Panasonic Sd Yr2500 Operating Instructions

							EN20EN21
Recipes ●	C	=	cup(s),	tsp	=	teaspoon(s),	tbsp	=	tablespoon(s)
Dough
[9 Basic]
Dinner Roll (Yield 18)
select menu ‘9’
Bread flour455 g/16 oz. (31⁄4 C)
Sugar 50 g (1⁄4 C)
Salt 11⁄2 tsp
Dry milk 3 tbsp
Butter or margarine 3 tbsp
Water 230 mL/7
3⁄4 oz./15⁄16 C
Dry yeast 11⁄2 tsp
Egg, beaten for brushing on top 1
Poppy seeds for sprinkling on top (optional) 
3⁄4 tbsp
Sesame seeds for sprinkling on top (optional)3⁄4 tbsp
Variation:  Whole Wheat Dinner Rolls
Replace 1 cup bread flour with whole wheat flour.
( ): measurements not as precise as weight measurements.
1 
Make the dough according to instructions on P. EN14. 
 
2 
Divide the dough into 18 equal portions. 
Roll each portion into a ball. Cover with 
a plastic wrap and rest for 20 minutes.
 
 
3 
Roll one end of the ball on a lightly floured surface to make a 
cone. 
4 
Roll each cone into a wedge shape, approximately 6 mm 
(1⁄4 inch) thick, using a rolling pin. 
5 
Starting with the wider end, roll up the wedge loosely towards 
the narrower end. 
6 
Place seam side down on a greased baking pan. 
 
7 
Spray water on top. Proof at 32°C/90°F 
for 30–50 minutes or until nearly 
doubled.
 
 
 
8 
Brush rolls with beaten egg, sprinkle with poppy seeds or 
sesame seeds if desired. 
9 
Bake in a 175°C/350°F oven for 10–15 minutes or until golden 
brown. 
 
Croissant (Yield 18)
select menu ‘9’
Bread flour 455 g/16 oz. (31⁄4 C)
Sugar 2 tbsp
Dry milk 3 tbsp
Salt 1
1⁄2 tsp
Water 240 mL/8 oz./1 C
Dry yeast 2 tsp
Butter or margarine 2 tbsp
Butter or margarine, chilled for folding in the dough 199 g/7 oz.
Egg, beaten for brushing on top 1
(  ): measurements not as precise as weight measurements.
1 
Make the dough according to instructions on P. EN14. 
 
2 
Place the dough in a greased bowl. Cover it with a plastic wrap. 
Rest the dough in the refrigerator for 30 minutes. 
 
3 
Roll 7 oz. of chilled butter between two 
sheets of plastic wrap into a 2518 cm 
(107 inches) rectangle. Place back in 
the refrigerator Chill at least 1 hour. 
4 
Roll out the dough on a lightly floured surface into a 30 cm 
(12 inches) square. 
5 
Place the rolled out butter over two–
thirds of the dough. Fold the third without 
butter over the center third.
 
 
6 
Fold the remaining third on top. Seal edges. Rest the dough in 
the refrigerator for 20–30 minutes. 
7 
Place the dough at right angles to the 
previous position in step 5. Roll out into 
30 cm (12 inches) square. Fold into 
thirds. Cover them with a plastic wrap 
and place into refrigerator for 
20–30 minutes.
Fold and roll twice more. Wrap and chill after each rolling. 
 After the final folding, chill several hours or overnight.
8 
Roll out the dough and divide into 9 squares. Cut each square 
into two triangles. 
9 
Roll up each triangle loosely, starting 
from the side opposite the point. Curve 
ends.
 
10 
Place seam side down on a greased 
baking pan. Spray water on top. Proof at 
32°C/90°F for 30–50 minutes or until 
nearly doubled.
11  
Brush them with a beaten egg. Bake in a 
175°C/350°F oven for 10–15 minutes or until golden brown.
[11 French]
Baguette (French sticks ) (Yield 2)
select menu ‘11’
Bread flour 420 g/143⁄4 oz. (3 C)
Sugar 1 tbsp
Salt 1
1⁄2 tsp
Dry milk 1 tbsp
Butter 1 tbsp
Water 260 mL/8
3⁄4 oz./11⁄16 C
Dry yeast 11⁄4 tsp
Poppy seeds for sprinkling on top (optional) 3 tbsp
(  ): measurements not as precise as weight measurements.
1 
Make the dough according to instructions on P. EN14. 
 
2 
Divide the dough into 2 equal portions. Roll each portion into a 
ball. 
3 
Place the dough in a greased bowl. Cover it with a plastic wrap. 
Rest for about 20 minutes. (Place in the refrigerator during the 
summer time.)
 
4 
Roll each ball into a rectangle, using a rolling pin. 
 
5 
Starting at one short edge, roll the dough up tightly into a thin 
log, pinching the edges to seal. Taper and round ends. 
6 
Place on a greased baking pan. Spray water on top. Proof at 
32°C/90°F for 60 minutes or until nearly doubled. 
7 
Brush with water. With a sharp knife, make 3 or 4 diagonal cuts 
about 6 mm (1⁄4 inch) deep across top of the logs. 
8 
Sprinkle with poppy seeds if desired. 
 
9 
Bake in a 190°C/375°F oven for 25–30 minutes or until golden 
brown. If your oven allows for steaming, bake with steam for the first 
10 minutes.
[13 Pizza]
Pizza
select menu ‘13’
Ingredients:  Makes 6 small or 2 large
Bread flour 475 g/163⁄4 oz. (33⁄8 C)
Milk powder 1 tbsp
Sugar 1
3⁄4 tbsp
Salt 1 tsp
Butter 1 tbsp
Water 340 mL/11
1⁄2 oz./17⁄16 C
Dry yeast 1 tsp
2⁄3 cup tomato paste for brushing on top, 3 cups Mozzarella cheese for 
sprinkling on top
( ): measurements not as precise as weight measurements.
1 
Make the dough according to instructions on P. EN14. 
 
2 
Knead dough on a lightly floured surface until it becomes elastic 
and springs back when touched.
 
3 
Divide into 6 balls or 2 large balls, and place in warm area for 
10 minutes. 
4 
Shape each ball into a flat circle. Place the circles on a baking 
pan and prick with a fork. 
5 
Let rest for 15 minutes at room temperature. 
 
6 
Brush each circle with 2 tablespoons tomato paste. Sprinkle with 
Mozzarella cheese. Top with your favorite topping, such as sliced 
onions, pepperoni, proscuitto ham, olives.
7 
Bake in a preheated 170°C/340°F oven for 15–20 minutes. 
 
English  
						

							EN22EN23
Recipes ●	C	=	cup(s),	tsp	=	teaspoon(s),	tbsp	=	tablespoon(s)
Dough
[13 Pizza]
Focaccia
select menu ‘13’
Ingredients: Makes 1 large
Bread flour 475 g/163⁄4 oz. (33⁄8 C)
Milk powder 2 tbsp
Sugar 2 tbsp
Salt 2 tsp
Olive oil 2 tbsp
Water 330 mL/11 oz./1
3⁄8 C
Dry yeast 2 tsp
Topping:
Olive oil 4 tbsp
Fine sea salt 1 tbsp
Dried oregano 2 tsp
Dried basil 2 tsp
(1 cup bread flour, extra for kneading)
Optional:    Olives (canned) 30 g/1 oz.
 Dry and chop before inserting in the raisin nut dispenser
( ): measurements not as precise as weight measurements.
1 
Make the dough according to instructions on P. EN14. 
 
2 
Knead dough on a lightly floured surface until it becomes elastic 
and springs back when touched. 
3 
Shape into a flat circle, place on a baking pan, make holes with 
the end of a wooden spoon 5 cm (2 inches) apart over the 
surface of the dough.
4 
Cover it with a plastic wrap and let rest in a warm place for 
20–25 minutes until almost doubled in size. 
5 
Brush surface with olive oil, sprinkle with sea salt, oregano and 
basil. 
6 
Bake in a preheated 170°C/340°F oven for 26–30 minutes. 
 
[15 Pasta]
Basic Egg Pasta
select menu ‘15’
Bread flour 450 g/153⁄4 oz. (31⁄4 C)
Eggs 3
*Water combined with the egg total 260 mL/8
3⁄4 oz./11⁄16 C
Salt 11⁄2 tsp
Olive oil 2 tsp
Optional:    Black pepper (powder) 
1⁄2 tsp Insert in the raisin nut dispenser
*use tepid water when room temperature lower than 20°C/70°F
*mix eggs and water and salt well beforehand
1 
Make the dough according to instructions on P. EN16. 
 
2 
Wrap the dough in a plastic wrap and rest for 1 hour in the 
refrigerator. 
3 
Lightly floured on the surface of dough, roll out dough to 1 mm 
(1⁄16 inch) thickness. 
4 
Cut it into the width of 3 mm (1⁄8 inch) or 5 mm (3⁄16 inch). 
 
5 
Boil them in boiling hot water for 3–4 minutes. 
 
6 
Drain the pasta, and toss the noodles with your favorite sauce. 
 
Spinach Pasta
select menu ‘15’
Bread flour 450 g/153⁄4 oz. (31⁄4 C)
Eggs 3
*Water combined with the egg total 210 mL/7 oz./
7⁄8 C
Salt 11⁄2 tsp
**Spinach paste 3 tbsp
Olive oil 1 tbsp
*use tepid water when room temperature is lower than 20°C/70°F
*mix eggs and water and salt well beforehand
**boiled and mashed
Tomato Pasta
select menu ‘15’
Bread flour 450 g/153⁄4 oz. (31⁄4 C)
Eggs 3
*Water combined with the egg total 210 mL/7 oz./
7⁄8 C
Salt 11⁄2 tsp
Tomato puree 3 tbsp
Olive oil 1 tbsp
*use tepid water when room temperature is lower than 20°C/70°F
*mix eggs and water and salt well beforehand
Cake
This program can be used for baking cakes and tea breads. It is not suit\
able for all types of cake, such as light sponge cakes, Christmas 
pudding, or those that require going into a hot oven.
Make sure that the kneading blade is removed from the bread pan and the \
bottom and sides of the bread pan are lined with a waxed baking 
paper before the cake mixture is added.
Ensure that the cake mixture is kept inside the waxed baking paper.
The maximum baking time is 1 hour and 30 minutes.
[8 Bake only]
Banana Tea Loaf
select menu ‘8’
Self raising flour 230 g/8 oz. (15⁄8 C)
Baking soda1⁄4 tsp
Salt1⁄2 tsp
Butter 85 g/3 oz.
Caster sugar 55 g/2 oz.
Bananas (with skin), peel & mash 500 g (1 lb. 2 oz.)
Medium sized egg, beaten 1
Optional glaze:   apricot  jam
 walnut/banana chips
( ): measurements not as precise as weight measurements.
1 
Sieve flour, salt, bicarbonate of soda together into a bowl. 
 
2 
Rub the butter into the flour until it resembles fine bread crumbs. 
 
3 
Stir in the sugar, bananas and the beaten egg, mix well. 
 
4 
Remove the kneading blade from the bread pan and line the 
bottom and sides with the waxed baking paper. 
5 
Insert the mixture into the bread pan, being careful to ensure that 
the mixture is inside the waxed baking paper. 
6 
Select menu 8 and enter 45 minutes on the timer. 
 
7 
After baking, test with a skewer to see if the cake is cooked. If 
the cake requires extra time, select the bake only program again 
and enter a further 3–5 minutes on the timer. If it is still just 
slightly sticky, this will cook through during the stand period.
8 
Take the bread pan out of the breadmaker using oven mitts and 
leave to stand for 5–10 minutes before removing from the bread 
pan and allowing to cool.
9 
Glaze if desired. Soften the jam, spread over the top of the warm 
tea bread, and sprinkle with walnut or banana chips. 
   Fruit Cake
select menu ‘8’
Mixed dried fruit
340 g/12 oz.
Chopped dates 55 g/2 oz.
Chopped walnuts 55 g/2 oz.
Chopped cherries 11 0 g/4 oz.
Water 300 mL/10 oz./1
1⁄4 C
Butter 85 g/3 oz.
Medium sized eggs, beaten 3
Plain flour 255 g/9 oz. (1
13⁄16 C)
Baking soda 1 tsp
(  ): measurements not as precise as weight measurements.
1 
Insert the fruit, dates, walnuts, cherries, water and butter 
together and heat until the fat has melted and the liquid is hot. 
This can be done on the hob or in the microwave oven. (High 
power for 4–5 minutes)
2 
Allow to cool slightly, then add eggs, flour and the baking soda. 
Mix well. 
3 
Remove the kneading blade from the bread pan and line the 
bottom and sides with the waxed baking paper. 
4 
Insert the mixture into the bread pan, being careful to ensure that 
the mixture is inside the waxed baking paper. 
5 
Select menu 8  and enter 55 minutes on the timer. 
 
6 
After baking, test with a skewer to see if the cake is cooked. If 
the cake requires extra time, select the bake only program again 
and enter a further 3–5 minutes on the timer. If it is still slightly 
sticky, this will cook through during the stand period.
7 
Take the bread pan out of the breadmaker using oven mitts and 
leave to stand for 5–10 minutes before removing from the bread 
pan and allowing to cool.
English  
						

							EN24EN25
Gluten Free Recipes
As with all gluten-free cooking, cleaning and hygiene precautions must b\
e taken when using this breadmaker. 
To avoid cross contamination (gluten accidentally getting into food duri\
ng processing, cooking or serving) please take particular care when 
washing the bread pan and the kneading blade, etc.
If the breadmaker has been, or is also used, for food which contains glu\
ten, please take all precautions to avoid any cross contamination.
Additional bread pans and kneading blades can be bought via the followin\
g:
Customer Care Center: 1-XXX-XXX-XXXX
Directly Online:  shop.panasonic.com
(NEED TO CONFIRM IF WE CAN OFFER ADDITIONAL PARTS)
Bread
[7 Gluten Free]
Gluten Free Bread Recipes
select menu ‘7’

Warm milk (43 °C/110 °F) 360 mL/8 oz./11⁄2 C
Melted butter 55 g/2 oz./1⁄4 C
Egg 2 Whole eggs (Add extra egg white to 
equal 
2⁄3 C) 160 g/53⁄5 oz.
Cider vineger 1 tsp
Hodson mix flour 454 g/16 oz. (3
1⁄4 C)
Dry yeast Enterire packet (6 g/1⁄5 oz.)
Milk
400 mL/8 oz./12⁄3 C
Melted butter 55 g/2 oz./1⁄4 C
Egg 1 Whole egg (Add extra egg white to 
equal 
3⁄4 C) 180 g/63⁄10 oz.
Cider vineger 1 tsp
Hodson mix flour 453 g/16 oz. (3
1⁄4 C)
Dry yeast Enterire packet (7 g/1⁄5 oz.)
(  ): measurements not as precise as weight measurements.
Baking Gluten Free Bread
152, 4
Turn to P. EN25–EN26 
for gluten free recipes
n    To cancel/stop once 
started
(hold for more than 1 second)
Preparations
(P. EN12)1 Have all ingredients at room temperature.
2 Be sure to whisk milk, eggs, melted butter, and vinegar together until very smooth before adding to breadmaker.
3 Place the kneading blade into the bread pan.
   Insert the ingredients in the bread pan in the following:  
the	liquid	ingredients	→	flour
 Insert the dry yeast in the yeast dispenser.
 Set the bread pan into the main unit, and plug the  breadmaker into the outlet.
1 
Select menu ‘7’    Timer is not available on menu 7.
2 
Start the machine
  After 2minutes
3 
Open the lid, and scrape off the flour 
within 5 mimnutes when 
 
the beep soundBread 
pan Rubber 
spatula
  
   Use the rubber spatula to avoid damaging the 
bread pan. Do not use the metal spatula.
    After 5 minutes have passed in step 3, the beeps 
sound and ‘Knead’ starts automatically. 
4 
Press ‘Start’ again
Estimated time until the selected program is complete
5 
Press ‘Stop’ and remove bread 
when machine beeps 8 times and the bar at ‘End’ flashes
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English  
						

							EN26EN27
Care & cleaning
 Caution:
Unplug your breadmaker and allow it to cool down before cleaning.
 To avoid damaging your breadmaker...
   Do not use abrasives, such as cleansers,   
scouring pads etc.
 
   Do not wash any part of your  
breadmaker in the dishwasher.
 
   Do not use benzine, thinners, or alcohol.
 
     After rinsing the washable parts, wipe with cloth.   
Always keep the breadmaker parts clean and dry.
•    The color of the inside of the machine may 
change with use.
Dispenser lid
Remove and wash with water
  Open the dispenser lid to approximately 
75 degrees to line up connections on 
both side and pull it towards you to 
remove.
75 degrees
  Be careful not to damage the seal. 
(Damage could lead to leakage of 
steam, condensation, or deformation)
Yeast dispenser
Wipe with a damp cloth and dry naturally.
  If wipe with a dry cloth, dry yeast will not 
drop into the bread pan due to static.
Bread pan &  
kneading blade
Remove any leftover dough and wash with 
water.
  If it is difficult to remove the kneading 
blade, soak in warm water for 
5–10 minutes. Do not submerge the 
bread pan in water.
Measuring spoon & cup
Wash with water.
  Not dishwasher safe
Raisin nut dispenser
Remove and wash with water
  Wash after each 
use to remove  
any residue.
Body, lid and steam vent
Wipe with a damp cloth
  Wipe gently to avoid damaging the 
temperature sensor.
Temperature 
sensor
Gluten Free Recipes
Dough
[14 Gluten-Free Pizza]
Gluten Free Pizza Recipes
select menu ‘14’
  for 4 servings
Water 430 mL/15 oz./119⁄20 C
White rice flour (red mill) 150 g/53⁄10 oz. (11⁄14 C)
Soy flour (red mill) 150 g/53⁄10 oz. (11⁄14 C)
Tapioca flour (red mill) 150 g/53⁄10 oz. (11⁄14 C)
Guar gum 1 tsp
Vegetable oil 3
1⁄2 tsp
Salt 1 tsp
Dry yeast 1 tsp
  for 4 servings
Water 480 mL/17 oz./2 C
White rice flour (red mill) 400 g/141⁄10 oz. (26⁄7 C)
Potato flour (red mill) 71 g/21⁄2 oz. (1⁄2 C)
Vegetable oil 13⁄4 tbsp
Salt 1 tsp
Dry yeast 1 tsp
  for 4 servings
Water 380 mL/123⁄4 oz./15⁄8 C
White rice flour (red mill) 475 g/164⁄5 oz. (35⁄14 C)
Vegetable oil 13⁄4 tbsp
Salt 1 tsp
Dry yeast 1 tsp
(  ): measurements not as precise as weight measurements.
Preparations
1 Mix all flour in a bowl.
2 Place the kneading blade in to the bread pan.
3  Insert the ingredients in the bread pan in the following:  
the	liquid	ingredients	→	flour
 Insert the dry yeast in the yeast dispenser.
   Set the bread pan into the main unit, and plug the breadmaker 
into the outlet.
1 
Select menu ‘14’. 
 
2 
Make the gluten free pizza according to instruction on P. EN24 
Step 2–5. 
3 
Press out dough using spoon or spatula to two 20 cm (7.9 inch) 
circles for thin and crispy base on a greased baking tray. 
4 
Add topping of your choice and bake in a preheated oven at 
220°C/425°F/Gas Mark 7 for 15–20 mins, depending on amount 
of topping.
●		 To	freeze	pizza	bases	follow	method	to	step	3	and	bake	without	toppings	for	
5 mins. Allow to cool, freeze. To use remove from freezer immediately add topping  
(not too much) and bake as above step 4.
MargeritaTopping  for 1 piece
Tomato sauce 3 tbsp
Mozzarella cheese 100 g/31⁄2 oz.
Piece leaves of the basil 4–8
Anchovy, Olive and OnionTopping for 1 piece
Tomato sauce 3 tbsp
Grated cheese 80 g/24⁄5 oz.
Anchovy 10 g/2⁄5 oz.
Sliced olive 10 g/2⁄5 oz.
Sliced onion 20 g/7⁄10 oz.
Sliced garlic 5 g/1⁄5 oz.
[16 GIuten-Free Pasta]
Gluten Free Pasta Recipes
select menu ‘16’

Water200 mL/7 oz./4⁄5 C
Mixed eggs 2 whole eggs
White rice flour (red mill) 220 g/7
4⁄5 oz. (14⁄7 C)
Potato flour (red mill) 80 g/24⁄5 oz. (4⁄7 C)
Tapioca flour (red mill) 100 g/31⁄2 oz. (5⁄7 C)
Guar gum 10 g/2⁄5 oz.
Vegetable oil 2 tbsp
Salt 1 tsp
(  ): measurements not as precise as weight measurements.
Preparations
1 Mix three flour and guar gum in a bowl.
2 Place the kneading blade in to the bread pan.
3  Insert the ingredients in the bread pan in the following:  
the	liquid	ingredients	→	flour
   Set the bread pan into the main unit, and plug the breadmaker 
into the outlet.
1 
Select menu ‘16’. 
 
2 
Make the gluten free pasta according to instruction on P. EN24 
Step 2–5. 
3 
Warp the dough in a plastic wrap and rest for 1 hour in the 
refrigerator. 
4 
Lightly floured on the surface of dough, desire shapes such a 
gnocchi or ravioli. 
5 
Boil them in boiling hot water for 2–3 minutes until pasta is 
completely cooked through. 
6 
Drain them, and toss the pasta with your favorite sauce. 
 
Tomato sauce
Chopped gralic 2 pieces/10 g/2⁄5 oz.
Chopped onion 300 g/103⁄5 oz.
Sliced bacon 200 g/7 oz.
Olive oil 6 tbsp
Tomato puree 800 g/12
1⁄10 oz./1 lb
Grated cheese 30 g/11⁄5 oz.
Basil 8
Mushroom cream sauce
Chopped gralic 2 pieces/10 g/2⁄5 oz.
Chopped onion 300 g/103⁄5 oz.
Butter 2 tbsp
Sliced bacon 200 g/7 oz.
Mushroom 200 g/7 oz.
White rice flour (red mill) 40 g/1
2⁄5 oz. (2⁄7 C)
Fresh cream 200 mL/7 oz./4⁄5 C
Water 400 mL/131⁄2 oz./111⁄16 C
Salt a pinch
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English  
						

							EN28EN29
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 bread f\
rom the bread pan.  
(If the bread cannot be easily removed from the bread pan, leave the br\
ead pan for 5-10 minutes to cool,   
making sure that it is not left unattended where somebody or something m\
ay get burnt.)  
After that, shake the bread pan several times using oven mitts.   
(Hold the handle down so that it does not get in the way of the bread.)\
•   Ensure that the kneading blade is not embedded in the bread loaf before \
slicing it.  
If it is embedded, wait for the loaf to cool and remove it.  
(Do not use hard or sharp utensils such as a knife or a fork.)  
Be careful not to get burns as the kneading blade may still be hot.
•   Use the soft sponge when cleaning the bread pan and the kneading blade.  
Do not use anything abrasive such as cleansers or scouring pads.
    Hard, coarse or large ingredients such as flours with whole or ground gr\
ains, sugar, or the addition of nuts and seeds may damage the 
non-stick finish of the bread pan. If using large chunks of ingredients,\
 break into small pieces. Please make sure to follow the recipe quantiti\
es 
stated.
Troubleshooting
Before calling for service, please check through this section.
ProblemCause  Action
My bread does not rise
 
The top of my bread is uneven
   The quality of the gluten in your flour is poor, or you have not used bread flour and all-purpose 
flour. (Gluten quality can vary depending on temperature, humidity, how the flour is stored, and 
the season of harvest) 
 Try another type, brand or another batch of flour.
   The dough has become too firm because you haven’t used enough liquid.\
  
  Bread flour and all-purpose flour with higher protein content absorbs mo\
re water than others, 
so try adding an extra 10–20 mL of water.
   You are not using the right type of yeast.  
  Use a dry yeast from a sachet, which has ‘instant yeast’ or ‘rapid rise yeast’ written on it. 
This type does not require pre-fermentation.
   You are not using enough yeast, or your yeast is old.  
 Use the measuring spoon provided. Check the yeast’s expiry date. (Keep in fridge)
   The yeast has touched the liquid before kneading.  
  Check that you have put in the ingredients in the correct order accordin\
g to the instructions, 
adding the water and liquids last. (P. EN12)
   You have used too much salt, or not enough sugar. 
 Check the recipe and measure out the correct amounts using the measuring\
 spoon provided. 
 Check that salt and sugar are not included in other ingredients.
My bread is full of air holes
   You have used too much yeast.  
  Check the recipe and measure out the correct amount using the measuring \
spoon 
provided.
   You have used too much liquid.  
  Some types of flour absorb more water than others, so try using 10–20\
 mL less water.
My bread seems to have 
collapsed after rising.
   The quality of your flour isn’t very good.  
 Try using a different brand of flour.
   You have used too much liquid.  
 Try using 10–20 mL less water.
ProblemCause  Action
My bread has risen too much.
   You have used too much yeast/water. 
   Check the recipe and measure out the correct amount using the measuring \
spoon (yeast)/
cup (water) provided.
  Check that excess water amount is not included in other ingredients.
   You have not used enough flour. 
   Carefully weigh the flour using scales.
Why is my bread pale and 
sticky?
   You are not using enough yeast, or your yeast is old.  
  Use the measuring spoon provided. Check the yeast’s expiry date. (Keep in fridge)
   There has been a power failure, or the machine has been stopped during b\
readmaking.  
   The machine switches off if it is stopped for more than 10 minutes. You will need to remove 
the bread from the bread pan and start again with new ingredients.
There is excess flour around the 
bottom and sides of my bread.   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 
measuring cup provided for liquids.
Why has my bread not mixed 
properly?
   You haven’t put the kneading blade in the bread pan.  
  Make sure the blade is in the bread pan before you put in the ingredient\
s.
   There has been a power failure, or the machine has been stopped during b\
readmaking.  
   The machine switches off if it is stopped for more than 10 minutes. You might be able to start 
the loaf again, though this might give poor results if kneading had alre\
ady begun.
My bread has not been baked.
		The	ʻDoughʼ	menu	was	selected.  
		The	ʻDoughʼ	menu	does	not	include	a	baking	process.
   There has been a power failure, or the machine has been stopped during b\
readmaking.  
    The machine switches off if it is stopped for more than 10 minutes. You can try baking the 
dough in your oven if it has risen and proved.
   There is not enough water and the motor protection device has activated.\
  
This only happens when the machine is overloaded and excessive force is \
applied to the motor. 
   Visit place of purchase for a service consultation. Next time, check the \
recipe and measure 
out the correct amount using the measuring cup provided.
   You have forgotten to attach the kneading blade.  
  Make sure you attach the blade first (P. EN12).
   The kneading mounting shaft in the bread pan is stiff and does not rotate. 
   If the kneading mounting shaft does not rotate when the blade is attache\
d, you will need to 
replace the kneading mounting shaft unit (consult the place of purchase\
 or contact our 
Customer Care Center).
Dough leaks out of the bottom of 
the bread pan.
   A small amount of dough will escape through 
the ventilation holes (so that it does not stop the 
rotating parts from rotating). This is not a fault, 
but check occasionally that the kneading 
mounting shaft rotate properly. 
   If the kneading mounting shaft does not 
rotate when the blade is attached, you will 
need to replace the kneading mounting shaft 
unit (from the place of purchase or contact 
our Customer Care Center).
Ventilation holes  (4 in total)
(Bottom of bread pan)
Kneading mounting shaft
Kneading mounting shaft 
unit
Part  no. ADA29E165
The sides of my bread have 
collapsed and the bottom is 
damp.
    You have left the bread in the bread pan for too long after baking.  
 Remove the bread promptly after baking.
   There has been a power failure, or the machine has been stopped during b\
readmaking.  
   The machine switches off if it is stopped for more than 10 minutes. You may try baking the 
dough in your oven.
English     
						

							EN30EN31
ProblemCause  Action
The kneading blade rattles.   This is because the blade fits loosely on the shaft. (This is not a fau\
lt)
I can smell burning while the 
bread is baking.
 
Smoke is coming out of the 
steam vent.
   Ingredients may have spilled 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 element gently after baking once the brea\
dmaker has cooled 
down.
  Remove the bread pan from the breadmaker to insert ingredients.
The kneading blade stays in the 
bread when I remove it from the 
bread pan.
   The dough is a little stiff. 
   Allow the bread to cool completely before removing the blade carefully. 
Some types of flour absorb more water than others, so try adding an extr\
a 10–20 mL of 
water next time.
   Crust has built up underneath the blade.  
  Wash the blade and its spindle after each use.
The crust creases and goes soft 
after cooling.   The steam remaining in the bread after cooking can pass into the crust a\
nd soften it slightly. 
   To reduce the amount of steam, try using 10–20 mL less water or half the amount of sugar.
How can I keep my crust crispy?   To make your bread crispier, you could use the ‘french’ program or even bake it in the oven at 
200°C (392°F)/gas mark 6 for an extra 5–10 minutes.
My bread is sticky and slices 
unevenly.   It was too hot when you sliced it. 
   Allow your bread to cool on rack before slicing to release the steam.
U50 appears on the display.    The unit is hot (above 40°C/105°F). This may occur with repeated use.  
   Allow the unit to cool down to below 40°C/105°F before using it ag\
ain (U50 will disappear).
 appears on the display.
    There has been a power failure for approx. 10 minutes (the plug has bee\
n accidentally pulled 
out, or the breaker has been activated), or there is another problem wi\
th the power supply. 
   The operation will not be affected if the problem with the power supply is only momentary. 
The breadmaker will operate again if its power is restored within 10 min\
utes, but the end 
result may be affected.
1 appears on the display.
   There has been a power failure for a certain amount of time (differs depending on the 
circumstances - e.g. mains power failure, unplugging, malfunctioning fus\
e or breaker).  
 Remove the dough and start again using new ingredients.
When program is completed, the 
raisin nut dispenser is opened.   The dispenser will open automatically for all programs. This is not malfunction.  
 
   When ingredients such as raisins and nuts are inserted in the dispenser \
on the bake only 
program, ingredients will be dropped on to the cake only half side of it\
.
H01–H02 appears on the 
display.   The display indicates a problem with the breadmaker. 
   Consult the place of purchase or a Panasonic authorized service center.
The bread does not come out.
  If the bread cannot be easily removed from the bread pan, leave the brea\
d pan for 
5–10 minutes to cool, making sure that it is not left unattended where somebo\
dy or something 
may get burnt. 
After that, shake the bread pan several times using oven gloves.   
(Hold the handle down so that it does not get in the way of bread.)
Dry yeast will not drop into the 
bread pan.
    The timing of yeast dispenser activation is different depending on the menu program and room 
temperature. 
   Yeast dispenser is wet,  or there may be a static build up.  
 Wipe with a damp cloth and dry naturally.
  Dry yeast is damped.  
 Use new dry yeast.
ProblemCause  Action
Extra ingredients does not fall 
into the bread pan from the 
raisin nut dispenser.
  Is the surface of the extra ingredients higher than the edge of the rais\
in nut dispenser?  
  Put the extra ingredients so that its surface is lower than the edge of \
the raisin nut dispenser. 
(P. EN15) 
The capacity of the raisin nut dispenser is 150  g, however depending on the state and the 
type of ingredients, they may overflow.
Specifications 
Power supply 120 V  60 Hz 
Power consumed 550 W
Capacity  (All-purpose flour) max. 620 g (21
3⁄4 oz.) min. 420 g (143⁄4 oz.)
(Dry yeast)  max. 5.6 g (
1⁄5 oz.) min. 2.1 g (1⁄14 oz.)
Capacity of raisin nut dispenser max. 150 g (5.3 oz.) raisins
Timer Digital timer (up to 13 hours)
Dimensions (H
WD) approx. 37.028.232.5 cm (14.611.112.8 inches)
Weight approx. 6.9 kg (15.0 lb.)
Accessories Measuring cup, measuring spoon
Troubleshooting
Before calling for service, please check through this section.
仮
English