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  4. SD-206
  5. Operating Instructions And Recipes

Panasonic SD-206 Operating Instructions And Recipes

Manual is about: Automatic bread maker SD-206

Summary of SD-206

  • Page 1

    Sd-206.

  • Page 2: Important Safeguards

    The has to be installed to a minimum 10-ampere (t) fuse. If your ac outlet is not grounded, it is the personal responsibility of the customer to have it replaced with a properly ground wall socket of 240v 50hz. Thank you for purchasing a panasonic , sd-206. For your own safety and convenience, pleas...

  • Page 3

    Table of contents basic principles when baking with ........................3 -basic features ...........................................................................3 baking programs.........................................................................4 parts identification .....................

  • Page 4

    Choice of bread modes basic. . . . . . . . . . . . . For producing loaves of bread using white or brown strong flour as the major ingredient. Whole wheat. . . . .For loaves using wholemeal strong flour as the main ingredient. Multigrain. . . . . . . For breads with cereals/grains such as rye, etc. M...

  • Page 5

    Note: ¥the duration of each process is only approximate and will vary according to the ambient temperature. ¥the following time is when the timer is not used. (the availability of the timer for the mode is indicated with a tick ( ) in the ÒtimerÓ column.) ¥there will be keep-warm of up to 60 minutes...

  • Page 6

    - 5 - bread pan slide in the pan to the correct position in the unit. Twist slightly anti-clockwise to remove. To remove kneading blade handle control panel kneader mounting shaft cord plug lid body parts identification.

  • Page 7

    Dark light basic wholewheat multigrain french pizza bakeonly l m s select size start stop timer crust menu temp rest raisin bake dough rapid alert sandwich sd-206 be sure you understand the function of each pad before using the . Note: the unit has a protective film overlay on the control panel to p...

  • Page 8

    Close the top lid. Plug into a 240 volt outlet. Will light up. Steps notes remove the bread pan from the unit. Twist slightly anti-clockwise and pull up, using the handle. Mount the kneading blade on the shaft. Make sure that the kneading blade and the kneading shaft are free of bread crumbs. The kn...

  • Page 9

    Start stop 7 press menu to choose the type of bread indicated on the right of display. For basic, it is not necessary to press this pad. For bake only program, refer to p.11 Ð 12 for instructions. See Òchoice of bread modesÓ on p. 3. Press select to choose bake rapid, bake sandwich, bake raisin, dou...

  • Page 10

    Steps notes the beeper will sound eight times and the indicating light will flash when the bread is baked, or the dough is completed. Promptly open the lid and remove the bread pan using oven gloves. Press start/stop. The unit keeps the bread warm for 1 hour or until start/stop is pressed to prevent...

  • Page 11

    Press timer to set the amount of time in which you want the bread to be ready. Time may be set for any length of time from 4 hours to 13 hours for basic, from 5 hours to 13 hours for whole wheat and multigrain, from 6 hours to 13 hours for french. See p. 6 for further explanation of the timer pads. ...

  • Page 12

    Follow the previous steps 1-7. Using the dough mode using the bake only mode - 11 - steps notes press to select dough . The display will go out when the beeper stops, but the indicating light will flash until the stop pad is pressed. Dough will flash. Operation begins after the rest condition to set...

  • Page 13

    Before cleaning the unit, unplug and allow the unit to cool. Body and lid body and lid should be wiped clean with a damp cloth. Use only mild liquid detergent. For baked-on materials, use scotch brite nylon felt pads and detergent on the interior. Do not use cleansers, steel wool pads, or other abra...

  • Page 14

    With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be discharged to prevent rotation stoppage. When the kneader mounting shaft does not rotate, it i...

  • Page 15

    Temp alert reason/cause condition motor protection device remedy 2 there has been a 20-minute or less power cut. (the power plug has been inadvertently pulled out or the breaker has activated.) how to reset/restart if the interruption in the power supply is momentary, the operation will not be affec...

  • Page 16

    Before calling for service please check the following: baking results: neither the indicating light nor the display light up. Smoke emitted from steam vent. Burning smell. Sides of bread collapse and bottom is damp. Bread rises too much. Operational errors ingredient problems unplugged. Ingredient s...

  • Page 17

    Collapsed after over-rising. Bread doesn't rise enough. Unleavened or not leavened enough top of bread floured. Under- browned and sticky. Browned and floured sides, center sticky and raw. Sides brown but flour coated bottom. Not baked. Slices unevenly and is sticky. - 16 -.

  • Page 18

    Since the bread program on your automatic is completely computerised, the success of your loaf depends on the quantity and quality of the ingredients flour: wheat flour provides the bulk and structure of bread. Flour is classified into two types, strong flours which are milled from hard wheat and we...

  • Page 19

    Milk and milk products: their main purposes are: ¥ they enhance flavour. ¥ they increase the nutritional value of bread. ¥ milk solids include protein, lactose (milk sugar), and minerals. Most recipes call for the use of milk powder. Never use fresh milk on the overnight program. Otherwise it may so...

  • Page 20

    Timer loaves do not use eggs and ÒfreshÓ ingredients i.E. Fruit/vegetables on timer loaves, as these ingredients may stale during the rest time, thus spoiling the loaf. Egg: these are sometimes added to nutritionally enrich the dough, they also improve the keeping properties and colour of the baked ...

  • Page 21

    The result of breads, such as whole wheat breads and multigrain breads, are affected greatly by the quality of ingredients, especially the flour. The flour quality is affected by the keeping methods, the temperature, humidity, etc. Another important factor about the flour is that its quality also di...

  • Page 22: Basic

    Basic white cheese & garlic loaf basic white rapid large medium small large medium small dry yeast bread flour salt dry milk butter sugar water bread improver, optional tsp=teaspoon tbsp=tablespoon 1 1 / 2 tsp 500n 2 tsp 1 1 / 2 tbsp 23n 1 tbsp 400 mr 1 tsp 1 1 / 4 tsp 420n 1 tsp 2 tsp 15n 2 1 / 2 t...

  • Page 23: Basic

    Large medium small large medium small tsp=teaspoon tbsp=tablespoon large medium small large medium small large medium small large medium small -22- basic chilli loaf dry yeast bread flour salt dry milk butter sugar chilli flakes cracked black papper water bread improver, optional 1 1 / 2 tsp 500n 2 ...

  • Page 24: Basic

    Pumpkin loaf indian loaf cheese & mustard loaf large medium small large medium small dry yeast bread flour salt dry milk butter sugar mashed pumpkin all spice nutmeg water bread improver, optional tsp=teaspoon tbsp=tablespoon 1 1 / 2 tsp 500n 2 tsp 1 1 / 2 tbsp 23n 1 tbsp 1 / 3 cup 2 tsp(75n) 1 tbsp...

  • Page 25: Basic

    Large medium small large medium small tsp=teaspoon tbsp=tablespoon large medium small large medium small large medium small large medium small -24- basic bacon & cheese loaf dry yeast bread flour dry milk sugar bacon bits* romano cheese* water bread improver, optional 1 1 / 2 tsp 500n 1 1 / 2 tbsp 1...

  • Page 26: Basic

    Pistachio loaf large medium small dry yeast bread flour salt dry milk butter sugar pistachios, chopped* water bread improver, optional 1 1 / 2 tsp 500n 2 tsp 1 1 / 2 tbsp 23n 1 tbsp * 1 / 4 cup 400 mr 1 tsp 1 1 / 4 tsp 420n 1 tsp 2 tsp 15n 2 1 / 2 tsp *2 tbsp 350 mr 1 tsp 1 1 / 4 tsp 300n 1 tsp 2 ts...

  • Page 27: Basic

    Large medium small large medium small tsp=teaspoon tbsp=tablespoon large medium small large medium small large medium small -26- basic mixed fruit loaf dry yeast bread flour salt dry milk butter sugar mixed dried fruit, diced* all spice water bread improver, optional 1 1 / 2 tsp 500n 2 tsp 1 1 / 2 t...

  • Page 28

    Basic wholemeal peanut & sesame loaf whole wheat rapid large medium small large medium small dry yeast whole wheat flour bread flour salt dry milk butter sugar water bread improver, optional tsp=teaspoon tbsp=tablespoon 1 1 / 2 tsp 400n 100n 2 tsp 1 1 / 2 tbsp 23n 1 tbsp 400 mr 1 tsp 1 1 / 4 tsp 320...

  • Page 29

    Dry yeast whole wheat flour bread flour salt dry milk butter sugar unprocessed bran sesame seeds golden syrup water bread improver, optional 1 1 / 2 tsp 400n 100n 2 tsp 1 1 / 2 tbsp 23n 1 tbsp 1 / 4 cup 2 tbsp 1 tbsp 400 mr 1 tsp 1 1 / 4 tsp 320n 100n 1 tsp 2 tsp 15n 2 1 / 2 tsp 2 tbsp 1 tbsp 2 tsp ...

  • Page 30

    Walnut & honey loaf walnut & sunflower loaf raisin loaf large medium small large medium small dry yeast whole wheat flour bread flour salt dry milk butter honey chopped walnuts* water bread improver, optional tsp=teaspoon tbsp=tablespoon 1 1 / 2 tsp 500n 100n 2 tsp 1 1 / 2 tbsp 23n 1 tbsp * 1 / 3 cu...

  • Page 31: Multigrain

    Tsp=teaspoon tbsp=tablespoon -30- multigrain rye flake loaf dry yeast bread flour whole wheat flour salt dry milk butter sugar whole grain rye flakes water bread improver, optional 1 1 / 2 tsp 100n 400n 2 tsp 1 1 / 2 tbsp 23n 1 tbsp 1 / 4 cup 400 mr 1 tsp linseed & soy loaf dry yeast bread flour who...

  • Page 32: Multigrain

    Tsp=teaspoon tbsp=tablespoon -31- multigrain buckwheat loaf dry yeast bread flour whole wheat flour salt dry milk butter sesame seeds buckwheat oat bran brown sugar water bread improver, optional 1 1 / 2 tsp 100n 400n 2 tsp 1 1 / 2 tbsp 23n 3 tbsp 3 tbsp 2 tbsp 2 tbsp 400 mr 1 tsp oat groat & thyme ...

  • Page 33: Kitchen Collection Breadmix

    Large medium small tsp=teaspoon tbsp=tablespoon large medium small -32- french tarragon & thyme loaf dry yeast bread flour salt butter tarragon thyme water bread improver, optional 1 1 / 2 tsp 500n 1 tsp 5n 1 tbsp 1 tbsp 300 mr 1 tsp whole wheat bread (use the whole wheat bake mode) dry yeast flour ...

  • Page 34: Dinner Rolls

    2 tsp 400n 1 3 / 4 tbsp 2 tsp 3 tbsp 45n 350 mr 1 / 2 tsp 1 egg, beaten for brushing on top 2 tablespoon poppy seeds, optional for sprinkling on top 2 tablespoon sesame seeds, optional for sprinkling on top (1 cup bread flour, extra for kneading) dinner rolls (use basic dough mode) ingredients: make...

  • Page 35: Croissants

    2 tsp 475n 1 / 4 cup 3 tbsp 2 tsp 30n 350 mr 1 tsp 250n butter, chilled for folding in the dough 1 egg, beaten for brushing on top croissants (use basic dough mode) ingredients: makes 18 fold the 6 remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes. Place the...

  • Page 36: Brioche

    3 tsp 475n 4 tbsp 4 tbsp 2 tsp 125n 3 200 mr 1 tsp 1 egg, beaten for brushing on top 12 brioche moulds or muffing pans (1 cup bread flour, extra for kneading) yeast bread flour milk powder sugar salt butter eggs water bread improver, optional brioche (use basic dough mode) chicken buns (use basic do...

  • Page 37: Finger Buns

    Ingredients: makes 12 method: make dough according to instructions on 1 page 11. Knead dough on a lightly floured surface until 2 it becomes elastic and springs back when touched. Divide dough into 12. Cover and let rest in a warm place for 3 30 mimnutes. Shape each ball into 10cm long ovals. 4 cove...

  • Page 38: Dough

    Dough method: make dough according to instructions on page 1 11. Knead dough on a lightly floured surface until 2 it becomes elastic and springs back when touched. Divide dough into two balls. Place dough into two greased 20 x 10cm 3 baking tins. Cover and let rise in a warm place for 30Ð40 minutes....

  • Page 39: Focaccia

    Method: make the dough according to instructions on 1 page 11. Knead dough on a lightly floured surface until 2 it becomes elastic and springs back when touched. Shape into a flat circle, place on a baking tray, 3 make holes with the end of a wooden spoon 5 cm apart over the surface of the dough. Co...

  • Page 40: French Bread

    Method: make the dough according to instructions on 1 page 11. Let the dough rest in a greased bowl for 2 20-30 minutes. Knead dough on a lightly floured surface until 3 it becomes elastic and springs back when touched. Divide the dough into 2 balls. Cover and let 4 rest in a warm place for 20 minut...

  • Page 41: Malt Bread

    Method: make the dough according to instructions on 1 page 11. Divide the dough into 16 equal portions. 2 shape each portion into a roll. (follow instructions on dinner rolls, p.33.) place on a greased baking tray. Cover and 3 let rise in a warm place for 30-35 minutes until almost doubled in size. ...

  • Page 42: Braided Bread

    Method: make the dough according to instructions on 1 page 11. Divide the dough into 2 equal portions. Divide each dough into 3 equal portions. Roll 2 each portion into a smooth rope. Pinch ropes together at top, braid loosely and 3 pinch ends to seal, tucking them underneath. Method: make the dough...

  • Page 43: Fruit & Walnut Cake

    Whole wheat flour baking powder brown sugar butter egg milk cinnamon nutmeg raisins sultanas walnuts, chopped fruit & walnut cake method: sift flour into a bowl. 1 soften butter at room temperature. Add sugar 2 and beat well until creamy. Add eggs one by one and beat further until the 3 mixture rese...

  • Page 44

    Dz50r139 m0898-10998 printed in japan.