Bedienungsanleitung Panasonic SD-ZP2000 (Seite 6 von 122) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Spanisch, Polnisch, Schwedisch)

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GB10 GB11

Open the lid, remove the bread pan (1) and set the kneading blade into the kneading mounting shaft. (2)

(1)

(2)

Place kneading blade firmly into

the kneading mounting shaft.

Check around the kneading mounting shaft and inside the

kneading blade and ensure that they are clean. (P. GB17)

Prepare the ingredients with exact measurement according to the recipe.

Place measured ingredients into the bread pan in the top-to-bottom order. (3)

●

Place dry yeast away from the kneading blade and kneading mounting shaft.

If some of the yeast getting into it, bread may not rise well.

●

Place dry ingredients over the dry yeast. It must be kept separate from any liquid until mixing commences.

●

After above, pour liquid in the edge of bread pan's sidewall to avoid splashing. (4)

Wipe off any moisture and flour around the bread pan, and return it into the main unit. (5)

Close the lid.

Plug the machine into 230 V socket.

(3) Placing ingredients

Example

Function Availability and Time Required

●

The machine stop or move during process based on the operating program.

●

Time required for each process will differ according to room temperature.

Number

Menu Options Total

Remark *

( )

Processes

Refer.

Page

Rest

Size Crust Timer

Knead Rise *

Bake Total

Hard Crust Bake

White

— —

— 5 min – 10 min

2 h 15 min –

2 h 20 min

50 min 3 h 15 min —

P. GB11 –

GB13

White Raisin

— — — —

25 min –

35 min

1 h 50 min –

2 h

55 min 3 h 20 min

P. GB11 –

GB13

White Stuffed

— — — —

25 min –

35 min

1 h 50 min –

2 h

55 min 3 h 20 min

P. GB11 –

GB13

Whole Wheat

— —

1 h –

1 h 30min

10 min –

20 min

2 h 15 min –

2 h 55 min

55 min 5 h —

P. GB11 –

GB13

Whole Wheat

Raisin

— — —

1 h –

1 h 30min

30 min –

35 min

2 h –

2 h 35 min

1 h 5 h 5 min

P. GB11 –

GB13

Lean

— —

45 min –

2 h 20 min

10 min –

15 min

2 h 35 min –

4 h 15 min

50 min 6 h —

P. GB11 –

GB13

Lean Raisin

— — —

45 min –

2 h 20 min

15 min –

25 min

2 h 30 min –

4 h 5 min

55 min 6 h 5 min

P. GB11 –

GB13

Bake

Soft

4 4 4

30 min –

1 h

25 min –

30 min

1 h 45 min –

2 h 10 min

50 min 4 h —

P. GB11 –

GB13

Soft Rapid

4 4

— —

15 min –

25 min

55 min –

1 h 5 min

40 min 2 h —

P. GB11 –

GB13

Soft Raisin

4 4

—

30 min –

1 h

20 min –

35 min

1 h 45 min –

2 h 15 min

50 min 4 h

P. GB11 –

GB13

Soft Raisin Rapid

4 4

— —

25 min –

35 min

45 min –

55 min

40 min 2 h

P. GB11 –

GB13

Brioche

—

— 30 min

35 min –

45 min

*4 *6

1 h 35 min –

1 h 45 min

50 min 3 h 40 min

P. GB11,

GB14

Bake Only

— — — — — —

30 min–

1 h 30 min

30 min–

1 h 30 min

—

P. GB14

Gluten Free

Gluten Free Bread

— — — —

15 min –

20 min

40 min –

45 min

50 min 1 h 50 min —

P. GB11,

GB15

Gluten Free Cake

— — — —

20 min

— 1 h 30 min 1 h 50 min

P. GB11,

GB15

Others

Bread Dough

— — —

30 min –

50 min

20 min –

30 min

1 h 10 min –

1 h 20 min

— 2 h 20 min —

P. GB11,

GB16

Pizza Dough

— —

—

30 min –

35 min

10 min –

15 min

— 45 min —

P. GB11,

GB16

Jam

— — — — — — —

1 h 30 min –

2 h 30 min

—

P. GB11,

GB16

Before Use

Preparations

●

For the first time use, remove packing material and clean the machine. (P. GB17)

●

Clean the machine when you have not used for a long time. (P. GB17)

Make sure to complete the preparation steps before setting menu.

●

Abbreviations used in this instructions, a full name written as follows: min = minute (s); h = hour (s).

*1 Remark ( ) : The menu is available to add additional ingredients or do manual operation when beep sounds.

The machine will operate for a short time during the rise period (to ensure optimal gluten development).

*3 There is a three - minute kneading process at the beginning depending on the room temperature.

*4 There is a period of rise during the knead period.

*5 There is a period of scraping during the knead period.

*6 There is a manual process during the knead period.

*7 There is a manual process during the rise period.

Menu Charts and Baking Options Handling Instructions and Recipes

(4)

White Bread

Dry yeast 1 tsp

Strong white bread flour 400 g

Butter 10 g

Sugar ¾ tsp

Salt 1¾ tsp

Water 260 mL

Kneading mounting shaft

(5)

English

SD-ZP2000 EN_EU_OI3.indd 10-11 16/7/2018 17:47:35

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