Specification. Automatic Bread Maker OPERATING INSTRUCTIONS AND RECIPES (Household Use) Model No. SD-2501

Transcription

1 Specification Power supply 0 0 V 50 Hz Power consumed W Capacity (Strong flour for a loaf) max. 60 g min. (Strong flour for a dough) max. 600 g min. 5 g (Yeast) max. 9. g min..8 g Capacity of raisin nut dispenser max. dried fruit/nuts Timer Digital timer (up to hours) Dimensions (H W D) approx cm Weight approx. 7.0 kg Accessories Measuring cup, measuring spoon Panasonic Corporation Thank you for purchasing this Panasonic product. Please read these instructions carefully before using this product and save this manual for future use. This product is intended for household use only. Automatic Bread Maker OPERATING INSTRUCTIONS AND RECIPES (Household Use) Model No. SD-50 Before Use How to Use Recipes How to Clean Troubleshooting Web Site: DZ50R66 F07S0 Printed in China

2 Contents Safety Instructions Please ensure you follow these instructions. Before Use Safety Instructions Accessories/Parts Identification 6 Bread-making Ingredients 8 How to Use List of Bread Types and Baking Options 0 Baking Bread When adding extra ingredients Baking Brioche 5 Making Dough 6 Making Brioche Dough 7 Baking Cakes 8 Making Jam 9 Making Compote 0 Recipes Bread Recipes Gluten Free Recipes 9 Dough Recipes Cake Recipes 9 Jam Recipes 0 Compote Recipes 0 How to Clean Care & Cleaning To Protect the Non-stick Finish To protect the non-stick finish Troubleshooting Troubleshooting WARRANTY 6 In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below. The following charts indicate the degree of damage caused by wrong operation. Indicates serious injury or Indicates risk of injury or Warning: death. Caution: property damage. The symbols are classified and explained as follows. This symbol indicates prohibition. Warning This symbol indicates requirement that must be followed. Do not use the appliance if the power cord or power plug is damaged or the power plug is loosely connected to the power outlet. (It may cause an electric shock, or fire due to short circuit.) If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified person in order to avoid a hazard. Do not damage the power cord or power plug. (It may cause an electric shock, or fire due to short circuit.) Following actions are strictly prohibited. (Modifying, placing near heating elements, bending, twisting, pulling, putting heavy objects on top, and bundling the cord.) Do not plug or unplug the power cord with wet hands. (It may cause an electric shock.) Do not exceed voltage on the outlet and do not use alternate current other than listed on the appliance. (It may cause an electric shock or fire.) Make sure the voltage supplied to the appliance is the same as your local supply. Plugging other devices into the same outlet may cause an electric overheating. Before Use Insert the power plug firmly. (Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.) Clean the power plug regularly. (A soiled power plug may cause insufficient insulation due to the moisture and lint build-up, which may cause a fire.) Unplug the power plug, and wipe with the dry cloth.

3 Safety Instructions Warning Caution Discontinue using the appliance immediately and unplug in the unlikely event that this appliance stops working properly. (It may cause smoking, fire, electric shock or burn.) e.g. for abnormal or breaking down The power plug and the power cord become abnormally hot. The power cord is damaged or power failure. The main body is deformed or is abnormally hot. The appliance makes abnormal turning noise during use. Unplug the appliance immediately and consult a Panasonic dealer and have it serviced by an authorized technician. Do not touch, block or cover the steam vent holes during use. (It may cause a burn.) Especially pay attention for children. Do not disassemble, repair or modify this appliance. (It may cause a fire, electric shock or injury.) Consult a Panasonic dealer and have it serviced by an authorized technician. Do not immerse the appliance in water or splash it with water. (It may cause an electric shock, or catch a fire due to short circuit.) Do not use the appliance on following places. Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least 0 cm ( inches) from the edge of the worktop. (It may cause the appliance to slip and fall from the worktop.) Do not place on unstable surfaces, on electrical appliances such as a refrigerator, on materials such as tablecloths or on carpet, etc. (It may fall or cause a fire.) During baking the unit heats up. The Bread Maker should be placed at least 5 cm ( inches) from adjacent walls and other objects. (It may cause a discoloration or deformation.) Do not touch hot area such as bread pan, inside of unit, heating element or inside of the lid while the appliance is in use or after cooking. The temperature of accessible surfaces may be high when the appliance is operating. (It may cause a burn.) To avoid burns, always use oven gloves when removing the bread pan or the finished bread. (Do not use wet oven gloves.) Also take care when removing the finished bread or kneading blade. Before Use This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance. (It may cause a burn, injury or electric shock.) Caution Make sure to hold the power plug when unplugging the power plug. (Otherwise it may cause an electric shock, or fire due to short circuit.) Unplug the power plug when the appliance is not in use. (Otherwise it may cause an electric shock, or fire due to electric leakage.) Please unplug and allow the appliance to cool down before cleaning it. (It may cause a burn.) Do not allow the power cord to hang over the edge of the table or touch a hot surface. (It may cause a burn or injury.) Do not remove the bread pan or unplug the Bread Maker during use. (It may cause a burn or injury.) Important Information Do not use the appliance outdoors, in the immediate vicinity of heat sources or in rooms of high humidity. (It may cause a malfunction or deformation.) Do not use excessive force on the parts as is illustrated on the right. (It may cause a malfunction or deformation.) Temperature sensor This appliance is not intended to be operated by means of an external timer or separate remote-control system. Heating element Inside of the lid ] 5

4 Accessories/Parts Identification Main Unit Control Panel Raisin nut dispenser The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the menu with raisin (0, 06,, 7, 9 and 5). Turn to P. for ingredients which may be placed in the raisin nut dispenser. Never operate the Bread Maker without the dispenser being in place. Raisin nut dispenser flap Lid Operation status : displayed for the current stage of the program. Ingredients are being regulated on the Rest stage before kneading. : displayed when there has been an interruption in the power supply. : displayed when adding ingredients manually on menu and. Time remaining until program finished Also when adding ingredients manually, display will show the time until adding extra ingredients in the program. Before Use Dispenser lid Kneading blade (Rye Bread) Control panel Kneading blade ( White Bread, Wheat Bread, Gluten and Wheat Free Bread) Handle Bread pan Size Press this pad to choose size. See P. 0 for available menu. XL L M Crust Press this pad to choose crust colour. See P. 0 for available menu. Dark Medium Light Start The start light will flash during program selection. Press the start pad when programming is completed. When the start pad is pressed, the start light will stop flashing and become constant. Measuring cup To measure out liquids (max. 0 ml) Accessories Measuring spoon To measure out sugar, salt, yeast, etc. (5 ml) (5 ml) Menu Press this pad to choose menu. Menu number will display and each time this pad is pressed, menu number will change to the next choice. (Hold the pad to advance more quickly) See P. 0 and for menu number. Timer Set delay timer (time until bread is ready) or set the baking/cooking time for menu 5, 6 and 7. Press this pad to increase the time. Press this pad to decrease the time. Stop If you wish to change the program, you must stop the operation by holding down the stop pad for more than second. The start light will go off. Then re-program accordingly. 0 ml increments Tablespoon marking Teaspoon,, markings Plug This picture shows all words and symbols, but during operation only those relevant will be displayed. 6 7

5 Bread-making Ingredients Flour Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise. Use strong bread flour only. Flour must be weighed on scales. Dairy Products Add flavour and nutritional value. If you use milk instead of water, the nutritional value of the bread will be higher, but do not use in timer setting as it may not keep fresh overnight. Reduce the amount of water proportionally to the amount of milk. Yeast Enables the bread to rise. Yeast which has Easy Blend, Fast Action or Easy Bake written on the packet is recommended. Do not use dried yeast that requires preliminary fermentation. When using yeast from sachets, seal the sachet again immediately after use. To store follow manufacturers instructions but use opened individual sachets within 8 hours. You can make your bread taste better by adding other ingredients: Eggs Improve the nutritional value and colouring of the bread. ( amount must be reduced proportionally) Beat eggs when adding eggs. Bran Increases the bread s fibre content. Use max.. Wheat germ Spices, herbs Use normal tap water. Use tepid water if using menu 0, 05, 07, or 0 in a cold room. Use chilled water if using menu 07, 08,,,, 0,,, or 5 in a hot room. Always measure out liquids using the measuring cup provided. Improves the flavour and strengthens gluten to help the bread rise. The bread may lose size/flavour if measuring is inaccurate. (granulated sugar, brown sugar, honey, treacle etc) Adds softness and gives crust colour. Gives the bread a nuttier flavour. Use max.. Enhance the flavour of the bread. Only use a small amount ( ). Fat Adds flavour and softness to the bread. Use butter, margarine or oil. s oil are equivalent to 5 g butter. Main Flours Used in Bread Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise. : Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 0, 08, 6 or. Always use strong flour when using the recipes in this book. Do NOT use plain or self-raising flour as a substitute for bread flour. Wholemeal flour: Made by grinding entire wheat kernel, including bran and germ. Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten strands are cut by the edges of bran flakes and germ. Rye flour: Contains some proteins, but these do not produce as much gluten as wheat flour. Makes dense, heavy bread with a flat or slightly sunken top crust (use in menu 07 or 0). Spelt flour: In the wheat family but is a completely different species genetically. Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.) Makes loaves with a flat/slightly sunken crust. Spelt wholegrain flour bread has a lower height and is more dense compared with spelt white flour bread. We recommend spelt white flour used should be more than half of the flour mix. There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not suitable for baking bread are sold as spelt. Please use spelt. (use in menu,, or 5) Brown flour: 0 5% of wheat grain removed during milling. Softgrain flour: Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour. Do not use with Timer option (grains can absorb water and swell up, spoiling texture of loaf). Granary or Malted Grain flour: Has crushed wheat or rye grains added together with malted whole wheat. Makes brown bread coarser and moister with nuttier flavour. Do not use more than stated quantity (could damage the bread pan s non-stick finish). Stoneground flour: Grains are crushed between two large millstones rather than with steel rollers. Do not use more than stated quantity (could damage the bread pan s non-stick finish, or overload motor). Other flour: Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours). Do not use more than stated quantity (hinders rising and texture). Should not be used as substitute for bread flour. Gluten Free - see P. 9. Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan s non-stick finish. If using a bread mix... Bread mixes including yeast Place a 500 g mix in the bread pan, then add water. (Follow instructions on the packet for the quantity of water) Select menu 0 Large size setting. With some mixes, it is not clear how much yeast is included, so results may vary. Baking brioche with brioche mix Select menu or 0 Medium size Light crust colour. Bread mix with separate yeast sachet First place the measured yeast in the bread pan, then the bread mix, then the water. Bread Maker Capacity g mix (for a loaf), g mix (for a dough) Set the machine according to the type of flour included in the mix, and start the baking., brown flour menu 0 Whole wheat, multi grain flour menu 0 rye flour menu 07 Before Use 8 9

6 List of Bread Types and Baking Options Function Availability and Time Required Time required for each process will differ according to room temperature. Options Processes Options Processes Bake Menu Number Menu Size Crust Timer Rest Knead Rise Bake Total 0 Basic 0 min 60 min 5 0 min hr 50 min hr 0 min min 0 Basic Rapid 5 0 min approx. hour 5 0 min 0 Basic Raisin 0 min 60 min 0 Whole wheat hr hr 0 min Whole wheat Rapid Whole wheat Raisin 5 min 5 min hr hr 0 min 07 Rye 08 French 5 min 60 min 0 min hr 5 min 5 0 min hr 50 min hr 0 min 5 5 min hr 0 min hr 50 min 5 5 min hr 0 min hr 0 min 5 5 min hr 0 min hr 50 min approx. 0 min 0 0 min 09 Italian 0 min hr 0 5 min 0 Sandwich hr hr 0 min hr 0 min hr 5 min hr 5 min hr 0 min hr 5 min hr 5 5 min hr 0 min hr 50 min hr hr 5 min hr 55 min hr 50 min hours 50 min 5 hours 5 min hours 50 min 5 hours hour hr 0 min 55 min 6 hours 50 min hr 0 min 50 min 5 hours Brioche 0 min 5 5 min hr 5 min 50 min hr 0 min Gluten Free 5 0 min 0 5 min min Speciality Speciality Raisin 0 min hr 5 min 0 min hr 5 min 5 0 min hr 50 min hr 5 min 5 0 min hr 50 min hr 5 min 5 Bake only hr 50 min hr 55 min 55 min hr 0 min 55 min hr 0 min 0 min hr 0 min 0 min hr 0 min Dough Menu Number Menu Size Crust Timer Rest Knead Rise Bake Total 6 Basic 7 Basic Raisin 8 Whole wheat 9 Whole wheat Raisin 0 Rye French Pizza 0 min 50 min 0 min 50 min 55 min hr 5 min 55 min hr 5 min 5 min 60 min 0 min hr 5 min (Knead) 0 8 min 5 0 min hr 0 min hr 0 min hr 0 min 5 0 min hr 0 min hr 0 min hr 0 min 5 5 min hr 0 min hr hr 5 min 5 5 min hr 0 min hr hr 5 min approx. 0 min hours 0 0 min (Rise) 7 5 min hr 5 min hr 0 min hr 5 min (Knead) approx. 0 min (Rise) approx. 0 min 5 min Brioche 0 min 5 5 min 5 min hr 50 min Speciality 5 Speciality Raisin 0 min hr 5 min 0 min hr 5 min 5 0 min hr 0 min hr 55 min hr 5 min 5 0 min hr 0 min hr 55 min hr 5 min 6 Jam 7 Compote hr 0 min hr 0 min hr hr 0 min How to Use Only Light or Medium available. Only Medium or Dark available. There is a period of rise during the knead period. The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development). 0

7 Baking Bread Turn to P.-8 for bread recipes Place the ingredients in the bread pan Set the program and start Remove the bread Kneading blade Remove the bread pan and set the kneading blade Twist the bread pan anticlockwise and lift up to remove. Place the measured ingredients in the bread pan Place the dry yeast at the bottom (so that it does not mix with the liquid until later). (The Select a bake menu display shows when menu 0 is selected.) Press Stop pad and 6 remove bread when machine beeps 8 times and the bar at End flashes. How to Use See P. 0 for menu, availability of size and crust. Ensure that the shaft and kneading blade are clean, see P. for cleaning. Ensure the kneading blade is firmly on the kneading mounting shaft. Use the specified kneading blade when baking rye bread. The kneading blade is designed to fit loosely on the shaft. Cover the yeast with all the dry ingredients (flour, sugar, salt, etc.). Flour must be weighed on scales. Pour in the water and any other liquids. Wipe the outside of the bread pan to remove any flour or liquid. Put the bread pan into the Bread Maker and turn slightly clockwise. Close the lid. To change the size To change the crust colour To set the timer e.g. It is 9:00 PM now, and you want the bread to be ready at 6:0 the next morning. Set the timer to 9:0 (9 hours 0 minutes from now). 9 6 Current time 9hr 0min from now 9 6 Ready time Pressing the pad once will advance the timer by 0 minutes (hold to advance more quickly). The flashing start light will go off. Remove the bread 7 immediately, Oven glove Bread pan 8 allow to cool, for example, on a wire rack Unplug after use The Bread Maker has a keep warm facility to reduce condensation of steam within the loaf which operates if the Baking bread with Press Start pad to start the machine stop pad is not pressed on completion added ingredients For optimum results, don t open the lid until bread is complete 5 of the program. (P. ) However, this will accelerate the as it affects bread quality. browning of the crust, therefore, upon completion of baking, switch off the Plug the Bread Maker into unit, remove the bread immediately Clean and dry beforehand a 0 0V socket Time until the selected program is complete from the unit to cool it. Make sure the start light is If you leave the bread to cool down in The start light will come on. off before selecting a program. the bread pan, moisture will be retained within the loaf which will affect the finished quality of the loaf. Therefore, cool on a wire rack to ensure optimum quality of the loaf.

8 When adding extra ingredients Baking Brioche Adding extra ingredients to bread or dough By selecting a menu with raisin (0, 06,, 7, 9 or 5), you can mix your favourite ingredients into the dough to make all kinds of flavoured breads. Simply place the extra ingredients in the dispenser or the bread pan before start Dry ingredients, insoluble ingredients Place the extra ingredients in the raisin nut dispenser and set the machine. Dried fruits Nuts Seeds Herbs Bacon, salami Cut up roughly into approx. 5mm cubes. -coated ingredients may stick to the raisin nut dispenser and not fall into the bread pan. Chop finely. Nuts impair the effect of gluten, so avoid using too much. Using large, hard seeds may scratch the coating of the dispenser and bread pan. Use up to of dried herbs. For fresh herbs, follow the instructions in the recipe. Sometimes oily ingredients may stick to the raisin nut dispenser and not fall into the bread pan. Follow the recipe for the quantities for each ingredient. Moist/viscous ingredients, soluble ingredients* Place these ingredients together with the others into the bread pan. Fresh fruits, fruits pickled in alcohol Only use quantities as in the recipe, as the water content of the ingredients will affect your bread. Cheese, chocolate * These ingredients cannot be placed in the raisin nut dispenser as they would stick to it and not fall into the bread pan., Preparation (P. ) (NZ: ) 5 tsp (NZ: ) (Cut into cm cubes and keep in fridge) (NZ: ) Eggs (Medium) (00 g) (00 g) 80 ml 80 ml * to add later (Cut into cm cubes and keep in fridge) 70 g 70 g For addition of ingredients with*, follow programming instructions below. Cut the butter for adding later into cm cubes and keep them in fridge. Put the kneading blade into the bread pan. Place the ingredients in the bread pan in the order listed in the recipe. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) Select menu [Simple way to bake brioche] Add butter with other ingredients at the beginning. Cut the butter into cm cubes and place them into the bread pan at the same time as the other ingredients. Press Start pad to start the machine Time displayed indicating minutes until butter is added The start light will come on. Add additional butter when the beep sounds, then press Start pad again Complete placing the additional cubed butter while is flashing. After the Start pad is pressed Display indicates remaining time until completion of the program when machine beeps 8 times and the bar at End flashes The flashing start light will go off. Press Stop pad and remove bread Follow the steps shown on the left. However, when the machine beeps on step to add extra butter, please leave as it is. Time required for completion is hours 0 minutes. * When butter is added at the beginning, flavour, texture and rising of bread are a little different from the time bread is baked with extra butter added in later. A Rest process will begin immediately after starting, followed by Knead and Rise. When adding extra ingredients such as raisins, add them with the butter. (Use max. for ingredients) Even without pressing the Start pad, kneading will continue after 5 minutes. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients. Do not add butter after display shows remaining time. (P. 5) How to Use 5

9 Making Dough Making Brioche Dough Turn to P. 8 for dough recipes Turn to P. 7 for dough recipes To cancel/stop once started (hold for more than second) To cancel/stop once started (hold for more than second) Preparation (P. ) (The Put the kneading blade into the bread pan. Place the ingredients in the bread pan in the order listed in the recipe. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) Select a dough menu display shows when menu 6 is selected.) Timer is not available on Dough menus (except menu ). If you would like to add extra ingredients to your dough, see P.. Press Start pad to start the machine Time until the selected program is complete The start light will come on. For menus other than, 6 and 7, a Rest process will begin immediately after starting, followed by Knead and Rise., Preparation Cut the butter for adding later into cm cubes and keep them in fridge. (P. ) Put the kneading blade into the bread pan. Place the ingredients in the bread pan in the order listed in the recipe. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) Select menu [Simple way to make brioche] Add butter with other ingredients at the beginning. Cut the butter into cm cubes and place them into the bread pan at the same time as the other ingredients. Follow the steps shown on the left. However, when the machine beeps on step to add extra Press Start pad to start the machine butter, please leave as it is. Time required for completion is hour 50 minutes. Time displayed indicating minutes until butter is added The start light will come on. * When butter is added at the beginning, flavour, texture and rising of bread are a little different from the time bread is baked with extra butter added in later. A Rest process will begin immediately after starting, followed by Knead and Rise. How to Use when Press Stop pad and remove dough machine beeps 8 times and the bar at End flashes The flashing start light will go off. Shape the finished dough and allow it to prove until doubled in size. Then bake in the oven according to recipe. Add additional butter when the beep sounds, then press Start pad again Complete placing the additional cubed butter while is flashing. After the Start pad is pressed Display indicates remaining time until completion of the program When adding extra ingredients such as raisins, add them with the butter. (Use max. for ingredients) Even without pressing the Start pad, kneading will continue after 5 minutes. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients. Do not add butter after display shows remaining time. (P. 5) when Press Stop pad and remove dough machine beeps 8 times and the bar at End flashes The flashing start light will go off. Shape the finished dough and allow it to prove until doubled in size. Then bake in the oven according to recipe. 6 7

10 Baking Cakes Making Jam Turn to P. 9 for cake recipes Turn to P. 0 for jam recipes To cancel/stop once started (hold for more than second) To cancel/stop once started (hold for more than second) Preparation Prepare the ingredients according to the recipe. Line the bread pan with parchment paper or loaf tin liners and pour in the mixed ingredients. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) Select menu 5 Press Timer pad to set the baking time Press Start pad to start the machine Time until the selected program is complete The start light will come on. Press Stop pad when the machine beeps and the bar at End flashes, check that baking is complete, and remove the pan The flashing start light will go off. If baking is not complete Repeat steps (Additional cooking time adjustments can be made up to two times. Each time should be within 50 minutes. The timer will start again from minute when the unit is hot. Increase the time by pressing the timer pad as required.) Remove the kneading blade Line with parchment paper (Cake or tea bread will burn if it directly touches the bread pan.) Timer is not available on menu 5. (The Timer pad only sets the duration of the baking time.) Take care! It s hot! To check whether baking is complete, insert a skewer into the centre of the cake or tea bread it is ready if there is no mixture stuck to the skewer when you remove it. 8 9 Preparation when Prepare the ingredients according to the recipe. Put the kneading blade into the bread pan. Place the ingredients into the bread pan in the following order: half of the fruit half of the sugar remainder of fruit remainder of sugar. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) Select menu 6 Press Timer pad to set the cooking time Press Start pad to start the machine Time until the selected program is complete The start light will come on. Press Stop pad and remove jam machine beeps 8 times and the bar at End flashes The flashing start light will go off. If the cooking is not complete Repeat steps (Additional cooking time adjustments can be made up to two times. Each time should be within 0 0 minutes. The timer will start again from minute when the unit is hot. Increase the time by pressing the timer pad as required.) Timer is not available on menu 6. (The Timer pad only sets the duration of the cooking time.) It is necessary to have an adequate amount of sugar, acid, and pectin to make firm set jam. Depending on the type of pectin, it may be better to increase or decrease the amount of it. Fruit with a high level of pectin set easily. Fruit with less pectin do not set well. Use freshly ripened fruits. Over or under ripe fruit do not set firmly. The recipes in this book make soft set jams. This is due to lower levels of sugar. Follow the recipe for the quantity for each ingredient. Do not increase or decrease the quantities of fruit. This may cause the jam to boil over or burn. The amount of sugar used should not exceed half the amount of the fruit used. This may cause the jam to boil over or burn. If the quantity of sugar is reduced, the jam will not set firm. * When using fruits that have a high acidity level, you can decrease the quantity of lemon juice but if it is reduced too much the jam may not set firm. When the cooking time is short, fruit bits can remain partially and the jam may become watery. The jam will continue to set as it cools. Be careful not to over cook. Put the finished jam into a container as soon as possible, taking care as the jam will still be very hot. Jam can burn if it is left in the bread pan. Store the jam in a cool, dark place. Due to the lower levels of sugar the shelf life is not as long as shop bought varieties. Once opened, refrigerate and consume shortly after opening. How to Use

11 Making Compote Bread Recipes Preparation when To cancel/stop once started (hold for more than second) Prepare the ingredients according to the recipe. (Remove the kneading blade.) Place the ingredients into the bread pan in the following order: fruit sugar liquid. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) Select menu 7 Press Timer pad to set the cooking time Press Start pad to start the machine Time until the selected program is complete The start light will come on. Press Stop pad and remove compote machine beeps 8 times and the bar at End flashes The flashing start light will go off. If the cooking is not complete Repeat steps (Additional cooking time adjustments can be made up to two times. Each time should be within 0 0 minutes. The timer will start again from minute when the unit is hot. Increase the time by pressing the timer pad as required.) Turn to P. 0 for compote recipes Timer is not available on menu 7. (The Timer pad only sets the duration of the cooking time.) Follow the recipe for the quantities for each ingredient. Do not increase or decrease the quantities of fruit. This may cause the compote to boil over or burn. [0 Basic] [0 Basic Rapid] [0 Basic Raisin] (white or brown flour) : Timer can be used for recipes with this symbol (- hours) Turn to P.-8 for dough recipes Customer who lives in Australia Use the recipes from the amount in the table described as OZ. To raise bread, use strong high protein flour ( or Bakers flour). Bread improver contain Vitamin C, and there is an effect to improve volume of bread. Please add it at the time of the recipe which using a lot of whole wheat flour. 00% whole wheat bread is not recommended because it does not rise well. When using ORGRAN for gluten free bread, upper side comes to dent easily. When using ORGRAN for gluten free bread, always use chilled water. Customer who lives in New Zealand Use the recipes from the amount in the table described as NZ. To raise the bread, the HIGH GRADE FLOUR is recommended. When lower grade flour is used, the bread may rise less and the loaf may be smaller. The Red Top SUREBAKE YEAST is recommended for yeast. SUREBAKE YEAST is a blend of Active Dry Yeast and Bread Improvers for easy bread making. Usually Bread Improver (Vitamin C) is not needed; however, it is necessary to add Bread Improver (Vitamin C) of proper quantity to improve the rising and texture of bread when Active Yeast is used. When using bread improvers, the amount of yeast used needs to be reduced by to tsp. Please note that a wheat element has been added to SUREBAKE YEAST. When using SUREBAKE YEAST or Active Yeast that comes in block or granular form, it needs to be melted first when using short programs such as Gluten Free or Pizza. Otherwise, the yeast does not melt and does not activate properly. To melt the yeast, add the yeast to 0mL of lukewarm water. Make sure that the amount of liquid in the recipe is reduced by 0mL. Using the timer option in conjunction with the Pizza program is not recommended as the melted yeast will begin acting straight away. Do not melt the yeast when using any other program than Gluten Free or Pizza Programs. BAKE RAPID PROGRAM: Please note that when this program is used, due to the shortened baking cycle ( hours) the loaf may not rise or be baked to the same degree as a loaf cooked using the full baking cycle. To ensure that your loaf rises fully, it is recommended that the BAKE RAPID program is not used. White Loaf Menu 0 (hr) tsp 0 g 50 g 60 g tbsp 5 g 0 g 5 g tbsp tbsp 90 ml 60 ml 0 ml Rapid White Loaf Menu 0 (hr 55min-hr) tsp tsp 0 g 50 g 60 g tbsp 5 g 0 g 5 g tbsp 90 ml 60 ml 0 ml tsp tsp 600 g tbsp tbsp 60 ml 0 ml 0 ml 0 How to Use Recipes

12 Bread Recipes Garlic Herb Bread Menu 0 (hr) tsp 0 g 50 g 60 g tbsp 5 g 0 g 5 g tbsp tbsp Crushed garlic Fresh herbs, chopped 90 ml 60 ml 0 ml Kumara Bread Menu 0 (hr) tsp 0 g 50 g 60 g tbsp 5 g 0 g 5 g Mashed kumara cup cup Honey tbsp tbsp tbsp Cinnamon 90 ml 0 ml 90 ml Cheese & Mustard Loaf Menu 0 (hr) tsp 0 g 50 g 60 g tbsp 5 g 0 g 5 g tbsp tbsp Mustard powder tsp Cracked pepper Cheese cup cup Worcestershire sauce tbsp 80 ml 0 ml 70 ml Mexican Chilli Loaf Menu 0 (hr) tsp 0 g 50 g 60 g tbsp 5 g 0 g 5 g tbsp tbsp Chilli powder tsp Tomato paste tbsp Corn, cooked cup Cumin Oregano 80 ml 0 ml 80 ml tsp tsp 600 g tbsp tbsp Crushed garlic Fresh herbs, chopped 60 ml 0 ml 0 ml tsp tsp 600 g tbsp tbsp Mashed kumara cup cup Honey tbsp tbsp tbsp 50 ml 00 ml 90 ml tsp tsp 600 g tbsp tbsp Dry mustard Fine grated cheese cup cup Worchester sauce tbsp tbsp 50 ml 0 ml 0 ml tsp tsp 600 g tbsp tbsp Brown sugar tbsp tbsp Chilli powder tsp Tomato paste tbsp Corn, cooked cup Cumin Oregano 50 ml 00 ml 80 ml Curry & Onion Loaf Menu 0 (hr) tsp 0 g 50 g 60 g tbsp 5 g 0 g 5 g tbsp tbsp Curry powder tbsp Onion flakes tbsp tbsp 90 ml 60 ml 0 ml Rosemary & Pinenut Loaf Menu 0 (hr) tsp 0 g 50 g 60 g tbsp 5 g 0 g 5 g tbsp tbsp Rosemary tbsp 90 ml 60 ml 0 ml *Pinenuts tbsp Banana Cinnamon Loaf Menu 0 (hr) tsp 0 g 50 g 60 g tbsp 5 g 0 g 5 g Cinnamon Honey tbsp 90 ml 60 ml 0 ml * Banana chips, chopped cup Chocolate Nut Bread Menu 0 (hr) tsp 0 g 50 g 60 g tbsp Choc bits cup Cocoa 00 ml 60 ml 0 ml * Mixed chopped nuts cup Spicy Fruit Loaf Menu 0 (hr) tsp 75 g Cinnamon Mixed Spice Eggs, medium Milk 00 ml 00 ml *Mixed Dried Fruit tsp tsp 600 g tbsp tbsp Fresh rosemary, chopped tbsp tbsp 60 ml 0 ml 0 ml *Pinenuts tbsp tsp tsp 600 g tbsp tbsp Cinnamon Honey tbsp 60 ml 0 ml 0 ml * Banana chips, chopped cup tsp tsp 600 g tbsp Choc bits cup Cocoa 60 ml 0 ml 0 ml * Mixed chopped nuts cup M Recipes For addition of ingredients with*, see the instructions on P..

13 Bread Recipes [0 Whole wheat] [05 Whole wheat Rapid] [06 Whole wheat Raisin] (wholemeal flour) : Timer can be used for recipes with this symbol (5- hours) Wholemeal Loaf 75% Menu 0 (5hr) tsp tsp Whole wheat flour 00 g 70 g 00 g 5 g tbsp 5 g 0 g 5 g tbsp tbsp 00 ml 60 ml 0 ml Bread improver, optional tsp Wholemeal Loaf 50% Menu 0 (5hr) tsp tsp Whole wheat flour 00 g 00 g 00 g 00 g tbsp 5 g 0 g 5 g tbsp tbsp 00 ml 60 ml 0 ml Bread improver, optional tsp Rapid Wholemeal Loaf 75% Menu 05 (hr) tsp Whole wheat flour 00 g 70 g 00 g 5 g tbsp tbsp 5 g 0 g 5 g tbsp 00 ml 50 ml 0 ml Bread improver, optional tsp Wholemeal Loaf 00% Menu 0 (5hr) tsp tsp Wholemeal flour 600 g Gluten flour tbsp tbsp tbsp tbsp Treacle tbsp tbsp 80 ml 0 ml 0 ml tsp tsp Wholemeal flour 75 g 5 g 00 g 75 g 5 g 00 g tbsp tbsp Treacle tbsp tbsp 70 ml 0 ml 0 ml Spicy Fruit Loaf Menu 06 (5hr) Wholemeal flour 00 g 00 g 75 g Cinnamon Mixed Spice Eggs, medium Milk 0 ml 0 ml *Mixed Dried Fruit M Sesame & Bran Loaf Menu 0 (5hr) tsp tsp Whole wheat flour 00 g 70 g 00 g 5 g tbsp 5 g 0 g 5 g tbsp tbsp Unprocessed bran cup Sesame seeds tbsp Golden syrup tbsp 00 ml 60 ml 0 ml Bread improver, optional tsp Orange Poppyseed Loaf Menu 0 (5hr) tsp tsp Whole wheat flour 00 g 70 g 00 g 5 g tbsp 5 g 0 g 5 g tbsp tbsp Orange rind tbsp Poppy seeds cup 00 ml 60 ml 0 ml Bread improver, optional tsp Date & Nut Loaf Menu 06 (5hr) tsp tsp Whole wheat flour 00 g 70 g 00 g 5 g tbsp 5 g 0 g 5 g Chopped dates cup cup 00 ml 60 ml 0 ml Bread improver, optional tsp *Chopped walnuts cup cup tsp tsp Wholemeal flour 0 g 00 g 0 g tbsp tbsp Treacle tbsp tbsp Unprocessed bran cup Sesame seeds tbsp Golden syrup tbsp 80 ml 0 ml 0 ml tsp tsp Wholemeal flour 0 g 00 g 0 g tbsp tbsp Treacle tbsp tbsp Orange rind tbsp Poppy seeds cup 80 ml 0 ml 0 ml tsp tsp Wholemeal flour 75 g 5 g 00 g 75 g 5 g 00 g tbsp Brown sugar tbsp tbsp tbsp Chopped dates cup 80 ml 0 ml 0 ml *Chopped walnuts cup Rosemary & Thyme Loaf Mixed Grain Bread Menu 0 (5hr) Menu 06 (5hr) tsp tsp tsp tsp tsp tsp tsp tsp Whole wheat flour 00 g 70 g Wholemeal flour 0 g Whole wheat flour 80 g 00 g Wholemeal flour 80 g 00 g 00 g 5 g 00 g 0 g 00 g 00 g Oatmeal 0 g Oatmeal 0 g tbsp tbsp Buckwheat groats 0 g Buckwheat groats 0 g 5 g 0 g 5 g tbsp Cornmeal 0 g 0 g 0 g Cornmeal 0 g 0 g 0 g tbsp tbsp Treacle tbsp tbsp Whole linseed tbsp Whole linseed tbsp Rosemary tbsp Rosemary tbsp Brown sugar tbsp tbsp Brown sugar tbsp tbsp Thyme tbsp Thyme tbsp 0 g 5 g 5 g 00 ml 60 ml 0 ml 80 ml 0 ml 0 ml Bread improver, optional tsp 00 ml 70 ml 50 ml 00 ml 70 ml 50 ml * Toasted sunflour seed tbsp * Toasted sunflour seed tbsp For addition of ingredients with*, see the instructions on P.. 5 Recipes

14 Bread Recipes [07 Rye] (rye flour) Remember to use the rye kneading blade for all these recipes. The Raisin nut dispenser does not operate on the Rye program. Put any additional ingredients directly into the bread pan at the start. As a result of the consistency some flour may remain on the sides of the loaf, but this is normal. Due to their consistency, the kneading blade will often become embedded in Rye Bread loaves. Wait for the loaf to cool (to avoid burning your hands), before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf. : Timer can be used for recipes with this symbol ( hours 0 minutes- hours) [08 French] (white flour/wholemeal flour) Make bread with a crispy crust and texture. : Timer can be used for recipes with this symbol (6- hours) [09 Italian] (white flour) Make light bread for enjoying with pasta, etc. The Raisin nut dispenser does not operate on the Italian program. Put any additional ingredients directly into the bread pan at the start. : Timer can be used for recipes with this symbol ( hours 0 minutes- hours) Rye 00% Menu 07 (hr 0min) Rye flour Oil Rye and Wholemeal Menu 07 (hr 0min) Rye Flour Whole wheat flour Oil French Bread Menu 08 (6hr) Tarragon & Thyme Menu 08 (6hr) Tarragon Thyme Italian Bread Menu 09 (hr 0min) Olive oil tsp 500 g 80 ml 80 ml tsp 0 g 5 g 0 ml tsp 0 g 5 g tbsp tbsp 0 ml tbsp 60 ml Rye flour Oil Rye Flour Wholemeal flour Oil Tarragon Thyme Olive oil 5 tsp 500 g 70 ml 5 tsp 70 ml tsp 0 ml tsp 0 ml tsp 90 ml [0 Sandwich] Make bread with a soft crust and texture. : Timer can be used for recipes with this symbol (5- hours) [ Brioche] Herb Bread Menu 09 (hr 0min) Olive oil Basil Sundried Tomato and Parmesan Menu 09 (hr 0min) Parmesan Cheese, grated Sundried Tomatoes in Oil, chopped Basic Sandwich Bread Menu 0 (5hr) Whole Wheat Sandwich Bread Menu 0 (5hr) Whole wheat flour Bread improver, optional tbsp tbsp 60 ml 75 g 70 ml tsp 0 g tsp 5 g 5 ml tsp 0 g 00 g tsp 5 g 5 ml tsp Basic Brioche Menu (hr 0min) (Cut into cm cubes and keep in fridge) Eggs (Medium) (00 g) 80 ml * for added later (Cut into cm cubes and keep in fridge) 70 g Olive oil Basil Parmesan Cheese, grated Sundried Tomatoes in Oil, chopped Wholemeal flour Gluten flour Treacle tsp tbsp 90 ml tsp 75 g 80 ml tsp tbsp tbsp 60 ml tsp tbsp tbsp tbsp tbsp 80 ml 5 tsp (Cut into cm cubes and keep in fridge) Eggs (Medium) (00 g) 80 ml * for added later (Cut into cm cubes and keep in fridge) 70 g Recipes For addition of ingredients with*, follow programming instructions on P

15 Bread Recipes Gluten Free Recipes [ Speciality] [ Speciality Raisin] Pannettone Menu (hr 0min) tsp tbsp (Cut into cm cubes and keep in fridge) Egg, medium (beaten) (00 g) Milk 00 ml *Additional (Cut into cm cubes and keep in fridge) 70 g *Orange Peel; Chopped Finely *Brown ana *Dryed Black Currant Spelt White Bread Menu (hr 0min) tsp tsp Spelt White Flour 500 g 600 g tsp tsp 0 g 0 g 5 g 50 ml 0 ml 60 ml 6 tsp (Cut into cm cubes and keep in fridge) Egg, medium (beaten) (00 g) 80 ml * Additional (Cut into cm cubes and keep in fridge) 70 g *Orange Peel; Chopped Finely *Brown ana *Dryed Black Currant For addition of ingredients with*, follow programming instructions on P. 5. tsp tsp Spelt White Flour 500 g 600 g tsp tsp 5 g 0 g 0 g 50 ml 0 ml 60 ml Whole Spelt Bread Menu (hr 0min) tsp tsp Spelt Wholegrain Flour 00 g 00 g Spelt White Flour 00 g 00 g tsp tsp butter 5 g 0 g 0 g 60 ml 0 ml 60 ml [0 Basic] [ Gluten Free] (gluten free bread mix / wheat free bread mix) : Timer cannot be used The raisin nut dispenser does not operate on the Gluten Free program. Put any additional ingredients directly into the bread pan at the start. You can bake gluten free cakes following our recipes on P. 9 by substituting gluten free plain flour for standard plain flour. If selfraising flour is required also add of gluten free baking powder. You can purchase gluten free bread mix at: Pharmacies Health food shops Major supermarkets Note Making gluten free bread is very different from the normal way of producing bread in the bread maker. Please read through the guidelines on the right. Please consult flour manufacturers for detailed information. As a result of consistency some flour may remain on the sides of the loaf, but this is normal. Before making gluten free bread Consult your doctor and follow the guidelines below! If you make gluten free bread as part of dietary therapy, it is important that you avoid crosscontamination with flour that does contain gluten. Please take particular care when washing the bread pan and the kneading blade, etc. It is made differently to other types of bread! The order of putting in ingredients is different Please put in the ingredients in the following order so that the gluten free bread mix is well mixed. (The wrong order may result in poor rising), salt, fat gluten free bread mix dry yeast The outcome differs depending on the type of flour The recipes below have been developed with particular types of bread mix, and so the final outcome may differ depending on the actual bread mix used. (There may be greater variation with wheat free bread mixes.) Wheat and gluten free bread Menu (hr) (chilled) Vegetable oil ORGRAN Easy Bake bread mix 50 ml For more information on ORGRAN s gluten free bread mixes, please contact the address below: If kneading blade becomes embedded in bread Due to their consistency, the kneading blade will often become embedded in Gluten and Wheat Free Bread loaves. Wait for the loaf to cool (to avoid burning your hands), before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf. Consume within two days Store your finished bread in a cool, dry place, and consume within two days. If you cannot finish it all in time, cut it into pieces, place in a freezer bag and into the freezer. Wheat and gluten free bread Menu - Dark Crust (hr) Vegetable oil Healtheries Simple Bread Mix ACTIVE YEAST (gluten free yeast) Turn to P. for yeast. 0 ml 60 ml 500 g tsp Recipes Rye and Spelt Menu (hr 0min) tsp tsp Spelt White Flour 75 g 5 g Rye Flour 5 g 75 g tsp tsp 5 g 0 g 0 g Plain Yogurt 0 g 80 g 0 ml 80 ml 00 ml tsp tsp Spelt White Flour 75 g 5 g Rye Flour 5 g 75 g tsp tsp 5 g 0 g 0 g Plain Yogurt 0 g 80 g 0 ml 70 ml 90 ml NATURAL FOODS Division of Roma Food Products, 7-5 Aster Avenue, Carrum Downs, Victoria 0 8 9

16 Gluten Free Recipes Dough Recipes Gluten free bread on Basic program Menu 0 - XL Size- Dark Crust (hr) Yeasted plain gluten free loaf 0 50 ml Oil (Canola/Sunflower) cup Eggs (Medium) White vinegar (not malt) Brown rice flour cup White rice flour cup Arrowroot or tapioca flour cup Besan (chick pea) flour or soya flour White or brown rice flour Xantan gum tbsp (not rapid rise) Yeasted fruit gluten free loaf Yeasted plain gluten free loaf (above) Brown sugar Cinnamon Dried fruit Yeasted cheese gluten free loaf Yeasted plain gluten free loaf (above) Grated cheese Yeasted seeded gluten free loaf Yeasted plain gluten free loaf (above) One batch cup One batch cup Seed mixture [sunflower, poppy, sesame, soy grit, course polenta(corn), linseed meal (L.S.A.)] One batch * ml Important Notes:. Do not leave gluten free bread in for keep warm. Remove bread from Machine when baking is complete.. Always assist kneading 5 0 minutes into kneading process. Lift lid (do not turn machine off), with spatula mix to ensure all wet and dry ingredients are combined, scrape down sides. Test dough by lifting some on spatula. Dough should fall slowly from spatula. If too thin add tbsp of rice flour. If too thick, add of water. ( It should look like a thick cake mix or stiff mashed potato).. powdered milk (NZ: milk powder) can be added to any of these recipes. Yeast responds to protein by adding cheese and/or powdered milk (NZ: milk powder), therefore the loaf will rise more.. Flour fluctuates in refining therefore water content differs considerably. Very refined flour (e.g. rice flour labeled rice starch) will not need as much water as a more course flour (e.g. McKenzies). You may need to cut water back 0 0 ml for finer flour. [6 Basic] [7 Basic Raisin] [8 Whole wheat] [9 Whole wheat Raisin] [0 Rye] [ French] [ Pizza] [ Brioche] [ Speciality] The Dough setting mixes and gives the dough it s first rising before you shape and bake it in your conventional oven. : Timer cannot be used (except pizza) Prepare your ingredients according to the recipe and select the correct menu. When your dough is ready, shape it, allow it to rise, and then bake it yourself. The maximum load of the Bread Maker is 600 g. Dough recipes using 00 g of flour may be doubled. When the DOUGH program has completed its operation, you may find that the prepared dough is easier to shape if it is tipped onto a lightly floured board before handling. Example making plain bread rolls Shaping Dough can be shaped into round rolls, plaits, knots, French sticks, large or small cobs or put in a traditional loaf tin. Rolls Knot Hedgehogs Raisins (Coat with a beaten egg) Proving Most recipes require the dough to be left to prove i.e. to be left to rise after shaping, before the final baking. Generally the dough should be left to prove in a warm place (at approximately 0-5 C) until the dough has doubled in size. Approximate proving time-rolls 0-50 minutes, Whole breads 50 minutes. To prevent a hard dry skin forming, cover the dough with a large polythene bag or cover with lightly oiled cling film. Glazing/Baking Brush with milk, salted water, beaten egg or oil. Sprinkle with poppy seeds, sesame seeds. Bake following recipe guidelines. Rolls Select one of the following recipes and follow the method below. Shape dough. Place onto a greased baking tray and allow to prove until doubled in size. Brush with beaten egg. Bake in a preheated oven at C for 0-0 minutes or until golden brown. Basic Dough Menu 6 (hr 0min) 75 g 5 g tbsp 00 ml tsp tbsp 70 ml Wholemeal Dough 75% Menu 8 (hr 5min) Whole wheat flour Bread improver, optional Wholemeal flour Treacle 70 g 5 g 0 g tbsp 60 ml tsp 0 g 0 g tbsp 0 ml Recipes 0

17 Dough Recipes Croissants Menu 6 (hr 0min), chilled for folding in the dough, chilled for folding in the dough 75 g 0 g cup 00 ml tsp 0 ml Roll of chilled butter between two sheets of plastic wrap into a rectangle (7 5 cm). Chill at least hour. Turn the dough into a greased bowl. Place in the refrigerator for 0 minutes. Roll out the dough on a lightly floured surface into a 0 cm square. Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the centre third. Fold the remaining third on top. Seal edges. 5 Rest the dough in the refrigerator for 0-0 minutes. Place the dough at right angles to the previous position in 6 the step. Roll out into 0 cm square. Fold into thirds. Wrap and place into refrigerator for 0-0 minutes. Roll and fold twice more. Wrap and chill after each folding. After the final folding, chill several hours or overnight. Spread the dough for the final time into 0 cm square. Cut 7 dough into 9 equal squares. Cut each square diagonally to form two triangles. Roll up each triangle loosely, starting from the side opposite 8 the point. Curve ends. Place seam side down on a greased baking tray. Cover and 9 place in warm area for 0-50 minutes or until almost doubled in size. Brush with beaten egg. Bake in a preheated 00 C oven for minutes or until golden brown. Doughnuts Use Basic Dough recipe on P.. Divide the dough into equal portions. Roll each portion into a ball. Place on a lightly floured surface. Cover with a plastic wrap and leave to rise for 0 minutes. Shape each ball as desired, in a ring, twisted, or in an oval shape. Place on a greased tray. Leave to rise at 0 C for 0 minutes. 5 6 Deep fry the doughnuts until golden brown. Roll in a mixture of sugar and cinnamon or cool and use 7 other toppings as desired. Makes -6 doughnuts dependent on size and shape 8 selected. Hot Cross Buns Menu 7 (hr 0min) 75 g 5 g tbsp Orange rind tbsp Mixed spice tbsp 60 ml Egg, medium *Mixed dried fruit cup tsp 6 tbsp Brown sugar Orange rind tbsp Allspice tsp 00 ml Egg, medium *Sultanas cup Divide the dough into 0 or equal portions. Roll each portion into a ball, and rest for 0 minutes. Shape into a smooth ball by gently rolling, and place on a greased tray. Cover and leave to rise in a warm place (0 5 C) for 0 minutes or until doubled in size. Put the crosses on the dough Crosses Flour Oil to mix Mix flour and oil, then add water to make a stiff paste. Pipe into the shape of crosses if a piping bag is not available, use a small plastic bag with a corner cut off. Bake in a preheated 00 C oven for 5 5 minutes or until 5 golden brown. Brush with the glaze. Glaze Milk Castor sugar Boil together until syrupy brush over cooked buns when they are removed from the oven. Olive & Rosemary Rolls Menu 7 (hr 0min) Olive oil Fresh rosemary, chopped *Pitted black olives, quartered Olive oil Fresh rosemary, chopped *Pitted black olives, quartered tbsp tbsp 60 ml tsp tbsp tbsp 60 ml Turn the dough out into a greased bowl. Cover and let the dough rest for 0 minutes in the refrigerator. Divide the dough into 6 equal portions or into long loaves and place on a greased baking tray. Cover and leave to rise in a warm place (0 5 C) for 0 minutes or until doubled in size. Brush with beaten egg and sprinkle with seeds. Bake in a preheated 00 C oven for 5 5 minutes or until golden brown. Recipes For addition of ingredients with*, see the instructions on P..

18 Dough Recipes Swedish Tea Ring Menu 6 (hr 0min) Filling Melted butter Cinnamon Brown sugar 5 tbsp 0 ml tsp tbsp tbsp 0 ml Roll or pat the dough into a rectangle (50 X 0 cm). Brush over surface of the dough with melted butter. Mix cinnamon and brown sugar and sprinkle over butter. Roll up like a swiss roll starting from the long side. Press edges firmly underneath. Join ends to make a circle, pinch edges together and place 6 on a greased oven tray. Cut nearly through to the centre of the ring at.5 cm 7 intervals, turning each section so that it faces cut side up. Cover with plastic wrap and leave to rise in a warm place 8 (0 5 C) for 0 minutes. Brush with beaten egg. 9 Bake in a preheated 80 C oven for 5 5 minutes or until 0 golden brown. Other fillings such as dried fruit, jam, mincemeat, nuts etc can be used. This tea ring can be iced with a vanilla icing if desired. Sundried Tomato & Basil Rolls Menu 7 (hr 0min) Olive oil Fresh basil, chopped Grated parmesan cheese *Sundried tomatoes, chopped Olive oil Fresh basil, chopped Grated parmesan cheese *Sundried tomatoes, chopped tbsp 50 ml cup tsp tbsp 50 ml cup Divide the dough into equal portions. Roll each portion into a ball, and rest for 0 minutes. Shape into a smooth ball by gently rolling, and place on a greased tray. Cover and leave to rise in a warm place (0 5 C) for 0 minutes or until doubled in size. Bake in a preheated 00 C oven for 5 0 minutes or until goldenbrown. Bagels Menu 6 (hr 0min) or oil or oil tbsp 50 ml tsp tbsp 50 ml Divide dough into -6 equal portions. Roll each portion into a log approximately 0 cm long. Form into a ring, sealing both ends together tightly. Place on a lightly greased tray and cover with glad wrap. Leave to rise in a warm place (0-5 C) for 0 minutes. Bring a large saucepan of water to the boil. Using a slotted spoon place - bagels into the water at a time. Boil for minute turning once. Lift out and drain well. Brush with the beaten egg and sprinkle over seeds. 5 6 Bake at 00 C for 0-0 minutes. Whole Wheat Raisin Rolls Menu 9 (hr 5min) Whole wheat flour Cinnamon Bread improver, optional *Raisins wholemeal flour Cinnamon *Raisins 00 g 00 g 0 g tbsp 80 ml tsp cup 00 g 00 g tbsp 80 ml cup Divide the dough into 6 equal portions. Shape each portion into a roll. (Follow instructions on P..) Place on a greased baking tray. Cover and let rise in a warm place (0-5 C) for 0-0 minutes until almost doubled in size. Brush rolls with beaten egg, garnish with sliced almonds and sugar, if desired. Bake in a preheated 90 C oven for 5-0 minutes. Recipes For addition of ingredients with*, see the instructions on P.. 5

19 Dough Recipes Sunflower & Kibblewheat Rolls Menu 8 (hr 5min) Whole wheat flour Sunflower seeds Kibbled wheat Bread improver, optional Wholemeal flour Sunflower seeds Kibbled wheat 5 g 5 g 5 g cup cup 00 ml tsp tsp 5 g 5 g cup cup 00 ml Divide the dough into -6 equal portions. Shape into smooth balls and place on a lightly greased baking tray. Cover and leave to rise in a warm place (0-5 C) for 0-60 minutes or until doubled in size. Brush the tops with beaten egg, then sprinkle with seeds. Bake in a preheated 00 C oven for 0-0 minutes or until golden brown. Rye & White Rolls Stage Culture : Menu (5min) 75 g Rye flour 00 ml 75 g Rye flour 00 ml Stage : Menu 0 (hr) Rye flour Oil Rye flour Oil tsp 00 g 60 ml tsp 00 g 60 ml Put all culture ingredients in the bread pan and select menu. Use kneading blade (rye bread). Turn off at the stop pad after 5 minutes. ( hours later) Add all ingredients listed in stage and select menu 0. Divide dough into -5 pieces and shape into rolls. Place on a greased baking tray and sprinkle with flour. 5 Leave to rise in a warm place (0-5 C) for 5-5 minutes or until doubled in size. Glaze with oil and bake in a preheated oven at 0 C for minutes or until golden brown. French Bread Menu (hr 5min) 75 g 0 g 90 ml tsp 80 ml Let the dough rest in a greased bowl for 0-0 minutes. Knead dough on a lightly floured surface until it becomes elastic and springs back when touched. Divide the dough into balls. Cover and let rest in a warm place for 0 minutes. Shape each ball into a flat rectangle. Roll up tightly from long side; seal well. Taper ends. Place on a greased baking tray. With a sharp knife, make 5 or diagonal cuts about cm deep across top of the loaves. Cover and leave to rise in a warm place (0-5 C) for 0-50 minutes until almost doubled in size. Brush with beaten egg white, sprinkle with poppy seeds. 6 Bake in a preheated 00 C oven for 5-0 minutes or until 7 golden brown. Brioche Dough (Chocolate Chip Brioche Roll) ; for rolls Menu (hr 50min) tsp tbsp (Cut into cm cubes and keep in fridge) 70 g Egg (beaten) () Milk 90 ml Rum (dark) 5 ml ( tbsp) Additional * (Cut into cm cubes and keep in fridge) 5 tsp (Cut into cm cubes and keep in fridge) 70 g Egg (beaten) () Milk 90 ml Rum (dark) 5 ml ( tbsp) Additional * (Cut into cm cubes and keep in fridge) Optional Ingredients Chocolate chips 0 g For addition of ingredients with*, follow programming instructions on P. 7. Press the dough lightly to remove the gas. Shape it round and wrap it with plastic wrap. Then rest it in the refrigerator for 0 minutes. When you like to add chocolate chips, follow below instructions. (Optional) Roll the dough to 5 0 cm (0 ) Sprinkle chocolate chips and fold the bottom one third up and the top one third down. Then fold it in half. Rest the dough in the room temperature for 0 minutes again. (Do not dry it.) Press the dough lightly to remove the gas again, and divide it into rolls. Rest the dough in the room temperature for 0-5 minutes. (Do not dry it out.) Shape the dough and place them on a greased baking tray 5 and allow to prove at 5 C for 0-0 minutes. Glaze and bake in oven at 80 C for 5-0 minutes. 6 Recipes 6 7

20 Dough Recipes Spelt Table Roll ; for 8 rolls Menu (hr 5min) Spelt White Flour 500 g 0 g * 80 ml tsp Spelt White Flour 500 g 0 g * 70 ml *If in a hot room, use chilled water Divide dough into 8 rolls and rest them for 5 minutes. Shape the dough into rolls. Place on a greased baking tray and allow to prove at 5 C until doubled in size. (approx. 0 minutes.) Make a cut on top of the dough and bake in oven at 0 C for 5-0 minutes. (coupe) Pizza Menu (5min) Olive oil Olive oil Turn to P. for yeast. 75 g tbsp tbsp 00 ml tsp 5 tbsp 0 ml Knead dough on a lightly floured surface until it becomes elastic and springs back when touched. Divide into 6 balls or large balls, and place in warm area for 0 minutes. Shape each ball into a flat circle. Place the circles on a baking tray and prick with a fork. Leave to rise at room temperature for 5 minutes. Brush each circle with tomato paste. Sprinkle with 5 Mozzarella cheese. Top with your favourite topping, such as sliced onions, pepperoni, cooked sausage, capsicum or olives. Bake in a preheated 0 C oven for 5-0 minutes. 6 Focaccia Menu (5min) Olive oil Turn to P. for yeast. 75 g 00 ml tsp tbsp tbsp 00 ml Knead dough on a lightly floured surface until it becomes elastic and springs back when touched. Shape into a flat circle, place on a baking tray, make holes with the end of a wooden spoon 5 cm apart over the surface of the dough. Cover and leave to rise in a warm place (0-5 C) for 0-0 minutes or until almost doubled in size. Brush surface with olive oil, sprinkle with salt, basil, rosemary and thyme. Topping Olive oil Dried basil Dried rosemary Dried thyme 5 Bake in a preheated 0 C oven for 6-0 minutes. Cake Recipes [5 Bake only] Bake cakes and teabreads. : Timer cannot be used Use menu 5 for these recipes. This menu is not suitable for all types of cake, such as Victoria sandwich or those that require going into a hot oven. Always use our tablespoon and teaspoon measure in these recipes. The cake is made according to the recipe in a separate mixing bowl and then baked inside the bread pan. Mix the ingredients in a bowl. 8 9 Line the bottom and sides of the bread pan with baking parchment and pour in the mixture. Make sure that the kneading blade is removed from the pan before the cake mixture is added. Ensure that the cake mixture is kept inside the baking parchment. Set the bread maker. (P.8) The maximum baking time is hour 0 minutes. Cake Menu 5 (50min) 00 g 00 g Egg, medium Plain flour 75 g Baking powder Milk 90 ml Vanilla essence Fruit & Walnut Cake Menu 5 (50min) 90 g Brown sugar cup Eggs, medium Whole wheat flour Baking powder Cinnamon Nutmeg Milk cup Raisins Sultanas Walnuts, chopped Chocolate Cake Menu 5 (50min) 00 g 00 g Egg, medium Plain flour 75 g Cocoa 0 g Baking powder Milk 90 ml Vanilla essence Sift flour into a bowl. Soften butter at room temperature. Add sugar and beat well until creamy. Add eggs one by one and beat further until the mixture resembles frothy cream. Add flour and baking powder a half portion at a time and mix well. Add remaining ingredients. 5 Remove the kneading blade from the bread 6 pan and line the bottom and sides with baking parchment. Pour the mixture into the bread pan. Select menu 5 and enter 50 minutes on the 7 timer. Test with a skewer to see if the centre is 8 cooked. If it is not, select the same menu again and enter a further 5-0 minutes on the timer. Take the bread pan out using oven gloves 9 and leave to stand for 5 minutes before removing from the bread pan and allowing to cool. Banana Yoghurt Tea Bread Menu 5 (55min) Plain flour 00 g Baking powder Baking soda Brown sugar Eggs, medium Plain yoghurt cup Bananas, mashed, melted Sift flour, baking powder and baking soda. Add brown sugar. In a separate bowl mix together eggs, yoghurt and mashed banana. Add the liquid ingredients and the cooled melted butter to the dry ingredients. Stir quickly and lightly. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Pour the mixture into the bread pan. Select menu 5 and enter 55 minutes on the 5 timer. Test with a skewer to see if the centre is 6 cooked. If it is not, select the same menu again and enter a further 5-0 minutes on the timer. Take the bread pan out using oven gloves 7 and leave to stand for 5 minutes before removing from the bread pan and allowing to cool. Recipes

21 Jam Recipes [6 Jam] Jam setter can be used instead of pectin. Depending on the type of pectin, it may be better to increase or decrease the amount. Strawberry Jam Menu 6 (hr 0min) Strawberries, finely chopped 600 g Powdered Pectin g ( tsp) Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar. Sprinkle the pectin onto the ingredients in the bread pan. Select menu 6 and enter hour 0 minutes on the timer. Blueberry Jam Menu 6 (hr 50min) Blueberries 700 g sugar. Repeat with the remaining fruit and sugar. Select menu 6 and enter hour 50 minutes on the timer. Place half of the fruit into the bread pan, then add half of the Peach Melba Menu 6 (hr 0min) Peaches, finely chopped 500 g Raspberries 00 g 00 g Powdered Pectin 8 g ( tsp) Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar. Sprinkle the pectin onto the ingredients in the bread pan. Select menu 6 and enter hour 0 minutes on the timer. Frozen Berry Jam Menu 6 (hr 0min) Frozen Mixed Berries 700 g Powdered Pectin 0 g ( tsp) Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar. Sprinkle the pectin onto the ingredients in the bread pan. Select menu 6 and enter hour 0 minutes on the timer. Compote Recipes [7 Compote] Spiced Apple Compote Menu 7 (hr 0min) Apples, peeled, cored and diced 000 g Cinnamon stick Cloves Lemon, zest only Lemon Juice 00 g 75 ml Remove the kneading blade from the bread pan. Place ingredients in the bread pan in the order listed above. Pour water over ingredients. Select menu 7 and enter hour 0 minutes on the timer. Stir after cooking is completed. Mixed Berry Compote Menu 7 (hr) Mixed Berries 800 g E.g. Strawberries, Raspberries, Blueberries 75 g Remove the kneading blade from the bread pan. Place ingredients in the bread pan in the order listed above. Pour water over ingredients. Select menu 7 and enter hour on the timer. Stir after cooking is completed. Apple sauce Menu 7 (hr 0min) Cooking apples, peeled, cored and diced 000 g Remove the kneading blade from the bread pan. Place the apple in the bread pan. Pour water over ingredients. Select menu 7 and enter hour 0 minutes on the timer. Stir after cooking is completed. Peach in Vanilla Syrup Menu 7 (hr) Peaches, stone removed and cut into g 00 g Vanilla Pod 5 ml Remove the kneading blade from the bread pan. Place ingredients in the bread pan in the order listed above. Pour water over ingredients. Select menu 7 and enter hour on the timer. Care & Cleaning Before cleaning, unplug your Bread Maker and allow it to cool down. To avoid damaging your Bread Maker... Do not use anything abrasive! (cleansers, scouring pads etc) Use a soft sponge when cleaning bread pan and kneading blade. Do not wash any part of your Bread Maker in the dishwasher! Do not use benzine, thinners, or alcohol! Keep your Bread Maker clean and dry. Bread pan & kneading blade Twist the bread pan anti-clockwise to remove. Remove the kneading blade and wash in warm soapy water. Ensure the area around the shaft and inside the kneading blade are cleaned thoroughly. If the kneading blade is difficult to remove from the bread pan, place a small quantity of warm water into the bread pan and soak for 5 0 minutes. Do not submerge the bread pan in water. Measuring spoon & cup Wash with water. Not dishwasher safe Lid Wipe with a damp cloth. Steam vent Wipe with a damp cloth. Body Wipe with a damp cloth. Wipe gently to avoid damaging the temperature sensor. The colour of the inside of the unit may change with use. When cooking is complete, remove the peaches with a slotted 0 spoon. Carefully pour the syrup over the fruit. Leave to cool. Temperature sensor Recipes How to Clean

22 Care & Cleaning Troubleshooting Dispenser lid Remove and wash with water. Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has cooled down first, because it will be very hot immediately after use) Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or deformation) Seal Raisin nut dispenser Remove and wash with water. Wash after each use to remove any residue. Before calling for service, please check through this section. Problem My bread does not rise. The top of my bread is uneven. Cause Action [All bread] The quality of the gluten in your flour is poor, or you have not used strong 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. Stronger, Organic and Stoneground flour with higher protein content absorbs more water than others, so try adding an extra 0 0 ml of water. You are not using the right type of yeast. Use dry yeast from a sachet, which has Easy Blend, Fast Action or Easy Bake written on it. This type does not require pre-fermentation. You are not using enough yeast, or your yeast is old. Make sure yeast sachets not open for longer than 8 hours. Use the measuring spoon provided. Check the yeast s expiry date. The yeast has touched the liquid before kneading. Check that you have put in the ingredients in the correct order according to the instructions. (P. ) You have used too much salt, or not enough sugar. Check the recipe and measure out the correct amount using the measuring spoon provided. Check that salt and sugar is not included in other ingredients. [Speciality bread] Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour were used. The spelt flour should be up to 60% of the entire flour when you use more than two kinds of flour other than spelt. The rye and the rice flour should be up to 0% of the entire flour and buckwheat flour should be up to 0% of the entire flour. To protect the non-stick finish 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 0 0 ml less water. Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier to remove bread. To avoid damaging it, please follow the instructions below. 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 0 0 ml less water. Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan. When you have hard time taking out the bread from the bread pan, see P.. 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. In removing the kneading blade, press on the base of the loaf and manipulate the kneading blade gently to avoid damaging the loaf. (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 a 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 grains, sugar, or the addition of nuts and seeds may damage the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe quantities stated. My bread has risen too much. Why is my bread pale and sticky? There is excess flour around the bottom and sides of my bread. The bread does not come out. 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. You are not using enough yeast, or your yeast is old. Use the measuring spoon provided. Check the yeast s expiry date. There has been a power failure, or the machine has been stopped during breadmaking. The machine switches off if it is stopped for more than 0 minutes. You will need to remove the bread from the bread pan and start again with new ingredients. 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. If the bread cannot be easily removed from the bread pan, leave the bread pan for 5 0 minutes to cool, making sure that it is not left unattended where somebody or something may get burnt. After that, shake the pan several times using oven gloves. (Hold the handle down so that it does not get in the way of bread.) How to Clean Troubleshooting

23 Troubleshooting Before calling for service, please check through this section. Problem Cause Action Problem Cause Action Why has my bread not mixed properly? You haven t put the kneading blade in the bread pan. Make sure the kneading blade is in the bread pan before you put in the ingredients. There has been a power failure, or the machine has been stopped during breadmaking. The machine switches off if it is stopped for more than 0 minutes. You might be able to start the loaf again, though this might give poor results if kneading had already begun. 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 attached, you will need to replace the kneading mounting shaft unit (consult the place of purchase or the Panasonic Customer Care Center). Extra ingredients are not mixed properly in brioche. There is excess oil on the bottom of brioche. The crust is oily. My bread has big holes. Did you add extra ingredients within 5 minutes of the beep? must be added while is flashing in the display Did you add butter within 5 minutes of the beep? must be added while is flashing in the display. My bread has not been baked. Dough leaks out of the bottom of the bread pan. The dough menu was selected. The dough menu does not include a baking process. There has been a power failure, or the machine has been stopped during breadmaking. The machine switches off if it is stopped for more than 0 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 unit 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 for liquid and scales for weighing flour. A small amount of dough will escape through the four 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 kneading blade is attached, you will need to replace the kneading mounting shaft unit (consult the place of purchase or the Panasonic Customer Care Center). (Bottom of bread pan) Kneading mounting shaft Kneading mounting shaft unit When cooking jam, it has scorched or the kneading blade fixes and it doesn t come off. The jam has boiled over. Jam is too runny and not firmly set. Can frozen fruits be used? The amount of the fruit was a too little, or the amount of sugar is too much. Place the bread pan in the sink and half fill the bread pan with warm water. Leave the bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is relieved, wash it with a soft sponge etc. Please be aware of the hot water. Too much fruit or sugar has been used. Only use the amounts of fruit and sugar specified in the recipes on P. 0. The fruit was under or over ripe. was decreased too much. Cooking time was insufficient. Fruit with a low pectin content was used. Use the runny jam as a sauce for desserts. Leave the jam to cool completely. The jam will continue to set as it cools. Depending on the type of pectin, it may be better to increase or decrease the amount of it. It is possible to use them. The sides of my bread have collapsed and the bottom is damp. Dough release holes ( in total) Kneading mounting shaft Part no. ADA9E65 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 breadmaking. The machine switches off if it is stopped for more than 0 minutes. You may try baking the dough in your oven. What kinds of sugar can we use on jam? When making jam, can we use fruits are pickled in alcohol? White caster and granulated can be used. Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener. Do not use them. The quality is not satisfactory. The kneading blade rattles. I can smell burning while the bread is baking. Smoke is coming out of the steam vent. The kneading blade stays in the bread when I remove it from the bread pan. The crust creases and goes soft on cooling. How can I keep my crust crispy? This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault.) Ingredients may have been spilt 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 heating element gently after baking once the Bread Maker has cooled down. Remove the bread pan from the Bread Maker to place ingredients. The dough is a little stiff. Allow the bread to cool completely before removing the kneading blade carefully. Some types of flour absorb more water than others, so try adding an extra 0 0 ml of water next time. Crust has built up underneath the kneading blade. Wash the kneading blade and its spindle after each use. The steam remaining in the bread after baking can pass into the crust and soften it slightly. To reduce the amount of steam, try using 0 0 ml less water. Remove loaf from the bread pan immediately after baking completed. To make your bread crispier, you could use menu 08 or the Dark crust colour option, or even bake it in the oven at 00 C/gas mark 6 for an extra 5 0 minutes. The fruit has collapsed when making fruit in syrup. appears on the display. 0 appears on the display. H0 H0 appears on the display. U50 appears on the display. The cooking time was too long. The fruit may have been over ripe. There has been a power failure for approx. 0 minutes (the plug has been accidentally pulled out, or the breaker has been activated), or there is another problem with the power supply. The operation will not be affected if the problem with the power supply is only momentary. The Bread Maker will operate again if its power is restored within 0 minutes, but the end result may be affected. There has been a power failure for a certain amount of time (differs depending on the circumstancese.g. mains power failure, unplugging, malfunctioning fuse or breaker). Remove the ingredients and start again using new. The display indicates a problem with the Bread Maker. Consult the place of purchase or the Panasonic Customer Care Center. The unit is hot (above 0 C). Allow the unit to cool down to below 0 C before using it again (U50 will disappear). Troubleshooting My bread is sticky and It was too hot when you sliced it. slices unevenly. Allow your bread to cool on rack before slicing to release the steam. 5

24 Panasonic Warranty Home Appliance Month Warranty from Date of Purchase. Subject to the conditions of this warranty Panasonic or it s Authorised Service Centre will perform necessary service on the product without charge for parts or labour, if in the opinion of Panasonic, the product is found to be faulty within the warranty period. For Line Communications products (i.e. Cordless Phones, etc) the genuine battery(s) has a month warranty.. This warranty only applies to Panasonic products purchased in Australia and sold by Panasonic Australia or its Authorised Distributors or Dealers and only where the products are used and serviced within Australia or it's territories. Warranty cover only applies to service carried out by a Panasonic Authorised Service Centre and only if valid proof of purchase is presented when warranty service is requested.. This warranty only applies if the product has been installed and used in accordance with the manufacturer s recommendations (as noted in the operating instructions) under normal use and reasonable care (in the opinion of Panasonic). The warranty covers normal domestic use only (also Clip & Trim Professional use) and does not cover damage, malfunction or failure resulting from use of incorrect voltages, incorrect installation, accident, misuse, neglect, build-up of dirt or dust, abuse, maladjustment of customer controls, mains supply problems, thunderstorm activity, infestation by insects or vermin, tampering or repair by unauthorised persons (including unauthorised alterations), exposure to abnormally corrosive conditions or any foreign object or matter having entered the product.. This warranty does not cover the following items unless the fault or defect existed at the time of purchase: (a) Cabinet Parts (b) Microwave Oven cook plates. (c) User replaceable Batteries (d) Kneader mounting shaft unit and from wear and tear in normal use Heads, Cutters, Foils, Blades and other accessories. (e) Noise or vibration that is considered normal 5. To claim warranty service, when required, you should: Telephone Panasonic s Customer Care Centre on 600 or visit our website referred to below and use the Service Centre Locator for the name/address of the nearest Authorised Service Centre. Send or take the product to a Panasonic Authorised Service Centre together with your proof of purchase receipt as a proof of purchase date. Please note that freight and insurance to and / or from your nearest Authorised Service Centre must be arranged by you. 6. The warranties hereby conferred do not extend to, and exclude, any costs associated with the installation, deinstallation or re-installation of a product, including costs related to the mounting, de-mounting or remounting of any screen, (and any other ancillary activities), delivery, handling, freighting, transportation or insurance of the product or any part thereof or replacement of and do not extend to, and exclude, any damage or loss occurring by reason of, during, associated with, or related to such installation, de-installation, re-installation or transit. Panasonic Authorised Service Centres are located in major metropolitan areas and most regional centres of Australia, however, coverage will vary dependant on product. For advice on exact Authorised Service Centre locations for your product, please telephone our Customer Care Centre on 600 or visit our website and use the Service Centre Locator. In addition to your rights under this warranty, Panasonic products come with consumer guarantees that cannot be excluded under the Australian Consumer Law. If there is a major failure with the product, you can reject the product and elect to have a refund or to have the product replaced or if you wish you may elect to keep the goods and be compensated for the drop in value of the goods. You are also entitled to have the product repaired or replaced if the product fails to be of acceptable quality and the failure does not amount to a major failure. If there is a major failure in regard to the product which cannot be remedied then you must notify us within a reasonable period by contacting the Panasonic Customer Care Centre. If the failure in the product is not a major failure then Panasonic may choose to repair or replace the product and will do so in a reasonable period of time from receiving notice from you. THIS WARRANTY CARD AND THE PURCHASE DOCKET (OR SIMILAR PROOF OF PURCHASE) SHOULD BE RETAINED BY THE CUSTOMER AT ALL TIMES If you require assistance regarding warranty conditions or any other enquiries, please visit the Panasonic Australia website or contact by phone on 600 If phoning in, please ensure you have your operating instructions available. Panasonic Australia Pty. Limited ACN ABN Innovation Road, Macquarie Park NSW PRO-0-F0 Issue: