Panasonic Sd Yd250 Operating Instructions

							TIMER
-10 -
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.
There will be no action while 
the timer is working.
Notes  Steps 
Follow t h e same steps as in pages 7-9 except step 9. 
For step 9, follow the instructions below.
Press START/STOP.
The time remaining before the bread is 
finished is displayed in hours and 
minutes.
 Follow the previous steps 1-6. For step 7, choose either BASIC or WHOLE WHEAT (there is no BAKE 
RAPID option for the MULTIGRAIN or FRENCH). For steps 8 & 9, follow the instructions below.
Press SELECT pad to choose 
BAKE RAPID.
Then select size and crust colour.The remaining
time is displayed
in hours and
minutes.
The above display is for BASIC-BAKE
(RAPID) option, XL size, medium color. Press START pad. The above display is for 
basic
-BAKE, XL size, 
medium colour.
Example: 
If the present time is 9:00 pm, and you want the 
bread to be finished at 6:30 am tomorrow morning, 
set the timer to         (9 hours and 30 minutes), the 
time required until the completion of the bread.
9:30 9:00 pm 
start 
6:30 am 
finish(9 hours 
and 30 minutes)
12
9
63
Using the BAKE RAPID option
To use the timer (BAKE option only)
TEMPREST
RAISIN
BAKE        DOUGH
RAPID       ALERT
SANDWICH
TEMP REST
RAISIN
BAKE        DOUGH
RAPID       ALERT
SANDWICH
The timer cannot be used for this option.
DARK LIGHT
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
XL L M
DARK LIGHT
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
PIZZA
BAKE ONLY
XL L M
START
STOP
START
STOP
SELECTMENU 
						

							MENU
START
STOP
— 11 —
Follow t h e previous steps 1-7.
Using the DOUGH option
Using the bake only program
 Steps  Notes
Press SELECT to choose DOUGH or DOUGH 
RAISIN.
The display will go out when the beeper stops,
but the indicating light will flash until the STOP
pad is pressed.Dough will flash.
The resting settles the
temperature of the bread pan
and ingredients.
Prepare cake in a separate mixing 
bowl.Follow instructions in the
Cookbook for details. Press Start pad.
DOUGH will stop flashing. Note: For PIZZA DOUGH, press select until the 
arrow points at it. You do not have to press 
SELECT.
REST  begins. After rest, the process to make the dough 
will begin.
The remaining time is displayed in hours and minutes.
The beeper will sound eight times and the indicating light will flash
when the dough is completed. Press STOP pad when the beeper
stops. Remove the bread pan. Close the lid. Unplug after use.
8
9
Shape and give dough final rising before baking in a conventional
oven as per the recipes given.
10
When baking is completed, remove from the oven, using your
oven gloves and cool on a wire rack.
11
The timer cannot be used
for this option.
Place the mixture carefully into the 
lined bread pan. 
(The kneading blade must be 
removed.)Ensure that the bread pan is
lined with baking parchment 
so the cake mixture does not 
touch the sides.
 Steps  Notes
1
2
Press select to choose BAKE ONLY.
3
SELECT
START
STOP 
						

							START
STOP
TIMER
- 12 -
Before cleaning the unit, unplug and allow the unit to cool.
1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
How to clean 
 Steps  Notes
Press TIMER to set the required time.
(Between 30 to 90 minutes.)
The Timer cannot be used to delay the 
start of baking.Time indication starts from 30
minutes and moves up to 
1 hour 30 minutes in 1 minute
increment.
Press START / STOP.
4
5
Note: Upon completion of baking, you may check the consistency 
of the baked product by piercing the centre with a skewer.
If the baking is still insufficient, you may additionally bake by 
repeating above steps 3 & 4, after START/STOP has been 
pressed. The additional baking time may be set as long as 
the accumulated baking time does not exceed 90 minutes.
6When checking with a skewer,
take utmost care not to burn
yourself as the oven cavity will 
be extremely hot.
Body and Lid
Body and lid should be wiped clean with a damp cloth. 
Use only mild liquid detergent. For baked-on materials, use 
a non scratch scourer and detergent on the interior.
Do not use cleansers, steel wool pads, or other abrasive 
materials.
Do not use benzine, thinner, alcohol, etc. 
Temperature sensor
Wipe gently and avoid deforming the temperature sensor.
Yeast dispenser
Wipe clean with a dry cloth. If a damp cloth is used, the 
dispenser must be dry completely before reuse.
Bread pan and kneading blade
If the kneading blade cannot be easily removed from the pan by 
twisting the mounting shaft, pour lukewarm water into the cooled 
pan and allow to soak for 5 —10 minutes. Remove the blade.
Always remove the blade and wash the pan with mild, liquid
detergent after each use. 
DO NOT SUBMERGE THE PAN IN WATER.
Do not use other abrasive materials or the pan may be 
scratched.
These parts are not dishwasher safe.
Measuring cup and spoon 
Rinse and wipe dry.
Yeast dispenser
Kneader mounting shaf tLid Yeast dispenser opening
Temperature 
sensor
Body 
						

							- 13 -
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 is necessary to replace the kneader mounting shaft unit 
with a new one.
Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement par t s. 
OutletKneader mounting shaft
Kneader mounting shaft unit
(Part No. ADA 29A115)
Leakage of bread ingredients from the bread pan
Power supply 
Power consumed
Capacity 
Timer
Protective device
Dimensions (H 
X W X D)
Weight
Accessoriesapprox. 14  X 131/3 X 9 120V AC 60 Hz
550 W
 
Digital timer (up to 13 hours)
Self-resetting motor protector
approx. 15 lbs.
Measuring cup, measuring spoon max. 21
3/4 oz./ 620N of bread flour
min. 143/4 oz./ 400N of bread flour
Specifications
Cool the bread on a wire rack before slicing or storing.
Slicing homemade bread 
Homemade bread can be cut with a bread knife.
Place the loaf on its side and cut with a sawing 
motion.
Storing homemade bread
Af t er cooling the bread completely at room 
temperature, wrap it in a foil or a plastic bag 
to preserve freshness.
To enjoy the taste of freshly baked homemade 
bread, tr y  to consume your bread as soon as 
possible.
For longer storage, wrap well and store in the 
freezer. 
It is bet t er to slice the loaf before freezing.
Slicing and storing the bread 
						

							- 14 -
TEMP
ALERT
Reason/Cause
Condition
Motor protection device
Remedy 2
There has been a 10-minute or 
less power cut. (The power plug 
has been inadvertently pulled out or 
the breaker has activated.) 
Or there has been a slight change in
the power supplied to the machine.
How to reset /restart
If the interruption in the power supply is 
momentary, the operation will not be affected.
If the power is restored within 10 minutes, the 
bread maker will operate again. However, the 
bread may not turn out well.
Remove the dough and start again using all 
new ingredients.
Not baked at all, although 
the operation appears to 
have proceeded.Check to see if the kneader mounting shaft can 
rotate.   Motor protection device has activated. 
This only happens when the unit is 
overloaded and an excessive force 
is applied to the motor. 
After about 30 minutes, the motor
automatically starts running again.
If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is
recommended to restart with fresh ingredients.
If the kneading blade is restricted by hard dough, take out the dough. The
unit will restart 30 minutes later.
Check to see if the kneader mounting shaft of the bread pan can rotate.
If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.
Make sure you did not use 
too much or too hard / heavy 
ingredients, then start again 
using all new ingredients.Ser v i ce will 
be required. is on 
display.is on 
display.  
appears 
on
display.
 
There has been more than 10 
minutes of power loss due to power 
failure, unplugging of the power cord, 
or a malfunctioning of household 
fuse or breaker.
Leave the unit as it is.
When the unit has cooled to below 105ßF/40ßC, 
         will disappear from the display window 
and the red indicating light will go out. 
This indicates that the unit is now ready to use. The unit is hot (above 40ßC/105ßF).
This may occur during repetitive use. 
You must allow the unit to cool down 
before reusing.
    
ALERTTEMP TEMP
Display indications for abnormal conditions
Yes
No
Remedy 1 
						

							- 15 -
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 spilled on heater element.
Power interruption (display            ).
Start/Stop pad was pressed after starting.
Top lid was open during operation.
Selection was wrong (DOUGH option was chosen).
Bread left in bread pan too long after baking.
Bread sliced just after baking (Steam was not 
allowed to escape).
Water added after kneading flour.
Kneading blade not installed properly in pan.
MEASUREMENT ERRORS
Flour
Yeast 
Water 
No sweetening agentsNot enough
Not enough
Not enough  Too much
 Too much
 Too muchNo yeast  
Ingredients used other than prescribed.
Flour 
Yeast Old flour used.
Wrong type of flour used.
Yeast not placed in pan first, or liquids 
touched yeast before kneading.
 Old yeast used. 
Wrong type of yeast used.
0:00 
						

							- 16 -
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. 
						

							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 weak 
flours which are milled from soft 
wheat. The difference in the two types 
of wheat is the content of proteins that form gluten 
( gluten  is the important constituent of bread which 
provides its structure and its stretchy, chewy texture. 
Gas which is released during fermentation is trapped 
within the elastic network of gluten, thus making the 
dough rise. Gluten development mostly takes place 
during dough kneading).
Strong flours contain a high content of protein 
necessary for the development of gluten. Always use 
strong flour - labelled as suitable for bread making 
when using the recipes in this book.
Weak flour such as cake flour and pastry flour, are
less in protein content and are suitable for products
which have a light, crumbly texture and do not require
much gluten development.
All purpose flour is used for many purposes, as the   
name suggests, in home baking. It is slightly weaker 
than bread flour. In our recipes, it is blended with the
bread flour and not used alone.
Self rising flour is a white flour to which baking 
powder and sometimes salt have been added. 
Weak flours, all purpose flour and self-rising flour may
not be substituted for bread flour in the included recipes.
Whole wheat flour is made by grinding the entire 
wheat kernel, including the bran and germ. 100% 
whole wheat bread or breads containing a high
percentage of whole wheat flour will be lower in 
height and heavier in texture than bread baked with
a high percentage of bread flour. This is because the
gluten strands are cut by the edges of bran flakes 
and the germ, rich in minerals, inhibits fermentation.
Ingredients
Rye flour contains some proteins but these do not 
form sufficient gluten. Therefore, bread baked with 
rye flour will be dense and heavy. When a recipe in 
this book calls for rye flour, do not use more than the 
stated quantity, as it could overload the motor.
Other flour: Products milled from other grains are 
occasionally used in bread. i.e. corn meal, rice, millet, 
soy, oat, buckwheat and barley flours. These do not 
contain protein that form sufficient gluten and 
therefore they should not be substituted for bread 
flour in the recipes. For gluten free bread making 
see page 6. Do not add more than the stated amount 
in the following recipes, otherwise a good result will 
not be achieved.
Sugars: 
Sugars or sweetening agents 
have the following purposes in 
bread making: 
yThey add sweetness and flavour.
yThey add softness and fineness to 
the texture.
yThey give crust colour.
yThey contribute to keeping 
qualities by retaining moisture.
yThey provide food for yeast.
Besides granulated sugar or caster sugar, brown 
sugar, honey and molasses can be substituted in the 
recipes. Recipes including fruit generally require less 
added sugar due to the high sugar content of the fruit.
Fats: 
The major purpose of fats in bread 
baking are:
yThey tenderize the bread.
yThey add flavour and richness.
yThey contribute to keeping qualities 
by retaining moisture.
Any fat can be used, however, we 
recommend butter for the best flavour 
and texture.
17 
						

							Milk and milk products: 
Their main purposes are:
yThey enhance flavour.
yThey increase the nutritional value 
of bread.
yMilk solids include protein, lactose 
 (milk sugar), and minerals.
Most recipes call for the use of milk powder.
NEVER use fresh milk on the overnight programme. 
Otherwise it may sour during the rest time, spoiling 
the final flavour.
Salt: 
Salt has the following functions in 
bread baking.
yIt strengthens gluten structure and 
makes it more stretchable.
yIt inhibits yeast growth.
yIt enhances the flavour.
Therefore, too much salt will inhibit fermentation 
whereas too little will result in weak gluten structure. 
Both will result in a bread with low volume and poor 
texture. Use ordinary table salt. DO NOT USE 
coarsely GROUND SALT.
Liquid: 
Cold tap water should be used.
(For BAKE RAPID, lukewarm water 
should be used, especially during the 
very cold winter months.) 
Cold fresh milk can be substituted to 
improve the keeping quality and 
nutritional value of the loaf, which will have a softer 
browner crust. 
NEVER use fresh milk on the overnight program. 
Always measure the liquid stated in the recipe 
carefully, using the measuring cup provided. 
TOO MUCH LIQUID will cause the dough to 
collapse, giving a poor appearance.
Ingredients
18
Yeast: 
Yeast is a living organism, a 
microscopic plant which works as 
a leavening agent in bread baking. 
It acts on sugars and changes them 
into carbon dioxide gas and alcohol. 
This gas production causes the leavening or the  rise  
of yeast dough.
The alcohol evaporates during baking.
Yeast is available in two forms: fresh and dry. Dry 
yeast is available in two types; the type that requires 
preliminary fermentation and the type that is used dry 
and may be mixed with other ingredients.
For                         , use the latter type. 
Do not use 
fresh yeast or dry yeast that requires preliminary 
fermentation. Always use yeast marked  active dry , 
instant  or  breadmachine yeast  on the packet. Do  
not dissolve yeast in water before use. It is placed dry  
in the bread pan first, before all other ingredients.
As there is an optimum temperature for yeast to 
activate, your                        incorporates a heat 
sensor to keep the dough at the correct temperature 
during the rising process.
We use the minimum quantity of yeast required in
our recipes to avoid spoiling the flavour of the finished
loaf.
Yeast must be stored in the refrigerator for short term 
storage.
For longer storage, keep in the freezer.
Its reactions to temperature are as follows:
        ............................... Inactive 
(Storage temperature)
                     ..................Slow action
                     ..................Best growth (Fermentation 
and proofing temperatures for 
bread growth)
yyyyyy.................Yeast is killed
Chemical leaveners
Chemical leaveners are those that release gases 
produced by chemical reactions. Chemical leaveners 
used in this book are baking soda (sodium bicarbonate) 
and baking powder. 
						

							Egg:
These are sometimes added to 
nutritionally enrich the dough, they 
also improve the keeping properties 
and colour of the baked product.
Medium sized eggs are used.
Fruits: 
Dried fruits are used in some of the 
following recipes. Total weight of 
dried fruits used should not exceed 
recommendations in the recipes. 
When using fresh fruit, use only as 
directed in the following recipes, as 
the water content of the fruit will 
affect the loaf volume.
Bran: 
Approximately 4 — 5 tbsp can be added to 
boost the fibre content. (Do not use more 
than this recommended amount as it will 
affect the volume of the loaf).
Bran cereals may be used in more 
quantities. Refer to recipes.
Wheat germ: 
Approx 60 ml (4 tbsp) can be added 
to give a nuttier flavour.
Herbs: 
Herbs are used to add flavour to the bread. 
These can be used fresh or dried. If using dried 
herbs only small amounts (1— 2 tsp) are required. 
For fresh herbs follow the guidelines in the recipes.
Other ingredients used for flavored loaves
19
Vitamin C (Ascorbic Acid): 
Ascorbic acid is a  bread improver  
i.e. it helps improve the volume of 
the loaf. This is now incorporated 
into the Fast Action Easy Bake 
yeast and does not have to be 
added as a separate ingredient,
although we recommend adding 1/4 tsp Vitamin C
powder to certain whole wheat loaves to improve 
the rise.
Nuts: 
Nuts may be used, but chop them 
finely. Use no more than the recipe
recommends. 
The height of bread when nuts are 
used, may be low because the 
chopped nuts will cut the gluten structure.
When adding nuts as well as dried fruit, their total 
weight should not exceed that recommended in the 
recipes. Remember to chop them finely as these 
interfere with mixing.
Spices: 
Spices are used to add 
flavour to the bread. Only 
small amounts (1 teaspoon
 to 2 teaspoon) are required.
Seeds: 
These may be added to give flavour and texture to 
the bread. Be careful if using larger seeds, that are 
particularly hard, as they could scratch the non-stick 
coating.
Tips for baking whole wheat and multigrain breads
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 differs from year 
to year, season to season due to the quality of the wheat crop affected by the weather.
Sometimes due to bad weather conditions, the crop may not grow with as much gluten forming 
properties as it would require to produce flour for making excellent breads. 
When the quality of flour is poor, the bread may not rise, or collapse after rising due to weak gluten. 
In such cases, take the following measures to obtain better results.
1. At least 
1/8 of the flour (about 7 oz.) should be white bread flour, rather than whole wheat flour.
and/or  2. Reduce 
1/8 cup to 1/4 cup of water from the regular amount.
If above still does / do not solve problems,
3. Reduce the amount of dry yeast to 1 teaspoon.
The loaf produced by above methods may be low or small.