Panasonic SD-PT1002 Operating Instructions Manual
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Panasonic SD-PT1002 Operating Instructions Manual

Automatic bread maker, household use
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Operating Instructions

Automatic Bread Maker (Household Use)
SD-PT1002
Model No.
Warranty Card attached.

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Summary of Contents for Panasonic SD-PT1002

  • Page 1: Operating Instructions

    Operating Instructions Automatic Bread Maker (Household Use) SD-PT1002 Model No. Warranty Card attached.
  • Page 2 This product is intended for household use only. Please keep the Warranty Card and this Operating Instructions for future use. Panasonic will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions. Make various delicious breads manually...

  • Page 3: Table Of Contents

    Table of Contents Page Page Dough Before use Natural yeast bread dough making ..EN54 Natural yeast fermentation .... EN55 Safety Precautions ......EN4 Bread dough / Pizza dough making .. EN56 Important Information...... EN5 8 minutes dough making ....EN57 Parts Names and Accessories ..

  • Page 4: Safety Precautions

    To avoid risk of electric shock, fire due to short circuit, smoke, burn or injury. Do not disassemble, repair or modify this appliance. Please consult a Panasonic customer service center on repairs. Do not damage the power cord or power plug.

  • Page 5: Important Information

    CAUTION To avoid risk of electric shock, fire, burn, injury or property damage. Do not touch the hot area such as the bread pan, inside of main unit, heating element or inside of the lid while the appliance is in use or immediately after use. The accessible surfaces may become hot during use.

  • Page 6: Parts Names And Accessories

    Parts Names and Accessories Main unit Please clean the bread pan, blades and accessories before initial use (P. EN84) Steam vent Dispenser lid (Removable P. EN85) Press and lift the lid opening lever to open. Air vent * Be careful that your hands are not clamped Yeast dispenser Dispenser flap...
  • Page 7 Control panel (The LCD display will disappear when the power plug is unplugged.) (Raisin)) (Hour / minute)) Put in raisins and other Set timer (P. EN22) ingredients (P. EN18 - EN20) Adjust current time (See below) Set cooking time (P. EN76, EN78) Menu (Start)) Start program...
  • Page 8 Procedures and key points of bread-making Preparations Making dough P. EN55 P. EN17, EN23 - 40 For bread making Automatic dispensing of instant dry yeast * Except 60 minutes bread, natural yeast bread and 8 minutes dough For making various flavored bread P.
  • Page 9 Baking P. EN58 When adding ingredients (P. EN18) and butter (P. EN34) Refrigerate water Homemade bread may vary The freshness of ingredients beforehand when the in rising degree and shape. is critical. Is it properly kept? room temperature is high or during the summer.

  • Page 10: List Of Bread Types And Baking Options

    List of bread types and baking options Menu Time Available number Menu required  Bread-making process of breadmaker functions (Reference (approx.) page) Bread 4 hr (P. EN16) Pain de 4 hr 50 min (P. EN23) Yudane 5 hr pain de mie (P.
  • Page 11 Time for adding yeast powder to the dough. Time for adding raisins and other ingredients. (Stir) is displayed. Menu Time Available number Menu required  Bread-making process of breadmaker functions (Reference (approx.) page) Natural yeast 4 hr bread dough 24 hr (P.

  • Page 12: Bread-Making Ingredients

    Bread-making ingredients It is extremely important to use the correct measure of ingredients for best results. You may add your favorite ingredients to make flavored bread. Salt Flour It gives flavor to bread and (High-gluten flour, Low-gluten flour) makes bread chewy. It can also avoid bacterial breeding.
  • Page 13 Sugar Rice flour Granulated sugar Granulated sugar, brown (Contain gluten or not) sugar and honey Rice flour does not contain the proteins Sugar is the nutrition for bread yeast which necessary for dough rising. Therefore, it is can speed up the fermentation. It can also impossible to make breads if only rice flour improve taste, smell and the crust of bread.
  • Page 14 Bread-making ingredients (Continued) Basic weight of each spoon (level off with supplied measuring spoon) Tablespoon Teaspoon Approx.12 g Approx. 4 g Granulated sugar Approx. 6 g Approx. 2 g Milk powder Approx. 5 g Salt Approx. 2.8 g Instant Dry yeast Natural yeast Approx.

  • Page 15: Ingredients Preparations

    Ingredients preparations The ingredients and the amount are introduced You may use your based on the basic bread (P. EN16). favorite ingredients to make various You may also add your favorite ingredients in addition to the flavors of bread. basic ingredients in order to make various flavored bread. Crust colour and height of fermentation pile vary with the ingredients.

  • Page 16: Baking Basic Bread

    Baking basic bread Add the ingredients Bread blade If yeast is damp, it cannot drop completely and may cause poor fermentation for bread. Be sure to use dry yeast. (P. EN86, EN95) * The shaft is fully visible from the Yeast dispenser axle hole Add water along the...
  • Page 17 Time required: approx. 4 hr Setting Take out Baking completes (Beep sound) Select menu ‘1’ Turn off the power Press (Cancel) Pull out the power plug. Take out the bread pan and put it on a table with a towelette under it. When handling the bread pan, be sure to wear thick oven gloves.
  • Page 18 Convenient functions Raisin (Raisin) for making bread that contains your favorite ingredients You can add additional ingredients as you like. When adding additional ingredients, you can choose Automatic adding (when the LCD displays (Yes)), or Manual adding (when the LCD displays (Yes )).
  • Page 19 After selecting function and menu… Set the convenient functions before startup! To add raisins and other ingredients Please manually add ingredients that cannot be added automatically. Adding into the bread pan by hands Manually add when you hear beep (stick onto walls of dispenser, hard to fall) sounds ( ) -Moist / viscous / soluble ingredients- Press...
  • Page 20 Convenient functions Gentle stir After selecting function and menu… Set the convenient functions before startup! To gentle stir the ingredients First, refer to (Raisin) on Pages EN18 - EN19. (Gentle stir) - To Keep some shape of ingredients - You can set the options of (Gentle stir).

  • Page 21: Crust Colour

    Crust colour After selecting function and menu… Set the convenient functions before startup! To change the crust colour Bake your favorite (Crust colour) You can set the crust colour as (light), (standard) or (dark). Press (Crust colour) to You can set options of (Crust colour).

  • Page 22: Timer

    Convenient functions Timer After selecting function and menu… Set the convenient functions before startup! (Timer) (Timer) to complete baking at a specified time (Raisin) and (Crust colour) Confirm if the current time is correct Set the (Raisin: Select), (Raisin: Stir), and (Crust colour) functions.
  • Page 23 Pain de mie Time required: approx. 4 hr 50 min * Thin crust and white crumb Pain de mie with half portion of instant dry yeast, keeping the original flavor of wheat. To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan.
  • Page 24 Yudane pain de mie Time required: approx. 5 hr To reset To stop after starting (Hold) Preparations Make the Yudane. (see below) Install bread blade in the bread pan. (P. EN16) Add flour, water and other ingredients (except instant dry yeast) in the bread pan. Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.
  • Page 25 Chiffon pain de mie Time required: approx. 5 hr To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.
  • Page 26 Soft bread Time required: approx. 4 hr 20 min To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.

  • Page 27: Rapid Bread

    Rapid bread Time required: approx. 1 hr 55 min To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.

  • Page 28: Minutes Bread

    60 minutes bread Time required: approx. 1 hr To reset To stop after starting (Hold) Add 30 g (mL) warm water and mix to fully dissolve the 4.2 g (less than Preparations 1½ tsp) of dry yeast until there are no particles. (P.

  • Page 29: Rice Bread

    Rice bread Time required: approx. 4 hr To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser. Ingredients Select menu ‘8’...
  • Page 30 French rice bread / French bread Time required: French rice bread approx. 4 hr 40 min French bread approx. 5 hr To reset To stop after starting (Hold) Compared with other bread, French rice bread / French bread may be hard to be taken out from the bread pan.

  • Page 31: Whole Wheat Bread

    Whole wheat bread Time required: approx. 5 hr To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser. Ingredients Select menu ‘11’...

  • Page 32: Hokkaido Bread

    Hokkaido bread To reset To stop after starting (Hold) Preparations Make the custard crust and store it in the refrigerator. (P. EN33 Install bread blade in the bread pan. (P. EN16) Add flour, water and other ingredients (except instant dry yeast) in the bread pan. Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.
  • Page 33 Time required: approx. 4 hr How to make custard crust Making the crust Put the ingredients of A into the pot and stir them thoroughly. Heat the mix at medium heat for 1 minute, and add butter, melt it, and then stir well.

  • Page 34: Brioche

    Brioche Time required: approx. 3 hr 15 min To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast and frozen butter) in the bread pan. (P.

  • Page 35: Marble Bread

    Marble bread Time required: approx. 4 hr To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast and instant coffee powder) in the (P. EN16) bread pan.
  • Page 36 Pineapple bread To reset To stop after starting (Hold) Preparations Put cookie dough in the refrigerator after it is made. (P. EN37 (P. EN16) Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.
  • Page 37 Time required: approx. 2 hr 15 min Method of cookie dough making Making Dough Mix low-gluten flour and baking powder and shift them together. Use a wooden spoon to mix the butter at room temperature till it become creamy. Add granulated sugar in small quantities 2 - 3 times.
  • Page 38 Red bean bread Time required: approx. 2 hr 15 min To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.

  • Page 39: Half Bread

    Half bread Time required: approx. 3 hr 35 min To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.

  • Page 40: Rice Flour Bread

    Rice flour bread Time required: approx. 2 hr 30 min To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add flour, water and other ingredients (except instant dry yeast) in the bread pan. (P. EN16) Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.

  • Page 41: Various Flavored Bread

    Various flavored bread Bread with Danish flavor Pain de mie: chocolate bread Menu ‘1’ Crust colour (dark) Menu ‘2’ 200 g High-gluten flour 230 g High-gluten flour 50 g Low-gluten flour 10 g Butter 10 g Butter (Unsalted butter is recommended) 18 g (1½...
  • Page 42 Various flavored bread German potato flavored Yudane pain de mie Yudane pain de mie with cream cheese and blueberry Menu ‘3’ Menu ‘3’ 220 g 220 g Cold water (5 ˚C) * + Yudane * Cold water (5 ˚C) * + Yudane * 240 g 240 g...
  • Page 43 Chiffon pain de mie with beans powder and sweet natto 60 minutes bread with brown sugar and rice flour Menu ‘4’ Menu ‘7’ 200 g 30 g (mL) High-gluten flour Warm water* 30 g Low-gluten flour 4.2 g (1½ tsp) Instant dry yeast 20 g Bean powder...
  • Page 44 Various flavored bread 60 minutes bread with black tea and orange Rustic style French rice bread with mixed grains Menu ‘7’ Menu ‘9’ 30 g (mL) 190 g Warm water* High-gluten flour 4.2 g (1½ tsp) 20 g Instant dry yeast Rye flour 280 g 100 g...
  • Page 45 Containing red pepper and olive French rice bread with red pepper and tomato Italian bread Menu ‘9’ Menu ‘10’ 210 g High-gluten flour 225 g High-gluten flour 100 g Cold rice (white rice) 25 g Low-gluten flour 6 g (½ tbsp) Granulated sugar 5 g (1 tsp) Salt...
  • Page 46 Various flavored bread Whole wheat bread with chestnuts & nuts Desiccated coconut milky bread Menu ‘11’ Menu ‘12’ 125 g Bread dough High-gluten flour 230 g High-gluten flour 125 g Whole wheat flour 15 g Butter 10 g Butter 30 g (2½ tbsp) Granulated sugar 18 g (1½...
  • Page 47 Black tea bread with condensed milk Matcha Brioche with black soybean and chestnut Menu ‘13’ Menu ‘12’ 170 g Bread dough High-gluten flour 230 g 30 g High-gluten flour Low-gluten flour 20 g 30 g Butter Butter 30 g (2½ tbsp) 36 g (3 tbsp) Granulated sugar Granulated sugar...
  • Page 48 Various flavored bread Matcha Marble bread Black sesame Marble bread Menu ‘14’ Menu ‘14’ 250 g 250 g High-gluten flour High-gluten flour 24 g (2 tbsp) 24 g (2 tbsp) Granulated sugar Granulated sugar 5 g (1 tsp) 5 g (1 tsp) Salt Salt 6 g (1 tbsp)
  • Page 49 Cinnamon brioche Select menu ‘15’ to make bread dough Put A into the bread blade-installed bread pan and place the bread pan into the main unit. Add instant dry yeast into the yeast dispenser, select menu ‘15’ and press (start). This process should be completed within 15 minutes! Take out the dough.
  • Page 50 Various flavored bread Matcha black bean roll Select menu ‘15’ to make bread dough Put A into the bread blade-installed bread pan and place it into the main body. Add instant dry yeast into the yeast dispenser, select menu ‘15’, Press (start).
  • Page 51 Pain de mie with chocolate bean and chestnut Hard bread Menu ‘2’ Menu ‘2’ Crust colour dark 250 g 225 g High-gluten flour High-gluten flour 15 g 25 g Butter Low-gluten flour 18 g (1½ tbsp) Granulated sugar Shortening 6 g (1 tbsp) 4 g (1 tsp) Milk powder Granulated sugar...

  • Page 52: Other Ingredients

    Natural yeast bread making Natural yeast (fermented) making Add the ingredients Bread blade * The shaft is fully visible from the axle hole Remove the bread pan and Natural Add natural yeast Set the bread blade yeast (fermented) in the bread pan. (fermented) with a bread maker...
  • Page 53 Time required: approx. 7 hr Setting Take out Baking completes (Beep sound) Select menu ‘19’ Turn off the power Press (Cancel) Pull out the power plug. Take out the bread pan and put it on a table with a towelette under it. When handling the bread pan, be sure to wear thick oven gloves.

  • Page 54: Natural Yeast Bread Dough Making

    Natural yeast bread dough making Time required: approx. 4 hr You can make various natural yeast bread with the dough. (P. EN58) To reset To stop after starting (Hold) Preparations Carry out natural yeast fermention. (P. EN55) Install bread blade in the bread pan. (P.

  • Page 55: Natural Yeast Fermentation

    Natural yeast fermentation Time required: approx. 24 hr Carry out natural yeast fermention for natural yeast bread Natural yeast culture vessel (Keep it clean since it is used for cultivating yeast) To reset To stop after starting (Hold) Preparations Add some water in the natural yeast culture vessel. Add the Natural yeast of “...

  • Page 56: Bread Dough / Pizza Dough Making

    Bread dough / Pizza dough making Time required: Bread dough approx. 1 hr Pizza dough approx. 45 min Through the making of bread dough, you can also make croissants (P. EN59), bagels (P. EN60) and other various flavored bread. To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan.

  • Page 57: Minutes Dough Making

    8 minutes dough making Time required: approx. 8 min You can make various doughs in a short period of time. Do not place the instant dry yeast in the yeast dispenser! To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add all ingredients into the bread pan.
  • Page 58 Various flavored bread Use bread dough Tools used for bread-making with dough Dough rolling board Scale (Unit: 1 below) Scraper Rolling pin Small towel (Soaked and wrung dry) Tools that may be used for making bread Kitchen scissors Bread molds Plastic wrap Thermometer and Cooking paper...
  • Page 59 Croissant Add in butter Put the dough in a bowl, cover it with a plastic wrap and place it in a refrigerator for 30 - 60 minutes. Prolong the refrigeration time when the room temperature is high Ingredients (for 12 pieces) Brush flour on butter, place them on the plastic wrap, roll into a 20 ×...
  • Page 60 Various flavored bread Use bread dough Bagel Making bread dough Place A Vegetable oil water into the bread pan that is installed with a bread blade in sequence and add Instant dry yeast into the yeast dispenser. Make the dough according to the steps specified in “Bread dough making”...
  • Page 61 Use Pizza dough Pizza Forming Use the scraper to divide the dough into 2 pieces and shape them into balls. (Divide it into 3 pieces for thin pizza dough) Cover them with towel and place it still for 10 - 20 minutes. Ingredients (for 2 pizzas in a diameter of 25 cm each) Put it on the cooking paper and roll it into a...
  • Page 62 Various flavored bread Use 8 minutes dough Crispy pizza Forming Use the scraper to divide the dough into 2 pieces and shape them into balls. Cover them with towel and place it still for 10 - 20 minutes. Put it on the cooking paper and roll it into a round plate with a diameter of 25 cm.

  • Page 63: Dumpling Skin Dough Making

    Dumpling skin dough making Time required: approx. 15 min To reset To stop after starting (Hold) Preparations Install bread blade into the Select menu ‘25’ bread pan. Add ingredients into the bread pan. Place the bread pan into the main unit. Ingredients Start Dumpling skin dough...

  • Page 64: Udon / Pasta Dough Making

    Udon / Pasta dough making To reset To stop after starting (Hold) Preparations Install blade for noodles and mochi in the bread pan. Mix A in a metal bowl or the like. Mix B in another container. Blade for noodles Add A B in the bread pan sequentially.
  • Page 65 Time required: approx. 15 min Udon Dough rolling Cut it into 2 - 4 equal parts with a kitchen knife or a spatula. Sprinkle kneading flour, and use rolling pin to roll the dough into a 3 mm thick round plate. Refrigerated dough must bring to room temperature before rolling.

  • Page 66: Scone Making

    Scone making 2,4,6 To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan and add the mixture of egg, milk and plain yogurt in sequence. Add ingredients in the bread pan. Place the bread pan into the main unit. Ingredients Select menu ‘27’...
  • Page 67 Time required: approx. 54 min Within 3 Open the lid when you hear the beep sound. minutes Shape dough surface Use rubber spatula to shape the dough and make it into a mountain shape. (See the figure on the right) (Using a metal spatula will damage the fluorine coating) Do not press...

  • Page 68: Cake Making

    Cake making To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add butter, granulated sugar, milk and eggs into the bread pan in sequence. Add in the sieved A, then place the bread pan into main unit. Ingredients Select menu ‘28’...
  • Page 69 Time required: approx. 1 hr 30 min Lemon cake Unsalted butter 110 g cut into 1 cm cubes) 100 g Granulated sugar 15 g (1 tbsp) Milk 100 g (evenly mixed) 1 tbsp (or brandy) 180 g “ Additional baking ” in case of insufficient baking Low-gluten flour Baking powder Additional baking is allowed twice after baking is finished.

  • Page 70: Vegetable Cake Making

    Vegetable cake making To reset To stop after starting (Hold) Preparations Make the vegetable cake mixture. Remove the bread blade from the bread pan and pour in the mixture. Place the bread pan into the main unit. Ingredients Select menu ‘29’ Vegetable cake 50 g 50 g...
  • Page 71 Time required: approx. 55 min “ Additional baking ” in case of insufficient baking If the baking is insufficient due to the ingredients (judging by inserting a prod into the dough. If the dough stick on to the prod, the baking is insufficient), additional baking is allowed twice after baking is finished.

  • Page 72: Vegetable Cake Recipe

    Vegetable cake recipe Spinach vegetable cake Pumpkin vegetable cake Menu ‘29’ Menu ‘29’ 50 g 50 g A: Egg 50 g 150 g A + sugar-free soy milk Spinach* 200 g 50 g A + sugar-free soy milk Pumpkin (chopped)* 60 g 60 g Granulated sugar...

  • Page 73: Red Bean Making

    Red bean making Time required: approx. 1 hr To reset To stop after starting (Hold) Preparations Poach the red bean. (Refer to “ How to poach the red bean ” below) Install bread blade in the bread pan. Add sugar and then the poached red bean. Place the bread pan into the main unit.

  • Page 74: Chocolate Making

    Chocolate making To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Break the chocolate and put them into the bread pan. Add in cream and honey, and then place bread pen into main unit. Ingredients Select menu ‘30’...
  • Page 75 Time required: approx. 17 min Strawberry chocolate 160 g (4 pieces) White chocolate (plate) 20 g Butter 10 g Honey Strawberry 40 g (pounded into jams) Additional mixing when the mixing is not sufficient Additional mixing is allowed twice after mixing is finished Corn chips chocolate * Start additional mixing within 5 minutes after mixing is finished.

  • Page 76: Jam Making

    Jam making To reset To stop after starting (Hold) Preparations Install bread blade in the bread pan. Add granulated sugar, fruit and lemon juice in the bread pan sequentially. Then place the bread pan into the main unit. Ingredients Select menu ‘31’ Strawberry jam Strawberry Net weight 400 g...
  • Page 77 Time required: approx. 1 hr 30 min - 2 hr 30 min Blueberry jam 400 g Refrigerated blueberries 140 g Granulated sugar 38 g (approx. 38 mL) Lemon juice Set cooking time to 150 minutes “ Additional heating ” in case of insufficient heating (Set to 110 minutes when using fresh blueberries) Additional heating is allowed twice after first heating.

  • Page 78: Compote Making

    Compote making To reset To stop after starting (Hold) Preparations Add water, granulated sugar, lemon juice in the bread pan (without the blade), and use a rubber spatula to mix the ingredients sufficiently. (Till the granulated sugar melts completely) Add the fruits one by one and do not stack them. Cut a cooking paper in the size of the bread pan with a 1 cm hole in the center as lid.
  • Page 79 Time required: approx. 1 - 2 hr Tomato compote Tomatoes (peeled after 3 small ones boiling and stalks removed.) (approx. 100 each) 300 g (mL) Water 60 g Granulated sugar “ Additional cooking ” in case of insufficient cooking 10 g Ginger (thin slices) Set cooking time to 60 minutes Additional cooking is allowed twice after first cooking.

  • Page 80: Mochi Making

    Mochi making Soaking sticky rice is not recommended (otherwise it will make the mochi too soft). To reset To stop after starting (Hold) Preparations Wash the sticky rice. (Wash till the water is clear.) Do not soak the sticky rice in water, otherwise the mochi will become soft.
  • Page 81 Time required: approx. 1 hr Add your favorite ingredients on your fresh mochi… Mix with other ingredients in the middle… Black sesame seed mochi When making mochi, add 2 - 3 teaspoons of black sesame seeds and a small amount of salt bit by bit.

  • Page 82: Meat Floss Making

    Meat floss making To reset To stop after starting (Hold) Preparations Place blade for the meat floss into the bread pan. Take the prepared thin pieces meat fiber, then place it into the bread pan. Warm “A” ingredients until the sugar melts, then add mixture Blade for meat floss into the bread pan.
  • Page 83 Time required: approx. 1 hr 20 min - 2 hr Curry-flavored meat floss Prepared boiled pork (ham part) 160 g 3 g (½ tsp) Dark soy sauce 6 g (1 tsp) Soy sauce 6 g (1 tsp) Oyster sauce 20 g Sugar 1.3 g (¼...

  • Page 84: Cleaning

    Cleaning Bread pan and blade Wash with water after the residual Wipe with a well-wrung dough is removed. cloth. Use a well-wrung cloth to clean Add a small amount of hot water into the away the instant dry yeast on the flap valve and make sure bread pan and let it that the vent of yeast dispenser...
  • Page 85 Dispenser lid Yeast dispenser Wipe with a well-wrung cloth and air dry. Remove and wash with water [Removal method] Do not wipe the yeast dispenser with a Do not remove dry cloth. Otherwise, instant dry yeast will not drop due to static. approximately 70 °...
  • Page 86 Bread You can make bread but need to adjust the amount of water. If excessive rising or a cave-in occur, reduce water amount by 5 10%. Can I use special French bread purpose flours? You can make French bread, but the quality and rising extent of bread may vary. Udon dough (all-purpose flour) Add water by 10 g (mL) when dough is too hard and reduce water by 10 g (mL) when dough is too soft.
  • Page 87 High-gluten flour is recommended for bread forming. What should I use Starch is recommended for mochi making. for kneading flour? (Corn starch and high-gluten flour are also applicable.) It is still applicable, but the mochi made from it will be too soft, so it is not Can I use the sticky recommended.
  • Page 88 Is instant dry yeast not mixed during The instant dry yeast will work during separation, forming and secondary execution of bread fermentation as long as it is mixed into the dough. dough menu? Reduce water amount by 5 10 g (mL). The bread dough is too soft.

  • Page 89: Abnormal Shape Of Bread

    Abnormal shape of bread It is hard to control the bread-making process. Shape of bread varies every time … When the following Please confirm the following conditions happen Insufficient rising Shape and rising conditions vary according to temperature, humidity, ingredient and timer conditions.
  • Page 90 Abnormal shape of bread When the following Please confirm the following conditions happen Have you forgotten to add the instant dry yeast or natural Instant dry yeast No rising at all yeast (fermented)? Natural yeast Whole bread is whitish Have you used any improperly stored yeast or expired yeast? which looks like dough.
  • Page 91 When the following Please confirm the following conditions happen Melted butter cannot be well wrapped in dough. Keep the dough in a refrigerator for complete cooling It is hard to make before butter is wrapped in it. croissants. Please prolong the cooling time when the room temperature is high because the butter may easily melt down.
  • Page 92 Abnormal shape of bread When the following Please confirm the following conditions happen The bread dough has risen, but the red bean paste has not. There are holes Holes are caused by the water vapor pressure emitted by the red bean paste. inside.
  • Page 93 When the following Please confirm the following conditions happen The finished cake looks like butter cake but is still different from the sponge cake The finished cake is available in the market in terms of baking conditions. different from expected. Reduce low-gluten flour to 160 g to make the cake soft.

  • Page 94: Remedies For Misoperations

    Remedies for misoperations The ingredients other than natural yeast (fermented) can be added at the following time. However, the bread making process may fail if the ingredients are not fully mixed in the initial (kneading) procedure. Forgotten ingredients Adding time Tips for recipe of bread with instant dry yeast Place into the bread pan before adding the instant dry yeast.

  • Page 95: Troubleshooting

    Please confirm the following issues first. Troubleshooting If any anomaly is still identified, please contact Panasonic customer service center immediately. When the following Causes Solutions conditions happen Key operation is Plug in the power plug. Power plug is not plug in.

  • Page 96: In Case Of The Following Displays

    Please confirm the following issues first. Troubleshooting If any anomaly is still identified, please contact Panasonic customer service center immediately. When the following Causes Solutions conditions happen Abnormal sounds There is a clearance between the blade and the shaft. on the blade (The front end moves by 3 cm or so) The lithium battery is at the end of its working life.

  • Page 97: Specifications

    Specifications Power supply 220 V 50 Hz Overheat protector Thermal fuse Heater 360 W Depth 30.4 cm Power Size (Appr.) Width 24.1 cm consumption Motor 60 W Height 34.7 cm Net weight (approx.) 5.8 kg Length of power cord 0.9 m (Flour) Maximum : 300 g Bread / bread dough (Instant dry yeast) Maximum : 4.2 g...
  • Page 98 Panasonic P. TC4 - TC5 Panasonic P. TC16 P. TC26 P. TC23 P. TC24 P. TC25 P. TC28 P. TC29 P. TC30 P. TC30 P. TC31 P. TC36 P. TC38 P. TC39 P. TC34 P. TC35 P. TC58 P. TC59 P.
  • Page 99 ....... TC40 ....TC41 ....TC52 ....TC4 ......... TC5 ....TC6 ..TC54 ....TC55 ..TC56 ....TC57 P. TC27 ....TC58 ... TC8 ....TC63 ....... TC10 ..... TC64 ....TC12 ....TC15 ....... TC66 P. TC32 .......
  • Page 100 Panasonic...
  • Page 101 10 cm 5 cm 10 cm 10 cm 10 cm...
  • Page 102 P. TC84 P. TC85 · · P. TC85 ¾ P. TC16 ½ ¼ P. TC64 TC80 P. TC55 P. TC82...
  • Page 103 P. TC22 P. TC18 - TC20 P. TC76 TC78 P. TC21 P. TC22 P. TC6 3 30...
  • Page 104 TC55 TC17, TC23 - TC40 TC53 - TC57...
  • Page 105 TC58 P. TC18 P. TC34 P. TC12 P. TC90 TC91...
  • Page 106 P. TC16 P. TC23 P. TC24 P. TC25 P. TC26 P. TC27 P. TC28 P. TC29 P. TC30 P. TC30 P. TC31 P. TC32 P. TC34 69 - 94 P. TC35 P. TC36 P. TC38 P. TC39 P. TC40 TC10...
  • Page 107 P. TC52 P. TC56 P. TC54 P. TC55 P. TC57 P. TC56 P. TC63 P. TC64 P. TC66 P. TC68 P. TC70 P. TC74 P. TC76 1 - 2 P. TC78 P. TC73 P. TC80 P. TC82 TC11...
  • Page 108 12 - 15% Instant Dry Yeast Active Dry Yeast TC12...
  • Page 109 distilled water 5 mm P. TC55 > > P. TC55 TC13...
  • Page 110 12 g 2.8 g 10 g 12.5 g ½ ½ P. TC12 25 g 70 mL 70 g ½ TC14...
  • Page 111 P. TC16 15 - 20% 10 - 20% 50 g 30 g 100% 30 g 250 g 12% 220 g 100 mL 50 g 100 g 150 g mL 90 g mL [190 g mL 50 g mL [190 g mL 100 g mL ] 80%] TC15...
  • Page 112 P. TC86, TC95 3 cm 250 g 10 g 18 g 1½ 190 g mL 2.8 g 10 g mL TC16...
  • Page 113 P. TC23 P. TC18 P. TC20 P. TC21 P. TC22 P. TC10 P. TC19 TC17...
  • Page 114 · P. TC19 P. TC20 100 g · 5 mm 100 g 5 mm 100 g · 100 g 100 g ¼ P. TC20 10 mm 100 g · · TC18...
  • Page 115 P. TC20 · · · · · · · 30 - 35 · · · · · · 35 - 40 · · · 20 - 35 · TC19...
  • Page 116 P. TC18 - TC19 P. TC10 - TC11 10 g mL TC20...
  • Page 117 P. TC10 - TC11 TC21...
  • Page 118 P. TC7 - 13 - 13 - 13 - 13 - 13 - 13 - 13 - 13 - 13 - 13 - 13 - 10 P. TC10 - TC11 8 30 20 30 0 40 - 9 30 0 40 - 9 30 TC22...
  • Page 119 P. TC16 250 g 15 g 18 g 1½ 200 g mL P. TC18 1.4 g P. TC20 ½ 10 g mL P. TC21 P. TC22 P. TC10 TC23...
  • Page 120 P. TC16 220 g 240 g 15 g 18 g 1½ P. TC18 1.4 g ½ P. TC20 10 g mL P. TC22 10 g 70 g mL 10 g 70 g mL 600 W 30 - 40 P. TC10 220 g 30 - 40 TC24...
  • Page 121 P. TC16 200 g 50 g 20 g 18 g 1½ P. TC18 P. TC20 190 g mL 1.4 g ½ P. TC22 10 g mL P. TC10 TC25...
  • Page 122 P. TC16 250 g 15 g 18 g 1½ P. TC18 190 g mL P. TC20 2.8 g 10 g mL P. TC21 P. TC22 P. TC10 TC26...
  • Page 123 P. TC16 280 g 10 g 18 g 1½ P. TC18 210 g mL P. TC20 4.2 g 1½ 10 g mL P. TC21 P. TC10 TC27...
  • Page 124 4.2 g g mL 1½ P. TC16 30 g mL 4.2 g 1½ 280 g 25 g 24 g 12 g 25 g P. TC10 150 g mL - 40 TC28...
  • Page 125 P. TC16 230 g 120 g 10 g 18 g 1½ P. TC18 160 g mL P. TC20 2.1 g ¾ 10 g mL P. TC21 P. TC22 P. TC10 TC29...
  • Page 126 P. TC16 210 g 80 g ½ 150 g mL 2.1 g ¾ 10 g mL P. TC18 P. TC20 P. TC22 P. TC10 225 g 25 g 190 g mL 1.4 g ½ 10 g mL TC30...
  • Page 127 P. TC16 125 g 125 g 10 g 18 g 1½ P. TC18 P. TC20 210 g mL 2.8 g P. TC22 10 g mL P. TC10 TC31...
  • Page 128 P. TC33 P. TC16 230 g 20 g 30 g 2½ 12 g 160 g mL 2.8 g 10 g mL P. TC10 10 g 30 g 2½ 70 g 20 g TC32...
  • Page 129 2 - 3 20 cm TC33...
  • Page 130 P. TC16 170 g 30 g 30 g 24 g P. TC18 P. TC20 3.8 g ¾ 150 g P. TC21 2.1 g ¾ 40 g P. TC10 1 cm 1 2 5 TC34...
  • Page 131 P. TC16 250 g 18 g 1½ 10 g 190 g mL 2.8 g P. TC10 10 g mL TC35...
  • Page 132 P. TC37 P. TC16 150 g 15 g 18 g 1½ 2.5 g ½ 100 g mL P. TC18 2.1 g ¾ 50 g 40 g 25 g P. TC10 100 g P. TC37 P. TC49 TC50 TC36...
  • Page 133 3 - 4 ½ 14 - 15 cm ½ 1 mm TC37...
  • Page 134 P. TC16 180 g 15 g 18 g 1½ 2.5 g ½ P. TC18 25 g 120 g mL 2.1 g ¾ 100 g P. TC10 10 g mL 150 g 8 cm 30 cm 1 cm TC38...
  • Page 135 P. TC16 180 g 10 g 12 g 2.5 g ½ P. TC22 140 g mL 2.1 g ¾ 10 g mL P. TC10 TC39...
  • Page 136 P. TC16 50 g 200 g 20 g 18 g 1½ P. TC18 190 g mL 4.2 g 1½ P. TC21 P. TC22 P. TC92 P. TC10 TC40...
  • Page 137 200 g 230 g 50 g 10 g 10 g 18 g 24 g 1½ 25 g 150 g mL 190 g mL 2.1 g ¾ 1.4 g 1 cm ½ 100 g 60 g 10 g mL P. TC18 P.
  • Page 138 220 g 220 g 240 g 240 g 15 g 15 g 18 g ¾ 1½ 1.4 g ½ 1.4 g ½ 0.5 g 1 cm 50 g 40 g 50 g 1 cm 10 g mL 30 g 1 cm P.
  • Page 139 200 g 30 g mL 30 g 4.2 g 1½ 20 g 230 g 20 g 50 g 24 g 25 g 34 g 200 g mL 12 g 1.4 g ½ 70 g 25 g 10 g mL 150 g mL P.
  • Page 140 30 g mL 190 g 4.2 g 20 g 1½ 280 g 100 g 25 g ½ 24 g 12 g 150 g mL 2.1 g ¾ 25 g 10 g mL 90 g mL 60 g 60 mL 100% 5 g ¼...
  • Page 141 & 225 g 210 g 25 g 100 g ½ 24 g 170 g mL 70 g mL 1.4 g 70 g 70 mL ½ 2.1 g 10 g mL ¾ 5 mm 20 g 5 mm 20 g 20 g 10 g mL P.
  • Page 142 & 125 g 230 g 125 g 15 g 10 g 30 g 2½ 18 g 1½ 12 g 160 g mL 2.8 g 210 g mL 10 g mL 2.8 g 50 g 24 g 10 g mL 30 g P.
  • Page 143 & 170 g 30 g 230 g 30 g 20 g 36 g 30 g 2½ 12 g 3.8 g ¾ 160 g 20 g 2.1 g 150 g mL ¾ 40 g 2.8 g 50 g 10 g mL 50 g P.
  • Page 144 250 g 250 g 24 g 24 g 10 g 10 g 2.8 g 2.8 g 190 g mL 190 g mL 10 g 17 g 10 g mL 5 g mL 10 g mL 250 g 24 g 250 g 10 g 24 g 2.8 g...
  • Page 145 200 g 15 g 24 g 15 cm 25 cm 3.8 g ¾ 25 g ¾ 110 g mL 3.5 g 1¼ 100 g 25 g 2.5 g ½ 600 g TC49...
  • Page 146 200 g 15 g 18 g 1½ 3.8 g ¾ 25 g 110 g mL 3.5 g 1¼ 120 g 200 g 35 g 18 g 1½ 3.8 g ¾ 25 g 100 g mL 3.5 g 1¼ 15 g / TC50...
  • Page 147 & 250 g 225 g 15 g 25 g 18 g 1½ 200 g mL 1.4 g 210 g mL ½ 45 g 1.4 g ½ 55 g 10 g mL 10 g mL P. TC18 P. TC19 P. TC20 250 g 15 g 18 g...
  • Page 148 P. TC55 3 cm 300 g 18 g 1½ 190 g mL 25 g TC52...
  • Page 149 P. TC18 P. TC20 P. TC21 P. TC22 P. TC11 TC53...
  • Page 150 P. TC58 P. TC55 P. TC16 300 g 10 g 18 g 1½ P. TC18 170 g mL P. TC20 25 g P. TC11 30 - 60 TC54...
  • Page 151 4 - 5 50 g 100 g mL 30 g 60 g mL P. TC11 TC55...
  • Page 152 P. TC59 P. TC60 P. TC16 280 g 50 g 24 g 12 g 25 g P. TC18 160 g mL P. TC20 2.8 g P. TC11 280 g 15 g 190 g mL 2.8 g P. TC88 TC56...
  • Page 153 P. TC16 250 g 30 g 2.5 g ½ 170 g mL 1.4 g ½ 280 g 13 g ¾ 2.5 g ½ P. TC11 200 g mL 2.8 g 100 g 100 g 2.5 g ½ 130 g mL 180 g 70 g 13 g...
  • Page 154 45 g 10 - 15 P. TC54 56 25 g 30 - 35 40 - 60 170 - 200 10 cm 30 - 35 20 - 30 170 - 190 TC58...
  • Page 155 30 - 60 20 20 cm 15 - 30 30 30 cm 225 g 55 g 10 - 20 15 g 24 g 25 g 10 - 20 140 g mL 30 - 60 2.8 g 140 g 1 cm 25 g 18 40 cm P.
  • Page 156 P. TC56 60 g 8 280 g 24 g 30 - 35 180 g mL 2.8 g 170 - 190 15 - 20 P. TC56 50 g 10 250 g 30 g 15 g 18 g 1½ 30 - 35 40 - 60 150 g 70 g...
  • Page 157 10 - 20 25 cm 25 cm P. TC56) 72 g 200 g 180 - 200 P. TC56 25 cm 2 280 g 25 cm ¾ 30 - 35 40 - 60 12 g 180 g mL 2.8 g 180 - 200 TC61...
  • Page 158 10 - 20 25 cm 25 cm P. TC57 80 g 200 g 80 g 6 - 7 mm P. TC57 • • 3 - 5 40 g 15 cm P. TC57 36 g 25 g P. TC57 300 g TC62...
  • Page 159 280 g 150 g mL 140 g 140 g 170 g mL 30 - 40 3 cm 2 cm 8 cm 15 g 30 - 40 125 g 250 g 18 g TC63...
  • Page 160 3 - 4 10 g 160 g mL 35 - 40 P. TC11 3 - 4 120 g mL g mL 10 - 30 g mL 2 - 3 • g mL • g mL g mL P. TC65 TC64...
  • Page 161 2 - 4 3 mm 3 mm 8 - 13 1 mm 5 mm 3 - 5 TC65...
  • Page 162 2,4,6 80 g 50 g 50 mL 120 g 60 g P. TC21 35 g 1 cm 30 g 2½ 2.5 g ½ 5 mm P. TC11 TC66...
  • Page 163 45 - 51 60 g 150 g 20 g 1 cm 2.5 g ½ 90 g 30 g 5 mm 30 g 5 mm 20 g 5 mm 20 g 20 g 5 mm 100 g 24 g 120 g 60 g 1 - 20 18 g...
  • Page 164 110 g 100 g 15 g 100 g 180 g P. TC21 1 cm P. TC11 15 g 50 g 40 g P. TC69 TC68...
  • Page 165 110 g 1 cm 100 g 15 g 100 g 180 g 100 g 1 cm 100 g 100 g 15 g 2½ 180 g 50 g 40 g 5 mm - 1 cm 100 g 1 cm 80 g 30 g 30 mL 100 g...
  • Page 166 50 g 50 g 200 g 60 g 40 g 3 + 1 130 g P. TC11 150 g P. TC71 TC70...
  • Page 167 1 - 30 3 P. TC70 TC71...
  • Page 168 50 g 50 g 50 g 150 g 200 g 50 g 60 g 60 g 40 g 40 g 3 + 1 3 + 1 130 g 130 g 200 g 150 g 600 W 600 W 50 g 50 g 50 g 150 g...
  • Page 169 450 g 360 g 150 g 450 - 600 g mL 200 g P. TC11 4 - 5 TC73...
  • Page 170 13 cm 13 cm 1 cm 165 - 174 g 50 g mL 10 g 160 - 180 g P. TC11 50 g mL 10 g 165 - 174 g 70 g mL 10 g P. TC75 10 mL 60 g 10 g TC74...
  • Page 171 160 g 4 20 g 10 g 40 g 116 g 2 40 g mL 10 g 100 g P. TC74 1 - 5 116 g 2 60 g mL 10 g 180 g mL P. TC74 3 P. TC74 10 - 20 g TC75...
  • Page 172 400 g ½ 140 g 38 g 38 mL 90 - 150 P. TC11 P. TC77 TC76...
  • Page 173 400 g 140 g 38 g 38 mL 400 g 1 cm 140 g 38 g 38 mL 400 g 2 cm 140 g 38 g 38 mL - 30 400 g 2 - 3 140 g 4 P. TC76 TC77...
  • Page 174 1 cm 200 g 250 g mL 60 g 10 g - 120 P. TC11 P. TC79 TC78...
  • Page 175 1 - 2 100 g 300 g mL 60 g 10 g 50 g 250 g mL 60 g 10 g 180 g 250 g mL - 30 60 g 10 g 250 g 100 g mL 125 mL 125 g 40 g 10 g 4 P.
  • Page 176 35 g 280 g 420 g 230 g mL 310 g mL 140 g P. TC11 +20 g mL -20 g mL < > 80 g 140 g TC80...
  • Page 177 2 - 3 ½ 5 - 10 TC81...
  • Page 178 160 g 3 g ½ 6 g 1 6 g 1 20 g 1.3 g ¼ P. TC11 1 cm 80 - 120 P. TC83 TC82...
  • Page 179 160 g 3 g ½ 6 g 1 6 g 1 20 g 1.3 g ¼ 1 g ½ 5-30 5 - 30 4 P. TC82 TC83...
  • Page 180 · TC84...
  • Page 181 70 ° TC85...
  • Page 182 5 - 10% 70 mL P. TC39 P. TC13 P. TC55 P. TC91 TC86...
  • Page 183 5 - 10 30 - 35 TC87...
  • Page 184 5 - 10 g mL 20 - 30 P. TC59 P. TC61 P. TC59 P. TC61 P. TC59 TC88...
  • Page 185 12 - 15% 14 cm 13 cm 12 cm 11 cm P. TC9 10 cm 9 cm P. TC86 ¼ - ½ 20 cm 1000 m TC89...
  • Page 186 10 g mL P. TC21 5 mm TC90...
  • Page 187 - 40 ½ TC91...
  • Page 188 1 cm 5 cm 1 cm 5 mm · 1 cm TC92...
  • Page 189 160 g 10 g 10 - 20 g 10 - 20 mL 2 - 3 5 mm TC93...
  • Page 190 ............1 • ..........5 • ........10 • ............. 35 • ............. 20 • ............1 • ..........5 • ........10 • ............. 35 • ............. 20 • • P. TC59 TC61 TC94...
  • Page 191 P. TC88 - 13 - 13 - 13 - 13 - 13 - 13 8 30 - 13 20:30 - 13 0 40 9 30 - 13 0:40 - 9:30 - 13 - 13 - 10 P. TC10 ....• ........
  • Page 192 3 cm P. TC7 0 : 00 P. TC16 Panasonic TC96...
  • Page 193 220 V 50 Hz 360 W 30.4 cm 24.1 cm 60 W 34.7 cm 5.8 k g 0.9 m 300 g 4.2 g 25 g 100 g 250 g 250 g 250 g 250 g 250 g 280 g 280 g 230 g 210 g 250 g...
  • Page 194 Memo...
  • Page 195 Memo...
  • Page 196 Red bean French bread Natural yeast fermentation Mochi Whole wheat bread 8 minutes dough Meat floss Hokkaido bread Pizza dough DZ50H210 MX0815E10817 Date of issue: August 2017 Printed in China Panasonic Taiwan Co.,Ltd. 2017 8 © Panasonic Taiwan Co.,Ltd. 2017...

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