Need Breadmaker Manual

trying tro find a decent link

FWIW, I have been using a Panasonic SD BT55P for the last 17 yrs. Not sure how different they are but my guess is they're close ernough.

Here's how to order the manual which usually ships in 1 business day:

http://www.partstore.com/Part/Matsushita/Panasonic/DZ50A103/New.aspx

Here's a posting from a user who called Technical Supoort not Customer Service:

http://ths.gardenweb.com/forums/load/cookware/msg1108253118040.html
"Panasonic still supplies belts, paddles, and pans for my old machine. Don't phone the customer service, phone technical support. They were also willing to send me the technical manual, and to ask Japan for the baking temperature of each cycle. Helped me convert old recipes to their bread machine. Now THAT's service!"

Thanks, I'll check those out! The first loaf just went to "BAKE" - we'll see how it turns out. I just used a basic bread recipe for breadmakers, hopefully it works at least somewhat and I don't make a paper mache football.

They tend to a good job. Most important is the adherence to accurately measured amounts, sifting the flour well and definitely using yeast that has a fresh date.

Don't do like I often did and open it up once it started the heating/baking cycle. If you do open it then, it can fall flat and give you a doorstop for a loaf. It's OK to open when it's mixing/kneading.

1st loaf - so so - too dense
2nd loaf - perfecto - used plain water instead of milk, slightly more of it, and 1/4 tsp extra yeast. Looks good!

Thanks rm!

cheddar onion
Does the mixing blade get baked into the bottom of the loaf?

Was gonna give you the instructions for mine, since they're all pretty much the same, but it looks like you're all set.

Happy breading :-D

Re: cheddar onion


I thought that crust seemed a little hard.

Breadmaker manual
The office you need is in Kent, WA. Phone number 1-800-833-9626 (or at least it was several years ago when I went looking for the Panasonic number).

I have a manual for the SD-BT65N and would be glad to make you a copy if you cannot get one from Panasonic.

SD-BT55P Bread Bakery
MONTANA!!! i just bought a Panasonic SD-BT55P today and they gave us the wrong manual. i found your post while searching for the instructions. if you can offer any advice....just a WW or white recipe would really help!!!! thank you!

[email protected]

This recipe makes a good 2lb wheat bread in my machine.

2 cups bread flour
2 cups whole wheat flour
2 tsp salt
2 Tbsp sugar
2 Tbsp butter
1.5 cups water (you can add a little more if you like)
2 rounded tsp yeast

I use the basic bake. It seems to be better if you start it in the evening and set the delay to have the bread ready when you wake up (note: this only works if your machine has a yeast dispenser!).

RAGMAN!!!
i just realized the post i was reading was not from Montana but from Ragman.


opps!! thank you

much thank you!!!!

No problem emmy and welcome to A2K :-D

This reminds me that I've got to break out the bread machine. It's been a few years since I've used it and it's a nice winter thing to do. Get all that awesome bread smell going in the house :-D

found SD-BT6N manual
I have a Panasonic SD-BT6N bread maker and manual. I scanned it and made a PDF file. How do I upload it?

manual uploded
I uploded the manual to

http://www.theusermanualsite.com/ex/thread/view/idThread/13343

Good onya charles mate.

Thanks for doing that.

Hey, thanks Charles and welcome to A2K :-D

Yep, what Montana said!

I got so reinterested (is that a word?) in bread making that I had to create a new sourdough starter. Had one in California that survived for several years in the back of the fridge. Last night I made my first loaf of sourdough from the new starter (I added a small amount of yeast just in case it didn't rise enough - but it wasn't needed as I found out).

Here's how to create a sourdough starter. Get some organic raisins. Put about 1/2 cup of them in a bowl, and cover with water. The raisins will absorb some of it, so make sure to get the water about an inch over them. Let it sit for 24-48 hours. Drain the raisin water into another bowl and discard the raisins. Add flour to the raisin water to make a thin paste, like thin pancake batter. Cover loosely with plastic wrap and set it in a warm location for 24-48 hours.

At this point, the stuff should start to bubble and froth. This is what you want it to do - these are the active wild yeasts from the raisin skins eating the flour and farting out the carbon dioxide that makes bread rise. Now, add to this about another 1/4 cup of flour and enough FILTERED water (not city tap water) to keep the consistency. Set it aside overnight. It should bubble and froth.

To make sourdough, use half of this in place of part of the flour and water and yeast in your regular recipe. Feed the other half with more flour and water. The older your starter gets, the better it becomes.