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Panasonic SD-253 Service Manual 37. Specification Automatic Bread Maker Power supply Power consumed Capacity 230–240 V 505–550 W (Strong flour for a loaf) (Strong flour for a dough) (Yeast) max. 150 g dried fruit/nuts Digital timer (up to 13 hours) (SD-2501) approx. 38.2 k 25.6 k 38.9 cm (SD-2500) approx. 36.2 k 25.6 k 38.9 cm (SD-2501) approx. 7.0 kg (SD-2500) approx. 6.5 kg Measuring cup, measuring spoon SD-2501 max. 600 g max. 600 g max. 8 g min. 400 g min. 250 g min. 0.75 g 50 Hz OPERATING INSTRUCTIONS AND RECIPES (Household Use) Model No. SD-2501/SD-2500 Capacity of raisin nut dispenser Timer Dimensions (H k W k D) Weight Accessories 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. 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. How to Use Thank you for purchasing this Panasonic product. l Please read these instructions carefully before using this product and save this manual for future use. l These operating instructions are intended to be used for two different models. The explanations inside mainly focus on the SD-2501 model. (See P. 2 for the differences in functions between the two) l This product is intended for household use only. Recipes Panasonic Test and Development Kitchen Panasonic Consumer Electronics U.K. A Division of Panasonic U.K. Ltd Willoughby Road, Bracknell, Berks, RG12 8FP How to Clean 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 Panasonic Corporation Web Site: http://www.panasonic.co.uk/ DZ50E166 F0211S0 Printed in China Contents Before Use │ Safety Instructions ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ3 │ Accessories/Parts Identification ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ6 │ Bread-making Ingredients ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ8 Safety Instructions These instructions are for two different Bread Maker models n SD-2501 Please make sure to follow these instructions. In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below. ║ The following charts indicate the degree of damage caused by wrong operation. serious injury or Warning: Indicates death. risk of injury or Caution: Indicates property damage. How to Use │ List of Bread Types and Baking Options ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ10 │ Baking Bread ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ12 │ When adding extra ingredients ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ14 │ Baking Brioche ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ15 │ Making Dough ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ16 │ Making Brioche Dough ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ17 │ Baking Cakes ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ18 │ Making Jam ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ19 │ Making Compote ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ20 Raisin nut dispenser ║ The symbols are classified and explained as follows. This symbol indicates prohibition. This symbol indicates requirement that must be followed. Before Use Warning If using dried fruit such as raisins, nuts, or seeds, these are added automatically. (P. 14) Recipes │ Recipe ContentsÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 21 Recipes ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22–41 Do not use the appliance if the power cord or power plug is damaged or the power plug is loosely connected to the power outlet. (It may cause an electric shock, or fire due to short circuit.) ▄ If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified person in order to avoid a hazard. Do not damage the power cord or power plug. (It may cause an electric shock, or fire due to short circuit.) Following actions are strictly prohibited. (Modifying, placing near heating elements, bending, twisting, pulling, putting heavy objects on top, and bundling the cord.) Do not plug or unplug the power cord with wet hands. (It may cause an electric shock.) Do not exceed voltage on the outlet and do not use alternate current other than listed on the appliance. (It may cause an electric shock or fire.) How to Clean │ Care & Cleaning ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ42 n SD-2500 Additional ingredients should be added manually when the beep sounds. (P. 14) To Protect the Non-stick Finish │ To protect the non-stick finish ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ43 Troubleshooting │ Troubleshooting ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ44 • The photographs and illustrations in this manual are of the SD-2501 model. ● ● Make sure the voltage supplied to the appliance is the same as your local supply. Plugging other devices into the same outlet may cause an electric overheating. Insert the power plug firmly. (Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.) Clean the power plug regularly. (A soiled power plug may cause insufficient insulation due to the moisture and lint build-up, which may cause a fire.) ▄ Unplug the power plug, and wipe with the dry cloth. 2 3 Safety Instructions Warning Discontinue using the appliance immediately and unplug in the unlikely event that this appliance stops working properly. (It may cause smoking, fire, electric shock or burn.) e.g. for abnormal or breaking down ● The power plug and the power cord become abnormally hot. ● The power cord is damaged or power failure. ● The main body is deformed or is abnormally hot. ● The appliance makes abnormal turning noise during use. ▄ Unplug the appliance immediately and consult a Panasonic dealer and have it serviced by an authorized technician. Caution Do not use the appliance on following places. ● Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least 10 cm (4 inches) from the edge of the worktop. (It may cause the appliance to slip and fall from the worktop.) ● Do not place on unstable surfaces, on electrical appliances such as a refrigerator, on materials such as tablecloths or on carpet, etc. (It may cause falling or a fire.) ● During baking the unit heats up. The Bread Maker should be placed at least 5 cm (2 inches) from adjacent walls and other objects. (It may cause a discoloration or deformation.) Do not touch hot area such as bread pan, inside of unit, heating element or inside of the lid while the appliance is in use or after cooking. The temperature of accessible surfaces may be high when the appliance is operating. (It may cause a burn.) ▄ To avoid burns, always use oven gloves when removing the bread pan or the finished bread. (Do not use wet oven gloves.) Also take care when removing the finished bread or kneading blade. Before Use Do not touch, block or cover the steam vent holes during use. (It may cause a burn.) ● Especially pay attention for children. Do not disassemble, repair or modify this appliance. (It may cause a fire, electric shock or injury.) ▄ Consult a Panasonic dealer and have it serviced by an authorized technician. Do not immerse the appliance in water or splash it with water. (It may cause an electric shock, or catch a fire due to short circuit.) 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. (It may cause a burn, injury or electric shock.) Important Information ● Do not use the appliance outdoors, in the immediate vicinity of heat sources or in rooms of high humidity. (It may cause a malfunction or deformation.) │ Do not use excessive force on the parts as is illustrated on the right. (It may cause a malfunction or deformation.) Temperature sensor Heating element Inside of the lid ] Caution Make sure to hold the power plug when unplugging the power plug. (Otherwise it may cause an electric shock, or fire due to short circuit.) Unplug the power plug when the appliance is not in use. (Otherwise it may cause an electric shock, or fire due to electric leakage.) Please unplug and allow the appliance to cool down before cleaning it. (It may cause a burn.) Do not allow the power cord to hang over the edge of the table or touch a hot surface. (It may cause a burn or injury.) Do not remove the bread pan or unplug the Bread Maker during use. (It may cause a burn or injury.) │ This appliance is not intended to be operated by means of an external timer or separate remote-control system. Electrical Requirement FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY. 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. or the BSI mark on the body of the fuse. Check for the ASTA mark 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 13-AMP SOCKET. 4 5 Accessories/Parts Identification Raisin nut dispenser (SD-2501 only) The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the menu with raisin (03, 06, 14, 17, 19 and 25). Turn to P. 14 for ingredients which may be placed in the raisin nut dispenser. Never operate the Bread Maker without the dispenser being in place. Dispenser lid Main Unit Control Panel n Operation status : displayed for the current stage of the program. Ingredients are being regulated on the ‘Rest’ stage before kneading. : displayed when there has been an interruption in the power supply. : (SD-2501) displayed when adding ingredients manually on menu 11 and 23. (SD-2500) displayed when the menu with extra ingredients are added manually is chosen. n Time remaining until program finished Raisin nut dispenser flap (SD-2501 only) Lid Also when adding ingredients manually, display will show the time until adding extra ingredients in the program. Before Use Kneading blade (rye bread SD-2501 only) Kneading blade (wheat bread and gluten and wheat free bread) Size Handle Press this pad to choose size. See P. 10 for available menu. • XL •L • Medium •M • Light Crust Press this pad to choose crust colour. See P. 10 for available menu. • Dark Start The start light will flash during program selection. Press the start pad when programming is completed. When the start pad is pressed, the start light will stop flashing and become constant. Bread pan Control panel Accessories Measuring cup To measure out liquids Menu Press this pad to choose menu. Menu number will display and each time this pad is pressed, menu number will change to the next choice. (Hold the pad to advance more quickly) See P. 10 and 11 for menu number. Timer Set delay timer (time until bread is ready) or set the baking/cooking time for menu 15, 26 and 27 (SD-2500: 14, 24 and 25). ‘▲’ Press this pad to increase the time. ‘▼’ Press this pad to decrease the time. Stop If you wish to change the program, you must stop the operation by holding down the stop pad for more than 1 second. The start light will go off. Then re-program accordingly. Measuring spoon To measure out sugar, salt, yeast, etc. (15 mL) (5 mL) (max. 310 mL) •10 mL increments Tablespoon •1⁄2 marking Teaspoon •1⁄4, 1⁄2, 3⁄4 markings Plug 6 This picture shows all words and symbols, but during operation only those relevant will be displayed. 7 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. l Use strong bread flour only. l Flour must be weighed on scales. Water Main Flours Used in Bread Strong 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. l Use normal tap water. l Use tepid water if using menu 02, 05, 07, 12 or 20 (SD-2500: 02, 05 or 11) in a cold room. l Use chilled water if using menu 07, 08, 11, 13, 14, 20, 21, 23, 24 or 25 (SD-2500: 07, 10, 12, 13, 19. 21, 22 or 23) in a hot room. l Always measure out liquids using the measuring cup provided. White flour: Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 01, 08, 16 or 21 (SD-2500: 01, 07, 15 or 19). • 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. Wholemeal flour: 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. Salt Improves the flavour and strengthens gluten to help the bread rise. l The bread may lose size/flavour if measuring is inaccurate. Before Use 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 menu 07 or 20). (SD-2501 only) • Do not use more than stated quantity, 100 g maximum rye out of 500 g flour in SD-2500. Spelt flour: In the wheat family but is a completely different species genetically. Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.) Makes loaves with a flat/slightly sunken crust. Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread. We will recommend spelt white flour to be used more than the half of the entire flour. • There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not suitable for baking bread are sold as spelt. Please use spelt. [use in menu 13, 14, 24 or 25 (SD-2500: 12, 13, 22 or 23)] Dairy Products Add flavour and nutritional value. l 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. È Reduce the amount of water proportionally to the amount of milk. Fat Adds flavour and softness to the bread. l Use butter, margarine or oil. 2 tbsps oil are equivalent to 25 g butter. Brown flour: 10–15% of wheat grain removed during milling. Softgrain flour: 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). Granary« 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 the bread pan’s non-stick finish). Sugar (granulated sugar, brown sugar, honey, treacle etc) Adds softness and gives crust colour. n You can make your bread taste better by adding other ingredients: Eggs Bran Wheat germ Spices, herbs Improve the nutritional value and colouring of the bread. (Water amount must be reduced proportionally) Beat eggs when adding eggs. Increases the bread’s fibre content. • Use max. 50 g (2 oz). Gives the bread a nuttier flavour. • Use max. 50 g (2 oz). Enhance the flavour of the bread. • Only use a small amount (1–2 tsp). Stoneground flour: Grains are crushed between two large millstones rather than with steel rollers. • Do not use more than stated quantity (could damage the bread pan’s non-stick finish, or overload motor). Yeast Enables the bread to rise. l Yeast which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on the packet is recommended. l Do not use dried yeast that requires preliminary fermentation. l When using yeast from sachets, seal the sachet again immediately after use. To store follow manufacturers instructions but use opened individual sachets within 48 hours. Other flour: 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. • Gluten Free - see P. 28. l Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish. If using a bread mix... n Bread mixes including yeast 1 Place a 500 g mix in the bread pan, then add water. (Follow instructions on the packet for the quantity of water) 2 Select menu 02– ‘Large’ size setting. l With some mixes, it is not clear how much yeast is included, so results may vary. l Select menu 11 (SD-2500: 10) or 02 – ‘Medium’ size – ‘Light’ crust colour. n Bread mix with separate yeast sachet n Baking brioche with brioche mix 1 First place the measured yeast in the bread pan, then the bread mix, then the water. • Bread Maker Capacity 400–600 g mix (for a loaf), 250–600 g 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 ▄ menu 01 • Whole wheat, multi grain flour ▄ menu 04 • rye flour ▄ menu 07 (SD-2501 only) 8 9 List of Bread Types and Baking Options n Function Availability and Time Required Options Menu Number SD-2501 SD-2500 Menu Size Crust Timer • Time required for each process will differ according to room temperature. Processes Rest 30 min– 60 min Options Bake Total 4 hr– 4 hr 5 min 1 hr 55 min– 2 hr 4 hours 5 hours Processes Rest 30 min– 50 min 30 min– 50 min Knead Rise Menu Number SD-2501 SD-2500 Menu Size Crust Timer Knead Rise Bake Total 2 hr 20 min 2 hr 20 min 3 hr 15 min 01 02 03 04 05 01 02 03 04 05 Basic Basic Rapid Basic Raisin Whole wheat Whole wheat Rapid Whole wheat Raisin Rye French Italian Sandwich Brioche l l l l l l — — — — — l l l — 1 hr 50 min– 15–30 miní4 2 hr 20 min 15–20 min 50–55 min 16 17 18 19 15 16 17 18 — 19 20 21 22 23 24 25 Basic Basic Raisin Whole wheat Whole wheat Raisin Rye French Pizza Brioche Speciality Speciality Raisin Jam Compote — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — l — — — — — 1 hr 10 min– 15–30 miní4 1 hr 30 min 1 hr 10 min– 15–30 miní4 1 hr 30 min — — — — — — — 30 min– 60 min approx. 1 hour 35–40 min 50 min 50 min lí1 lí3 — — — — — — — lí 1 1 hr 50 min– 15–30 miní4 2 hr 20 min 55 min– 1 hr 30 min– 4 1 hr 25 min 15–25 miní 2 hr 55 min– 1 hr 30 min– 4 1 hr 25 min 15–25 miní 2 hr 45 min– 60 min approx. 10 min l — lí3 l l l l — 1 hr– 2 hr 10 min– 4 1 hr 40 min 15–25 miní 2 hr 50 min 15 min– 25 min 1 hr 30 min– 15–25 miní4 1 hr 40 min 3 hr 15 min 45 min 3 hours 20 Dough 50 min 5 hours — 1 hr 35 min– 2 hr 40 min 2 hours 06 Bake 07 08 09 10 11 12 13 14 15 06 — 07 08 09 10 11 12 13 14 1 hr– 2 hr 10 min– 4 1 hr 40 min 15–25 miní 2 hr 50 min 45 min– 60 min 40 min– 2 hr 5 min approx. 10 min 10–20 min 1 hr 20 min– 1 hr 35 min 2 hr 45 min– 4 hr 10 min 2 hr 25 min– 3 hr 2 hr 10 min– 2 hr 50 min 1 hr 25 min 40–45 min 21 22 23 24 25 26 27 40 min– 10–20 min 1 hr 45 min (Knead) 10–18 min 30 min 30 min– 1 hr 5 min 30 min– 1 hr 5 min (Rise) 7–15 min How to Use 3 hr 35 min 1 hour 55 min 50 min 50 min 50 min 50–55 min 55 min 55 min 30 min– 1 hr 30 min 3 hr 30 min 6 hours 4 hr 30 min 5 hours 3 hr 30 min 1 hr 50 min– 1 hr 55 min 4 hr 30 min 4 hr 30 min 30 min– 1 hr 30 min (Knead) (Rise) 45 min approx. 10 min approx. 10 min 25–45 miní4 35 min 1 hr 10 min– 15–30 miní4 1 hr 55 min 1 hr 10 min– 15–30 miní4 1 hr 55 min — — — — — 1 hr 50 min 2 hr 45 min 2 hr 45 min 1 hr 30 min– 2 hr 30 min 1 hr– 1 hr 40 min 30 min–1 hr 10–15 min 1 hr– 4 1 hr 40 min 15–25 miní 30 min 25–45 miní 15–20 min 4 — — — — — — Gluten Free — Speciality Speciality Raisin Bake only lí2 — — — — l lí3 — — l l — 30 min– 1 hr 50 min– 4 1 hr 15 min 15–30 miní 2 hr 45 min 30 min– 1 hr 50 min– 4 1 hr 15 min 15–30 miní 2 hr 45 min — — — ó1 Only ‘Light’ or ‘Medium’ available. ó2 Only ‘Medium’ or ‘Dark’ available. ó3 The timer can only be used on the SD-2501. ó4 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). 10 11 Baking Bread Place the ingredients in the bread pan Kneading blade Turn to P.22-27 for bread recipes Set the program 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). 4 Select a bake menu (The display shows when menu ‘01’ is selected.) 6 7 Press Stop pad and remove bread How to Use when machine beeps 8 times and the bar at ‘End’ flashes. l See P. 10 for menu, availability of size and crust. 2 Ensure the kneading blade is firmly on the kneading mounting shaft. 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 bread pan to remove any flour or liquid. 4 Put the bread pan into the Bread Maker and turn slightly clockwise. 5 Close the lid. n To change the size n To change the crust colour l The flashing start light will go off. Remove the bread immediately, Ensure that the shaft and kneading blade are clean, see P. 42 for cleaning. • Use the specified kneading blade when baking rye bread. (SD-2501 only) • The kneading blade is designed to fit loosely on the shaft. n 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 6 3 9 12 3 6 Oven glove Bread pan 9hr 30min from now Current time Ready time allow to cool, for example, on a wire rack • Pressing the button once will advance the timer by 10 minutes (hold to advance more quickly). 8 Unplug after use l The Bread Maker has a keep warm facility to reduce condensation of steam within the loaf which operates if the stop pad is not pressed on completion of the program. l However, this will accelerate the browning of the crust, therefore, upon completion of baking, switch off the unit, remove the bread immediately from the unit to cool it. l If you leave the bread to cool down in the bread pan, moisture will be retained within the loaf which will affect the finished quality of the loaf. Therefore, cool on a wire rack to ensure optimum quality of the loaf. n Baking bread with added ingredients (P. 14) (SD-2501 only) Clean and dry beforehand l For optimum results, don’t open the lid until bread is complete as it affects bread quality. 5 Press Start pad to start the machine 3 Plug the Bread Maker into a 230–240V socket l Make sure the start light is off before selecting a program. l The start light will come on. Time until the selected program is complete 12 13 When adding extra ingredients Baking Brioche Yeast Strong White Flour Sugar Salt Skimmed milk Butter (Cut into 2 cm cubes and keep in fridge) Water Egg, medium (beaten) Butter for adding later (Cut into 1–2 cm cubes and keep in fridge) 11⁄4 tsp 400 g (14 oz) 4 tbsp 1 tsp 2 tbsp 50 g (2 oz) 180 mL 2 (100 g) 70 g (3 oz) Press this pad when display indicates minutes until ingredient is added, to see how long to wait until the selection of program is complete. (SD-2500 only) 1 Preparation (P. 12) 2, 3 4 1 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge. 2 Put the kneading blade into the bread pan. 3 Place the ingredients in the bread pan in the order listed in the recipe. 4 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) Adding extra ingredients to bread or dough By selecting a menu number below, you can mix your favourite ingredients into the dough to make all kinds of flavoured breads. (SD-2501) 03, 06, 14, 17, 19, 25 (SD-2500) 03, 06, 13, 16, 18, 23 ║ SD-2501 (with raisin nut dispenser) Simply place the extra ingredients in the dispenser or the bread pan before start ║ SD-2500 (no raisin nut dispenser) Wait until the beeper sounds before placing the ingredients in the bread pan 1 2 Select menu ‘11’ (SD-2500: ‘10’) [Simple way to bake brioche] Add butter with other ingredients at the beginning. │ Cut the butter into 2 cm cubes and place them into the bread pan at the same time as the other ingredients. │ Follow the steps shown on the left. However, when the machine beeps on step 3 to add extra butter, please leave as it is. │ Time required for completion is 3 hrs 30 minutes. *When butter is added at the beginning, flavour, texture and rising of bread are a little different from the time bread is baked with extra butter added in later. l A ‘Rest’ process will begin immediately after starting, followed by ‘Knead’ and ‘Rise’. How to Use Press Start pad to start the machine Dry ingredients, insoluble ingredients Moist/viscous ingredients, soluble ingredients* ▄ Place these ingredients together with the others into the bread pan. Time displayed indicating minutes until butter is added l The start light will come on. ▄ Place the extra ingredients in the raisin nut dispenser and set the machine. Dried fruits │ Cut up roughly into approx. 5mm cubes. │ Sugar-coated ingredients may stick to the raisin nut dispenser and not fall into the bread pan. Fresh fruits, fruits pickled in alcohol │ Only use quantities as in the recipe, as the water content of the ingredients will affect your bread. Cheese, chocolate 3 4 Adding additional butter when the beep sounds, then press Start pad again Complete placing the additional cubed butter while ‘ After the Start pad is pressed Display indicates remaining time until completion of the program ’ is flashing. Nuts │ Chop finely. │ Nuts impair the effect of gluten, so avoid using too much. l When adding extra ingredients such as raisins, add them with the butter. (Use max. 150 g for ingredients) l Even without pressing the Start pad, kneading will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients. l Do not add butter after display shows remaining time. (P. 46) Seeds Herbs Bacon, salami │ Using large, hard seeds may scratch the coating of the dispenser and bread pan. │ Use up to 1–2 tbsp of dried herbs. For fresh herbs, follow the instructions in the recipe. │ Sometimes oily ingredients may stick to the raisin nut dispenser and not fall into the bread pan. * These ingredients cannot be placed in the raisin nut dispenser as they would stick to it and not fall into the bread pan. Press Stop pad and remove bread when machine beeps 8 times and the bar at ‘End’ flashes l The flashing start light will go off. • Follow the recipe for the quantities for each ingredient. 14 15 Making Dough Turn to P. 30–35 for dough recipes n To cancel/stop once started (hold for more than 1 second) Making Brioche Dough Turn to P. 35 for dough recipes n To cancel/stop once started (hold for more than 1 second) 1 Preparation (P. 12) 23 1 Put the kneading blade into 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 light is off.) l Timer is not available on Dough menus [except menu 22 (SD-2500: 20)]. l If you would like to add extra ingredients to your dough, see P. 14. 1 Preparation (P. 12) 2, 3 4 1 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge. 2 Put the kneading blade into the bread pan. 3 Place the ingredients in the bread pan in the order listed in the recipe. 4 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) 1 2 3 Select a dough menu [The display shows when menu ‘16’ (SD-2500: ‘15’) is selected.] 1 2 3 4 Select menu ‘23’ (SD-2500: ‘21’) [Simple way to make brioche] Add butter with other ingredients at the beginning. │ Cut the butter into 2 cm cubes and place them into the bread pan at the same time as the other ingredients. │ Follow the steps shown on the left. However, when the machine beeps on step 3 to add extra butter, please leave as it is. │ Time required for completion is 1 hr 50 minutes. *When butter is added at the beginning, flavour, texture and rising of bread are a little different from the time bread is baked with extra butter added in later. l A ‘Rest’ process will begin immediately after starting, followed by ‘Knead’ and ‘Rise’. How to Use Press Start pad to start the machine l For menus other than 22, 26 and 27 (SD-2500: 20, 24 and 25), a ‘Rest ’ process will begin immediately after starting, followed by ‘Knead’ and ‘Rise’. Press Start pad to start the machine Time until the selected program is complete l The start light will come on. Time displayed indicating minutes until butter is added l The start light will come on. Press Stop pad and remove dough when machine beeps 8 times and the bar at ‘End’ flashes l The flashing start light will go off. l Shape the finished dough and allow it to prove until doubled in size. Then bake in the oven according to recipe. Adding additional butter when the beep sounds, then press Start pad again Complete placing the additional cubed butter while ‘ After the Start pad is pressed Display indicates remaining time until completion of the program ’ is flashing. l When adding extra ingredients such as raisins, add them with the butter. (Use max. 150 g for ingredients) l Even without pressing the Start pad, kneading will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients. l Do not add butter after display shows remaining time. (P. 46) Press Stop pad and remove dough when machine beeps 8 times and the bar at ‘End’ flashes l The flashing start light will go off. l Shape the finished dough and allow it to prove until doubled in size. Then bake in the oven according to recipe. 16 17 Baking Cakes Turn to P. 36–39 for cake recipes n To cancel/stop once started (hold for more than 1 second) • Remove the kneading blade Making Jam Turn to P. 40 for jam recipes n To cancel/stop once started (hold for more than 1 second) 1 Preparation 2 3 4 • Line with parchment paper (Cake or tea bread will burn if it directly touches the bread pan.) 1 Preparation l Timer is not available on menu 15 (SD-2500: 14). (The Timer pad only sets the duration of the baking time.) 2 3 4 l Timer is not available on menu 26 (SD-2500: 24). (The Timer pad only sets the duration of the cooking time.) l It is necessary to have an adequate amount of sugar, acid, and pectin to make firm set jam. l Fruits with a high level of pectin set easily. Fruits with less pectin do not set well. l Use freshly ripened fruits. Over or under ripe fruits do not set firmly. l The recipes in this book make soft set jams. This is due to lower levels of sugar. l Follow the recipe for the quantity for each ingredient. • Do not increase or decrease the quantities of fruits. It may cause the jam to boil over or scorch. • Do not increase the quantity of sugar more than half quantities of fruits. It may cause the jam to boil over or scorch. When decrease the quantity of sugar, jam does not set firm. *When the acidity of the fruit is strong, you can decrease quantity of the lemon juice but if it is decreased too much, jam does not set firm. l When the cooking time is short, fruit bits can remain partially and the jam may become watery. • The jam will continue to set as it cools. Be careful not to over cook. 1 Prepare the ingredients according to the recipe. 2 Line the bread pan with parchment paper or loaf tin liners 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 light is off.) 1 Prepare the ingredients according to the recipe. 2 Put the kneading blade into the bread pan. 3 Place the ingredients into the bread pan in the following order: half of the fruits → half of the sugar →remainder of fruits → remainder of sugar. 4 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) 1 2 3 4 18 Select menu ‘15’ (SD-2500: ‘14’) 1 2 3 4 Select menu ‘26’ (SD-2500: ‘24’) How to Use Press Timer pad to set the baking time Press Timer pad to set the cooking time Press Start pad to start the machine Press Start pad to start the machine Time until the selected program is complete l The start light will come on. l The start light will come on. Time until the selected program is complete Press Stop pad when the machine beeps and the bar at ‘End’ flashes, check that baking is complete, and remove the pan l The flashing start light will go off. Take care! It’s hot! l To check whether baking is complete, insert a skewer into the centre of the cake or tea bread – it is ready if there is no mixture stuck to the skewer when you remove it. Press Stop pad and remove jam when machine beeps 8 times and the bar at ‘End’ flashes l The flashing start light will go off. n If the cooking is not complete È 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.) n If baking is not complete È Repeat steps 1–3 (Additional cooking time can be made up to twice. Each time should be within 50 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.) l Put the finished jam into the container as soon as possible. Please take care of the burn when you take out jam. l Jam can burn if it is left in the bread pan. l Store the jam in a cool, dark place. Due to the lower levels of sugar the shelf life is not as long as shop bought varieties. Once open, refrigerate and consume shortly after opening. 19 Making Compote Turn to P. 41 for compote recipes n To cancel/stop once started (hold for more than 1 second) Recipe Contents White Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22 Rapid White Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22 Basic Spicy Fruit LoafÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22 [01 Basic] [02 Basic Rapid] Cider Apple Bread ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22 [03 Basic Raisin] Apricot and Almond Loaf ÀÀÀÀÀÀÀÀÀ 22 Milk Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22 Bread Recipes Wheat Germ Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22 Oat and Bran Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22 Pizza Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22 5 Seeded Bread LoafÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 22 Brown Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 23 Rapid Brown Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 23 Olive Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 24 Fresh Yeast Wholemeal Loaf 100% ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 24 Honey and Sunflower Loaf ÀÀÀÀÀÀ 24 Pesto and Pine Nut LoafÀÀÀÀÀÀÀÀÀÀ 24 Maple and Pecan Nut Loaf ÀÀÀÀÀÀ 24 Rye and Wholemeal ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 25 Rye and Stout ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 25 Malted Fruit LoafÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 23 Curry and Mango Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀ 23 Cheese and Bacon Loaf ÀÀÀÀÀÀÀÀÀÀ 23 Fresh Yeast White Loaf ÀÀÀÀÀÀÀÀÀÀÀ 23 Whole wheat [04 Whole wheat] [05 Whole wheat Rapid] [06 Whole wheat Raisin] Wholemeal Loaf 100% ÀÀÀÀÀÀÀÀÀÀÀÀ 23 Wholemeal Loaf 70% ÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 23 Wholemeal Loaf 50% ÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 23 Rapid Wholemeal Loaf 100% ÀÀ 23 Rapid Wholemeal Loaf 70% ÀÀÀÀ 24 Rapid Wholemeal Loaf 50% ÀÀÀÀ 24 Rye 100% ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 25 Rye and White ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 25 French ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Rustic French ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Easy Ciabatta ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Green Pesto, Onion and Garlic ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 White Sandwich ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Brown Sandwich ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Basic BriocheÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 27 Pannettone ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 27 Spicy Fruit LoafÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 24 Seeded Wholemeal Loaf ÀÀÀÀÀÀÀÀÀ 24 Onion Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 25 Granary« Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 25 Malted Brown LoafÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 25 Seeded Soya Loaf ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 25 Seeded Rye ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 25 1 Preparation 2 3 4 l Timer is not available on menu 27 (SD-2500: 25). (The Timer pad only sets the duration of the cooking time.) l 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. Rye [07 Rye] (SD-2501 only) French [08 French] (SD-2501) [07 French] (SD-2500) Italian [09 Italian] (SD-2501) [08 Italian] (SD-2500) Sandwich [10 Sandwich] (SD-2501) [09 Sandwich] (SD-2500) Brioche [11 Brioche] (SD-2501) [10 Brioche] (SD-2500) 1 Prepare the ingredients according to the recipe. (Remove the kneading blade.) 2 Place the ingredients into the bread pan in the following order: fruits → sugar →liquid. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) 1 2 3 4 Select menu ‘27’ (SD-2500: ‘25’) Sundried Tomato and Parmesan ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Mushroom and Pancetta ÀÀÀÀÀÀÀÀÀ 26 Wholemeal Sandwich ÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Granary« Sandwich ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Oregano and Olive ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Three Cheeses ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 Tomato Focaccia ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 26 How to Use Press Timer pad to set the cooking time Spelt White BreadÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 27 Speciality Whole Spelt BreadÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 27 [13 Speciality] [14 Speciality Rasin] (SD-2501) Rye and Spelt ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 27 [12 Speciality] [13 Speciality Rasin] (SD-2500) Fruity Spelt ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 27 Rice and Spelt with Pine Nut and Fried Onion ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 27 Lemon and Poppy Seed SpeltÀÀÀ 27 Gluten Free Recipes Press Start pad to start the machine Gluten Free Bread Glutafin Gluten Free Bread Mix ÀÀ 29 [01 Basic] Glutafin Gluten Free [12 Gluten Free] (SD-2501) Fibre Bread Mix ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 29 [11 Gluten Free] (SD-2500) Juvela Bread Mixes ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 29 White Dough ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 30 Brown Dough ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 30 [16 Basic] [17 Basic Raisin] Wholemeal Dough 100% ÀÀÀÀÀÀÀÀÀ 30 [18 Whole wheat] Wholemeal Dough 70% ÀÀÀÀÀÀÀÀÀÀÀ 30 [19 Whole wheat Raisin] Wholemeal Dough 50% ÀÀÀÀÀÀÀÀÀÀÀ 30 [20 Rye] [21 French] [22 Pizza] Granary« Dough ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 31 [23 Brioche] [24 Speciality] Rye Dough 100% ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 31 (SD-2501) French Sticks ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 31 [15 Basic] [16 Basic Raisin] Ciabatta ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 31 [17 Whole wheat] [18 Whole wheat Raisin] [19 French] [20 Pizza] [21 Brioche] [22 Speciality] (SD-2500) Apple and Ginger Cake ÀÀÀÀÀÀÀÀÀÀÀ 36 Banana and Walnut Loaf ÀÀÀÀÀÀÀÀÀ 36 Boozy Cake ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 37 Fruit Tea Bread ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 37 Strawberry Jam ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 40 Blueberry Jam ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 40 Apple and Blackberry jamÀÀÀÀÀÀÀÀ 40 Spiced Apple Compote ÀÀÀÀÀÀÀÀÀÀÀÀ 41 Red fruits CompoteÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 41 Gluten and Wheat Free Glutafin Gluten Free/Wheat Free ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 29 Gluten and Wheat Free Bread ÀÀ 29 Doves Farm Gluten Free ÀÀÀÀÀÀÀÀÀ 29 Viennese RollsÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 31 Rye and White Rolls ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 32 Wholemeal Walnut Rolls 70% ÀÀ 32 Chelsea Buns ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 32 Hot Cross Buns ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 32 CroissantsÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 33 Soft Rolls/Baps ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 33 Sweet Rolls/Buns Suitable for Devonshire SplitsÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 33 Juvela Bread Mixes ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 29 Sainsbury’s Free from Gluten and Wheat Free Bread Mix with Added Fibre ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 29 Dough for Tear & Share Bread ÀÀ 34 Olive Tear & Share Bread ÀÀÀÀÀÀÀÀ 34 Pepperoni Tear & Share Bread ÀÀ 34 Picnic Tear & Share Bread ÀÀÀÀÀÀ 34 Spelt Table RollÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 34 Brioche Dough (Chocolate Chip Brioche Roll) ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 35 Focaccia ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 35 Pizza ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 35 Recipes Dough Recipes Time until the selected program is complete l The start light will come on. Press Stop pad and remove compote when machine beeps 8 times and the bar at ‘End’ flashes l The flashing start light will go off. Cake Recipes [15 Bake only] (SD-2501) [14 Bake only] (SD-2500) n If the cooking is not complete È 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.) GingerbreadÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 37 Hazelnut and Honey Loaf ÀÀÀÀÀÀÀÀ 38 Coffee & Pecan Nut Cake ÀÀÀÀÀÀÀ 38 Cherry & Marzipan Cake ÀÀÀÀÀÀÀÀÀ 38 Peach MelbaÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 40 Plum JamÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 40 Frozen Berry Jam ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 40 Rhubarb and Ginger Compote ÀÀ 41 Mixed Berry Compote ÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 41 Soda BreadÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 39 Wholemeal Soda BreadÀÀÀÀÀÀÀÀÀÀÀ 39 Yeast and Dairy Free Spelt Loaf ÀÀÀ 39 CornbreadÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 39 Redcurrant and Chilli Jam ÀÀÀÀÀÀÀ 40 Apricot JamÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 40 Jam Recipes [26 Jam] (SD-2501) [24 Jam] (SD-2500) Compote Recipes 20 [27 Compote] (SD-2501) [25 Compote] (SD-2500) Apple sauce ÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀÀ 41 Peach in Vanilla SyrupÀÀÀÀÀÀÀÀÀÀÀÀÀ 41 21 Bread Recipes White Loaf Menu ‘01’ (4hr-4hr 5min) Yeast Strong White Flour Sugar Butter Salt Water M ⁄4 tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 280 mL 3 Milk Loaf Menu ‘01’ (4hr-4hr 5min) L 1 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 350 mL XL 11⁄4 tsp 600 g (1 lb 5 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 400 mL Yeast Strong White Flour Sugar Butter Salt Milk M ⁄4 tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 290 mL 3 Brown Loaf Menu ‘01’ (4hr-4hr 5min) L 1 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 360 mL XL 11⁄4 tsp 600 g (1 lb 5 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 430 mL Yeast Strong Brown Flour Sugar Butter Salt Water M ⁄4 tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 280 mL 3 Curry and Mango Loaf Menu ‘01’ (4hr-4hr 5min) L 1 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 350 mL XL 11⁄4 tsp 600 g (1 lb 5 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 400 mL M Yeast Strong Brown Flour Sugar Butter Salt Curry Paste Mango Chutney Water ⁄4 tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 3 tsp 2 tbsp 270 mL 3 [01 Basic] [02 Basic Rapid] [03 Basic Raisin] (white or brown flour) : Timer can be used for recipes with this symbol (4–13 hours) Rapid White Loaf Menu ‘02’ (1hr 55min-2hr) M Yeast Strong White Flour Sugar Butter Salt Water 1 tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 280 mL L 11⁄4 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 350 mL XL 11⁄2 tsp 600 g (1 lb 5 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 410 mL Wheat Germ Loaf Menu ‘01’ (4hr-4hr 5min) L Yeast Strong White Flour Sugar Oil Salt Wheat Germ Water 11⁄4 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 2 tbsp 11⁄4 tsp 50 g (2 oz) 350 mL Rapid Brown Loaf Menu ‘02’ (1hr 55min-2hr) M Yeast Strong Brown Flour Sugar Butter Salt Water 1 tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 280 mL L 11⁄4 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 350 mL XL 11⁄2 tsp 600 g (1 lb 5 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 400 mL Cheese and Bacon Loaf Menu ‘03’ (4hr) (Timer can be used on SD-2501) Yeast Strong White Flour Sugar Salt Cheddar Cheese, grated Water *Cooked Bacon,chopped M ⁄4 tsp 400 g (14 oz) 1 tsp 1 tsp 50 g (2 oz) 270 mL 50 g (2 oz) 3 Turn to P.30–35 for dough recipes Spicy Fruit Loaf Menu ‘03’ (4hr) M Yeast Strong White Flour Sugar Butter Salt Cinnamon Mixed Spice Eggs, medium Water Milk *Mixed Dried Fruit 1 tsp 400 g (14 oz) 2 tsp 75 g (3 oz) 1 tsp 2 tsp 1 tsp 2 100 mL 100 mL 150 g (5 oz) Oat and Bran Loaf Menu ‘01’ (4hr-4hr 5min) L Yeast Strong White Flour Sugar Oil Salt Bran Porridge Oats Water 1 tsp 400 g (14 oz) 11⁄2 tsp 2 tbsp 11⁄4 tsp 50 g (2 oz) 50 g (2 oz) 350 mL Malted Fruit Loaf Menu ‘03’ (4hr) (Timer can be used on SD-2501) Yeast Strong White Flour Sugar Salt Malt Extract Water *Sultanas L 1 tsp 500 g (1lb 2 oz) 11⁄2 tsp 11⁄4 tsp 3 tbsp 320 mL 150 g L 1 tsp 475 g (1 lb 1 oz) 11⁄2 tsp 11⁄4 tsp 75 g (3 oz) 320 mL 75 g (3 oz) XL 11⁄4 tsp 550 g (1 lb 4 oz) 2 tsp 11⁄2 tsp 100 g (4 oz) 370 mL 100 g (4 oz) Fresh Yeast White Loaf Menu ‘01’ (4hr-4hr 5min) Fresh Yeast Strong White Flour Sugar Oil Salt Water L 8 g (1⁄3 oz) 500 g (1 lb 2 oz) 11⁄2 tsp 2 tbsp 11⁄4 tsp 330 mL Cider Apple Bread Menu ‘01’ (4hr-4hr 5min) M Yeast Strong White Flour Apple, grated Sugar Salt Ground White pepper Cider Rosemary 1 tsp 500 g (1 lb 2 oz) 1 1 tsp 1 tsp 1⁄2 tsp 300 mL 1 tsp Pizza Loaf Menu ‘03’-‘Medium’ Crust (4hr) (Timer can be used on SD-2501) M Yeast Strong White Flour Sugar Oil Salt Oregano Dried Water *Pepperoni, chopped *Stuffed Olives, chopped 3⁄4 tsp 400 g (14 oz) 1 tsp 1 tbsp 1 tsp 2 tsp 260 mL 75 g (3 oz) 75 g (3 oz) Recipes [04 Whole wheat] [05 Whole wheat Rapid] [06 Whole wheat Raisin] (wholemeal flour) : Timer can be used for recipes with this symbol (5–13 hours) Wholemeal Loaf 100% Menu ‘04’ (5hr) Yeast Strong Wholemeal Flour Sugar Butter Salt Water M ⁄ tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 300 mL 34 Wholemeal Loaf 50% Menu ‘04’ (5hr) L 1 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 370 mL XL 11⁄2 tsp 600 g (1 lb 5 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 430 mL Yeast Strong Wholemeal Flour Strong White Flour Sugar Butter Salt Water M ⁄ tsp 200 g (7 oz) 200 g (7 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 300 mL 34 Apricot and Almond Loaf Menu ‘03’ (4hr) (Timer can be used on SD-2501) L Yeast Strong White Flour Sugar Butter Salt Ground Almonds Water *Dried Apricots, chopped *Flaked Almonds 1 tsp 400 g (14 oz) 11⁄2 tsp 25 g (1 oz) 1 tsp 50 g (2 oz) 280 mL 100 g (4 oz) 50 g (2 oz) 5 Seeded Bread Loaf Menu ‘03’ (4hr) (Timer can be used on SD-2501) Yeast Strong White Flour Sugar Butter Salt Sesame Seeds Poppy Seeds Water *Linseeds *Pumpkin Seeds *Sunflower Seeds M ⁄ tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 1 tbsp 1 tbsp 280 mL 1 tbsp 1 tbsp 1 tbsp 34 Wholemeal Loaf 70% Menu ‘04’ (5hr) M Yeast Strong Wholemeal Flour Strong White Flour Sugar Butter Salt Water 3⁄4 tsp 300 g (11 oz) 100 g (4 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 300 mL L 1 tsp 250 g (9 oz) 250 g (9 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 370 mL XL 11⁄2 tsp 300 g (11 oz) 300 g (11 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 430 mL L 1 tsp 350 g (12 oz) 150 g (5 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 370 mL L 1 tsp 475 g (1 lb 1 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 11⁄2 tbsp 11⁄2 tbsp 330 mL 11⁄2 tbsp 11⁄2 tbsp 11⁄2 tbsp XL 11⁄4 tsp 550 g (1 lb 4 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 2 tbsp 2 tbsp 380 mL 2 tbsp 2 tbsp 2 tbsp XL 11⁄2 tsp 425 g (15 oz) 175 g (6 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 430 mL Rapid Wholemeal Loaf 100% Menu ‘05’ (3hr) Yeast Strong Wholemeal Flour Sugar Butter Salt Water M 1 tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 300 mL L 11⁄2 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 370 mL XL 13⁄4 tsp 600 g (1 lb 5 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 430 mL • For addition of ingredients with*, see the instructions on P.14. • For addition of ingredients with*, see the instructions on P.14. 22 23 Bread Recipes [04 Whole wheat] [05 Whole wheat Rapid] [06 Whole wheat Raisin] (wholemeal flour) : Timer can be used for recipes with this symbol (5–13 hours) Rapid Wholemeal Loaf 70% Menu ‘05’ (3hr) Yeast Strong Wholemeal Flour Strong White Flour Sugar Butter Salt Water M 1 tsp 300 g (11 oz) 100 g (4 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 300 mL L 11⁄4 tsp 350 g (12 oz) 150 g (5 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 370 mL XL 11⁄2 tsp 420 g (15 oz) 180 g (6 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 430 mL Pesto and Pine Nut Loaf Menu ‘06’ (5hr) (Timer can be used on SD-2501) Yeast Strong Wholemeal Flour Strong White Flour Sugar Salt Pesto Water *Pine Nuts M ⁄4 tsp 200 g (7 oz) 200 g (7 oz) 1 tsp 1 tsp 2 tbsp 290 mL 75 g (3 oz) 3 Onion Loaf Menu ‘04’ (5hr) M Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Onion, chopped and softened with 1 tsp oil Garlic Puree Creamed Horseradish Water ⁄4 tsp 300 g (11 oz) 100 g (4 oz) 1 tsp 1 tbsp 1 tsp 50 g (2 oz) 1 tsp 2 tsp 270 mL 3 Malted Brown Loaf Menu ‘04’ (5hr) M ⁄4 tsp 250 g Strong Granary« Flour (9 oz) 150 g (5 oz) Strong White Flour Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 mL Yeast 3 L 1 tsp 250 g (9 oz) 250 g (9 oz) 11⁄2 tsp 11⁄4 tsp 3 tbsp 360 mL 100 g (4 oz) XL 11⁄4 tsp 300 g (11 oz) 300 g (11 oz) 2 tsp 11⁄2 tsp 4 tbsp 420 mL 125 g (5 oz) L 1 tsp 300 g (11 oz) 200 g (7 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 350 mL XL 11⁄4 tsp 350 g (12 oz) 250 g (9 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 400 mL Rapid Wholemeal Loaf 50% Menu ‘05’ (3hr) Yeast Strong Wholemeal Flour Strong White Flour Sugar Butter Salt Water L 1 tsp 11⁄4 tsp 200 g 250 g (7 oz) (9 oz) 200 g 250 g (7 oz) (9 oz) 1 tsp 11⁄2 tsp 15 g (1⁄2 oz) 25 g (1 oz) 1 tsp 11⁄4 tsp 300 mL 370 mL M XL 11⁄2 tsp 300 g (11 oz) 300 g (11 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 430 mL Maple and Pecan Nut Loaf Menu ‘06’ (5hr) (Timer can be used on SD-2501) L Yeast Strong Wholemeal Flour Strong White Flour Butter Salt Maple Syrup Water *Pecan Nuts, chopped ⁄ tsp 200 g (7 oz) 200 g (7 oz) 15 g (1⁄2 oz) 1 tsp 3 tbsp 280 mL 75 g (3 oz) 34 Seeded Soya Loaf Menu ‘06’ (5hr) M Yeast Strong White Flour Soya Flour Sugar Butter Salt Poppy Seeds Sesame Seeds Water Soya Milk *Linseeds *Sunflower Seeds *Pumpkin Seeds 1 tsp 300 g (11 oz) 100 g (4 oz) 2 tsp 25 g (1 oz) 1 tsp 3 tbsp 2 tbsp 240 mL 120 mL 50 g (2 oz) 1 tbsp 1 tbsp Granary« Loaf Menu ‘04’ (5hr) M ⁄4 tsp 400 g Strong Granary« Flour (14 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 mL Yeast 3 L 1 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 340 mL XL 11⁄4 tsp 600 g (1 lb 5 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 400 mL Olive Loaf Menu ‘06’ (5hr) (Timer can be used on SD-2501) M Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Oregano, dried Water *Whole Black Olives, pitted ⁄ tsp 200 g (7 oz) 200 g (7 oz) 1 tsp 3 tbsp 1 tsp 1 tbsp 270 mL 75 g (3 oz) 34 Spicy Fruit Loaf Menu ‘06’ (5hr) M Yeast Strong Wholemeal Flour Sugar Butter Salt Cinnamon Mixed Spice Eggs, medium Water Milk *Mixed Dried Fruit 1 tsp 400 g (14 oz) 2 tsp 75 g (3 oz) 1 tsp 2 tsp 1 tsp 2 110 mL 110 mL 150 g (5 oz) • This loaf is made with strong white flour but benefits from the 5 hour cycle. [07 Rye] (SD-2501 only) (rye flour) l Remember to use the rye kneading blade (rye bread) for all these recipes. l The Raisin nut dispenser does not operate on the Rye program. l Put any additional ingredients directly into the bread pan at the start. l As a result of the consistency some flour may remain on the sides of the loaf, but this is normal. l 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 (3hr 30min– 13 hours) Rye 100% Menu ‘07’ (3hr 30min) Yeast Rye Flour Sugar Oil Salt Water 21⁄2 tsp 500 g (1 lb 2 oz) 2 tsp 2 tbsp 2 tsp 440 mL Rye and Stout Menu ‘07’ (3hr 30min) Yeast Rye Flour Sugar Oil Salt Water Guinness«/Stout 21⁄2 tsp 500 g (1 lb 2 oz) 2 tsp 2 tbsp 2 tsp 220 mL 220 mL Recipes Fresh Yeast Wholemeal Loaf 100% Menu ‘04’ (5hr) Fresh Yeast Strong Wholemeal Flour Sugar Oil Salt Water L 8 g (1⁄3 oz) 500 g (1 lb 2 oz) 11⁄2 tsp 2 tbsp 11⁄4 tsp 350 mL Seeded Wholemeal Loaf Menu ‘06’ (5hr) (Timer can be used on SD-2501) Yeast Strong Wholemeal Flour Sugar Butter Salt Sesame Seeds Poppy Seeds Water *Linseeds *Pumpkin Seeds *Sunflower Seeds M ⁄ tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 1 tbsp 1 tbsp 300 mL 1 tbsp 1 tbsp 1 tbsp 34 Honey and Sunflower Loaf Menu ‘06’ (5hr) (Timer can be used on SD-2501) L Yeast Strong Wholemeal Flour Strong White Flour Honey Butter Salt Water *Sunflower Seeds 1 tsp 250 g (9 oz) 250 g (9 oz) 2 tbsp 25 g (1 oz) 11⁄4 tsp 340 mL 4 tbsp L 1 tsp 475 g (1 lb 1 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 11⁄2 tbsp 11⁄2 tbsp 350 mL 11⁄2 tbsp 11⁄2 tbsp 11⁄2 tbsp XL 11⁄4 tsp 550 g (1 lb 4 oz) 2 tsp 25 g (1 oz) 11⁄2 tsp 2 tbsp 2 tbsp 390 mL 2 tbsp 2 tbsp 2 tbsp Rye and White Menu ‘07’ (3hr 30min) Yeast Rye Flour Strong White Flour Sugar Oil Salt Water 2 tsp 250 g (9 oz) 250 g (9 oz) 2 tsp 2 tbsp 2 tsp 360 mL Seeded Rye Menu ‘07’ (3hr 30min) Yeast Rye Flour Sugar Oil Salt Poppy Seeds Linseeds Sunflower Seeds Water 21⁄2 tsp 500 g (1 lb 2 oz) 2 tsp 2 tbsp 2 tsp 2 tbsp 3 tbsp 3 tbsp 430 mL Rye and Wholemeal Menu ‘07’ (3hr 30min) Yeast Rye Flour Strong Wholemeal Flour Sugar Oil Salt Water 2 tsp 250 g (9 oz) 250 g (9 oz) 2 tsp 2 tbsp 2 tsp 380 mL • For addition of ingredients with*, see the instructions on P.14. • For addition of ingredients with*, see the instructions on P.14. 24 25 Bread Recipes [08 French] (SD-2501) [07 French] (SD-2500) (white flour/wholemeal flour) Make bread with a crispy crust and texture. : Timer can be used for recipes with this symbol (6–13 hours) French Menu ‘08’ (SD-2500: ‘07’) (6hr) Yeast Strong White Flour Butter Salt Water 1 tsp 400 g (14 oz) 15 g (1⁄2 oz) 1 tsp 300 mL Rustic French Menu ‘08’ (SD-2500: ‘07’) (6hr) Yeast Strong White Flour Strong Wholemeal Flour Rye Flour Butter Salt Water 1 tsp 275 g (10 oz) 75 g (3 oz) 50 g (2 oz) 15 g (1⁄2 oz) 1 tsp 310 mL [11 Brioche] (SD-2501) [10 Brioche] (SD-2500) Basic Brioche Menu ‘11’ (SD-2500: ‘10’) (3hr 30min) Yeast Strong White Flour Sugar Salt Skimmed Milk Butter (Cut into 2 cm cubes and keep in fridge) Water Egg, medium (beaten) *Additional Butter (Cut into 1–2 cm cubes and keep in fridge) 11⁄4 tsp 400 g (14 oz) 4 tbsp 1 tsp 2 tbsp 50 g (2 oz) 180 mL 2 (100 g) 70 g (3 oz) Pannettone Menu ‘11’ (SD-2500: ‘10’) (3hr 30min) Yeast Strong White Flour Sugar Salt Butter (Cut into 2 cm cubes and keep in fridge) Egg, medium (beaten) Milk *Additional Butter (Cut into 1–2 cm cubes and keep in fridge) *Orange Peel; Chopped Finely *Brown Saltana *Dryed Black Currant 11⁄2 tsp 400 g (14 oz) 41⁄2 tbsp 1 tsp 50 g (2 oz) 2 (100 g) 200 mL 70 g (3 oz) 50 g (2 oz) 50 g (2 oz) 50 g (2 oz) [09 Italian] (SD-2501) [08 Italian] (SD-2500) (white flour) Make light bread for enjoying with pasta, etc. l The Raisin nut dispenser does not operate on the Italian program. l Put any additional ingredients directly into the bread pan at the start. l Passata is a thick tomato sauce that is usually near the pasta sauces in supermarkets. : Timer can be used for recipes with this symbol (4hr 30min– 13 hours) Easy Ciabatta Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) Yeast Strong White Flour Sugar Olive Oil Salt Water 1 tsp 500 g (1 lb 2 oz) 1 tsp 3 tbsp 1 tsp 310 mL Mushroom and Pancetta Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) Yeast Strong White Flour Sugar Butter Salt Cep Mushrooms, soaked Pancetta, cooked and chopped Water 34 Three Cheeses Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) Yeast Strong White Flour Sugar Salt Dolcelatte Parmesan Cheese,grated Mozzarella Water 34 ⁄ tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1⁄2 tsp 25 g (1 oz) 25 g (1 oz) 280 mL ⁄ tsp 400 g (14 oz) 1 tsp 1⁄2 tsp 50 g (2 oz) 25 g (1 oz) 50 g (2 oz) 240 mL • For addition of ingredients with*, follow programming instructions on P. 15. • For addition of ingredients with*, follow programming instructions on P. 15. Green Pesto, Onion and Garlic Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) Yeast Strong White Flour Polenta Sugar Salt Green Pesto Onion, chopped and softened with 1 tsp oil Garlic clove, finely chopped Water 3 [13 Speciality] [14 Speciality Raisin] (SD-2501) Spelt White Bread Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) Yeast Spelt White Flour Sugar Salt Butter Water M 1 tsp 400 g (14 oz) 11⁄2 tsp 11⁄4 tsp 5 g (1⁄5 oz) 260 mL L 11⁄4 tsp 500 g (1 lb 2 oz) 2 tsp 11⁄2 tsp 10 g (2⁄5 oz) 340 mL XL 11⁄2 tsp 600 g (1 lb 5 oz) 2 tsp 13⁄4 tsp 10 g (2⁄5 oz) 400 mL Fruity Spelt Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) Yeast Spelt White Flour Sugar Salt Butter Mixed Spice Water *Mixed Dried Fruits XL 11⁄2 tsp 300 g (11 oz) 300 g (11 oz) 2 tsp 13⁄4 tsp 10 g (2⁄5 oz) 420 mL M 1 tsp 400 g (14 oz) 11⁄2 tsp 11⁄4 tsp 5 g (1⁄5 oz) 2 tsp 270 mL 100 g (4 oz) L 11⁄4 tsp 500 g (1 lb 2 oz) 2 tsp 11⁄2 tsp 10 g (2⁄5 oz) 21⁄2 tsp 350 mL 125 g (41⁄2 oz) XL 11⁄2 tsp 600 g (1 lb 5 oz) 2 tsp 13⁄4 tsp 10 g (2⁄5 oz) 3 tsp 400 mL 150 g (5 oz) ⁄4 tsp 350 g (12 oz) 50 g (2 oz) 1 tsp 1⁄2 tsp 2 tbsp 75 g (3 oz) 2 250 mL Oregano and Olive Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) Yeast Strong White Flour Sugar Olive Oil Salt Oregano Black Olives, chopped Water 34 Tomato Focaccia Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) Yeast Strong White Flour Sugar Olive Oil Salt Passata Water Green Pitted Olives Sundried Tomatoes, chopped 34 Sundried Tomato and Parmesan Menu ‘09’ (SD-2500: ‘08’) (4hr 30min) Yeast Strong White Flour Sugar Salt Parmesan Cheese, grated Sundried Tomatoes in Oil, chopped Water 34 ⁄ tsp 400 g (14 oz) 1 tsp 2 tbsp 1 ⁄2 tsp 1 tbsp 50 g (2 oz) 250 mL ⁄ tsp 400 g (14 oz) 1 tsp 1 tbsp 1 tsp 150 mL 120 mL 50 g (2 oz) [12 Speciality] [13 Speciality Raisin] (SD-2500) Whole Spelt Bread Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) M 1 tsp 200 g Spelt Wholegrain Flour (8 oz) 200 g Spelt White Flour (8 oz) Sugar 11⁄2 tsp Salt 11⁄4 tsp butter 5 g (1⁄5 oz) Water 270 mL Yeast L 11⁄4 tsp 250 g (9 oz) 250 g (9 oz) 2 tsp 11⁄2 tsp 10 g (2⁄5 oz) 350 mL • For addition of ingredients with*, see the instructions on P.14. 50 g (2 oz) ⁄ tsp 400 g (14 oz) 1 tsp 1 ⁄2 tsp 50 g (2 oz) 75 g (3 oz) 270 mL Rice and Spelt with Pine Nut and Fried Onion Menu ‘14’ (SD-2500: ‘13’) (4hr 30min) (Timer can be used on SD-2501) Yeast Spelt White Flour Brown Rice Flour Sugar Salt Butter Water *Pine Nut *Fried Onion M 1 tsp 320 g (111⁄2 oz) 80 g (3 oz) 11⁄2 tsp 11⁄4 tsp 5 g (1⁄5 oz) 260 mL 40 g 3 tbsp L 11⁄4 tsp 400 g (14 oz) 100 g (4 oz) 2 tsp 11⁄2 tsp 10 g (2⁄5 oz) 340 mL 50 g 4 tbsp XL 11⁄2 tsp 480 g (1 lb 1 oz) 120 g (41⁄2 oz) 2 tsp 11⁄2 tsp 10 g (2⁄5 oz) 400 mL 60 g 5 tbsp Recipes Rye and Spelt Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) Wholemeal Sandwich Menu ‘10’ (SD-2500: ‘09’) (5hr) Yeast Strong Wholemeal Flour Sugar Butter Salt Water ⁄ tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 310 mL 12 [10 Sandwich] (SD-2501) [09 Sandwich] (SD-2500) Make bread with a soft crust and texture. : Timer can be used for recipes with this symbol (5–13 hours) White Sandwich Menu ‘10’ (SD-2500: ‘09’) (5hr) Yeast Strong White Flour Sugar Butter Salt Water ⁄ tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 290 mL 12 Yeast Spelt White Flour Rye Flour Sugar Salt Butter Plain Yogult Water Brown Sandwich Menu ‘10’ (SD-2500: ‘09’) (5hr) Yeast Strong Brown Flour Sugar Butter Salt Water ⁄ tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 290 mL 12 Granary« Sandwich Menu ‘10’ (SD-2500: ‘09’) (5hr) Yeast Strong Granary« Flour Sugar Butter Salt Water ⁄ tsp 400 g (14 oz) 1 tsp 15 g (1⁄2 oz) 1 tsp 280 mL 12 M 1 tsp 275 g (10 oz) 125 g (4 oz) 11⁄2 tsp 11⁄4 tsp 5 g (1⁄5 oz) 120 g 180 mL L 11⁄4 tsp 350 g (12 oz) 150 g (5 oz) 2 tsp 11⁄2 tsp 10 g (2⁄5 oz) 150 g 230 mL XL 11⁄2 tsp 425 g (15 oz) 175 g (6 oz) 2 tsp 13⁄4 tsp 10 g (2⁄5 oz) 180 g 270 mL • For addition of ingredients with*, see the instructions on P.14. Lemon and Poppy Seed Spelt Menu ‘13’ (SD-2500: ‘12’) (4hr 30min) Yeast Spelt White Flour Sugar Salt Butter Grated Zest from Lemon Lemon Juice Poppy Seed Water M 1 tsp 400 g (14 oz) 11⁄2 tsp 11⁄4 tsp 5 g (1⁄5 oz) 1 20 mL 2 tbsp 250 mL L 11⁄4 tsp 500 g (1 lb 2 oz) 2 tsp 11⁄2 tsp 10 g (2⁄5 oz) 1 20 mL 3 tbsp 330 mL XL 11⁄2 tsp 600 g (1 lb 5 oz) 2 tsp 13⁄4 tsp 10 g (2⁄5 oz) 1 30 mL 3 tbsp 380 mL 26 27 Gluten Free Recipes [01 Basic] [12 Gluten Free] (SD-2501) [11 Gluten Free] (SD-2500) (gluten free bread mix / wheat free bread mix) : Timer cannot be used l The raisin nut dispenser does not operate on the Gluten Free program. l Put any additional ingredients directly into the bread pan at the start. l You can bake gluten free cakes following our recipes on P. 36–39 by substituting gluten free plain flour for standard plain flour. If self-raising flour is required also add 1 tsp of gluten free baking powder. l You can purchase gluten free bread mix at: • Pharmacies • Health food shops • Major supermarkets Before making gluten free bread n Consult your doctor and follow the guidelines below! If you make gluten free bread as part of ▄ You can order extra bread pans and kneading dietary therapy, it is important that you blades at the following: avoid cross-contamination with flour that • Customer Care Centre: 0844 8443868 does contain gluten. • Direct Online: Please take particular care when washing http://www.panasonic.co.uk the bread pan and the kneading blade, etc. Gluten Free Bread Glutafin Gluten Free Bread Mix Menu ‘12’ (SD-2500: ‘11’) -‘Dark’ Crust (1hr 55min) Tepid Water Oil Bread Mix Yeast 400 mL 2 tsp 500 g (1 lb 2 oz) 3 tsp Juvela Bread Mixes Menu ‘12’ (SD-2500: ‘11’) -‘Dark’ Crust (1hr 55min) Water Salt Oil Bread Mix Yeast Gluten Free Mix 400 mL 1⁄2 tsp 1 tbsp 500 g (1 lb 2 oz) 2 tsp Fibre Mix 430 mL 1⁄2 tsp 1 tbsp 500 g (1 lb 2 oz) 2 tsp Glutafin Gluten Free Fibre Bread Mix Menu ‘12’ (SD-2500: ‘11’) -‘Dark’ Crust (1hr 55min) Hot Water from the Kettle Cold Tap Water Oil Bread Mix Yeast 200 mL 200 mL 11⁄2 tbsp 500 g (1 lb 2 oz) 3 tsp n It is made differently to other types of bread! The order of putting in ingredients is different Please put 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 If kneading blade becomes embedded in bread Due to their consistency, the kneading blade will often become embedded in Gluten and Wheat Free 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. The outcome differs depending on the type of flour The recipes on the right 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 variation with wheat free bread mixes.) Gluten and Wheat Free Wheat Free bread is quite different from gluten free bread as it does not contain wheat starch. Some wheat free mixes are better suited to longer cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten. Glutafin Gluten Free/Wheat Free Menu ‘12’ (SD-2500: ‘11’) -‘Large’ Size-‘Dark’ Crust (1hr 55min) Bread Mix Tepid Water Oil Bread Mix Yeast 450 mL 1 tbsp 500 g (1 lb 2 oz) 3 tsp Consume within two days Store your finished bread in a cool, dry place, and consume within two days. If you cannot finish it all in time, cut it into slices, place in a freezer bag and into the freezer. Note l Making gluten free bread is very different from the normal way of producing bread in the Bread Maker. Please read through the guidelines on the right. l Please consult flour manufacturers for detailed information. l As a result of consistency some flour may remain on the sides of the loaf, but this is normal. l Wait for the loaf to cool before slicing it for the better performance. Juvela Bread Mixes Menu ‘12’ (SD-2500: ‘11’) - ‘Dark’ Crust (1hr 55min) Water Salt Oil Bread Mix Yeast Harvest Mix Wheat Free 420 mL 1⁄2 tsp 1 tbsp 500 g (1 lb 2 oz) 2 tsp Fibre Bread Mix 480 mL 1 tbsp 500 g (1 lb 2 oz) 3 tsp n Flavoured Gluten Free Loaves Use one quantity of chosen mix and add the following ingredients to your bread pan to produce the loaf of your choice. l Select Medium crust unless otherwise stated. Spicy Fruit Loaf • 100 g (4 oz) mixed fruit • 2 tsp cinnamon Date & Raisin Loaf • juice of 2 oranges (made up to the quantity of water required), placed in the bread pan before gluten free mix • 2 tsp mixed spice • 150 g (5 oz) chopped dates • 100 g (4 oz) raisins • rind of 2 oranges Maple & Pecan Loaf • 2 tbsp Maple syrup • 50 g (2 oz) Pecans Five Seeds Loaf (Dark Crust) • 1 tbsp linseeds • 2 tbsp sesame seeds • 1 tbsp pumpkin seeds • 1 tbsp poppy seeds • 1 tbsp sunflower seeds Sundried Tomato & Parmesan Loaf (Dark Crust) • 50 g (2 oz) parmesan cheese grated • 50 g (2 oz) sundried tomatoes in oil, drained and chopped Recipes Gluten and Wheat Free Bread Menu ‘01’-‘Medium’ Crust (4hr) Warm Water + 1 Egg + 1 Egg White made up to Melted Butter Cider Vinegar Brown Rice Flour Potato Starch Skimmed Milk Powder Xanthum Gum Sugar Salt Yeast • The milk powder may be omitted. 430 mL 60 mL 1 tsp 300 g (11 oz) 100 g (4 oz) 50 g (2 oz) 1 tbsp 1 tbsp 1 tsp 1 tsp Sainsbury’s Free from Gluten and Wheat Free Bread Mix with Added Fibre Menu ‘12’ (SD-2500: ‘11’) - ‘Dark’ Crust (1hr 55min) Water Vegetable Oil Bread Mix Yeast 440 mL 2 tbsp 500 g (1 lb 2 oz) 2 tsp Doves Farm Gluten Free Menu ‘12’ (SD-2500: ‘11’) - ‘Dark’ Crust (1hr 55min) Water Cider Vinegar Vegetable Oil Egg, medium Medium Sized Egg, white Flour Sugar Salt Yeast Brown Bread Flour 330 mL 1 tsp 4 tbsp 1 1 450 g (1 lb) 1 tbsp 1 tsp 2 tsp White Bread Flour 320 mL 1 tsp 4 tbsp 1 1 450 g (1 lb) 1 tbsp 1 tsp 2 tsp 28 29 Dough Recipes Rolls l Select one of the following recipes and follow the method below. Shape dough. Granary« Dough Menu ‘18’ (SD-2500: ‘17’) (3hr 15min) Yeast Strong Granary« Flour Sugar Oil Salt Water 11⁄2 tsp 600 g (1 lb 5 oz) 2 tsp 2 tbsp 11⁄2 tsp 350 mL Viennese Rolls Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) Yeast Strong White Flour Sugar Butter Salt Medium Sized Eggs, yolk Egg, medium Milk warmed Filling (jam or mincemeat) Glaze (milk) 3 1 [16 Basic] [17 Basic Raisin] [18 Whole wheat] [19 Whole wheat Raisin] [20 Rye] [21 French] [22 Pizza] [23 Brioche] [24 Speciality] (SD-2501) [15 Basic] [16 Basic Raisin] [17 Whole wheat] [18 Whole wheat Raisin] [19 French] [20 Pizza] [21 Brioche] [22 Speciality] (SD-2500) The Dough setting mixes and gives the dough it’s first rising before you shape and bake it in your conventional oven. : Timer cannot be used (except pizza) Prepare your ingredients according to the recipe and select the correct menu. When your dough is ready, shape it, allow it to rise, and then bake it yourself. l The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using 300 g (11 oz) of flour may be doubled. l When the DOUGH program has completed its operation, you may find that the prepared dough is easier to shape if it is tipped onto a lightly floured board before handling. 2 3 4 Place onto a greased baking tray and allow to prove until doubled in size. Brush with beaten egg. Rye Dough 100% (SD-2501 only) Menu ‘20’ (2hr) Yeast Rye Flour Sugar Oil Salt Water 2 tsp 500 g (1 lb 2 oz) 2 tsp 3 tbsp 2 tsp 360 mL ⁄4 tsp 400 g (14 oz) 50 g (2 oz) 100 g (4 oz) 1⁄2 tsp 2 1 150 mL 1 ⁄2 jar 45 mL (3 tbsp) Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 10–15 mins or until golden brown. White Dough Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) Yeast Strong White Flour Sugar Oil Salt Water 11⁄4 tsp 600 g (1 lb 5 oz) 2 tsp 2 tbsp 11⁄2 tsp 350 mL • Use kneading blade (rye bread). • Prove for 15 mins. French Sticks Menu ‘21’ (SD-2500: ‘19’) (3hr 35min) Yeast Strong White Flour Butter Salt Water ⁄ tsp 250 g (9 oz) 15 g (1⁄2 oz) 1⁄2 tsp 150 mL 12 Brown Dough Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) Yeast Strong Brown Flour Sugar Oil Salt Water 11⁄4 tsp 600 g (1 lb 5 oz) 2 tsp 2 tbsp 11⁄2 tsp 350 mL Example – making plain bread rolls 1 Shaping Dough can be shaped into round rolls, plaits, knots, French sticks, large or small cobs or put in a traditional loaf tin. l Rolls Ciabatta Stage 1 Culture : Menu ‘22’ (SD-2500: ‘20’) (45min) Yeast Strong White Flour Water 1 1 2 3 4 5 Divide dough into 20 rolls. Roll out each piece of dough to a square shape approximately 10 cm x 10 cm (4’’ x 4’’) in size. Place a teaspoon of filling in the centre of each piece of dough. Draw up the corners and edges to make a parcel. Repeat with all 20 rolls. Place parcels in two 20 cm (8’’) greased cake tins, with the gathered side down. Glaze with milk and allow to prove at 40˚C/105˚F until doubled in size (approx. 20–30 mins). Bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for 15–20 mins or until golden brown. ⁄2 tsp 175 g (6 oz) 200 mL • Serve just warm as a breakfast or tea-time treat. Recipes Stage 2 : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) Yeast Strong White Flour Sugar Olive Oil Salt Water 14 Wholemeal Dough 100% Menu ‘18’ (SD-2500: ‘17’) (3hr 15min) l Knot Yeast Strong Wholemeal Flour Sugar Oil Salt Water 11⁄2 tsp 600 g (1 lb 5 oz) 2 tsp 2 tbsp 11⁄2 tsp 380 mL ⁄ tsp 325 g (111⁄2 oz) 1⁄2 tsp 2 tbsp 11⁄2 tsp 80 mL l Hedgehogs Wholemeal Dough 70% Menu ‘18’ (SD-2500: ‘17’) (3hr 15min) Raisins (Coat with a beaten egg) Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Water 11⁄2 tsp 425 g (15 oz) 175 g (6 oz) 2 tsp 2 tbsp 11⁄2 tsp 370 mL 2 Proving Most recipes require the dough to be left to prove i.e. to be left to rise after shaping, before the final baking. Generally the dough should be left to prove in a warm place (at approximately 40˚C/105˚F) until the dough has doubled in size. l Approximate proving time-Rolls 25 mins, Whole breads e.g. Panettone etc 50 mins l 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. Wholemeal Dough 50% Menu ‘18’ (SD-2500: ‘17’) (3hr 15min) Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Water 11⁄2 tsp 300 g (11 oz) 300 g (11 oz) 2 tsp 2 tbsp 11⁄2 tsp 370 mL 1 2 3 4 5 6 Put all culture ingredients in the bread pan and select menu 22 (SD-2500: 20). Turn off at the start pad after 15 mins. (12 hours later) Add all ingredients listed in stage 2 and select menu 16 (SD-2500: 15) program 2 hrs 20 mins. Divide dough into 2 and roll each half out to a rough oblong loaf shape about 2.5 cm (1’’) thick. Place on a greased baking tray and sprinkle with flour. Allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins). Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 20–25 mins or until golden brown. • This dough can also be made as a loaf. Follow method for steps 1–3. Increase water on stage 2 from 80–110 mL and select menu 09 (SD-2500: 08). 30 31 Dough Recipes Rye and White Rolls (SD-2501 only) Stage 1 Culture : Menu ‘22’ (45min) Yeast Strong White Flour Rye flour Water 1 tsp 75 g (3 oz) 150 g (5 oz) 200 mL Chelsea Buns Enriched Dough : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) Yeast Strong White Flour Sugar Butter Milk Powder Salt Egg, medium Water 12 Croissants Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) Yeast Strong White Flour Sugar Butter Salt Egg, medium Water Butter chilled to add when rolling 12 Soft Rolls/Baps Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) Yeast Strong White Flour Sugar Butter Salt Egg, medium Water 1 tsp 450 g (1 lb) 1⁄2 tsp 25 g (1 oz) 1⁄2 tsp 1 **250 mL Stage 2 : Menu ‘20’ (2hr) Yeast Rye Flour Strong White Flour Sugar Oil Salt Water 1 tsp 150 g (5 oz) 100 g (4 oz) 2 tsp 3 tbsp 2 tsp 60 mL ⁄ tsp 250 g (9 oz) 1 tsp 25 g (1 oz) 1 tbsp 1⁄2 tsp 1 100 mL ⁄ tsp 300 g (11 oz) 1 tsp 25 g (1 oz) 1⁄2 tsp 1 150 mL 150 g (5 oz) ** For a slightly denser roll try 125 mL water and 125 mL milk. Additional Ingredients Butter Mixed Dried Fruit Soft Brown Sugar Mixed Spice 15 g (1⁄2 oz) 100 g (4 oz) 50 g (2 oz) 1 tsp 1 2 3 4 5 6 7 8 9 10 Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle. Sweet Rolls/Buns Suitable for Devonshire Splits Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) Yeast Strong White Flour Sugar Butter Salt Egg, medium Milk 1 tsp 450 g (1 lb) 2 tbsp 75 g (3 oz) 1⁄2 tsp 1 250 mL 1 2 3 4 5 6 Put all culture ingredients in the bread pan and select menu 22. • Use kneading blade (rye bread). Turn off at the start pad after 15 mins. (12 hours later) Add all ingredients listed in stage 2 and select menu 20. Divide dough into 12–15 pieces and shape into rolls. Place on a greased baking tray and sprinkle with flour. Allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins). Glaze with oil and bake in a preheated oven at 220˚C/425˚F/ Gas Mark 7 for 10–15 mins or until golden brown. 1 2 3 4 Knead the dough lightly and roll out to an oblong 26 cm x 20 cm (10’’ x 8’’). Mix together the mixed dried fruit, soft brown sugar and mixed spice. Brush the dough with melted butter and spread the fruit mixture on top. Roll up from the long edge and cut into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich tin and allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins). Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15 mins or until golden brown. Allow to cool. Drizzle with glace icing. Divide butter into three portions. Dot one portion over the top two thirds of the dough. Fold the bottom one third up and the top one third down, sealing the edges with a rolling pin. Turn the dough so that the folded edge is on the side. Roll out to an oblong, dot the second portion of butter and continue as before. Repeat with the third portion. Cover and allow the dough to rest in the refrigerator for 30 mins. Repeat the rollings three more times, cover and chill for 30 mins. Roll out pastry and divide into four squares. Cut each square into two triangles. Reroll the each triangle long and thin. • This dough can also be made as a loaf. Follow method for steps 1–3. Increase water on stage 2 from 80–110 mL and select menu 09. Wholemeal Walnut Rolls 70% Menu ‘19’ (SD-2500: ‘18’) (3hr 15min) Yeast Strong Wholemeal Flour Strong White Flour Medium Oatmeal Maple Syrup Oil Salt Water *Walnut 1 tsp 350 g (12 oz) 100 g (4 oz) 50 g (2 oz) 2 tbsp 2 tbsp 11⁄2 tsp 320 mL 100 g (4 oz) Hot Cross Buns Menu ‘17’ (SD-2500: ‘16’) (2hr 20min) Enriched Dough Ingredients (above) Cinnamon Mixed Spice *Mixed Dried Fruit One batch 12 1 tsp ⁄ tsp 100 g (4 oz) 1 2 3 Divide mixture into eight balls. Place on a lightly greased baking tray and allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins). Make a paste with approx. 2 tbsp flour mixed with 2 tbsp water and pipe a cross over the buns, or top with thin slices of shortcrust pastry. Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins or until golden brown. While still HOT, brush with a sugar glaze — 40 g (11⁄2 oz) sugar in 4 tbsp water, boiled until a syrup is reached — (approx. 5 mins). Loosely roll up each triangle towards the point, finishing with tip underneath. Curve into a crescent shape. 1 2 3 4 5 6 7 Choose one of the above recipes. Place the ingredients into the bread pan in the order listed above. Select menu 16 (SD-2500: 15). Divide dough into 8–10 pieces and shape into baps. Recipes Place on a greased baking tray and allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins). Dust with flour. Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15 mins or until golden brown. • For devonshire splits, split bun and fill with cream and jam. Top with glace icing. 1 2 3 32 Divide dough into 12 large rolls or 20 dinner rolls. Place on a greased baking trays and sprinkle with flour. Allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins). Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 12–15 mins or until golden brown. Place on a greased baking tray. Allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins). Brush with beaten egg and bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15 mins or until crisp and well browned. • For addition of ingredients with*, see the instructions on P.14. 33 Dough Recipes Dough for Tear & Share Bread Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) Yeast Strong White Flour Sugar Olive Oil Salt Water 11⁄4 tsp 550 g (1 lb 4 oz) 2 tsp 2 tbsp 11⁄2 tsp 310 mL Picnic Tear & Share Bread Dough for Tear & Share Bread (on the left) Grainy Mustard Cooked Ham, chopped Strong Cheddar Cheese, grated One batch 2 tbsp 75 g (3 oz) 75 g (3 oz) Brioche Dough (Chocolate Chip Brioche Roll) ; for 12 rolls Menu ‘23’ (SD-2500: ‘21’) (1hr 50min) Yeast Strong White Flour Sugar Salt Butter (Cut into 2 cm cubes and keep in fridge) Egg (beaten) Milk Ram (dark) Additional Butter* (Cut into 1–2 cm cubes and keep in fridge) 11⁄2 tsp 400 g (14 oz) 4 tbsp 11⁄2 tsp 70 g (3 oz) 3 (150 g) 90 mL 15 mL (1 tbsp) 50 g (2 oz) Focaccia Menu ‘22’ (SD-2500: ‘20’) (45min) Yeast Strong White Flour Olive Oil Salt Water 1 Olive Tear & Share Bread Dough for Tear & Share Bread (above) Tapenade (green or black) Olives, chopped Olive Oil One batch 6 tbsp 25 g (1 oz) 2 tbsp 1 2 3 4 5 Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick, approximately 24 cm x 46 cm (9’’ x 18’’). Spread the Tapenade over the dough, sprinkle the chopped olives and drizzle with 1 tbsp of the oil. Roll up from the short end like a swiss roll. Cut the dough into 4 cm (11⁄2’’) slices with a sharp knife and place close together in a 20 cm (8’’) round greased cake or flan tin, cut sides up. Drizzle with the remaining tbsp of oil and allow to prove at 40˚C/105˚F until doubled in size (approx. 25 mins). Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins or until golden brown. 1 2 3 4 5 Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick, approximately 24 cm x 46 cm (9’’ x 18’’). Spread the mustard over the dough and scatter the ham and cheese–reserve a little of the cheese to sprinkle on top. Roll up from the short end like a swiss roll. Cut the dough into 4 cm (11⁄2’’) slices with a sharp knife and place close together in a 20 cm (8’’) round greased cake or flan tin, cut sides up. Sprinkle with the remaining cheese and allow to prove at 40˚C/105˚F until doubled in size (approx. 25 mins). Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins or until golden brown. ⁄2 tsp 300 g (11 oz) 1 tbsp 1 tsp 170 mL Optional Ingredients Chocolate chips 120 g (41⁄2 oz) • For addition of ingredients with*, follow programming instructions on P. 17. 1 2 3 4 5 Roll and pat the dough into a 30 cm x 25 cm (12’’ x 10’’) rectangle on a greased baking tray. Make indentations over the whole dough using your fingertips. Add one of the following toppings: • 1 small red onion sliced and softened with 1 tsp olive oil and 1 tsp balsamic vinegar. (Do this in a bowl covered in cling film in the microwave for 1–2 min). • 2 tbsp chopped black or green olives. • 2 chopped cloves of garlic, sea salt and cracked black pepper corns. • 2 tbsp chopped sundried tomatoes. Allow to prove at 40˚C/105˚F until doubled in size (approx. 30 mins). Drizzle with olive oil and bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for 20–30 mins or until golden at the edges and cooked well in the centre. 1 2 Press the dough lightly to remove the gas. Shape it round and wrap it with plastic wrap. Then rest it in the refrigerator for 20 mins. l When you like to add chocolate chips, follow below instructions. (Optional) • Roll the dough to 25 cm Î 30 cm (10’’Î12’’) • Sprinkle chocolate chips and fold the bottom one third up and the top one third down. Then fold it in half. • Rest the dough in the room temperature for 10 mins again. (Do not dry it .) Press the dough lightly to remove the gas again, and divide it into 12 rolls. Rest the dough in the room temperature for 10–15 mins. (Do not dry it out.) Shape the dough and place them on a greased baking tray and allow to prove at 35˚C/95˚F for 30–40 mins. Glaze and bake in oven at 180˚C/356░F for 15–20 mins. • Delicious served warm with soup or with a Ploughmans lunch. Spelt Table Roll ; for 8 rolls Menu ‘24’’ (SD-2500: ‘22’) (2hr 45min) Yeast Spelt White Flour Sugar Salt Butter Water* 11⁄4 tsp 500 g (1 lb 2 oz) 11⁄2 tsp 11⁄2 tsp 10 g (2⁄5 oz) 310 mL • Delicious served warm with tapas or pasta dishes. Pepperoni Tear & Share Bread Dough for Tear & Share Bread (above) Tomato Puree or Sun Dried Tom Puree Pepperoni, chopped Mozarella Cheese, grated Dried Oregano or Basil Olive Oil One batch 4 tbsp 50 g (2 oz) 100 g (4 oz) 1 tsp 1 tbsp *If in the hot room, use chilled water 1 2 3 4 5 34 Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick, approximately 24 cm x 46 cm (9’’ x 18’’). Spread the tomato puree over the dough and scatter the pepperoni and cheese. Roll up from the short end like a swiss roll. Cut the dough into 4 cm (11⁄2’’) slices with a sharp knife and place close together in a 20 cm (8’’) round greased cake or flan tin, cut sides up. Drizzle with the olive oil and sprinkle with the dried herbs and allow to prove at 40˚C/105˚F until doubled in size (approx. 25 mins). Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins or until golden brown. 1 2 3 4 Divide dough into 8 rolls and rest them for 15 mins. Shape the dough into rolls. Place on a greased baking tray and allow to prove at 35˚C/95˚F until doubled in size.(approx.40 mins.) Make a cut on top of the dough and bake in oven at 220˚C/425˚F for 15-20 mins. (coupe) 3 4 5 6 • Serve warm with pasta dishes. Recipes Pizza Menu ‘22’ (SD-2500: ‘20’) (45min) Yeast Strong White Flour Olive Oil Salt Water 1 ⁄2 tsp 300 g (11 oz) 1 tbsp 1 tsp 170 mL 1 2 3 Press out dough using the heel of your hand to a 25 cm (10’’) circle or two 25 cm (10’’) circles for thin and crispy base on a greased baking tray. Allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins). Add topping of your choice and bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins, depending on amount of topping. • To freeze pizza bases follow method to step 2 and bake without toppings for 5 mins. Allow to cool, freeze. To use remove from freezer immediately add topping (not too much) and bake as above step 3. • Delicious served warm with pasta dishes. Use sundried tomatoes in place of pepperoni for vegetarians. 35 Cake Recipes Apple and Ginger Cake Menu ‘15’ (SD-2500: ‘14’) (1hr 5min) Butter Golden Syrup Self Raising Flour Baking Powder Ground Cinnamon Ground Cloves Medium Sized Eggs, beaten Tart Dessert Apples e.g. Granny Smiths, grated Preserved Stem Ginger, drained and finely chopped Demerara Sugar 100 g (4 oz) 200 g (8 oz) 300 g (11 oz) 3 mL (1⁄2 tsp) 3 mL (1⁄2 tsp) 3 mL (1⁄2 tsp) 2 2 75 g (3 oz) 11⁄2 tbsp Banana and Walnut Loaf Menu ‘15’ (SD-2500: ‘14’) (55min) Soft Light Brown Sugar Butter Egg, medium Plain Flour Baking Powder Grated Rind Lemon Juice Medium Bananas, peeled & mashed Walnuts, roughly chopped Walnuts, finely chopped 50 g (2 oz) 75 g (3 oz) 1 225 g (8 oz) 2 tsp 1 lemon 1 tbsp 4 50 g (2 oz) 15 g (1⁄2 oz) Boozy Cake Menu ‘15’ (SD-2500: ‘14’) (55min) Butter Mixed Dried Fruit Light Brown Soft Sugar Juice of 1 Orange Zest of 1 Orange Guinness« or Caffreys« Bicarbonate of Soda Medium Sized Eggs, beaten Plain Flour Mixed Spice Topping (flaked almonds) Topping (demerara sugar) 125 g (4 oz) 300 g (11 oz) 50 g (2 oz) 45 mL (3 tbsps) 120 mL (4floz) 5 mL (1 tsp) 2 200 g (7 oz) 8 mL (11⁄2 tsp) 15 g (1⁄2 oz) 15 g (1⁄2 oz) [15 Bake only] (SD-2501) [14 Bake only] (SD-2500) Bake cakes and teabreads. : Timer cannot be used l Use menu 15 (SD-2500: 14) for these recipes. l This menu is not suitable for all types of cake, such as Victoria sandwich or those that require going into a hot oven. l Always use our tablespoon and teaspoon measure in these recipes. 3 4 5 6 7 Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. Select menu 15 (SD-2500: 14) and enter 1hr 15 mins on the timer. After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period. Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from the bread pan and allowing to cool. The cake is made according to the recipe in a separate mixing bowl and then baked inside the bread pan. 1 Mix the ingredients in a bowl. 2 1 2 3 4 5 6 7 8 9 Warm the butter and syrup until just melted. This can be done on the hob or in the microwave oven. (High power for 1 min). Sieve the flour, baking powder and spices into a bowl. Add the syrup mixture and the beaten eggs. Add the grated apple and the chopped ginger and mix well. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment. Carefully sprinkle the Demerara sugar on top of the mixture. Select menu 15 (SD-2500: 14) and enter 1hr 5 mins on the timer. After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period. Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from the bread pan and allowing to cool. 1 2 3 4 5 6 7 8 9 Cream the butter and sugar together until soft then beat in the egg. Add the sieved flour and baking powder together with the lemon rind and juice. Add the mashed bananas and the roughly chopped walnuts and mix to a soft consistency. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment. Carefully sprinkle the finely chopped walnuts on top of the mixture. Select menu 15 (SD-2500: 14) and enter 55 mins on the timer. After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period. Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from the bread pan and allowing to cool. 1 2 3 4 5 6 7 8 9 Heat the butter, dried fruit, sugar, juice and zest of an orange and Guinness« together until the fruit plumps up. This can be done on the hob by bringing the ingredients to the boil, stirring and then simmering for 10–15 mins or heating in the microwave oven on High power for 8 mins, stirring twice. Leave to cool for 10 mins, then stir in the bicarbonate of soda, this will make the mixture foam. Stir in the eggs, flour and mixed spice, and mix well. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. Sprinkle the flaked almonds and demerara on the top of the mixture. Select menu 15 (SD-2500: 14) and enter 55 mins on the timer. After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period. Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from the bread pan and allowing to cool. Gingerbread Menu ‘15’ (SD-2500: ‘14’) (45min) Demerara Sugar Butter Golden Syrup Black Treacle Plain Flour Ground Ginger Baking Powder Bicarbonate of Soda Salt Milk Medium Sized Egg, beaten 25 g (1 oz) 75 g (3 oz) 50 g (2 oz) 75 g (3 oz) 225 g (8 oz) 8 mL (11⁄2 tsp) 8 mL (11⁄2 tsp) 3 mL (1⁄2 tsp) 3 mL (1⁄2 tsp) 150 mL (1⁄4 pint) 1 Line the bottom and sides of the bread pan with baking parchment and pour in the mixture. • Make sure that the kneading blade is removed from the bread pan before the cake mixture is added. • Ensure that the cake mixture is kept inside the baking parchment. 3 Fruit Tea Bread Menu ‘15’ (SD-2500: ‘14’) (1hr 15min) Mixed Dried Fruit Chopped Dates Chopped Walnuts Chopped Cherries Strong tea Butter Medium Sized Eggs, beaten Plain Flour Bicarbonate of Soda 350 g (12 oz) 50 g (2 oz) 50 g (2 oz) 100 g (4 oz) 300 mL (10 floz) 75 g (3 oz) 3 250 g (9 oz) 5 mL (1 tsp) • Delicious spread with butter. 1 2 3 4 5 6 7 8 9 Warm sugar, butter, golden syrup and treacle together until just melted. This can be done on the hob or in the microwave oven (High power for 1min). Stir in all of the sieved dry ingredients. Mix in the milk and the beaten egg. Beat thoroughly with a wooden spoon. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. Select menu 15 (SD-2500: 14) and enter 45 mins on the timer. After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period. Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from the bread pan and allowing to cool. Recipes 1 Set the Bread Maker. (P. 18) • The maximum baking time is 1 hour 30 mins. Place the fruit, dates, walnuts, cherries, strong tea and butter together and heat until the fat has melted and the liquid is hot. This can be done on the hob or in the microwave oven. (High power for 3–4 mins) Allow to cool slightly, then add eggs, flour and the bicarbonate of soda. Mix well. 2 36 37 Cake Recipes Hazelnut and Honey Loaf Menu ‘15’ (SD-2500: ‘14’) (1hr) Butter Dark Brown Sugar Honey Eggs, medium Hazelnuts, finely chopped Self Raising Flour Milk Topping (chocolate & hazelnut spread) Topping (cream cheese) 175 g (6 oz) 50 g (2 oz) 50 g (2 oz) 3 100 g (4 oz) 225 g (8 oz) 60 mL (4 tbsp) 100 g (4 oz) 50 g (2 oz) 5 6 7 8 9 Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment. Select menu 15 (SD-2500: 14) and enter 1 hr on the timer. After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period. Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from the bread pan and allowing to cool. Beat the mascarpone cheese and icing sugar together with the coffee and spread on the top of the cooled loaf. Soda Bread Menu ‘15’ (SD-2500: ‘14’) (50min) Plain Flour Bicarbonate of Soda Sugar Salt Buttermilk Milk 400 g (14 oz) 1 tsp 1 tsp 1⁄2 tsp 270 mL 30 mL Yeast and Dairy Free Spelt Loaf Menu ‘15’ (SD-2500: ‘14’) (50min) Spelt Flour Bicarbonate of Soda Salt Medium Sized Eggs, beaten Soya milk 400 g (14 oz) 1 tsp 1 tsp 2 320 mL 1 2 3 4 5 6 7 8 9 Cream the butter, sugar and honey together until soft and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the hazelnuts. Fold in the flour and mix to a soft consistency with the milk. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment. Select menu 15 (SD-2500: 14) and enter 1 hr on the timer. After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period. Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from the bread pan and allowing to cool. Beat the chocolate spread and cream cheese together and spread on the top of the cooled loaf. Cherry & Marzipan Cake Menu ‘15’ (SD-2500: ‘14’) (1hr) Golden Caster Sugar Butter Eggs, medium Self Raising Flour Glace Cherries, chopped Marzipan, grated Milk Toasted, Flaked Almonds 50 g (2 oz) 175 g (6 oz) 3 225 g (8 oz) 100 g (4 oz) 75 g (3 oz) 60 mL (4 tbsp) 15 g (1⁄2 oz) 1 2 3 4 5 6 7 Sieve the flour and bicarbonate of soda into a bowl and mix well. Then add sugar and salt. Add the buttermilk and milk, mixing quickly to form a soft dough. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. Select menu 15 (SD-2500: 14) and enter 50 mins on the timer. After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. Remove the bread out of the bread pan using oven gloves and allow to cool. 1 2 3 4 5 6 7 Place flour and bicarbonate of soda into a bowl and mix well. Then add salt. Add the beaten eggs and soya milk, mixing quickly to form a soft dough. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. Select menu 15 (SD-2500: 14) and enter 50 mins on the timer. After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. Remove the bread out of the bread pan using oven gloves and allow to cool. Coffee & Pecan Nut Cake Menu ‘15’ (SD-2500: ‘14’) (1hr) Butter Light Muscovado Sugar Eggs, medium Pecan Nuts, finely chopped Self Raising Flour Baking Powder Strong Fresh Coffee 225 g (8 oz) 100 g (4 oz) 3 75 g (3 oz) 225 g (8 oz) 1 tsp 2-3 tbsp 1 2 3 4 5 6 7 8 Cream the butter and sugar together until soft then beat in the eggs, one at a time. Add the flour with the cherries and grated marzipan, mix well with the milk to a soft consistency. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment. Carefully sprinkle the toasted almonds on top of the mixture. Select menu 15 (SD-2500: 14) and enter 1hr on the timer. After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. If it is still just slightly sticky this will cook through during the stand period. Take the bread pan out of the Bread Maker using oven gloves. Leave to stand for 5–10 mins before removing from the bread pan and allowing to cool. Cornbread Menu ‘15’ (SD-2500: ‘14’) (55min) Plain Flour Fine Cornmeal or Polenta Baking Powder Salt Eggs, medium Carton Buttermilk Milk Butter, melted and cooled 150 g (5 oz) 150 g (5 oz) 1 tbsp 1 tsp 2 284 mL 100 mL 50 g (2 oz) Wholemeal Soda Bread Menu ‘15’ (SD-2500: ‘14’) (50min) Self Raising Wholemeal Flour Bicarbonate of Soda Salt Medium Sized Eggs, beaten Buttermilk 400 g (14 oz) 1 tsp 1 tsp 2 320 mL Recipes Optional Icing Mascarpone Cheese Icing Sugar Strong Fresh Coffee 150 g (5 oz) 100 g (4 oz) 1 tbsp 1 2 3 4 38 Cream the butter and sugar together until soft and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the Pecan nuts. Fold in the flour and baking powder, and mix to a soft consistency with the coffee. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. 1 2 3 4 5 6 7 Place flour and bicarbonate of soda into a bowl and mix well. Then add salt. Add the beaten eggs and buttermilk, mixing quickly to form a soft dough. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. Select menu 15 (SD-2500: 14) and enter 50 mins on the timer. After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. Remove the bread out of the bread pan using oven gloves and allow to cool. 1 2 3 4 5 6 7 8 Combine flour, cornmeal, baking powder and salt into a bowl and mix well. Beat the eggs with the buttermilk, milk and butter in another bowl. Pour the egg mixture into the dry ingredients and stir to a smooth batter. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. Select menu 15 (SD-2500: 14) and enter 55 mins on the timer. After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins on the timer. Remove the bread out of the bread pan using oven gloves and allow to cool. 39 Jam Recipes [26 Jam] (SD-2501) [24 Jam] (SD-2500) Strawberry Jam Menu ‘26’ (SD-2500: ‘24’) (1hr 40min) Strawberries, finely chopped Sugar Powdered Pectin 600 g (24 oz) 400 g (16 oz) 13 g (4 tsp) Compote Recipes [27 Compote] (SD-2501) [25 Compote] (SD-2500) Plum Jam Menu ‘26’ (SD-2500: ‘24’) (1hr 40min) Plums, finely chopped Sugar Powdered Pectin 700 g (28 oz) 350 g (14 oz) 6 g (13⁄4 tsp) Spiced Apple Compote Menu ‘27’ (SD-2500: ‘25’) (1hr 20min) Apples, peeled, cored and diced Cinnamon stick Cloves Lemon, zest only Lemon Juice Sugar Water 1000 g (40 oz) 1 2 1 2 tbsp 100 g (4 oz) 75 mL Mixed Berry Compote Menu ‘27’ (SD-2500: ‘25’) (1hr) Mixed Berries E.g. Strawberries, Raspberries, Blueberries Sugar Water 800 g (32 oz) 75 g (3 oz) 2 tbsp 1 2 3 1 2 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar. Sprinkle the pectin onto the ingredients in the bread pan. Select menu 26 (SD-2500: 24) and enter 1hr 40min on the timer. 1 2 3 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar. Sprinkle the pectin onto the ingredients in the bread pan. Select menu 26 (SD-2500: 24) and enter 1hr 40min on the timer. Blueberry Jam Menu ‘26’ (SD-2500: ‘24’) (1hr 50min) Blueberries Sugar 700 g (28 oz) 400 g (16 oz) Frozen Berry Jam Menu ‘26’ (SD-2500: ‘24’) (1hr 40min) Frozen Mixed Berries Sugar Powdered Pectin 700 g (28 oz) 400 g (14 oz) 10 g (3 tsp) 1 2 3 4 Remove the kneading blade from the bread pan. Please help find the manual for this Panasonic. We are Breadmaker Part Store offering new and used replacement spare parts f free instruction manuals and. PANASONIC SD253 BREADMAKER INSTRUCTION MANUAL Did you searching for Panasonic Sd253 Breadmaker Instruction Manual? This is the best place to read panasonic.Specification Panasonic sd253 recipe book; panasonic sd253 breadmaker recipe book download;. Panasonic SD253 manual. I am more than hapy with this Panasonic Breadmaker. This product and save this manual for. Consult a Panasonic dealer and have it. unless they have been given supervision or instruction concerning. ![]() Zebra offers high quality customer care and downloads that support compatibility improvements. For support, choose from one of the product areas below. Hola a tod@s!!! Estoy tratando de conseguir alguna dll que me sirva para imprimir en Impresora Zebra S4M, segun tengo entendido usa el lenguaje ZPL. Actualmente. We’ve detected that you’re visiting Zebra.com using Internet Explorer 8. In order to provide enhanced security and a mobile-optimized experience, we will no longer be supporting this browser version. For the best experience, we advise using Google Chrome. 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