Panasonic SD-ZB2512

EN10
List of Bread Types and Baking Options
Q Function Availability and Time Required
  Time required for each process will differ according to room temperature.
Options Processes
Menu
Number
Menu
Size Crust Timer
Rest Knead Rise Bake Tota l
Bake
1 Basic
OO O
30 min–
60 min
15–30 min
ニ
4
1 h 50 min–
2 h 20 min
50–55 min
4 h–
4 h 5 min
2 Basic Rapid
OO
——
15–20 min
approxi. 1
hour
35–40 min
1 h 55 min–
2 h
3 Basic Raisin
O
Oニ
1
O
30 min–
60 min
15–30 min
ニ
4
1 h 50 min–
2 h 20 min
50 min 4 hours
4
Rustic
Artisan
OO O
30 min–
60 min
25–30 min
ニ
4
1 h 45 min–
2 h 10 min
50–55 min
4 h–
4 h 5 min
5 Whole Wheat
O
—
O
1 h–
1 h 40 min
15–25 min
ニ
4
2 h 10 min–
2 h 50 min
50 min 5 hours
6
Whole Wheat
Rapid
O
——
15 min–
25 min
15–25 min
ニ
4
1 h 30 min–
1 h 40 min
45 min 3 hours
7
Whole Wheat
Raisin
O
—
O
1 h–
1 h 40 min
15–25 min
ニ
4
2 h 10 min–
2 h 50 min
50 min 5 hours
8 Rye
——
O
45 min–
60 min
approxi.
10 min
1 h 20 min–
1 h 35 min
1 hour 3 h 30 min
9 French
——
O
40 min–
2 h 5 min
10–20 min
2 h 45 min–
4 h 10 min
55 min 6 hours
10
Rustic
Sourdough
——
Oニ
3
0 min–
55 min
45–55 min
ニ
5
2 h 25 min–
3 h 10 min
55 min 5 hours
11 Italian
——
O
30 min–
1 h
10–15 min
2 h 25 min–
3 h
50 min 4 h 30 min
12 Sandwich
——
O
1 h–
1 h 40 min
15–25 min
ニ
4
2 h 10 min–
2 h 50 min
50 min 5 hours
13 Brioche
—
Oニ
1
—
30 min
25–45 min
ニ
4
1 h 25 min 50 min 3 h 30 min
14 Gluten Free
—
Oニ
2
——
15–20 min 40–45 min 50–55 min
1 h 50 min–
1 h 55 min
15 Speciality
O
—
O
30 min–
1 h 15 min
15–30 min
ニ
4
1 h 50 min–
2 h 45 min
55 min 4 h 30 min
16
Speciality
Raisin
O
—
O
30 min–
1 h 15 min
15–30 min
ニ
4
1 h 50 min–
2 h 45 min
55 min 4 h 30 min
17 Rustic Scone
—— — —
10 min
—
65 min 1 h 15 min
18 Bake only
——————
30 min–
1 h 30 min
30 min–
1 h 30 min
ニ
1 Only ‘Light’ or ‘Medium’ available.
ニ
2 Only ‘Medium’ or ‘Dark’ available.
ニ
3 Can be set up to 9 hours, all others up to 13 hours.
ニ
4 There is a period of rise during the knead period.
ニ
5 There is a period of rest during the knead period.
 The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).