Operating Instructions

Automatic Bread Maker (Household Use)

使用說明書
自動製麵包機（家庭用）

Model No
型號 SD-PM107

Warranty Card attached.

保用證另附

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 Thank you for purchasing Panasonic product.
● Please read the instructions carefully to use the product correctly and safely.
● This product is designed for household use only .
● Please read the Safety precautions (P.EN3-EN4) and Important information (P.EN4) carefully of the instructions before use.
● Please keep the Warranty Card and this Operating Instructions for future use.
● Panasonic will not accept any liability if the appliance is subject to improper use, or failure to comply with these
instructions.

Table of contents Page Page

Before use
Safety precautions................................ EN3 Pizza dough.......................................... EN22
Important information............................. EN4 Dumpling skin dough............................ EN22
Parts names and accessories................ EN5 Japanese ramen dough........................ EN22
• Main unit...........................................................EN5 Udon/pasta dough................................ EN23
• Control panel....................................................EN6
Various flavoured bread........................ EN24
• Time adjustment...............................................EN6
• Crust colour function........................................EN6 Others
• Timer function...................................................EN7 Brownie................................................. EN26
• Raisin and nut dispenser function.....................EN7
Scone.................................................... EN27
List of bread types and baking options..... EN8
Cake..................................................... EN28
Key points of bread-making and Chocolate............................................. EN29
Basic ingredients.................................... EN9 Jam....................................................... EN30
Compote............................................... EN31
Operating methods Mochi.................................................... EN32
Manual bread dough............................ EN33
Bread Fermentation......................................... EN35
Baking basic Bread.............................. EN12
Baking................................................... EN35
Pain de mie........................................... EN14
Soft bread............................................. EN14
Rapid bread.......................................... EN14
After use
Rice bread............................................ EN15 Cleaning and care................................. EN36
French bread........................................ EN15 FAQ....................................................... EN37
Whole wheat bread............................... EN15 Abnormal shape of bread..................... EN40
Brioche................................................. EN16 Remedies for misoperations................. EN44
Danish................................................... EN16 Troubleshooting.................................... EN45
Pineapple bread................................... EN17 In case of the following displays........... EN46
Rice flour bread.................................... EN18 Specifications....................................... EN47
Natural yeast bread.............................. EN18
Various flavoured bread........................ EN19

Dough
Bread dough......................................... EN21
Natural yeast bread dough................... EN21
Natural yeast fermentation................... EN21
EN2

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 Safety precautions Please make sure to follow
these instructions.

To reduce the risk of personal injury, electric shock or fire, please observe the following:
■ The following signals indicate the degree of harm and damage when the appliance is misused.

WARNING: Indicates potential hazard that could

result in serious injury or death. CAUTION: Indicates potential hazard that could
result in minor injury or property damage.

Before use
■ The symbols are classified and explained as follows.
This symbol indicates requirement that must
This symbol indicates prohibition.
be followed.

WARNING
To avoid risk of electric shock, fire due to short circuit, smoke, burn or injury.
● Do not allow infants and children to play with packaging material. Power plug
(It may cause suffocation.)
● Do not disassemble, repair or modify this appliance.
Please consult a Panasonic customer service centre on repairs.
● Do not damage the power cord or power plug.
Following actions are strictly prohibited. Modifying or placing near heating Power cord
element, bending, twisting, pulling along, pulling over sharp edges, putting heavy objects on
top, bundling the power cord and carrying the appliance by the power cord.
● Do not use the appliance if the power cord or power plug is damaged or the power
plug is loosely connected to the outlet.
If the power cord is damaged, it must be replaced by the manufacturer, its service agent
or a similarly qualified person in order to avoid hazards.
● Do not plug or unplug the power plug with wet hands.
● Do not immerse the appliance in water, or splash it with water and / or any liquid.
● Do not let the power cord hang over the edge of table or worktop, or touch hot surfaces.
● Do not touch, block or cover the steam vents during use.
● Especially pay attention to children.

● 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.
● Always keep the infants and children away from the appliance including power cord.
● Make sure the voltage indicated on the label of the appliance is the same as your
local supply. Also avoid plugging other devices into the same outlet to prevent
electric overheating. However, if you are connecting a number of power plugs,
make sure the total wattage does not exceed the rated wattage of the outlet.
● Insert the power plug firmly.
● Dust off the power plug regularly.
Unplug the power plug, and wipe with a dry cloth.
● Discontinue using the appliance immediately and unplug in the unlikely event that
this appliance stops working properly.
for abnormal occurrences or breaking down:
● The power plug and the power cord become abnormally hot.
● The power cord is damaged or the appliance power fails.
● The main unit is deformed, has visible damage or is abnormally hot.
● The appliance makes abnormal turning noise during use.
● There is unpleasant smell.
● There is another abnormality or failure.
Unplug the appliance immediately and contact to the service centre for the check or
the repair. EN3

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 Safety precautions (Continued) Please make sure to follow
these instructions.

CAUTION
To avoid risk of electric shock, fire, burn, injury or property damage.
● Do not touch the hot area such as the bread pan, inside of main unit, heating
element or inside of the lid while the appliance is in use or immediately after use.
The accessible surfaces may become hot during use. Be careful with the residual
heat source especially after use.
To avoid burn, always use oven gloves to remove the bread pan or the finished bread.
(Do not use wet oven gloves.)
● Do not use the appliance on following places.
● On uneven surfaces, on electrical appliances such as a refrigerator, on carpet or
tablecloths, or on nonheat-resistant surface etc.
● Places where it may be splashed with water or near a heat source.
● Near any open water sources such as sinks, or the like.
● Do not use the appliance near wall, furniture, or in enclosed spaces
such as built-in cupboard.
Position the appliance on a firm, dry, clean flat heatproof workshop at least 5 cm 10 cm
10 cm from the edge of worktop, and at least 5 cm from adjacent wall and 10 cm

other objects. 10 cm

● Do not remove the bread pan or unplug the appliance during use.
● Do not insert any object in the gaps.
● Do not use an external timer etc.
● This appliance is not intended to be operated by means of an external timer or separate
remote-control system.
● Unplug the power plug from the outlet when the appliance is not in use.
● Make sure to hold the power plug when unplugging it. Never pull on the power cord.
● Before handling, moving, and cleaning, unplug the appliance and allow it to cool down.

Important information
● Do not use the appliance outdoors, in rooms of high
humidity, or use excessive force on the parts as is illustrated
on the right to avoid malfunction or deformation. Heating element
● Do not exceed the capacity of flour (max 300 g), raising
ingredients [Instant dry yeast max : 4.2 g, natural
yeast (fermented) max: 25 g] and raisins/nuts Temperature

(max 100 g). (See P. EN47.)

sensor

● Do not use a knife or any other sharp tool to clean

the heating element. Inside of the lid
● Do not drop the appliance to avoid damaging it.
● Do not store any ingredients or bread in the bread pan.
● Make sure to use an appropriate blade for the menu.
Using incorrect blade may occur damaging to a non-stick coating on the blade or
bread pan.
● Make sure to clean the appliance after every use. (See P. EN36)

This symbol on the products indicates "Hot surface and should not be touched without caution".

EN4

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 Parts names and accessories
Main unit (include blades)

■ Please clean the bread pan, blades and accessories before initial use. (P. EN36)

Before use
Steam vent

Bread pan

Lid
Air vent • Be careful that your hands
Handle are not clamped.
Dispenser lid (Removable P. EN36) Dispenser flap
• Press and lift the lid opening lever to open. (Raisin and nut dispenser)
Flap valve
(Yeast dispenser)

Power cord Lid opening Display

lever
Power plug

Yeast dispenser
Raisin and nut dispenser
(Removable P. EN36) Control Panel
Lid handle
(Both sides) Handle
(Both sides)
Air vent
(Both sides)

Blades Accessories (1 piece each)

Around 3/4 marking
Around 1/2 marking
Around 1/4 marking
● Bread blade (P. EN12, EN13)

● Natural yeast culture vessel (tbsp) (tsp)

● Blade for noodles and mochi
(Attached with lid P. EN21) ● Measuring spoon
(P. EN22, EN23, EN32)
"1 tbsp" indicates "1 tablespoon" for
ingredients on this instructions.

EN5

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 Parts names and accessories (Continued)
Control panel (The LCD display will disappear when the power plug is unplugged.)

Raisin
● Put in raisins and other
ingredients (P. EN7) ● Set timer (P. EN7)
● Adjust current time (see below)
Display current ● Set cooking, baking, kneading and fermentation
menu number time. (P. EN30-EN31, P. EN33-EN35)

Start
● Start programme
and timer
Cancel
● Reset
● Cancel after
started (hold)

Menu Crust colour Confirm

● Select menu ● Set crust colour (see below) ● Confirm the setting for manual menu.
(Hold it to 標準→濃→淡
advance more (Standard → Dark → Light)
quickly) Timer
● Setting timer for completion time (P. EN7)

• Above picture shows all words and symbols, but only those relevant will be displayed during operation.

●The time is displayed in the 24 hours system.

①Plug in (You cannot adjust time if it is not plugged in.)
②Press 時 (Hour) or 分 (Minute)
Current time • After beep sound was heard, the time display flashes.
adjustment ③Adjust time by pressing 時 (Hour) or 分 (Minute) while the time display is flashing.
(Hold for fast forward)
(clock displays) • Completed when flashing stops.
④Pull out the power plug if not in use.
• Time adjustment cannot be completed if you pull out the power plug before
the flicker stops.

You can set the crust colour as 標準 (Standard), 濃 (Dark) or 淡 (Light).

Crust colour ①After selecting function of menu, press " " button to choose your preferred
crust colour.
function ②Press " " button
•The available menu with " " symbol. (P. EN8)
•The more sugar added, the darker the bread crust will be. The height of the bread will be
reduced as sugar is reduced.

EN6

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 Set the time for completion of baking
①Confirm if the current time is correct.
• Adjust to current time if it is not (P. EN6)
Timer function ②After selecting function of menu, press " " button.
• After beep sound was heard, the time display flashes.
③Press 時 (Hour) or 分 (Minute) button to set the baking completion time. (It would only
show the available time.)
④Press "

Before use
" button (timer setting completed)
• For the menu with " " and " " function, set the Timer function after them.

Choose Automatic adding (when the LCD displays 有 (Yes)), or

Manual adding (when the LCD displays 有♪ (Yes♪)) according to the
ingredients you want to add.
①After selecting function of menu, press " " button to select 有 (Yes) or 有♪
(Yes♪). (The corresponding display will flash.)
②Press " " button (If you choose 有♪ (Yes♪), after hearing beep sounds,
manually adding additional ingredients within 3 minutes *, then close the lid and
press " " button again.)
* Without adding additional ingredients or without pressing " " button within 3
minutes, the beeper will sound and the machine will restart automatically.
• The time for adding ingredients varies by the menu and room temperature.

Dried fruits * Cut into small cubes less than 5 mm.

Ingredients are added Nuts * Cut into small cubes less than 5 mm.
automatically Green peas * Sop up water.
(place in Raisin and nut
Olive * Core and cut it into ¼ and sop up the water.
dispenser)
Dry ingredients and hardly Ham, bacon and sausage * Cut it into cubes of 10 mm wide.
melt ingredients * Do not add ingredients if the timer function is used.
(It goes rotten easily particularly in summer.)

Ingredients are added Macerated fruits, onions and other chopped vegetables
Raisin function manually Cheese, chocolate, etc
(add manually when beeper
sounds) • Sesames and other small ingredients ought to be
Moist, viscous and soluble added in the bread pan before beginning.
ingredients (Not over approx. 20% of flour weights)
Place amount not over • Place the additional ingredients evenly to the Raisin and nut dispenser. If pile the
100 g ingredients , it may not be dispensed properly.
• Depending on the type and condition of ingredients
· it may not be possible to add in 100 g ingredients.
· a small quantity of ingredients will cling to the walls of the Raisin and nut dispenser sometimes.
• The sugar coated fruits may not be added because the sugar may melt and stick onto
the dispenser when the weather is hot or when using timer function.
• If you add too much ingredients, it affects the bread rising.
• Some ingredients may not keep their original shapes.
Please follow the ratio and amount of ingredients of various recipes.
Otherwise, the ingredients may fly out from the bread pan, then be
burned by heating element to generate unpleasant smell or smoke.
Pay attention to use following additional ingredients
● Addition of hard ● The dough won't
ingredients may · Cereal rise if any fresh · Melon
damage the fluorine · Fruit oatmeal fruits with a rich · Kiwi fruit
coatings inside the · Sugar-coated nut content of protein-
· Fig
bread pan. Please · Maple sugar cube catabolic enzyme
use it carefully. is added. · Mango
· Pearl sugar
• Having the fluorine · Pineapple
· Sugar cubes
coating unconsciously
· Rock salt and · Papaya and
will not harm your
health. others others

EN7

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 List of bread types and baking options
●Required time and time for adding yeasts depend on room temperature, crust colour, timer and other conditions
Menu Time Menu Time
number Available number Available
Menu required Menu required
(Reference functions (Reference functions
page) (approx.) page) (approx.)

Raisins
colour
Crust
Timer

Raisins
colour
Crust
Timer
1 Bread 4h 16 Pizza
－ － － 45 min
(P. EN12) (P. EN22) dough

2 Pain de mie 4 h 50 min 17 Dumpling

－ － － 15 min
skin dough

Dough
(P. EN14) (P. EN22)

3 Soft bread 4 h 20 min 18 Japanese

－ － － 15 min
(P. EN14) (P. EN22) ramen dough

4 Rapid bread － 1 h 55 min 19 Udon/pasta

－ － － 15 min
(P. EN14) (P. EN23) dough

5 Rice bread 4h 20 Brownie － － － 1 h 20 min

(P. EN15) (P. EN26)

6 French
－ 5h 21 Scone － － 54 min
(P. EN15) bread (P. EN27)
Bread

7 Whole wheat
－ 5h 22 Cake － － 1 h 30 min
(P. EN15) bread (P. EN28)

8 Brioche － 3 h 15 min 23 Chocolate － － － 17 min

(P. EN16) (P. EN29)

1 h 30 min
9 Danish － － － 3h 24 Jam － － － -
Others

(P. EN16) (P. EN30) 2 h 30 min

60 min
10 Pineapple
－ － 2 h 15 min 25 Compote － － － -
(P. EN17) bread (P. EN31) 120 min

11 Rice flour
2 h 30 min 26 Mochi － － －
1h
(P. EN18) bread (P. EN32) (+30 min *2)

30 min
12 Natural 7h 27 Manual
－ － － -
(P. EN18) yeast bread (+24 h *1) (P. EN33) bread dough 3 h 15 min
50 min
13 Bread
－ － 1h 28 Fermentation － － － -
(P. EN21) dough (P. EN35) 120 min
5 min
Dough

14 Natural yeast
－ －
4h 29 Baking － － － -
(P. EN21) bread dough (+24 h *1) (P. EN35) 50 min

15 Natural yeast
－ － － 24 h
(P. EN21) fermentation
*1 It takes 24 hours to complete natural yeast fermentation.
*2 Wash the glutinous rice, and then drain the rice on a sieve for 30 minutes.
• Abbreviations used in this instructions: min = minute (s) / h = hour (s) / approx. = approximately
EN8

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 Key points of bread-making and basic ingredients

It is extremely important to use the correct measure of ingredients

Key points of for best results.

Before use
making good Measuring water and flour by "weight" is essential!
bread! Must be weighted by a scale. Using digital scale with 1 g below as the unit is
recommended.

Refrigerated water beforehand when the room temperature is

Prepare the following high or during the summer.
tools Water substantially affects rising conditions. The temperature of ingredients will
● Oven gloves rise when it is summer or the room temperature is above 25 ˚C. Therefore,
please add ice cubes in water to bring temperature down to 5 ˚C. (Use it after
● Digital scale (unit:1 g the ice cubes are taken out.)
below)
Homemade bread may vary in rising degree and shape.
Bread-making process is highly vulnerable to temperature, humidity,
ingredients and setting time. When the above factors change slightly, shape
and rising condition will change accordingly, even if the same baking method
is applied. (P. EN40, P. EN41)

The freshness of ingredients is critical. Is it properly kept?

Yeast for bread fermentation and rising (P. EN10) is perishables like fish and
meat. Therefore, instant dry yeast, natural yeast (raw) and natural yeast
(fermented) must be kept in the refrigerator (natural yeast (fermented) must be
used within one week). Remember to seal instant dry yeast when storing it.
Don't forget to seal the lid during fermentation.

Pay attention to the following to avoid damaging the fluorine

coating of the bread pan and blade.
Tips ● Adding hard ingredients may cause the fluorine coating peeling off.
● Before adding dried fruits and nuts, cut them into small pieces less than 5 mm.
● For large crystalline particles such as raw sugars and sea salts, melt them
in room temperature water before use. Deduct the solution amount from
the original water amount for making bread.
● Insufficient water may lead to dough hardening, thus damaging the coating
during dough kneading.
● Put ingredients into the bread pan in the order listed in each recipe of
menu .
● Do not use hard items such as knives, forks and chopsticks to take out the
bread.
● Always check whether the bread blade is embedded in the bread (at the
bottom) before cutting the bread to avoid damaging the bread blade.
● Do not clean the bread pan or blade with metal brush, scourer, nylon face of a
sponge or sponges wrapped in nylon net. Please wipe with a soft sponge.
• Bread pan and bread blade are consumptive parts. Peeling off of coating is
normal after prolonged usage. Eating the peeled-off fluorine coating does not
affect health.

EN9

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 Key points of bread-making and basic
Basic ingredients
Flour Egg
Bread yeasts
(High-gluten flour, Low-gluten flour) Improve bread taste, smell and crust
Mixed with water, the protein will be Sugar is used as the source of nutrition colour. It can also improve the
combined to form gluten. to create carbon dioxide that makes the elasticity of the bread.
● Generally, use high-gluten flour which has dough rise.
high protein content (12%-15%). Non
bread flour has an unobvious rising effect. Baking powder
It will result in harder bread. Furthermore,
self-raising flour has no rising effect. Bread texture The dough rises with Use for making brownies, scones
• See the ingredients list on the flour package. the carbon dioxide and cakes.
trapped inside. •E  ven adding it into the bread and soft
● Flour sifting is not necessary.
● The yeast is alive. bread would not rise well.
● The rising may vary due to different Freshness of yeast can affect the rising
protein contents. and fermenting conditions of dough.
● Use the ingredient which is produced recently. Therefore, please use yeast within the Rice flour
● Keep in a cool and dry place. expiry date and be sure to seal it well and (Contain gluten or not)
● Be sure to use the scale in weight (g) to keep it in a refrigerator.
measure it. ● If instant dry yeast gets wet, its Rice flour does not contain the
fermentation ability will be reduced. proteins necessary for dough rising.
Therefore, it is impossible to make
Fats and oils Instant dry yeast breads if only rice flour is added.
(Butter, unsalted butter, margarine It is important to use appropriate
In order to make a soft and delicious bread, flour according to the various menu.
and shortening) it is better to use instant dry yeast that
It makes the bread texture fine, soft does not require advance fermentation. • As rice flour for bread contains wheat
and moist. •D  o not use fresh yeast or baking powder. (gluten), it is not recommended for
● Applicable in solid form, unnecessary to ● Instant dry yeast rather than active dry people who are allergic to wheat.
be softened. yeast is recommended. • Be sure to pay attention to the
• Unsalted butter is recommended. ingredients, cleaning methods, and
Natural yeast (Raw) maintenance. Use after consulting
your doctor.
Dairy products Natural yeast made by natural food is
(Milk powder, milk) used to make natural yeast bread which
has a unique texture. Natural yeast • About gluten
Improve bread taste, smell and crust (fermented) can be made through The substances resulted from
conditions. Prevent bread from hardening. "Natural yeast fermentation" (P. EN21) combinations of protein in flour and
● Please reduce the same quantity of water ● Natural yeast of "Hoshino" brand is water. Bread-making yeast
if milk is used. recommended by their stable fermentation. generates carbon dioxide to inspire
● Use skimmed milk powder or whole milk the extention of the dough, hence
powder with natural nutritional content. Tips on Hoshino Natural Yeast: finally generates the textures of the
bread.
Precautions on the use of Hoshio
Natural yeast:
Salt ● Sterilize any container or tools to be in
contact with natural yeast and leave it to
Water
It gives flavor to bread and makes dry before use. Gluten is produced by kneading
bread chewy. It can also avoid bacterial after mixing water and flour.
● Irritating smell or abnormal colour serves
breeding.
as a sign of food contamination. Discard ● Cold water is used for the following
ingredients once observed. recipes (approx. 5 ˚C: almost the
Sugar ● Natural yeast (fermented) which are temperature of icy water)
(Granulated sugar, brown sugar and honey) unfavorable stored may cause ·Rapid bread ·French bread
deteriorated bread quality. One-time ·Whole wheat bread
Sugar is the nutrition for bread yeast ·Brioche ·Danish
dosage natural yeast (fermented) can be
which can stimulate the fermentation. It
prepared through the below. ·Pineapple bread
can also improve taste, smell and the
crust of bread. Steps: ·Other menus with temperature is
● Big sugar particles should be pulverised. Operating instructions( P. EN21) above 25 ˚C
● Do not use rock sugar and other crystal ● Please use the water from water
sugar. Select menu "15" dispenser.
● Increase the amount of sugar to darken Stuff: ● Alkaline water is not applicable for
the crust; decrease the amount to lighten Hoshino natural yeast (Raw) 10 g making bread.
the crust. ● Be sure to use the scale in
● Do not use low-calorie sugar substitute. Water (approx.30°C) 20 mL
weight (g) to measure it.

EN10

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 ingredients (Continued)
Basic weight of each spoon (level In case of changes of recipe and
off with supplied measuring spoon) type of ingredients
Tablespoon Teaspoon Ingredients To increase To decrease

Before use
Granulated sugar Approx. 12 g Approx. 4 g May be increased
May be decreased
Butter by 150%
Milk powder Approx. 6 g Approx. 2 g by 50%
(except for Brioche, Danish)
Salt Approx. 5 g Granulated May be increased May be decreased
sugar by 100% by 50%
Instant dry yeast Approx. 2.8 g May be increased
Milk powder May be omitted
Natural yeast by 100%
Approx. 10 g
(raw) May be omitted
Natural yeast May be reduced by
Approx. 12.5 g Salt
(fermented) 50% for rice flour bread
and natural yeast bread
In case of adding eggs or milk Based on the above standard, adjust according to personal
preference based on the given quantities.
Reduce the water in the same quantity
of eggs or milk. ● Increasing the amount of sugar will darken the crust. Decreasing
the amount will lighten the crust and reduce the height.
Egg (1 at most)
● Bread will be less chewy without salt.
Milk (half of water amount at most)
Enzyme activity of natural yeast is strong, while salt can control
● Put egg and other ingredients into it. Enzymes will be over-activated without salt. Thus, the bread
the cup and then add water for cannot form properly with gluten broken.
measurement. ● Margarine can be used to substitute butter, honey can
● Do not use timer. subsitute sugar and milk can subsitute milk powder. (P. EN10)
(Eggs or milk go rotten quickly if your Honey shall not exceed 25 g
room temperature is high.) One tablespoon of milk powder is equivalent to 70 g (Approx.
70 mL) milk.

In addition to the basic ingredients, you may add your favourite ingredients
to make various flavours of bread.
The ingredients and the amount are introduced based on the basic bread (P. EN12) .
• Crust colour and height of fermentation pile vary with the ingredients.

Basic ingredients + your favourite ingredients → Put the ingredients in the bread pan at the beginning.

Vegetable Cereals Juice

Approx. 15-20% of flour weight Approx. 10-20% of flour weight Cannot exceed the amount of
(Standard: 50 g) (Standard: 30 g) water
e.g. Carrot grated e.g. Rice flour Oat meal e.g. Orange juice
Pumpkin boil until Glutinous rice flour Apple juice
softened, mashed and Rye Tomato and other 100%
cooled Whole wheat flour fruit juice
Spinach boil, shredded Beans powder Keep in a refrigerator in
and cooled Sesame advance

Decrease the weight of

Flour cereals
Remain the same Remain the same
quantity e.g. Rye 30 g (12% of 250 g)
High-gluten flour 220 g

Deduct 80% of Decrease the amount of

vegetable weight juice
Water e.g. Cooked pumpkin 50 g Remain the same e.g. Orange juice 100 g
quantity Water 150 g (mL) (Approx. 100 mL)
[190 g (mL) – 80% of 50 g Water 90 g (mL)
(mL)] [190 g (mL) – 100 g (mL)]

• Do not use timer function. • Do not use timer function.

EN11

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 Baking basic Bread Please use
the basic bread recipe as the chief source
of operating instructions

Menu 1 Bread  Crispy crust and delicious taste Time required: approx.4 h

High-gluten flour 250 g Indicates additional ingredients such as raisin,

Butter 10 g nut can be added automatically or manually.
Granulated sugar 18 g (1½ tbsp) Indicate bread crust colour can be selected:
Milk powder 6 g (1 tbsp) Standard, Dark, Light.
Salt 5 g (1 tsp) Indicate the completion time of bread can be
Water *1 190 g (mL) preset .
Instant dry yeast 2.8 g (1 tsp) ● The small icons in the front of all menu
ingredients, the meanings is as follows:
*1 Use 5 °C cold water and reduce the amount
of water by 10 g (mL) if the room temperature should be placed into bread pan.
is above 25 °C.
• Completion time preset range: after 4 - 13 hours. should be placed into yeast dispenser
• The time for adding additional ingredients: additional ingredients that can be
approx. 1 hour 5 minutes-1 hour 35 minutes added in Raisin and nut dispenser
directly.
Add ingredients or additional
ingredients, or do manual operations.

1
Place the appliance on a firm, dry, clean flat heatproof worktop.
Preparation

2
Open the lid, rotate the bread pan anticlockwise and remove it. Place the kneading
blade into the shaft. (see illustration on the right 1 2 )
● After installation, there is 3 cm clearance.
● It shall be free from any dough around.

3
Place the ingredients with bread pan icon into the bread pan in the order listed in
the recipes. (see illustration on the right 3 )
Place the bread pan into the main unit by turning it clockwise, then close the lid.
● Put on the ingredients on the other into the bread pan like a mountain, and add the water along the periphery.
● The handle of bread pan will stand up. (To make it convenient for taking out the pan.) There is no need to press
it down to the bottom.

4
Open the dispenser lid, add instant dry yeast into the yeast dispenser. Then close
the dispenser lid and plug in. (see illustration on the right 4 )
● To prevent instant dry yeast from getting wet or being unable to fall into bread pan due to
static electricity, make sure the dispenser lid and dispenser are dry before putting in.
The yeast dispenser is wet, please use tissue to absorb the moisture instead of wiping.
(Static electricity will be generated by wiping)
Yeast cannot drop from the yeast dispenser will cause bread with poor fermentation.
→ Please use instant dry yeast. (P. EN37, EN45)
● Do not open the lid, otherwise the instant dry yeast will spill out.

5
Press the menu upper or lower arrow button to change the menu number.
Method

(see illustration on the right 5 )

Select menu "1", then choose to set following convenient function. (Available functions
of each menu are indicated by the following icons next to the recipe.)
Press " " button to choose whether to add additional ingredients. (Default: 無)
• Additional ingredients can be added automatically, choose 有 (Yes) (Illustration ①)
• Additional ingredients should be added manually, choose 有♪ (Yes♪) (Illustration ②), the appliance will
make a beep sound to remind adding ingredients. The display 有♪ (Yes♪) is flashing.
• Choose 無 (No) If do not add additional ingredients.

Press " " button to choose bread crust colour. (Default: 標準 (Standard), illustration ③)
 ress "
P " button to preset the completion time of bread. (Default: The time after the start
of the current time, illustration ④)
For more details of the above convenience functions, please refer to P. EN6-EN7.

EN12

SD-PM107_P1-13 _180419.indd 12 3/5/2018 17:02:08

 6
Press " " button, the display will show the approximate time of completion.
Method

● Sound will be heard while the instant dry yeast is falling through the yeast dispenser.
● If " " function 有♪ (Yes♪) is selected, please open the lid when beeper sounds, add the
additional ingredients manually into the bread pan, Then press " " again. (As instant dry
yeast has been added at this moment, lid can be opened.)

7
After menu programme is completed, beep sounds will be heard.
After confirming the completion of baking, press " " button and unplug.

8
Take out the bread pan by using dry thick oven gloves and place it on a table with
kitchen cloth to cool down. Then remove the bread and place it on the baking grille

Bread
or other similar grille for cooling down. (See illustration 6 7 8 )
● Do not use wet oven gloves, otherwise it easily causes burn.
● Pay attention to the rest place of the bread pan. (The bread pan is really hot.)
● The bread will deform or shrink, if it is left inside the machine for a while.
● Do not use a knife etc to take bread out.
● After bread is taken out, confirm if the bread blade is embedded into the bread. If yes, take it out.
(The bread blade will be damaged if you cut the bread directly. )
● Please don’t touch the bottom of bread pan. (Bread blade rotation may damage bread shape.)

1 2 3 4

高筋麵粉
奶粉

①
①
②

5 6 7 8

①
②

Illustration ① Illustration ② Illustration ③ Illustration ④

EN13

SD-PM107_P1-13 _180419.indd 13 3/5/2018 17:02:09

 Thin crust, keeping the original wheat
Menu 2 Pain de mie   flavour with less yeast
Time required: approx. 4 h 50 min

Method
High-gluten flour 250 g
1. Select menu "2"
Butter 15 g
• choose preferred function
Granulated sugar 18 g (1½ tbsp)
Milk powder 6 g (1 tbsp) 2. Press " " button
Salt 5 g (1 tsp ) 3. Press " " when you hear beep
Water*1 200 g (mL) sounds. Take out the bread pan and
Instant dry yeast 1.4 g ( ½ tsp ) cool it for approx. 2 minutes. Then
• Completion time preset range: after 4 hours 50 take out the bread
Tips minutes - 13 hours.
• The time for adding additional ingredients:
*1 U
 se 5 °C cold water and reduce the
approx. 1 hour 5 minutes - 1 hour 45 minutes
amount of water by 10 mL if the room
temperature is above 25 °C.

Menu 3 Soft bread   With soft and fine crust Time required: approx. 4 h 20 min

Method
High-gluten flour 250 g
1. Select menu "3"
Butter 15 g
• choose preferred function
Granulated sugar 18 g (1½ tbsp)
Milk powder 6 g (1 tbsp) 2. Press " " button
Salt 5 g (1 tsp) 3. Press " " when you hear beep
Water*1 190 g (mL) sounds. Take out the bread pan and
Instant dry yeast 2.8 g (1 tsp) cool it for approx. 2 minutes. Then
• Completion time preset range: take out the bread
Tips after 4 hours 20 minutes - 13 hours.
• The time for adding additional ingredients:
*1 U
 se 5 °C cold water and reduce the
approx. 1 hour 55 minutes - 2 hours 15 minutes
amount of water by 10 mL if the room
temperature is above 25 °C.
• When using timer function, it starts from resting of dough, so bread blade won't rotate imme-
diately after start.

Menu 4 Rapid bread   Speed up the whole baking progress Time required: approx. 1 h 55 min

Method
High-gluten flour 280 g
1. Select menu "4"
Butter 10 g
• choose preferred function
Granulated sugar 18 g (1½ tbsp)
Milk powder 6 g (1 tbsp) 2. Press " " button
Salt 5 g (1 tsp) 3. Press " " when you hear beep
Cold water (5 ˚C)*1 210 g (mL) sounds. Take out the bread pan and
Instant dry yeast 4.2 g (1½ tsp ) cool it for approx. 2 minutes. Then
• The time for adding additional ingredients: take out the bread
Tips approx. 30 - 35 minutes
*1 Reduce by 10 mL when the room temperature is above 25 ˚C.

EN14

SD-PM107_P14-26.indd 14 3/5/2018 19:14:35

 Menu 5 Rice bread   With high water content and soft by adding rice Time required: approx. 4 h

Method
High-gluten flour 230 g
1. Select menu "5"
Cooled rice (white rice) 100-120 g
• Choose preferred function
Butter 10 g
Granulated sugar 18 g (1½ tbsp) 2. Press " " button
Milk powder 6 g (1 tbsp) 3. Press " " when you hear beep
Salt 5 g (1 tsp) sounds. Take out the bread pan and
Water*1 160 g (mL) cool it for approx. 2 minutes. Then
Instant dry yeast 2.1 g (¾ tsp)
Tips take out the bread
• Completion time preset range: after 4 - 13 hours.
*1 U se 5 °C cold water and reduce the • The time for adding additional ingredients:
approx. 1 hour 5 minutes - 1 hour 35 minutes
amount of water by 10 mL if the room
temperature is above 25 °C.
• You may also use brown rice or multigrain rice to substitute rice.
• The height and taste of bread may vary depending on rice quantity.

Bread
• The more the rice is, the bread will have more elasticity. (Please follow the above list for the portion besides rice)
• You may use timer function. But do not use cooked rice that has been stored (or defrosted) for more than one day.
• Keep flours in a refrigerator for cooling when room temperature is above 30 ˚C.
• Rice may remain in granule form.
• Rice bread has a high content of water and may deteriorate easily. Please eat it as soon as possible.
(Summer: within a day, Winter: within two days)

Menu 6 French bread   With crispy & crunchy crust Time required: approx. 5 h

Method
High-gluten flour 225 g
1. Select menu "6"
Low-gluten flour 25 g
• Choose preferred function
Salt 5 g (1 tsp)
Cold water (5 ˚C)*1 190 g (mL) 2. Press " " button
Instant dry yeast 1.4 g (½ tsp) 3. Press " " when you hear beep
•C  ompletion time preset range: after 5 - 13 hours. sounds. Take out the bread pan and
• The time for adding additional ingredients: cool it for approx. 2 minutes. Then
approx. 40 minutes - 1 hour 25 minutes
Tips take out the bread

*1 Reduce by 10 mL when the room temperature is above 25 ˚C.

• Bread has a relatively unsatisfied quality when the room temperature is above 30 °C.
■ Compared with other bread, French bread may be hard to be taken out from the bread pan.
Please take out the bread according to the following step:
Shake the bread pan downward little hard on a small towel with your hands against the table.
(See the figure on the right)
• Please confirm the bread blade is not embeded in the bottom of bread.

Menu 7 Whole wheat bread  Healthy and nutritious Time required: approx. 5 h

(whole wheat flour 50%) Method

Whole wheat flour (for breads)*
1
125 g
1. Select menu "7"
High-gluten flour 125 g
• Choose preferred function
Butter 10 g
Granulated sugar 18 g (1½ tbsp) 2. Press " " button
Milk powder 6 g (1 tbsp) 3. Press " " when you hear beep
Salt 5 g (1 tsp) sounds. Take out the bread pan and
Cold water (5 °C)*2 210 g (mL) cool it for approx. 2 minutes. Then
Instant dry yeast 2.8 g (1 tsp)
Tips take out the bread
• Completion time preset range: after 5 minutes - 13
*1 T he low-gluten flour for cake or the hours.
• The time for adding additional ingredients:
whole wheat flour other than from
approx. 1 hour 35 minutes - 2 hours 50 minutes
a wheat cannot be used.
*2 Reduce water by 10 g (mL) when the room temperature is above 25 ˚C.
• Bread has a relatively unsatisfied quality when the room temperature is above 30 ˚C.
• Bread shape and rising degree vary according to the types of whole wheat flour.

EN15

SD-PM107_P14-26.indd 15 3/5/2018 19:14:37

 Menu 8 Brioche  Light taste with butter and egg Time required: approx. 3 h 15 min

Method
High-gluten flour 170 g
Low-gluten flour 30 g 1. Select menu "8"
Butter 30 g • Choose preferred function
Granulated sugar 24 g (2 tbsp) 2. Press " " button
Milk powder 6 g (1 tbsp) after 35 or 45 minutes
Salt 3.8 g (¾ tsp)
A mix of one egg, one yolks
3. Open the lid when you Within 10
150 g hear the beep sounds. minutes
and cold water (5 ˚C)
Tips Instant dry yeast 2.1 g (¾ tsp) Unwrap the cling film and
Frozen butter add in cut frozen butters.
•B  read has a relatively unsatisfied quality (for adding later) (Unsalted 40 g
when the room temperature is above butter is recommended) • Do not press " " button.
30 ˚C. • The time for adding additional ingredients: 4. Close the lid
■ If " " is accidentally pressed in approx. 1 hour - 1 hour 10 minutes and restart.
Step 3, press " " within 10 minutes
Preparation 5. Press " " when you hear beep
to recover it. sounds. Take out the bread pan and
(This can only be performed once. ■ Prepare the frozen butter! (for adding later)
cool it for approx. 2 minutes. Then
Invalid if any other button is pressed.) ➀ Cut the butter (for adding later) into 1 cm cubes.
take out the bread
■ 10 minutes after Step 3 is started. ➁ Wrap the butter with a cling film or put them in a
Even without adding butter, the beeper closed container to avoid the cream stick together.
will sound and the main unit will restart. ➂Keep them in a refrigerator before adding them.
(And then even after more butter is • When the room temperature is above 25 ˚C,
added, it will not mix the ingredients be sure to keep them in a refrigerator at least
anymore. Do not add butter.) one night (10 hours).
• Do not over-exert to avoid bread
deformation when removing bread.

Menu 9 Danish  Rich butter taste! Time required: approx. 3h

High-gluten flour 230 g Method

Low-gluten flour 50 g
Butter 15 g 1. Select menu "9"
Granulated sugar 28 g (2 tbsp + 1 tsp)
2. Press " " button
Milk powder 6 g (1 tbsp)
after 25 minutes
Salt 5 g (1 tsp)
Eggs (evenly mixed) 25 g 3. Open the lid when you Within 10
hear the beep sounds. minutes
Cold water (5 ˚C) 150 g (mL)
Instant dry yeast 2.8 g (1 tsp) Unwrap the cling film and
Tips Frozen butter add in cut frozen butters.
(for adding later) (Unsalted 110 g
butter is recommended) • Do not press " " button.
•B
 read has a relatively unsatisfied quality when
the room temperature is above 30 ˚C.
4. Close the lid
Preparation and restart.
■ If you want to add raisin and others
ingredients, add them together with ■ Prepare the frozen butter! (for adding later) 5. Press " " when you hear beep
frozen butter manually. ➀ Cut the butter (for adding later) into 1 cm cubes. sounds. Take out the bread pan and
■ If " " is accidentally pressed in ➁ Wrap the butter with a cling film or put them in cool it for approx. 2 minutes. Then
Step 3, press " " within 10 minutes a closed container to avoid the cream stick take out the bread
to recover it. together.
(This can only be performed once. Invalid ➂Keep them in a refrigerator before adding them.
if any other button is pressed.) • When the room temperature is above 25 ˚C,
■ 10 minutes after Step 3 is started. be sure to keep them in a refrigerator at least
Even without adding butter, the beeper one night (10 hours).
will sound and the main unit will restart.
(And then even after more butter is added, it will not mix the ingredients anymore. Do not
add butter.)
• Do not over-exert to avoid bread deformation when removing bread.

EN16

SD-PM107_P14-26.indd 16 3/5/2018 19:14:38

 Menu 10 Pineapple bread  Two-layered bread with a crispy cookie crust Time required: approx. 2 h 15 min

 Method
Cookie dough see below
High-gluten flour 150 g
1. Select menu "10"
• To add raisins and other ingredients,
Butter 15 g
Granulated sugar 18 g (1½ tbsp) choose " " function
Milk powder 6 g (1 tbsp) 2. Press " " button
Salt 2.5 g (½ tsp) after 55 minutes
Cold water (5 ˚C) 100 g (mL) • Roll the cookie dough flat when only
Instant dry yeast 2.1 g (¾ tsp)
Tips 10 minutes of process work are left.
• The time for adding additional ingredients:
approx. 35 - 40 minutes (Method of cookie dough making ⑦ - ⑧)
•B  e sure to observe the foregoing amount.
Excessive amount may cause the bread 3. Open the lid when you
Within 15
to spill out of the bread pan, overcooked, Preparation hear the beep sounds. minutes
burning smell and smoke. Add the cookie dough.
• Put cookie dough in the refrigerator after it
■ If " " is accidentally pressed in Step is made. ➀Replace the bread dough in the

Bread
3, press " " within 10 minutes to recover it. middle of the bread pan again.
(This can only be performed once. Invalid if any other button is pressed) ➁Place the cookie dough on the bread
■ Under step 3, even the process hasn't been completed, beep dough with the egg-coated side
sounds will be heard and the machine will restart operation after
facing downwards.
15 minutes.
■ Add different ingredients to make bread of different flavours at
➂Slightly press the sides of the dough
Step 3 (15 minutes).
(do not press hard)
P. EN20 ➃Sprinkle granulated sugar on top of
• Do not over-exert to avoid bread deformation when removing bread. the cookie dough.
• Do not press " " button.
4. Close the lid, Press " " button
Cookie dough and restart.
(crust of pineapple bread) 5. Press " " when you hear beep
Low-gluten flour 100 g sounds. Take out the bread pan and
Baking powder 3g cool it for approx. 2 minutes. Then
Butter 50 g
take out the bread
Granulated sugar 40 g
Eggs (evenly mixed) 25 g
Vanilla essence Small quantity

Granulated sugar 2 - 3 tsp

Method
Tips for making pineapple bread!
Making Dough •Y  ou may also cut patterns on the surface of the cookie dough.
➀Mix low-gluten flour and baking powder and shift Use a bamboo stick to cut patterns in a depth of not over 1 mm.
them together. (The cookie dough may crack and slide down if the patterns are
➁Use a wooden spoon to mix the butter at room
cut too deep.)
temperature till it become creamy.
• Do not put in the cookie dough before it is flexible and bendable
➂Add granulated sugar in small quantities 2 - 3 times.
enough. This helps the cookie dough to form a better shape.
Mix the butter after each addition till the butter
becomes whitish and smooth.
➃Add eggs in small quantities 3 - 4 times. Fully mix
after each addition. Then, add the vanilla essence.
• Reserve ½ teaspoon of egg (evenly mixed).
➄Add the powder mix from Step ① and evenly mix
them till the granules of powder disappear.
➅Make the dough a round shape, cover with cling
film and put it in the refrigerator for over 20 minutes.
Rolling flat
➆Use a rolling pin to roll the dough into a flat circle
with a diameter of 14 - 15 cm.
• Cover the dough with a cling film for the
convenience of rolling.
➇Coat one side of the dough with the reserved egg
(evenly mixed) (½ teaspoon).

EN17

SD-PM107_P14-26.indd 17 3/5/2018 19:14:39

 Menu 11 Rice flour bread  High water content and soft and chewy Time required: approx. 2 h 30 min

Method
Rice flour 50 g
1. Select menu "11"
High-gluten flour 200 g
• choose preferred function
Butter 20 g
Granulated sugar 18 g (1½ tbsp) 2. Press " " button
Milk powder 6 g (1 tbsp) 3. Press " " when you hear beep
Salt 5 g (1 tsp) sounds. Take out the bread pan and
Water*1 190 g (mL) cool it for approx. 2 minutes. Then
Instant dry yeast 4.2 g (1½ tsp)
Tips take out the bread
• Completion time preset range:
*1 Use cold water at a temperature of after 2 hours 30 minutes - 13 hours.
• The time for adding additional ingredients:
approx. 5 ˚C when the room temperature
approx. 45 minutes - 1 hour
is above 25 ˚C.
• Using timer would deteriorate the bread
quality when the room temperature is above 25 ˚C. (P. EN42)
• Be sure to store rice flour and other ingredients in the refrigerator when the room
temperature is above 30 ˚C.
• The menu programme starts from resting, so bread blade won't rotate immediately after start.

Menu 12 Natural yeast bread  Made with natural yeast, with its unique flavour. Time required: approx. 7 h

Method
Natural yeast (fermented)*
1
25 g (2 tbsp)
1. Select menu "12"
High-gluten flour 300 g
• choose preferred function
Granulated sugar 18 g (1½ tbsp)
Salt 5 g (1 tsp) 2. Press " " button
Water*2 190 g (mL) 3. Press " " when you hear beep
sounds. Take out the bread pan and
•C  ompletion time preset range: after 7 - 10 hours.
• The time for adding additional ingredients: cool it for approx. 2 minutes. Then
Tips approx. 3 hours 30 minutes - 3 hours 35 minutes take out the bread

*1 M easure the weight after mixing the Preparation

① Refer to the menu "15" in P. EN21 for making
natural yeast (fermented).
*2 Use cold water at a temperature of
natural yeast (fermented), it takes 24 hours. Put the natural yeast (fermented)
② Put the natural yeast (fermented) into bread pan
approx. 5 ˚C when the room tempera-
ture is above 25 ˚C. into bread pan first.
first (as shown on the right), then followed by
• The bread will cave in and shrink if it is
the other ingredients in the order listed in the
left inside of machine for a while.
recipe.
• Bread has a relatively unsatisfied quality
when the room temperature is above
30 ˚C.
• When using timer function, the menu
programme starts from resting, so
bread blade won't rotate immediately
after start.

EN18

SD-PM107_P14-26.indd 18 3/5/2018 19:14:40

 Various flavoured bread
Menu 1 Menu 3  Menu 4  Menu 9
Olive bread Fruit juice bread Danish with sweet potatoes and sesame
High-gluten flour 250 g High-gluten flour 250 g High-gluten flour 230 g
Butter 10 g (15 g for soft bread) Butter 25 g Low-gluten flour 50 g
Granulated sugar 24 g (2 tbsp) Granulated sugar 8 g (2 tsp) Butter 15 g
Milk powder 6 g (1 tbsp) Milk powder 12 g (2 tbsp) Granulated sugar 36 g (3 tbsp)
Salt 5 g (1 tsp) Salt 3.8 g (¾ tsp) Milk powder 6 g (1 tbsp)
Dried vanilla Small quantity Eggs (evenly mixed) 50 g Salt 5 g (1 tsp)
Water*1 180 g (mL) 100% tomato fruit juice Eggs (evenly mixed) 25 g
120 g (mL)
Instant dry yeast 2.8 g (1 tsp) (stored in a refrigerator)*2 Cold water (5 ˚C) 160 g (mL)
Green olive 20 g Instant dry yeast 4.2 g (1½ tsp) Instant dry yeast 2.8 g (1 tsp)
Assorted vegetables (Drain Frozen butter 110 g
it after boiled and cool down 70 g
Sunflower seed honey bread to room temperature) Sweet potatoes (cut
into 1 cm pieces) *3
50 g

High-gluten flour 250 g 

Menu 5 Black sesame seeds *3 10 g

Bread
Butter 15 g
Red bean rice bread
Granulated sugar 18 g (1½ tbsp) Menu 11 
Milk powder 6 g (1 tbsp) High-gluten flour 230 g
Salt 5 g (1 tsp) Red bean rice (cooled) 100 g Rice flour bread with small dried fish and kelp
Honey 21 g (1 tbsp) Shortening 10 g
Water*1 180 g (mL) Granulated sugar 24 g (2 tbsp)
Instant dry yeast 2.8 g (1 tsp) Salt 5 g (1 tsp)
Sunflower seed 20 g Black sesame 5g
Water *2 160 g (mL)
Menu 6  Instant dry yeast 2.1 g (¾ tsp)

Salted seaweed bread crust colour 淡 (Light)

Italian bread
High-gluten flour 230 g
Containing red Cooled rice 100 g
pepper and olive Shortening 10 g High-gluten flour 200 g
Granulated sugar 24 g (2 tbsp) Rice flour 50 g
Salt 5 g (1 tsp) Butter 20 g
White sesame 5g Milk powder 6 g (1 tbsp)
Water *2 160 g (mL) Salt 5 g (1 tsp)
Instant dry yeast 2.1 g (¾ tsp) Water*3 200 g (mL)
Salted seaweed 10 g Instant dry yeast 4.2 g (1½ tsp)
High-gluten flour
Low-gluten flour
225 g
25 g
Curry rice bread Small dried fish
(stir-fried without oil）
20 g

5 g (1 tsp) High-gluten flour 210 g Dried kelp (dried through

Salt 4 g (dry weight)
wringing after water soaking)
Olive oil 24 g (2 tbsp) Cooled rice 100 g
Cold water (5 ˚C)*2 170 g (mL) Butter 20 g
Instant dry yeast 1.4 g (½ tsp) Granulated sugar 18 g (1½ tbsp) Rice flour bread with orange flavour
• You may add 20 g red peppers (or dried Milk powder 6 g (1 tbsp)
tomatoes) chopped into small pieces of 5 Salt 5 g (1 tsp)
mm and 20 g olive (or 1 teaspoon of dried Curry powder 5g
basil leaves) by using " " function. Refined cheese (cut
30 g
into small cubes)
French countryside bread Black pepper powder 3 g (½ tsp)
Water*2 110 g (mL)
Instant dry yeast 2.1 g (¾ tsp)
Potato (cut into small cubes;
boiled to a moderate degree)
20 g
Carrot (cut into small cubes;
boiled to a moderate degree)
20 g
High-gluten flour 200 g
Bacon 20 g
Rice flour 50 g
Orange jam 20 g
Tips Butter 20 g
High-gluten flour 200 g Milk powder 6 g (1 tbsp)
*1 U se 5 °C cold water and reduce the
Whole wheat flour 50 g amount of water by 10 mL if the room Salt 5 g (1 tsp)
Salt 5 g (1 tsp) temperature is above 25 °C. Water *4 170 g (mL)
Cold water (5 ˚C)*2 190 g (mL) *2 Reduce by 10 mL when the room tem- Instant dry yeast 4.2 g (1½ tsp)
perature is above 25 ˚C.
Instant dry yeast 1.4 g (½ tsp)
*3 Added when adding “Frozen butter” (P.
EN16)
*4 Use cold water at a temperature of
approx. 5 ˚C when the room tempera-
ture is above 25 ˚C.
EN19

SD-PM107_P14-26.indd 19 3/5/2018 19:14:42

 Various flavoured bread
Menu 10 
Cinnamon roll Matcha black bean roll Stuffed bread

High-gluten flour 200 g High-gluten flour 200 g High-gluten flour 200 g

Butter 15 g Butter 15 g Butter 35 g
Granulated sugar 24 g (2 tbsp) Granulated sugar 18 g (1½ tbsp) Granulated sugar 18 g (1½ tbsp)
A Milk powder 6 g (1 tbsp) A Milk powder 6 g (1 tbsp) A Milk powder 6 g (1 tbsp)
Salt 3.8 g (¾ tsp) Salt 3.8 g (¾ tsp) Salt 3.8 g (¾ tsp)
Eggs (evenly mixed) 25 g Green tea 2 g (1 tsp) Eggs (evenly mixed) 25 g
Cold water (5 ˚C) 110 g (mL) Eggs (evenly mixed) 25 g Cold water (5 ˚C) 100 g (mL)
Instant dry yeast 3.5 g (1¼ tsp) Cold water (5 ˚C) 110 g (mL) Instant dry yeast 3.5 g (1¼ tsp)
Ingredients Instant dry yeast 3.5 g (1¼ tsp) Stuffing ingredients 12 pieces (15 g / piece)
Dried fruits (pickled with rums) 100 g Ingredients
Milk 5 g (1 tsp) Black beans boiled with sugar 120 g
Cinnamon sugar An appropriate quantity
Method
For icing The process of step 2 - 4 shall
Granulated sugar 25 g
Method be completed within 15 minutes!
B
Water 2.5 g (½ tsp) The process of step 2 - 4 shall
be completed within 15 minutes! 1 - 2. Same as the method on the left.
3. Forming
Method 1 - 2. Same as the method on the left. ➃Divide the dough into 12 even
1. Select menu "10" to make 3. Dough rolling pieces.
➃Roll the dough into a slender
bread dough 4. Fill in the stuffing
shape which is slightly narrower
➀Put A into the blade-installed ➄Fill the stuffing into each dough.
than that of bread pan.
bread pan and install the bread ➅Put it in the bread pan.
4. Add the ingredients and form
pan into the main unit. the bread 5. Baking
➁Add instant dry yeast into the ➄Sprinkle evenly the black (press " " again)
yeast dispenser, select menu beans with water fully drained. • Select your favourite stuffing
"10" and press " ". ➅Start rolling from the side ingredients
The process of step 2 - 4 shall close to you. (Ingredients with liquid is not allowed!)
be completed within 15 minutes! ➆Put it in the bread pan. Curry (cook till the sauce becomes
5. Baking thick), meat ball, potato salad,
2. Take out the dough (press " " again) sausage, tuna (with water fully drained)
➂When you hear beep sounds, and cheese (cut into small cubes) and
• Substitute green tea with cocoa
open the lid and take out the many more.
powder. Add chocolate chips and
dough from the bread pan. almond slices to make the
Remove the bread blade. chocolate almond bread rolls that
• Do not press " " button. Tips
are kids’ favourites.
3. Rolling flat ■ If the dough is sticky and it is hard to
➃Roll the dough into a size of roll it flat, sprinkle some high-gluten
15 cm × 25 cm (W × L). flour on hands and the rolling pin to
make it easier for dough rolling.
4. Forming
■ To make various flavoured bread on menu
➄Coat milk on ¾ of dough near
"10", the total weight of the bread dough
to you and sprinkle cinnamon
and the ingredients shall not exceed 600 g!
sugar and dried fruits on it.
• T he dough may not rise or the baking may not
➅Start rolling from the side
be sufficient if there are too many ingredients.
close to you.
■ Avoid using ingredients with a high
➆Cut it into four even pieces and make them face up and place in the bread pan separately.
content of water!
5. Start baking (press " " again) (Dry the boiled ingredients through trickling
6. Making icing and cool them down to room temperature.)
➇Place B in a bowl and mix them on another bowl with 60 ˚C hot water inside. • Otherwise, the dough fermentation may
7. Final processing be affected.
➈Upon completion of baking, take the bread out from the bread pan and ■ Prepare the ingredients in advance!
coat the bread with the icing. • The operation time is 15 minutes.

EN20

SD-PM107_P14-26.indd 20 3/5/2018 19:14:44

 Menu 13 Bread dough Time required: approx. 1 h

Tips Method
*1 Use cold water at a temperature of approx. 5 ˚C High-gluten flour 280 g
1. Select menu "13"
when the room temperature is above 25 ˚C. Butter 50 g
• To add raisins and other ingredients,
■ Through the making of bread dough, you Granulated sugar 24 g (2 tbsp)
Milk powder 12 g (2 tbsp)
choose " " function
can also make bagels (P. EN24), croissants
(P. EN25), and other various flavoured bread. Salt 5 g (1 tsp) 2. Press " " button
Eggs (evenly mixed) 25 g 3. Press " " when you hear beep
Water*1 160 g (mL) sounds.
Instant dry yeast 2.8 g (1 tsp)
Take out the dough right away.
• The time for adding additional ingredients:
• If you leave it in the bread pan,
approx. 20 - 35 minutes
fermentation will proceed further.
• Changing the ratio of dough
ingredients may slow down the
fermentation process. (P. EN39)

Bread
Menu 14 Natural yeast bread dough Time required: approx. 4 h

Tips Method
*1 M
 easure the weight after mixing the natural Natural yeast (fermented)* 1
25 g (2 tbsp)
1. Select menu "14"
yeast (fermented). High-gluten flour 300 g
• To add raisins and other ingredients,
*2 Use cold water at a temperature of approx. 5 ˚C Butter 10 g

Dough
Granulated sugar 18 g (1½ tbsp)
choose " " function
when the room temperature is above 25 ˚C.
■ You can make various natural yeast bread Salt 5 g (1 tsp) 2. Press " " button
with the dough. (P. EN24) Water*2 170 g (mL) 3. Press " " when you hear beep
■ If the bread dough is sticky • The time for adding additional ingredients: sounds.

( )
approx. 3 hours 30 minutes - 3 hours 35
The dough made with natural yeast Take out the dough right away.
minutes
(fermented) is stickier than that made
with instant dry yeast. Preparation
Put the dough in a metal bowl, cover it with
a cling film and place it in a refrigerator for ① Refer to the menu "15" as blow for making Put the natural yeast (fermented)
30 - 60 minutes. natural yeast (fermented), it takes 24 hours. into bread pan first.
Sprinkle high-gluten flour (Sprinkle some ② Put the natural yeast (fermented) into bread
high-gluten flour on the dough rolling board, pan first (as shown on the right), then followed
the rolling pin and the dough.) by the other ingredients in the order listed in
• If the dough is sticky, sprinkle more the recipe.
high-gluten flour.

Menu 15 Natural yeast fermentation Time required: approx. 24 h

Tips Use up within 1 week Method

Natural yeast culture vessel ●Baking bread (the amount for approx. 4 - 5 times)
1. Select menu "15"

( )
Keep it clean since it is "Hoshino" natural yeast (raw) 50 g (5 tbsp)
used for cultivating yeast Water (approx. 30 ˚C) 100 g (mL)
2. Press " " button
• Do not take it out before the cultivation
*1If the water temperature is too high or completes.
●Baking bread (the amount for approx. 3 times)
too low, it may be impossible to cultivate
natural yeast (fermented) well.
"Hoshino" natural yeast (raw) 30 g (3 tbsp) 3. Press " " when you hear beep
Water (approx. 30 ˚C)*1 60 g (mL) sounds,
■ Natural yeast (fermented) is raw and fresh.
 t ake out the natural yeast culture
It must be stored in a refrigerator and used Preparation
up within 1 week ! (It cannot ferment when vessel quickly, and then store it in a
➀Add some water in the natural yeast
frozen or under room temperature.) refrigerator immediately.
culture vessel.
Do not mix new and old natural yeast • If it is stored under room temperature,
➁Add the natural yeast of "星野 (Hoshino)"
(fermented) together. dough fermentation may be affected
(Raw), and then mix the ingredients due to decreased fermentability.
• If it is made well, it smells sour like
sufficiently.
alcohol from distillers’ grains.
➂Cover the natural yeast culture vessel
(If the room temperature is above 30 ˚C, it
with the lid.
may not be well cultivated.)
➃Put the natural yeast culture vessel into
• Incorrect menu selection may cause the
the bread pan. (Do not install the blade.)
natural yeast culture vessel to melt.
➄Place the bread pan into the main unit.

EN21

SD-PM107_P14-26.indd 21 3/5/2018 19:14:44

 Menu 16 Pizza dough Time required: approx. 45 min

High-gluten flour 280 g Method

Butter 15 g
Granulated sugar 8 g (2 tsp) 1. Select menu "16"
Milk powder 6 g (1 tbsp) 2. Press " " button
Salt 5 g (1 tsp) after 45 minutes
Water*1 190 g (mL) 3. Press " " when you hear beep
Instant dry yeast 2.8 g (1 tsp) sounds.
Take out the dough right away.
• If you leave it in the bread pan,
Tips fermentation will proceed further.
• Changing the ratio of dough
*1 Use cold water at a temperature of approx. 5 ˚C when the room temperature is above 25 ˚C. ingredients may slow down the
■ After making pizza dough, you can make pizza. (P. EN25) fermentation process. (P. EN39)

Menu 17 Dumpling skin dough Time required: approx. 15 min

Dumpling skin dough Method

Powder for dumpling 280 g 1. Select menu "17"
Warm water (approx. 35 ˚C) 150 g (mL) 2. Press " " button
or after 15 minutes

High-gluten flour 140 g

3. P ress " " when you hear beep
sounds.
Low-gluten flour 140 g
Take out the dough right away.
Warm water (approx. 35 ˚C) 170 g (mL)

Dumpling (for 30 - 40 pieces) Making dumpling stuffing

➀Fry star aniseeds with peanut oil. Cool down the peanut oil and mix them with leeks (to prevent
Dumpling skin dough see above water from coming out from leeks). Then evenly mix them with streaky pork and seasonings.
Peanut oil 15 g (1 tbsp) Rolling dough
Star aniseed 5g ➁Take out the dough, shape it into long strips with a diameter of 3 cm and cut into 2 cm-wide small
Leeks 125 g pieces. Use the rolling pin to roll the dough into a round plate with a diameter of approx. 8 cm.
• Each dumpling skin weighs approx. 9 g and 30 - 40 dumplings can be made in total.
Streaky pork 250 g
Making dumpling
Salt 2g
➂Fill stuffing into the skin to make a dumpling.
Gourner powder 2g • You may make dumpling into a crescent or a triangle shape as you prefer.
Spice powder 6g Boiling dumpling
Soy sauce 18 g (1 tbsp) ➃Boil half pot of water, place the dumplings into the hot water. When the water boils again add half bowl of cold
(You can adjust the recipe based on your preference) water into the pot. Repeat this procedure 3 times. (This can improve the tenacity and elasticity of dumpling skins)

Menu 18 Japanese ramen dough Time required: approx. 15 min

(3-4 servings)
 Method
High-gluten flour 150 g 1. Select menu "18"
A
Low-gluten flour 150 g 2. Press " " button
Baking soda 3g after 15 minutes
Salt 3g 3. Press " " when you hear beep sounds.
B Take out the dough right away.
Water 130 g (mL)
Egg 50 g 4. Let the smooth surface face up, shape it into a ball
Kneading flour*1 An appropriate quantity and then wrap it with cling film and place still.
• Preserved it approx. 1 hour in a refrigerator.
Tips Preparation Dough rolling
➀Cut it into 2 - 4 equal parts with a kitchen knife
*1 K neading flour can be replaced by ➀Install blade for noodles and mochi in or a spatula.
starch or high-gluten flour.
the bread pan. ➁Sprinkle kneading flour, and use rolling pin to
■ You can make delicious Japanese ramen
➁Mix A in a metal bowl or the like. roll the dough into a 1 mm thick round plate.
with following ingredients. Cut dough
Char Siu: 2-3 slices ➂Mix B in another container.
➂Fold the dough, and cut it from one side into
Soft boiled egg: ½ piece ➃Add A B in the bread pan sequentially. noodles of 2 mm width.
Seaweed: 1 piece (When it is difficult to cut the dough, sprinkle
Sweet corn kernels: An appropriate quantity some kneading flour on the dough.)
Chopped green onion: An appropriate quantity Cook noodle
Ramen soup: 1 bowl ➃Boil water in a big pot till bubbling, and then
• Soy sauce tonkotsu ramen soup is recommended. pat off the kneading flour on the noodle and
■ When storing put them in the pot for boiling.
• R efrigerator (can be preserved for 2-3 days ) (The time reference for boiling noodle is 2-3
Sprinkle kneading flour and then wrap it with a cling film. minutes.)
• Freezer (can be preserved for a month) ➄Wash away viscous liquid with cold water
Cut it in width of noodles (as method described), and wrap it with a cling film. and drain the water completely.
• Step ➀ to ➂ can be done by noodle machine.
(Sprinkle sufficient kneading flour on the dough)
EN22

SD-PM107_P14-26.indd 22 3/5/2018 19:14:45

 Menu 19 Udon / pasta dough Time required: approx. 15 min

Tips Udon dough (3 - 4 servings) Preparation

*1 W arm water approx. 35 - 40 ˚C. (not for making Soba noodle and ramen dough) ➀Install blade for noodles and mochi in
*2 You can use starch or high-gluten flour High-gluten flour 150 g the bread pan.
instead of kneading flour. A Low-gluten flour 150 g
*3 Wheat flour only for pasta making can
➁Mix A in a metal bowl or the like.
Salt 10 g (2 tsp)
be purchased from gerneral baking B Warm water*1 ➂Mix B in another container.
160 g (mL)
material stores easily. ➃Add A B in the bread pan sequentially.
Kneading flour*2 An appropriate quantity
■ You can also make colourful pasta! (add olive oil to pasta dough last)
Boil the vegetables in short time, use
food processor to mash them into
paste and then pour them into the Pasta dough (3 - 4 servings) Method
bread pan. High-gluten flour 150 g
Reduce the same amount of water by A
Durum flour*3 150 g
1. Select menu "19"
10 - 30 g (mL) as that of additional
Salt 5 g (1 tsp) 2. Press " " button
ingredients.
[Basic amount is 120 g (mL)] B Eggs (evenly mixed) 50 g after 15 minutes
• Black sesame seed powder 1 tbsp Water 120 g (mL) 3. Press " " when you hear beep
………water quantity of 120 g (mL) Olive oil 4 g (1 tsp) sounds.
Tomato mush 47 g (3 tbsp) Kneading flour*2 An appropriate quantity
………water quantity of 90 g (mL) Take out the dough right away.
Spinach mush 50 g 4. Let the smooth surface face up, shape
………water quantity of 90 g (mL) it into a ball and then wrap it with cling
■ When storing
film and place still.
• Refrigerator (can be preserved for 2 - 3 days )
Sprinkle kneading flour and then wrap it with a cling film. • Udon noodles…it can be preserved
• Freezer (can be preserved for a month) approx. 2 hours in room temperature

Dough
Cut it in width of noodle, and wrap it with a cling film. (see the following)
(keep in a refrigerator in hot weather).
• The appearance, softness of dough and taste of pasta is different from those of the pasta
• Pasta…keep in a refrigerator for
available in the market. (P. EN39)
approx. 1 hour.

Udon Method
Dough rolling
➀Cut it into 2 - 4 equal parts with a kitchen knife or a spatula.
➁Sprinkle kneading flour, and use rolling pin to roll the dough into a 3 mm thick round plate.
(Refrigerated dough must bring to room temperature before rolling.)
Cut dough
➂Fold the dough, and cut it from one side into noodles of 3 mm width.
(When it is difficult to cut the dough, sprinkle some kneading flour on the dough.)
Cook noodle
➃Boil water in a big pot till bubbling, and then pat off the kneading flour on the noodle
and put them in the pot for boiling.
(The time reference for boiling noodle is 8 - 13 minutes.)
➄Wash away viscous liquid with cold water and drain the water completely.

Pasta Method
Dough rolling
➀Cut it into 4 equal parts with a kitchen knife or a spatula.
➁Sprinkle kneading flour, and use rolling pin to roll the dough into a 1 mm thick round plate.
Cut dough
➂Sprinkle kneading flour on the dough and roll it from one side. And then cut it into
noodle of 5 mm width.
(The boiled noodle will grow slightly thicker, so it is better to cut the noodle more thinner.)
➃Shake the noodle to separate them from each other, and sprinkle kneading flour on them.
Cook noodle
➄Boil water in a big pot till bubbling, and then pat off the kneading flour on the noodle
and put them in the pot for boiling.
(The time reference for boiling noodle is 3 - 5 minutes.)
• Step ➀ to ➂ can be done by noodle machine.
(Sprinkle sufficient kneading flour on the dough)

EN23

SD-PM107_P14-26.indd 23 3/5/2018 19:14:46

 Various flavoured bread Use bread dough

Tools used for bread-making with dough

●Dough rolling board   ●Scale (Unit: 1 g below)  ●Scraper   ●Rolling pin
●Small towel (soaked and wrung dry) ●Cooking paper      ●Atomizer ●Brush   ●Oven

Tools that may be used for making bread

●Kitchen scissors   ●Bread molds   ●Cling film   ●Thermometer and others
■Tools used for making bread dough should be separately bought by customer.

Rolls (for 12 pieces) Stuffed bread with Bagel (for 8 pieces)

sweetened bean paste

High-gluten flour 280 g

A Granulated sugar 24 g (2 tbsp)
Bread dough (P. EN21) Quantity at a time Salt 5 g (1 tsp)
Vegetable oil 8 g (2 tsp)
Egg (evenly mixed) 25 g Method
Water 180 g (mL)
➀(After following Step ➀ of Roll method) Instant dry yeast 2.8 g (1 tsp)
roll the dough into a round plate with a
Method diameter of 10 cm.
➁Wrap sweetened bean pastes with the
1. Forming dough made from Step ➀, shape it into
Method
➀Use the scraper to divide the
dough into 12 even pieces with
balls and press the middle so that it 1. Making bread dough
caves in. ➀Place A Vegetable oil water into
45 g each, shape them into balls,
➂Properly place balls made as according the bread pan that is installed with a
cover them with a small towel and
to ➁, sprinkle water on them and allow blade in sequence and add instant
place them to set for approx. 15
them to ferment for 20 - 30 minutes (till it dry yeast into the yeast dispenser.
minutes.
rises to double their original size) at a ➁Make the dough according to the
➁Shape them into ovals, cover them
temperature of 30 - 35 ˚C. steps specified in "Bread dough
with a small towel and place them
➃Coat with egg (evenly mixed), sprinkle making" (P. EN21).
to set for 10 - 15 minutes.
poppy seeds and bake them in an oven 2. Forming
➂Press gently with hands and use
that is preheated to a temperature of ➂Divide the dough into 8 small pieces
the rolling pin to roll the dough thin.
170 - 190 ˚C for approx. 15 minutes. that are 60 g each. Shape them into
➃Catch one end of the dough,
stretch it towards your body and balls, cover them with a small towel
tightly rolled up. and place them to set for 10 minutes.
(The dough may rise horizontally ➃Press the middle of the dough with
upon fermentation if it is not rolled one finger and rotate the dough till
up tightly) the hole becomes bigger and form
the shape of a bagel.
2. Fermentation
➄Place them on the table with the 3. 
Fermentation
closure facing downwards. ➄Place them onto a cooking paper
Spray water on it. sprinkled with flour and allow the
➅Allow the dough to ferment for dough to ferment for approx. 40
40 - 60 minutes (till it rises to double minutes (till it rises to double its
its original size) at a temperature of original size) at a temperature of
30 - 35 ˚C and then coat with egg 30 - 35 ˚C.
(evenly mixed). 4. 
Water boiling
3. 
Baking ➅Boil both sides of them in boiling
➆Bake them in an oven that is water for 30 seconds each and fully
preheated to a temperature of drain the water.
170 - 200 ˚C for approx. 15 minutes. 5. 
Baking
Keep the remaining dough in a ➆Put them on a baking pan covered
refrigerator to avoid excessive with a cooking paper and bake
fermentation. them in an oven preheated to a
temperature of 170 - 190 ˚C for
15 - 20 minutes.

EN24

SD-PM107_P14-26.indd 24 3/5/2018 19:14:47

 Various flavoured bread Use bread dough Use pizza dough

• Instant dry yeast used Croissant (for 12 pieces) Pizza (for 2 pizzas in a diameter of 25 cm each)
High-gluten flour 225 g
Low-gluten flour 55 g
Butter 15 g
Granulated sugar 24 g (2 tbsp)
*1 Milk powder 6 g (1 tbsp)
Salt 5 g (1 tsp)
Eggs (evenly mixed) 25 g
Water 140 g (mL)
Instant dry yeast 2.8 g (1 tsp)
Butter (cut into 1 cm pieces) 140 g
Egg (evenly mixed) 25 g Pizza dough (P. EN22) Quantity at one time
*1 M
 ake the dough according to the process Pizza seasoning 72 g (4 tbsp)
in P. EN21 of Menu 13. Method
Pizza cheese 200 g
1. Add in butter Ingredients (e.g.)
➀Put the dough (*1 or *2) in a bowl,
• Natural yeast used cover it with a cling film and place it
Onion (thin slices) 1 small
Sausage (thin slices) 10 pieces
Natural yeast (fermented) 25 g (2 tbsp) in a refrigerator for 30 - 60 minutes.
Bacon 2 pieces
High-gluten flour 230 g (Prolong the refrigeration time
when the room temperature is high) Mushroom (thin slices) 6 pieces
Low-gluten flour 50 g
➁Brush flour on butter, place them Green pepper (thin slices) 2 pieces
Butter 15 g
*2 Granulated sugar on the cling film, roll into a
24 g (2 tbsp)
20 × 20 cm square and keep them
Milk powder 6 g (1 tbsp) in refrigerator for 15 - 30 minutes. Method
Salt 5 g (1 tsp) ➂Use a rolling pin to tap and press the

Dough
Eggs (evenly mixed) 25 g dough and roll it into a 30 × 30 cm
1. Forming
➀Use the scraper to divide the dough
Water 130 g (mL) square.
into 2 pieces and shape them into
Butter (cut into 1 cm pieces) 140 g ➃Wrap the butter of Step ➁ with the
balls.
Egg (evenly mixed) 25 g dough of Step ➂, cover it with the
(Divide it into 3 pieces for thin pizza
cling film and keep it in a refrigerator
*1 M
 ake the dough according to the process dough)
for 10 - 20 minutes.
in P. EN21 of Menu 14. ➁Cover them with a small towel and
➄Tap and press the dough of Step ➃
place to set for 10 - 20 minutes.
with the rolling pin till the dough is
➂Put it on the cooking paper and roll
Doughnut thinner and roll it flat.
➅Fold up the dough three times,
it into a round plate with a diameter
of 25 cm.
cover it with a cling film and keep it
➃Make holes on the dough with a fork.
in a refrigerator for 10 - 20 minutes.
➆Repeat Steps ➄ and ➅ twice and 2. Add ingredients
keep it in a refrigerator for 30 - 60 ➄Apply pizza sauce, add ingredients
minutes. and cheese for pizza.
2. 
Forming 3. 
Baking
➇Divide the dough into two even ➅Bake it in an oven preheated to
pieces and roll them into a 18 × 40 180 - 200 ˚C for approx. 15 minutes.
cm rectangular shape. Divide them Keep the remaining dough in a
into 6 isosceles triangles. refrigerator to avoid excessive
➈Hold one end of the dough and roll it fermentation.
up.
➉Face the closure downwards.
Method 3. 
Fermentation
⑪Sprinkle water on it and cover it with a
➀Divide the dough (*1 or *2) into small
cling film. Allow it to ferment for 40 - 60
pieces that are 35 g each and shape
minutes (till it rises to double its
them into balls. Cover them with a small
original size) at the room temperature
towel and place them still for 10 - 20
and coat with egg (evenly mixed).
minutes.
➁Roll them into thin round shape and
4. 
Baking
⑫Bake it in an oven preheated to
press the dough with the doughnut
200 - 220 ˚C for approx. 10 minutes.
mold.
Keep the remaining dough in a
➂Allow the dough to ferment for 20 - 30
refrigerator to avoid excessive
minutes (till it rises to double its original
fermentation.
size) at a temperature of 30 - 35 ˚C.
➃Deep-fry them at an oil temperature of
170 ˚C and sprinkle them with cinnamon
and refined white sugar.

EN25

SD-PM107_P14-26.indd 25 3/5/2018 19:14:48

 Menu 20 Brownie Time required: approx. 1 h 20 min

Butter (cut into 1 cm pieces) 50 g Method

Eggs (evenly mixed) 50 g
Dark chocolate (melted) 50 g 1. Select menu "20"
Granulated sugar 50 g
2. Press " " button
after 2 minutes
Low-gluten flour 60 g Within 3
A Cocoa powder 7.5 g
3. When you hear beep minutes
sounds, open the lid and
Baking powder 3g
clean the remaining powder, and put the
Walnut (cut into 5 mm cubes) 30 g
cut walnut into the bread pan.
• Use a rubber spatula to clean the remaining
powder around. (Using a metal spatula will
Tips Preparation damage the fluorine coating)
•T  he taste of brownie varies by using the ➀Cut the butter and walnuts. • Do not press " " button.
different type of dark chocolate. Rec- ➁Melt the dark chocolate by microwave 600 W
4. Close the lid and press " " button to
ommend to use dark chocolate with restart
for 1 minute or melt in a double boiler.
more than 60% cocoa butter content. after 6 minutes
➂Sift A together. Within 3
■ 3 minutes after Step 3 is started. 5. Open the lid when you minutes
Whether the remaining powder has hear the beep sounds.
been cleaned or not, the beeper will
sound again and start to 揉麵
Shape the surface of the dough.
• Use a rubber spatula to finish the round dough
(Kneading) automatically.
and make the surface to be flat. (Using a metal
■ If " " button is accidentally touched at Step 3 or 5. spatula will damagethe fluorine coating)
Press " " button to recover within 10 minutes. • Do not press " " button.
(This can only be performed once; Invalid if any other button is pressed) 6. Close the lid and press " " button to
■ 3 minutes after Step 5 is started.
Whether the surface of batter has been shaped or not, the beeper will sound again and start to 烘烤
restart
(Baking) automatically.
7. Press " " button when you hear beep
■ Take out the brownie from the bread pan and allow it to cool for 30 minutes for better taste. sounds and take out the bread pan for
cooling for approx. 2 minutes and then
take out the brownie.

Marble cheese brownie

Butter (cut into 1 cm pieces) 35 g Method
Eggs (evenly mixed) 50 g
Dark chocolate (melted) 50 g 1-4. Use the same steps for the Brownie.
Granulated sugar 35 g
5. When you hear beep sounds, open
the lid. Make marbling on the surface
Low-gluten flour 45 g
of the cheese batter.
A Cocoa powder 5g
➀Gently pour the cheese batter onto
Baking powder 2g
the brownie batter with a spoon. Use
Walnut (cut into 5 mm cubes) 15 g
a rubber scraper to make the batter
Cream cheese 100 g
evenly cover the brownie batter.
Granulated sugar 25 g
B ➁Squeeze some chocolate sauce on
Preparation Eggs (evenly mixed) 25 g
the cheese batter and draw any
Low-gluten flour 4g
1. Prepared the cheese batter B. pattern your like with a bamboo stick.
Chocolate sauce Small quantity • Do not press " " button.
➀Stir the cream cheese in segregated
hot water till it’s fully melted. 6~7. 
Follow the same steps for the
➁Put in granulated sugar and stir till it turns into a smooth paste. Brownie.
➂Pour in whipped beaten eggs and stir in low-gluten flour till even.
➃The completed cheese batter can be keep in the refrigerator.
2. Cut the unsalted butter and walnuts.
3. Melt the dark chocolate by microwave 600W for 1 minute or melt in a double boiler.
4. Sift A together.

Orange peels & Almond brownie Double chocolate brownie

Butter (cut into 1 cm pieces) 50 g Butter (cut into 1 cm pieces) 60 g
Eggs (evenly mixed) 50 g Eggs (evenly mixed) 70 g
Dark chocolate (melted) 50 g Dark chocolate (melted) 60 g
Granulated sugar 50 g Granulated sugar 60 g
Low-gluten flour 60 g Low-gluten flour 30 g
A Cocoa powder 7.5 g A Cocoa powder 7.5 g
Baking powder 3g Baking powder 3g
Curacao 7g Walnut (cut into 5 mm cubes) 30 g
Orange peels 10 g
Almond slices 10 g

EN26

SD-PM107_P14-26.indd 26 3/5/2018 19:14:49

 Menu 21 Scone Time required: approx. 54 min

Method
Mixture of an egg and
milk
80 g 1. Select menu "21"
50 g • Can choose " " function.
Plain yoghurt (low fat)
(approx. 50 mL) 2. Press " " button
Within
Low-gluten flour 120 g After 2 minutes 3 minutes
High-gluten flour 60 g
3. B
 eep sounds are heard.
Baking powder 5g Open the lid and
Butter (cut into 1 cm Clean the residual flour.
35 g
cubes) *1 • Use a rubber spatula to eliminate the
Tips Granulated sugar 30 g (2½ tbsp) residual powder around.
Salt 2.5 g (½ tsp) (Using a metal spatula will damage
■ You can select any ingredients and
*1 Cut it into 5 mm cubes when room the fluorine coating)
stuffing for the baking.
temperature is below 15 °C. • Do not press " " button
(The first collection of ingredients placed
into the bread pan should not weigh over
4. Close the lid and press " " button to
Restart
120 g in all.) After 1 minute
■ If " " button is accidentally pressed at Step 3 or 5. Within
5. Open the lid when you 3 minutes
Press " " button to recover within 10 minutes. (Only for once; Invalid if any other key is hear the beep sounds.
pressed)  Shape dough surface
■ 3 minutes after Step 3 is started, • Use a rubber spatula to shape the dough
and make it into a mountain shape.
the beeper will sound and the main unit will start 揉麵 (kneading).
(Using a metal spatula will damage the
■ 3 minutes after Step 5 is started, fluorine coating)
the beeper sounds and the main unit will start 烘烤 (baking). • Do not press " " button
(The surface of finished scone may be uneven due to its difficulty of forming.) 6. Close the lid and
■ Confirm if the bread blade is embedded into the scone, if yes, take it out before cutting. Restart
"Additional baking" in case of insufficient baking. (see the following)
■ 
7. Press " " button when you hear
■ Scone may become deformed upon over-exertion.
beep sounds. Take out the bread pan
• Scone is different from the bread that made with dry yeast powder. and cool it for approx. 2 minutes.
• The lid may easily become dirty due to the smoky oil, be sure to rub it clean after use. Then take out the scone

Others
"Additional baking" in case
of insufficient baking
French salty scone Scone with tomatoes Additional baking is allowed for
• Choose 濃 (Dark) of crust colour and green soybeans twice after baking is finished.
Mixture of an egg and milk 60 g Mixture of an egg and •"Additional baking" is allowed to
100 g be performed within 15 minutes
Low-gluten flour 150 g tomato juice
Olive oil 24 g (2 tbsp)
after previous baking. It is not
Baking powder 5g allowed if the inner temperature
Butter (cut into 1 cm cubes)*1 20 g Low-gluten flour 120 g
drops.
Granulated sugar 8 g (2 tsp) High-gluten flour 60 g
Salt 2.5 g (½ tsp) Baking powder 5g Method
Potatoes (peeled and mashed) 90 g Granulated sugar 18 g (1½ tbsp)
①Select menu "21"
Black pepper (coarse) Small quantity Salt 2.5 g (½ tsp)
②Set baking time
Bacons (cut into 5 mm cubes) 30 g Black pepper (coarse) Small quantity • It can be set to 1 - 20 minutes.
③Press "
Cheese (cut into 5 mm cubes) 30 g Your favourite dry vanilla
½ tsp " button
Carrots (cut into 5 mm (basil)
• To discontinue baking
cubes and boiled to a 20 g Dried tomatoes (dried) (Divided
10 g Hold " " button
moderate degree) into four equal parts after dried)
■You also can perform "additional
Corn (grains) 20 g Green soybeans (peeled beans) 50 g
Cheese (cut into 1 cm cubes) 50 g baking" as following.
Green soybeans (peeled beans) 20 g
• Without pressing " " button
*1 Cut into 5 mm cubes when the room temperature is below 15 ˚C. at "Method 7"
①Press 分 (Minute) to set
• Put all the ingredients into the bread pan in the top-to-bottom order.

baking time
②Press " " button to start

EN27

SD-PM107_P27-35.indd 27 3/5/2018 20:02:50

 Menu 22 Cake making Time required: 1 h and 30 min

Preparations
Unsalted butter 110 g ①Cut it into 1 cm cubes and softened.
Granulated sugar 100 g ②Sift A together.
Milk 15 g (1 tbsp)
Egg (evenly mixed) 100 g
Low-gluten flour 180 g
A
Baking powder 7g Method
1. Select menu "22"
Tips • Can choose " " function.
■ You may add your favourite ingredients and stuffing! 2. Press " " button
[Solid ingredients must be added during cleaning of the residual flour : After 12 minutes Within
Cocoa powder (15 g), Chocolate bean (50 g), Black tea (Earl Grey tea) (4 g), Walnut (40 g)] 15 minutes
■ If " " button is accidentally pressed at Step 3
3. Beep sounds are heard.
Open the lid and
 ress "
P " button to recover within 10 min. (Only for once; Invalid if any other key is
eliminate the remaining powder.
pressed)
• Use a rubber spatula to clean the
■ 15 minutes after Step 3 is started. Beep sounds are heard and kneading is started
residual flour around.
automatically.
(Using metal spatula will damage the
(If you fail to eliminate the remaining flour, they will be on the surface of the cake when it is
completed.) fluorine coatings.)
■ "Additional baking" in case of insufficient baking. (see the following) • Do not press " " button
■ Cake shape will be damaged if it is taken out by over-exertion. 4. Close the lid and press " " button to
• The finished cake is similar to butter cake. Restart.
(But not totally the same as the sponge cake available in the market.)
5. Press " "button when you hear
beep sounds. Take out the bread pan
and cool it for approx. 2 minutes.
Then take out the cake

"Additional baking" in case

of insufficient baking
Lemon cake Chocolate cake
Additional baking is allowed for
Unsalted butter Unsalted butter
110 g 100 g twice after baking is finished.
(cut into 1 cm cubes) (cut into 1 cm cubes)
Granulated sugar 100 g Granulated sugar 100 g •"Additional baking" is allowed to
Milk 15 g (1 tbsp) Egg (evenly mixed) 100 g be performed within 15 minutes
Egg (evenly mixed) 100 g Cocoa powder 15 g (2½ tbsp) after previous baking. It is not
Rum (or Brandy) 1 tbsp A *1 Low-gluten flour 180 g allowed if the inner temperature
Low-gluten flour 180 g Baking powder 7g
A *1 drops.
Baking powder 7g Chocolate cube *2 50 g
Lemon peel (ground) *2 For 1 piece Citrus peel
(cut into small pieces of 40 g Method
①Select menu "22"
5 mm - 1 cm) *2

Pumpkin cake ②Set baking time

Matcha red bean cake • Can be set from 1 - 20 minutes
③Press "
Unsalted butter
100 g
(cut into 1 cm cubes ) Unsalted butter " button
80 g
Granulated sugar 80 g (cut into 1 cm cubes ) • To discontinue baking
30 g Granulated sugar 100 g
Milk Hold " " button
(approx. 30 mL) Egg (evenly mixed) 150 g
Egg (evenly mixed) 100 g Matcha (green tea powder) 3 g (1½ tsp) ■ You can perform "additional
Pumpkin A *1 Low-gluten flour 180 g
(cut into 2 cm cubes and 100 g baking" as following.
Baking powder 7g
make it softer by heating ) Red bean (washed, then • Without pressing " " button
Low-gluten flour 180 g drain it after boiled) 50 g
A *1 at "Method 5"
Baking powder 7g
①Press 分 (Minute) to set
(cut into 5 mm cubes ) *2

*1 Sift A together.
baking time
*2 To be added after residual flour is eliminated.
②Press " " button to start

EN28

SD-PM107_P27-35.indd 28 3/5/2018 20:02:51

 Menu 23 Chocolate Time required: approx. 17 min

Chocolate (milk chocolate) Preparations

[for approx.13 cm × 13 cm × 1 cm (L × W × H)] ①Install blade in the bread pan.
Milk chocolate ②Break the chocolate and put them into
165 - 174 g the bread pan.
③Add in cream and honey, and then
(Chocolate bar available in
(3 pieces)
the market)
install bread pan into main unit.
Whipping cream
(a butterfat content of 50 g (mL)
approx. 35%) Method
Honey 10 g
1. Select menu "23"
Tips 2.
Chocolate (white chocolate) Press " " button
■ When cream with a butterfat content of After 17 minutes
White chocolate
over 41% is used, please substitute 10 mL
(Chocolate bar available in
160 - 180 g 3. when you hear beep sounds,
of cream with milk. (4 pieces)
the market) press " " button, take out the bread
(E.g.)Black chocolate
Whipping cream pan and use a rubber spatula to eliminate
Whipping cream: 60 g (mL),
(a butterfat content of 50 g (mL) the chocolates stuck on the bread blade.
Milk: 10 g (approx. 10 mL) approx. 35%)
■ Be sure to use the amount described in
Manually remove the bread blade.
Honey 10 g • Perform Additional Mixing if the chocolate
the above.
is not fully melted (see the following).
Otherwise, the grease may become
Chocolate (black chocolate)
separated or the chocolate will become 4. P
 our it using a rubber spatula
too soft. Black chocolate
■ Using a metal spatula, tongs, or other 165 - 174 g into a pan line with cling film or
(Chocolate bar available in cooking paper.
metal utensil may damage the surface of (3 pieces)
the market)
bread blade. Whipping cream 5. Keep them in a refrigerator for more
(a butterfat content of 70 g (mL) than 2 hours for cooling until it sets.
approx. 35%)
Honey 10 g
6. Cut into appropriate sizes
■ Splinkle Cocoa powder or sugar powder
on the cut chocolates.

Perform "additional
mixing" when the mixing
is not sufficient.
Strawberry chocolate Mousse chocolate

Others
(for approx.5 glasses) Additional mixing is allowed
White chocolate (bar) 160 g (4 pieces) twice after mixing is finished.
Butter 20 g Black chocolate (bar) 116 g (2 pieces) • Start additional mixing within 5
Honey 10 g Whipping cream minutes after mixing is finished.
Strawberry A (a butterfat content of 60 g (mL) Additional mixing cannot be
40 g approx. 35%)
(pounded into jams) continued if the temperature of
Honey 10 g
inner part of automatic bread
Whipping cream 180 g (mL)
maker has dropped.
Your favourite fruits An appropriate
• Use a rubber spatula to
Corn chips chocolate (for decoration) quantity
eliminate the chocolates
(1 piece at each bite, approx. 20 pieces in total) ① Use A for making chocolate. stuck in the bread pan before
② Whip the cream.
③ Mix hot ① with ② .
Black chocolate (bar) 116 g (2 pieces) additional mixing.
Whipping cream ④ Pour it into a glass or other container for
A (a butterfat content of 40 g (mL) cooling and decorate it with your favourite
Method
①Select menu "23"
approx. 35%) fruits.
Honey 10 g
②Set mixing time
• You may also add grated chocolates and nuts
Corn chips 100 g if you prefer (10 - 20 g).
① Use A for making chocolate. • It can be set from 1 - 5
② Mix ① and corn chips. minutes.
③ Use a spoon to pour the chocolate onto a ③Press " " button
cooking paper for cooling in the refrigerator. • To discontinue mixing
You may freely decide the size.
Hold " " button
■ You can perform "additional
mixing" as following
• Without pressing " "
button at "Method 3"
①Press 分 (Minute) to set
baking time
②Press " " button to start

EN29

SD-PM107_P27-35.indd 29 3/5/2018 19:12:23

 Menu 24 Jam Time required: approx. 1 h 30 min-2 h 30 min

Strawberry jam Method

Granulated sugar 140 g 1. Select menu "24"
Strawberry 2. Set cooking time (120 minutes for
(Washed and stalks
Net weight 400 g strawberry jam)
removed)
(Cut into halves) • Set time according to the types of
Lemon juice 38 g (approx. 38 mL) fruits.
• It can be set to 90 - 150 minutes in
increments of 10 minutes.
Tips 3. Press " " button
Be sure to use the amount described in the above.
■
4. Press " " button when you hear
Otherwise, the ingredients may spill out and be overcooked.
beep sounds and
■ Be careful not to overcook.
take out the bread pan for cooling
The jam will be thicker after cooling down.
■ Jam becomes more dilute due to less granulated sugar quantity and no additives.
(for approx. 10 minutes)
It can not be stored for a long time. • Do not place on an uneven surface.
Please keep it in a refrigerator and eat it as soon as possible.
5.
When dumping the bread pan
• Storage period: approx. 1 week.
■ If heating is insufficient (too much water and less sticky), perform "additional heating" .
use a rubber spatula to pour jam

into a container slowly
■ Using metal spatula or similar utensils

will damage the coating.

"Additional heating" in
case of insufficient heating
Blueberry jam Apple jam
Additional heating is allowed
Granulated sugar 140 g Granulated sugar 140 g twice after first heating.
Refrigerated blueberries 400 g Apples • "Additional heating" can be

( )
Lemon juice 38 g (approx. 38 mL) peeled, cored and
Net weight 400 g performed within 5 minutes
■ Set cooking time to 150 minutes cut into 8 pieces of
(Set to 110 minutes when using fresh 1 cm width after previous heating.
blueberries) Lemon juice 38 g (approx. 38 mL) Additional heating can’t be
■ Set cooking time to 100 minutes continued if the temperature
of inner part of main unit is
dropped.
Peach jam Orange jam Method
①Select menu "24"

()
Granulated sugar 140 g Oranges

②Set cooking time

After washing, separate the fruit flesh
Peaches
and peel. Remove the flesh film, take
()
peeled, cored and
cut into 2 cm cubes
Net weight 400 g out and divide the inner flesh into 2 - 3
equal parts. Remove the white
400 g • It can be set to 10 - 30
Lemon juice 38 g (approx. 38 mL) substance of peel and then shred the minutes by each press of 1
peel. minute.
③
■ Set cooking time to 120 minutes
Granulated sugar 140 g Press " " button
① Add peels and the water used for processing • To cancel additional heating,
peels in the boiler and boil for 15 minutes. press and hold the " "
② Drain the boiled water and add water for button
boiling again.
③ Repeat 3 times and fully drain the water.
④ Add peels, granulated sugar and fruit flesh in
■ You can perform "additional
the bread pan sequentially. heating" as following.
⑤ Install the bread pan.
• Without pressing " " button
■ Set cooking time to 120 minutes.
at "Method 4"
①Press 分 (Minute) to set
cooking time
②Press " " button to start

EN30

SD-PM107_P27-35.indd 30 3/5/2018 19:12:24

 Menu 25 Compote Time required: approx. 60-120 min

Apple compote Preparations

Water 250 g (mL) ①Add water, granulated sugar, lemon juice in
Granulated sugar 60 g the bread pan (without the bread blade), and
Lemon juice 10 g (2 tsp) use a rubber spatula to mix the ingredients
Apples*1 sufficiently. (Till the granulated sugar melts
Approx. 200 g
(peeled, cored, and completely)
②Add the fruits one by one and do not stack them.
(Medium sized)
quartered)
③Cut a cooking paper in the size of the bread
pan with a 1 cm hole in the centre as lid.
Tips ④Then place the bread pan into the main unit.

*1 Some kind of fruits may be easily cooked.

"Fuji" apples are recommended for their relatively firm flesh.
Method
■ Be sure to observe the foregoing amount.
1. Select menu "25"
Failure to do so may result in uneven heating or scorching.
2. Set cooking time (90 minutes for
• Fruits placement (preparation ②） • Use a cooking paper as lid (preparation ③ ) apple compote)
• Set timer according to the types of
fruits.
• It can be set to 60 - 120 minutes in
increments of 10 minutes.
3. Press " " button
4. Press " " button when you hear
beep sounds. Take out the bread
■ For good timing to eat,
pan for cooling
soak the fruit in the syrup for half a day after finished. (to make the syrup penetrate into the fruits)
■ If cooking is insufficient (the colour is too white or it is too hard when inserting a bamboo
(approx. 10 minutes)
stick), perform "Additional cooking". • Do not place on uneven surface.
■ After removing the bread pan, flip the fruit up and down to cool it down with the syrup. 5. Pour slowly into the container, and
During cooling, the syrup will penetrate into the fruits. cool it down with the syrup.
■ Using metal spatula or a similar utensil
will damage the coating.

Others
"Additional cooking" in
case of insufficient cooking
Tomato compote Pear compote
Additional cooking is allowed
Water 300 g (mL) Water 250 g (mL) twice after first cooking.
Granulated sugar 60 g Granulated sugar 60 g
•"Additional cooking" is allowed to
Ginger (thin slices) 10 g Lemon juice 10 g (2 tsp)
Tomatoes Pear be performed within 5 minutes
3 small ones approx. 180 g
(peeled after boiling (peeled, cored and after previous cooking. Additional
(approx. 100 g each) (A medium sized)
and stalks removed.) quartered) cooking can’t be continued if the
■ Set cooking time to 60 minutes ■ Set cooking time to 60 minutes temperature of inner part of main
unit is dropped.

Method
Loquat compote Date compote
①Select menu "25"
②Set cooking time
Water 250 g (mL) Water 100 g (mL)
Granulated sugar 60 g 125 g
Red Wine •It can be set to 10 - 30 minutes
Lemon juice 10 g (2 tsp) (approx. 125 mL)
in increments of 1 minute.
③
Loquats Granulated sugar 40 g
3 ones Press " " button
(peeled, cored and cut Lemon juice 10 g (2 tsp)
(approx. 50 g each)
into 2 parts) An appropriate •To cancel additional cooking,
Cinnamon
■ Set cooking time to 60 minutes quantity press and hold the " "
Date (dried) 250 g button
■ Set cooking time to 60 minutes
■You can perform "additional
cooking" as following.
• Without pressing " "
button at "Method 4"
①Press 分 (Minute) to set
cooking time
②Press " " button to start

EN31

SD-PM107_P27-35.indd 31 3/5/2018 19:12:25

 Menu 26 Mochi Time required: approx. 1 h

Tips Preparations
*1 Starch or corn starch may be used as (each round Approx. Approx. ①Wash the sticky rice (wash till the water
substitutes. mochi is
approx. 35 g) 12 pieces 18 pieces is clear).
■ If you want to make a mochi of your

Sticky rice 280 g 420 g • Do not soak the sticky rice in water,
favourite hardness, you need to adjust
otherwise the mochi will become soft.
②Use a screen to drain the water for 30
the water amount! Water 230 mL 310 mL
An appropriate An appropriate
Soft Hard Kneading flour *1 minutes.
③Install blade for noodles and mochi in
quantity quantity
＋20 g (mL) －20 g (mL)
the bread pan.
■ If " " button is accidently pressed ④Add sticky rice and water.
in Step 3, press " " button within 10
minutes to recover it.
Method
(Only軟for once; Invalid if any other 硬
key is
pressed) ＋20 g (mL) －20 g (mL) 1. Select menu "26"
■ 30 minutes after Step 3, a beep sound will be heard, and then the main unit starts the next 2. Press " " button
process automatically. (In case that the lid is closed) after 50 or 55 minutes
• If mochi becomes soft, it is difficult to take out. Within
■ If the sticky rice has been soaked in water, deduct the water amount that the sticky rice 3. When you hear 30 minutes
has absorbed. beep sounds.
<Reduce quantity reference> Open the lid
[12 pieces] 80 g (mL) • Do not press " " button.
[18 pieces] 140 g (mL)
• The taste of mochi may vary due to the amount of water, amount and type of sticky rice,
4. When the lid is open.
new or old rice used, etc. Start immediately
• The skin of mochi would become hard if it is left out for a long time. • Open the lid to dissipat extra water.
■ The proper preservation method of mochi. You can add sakura shrimp etc. when
①When it is cooled down, dust off the kneading flour. you begin to make mochi.
②"When it is placed indoor" • Do not add hard ingredients such as beans!
It can be preserved for 2 days if placed in a place of low humidity and temperature. (may damage the fluorine coating of the
"When it is kept in a refrigerator"
bread pan)
It can be preserved for a month when packed in the well-sealed double bags.
■ Take out mochi from bread pan directly and wrap it with cling film. It is easier to make

Japanese mochi.
5. when you hear beep sounds,
press " " button.
 Take out the bread pan quickly and
place to set till it can be touched by
hand (5 - 10 minutes)

■ Add your favourite ingredients on your fresh mochi…

6. Take out the mochi
(from the bottom)

Wet hand thoroughly

Kneading flour
Red bean mochi Mochi with soybean flour (sprinkled in
advance)
■ Mix with other ingredients in the middle… Heat-resistant trays or bowls

Black sesame seed mochi 7. Take some mochi and knead it into balls
When making mochi, add 2 - 3 teaspoons of black sesame seeds and a small amount of
salt bit by bit.

Shaddock mochi
When making mochi, add ½ mashed shaddock peels (the yellow part) and a small amount
of salt bit by bit.

■ Eat immediately
Wet hand with water in advance.
■ Store it
Sprinkle some kneading flour on
hands in advance.

EN32

SD-PM107_P27-35.indd 32 3/5/2018 19:12:27

 About Manual Menu
Set the working hours of each stage in turn, and you can make the
bread you wish to make.
Flour Amount Range: 200 - 300 g

Menu 27 Manual bread dough Time required: approx. 30 min - 3 h 15 min

Dough making process

Take out the dough

Step 1

Rest 1

Step 2

Rest 2

Adding yeast

Step 3

Fermentation
Setting
time

Setting 5 10 0 9 1 0 5
range ～ ～ ～ ～
Min 20 20 15 120

1
Select menu "27"
Method

Set 揉麵 (Kneading) time, there are 3 stages 程序 1 (Step 1)→程序 2 (Step 2)→程序 3 (Step 3)
2 ● The time range that can be set for each step is as shown above, and the numbers in yellow show
the default time.
● Press 分 (Minute) to set the time of kneading, the increment is 1 minute.

Others
● After one step is settled, press " " to enter the next step. Once 程序 3 (Step 3) has been
completed, press " " to enter the next step.

Set the 發酵 (Fermentation) time

3 ● Press 分 (Minute) to set the time of Fermentation, the increment is 5 minutes. Default: 40 minutes.
● DO NOT press " " once the time is set, otherwise it will return to the time setting for Kneading.
● If there is an error in the Kneading time setting, press " " to reset the working hours of
every step.

4 Press " " to start the manual dough procedures.

5 Press " " when you hear beep sounds, and take out the dough immediately.

Tips
■ For forbidden ingredients, please refer to P. EN7 "Pay attention to use following additional ingredients"
■ To prevent injury to your fingers, please DO NOT put your hand into the bread maker to check the dough during the dough kneading process.
■ The auto plunging of yeast functions at the end of 醒麵 2 (Rest 2). Please add yeast to the yeast dispenser before that if you need this

function.
■ When the dough is sticky, sprinkle some kneading flour onto the dough.

■ Please adjust the Fermentation time according to the room temperature.

• Use a shorter time than standard for a warm room temperature.

• Use a longer time than standard for a cold room temperature.
Standard refers to the time preset by each menu.

EN33

SD-PM107_P27-35.indd 33 3/5/2018 19:12:27

 Menu 27 Manual bread dough Time required: approx. 30 min-3 h 15 min

Green Onion & Meat Floss Roll Method

Yudane
①Mix bread flour with water until there are no particles.
②Microwave for 20 seconds until the surface bulges slightly, take out and mix it
well , then repeat this operation once again.
③Refrigerate the Yudane for 12 - 24 hours.
Main Dough
①Put dough ingredients (except butter) into the bread pan.
②Set step time: 程序 1 (Step 1) 10 minutes→程序 2 (Step 2) 0 minute→程序 3 (Step 3)
Yudane 10 minutes→發酵 (Fermentation) 45-70 minutes.
High-gluten flour 20 g • For the 發酵 (Fermentation) time, please adjust it according to the actual situation of
Water 100 g room temperature and dough temperature.
After 程序 1 (Step 1) 10 minutes is completed, add the butter (softened at room temperature) .
Main Dough ③After Fermentation is done *1, take the dough out and shape it into a round ball.
Instant dry yeast 2.8 g (1 tsp) Cover it with a a well-wrung wet cloth and let it rest for 15 minutes.
High-gluten flour 150 g ④Put cooking paper on the baking tray (28 × 28 cm), roll out the dough into the
Low-gluten flour 75 g baking tray size and then gently press it to fill the baking tray.
Granulated sugar 24 g (2 tbsp) ⑤Use a fork to make some small holes. Place it in the oven at 35 - 38 ˚C for 40 - 60
Milk powder 6 g (1 tbsp) minutes until it expands by 1.5 times. (Gently press the dough with your finger. If it
Salt 2.5 g (½ tsp) leaves a slight fingerprint, fermentation is complete.)
Egg white 1 piece ⑥Brush a layer of egg liquid on the surface, and sprinkle sesame seeds, ham and chopped green onion.
A Milk (5 ˚C) ⑦Preheat the oven to 200 °C. Bake the dough for around 10 minutes until the surface turns golden brown.
⑧Spray water on the baked bread. Cover it with cling film , and let it cool for a bit.
220 g

⑨Tear the cling film when the bread is still warm, cover
Whole Yudane
Butter (for adding later)
30 g the bread with cooking paper and turn it over; cut off the
(cut into 1 cm cubes)
Before pouring the egg white and milk of A into four sides, then make two cuts in the bread with a
bread pan, mix them well first. bread knife, but do not cut them off.
Ingredients ⑩Apply mayonaise evenly on top of the bread, add
Green onion An appropriate quantity meat floss; After rolling up the bread, wait for 30 minutes
Sesame An appropriate quantity and then you can cut open it to enjoy this delicacy.
Ham An appropriate quantity *1 Confirm the status of the first time fermentation:
Meat floss 50 g ①Dough expands to 2 - 2.5 times.
Mayonaise An appropriate quantity ②Stab the dough with fingers covered in flour; a hole will be left on the surface.

Onion and cheese bread (for 4 pieces) Method

Sponge Dough
①Place sponge dough ingredients in the bread pan in the order shown on the ingredient list.
②Set step time: 程序 1 (Step 1) 5 minutes→程序 2 (Step 2) 0 minutes→程序 3 (Step 3) 0
minute→發酵 (Fermentation) 40 minutes.
Main Dough
①Cut the fermented sponge dough into small pieces with scissors and put them
back in the bread pan, the dough maybe a bit sticky, you may sprinkle some
high-gluten flour onto the dough (to avoid latter added flour splashing out of
the bread pan and dropping onto the heating elements).
Sponge Dough ②Place the main dough ingredients, in the order shown on the ingredient list, in
Instant dry yeast 2.1 g (¾ tsp) the bread pan with pieces of sponge dough.
High-gluten flour 200 g ③Set step time: 程序 1 (Step 1) 15 minutes→程序 2 (Step 2) 10 minutes→程序 3 (Step 3)
Water (5 ˚C) 120 g 0 minute→發酵 (Fermentation) 35-70 minutes.
• For the 發酵 (Fermentation) time, please adjust it according to the actual situation of
Main Dough room temperature and dough temperature.
Sponge Dough Whole ④After Fermentation is done *1, divide the dough into four equal parts and shape them
into round balls. Cover them with a well-wrung wet cloth and let them rest for 15 minutes.
⑤Use a rolling pin to roll the dough into the shape
High-gluten flour 25 g
Low-gluten flour 25 g
of a cow’s tongue, evenly sprinkle with bacon, cheese,
Granulated sugar 24 g (2 tbsp)
and onion and roll it into a shape of a rugby ball.
⑥Place the dough on a baking tray, sprinkle high-gluten flour
Salt 2.5 g (½ tsp)
Eggs (evenly mixed) 25 g
on the surface of dough with sifter, and put in the oven for
Water (5 ˚C) 25 g fermentation at 35-38 °C for 45 - 60 minutes until the dough
Olive oil 25 g expands by 1.5 times.
⑦After fermenting, take the dough out and use a sharp
Stuffing ingredients
knife to cut a deep scratch on the surface.
Mozzarella cheese 40 g ⑧Preheat oven to 210 °C, then adjust the temperature to 200 °C. Bake the dough for around
Cheddar cheese 40 g 18 minutes until the surface turns golden brown.
Onion 40 g *1 Confirm the status of the first time fermentation:
Bacon 4 pieces ①Dough expands to 2 - 2.5 times.
②Stab the dough with fingers covered in flour; a hole will be left on the surface.
• Unbaked bread can be placed in the refrigerator to avoid over-fermentation.
EN34

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 Menu 28 Fermentation  Apply for final fermentation of bread dough Time required: approx. 5 min-120 min

1
Select menu "28"
Method

Set the 發酵 (Fermentation) time

2 ● Press 分 (Minute), the increment is 5 minutes.
● Available setting time range: 5 - 120 minutes, default time: 45 minutes.

3 Press "
● If "
" button to start manual fermentation programme.
" button is accidentally pressed, the machine do not have any action.

4 Press " " when you hear beep sounds, and take out the dough immediately.

Tips
• For the 發酵 (Fermentation) function, please confirm and adjust according to the fermentation status of the bread

Menu 29 Baking  Apply for baking bread with medium crust colour Time required: approx. 5 min-50 min

1
Select menu "29"
Method

Set the 烘烤 (Baking) time

2 ● Press 分 (Minute), the increment is 1 minute.
● Available setting time range: 5 - 50 minutes, default time: 30 minutes.

Others
3 Press "
● If "
" button to start manual baking programme.
" button is accidentally pressed, the machine do not have any action.

4 Press " " when you hear beep sounds.

Take out the bread pan and cool it for approx. 2 minutes, then take out the bread

Tips
• The oven can complete baking within 50 minutes. If the baking time exceeds 50 minutes, the settings are unavailable. (P. EN46)

"Additional baking" in case

of insufficient baking Combination of menu "13", "28", "29" makes you
a baking talent even without the oven!
Additional baking is allowed twice after
baking is finished. Setting range for each
time is 1 - 20 minutes. Method
① Select menu "13", make the bread dough you like.
• "Additional baking" is allowed to be performed
② Take out the bread dough, roll it into a ball; cover it with a well-wrung wet
within 15 minutes after previous baking. It is
not allowed if the inner temperature drops.
cloth and let it rest for 15 minutes.
Method ③ Make the dough into the shape you like. (e.g. Plait Bread)
• Please note the width of the bread pan, fold the dough if it is too long.
④ Take out the bread blade from the bread pan, place the dough in it and
The same as "Method".
Or
select menu "28". Adjust the Fermentation time.
⑤ After completing Fermentation, select menu "29". Adjust the Baking time.
If the " " button is not pressed in "Method":
① Press 分 (Minute) to set baking time ⑥ Press "
② Press "
" when you hear beep sounds. Take out the bread pan and
" to start cool it for approx. 2 minutes. Then take out the bread.

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 Cleaning and care
● Please clean and dry as quick as possible!
(Do not put an unclean or wet bread pan back into the main unit.)
● Clean with a soft sponge!

()
Do not use cleanser or metal brush to clean the bread pan. And do not use the nylon face of a sponge, sponges
wrapped in nylon net or dish dryer as well.

Bread pan, blade Raisin and nut dispenser

Wash with water after the residual After removal, use
dough is cleared. kitchen detergents
① Add a small amount of hot water (neutral) and wash
into the bread pan and keep it still with water.
for a while.
• If blade is hard to remove, rotate ● Pull it upwards.
the blade slightly to remove it. ● Press and open the dispenser flap.
② Clean the bread pan and the blade with a soft ● No residual grease is allowed.
sponge.
③ Remove any residual dough if still on the blade.
Using a bamboo stick is recommended.
Lid
Wipe with a well-wrung cloth.
● Use a well-wrung cloth to clean away the
instant dry yeast on the flap valve and make
sure that the vent of yeast dispenser is closed.
● Any residual dough on the shaft may cause the
blade to be easily detached or left in the bread.

Dispenser lid
●Use kitchen detergents (neutral) to clean the shaft if
it is very dirty. Do not
Remove and remove
wash with water
Natural yeast culture vessel ● Raise the dispenser lid
to an angle of approxi-
mately 70 ° and pull it
Use kitchen detergents (neutral) to upwards then slide to
clean it thoroughly, then air dry it. the right.
● If the rotten yeast is remained, it effects next
fermentation due to the bacteria reproduction.
■ If it has rotten
① Use diluted chlorine bleach.
② Wash and dry fully. Yeast dispenser
Wipe with a well-wrung cloth and
Main unit air dry.
● Do not wipe the yeast dispenser with dry cloth.
Wipe with a well-wrung cloth. Otherwise, instant dry yeast will not drop due
● Clean away the flour, instant dry yeast and ingredi- to static electricity.
ents left inside the main unit.

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 FAQ
Can I use special purpose bread flours?
Bread French bread Udon dough (all-purpose flour)
You can make bread but need to ad- You can make French Add water by 10 g (mL) when
just the amount of water. If excessive bread, but the quality dough is too hard and reduce
rising or cave-in occur, reduce water and rising extent of water by 10 g (mL) when dough
amount by 5-10%. bread may vary. is too soft.

Is it possible to use other ingredients to substitute butter and milk powder?

Yes. Please use the same amount of margarine, shortening and other solid grease to substitute butter.
(Crust colour may vary from different fats.)
Milk powder 6 g (1 tbsp) is equivalent to 70 g (mL) milk.
• Please reduce the same amount of water if milk is used.

Can I use the amount specified in the recipe books available in the market?
The amount specified herein is applicable to this automatic bread maker.
The cooking effects may be affected if any other recipe is used.

May I make a half sized loaf?

No. When half portion of ingredients is used, the baking procedures of the bread maker cannot be
matched because it is very hard to control the conditions of “kneading” and “air discharges”.

Can I use self-made natural yeast?

The fermentation conditions are unstable and the bread may not be baked successfully.
➜”Hoshino” natural yeast (raw) is recommended to ensure bread quality and successful rate.

How do I keep natural yeast (raw) and natural yeast (fermented)?

Natural yeast (raw) (P. EN10) Natural yeast (fermented) (P. EN21)
Please keep it inside the refrigerator (approx. 4 ˚C) Please keep it in refrigerator with the lid closed.
to avoid contamination. ● Please use it up within one week.

• Please use them before expiry date (expiry

date of unopened products which are stored
according to instructions).

How do I store instant dry yeast?

Store it in a refrigerator (approx. 4 ˚C).

After use
(Be sure to properly seal it and use it up as soon as possible after unpacking.)
• Please use them before expiry date (expiry date of unopened products which are stored according to
instructions).
• Do not store them in a freezer.
(Instant dry yeast may condensate and won’t fall down from the yeast dispenser.)

What rice can be used to make rice bread?

Cooled rice at a temperature below 30 ˚C.
The rice kept in a refrigerator shall also be applicable. But the rice becomes hard which is not easily
softened, use a certain amount of water to soften it to make kneading easier. (P. EN41)
Frozen rice shall be thawed and recovered to room temperature before use.
The rice kept warm for less than 12 hours shall be cooled down before use.

Can I use unfrozen “butter for adding later” when making Brioche / Danish?
If you put unfrozen butter into bread pan it will melt too fast to make Brioche / Danish.
Cut butter into 1 cm cubes and keep them in a refrigerator overnight.

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 FAQ
Is the pineapple bread cookie dough usable after being frozen?
Yes.
Allow the cookie dough to defrost naturally in advance so that it is not so hard when it is placed on the
bread dough.

What should I use for kneading flour?

High-gluten flour is recommended for bread forming.
Starch is recommended for mochi making. (Corn starch and high-gluten flour are also applicable.)

How to buy durum flour?

It can be purchased from gerneral baking material stores easily.

Can I use the sticky rice soaked in water overnight?

It is still applicable, but the mochi made from it will be too soft, so it is not recommended.
Reduce water quantity that the sticky rice has absorbed.
[12 pieces: 80 g (mL); 18 pieces: 140 g (mL)]

Can a bread be baked in a square shape?

In the automatic bread maker, the dough rises to become hill-shaped bread during baking.

How to cut bread properly?

It is not easy to cut the bread when it is freshly baked. It is recommended that you wait for 30 minutes
before slicing it.
• Lay the bread horizontally, move the bread knife forward and backward.

Is it hard to take out the bread smoothly?

If the bread can hardly be taken out when the bread pan has been cooled down for approx. 2 minutes,
place the bread pan into the main unit and keep it there for 5 - 10 minutes before taking it out again.
• The bread will shrink and cave in if it is kept there for too long.
• Do not use a knife, a fork or chopsticks or other similar utensils to take out the bread.
(Otherwise, the fluorine coating may be damaged.)

Is there any residual dough on the bread blade?

If the dough is not sticky, there will be residual dough on the bread blade.
If you want to avoid it, you can apply some oily ingredients from your recipe or sprinkle little flour on the
bread blade before installing the bread blade in the main unit.

Can bread and dough be kept frozen?

Baked Bread
Cut it into thin pieces, wrap them with a cling film one by one and keep them frozen.
The bread will taste better if you freeze it as soon as possible when newly baked.
• The bread can be kept for 1 month if it is frozen.
Rolls Dough
Place formed and fermented dough in a tray, cover it with a cling film and keep it frozen. After freez-
ing, place it into a plastic bag for storage.
Thaw at a temperature of 30-35 ˚C and coat with egg (evenly mix) before baking.
• If time is limited, coat with egg (evenly mix) on frozen dough and prolong the baking time by approx. 5
minutes.
Pizza Dough
Wrap the rolled dough with a cling film and freeze it.
Place the ingredients when the dough is still frozen and then bake it.

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 Is the bread made by natural yeast different from that made by instant dry yeast?
The natural yeast bread has the following features:
• The bread is a bit shorter and the crust is a bit darker.
• The crust has a fried rice cake or sweet soy sauce flavour and slightly sour and sweet taste.
• The dough texture is a little coarse.
• The bread is chewy.
The bread gives fermentation smell which similar to yoghurt when baking.
Is instant dry yeast not mixed during execution of Bread dough menu or Pizza dough
menu?
The instant dry yeast will work during separation, forming and secondary fermentation as long as it is
mixed into the dough. So no problem.

The bread dough is too soft.

Please reduce water amount by 5 - 10 g (mL).
Sprinkle high-gluten flour for the convenience of operations.

The dough does not ferment thoroughly during execution of Bread dough or Pizza dough menu.
Fermentation process may slow down due to different ratio of ingredients. If additional fermentation is
needed, keep the dough in the main unit for about 20 - 30 minutes after making process.

The bread blade is coming out along with the bread.

The lock of the bread blade comes off when the bread rises, that time, the bread blade may come off
along with the bread. If you slice the bread as it is, the bread blade will be damaged. Be sure to take
out the bread blade from the bread.

Can failed dough be used again? E.g: The dough hasn’t been baked…etc.
It can be used to make doughnut, pizza and other.
Please confirm at which status baking stopped and resumed the subsequent operations.
Recipe with use of instant dry yeast
• When there is still instant dry yeast in the yeast dispenser
➜Re-start making dough using the Pizza dough procedure (menu "16") to make Doughnut or Pizza
(P. EN25).
• When there is no instant dry yeast in the yeast dispenser
➜Take out the dough and make Doughnuts or Pizza (P. EN25).

After use
Recipe using of natural yeast
➜Take out the dough and make Doughnuts (P. EN25).
Is the taste of the pasta made by this bread maker different from that of the dry pasta
available in the market?
Its form, softness of dough and elasticity of dough is different from those of the dry pasta due to the
different making methods. (P. EN23)

Is it difficult to cut the noodles?

Weigh properly and sprinkle the dough with sufficient kneading flour.

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 Abnormal shape of bread
Bread Insufficient rising
● Shape and rising conditions vary according to temperature, humidity, ingredient and timer
condition.
● Too many raisins and other ingredients added?

● Is the room temperature too high? (The shape will change if the room temperature is too high.)

Height standards ➜ Please store flour and other ingredients in the refrigerator.
Bread, Rapid bread, • Do you measure the weight with a scale? <French bread, Brioche, Danish…>
Brioche, Whole wheat Flour • Have you used flour with a protein • Is the ratio of high-gluten flour and low-
bread content of over 12-15%? gluten flour correct?
• Have you used high-gluten flour?
14 cm
Lower than
• Have you used expired flour?

< >
Pain de mie, Soft bread, • Not enough? <When room temperature exceeds 25 ˚C >
Water • Have you used cold water of 5 ˚C?
Rice flour bread Rapid bread, French bread , Whole wheat
bread, Pineapple bread, Brioche, Danish…
13 cm
• Have you used cold water of 5 ˚C?
Lower than

• Not enough?
Rice bread, Danish Granulated
12 cm sugar
Lower than
<Except natural yeast bread…> • Not enough?
Natural yeast bread Instant • Have you used the instant dry yeast that • Is it kept in the refrigerator? (P. EN9)
dry yeast do not require advanced fermentation? • Have you used expired instant dry
11 cm
Lower than • Is it placed in the yeast dispenser? yeast?

French bread, <Natural yeast bread>

Natural
Pineapple bread • Did you use "Hoshino" natural yeast (raw)? • Is it put in a bread pan?
yeast • Is the natural yeast (fermented) weighed • Too little?
9 cm after being mixed?
Lower than

Excessive rising
• Too much?
Flour • Do you use the special purpose bread flour? (P. EN37)

Water • Too much?

Height standards Instant dry yeast • Too much?

Natural yeast ➜If excessive rising happens upon stated amount, reduce the quantity of
instant dry yeast, natural yeast (fermented), or granulated sugars by ¼-½.
20 cm
Above • Excessive rising may happen sometimes at the places where the altitude is
over 1,000 metres high.

No rising at all (Whole bread is whitish which looks like a dough.)

• Have you forgotten to add the instant dry yeast or natural yeast
Instant dry yeast (fermented)?
Natural yeast • Have you used any improperly stored yeast or expired yeast?
• Did you misuse any baking powder?
• Have you forgotten to install the bread blade?
• Has any power failure occurred during operation?

The bread always has a different shape and rising condition.

• Home made bread always has a different shape and rising condition due to the following conditions.
The room temperature is high in summer.   
▲ ▲

Room temperature The room temperature has changed during operation. (The air-conditioner is shut
down during operation etc.)

Types and quality of Flour with low protein content is used for baking.   
▲ ▲

ingredients Improperly kept or expired instant dry yeast is used.

EN40

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 Sticky bottom and distinct collapses on the sides.
• Have you rapidly taken the well-baked bread from the bread pan and put it on the wire rack to cool down?
• Reduce water quantity by 10 g (mL) for better baking result if the room temperature is high.

Cave-in on the top surface (Burnt crusts);

Flat and square top surface; Cave-in
• Not enough flour? <Whole wheat bread…>
• Too much water? • A high ratio of whole wheat flour or different types of flours will easily lead to such situations.

Bottom caves in so that the bread cannot stand upright.

• Blade shape is visible.
• Have you touched the bottom of bread pan when you took out the bread?
(Bread is damaged sometimes due to blade rotations.) Do not rotate

There are remaining flour around.

• Too many flour?   • Not enough water?

Expected crust colour is not achieved, the top part of bread was burnt partially.
• Change crust colour (P. EN6) or adjust the amount of • If the bread has risen too much or the top of bread is
granulated sugar. Crust colour becomes lighter if uneven, reduce the quantity of instant dry yeast and
amount of granulated sugar is reduced and darkened water.
if the amount is increased. • If the bread ferments so much, the top of bread may
peel off by sticking on the lid.

Bread crust is too hard.

• The bread crust will become soft if put it in a plastic bag after cooled down.

Ingredients focus on one side.

• Such phenomenon may occur due to difference of ingredients and dough hardness.

Dough becomes sticky after forming and fermentation.

• Excessively long fermentation will make the dough loose and sticky. The fermentation time depends on the type of
bread. Normally, the fermentation is finished if the rising dough return slowly after gently pushing with your finger.

It is hard to make croissants.

• Melted butter cannot be well wrapped in a dough. Keep the dough in a refrigerator for complete cooling before

After use
butter are wrapped in it.
• Please prolong the cooling time when the room temperature is high because the butter may easily melt down.

Rice The rice grains are notably visible in the rice bread.
bread • Please put rice and water in another container. Fully soften the rice before putting it into the bread pan.

Observable butter oil gathers on the bottom, with butter spots on it.
Brioche • Did you use frozen butter that cut into 1 cm cubes?
• Did you add the frozen butter within 10 minutes after beep sounds?
• Did you break apart the frozen butter first, and then distribute them well in the bread pan?
• Did you add the frozen butter when room temperature is over 25 °C?

The bottom of bread soaked in butter, crust become greasy and

Danish has butter spots on it.
• Did you use frozen butter that was cut into 1 cm cubes?
• Did you add the frozen butter within 10 minutes after the beep sounds?
• Did you break apart the frozen butter first, and then distribute them well in the bread pan?

Not crispy enough

• Re-baking the cut bread to get crispy taste.

EN41

SD-PM107_P36-47.indd 41 3/5/2018 13:53:29

 Abnormal shape of bread
Pineapple The cookie dough of pineapple bread cracks.
bread • Have you fully mixed the cookie dough?
• Have you kneaded the cookie dough till its surface
• Have you forced the cookie dough into the bread dough?
• You only need to place the cookie dough on the

becomes smooth? bread dough.

• Have you had the patterns cut too deep? (Slightly press it so that the two doughs stick together
and make a good-looking shape.)

The cookie dough of pineapple bread becomes soft.

• The reason is that the butter melts so that the dough has too much liquid in it.
• If the butter melts, the dough will become soft and fragile even if the dough is cooled down.

The cookie dough of pineapple bread deflects on one side.

• Have you replaced the bread dough in the middle?

The cookie dough of the pineapple bread is too hard.

• Has the cookie dough been over cooled and become hardened?
• Take out the cookie dough from the refrigerator according to the instruction of "10 minutes of process work are

left" and roll the dough flat with a rolling pin till the cookie dough becomes flexible and soft.

The cookie dough of the pineapple bread overflows the bread pan.
• Did you slightly press the cookie dough on all edges when you put it in?
• Excessive pressing may cause the baked cookie dough to crack.

Rice flour The rice flour bread has a bad shape.

bread • Is the room temperature too high?
(The bread will not be good if the room temperature is too high.)
• Have you used the timer at a room temperature of over 25 °C?
• When the room temperature is high, it becomes deformed due to increasing ingredients temperature

during timer function.

Japanese ramen There are solid particles in the dough.

dough, Udon/ • Did you misuse the bread blade as the blade for noodles and mochi?
• Not enough flour?
pasta dough • Did you mix the flours fully before putting it in bread pan?
• Did you add too much water?
• Did you add warm water when making udon?

It is difficult to put dough into shape because it is too sticky.

• Not enough flour?      • Did you sprinkle kneading flour?      • Did you add too much water?

Noodles stick together

• Has it been placed to set for too long time after being cut into noodle?     
• Did you sprinkle sufficient kneading flour?

Brownie There are some chocolates residual in the cake.

• Did you melt the chocolate beforehand?

There is residual white powder at the bottom of brownie.

• Are the ingredients placed in accordance with the ingredients list?
• During the process of cleaning the remaining powder, if it is cleaned thoroughly.

Scone Insufficient rising

• Did you add any baking powder? (Even instant dry yeast cannot make it rise at all.)
• Is the amount of ingredients correct?
5 cm
Lower than

EN42

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 Butter spots appears (colour spots, holes etc.)
• Did you cut the butter into 1 cm cubes?
• Did you cut the butter into 5 mm cubes when room temperature is below 15 °C?

Remaining flour is left around the scone.

• Did you eliminate the residual powder? • Did you perform the forming procedure?

Cake Insufficient rising

• Is the amount of ingredients correct?    • Did you add any baking powder?   
• Did you sift the low-gluten flour and baking powder before adding them into bread pan?

Remaining butter left on cake.

• Have you cut butter into 1 cm cubes?    • Have you used the softened butter?   
• Did you add the ingredients in order?

There are remaining flour around cake.

• Have you cleared the remaining flour?    • Did you add the ingredients in order?

The finished cake is different from expected.

• The finished cake looks like butter cake but is still different from the sponge cake available in the market in terms
of baking conditions. Reduce low-gluten flour to 160 g to make softer cake.

Chocolate Whipping cream and chocolates can not be merged together.

• The cream with a high content of butterfat (over 41%) may not merge with chocolates with a high content of
cocoa. Adding extra 10 g (approx. 2 tsp) of milk may help the two ingredients to merge better.

Too soft
• Chocolates with a high content of milk will soften. Reduce the amount of whipping cream by 10 - 20 g (approx.
10 - 20 mL).

Chocolates stick on the inner sides of the bread pan.

• Scrape off the chocolates stuck on the bread pan with a rubber spatula within 5 minutes then do the additional
mixing for another 2 - 3 minutes.

Jam Jam is too diluted and not firmly set. After use
Jam become dilute due to less granulated sugar quantity and no additives.
• The fruit with low pectin such as unripe or overripe fruit, or non-freshed fruit was used.
• Did you add too much fruit?
• Did you reduce the amount of granulated sugar and lemon juice? (Jam must have proper content of sugar, acid
and pectin.)

Compote Not cooked well

• Do you use overripe fruit?    • Some kind of fruit may be easily cooked.

Some part of fruit did not absorb enough syrup.

• Did you cover it with cooking paper?   
• Take fruit out of the syrup and then put the part that did not absorb enough sugar into the syrup again and cool it down.   
• Keeping it for a half day to one day before eating will be recommended.

Mochi Mochi has remaining grains of rice stuck.

• Did you add too much sticky rice? • Did you use old rice?
• Did you add enough water? • Was the sticky rice too dry after draining?
• Was it mixed with ordinary rice? (e.g. faced the air-conditioner outlet)

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 Remedies for misoperations
Pressed " " before adding any ingredients.

➜ The ingredients other than natural yeast (fermented) can be added at the following time.
However, the bread making process may fail if the ingredients are not fully mixed in the initial 揉麵
(Kneading) procedure.

Forgotten ingredients Adding time

• Tips for recipe of bread with instant dry yeast
Place into the bread pan before adding the instant dry yeast.
• Pizza dough........................................................... within 1 minutes

• Brioche, Danish..................................................... within 5 minutes

Butter • Bread dough.........................................................within 10 minutes
Granulated sugar
• Rice flour bread................................................... within 35 minutes
Milk powder
• Other menu.......................................................... within 20 minutes
Salt Open the lid to the minimum angle to avoid spill of instant dry yeasts.

• Tips for recipe of bread with natural yeast

It should be added into the bread pan within 10 minutes to make sure that it can be
mixed in the initial 揉麵 (Kneading).

Add into the yeast dispenser before the instant dry yeast is dispensed.
• Pizza dough........................................................... within 1 minutes
• Brioche, Danish..................................................... within 5 minutes
Instant dry yeast
• Bread dough.........................................................within 10 minutes
• Rice flour bread................................................... within 35 minutes
• Other menu.......................................................... within 20 minutes

Pressed " " (Start) when the wrong menu, raisin and crust colour are selected!

➜ Reselect if it is just started. Hold " " to stop operation, select the correct menu*1, raisin and crust
colour function, and then restart.
*1 But if you chose rice flour bread wrongly, the bread still fail even if you reselect the menu. (The initial working procedure
is different.)

Install the wrong blade and start the main unit!

➜ Press and hold " " button to stop the main unit. Reinstall the correct blade and restart the main unit.
(The blade may stop rotating if it is not the correct one.)

Pull out the power plug!

➜ Plug in again within 10 minutes after unplugging. The operation will be resumed.
• Do not press " ".

Pressed " " accidently during operations!

➜ Press " " to recover within 10 minutes.

• Only valid for once. Do not press other buttons.

■ Failed dough can be used again to make Pizza and Doughnuts. (P. EN25, EN39)

EN44

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 Troubleshooting Please confirm the following issues first.
If any anomaly is still identified, please contact Panasonic customer
service centre immediately.

When the following

Causes Solutions
conditions happen

Key operation is
• Power plug is not plugged in. Plug in the power plug.
disabled

Press " " but no • "Rice flour bread" function starts only from 醒麵 (Rest). Kneading does not operate in
operation the very beginning.
(No kneading)

• Timing for automatically adding instant dry yeast depends on the room temperature and
menu you have selected.
Instant dry yeast is
not dispensed. • Yeast dispenser is damp or has static electricity. Wipe with a wrung cloth and air dry.

• Is the instant dry yeast dampened? Use new instant dry yeast.

Raisins and nuts

• Are the ingredients piled up? Spread the ingredients flat.
cannot be added.

Operation stops • Operation will be stopped if power fails for more

The dough can be used again if
midway the operation stops in a dough
than 10 minutes.
(Display current time) state. (P. EN39)

Make the setting within the

following range:
• It the time you want to set beyond the timer Starting from the current time
range? • Bread
After 4 h-13 h
The time needed to complete baking varies
from different menu. • Pain de mie
After 4 h 50 min-13 h
• Soft bread
After 4 h and 20 min-13 h
Timer cannot be [Timer setting examples]
• Rice bread
set. Menu: bread After 4 h-13 h
Current time: 8:30 p.m.
• French bread
(LCD screen displays 20:30) After 5 h-13 h
Scope of time settings: 0:30 a.m. to 9:30 a.m.
• Whole wheat bread
("0:30"-"9:30") After 5 h-13 h
• It is impossible to set the time beyond the
• Rice flour bread
range above.

After use
After 2 h and 30 min-13 h
• Natural yeast bread
After 7 h-10 h

Start kneading • For the bread, Pain de mie, Rice bread, French bread and Whole wheat bread functions
immediately after that use instant dry yeasts, only the initial 揉麵 (Kneading) procedure will be started
timer setting. immediately after timer setting.

The following sounds are normal.

• When dough kneading, air discharge or mochi making are going on,
• the sounds of kneading are heard.
Sounds are heard
• the sounds of motor running are heard.
during operation
• the sounds of mochi making are heard.
and timing
• When instant dry yeast and the ingredients of the raisin and nut dispenser are added
into the bread pan.
• the sounds of opening the flap valve and the dispenser flap are heard.

• Since too many ingredients were added or the blade is stucked by the hard ingredients,
the motor is overloaded and the protective function is hence activated, which may
Stop halfway cause the operation to stop immediately.
(Blade does not work) (Powder still remains upon completion and baking does not happen.)
• Please consult Panasonic customer service centre.

EN45

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 Troubleshooting Please confirm the following issues first.
If any anomaly is still identified, please contact Panasonic customer
service centre immediately.

When the following

Causes Solutions
conditions happen

Abnormal sounds • There is a clearance between the blade and the shaft.
on the blade (The front end moves by 3 cm or so.)

• The lithium battery is at the end of its working life.

Plug into the • Before replacement of battery, operations can be Please send to the service centre
outlet, the current continued with power plug inserted. for professional maintenance staff
time on display is
Set the current time whenever you use the timer to replace the battery.
"0:00" •

functions.

• Have you forgotten to install the blade? Install the blade. (P. EN12)
Powders still
remain and baking
does not occur • Is the blade shaft excessively fastened in the Please replace the main shaft
bread pan so that it cannot move. bearing if the blade shaft does not
rotate.
• A small amount of dough leaks out from
the discharge port of the bread pan during
(
Please consult your Panasonic
customer service centre. )
operations.

()
Discharge port
To avoid affecting the (4 positions)
Dough is leaking rotations, the dough that
out at the bottom
enters the rotational part
of the bread pan
will be discharged.
This is normal.
Please confirm if the
blade is rotating. ()
At the bottom of
the bread pan Shaft

The bottom of the

• The bottom of the bread pan may turn black due to frictions when kneading.
bread pan turns
In that case, please wipe and clean with a damp kitchen towel.
black
• Smokes or odors may occur upon initial use. However, they will disappear some time after use. Operations are not
affected.

In case of the following displays

• Notifies you of power failure during operations.
If power fails for less than 10 minutes, the operations will resume when
Display 電源中斷 power supply resumes.
(Unsuccessful bread-making may occur sometimes)
• It will still display when the power plug is plugged in after it is removed.

Open the lid to reduce heat

• The oven temperature rises high due inside of the main unit fully.
Display to continuous use. (above 40 °C) (Cool down for about 1 hour after
baking is finished)

• Failure
Display ~
• Please contact with Panasonic service centre for repair.

EN46

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 Specifications
Power supply 220 V 50 Hz Overheat protector Thermal fuse
Heater 360 W Depth 30.4 cm
Power Size
Width 24.1 cm
consumption Motor 80 W (Approx.)
Height 34.7 cm
Net weight (approx.) 6.1 kg Length of power cord (approx.) 0.9 m
Bread / bread dough (Flour) Maximum : 300 g
(Instant dry yeast) Maximum : 4.2 g
Capacity Yeast dispenser
[Natural yeast (fermented)] Maximum : 25 g
Raisin and nut dispenser (Raisins / nuts) Maximum : 100 g

Function Menu Capacity Timer

Bread (Flour) Max: 250 g Timer for up to 13 h
Pain de mie (Flour) Max: 250 g Timer for up to 13 h
Soft (Flour) Max: 250 g Timer for up to 13 h
Rapid (Flour) Max: 280 g —
Rice (Flour) Max: 230 g Timer for up to 13 h
French (Flour) Max: 250 g Timer for up to 13 h
Bread
Whole wheat (Flour) Max: 250 g Timer for up to 13 h
Brioche (Flour) Max: 200 g —
Danish (Flour) Max: 280 g —
Pineapple (Flour) Max: 200 g —
Rice flour bread (Flour) Max: 250 g Timer for up to 13 h
Natural yeast (Flour) Max: 300 g Timer for up to 10 h
Bread dough (Flour) Max: 280 g —
Natural yeast bread dough (Flour) Max: 300 g —
Natural yeast fermentation Natural yeast (raw) 50 g —
Dough Pizza dough (Flour) Max: 280 g —
Dumpling skin dough (Flour) Max: 280 g —
Japanese ramen dough (Flour) Max: 300 g —
Udon/pasta dough (Flour) Max: 300 g —

After use
Brownie (Flour) Max: 60 g —
Scone (Flour) Max: 180 g —
Cake (Flour) Max: 180 g —
Chocolate Chocolate 160-180 g —
Others
Jam Fruit 400 g —
Compote Fruit 150-300 g —
Mochi Sticky rice 280-420 g —
Manual bread dough (Flour) 200-300 g —

EN47

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 非常感謝您購買 Panasonic 的產品。
● 請仔細閱讀本使用說明書，以確保正確安全使用本產品。
● 本產品只限於家庭使用。
● 使用前請務必仔細閱讀“安全注意事項”（P. TC3 ～ TC4）和 “重要信息”（P. TC4）。
● 保用證請與本使用說明書一起妥善保管。
● 因對本產品的使用不當或未能遵循相閉說明，Panasonic 將不承擔任何責任。

目錄 頁碼 頁碼

使用前
安全方面的注意事項.............................. TC3 薄餅麵糰............................................... TC22
重要信息................................................. TC4 餃子皮麵糰............................................ TC22
各部件的名稱和配件............................... TC5 拉麵麵糰............................................... TC22
●本體........................................................................ TC5 烏冬、意粉麵糰...................................... TC23
●操作部.................................................................... TC6
各種口味的麵包. ................................... TC24
●時間調整................................................................ TC6
●烤色功能................................................................ TC6 其他
●預約功能................................................................ TC7 布朗尼................................................... TC26
●葡萄乾功能............................................................ TC7
英式鬆餅............................................... TC27
食譜一覽................................................. TC8
蛋糕. ..................................................... TC28
製作麵包的要領及基本材料. ................... TC9
朱古力................................................... TC29
果醬. ..................................................... TC30
使用方法 糖漬水果............................................... TC31
麻糬. ..................................................... TC32
麵包
手動麵包麵糰........................................ TC33
製作基本麵包........................................ TC12
發酵. ..................................................... TC35
法式軟包............................................... TC14
烘烤. ..................................................... TC35
軟式麵包............................................... TC14
快速麵包............................................... TC14
米飯麵包............................................... TC15
使用後
法式麵包............................................... TC15
全麥麵包............................................... TC15 清潔保養............................................... TC36
法式牛油麵包........................................ TC16 常見問題............................................... TC37
丹麥麵包............................................... TC16 麵包形狀異常！...................................... TC40
菠蘿麵包............................................... TC17 “操作錯誤”的補救措施.......................... TC44
米粉麵包............................................... TC18 故障診斷............................................... TC45
天然酵母麵包........................................ TC18 出現下列情況時. ................................... TC46
各種口味的麵包. ................................... TC19 規格. ..................................................... TC47

麵糰
麵包麵糰............................................... TC21
天然酵母麵包麵糰................................. TC21
生種天然酵母........................................ TC21

TC2

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 安全方面的注意事項 請務必遵守

為了減少人身傷害、觸電及火災的風險，請務必遵守下面說明的事項。
■以下標誌表示因錯誤使用本產品而造成傷害和損失的程度 。

警告 有可能導致死亡或重傷的事項。 注意 有可能發生人身傷害或損壞財產的
事項。

使用前
■針對務必需要遵守的事項，用以下符號予以區分說明。

表示禁止事項。 表示務必做到的事項。

警告
為了避免觸電、因短路造成的火災、發煙、燒傷或受傷的風險。
● 切勿讓嬰兒或兒童玩耍包裝材料。（可能會導致窒息） 電源插頭
● 絕對不可自行拆解、修理或改裝本產品。
請至Panasonic 客戶諮詢服務中心諮詢維修事宜。
● 請勿損壞電源線或電源插頭。
嚴格禁止以下行為： 電源線
損傷、加工或將其放置在加熱器附近，強行彎曲、扭轉、拉扯、
從尖銳邊沿拉過電源線，在電源線上放置重物，捆紮電源線以及使用電源線提拉本產品。
● 電源線或電源插頭損壞或插座鬆動時，切勿使用本產品。
如果電源線損壞，為了避免危險，必須由製造商、其維修部或類似部門的專業人員更換。
● 請勿用潮濕的手插拔電源插頭。
● 請勿將本產品、電源線和電源插頭浸泡在水中（任何液體）或對其噴水。
● 請勿讓電源線懸掛在桌子或工作檯邊緣，或使其觸碰到高溫表面。
● 切勿觸摸、堵塞或將臉貼近正在冒蒸汽的部位。
● 特別注意兒童。

● 本產品不打算由兒童或有體力、感官或精神缺陷的人或缺乏經驗知識的人使用，除非有負
責他們安全的人對他們進行產品使用有關的監督和指導。
應照看好兒童，確保他們不玩耍本產品。
● 請務必確保嬰兒和兒童遠離本產品及其電源線。
● 請務必確保本產品的標簽上指示的電壓與當地電源電壓一致。還應避免在同一電源插座中
插入其它設備，以免電路過熱。但如果連接多個電源插頭，應確保總功率不超過電源插座
的額定功率。
● 電源插頭須完全插入插座內。
● 請定期清除電源插頭上的灰塵。
拔下電源插頭，並用乾布進行擦拭。
● 若本產品發生運作異常時，請立即停止使用本產品，並拔出電源插頭。
異常或故障事例：
● 電源插頭和電源線異常發熱。
● 電源線破損、無法通電。
● 本體變形、有明顯損壞或異常發熱。
● 使用過程中有異常的轉動聲。
● 使用過程中有難聞的氣味。
● 出現其它異常或故障。
請立即拔掉插頭並與客戶諮詢服務中心聯繫進行檢查或維修。
TC3

SD-PM107_P1-47-20180320.indd 3 3/5/2018 17:04:39

 安全方面的注意事項（續） 請務必遵守

注意
為了避免觸電、火災、燒傷、受傷或財產損失的風險。
● 切勿在使用本產品時或剛使用後觸碰高溫表面，如麵包容器、本體內部、加熱器、上蓋內
側等高溫部位。本產品在使用過程中可接觸部位可能會變熱。請特別小心使用後的餘熱。
為防止燙傷，取出麵包容器或剛做好的麵包時務必戴上高溫隔熱手套。（不要使用潮濕
的高溫隔熱手套）
● 請勿在下列場所使用本產品。
● 不平穩的表面、雪櫃等電器上，地毯或桌布上，或非耐熱的表面等。
● 可能會濺到水的地方或熱源附近。
● 靠近水槽等或任何開放式水源附近。

● 切勿在靠近墻壁、家俱或封閉空間（如嵌入式櫥櫃）的場所使用本產品。
請將本產品放置在穩固、乾燥、清潔且平坦耐熱的工作檯上，本產品
距離桌子邊緣10 cm 以上，遠離墻壁等物體須至少5 cm。
● 使用時請勿取出麵包容器或從插座中拔出電源插頭。 5 cm 10 cm

● 請勿往縫隙裏插入任何物體。
10 cm
10 cm

● 請勿使用外接定時器等。
● 本產品不能在外接定時器或外接獨立遙控系統的方式下運行。

● 不使用本產品時，移動和清潔前務必確保已關閉本產品電源開關，並從插座中拔出電源插頭。
● 拔出電源插頭時，務必握住電源插頭。禁止用力拉扯電源線。
● 移動、清潔本產品前請確保本產品處於冷卻狀態。

重要信息
● 請勿將本產品用於室外、高濕的室內或對右圖所示部位施加
加熱器
重力，否則會引起故障或變形。
● 請勿超過麵粉(300 g)、發酵劑（即溶酵母4.2 g、
溫度感測器
天然酵母25 g) 和配料 (100 g)的最大使用量.
(請參閱P. TC47)
● 請勿使用刀具或其他鋒利的工具來清潔加熱器。 上蓋內側

● 請勿跌落本產品，以免損壞產品。
● 請勿在麵包容器中存放任何材料或麵包。
● 確保依食譜使用合適的葉片。使用錯誤的葉片可能損傷葉片
和麵包容器上的不黏塗層。
● 每次使用之後請務必清潔本產品。(請參閱P. TC36)

此符號表示：產品表面高溫，觸碰時請小心謹慎。

TC4

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 各部件的名稱和配件
本體（包含葉片）

■初次使用時，請清洗麵包容器、葉片、配件等。（P. TC36）

使用前
蒸氣口

麵包容器

上蓋
排氣口 ● 注意不要夾到手
把手 蓋容器蓋（可脫卸式 P. TC36）
● 按住上蓋，並提起蓋容器蓋的開蓋 開閉板
扣打開。 （葡萄乾 · 堅果容器）
開閉閥
（酵母容器）

電源線 開蓋扣 顯示屏

電源插頭

酵母容器
葡萄乾 · 堅果容器
（可脫卸式 P. TC36） 操作部
上蓋把手
（兩側） 把手
(兩側)
排氣口
（兩側）

葉片 配件（各 1 個）
約¾量的線
約½量的線
約¼量的線
●麵包用葉片
（P. TC12，TC13 ）

●天然酵母培養容器 （大計量匙） （小計量匙）

●製作麵條、麻糬用葉片 （附有蓋 P. TC21） ●計量匙
（P. TC22，TC23，TC32） 本說明書中所述材料的“大1”是指“大
計量匙1匙”的意思。

TC5

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 各部件的名稱和配件（續）
操作部 （拔掉電源插頭時，液晶顯示會消失）

葡萄乾
●添加葡萄乾等配料（P. TC7） ●預約完成時間（P. TC7）
●調整時間（下述）
顯示當前食譜 ●設定烹飪、揉麵、發酵、烘烤時間
（P. TC30～TC31、P. TC33～TC35）

開始
●開始程序或預約

取消
●重新設置
●開始後取消
（長按）

食譜 烤色 確認
●選擇食譜 ●設定烤色（下述） ●手動麵包食譜上各程序設定的確認
（長按可快進） 標準→濃→淡

預約
●預約完成時間（P. TC7）

● 上方圖示顯示所有文字和圖標，實際使用時僅顯示與當前食譜有關的內容。

●時間顯示為24小時制。
①插入電源插頭（如果不插電源則無法調整時間）
②按“時”或“分”
時間調整 ● 聽見嗶的聲音後，時間顯示閃爍。

（時鐘顯示） ③請在時間顯示閃爍時按“時”或者“分”調整時間（長按時可快進）
● 調整完成後，停止操作，待閃爍停止即完成。

④若無需使用麵包機，則拔出電源插頭
● 閃爍停止之前拔掉電源插頭的話，時間調整無法變更完成。

烤色可設定為“標準”、“濃”、“淡”三種。
①選擇食譜功能後，按下“ ”鍵
烤色 功能 選擇自己喜歡的烤色
②按下“ ”鍵
● 可以設定“烤色”的食譜帶有“ ”標誌。（P. TC8）
● 若增加砂糖的份量，則使烤色變深。減少用量烤色會變淺，高度也會變低。

TC6

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 預約在指定時間完成烘烤。
①確認機上顯示時間與當前時間相符。
● 不符合時，調整至當前時間（P. TC6）

預約 功能 ②選擇食譜功能後，按下“ ”鍵
● 聽見嗶的聲音後, 時間顯示閃爍。
③按住“時”或者“分”鍵調至烘烤完成的預定時間。（僅顯示可預約的時間）
④按下“ ”鍵（預約完成）

使用前
● 可使用“ ”和“ ”功能的食譜在“ 預約”時，請先設定 “ ”、“ ”功能

後再設定“ ”功能。

根據添加的配料選擇
自動投入（液晶顯示“有”）或手動投入（液晶顯示“有♪”）。
①選擇食譜功能後，按下“ ”鍵，選擇“有”/“有♪”（使其閃爍）
②按下“ ”鍵（若選擇“有♪”則發出嗶嗶聲後，需在3分鐘※手動放入配料，然
後蓋上上蓋，再次按下“ ”鍵）
※ 3分鐘內未放入配料或未按下“ ”鍵，蜂鳴器會發出聲音，並自動開始。
● 配料投放的時間因食譜及室溫的變化而變化。


水果乾類 ※ 切成 5 mm 以下的小塊
堅果類 ※ 打碎為 5 mm 以下的小塊

自動投入的材料 豌豆 ※ 將水分擦拭乾淨
（可放置在葡萄乾 · 堅果容器中） 橄欖 ※ 去核，切成 ¼ 大小並將水分擦拭乾淨
乾燥的、不易融化的配料 火腿、煙肉、香腸 ※ 切成 10 mm 寬的小塊
預約烘烤麵包時，請不要添加配料。
※

（尤其夏季更容易變質）

酒漬水果，洋蔥等切碎的蔬菜
需手動放入的材料

葡萄乾 功能 （發出蜂鳴聲後，手動放入） 芝士、朱古力等

有水分，黏性的，
芝麻等細小的材料可以一開始就放入麵包容器內。
●
易溶化的配料
（最多添加麵粉重量的 20% 左右）
● 配料請鋪平放置。堆積如山放置時，葡萄乾 · 堅果容器可能無法打開掉落。
依配料的種類及狀態不同，
放入量不超過100 g
●

·有無法放入100 g 的情況。
·有時在葡萄乾 · 堅果容器內會沾有少量的配料。
● 表面有砂糖的水果，在夏季或者預約烘烤時，可能會因砂糖融化黏在容器上而無法投放。

● 如果加入過多材料，會影響到麵包膨脹。

● 因材料的種類不同，會有無法保持原來形狀的情況。

請遵照各食譜的調配比例與配料用量。若不遵守，配料可能會從麵包容器中灑
出，被加熱器烤焦，發出異味或煙霧。

使用下列配料時請注意
●添加較硬的材料，可 · 榖物 ●添加富含蛋白質分解
·瓜
能會使麵包容器等的 · 水果麥片 酵素的鮮果時，麵包
· 奇異果
氟素塗層剝落。請小 · 裹上糖衣的堅果 不會膨脹。
· 無花果
心使用。 · 楓糖塊
● 誤食剝落的氟素塗
· 芒果
· 珍珠糖
層，並不會對人體造 · 冰糖 · 菠蘿
成影響。 · 岩鹽 等 · 木瓜 等

TC7

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 食譜一覽 ●所需時間及酵母添加時，因室溫、烤色、預約等條件而變化

食譜 所需 食譜 所需
編號 食譜 可用功能 時間 編號 食譜 可用功能 時間
（參照頁） （大約） （參照頁） （大約）

葡萄乾

烤色

預約

葡萄乾

烤色

預約
基本麵包 薄餅麵糰
1 4 小時
16 － － － 45 分鐘
（P. TC12） （P. TC22）

法式軟包 餃子皮麵糰
2 4 小時 50 分鐘
17 － － － 15 分鐘
（P. TC14） 麵 （P. TC22）
糰 18
軟式麵包 拉麵麵糰
3 4 小時 20 分鐘 － － － 15 分鐘
（P. TC14） （P. TC22）

烏冬、意粉
快速麵包
4 － 1小時 55分鐘
19 － － － 15 分鐘
（P. TC14） （P. TC23） 麵糰

米飯麵包 布朗尼
5 4 小時
20 － － － 1小時 20 分鐘
（P. TC15） （P. TC26）

法式麵包 英式鬆餅
6 － 5 小時
21 － － 54 分鐘
麵 （P. TC15） （P. TC27)

包 7
全麥麵包 蛋糕
－ 5 小時
22 － － 1小時 30 分鐘
（P. TC15） （P. TC28）

8 法式牛油
朱古力
23 17分鐘
－ 3 小時15分鐘 － － －
（P. TC16） 麵包 （P. TC29）

1小時 30 分鐘
丹麥麵包 果醬
9 24 ～
－ － － 3 小時 － － －
（P. TC16） 其 （P. TC30） 2小時 30 分鐘
他 25
菠蘿麵包 糖漬水果
10 2小時15分鐘
－ － － － － 60分鐘～120分鐘
（P. TC17） （P. TC31)

1 小時.
米粉麵包 麻糬
11 2小時 30 分鐘 26 － － －
（P. TC18） （P. TC32） （＋30 分鐘 ※2）

12 天然酵母. 7小時. 手動麵包 30 分鐘

27 － － － ～
麵包 （＋24 小時 ） 麵糰
※1
（P. TC18） （P. TC33)
3 小時15分鐘

麵包麵糰
13 1 小時 發酵
－ － 28 － － － 5分鐘～120 分鐘
（P. TC21） （P. TC35）

麵 14 天然酵母 4 小時.
烘烤
－ －
29 － － － 5分鐘～50 分鐘
糰 （P. TC21） 麵包麵糰 （＋24 小時 ※1） （P. TC35）

15 生種天然.
－ － － 24 小時
（P. TC21） 酵母

※1 製作天然酵母需要花費24小時。
※2 請事先將糯米洗淨，用篩子瀝乾水分30分鐘。

TC8

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 製作麵包的要領及基本材料
使用正確量取的食材來獲得最佳結果是非常重要的。
順利製作麵包 水、麵粉以“重量”稱量是基本！

使用前
的要領！ 必須用秤以量度重量。請使用以 1 g 以下為單位的電子秤正確稱量。

夏天或室溫高的時候，請事先冷卻水
水對麵糰的膨脹程度有很大影響。夏天或室溫超過 25 ℃時，材料的溫度也會
請準備下列工具 上升，因此在水中加入冰塊，將其冷卻至 5 ℃左右。（將冰塊取出後再使用）

●高溫隔熱手套 膨脹程度和形狀每次都會變的手工麵包
製作手工麵包容易受溫度、濕度、材料及預約時間等因素的影響。
●電子秤（1 g 以下為單位）
即使一直都是以相同的做法去烘烤，條件稍微有點變化，膨脹程度和形狀也
會發生改變。（P. TC40，P. TC41）

材料的新鮮程度影響很大 ！材料保存是否有問題？
使麵包發酵和膨脹的酵母（P. TC10）和魚肉同樣都是新鮮食品。即溶酵母、元
種和生種天然酵母等必須放置雪櫃內冷藏！（特別是生種天然酵母要在一週內
用完）開封後，即溶酵母要密封保存，生種天然酵母別忘了蓋上蓋子！

請注意以下事項避免傷害到麵包容器，葉片之氟素塗層
●添加較硬的材料，可能會使麵包容器等氟素塗層剝落。
溫馨提醒 ●乾燥水果及堅果配料需切成5 mm以下小塊。
●若使用顆粒結晶較大的糖（如蔗糖），海鹽等，請先置於常溫水中充分溶
化後再使用，而原本的水量，請減去與溶液相等的份量。
●水量過少會導致麵糰硬化，揉麵時傷害塗層。
●食材放入麵包容器請按照各個食譜所列的順序投放。
●取出麵包時不要使用小刀、叉子、筷子等堅硬物品。
●切麵包前請先確認麵包用葉片是否黏附在麵包內（底部），防止切花葉片。
●請勿使用金屬刷、百潔布、海綿布的尼龍面、包在尼龍網裏的海綿塊擦拭
容器或葉片，請以柔軟的海綿布清洗。
● 麵包容器和葉片屬消耗品，長期使用致塗層剝落屬正常現象。誤食剝落的
氟素塗層，並不會對人體造成影響。

TC9

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 製作麵包的要領及基本材料（續）
基本材料
麵包酵母
麵粉（高筋麵粉、低筋麵粉） 雞蛋
與水攪拌後，蛋白質會結合在一起 麵包酵母以糖分為營養來源，產生 改善麵包的味道、香味、色澤。
生成麩質。 二氧化碳使麵包膨脹起來。 也具有增強麵包彈性的作用。

●一般使用富含蛋白質（12 ～ 15%）

泡打粉
的高筋麵粉。非麵包專用麵粉的
膨脹較小，做出的麵包較硬。此 麵包的組織 將產生的二氧化碳
包起來而膨脹
外，自發粉做出的麵包不膨脹。
●酵母是活的。 用於製作布朗尼、英式鬆餅及蛋糕。
● 包裝袋上附有成分表。
新鮮程度不同，膨脹發酵程度也會出
●麵粉不需過篩。 ● 即使放入基本麵包或軟式麵包中也
現差異，因此請使用保質期內的酵母，
●膨脹可能因蛋白質含量不同有所 不會膨脹。
並務必密封後置於雪櫃內保存。
差異。
●即溶酵母在受潮後膨脹能力就會急劇

粘米粉
●盡量使用較新鮮的產品。 下降。

即溶酵母
●存放在乾爽陰涼之處。 (含或不含麩質）
●務必使用秤 ( 以 g 為單位 ) 來稱量。
粘米粉中不含有麵包在膨脹時需

油脂
為了製作鬆軟可口的麵包，通常使 要的蛋白質，所以只使用粘米粉
（牛油、無鹽牛油、人造牛油、
起酥油） 用無需提前發酵的即溶酵母。 的話無法做成麵包。
● 不可使用新鮮酵母或泡打粉。
使麵包細膩鬆軟濕潤。 根據選擇食譜的不同，有必要區
●在固體形狀下使用，無需融化。 ●建議使用即溶酵母（Instant Dry 分使用不同的粉。
推薦使用無鹽牛油。 Yeast），效果比活性酵母（Active
●
麵包用粘米粉含有小麥成分（麩
●
Dry Yeast）更好。

乳製品（奶粉、牛奶）
質），因此對小麥過敏的使用者

天然酵母
不可食用。
（元種） ● 請一定要注意材料及清潔保養問
改善麵包的味道以及香味，並使麵包的
為了製作出具有獨特口感的天然酵母 題，並在諮詢過醫生後使用。
色澤更佳。而且還能防止麵包變硬。
麵包，使用由天然食物（穀類等）培
●使用牛奶時，相對的減少放入水的份
養出的酵母。麵包酵母須由“生種天 ●
量。 所謂麩質…
然酵母”的程序培養（P. TC21）發
●使用含有營養成分未經加工的脫脂奶 是在麵粉中加水攪拌，麵粉中的蛋
酵成為生種天然酵母後使用。
粉或全脂奶粉。 白質結合而成的物質。麩質包裹著
●建議使用發酵穩定的“星野”牌天然酵母。 麵包酵母活動產生的二氧化碳而膨

食鹽
脹，從而產生麵包組織。
星野天然酵母溫馨提示：
使用星野天然酵母製作麵包時，請
除了調味，還可增加麵包的嚼勁。
而且還可以防止細菌繁殖。
注意下列事項 :
●製作前，請將與天然酵母培養有關的
水
水與麵粉混合後，攪拌後形成麵
容器及工具消毒，並放置風乾。
糰麩質。
糖（砂糖、紅糖、蜂蜜）
●刺鼻氣味或顏色變異，均反映食材不慎
●以下情況使用冷水
被污染，如發現時請即丟棄有關食材。
●生種天然酵母儲藏不慎，將可能導致 （大約5 ℃：類似冰水的溫度）
糖是麵包酵母的營養來源，可加速
麵包品質下降，下列說明為製作﹝僅 ·快速麵包 ·法式麵包
發酵完成。而且還可改善口味、香
味、麵包表皮的烤色。 一次用量﹞之生種天然酵母。 ·全麥麵包 ·法式牛油麵包
步驟： ·丹麥麵包 ·菠蘿麵包
●顆粒大的糖要研碎為細小顆粒。
生種天然酵母（P. TC21） ·室溫在25 ℃以上
●不要使用冰糖等結晶狀的糖。
請選擇食譜 "15" ●請使用飲水機的水。
●若增加糖的份量，則烤色會變深，
材料： ●鹼性水不宜用來製作麵包。
減少用量則會稍稍變淺。
星野天然酵母 ( 元種 ) 10 g ●務必使用秤 ( 以 g 為單位 ) 來稱量。
●不可使用低卡路里的代糖。
水（ 約 30 ℃ ） 20 mL

TC10

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）
配件計量匙每 1 匙的重量基準 想改變材料配方和種類時
大計量匙 小計量匙 材料 想增加時 想減少時

使用前
砂糖 約12 g 約4 g 可增加至2.5倍
牛油 法式牛油麵包、 可減少至½
奶粉 約6 g 約2 g 丹麥麵包除外
食鹽 約5 g 砂糖 可增加至2倍 可減少至½
即溶酵母 約2.8 g 奶粉 可增加至2倍 可以不加
天然酵母（元種） 約10 g 可以不加
生種天然酵母 約12.5 g 食鹽 不可 米粉麵包、天然酵
母麵包可減少至½
想添加蛋或牛奶時 以上份量為基準，根據個人口味調配。
減少相當於蛋或牛奶份量的水。 ●增加砂糖的份量，會使烤色變深。用量烤色會變淡，
蛋（最多1個） 高度也會變低。
牛奶（最多添加水量的一半） ●不放食鹽的話，麵包會變得沒有嚼勁。
天然酵母的酶活性很強，食鹽有抑製酶活性的作
●把蛋等放入計量杯後再加水稱量。 用。如果沒有放食鹽的話，酶過度發揮作用，麵包
●不要使用預約。 會因麵筋斷裂而無法漂亮成形。
（如果室溫很高，雞蛋或牛奶會很快 ●也可以用人造牛油代替牛油，用蜂蜜代替砂糖，
變質） 用牛奶代替奶粉。（P. TC10）
蜂蜜最多不超過25 g
奶粉大1相當於70 g（約70 mL）牛奶

除了基本材料之外，還可添加自己喜歡的配料，製作多種口味的麵包
以基本的基本麵包為基礎（P. TC12）
，介紹搭配的材料和份量的基準。
● 材料不同，烤色及發酵高度也有所不同。

在基本的材料基礎上 + 喜歡的材料 → 一開始就放入麵包容器內

蔬菜 榖物類 果汁
約麵粉重量的15～20% 約麵粉重量的 10 ～ 20% 最多不超過水的份量
（標準：50 g） （標準：30 g） 例） ▪橘汁 ▪蘋果汁
例） ▪紅蘿蔔 研碎 例） ▪粘米粉 ▪燕麥片 ▪蕃茄等100%果汁
▪南瓜 煮軟後搗碎冷卻 ▪糯米粉 ▪黑麥 ▪全麥粉 事先放在雪櫃保存
▪菠菜 煮熟後切碎冷卻 ▪黃豆粉 ▪芝麻

扣除榖物類的重量
麵粉的量 （保持原來的份量不變） 例） 黑麥30 g（250 g的12%）
（保持原來的份量不變）
高筋麵粉220 g

扣除蔬菜重量的
80%的水分 扣除果汁的份量
水的量 例） 煮熟的南瓜50 g （保持原來的份量不變） 例） 橘汁100 g（約100 mL）
水150 g（mL） 水90 g（mL）
[190 g（mL）－ 50 g（mL）的 [190 g（mL）－ 100 g（mL）]
80%]

● 不要使用預約功能。 ● 不要使用預約功能。

TC11

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 製作基本麵包 請以基本麵包食譜為使用藍本

食譜1 基本麵包 表皮鬆脆，味道可口 所需時間：約4小時

高筋麵粉 250 g 代表可自動或手動添加葡萄乾、堅果等配料

牛油 10 g
砂糖 18 g（大1½） 代表可設定麵包烤色：標準、濃、淡
奶粉 6 g（大1）
食鹽 5 g（小1） 代表可設定麵包完成時間
水※1 190 g（mL）
即溶酵母 2.8 g（小1） ● 所有食譜材料前面標示的小圖標及其含義
※1 室溫超過 25 ℃時，使用 5 ℃的水並減少 10 g（mL） 如下所述：
● 完成時間預約範圍：4 小時～ 13 小時後
需放入到麵包容器的材料
● 配料投入時間：約 1 小時 5 分鐘～ 1 小時 35 分鐘後

需添加到酵母容器的材料
可直接添加到葡萄乾·堅果容器的配料
需手動添加材料或配料，或進行手工作業

1
將本產品放置在穩固、乾燥、清潔且平坦耐熱的工作檯上。
準備

2
打開上蓋，逆時針旋轉取出麵包容器，將麵包用葉片放入軸心孔內。（ 見右圖 1 2 ）
● 輕輕碰一下麵包用葉片，前端會有3 cm左右移動。
● 注意安裝軸周邊不要沾有麵糰。

3
按照食譜所列順序，依次將帶有麵包容器圖標的材料放入到麵包容器中。（ 見右圖 3 ）
沿著順時針方向放回麵包容器，然後蓋上上蓋。
● 使麵包容器內中間的材料高於周邊並繞在周邊加水。
● 麵包容器的把手中途會卡住（為了方便取出麵包容器），無需降到最下面。

4
打開蓋容器蓋，添加即溶酵母到酵母容器內後，蓋上蓋容器蓋，插上電源插頭。（ 見右圖 4 ）
● 為了防止即溶酵母受潮或因靜電無法掉落到麵糰中，放入前請確保蓋容器蓋及酵母容器乾燥。
如果沾有水分請用紙巾吸乾而非擦拭（會產生靜電）。
即溶酵母無法掉落會造成麵包發酵不良。
→ 請使用乾燥的即溶酵母。（P. TC37, TC45）
● 放入後請勿打開上蓋，否則即溶酵母會灑落出來。
做法

5
按下食譜上下箭頭的按鍵可切換食譜。（ 見右圖 5 ）
選擇食譜“1”後，選擇設定以下便利功能。（每個食譜可用功能用下述圖標標示在食譜旁）
 下“
按 ”鍵，選擇是否添加配料。（預設為“無”）
● 可自動投放的配料選擇“有”圖示①
● 需手動投放的配料選擇“有♪”圖示②，機子會在需要投放的時間發出嗶嗶聲提醒投放材料，顯示屏


“有♪”為閃爍狀態。
● 不添加配料則選擇“無”。

按下“ ”鍵，選擇麵包烤色。（預設為“標準”，圖示③）

 下“
按 ”鍵，預約麵包完成的時間。（預設為當前時間開始後完成的時間，圖示④）

以上便利功能詳細內容請見P. TC6～TC7。

6
按下“ ”鍵，顯示屏上會顯示大約完成的時間。
● 即溶酵母投入時會發出聲音。
● 若有選擇“ ”功能“有♪”，則發出嗶嗶聲後請打開上蓋，將配料手動投入到麵包容器
中，然後重新按“ ”鍵。（因此時酵母已投入完畢，可以打開上蓋）

TC12

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 7
食譜程序結束後，會發出嗶嗶的聲音。
做法

確認烘烤完成後請按下“ ”鍵並拔掉電源插頭。

8
使用乾燥的隔熱厚手套取出麵包容器，將其放置在舖有小毛巾的平檯上冷卻。然後將麵
包取出放置在烤網或類似網架上，並靜置等待溫度下降。（ 見圖 6 7 8 ）
● 請勿使用潮濕的隔熱手套，否則容易燙傷。
● 注意麵包容器的放置地點。（麵包容器仍為高溫狀態）
● 麵包容器如不及時取出，麵包會收縮而下塌。
● 請勿使用小刀等工具取出麵包。
● 麵包取出後請確認麵包用葉片是否嵌入到麵包內。有的話，請取出來。（直接切下去的話，可能
會損壞麵包用葉片）

麵包
● 請不要觸摸麵包容器底部。（葉片轉動會弄壞麵包）

1 2 3 4

高筋麵粉
奶粉

①
①
②

5 6 7 8

①
②

圖示① 圖示② 圖示③ 圖示④

TC13

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 食譜2 法式軟包 麵皮薄脆，只使用一半酵母，保留小麥原有風味 所需時間：約4小時50分鐘

做法
高筋麵粉
牛油
250 g
15 g
1. 選擇食譜“2”
● 選擇想要的功能
砂糖 18 g（大1½）
奶粉 6 g（大1） 2. 按下“ ”鍵
食鹽 5 g（小 1） 3. 發出嗶嗶聲後按下“ ”鍵，取出麵
水 ※1 200 g（mL） 包容器，冷卻2分鐘左右後
即溶酵母 1.4 g（小½） 取出麵包
完成時間預約範圍：4 小時 50 分鐘～ 13 小時後
溫馨提示
●

● 配料投入時間：約 1 小時 5 分鐘～ 1 小時 45 分鐘後

※1 室溫超過25 ℃時，使用5 ℃的水並減少10 g（mL）。

食譜3 軟式麵包 質感鬆軟、細膩 所需時間：約4小時20分鐘

做法
高筋麵粉
牛油
250 g
15 g
1. 選擇食譜“3”
● 選擇想要的功能
砂糖 18 g（大1½）
奶粉 6 g（大1） 2. 按下“ ”鍵
食鹽 5 g（小 1） 3. 發出嗶嗶聲後按下“
”鍵，取出麵
水 ※1 190 g（mL） 包容器，冷卻2分鐘左右後
即溶酵母 2.8 g（小1） 取出麵包
完成時間預約範圍：4 小時 20 分鐘～ 13 小時後
溫馨提示
●

● 配料投入時間：約 1 小時 55 分鐘～ 2 小時 15 分鐘後

※1 室溫超過25 ℃時，使用5 ℃的水並減少10 g（mL）。

● 使用預約功能時，從醒麵開始。因此開始時麵包用葉片不會立即轉動。

食譜4 快速麵包 短時間完成 所需時間：約1小時55分鐘

做法
高筋麵粉
牛油
280 g
10 g
1. 選擇食譜“4”
● 選擇想要的功能
砂糖 18 g（大 1½）
奶粉 6 g（大 1） 2. 按下“ ”鍵
食鹽 5 g（小 1） 3. 發出嗶嗶聲後按下“
”鍵，取出麵
冷水（5 ℃）※1 210 g（mL） 包容器，冷卻2分鐘左右後
即溶酵母 4.2 g（小1½） 取出麵包
配料投入時間：約 30 ～ 35 分鐘後
溫馨提示
●

※1 室溫超過25 ℃時，水量減少10 g（mL）。

TC14

SD-PM107_P1-47-20180320.indd 14 3/5/2018 17:04:47

 食譜5 米飯麵包 富有水分且綿軟 所需時間：約4小時

做法
高筋麵粉
冷米飯（白米）
230 g
100 ～ 120 g
1. 選擇食譜“5”
● 選擇想要的功能
牛油 10 g
砂糖 18 g（大1½） 2. 按下“ ”鍵
奶粉 6 g（大 1） 3. 發出嗶嗶聲後按下“ ”鍵，取出麵
食鹽 5 g（小 1） 包容器，冷卻2分鐘左右後
水 ※1 160 g（mL） 取出麵包
即溶酵母 2.1 g（小 ¾）
溫馨提示 ● 完成時間預約範圍：4 小時～ 13 小時後
※1 室溫超過25 ℃時，使用5 ℃的水並減
● 配料投入時間：約 1 小時 5 分鐘～ 1 小時 35 分鐘後
少10 g（mL）。
● 還可用糙米或雜糧飯代替白米使用。
● 由於米飯量的不同，高度及口感也會有所不同。
● 加入的米飯的量越多，麵包越有彈性。（米飯以外的食材請遵照上面所示）

麵包
● 可以使用預約功能，但請勿使用煮熟後（或解凍後）超過1天的米飯。

● 室溫超過30 ℃時，請將麵粉放到雪櫃內冷卻。

● 有時候飯粒會保持原狀。

● 米飯麵包含有較多水分，容易變質，因此請盡快食用。

（夏季：當天，冬季：二天內）

食譜6 法式麵包 表皮鬆脆可口 所需時間：約5小時

做法
高筋麵粉
低筋麵粉
225 g
25 g
1. 選擇食譜“6”
● 選擇想要的功能
食鹽 5 g（小 1）
冷水（5 ℃）※1 190 g（mL） 2. 按下“ ”鍵
即溶酵母 1.4 g（小 ½） 3. 發出嗶嗶聲後按下“
”鍵，取出麵
● 完成時間預約範圍：5 小時～ 13 小時後 包容器，冷卻2分鐘左右後
● 配料投入時間：約 40 分鐘～ 1 小時 25 分鐘後
取出麵包

溫馨提示
※1 室溫超過25 ℃時，水量減少10 g（mL）。
● 室溫超過30 ℃時做出的麵包品質較不令人滿意。

■ 相比其他食譜烘烤出的麵包，法式麵包有時較難取出。

請按照以下步驟取出麵包：
在桌上舖上小毛巾等，稍微用力向下搖晃，搖晃的同時應用手抵住檯子。（參照右圖）
● 請確認麵包用葉片沒有黏在麵包底部。

食譜7 全麥麵包 健康營養 所需時間：約5小時

（全麥粉 50%） 做法
全麥粉（麵包專用） 125 g
1. 選擇食譜“7”
※1

高筋麵粉 125 g ● 選擇想要的功能

牛油 10 g
砂糖 18 g（大 1½） 2. 按下“ ”鍵
奶粉 6 g（大 1） 3. 發出嗶嗶聲後按下“ ”鍵取出麵包
食鹽 5 g（小 1） 容器，冷卻2分鐘左右後
冷水（5 ℃）※2 210 g（mL） 取出麵包
即溶酵母 2.8 g（小 1）
溫馨提示 ● 完成時間預約範圍：5 小時～ 13 小時後
※1 不能使用點心專用（低筋麵粉）或小 配料投入時間：約 1 小時 35 分鐘～ 2 小時 50 分鐘後
●

麥以外的全麥麵粉。
※2 室溫超過25 ℃時，水量減少10 g（mL）。
● 室溫超過30 ℃時做出的麵包品質較不令人滿意。
● 全麥粉種類不同，麵包的品質與膨脹程度也有所差別。

TC15

SD-PM107_P1-47-20180320.indd 15 3/5/2018 17:04:49

 食譜8 法式牛油麵包 使用牛油與雞蛋製成，口感清爽！ 所需時間：約3小時15分鐘

做法
高筋麵粉 170 g
1. 選擇食譜“8”
低筋麵粉 30 g ● 選擇想要的功能
牛油 30 g
砂糖 24 g（大 2） 2. 按下“ ”鍵
奶粉 6 g（大 1） 35或45分鐘後
食鹽 3.8 g（小 ¾） 3. 發出嗶嗶聲後打開蓋子， 10分鐘內
雞蛋 1 個、蛋黃 1 個、
150 g 拆開保鮮紙
冷水（5 ℃）的混合物
放入切好的後放牛油
溫馨提示 即溶酵母 2.1 g（小 ¾）
冷凍牛油（後放）
● 不要按“ ”鍵
 溫超過30 ℃時做出的麵包品質較不令人
室
（推薦使用無鹽牛油）
40 g
4. 關閉上蓋
●

滿意。 再次開始
● 配料投入時間：約 1 小時～ 1 小時 10 分鐘後
5. 發出嗶嗶聲後按下“
在步驟3誤按了“ ”鍵時
”鍵取出麵包
■

在10分鐘內按下“ ”即可恢復。 準備 容器，冷卻2分鐘左右後

（僅限1次有效，按其他鍵則失效）
在前一天準備好後放牛油！ 取出麵包
在步驟3經過10分鐘後
■
■
①將牛油（後放用）切成1 cm的小塊。
即使沒有放入牛油，也會發出蜂鳴聲，並
②將牛油塊用保鮮紙包起來或放入密閉容器中，
自動重新啟動。（之後即使再放入牛油也
避免牛油黏在一起。
不會攪拌，請勿放入）
● 取出麵包時，請勿用力過猛，以免破壞麵
③加入之前請一直放在雪櫃裏冷藏。
● 室溫超過25 ℃時，要冷凍不少於一晚
包形狀。
（10小時）的時間。

食譜9 丹麥麵包 牛油奶香！具有富貴族風！ 所需時間：約3小時

高筋麵粉 230 g 做法
低筋麵粉 50 g
牛油 15 g 1. 選擇食譜“9”
砂糖 28 g（大 2+ 小 1）
2. 按下“ ”鍵
奶粉 6 g（大 1）
25分鐘後
食鹽 5 g（小 1）
雞蛋（打勻） 25 g 3. 發出嗶嗶聲後打開蓋子， 10分鐘內
冷水（5 ℃） 150 g（mL） 拆開保鮮紙
即溶酵母 2.8 g（小 1） 放入切好的後放牛油

溫馨提示 冷凍牛油（後放）
110 g
● 不要按“ ”鍵
4. 關閉上蓋
（推薦使用無鹽牛油）
室溫超過 30 ℃時做出的麵包品質較不令
再次開始
●

人滿意。 準備
■ 需要添加葡萄乾等配料時，請與後放牛 5. 發出嗶嗶聲後按下“ ”鍵取出麵包
油一起手動投入。 ■ 在前一天準備好後放牛油！ 容器，冷卻2分鐘左右後
■ 在步驟3誤按了“ ”鍵時 ①將牛油（後放用）切成1 cm的小塊。 取出麵包
②將牛油塊用保鮮紙包起來或放入密閉容器中，
在10分鐘內按下“ ”即可恢復。
避免牛油黏在一起。
（僅限1次有效，按其他鍵則失效）
③加入之前請一直放在雪櫃裏冷藏。
■ 在步驟3經過10分鐘後
● 室溫超過25 ℃時，要冷凍不少於一晚
即使沒有放入牛油，也會發出蜂鳴聲，
（10小時）的時間。
並自動重新啟動。（之後即使再放入牛
油也不會攪拌，請勿放入）
● 取出麵包時，請勿用力過猛，以免破壞麵包形狀。

TC16

SD-PM107_P1-47-20180320.indd 16 3/5/2018 17:04:50

 食譜10 菠蘿麵包 鬆脆可口帶有香酥菠蘿皮 所需時間：約2小時15分鐘

 做法
曲奇麵糰
高筋麵粉
下述
150 g
1. 選擇食譜“10”
● 添加葡萄乾等配料時選擇“ ”功能
牛油 15 g
砂糖 18 g（大 1½） 2. 按下“ ”鍵
奶粉 6 g（大 1） 55分鐘後
食鹽 2.5 g（小½） ● 剩餘10分鐘時把曲奇麵糰擀薄


冷水（5 ℃） 100 g（mL） （曲奇麵糰做法⑦～⑧）

3. 發出嗶嗶聲後打開上蓋
即溶酵母 2.1 g（小 ¾）
溫馨提示 配料投入時間：約 35 ～ 40 分鐘後
15分鐘內
放入曲奇麵糰
●

請務必遵守材料份量規定。
①將麵包麵糰放置在麵包容器中央
●

若份量過多，會導致麵糰從麵包容器中 準備 ②將 塗有雞蛋液的曲奇麵糰的一面朝

溢出，烤焦冒煙或散發焦味。
■ 在步驟3誤按了“ ”鍵時
● 請事先做好曲奇麵糰，並放入雪櫃冷藏。 下，放在麵包麵糰上面
③輕輕按麵糰周邊（不要太用力按下去）

麵包
在10分鐘內按下“ ”即可恢復。
（僅限1次，按其他鍵失效） ④從上面撒上粗砂糖
■ 在步驟3經過15分鐘後，即使還未操作完，也會發出蜂鳴聲，並重新開始。 ● 不要按“ ”鍵
■ 在進行步驟3時（15分鐘內）添加自己喜歡的配料，則可以製作出多種風味的麵包。 4. 關閉上蓋， 按下“ ”鍵
P. TC20 再次開始
5. 發出嗶嗶聲後按下“
● 取出麵包時，請勿用力過猛，以免破壞麵包形狀。
”鍵取出麵包
容器，冷卻2分鐘左右後
取出麵包

曲奇麵糰（菠蘿麵包麵皮）
低筋麵粉 100 g 製作菠蘿麵包的訣竅！
泡打粉 3g
牛油 50 g
●也
 可以在曲奇麵糰的表面做出格子圖案。
砂糖 40 g 用竹籤等工具輕輕刻出深度不超過 1 mm 的圖案。
雞蛋（打勻） 25 g （刻得太深的話，則曲奇麵糰會裂開滑落下來）
雲呢拿油 少量 ●要
 做出好的曲奇麵糰，硬度最好控製在柔軟並且
粗砂糖 小 2 ～小 3
能夠彎曲的程度。
做法
製作麵糰
①將低筋麵粉與泡打粉混在一起篩。
②用 木匙等工具將恢復回室溫而軟化的牛
油攪拌成泥狀。
③分次放入少量砂糖（分2～3次）
，一直攪
拌到牛油泛白且光滑。
④分3～4次一點點加入蛋液後充分攪拌。
然後添加雲呢拿油。
● 蛋液預留小½。
⑤將①的材料放入，攪拌至均勻成糰。
⑥麵 糰成形後，將麵糰揉成光滑的圓盤，
包上保鮮紙放入雪櫃醒麵20分鐘以上。

擀麵
⑦用擀麵棒擀成直徑14～15 cm的圓形。
●  用保鮮紙將麵糰包在中間，便於擀平。
 剩餘的½小匙蛋液塗在麵糰的表面。
⑧將

TC17

SD-PM107_P1-47-20180320.indd 17 3/5/2018 17:04:50

 食譜11 米粉麵包 綿軟富有水分且有嚼勁 所需時間：約2小時30分鐘

做法
粘米粉
高筋麵粉
50 g
200 g
1. 選擇食譜“11”
● 選擇想要的功能
牛油 20 g
砂糖 18 g（大1½） 2. 按下“ ”鍵
奶粉 6 g（大1） 3. 發出嗶嗶聲後按下“ ”鍵取出麵包
食鹽 5 g（小 1） 容器，冷卻2分鐘左右後
水 ※1 190 g（mL） 取出麵包
即溶酵母 4.2 g（小1½）
溫馨提示 ● 完成時間預約範圍：2 小時 30 分鐘～ 13 小時後
※1 室溫超過25 ℃時，請使用約5 ℃的冷水。
● 配料投入時間：約 45 分鐘～ 1 小時後
● 室溫超過25 ℃時，使用預約功能做出的

麵包品質不好。（P. TC42）
● 室溫超過30 ℃時，請將粘米粉等材料放到雪櫃內冷藏。

● 食譜程序從醒麵開始，因此開始後，麵包用葉片不會立即轉動。

食譜12 天然酵母麵包 使用天然酵母並具有其獨特風味 所需時間：約7小時

做法
生種天然酵母 25 g（大2）
1. 選擇食譜“12”
※1

高筋麵粉 300 g ● 選擇想要的功能

砂糖 18 g（大1½）
食鹽 5 g（小 1） 2. 按下“ ”鍵
水 ※2 190 g（mL） 3. 發出嗶嗶聲後按下“ ”鍵
● 完成時 間預約範圍：7 小時～ 10 小時後 取出麵包容器，冷卻2分鐘左右後
● 配料投入時間：約 3 小時 30 分鐘～ 3 小時 35 分鐘後 取出麵包

溫馨提示 準備
※1 做好的生種天然酵母請攪拌後
① 請參閱P. TC 21 食譜“15”製作生種天然酵
再稱量。
母，需要24小時。
※2 室溫超過25 ℃時，請使用約5 ℃的
② 在麵包容器內先放入生種天然酵母(如右圖所 先放入做好的生種天然酵母
冷水。
示），然後按食譜所列順序依次放入其他材
● 麵包容器如不及時取出，麵包會收縮
料。
下塌。
● 室溫超過30 ℃時做出的麵包品質較不令

人滿意。
● 使用預約功能時，食譜程序從醒麵開

始，因此開始後麵包用葉片不會立即轉
動。

TC18

SD-PM107_P1-47-20180320.indd 18 3/5/2018 17:04:51

 各種口味的麵包
食譜1 食譜3  食譜4 食譜9
橄欖麵包 果汁麵包 蕃薯芝麻丹麥麵包
高筋麵粉 250 g 高筋麵粉 250 g 高筋麵粉 230 g
牛油 10 g（軟式麵包為15 g） 牛油 25 g 低筋麵粉 50 g
砂糖 24g（大 2） 砂糖 8 g（小 2） 牛油 15 g
奶粉 6 g（大 1） 奶粉 12 g（大 2） 砂糖 36 g（大3）
食鹽 5 g（小 1） 食鹽 3.8 g（小 ¾） 奶粉 6 g（大 1）
乾香草 少許 雞蛋（打勻） 50 g 食鹽 5 g（小 1）
水 ※1 180 g（mL） 100%蕃茄果汁 雞蛋（打勻） 25 g
120 g（mL）
即溶酵母 2.8 g（小 1） （放入雪櫃冷藏）※2 冷水（5 ℃） 160 g（mL）
青橄欖 20 g 即溶酵母 4.2 g（小 1½） 即溶酵母 2.8 g（小1）
什錦蔬菜（水煮後瀝乾 冷凍牛油（後放） 110 g
70 g
葵花籽蜂蜜麵包
水分，冷卻至室溫） 蕃薯（切成1 cm的
50 g
小塊）※3
高筋麵粉 250 g 食譜5  黑芝麻 ※3 10 g

麵包
紅豆飯麵包
牛油 15 g
砂糖 18 g（大 1½） 食譜11 
奶粉 6 g（大 1）
小魚乾海帶米粉麵包
高筋麵粉 230 g
食鹽 5 g（小 1）
紅豆飯（放涼） 100 g
蜂蜜 21 g（大 1）
起酥油 10 g
水 ※1 180 g（mL）
砂糖 24 g（大 2）
即溶酵母 2.8 g（小 1）
食鹽 5 g（小 1）
葵花籽 20 g
黑芝麻 5g
水※2 160 g（mL）

食譜6 即溶酵母 2.1 g（小 ¾）

意大利風味麵包 海帶麵包 烤色“淡”

含紅椒、橄欖 高筋麵粉 230 g
冷米飯（白米） 100 g 高筋麵粉 200 g
起酥油 10 g 粘米粉 50 g
砂糖 24 g（大 2） 牛油 20 g
食鹽 5 g（小 1） 奶粉 6 g（大 1）
白芝麻 5g 食鹽 5 g（小 1）
水 ※2 160 g（mL） 水 ※4 200 g（mL）
即溶酵母 2.1 g（小 ¾） 即溶酵母 4.2 g（小 1½）
高筋麵粉 225 g
海帶 10 g 小魚乾（乾炒） 20 g
低筋麵粉 25 g
乾海帶（發水後擦乾） 4 g（乾燥重量）
咖喱飯麵包
食鹽 5 g（小 1）
橄欖油 24 g（大 2）
冷水（5 ℃）※2 170 g（mL） 高筋麵粉 210 g 橙香米粉麵包
即溶酵母 1.4 g（小 ½） 冷米飯（白米） 100 g
● 根據個人喜好，也可使用“ ”功能放入切 牛油 20 g
成5 mm小塊的紅辣椒（或蕃茄乾）20 g及橄 砂糖 18 g（大 1½）
欖20 g（或乾羅勒粉1小匙） 奶粉 6 g（大 1）
食鹽 5 g（小 1）
法式鄉村麵包 咖喱粉 5g
精製芝士（切成小塊） 30 g
黑胡椒粉 3 g（小½）
水※2 110 g（mL）
即溶酵母 2.1 g（小 ¾）
馬鈴薯（切成小塊， 高筋麵粉 200 g
20 g
水煮但不煮爛） 粘米粉 50 g
紅蘿蔔（切成小塊， 鮮橙果醬 20 g
20 g
水煮但不煮爛） 牛油 20 g
煙肉 20 g 奶粉 6 g（大 1）
高筋麵粉 200 g 食鹽 5 g（小 1）
全麥粉 50 g 水 ※4 170 g（mL）
食鹽 5 g（小 1） 溫馨提示 即溶酵母 4.2 g（小 1½）
冷水（5 ℃）※2 190 g（mL） ※1 室溫超過25 ℃時，使用5 ℃的水並減少10 g (mL)。
即溶酵母 1.4 g（小 ½） ※2 室溫超過25 ℃時，水量減少10 g (mL)。
※3 材料在添加“冷凍牛油”時加入。（P. TC16)
※4 室溫超過25 ℃時，請使用約5 ℃的冷水。

TC19

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 各種口味的麵包
食譜10 
肉桂卷 抹茶黑豆麵包卷 餡料麵包

高筋麵粉 200 g 高筋麵粉 200 g 高筋麵粉 200 g

牛油 15 g 牛油 15 g 牛油 35 g
砂糖 24 g（大2） 砂糖 18 g（大1½） 砂糖 18 g（大1½）
A 奶粉 6 g（大1） A 奶粉 6 g（大1） A 奶粉 6 g（大1）
食鹽 3.8 g（小¾） 食鹽 3.8 g（小¾） 食鹽 3.8 g（小¾）
雞蛋（打勻） 25 g 抹茶 2 g（小1） 雞蛋（打勻） 25 g
冷水（5 ℃） 110 g（mL） 雞蛋（打勻） 25 g 冷水（5 ℃） 100 g（mL）
即溶酵母 3.5 g（小1¼） 冷水（5 ℃） 110 g（mL） 即溶酵母 3.5 g（小1¼）
配料 即溶酵母 3.5 g（小1¼） 餡料 12個（15 g/個）
乾燥水果（冧酒浸漬） 100 g 配料
牛奶 5 g（小1） 蜜黑豆 120 g
肉桂糖 適量
做法 步驟2～4 操作要在
15分鐘以內完成！
糖霜材料
糖粉 25 g
做法 步驟2～4 操作要在 1～2. 同左
B 15分鐘以內完成！ 3. 成形
水 2.5 g（小½）
1～2. 同左 ④將麵糰分成均等的12份。
3. 擀麵 4. 將餡料包起來
做法 ④將麵糰擀成細長的麵餅，寬度 ⑤將餡料包入切開的麵糰中。
略小於麵包容器寬度。
1. 選擇食譜“10”，製作麵包麵糰 ⑥放 入麵包容器內。
①將A放入已安裝麵包用葉片的麵包 4. 放上配料，成形 5. 烘烤
容器內，再將麵包容器放入本體內。 ⑤將已被充分瀝乾的黑豆均勻地 （再次按下“ ”鍵）
②在 酵母容器內放入即溶酵母， 撒上去。
選擇食譜“10”，並按下“ ” ⑥從 靠近身體的一方開始將麵餅
鍵。 捲起來。 ● 選擇自己喜歡的餡料
⑦放 入麵包容器內。 （嚴禁帶有水分的材料！）
步驟2～4 操作要在
15分鐘以內完成！ 5. 烘烤 咖喱（熬煮收汁）、肉丸、馬鈴薯沙
（再次按下“ ”鍵） 律、香腸、吞拿魚（去掉水分）、芝士
2. 取出麵糰 （切成小塊）等。
③發 出嗶嗶聲後打開上蓋，從 麵 ● 還可用可可粉代替抹茶。
包容器中取出麵糰，拆下葉片。
如果在麵糰裏再加入朱古力片、杏
不要按“ ”鍵
仁片，就成了孩子們非常喜歡的杏
●

3. 擀麵 仁朱古力麵包卷。
④擀成（寬）15 cm×（長）25 cm
的麵餅。 溫馨提示
4. 成形 ■ 麵糰太黏，難以擀平……
⑤從 靠近身體的一方開始，將¾的麵 在手上或擀麵棒上沾些高筋麵粉，則會變
餅塗上牛奶，撒上肉桂砂糖和乾燥 得比較容易。
水果。 ■ 用食譜“10”製作各種口味的麵包時

⑥從 靠近身體的一方這邊開始將 麵包麵糰和配料/餡料的總重量最多不能

麵餅捲起來。 超過600 g！
● 配料/餡料太多則會出現麵包不膨脹或
⑦將捲好的麵餅切成4等份，將切面朝上並分別放入到麵包容器中。
5. 烘烤
烘烤不足等情況。

（再次按下“ ”鍵） ■ 避免使用水分多的材料。

6. 做糖霜 （可事先將水分多的材料水煮瀝乾，冷卻至常溫）
● 會影響麵包麵糰的發酵。
⑧將B放入金屬碗裏，用60 ℃的熱水隔水加熱同時攪拌製作成糖霜。
7. 最後加工 ■ 配料/餡料要事先準備好。
⑨烘烤結束後，從麵包容器中取出來，將糖霜澆上去。 ●操作時間15分鐘。

TC20

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 食譜13 麵包麵糰 所需時間：約1小時

溫馨提示 做法
※1 室溫超過25 ℃時，請使用約5 ℃的冷水。
■ 製作麵包麵糰後，可以製作硬麵包圈
高筋麵粉
牛油
280 g
50 g
1. 選擇食譜“13”
● 添加葡萄乾等配料時選擇“ ”功能
（P. TC24）、牛角麵包（P. TC25）等各種麵包。 砂糖 24 g（大 2）
奶粉 12 g（大 2） 2. 按下“ ”鍵
食鹽 5 g（小 1） 3. 發出嗶嗶聲後按下“ ”鍵，
雞蛋（打勻） 25 g 立即取出麵糰
水 ※1 160 g（mL） ● 就這樣放著，讓麵糰進一步發酵。

即溶酵母 2.8 g（小 1） ● 改變麵糰材料的比例，可能會造成發

配料投入時間：約 20 ～ 35 分鐘後
酵速度變慢。（P. TC39）
●

天然酵母麵包麵糰

麵包
食譜14 所需時間：約4小時

溫馨提示 做法
※1 做好的生種天然酵母請攪拌後再稱重。 生種天然酵母 25 g（大 2）
1. 選擇食譜“14”
※1

※2 室溫超過25 ℃時，請使用約5 ℃的冷水。 高筋麵粉 300 g

● 添加葡萄乾等配料時選擇“ ”功能
■ 製作麵糰後，可以製作各種天然酵母麵包。 牛油 10 g
（P. TC24） 砂糖 18 g ( 大 1½) 2. 按下“ ”鍵
3. 發出嗶嗶聲後按下“ ”鍵，

( )
食鹽 5 g（小 1）

麵糰
麵包麵糰發黏時
立即取出麵糰
■
水 ※2 170 g（mL）
生種天然酵母做的麵糰比即溶酵母
配料投入時間：
做的麵糰更容易黏手
●

約 3 小時 30 分鐘～ 3 小時 35 分鐘後
將取出的麵糰放入金屬碗內，覆上保鮮
紙，放入雪櫃冷藏30～60分鐘。 準備
撒上高筋麵粉（將高筋麵粉撒在揉麵板、 先放入做好的生種天然酵母
① 請參閱下方食譜“15”製作生種天然酵
擀麵棒、麵糰上）
母，需24小時。
● 黏手時，多撒幾次高筋麵粉。
② 在麵包容器內先放入生種天然酵母(如右
圖所示），然後按食譜所列順序依次放入
其他材料。

食譜15 生種天然酵母 所需時間：約24小時

溫馨提示 一周內用完 做法
天然酵母培養容器 1. 選擇食譜“15”
（ ）
●烘烤麵包（約 4 ～ 5 次的用量）
專門用於酵母菌的
培養，請保持清潔
星野天然酵母（元種）
水（約 30 ℃）
50 g（大 5）
100 g（mL）
2. 按下“ ”鍵
● 完成之前請不要中途取出。
※1 水溫太高或太低時，都可能無法很好地
●烘烤麵包（約 3 次的用量） 3. 發出嗶嗶聲後按下“ ”鍵，
培養生種酵母。 星野天然酵母（元種） 30 g（大 3） 迅速取出天然酵母培養容器，放入雪櫃
■ 生種天然酵母是生鮮食品。 水（約 30 ℃）※1 60 g（mL） 中保存
● 放置在常溫下則發酵能力減弱，麵包
必須放入雪櫃冷藏保存，並在1周內用完！
（在冷凍或常溫下無法進行發酵） 準備 就發不起來了。
請不要把新的生種天然酵母和舊
①在天然酵母培養容器內添加水。
的混合在一起。
②放入“星野”天然酵母（元種）後充分
● 培養好的話，會發出酒糟似的酒味，有酸
攪拌。
酸的味道。
（室溫超過30 ℃，有時會培養不好）
③蓋上天然酵母培養容器的蓋子。
④將天然酵母培養容器放入麵包容器內。
● 食譜選擇錯誤，則天然酵母培養容器可能

會溶化。
（不安裝葉片）
⑤將麵包容器安裝至本體內。

TC21

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 食譜16 薄餅麵糰 所需時間：約45分鐘

高筋麵粉 280 g 做法
牛油 15 g
砂糖 8 g（小 2） 1. 選擇食譜“16”
奶粉 6 g（大 1）
2. 按下“ ”鍵
食鹽 5 g（小 1）
45分鐘後
水 ※1 190 g（mL）
即溶酵母 2.8 g（小 1） 3. 發出嗶嗶聲後按下“ ”鍵，
立即取出麵糰
● 就這樣放著，讓麵糰進一步發酵。

● 改變麵糰材料的配比，可能會造成發
溫馨提示
酵速度變慢。（P. TC39）
※1 室溫超過 25 ℃時，請使用約 5 ℃的冷水。
■ 製作薄餅麵糰後，可以製作薄餅（P. TC25）。

食譜17 餃子皮麵糰 所需時間：約15分鐘

餃子皮麵糰 做法
餃子粉
溫水（35 ℃左右）
280 g
150 g（mL）
1. 選擇食譜“17”
2. 按下“ ”鍵
或
15分鐘後
3. 發出嗶嗶聲後按下“
高筋麵粉 140 g
”鍵，
低筋麵粉 140 g
立即取出麵糰
溫水（35 ℃左右） 170 g（mL）

水餃 （30～40個的量） 製作水餃餡

①用花生油油炸八角，將油炸八角的油冷卻後，與韭菜混合攪拌均勻（防止韭菜滲
餃子皮麵糰 見上述
花生油 15 g（大 1） 水），再與五花肉以及調味料混合攪拌均勻即可。
八角 5g 擀麵
韭菜 125 g
②取出麵糰後，搓成直徑3 cm的長條，並切成2 cm寬。用擀麵棒將製成的麵糰，擀成直
五花肉 250 g
食鹽 2g 徑約8 cm的的圓形。
● 每個餃子皮大約重9 g，大約可製成30～40個餃子。
味精 2g
五香粉 6g
製作餃子
醬油 18 g（大 1）
③將餃子餡置於餃子皮中，製成餃子。
（可根據需要，自行調整配方）
● 可根據個人喜好將餃子製成月牙形或三角形等。

煮水餃
④盛上半鍋水燒開，然後將餃子置於沸水中，等再次沸騰後向鍋中加入半碗冷水，依次
重複3次。（此動作可以提高餃子皮的韌性、彈性）

食譜18 拉麵麵糰 所需時間：約15分鐘

（3 ～ 4 人份）
 做法
A
高筋麵粉
低筋麵粉
150 g
150 g
1. 選擇食譜“18”
梳打粉 3g 2. 按下“ ”鍵
食鹽 3g
15分鐘後
B
水 130 g（mL） 3. 發出嗶嗶聲後按下“ ”鍵，
雞蛋 50 g 立即取出麵糰
手粉※1 適量
4. 將光滑的一面朝上，揉成糰，用保鮮紙
等包起來放置
溫馨提示 準備 ● 放入雪櫃冷藏約1小時。
※1 手粉可使用生粉或高筋麵粉等代替。
①在麵包容器內安裝製作麵條、麻糬用葉
片。
②在金屬碗等容器中攪拌A。
③在另一個容器中攪拌B。
④在麵包容器內依次放入A B 。

TC22

SD-PM107_P1-47-20180320.indd 22 3/5/2018 17:04:57

 溫馨提示 做法
■ 搭配以下食材可以製作出美味可口的日式拉麵！ 擀麵
叉燒：2～3片
①用菜刀或刮刀切成2～4等份。
溏心蛋：½個 ②撒上手粉後，用擀麵棒從中心向周邊擀成厚約1 mm的麵餅。
海苔：1片
切麵
甜栗米粒：適量
③將麵糰接疊起來，從一端開始切成寬約2 mm的麵條。
蔥花：適量
（不好切時，在麵糰上撒上手粉）
拉麵湯底：1碗
• 拉麵湯底建議使用醬油豚骨湯。 煮麵
■ 保存麵糰時 ④將大鍋盛滿水、燒開，拍掉麵糰上沾的手粉放進鍋裏煮。
• 冷藏室（保存時間2～3天） （煮面的時間基準為2～3分鐘）
撒上手粉後用保鮮紙包起來。 ⑤用冷水沖掉黏液，瀝乾水分。
• 急凍室（保存時間約1個月）
切成麵的寬度（做法所述）後用保鮮紙包起來。
●步驟①～③也可使用製麵機製作。
（在麵糰上撒上足夠的手粉）

食譜19 烏冬、意粉麵糰 所需時間：約15分鐘

溫馨提示 烏冬麵糰（3～4人份） 準備
※1 溫水的溫度在35～40 ℃。 （不能用於製作蕎麥麵和拉麵麵糰） ①在麵包容器內安裝製作麵條、麻糬用葉片。
※2 手粉可使用生粉或高筋麵粉等代替。 高筋麵粉 150 g
A 低筋麵粉 ②在金屬碗等容器中攪拌A。
※3 意粉專用小麥粉。在一般烘焙材料店可 150 g
③在另一個容器中攪拌B。
輕鬆購入。 食鹽 10 g（小2）
B 溫水※1 ④在麵包容器內依次放入A B 。（最後，

麵糰
■ 還可調配成色彩鮮艷的意粉！ 160 g（mL）
將蔬菜等材料汆燙過，再用食物處理機 手粉
※2
適量 在意粉麵糰裏加入橄欖油）
攪成糊狀放入麵包容器內。
減少添加材料對應的水份10～30 g (mL)。 意粉麵糰（3～4人份） 做法
（基本量120 g（mL）） 高筋麵粉 150 g
• 黑芝麻粉 大1 A
杜蘭小麥粉※3 150 g 1. 選擇食譜“19”
………水量120 g（mL）
蕃茄泥 47 g（大3）
食鹽 5 g（小1） 2. 按下“ ”鍵
………水量90 g（mL）
B 雞蛋（打勻） 50 g 15分鐘後
菠菜糊 50 g 水 120 g（mL）
3. 發出嗶嗶聲後按下“ ”鍵，
………水量90 g（mL） 橄欖油 4 g（小1）
立即取出麵糰
手粉※2 適量
4. 將光滑的一面朝上，揉成糰，用保鮮紙
■ 保存麵糰時
• 冷藏室（保存時間2～3天）
等包起來放置
撒上手粉後用保鮮紙包起來。
● 烏冬…室溫條件下放置約2小時（溫度
• 急凍室（保存時間約1個月）
切成麵的寬度（下述）後用保鮮紙包起來。 高時放入雪櫃保存）
● 意粉…放入雪櫃冷藏約1小時
● 與市場出售的意粉相比，外觀、麵條柔軟度、口感都不同。(P. TC39)

烏冬 意粉
做法 做法

擀麵 擀麵
①用菜刀或刮刀切成2～4等份。 ①用菜刀或刮刀切成4等份。
②撒上手粉後，用擀麵棒從中心向周邊擀成厚約3 mm的麵餅。 ②撒上手粉後，用擀麵棒從中心向周邊擀成厚約1 mm的麵
（冷藏的麵糰要等其恢復到常溫後再擀）
餅。
切麵
③將麵糰接疊起來，從一端開始切成寬約3 mm的麵條。 切麵
（不好切時，在麵糰上撒上手粉） ③在表面撒上手粉，從一端開始捲起來，之後切成寬約
5 mm的麵條。（煮後會稍稍變大，所以麵切細些）
煮麵 ④抖開麵條，撒上手粉。
④將大鍋盛滿水、燒開，拍掉麵糰上沾的手粉放進鍋裏煮。（煮 煮麵
麵的時間基準為8～13分鐘）
⑤將大鍋盛滿水、燒開，拍掉麵糰上沾的手粉放進鍋裏
⑤用冷水沖掉黏液，瀝乾水分。
煮。（煮面的時間基準為3～5分鐘）
●步驟①～③也可使用製面機製作。
（在麵糰上撒上足夠的手粉）

TC23

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 各種口味的麵包 使用麵包麵糰

使用麵糰製作麵包時使用的工具
●揉麵板 ●秤（1 g 以下為單位） ●刮板 ●擀麵棒 ●小毛巾（浸濕後擰乾）
●牛油紙 ●噴霧器 ●毛刷 ●焗爐

製作時可能使用的工具
●廚房剪刀 ●麵包模具 ●保鮮紙 ●溫度計 等
■製作麵包麵糰時使用的工具，顧客應自行購買。

牛油卷（12 個的量） 豆沙麵包 硬麵包圈（8個的量）

麵包麵糰（P. TC21） 1次的量 高筋麵粉 280 g

蛋液（打勻） 25 g
做法 A 砂糖 24 g（大 2）
食鹽 5 g（小 1）
①( 在牛油卷步驟①後）將麵糰擀成
菜油 8 g（小 2）
直徑10 cm的麵餅。
做法 水 180 g（mL）
②用①製作好的麵餅，將豆沙餡包起 即溶酵母 2.8 g（小 1）
1. 成形 來，揉成糰，將中間壓得比周邊低。
①用刮板將麵糰分割成約45 g的大 ③排放好②，噴灑水，在30～35 ℃溫
做法
小（12等份），搓成圓球狀， 度條件下，使麵糰發酵20～30分鐘
蓋上小毛巾後放置約15分鐘。 （膨脹到大約2倍大小為止）。 1. 製作麵包麵糰
②搓成橢圓形，再蓋上小毛巾放 ④塗上蛋液（打勻），撒上白芝麻， ①按順序將A 菜油 水放入裝
置10～15分鐘，靜置。 在預熱到170～190 ℃的焗爐內烘 有葉片的麵包容器中，把即溶
③用 手輕輕按壓，再用擀麵棒擀 烤大約15分鐘。 酵母放入酵母容器。
薄。 ②按照“製作麵包麵糰”
（P. TC21）
④抓住麵糰一端，向靠近身體的 的步驟製作麵糰。
方向拉伸，同時緊緊的捲起來。 2. 成形
（如果沒有捲緊的話，發酵時容 ③把取出的麵糰分成約60 g（8等
易橫向脹起） 份），揉成糰，蓋上小毛巾後
2. 發酵 放置10分鐘。
⑤把收口朝下放置，並噴灑水。 ④用手指按入麵糰中央，並轉動使
⑥在30～35 ℃溫度條件下，使麵 中間的洞變大，形成甜甜圈狀。
糰發酵40～60分鐘（膨脹到大 3. 發酵
約2倍大小為止）塗上蛋液。 ⑤放在撒了麵粉的牛油紙上，在
3. 烘烤 30～35 ℃溫度條件下，使麵糰
⑦在預熱到170～200 ℃的焗爐內 發酵約40分鐘（膨脹到大約2倍
烘烤大約15分鐘。剩下的麵糰放 大小為止）。
在雪櫃內避免過度發酵。 4. 水煮
⑥用 開水將兩面各煮30秒，瀝乾
水分。
5. 烘烤
⑦放在鋪有牛油紙的烤盤上，在預
熱到170～190 ℃的焗爐內烘烤
大約15～20分鐘。

TC24

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 各種口味的麵包 使用麵包麵糰 使用薄餅麵糰

● 使用即溶酵母 牛角麵包（12 個的量） 薄餅（2個直徑25 cm的薄餅的量）

高筋麵粉 225 g
低筋麵粉 55 g
牛油 15 g
砂糖 24 g（大2）
※ 奶粉 6 g（大1）
1 食鹽 5 g（小1）
雞蛋（打勻） 25 g
水 140 g（mL）
即溶酵母 2.8 g（小1）
牛油
140 g
（切成1 cm的小塊）
薄餅麵糰（P. TC22) 1次的量
蛋液（打勻） 25 g
做法 薄餅調味汁 72 g（大 4）
※1 按照P. TC21“食譜13”的步驟製作麵糰。
薄餅用芝士 200 g
1. 加入牛油 配料（例）
● 使用天然酵母 ①把※1或※2做好的麵糰放在碗 洋蔥（切薄片） 1 小個
生種天然酵母 25 g（大2） 中，用保鮮紙封住，放入雪櫃冷 香腸（切薄片） 10 片
高筋麵粉 230 g 藏30～60分鐘。
（室溫較高時， 煙肉 2片
低筋麵粉 50 g 延長冷藏時間） 蘑菇（切薄片） 6個
牛油 15 g 青椒（切薄片） 2個
※ 砂糖 24 g（大2） ②在牛油上塗抹麵粉，放在保鮮紙
2 奶粉 6 g（大1） 上，擀成20×20 cm的正方形，
食鹽 5 g（小1） 放入雪櫃冷藏15～30分鐘。 做法

麵糰
雞蛋（打勻）
水
25 g
130 g（mL）
③用擀麵棒敲打按壓麵糰，擀成 1. 成形
30×30 cm的正方形。 ①用刮板將麵糰 2 等分，揉成糰。
牛油
（切成1 cm的小塊）
140 g ④用麵餅包裹②做好的牛油，再 （如果是薄批就分成 3 等份）
蛋液（打勻） 25 g 包上保鮮紙，放入雪櫃冷藏 ②蓋上小毛巾後放置10～20 分
※2 按照P. TC21“食譜14”的步驟製作麵糰。 10～20分鐘。 鐘。
⑤用擀麵棒敲打按壓，讓麵糰稍 ③放在牛油紙上，擀成25 cm直徑
甜甜圈 微變薄，並擀平。 的大小。
⑥把麵餅摺三摺，包上保鮮紙， ④用叉子在麵餅上戳洞。
放入雪櫃冷藏10～20分鐘。 2. 添加配料
⑦重複⑤和⑥兩次，冷藏30～60 ⑤塗上薄餅調味汁，加調料，再
分鐘。 放上薄餅芝士。
2. 成形 3. 烘烤
⑧把麵糰2等分，分別擀成18×40 ⑥在預熱到180～200 ℃的焗爐內
cm的長方形，平均分成6個等腰 烘烤大約15分鐘。
三角形。 剩下的麵糰放在雪櫃內避免過度
⑨抓住麵糰的一端捲起來。 發酵。
⑩把收口朝下放置。
做法
3. 發酵
①把※1或※2做好的麵糰分成每個約 ⑪噴灑水後用保鮮紙封住，在室溫環
35 g，揉成糰，蓋上小毛巾後放置 境下發酵40～60分鐘（膨脹到大
10～20分鐘。 約2倍大小為止）後，塗上蛋液。
②擀成薄薄的圓形，用甜甜圈模子壓 4. 烘烤
在麵餅上。 ⑫在預熱到200～220 ℃的焗爐內
③在30～35 ℃溫度條件下，使麵糰 烘烤大約10分鐘。剩下的麵糰
發酵20～30分鐘（膨脹到大約2倍 放在雪櫃內避免過度發酵。
大小為止）。
④用約170 ℃的油炸，最後撒上加了
肉桂的精製白糖。

TC25

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 食譜20 布朗尼 所需時間：1小時20分鐘

牛油（切成 1 cm 的小塊） 50 g 做法
雞蛋（打勻） 50 g
黑朱古力（融化） 50 g 1. 選擇食譜“20”
砂糖 50 g
2. 按下“ ”鍵 在3分鐘以內
低筋麵粉 60 g
2分鐘後
A 可可粉 7.5 g
泡打粉 3g 3. 發出嗶嗶聲後，打開上蓋進行
核桃（切成 5 mm 小塊） 30 g 手動刮除麵粉，並倒入切好的核桃。
●使 用橡皮刮刀等工具刮除四周的麵粉。

（使用金屬鏟容易刮傷氟素塗層）
溫馨提示 準備
● 不要按“ ”鍵
根據黑朱古力品種的不同，做出的布
●  ①將牛油和核桃切好。 4. 關閉上蓋，按下“ ”鍵
朗尼口感有差異。推薦使用可可脂含 ②將黑朱古力放入微波爐600 W中加熱1分 再次開始
量60%以上的黑朱古力。 鐘融化（或隔熱水融化）。 6分鐘後 在3分鐘以內
■ 在步驟3經過3分鐘後

無論是否有刮除麵粉，蜂鳴器會再次
③將A材料過篩。 5. 發出嗶嗶聲後打開上蓋
響起，並自動開始
“揉麵”
。 整理麵糊的表面
■ 在步驟3、5中誤按了“ ”時 ● 用橡皮刮刀等整理周圍的麵糊，刮平表

 0分鐘內按下“
1 ”，即可恢復。 面。（使用金屬鏟容易刮傷氟素塗層）
（僅限1次，選擇其他失效） ● 不要按“ ”鍵
6. 關閉上蓋，按下“
■ 在步驟5經過3分鐘後

無論是否整理完畢，蜂鳴器會再次響
”鍵
起，並自動開始“烘烤”。 再次開始
■ 取出布朗尼後待其放涼30分鐘再食用 7. 發出嗶嗶聲後按下“ ”鍵，取出麵
更佳。 包容器，冷卻2分鐘左右後
取出布朗尼

大理石紋芝士布朗尼 牛油（切成 1 cm 的小塊） 35 g 做法

雞蛋（打勻） 50 g
黑朱古力（融化） 50 g 1～4. 同布朗尼做法。
砂糖 35 g
低筋麵粉 45 g 5. 發出嗶嗶聲後打開上蓋。
A 可可粉 5g 整理蛋糕麵糊的表面製作大理石芝
泡打粉 2g 士花紋。
核桃（切成 5 mm 小塊） 15 g ①使用勺子將芝士麵糊輕輕倒入麵
奶油芝士 100 g
包容器。隨後用橡皮刮刀將麵糊
砂糖 25 g
B 均勻蓋住布朗尼麵糊。
雞蛋（打勻） 25 g
準備 低筋麵粉 4g ②在芝士布朗尼麵糊上擠入少許朱
朱古力醬 少許 古力醬，用竹籤隨意劃出喜歡的
1. 將芝士麵糊B準備好。 紋路。
①將奶油芝士隔熱水攪拌至完全軟化。 ● 不要按“ ”鍵
6～7. 同布朗尼做法。
②倒入砂糖攪拌至均勻無顆粒的糊狀。
③倒入打勻的蛋液及低筋麵粉攪拌均勻。
④ 製作好的芝士麵糊可放入雪櫃保存。
2. 將牛油和核桃切好。
3. 將黑朱古力放入微波爐中以600 W加熱1分鐘融化（或隔水融化）。
4. 將A 材料過篩。

橙味杏仁布朗尼 特濃朱古力布朗尼
牛油（切成 1 cm 的小塊） 50 g 牛油（切成 1 cm 的小塊） 60 g
雞蛋（打勻） 50 g 雞蛋（打勻） 70 g
黑朱古力（融化） 50 g 黑朱古力（融化） 60 g
砂糖 50 g 砂糖 60 g
低筋麵粉 60 g 低筋麵粉 30 g
A 可可粉 7.5 g A 可可粉 7.5 g
泡打粉 3g 泡打粉 3g
橙味力嬌酒 7g 核桃（切成 5 mm 的小塊） 30 g
橙皮末 10 g
杏仁片 10 g

TC26

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 食譜21 英式鬆餅 所需時間：54分鐘

做法
雞蛋 1 個與牛奶的混
80 g 1. 選擇食譜“21”
合物
● 可選擇“ ”功能
原味乳酪（低脂） 50 g（約 50 mL）
低筋麵粉 120 g 2. 按下“ ”鍵 在3分鐘以內
高筋麵粉 60 g 2分鐘後
泡打粉 5g
3. 發出嗶嗶聲後，打開上蓋進行
牛油（切成1 cm小塊）※1 35 g 手動刮除麵粉
砂糖 30 g（大 2½）
使用橡皮刮刀等工具刮除四周的粉。
溫馨提示
●
食鹽 2.5 g（小 ½）
（使用金屬鏟容易刮傷氟素塗層）
※1 若室溫在 15 ℃以下，切成 5 mm 小塊。
■可選用喜歡的材料及配料烘焙！ ● 不要按“ ”鍵
（
 一開始放入麵包容器的配料總重量不要超過 120 g） 4. 關閉上蓋，按下“ ”鍵
■ 在步驟3、5誤按了“ ”鍵時 再次開始
10分鐘以內按下“ ”鍵，即可恢復。（僅限1次，按其他鍵失效） 1分鐘後 在3分鐘以內
■ 在步驟3經過3分鐘後 5. 發出嗶嗶聲後打開上蓋
蜂鳴器會響起，並自動開始“揉麵”。 整理麵糰的表面
■ 在步驟5經過3分鐘後 ●  用橡皮刮刀等整理麵糰，整成山的形
蜂鳴器響起，並自動開始“烘烤”。 狀。（使用金屬鏟容易刮傷氟素塗層）
（因為外型不易成形，烘烤出爐後英式鬆餅的表面凹凸不平）

● 不要按“ ”鍵
■ 請確認麵包用葉片是否黏在鬆餅底部，如果是的話，請在切麵包之前取出。

■ 烘烤不足時，進行“追加烘烤”。（下述） 6. 關閉上蓋
■ 取出英式鬆餅時用力過猛會破壞其形狀。
再次開始
● 英式鬆餅與用即溶酵母製成的麵包不同。 7. 發出嗶嗶聲後按下“ ”鍵，取出麵
● 蓋子容易因油煙變髒，使用完後請務必擦拭。 包容器，冷卻2分鐘左右後
取出英式鬆餅

其他
烘烤不足時“追加烘烤”
法式鹹味麵包 蕃茄與枝豆英式鬆餅 烘烤結束後，最多可進行2次追
選擇烤色“濃” 加烘烤。
雞蛋 1 個與蕃茄汁的混合物 100 g
●

● “ 追加烘烤”要在烘烤結束後
雞蛋 1 個與牛奶的混合物 60 g 橄欖油 24 g（大 2）
低筋麵粉 150 g 低筋麵粉 120 g 的15分鐘內進行。本體內溫度
泡打粉 5g 高筋麵粉 60 g 一旦變低就無法追加烘烤。
牛油（切成 1 cm 小塊）※1 20 g 泡打粉 5g
砂糖 8 g（小 2） 砂糖 18 g（大 1½） 做法
食鹽 2.5 g（小 ½） 食鹽 2.5 g（小 ½）
馬铃薯（剝皮搗碎） 90 g 黑胡椒（粗粒） 少量 ①選擇食譜“21”
黑胡椒（粗粒） 少量 您所喜歡的乾香草（蘿勒） 小½ ②設定烘烤時間
煙肉（切 5 mm 的小塊） 30 g 蕃茄乾（乾燥）
10 g
● 可設定為1～20分鐘。
芝士（切 5 mm 的小塊） 30 g （等乾硬後分成 4 等份）
枝豆（剝開的豆粒） 50 g
③按下“ ”鍵
紅蘿蔔（切成 5 mm 小塊，
20 g ● 取消追加烘烤時，
水煮但不煮爛） 芝士（切成 1 cm 的小塊） 50 g
栗米（粒） 20 g 長按“ ”鍵
枝豆（剝開的豆粒） 20 g
■  可通過以下方法進行“追加
還
※1 室溫低於 15℃時，切成 5 mm 小塊。
烘烤”。
● 按從上到下的順序將所有材料放入麵包容器。
● 在“做法7”（右上）未按
下“ ”鍵時
①按下“分”鍵，設定烘烤
時間
②按下“ ”鍵，開始

TC27

SD-PM107_P1-47-20180320.indd 27 3/5/2018 17:05:03

 食譜22 蛋糕 所需時間：1小時30分鐘

準備
無鹽牛油 110 g ① 將牛油切成1 cm小塊，恢復至常溫。
砂糖 100 g
② 將 A 放在一起過篩。
牛奶 15 g（大 1）
雞蛋（打勻） 100 g

A
低筋麵粉 180 g
做法
泡打粉 7g
1. 選擇食譜“22”
● 可選擇“ ”功能
溫馨提示 2. 按下“ ”鍵 在15分鐘
■ 可以添加自己喜歡的材料或配料！ 12分鐘後 以內
【固體形狀的配料可在刮除麵粉時均勻地放進去：可可粉（15 g）、朱古力豆（50 g）、
紅茶（格雷伯爵茶）（4 g）、核桃仁（40 g）】 3. 發出嗶嗶聲後，打開上蓋進行
■ 在步驟3誤按了“ ”鍵時
刮除麵粉
 0分鐘以內按下“
1 ”鍵，即可恢復。（僅限1次，按其他鍵失效）
● 使用橡皮刮刀等清除周圍的麵粉。
■ 在步驟3經過15分鐘後，會發出蜂鳴，並自動開始“攪拌”功能。
（使用金屬鏟容易刮傷氟素塗層）
（如果不刮除掉麵粉，烤好的蛋糕表面會殘留麵粉） ● 不要按“ ”鍵
■ 烘烤不足時，進行“追加烘烤”。（下述）
4. 關閉上蓋，按下“ ”鍵
■ 取出蛋糕用力過猛時會破壞其形狀。
再次開始
● 做出的蛋糕接近牛油蛋糕。

（但與市場銷售的海綿蛋糕並不完全相同） 5. 發出嗶嗶聲後按下“”鍵，取出麵
包容器，冷卻2分鐘左右後
取出蛋糕

烘烤不足時“追加烘烤”
檸檬蛋糕 朱古力蛋糕 烘烤結束後，最多可進行2次追
無鹽牛油 無鹽牛油 加烘烤。
110 g 100 g
（切成 1 cm 小塊） （切成 1 cm 小塊） ● “ 追加烘烤”要在烘烤結束後

砂糖 100 g 砂糖 100 g 的15分鐘內進行。本體內溫度

牛奶 15 g（大 1） 雞蛋（打勻） 100 g
一旦變低就無法追加烘烤。
雞蛋（打勻） 100 g 可可粉 15 g（大 2½）
冧酒（或白蘭地） 大1 A ※1 低筋麵粉 180 g
做法
低筋麵粉 180 g 泡打粉 7g
A ※1
泡打粉 7g 朱古力豆 ※2 50 g ①選擇食譜“22”
檸檬皮（磨碎）※2 1 個份 橙皮（切成 5 mm ～
1 cm 的小塊）※2
40 g ②設定烘烤時間
● 可設定為1～20分鐘。

南瓜蛋糕 抹茶紅豆蛋糕 ③按下“

●
”鍵
取消追加加熱時，
無鹽牛油 無鹽牛油 長按“ ”鍵
100 g 80 g
（切成 1 cm 小塊） （切成 1 cm 小塊）
砂糖 80 g 砂糖 100 g ■  可通過以下方法進行“追加
還
牛奶 30 g（約 30 mL） 雞蛋（打勻） 150 g
烘烤”。
雞蛋（打勻） 100 g 抹茶 3 g（小 1½）
南瓜（切成 2 cm 小塊、 A ※1 低筋麵粉 180 g
● 在“做法5”（右上）未按
100 g
加熱弄軟） 泡打粉 7g 下“ ”鍵時
低筋麵粉 180 g 紅豆洗淨煮熟並瀝乾
A ※1 50 g ①按下“分”鍵，設定烘烤
泡打粉 7g （切成 5 mm 的小塊）※2
時間
※1 請放在一起過篩。
※2 在刮除麵粉時放入。 ②按下“ ”鍵，開始

TC28

SD-PM107_P1-47-20180320.indd 28 3/5/2018 17:05:04

 食譜23 朱古力 所需時間：約17分鐘

朱古力（牛奶） 準備
（約為寬 13 cm× 長 13 cm× 高 1 cm 的份量） ①在麵包容器內安裝麵包用葉片。
牛奶朱古力 165 ～ 174 g ②在麵包容器內放入掰碎的朱古力塊。
（市面銷售的朱古力板） （3 塊） ③加入淡忌廉、蜂蜜，再將麵包容器放入
淡忌廉（乳脂肪含量 35%） 50 g（mL）
本體內。
蜂蜜 10 g

做法
朱古力（白）
溫馨提示 1. 選擇食譜“23”
白朱古力 160 ～ 180 g
（市面銷售的朱古力板） （4 塊）
2. 按下“ ”鍵
■ 淡忌廉使用乳脂肪含量在41%以上時，淡 17分鐘後
忌廉含量內的10 mL改為牛奶。 淡忌廉（乳脂肪含量 35%） 50 g（mL）
【例】黑朱古力時 蜂蜜 10 g 3. 發出嗶嗶聲後，按下“ ”鍵，取出
淡忌廉：60 g（mL）， 麵包容器，用橡皮刮刀刮除黏在麵包
用葉片上的朱古力，
朱古力（黑）
牛奶：10 g（約10 mL）
■ 請務必遵守材料份量規定。
再手動拆下麵包用葉片
否則可能會造成油水分離或太軟。 還有部分未溶化時，選擇“追加攪
黑朱古力 165 ～ 174 g ●
■ 使用金屬等刮鏟及夾具等時，可能會有損
（市面銷售的朱古力板） （3 塊） 拌”。（下述）
傷麵包葉片表面的塗層。
4. 使用橡皮刮刀
淡忌廉（乳脂肪含量 35%） 70 g（mL）
蜂蜜 10 g
將朱古力裝在鋪有保鮮紙及牛油紙的
平底容器中
5. 在雪櫃內
冷藏2小時以上直至凝固
6. 切成適當大小
■ 切好的朱古力，上面可以撒上可可粉及糖
粉等。

攪拌不足時“追加攪拌”
草莓朱古力 慕斯朱古力 攪拌結束後，最多可進行2次追
（約玻璃杯五杯的量）
白朱古力（板） 160 g（4 塊） 加攪拌。

其他
牛油 20 g 黑朱古力（板） 116 g（2 塊） ● “ 追加攪拌”要在攪拌結束後

蜂蜜 10 g A 淡忌廉
60 g（mL） 的5分鐘內進行。本體內溫度
（乳脂肪含量 35%）
草莓
40 g 蜂蜜 10 g 一旦變低就無法追加攪拌。
（搗碎 / 泥狀）
淡忌廉 180 g（mL） ● “ 追加攪拌”前用橡皮刮刀鏟

您喜歡的水果（裝飾用） 適量 下麵包容器周圍黏附的朱古
栗米脆片朱古力
①使用 A 製作生朱古力。 力，再充分攪拌。
②將淡忌廉打至發泡。
（一口一個約20個的量） ③在②中加入溫熱的①攪拌。
④盛到玻璃杯中，冷卻，根據個人喜好裝飾水果。 做法
黑朱古力（板） 116 g（2 塊）
● 根據個人喜歡， 還可將切碎的朱古力與堅果（10
A 淡忌廉（乳脂肪含量35%） 40 g（mL） ①選擇食譜“23”
～ 20 g）混合攪拌。
蜂蜜 10 g ②設定攪拌時間
栗米脆片 100 g ● 可設定為1～5分鐘。
①使用 A 製作朱古力。
②將①與栗米脆片混合在一起。
③按下“ ”鍵
● 取消追加攪拌時，
③用湯匙將朱古力分別放到牛油紙上。大小可按
個人喜好，放在雪櫃，使其凝固。 長按“ ”鍵

■  可通過以下方法進行“追加
還
攪拌”。
● 在“做法3”（右上）未
按下“ ”鍵時
①按下“分”鍵，設定攪拌
時間
②按下“ ”鍵，開始

TC29

SD-PM107_P1-47-20180320.indd 29 3/5/2018 17:05:07

 食譜24 果醬 所需時間：約1小時30分鐘～2小時30分鐘

草莓果醬 做法
砂糖 140 g 1. 選擇食譜“24”
草莓 2. 設定烹飪時間（草莓果醬120分鐘）
（洗淨去蒂） 凈重 400 g ● 根據水果的種類改變設定時間。
（大的切成 ½）
檸檬汁 38 g（約 38 mL）
● 可在90～150分鐘之間以10分鐘為單
位進行設定。
3. 按下“ ”鍵
4. 發出嗶嗶聲後按下“”鍵，
溫馨提示 取出麵包容器，冷卻
■ 請務必遵守上述份量規定。 （約10分鐘）
否則可能導致配料飛出及燒焦。 ● 請注意不要放置在會傾倒的地方。

5. 將麵包容器傾倒的同時，
■ 注意不要煮過頭！

果醬冷卻後，會變濃稠。
用橡皮刮刀使之慢慢流入容器
■ 由於控製砂糖的使用量，同時不使用添加物，因此製成的果醬較稀軟，無法長期保存。
● 使用金屬等刮鏟時，可能會造成損傷。
請放到雪櫃保存，並盡快享用。
● 保存期間：約 1 星期

■ 加熱不足（水分較多、不夠黏稠）時，進行“追加加熱”。

加熱不足時“追加加熱”
藍莓果醬 蘋果果醬 加熱結束後，最多可進行2次追
砂糖 140 g 砂糖 140 g 加加熱。
冷凍藍莓 400 g ● “ 追加加熱”要在加熱結束後

（ ）
蘋果
檸檬汁 38 g（約 38 mL） 削皮切成 8 塊，去 凈重 400 g 的5分鐘內進行。本體內溫度

（ ）
■ 烹飪設定時間…150 分鐘 芯，切成 1 cm 寬
一旦變低就無法追加加熱。
使用新鮮藍莓時 檸檬汁 38 g（約 38 mL）
110 分鐘 ■ 烹飪設定時間…100 分鐘
做法
①選擇食譜“24”
②設定烹飪時間
水蜜桃果醬 橘子果醬
 在10分鐘～30分鐘之間
可

（ ）
●

以1分鐘為單位進行設定。
砂糖 140 g 橘子 ③按下“ ”鍵
洗淨後，將果瓣與果皮分開。

（ ）
水蜜桃 ● 取消追加加熱時，
將果瓣摘去白膜後，取出果肉 400 g
削皮去籽 凈重 400 g
並分成 2 ～ 3 等份。而果皮去 長按“ ”鍵
切成 2 cm 小塊
掉白色部分後再切碎。
檸檬汁 38 g（約 38 mL）
砂糖 140 g
■  可通過以下方法進行“追加
還
■ 烹飪設定時間…120 分鐘
①在鍋中放入皮，以及高過皮的水，水煮 15 分鐘。 加熱 ”。
②將煮過的水瀝出，再加水繼續水煮。 ● 在“做法4”（右上）沒有
③重複 3 次，瀝乾水分。
④在麵包容器內依次放入果皮、砂糖、果肉。 按下“ ”鍵時
⑤安裝麵包容器 ①按下“分”鍵，設定烹飪
■ 烹飪設定時間…120 分鐘 時間
②按下“ ”鍵，開始

TC30

SD-PM107_P1-47-20180320.indd 30 3/5/2018 17:05:08

 食譜25 糖漬水果 所需時間：60分鐘～120分鐘

糖漬蘋果 準備
水 250 g（mL） ①在麵包容器（無麵包用葉片）中加入
砂糖 60 g 水、砂糖、檸檬汁，用橡皮刮刀充分攪
檸檬汁 10 g（小 2）
拌。（直到砂糖完全融化）
蘋果 ※1 約 200 g
（切成 4 等份，去皮去芯）（中等大小 1 個） ②將水果一個一個放進去，不要疊放。
③將牛油紙切成麵包容器大小，且中心開
一個1 cm左右的孔，當作蓋子。
④再安裝至本體內。
溫馨提示
※1 有的品種容易煮爛。 做法
推薦使用果實比較結實的“富士”蘋果等。
■ 請務必遵守上述份量規定。 1. 選擇食譜“25”
否則可能導致加熱不均及烤焦。 2. 設定烹飪時間（糖漬蘋果為90分鐘）
● 水果的擺放方法（準備②） ●用烹飪紙當蓋子（準備③）
● 根據水果的種類改變設定時間。
● 可在60分鐘～120分鐘之間以10分鐘
為單位進行設定。
3. 按下“ ”鍵
4. 發出嗶嗶聲後按下“”鍵，
取出麵包容器，冷卻。
（約10分鐘）
■ 食用時 ● 請注意放置場所，以防傾倒。

應在完成後再放置半天左右再食用。（為了讓糖漿滲入水果內）
■ 加熱不足（顏色偏白，用竹籤插入時較硬）時，進行“追加加熱”。
5. 慢慢移入容器，
連湯汁一起冷卻。
■ 取出容器後，將水果上下翻轉，與糖漿一起慢慢冷卻。冷卻時，糖漿會慢慢滲入水果。
● 使用金屬等刮鏟及夾具等時，可能會有損傷。

加熱不足時“追加加熱”
糖漬蕃茄 糖漬洋梨 加熱結束後，最多可進行2次追
水 300 g（mL） 水 250 g（mL） 加加熱。

其他
砂糖 60 g 砂糖 60 g ● “ 追加加熱”要在加熱結束後

生姜（切薄片） 10 g 檸檬汁 10 g（小 2） 的5分鐘內進行。本體內溫度

小蕃茄 洋梨 約 180 g
3個 一旦變低就無法追加加熱。
（水煮後剝皮，將蒂頭 （去皮，切成 4 塊去芯） （中等大小 1 個）
（1 個約 100 g）
除去）
■ 烹飪設定時間…60 分鐘
■ 烹飪設定時間…60 分鐘 做法
①選擇食譜“25”
②設定烹飪時間
糖漬枇杷 糖漬蜜棗  在10分鐘～30分鐘之間
可
●

以1分鐘為單位進行設定。
水 250 g（mL） 水 100 g（mL）
③按下“ ”鍵
砂糖 60 g 125 g
紅酒
（約 125 mL）
● 取消追加加熱時，
檸檬汁 10 g（小 2）
枇杷 3個 砂糖 40 g 長按“ ”鍵
（去皮，切成 2 塊去芯） （1 個約 50 g） 檸檬汁 10 g（小 2）
■ 烹飪設定時間…60 分鐘 肉桂 適量 ■  可通過以下方法進行“追加
還
乾蜜棗 250 g 加熱 ”。
■ 烹飪設定時間…60 分鐘 ● 在“做法4”（右上）沒有
按下“ ”鍵時
①按下“分”鍵，設定烹飪
時間
②按下“ ”鍵，開始

TC31

SD-PM107_P1-47-20180320.indd 31 3/5/2018 17:05:10

 食譜26 麻糬 所需時間：約1小時

溫馨提示 準備
Soft Hard
＋20 g (mL) －20 g (mL)
※1可使用生粉或鷹粟粉代替。 1 個圓麻糬 ①洗糯米（洗到水變清為止）。
約 12 個 約 18 個
■ 如果想做出自己喜歡的軟硬程度，就要 約 35 g
糯米 280 g 420 g
●糯米不用泡水，否則麻糬會變軟。
調整水的份量！
水 230 g（mL） 310 g（mL） ②用篩子將水瀝乾30分鐘。
軟 硬 手粉 ※1 適量 適量 ③在麵包容器內安裝製作麵條、麻糬用葉片。
＋20 g (mL) －20 g (mL) ④放入糯米、水。

■ 在步驟3誤按了“ ”鍵時，在10分鐘 做法
內按下“ ”即可恢復。
（僅限1次。按其他鍵失效） 1. 選擇食譜“26”
■ 步驟3經過30分鐘後，發出蜂鳴聲，自動開始下一步。（上蓋蓋著的情況下）
2. 按下“ ”鍵 在30分鐘
● 麻糬變軟，則難以取出。
50分鐘或55分鐘後 以內
■ 糯米若泡過水時，請減去相應的糯米吸收的水量。

<減少基準> 3. 發出嗶嗶聲後，打開上蓋
【12個】80 g（mL） ● 不要按“ ”鍵
【18個】140 g（mL） 4. 開著上蓋的狀態下
● 麻糬的口感會受到水的用量、糯米的用量及種類、用了新米還是舊米等因素，而有所不同。
馬上開始
● 放置時間過長，麻糬表面會變硬。
● 為了讓多餘的水分散出，將上蓋打開
麻糬的妥善保存方法…
可在開始製作麻糬時放入櫻花蝦等。
■

①麻糬冷卻後，拍掉手粉。
● 不要放豆類等堅硬的材料！
②“放在室內時”
在濕度和溫度較低的場所，可保存2天。 （會使麵包容器的氟素塗層脫落）
“放入雪櫃時”
放入兩層塑膠袋內，並封口，可保存1個月。 5. 發出嗶嗶聲後，按下“ ”鍵，
■ 從麵包容器中直接取出放置在保鮮紙上包起來保存，做成日式麻糬更簡單。 迅速取出麵包容器，並放置等到麵包容
器可以用手觸摸的程度（5～10分鐘）
6. 取出麻糬
（從底部拿起來）

■ 在剛做好的麻糬上放上自己喜歡的材料… 用水充分沾濕手

手粉
（事先撒上）
耐熱性好的托盤或碗

紅豆麻糬 花生麻糬 7. 用手捏些麻糬，搓成糰

■ 中途混合些其他材料…

黑芝麻麻糬
開始做麻糬後，一點點地放入2～3小計量匙的黑芝麻和少量的食鹽。

■馬上食用時 事先用水沾濕手。
柚香麻糬 ■保存時 事先在手上撒些手粉。
開始做麻糬後，一點點地放入搗碎的½個柚子皮（黃色部分）和少量的食鹽。

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 關於手動食譜
可自行依次設定麵包各個程序的工作時間，就能做出您想要的麵包。
可使用粉量：麵粉200～300 g

食譜27 手動麵包麵糰 所需時間：約30分鐘～3小時15分鐘

麵糰製作程序

程序

醒麵

程序

醒麵

酵母投入

程序

發酵

取出麵糰
1 1 2 2 3

設定
時間

設定 5 10 0 9 1 0 5
範圍 ～ ～ ～ ～
分鐘 20 20 15 120

1
選擇食譜“27”
做法

2
設定揉麵時間，分為3個階段“程序1”→“程序2”→“程序3”
● 每個程序可設定時間範圍如上圖所示，預設時間為黃色數字所示。
● 按下“分”鍵，可設定揉麵的時間，以1分鐘為單位遞增。

其他
● 每設定好一個程序時間請按下“ ”鍵，即可進入下一個揉麵程序時間的設定。 直至完成
“程序3”的時間設定，並按下“ ”鍵，進入下一步驟。

3
設定“發酵”時間
● 按下“分”鍵，可設定發酵時間，以5分鐘為單位遞增，預設：40分鐘。
● 設定完成後請勿按“ ”鍵，否則會返回揉麵時間的設定。
● 當發現前面設置的揉麵時間有誤時，可按“ ”鍵重新進行每個程序的時間設定。

4
按下“ ”鍵，即啟動手動設定的麵糰程序。

5
發出嗶嗶聲後，按下“ ”鍵，並立即取出麵糰。

溫馨提示
■ 禁止使用的材料，請參考P. TC7“使用下列配料時，請注意”
■ 在麵糰攪拌過程中請勿將手伸入確認麵糰狀態，以防手指受傷。
■ 酵母自動投入的功能在“醒麵2”結束之時，若需酵母自動投入時，請在此前放入酵母容器。

■ 麵糰黏手的情況下，多使用手粉便於作業。

■ 請根據室溫調整發酵時間。

• 當室溫高時，比標準時間短。
• 當室溫低時，比標準時間長。
標準時間是指各食譜所設的時間

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 食譜27 手動麵包麵糰 所需時間：約30分鐘～3小時15分鐘

香蔥肉鬆卷
做法
湯種
①將高筋麵粉與水攪拌均勻直至沒有粉粒為止。
②放入微波爐，加熱約20秒至表面稍微鼓起則暫停。取出後攪拌均勻，再放入微波
爐加熱約20秒待表面稍微鼓起後，取出攪拌成柔軟的糊狀。
③將完成的湯種放入雪櫃冷藏12～24小時。

湯種 主麵糰
高筋麵粉 20 g ①主麵糰的材料（除牛油外）放入麵包容器中。
②設置程序時間：“程序1”10分鐘 →“程序2”0分鐘 →“程序3”10分鐘→“發
水 100 g

主麵糰 酵”45～70分鐘。
即溶酵母 2.8 g（小1） ● 發酵時間會受室溫及麵糰溫度所影響, 請自行按實際操作情況作出調整。

高筋麵粉 150 g 在“程序1”10分鐘結束後，放入室溫軟化的牛油。

低筋麵粉 75 g
③發酵完成※1後，取出麵糰滾圓，蓋上擰乾的濕布後醒麵15分鐘。
砂糖 24 g（大2）
奶粉 6 g（大1） ④烤盤（28×28 cm)上鋪好牛油紙，將麵糰擀成烤盤大小後放在烤盤上並且輕輕按
食鹽 2.5 g（小½） 壓填滿烤盤。
蛋白1個 ⑤用叉子在上面插小孔。放入焗爐35～38 ℃發酵40～60分鐘至1.5倍大小。
A 牛奶（5 ℃） 220 g （用手輕輕按麵糰，若留下輕微的手指印則表示發酵完成）。
湯種全部
⑥在表面刷一層蛋液，撒上芝麻，火腿和蔥花。
後放牛油（切成1 cm的小塊） 30 g
⑦焗爐預熱至200 ℃，預熱完成後放入烘烤10分鐘左右至表面金黃色。
A 中蛋白與牛奶倒入麵包容器前先攪拌均勻。
⑧在烤好的麵包表面噴水，並用保鮮紙覆蓋稍微放涼。
配料 ⑨在麵包還溫熱的時候撕掉保鮮紙，蓋上牛油紙後翻
香蔥 適量
面將四邊切除，一端用麵包刀稍微切兩刀但不切斷。
芝麻 適量
火腿 適量 ⑩均勻塗抹上蛋黃醬，再撒上肉鬆後輕輕地捲起來，捲
肉鬆 50 g 好後定型30分鐘後切開享用。
蛋黃醬 適量
※1 確認一次發酵的情況：
①麵糰膨脹到2～2.5倍。

洋蔥芝士麵包（4個） ②用沾粉的手指戳孔，如有留下手指孔即可。

做法
中種麵糰
①將中種麵糰材料按材料表順序放入麵包容器內。
②選擇程序時間：“程序1”5分鐘 →“程序2”0分鐘 →“程序3”0分鐘 →“發
酵”40分鐘
主麵糰
中種麵糰 ①將發酵好的中種麵糰剪刀剪成小塊放回麵包容器，此時麵糰稍黏手，請撒上高筋
即溶酵母 2.1 g（小 ¾） 麵粉操作。（為避免後面投放的麵粉飛濺出容器掉落在加熱器上）
高筋麵粉 200 g ②將主麵糰的全部材料按材料表順序放入裝有中種麵糰小塊的麵包容器。
水（5 ℃） 120 g ③選擇程序時間：“程序1”15分鐘 →“程序2”10分鐘 →“程序3”0分鐘 →“發
主麵糰 酵”35～70分鐘
● 發酵時間受室溫及麵糰溫度所影響，請自行按實際操作情況作出調整。
中種麵糰 全部
高筋麵粉 25 g ④發酵完成※1後，取出麵糰切成4等份後滾圓，蓋上擰乾的濕布後醒麵15分鐘。
低筋麵粉 25 g ⑤將麵糰用擀麵棒擀成牛舌狀，均勻放上煙肉、芝士、洋
砂糖 24 g（大2） 蔥後捲成橄欖球形。
食鹽 2.5 g（小½） ⑥將麵糰放在烤盤上，表面用濾篩撒上高筋麵粉放入焗爐
雞蛋（打勻） 25 g
35～38 ℃ 發酵45～60分鐘至1.5倍大小。
水（5 ℃） 25 g
⑦發酵好後取出，用尖利的刀在麵糰表面劃一條深痕。
橄欖油 25 g
⑧將焗爐預熱為210 ℃。焗爐預熱完成後溫度調整為
餡料 200 ℃，放入烤盤烘烤18分鐘左右至表面金黃。
馬蘇里拉芝士 40 g
車打芝士 40 g ※1 確認一次發酵的情況：
洋蔥 40 g ①麵糰膨脹到2～2.5倍。
煙肉 4片 ②用沾粉的手指戳孔，如有留下手指孔即可。
● 還沒烤製的麵包可放在雪櫃內避免過度發酵。

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 食譜28 發酵 適用於麵包麵糰的最終發酵 所需時間：約5分鐘～120分鐘

1
選擇食譜“28”
做法

2
設定“發酵”時間
● 按下“分”鍵，以5分鐘為單位遞增。
● 可設定時間範圍5～120分鐘，預設時間：45分鐘。

3
按下“ ”鍵，即啟動手動設定的發酵程序。
● 若誤按“ ”鍵，本體不會有任何動作。

4
發出嗶嗶聲後，按下“ ”鍵，立即取出麵糰。

溫馨提示

● “發酵”功能，請依據製作的麵包狀態進行確認與調整。

食譜29 烘烤 適用於烘烤基本麵包等中烤色麵包 所需時間：約5分鐘～50分鐘

1
選擇食譜“29”
做法

2
設定“烘烤”時間
● 按下“分”鍵，以1分鐘為單位遞增。
● 可設定時間範圍5～50分鐘，預設時間：30分鐘。

其他
3
按下“ ”鍵，即啟動手動設定的烘烤程序。
● 若誤按“ ”鍵，本體不會有任何動作。

4
發出嗶嗶聲後，按下“ ”鍵，取出麵包容器，待冷卻2分鐘左右再取出麵包。

溫馨提示

● 總的烘烤時間50分鐘之內可進行烘烤，若超過50分鐘，則無法進行該設定。（P. TC46）

烘烤不足時“追加烘烤” 食譜“13”“28”“29”的巧妙搭配，
烘烤結束後，最多可進行2次追加烘烤。每 不用焗爐也能瞬間變成烘烤達人！
次可選範圍為1～20分鐘。
● “ 追加烘烤” 要在烘烤結束後15分鐘內
做法
進行。本體內溫度一旦變低就無法追加烘
烤。 ①選擇食譜“13”，做出您喜歡的麵包麵糰。
②取出麵包麵糰，揉成光滑的球狀後，蓋上擰乾的濕布醒麵15分鐘。
做法 ③將麵糰做成您喜歡的形狀。（辮子麵包等）
同上“做法”步驟所述。
● 請注意麵包容器的寬度，若麵糰過長時可對摺。
或者 ④ 將麵包葉片取出，放入麵糰選擇食譜“28”，設定發酵時間。
在“做法”步驟沒有按下“ ”鍵時 ⑤ 發酵結束後，選擇食譜“29”設定烘烤時間。
⑥ 發出嗶嗶聲後按下“ ”鍵，取出麵包容器冷卻2分鐘左右，取出麵包。
① 按下“分”鍵，設定烘烤時間
② 按下“ ”鍵，開始

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 清潔保養
●盡快洗乾凈風乾！
（不可在沒洗乾凈或沾有水的狀態下將麵包容器放回本體內）
●用柔軟的海綿清洗！
（不要使用去污粉、金屬刷、海綿布的尼龍面、包在尼龍網裏的海棉塊、不要使用洗碗機清洗）

麵包容器・葉片 葡萄乾・堅果容器
清除殘餘的麵糰後，用水沖洗 拆下後，用廚房的專用洗滌劑.
①在麵包容器內加入少量熱水，放置一會。 （中性）清洗
• 葉片難以拆下時，左右轉動一下
●向上拉。
再拔出來。
●用手指壓，打開開閉板。
②用柔軟的海綿清洗麵包容器和葉
●不要留下油脂。
片。
③刮除仍殘留在葉片上的麵糰。建議使用竹籤。

上蓋
用擰乾的濕抹布擦拭
●用濕抹布將黏在酵母容器的即溶酵母擦掉，然後
再確認投放即溶酵母的孔已關閉。
●麵糰若黏附在安裝軸上，易造成葉片脫落或殘留於
麵包中。

●若很髒時，請用廚房專用用洗滌劑（中性）清洗。 蓋容器蓋
不要取下
取下，用水沖洗
●打開上蓋容器蓋至70°

天然酵母培養容器 角後，將其向上拉
起，然後向右邊滑
動。
用廚房專用洗滌劑（中性）充分清洗，
晾乾
●如果有變質的酵母殘留，由於細菌的繁殖會影響
到下一次的發酵。
■如果發生變質
①使用稀釋的氯漂白劑。
酵母容器
②充分清洗並晾乾。
用擰乾的濕抹布擦乾凈後，自然晾乾。
●請勿使用乾布擦拭酵母容器。否則即溶酵母會因

本體
靜電無法掉落。

用擰乾的濕抹布擦拭
●清除掉在本體內散落的即溶酵母以及配料等。

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 常見問題
可以用專用的麵粉製作嗎？
基本麵包 法式麵包 烏冬麵糰（多用途麵粉）
可以製作，但是需要調整水量。如果發 可以製作，但是麵包的 麵糰太硬的話可加入10 g（mL）
生麵包過度膨脹，或麵包上方出現凹陷 品質與膨脹程度因專用 的水，如麵糰太軟的話可減少
的情況，請減少5～10%的水量。 麵粉的種類而異。 10 g（mL）的水。

可以用其他材料代替牛油和奶粉嗎？
可以。
請使用等量的人造牛油、起酥油等固體油脂來代替牛油。（因油脂種類不同，烤色有濃淡差別）
奶粉6 g（大1）相當於70 g（約70 mL）的牛奶。
● 使用牛奶時，請減少相當於牛奶份量的水分。

可以按照市面銷售的烹飪書中份量製作嗎？
本說明書中的份量是針對本型號製麵包機的情況制訂的，若按其他份量進行烘烤的話，可能會烘烤不佳。

可以製作半斤的麵包嗎？
雖然採用一半材料，但由於“揉麵”和“排出空氣”的力度都太難掌握，無法與自動製麵包機的製作程序
配合，因此不行。

可以用自己做的天然酵母（元種）嗎？
因為發酵能力不穩定，不容易發酵成功。
➜建議使用發酵力比較穩定的“星野”天然酵母(元種)。

天然酵母（元種）及生種天然酵母如何保存？
天然酵母（元種）（P. TC10） 生種天然酵母（P. TC21）
不耐高溫，故密封後放入雪櫃 (約4°C) 內保存。 放入天然酵母培養容器中蓋上蓋子，放進雪櫃內冷
● 請在保存期間（未開封狀態下，依保存方法 藏保存。
進行保存的有效期限）使用。 ● 請在一周內用完。

使用後
如何保存即溶酵母？
請放入雪櫃 (約4°C) 保存。（開封後必須密封，並盡快用完）
● 請在保存期間（未開封狀態下，依保存方式進行保存的有效期限）使用。

● 請勿放入急凍室內冷凍保存。

（即溶酵母會吸濕結塊，無法從酵母容器中脫落）

可用什麼樣的米飯製作米飯麵包？
放涼的米飯溫度標準在30 ℃以下。
放入雪櫃冷藏的米飯也可使用，但是變硬後難以軟化時，要先加入水軟化後再放入，這樣比較容易攪拌。
（P. TC41）
冷凍後的米飯，請在解凍後恢復至常溫後再使用。
保溫在12小時以內的米飯，請在冷卻後再使用。

法式牛油麵包/丹麥麵包的“後放牛油”不冷凍可以嗎？
若使用未冷凍的牛油，放進麵包容器後的牛油會馬上融化，就做不成法式牛油麵包/丹麥麵包。
請將牛油切成1 cm的塊狀且冷凍至少一個晚上。

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 常見問題
冷凍過的菠蘿麵包的曲奇麵糰可以用嗎？
可以使用。
請事先自然解凍，注意放在麵包麵糰上時不能太硬。

撒手粉時使用什麼麵粉比較好？
麵包成形時，建議使用高筋麵粉。
製作麻糬時，建議使用生粉。（還可以使用鷹粟粉及高筋麵粉等。）

杜蘭小麥粉如何購入？
一般烘焙材料店可輕鬆購入。

在水裏泡了一晚的糯米還能用嗎？
雖然可以使用，但做出來的麻糬會太軟，因此一般不建議使用。
請減少糯米吸收的那部份水量【12個：80 g（mL），18個：140 g（mL）】。

基本麵包可以烘烤成方形嗎？
用家庭用製麵包機烘烤出來的麵包，在烘烤時麵糰會向上膨脹擴張，形成山形（“鍋底”）狀的麵包。

如何切好麵包？
烘烤結束後馬上切會比較困難，建議待30分鐘後再切。
● 把麵包放倒後，前後移動用麵包刀切開麵包。

麵包是否不好取出？
取出麵包容器後，冷卻2分鐘仍難以取出時，請再將麵包容器放入本體內，放置5～10分鐘後再取出。
● 如果超出時間，麵包會收縮下塌。

● 請勿使用刀叉、筷子等取出麵包。

（會傷害到氟素塗層）

麵包葉片上是否殘留了麵糰？
當麵糰的黏度較低的情況下，會發生麵糰殘留在麵包葉片上的情況。
若介意的話，請在將麵包葉片安裝在本體之前，可以塗一些食譜內較油的材料或者灑上一些麵粉。

麵包與麵糰可以冷凍保存嗎？
麵包
切成薄片，每片用保鮮紙包起來放於急凍室。
盡可能將剛烤好的麵包冷凍起來，味道會更好。
● 保持麵包美味的冷凍期間大約為1個月。

牛油卷
將成形、發酵好的麵包擺放在托盤上，覆上保鮮紙放於急凍室，凍好後放入塑膠袋中保存。
烘烤時，在30～35 ℃下解凍後，塗上蛋液（打勻的雞蛋）烘烤。
● 若急的話，直接在未解凍的狀態下塗上蛋液，烘烤時間延長約5分鐘。

薄餅
將擀好的麵糰用保鮮紙包起來冷凍。
烘烤時，直接拿出來放上配料烘烤。

TC38

SD-PM107_P1-47-20180320.indd 38 3/5/2018 17:05:17

 使用天然酵母與即溶酵母做出來的麵包感覺有些不一樣？
使用天然酵母做出來的麵包具有以下特徵。
● 高度稍矮，顏色略深。

● 麵包皮散發出炒年糕和甜醬油似的香氣，具有微微的酸味和甜味。

● 麵糰的紋路稍稍粗一些。

● 吃起來有嚼勁。

烘焙時麵包還會散發出類似乳酪的發酵氣味。

在麵包或薄餅麵糰的製作過程中，即溶酵母沒有進行混合？
麵糰攪拌後，即溶酵母會在切割、成形及二次發酵中起到作用，所以沒有問題。

麵包麵糰食譜做出的麵包麵糰很軟？
請將水的用量減少5～10 g（mL）。
若撒上高筋麵粉的話，會比較容易處理。

在麵包或薄餅麵糰的製作過程中，不怎麼發酵？
發酵的程度可能因材料比例不同而變慢。
若需要追加發酵，製作工序後將麵糰留在本體內約20～30分鐘。

在取麵包時，葉片一起取下來了嗎？
麵包烤製成型時，麵包葉片有可能與麵包一起被取出。若是直接切麵包時，會損傷葉片，因此一定要將葉片取出。

失敗的麵糰還可以再用嗎？ 例：仍為麵糰狀態，未被烘烤時…等
可以用來做甜甜圈或薄餅等食品。
請確認是停止在以下的哪種狀態後，再按照下述的做法進行操作。
使用即溶酵母的食譜
● 即溶酵母殘留在酵母容器內時

➜調到食譜“16”（薄餅麵糰）後重新開始製作麵糰，做成甜甜圈或薄餅（P. TC25）

使用後
● 酵母容器內沒有殘留即溶酵母時

➜取出麵糰，做成甜甜圈或薄餅（P. TC25）
使用天然酵母的食譜
➜取出麵糰後做成甜甜圈（P. TC25）

口感與市場出售的意粉不同？
與乾意粉的製作方法不同，因此在外形、麵糰的柔軟度、彈性上都有所差異。（P. TC23）

怎麼也切不好麵條？
請正確稱量，並在麵糰上撒上足夠的手粉。

TC39

SD-PM107_P1-47-20180320.indd 39 3/5/2018 17:05:17

 麵包形狀異常！
麵包 膨脹不足
● 受溫度、濕度、材料、預約時間等條件的影響，麵包的形狀和蓬鬆度都會發生變化。
● 是否放入太多葡萄乾之類的配料？
● 室溫是否太高了呢？（室溫過高，則形狀會變差）

➜ 請將麵粉等材料放入雪櫃內冷藏。
高度標準
基本麵包、 快速麵包、 法 ● 是否用秤稱重了？ ＜法式麵包、 法式牛油麵包、 丹麥麵包…＞
式牛油麵包、 全麥麵包 麵粉 ● 是否使用了蛋白質含量超過 12 ～ 15% 之 ● 是否弄錯了高筋麵粉和低筋麵粉的比
間的麵粉？ 例？
不足
● 是否使用了高筋麵粉？
14 cm
● 是否使用了過期的麵粉？

＜ ＞
是否太少？ ＜室溫超過 25 ℃ 時…＞
水
●
法式軟包、 軟式麵包、 ● 是否使用約 5 ℃的冷水？
米粉麵包 快速麵包、 法式麵包、 全麥麵包、
不足 菠蘿麵包、 法式牛油麵包、 丹麥麵包…
13 cm ● 使用的是否都是約 5 ℃的冷水？

米飯麵包、 丹麥麵包 是否太少？

砂糖
●

不足
12 cm

＜除天然酵母麵包以外…＞
天然酵母麵包 即溶酵母 ● 使用的是不需提前發酵的即溶酵母 ● 是否太少？
嗎？ ● 是否在雪櫃內保存？（P. TC9）
不足
● 是否放入酵母容器內？ ● 是否使用了過期的即溶酵母呢？
11 cm

＜天然酵母麵包＞
法式麵包、 菠蘿麵包
天然酵母 ● 是否使用“星野”天然酵母來製作？ ● 放入麵包容器內了嗎？
不足 ● 生種天然酵母是混合後再稱重的嗎？ ● 是否太少？
9 cm

過度膨脹
是否太多？
麵粉
●

● 是否使用了麵包的專用麵粉？（P. TC37）

水 ● 是否太多？

高度標準 ● 是否太多？
即溶酵母 ➜ 按照指定份量操作卻出現過度膨脹時， 請嘗試將即溶酵母、 生種天然酵母或砂糖
20 cm 天然酵母 減少 ¼ ～ ½ 的量。
● 在海拔超過 1000 m 的地區， 有時會出現過度膨脹的現象。
以上

完全不膨脹（整體偏白，麵糰狀）
● 是否忘記放入即溶酵母或生種天然酵母了呢？
即溶酵母 ● 是否使用了保存不好或過期的即溶酵母？
● 是否誤使用了泡打粉？
天然酵母

● 是否忘記安裝麵包葉片？
● 中途是否出現了停電情況？

每次做出的形狀和膨脹程度都不同
● 手工製作的麵包因以下條件， 每次做出的形狀和膨脹程度都會發生改變！

室溫 ▶ 夏季等室溫高時   ▶ 運轉時室溫發生變化（如中途關閉空調等）

材料的種類、 性質 ▶ 使用了蛋白質含量較少的麵粉烘烤時 ▶ 使用了保存不善、 過期的即溶酵母時

TC40

SD-PM107_P1-47-20180320.indd 40 3/5/2018 17:05:19

 麵包形狀異常！
底部發黏，側面收縮下塌
● 是否將烘烤好的麵包迅速從麵包容器內取出， 放在網架上散熱呢？
● 室溫高時， 將水量減少 10 g（mL）會有改善效果。

上部凹陷（外皮烤焦）
上部平坦，呈四角形凹陷
● 麵粉是否太少呢？ ＜全麥麵包…＞
● 水是否太多呢？ ● 當全麥麵粉的比例過多或麵粉的種類不同時易發生這種情況。

底部凹陷大坑，直立不起
● 留下了麵包用葉片的形狀。
● 取出麵包時， 是否碰到了麵包容器的底部？（有時因葉片轉動會弄壞麵包） 不要轉動

周圍有多餘的麵粉
● 麵粉是否太多呢？ ● 水是否太少呢？

不能烘烤出自己希望的顏色，上部有部分烤焦
● 請改變烤色（P. TC6）
， 或者調整砂糖的用量。 ● 若麵包膨脹過高或麵包上部不平整，請減少即溶酵母和水的量。
減少砂糖的用量，則烤色會變淡，增加則烤色會變深。 ● 若麵包上部超出麵包容器太多，有可能造成剝離等現象。

麵包外皮太硬
● 等外皮冷卻到人體肌膚溫度後， 放入保鮮袋， 麵包外皮會變軟。

配料偏向一邊
● 由於配料的種類及麵糰的硬度等， 可能出現偏向一邊的情況。

成形、發酵後的麵糰有黏性
● 發酵時間太長， 會使麵糰鬆弛， 就會變得有黏性。 雖然不同種類的麵包的發酵時間不同， 但一般的辨別方法是
用手指輕輕按一下膨脹的麵糰側面， 如果慢慢彈起來， 就說明發酵完成。

做不好牛角麵包

使用後
● 牛油如果融化， 就難以包覆在麵糰中， 將不能形成層次感。 請將麵糰放入雪櫃充分冷卻後再包入牛油。
●
特別是在室溫高時， 牛油容易融化， 需要延長冷卻時間。

米飯 發現有米粒殘留
麵包 ● 請在另一個容器內放入米飯和水， 將米飯充分軟化後再放入麵包容器內。

法式 底部積油，出現牛油斑
牛油 ● 是否使用冷凍牛油， 並切成 1 cm 的小塊？
冷凍牛油是否在蜂鳴器響起的 10 分鐘之內放入？
麵包
●

● 是否已將冷凍牛油掰開分散放入容器？

● 室溫超過 25℃時，是否放入事先冷凍過的冷凍牛油？

丹麥 底部及外層積油
麵包
● 是否使用冷凍牛油， 並切成 1 cm 的小塊？
● 冷凍牛油是否在蜂鳴器響起的 10 分鐘之內放入？
● 是否已將冷凍牛油掰開分散放入容器？

口感不夠鬆脆
● 將切好的麵包再烘烤一次， 會變得比較有鬆脆感。

TC41

SD-PM107_P1-47-20180320.indd 41 3/5/2018 17:05:20

 菠蘿 菠蘿麵包的曲奇麵糰裂開
麵包 ● 是否充分攪拌了曲奇麵糰？ ● 是否將曲奇麵糰強行壓在麵包麵糰上呢？
● 是否將曲奇麵糰揉到光滑狀態？ ●
只需將曲奇麵糰放在麵包麵糰上。
● 格子圖案是否刻太深了？ （輕輕按壓使之貼緊後則形狀會保持得更好。）

菠蘿麵包的曲奇麵皮軟綿綿的
● 原因在於牛油在軟化時出現了融化， 使麵糰液體含量過多。
●
若牛油融化的話， 即使將麵糰冷藏後， 還是會鬆軟易碎。

菠蘿麵包的曲奇麵糰偏向一邊
● 是否將麵包麵糰重新放到中央位置了呢？

曲奇麵糰不在上面
● 曲奇麵糰是否冷卻過度變硬？ ●
根據“加工程序剩餘 10 分鐘後”的顯示， 將曲奇麵糰從雪櫃中取出， 用擀
麵棒擀薄。 曲奇麵糰達到柔軟且可以完全彎曲的程度時較好。

曲奇麵糰從麵包容器中溢出來
● 放曲奇麵糰時， 是否輕輕按過周圍？ ●
如果按壓麵糰太過用力， 烘烤時曲奇麵糰的表面會裂開。

米粉 米粉麵包形狀不好看
麵包 ● 室溫是否過高？（室溫過高的情況下， 做出的麵包質量較差。）   
● 是否在室溫超過 25 ℃時進行了預約呢？
●
當室溫很高時， 麵包會因處於定時功能下的材料溫度的上升而變形。

麵糰中有粒狀物
拉麵麵糰，
是否錯將麵包用葉片當成麵條 · 麻糬用葉片安裝上去？
烏冬、意粉麵糰
●

● 麵粉是否太少呢？
● 是否充分攪拌麵粉後才放入麵包容器內？

● 水是否太多呢？

● 做烏冬時， 是否使用了溫水？

麵糰黏在手上，無法成形
● 麵粉是否太少呢？     ● 撒手粉了嗎？     ● 水是否太多呢？

麵條黏在一起
● 切成麵條狀後放置的時間是否太長？     ● 是否撒了足夠多的手粉？

布朗尼 有朱古力小塊的殘留
● 是否事先融化朱古力？

布朗尼底部殘留白色粉末
● 是否按照配方表的順序放入材料？
● 手動清除麵粉時， 是否清除徹底？

英式 膨脹不足
鬆餅 不足
● 是否加入了泡打粉？（即使放入即溶酵母也無法膨脹。）
5 cm ● 材料的份量是否正確？

TC42

SD-PM107_P1-47-20180320.indd 42 3/5/2018 17:05:20

 麵包形狀異常！
出現牛油斑（色斑、空洞等）
● 是否將牛油切成 1 cm 的小塊呢？ ● 室溫低於 15 ℃時， 是否將牛油切成 5 mm 的小塊呢？

周圍殘留有麵粉
● 是否清除了麵粉？ ● 是否進行了成形步驟呢？

蛋糕 膨脹不足
● 材料的份量是否正確？   ● 是否加入了泡打粉？   ● 是否將低筋麵粉與泡打粉篩過後再放入？

上部殘留了牛油
● 是否將牛油切成 1 cm 的小塊呢？   ● 牛油是否恢復常溫？   ● 是否按順序放入材料？

周圍帶有麵粉
● 是否清除餘粉了？   ● 材料的投入次序是否正確？

製作出的蛋糕與預想的不一樣
● 做出來的蛋糕類似於牛油蛋糕， 但達不到市場出售的海綿蛋糕的烘烤程度。 若將低筋麵粉減至 160 g， 蛋糕會變
得鬆軟些。

淡忌廉和朱古力無法融合
朱古力 ● 乳脂肪含量高（41% 以上）的淡忌廉與可可含量多的朱古力一起使用， 可能無法融合。
增加 10 g（約小 2）的牛奶， 有助於二者融合。

太軟
● 使用牛奶成分多的朱古力則會變軟。 減少 10 ～ 20 g（約 10 ～ 20 mL）的淡忌廉。

麵包容器內周圍沾有朱古力
● 在 5 分鐘內使用橡皮刮刀刮除黏在麵包容器上的巧克力， 然後再追加攪拌 2 ～ 3 分鐘。

使用後
果醬 果醬太稀或不黏稠
由於砂糖量不夠， 而且沒有使用添加物， 因此製成的果醬較稀。
● 使用了果膠含量較低的水果， 例如未成熟的水果或不新鮮的水果。

● 是否放入太多水果？

● 是否減少砂糖與檸檬汁的量？（果醬凝固必須要有適當比例的糖， 酸和果膠）

糖漬 沒煮好
水果 ● 水果是否過於成熟？   ● 因水果種類不同， 有些品種容易煮爛。

有些部分糖漿的滲透性不好
● 是否被牛油紙蓋住了？   ● 放置半天～ 1 天即可食用。
● 從糖漿中取出後， 將滲透性不好的部分朝下放置， 使之浸在糖漿中， 再冷卻。

麻糬 做好的麻糬上沾有米粒
● 糯米是否太多呢？ 是否使用了舊米？
●

● 水是否太少呢？ 瀝乾糯米水分時， 糯米是否過分乾燥？

●

● 是否夾雜了粳米？ （比如直接正對冷氣風口等）

TC43

SD-PM107_P1-47-20180320.indd 43 3/5/2018 17:05:20

 “操作錯誤！”的補救措施
忘記放入材料就按了開始！

➜ 生種天然酵母以外的材料可在下列時間內放入。
但是，由於最初在“揉麵”時，材料沒有充分攪拌，可能無法成功做出麵包。

忘放的材料 放入的時間
● 使用即溶酵母的食譜
即溶酵母被投入之前，左列材料還可放入麵包容器內。
• 薄餅麵糰................................................................................. 1分鐘以內
牛油 • 法式牛油麵包、丹麥麵包...................................................... 5分鐘以內
砂糖 • 麵包麵糰............................................................................... 10分鐘以內
奶粉 • 米粉麵包............................................................................... 35分鐘以內
食鹽 • 其他食譜............................................................................... 20分鐘以內
盡可能以小的幅度打開上蓋，避免即溶酵母灑落。

● 使用天然酵母的食譜
在10分鐘以內放入麵包容器以保證在最初的揉麵中被攪拌。

投入即溶酵母前，將即溶酵母放入酵母容器內。
• 薄餅麵糰................................................................................. 1分鐘以內
• 法式牛油麵包、丹麥麵包...................................................... 5分鐘以內
即溶酵母
• 麵包麵糰............................................................................... 10分鐘以內
• 米粉麵包............................................................................... 35分鐘以內
• 其他食譜............................................................................... 20分鐘以內

選錯了食譜、葡萄乾、烤色等功能就按了“ ”（開始）！

➜ 若是剛剛開始，可以重新操作。請長按“ ”鍵中止操作，
選擇正確的食譜※1 • 葡萄乾 及烤色功能後重新開始。
※1“米粉麵包”若選錯了食譜，即使重新選擇正確的食譜也無法製作成功。
（因為最初的製作工序不同）

安裝了錯誤的葉片並啟動！

➜ 請長按“ ”鍵停止操作，重新安裝正確的葉片後再開始。
（不更換正確的葉片，則可能會停止轉動。）

拔掉了電源插頭！

➜ 即使拔掉電源插頭，在 10 分鐘內插回去，仍可以恢復。
● 請勿按下“ ”鍵。

中途錯按了“ ”鍵！

➜ 在10分鐘內按下“ ”即可恢復。
●
只有一次有效。請不要按其他鍵。

■ 失敗的麵糰可以再做成薄餅或甜甜圈。
（P. TC25, TC39）

TC44

SD-PM107_P1-47-20180320.indd 44 3/5/2018 17:05:21

 故障診斷 請先確認以下事項
如果仍有異常， 請立即聯絡 Panasonic 客戶服務中心

出現以下情況時 原 因 修理方法

無法進行按鍵操作 ● 電源插頭是否鬆脫？ 插上電源插頭。

按了開始鍵也不運轉
米粉麵包的程序是從“醒麵”開始的，一開始不運轉。
（不揉麵）
●

● 即溶酵母自動放入的時間因食譜和室溫等條件不同而有差異。

即溶酵母沒有落下 ● 酵母容器潮濕或帶有靜電。 用擰乾的濕抹布擦拭，自然風乾。

● 即溶酵母是否受潮？ 使用新的即溶酵母。

葡萄乾以及乾果無法
是否將配料像山形一樣堆放？ 請將配料平鋪。
投入
●

中途運轉停止. ● 運轉中，若出現10分鐘以上的停電，則會停止 若是在麵糰狀態下停止，可以再利

（顯示當前的時間） 運轉。 用。（P. TC39）

請在下列範圍內調整時間。
現在時間的
● 想設置的時間是否為無法預約的時間？ ● 基本麵包

食譜不同，烘烤結束所需的時間也不同。 4小時～13小時後
● 法式軟包
4小時 50 分鐘～13小時後
● 軟式麵包
【可設置的時間例】 4小時20分鐘～13小時後
無法調整到想要預約 食譜：基本麵包 ● 米飯麵包
的時間 當前時間：晚上8點30分 4小時～13小時後
● 法式麵包
（液晶時刻顯示“20:30”） 5小時～13小時後
可設置時間：淩晨0點30分～上午9點30分 ● 全麥麵包

（
“0:30”～“9:30”
） 5小時～13小時後
● 米粉麵包
只能在上述時間段設置。
●

2小時30分鐘～13小時後

使用後
● 天然酵母麵包

7小時～10小時後

預約後馬上就開始揉 ● 使用即溶酵母食譜的基本麵包、法式軟包、米飯麵包、法式麵包及全麥麵包，只有最
麵了 開始的“揉麵”程序是在預約後馬上進行。

發出以下聲音並不是異常現象。
● 在做麻糬，或在麵糰“揉麵”或“排氣”時
“啪嗒啪嗒”.......................................................麵糰攪拌的聲音
“吱吱”
正在使用或預約時，
•

• “嗡嗡”.............................................................................馬達運轉的聲音
發出聲音
• “咯恰咯恰”.....................................................................做麻糬的聲音

● 即溶酵母或葡萄乾容器的材料放入麵包容器時

• “噶恰噶恰”.....................................................................開閉閥、開閉板的聲音

材料過多，或葉片被堅硬材料卡住，造成馬達負擔過重，則保護裝置開始運作，中途
●

中途運轉停止. 就會停止轉動。
（葉片不轉了） （即使操作完成，也是粉狀，未烘烤好）
請諮詢Panasonic客戶諮詢服務中心。
●

TC45

SD-PM107_P1-47-20180320.indd 45 3/5/2018 17:05:21

 出現以下情況時 原 因 修理方法

葉片咯噠咯噠響 ● 由於在葉片與主軸之間有縫隙。
（前端活動3 cm左右）

當插上電源插頭後， ● 鋰電池達到壽命期限。
請送至服務站由專業維修人員更換
顯示現在時間為 在更換電池前，插上電源還是可以使用。
電池。
●

“0:00” ●
使用預約功能時，就必須要調整為當前的時間。

● 是否忘記安裝葉片了？ 安裝好葉片。
（P. TC12）
仍然是粉狀，無法烘
烤 ● 麵包容器內部葉片的安裝軸是否太緊無法轉
動？ 安裝了葉片，但葉片的安裝軸不轉動
時，要更換主軸的軸承。
● 使用過程中，麵包容器的排出口會排出少量麵糰。 （請諮詢Panasonic客戶諮詢服務中心）
為了不妨礙轉動，進入到

麵包容器底部有
()轉動部位的麵糰會被排
出。
排出口（4 處）

麵糰漏出 這並不是異常。但請確認
葉片安裝軸是否處於轉
動狀態。 安裝軸
（麵包容器的底部）

麵包容器的底部. ● 麵包容器底部可能會因攪拌摩擦而變黑。
變黑 當變黑時，請用濕的廚房用紙擦拭。

● 開始使用時，會冒煙、散發出氣味，隨著繼續使用會逐漸消失。這並不影響使用。

出現下列情況時…
● 表示在使用中出現停電。
如果停電時間在10分鐘以內，則來電後會自動進行運轉。
電源中斷 顯示
（有時會做出不良麵包）
● 即使在使用中拔掉電源，重新插電啟動後也會顯示。

表示由於連續使用，機器內處於高溫 打開上蓋，讓本體內部充分冷卻。
顯示
●

狀態（40 ℃以上）
。 （烘烤結束後冷卻1小時左右）

這是故障。
～
●

顯示 ●
請聯繫Panasonic客戶服務中心進行維修。

TC46

SD-PM107_P1-47-20180320.indd 46 3/5/2018 17:05:22

 規格
電源 220 V 50 Hz 防止溫度過高裝置 溫度保險絲
加熱器 360 W 長 30.4 cm
功率 尺寸（約） 寬 24.1 cm
摩打 80 W
高 34.7 cm
凈重 （約） 6.1 kg 電源線長度 0.9 m
麵包 / 麵包麵糰 （麵粉）最大使用量：300 g
（即溶酵母）最大使用量：4.2 g
容量 酵母
（生種天然酵母）最大使用量：25 g
葡萄乾、 堅果 （葡萄乾 / 堅果類）最大使用量：100 g

功能 食譜 容量 預約
基本 （麵粉）最大 : 250 g 可預約至 13 小時
法式軟包 （麵粉）最大 : 250 g 可預約至 13 小時
軟式 （麵粉）最大 : 250 g 可預約至 13 小時
快速 （麵粉）最大 : 280 g －
米飯 （麵粉）最大 : 230 g 可預約至 13 小時
法式 （麵粉）最大 : 250 g 可預約至 13 小時
麵包
全麥 （麵粉）最大 : 250 g 可預約至 13 小時
法式牛油 （麵粉）最大 : 200 g －
丹麥 （麵粉）最大 : 280 g －
菠蘿 （麵粉）最大 : 200 g －
米粉 （麵粉）最大 : 250 g 可預約至 13 小時
天然酵母 （麵粉）最大 : 300 g 可預約至 10 小時
麵包麵糰 （麵粉）最大 : 280 g －
天然酵母麵包麵糰 （麵粉）最大 : 300 g －
生種天然酵母 天然酵母（元種）50 g －
麵糰 薄餅麵糰 （麵粉）最大 : 280 g －
餃子皮麵糰 （麵粉）最大 : 280 g －
拉麵麵糰 （麵粉）最大 : 300 g －
烏冬、意粉麵糰 （麵粉）最大 : 300 g －
布朗尼 （麵粉）最大 : 60 g －
英式鬆餅 （麵粉）最大 : 180 g －

使用後
蛋糕 （麵粉）最大 : 180 g －
朱古力 朱古力 160 ～ 180 g －
其他
果醬 水果 400 g －
糖漬水果 水果 150 ～ 300 g －
麻糬 糯米 280 ～ 420 g －
手動麵包麵糰 （麵粉）200 ～ 300 g —

TC47

SD-PM107_P1-47-20180320.indd 47 3/5/2018 17:05:22

 Memo

SD-PM107_P36-47.indd 49 3/5/2018 13:53:33

 Memo

SD-PM107_P36-47.indd 50 3/5/2018 13:53:33

 Aftersales services 售後服務
Panasonic 官方網站 Panasonic official website: http://www.panasonic.hk
Panasonic Taiwan Co.,Ltd.
© Panasonic Taiwan Co.,Ltd. 2018

● Menu number table

NO. Menu NO. Menu
1 Bread 16 Pizza dough
2 Pain de mie 17 Dumpling skin dough
3 Soft bread 18 Japanese ramen dough
4 Rapid bread 19 Udon/pasta dough
5 Rice bread 20 Brownie
6 French bread 21 Scone
7 Whole wheat bread 22 Cake
8 Brioche 23 Chocolate
9 Danish 24 Jam
10 Pineapple bread 25 Compote
11 Rice flour bread 26 Mochi
12 Natural yeast bread 27 Manual bread dough
13 Bread dough 28 Fermentation
14 Natural yeast bread dough 29 Baking
15 Natural yeast fermentation

●食譜編號表
食譜編號 食譜 食譜編號 食譜
1 基本麵包 16 薄餅麵糰
2 法式軟包 17 餃子皮麵糰
3 軟式麵包 18 拉麵麵糰
4 快速麵包 19 烏冬、意粉麵糰
5 米飯麵包 20 布朗尼
6 法式麵包 21 英式鬆餅
7 全麥麵包 22 蛋糕
8 法式牛油麵包 23 朱古力
9 丹麥麵包 24 果醬
10 菠蘿麵包 25 糖漬水果
11 米粉麵包 26 麻糬
12 天然酵母麵包 27 手動麵包麵糰
13 麵包麵糰 28 發酵
14 天然酵母麵包麵糰 29 烘烤
15 生種天然酵母

DZ50H219
MX0518E0
Date of issue: May 2018
Printed in China
發行年月：2018 年 5 月
中國印刷

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