Panasonic SD-R2550 Automatic Bread Maker Instructions Manual

Panasonic SD-R2550 Automatic Bread Maker

Important Information

• Do not use the appliance outdoors, in rooms of high humidity, or use excessive force on the parts as is illustrated on the right to avoid malfunction or deformation.
• Do not use a knife or any other sharp tool to remove residues.
• Do not drop the appliance to avoid damaging it.
• Do not store any ingredients or bread in the bread pan.

Parts Names and Instructions

Main Unit

Accessories

• Sourdough cup
• To measure out liquids or make sourdough starter.
• Sourdough starter spoon
• To measure out sourdough starter yeast
• Measuring spoon
• To measure out sugar, salt, instant dry yeast, etc.
• Measuring cup
• To measure out liquid.
• Menu label

Control Panel and Display

Picture shows all words and symbols, but only those relevant will be displayed during operation.

• Menu
• Press or once to be a setting mode.
• Press or again to change Menu number. (To advance more quickly, hold the button.) (See P. EN10 – EN11 for menu number.)
• Size
• Press this button to choose size. (See P. EN10 – EN11 for available menu.)
• Crust
• Press this button to choose crust shape. (See P. EN10 – EN11 for available menu.)
• Timer
• Set delay timer (time until bread is ready). For available menu, it can be set up to 13 hours (except menu sourdough only set up to 9 hours). (See P. EN10 – EN11) 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 and 30 minutes from now).
• Setting time for Sweet Menus :
• “ ” press this button to increase the time.
• “ ” Press this button to decrease the time. (To advance more quickly, press this button once then hold it.)
• Menu “Cake”
• Pressing the button once will advance the additional baking time by 1 minute.
• Menu “Bake Only”
• Pressing the button once will advance the baking time including additional baking time by 1 minute.
• Menu “Jam”
• Pressing the button once will advance the cooking time by 10 minutes but additional cooking time will be by 1 minute.

Bread-making Ingredients

It is extremely important to use the correct measure of ingredients for best results.

• Liquid ingredients
• Use the measuring cup or measuring spoon provided. If the recipes indicate a mixture (the liquid plus egg), should be weighted on scale. Using digital scale is recommended.
• Dry ingredients
• Should be weighed on scales or measured with measuring spoon provided for the small amounts. Using digital scale is recommended.
• Flour
• The main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise. Use strong flour. Strong flour is milled from the 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.
• White flour
• Made by grinding wheat kernel, excluding bran and germ. The best kind of flour for baking bread is a flour marked “for bread baking”. Do not use plain or self – raising flour as a substitute for bread flour.
• Whole wheat flour
• Made by grinding entire wheat kernel, including bran and germ. Makes very health-giving bread. This bread is lower in height and heavier than bread baked with white flour.
• Rye flour
• Made by grinding rye kernel. Contains more iron, magnesium and potassium, which contribute to good health. Due to the low gluten content, it makes a dense, heavier bread. Do not use more than stated quantity (could overload motor).
• Dry yeast
• Enables the bread to rise. Be sure to use dry yeast that does not require pre – fermentation. Do not use yeast that requires preliminary fermentation. Yeast which has ‘instant yeast’ or ‘rapid rise yeast’ written on the packet is recommended. When using dry yeast from sachets, seal the sachet again immediately after use. To store, follow the Manufacturer’s instructions and discard after 48 hours of opening. It is recommended on most yeast packets to keep in a cool dry place.

Menu Charts and Baking Options

Function Availability and Time Required

• The machine stops or moves during process based on the operating program.
• Time required for each process will differ according to room temperature.

1. Only “Light” or “Medium” are available.
2. Only “Medium” or “Dark” are available.
3. Can be set up to 9 hours.
4. There is a period of rise during the knead period.
5. There is a period of rest during the knead period.
6. There is a period of scraping or molding during the knead period.
7. There is a period of scrape off the flour.

Handling Instructions

Before Use

• For the first time use, remove packing material and clean the machine. (See P. EN26 )
• Clean the machine when you have not used for a long time. (See P. EN26 )

Preparations

• Open the lid, remove the bread pan (1) and set the kneading blade into the kneading mounting shaft. (2)
• Check around the shaft and inside the kneading blade and ensure that they are clean. (See P. EN26)
• Prepare the ingredients with exact measurement according to the recipe.

1. Place the measured ingredients into the bread pan in the order listed in the recipes.
   • For bread and dough menus, dry yeast should be placed first.
   • Place dry yeast away from the kneading blade and kneading mounting shaft. If some of the dry yeast get into it, bread may not rise well.
   • Place dry ingredients over the dry yeast.
   • It must be kept separate from any liquid until mixing commences.
   • Pour liquid in the edge of bread pan’s sidewall to avoid splashing. (3)
2. Wipe off any moisture and flour around the bread pan, and return it into the main unit. (4) Close the lid.
   • Add additional ingredients into the raisin nut dispenser for available menus. (See P. EN14)
   • For optimum results, do not open the lid unless the menu requires, as it affects bread quality.

Making Jam

Preparations

1. Prepare the ingredients according to the recipe.
2. Put the kneading blade into the bread pan.
3. Place the ingredients into the pan in following order. half of fruits → half of sugar → remainder of fruits → remainder of sugar.
4. Set the bread pan into the main unit, and plug the machine into the socket.
   • Select menu 17
   • Set the cooking time, then start the machine.
   • Press button and remove Jam when machine beeps 8 times and the cube ( ) near End flashes.

Additional Cooking

• If the cooking is not complete → repeat step 1 – 3. (Additional cooking time can be made up to twice within 10 – 40 minutes while the machine is still hot. The timer will start again from 1 minute by pressing Timer button as required.)

Tips

• Timer is not available on these menus. It only sets the duration of the cooking time.
• Strictly follow the recipe for the amount of each ingredients. Otherwise, the jam does not set firm, to be boiled over or scorched.
• It’s necessary to have an adequate amount of sugar, acid and pectin to make firm set jam.
• Fruits with a high level of pectin set easily. Fruits with less pectin do not set well.
• Use freshly ripened fruits. Over or under ripe fruits do not set firmly.
• The recipes in this instructions make soft set jams due to using less sugar.
• When cooking time is short, fruit bits can remain partially and the jam may become watery.
• Jam will continue to set as it cools. Be careful not to over cook.
• Put the finished jam into the container as soon as possible. Take care not to burn when you take out jam.
• Jam can be burned if it is left in the bread pan.
• 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.

Recipes

Dough Recipes

• Dinner Roll
• Menu 11 (2 h 20 min)

	Instant dry yeast	1¹⁄2 tsp
	Bread flour	455 g / (3²⁄3 C + 2 tbsp)
	Butter	3 tbsp
	Sugar	50 g / (¹⁄4 C)
	Dry milk	3 tbsp
	Salt	1¹⁄2 tsp
	Water	230 mL / ¹⁵⁄16 C + 1 tsp
For Finishing
Egg (M), beaten (brushing on top)		1 (50 g)
Poppy seeds		approximate amount
Sesame seeds		approximate amount

1. Make the dough according to instructions on P. EN12 – EN13.
2. Divide the dough into 18 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes.
3. Roll one end of the ball on a lightly floured surface to make a cone.
4. Roll each cone into a wedge shape, approximately 6 mm (¹⁄4 inch) thick, using a rolling pin.
5. Starting with the wider end, roll up the wedge loosely towards the narrower end.
6. Place seam side down on a greased baking pan.
7. Spray water on top. Proof at 32 °C / 90 °F for 30 – 50 minutes or until nearly doubled.
8. Brush rolls with beaten egg, sprinkle with poppy seeds or sesame seeds if desired.
9. Bake in a 175 °C / 350 °F oven for 10 – 15 minutes or until golden brown.

Sweet Recipes

Cake

Butter Cake

• Menu 15 (1 h 55 min)
• Butter (cut into 1)

Tea Cake

• Menu 15 (1 h 55 min)
• Add it when scraping off the flour in step 7.

Cleaning & Care

Before cleaning, unplug the machine and allow it to cool down. To avoid damaging the machine.

• Do not use anything abrasive. (cleansers, scouring pads etc)
• Do not wash any part of the machine in the dishwasher.
• Do not use benzine, thinners, alcohol, or bleach.
• After rinsing the washable parts, wipe with cloth. Always keep all parts clean and dry.

Bread pan & Kneading blade

Remove any leftover dough. Wash with a soft sponge and dry it thoroughly.

• Do not submerge the bread pan in water.
• If difficult to remove the kneading blade, pour warm water into the bread pan and wait 5 – 10 minutes. (Do not leave it for too long time.) Do not put warm water with soap in the bread pan

Exterior & Steam vent

• Wipe with a damp cloth.

Dispenser lid

• Remove and wash with water. Dry it completely. Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull it in an upward direction to remove or push carefully back at the same angle to attach. Wait until the machine has cooled down first, because it will be very hot immediately after use.
• Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation or deformation.)

Interior

Remove the food residues. Use a damp cloth to wipe inside of machine except heating element and temperature sensor area.

• The colour of the interior may change with use

Measuring spoon & Sourdough starter spoon

• Wash with water.
• Sourdough cup & Measuring cup
  Wash with warm soapy water and dry well.Measuring spoon & Sourdough starter spoon

For more manuals by Panasonic, visit ManualsLibraryy

Panasonic SD-R2550 Automatic Bread Maker-FAQs