Panasonic SD-YD250 Bread Maker User Manual

Panasonic SD-YD250 Bread Maker

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

READ ALL INSTRUCTIONS BEFORE USE.
Follow all warnings and instructions marked on the product.
Unplug this product from the wall outlet when not in use and before cleaning. Do not immerse the appliance in water or other liquids. Use a soft sponge and mild detergent when cleaning the inside of the pan or kneading blade. The cabinet may be cleaned with a cloth, dampened with a mild soap and water solution.
Do not touch hot surfaces. Use mittens when handling hot materials, and allow metal parts to cool before cleaning.
Close supervision is necessary when any appliance is used near children.
Do not allow anything to rest on the power cord. Do not plug in the cord where persons may walk on, or trip over it.
Do not operate any appliance with a damaged cord or plug. Refer servicing of the appliance to an authorized Panasonic service center if the unit should malfunction or be damaged in any manner.
This appliance is not intended for commercial use. It is for household use only.
The use of attachments not recommended by the manufacturer may cause damage or injury.
Avoid contacting moving parts.
Do not use outdoors. Do not use the appliance for anything other than its intended use.
Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.
Do not place on or near a hot gas or electric burner, or in a heated oven.
To disconnect, grip the plug and pull from the wall outlet. Never pull on the cord.
The unit may vibrate or move during the kneading process. Do NOT place the unit near the edge of a countertop. Place the unit securely where movement of the unit will not cause it to fall off the countertop.

SAVE THESE INSTRUCTIONS

Note

A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
Extension cords are available and may be used if care is exercised in their use.
If an extension cord is used:
1. The marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance.
  and
2. The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature.

Basic Principles when baking with Bread Bakery

Basic Features

Bread programs available:

BASIC. . . . . . . . . . . . . For producing loaves of bread using strong wheat flour (bread flour).
WHOLE WHEAT. . . . .For loaves using whole wheat flour as the main ingredient.
MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, millet, soy, corn, etc. Mainly using wholemeal strong flour.
FRENCH . . . . . . . . . . For loaves with crisp crust and open texture. The taste is crisp because sugar is not included in the ingredients.
PIZZA . . . . . . . . . . . . .A rapid dough program for pizza, focaccia, and other Italian breads.
BAKE ONLY . . . . . . . A program for baking cakes only.

Baking options available:

BAKE . . . . . . . . . . . . . The unit automatically mixes ingredients, kneads the dough, rises it, and bakes it.
BAKE RAPID . . . . . . . The unit mixes ingredients, kneads the dough, rises it, and automatically bakes it faster than the standard BAKE option.
BAKE A SANDWICH . . . .The unit automatically makes a medium-sized loaf of bread with a soft crust suitable for sandwich slices.
BAKE RAISIN . . . . . . .The unit automatically makes bread as in the BAKE option. A beeper sounds to let you know when to add dried fruits, such as raisins. This is to prevent them from being crushed during the kneading process.
DOUGH . . . . . . . . . . . The unit automatically prepares dough for pizzas, dinner rolls, donuts, croissants, etc.
DOUGH RAISIN . . . . . The unit automatically prepares dough as in the DOUGH option. A beeper sounds to let you know when to add dried fruits, as in the BAKE RAISIN option.

A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly baked bread. (Certain BAKE options only). The result may differ when the timer is used. The beep sounds eight times when baking on the BAKE option or rising of dough rises on the DOUGH option is completed.

The beep also sounds in the BAKE RAISIN and DOUGH RAISIN options when the machine pauses for 1 minute during the kneading process to add the raisins, chopped dried fruits, and/or nuts.

Choices

The choice of size and crust color is possible for the following options:

If not selected, they will automatically select the XL size with a medium crust.

Size and crust colour will be affected by the room temperature and the quality of flour and/or other ingredients.

Baking programs

NOTE:

The duration of each process is approximate and will vary according to the ambient temperature.
The following time is when the timer is not used. (The availability to choose the timer is indicated with a tick () in the “timer” column.)
There will be a keep-warm of up to 60 minutes after the baking is complete until the STOP pad
is pressed, for all BAKE options. The keep-warm is not available for the DOUGH option and the BAKE ONLY option.
For BAKE RAISIN & DOUGH RAISIN options, there will be a break of 3 minutes during the kneading process to add dried fruits and nuts.

BAKE options

DOUGH options

Parts identification

Accessories

Measuring spoon

Use to measure sugar, salt, etc.

Control panel-display/functions

Be sure you understand the function of each pad before using the .

NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping.

You may peel this film off and discard it.

How to use

Slicing and storing the bread

Cool the bread on a wire rack before slicing or storing.

Slicing homemade bread

Homemade bread can be cut with a bread knife.

Place the loaf on its side and cut with a sawing motion.

Storing homemade bread

After cooling the bread completely at room temperature, wrap it in foil or a plastic bag to preserve freshness.
To enjoy the taste of freshly baked homemade bread, try to consume your bread as soon as possible. For longer storage, wrap well and store in the freezer.
It is better to slice the loaf before freezing.

Leakage of bread ingredients from the bread pan

With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be discharged to prevent rotation stoppage.

When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit with a new one.

Consult with your authorised Panasonic Service Centre for servicing or for the purchase of replacement parts.

Specifications

Ingredients

Since the bread program on your Automatic is completely computerised, the success of your loaf depends on the quantity and quality of the ingredients..

Flour

Wheat flour provides the bulk and structure of bread. Flour is classified into two types: strong flours, which are milled from hard wheat, a nd weak flours, which are milled from soft wheat. The difference in the two types of wheat is the content of proteins that form gluten ( gluten is the important constituent of bread which provides its structure and its stretchy, chewy texture. Gas, which is released during fermentation, is trapped within the elastic network of gluten, thus making the dough rise. Gluten development mostly takes place during dough kneading.

Strong flours contain a high content of protein necessary for the development of gluten. Always use strong flour, labelled as suitable for bread making, when using the recipes in this book.

Weak flours such as cake flour and pastry flour are lower in protein content and are suitable for products that have a light, crumbly texture and do not require much gluten development.

All-purpose flour is used for many purposes, as the name suggests, in home baking. It is slightly weaker than bread flour. In our recipes, it is blended with the bread flour and not used alone.

Self-rising flour is a white flour to which baking powder and sometimes salt have been added.

Weak flours, all-purpose flour, and self-rising flour may not be substituted for bread flour in the included recipes.

Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. 100% whole wheat bread or breads containing a high percentage of whole wheat flour will be lower in height and heavier in texture than bread baked with a high percentage of bread flour. This is because the gluten strands are cut by the edges of bran flakes, and the germ, rich in minerals, inhibits fermentation.

Rye flour contains some protein, but this does not form sufficient gluten. Therefore, bread baked with rye flour will be dense and heavy. When a recipe in this book calls for rye flour, do not use more than the stated quantity, as it could overload the motor.

Other flour: Products milled from other grains are occasionally used in bread. i.,e. corn meal, rice, millet, soy, oat, buckwheat, and barley flours. These do not contain protein that forms sufficient gluten, and therefore, they should not be substituted for bread flour in the recipes. For gluten-free bread making, see page 6. Do not add more than the stated amount in the following recipes; otherwise, a good result will not be achieved.

Sugars

Sugars or sweetening agents have the following purposes in bread making:

They add sweetness and flavour.
They add softness and fineness to the texture.
They give the crust colour.
They contribute to keeping qualities by retaining moisture.
They provide food for yeast.

Besides granulated sugar or caster sugar, brown sugar, honey, and molasses can be substituted in the recipes. Recipes including fruit generally require less added sugar due to the high sugar content of the fruit.

Fats

The major purpose of fats in bread baking is:

They tenderize the bread.
They add flavour and richness.
They contribute to keeping qualities by retaining moisture.

Any fat can be used; however, we recommend butter for the best flavour and texture.

Milk and milk products

Their main purposes are:

They enhance flavour.
They increase the nutritional value of bread.
Milk solids include protein, lactose (milk sugar), and minerals.

Most recipes call for the use of milk powder. NEVER use fresh milk on the overnight programme. Otherwise, it may sour during the rest time, spoiling the final flavour.

Salt

Salt has the following functions in bread baking.

It strengthens the gluten structure and makes it more stretchable.
It inhibits yeast growth.
It enhances the flavour.

Therefore, too much salt will inhibit fermentation, whereas too little will result in a weak gluten structure. Both will result in bread with low volume and poor texture. Use ordinary table salt. DO NOT USE coarsely GROUND SALT.

Liquid

Cold tap water should be used.

(For BAKE RAPID, lukewarm water should be used, especially during the very cold winter months.)

Cold, resh milk can be substituted to improve the keeping quality and nutritional value of the loaf, which will have a softer, browner crust.

NEVER use fresh milk on the overnight program. Always measure the liquid stated in the recipe carefully, using the measuring cup provided. TOO MUCH LIQUID will cause the dough to collapse, giving a poor appearance.

Yeast

Yeast is a living organism, a microscopic plant that works as a leavening agent in bread baking. It acts on sugars and changes them into carbon dioxide gas and alcohol. This gas production causes the leavening or the rise of yeast dough.

The alcohol evaporates during baking.

Yeast is available in two forms: fresh and dry. Dry yeast is available in two types: the type that requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients.

For use with the latter type. Do not use fresh yeast or dry yeast that requires preliminary fermentation. Always use yeast marked active dry instant, or bread machine yeast on the packet. Do not dissolve yeast in water before use. It is placed dry in the bread pan first, before all other ingredients.

As there is an optimum temperature for yeast to activate, your recipe incorporates a heat sensor to keep the dough at the correct temperature during the rising process.

We use the minimum quantity of yeast required in our recipes to avoid spoiling the flavour of the finished loaf.

Yeast must be stored in the refrigerator for short-term storage.

For longer storage, keep in the freezer.
Its reactions to temperature are as follows:

34℉ ………………………….Inactive (Storage temperature)
60℉ to 70℉ ………………Slow action
Best growth (Fermentation and proofing temperatures for bread growth)
Yeast is killed

Chemical leaveners

Chemical leaveners are those that release gases produced by chemical reactions. Chemical leaveners used in this book are baking soda (sodium bicarbonate) and baking powder.

OTHER INGREDIENTS USED FOR FLAVOURED LOAVES

Egg

These are sometimes added to nutritionally enrich the dough; they also improve the keeping properties and colour of the baked product. Medium-sized eggs are used.

Fruits

Dried fruits are used in some of the following recipes. The total weight of dried fruits used should not exceed the recommendations in the recipes. When using fresh fruit, use only as directed in the following recipes, as the water content of the fruit will affect the loaf volume.

Bran

Approximately 4—5 tbsp can be added to boost the fibre content. (Do not use more than this recommended amount as it will affect the volume of the loaf.) Bran cereals may be used in larger quantities. Refer to recipes.

Wheat germ

Approx 60 ml (4 tbsp) can be added to give a nuttier flavour.

Herbs

Herbs are used to add flavour to the bread. These can be used fresh or dried. If using dried herbs, only small amounts (1—2 tsp) are required. For fresh herbs, follow the guidelines in the recipes.

Vitamin C (Ascorbic Acid)

Ascorbic acid is a bread improver, I.,e. It helps improve the volume of the loaf. This is now incorporated into the Fast Action Easy Bake yeast and does not have to be added as a separate ingredient, although we recommend adding 1/4 tsp Vitamin C powder to certain whole wheat loaves to improve the rise.

Nuts

Nuts may be used, but chop them finely. Use no more than the recipe recommends.

The height of bread when nuts are used may be low because the chopped nuts will cut the gluten structure. When adding nuts as well as dried fruit, their total weight should not exceed that recommended in the recipes. Remember to chop them finely as these interfere with mixing.

Spices

Spices are used to add flavour to the bread. Only small amounts (1 teaspoon to 2 teaspoons) are required.

Seeds

These may be added to give flavour and texture to the bread. Be careful if using larger seeds, which are particularly hard, as they could scratch the non-stick coating.

Differences in baking results

Baking results differ according to several factors, including the environmental conditions, electricity fluctuation, choice of ingredients and their brands, measurement, and quality. To avoid poor baking results, the following should be remembered:

¥Bake at optimum temperature.

Temperature is one of the most important factors in bread baking. Although the is designed to sense the temperature and automatically control the heating system during the entire process of baking, it should be remembered that fair results may be obtained only if the room temperature is 41¡F to 86¡F. For optimum results, bake in a room between 68¡F to 77¡F. The temperature of the ingredients will also affect the bread’s result. Although it is best to have all the ingredients at the same temperature as the room temperature (that is, within the optimum temperature range), the temperature of ingredients is often very difficult to control. The temperature of water is the easiest to adjust. When using BAKE RAPID mode and the room temperature is very cold, between 41¡F—50¡F, adjust water to approximately 68¡F.

Other environmental factors, such as humidity and altitude, may affect the bread’s result. In normal room humidity, the effect may be slightly seen in the color and the luster of the crust. Experimentation will be necessary regarding the correct amount of yeast to be used at different altitudes.

¥Measure the ingredients accurately.

Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be more accurate than measuring them in cups. This is why in this book s recipes, many ingredients are given in weight as well as in cup/spoon measurements.

The only ingredients that may be appropriate for measuring by volume, that is, by cups and spoons, are liquids and very small quantities of dry ingredients, such as the yeast and spices. These are difficult to weigh with a kitchen scale. Even in such instances, measure the amount accurately by scooping the ingredient into the measuring cup or the spoon of the desired size until the measure is more than full. Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the cup or spoon on the table to hold another scoop.

The correct way to use a measuring cup.

(Use the provided measuring cup.)

PANASONIC Automatic Bread Maker Limited Warranty

Panasonic Consumer Electronics Company or Panasonic Sales Company (collectively referred to as the Warrantor ) will repair or replace this product with new or refurbished parts or equivalent product, free of charge in the USA or Puerto Rico, for one (1) year from the date of the original purchase in the event of a defect in materials or workmanship.

Carry-in or mail-in service in the USA can be obtained during the warranty period by contacting a Panasonic Services Company (PASC) Factory Servicenter listed in the Servicenter Directory. Or call toll-free 1-800-211-7262 to locate a PASC Authorized Servicenter.

Carry-in or mail-in service in Puerto Rico can be obtained during the warranty period by calling the local Panasonic Sales Company telephone number listed in the Servicenter Directory.

This warranty is extended only to the original purchaser. A purchase receipt or other proof of the date of original purchase will be required before warranty service is rendered.

When shipping the uni,t carefully pack it and send it prepaid, adequately insur,ed and preferably in the original carton. Include a letter detailing the complaint and provide a daytime phone number where you can be reached.

Also, the purchaser will be responsible for shipping the unit to a PASC Factory Servicenter or PASC Authorized Servicenter.

This warranty only covers failures due to defects in materials and workmanship that occur during normal use. The warranty does not cover damage which occurs in shipment, or failures which are caused by products not supplied by the warrantor, or failures which result from accident, misuse, abuse, neglect, mishandling, faulty installation, misapplication, set-up adjustments, improper operation or maintenance, alteration, modification, introduction of sand, humidity or liquids, power line surge, improper voltage supply, lightning damage, maladjustment of consumer controls, improper operation, commercial use such as hotel, office, restaurant, or other business or rental use of the product, or service by anyone other than a PANASONIC SERVICES COMPANY authorized repair facility, or damage that is attributable to acts of God.

LIMITS AND EXCLUSIONS

There are no express warranties except as listed above. THE WARRANTOR SHALL NOT BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES RESULTING FROM THE USE OF THESE PRODUCTS, OR ARISING OUT OF ANY BREACH OF THE WARRANTY. ALL EXPRESS AND IMPLIED WARRANTIES, INCLUDING THE WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE, ARE LIMITED TO THE APPLICABLE WARRANTY PERIOD SET FORTH ABOVE

Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations on how long an implied warranty lasts, so the above exclusions or limitations may not apply to you.

This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

If you have a problem with this product that is not handled to your satisfaction, then write to the Consumer Affairs Department at the Company address indicated above.

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