Panasonic SDZB2502BXE Instrukcja Użytkownika Pobierz pdf (Strona 12)

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English

Making Compote

Turn to P. 30 for

compote recipes



To cancel/stop once

started

(hold for more than

1 second)

Preparations



Prepare the ingredients according to the recipe. (Remove the kneading blade.)



Place the ingredients into the bread pan in the following order:

fruits → sugar →liquid.



Set the bread pan into the main unit, and plug the machine into the socket.

Select menu ‘27’



Timer is not available on menu 27.

(The Timer pad only sets the duration of the

cooking time.)



Follow the recipe for the quantities for each

ingredient.

•

Do not increase or decrease the quantities of

fruits. It may cause the compote to boil over or

scorch.

Set the cooking time

Start the machine

Estimated time until the selected program is complete



The start light will come on.

Press ‘Stop’ and remove compote

when machine beeps 8 times and the bar at ‘End’ flashes



The flashing start light will go off.



If the cooking is not complete  Repeat steps 1–3

(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.)

Bread Recipes

WHITE BREAD

Select menu ‘01’ or ‘02’

MLXL

strong white bread flour, type 550 400 g 500 g 600 g

teaspoons of salt 1

⁄2 1

⁄2 2

tablespoons of sugar 1 1

⁄2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

(2)

⁄2

⁄2)

WHOLE WHEAT BREAD

Select menu ‘04’ or ‘05’

MLXL

strong whole wheat bread flour 400 g 500 g 600 g

teaspoons of salt 1

⁄2 1

⁄2 2

tablespoons of sugar 1 1

⁄2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

⁄2)

⁄4

(2)

WHOLE WHEAT RAISIN BREAD

Select menu ‘06’

MLXL

strong whole wheat bread flour 400 g 500 g 600 g

teaspoons of salt 1

⁄2 1

⁄2 2

tablespoons of sugar 1 1

⁄2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast 1 1 1

⁄4

addition (place in raisin nut dispenser):

raisin 80 g 100 g 120 g

FRENCH BREAD

Select menu ‘08’

strong white bread flour, type 550 300 g

teaspoons of salt 1

butter 20 g

water 220 mL

teaspoons of dry yeast

⁄4

PANNETTONE

Select menu ‘11’

strong white bread flour, type 550 400 g

tablespoons of sugar 4

⁄2

teaspoons of salt 1

butter(cut into 2cm cubes and keep in

fridge)

50 g

egg (beaten) ;medium 2 (100 g)

milk 200 mL

teaspoons of dry yeast 1

⁄2

additional butter

(cut into 1-2cm cubes and keep in fridge)

70 g

orange peel; chopped finely* 50 g

brown saltana* 50 g

dryed black currant* 50 g

* : added with additional butter

RAISIN BREAD

Select menu ‘03’

MLXL

strong white bread flour, type 550 400 g 500 g 600 g

teaspoons of salt 1

⁄2 1

⁄2 2

tablespoons of sugar 1 1

⁄2 2

butter 20 g 30 g 40 g

water 280 mL 350 mL 420 mL

teaspoons of dry yeast 1 1 1

⁄2

addition (place in raisin nut dispenser):

raisin

80 g 100 g 120 g

ITALIAN BREAD

Select menu ‘09’

strong white bread flour, type 550 400 g

teaspoons of salt 1

⁄2

tablespoons of olive oil 1

⁄2

water 260 mL

teaspoons of dry yeast 1

SANDWICH BREAD

Select menu ‘10’

strong white bread flour, type 550 380 g

tablespoons of sugar 2

butter 30 g

water 250 mL

teaspoons of dry yeast 1

GLUTEN FREE BREAD

Select menu ‘12’

water 430 mL

tablespoons of oil 1

gluten free bread mix 500 g

teaspoons of dry yeast 2

BASIC BRIOCHE

Select menu ‘11’

strong white bread flour, type 550 400 g

tablespoons of sugar 4

tablespoons of dry milk 2

teaspoons of salt 1

butter (cut into 2cm cubes and keep in

fridge)

50 g

egg (beaten) ;medium 2 (100 g)

water 180 mL

teaspoons of dry yeast 1

⁄4

additional butter

(cut into 1-2cm cubes and keep in fridge)

70 g

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