To Next PageTo Next Page
Need help?Do you have a question about the Panasonic SD-ZB2502 and is the answer not in the manual?
General| Power Consumption | 550W |
|---|---|
| Weight | 7.6 kg |
| Crust Control | Light, Medium, Dark |
| Yeast Dispenser | Yes |
| Nut and Raisin Dispenser | Yes |
| Timer | Yes |
| Built-in display | Yes |
| Dough making function | Yes |
| Jam making function | Yes |
| Gluten-free program | Yes |
| Timer Duration | 13 hours |
| Color | Silver |
| Dimensions | 256 x 382 x 389 mm |
| Bread Size | Medium, Large |
Explains hazard symbols and general safety precautions for safe operation.
Covers precautions for power cord, plug, and basic usage.
Provides critical instructions for safe use, including handling malfunctions and restricted use.
Defines who can use the appliance and necessary supervision.
Covers proper appliance placement, avoiding hot surfaces, and important usage notes.
Guides on proper disposal of the appliance according to regulations.
Identifies all components of the bread maker and included accessories.
Explains the function and usage of the raisin nut dispenser.
Explains the display, status indicators, and all control buttons for operation.
Details types of flour, dairy, and their properties for bread making.
Explains the role of dairy in bread and usage notes.
Explains the role of water, sugar, fat, and dry yeast in baking.
Guides on using pre-made mixes and enhancing bread with extra ingredients.
Explains the function and handling of dry yeast.
Lists bread types, menu numbers, and available options like size and crust.
Details the Rest, Knead, Rise, Bake, and Total times for each bread type.
Lists dough types, menu numbers, and available options.
Details the Rest, Knead, Rise, Bake, and Total times for dough preparation.
Instructions on setting the kneading blade and bread pan.
Guides on placing measured ingredients and dry yeast.
How to choose the bread menu, size, and crust colour.
Explains how to set a delayed start time for baking.
How to initiate the baking process by pressing 'Start'.
Steps for turning off the power, removing bread, and cooling.
Instructions on adding various ingredients to flavored breads.
Lists and describes suitable dry and moist ingredients like fruits, nuts, herbs.
Lists ingredients and provides step-by-step guide for baking brioche, including adding butter.
Alternative method for baking brioche by adding all butter at the start.
Instructions for preparing and placing dough ingredients.
How to select menu '16' and start the dough making process.
Lists ingredients and provides step-by-step guide for making brioche dough, including adding butter.
Alternative method for brioche dough with all butter added initially.
Lists ingredients and instructions for preparing and baking cake.
Lists ingredients and instructions for preparing and cooking jam.
Lists ingredients and instructions for preparing and cooking compote.
Recipes for white, Italian, Sandwich, French, Panettone, and Gluten Free bread.
Recipes for Basic Brioche and Whole Wheat Raisin Bread.
Recipes for Spelt White, Whole Spelt, Rye, Seeded Buckwheat, Rice and Spelt, and Lemon/Poppy Seed breads.
Recipes for basic, raisin, French, whole wheat, and whole wheat raisin dough.
Recipes for Pizza, Brioche, and Spelt Table Roll dough.
Guidance on making gluten-free bread and specific warnings.
Recipes for gluten-free bread, with and without egg.
Recipes for basic, basic rapid, whole wheat, and whole wheat rapid bread using AVEVE flour.
Recipes for French Rolls, Italian Bread, and Basic Sandwich using AVEVE flour.
Recipes for tart dough, pizza dough, and whole wheat dough.
Recipe for baking cake using AVEVE products.
Recipes for strawberry, plum, blueberry, frozen berry, apple/blackberry, and peach melba jams.
Recipes for redcurrant/chilli and apricot jams.
Recipes for spiced apple, red fruits, peach in vanilla syrup, rhubarb/ginger compotes.
Recipes for mixed berry compote, apple sauce.
Instructions for cleaning the appliance and protecting its non-stick finish.
Details cleaning for Lid, Steam Vent, Bread Pan, Kneading Blade, Measuring Spoon/Cup, and Body.
Instructions for cleaning the dispenser lid and yeast dispenser.
Guidelines to avoid damaging the non-stick coating of the bread pan and kneading blade.
Addresses problems like oily crust, large holes, brioche failure, and bread not coming out.
Troubleshoots jam boiling over, not setting, fruit suitability, and sugar types.
Covers problems with dry yeast and fruit collapse.
Addresses unbaked bread, dough leaks, collapsed sides, rattling blade, burning smell, smoke.
Troubleshoots soft crust, sticky bread, uneven slicing, and ingredient mixing.
Addresses bread not rising, uneven top, air holes, collapsing, or rising too much.
Troubleshoots pale/sticky bread, excess flour, and improper mixing.
Details the meaning of display error codes and recommended actions.
Details power supply, capacity, dimensions, and accessories.
Includes specifications in German and Dutch for reference.
Provides specifications in French and Italian for user convenience.
Presents the technical specifications in Spanish.
