10
11
Additional Ingredients
(Dried fruits, nuts, bacon, cheese etc.)
Gluten Free Information
Making gluten free bread is very different from the normal way of producing bread.
It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.
This program has been developed especially for certain gluten free ingredients, therefore using your own mix may not produce such good results.
When
gluten free
is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.)
There are two types of gluten - free baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and contain no gluten. If
you have to pick one out using this baking program, please consult your doctor beforehand.
The baking results and bread’s appearance may differ according to the type of mix. Occasionally a bread may have some flour remaining on the side.
The wheat free mixes can produce more variable results.
Wait for the bread to cool before slicing it for the better performance.
The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the bread within that time, it can be put into freezer
bags, in convenient sized portions, and frozen.
Warning for the users who use this program for health reasons:
When using the gluten free program, make sure to consult your doctor or the Coeliac Association and only use the ingredients which are suitable for your health
conditions.
Panasonic will not be responsible for any consequences resulting from ingredients that have been used without professional consultation.
It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attention must be paid to the
cleaning of the bread pan and kneading blade as well as any utensils that are used.
Available Menu
2, 3, 5, 7, 10, 11 and 12
Make your flavoured breads without smashing additional ingredients.
Procedure
After the
Start
button was pressed, you will hear beep sounds.
Place the additional ingredients into the bread pan manually while
is flashing.
Time until the beep sounds from start (approximately)
Menu 2 / White Raisin Bread
: 20 minutes – 25 minutes
Menu 3 / White Stuffed Bread
: 20 minutes – 25 minutes
Menu 5 / Whole Wheat Raisin Bread
: 1 hour 25 minutes – 1 hour 55 minutes
Menu 7 / Lean Raisin Bread
: 1 hour – 2 hours 35 minutes
Menu 10 / Soft Raisin Bread
: 50 minutes – 1 hour 15 minutes
Menu 11 / Soft Raisin Rapid Bread
: 20 minutes – 25 minutes
Menu 12 / Brioche
: 55 minutes
Attention of ingredients
Follow the recipe / menu instructions for the quantities of each ingredients.
Otherwise,
The ingredients may scatter from bread pan to cause unpleasant smells and smoke.
The bread may not rise well.
Dry / insoluble ingredients
Apply to menu name with Raisin
: Menu 2, 5, 7, 10, and 11.
n
Dried fruits
Chop into approx. 1 cm cubes.
n
Nuts, seeds
Chop into approx. 1 cm cubes.
Nuts impair the effect of gluten, so avoid using too much.
Using large, hard seeds may scratch the coating of the bread pan.
Soft and easy break ingredients
Apply to Stuffed Bread
: Menu 3.
n
Bacon, salami, olive, dry tomato
Cut the bacon and the salami into 1 cm cubes.
Cut the olive into ¼.
n
Cheese, chocolate
Cut the cheese into 1 cm cubes.
Chop chocolate finely.
n
Function Availability and Time Required
The machine stop or move during process based on the operating program.
Time required for each process will differ according to room temperature.
Menu
Number
Menu
Options
Total
Remark
*
1
( )
Processes
Refer.
Page
Rest
Size Crust Timer
Knead
Rise
*
2
Bake
Total
H
ar
d
C
ru
st
B
ak
e
1
White
—
—
4
—
5 min–10 min
2 h 15 min –
2 h 20 min
50 min
3 h 15 min
—
P. 12–14
2
White Raisin
—
—
—
—
25 min –
35 min
*4
1 h 50 min –
2 h
55 min
3 h 20 min
4
P. 12–14
3
White Stuffed
—
—
—
—
25 min –
35 min
*4
1 h 50 min –
2 h
55 min
3 h 20 min
4
P. 12–14
4
Whole Wheat
—
—
4
1 h –
1 h 30min
10 min –
20 min
2 h 15 min –
2 h 55 min
55 min
5 h
—
P. 12–14
5
Whole Wheat
Raisin
—
—
—
1 h –
1 h 30min
30 min –
35 min
*4
2 h –
2 h 35 min
1 h
5 h 5 min
4
P. 12–14
6
Lean
—
—
4
45 min –
2 h 20 min
*3
10 min –
15 min
2 h 35 min –
4 h 15 min
50 min
6 h
—
P. 12–14
7
Lean Raisin
—
—
—
45 min –
2 h 20 min
*3
15 min –
25 min
*4
2 h 30 min –
4 h 5 min
55 min
6 h 5 min
4
P. 12–14
B
ak
e
8
Soft
4
4
4
30 min –
1 h
25 min –
30 min
*4
1 h 45 min –
2 h 10 min
50 min
4 h
—
P. 12–14
9
Soft Rapid
4
4
—
—
15 min –
25 min
55 min –
1 h 5 min
40 min
2 h
—
P. 12–14
10
Soft Raisin
4
4
—
30 min –
1 h
20 min –
35 min
*4
1 h 45 min –
2 h 15 min
50 min
4 h
4
P. 12–14
11
Soft Raisin Rapid
4
4
—
—
25 min –
35 min
*4
45 min –
55 min
40 min
2 h
4
P. 12–14
12
Brioche
—
4
—
30 min
35 min –
45 min
*4 *6
1 h 35 min –
1 h 45 min
*7
50 min
3 h 40 min
4
P. 12, 15
13
Bake Only
—
—
—
—
—
—
30 min–
1 h 30 min
30 min–
1 h 30 min
—
P. 15
G
lu
te
n
Fr
ee
14
Gluten Free Bread
—
—
—
—
15 min –
20 min
40 min –
45 min
50 min
1 h 50 min
—
P. 12, 16
15
Gluten Free Cake
—
—
—
—
20 min
*5
—
1 h 30 min
1 h 50 min
4
P. 12, 16
O
th
er
s
16
Bread Dough
—
—
—
30 min –
50 min
20 min –
30 min
*4
1 h 10 min –
1 h 20 min
—
2 h 20 min
—
P. 12, 17
17
Pizza Dough
—
—
4
—
30 min –
35 min
*4
10 min –
15 min
—
45 min
—
P. 12, 17
18
Jam
—
—
—
—
—
—
—
1 h 30 min –
2 h 30 min
—
P. 12, 17
Abbreviations used in this instructions, a full name written as follows: min = minute (s); h = hour (s).
*1
Remark (
) : The menu is available to add additional ingredients or do manual operation when beep sounds.
*2
The machine will operate for a short time during the rise period (to ensure optimal gluten development).
*3
There is a three - minute kneading process at the beginning depending on the room temperature.
*4
There is a period of rise during the knead period.
*5
There is a period of scraping during the knead period.
*6
There is a manual process during the knead period.
*7
There is a manual process during the rise period.
Menu Charts and Baking Options
Bread - making Ingredients
SD-ZP2000 EN_UK_OI1.indd 10-11
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