
 3
2 hr 10 min–
2 hr 50 min
50 min 5 hours
07 Rye — —  45 min–
60 min approx.
10 min 1 hr 20 min–
1 hr 35 min
1 hour 3 hr 30 min
08 French — —  40 min–
2 hr 5 min
10–20 min
2 hr 45 min–
4 hr 10 min
55 min 6 hours
09 Italian — —  30 min–
1 hr
10–15 min
2 hr 25 min–
3 hr
50 min 4 hr 30 min
10 Sandwich — —  1 hr–
1 hr 40 min
15–25 min
 3
2 hr 10 min–
2 hr 50 min
50 min 5 hours
11 Brioche —  1 — 30 min 25–45 min
 3 1 hr 25 min 50 min 3 hr 30 min
12 Gluten Free —  2 — — 15–20 min 40 - 45 min 50–55 min
1 hr 50 min–
1 hr 55 min
13 Speciality  —  30 min–
1 hr 15 min
15–30 min
 3
1 hr 50 min–
2 hr 45 min
55 min 4 hr 30 min
14
Speciality
Raisin  —  30 min–
1 hr 15 min
15–30 min
 3
1 hr 50 min–
2 hr 45 min
55 min 4 hr 30 min
15 Bake only — — — — — —
30 min–
1 hr 30 min 30 min–
1 hr 30 min
Options Processes
Menu
Number
Menu Size Crust Timer Rest Knead Rise Bake Total
Dough
16 Basic — — —
30 min–
50 min
15–30 min
 3
1 hr 10 min–
1 hr 30 min
— 2 hr 20 min
17 Basic Raisin — — —
30 min–
50 min
15–30 min
 3
1 hr 10 min–
1 hr 30 min
— 2 hr 20 min
18 Whole wheat — — —
55 min–
1 hr 25 min
15–25 min
 3
1 hr 30 min–
2 hr
— 3 hr 15 min
19
Whole wheat
Raisin
— — —
55 min–
1 hr 25 min
15–25 min
 3
1 hr 30 min–
2 hr
— 3 hr 15 min
20 Rye — — —
45 min–
60 min approx.
10 min
— — 2 hours
21 French — — —
40 min–
1 hr 45 min
10–20 min
1 hr 35 min–
2 hr 40 min
— 3 hr 35 min
22 Pizza — —  (Knead)
10–18 min
(Rise)
7–15 min
(Knead)
approx. 10 min
(Rise)
approx. 10 min
45 min
23 Brioche — — — 30 min 25–45 min
 3 35 min — 1 hr 50 min
24 Speciality — — —
30 min–
1 hr 5 min
15–30 min
 3
1 hr 10 min–
1 hr 55 min
— 2 hr 45 min
25
Speciality
Raisin
— — —
30 min–
1 hr 5 min
15–30 min
 3
1 hr 10 min–
1 hr 55 min
— 2 hr 45 min
26 Jam — — — — — — —
1 hr 30 min–
2 hr 30 min
27 Compote — — — — — — —
1 hr–
1 hr 40 min
  Only ‘Light’ or ‘Medium’ available.   Only ‘Medium’ or ‘Dark’ available.   There is a period of rise during the knead period.
• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).