Specification: Automatic Bread Maker

Specification
Automatic Bread Maker

Power supply 230-240 V 50 Hz OPERATING INSTRUCTIONS AND RECIPES (Household Use)
Power consumed 505-550 W
Capacity (Strong flour for a loaf) max. 600 g min. 400 g Model No. SD-ZB2502
(Strong flour for a dough) max. 600 g min. 250 g
(Yeast) max. 8 g min. 0.75 g
Capacity of raisin nut dispenser max. 150 g dried fruit/nuts
Timer Digital timer (up to 13 hours)
Dimensions (H  W  D) approx. 38.2  25.6  38.9 cm
Before Use
Weight approx. 7.6 kg
Accessories Measuring cup, measuring spoon
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
How to Use
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.
Thank you for purchasing this Panasonic product.
Information on Disposal in other Countries outside the European Union  Please read these instructions carefully before using this
This symbol is only valid in the European Union. product and save this manual for future use.
If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.  This product is intended for household use only.
Recipes
Panasonic Test and Development Kitchen
How to Clean
Panasonic Consumer Electronics U.K.
A Division of Panasonic U.K. Ltd
Willoughby Road, Bracknell, Berks, RG12 8FP
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
DZ50E165
F0311S0
Web Site: http://www.panasonic.co.uk/
Printed in China
Downloaded from www.Manualslib.com manuals search engine

Contents Safety Instructions 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
Before Use below.
 Safety Instructions ·······································································3
 Accessories/Parts Identification ···················································6 The following charts indicate the degree of damage caused by wrong operation.
 Bread-making Ingredients ···························································8
How to Use
Warning: Indicates
death.
serious injury or
Caution: Indicates risk of injury or
property damage.
 List of Bread Types and Baking Options ···································10 The symbols are classified and explained as follows.
 Baking Bread ·············································································12
 When adding extra ingredients ··················································14 This symbol indicates prohibition.
This symbol indicates requirement that must be
 Baking Brioche ··········································································15 followed.
Before Use
 Making Dough ···········································································16
 Making Brioche Dough ······························································17
 Baking Cakes ············································································18
 Making Jam ···············································································19
 Making Compote ·······································································20
Warning
Recipes Do not use the appliance if the power cord or power plug is damaged or the power
 Recipe Contents································································ 21 plug is loosely connected to the power outlet.
(It may cause an electric shock, or fire due to short circuit.)
Recipes ······················································ 22–41
 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.
How to Clean Do not damage the power cord or power plug.

 Care & Cleaning ········································································42 (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,
To Protect the Non-stick Finish putting heavy objects on top, and bundling the cord.)
 To protect the non-stick finish ····················································43
Do not plug or unplug the power cord with wet hands.
Troubleshooting (It may cause an electric shock.)
 Troubleshooting ·········································································44 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.)
● 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 Caution
Discontinue using the appliance immediately and unplug in the unlikely event that Do not use the appliance on following places.
this appliance stops working properly. ● Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least
(It may cause smoking, fire, electric shock or burn.) 10 cm (4 inches) from the edge of the worktop.
e.g. for abnormal or breaking down (It may cause the appliance to slip and fall from the worktop.)
● The power plug and the power cord become abnormally hot.
● Do not place on unstable surfaces, on electrical appliances such as a refrigerator,
● The power cord is damaged or power failure.
● The main body is deformed or is abnormally hot. on materials such as tablecloths or on carpet, etc.
● The appliance makes abnormal turning noise during use. (It may cause falling or a fire.)
 Unplug the appliance immediately and consult a Panasonic dealer and have it serviced by an authorized technician. ● During baking the unit heats up. The Bread Maker should be placed at least 5 cm
Before Use
(2 inches) from adjacent walls and other objects.
Do not touch, block or cover the steam vent holes during use. (It may cause a discoloration or deformation.)
(It may cause a burn.)
● Especially pay attention for children. 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.
Do not disassemble, repair or modify this appliance. The temperature of accessible surfaces may be high when the appliance is
(It may cause a fire, electric shock or injury.) operating.
 Consult a Panasonic dealer and have it serviced by an authorized technician. (It may cause a burn.)
 To avoid burns, always use oven gloves when removing the bread pan or the finished bread.
Do not immerse the appliance in water or splash it with water. (Do not use wet oven gloves.)
(It may cause an electric shock, or catch a fire due to short circuit.) Also take care when removing the finished bread or kneading blade.
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 Important Information Heating element
 Do not use the appliance outdoors, in the immediate vicinity of heat sources
to ensure that they do not play with the appliance.
or in rooms of high humidity.
(It may cause a burn, injury or electric shock.) (It may cause a malfunction or deformation.) Temperature sensor
 Do not use excessive force on the parts as is illustrated on the right.
(It may cause a malfunction or deformation.)
Inside of the lid ]
 This appliance is not intended to be operated by means of an external timer or separate remote-control system.
Caution
Electrical Requirement
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.) 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.
Unplug the power plug when the appliance is not in use. 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
(Otherwise it may cause an electric shock, or fire due to electric leakage.)
BS1362.
Please unplug and allow the appliance to cool down before cleaning it. Check for the ASTA mark or the BSI mark on the body of the fuse.
If the plug contains a removable fuse cover you must ensure that it is refitted when the fuse is replaced.
(It may cause a burn.) 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.
Do not allow the power cord to hang over the edge of the table or touch a hot
IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME, THEN THE FUSE SHOULD BE REMOVED
surface. AND THE PLUG CUT OFF AND DISPOSED OF SAFELY.
(It may cause a burn or injury.) THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13-AMP SOCKET.
Do not remove the bread pan or unplug the Bread Maker during use.
(It may cause a burn or injury.)
4 5

Accessories/Parts Identification Main Unit Control Panel
 Operation status
Raisin nut dispenser : displayed for the current stage of the program. Ingredients are being regulated on
the ‘Rest’ stage before kneading.
The ingredients placed in the raisin nut dispenser will drop into the : displayed when there has been an interruption in the power supply.
bread pan automatically upon selecting : displayed when adding ingredients manually on menu 11 and 23.
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.  Time remaining until program finished
Never operate the Bread Maker without the Raisin nut dispenser flap Lid Also when adding ingredients manually, display
Before Use
dispenser being in place. will show the time until adding extra ingredients in
the program.
Dispenser lid
Kneading blade
(rye bread)
Yeast dispenser
Kneading blade
(wheat bread and
gluten and wheat
free bread)
Size Crust Start

Handle Press this pad to choose Press this pad to The start light will
Bread pan size. See P. 10 for choose crust colour. flash during program
available menu. See P. 10 for available selection. Press the start
menu. pad when programming
• XL
is completed.
• Dark
When the start pad is
Control panel •L pressed, the start light
• Medium will stop flashing and
•M become constant.
• Light
Accessories Menu Timer Stop

Press this pad to choose menu. Menu number will Set delay timer (time until bread is If you wish to change the
Measuring cup Measuring spoon display and each time this pad is pressed, menu ready) or set the baking/cooking program, you must stop the
To measure out liquids To measure out sugar, salt, yeast,
etc. number will change to the next choice. time for menu 15, 26 and 27. operation by holding down the
(15 mL) (5 mL)
(Hold the pad to advance more quickly) ‘▲’ Press this pad to increase the stop pad for more than 1 second.
See P. 10 and 11 for menu number. time. The start light will go off. Then
(max. 310 mL) ‘▼’ Press this pad to decrease re-program accordingly.
the time.
Tablespoon Teaspoon
•10 mL increments •1⁄2 marking •1⁄4, 1⁄2, 3⁄4
markings
Plug
This picture shows all words and symbols, but during operation only those relevant will be displayed.
6 7

Bread-making Ingredients
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
Water produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.
Flour  Use normal tap water.
 Use tepid water if using menu 02, 05, 07, 12 or 20 in
White flour:
Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 01, 08, 16 or 21.
Main ingredient of bread. The protein in flour a cold room. • Always use strong flour when using the recipes in this book.
forms gluten during kneading. Gluten provides  Use chilled water if using menu 07, 08, 11, 13, 14, • Do NOT use plain or self-raising flour as a substitute for bread flour.
structure and texture and helps the bread to 20, 21, 23, 24 or 25 in a hot room.
rise.  Always measure out liquids using the measuring cup Wholemeal flour:
 Use strong bread flour only. provided. Made by grinding entire wheat kernel, including bran and germ.
 Flour must be weighed on scales. 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
Before Use
Rye flour:
Improves the flavour and strengthens Contains some proteins, but these do not produce as much gluten as wheat flour.
gluten to help the bread rise. Makes dense, heavy bread with a flat or slightly sunken top crust (use in menu 07 or 20).
 The bread may lose size/flavour if measuring
is inaccurate. 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)
Brown flour: 10–15% of wheat grain removed during milling.
Dairy Softgrain flour:
Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
Products • Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
Add flavour and
nutritional value.
Fat Granary® or Malted Grain flour:
Has crushed wheat or rye grains added together with malted whole wheat.
Adds flavour and softness to the Makes brown bread coarser and moister with nuttier flavour.
 If you use milk instead of water, the nutritional
bread. • Do not use more than stated quantity (could damage the bread pan’s non-stick finish).
value of the bread will be higher, but do not
 Use butter, margarine or oil. 2 tbsps
use in timer setting as it may not keep fresh
oil are equivalent to 25 g butter. Stoneground flour:
overnight. Grains are crushed between two large millstones rather than with steel rollers.
 Reduce the amount of water proportionally • Do not use more than stated quantity (could damage the bread pan’s non-stick finish, or overload motor).
to the amount of milk.
Sugar (granulated sugar, brown sugar, honey, treacle etc) Other flour:
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
Adds softness and gives crust colour. • 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.
Yeast  Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.
Enables the bread to rise.  You can make your bread taste better by adding other
 Yeast which has ‘Easy ingredients: If using a bread mix...
Blend’, ‘Fast Action’ or
‘Easy Bake’ written on the Eggs Improve the nutritional value and colouring of the bread.  Bread mixes including yeast  Bread mix with separate yeast sachet
packet is recommended.
(Water amount must be reduced proportionally)  Place a 500 g mix in the bread pan, then add water.  First place the bread mix in the bread pan, then the water.
Beat eggs when adding eggs. (Follow instructions on the packet for the quantity of Then place the measured yeast in the yeast dispenser.
 Do not use dried yeast
that requires preliminary Bran Increases the bread’s fibre content. water) • Bread Maker Capacity
fermentation. • Use max. 50 g (2 oz).  Select menu 02– ‘Large’ size setting. 400–600 g mix (for a loaf), 250–600 g mix (for a dough)
 When using yeast from sachets, seal the sachet  With some mixes, it is not clear how much yeast is  Set the machine according to the type of flour included in
Wheat germ Gives the bread a nuttier flavour. the mix, and start the baking.
again immediately after use. To store follow included, so results may vary.
• Use max. 50 g (2 oz). • White flour, brown flour  menu 01
manufacturers instructions but use opened  Baking brioche with brioche mix
Spices, Enhance the flavour of the bread. • Whole wheat, multi grain flour  menu 04
individual sachets within 48 hours.  Select menu 11 or 02 – ‘Medium’ size – ‘Light’ crust colour.
herbs • Only use a small amount (1–2 tsp). • rye flour  menu 07
8 9

List of Bread Types and Baking Options
 Function Availability and Time Required
•Time required for each process will differ according to room temperature.
Options Processes Options Processes

Menu Menu
Menu Size Crust Timer Rest Knead Rise Bake Total Menu Size Crust Timer Rest Knead Rise Bake Total
Number Number
30 min– 1 hr 50 min– 4 hr– 30 min– 1 hr 10 min–
01 Basic    60 min 15–30 min3 2 hr 20 min
50–55 min
4 hr 5 min 16 Basic — — — 15–30 min3 — 2 hr 20 min
50 min 1 hr 30 min
1 hr 55 min–
02 Basic Rapid   — — 15–20 min approx. 1 hour 35–40 min
2 hours 17 Basic Raisin — — —
30 min–
15–30 min 3
1 hr 10 min–
— 2 hr 20 min
50 min 1 hr 30 min
30 min– 1 hr 50 min–
03 Basic Raisin  1  15–30 min3 50 min 4 hours 55 min– 1 hr 30 min–
60 min 2 hr 20 min 18 Whole wheat — — — 1 hr 25 min 15–25 min 3
2 hr — 3 hr 15 min
1 hr– 2 hr 10 min–
04 Whole wheat  —  15–25 min3 50 min 5 hours Whole wheat 55 min– 1 hr 30 min–
1 hr 40 min 2 hr 50 min 19 — — — 1 hr 25 min 15–25 min3 2 hr — 3 hr 15 min
Raisin
Whole wheat 15 min– 1 hr 30 min–
05  — — 25 min 15–25 min3 1 hr 40 min
45 min 3 hours 45 min– approx.
Rapid 20 Rye — — — 60 min 10 min — — 2 hours
Whole wheat 1 hr– 2 hr 10 min–
06  —  15–25 min3 50 min 5 hours 40 min– 1 hr 35 min–
Dough
Raisin 1 hr 40 min 2 hr 50 min 21 French — — — 10–20 min — 3 hr 35 min

1 hr 45 min 2 hr 40 min
How to Use
45 min– approx. 1 hr 20 min–
07 Rye — —  1 hour 3 hr 30 min (Knead) (Rise) (Knead) (Rise)
60 min 10 min 1 hr 35 min 22 Pizza — —  10–18 min 7–15 min approx. 10 min approx. 10 min
45 min
Bake
08 French — —  2 hr 5 min
10–20 min
4 hr 10 min
55 min 6 hours
23 Brioche — — — 30 min 25–45 min3 35 min — 1 hr 50 min
09 Italian — —  1 hr
10–15 min
3 hr
50 min 4 hr 30 min 30 min– 1 hr 10 min–
24 Speciality — — — 1 hr 5 min 15–30 min3 1 hr 55 min — 2 hr 45 min
1 hr– 2 hr 10 min–
10 Sandwich — —  1 hr 40 min 15–25 min3 2 hr 50 min
50 min 5 hours
Speciality 30 min– 1 hr 10 min–
25 — — — 1 hr 5 min 15–30 min3 1 hr 55 min — 2 hr 45 min
Raisin
11 Brioche — 1 — 30 min 25–45 min3 1 hr 25 min 50 min 3 hr 30 min
1 hr 30 min–
1 hr 50 min–
26 Jam — — — — — — — 2 hr 30 min
12 Gluten Free — 2 — — 15–20 min 40 - 45 min 50–55 min
1 hr 55 min 1 hr–
27 Compote — — — — — — — 1 hr 40 min
13 Speciality  —  1 hr 15 min 15–30 min3 2 hr 45 min
55 min 4 hr 30 min
Speciality 30 min– 1 hr 50 min–

14  —  1 hr 15 min 15–30 min3 2 hr 45 min
55 min 4 hr 30 min
Raisin
30 min– 30 min–
15 Bake only — — — — — — 1 hr 30 min 1 hr 30 min
 Only ‘Light’ or ‘Medium’ available.  Only ‘Medium’ or ‘Dark’ available.  There is a period of rise during the knead period.
• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).
10 11

Baking Bread Turn to P. 22–27
for bread recipes
Place the ingredients in the bread pan Set the program and start Remove the bread
Kneading blade
Yeast dispenser
1 Remove the bread pan and

set the kneading blade
 Twist the bread pan anti-
2 Place the measured ingredients
in the bread pan
 Place the dry ingredients
5 Select a bake menu
(The display shows when menu ‘01’ is selected.) 7 Press Stop pad and
remove bread
when machine beeps 8 times and the bar
How to Use
clockwise and lift up to except dry yeast. at ‘End’ flashes.
remove. (flour, sugar, salt, etc.)
• Flour must be weighed on
scales.
 See P. 10 for menu, availability of size and crust.
 Pour in the water and any other  To change the size  To change the crust colour  The flashing start light will go off.
 Ensure the kneading blade liquids.
is firmly on the kneading
mounting shaft.
• Wipe the outside of the bread
pan to remove any flour or
liquid. 8 Remove the bread
immediately,
Oven glove
 Put the bread pan into the

 To set the timer
Ensure that the e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next Bread pan
shaft and kneading Bread Maker and turn slightly
morning.
blade are clean, see clockwise.
 Set the timer to ‘9:30’ (9 hours 30 minutes from now).
P. 42 for cleaning.  Close the lid. 12 12
9 3 9 3
• Use the specified kneading 9hr 30min
6 6
blade when baking rye bread. from now allow to cool, for example, on a wire rack
3 Place the dry yeast in the yeast Current time Ready time
• The kneading blade is designed to fit loosely on the
9 Unplug after use

shaft. • Pressing the pad once will advance the timer by 10 minutes (hold to
dispenser advance more quickly).
 The Bread Maker has a keep warm
If the yeast dispenser is wet, facility to reduce condensation of steam
absorb wetness with tissue etc. within the loaf which operates if the
 Baking bread with
added ingredients
(P. 14)
(Do not rub the yeast dispenser,
otherwise the yeast will not drop
into the bread pan due to static.) 6 Press Start pad to start the machine stop pad is not pressed on completion
of the program.
 However, this will accelerate the
browning of the crust, therefore, upon
completion of baking, switch off the
 For optimum results, don’t open the lid until bread is complete as it unit, remove the bread immediately
affects bread quality. from the unit to cool it.
Time until the selected program is complete
Clean and dry  If you leave the bread to cool down in
beforehand
4 Plug the Bread Maker into a
230–240V socket
 Make sure the start light is
 The start light will come on. the bread pan, moisture will be retained
within the loaf which will affect the
finished quality of the loaf. Therefore,
off before selecting a program. cool on a wire rack to ensure optimum
quality of the loaf.
12 13

When adding extra ingredients Baking Brioche
Strong White Flour 400 g (14 oz)
Sugar 4 tbsp
Salt 1 tsp
Skimmed milk 2 tbsp
Butter (Cut into 2 cm cubes and keep in
50 g (2 oz)
fridge)
Water 180 mL
Egg, medium (beaten) 2 (100 g)
Yeast 11⁄4 tsp
Butter for adding later (Cut into 1–2 cm
70 g (3 oz)
cubes and keep in fridge)
Adding extra ingredients to bread or dough 1 2, 3 4

Preparation  Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
By selecting a menu with raisin (03, 06, 14, 17, 19 or 25), you can mix your favourite ingredients into the dough to make all kinds of flavoured (P. 12)  Put the kneading blade into the bread pan.
breads.  Place the ingredients in the bread pan in the order listed in the recipe.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Simply place the extra

ingredients in the dispenser or
the bread pan before start
1 Select menu ‘11’
[Simple way to bake brioche]
Add butter with other
ingredients at the beginning.
How to Use
 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,
Dry ingredients,
insoluble ingredients
 Place the extra ingredients in the raisin nut
Moist/viscous ingredients, soluble
ingredients*
 Place these ingredients together
2 Press Start pad to start the machine 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,
dispenser and set the machine. with the others into the bread pan. texture and rising of bread are a little different from
the time bread is baked with extra butter added in
Time displayed indicating minutes until butter is added later.
 The start light will come on.  A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
Dried fruits  Cut up roughly into approx. 5mm cubes. Fresh fruits, fruits pickled in alcohol
 Sugar-coated ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
 Only use quantities as in the recipe, as
the water content of the ingredients will
affect your bread. 3 Adding additional butter when the beep
sounds, then press Start pad again
Complete placing the additional cubed butter while ‘ ’ is flashing.
 When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
Nuts  Chop finely. Cheese, chocolate  Even without pressing the Start pad, kneading
 Nuts impair the effect of gluten, so avoid using too will continue after 5 min. It does not continue
After the Start
much. kneading immediately, even if the Start pad is
pad is pressed
pressed after adding butter or ingredients.
Display indicates remaining time until completion of the program
 Do not add butter after display shows remaining
* These ingredients cannot be placed in the raisin nut
Seeds  Using large, hard seeds may scratch the coating of dispenser as they would stick to it and not fall into the
time. (P. 46)
the dispenser and bread pan. bread pan.
Herbs
Bacon, salami
 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
4 Press Stop pad and remove bread
when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
dispenser and not fall into the bread pan.
• Follow the recipe for the quantities for each ingredient.
14 15

Making Dough Making Brioche Dough
Turn to P. 30–35 for Turn to P. 35 for
dough recipes dough recipes
 To cancel/stop once  To cancel/stop once

started started
(hold for more than (hold for more than
1 second) 1 second)
1 23 1 2, 3 4
Preparation  Put the kneading blade into the bread pan.
(P. 12)  Place the ingredients in the bread pan in the order listed in the recipe. Preparation  Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
 Set the bread pan into the main unit, and plug the machine into the socket. (P. 12)  Put the kneading blade into the bread pan.
(Make sure the start light is off.)  Place the ingredients in the bread pan in the order listed in the recipe.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1 Select a dough menu

(The display shows when menu ‘16’ is selected.)  Timer is not available on Dough menus
(except menu 22).
 If you would like to add extra ingredients to your
1 Select menu ‘23’ [Simple way to make brioche]
Add butter with other
ingredients at the beginning.
How to Use
dough, see P. 14.
 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
2 Press Start pad to start the machine

 For menus other than 22, 26 and 27, a ‘Rest’
process will begin immediately after starting,
followed by ‘Knead’ and ‘Rise’.
2 Press Start pad to start the machine 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.
Time displayed indicating minutes until butter is added
Time until the selected program is complete  A ‘Rest’ process will begin immediately after
 The start light will come on.  The start light will come on. starting, followed by ‘Knead’ and ‘Rise’.
3 Press Stop pad and remove dough

 Shape the finished dough and allow it to prove
until doubled in size.
Then bake in the oven according to recipe.
3 Adding additional butter when the beep
sounds, then press Start pad again
Complete placing the additional cubed butter while ‘ ’ is flashing.
 When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
 Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
After the Start pressed after adding butter or ingredients.
pad is pressed
 Do not add butter after display shows remaining
Display indicates remaining time until completion of the program
time. (P. 46)
4 Press Stop pad and remove dough

 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 Making Jam
Turn to P. 36–39 for Turn to P. 40 for
cake recipes jam recipes
 To cancel/stop once  To cancel/stop once

started started
(hold for more than (hold for more than
1 second) 1 second)
• Remove the kneading blade
1 2 3 4 1 2 3 4
Preparation  Prepare the ingredients according to the recipe. Preparation  Prepare the ingredients according to the recipe.
 Line the bread pan with parchment paper or loaf tin liners  Put the kneading blade into the bread pan.
and pour in the mixed ingredients.  Place the ingredients into the bread pan in the following order:
 Set the bread pan into the main unit, and plug the machine • Line with parchment paper (Cake or tea bread half of the fruits → half of the sugar →remainder of fruits → remainder of sugar.
into the socket. will burn if it directly touches the bread pan.)  Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
(Make sure the start light is off.)

 Timer is not available on menu 15.
 Timer is not available on menu 26.
(The Timer pad only sets the duration of the
How to Use
cooking time.)
(The Timer pad only sets the duration of the  It is necessary to have an adequate amount of
baking time.) 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.
2 Press Timer pad to set the baking time 2 Press Timer pad to set the cooking time  The recipes in this book make soft set jams. This
is due to lower levels of sugar.
 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.
3 Press Start pad to start the machine 3 Press Start pad to start the machine 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.
 When the cooking time is short, fruit bits can
Time until the selected program is complete remain partially and the jam may become watery.
Time until the selected program is complete  The start light will come on. • The jam will continue to set as it cools.
Be careful not to over cook.
 The start light will come on.
4 Press Stop pad when the machine beeps

and the bar at ‘End’ flashes, check that
Take care!
It’s hot!
4 Press Stop pad and remove jam
 If the cooking is not complete  Repeat steps 1–3
 Put the finished jam into the container as soon as
possible. Please take care of the burn when you
take out jam.
 Jam can burn if it is left in the bread pan.
baking is complete, and remove the pan (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  Store the jam in a cool, dark place. Due to the
 The flashing start light will go off.  To check whether baking is complete, insert a is hot. Increase the time by pressing the timer pad as required.) lower levels of sugar the shelf life is not as long
 If baking is not complete  Repeat steps 1–3 skewer into the centre of the cake or tea bread as shop bought varieties. Once open, refrigerate
(Additional cooking time can be made up to twice. – it is ready if there is no mixture stuck to the and consume shortly after opening.
Each time should be within 50 minutes. skewer when you remove it.
The timer will start again from 1 minute when the unit is hot.
Increase the time by pressing the timer pad as required.)
18 19

Making Compote Recipe Contents
Bread Recipes White Loaf ······························· 22 Oat and Bran Loaf ··················· 22 Cheese and Bacon Loaf ·········· 23
Turn to P. 41 for Rapid White Loaf ····················· 22 Pizza Loaf ································ 22 Fresh Yeast White Loaf ··········· 23
Basic
compote recipes Spicy Fruit Loaf························ 22 5 Seeded Bread Loaf··············· 22
[01 Basic] [02 Basic Rapid]
Cider Apple Bread ··················· 22 Brown Loaf ······························ 23
[03 Basic Raisin]
Apricot and Almond Loaf ········· 22 Rapid Brown Loaf ···················· 23
 To cancel/stop once Milk Loaf ·································· 22 Malted Fruit Loaf······················ 23
started Wheat Germ Loaf ···················· 22 Curry and Mango Loaf ············· 23
(hold for more than
1 second)
Whole wheat Wholemeal Loaf 100% ············ 23 Olive Loaf ································ 24 Spicy Fruit Loaf························ 24
[04 Whole wheat] Wholemeal Loaf 70% ·············· 23 Fresh Yeast Wholemeal Seeded Wholemeal Loaf ········· 24
1 2 3 4 [05 Whole wheat Rapid]

[06 Whole wheat Raisin]
Wholemeal Loaf 50% ·············· 23
Rapid Wholemeal Loaf 100% ·· 23
Rapid Wholemeal Loaf 70% ···· 24
Loaf 100% ······························· 24
Honey and Sunflower Loaf ······ 24
Pesto and Pine Nut Loaf·········· 24
Onion Loaf ······························· 25
Granary® Loaf ························· 25
Malted Brown Loaf··················· 25
Preparation  Prepare the ingredients according to the recipe. (Remove the kneading blade.) Rapid Wholemeal Loaf 50% ···· 24 Maple and Pecan Nut Loaf ······ 24 Seeded Soya Loaf ··················· 25
 Place the ingredients into the bread pan in the following order:
fruits → sugar →liquid. Rye Rye 100% ································ 25 Rye and Wholemeal ················ 25 Seeded Rye ····························· 25
[07 Rye] Rye and White ························· 25 Rye and Stout ·························· 25
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
French French ····································· 26

Timer is not available on menu 27.
(The Timer pad only sets the duration of the
cooking time.)
[08 French]
Italian
[09 Italian]
Rustic French ·························· 26
Easy Ciabatta ·························· 26
Green Pesto, Onion
Sundried Tomato
and Parmesan ························· 26
Oregano and Olive ·················· 26
Three Cheeses ························ 26
and Garlic ································ 26 Mushroom and Pancetta ········· 26 Tomato Focaccia ····················· 26
How to Use
 Follow the recipe for the quantities for each
ingredient. Sandwich White Sandwich ······················· 26 Wholemeal Sandwich ·············· 26
• Do not increase or decrease the quantities of [10 Sandwich] Brown Sandwich ······················ 26 Granary® Sandwich ················ 26
fruits. It may cause the compote to boil over or
scorch. Brioche Basic Brioche··························· 27
2 Press Timer pad to set the cooking time [11 Brioche]
Speciality
[13 Speciality]
Pannettone ······························ 27
Spelt White Bread···················· 27

Whole Spelt Bread··················· 27
Fruity Spelt ······························· 27
Rice and Spelt with Pine Nut
Lemon and Poppy Seed Spelt··· 27
[14 Speciality Raisin] Rye and Spelt ·························· 27 and Fried Onion ······················· 27
Gluten Free Recipes Gluten Free Bread Gluten and Wheat Free Juvela Bread Mixes ················· 29
Recipes
Glutafin Gluten Free Bread Mix ·· 29 Glutafin Gluten Sainsbury’s Free from Gluten
[01 Basic]
Glutafin Gluten Free Free/Wheat Free ····················· 29 and Wheat Free Bread Mix
[12 Gluten Free]
Fibre Bread Mix ······················· 29 Gluten and Wheat Free Bread ·· 29 with Added Fibre ······················ 29
3 Press Start pad to start the machine

Dough Recipes
[16 Basic] [17 Basic Raisin]
Juvela Bread Mixes ················· 29
White Dough ···························· 30
Brown Dough ··························· 30
Wholemeal Dough 100% ········· 30
Doves Farm Gluten Free ········· 29
Viennese Rolls························· 31
Rye and White Rolls ················ 32
Wholemeal Walnut Rolls 70% ·· 32
Dough for Tear & Share Bread ·· 34
Olive Tear & Share Bread ········ 34
Pepperoni Tear & Share Bread ·· 34
[18 Whole wheat]
Wholemeal Dough 70% ··········· 30 Chelsea Buns ·························· 32 Picnic Tear & Share Bread ······ 34
[19 Whole wheat Raisin]
Wholemeal Dough 50% ··········· 30 Hot Cross Buns ······················· 32 Spelt Table Roll························ 34
[20 Rye] [21 French]
Time until the selected program is complete Granary® Dough ····················· 31 Croissants································ 33 Brioche Dough (Chocolate Chip
[22 Pizza] [23 Brioche]
Rye Dough 100% ···················· 31 Soft Rolls/Baps ························ 33 Brioche Roll) ···························· 35
 The start light will come on. [24 Speciality]
French Sticks ··························· 31 Sweet Rolls/Buns Suitable for Focaccia ·································· 35
Ciabatta ··································· 31 Devonshire Splits····················· 33 Pizza ········································ 35
4 Press Stop pad and remove compote

 If the cooking is not complete  Repeat steps 1–3
Cake Recipes
[15 Bake only]
Apple and Ginger Cake ··········· 36
Banana and Walnut Loaf ········· 36
Boozy Cake ····························· 37
Fruit Tea Bread ························ 37
Hazelnut and Honey Loaf ········ 38
Coffee & Pecan Nut Cake ······· 38
Cherry & Marzipan Cake ········· 38
Soda Bread······························ 39
Yeast and Dairy Free
Spelt Loaf ································ 39
Cornbread································ 39
Gingerbread····························· 37 Wholemeal Soda Bread··········· 39

(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.) Strawberry Jam ······················· 40 Peach Melba···························· 40 Redcurrant and Chilli Jam ······· 40
Jam Recipes
Blueberry Jam ························· 40 Plum Jam································· 40 Apricot Jam······························ 40
[26 Jam]
Apple and Blackberry jam········ 40 Frozen Berry Jam ···················· 40
Compote Recipes Spiced Apple Compote ············ 41 Rhubarb and Ginger Compote ·· 41 Apple sauce ····························· 41
Red fruits Compote·················· 41 Mixed Berry Compote ·············· 41 Peach in Vanilla Syrup············· 41
[27 Compote]
20 21

Bread Recipes
White Loaf Milk Loaf Brown Loaf Curry and Mango Loaf
Menu ‘01’ (4hr–4hr 5min) Menu ‘01’ (4hr–4hr 5min) Menu ‘01’ (4hr–4hr 5min) Menu ‘01’ (4hr–4hr 5min)
M L XL M L XL M L XL M
400 g 500 g 600 g 400 g 500 g 600 g 400 g 500 g 600 g Strong Brown Flour 400 g (14 oz)
Strong White Flour Strong White Flour Strong Brown Flour
(14 oz) (1 lb 2 oz) (1 lb 5 oz) (14 oz) (1 lb 2 oz) (1 lb 5 oz) (14 oz) (1 lb 2 oz) (1 lb 5 oz) Sugar 1 tsp
Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp
Butter 15 g (1⁄2 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Curry Paste 3 tsp
Water 280 mL 350 mL 400 mL Milk 290 mL 360 mL 430 mL Water 280 mL 350 mL 400 mL
[01 Basic] 3⁄4 tsp
Mango Chutney 2 tbsp
Yeast 1 tsp 11⁄4 tsp Yeast 3⁄4 tsp 1 tsp 11⁄4 tsp Yeast 3⁄4 tsp 1 tsp 11⁄4 tsp
[02 Basic Rapid] Water 270 mL
Yeast 3⁄4 tsp
[03 Basic Raisin] Rapid White Loaf Wheat Germ Loaf Rapid Brown Loaf
(white or brown flour) Menu ‘02’ (1hr 55min–2hr) Menu ‘01’ (4hr–4hr 5min) Menu ‘02’ (1hr 55min–2hr) Cheese and Bacon Loaf
M L XL L M L XL Menu ‘03’ (4hr)
: Timer can be used for recipes 400 g 500 g 600 g 400 g 500 g 600 g
Strong White Flour Strong White Flour 500 g (1 lb 2 oz) Strong Brown Flour
with this symbol (4–13 hours) M L XL
(14 oz) (1 lb 2 oz) (1 lb 5 oz) Sugar 11⁄2 tsp (14 oz) (1 lb 2 oz) (1 lb 5 oz)
400 g 475 g 550 g
Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp Strong White Flour
Oil 2 tbsp (14 oz) (1 lb 1 oz) (1 lb 4 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 11⁄4 tsp Sugar 1 tsp 11⁄2 tsp
2 tsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Wheat Germ 50 g (2 oz) Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Turn to P.30-35 for Water 280 mL 350 mL 410 mL
Water 350 mL
Water 280 mL 350 mL 400 mL
Cheddar Cheese, grated 50 g (2 oz) 75 g (3 oz) 100 g (4 oz)
dough recipes Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp
Yeast 11⁄4 tsp Water 270 mL 320 mL 370 mL
3⁄4 tsp
Yeast 1 tsp 11⁄4 tsp
Spicy Fruit Loaf Oat and Bran Loaf Malted Fruit Loaf *Cooked Bacon,chopped 50 g (2 oz) 75 g (3 oz) 100 g (4 oz)
Menu ‘03’ (4hr) Menu ‘01’ (4hr–4hr 5min) Menu ‘03’ (4hr)
M L Fresh Yeast White Loaf
L
Strong White Flour 400 g (14 oz) Strong White Flour 500 g (1lb 2 oz) Menu ‘01’ (4hr–4hr 5min)
Sugar 2 tsp Sugar 11⁄2 tsp
Sugar 11⁄2 tsp L
Butter 75 g (3 oz) Salt 11⁄4 tsp
Oil 2 tbsp Strong White Flour 500 g (1 lb 2 oz)
Salt 1 tsp Malt Extract 3 tbsp
Salt 11⁄4 tsp Sugar 11⁄2 tsp
Cinnamon 2 tsp Water 320 mL
Bran 50 g (2 oz) Oil 2 tbsp
Mixed Spice 1 tsp Yeast 1 tsp
Porridge Oats 50 g (2 oz) Salt 11⁄4 tsp
Eggs, medium 2 *Sultanas 150 g
Water 350 mL Water 330 mL
Water 100 mL Fresh Yeast 8 g (1⁄3 oz)
Yeast 1 tsp
Milk 100 mL
Yeast 1 tsp
Pizza Loaf
Recipes
*Mixed Dried Fruit 150 g (5 oz)
Menu ‘03’-‘Medium’ Crust (4hr)
M Wholemeal Loaf 100% Wholemeal Loaf 50%
Cider Apple Bread [04 Whole wheat]
Strong White Flour 400 g (14 oz) Menu ‘04’ (5hr) Menu ‘04’ (5hr)
Menu ‘01’ (4hr–4hr 5min) Sugar 1 tsp [05 Whole wheat Rapid]
M L XL M L XL
M
Oil 1 tbsp [06 Whole wheat Raisin] Strong Wholemeal 400 g 500 g 600 g Strong Wholemeal 200 g 250 g 300 g
Strong White Flour 500 g (1 lb 2 oz) (wholemeal flour)
Salt 1 tsp Flour (14 oz) (1 lb 2 oz) (1 lb 5 oz) Flour (7 oz) (9 oz) (11 oz)
Apple, grated 1 200 g 250 g 300 g
Oregano Dried 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp Strong White Flour
Sugar 1 tsp : Timer can be used for recipes (7 oz) (9 oz) (11 oz)
Water 260 mL Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 3⁄4 tsp with this symbol (5–13 hours) Sugar 1 tsp 11⁄2 tsp 2 tsp
Yeast Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Ground White pepper 1⁄2 tsp
*Pepperoni, chopped 75 g (3 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Cider 300 mL Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
*Stuffed Olives, chopped 75 g (3 oz) Yeast 3
⁄4 tsp 1 tsp 11⁄2 tsp
Rosemary 1 tsp Water 300 mL 370 mL 430 mL
Yeast 1 tsp Yeast 3⁄4 tsp 1 tsp 11⁄2 tsp
5 Seeded Bread Loaf Wholemeal Loaf 70%
Menu ‘03’ (4hr) Menu ‘04’ (5hr)
Apricot and Almond Loaf M L XL
Rapid Wholemeal Loaf 100%
M L XL
Menu ‘03’ (4hr) 400 g 475 g 550 g Strong Wholemeal 300 g 350 g 425 g Menu ‘05’ (3hr)
L Strong White Flour M L XL
(14 oz) (1 lb 1 oz) (1 lb 4 oz) Flour (11 oz) (12 oz) (15 oz)
Strong White Flour 400 g (14 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp 100 g 150 g 175 g Strong Wholemeal 400 g 500 g 600 g
Strong White Flour
Sugar 11⁄2 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) (4 oz) (5 oz) (6 oz) Flour (14 oz) (1 lb 2 oz) (1 lb 5 oz)
Butter 25 g (1 oz) Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp
Salt 1 tsp Sesame Seeds 1 tbsp 11⁄2 tbsp 2 tbsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Ground Almonds 50 g (2 oz) Poppy Seeds 1 tbsp 11⁄2 tbsp 2 tbsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Water 280 mL Water 280 mL 330 mL 380 mL Water 300 mL 370 mL 430 mL Water 300 mL 370 mL 430 mL
3
Yeast 1 tsp Yeast 3
⁄4 tsp 1 tsp 11⁄4 tsp Yeast ⁄4 tsp 1 tsp 11⁄2 tsp Yeast 1 tsp 11⁄2 tsp 13⁄4 tsp
*Dried Apricots, chopped 100 g (4 oz) *Linseeds 1 tbsp 11⁄2 tbsp 2 tbsp
*Flaked Almonds 50 g (2 oz) *Pumpkin Seeds 1 tbsp 11⁄2 tbsp 2 tbsp
*Sunflower Seeds 1 tbsp 11⁄2 tbsp 2 tbsp
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14) • For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
22 23

Bread Recipes
[04 Whole wheat] Rapid Wholemeal Loaf 70% Pesto and Pine Nut Loaf Onion Loaf Malted Brown Loaf
[05 Whole wheat Rapid] Menu ‘05’ (3hr) Menu ‘06’ (5hr) Menu ‘04’ (5hr) Menu ‘04’ (5hr)
M L XL M L XL M M L XL
[06 Whole wheat Raisin] Strong Wholemeal 300 g 350 g 420 g Strong Wholemeal 200 g 250 g 300 g Strong Wholemeal Flour 300 g (11 oz) 250 g 300 g 350 g
(wholemeal flour) Strong Granary® Flour
Flour (11 oz) (12 oz) (15 oz) Flour (7 oz) (9 oz) (11 oz) Strong White Flour 100 g (4 oz) (9 oz) (11 oz) (12 oz)
100 g 150 g 180 g Strong White Flour 200 g (7 oz) 250 g (9 oz) 300 g (11 oz) Strong White Flour 150 g (5 oz) 200 g (7 oz) 250 g (9 oz)
Strong White Flour Sugar 1 tsp
: Timer can be used for recipes (4 oz) (5 oz) (6 oz) Sugar 1 tsp 11⁄2 tsp 2 tsp Sugar 1 tsp 11⁄2 tsp 2 tsp
with this symbol (5–13 hours) Sugar 1 tsp 11⁄2 tsp 2 tsp Oil 1 tbsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Salt 1 tsp
Pesto 2 tbsp 3 tbsp 4 tbsp Onion, chopped and softened Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Water 290 mL 360 mL 420 mL 50 g (2 oz)
with 1 tsp oil Water 280 mL 350 mL 400 mL
Water 300 mL 370 mL 430 mL Yeast 3⁄4 tsp 1 tsp 11⁄4 tsp 3⁄4 tsp
Garlic Puree 1 tsp Yeast 1 tsp 11⁄4 tsp
Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp *Pine Nuts 75 g (3 oz) 100 g (4 oz) 125 g (5 oz) Creamed Horseradish 2 tsp
Water 270 mL Seeded Soya Loaf
Rapid Wholemeal Loaf 50% Maple and Pecan Nut Loaf Yeast 3⁄4 tsp
Menu ‘06’ (5hr)
Menu ‘05’ (3hr) Menu ‘06’ (5hr) M
M L XL L Granary® Loaf Strong White Flour 300 g (11 oz)
Strong Wholemeal 200 g 250 g 300 g
Flour (7 oz) (9 oz) (11 oz)
Strong Wholemeal Flour 200 g (7 oz) Menu ‘04’ (5hr) Soya Flour 100 g (4 oz)
200 g 250 g 300 g Strong White Flour 200 g (7 oz) M L XL Sugar 2 tsp
Strong White Flour Butter 15 g (1⁄2 oz) 400 g 500 g 600 g
(7 oz) (9 oz) (11 oz) Strong Granary® Flour Butter 25 g (1 oz)
Sugar 1 tsp 11⁄2 tsp 2 tsp Salt 1 tsp (14 oz) (1 lb 2 oz) (1 lb 5 oz) Salt 1 tsp
1⁄2 tsp
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) Maple Syrup 3 tbsp Sugar 1 tsp 1 2 tsp
Poppy Seeds 3 tbsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Water 280 mL Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz)
Sesame Seeds 2 tbsp
Water 300 mL 370 mL 430 mL Yeast 3⁄4 tsp Salt 1 tsp 11⁄4 tsp 11⁄2 tsp Water 240 mL
Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp *Pecan Nuts, chopped 75 g (3 oz) Water 280 mL 340 mL 400 mL Soya Milk 120 mL
Yeast 3⁄4 tsp 1 tsp 11⁄4 tsp Yeast 1 tsp
Olive Loaf Spicy Fruit Loaf *Linseeds 50 g (2 oz)
Menu ‘06’ (5hr) Menu ‘06’ (5hr) *Sunflower Seeds 1 tbsp
M M *Pumpkin Seeds 1 tbsp
Strong Wholemeal Flour 200 g (7 oz) Strong Wholemeal Flour 400 g (14 oz)
• This loaf is made with strong white flour but benefits from the
Strong White Flour 200 g (7 oz) Sugar 2 tsp 5 hour cycle.
Sugar 1 tsp Butter 75 g (3 oz)
Oil 3 tbsp Salt 1 tsp
Salt 1 tsp Cinnamon 2 tsp
Oregano, dried 1 tbsp Mixed Spice 1 tsp
Water 270 mL Eggs, medium 2 [07 Rye] Rye 100% Rye and Stout
Recipes
Yeast 3⁄4 tsp Water 110 mL (rye flour) Menu ‘07’ (3hr 30min) Menu ‘07’ (3hr 30min)
*Whole Black Olives, pitted 75 g (3 oz) Milk 110 mL Rye Flour 500 g (1 lb 2 oz) Rye Flour 500 g (1 lb 2 oz)
Yeast 1 tsp  Remember to use the rye Sugar 2 tsp Sugar 2 tsp
Fresh Yeast Wholemeal Loaf 100% *Mixed Dried Fruit 150 g (5 oz) kneading blade (rye bread) for all Oil 2 tbsp Oil 2 tbsp
these recipes.
Menu ‘04’ (5hr) Salt 2 tsp Salt 2 tsp
 The Raisin nut dispenser does
L Seeded Wholemeal Loaf Water 440 mL Water 220 mL
not operate on the Rye program.
Strong Wholemeal Flour 500 g (1 lb 2 oz) Menu ‘06’ (5hr)  Put any additional ingredients Yeast 21⁄2 tsp Guinness®/Stout 220 mL
Sugar 11⁄2 tsp M L XL directly into the bread pan at Yeast 21⁄2 tsp
Oil 2 tbsp Strong Wholemeal 400 g 475 g 550 g the start. Rye and White
Flour (14 oz) (1 lb 1 oz) (1 lb 4 oz)  As a result of the consistency
Seeded Rye
Salt 11⁄4 tsp Menu ‘07’ (3hr 30min)
Sugar 1 tsp 11⁄2 tsp 2 tsp some flour may remain on the Menu ‘07’ (3hr 30min)
Water 350 mL Rye Flour 250 g (9 oz)
Butter 15 g (1⁄2 oz) 25 g (1 oz) 25 g (1 oz) sides of the loaf, but this is Rye Flour 500 g (1 lb 2 oz)
Fresh Yeast 8 g (1⁄3 oz) Strong White Flour 250 g (9 oz)
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp normal. Sugar 2 tsp
Sugar 2 tsp
Sesame Seeds 1 tbsp 11⁄2 tbsp 2 tbsp  Due to their consistency, the Oil 2 tbsp
Honey and Sunflower Loaf kneading blade will often Oil 2 tbsp
Poppy Seeds 1 tbsp 11⁄2 tbsp 2 tbsp Salt 2 tsp
Menu ‘06’ (5hr) become embedded in Rye Bread Salt 2 tsp
Poppy Seeds 2 tbsp
L loaves. Wait for the loaf to cool Water 360 mL
Yeast 3⁄4 tsp 1 tsp 11⁄4 tsp (to avoid burning your hands), Linseeds 3 tbsp
Strong Wholemeal Flour 250 g (9 oz) Yeast 2 tsp
*Linseeds 1 tbsp 11⁄2 tbsp 2 tbsp before removing the blade by Sunflower Seeds 3 tbsp
*Pumpkin Seeds 1 tbsp 11⁄2 tbsp 2 tbsp pressing on the base of the loaf Rye and Wholemeal Water 430 mL
Honey 2 tbsp
*Sunflower Seeds 1 tbsp 11⁄2 tbsp 2 tbsp and manipulating it out gently to Menu ‘07’ (3hr 30min) Yeast 21⁄2 tsp
Butter 25 g (1 oz) avoid damaging the loaf. Rye Flour 250 g (9 oz)
Salt 11⁄4 tsp
Strong Wholemeal Flour 250 g (9 oz)
Water 340 mL : Timer can be used for recipes
Sugar 2 tsp
Yeast 1 tsp with this symbol (3hr 30min–
13 hours) Oil 2 tbsp
*Sunflower Seeds 4 tbsp
Salt 2 tsp
Water 380 mL
Yeast 2 tsp
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14) • For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
24 25

Bread Recipes
[08 French] French Rustic French [11 Brioche] Basic Brioche Pannettone
(white flour/wholemeal flour) Menu ‘08’ (6hr) Menu ‘08’ (6hr) Menu ‘11’ (3hr 30min) Menu ‘11’ (3hr 30min)
Make bread with a crispy crust and Strong White Flour 400 g (14 oz) Strong White Flour 275 g (10 oz) Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz)
texture. Butter 15 g (1⁄2 oz) Strong Wholemeal Flour 75 g (3 oz) Sugar 4 tbsp Sugar 41⁄2 tbsp
Salt 1 tsp Rye Flour 50 g (2 oz) Salt 1 tsp Salt 1 tsp
: Timer can be used for recipes Butter (Cut into 2–3 cm cubes
Water 300 mL Butter 15 g (1⁄2 oz) Skimmed Milk 2 tbsp 50 g (2 oz)
with this symbol (6–13 hours) and keep in fridge)
Yeast 1 tsp Salt 1 tsp Butter (Cut into 2 cm cubes and
50 g (2 oz) Egg, medium (beaten) 2 (100 g)
Water 310 mL keep in fridge)
Water 180 mL Milk 200 mL
Yeast 1 tsp
Egg, medium (beaten) 2 (100 g) Yeast 11⁄2 tsp
Yeast 11⁄4 tsp *Additional Butter
*Additional Butter (Cut into (Cut into 1–2 cm cubes and 70 g (3 oz)
[09 Italian] Easy Ciabatta Mushroom and Pancetta Three Cheeses 70 g (3 oz) keep in fridge)
1–2 cm cubes and keep in fridge)
(white flour) Menu ‘09’ (4hr 30min) Menu ‘09’ (4hr 30min) Menu ‘09’ (4hr 30min) *Orange Peel ;Chopped Finely 50 g (2 oz)
• For addition of ingredients with*, follow programming
Make light bread for enjoying with Strong White Flour 500 g (1 lb 2 oz) Strong White Flour 400 g (14 oz) Strong White Flour 400 g (14 oz) *Brown Saltana 50 g (2 oz)
instructions on P. 15.
pasta, etc. Sugar 1 tsp Sugar 1 tsp Sugar 1 tsp *Dryed Black Currant 50 g (2 oz)
Olive Oil 3 tbsp Butter 15 g (1⁄2 oz) Salt 12
⁄ tsp • For addition of ingredients with*, follow programming
 The Raisin nut dispenser does 1⁄2 tsp
Salt 1 tsp Salt Dolcelatte 50 g (2 oz) instructions on P. 15.
not operate on the Italian
Water 310 mL Cep Mushrooms, Parmesan
program. 25 g (1 oz) 25 g (1 oz)
Yeast 1 tsp soaked Cheese,grated
 Put any additional ingredients Pancetta, cooked and [13 Speciality] Spelt White Bread Fruity Spelt
25 g (1 oz) Mozzarella 50 g (2 oz)
directly into the bread pan at
Green Pesto, Onion and Garlic chopped Water 240 mL [14 Speciality Raisin] Menu ‘13’ (4hr 30min) Menu ‘13’ (4hr 30min)
the start. Water 280 mL M L XL M L XL
 Passata is a thick tomato sauce Menu ‘09’ (4hr 30min) Yeast 3⁄4 tsp
Yeast 3⁄4 tsp 400 g 500 g 600 g 400 g 500 g 600 g

that is usually near the pasta Strong White Flour 350 g (12 oz) Spelt White Flour Spelt White Flour
Tomato Focaccia (14 oz) (1 lb 2 oz) (1 lb 5 oz) (14 oz) (1 lb 2 oz) (1 lb 5 oz)
sauces in supermarkets. Polenta 50 g (2 oz) Oregano and Olive Sugar 11⁄2 tsp 2 tsp 2 tsp Sugar 11⁄2 tsp 2 tsp 2 tsp
Sugar 1 tsp
Menu ‘09’ (4hr 30min)
Menu ‘09’ (4hr 30min) Strong White Flour 400 g (14 oz)
Salt 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp Salt 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp
: Timer can be used for recipes Salt 1⁄2 tsp
Strong White Flour 400 g (14 oz) Butter 5 g (1⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz) Butter 5 g (1⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)
with this symbol (4hr 30min– Sugar 1 tsp
Green Pesto 2 tbsp Sugar 1 tsp Water 260 mL 340 mL 400 mL Mixed Spice 2 tsp 21⁄2 tsp 3 tsp
13 hours) Onion, chopped and Olive Oil 1 tbsp
75 g (3 oz) Olive Oil 2 tbsp Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp Water 270 mL 350 mL 400 mL
softened with 1 tsp oil Salt 1 tsp
Garlic clove, finely Salt 1
⁄2 tsp Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp
2 Passata 150 mL
chopped Oregano 1 tbsp Whole Spelt Bread 100 g 125 g 150 g
Water 120 mL *Mixed Dried Fruits
(4 oz) (41⁄2 oz) (5 oz)
Water 250 mL Black Olives, chopped 50 g (2 oz)
Green Pitted Olives 50 g (2 oz) Menu ‘13’ (4hr 30min)
Yeast 34
⁄ tsp Water 250 mL Sundried Tomatoes, M L XL • For addition of ingredients with*,
Yeast 3⁄4 tsp 50 g (2 oz) 200 g 250 g 300 g place them in the raisin nut dispenser. (P.14)
chopped Spelt Wholegrain Flour
Sundried Tomato and Parmesan Yeast 34
⁄ tsp (8 oz) (9 oz) (11 oz)
Menu ‘09’ (4hr 30min) Rice and Spelt with Pine Nut and Fried Onion
Recipes
200 g 250 g 300 g
Spelt White Flour
Strong White Flour 400 g (14 oz) (8 oz) (9 oz) (11 oz) Menu ‘14’ (4hr 30min)
Sugar 1 tsp Sugar 11⁄2 tsp 2 tsp 2 tsp M L XL
Salt 1⁄2 tsp Salt 11⁄4 tsp 1
1 ⁄2 tsp 13⁄4 tsp 320 g 400 g 480 g
Spelt White Flour
Parmesan Cheese, Butter 5 g (1⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz) (111⁄2 oz) (14 oz) (1 lb 1 oz)
50 g (2 oz) 80 g 100 g 120 g
grated Water 270 mL 350 mL 420 mL Brown Rice Flour
Sundried Tomatoes in (3 oz) (4 oz) (41⁄2 oz)
75 g (3 oz) Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp
Oil, chopped Sugar 11⁄2 tsp 2 tsp 2 tsp
Water 270 mL Salt 11⁄4 tsp 11⁄2 tsp 11⁄2 tsp
3⁄4 tsp
Rye and Spelt Butter 5 g (1⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)
Yeast
Menu ‘13’ (4hr 30min) Water 260 mL 340 mL 400 mL
M L XL
Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp
[10 Sandwich] White Sandwich Wholemeal Sandwich 275 g 350 g 425 g
Spelt White Flour *Pine Nut 40 g 50 g 60 g
(10 oz) (12 oz) (15 oz)
Make bread with a soft crust and Menu ‘10’ (5hr) Menu ‘10’ (5hr) 125 g 150 g 175 g *Fried Onion 3 tbsp 4 tbsp 5 tbsp
texture. Strong White Flour 400 g (14 oz) Strong Wholemeal Flour 400 g (14 oz) Rye Flour
(4 oz) (5 oz) (6 oz) • For addition of ingredients with*,
Sugar 1 tsp Sugar 1 tsp Sugar 11⁄2 tsp 2 tsp 2 tsp
: Timer can be used for recipes place them in the raisin nut dispenser. (P.14)
Butter 15 g (1⁄2 oz) Butter 15 g (1⁄2 oz) Salt 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp
with this symbol (5–13 hours)
Salt 1 tsp Salt 1 tsp Butter 5 g (1⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz) Lemon and Poppy Seed Spelt
Water 290 mL Water 310 mL Plain Yogult 120 g 150 g 180 g Menu ‘13’ (4hr 30min)
Yeast 1⁄2 tsp Yeast 1⁄2 tsp
Water 180 mL 230 mL 270 mL M L XL
Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp 400 g 500 g 600 g
Brown Sandwich Granary® Sandwich Spelt White Flour
(14 oz) (1 lb 2 oz) (1 lb 5 oz)
Menu ‘10’ (5hr) Menu ‘10’ (5hr) Sugar 11⁄2 tsp 2 tsp 2 tsp
Strong Brown Flour 400 g (14 oz) Strong Granary® Flour 400 g (14 oz) Salt 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp
Sugar 1 tsp Sugar 1 tsp Butter 5 g (1⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)
Butter 15 g (1⁄2 oz) Butter 15 g (1⁄2 oz) Grated Zest from
1 1 1
Salt 1 tsp Salt 1 tsp Lemon
Water 290 mL Water 280 mL Lemon Juice 20 mL 20 mL 30 mL
Yeast 1⁄2 tsp Yeast 1⁄2 tsp Poppy Seed 2 tbsp 3 tbsp 3 tbsp
Yeast 1 tsp 11⁄4 tsp 11⁄2 tsp
26 27

Gluten Free Recipes
[01 Basic]
Gluten Free Bread
[12 Gluten Free] Before making gluten free bread
(gluten free bread mix / Glutafin Gluten Free Bread Mix Juvela Bread Mixes
wheat free bread mix)
 Consult your doctor and follow the guidelines below! Menu ‘12’-‘Dark’ Crust (1hr 55min) Menu ‘12’-‘Dark’ Crust (1hr 55min)
Tepid Water 400 mL Gluten Free Mix Fibre Mix
: Timer cannot be used If you make gluten free bread as part of  You can order extra bread pans and kneading
Oil 2 tsp Water 400 mL 430 mL
dietary therapy, it is important that you blades at the following: 1⁄2 tsp 1⁄2 tsp
 The raisin nut dispenser does Bread Mix 500 g (1 lb 2 oz) Salt
avoid cross-contamination with flour that • Customer Care Centre: 0844 8443868
not operate on the Gluten Free Yeast 3 tsp Oil 1 tbsp 1 tbsp
program.
does contain gluten. • Direct Online: Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz)
 Put any additional ingredients Please take particular care when washing Glutafin Gluten Free Fibre Bread Mix
http://www.panasonic.co.uk Yeast 2 tsp 2 tsp
directly into the bread pan at the bread pan and the kneading blade, Menu ‘12’-‘Dark’ Crust (1hr 55min)
the start. etc. Hot Water from the Kettle 200 mL
 You can bake gluten free cakes Cold Tap Water 200 mL
following our recipes on P. 36–39  It is made differently to other types of bread! Oil 11⁄2 tbsp
by substituting gluten free plain The order of putting in ingredients is If kneading blade becomes embedded in Bread Mix 500 g (1 lb 2 oz)
flour for standard plain flour. If different bread Yeast 3 tsp
self-raising flour is required also
add 1 tsp of gluten free baking Please put in the ingredients in the following Due to their consistency, the kneading blade
powder. order so that the gluten free bread mix is well will often become embedded in Gluten and
 You can purchase gluten mixed. (The wrong order may result in poor Wheat Free Bread loaves. Wait for the loaf
free bread mix at:
rising) to cool (to avoid burning your hands), before
• Pharmacies
• Health food shops  Water, salt, fat  gluten free bread mix removing the blade by pressing on the base of
• Major supermarkets the loaf and manipulating it out gently to avoid
The outcome differs depending on the damaging the loaf. Gluten and Wheat Free
type of flour
Note Consume within two days 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
The recipes on the right have been developed cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.
 Making gluten free bread is very Store your finished bread in a cool, dry place,
different from the normal way with particular types of bread mix, and so the
final outcome may differ depending on the and consume within two days. If you cannot Glutafin Gluten Free/Wheat Free Juvela Bread Mixes
of producing bread in the Bread
Maker. Please read through the actual bread mix used. (There may be greater finish it all in time, cut it into slices, place in a Menu ‘12’-‘Large’ Size-‘Dark’ Crust (1hr 55min) Menu ‘12’-‘Dark’ Crust (1hr 55min)
guidelines on the right. variation with wheat free bread mixes.) freezer bag and into the freezer. Bread Mix Fibre Bread Mix Harvest Mix Wheat Free
 Please consult flour Tepid Water 450 mL 480 mL Water 420 mL
manufacturers for detailed Oil 1 tbsp 1 tbsp 1
Salt ⁄2 tsp
information.
Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz) Oil 1 tbsp
 As a result of consistency some
flour may remain on the sides of Yeast 3 tsp 3 tsp Bread Mix 500 g (1 lb 2 oz)
Recipes
Yeast 2 tsp
the loaf, but this is normal.
 Flavoured Gluten Free Loaves Gluten and Wheat Free Bread
 Wait for the loaf to cool
Use one quantity of chosen mix and add the following ingredients to your bread pan to produce the loaf of Menu ‘01’-‘Medium’ Crust (4hr) Sainsbury’s Free from Gluten and
before slicing it for the better
performance.
your choice. Warm Water + 1 Egg + 1 Egg White made up to 430 mL Wheat Free Bread Mix with Added Fibre
Select Medium crust unless otherwise stated. Melted Butter 60 mL Menu ‘12’-‘Dark’ Crust (1hr 55min)
Cider Vinegar 1 tsp Water 440 mL
Spicy Fruit Loaf Five Seeds Loaf (Dark Crust)
Brown Rice Flour 300 g (11 oz) Vegetable Oil 2 tbsp
• 100 g (4 oz) mixed fruit • 1 tbsp linseeds
Potato Starch 100 g (4 oz) Bread Mix 500 g (1 lb 2 oz)
• 2 tsp cinnamon • 2 tbsp sesame seeds Skimmed Milk Powder 50 g (2 oz) Yeast 2 tsp
Date & Raisin Loaf • 1 tbsp pumpkin seeds Xanthum Gum 1 tbsp
• juice of 2 oranges (made up to the quantity of • 1 tbsp poppy seeds Sugar 1 tbsp
water required), placed in the bread pan before • 1 tbsp sunflower seeds Salt 1 tsp
gluten free mix Sundried Tomato & Parmesan Loaf Yeast 1 tsp
• 2 tsp mixed spice (Dark Crust) • The milk powder may be omitted.
• 150 g (5 oz) chopped dates • 50 g (2 oz) parmesan cheese grated
• 100 g (4 oz) raisins • 50 g (2 oz) sundried tomatoes in oil, drained and Doves Farm Gluten Free
• rind of 2 oranges chopped Menu ‘12’-‘Dark’ Crust (1hr 55min)
Maple & Pecan Loaf Brown Bread Flour White Bread Flour
Water 330 mL 320 mL
• 2 tbsp Maple syrup
Cider Vinegar 1 tsp 1 tsp
• 50 g (2 oz) Pecans
Vegetable Oil 4 tbsp 4 tbsp
Egg, medium 1 1
Medium Sized Egg,
1 1
white
Flour 450 g (1 lb) 450 g (1 lb)
Sugar 1 tbsp 1 tbsp
Salt 1 tsp 1 tsp
Yeast 2 tsp 2 tsp
28 29

Dough Recipes
Rolls Granary® Dough Viennese Rolls
 Select one of the following recipes and follow the method below. Menu ‘18’ (3hr 15min) Menu ‘16’ (2hr 20min)
Strong Granary® Flour 600 g (1 lb 5 oz) Strong White Flour 400 g (14 oz)
1 Shape dough.
Sugar
Oil
2 tsp
2 tbsp
Sugar
Butter
50 g (2 oz)
100 g (4 oz)
Salt 11⁄2 tsp Salt 1⁄2 tsp
Water 350 mL Medium Sized Eggs, yolk 2

Yeast 11⁄2 tsp Egg, medium 1
Milk warmed 150 mL
[16 Basic] [17 Basic Raisin] [18 Whole wheat]

2 Place onto a greased baking tray and allow to prove until
doubled in size.
Rye Dough 100%
Menu ‘20’ (2hr)
Rye Flour 500 g (1 lb 2 oz)
Yeast
Filling (jam or mincemeat)
Glaze (milk)
3⁄4 tsp
1⁄2 jar
45 mL (3 tbsp)
[19 Whole wheat Raisin] [20 Rye] [21 French]
[22 Pizza] [23 Brioche] [24 Speciality]
The Dough setting mixes and gives the dough it’s first rising before
3 Brush with beaten egg. Sugar
Oil
Salt
2 tsp
3 tbsp
2 tsp 1 Divide dough into 20 rolls.
Water 360 mL
you shape and bake it in your conventional oven.
4 Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
10–15 mins or until golden brown. Yeast 2 tsp
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select the correct menu. White Dough
• Use kneading blade (rye bread).
• Prove for 15 mins. 2 Roll out each piece of dough to a square shape
approximately 10 cm x 10 cm (4’’ x 4’’) in size.
When your dough is ready, shape it, allow it to rise, and then bake it yourself. Menu ‘16’ (2hr 20min) French Sticks
 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.
Strong White Flour
Sugar
Oil
600 g (1 lb 5 oz)
2 tsp
2 tbsp
Strong White Flour
Butter
250 g (9 oz)
15 g (1⁄2 oz)
3 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.
 When the DOUGH program has completed its operation, you may find that the Salt 1⁄2 tsp
Salt 11⁄2 tsp
prepared dough is easier to shape if it is tipped onto a lightly floured board before
handling.
Water
Yeast
350 mL
11⁄4 tsp
Water
Yeast
150 mL
1⁄2 tsp 4 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).
Example – making plain bread rolls Brown Dough Ciabatta
 Shaping
Dough can be shaped into round rolls, plaits, knots, French
Strong Brown Flour 600 g (1 lb 5 oz)
Stage 1 Culture : Menu ‘22’ (45min)
Strong White Flour
Water
175 g (6 oz)
200 mL
15–20 mins or until golden brown.
sticks, large or small cobs or put in a traditional loaf tin. Sugar 2 tsp
Yeast 1⁄2 tsp
 Rolls Oil 2 tbsp
• Serve just warm as a breakfast or tea-time treat.
Salt 11⁄2 tsp
Stage 2 : Menu ‘16’ (2hr 20min)
Water 350 mL
Strong White Flour 325 g (111⁄2 oz)
Recipes
Yeast 11⁄4 tsp 1⁄2 tsp
Sugar
Wholemeal Dough 100% Olive Oil 2 tbsp
 Knot Menu ‘18’ (3hr 15min) Salt 11⁄2 tsp
Strong Wholemeal Flour 600 g (1 lb 5 oz) Water 80 mL
Yeast 1⁄4 tsp
Sugar 2 tsp
Oil 2 tbsp
 Hedgehogs Salt
Water
11⁄2 tsp
380 mL 1 Put all culture ingredients in the bread pan and select
menu 22.
2
Yeast 11⁄2 tsp Turn off at the start pad after 15 mins.
Wholemeal Dough 70% (12 hours later)
Raisins
(Coat with a beaten egg)
 Proving
Most recipes require the dough to be left to prove i.e. to be
Strong White Flour
Sugar
175 g (6 oz)
2 tsp
3 Add all ingredients listed in stage 2 and select menu 16.
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
Oil
Salt
Water
2 tbsp
11⁄2 tsp
370 mL
4 Divide dough into 2 and roll each half out to a rough oblong
loaf shape about 2.5 cm (1’’) thick.
size.
 Approximate proving time-Rolls 25 mins, Whole breads
Yeast
Wholemeal Dough 50%

11⁄2 tsp
5 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).
e.g. Panettone etc 50 mins Menu ‘18’ (3hr 15min)
 To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling
film.
Strong Wholemeal Flour
Strong White Flour
Sugar
300 g (11 oz)
300 g (11 oz)
2 tsp
Oil 2 tbsp • This dough can also be made as a loaf. Follow method for steps
 Glazing/Baking 1–3. Increase water on stage 2 from 80–110 mL and select
Salt 11⁄2 tsp
Brush with milk, salted water, beaten egg or oil. Sprinkle menu 09.
Water 370 mL
with poppy seeds, sesame seeds. Bake following recipe
Yeast 11⁄2 tsp
guidelines.
30 31

Dough Recipes
Rye and White Rolls Chelsea Buns Croissants Soft Rolls/Baps
Stage 1 Culture : Menu ‘22’ (45min) Enriched Dough : Menu ‘16’ (2hr 20min) Menu ‘16’ (2hr 20min) Menu ‘16’ (2hr 20min)
Strong White Flour 75 g (3 oz) Strong White Flour 250 g (9 oz) Strong White Flour 300 g (11 oz) Strong White Flour 450 g (1 lb)
Rye flour 150 g (5 oz) Sugar 1 tsp Sugar 1 tsp Sugar 1
⁄2 tsp
Water 200 mL Butter 25 g (1 oz) Butter 25 g (1 oz) Butter 25 g (1 oz)
Yeast 1 tsp Milk Powder 1 tbsp Salt 1⁄2 tsp Salt 1⁄2 tsp
Salt 1⁄2 tsp Egg, medium 1 Egg, medium 1

Stage 2 : Menu ‘20’ (2hr) Egg, medium 1 Water 150 mL Water **250 mL
Rye Flour 150 g (5 oz) 1⁄2 tsp
Water 100 mL Yeast Yeast 1 tsp
Strong White Flour 100 g (4 oz) 1 Butter chilled to add
Yeast ⁄2 tsp
Sugar 2 tsp 150 g (5 oz) ** For a slightly denser roll try 125 mL water and 125 mL milk.
when rolling
Oil 3 tbsp Additional Ingredients
Sweet Rolls/Buns Suitable for Devonshire Splits
Salt
Water
Yeast
2 tsp
60 mL
1 tsp
Butter
Mixed Dried Fruit
Soft Brown Sugar
15 g (1⁄2 oz)
100 g (4 oz)
50 g (2 oz)
1 Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.
Strong White Flour 450 g (1 lb)
Mixed Spice 1 tsp Sugar 2 tbsp
1 Put all culture ingredients in the bread pan and select

menu 22.
• Use kneading blade (rye bread). 1 Knead the dough lightly and roll out to an oblong 26 cm x
20 cm (10’’ x 8’’).
Butter
Salt
Egg, medium
75 g (3 oz)
1
1
⁄2 tsp
2 Turn off at the start pad after 15 mins. 2 Divide butter into three portions. Dot one portion over the top
two thirds of the dough.
Milk
Yeast
250 mL
1 tsp
(12 hours later)
2 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 3 Fold the bottom one third up and the top one third down,
sealing the edges with a rolling pin. Turn the dough so that
1 Choose one of the above recipes.
3 Add all ingredients listed in stage 2 and select menu 20.

into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich the folded edge is on the side.
4 Divide dough into 12–15 pieces and shape into rolls.

tin and allow to prove at 40˚C/105˚F until doubled in size
(approx. 20 mins). 4 Roll out to an oblong, dot the second portion of butter and
continue as before. Repeat with the third portion.
2 Place the ingredients into the bread pan in the order listed
above.

15 mins or until golden brown.
5 Place on a greased baking tray and sprinkle with flour. Allow

to prove at 40˚C/105˚F until doubled in size (approx. 20 3 Select menu 16.
mins).
4 Allow to cool. Drizzle with glace icing.
5 Cover and allow the dough to rest in the refrigerator for

30 mins. 4 Divide dough into 8–10 pieces and shape into baps.
6 Glaze with oil and bake in a preheated oven at 220˚C/425˚F/
Recipes
Gas Mark 7 for 10-15 mins or until golden brown. Hot Cross Buns
6 Repeat the rollings three more times, cover and chill for
30 mins.
• This dough can also be made as a loaf. Follow method for steps
Enriched Dough
Ingredients (above)
One batch
7 Roll out pastry and divide into four squares. Cut each square
into two triangles. Reroll the each triangle long and thin.
5 Place on a greased baking tray and allow to prove at
40˚C/105˚F until doubled in size (approx. 20 mins).
Cinnamon 1 tsp
1–3. Increase water on stage 2 from 80–110 mL and select
6
Mixed Spice 1
⁄2 tsp Dust with flour.
menu 09.
*Mixed Dried Fruit 100 g (4 oz)
Wholemeal Walnut Rolls 70%

1 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 7 Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15 mins or until golden brown.
Strong White Flour
Medium Oatmeal
Maple Syrup
100 g (4 oz)
50 g (2 oz)
2 tbsp
mixed with 2 tbsp water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry. 8 Loosely roll up each triangle towards the point, finishing with
tip underneath. Curve into a crescent shape.
• For devonshire splits, split bun and fill with cream and jam.
Top with glace icing.
Oil
Salt
Water
2 tbsp
11⁄2 tsp
320 mL
Yeast 1 tsp
*Walnut 100 g (4 oz)
3 While still HOT, brush with a sugar glaze — 40 g (11⁄2 oz)
sugar in 4 tbsp water, boiled until a syrup is reached —
9 Place on a greased baking tray. Allow to prove at 40˚C/105˚F
1 Divide dough into 12 large rolls or 20 dinner rolls. (approx. 5 mins). until doubled in size (approx. 20 mins).
2 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).

10 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*, place them in the raisin nut dispenser. (P.14)
32 33

Dough Recipes
Dough for Tear & Share Bread Picnic Tear & Share Bread Brioche Dough (Chocolate Chip Brioche Roll) Focaccia
Menu ‘16’ (2hr 20min) Dough for Tear & Share Bread ; for 12 rolls Menu ‘22’ (45min)
One batch
Strong White Flour 550 g (1 lb 4 oz) (on the left) Menu ‘23’ (1hr 50min) Strong White Flour 300 g (11 oz)
Grainy Mustard 2 tbsp
Sugar 2 tsp Strong White Flour 400 g (14 oz) Olive Oil 1 tbsp
Cooked Ham, chopped 75 g (3 oz)
Olive Oil 2 tbsp Sugar 4 tbsp Salt 1 tsp
Strong Cheddar Cheese, grated 75 g (3 oz)
Salt 11⁄2 tsp Salt 11⁄2 tsp Water 170 mL
Water 310 mL Butter (Cut into 2 cm cubes and Yeast 1⁄2 tsp
Yeast 11⁄4 tsp

1 Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
keep in fridge)
70 g (3 oz)
Olive Tear & Share Bread

Dough for Tear & Share Bread
Egg (beaten)
Milk
Rum (dark)
3 (150 g)
90 mL
15 mL (1 tbsp)
1 Roll and pat the dough into a 30 cm x 25 cm (12’’ x 10’’)
rectangle on a greased baking tray.
(above)
Tapenade (green or black)
One batch
6 tbsp 2 Spread the mustard over the dough and scatter the ham and
cheese–reserve a little of the cheese to sprinkle on top. Roll Yeast 11⁄2 tsp
Olives, chopped
Olive Oil
25 g (1 oz)
2 tbsp
up from the short end like a swiss roll.
*Additional Butter
(Cut into 1–2 cm cubes and
keep in fridge)
50 g (2 oz) 2 Make indentations over the whole dough using your
fingertips.
1 Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick, 3 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 Optional Ingredients
approximately 24 cm x 46 cm (9’’ x 18’’). flan tin, cut sides up. Chocolate Chips 120 g (41⁄2 oz)
3 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
4 Sprinkle with the remaining cheese and allow to prove at • For addition of ingredients with*, follow programming instructions on P. 17.
40˚C/105˚F until doubled in size (approx. 25 mins). film in the microwave for 1–2 min).
2 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. 1 Press the dough lightly to remove the gas. • 2 tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked black
3 Cut the dough into 4 cm (11⁄2’’) slices with a sharp knife and 5 Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
pepper corns.
• 2 tbsp chopped sundried tomatoes.
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
• Delicious served warm with soup or with a Ploughmans lunch.
2 Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 mins.
 When you like to add chocolate chips, follow below 4 Allow to prove at 40˚C/105˚F until doubled in size (approx.
30 mins).
4 Drizzle with the remaining tbsp of oil and allow to prove at

40˚C/105˚F until doubled in size (approx. 25 mins). Spelt Table Roll
instructions. (Optional)
• Roll the dough to 25 cm × 30 cm (10’’×12’’)
; for 8 rolls
• Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
5 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

15–20 mins or until golden brown. Spelt White Flour
Sugar
500 g (1 lb 2 oz)
11⁄2 tsp
• Rest the dough in the room temperature for 10 mins
again. (Do not dry it .)
edges and cooked well in the centre.
• Serve warm with pasta dishes.

Salt 11⁄2 tsp
• Delicious served warm with tapas or pasta dishes.
Butter 10 g (2⁄5 oz)
3 Press the dough lightly to remove the gas again, and divide it
Recipes
Water* 310 mL into 12 rolls. Pizza
Pepperoni Tear & Share Bread Menu ‘22’ (45min)
Dough for Tear & Share Bread Yeast 11⁄4 tsp
One batch Strong White Flour 300 g (11 oz)
(above)
Tomato Puree or Sun Dried
4 tbsp
*If in the hot room, use chilled water.
4 Rest the dough in the room temperature for 10–15 mins.
(Do not dry it out.)
Olive Oil 1 tbsp
Tom Puree
Pepperoni, chopped 50 g (2 oz) 1 Divide dough into 8 rolls and rest them for 15 mins. Salt
Water
1 tsp
170 mL
5
Yeast 1⁄2 tsp
Mozarella Cheese, grated 100 g (4 oz) Shape the dough and place them on a greased baking tray
Dried Oregano or Basil 1 tsp and allow to prove at 35˚C/95˚F for 30–40 mins.
Olive Oil 1 tbsp
2 Shape the dough into rolls.
1 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
1 Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick,

approximately 24 cm x 46 cm (9’’ x 18’’). 6 Glaze and bake in oven at 180˚C/356°F for 15–20 mins. greased baking tray.
3 Place on a greased baking tray and allow to prove at

35˚C/95˚F until doubled in size.(approx.40 mins.) 2 Allow to prove at 40˚C/105˚F until doubled in size (approx.
20 mins).
2 Spread the tomato puree over the dough and scatter the
pepperoni and cheese. Roll up from the short end like a swiss
roll.
4 Make a cut on top of the dough and bake in oven at
220˚C/425˚F for 15-20 mins. (coupe) 3 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
3 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.
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
4 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).
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.
34 35

Cake Recipes
Apple and Ginger Cake Menu ‘15’ (1hr 5min)
Butter
Golden Syrup
100 g (4 oz)
200 g (8 oz)
Banana and Walnut Loaf Menu ‘15’ (55min)
Soft Light Brown Sugar
Butter
50 g (2 oz)
75 g (3 oz)
Boozy Cake Menu ‘15’ (55min)
Butter
Mixed Dried Fruit
125 g (4 oz)
300 g (11 oz)
3 Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Self Raising Flour

Baking Powder
300 g (11 oz)
3 mL (1⁄2 tsp)
Egg, medium
Plain Flour
1
225 g (8 oz)
Light Brown Soft Sugar
Juice of 1 Orange
Zest of 1 Orange
50 g (2 oz)
45 mL (3 tbsps)
4 Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Ground Cinnamon
Ground Cloves
Medium Sized Eggs, beaten
3 mL (1⁄2 tsp)
3 mL (1⁄2 tsp)
2
Baking Powder
Grated Rind
Lemon Juice
2 tsp
1 lemon
1 tbsp
Guinness® or Caffreys®
Bicarbonate of Soda
120 mL (4floz)
5 mL (1 tsp)
5 Select menu 15 and enter 1hr 15mins on the timer.
[15 Bake only]

Tart Dessert Apples
e.g. Granny Smiths, grated
Preserved Stem Ginger, drained and finely
2
75 g (3 oz)
Medium Bananas, peeled & mashed
Walnuts, roughly chopped
Walnuts, finely chopped
4
50 g (2 oz)
15 g (1⁄2 oz)
Plain Flour
Mixed Spice
2
200 g (7 oz)
8 mL (11⁄2 tsp)
6 After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 15 again and
enter a further 3–5 mins on the timer. If it is still just slightly
Bake cakes and teabreads. chopped Topping (flaked almonds) 15 g (1⁄2 oz) sticky this will cook through during the stand period.
Demerara Sugar 11⁄2 tbsp
: Timer cannot be used
1 Warm the butter and syrup until just melted. 1 Cream the butter and sugar together until soft
then beat in the egg.
Topping (demerara sugar) 15 g (1⁄2 oz)
7 Take the bread pan out of the Bread Maker using oven
 Use menu 15 for these recipes.
 This menu is not suitable for all
This can be done on the hob or in the
microwave oven. (High power for 1 min).
1 Heat the butter, dried fruit, sugar, juice and zest of an orange
and Guinness® together until the fruit plumps up. This can
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
types of cake, such as Victoria
sandwich or those that require
going into a hot oven.
2 Sieve the flour, baking powder and spices into
a bowl. Add the syrup mixture and the beaten
2 Add the sieved flour and baking powder
together with the lemon rind and juice.
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.
Gingerbread Menu ‘15’ (45min)
Demerara Sugar 25 g (1 oz)
 Always use our tablespoon and Butter 75 g (3 oz)
eggs.
teaspoon measure in these
recipes. 3 Add the mashed bananas and the roughly
chopped walnuts and mix to a soft 2 Leave to cool for 10 mins, then stir in the bicarbonate of
soda, this will make the mixture foam.
Golden Syrup 50 g (2 oz)
The cake is made according

3 Add the grated apple and the chopped ginger
and mix well. consistency.
3 Stir in the eggs, flour and mixed spice, and mix well.
Black Treacle
Plain Flour
Ground Ginger
75 g (3 oz)
225 g (8 oz)
8 mL (11⁄2 tsp)
to the recipe in a separate
4 Remove the kneading blade from the bread 4 Remove the kneading blade from the bread
pan and line the bottom and sides with baking Baking Powder 8 mL (11⁄2 tsp)
mixing bowl and then baked
inside the bread pan. pan and line the bottom and sides with baking
parchment.
parchment.
Bicarbonate of Soda
Salt
3 mL (1⁄2 tsp)
3 mL (1⁄2 tsp)

5 Place the mixture in the bread pan, being

careful to ensure that the mixture is inside the
5 Place the mixture in the bread pan, being
careful to ensure that the mixture is inside the
baking parchment.
Milk
Medium Sized Egg, beaten
150 mL (1⁄4 pint)
1
baking parchment.
6 Carefully sprinkle the finely chopped walnuts
on top of the mixture.
6 Sprinkle the flaked almonds and demerara on the top of the
mixture. 1 Warm sugar, butter, golden syrup and treacle together until
just melted. This can be done on the hob or in the microwave
Mix the ingredients in a
bowl. 6 Carefully sprinkle the Demerara sugar on top
of the mixture.
7 Select menu 15 and enter 55 mins on the timer.
oven (High power for 1min).

7 2 Stir in all of the sieved dry ingredients.
Recipes
Select menu 15 and enter 55 mins on the
7 Select menu 15 and enter 1hr 5mins on the

timer.
timer.
enter a further 3–5 mins on the timer. If it is still just slightly 3 Mix in the milk and the beaten egg.
Line the bottom and

8 After baking test with a skewer to see if the 8 After baking test with a skewer to see if the
cake is cooked. If the cake does require extra
sticky this will cook through during the stand period.
4 Beat thoroughly with a wooden spoon.
sides of the bread pan
with baking parchment
cake is cooked. If the cake does require extra time, select menu 15 again and enter a further
3–5 mins on the timer. If it is still just slightly 9 Take the bread pan out of the Bread Maker using oven
and pour in the mixture.
• Make sure that the
time, select menu 15 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
sticky this will cook through during the stand
period.
the bread pan and allowing to cool. 5 Remove the kneading blade from the bread pan and line the
kneading blade is
removed from the
period.
9 Take the bread pan out of the Bread Maker
using oven gloves. Leave to stand for
Fruit Tea Bread Menu ‘15’ (1hr 15min)
Mixed Dried Fruit 350 g (12 oz) 6 Place the mixture into the bread pan, being careful to ensure
bread pan before the
cake mixture is added.
• Ensure that the cake
9 Take the bread pan out of the Bread Maker
using oven gloves. Leave to stand for
5–10 mins before removing from the bread
5–10 mins before removing from the bread
pan and allowing to cool.
Chopped Dates
Chopped Walnuts
Chopped Cherries
50 g (2 oz)
50 g (2 oz)
100 g (4 oz)
mixture is kept inside

the baking parchment.
pan and allowing to cool.
• Delicious spread with butter.
Strong tea
Butter
300 mL (10 floz)
75 g (3 oz)
3
 Plain Flour 250 g (9 oz) sticky this will cook through during the stand period.
Bicarbonate of Soda 5 mL (1 tsp)
Set the Bread Maker. 1 Place the fruit, dates, walnuts, cherries, strong tea and butter
together and heat until the fat has melted and the liquid is
(P. 18) hot. This can be done on the hob or in the microwave oven.
• The maximum baking (High power for 3–4 mins)
time is 1 hour 30 mins.
2 Allow to cool slightly, then add eggs, flour and the
bicarbonate of soda. Mix well.
36 37

Cake Recipes
Hazelnut and Honey Loaf Menu ‘15’ (1hr)
Butter
Dark Brown Sugar
175 g (6 oz)
50 g (2 oz)
5 Place the mixture in the bread pan, being careful to ensure
Soda Bread Menu ‘15’ (50min)
Plain Flour
Bicarbonate of Soda
400 g (14 oz)
1 tsp
Yeast and Dairy Free Spelt Loaf Menu ‘15’ (50min)
Spelt Flour
Bicarbonate of Soda
400 g (14 oz)
1 tsp
Honey
Eggs, medium
50 g (2 oz)
3
6 Select menu 15 and enter 1 hr on the timer.
Sugar
Salt
1 tsp
1
⁄2 tsp
Salt
1 tsp
2
Hazelnuts, finely chopped
Self Raising Flour
100 g (4 oz)
225 g (8 oz) 7 After baking test with a skewer to see if the cake is cooked. If
Buttermilk
Milk
270 mL
30 mL
Soya milk 320 mL
Milk
Topping (chocolate & hazelnut spread)
60 mL (4 tbsp)
100 g (4 oz)
1 Sieve the flour and bicarbonate of soda into a bowl and mix
well. Then add sugar and salt.
1 Place flour and bicarbonate of soda into a bowl and mix well.
Then add salt.
2
Topping (cream cheese) 50 g (2 oz) Add the beaten eggs and soya milk, mixing quickly to form a
1 Cream the butter, sugar and honey together until soft and 8 Take the bread pan out of the Bread Maker using oven
2 Add the buttermilk and milk, mixing quickly to form a soft
dough.
soft dough.
fluffy. the bread pan and allowing to cool.
3 Remove the kneading blade from the bread pan and line the 3 Remove the kneading blade from the bread pan and line the
2 Add the eggs one at a time, beating well after each addition.
Stir in the hazelnuts. 9 Beat the mascarpone cheese and icing sugar together with
the coffee and spread on the top of the cooled loaf. bottom and sides with baking parchment.
3 Fold in the flour and mix to a soft consistency with the milk.
Cherry & Marzipan Cake Menu ‘15’ (1hr)
5 Select menu 15 and enter 50 mins on the timer. 5 Select menu 15 and enter 50 mins on the timer.
Golden Caster Sugar
Butter
Eggs, medium
50 g (2 oz)
175 g (6 oz)
3 6 After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 15 again
5 Place the mixture in the bread pan, being careful to ensure
Self Raising Flour
Glace Cherries, chopped
225 g (8 oz)
100 g (4 oz)
6 After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 15 again and enter a further 3–5 mins on the timer.
6 Select menu 15 and enter 1 hr on the timer. Marzipan, grated 75 g (3 oz)

and enter a further 3–5 mins on the timer.
7 Remove the bread out of the bread pan using oven gloves
and allow to cool.
Milk
Toasted, Flaked Almonds
60 mL (4 tbsp)
15 g (1⁄2 oz) 7 Remove the bread out of the bread pan using oven gloves
and allow to cool.

enter a further 3–5 mins on the timer. If it is still just slightly 1 Cream the butter and sugar together until soft then beat in
the eggs, one at a time. Wholemeal Soda Bread Menu ‘15’ (50min)
Cornbread Menu ‘15’ (55min)
Plain Flour 150 g (5 oz)
Fine Cornmeal or Polenta 150 g (5 oz)
sticky this will cook through during the stand period. Self Raising Wholemeal Flour 400 g (14 oz)
2 Add the flour with the cherries and grated marzipan, mix well
with the milk to a soft consistency. Bicarbonate of Soda
Salt
1 tsp
1 tsp
Baking Powder
Salt
Eggs, medium
1 tbsp
1 tsp
2
the bread pan and allowing to cool. 3 Remove the kneading blade from the bread pan and line the
Medium Sized Eggs, beaten 2
Carton Buttermilk 284 mL
Recipes
Buttermilk 320 mL
Milk 100 mL
9 Beat the chocolate spread and cream cheese together and

spread on the top of the cooled loaf. 4 Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment. 1 Place flour and bicarbonate of soda into a bowl and mix well.
Then add salt.
Butter, melted and cooled 50 g (2 oz)
5 Carefully sprinkle the toasted almonds on top of the mixture. 1 Combine flour, cornmeal, baking powder and salt into a bowl
and mix well.
Coffee & Pecan Nut Cake Menu ‘15’ (1hr)

2 Add the beaten eggs and buttermilk, mixing quickly to form a
soft dough.
2 Beat the eggs with the buttermilk, milk and butter in another
Butter 225 g (8 oz)

6 Select menu 15 and enter 1hr on the timer.
bowl.
Light Muscovado Sugar
Eggs, medium
100 g (4 oz)
3
7 After baking test with a skewer to see if the cake is cooked. If 3 Pour the egg mixture into the dry ingredients and stir to a
smooth batter.
Pecan Nuts, finely chopped
Self Raising Flour
75 g (3 oz)
225 g (8 oz)
Baking Powder
Strong Fresh Coffee
1 tsp
2–3 tbsp
Optional Icing 8 Take the bread pan out of the Bread Maker using oven
6 After baking test with a skewer to see if the bread is cooked.
Mascarpone Cheese
Icing Sugar
Strong Fresh Coffee
150 g (5 oz)
100 g (4 oz)
1 tbsp
and enter a further 3–5 mins on the timer. 6 Select menu 15 and enter 55 mins on the timer.
1 Cream the butter and sugar together until soft and fluffy. 7 Remove the bread out of the bread pan using oven gloves
and allow to cool. 7 After baking test with a skewer to see if the bread is cooked.
and enter a further 3–5 mins on the timer.
2 Add the eggs one at a time, beating well after each addition.
Stir in the Pecan nuts. 8 Remove the bread out of the bread pan using oven gloves
and allow to cool.
3 Fold in the flour and baking powder, and mix to a soft

consistency with the coffee.
38
39

Jam Recipes Compote Recipes
[26 Jam] [27 Compote]
Strawberry Jam Menu ‘26’ (1hr 40min) Plum Jam Menu ‘26’ (1hr 40min) Spiced Apple Compote Menu ‘27’ (1hr 20min) Mixed Berry Compote Menu ‘27’ (1hr)
Strawberries, finely chopped 600 g (24 oz) Plums, finely chopped 700 g (28 oz) Apples, peeled, cored and diced 1000 g (40 oz) Mixed Berries
800 g (32 oz)
Sugar 400 g (16 oz) Sugar 350 g (14 oz) Cinnamon stick 1 E.g. Strawberries, Raspberries, Blueberries
Sugar 75 g (3 oz)
Powdered Pectin 13 g (4 tsp) Powdered Pectin 6 g (13⁄4 tsp) Cloves 2
Water 2 tbsp
Lemon, zest only 1
1 Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar. 1 Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
Lemon Juice
Sugar
Water
2 tbsp
100 g (4 oz)
75 mL
1 Remove the kneading blade from the bread pan.
2 Sprinkle the pectin onto the ingredients in the bread pan.

2 Place ingredients in the bread pan in the order listed above.
3 Select menu 26 and enter 1hr 40min on the timer.

3 Select menu 26 and enter 1hr 40min on the timer. 1 Remove the kneading blade from the bread pan. Pour water over ingredients.

Pour water over ingredients.
Blueberry Jam Menu 26 (1hr 50min)

Blueberries 700 g (28 oz)
Frozen Berry Jam Menu ‘26’ (1hr 40min)
Frozen Mixed Berries 700 g (28 oz) 3 Select menu 27 and enter 1hr 20min on the timer. 4 Stir after cooking is completed.
Sugar 400 g (16 oz) Sugar 400 g (14 oz)
Powdered Pectin 10 g (3 tsp)
4 Stir after cooking is completed.
Apple sauce Menu ‘27’ (1hr 20min)
Bramley apples, peeled, cored and diced 1000 g (40 oz)
Water 2 tbsp

Red fruits Compote Menu ‘27’ (1hr)
Plums, stone removed and cut in halves
Cherries, stone removed
300 g (12 oz)
250 g (10 oz)
Apple and Blackberry jam Menu ‘26’ (1hr 40min)

Apples, grated or finely chopped 300 g (12 oz) 3 Select menu 26 and enter 1hr 40min on the timer. Strawberries, stalk removed
Golden Caster Sugar
Water
250 g (10 oz)
75 g (3 oz)
75 mL
2 Place the apple in the bread pan. Pour water over
ingredients.
Blackberries
Sugar
400 g (16 oz)
300 g (12 oz)
Redcurrant and Chilli Jam Menu ‘26’ (1hr 40min)
Raspberries (added after cooking) 200 g (8 oz)
Powdered Pectin 6 g (13⁄4 tsp)

Redcurrants, roughly mashed 300 g (12 oz)
1 Place half of the fruit into the bread pan, then add half of the Medium Red Chilli, finely chopped 1-2
sugar. Repeat with the remaining fruit and sugar. Root Ginger, finely grated
Oranges, juice and finely grated zest
4 cm
2 2 Place ingredients in the bread pan in the order listed above.
Recipes
2 Sprinkle the pectin onto the ingredients in the bread pan. Sugar
Powdered Pectin
150 g (6 oz)
3 g (1 tsp)
Peach in Vanilla Syrup Menu ‘27’ (1hr)
Peaches, stone removed and cut into 1⁄8
Sugar
1000 g (40 oz)
100 g (4 oz)

1 Place all the ingredients expect sugar and pectin into the
bread pan. 4 Stir after cooking is completed. Vanilla Pod
Water
1 ⁄2
125 mL
Peach Melba Menu ‘26’ (1hr 40min)

Peaches, finely chopped 500 g (20 oz)
2 Add the sugar and sprinkle the pectin onto the ingredients in
the bread pan. 5 Add raspberries.
Raspberries
Sugar
Powdered Pectin
200 g (8 oz)
300 g (12 oz)
8 g (21⁄4 tsp)
Rhubarb and Ginger Compote Menu ‘27’ (1hr 40min)
Rhubarb, cut into 2 cm lengths 700 g (28 oz) 2 Place ingredients in the bread pan in the order listed above.
Apricot Jam Menu ‘26’ (1hr 30min)

Orange Juice
Crystallised Ginger, finely chopped
2 tbsp
20 g (4⁄5 oz) 3 Select menu 27 and enter 1hr on the timer.
sugar. Repeat with the remaining fruit and sugar. Apricots, finely chopped
Sugar
500 g (20 oz)
250 g (10 oz)
Sugar
Water
100 g (4 oz)
100 mL
4 When cooking is complete, remove the peaches with a
slotted spoon. Carefully pour the syrup over the fruit.
2 Sprinkle the pectin onto the ingredients in the bread pan. Powdered Pectin 6 g (13⁄4 tsp)
1 Remove the kneading blade from the bread pan. Leave to cool.

40 41

Care & Cleaning
Before cleaning, unplug your Bread Maker and allow
it to cool down. Lid Dispenser lid Yeast dispenser
 To avoid damaging your Bread Maker... Wipe with a damp cloth. Remove and wash with water. Wipe with a damp cloth and dry naturally.
 Do not use anything abrasive!  Raise the dispenser lid to an  If wipe with a dry cloth, dry yeast will not drop into the bread pan
(cleansers, scouring pads etc) angle of approximately 75 due to static.
Use a soft sponge when cleaning bread pan and degrees. Align the connections
kneading blade. and pull towards you to remove
 Do not wash any part of your Bread Maker in the or push carefully back at the same angle to attach.
dishwasher! (Wait until the machine has cooled down first, because
it will be very hot immediately after use)
 Do not use benzine, thinners, or alcohol! Steam vent
 Take care not to damage or pull the seal. (Damage
 Keep your Bread Maker clean and dry. Wipe with a damp cloth.
could lead to leakage of steam, condensation, or
deformation)
Bread pan &

kneading blade
Twist the bread pan anti-clockwise to remove.
Seal Raisin nut dispenser
Remove the kneading blade and wash in warm
soapy water. Remove and wash with water.
Wipe with dry cloth
when it is wet.
 Ensure the area around the shaft and inside

the kneading blade are cleaned thoroughly.  Wash after each use to remove any residue.
 If the kneading blade is difficult to remove
from the bread pan, place a small quantity of
warm water into the bread pan and soak for
5–10 minutes. Do not submerge the bread
pan in water.
To protect the non-stick finish

Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier to remove
bread.
How to Clean
To avoid damaging it, please follow the instructions below.
• Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.
Temperature sensor When you have hard time taking out the bread from the bread pan, see P. 46.
Measuring spoon & cup Body
Wash with water. Wipe with a damp cloth. • Ensure that the kneading blade is not embedded in the bread loaf before slicing it.
 Wipe gently to avoid If it is embedded, wait for the loaf to cool and remove it. In removing the kneading blade,
damaging the temperature press on the base of the loaf and manipulate the kneading blade gently to avoid damaging the loaf.
sensor. (Do not use hard or sharp utensils such as a knife or a fork.)
Be careful not to get burns as the kneading blade may still be hot.
 Not dishwasher safe
• Use the soft sponge when cleaning the bread pan and the kneading blade.
Do not use anything abrasive such as cleansers or scouring pads.
• The colour of the inside of the unit may change with use.
 Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage
the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe
quantities stated.
42 43

Troubleshooting
Before calling for service, please check through this section.
Problem Cause  Action Problem Cause  Action
[All bread] There is excess flour around  You have used too much flour, or you are not using enough liquid.
 The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality the bottom and sides of my  Check the recipe and measure out the correct amount using scales for the flour or the
can vary depending on temperature, humidity, how the flour is stored, and the season of bread. measuring cup provided for liquids.
harvest)
 Try another type, brand or another batch of flour.  You haven’t put the kneading blade in the bread pan.
 The dough has become too firm because you haven’t used enough liquid.  Make sure the kneading blade is in the bread pan before you put in the ingredients.
My bread does not rise. Stronger, Organic and Stoneground flour with higher protein content absorbs more water  There has been a power failure, or the machine has been stopped during breadmaking.
than others, so try adding an extra 10–20 mL of water.  The machine switches off if it is stopped for more than 10 minutes. You might be able to start
 You are not using the right type of yeast. Why has my bread not mixed
the loaf again, though this might give poor results if kneading had already begun.
 Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on properly?
 The kneading mounting shaft in the bread pan is stiff and does not rotate.
it. This type does not require pre-fermentation.  If the kneading mounting shaft does not rotate when the blade is attached, you will need
 You are not using enough yeast, or your yeast is old. to replace the kneading mounting shaft unit (consult the place of purchase or a Panasonic
Make sure yeast sachets not open for longer than 48 hours. service centre: 0844 8443868 or order online at www.panasonic.co.uk).
 Use the measuring spoon provided. Check the yeast’s expiry date.
 The yeast has touched the liquid before kneading.
 Check that you have put in the ingredients in the correct order according to the instructions.  The dough menu was selected.
(P. 12)  The dough menu does not include a baking process.
 You have used too much salt, or not enough sugar.  There has been a power failure, or the machine has been stopped during breadmaking.
 Check the recipe and measure out the correct amounts using the measuring spoon  The machine switches off if it is stopped for more than 10 minutes. You can try baking the
provided. dough in your oven if it has risen and proved.
My bread has not been baked.
The top of my bread is  Check that salt and sugar is not included in other ingredients.  There is not enough water and the motor protection device has activated. This only happens
uneven. when the unit is overloaded and excessive force is applied to the motor.
[Speciality bread]  Visit place of purchase for a service consultation. Next time, check the recipe and measure
 Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour out the correct amount using the measuring cup provided for liquid and scales for weighing
were used. flour.
 The spelt flour should be up to 60% of the entire flour when you use more than two kinds of
flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and
buckwheat flour should be up to 20% of the entire flour.  A small amount of dough will escape through Dough release holes
the four holes (so that it does not stop the (4 in total)
rotating parts from rotating). This is not a
 You have used too much yeast.
fault, but check occasionally that the kneading
 Check the recipe and measure out the correct amount using the measuring spoon provided. (Bottom of bread pan)
My bread is full of air holes. mounting shaft rotate properly.
 You have used too much liquid.
 If the kneading mounting shaft does not
 Some types of flour absorb more water than others, so try using 10–20 mL less water. Dough leaks out of the bottom rotate when the kneading blade is attached,
of the bread pan. you will need to replace the kneading
 The quality of your flour isn’t very good. mounting shaft unit (consult the place of Kneading mounting shaft
My bread seems to have  Try using a different brand of flour. purchase or a Panasonic service centre: Kneading mounting shaft unit
collapsed after rising.  You have used too much liquid. 0844 8443868 or order online at
 Try using 10–20 mL less water. www.panasonic.co.uk).
Part no. ADA29E165
 You have used too much yeast/water.
 Check the recipe and measure out the correct amount using the measuring spoon (yeast)/
 You have left the bread in the bread pan for too long after baking.
cup (water) provided.
My bread has risen too much. The sides of my bread have  Remove the bread promptly after baking.
 Check that excess water amount is not included in other ingredients.
collapsed and the bottom is  There has been a power failure, or the machine has been stopped during breadmaking.
 You have not used enough flour.
damp.  The machine switches off if it is stopped for more than 10 minutes. You may try baking the
 Carefully weigh the flour using scales.
dough in your oven.
Troubleshooting
 You are not using enough yeast, or your yeast is old.
 Use the measuring spoon provided. Check the yeast’s expiry date. The kneading blade rattles.  This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a
Why is my bread pale and fault)
 There has been a power failure, or the machine has been stopped during breadmaking.
sticky?
 The machine switches off if it is stopped for more than 10 minutes. You will need to remove
the bread from the bread pan and start again with new ingredients. I can smell burning while the  Ingredients may have been spilt on the heating element.
bread is baking.  Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan
during mixing. Simply wipe the heating element gently after baking once the Bread Maker
Smoke is coming out of the has cooled down.
steam vent.  Remove the bread pan from the Bread Maker to place ingredients.
44 45

Troubleshooting
Before calling for service, please check through this section.
Problem Cause  Action Problem Cause  Action
 The dough is a little stiff. When making jam, can we use

 Allow the bread to cool completely before removing the kneading blade carefully. Some fruits are pickled in alcohol?  Do not use them. The quality is not satisfactory.
The kneading blade stays in
types of flour absorb more water than others, so try adding an extra 10–20 mL of water next
the bread when I remove it
time.
from the bread pan. The fruit has collapsed when
 Crust has built up underneath the kneading blade.  The cooking time was too long. The fruit may have been over ripe.
making fruit in syrup.
 Wash the kneading blade and its spindle after each use.
 The timing of yeast dispenser activation is different depending on the menu program and room
 The steam remaining in the bread after baking can pass into the crust and soften it slightly.
The crust creases and goes temperature.
 To reduce the amount of steam, try using 10–20 mL less water.
soft on cooling. Dry yeast will not drop into  Yeast dispenser is wet, or there may be a static build up.
 Remove loaf from the bread pan immediately after baking completed.
the bread pan.  Wipe with a damp cloth and dry naturally.
 Dry yeast is damped.
How can I keep my crust  To make your bread crispier, you could use menu 08 or the ‘Dark’ crust colour option, or even  Use new dry yeast.
crispy? bake it in the oven at 200˚C/gas mark 6 for an extra 5–10 minutes.
 There has been a power failure for approx. 10 minutes (the plug has been accidentally pulled
My bread is sticky and slices  It was too hot when you sliced it. out, or the breaker has been activated), or there is another problem with the power supply.
unevenly.  Allow your bread to cool on rack before slicing to release the steam.  The operation will not be affected if the problem with the power supply is only momentary.
appears on the display.
The Bread Maker will operate again if its power is restored within 10 minutes, but the end
Extra ingredients are not Did you add extra ingredients within 5 min of the beep? result may be affected.
mixed properly in brioche.  Butter must be added while ‘ ’ is flashing in the display.
 There has been a power failure for a certain amount of time (differs depending on the
There is excess oil on the 01 appears on the display. circumstances-e.g. mains power failure, unplugging, malfunctioning fuse or breaker).
bottom of brioche.  Did you add butter within 5 min of the beep?  Remove the ingredients and start again using new.
The crust is oily.  Butter must be added while ‘ ’ is flashing in the display.
My bread has big holes.
H01–H02 appears on the  The display indicates a problem with the Bread Maker.
display.  Consult the place of purchase or a Panasonic service centre: 0844 8443868
 If the bread cannot be easily removed from the bread pan, leave the bread pan for
5–10 minutes to cool, making sure that it is not left unattended where somebody or something
The bread does not come out. may get burnt.  The unit is hot (above 40˚C/105˚F).
U50 appears on the display.  Allow the unit to cool down to below 40˚C/105˚F before using it again (U50 will disappear).
After that, shake the pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
When cooking jam, it has  The amount of the fruit was a too little, or the amount of sugar is too much.
scorched or the kneading  Place the bread pan in the sink and half fill the bread pan with warm water. Leave the
blade fixes and it doesn’t bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is
come off. relieved, wash it with a soft sponge etc. Please be aware of the hot water.
 Too much fruit or sugar has been used.

The jam has boiled over.  Only use the amounts of fruit and sugar specified in the recipes on P. 40.
 The fruit was under or over ripe.

 Sugar was decreased too much.
Jam is too runny and not  Cooking time was insufficient.
firmly set.  Fruit with a low pectin content was used.
Troubleshooting
 Use the runny jam as a sauce for desserts.
 Leave the jam to cool completely. The jam will continue to set as it cools.
Can frozen fruits be used?  It is possible to use them.
What kinds of sugar can we  White caster and granulated can be used.
use on jam? Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
46 47

Specification: Automatic Bread Maker

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Specification: Automatic Bread Maker

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Specification

Automatic Bread Maker

Information on Disposal for Users of Waste Electrical & Electronic Equipment

Importer’s name & address pursuant to the EU GPSD

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How to Clean Do not damage the power cord or power plug.

Insert the power plug firmly.

Clean the power plug regularly.

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Size Crust Start

Accessories Menu Timer Stop

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Options Processes Options Processes

Raisin 1 hr 40 min 2 hr 50 min 21 French — — — 10–20 min — 3 hr 35 min

Speciality 30 min– 1 hr 50 min–

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1 Remove the bread pan and

 Put the bread pan into the

9 Unplug after use

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Adding extra ingredients to bread or dough 1 2, 3 4

Simply place the extra

• Follow the recipe for the quantities for each ingredient.

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 To cancel/stop once  To cancel/stop once

1 Select a dough menu

2 Press Start pad to start the machine

3 Press Stop pad and remove dough

4 Press Stop pad and remove dough

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 To cancel/stop once  To cancel/stop once

• Remove the kneading blade

1 Select menu ‘15’

4 Press Stop pad when the machine beeps

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1 2 3 4 [05 Whole wheat Rapid]

1 Select menu ‘27’

2 Press Timer pad to set the cooking time [11 Brioche]

Spelt White Bread···················· 27

3 Press Start pad to start the machine

4 Press Stop pad and remove compote

Gingerbread····························· 37 Wholemeal Soda Bread··········· 39

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Yeast 3⁄4 tsp 400 g 500 g 600 g 400 g 500 g 600 g

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Water 350 mL Medium Sized Eggs, yolk 2

[16 Basic] [17 Basic Raisin] [18 Whole wheat]

left to rise after shaping, before the final baking. Generally

Wholemeal Dough 50%

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Salt 1⁄2 tsp Egg, medium 1 Egg, medium 1

1 Put all culture ingredients in the bread pan and select

3 Add all ingredients listed in stage 2 and select menu 20.

4 Divide dough into 12–15 pieces and shape into rolls.

3 Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for

5 Place on a greased baking tray and sprinkle with flour. Allow

5 Cover and allow the dough to rest in the refrigerator for

6 Glaze with oil and bake in a preheated oven at 220˚C/425˚F/