Specification Power supply 230-240 V Power consumed 505-550 W Capacity (Strong flour for a loaf) (Strong flour for a dough) (Yeast) Automatic Breadmaker 50 Hz OPERATING INSTRUCTIONS AND RECIPES (Household Use) max. 550 g min. 400 g max. 600 g min. 250 g max. 8 g min. 0.75 g max. 150 g dried fruit/nuts Timer Digital timer (up to 13 hours) Dimensions (H W D) approx. 37.0 28.0 33.0 cm Weight (SD-257) approx. 6.
Contents Safety Instructions Important Safety Precautions Before Use ¶ Safety Instructions ·················································· 3 ¶ Accessories/Parts Identification····························· 4 ¶ Bread-making Ingredients ····································· 6 How to Use Recipes ¶ Bread Recipes SD-257 basic whole wheat rye french pizza Rye bread mode is available SD-256 SD-257 Raisin nut dispenser Measuring spoon storage ¶ Cake Recipes ·························30 cakes teabr
Contents Safety Instructions Important Safety Precautions Before Use ¶ Safety Instructions ·················································· 3 ¶ Accessories/Parts Identification····························· 4 ¶ Bread-making Ingredients ····································· 6 How to Use Recipes ¶ Bread Recipes SD-257 basic whole wheat rye french pizza Rye bread mode is available SD-256 SD-257 Raisin nut dispenser Measuring spoon storage ¶ Cake Recipes ·························30 cakes teabr
Accessories/Parts Identification Main Unit Control Panel Operation status Raisin nut dispenser (SD-257 only) Raisin nut dispenser flap (SD-257 only) Options Lid As the option pad is pressed the option chosen will flash. Time remaining until program finished Before Use The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the ‘BAKE RAISIN’ or ‘RAISIN DOUGH’ mode. Turn to P.
Accessories/Parts Identification Main Unit Control Panel Operation status Raisin nut dispenser (SD-257 only) Raisin nut dispenser flap (SD-257 only) Options Lid As the option pad is pressed the option chosen will flash. Time remaining until program finished Before Use The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the ‘BAKE RAISIN’ or ‘RAISIN DOUGH’ mode. Turn to P.
Bread-making Ingredients Water Flour Use normal tap water. Use tepid water if using ‘RAPID’, ‘rye’ or ‘gluten free’ settings in a cold room. Use chilled water if using ‘rye’, ‘french’ or ‘brioche’ settings in a hot room. Always measure out liquids using the measuring cup provided. Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise. Salt Improves the flavour and strengthens gluten to help the bread rise.
Bread-making Ingredients Water Flour Use normal tap water. Use tepid water if using ‘RAPID’, ‘rye’ or ‘gluten free’ settings in a cold room. Use chilled water if using ‘rye’, ‘french’ or ‘brioche’ settings in a hot room. Always measure out liquids using the measuring cup provided. Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise. Salt Improves the flavour and strengthens gluten to help the bread rise.
Baking Bread Turn to P.16-21 for bread recipes Place the ingredients in the bread pan Set the program and start Remove the bread Kneading blade * SD-257 display shown. 2 1 Twist the bread pan anticlockwise and lift up to remove 1 Place the dry yeast at the bottom (so that it does not mix with the liquid until later) 4 5 2 Cover the yeast with all the dry ingredients (flour, sugar, salt, etc.) 2 Ensure the kneading blade is firmly on the kneader mounting shaft (P.
Baking Bread Turn to P.16-21 for bread recipes Place the ingredients in the bread pan Set the program and start Remove the bread Kneading blade * SD-257 display shown. 2 1 Twist the bread pan anticlockwise and lift up to remove 1 Place the dry yeast at the bottom (so that it does not mix with the liquid until later) 4 5 2 Cover the yeast with all the dry ingredients (flour, sugar, salt, etc.) 2 Ensure the kneading blade is firmly on the kneader mounting shaft (P.
Making Dough When adding extra ingredients... (Select when baking bread) ‘BAKE RAISIN ’ will be displayed Turn to P.24-29 for dough recipes (Select when making dough) ‘DOUGH RAISIN ’ will be displayed Press this pad after you’ve pressed start and the light is on, to see how long to wait until the selection of program is complete. (SD-256 only) To cancel/stop once started (hold for more than 1 second) 1 2 3,4 1 2 Preparation 1 Put the kneading blade into the bread pan. (P.
Making Dough When adding extra ingredients... (Select when baking bread) ‘BAKE RAISIN ’ will be displayed Turn to P.24-29 for dough recipes (Select when making dough) ‘DOUGH RAISIN ’ will be displayed Press this pad after you’ve pressed start and the light is on, to see how long to wait until the selection of program is complete. (SD-256 only) To cancel/stop once started (hold for more than 1 second) 1 2 3,4 1 2 Preparation 1 Put the kneading blade into the bread pan. (P.
Baking Brioche [When making rich butter flavored brioche or adding extra ingredients...] Yeast Strong White Flour Sugar Salt Skimmed milk Butter (Cut into 2 cm cubes and keep in fridge) Water Egg, medium 1 2 2 Place the ingredients in the bread pan in the order listed in the recipe. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.
Baking Brioche [When making rich butter flavored brioche or adding extra ingredients...] Yeast Strong White Flour Sugar Salt Skimmed milk Butter (Cut into 2 cm cubes and keep in fridge) Water Egg, medium 1 2 2 Place the ingredients in the bread pan in the order listed in the recipe. 3 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.
Baking Cakes List of Bread Types and Baking Options Turn to P.30-33 for cake recipes Function Availability and Time Required •Time required for each process will differ according to room temperature. Options Bread type To cancel/stop once started (hold for more than 1 second) 1 2 3,4 • Remove the kneading blade 2 3 You cannot use the timer function for ‘bake only’. (This pad only sets the duration of the cooking time.
Baking Cakes List of Bread Types and Baking Options Turn to P.30-33 for cake recipes Function Availability and Time Required •Time required for each process will differ according to room temperature. Options Bread type To cancel/stop once started (hold for more than 1 second) 1 2 3,4 • Remove the kneading blade 2 3 You cannot use the timer function for ‘bake only’. (This pad only sets the duration of the cooking time.
Bread Recipes White Loaf ‘Basic’-‘Bake’ (4hr) M ⁄ tsp Strong White Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 ml Yeast [basic] (white or brown flour) : Timer can be used for recipes with this symbol (4-13 hours) Turn to P.
Bread Recipes White Loaf ‘Basic’-‘Bake’ (4hr) M ⁄ tsp Strong White Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 ml Yeast [basic] (white or brown flour) : Timer can be used for recipes with this symbol (4-13 hours) Turn to P.
Bread Recipes [whole wheat] (wholemeal flour) : Timer can be used for recipes with this symbol (5-13 hours) Rapid Wholemeal Loaf 70% ‘Whole Wheat’-‘Bake Rapid’ (3hr) M 1 tsp 300 g (11 oz) Strong White Flour 100 g (4 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 ml Yeast Strong Wholemeal Flour Pesto and Pine Nut Loaf ‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) L 11⁄4 tsp 350 g (12 oz) 125 g (41⁄2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 340 ml XL 11⁄2 tsp 400 g (14 oz) 150 g (5 o
Bread Recipes [whole wheat] (wholemeal flour) : Timer can be used for recipes with this symbol (5-13 hours) Rapid Wholemeal Loaf 70% ‘Whole Wheat’-‘Bake Rapid’ (3hr) M 1 tsp 300 g (11 oz) Strong White Flour 100 g (4 oz) Sugar 1 tsp Butter 15 g (1⁄2 oz) Salt 1 tsp Water 280 ml Yeast Strong Wholemeal Flour Pesto and Pine Nut Loaf ‘Whole Wheat’-‘Bake Raisin’ (5hr) (Timer can be used on SD-257) L 11⁄4 tsp 350 g (12 oz) 125 g (41⁄2 oz) 11⁄2 tsp 25 g (1 oz) 11⁄4 tsp 340 ml XL 11⁄2 tsp 400 g (14 oz) 150 g (5 o
Bread Recipes [rye] (SD-257 only) (rye flour and spelt flour) : Timer can be used for recipes with this symbol (3hr 30min13 hours) Yeast Rye Flour Sugar Oil Salt Poppy Seeds Linseeds Sunflower Seeds Water Seeded Spelt ‘Rye’-‘Bake’ (3hr 30min) 21⁄2 tsp 500 g (1 lb 2 oz) 2 tsp 2 tbsp 2 tsp 2 tbsp 3 tbsp 3 tbsp 430 ml Yeast Spelt Flour Honey Oil Salt Linseeds Poppy Seeds Sesame Seeds Water [italian] or ‘Bake Rapid’ (1hr 55min) 11⁄2 tsp 400 g (14 oz) 1 tsp 2 tbsp 1 tsp 3 tbsp 2 tbsp 2 tbsp 300 ml • This l
Bread Recipes [rye] (SD-257 only) (rye flour and spelt flour) : Timer can be used for recipes with this symbol (3hr 30min13 hours) Yeast Rye Flour Sugar Oil Salt Poppy Seeds Linseeds Sunflower Seeds Water Seeded Spelt ‘Rye’-‘Bake’ (3hr 30min) 21⁄2 tsp 500 g (1 lb 2 oz) 2 tsp 2 tbsp 2 tsp 2 tbsp 3 tbsp 3 tbsp 430 ml Yeast Spelt Flour Honey Oil Salt Linseeds Poppy Seeds Sesame Seeds Water [italian] or ‘Bake Rapid’ (1hr 55min) 11⁄2 tsp 400 g (14 oz) 1 tsp 2 tbsp 1 tsp 3 tbsp 2 tbsp 2 tbsp 300 ml • This l
Gluten Free Recipes [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 pages 30-33 by substituting gluten free plain flour for standard plain flour. If selfraising flour is required also add 1 tsp of gluten free baking powder.
Gluten Free Recipes [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 pages 30-33 by substituting gluten free plain flour for standard plain flour. If selfraising flour is required also add 1 tsp of gluten free baking powder.
Dough Recipes Rolls Select one of the following recipes and follow the method below. 1 2 [basic] [whole wheat] [rye] [french] [pizza] Shape dough. Prepare your ingredients according to the recipe and select the correct mode. 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 (1 lb 5 oz). Dough recipes using 300 g (11 oz) of flour may be doubled.
Dough Recipes Rolls Select one of the following recipes and follow the method below. 1 2 [basic] [whole wheat] [rye] [french] [pizza] Shape dough. Prepare your ingredients according to the recipe and select the correct mode. 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 (1 lb 5 oz). Dough recipes using 300 g (11 oz) of flour may be doubled.
Dough Recipes Rye and White Rolls Stage 1 Culture : ‘Pizza’-‘Dough’ (45min) Chelsea Buns Enriched Dough : ‘Basic’-‘Dough’ (2hr 20min) Yeast Strong White Flour Rye flour Water Yeast Strong White Flour Sugar Butter Milk Powder Salt Egg, medium Water 1 tsp 75 g (3 oz) 150 g (5 oz) 200 ml Stage 2 : ‘Rye’-‘Dough’ (2hr) Yeast Rye Flour Strong White Flour Sugar Oil Salt Water Additional Ingredients Put all culture ingredients in bread pan and select Pizza Dough program 45 mins.
Dough Recipes Rye and White Rolls Stage 1 Culture : ‘Pizza’-‘Dough’ (45min) Chelsea Buns Enriched Dough : ‘Basic’-‘Dough’ (2hr 20min) Yeast Strong White Flour Rye flour Water Yeast Strong White Flour Sugar Butter Milk Powder Salt Egg, medium Water 1 tsp 75 g (3 oz) 150 g (5 oz) 200 ml Stage 2 : ‘Rye’-‘Dough’ (2hr) Yeast Rye Flour Strong White Flour Sugar Oil Salt Water Additional Ingredients Put all culture ingredients in bread pan and select Pizza Dough program 45 mins.
Dough Recipes Viennese Rolls ‘Basic’-‘Dough’ (2hr 20min) Yeast Strong White Flour Sugar Butter Salt Medium Sized Eggs, yolk Egg, medium Milk warmed Filling (jam or mincemeat) Glaze (milk) 1 2 3 4 5 6 34 ⁄ tsp 400 g (14 oz) 50 g (2 oz) 100 g (4 oz) 1 ⁄2 tsp 2 1 150 ml 1 ⁄2 jar 45 ml (3 tbsp) Put all the main ingredients in the bread pan in the order listed above. Select Basic Dough program 2 hrs 20 mins. Remove dough from bread pan and divide into 20 pieces.
Dough Recipes Viennese Rolls ‘Basic’-‘Dough’ (2hr 20min) Yeast Strong White Flour Sugar Butter Salt Medium Sized Eggs, yolk Egg, medium Milk warmed Filling (jam or mincemeat) Glaze (milk) 1 2 3 4 5 6 34 ⁄ tsp 400 g (14 oz) 50 g (2 oz) 100 g (4 oz) 1 ⁄2 tsp 2 1 150 ml 1 ⁄2 jar 45 ml (3 tbsp) Put all the main ingredients in the bread pan in the order listed above. Select Basic Dough program 2 hrs 20 mins. Remove dough from bread pan and divide into 20 pieces.
Cake Recipes [bake only] Bake cakes and teabreads. : Timer cannot be used Use BAKE ONLY mode for these recipes. This mode 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. 1 2 Line the bottom and sides of the bread pan with baking parchment and pour in the mixture.
Cake Recipes [bake only] Bake cakes and teabreads. : Timer cannot be used Use BAKE ONLY mode for these recipes. This mode 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. 1 2 Line the bottom and sides of the bread pan with baking parchment and pour in the mixture.
Cake Recipes Hazelnut and Honey Loaf ‘Bake only’ (50min) Butter Dark Brown Sugar Honey Eggs, medium Hazelnuts, finely chopped Self Raising Flour Milk Topping (chocolate & hazelnut spread) Topping (cream cheese) 1 2 3 4 5 6 7 Cream together the butter, sugar and honey until soft and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the hazelnuts. Fold in the flour and mix to a soft consistency with the milk.
Cake Recipes Hazelnut and Honey Loaf ‘Bake only’ (50min) Butter Dark Brown Sugar Honey Eggs, medium Hazelnuts, finely chopped Self Raising Flour Milk Topping (chocolate & hazelnut spread) Topping (cream cheese) 1 2 3 4 5 6 7 Cream together the butter, sugar and honey until soft and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the hazelnuts. Fold in the flour and mix to a soft consistency with the milk.
Care & Cleaning Before cleaning, unplug your breadmaker and allow it to cool down. To avoid damaging your breadmaker... Do not use anything abrasive! (cleansers, scouring pads etc) Use a soft damp cloth when cleaning bread pan and kneading blade. Do not wash any part of your breadmaker in the dishwasher! Do not use benzene, thinners, or alcohol! Keep your breadmaker clean and dry. Lid Dispenser lid (SD-257 only) Wipe with a damp cloth. Remove and wash with water.
Care & Cleaning Before cleaning, unplug your breadmaker and allow it to cool down. To avoid damaging your breadmaker... Do not use anything abrasive! (cleansers, scouring pads etc) Use a soft damp cloth when cleaning bread pan and kneading blade. Do not wash any part of your breadmaker in the dishwasher! Do not use benzene, thinners, or alcohol! Keep your breadmaker clean and dry. Lid Dispenser lid (SD-257 only) Wipe with a damp cloth. Remove and wash with water.
Troubleshooting Before calling for service, please check through this section. Problem My bread does not rise. The top of my bread is uneven. Cause Action 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.
Troubleshooting Before calling for service, please check through this section. Problem My bread does not rise. The top of my bread is uneven. Cause Action 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.
Troubleshooting Before calling for service, please check through this section. Problem The kneading blade stays in the bread when I remove it from the bread pan. The dough is a little stiff. Allow the bread to cool completely before removing the blade carefully. Some types of flour absorb more water than others, so try adding an extra 10-20 ml of water next time. Crust has built up underneath the blade. Wash the blade and its spindle after each use. The crust creases and goes soft on cooling.
Troubleshooting Before calling for service, please check through this section. Problem The kneading blade stays in the bread when I remove it from the bread pan. The dough is a little stiff. Allow the bread to cool completely before removing the blade carefully. Some types of flour absorb more water than others, so try adding an extra 10-20 ml of water next time. Crust has built up underneath the blade. Wash the blade and its spindle after each use. The crust creases and goes soft on cooling.
Specification Power supply 230-240 V Power consumed 505-550 W Capacity (Strong flour for a loaf) (Strong flour for a dough) (Yeast) Automatic Breadmaker 50 Hz OPERATING INSTRUCTIONS AND RECIPES (Household Use) max. 550 g min. 400 g max. 600 g min. 250 g max. 8 g min. 0.75 g max. 150 g dried fruit/nuts Timer Digital timer (up to 13 hours) Dimensions (H W D) approx. 37.0 28.0 33.0 cm Weight (SD-257) approx. 6.