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Panasonic SD-ZB2512 Operating Instructions And Recipes

Other manuals for SD-ZB2512: Operating Instructions And Recipes
Manual is about: Automatic Bread Maker

Summary of SD-ZB2512

  • Page 1

    Automatic bread maker operating instructions and recipes (household use) model no. Sd-zb2512 before use how to use recipes how to clean troubleshooting thank you for purchasing this panasonic product. Z please read these instructions carefully before using this product and save this manual for futur...

  • Page 2: Contents

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

  • Page 3: Safety Instructions

    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. Q the following charts indicate the degree of damage caused by wrong operation. Warning: indicates s...

  • Page 4: Warning

    4 warning 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.) e unplug the power plug, and wipe with the dry cloth. Discontinue using the appliance immediately and unplug in the unlikely event that thi...

  • Page 5: Caution

    5 caution unplug the power plug when the appliance is not in use. (otherwise it may cause an electric shock, or fire due to electric leakage.) please unplug and allow the appliance to cool down before cleaning it. (it may cause a burn.) do not allow the power cord to hang over the edge of the table ...

  • 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 control panel this picture shows all words and symbols, but during operation only those relevant will be displayed. Menu press this pad to choose menu. Menu number will display and each time this pad is pressed, menu number will change to the next choice. (hold the pad to advance more quickly) see...

  • Page 8: Bread-Making Ingredients

    8 bread-making ingredients flour main ingredient of bread, produces gluten. (helps the bread to rise, gives it a firm texture) z use strong flour. Do not use soft or plain flour. Z flour must be weighed on scales. Strong flour is milled from hard wheat and has a high content of protein which is nece...

  • Page 9: Water

    9 water z use normal tap water. Z use tepid water if using menu 2, 6, 8, 14 or 24 in a cold room. Z use chilled water if using menu 8, 9, 13, 15, 16, 24, 25, 29, 30 or 31 in a hot room. Z always measure out liquids using the sourdough cup provided. Salt improves the flavour and strengthens gluten to...

  • Page 10

    10 list of bread types and baking options q 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 o o o 30 min– 60 min 15–30 min ½ 4 1 hr 50 min– 2...

  • Page 11

    11 options processes menu number menu size crust timer rest knead rise bake total dough 19 basic — — — 30 min– 50 min 15–30 min ½ 4 1 hr 10 min– 1 hr 30 min — 2 hr 20 min 20 basic raisin — — — 30 min– 50 min 15–30 min ½ 4 1 hr 10 min– 1 hr 30 min — 2 hr 20 min 21 savoury — — — 30 min– 50 min 25–30 m...

  • Page 12: Set The Kneading Blade

    12 place the ingredients in the bread pan kneading blade yeast dispenser 1 remove the bread pan and set the kneading blade ➀ twist the bread pan round. ➁ remove the bread pan. ➂ place the kneading blade firmly into the shaft. Check around the shaft and inside the kneading blade and ensure that they ...

  • Page 13: Set The Program and Start

    13 set the program and start remove the bread 5 select a bake menu (the display shows when menu ‘1’ is selected.) q to change the size q to change the crust colour o turn to p. 10 for menu, availability of size and crust. Q to set the timere e.G. It is 9:00 pm now, and you want the bread to be ready...

  • 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 baking brioche 1 4 2, 3 bread flour 400 g salt 1 tsp sugar 3 tbsp butter (cut into 2 cm cubes and keep in fridge) 50 g powdered milk 2 tbsp eggs (medium) 2 (100 g) water 180 ml dry yeast 1½ tsp * butter for added later (cut into 1–2 cm cubes and keep in fridge) 70 g • for addition of ingredients ...

  • Page 16: Baking Savoury

    16 baking savoury 1 4 2, 3 q to cancel/stop once started (hold for more than 1 second) preparations (p. 12) ➀ set the kneading blade into the bread pan. ➁ place the ingredients in the bread pan in the order listed in the recipe. ➂ set the bread pan into the main unit, and plug the machine into the s...

  • Page 17

    17 turn to p. 30 for bread recipes 3 add additional ingredients when the beep sounds, then press ‘start’ again complete placing the extra ingredients while ‘ ’ is flashing. Even without add extra ingredients and pressing the start pad, ‘knead’ and ‘bake’ starts automatically after 5 min. After the s...

  • Page 18: Select Menu ‘27’

    18 rustic sourdough/rustic sourdough dough stage 1 making sourdough starter 1 3 2 turn to p. 35 for sourdough starter recipe q to cancel/stop once started (hold for more than 1 second) preparations (p. 12) ➀ mix all the ingredients well in the sourdough cup. (remove the kneading blade) ➁ put the lid...

  • Page 19: Select Menu ‘10’

    19 stage 2 baking rustic sourdough 1 3 2 turn to p. 32 for bread recipes q to cancel/stop once started (hold for more than 1 second) preparations (p. 12) ➀ set the kneading blade into the bread pan. ➁ tip the sourdough starter in the bread pan. ➂ place the ingredients in the bread pan in the followi...

  • Page 20: Select Menu ‘26’

    20 rustic sourdough/rustic sourdough dough stage 2 making rustic sourdough dough 1 3 2 turn to p. 35 for dough recipes q to cancel/stop once started (hold for more than 1 second) preparations (p. 12) ➀ set the kneading blade into the bread pan. ➁ tip the sourdough starter in the bread pan. ➂ place t...

  • Page 21: Making Dough

    21 making dough 1 3 2 turn to p. 35 for dough recipes q to cancel/stop once started (hold for more than 1 second) preparations (p. 12) ➀ place the kneading blade into the bread pan. ➁ place the ingredients in the bread pan in the order listed in the recipe. ➂ set the bread pan into the main unit, an...

  • Page 22: Making Brioche Dough

    22 making brioche dough 1 4 2, 3 turn to p. 41 for dough recipes q to cancel/stop once started (hold for more than 1 second) preparations (p. 12) ➀ cut the butter for adding later for 1–2 cm cubes and keep them in fridge. ➁ set the kneading blade into the bread pan. ➂ place the ingredients in the br...

  • Page 23: Making Savoury Dough

    23 making savoury dough 1 4 2, 3 turn to p. 35 for dough recipes q to cancel/stop once started (hold for more than 1 second) preparations (p. 12) ➀ set the kneading blade into the bread pan. ➁ place the ingredients in the bread pan in the order listed in the recipe. ➂ set the bread pan into the main...

  • Page 24: Baking Rustic Scone

    24 baking rustic scone 1 7 2, 4, 6 turn to p. 32 for bread recipes q to cancel/stop once started (hold for more than 1 second) preparations (p. 12) ➀ set the kneading blade into the bread pan. ➁ place the ingredients in the bread pan in the following order: mixture of eggs and milk ĺ yogurt ĺ other ...

  • Page 25: Press ‘Start’ Again

    25 5 open the lid and scrape off the dough, shape the surface of the dough within 3 minutes, when the beep sounds o 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 of the dou...

  • Page 26: Baking Cake

    26 baking cake 1 4 2 3 turn to p. 43 for cake recipe q to cancel/stop once started (hold for more than 1 second) preparations ➀ prepare the ingredients according to the recipe. ➁ line the bread pan with greaseproof paper and pour in the mixed ingredients. ➂ set the bread pan into the main unit, and ...

  • Page 27: Making Jam

    27 making jam 1 4 2 3 turn to p. 44 for jam recipes q to cancel/stop once started (hold for more than 1 second) preparations ➀ prepare the ingredients according to the recipe. ➁ put the kneading blade into the bread pan. ➂ place the ingredients into the bread pan in the following order: kdoiriwkhiux...

  • Page 28: Making Compote

    28 making compote 1 4 2 3 turn to p. 44 for compote recipes q to cancel/stop once started (hold for more than 1 second) preparations ➀ prepare the ingredients according to the recipe. (remove the kneading blade.) ➁ place the ingredients into the bread pan in the following order: iuxlwvĺvxjduĺoltxlg ...

  • Page 29: Bread Recipes

    29 bread recipes turn to p. 35–42 for dough recipes [1 basic] [2 basic rapid] [3 basic raisin] (bread or brown flour) : timer can be used for recipes with this symbol (4–13 hours) white loaf menu ‘1’ (4hr) m l xl bread flour 420 g 520 g 600 g salt 1 tsp 2 tsp 2 tsp powdered milk 2 tsp 1½ tbsp 1¾ tbs...

  • Page 30: Bread Recipes

    30 bread recipes [4 savoury] (bread flour) : timer can be used for recipes with this symbol (4–13 hours) bacon & cheese menu ‘4’ (4hr) m l xl bread flour 420 g 520 g 600 g salt 1 tsp 2 tsp 2 tsp powdered milk 2 tsp 1½ tbsp 1¾ tbsp sugar 1 tbsp 1 tbsp 1½ tbsp butter 15 g 20 g 25 g water 290 ml 360 ml...

  • Page 31

    31 sesame & bran loaf menu ‘5’ (5hr) m l xl whole wheat flour 300 g 370 g 450 g bread flour 100 g 125 g 150 g salt 1 tsp 2 tsp 2 tsp powdered milk 2 tsp 1½ tbsp 1¾ tbsp sugar 1 tbsp 1 tbsp 1½ tbsp butter 15 g 20 g 25 g unprocessed bran 2 tbsp ¼ cup ½ cup sesame seeds 2 tsp 1 tbsp 2 tbsp golden syrup...

  • Page 32: Bread Recipes

    32 italian bread menu ‘11’ (4hr 30min) bread flour 400 g salt 1½ tsp olive oil 1 tbsp water 260 ml dry yeast 1 tsp herb bread menu ‘11’ (4hr 30min) bread flour 400 g salt 1½ tsp olive oil 1 tbsp basil 1 tbsp water 260 ml dry yeast 1 tsp sundried tomato and parmesan menu ‘11’ (4hr 30min) bread flour ...

  • Page 33: Gluten Free Recipes

    33 wheat and gluten free bread menu ‘14’ (1hr 50min) water (chilled) 450 ml vagetable oil 3 tbsp orgran easy bake bread mix 450 g for more information on orgran’s gluten free bread mixes, please contact the address below: natural foods division of roma food products, 47-53 aster avenue, carrum downs...

  • Page 34: Gluten Free Recipes

    34 gluten free recipes gluten free bread on basic program menu ‘1’–‘xl’ size–‘dark’ crust (1hr 50min) yeasted plain gluten free loaf water 430–450 ml oil (canola/sunflower) ѿfxs egg (medium) 3 white vinegar (not malt) 1 tsp brown rice flour 1 cup white rice flour 1 cup arrowroot ortapioca flour 1 cu...

  • Page 35: Dough Recipes

    35 dough recipes [19 basic] [20 basic raisin] [21 savoury] [22 whole wheat] [23 whole wheat raisin] [24 rye] [25 french] [26 rustic sourdough] [27 sourdough starter] [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 ...

  • Page 36: Dough Recipes

    36 dough recipes croissants menu ‘19’ (2hr 20min) bread flour 475 g salt 2 tsp powdered milk 3 tbsp sugar ¼ cup butter 30 g water 300 ml dry yeast 2 tsp butter, chilled for folding in the dough 250 g method: 1 roll 250 g of chilled butter between two sheets of plastic wrap into a rectangle (17 × 25 ...

  • Page 37

    37 hot cross buns menu ‘20’ (2hr 20min) bread flour 475 g salt 2 tsp powdered milk 3 tbsp sugar 1¾ tbsp butter 45 g orange rind 1 tbsp mixed sprice 1 tbsp water 260 ml egg, medium 1 dry yeast 2 tsp * mixed dried fruit 1 cup method: 1 divide the dough into 10 or 12 equal portions. Roll each portion i...

  • Page 38: Dough Recipes

    38 swedish tea ring menu ‘19’ (2hr 20min) bread flour 450 g salt 1 tsp powdered milk 3 tbsp sugar 4 tbsp butter 50 g water 230 ml dry yeast 2 tsp method: filling melted butter 2 tsp cinnamon 2 tsp brown sugar ½ cup 1 roll or pat the dough into a rectangle (50 × 30 cm). 2 brush over surface of the do...

  • Page 39

    39 bagels menu ‘19’ (2hr 20min) bread flour 450 g salt 1 tsp powdered milk 2 tbsp sugar 1 tbsp butter or oil 2 tbsp water 250 ml dry yeast 2 tsp method: 1 divide dough into 12–16 equal portions. 2 roll each portion into a log approximately 20 cm long. 3 form into a ring, sealing both ends together t...

  • Page 40: Dough Recipes

    40 sunflower & kibblewheat rolls menu ‘22’ (3hr 15min) bread flour 225 g whole wheat flour 225 g salt 1 tsp powdered milk 2 tbsp sugar 1 tsp butter 25 g sunflower seeds ¼ cup kibbled wheat ¼ cup water 300 ml bread improver, optional ¼ tsp dry yeast 2 tsp method: 1 divide the dough into 12–16 equal p...

  • Page 41

    41 french bread menu ‘25’ (3hr 35min) bread flour 420 g salt 1½ tsp sugar 2 tsp butter 5 g water 310 ml dry yeast 1¼ tsp method: 1 let the dough rest in a greased bowl for 20–30 minutes. 2 knead dough on a lightly floured surface until it becomes elastic and springs back when touched. 3 divide the d...

  • Page 42: Dough Recipes

    42 spelt table roll ; for 8 rolls menu ‘30’ (2hr 45min) spelt white flour 500 g sugar 1½ tsp salt 1½ tsp butter 10 g water* 280 ml dry yeast 2 tsp * if in a hot room, use chilled water method: 1 divide dough into 8 rolls and rest them for 15 minutes. 2 shape the dough into rolls. 3 3odfhrqdjuhdvhged...

  • Page 43: Cake Recipes

    43 butter cake menu ‘18’ (50min) butter 100 g sugar 100 g egg, medium 2 plain flour 275 g baking powder 2½ tsp milk 90 ml vanilla essence 1 tsp fruit & walnut cake menu ‘18’ (50min) brown sugar ¾ cup butter 90 g egg, medium 2 whole wheat flour 150 g baking powder ½ tsp cinnamon ½ tsp nutmeg ½ tsp mi...

  • Page 44: Jam Recipes

    44 jam recipes compote recipes [32 jam] o jam setter can be used instead of pectin. O depending on the type of pectin, it may be better to increase or decrease the amount. Strawberry jam menu ‘32’ (1hr 40min) strawberries, finely chopped 600 g sugar 400 g powdered pectin 13 g (4 tsp) 1 place half of...

  • Page 45: Care & Cleaning

    45 before cleaning, unplug your bread maker and allow it to cool down. Q to avoid damaging your bread maker... Z do not use anything abrasive! (cleansers, scouring pads etc) z do not wash any part of your bread maker in the dishwasher! Z do not use benzine, thinners, alcohol, or bleach! Z after rins...

  • Page 46: Care & Cleaning

    46 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 when removing 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 bread from ...

  • Page 47: Troubleshooting

    47 problem cause e action my bread does not rise the top of my bread is uneven [all bread] z 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) e try anot...

  • Page 48: Troubleshooting

    48 troubleshooting before calling for service, please check through this section. Problem cause e action my bread has not been baked. Z the dough menu was selected. E the dough menu does not include a baking process. Z there has been a power failure, or the machine has been stopped during breadmakin...

  • Page 49

    49 problem cause e action there is excess oil on the bottom of brioche. The crust is oily. My bread has big holes. Z did you add butter within 5 min of the beep? E do not put butter when display show remaining time until ready. (p. 15) butter flavor might be weak, but it can bake. My brioche did not...

  • Page 50: Troubleshooting

    50 problem cause e action extra ingredients does not fall into the bread pan from the raisin nut dispenser. Z is the surface of the extra ingredients higher than the edge of the raisin nut dispenser? E put the extra ingredients so that its surface is lower than the edge of the raisin nut dispenser. ...

  • Page 51

    51 home appliance 12 month warranty from date of purchase 1. Subject to the conditions of this warranty panasonic or it’s authorised service centre will perform necessary service on the product without charge for parts or labour, if in the opinion of panasonic, the product is found to be faulty with...

  • Page 52

    52 12.

  • Page 53: Specification

    53 specification power supply 230–240 v 50 hz power consumed 505–550 w capacity (strong flour) max. 600 g min. 300 g (dry yeast) max. 7 g min. 2.1 g capacity of raisin nut dispenser max. 150 g raisins timer digital timer (up to 13 hours) dimensions (h×w×d) approx. 38.2×25.6×38.9 cm weight approx. 7....

  • Page 54: Memo

    54 memo.

  • Page 55

    55.

  • Page 56

    Panasonic taiwan co., ltd. Web site: http://www.Panasonic.Com © panasonic taiwan co., ltd. 2016 dz50r187 mx0716e0 printed in china ◩.