User manual PANASONIC SD-251

[. . . ] 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. SD-251 pictured How to Use 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. Recipes How to Clean Panasonic Test and Development Kitchen Panasonic Consumer Electronics U. K. [. . . ] Panettone etc 50mins To prevent a hard dry skin forming, cover the dough with a large polythene bag or cover with lightly oiled cling film. Wholemeal Dough 70% `Whole Wheat'-`Dough' (3h 15m) Yeast Strong Wholemeal Flour Strong White Flour Sugar Oil Salt Water 1 1/4tsp 400g (14oz) 150g (5oz) 2tsp 2tbsp 1 1/2tsp 340ml 3 Glazing/Baking Brush with milk, salted water, beaten egg or oil. Bake following recipe guidelines. 22 23 Dough Recipes Rye and White Rolls Stage 1 Culture : `Pizza'-`Dough' (45m) Yeast Strong White Flour Rye flour Water Yeast Rye Flour Strong White Flour Sugar Oil Salt Water 1tsp 75g (3oz) 150g (5oz) 200ml 1tsp 150g (5oz) 100g (4oz) 2tsp 3tbsp 2tsp 60ml Chelsea Buns Enriched Dough : `Basic'-`Dough' (2h 20m) Yeast Strong White Flour Sugar Butter Milk Powder Salt Egg, medium Water Butter Mixed Dried Fruit Soft Brown Sugar Mixed Spice 1/2tsp 250g (9oz) 1tsp 25g (1oz) 1tbsp 1/2tsp 1 100ml 15g (1/2oz) 100g (4oz) 50g (2oz) 1tsp Croissants `Basic'-`Dough' (2h 20m) Yeast Strong White Flour Sugar Butter Salt Egg, medium Water Butter chilled to add when rolling 1/2tsp 300g (11oz) 1tsp 25g (1oz) 1/2tsp 1 150ml 150g (5oz) Soft Rolls/Baps `Basic'-`Dough' (2h 20m) Yeast Strong White Flour Sugar Butter Salt Egg, medium Water 1tsp 450g (1lb) 1/2tsp 25g (1oz) 1/2tsp 1 **250ml Stage 2 : `Rye'-`Dough' (2h) Additional Ingredients ** For a slightly denser roll try 125ml water and 125ml milk. 1 2 3 4 5 6 7 8 9 10 Roll dough to 20cm x 25cm (8'' X 10'') rectangle. Sweet Rolls/Buns Suitable for Devonshire Splits `Basic'-`Dough' (2h 20m) Yeast Strong White Flour Sugar Butter Salt Egg, medium Milk 1tsp 450g (1lb) 2tbsp 75g (3oz) 1/2tsp 1 250ml 1 2 3 4 5 6 Put all culture ingredients in bread pan and select Pizza Dough programme 45mins. (12 hours later) Add all ingredients listed in stage 2 and select Rye Dough programme 2hrs. 1 2 3 4 Knead the dough lightly and roll out to an oblong 26cm x 20cm (10''x8''). Brush the dough with melted butter and spread the fruit mixture on top. Arrange in a greased 23cm (9'') sandwich tin and allow to prove until well risen. Bake at 220°C/425°F/Gas Mark 7 for 15mins or until golden brown. 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. · This dough can be made as a loaf. Increase water on stage 2 from 60ml to120ml and set breadmaker to Rye Bread 3hrs 30mins. Divide dough into 12-15 pieces and shape into rolls. Roll out to an oblong, dot the second portion of butter and continue as before. Glaze with oil and bake at 220°C/425°F/Gas Mark 7 for 10-15mins or until golden brown. Hot Cross Buns `Basic'-`Dough Raisin' (2h 20m) Enriched Dough Ingredients (above) Cinnamon Mixed Spice *Mixed Dried Fruit One batch 1tsp 1/2tsp 100g (4oz) Cover and allow the dough to rest in the refrigerator for 30mins. (Do this in a bowl covered in cling film in the microwave for 1-2min). · 2 chopped cloves of garlic, sea salt and cracked black pepper corns. Allow to prove in a warm place for 30mins. · Delicious served warm with pasta dishes. Use sundried tomatoes in place of pepperoni for vegetarians. Picnic Tear & Share Bread Dough for Tear & Share Bread (P. 26) Grainy Mustard Cooked Ham, chopped Strong Cheddar Cheese, grated One batch 2tbsp 75g (3oz) 75g (3oz) Drizzle with olive oil and bake at 190°C/375°F/Gas Mark 5 for 20-30mins or until golden at the edges and cooked well in the centre. · Serve warm with pasta dishes. Olive Tear & Share Bread Dough for Tear & Share Bread (above) Tapenade (green or black) Olives, chopped Olive Oil One batch 6tbsp 25g (1oz) 2tbsp Pizza `Pizza'-`Dough' (45m) Yeast Strong White Flour Olive Oil Salt Water 1/2tsp 300g (11oz) 1tbsp 1tsp 170ml Recipes · Serve just warm as a breakfast or tea-time treat. Sweet Brioche Dough `Basic'-`Dough' (2h 20m) Yeast Strong white flour Sugar Butter Salt Egg, medium Milk Egg, medium to glaze 1tsp 250g (9oz) 3tbsp 75g (3oz) 1/2tsp 2 2tbsp 1 26 1 2 3 4 Select Basic Dough programme 2hrs 20mins. Tip dough out of the bread pan and shape three quarters into a ball and place in the bottom of a lightly greased brioche tin. Allow to prove for 30mins at 40°C. 1 2 3 4 5 Roll dough out into a rectangular sheet 1 1/2cm (1/2'') thick, approximately 24cm x 46cm (9'' x 18''). Spread the Tapenade over the dough, sprinkle the chopped olives & drizzle with 1 tbsp of the oil. Cut the dough into 4cm (1 1/2'') slices with a sharp knife & place close together in a 20cm (8'') round greased cake or flan tin, cut sides up. Drizzle with the remaining tbsp of oil and allow to prove until doubled in size. Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or until golden brown. 1 2 3 4 5 Roll dough out into a rectangular sheet 1 1/2cm (1/2'') thick, approximately 24cm x 46cm (9'' x 18''). Spread the mustard over the dough & scatter the ham & cheese­reserve a little of the cheese to sprinkle on top. Cut the dough into 4cm (1 1/2'') slices with a sharp knife & place closed together in a cheese and allow to prove until doubled in size. [. . . ] You might be able to start the loaf again, though this might give poor results if kneading had already begun. The kneading mounting shaft in the bread pan is stiff and does not rotate. If the kneading mounting shaft does not rotate when the blade is attached, you will need to replace the kneading mounting shaft unit (consult the place of purchase or a Panasonic service centre). There has been a power failure, or the machine has been stopped during breadmaking. [. . . ]