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  4. SD-2511
  5. Operating Instructions And Recipes

Panasonic SD-2511 Operating Instructions And Recipes

Summary of SD-2511

  • Page 1

    Before use how to use recipes how to clean troubleshooting automatic bread maker operating instructions and recipes (household use) model no. Sd-2511 l for more recipes please visit the ideas kitchen www.Theideaskitchen.Com thank you for purchasing this panasonic product. L please read these instruc...

  • Page 2: Contents

    2 contents before use p p safety instructions ································································································································································· 3 p p accessories/parts identification ·····················································...

  • Page 3: Safety Instructions

    Before use 3 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 below. pp the following charts indicate the degree of damage caused by wrong operation. Warning...

  • Page 4: Safety Instructions

    4 safety instructions warning discontinue using the appliance immediately and unplug in the unlikely event that this appliance stops working properly. (it may cause smoking, fire, electric shock or burn.) e.G. For abnormal or breaking down ● the power plug and the power cord become abnormally hot. ●...

  • Page 5: Caution

    5 before use caution do not remove the bread pan or unplug the bread maker during use. (it may cause a burn or injury.) do not use the appliance on following places. ● position the bread maker on a firm, dry, clean, flat heatproof worktop at least 10 cm (4 inches) from the edge of the worktop. (it m...

  • Page 6: Raisin Nut Dispenser

    6 raisin nut dispenser the ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the menu with raisin (3, 4, 7, 16, 20, 21, 23 and 31). Turn to p. 14 for ingredients which may be placed in the raisin nut dispenser. Never operate the bread maker with...

  • Page 7

    7 before use this picture shows all words and symbols, but during operation only those relevant will be displayed. Control panel n operation status : displayed for the current stage of the program. Ingredients are being regulated on the ‘rest’ stage before kneading. : displayed when there has been a...

  • Page 8: Bread-Making Ingredients

    8 n you can make your bread taste better by adding other ingredients: eggs improve the nutritional value and colouring of the bread. (water amount must be reduced proportionally) beat eggs when adding eggs. Bran increases the bread’s fibre content. • use max. 50 g (2 oz). Wheat germ gives the bread ...

  • Page 9: If Using A Bread Mix...

    9 before use 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 produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise. White flour: made...

  • Page 10

    10 list of bread types and baking options n function availability and time required • time required for each process will differ according to room temperature. Options processes menu number menu size crust timer rest knead rise bake total bake 1 basic l l l 30 min– 60 min 15–30 min 4 1 hr 50 min– 2 ...

  • Page 11

    11 how to use options processes menu number menu size crust timer rest knead rise bake total dough 19 basic — — — 30 min– 50 min 15–30 min 4 1 hr 10 min– 1 hr 30 min — 2 hr 20 min 20 basic raisin — — — 30 min– 50 min 15–30 min 4 1 hr 10 min– 1 hr 30 min — 2 hr 20 min 21 rustic artisan — — — 30 min– ...

  • Page 12: Baking Bread

    12 baking bread place the ingredients in the bread pan set the program and start remove the bread kneading blade 1 remove the bread pan and set the kneading blade 1 twist the bread pan anti- clockwise and lift up to remove. 2 ensure the kneading blade is firmly on the kneading mounting shaft. Ensure...

  • Page 13: Set The Program and Start

    13 how to use place the ingredients in the bread pan set the program and start remove the bread kneading blade 1 remove the bread pan and set the kneading blade 1 twist the bread pan anti- clockwise and lift up to remove. 2 ensure the kneading blade is firmly on the kneading mounting shaft. Ensure t...

  • Page 14

    14 when adding extra ingredients adding extra ingredients to bread or dough by selecting a menu with raisin (3, 4, 7, 16, 20, 21, 23 or 31), you can mix your favourite ingredients into the dough to make all kinds of flavoured breads. Simply place the extra ingredients in the dispenser or the bread p...

  • Page 15: Baking Brioche

    15 how to use baking brioche 1 4 2, 3 yeast 1 1 ⁄ 4 tsp strong white bread flour 400 g (14 oz) sugar 4 tbsp salt 1 tsp skimmed milk 2 tbsp butter (cut into 2 cm cubes and keep in fridge) 50 g (2 oz) eggs 2 water 280 g (mixture of eggs and water) butter for adding later (cut into 1–2 cm cubes and kee...

  • Page 16: Baking Rustic Artisan

    16 baking rustic artisan turn to p. 31 for bread recipes n to cancel/stop once started (hold for more than 1 second) 1 4 2, 3 preparations (p. 12) 1 put the kneading blade into the bread pan. 2 place the ingredients in the bread pan in the order listed in the recipe (p.31). For ingredients marked wi...

  • Page 17: Baking Rustic Artisan

    17 how to use baking rustic artisan turn to p. 31 for bread recipes n to cancel/stop once started (hold for more than 1 second) 1 4 2, 3 preparations (p. 12) 1 put the kneading blade into the bread pan. 2 place the ingredients in the bread pan in the order listed in the recipe (p.31). For ingredient...

  • Page 18: Select Menu ‘27’

    18 rustic sourdough/rustic sourdough dough stage 1 making sourdough starter 1 3 2 n to cancel/stop once started (hold for more than 1 second) remove the kneading blade. Sourdough starter spoon two sourdough cups can be set at a time. Sourdough cup (keep clean and use sourdough starter only) bread pa...

  • Page 19: Select Menu ‘10’

    19 how to use stage 2 baking rustic sourdough 1 3 2 n to cancel/stop once started (hold for more than 1 second) stage 1 sourdough starter : menu ‘27’ (24hr) see p. 18 for the recipe. Stage 2 : menu ‘10’ (5hr) strong white bread flour 320 g (11 1 ⁄ 2 oz) salt 3 ⁄ 4 tsp yeast 1 ⁄ 2 tsp water 130 ml pr...

  • Page 20: Select Menu ‘26’

    20 rustic sourdough/rustic sourdough dough stage 2 making rustic sourdough dough 1 3 2 n to cancel/stop once started (hold for more than 1 second) stage 1 sourdough starter : menu ‘27’ (24hr) turn to p. 18 for the recipe. Stage 2 : menu ‘26’ (2hr 30min) strong white bread flour 320 g (11 1 ⁄ 2 oz) s...

  • Page 21: Making Dough

    21 how to use making dough 1 3 2 turn to p. 38–43 for dough recipes n to cancel/stop once started (hold for more than 1 second) preparation (p. 12) 1 put the kneading blade into the bread pan. 2 place the ingredients in the bread pan in the order listed in the recipe. 3 set the bread pan into the ma...

  • Page 22: Making Brioche Dough

    22 making brioche dough 1 4 2, 3 turn to p. 43 for dough recipes n to cancel/stop once started (hold for more than 1 second) preparation (p. 12) 1 cut the butter for adding later into 1–2 cm cubes and keep them in fridge. 2 put the kneading blade into the bread pan. 3 place the ingredients in the br...

  • Page 23: Making Rustic Artisan Dough

    23 how to use making rustic artisan dough turn to p. 38 for dough recipes n to cancel/stop once started (hold for more than 1 second) 1 4 2, 3 preparations (p. 12) 1 put the kneading blade into the bread pan. 2 place the ingredients in the bread pan in the order listed in the recipe (p.38). For ingr...

  • Page 24: Baking Rustic Scone

    24 baking rustic scone turn to p. 35 for bread recipes n to cancel/stop once started (hold for more than 1 second) 1 7 2, 4, 6 preparations (p. 12) 1 put the kneading blade into the bread pan. 2 place the ingredients in the bread pan in the following order: mixture of eggs and milk → yogurt → other ...

  • Page 25: Press Start Pad Again

    25 how to use 5 open the lid and scrape off the dough, shape the surface of the dough within 3 minutes, when the beep sounds l after 3 minutes have passed in step 5, the beeps sound and ‘bake’ starts automatically. (the surface of the rustic scone became uneven, because you did not shape the surface...

  • Page 26: Baking Cake

    26 baking cake 1 4 2 3 turn to p. 44–47 for cake recipes n to cancel/stop once started (hold for more than 1 second) preparation 1 prepare the ingredients according to the recipe. 2 line the bread pan with parchment paper or loaf tin liners and pour in the mixed ingredients. 3 set the bread pan into...

  • Page 27: Making Jam

    27 how to use making jam 1 4 2 3 turn to p. 48 for jam recipes n to cancel/stop once started (hold for more than 1 second) preparation 1 prepare the ingredients according to the recipe. 2 put the kneading blade into the bread pan. 3 place the ingredients into the bread pan in the following order: ha...

  • Page 28: Making Compote

    28 making compote 1 4 2 3 turn to p. 49 for compote recipes n to cancel/stop once started (hold for more than 1 second) preparation 1 prepare the ingredients according to the recipe. (remove the kneading blade.) 2 place the ingredients into the bread pan in the following order: fruits → sugar →liqui...

  • Page 29: Recipe Contents

    29 how to use recipe contents recipes white loaf ··························30 rapid white loaf··················30 spicy fruit loaf ····················30 cider apple bread ················30 apricot and almond loaf ········30 milk loaf·····························30 wheat germ loaf ················...

  • Page 30: Bread Recipes

    30 bread recipes • for addition of ingredients with*, see the instructions on p.14. [1 basic] [2 basic rapid] [3 basic raisin] (white or brown flour) : timer can be used for recipes with this symbol (4–13 hours) turn to p.38–43 for dough recipes white loaf menu ‘1’ (4hr-4hr 5min) m l xl yeast 3 ⁄ 4 ...

  • Page 31

    31 recipes • for addition of ingredients with*, see the instructions on p.14. • for addition of ingredients with , follow programming instructions on p. 16. Brown loaf menu ‘1’ (4hr-4hr 5min) m l xl yeast 3 ⁄ 4 tsp 1 tsp 1 1 ⁄ 4 tsp strong brown bread flour 400 g (14 oz) 500 g (1 lb 2 oz) 600 g (1 ...

  • Page 32: Bread Recipes

    32 bread recipes wholemeal loaf 100% menu ‘5’ (5hr) m l xl yeast 3 ⁄ 4 tsp 1 tsp 1 1 ⁄ 2 tsp strong wholemeal bread flour 400 g (14 oz) 500 g (1 lb 2 oz) 600 g (1 lb 5 oz) sugar 1 tsp 1 1 ⁄ 2 tsp 2 tsp butter 15 g ( 1 ⁄ 2 oz) 25 g (1 oz) 25 g (1 oz) salt 1 tsp 1 1 ⁄ 4 tsp 1 1 ⁄ 2 tsp water 300 ml 37...

  • Page 33

    33 recipes [8 rye] (rye flour) l remember to use the rye kneading blade (rye bread) for all these recipes. L the raisin nut dispenser does not operate on the rye program. L put any additional ingredients directly into the bread pan at the start. L as a result of the consistency some flour may remain...

  • Page 34: Bread Recipes

    34 bread recipes [12 sandwich] make bread with a soft crust and texture. : timer can be used for recipes with this symbol (5–13 hours) white sandwich menu ‘12’ (5hr) yeast 1 ⁄ 2 tsp strong white bread flour 400 g (14 oz) sugar 1 tsp butter 15 g ( 1 ⁄ 2 oz) salt 1 tsp water 290 ml brown sandwich menu...

  • Page 35

    35 recipes [13 brioche] basic brioche menu ‘13’ (3hr 30min) yeast 1 1 ⁄ 4 tsp strong white bread flour 400 g (14 oz) sugar 4 tbsp salt 1 tsp skimmed milk 2 tbsp butter (cut into 2 cm cubes and keep in fridge) 50 g (2 oz) water 180 ml egg, medium (beaten) 2 (100 g) * additional butter (cut into 1–2 c...

  • Page 36: Gluten Free Recipes

    36 [1 basic] [14 gluten free] (gluten free bread mix / wheat free bread mix) : timer cannot be used l the raisin nut dispenser does not operate on the gluten free program. L put any additional ingredients directly into the bread pan at the start. L you can bake gluten free cakes following our recipe...

  • Page 37

    37 recipes gluten free bread glutafin gluten free bread mix menu ‘14’ -‘dark’ crust (1hr 55min) tepid water 400 ml oil 2 tsp bread mix 500 g (1 lb 2 oz) yeast 3 tsp glutafin gluten free fibre bread mix menu ‘14’ -‘dark’ crust (1hr 55min) hot water from the kettle 200 ml cold tap water 200 ml oil 1 1...

  • Page 38: Dough Recipes

    38 dough recipes [19 basic] [20 basic raisin] [21 rustic artisan] [22 whole wheat] [23 whole wheat raisin] [24 rye] [25 french] [26 rustic sourdough] [28 pizza] [29 brioche] [30 speciality] the dough setting mixes and gives the dough it’s first rising before you shape and bake it in your conventiona...

  • Page 39

    39 recipes wholemeal dough 50% menu ‘22’ (3hr 15min) yeast 1 1 ⁄ 2 tsp strong wholemeal bread flour 300 g (11 oz) strong white bread flour 300 g (11 oz) sugar 2 tsp oil 2 tbsp salt 1 1 ⁄ 2 tsp water 370 ml granary ® dough menu ‘22’ (3hr 15min) yeast 1 1 ⁄ 2 tsp strong granary ® flour 600 g (1 lb 5 o...

  • Page 40: Dough Recipes

    40 dough recipes rye and white rolls stage 1 culture : menu ‘28’ (45min) yeast 1 tsp strong white bread flour 75 g (3 oz) rye flour 150 g (5 oz) water 200 ml stage 2 : menu ‘24’ (2hr) yeast 1 tsp rye flour 150 g (5 oz) strong white bread flour 100 g (4 oz) sugar 2 tsp oil 3 tbsp salt 2 tsp water 60 ...

  • Page 41

    41 recipes croissants menu ‘19’ (2hr 20min) yeast 1 ⁄ 2 tsp strong white bread flour 300 g (11 oz) sugar 1 tsp butter 25 g (1 oz) salt 1 ⁄ 2 tsp egg, medium 1 water 150 ml butter chilled to add when rolling 150 g (5 oz) 1 roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle. 2 divide butter into three...

  • Page 42: Dough Recipes

    42 dough recipes dough for tear & share bread menu ‘19’ (2hr 20min) yeast 1 1 ⁄ 4 tsp strong white bread flour 550 g (1 lb 4 oz) sugar 2 tsp olive oil 2 tbsp salt 1 1 ⁄ 2 tsp water 310 ml olive tear & share bread dough for tear & share bread (above) one batch tapenade (green or black) 6 tbsp olives,...

  • Page 43

    43 recipes brioche dough (chocolate chip brioche roll) ; for 12 rolls menu ‘29’ (1hr 50min) yeast 1 1 ⁄ 2 tsp strong white bread flour 400 g (14 oz) sugar 4 tbsp salt 1 1 ⁄ 2 tsp butter (cut into 2 cm cubes and keep in fridge) 70 g (3 oz) egg (beaten) 3 (150 g) milk 90 ml rum (dark) 15 ml (1 tbsp) a...

  • Page 44: Cake Recipes

    44 cake recipes [18 bake only] bake cakes and teabreads. : timer cannot be used l use menu 18 for these recipes. L this menu is not suitable for all types of cake, such as victoria sandwich or those that require going into a hot oven. L always use our tablespoon and teaspoon measure in these recipes...

  • Page 45

    45 recipes boozy cake menu ‘18’ (55min) butter 125 g (4 oz) mixed dried fruit 300 g (11 oz) light brown soft sugar 50 g (2 oz) juice of 1 orange 45 ml (3 tbsps) zest of 1 orange guinness ® or caffreys ® 120 ml (4floz) bicarbonate of soda 5 ml (1 tsp) medium sized eggs, beaten 2 plain flour 200 g (7 ...

  • Page 46: Cake Recipes

    46 cake recipes hazelnut and honey loaf menu ‘18’ (1hr) butter 175 g (6 oz) dark brown sugar 50 g (2 oz) honey 50 g (2 oz) eggs, medium 3 hazelnuts, finely chopped 100 g (4 oz) self raising flour 225 g (8 oz) milk 60 ml (4 tbsp) topping (chocolate & hazelnut spread) 100 g (4 oz) topping (cream chees...

  • Page 47

    47 recipes soda bread menu ‘18’ (50min) plain flour 400 g (14 oz) bicarbonate of soda 1 tsp sugar 1 tsp salt 1 ⁄ 2 tsp buttermilk 270 ml milk 30 ml 1 sieve the flour and bicarbonate of soda into a bowl and mix well. Then add sugar and salt. 2 add the buttermilk and milk, mixing quickly to form a sof...

  • Page 48: Jam Recipes

    48 jam recipes [32 jam] l depending on the type of pectin, it may be better to increase or decrease the amount of it. Strawberry jam menu ‘32’ (1hr 40min) strawberries, finely chopped 600 g (24 oz) sugar 400 g (16 oz) powdered pectin 13 g (4 tsp) 1 place half of the fruit into the bread pan, then ad...

  • Page 49: Compote Recipes

    49 recipes compote recipes [33 compote] spiced apple compote menu ‘33’ (1hr 20min) apples, peeled, cored and diced 1000 g (40 oz) cinnamon stick 1 cloves 2 lemon, zest only 1 lemon juice 2 tbsp sugar 100 g (4 oz) water 75 ml 1 remove the kneading blade from the bread pan. 2 place ingredients in the ...

  • Page 50: Care & Cleaning

    50 before cleaning, unplug your bread maker and allow it to cool down. N to avoid damaging your bread maker... L do not use anything abrasive! (cleansers, scouring pads etc) use a soft sponge when cleaning bread pan and kneading blade. L do not wash any part of your bread maker in the dishwasher! L ...

  • Page 51

    51 how to clean 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. To avoid damaging it, please follow the instructions below. • do not use hard utensils such as a knife or a fork when removing the br...

  • Page 52: Troubleshooting

    52 problem cause  action my bread does not rise. The top of my bread is uneven. [all bread] l the quality of the gluten in your flour is poor, or you have not used strong flour. (gluten quality can vary depending on temperature, humidity, how the flour is stored, and the season of harvest) try anot...

  • Page 53

    53 troubleshooting problem cause  action there is excess flour around the bottom and sides of my bread. L you have used too much flour, or you are not using enough liquid. Check the recipe and measure out the correct amount using scales for the flour or the sourdough cup provided for liquids. Why h...

  • Page 54: Troubleshooting

    54 problem cause  action i can smell burning while the bread is baking. Smoke is coming out of the steam vent. L ingredients may have been spilt on the heating element. Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan during mixing. Simply wipe the heating ...

  • Page 55

    55 troubleshooting problem cause  action can frozen fruits be used? L it is possible to use them. What kinds of sugar can we use on jam? L white caster and granulated can be used. Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener. When making jam, can we use fruits a...

  • Page 56: Specification

    Panasonic test and development kitchen panasonic consumer electronics u.K. A division of panasonic u.K. Ltd willoughby road, bracknell, berks, rg12 8fp for cookery advice call : 01344862108 open monday to wednesday 9 am - 12 pm customer care centre call : 08448443899 open monday to friday 9 am - 5 p...