Bread Maker BM2100

Bakehouse CompactAutomatic dough & bread maker Instruction/Recipe Booklet BM2100 Please read these instructions carefully and retain for future reference. Congratulations Fresh, warm home made bread is just a few easy steps away with your new Sunbeam Bakehouse Compact. With your new Bakehouse Compact you can have delicious home made bread in just over 3 hours. And you're only limited by your imagination — salami and cheese bread, soy and linseed bread, bacon and beer bread, pasta, doughs and specialty breads...the variety is endless! You can also make your favourite cakes and hot cross buns! And it really is as easy as 1....2....3! Step 1. Remove the bread pan from the breadmaker and add the ingredients. Step 2. Position the bread pan and select the desired program setting. Step 3. In a few hours, freshly baked bread is ready to enjoy. Before you start, read all the instructions in this book to ensure you get the most from your breadmaker. We've done everything we can do to make bread baking a breeze, but if you have any concerns regarding the performance and use of your breadmaker, please call Sunbeam Customer Service Australia 1300 881 861 New Zealand 0800 786 232 Important instructions – retain for future use. Contents Sunbeam's Safety Precautions Using your Bakehouse safely Features of your Bakehouse Compact The Control Panel Program Settings Role of ingredients What ingredients to use Ingredient Hints for New Zealand Using your Bakehouse Compact Select Program setting Cake & Dough settings Important Measuring Tips Handy Hints Care & Cleaning, Help Guide Recipes:Bread Mix White bread Wheat bread Sweet bread French bread Cake Dough Troubleshooting 1 2 3 5 5 6 7 8 9 10 11 12 13 14 15 17 19 20 22 23 24 27 Program Setting Times & Display Information 26 Heading Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM BREADMAKER. • Do not use attachments not recommended by Sunbeam. They may cause fire, electric shock or injury. • Do not use outdoors or for commercial use, or for any purpose other than its intended use. • This unit is intended for household use only. • • • • • • • Sunbeam is very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance: Read carefully and save all the instructions provided with an appliance. Always turn the power off at the power outlet before you insert or remove a plug. Remove by grasping the plug - do not pull on the cord. Turn the power off and remove the plug when the appliance is not in use and before cleaning. Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person. Always use your appliance from a power outlet of the voltage (A.C. only) marked on the appliance. Close supervision is necessary when your appliance is being used by children or infirm persons. Young children should be supervised to ensure that they do not play with the appliance. • Never leave an appliance unattended while in use. • Do not use an appliance for any purpose other than its intended use. • Do not place an appliance on or near a hot gas flame, electric element or on a heated oven. Do not place on top of any other appliance. • Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface. • Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner. If damage is suspected, return the appliance to the nearest Sunbeam Appointed Service Centre for examination, repair or adjustment. • For additional protection, Sunbeam recommend the use of a residual current device (RCD) with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances. • Do not immerse the appliance in water or any other liquid unless recommended. • Appliances are not intended to be operated by means of an external timer or separate remote control system. If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line. Ensure the above safety precautions are understood. 1 Place the unit at least 200 millimetres away from walls and curtains as they may discolour from the heat. Where to use 1. Do not open the lid or remove the bread pan during operation except as indicated in the instructions. This will cause electric shock or damage to the unit. 3. Do not plug in cord where people may walk or trip on it or allow the cord to dangle over the edge of a table or benchtop. Read all instructions. and before cleaning.Using your Bakehouse safely Before use 1. baking may stop. Do not place anything on the breadmaker lid. This breadmaker does get quite warm during operation. Also. Whilst in use 1. Always use the breadmaker from a 230-240V AC power outlet. After use 1. Use only on a stable. 2 . Use oven mitts when taking out the baking pan after baking. Always turn the unit off and remove the plug from the power outlet after use. heat-resistant surface. Keep the breadmaker out of reach of children as it does get quite warm. 2. 2. Do not place on top of any other appliance. Do not use the breadmaker where it will be exposed to direct sunlight or other heat sources. 5. 2. 3. Do not cover vents. 3. 4. 4. 2. Be careful to keep your hands and face away from the unit. Read instructions before cleaning. 4. Do not immerse the unit or plug in water. Remove all foreign matter from the bread pan and baking chamber. Do not touch moving parts. Save these instructions. 4. Allow the breadmaker to cool down before cleaning or storing. 3. such as a stove or oven. if any buttons are accidentally touched during operation. 5. Wipe over bread pan and kneading blade before use. product labels and warnings. Do not allow anything to rest on the power cord or allow it to touch any hot surface. There are a host of other features: Viewing window Allows you to watch each stage of the breadmaking cycle. Cool Touch body Makes it safer when baking bread. Program indicator lights The indicator lights will illuminate to the selected bread program. 3 .Features of your Bakehouse Compact Your Sunbeam Bakehouse Compact is a fully automatic bread baking and dough making machine that allows you to easily make fresh bread in only a few hours. 60 minute Keep-Warm function Keeps bread warm for 1 hour after baking. Removable lid Simply remove for easy cleaning. particularly when children are present. 4 .Fruit & Nut beeper Allows you to be more creative with your bread making. Wheat. 2 step operation Variety of bread types Makes any type of bread you like from a selection of settings including: Basic. 600 watts of power Optimum amount of power for the perfect loaf of bread. French and Sweet. Dough setting Takes the labour out of kneading dough for pasta. pizza. This prevents excess crushing during the kneading cycle. The Bakehouse beeps to let you know when it is time to add fruits and/or nuts. Vertical loaf up to 750g Non-stick removable bread pan For easy removal of bread and quick cleanup. Cake setting Make a variety of home-made cakes using this setting. bread rolls and other breads. Simple. Therefore. . (5) Cake Make your favourite cakes or use packaged cake mixes to have warm home made cakes any time. Once the selected program is completed. Dough.5. French .4.2. Sweet . Program Settings (1) Basic Use this setting to make traditional white bread. 5 (4) French This cycle is for breads with crispier crusts. so that you can knead and shape a variety of breads to bake in a conventional oven.) The indicator light of the selected program will illuminate and flash until the program has completed.3. (1. hot cross buns and bread sticks. it is normal for whole wheat breads to be heavy and slightly dense in texture. such as French and sourdough breads.. dried fruits or chocolate to sweeten the bread. Cake . the start/stop indicator light will illuminate and flash until the 60-minute keep warm cycle is finished.. Each press of the menu button will move to the next program.6.The Control Panel Menu button Press the menu button to select a specific program from the 6 baking options. Make dough for pizzas. To stop the operation press and hold for 2-3 seconds until you hear a beep. Start/Stop button Press to commence selected setting. Basic . (2) Whole Wheat Whole wheat breads require more rising time to accommodate the slower rising action with whole wheat flour. (6) Dough Use this setting to make dough only. (3) Sweet This cycle is for breads that require additional ingredients such as sugar. Whole Wheat . If the temperature is too cold. Wheat breads therefore. fed by sugar and carefully warmed. your bread may vary in taste and texture. salt adds flavour and controls yeast action. brown the crust. Salt In small amounts. as stale yeast will prevent the bread from rising. yeast produces gasses that power the dough to rise. When moistened by a liquid. Experiment with quantities of these liquids to obtain optimum results. If you choose not to add any fat. Fats Many breads use fats to enhance the flavour and retain moisture. Gluten is necessary for the bread to rise. Artificial sweetener can be substituted in equivalent amounts. Simply stated. 6 . the flour has to have a sufficiently high protein content. wheat flour contains bran and wheatgerm which inhibit rising. they provide liquid. A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise. Most recipes use dry milk and water. however the taste and texture of your bread will vary. honey and other sweeteners may be used in equivalent quantities. Sugars Sugars sweeten the bread. Some yeasts may require the use of a bread improver. Always ensure it is used well within the use-by date. Eggs Eggs are used in some bread recipes. Your Bakehouse takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times. it will die. We suggest that a small pocket be made in the top of the dry mixture to hold the yeast. White or brown sugar. Unlike white flour. we use margarine in the recipes. the yeast will not be activated. molasses. Flour In order for the bread to rise. Too much salt inhibits rising. Typically. your bread will not rise. Liquids should be used at room temperature. Note: We do not recommend the use of fresh or compressed yeast in your breadmaker. tend to be heavier in texture and smaller in size. so be sure to measure amounts correctly. Sunbeam recommend the use of a good quality plain or bread flour. They add extra flavour and are usually used in the sweeter types of bread. Sunbeam recommend the use of dry yeast only. A lighter larger loaf can be achieved by combining wheat flour with white flour for whole wheat bread recipes. lend tenderness to the texture and supply the yeast with food.Role of ingredients Yeast Yeast is actually a microscopic plant. The bread improver will provide additional gluten to the flour to produce a better loaf. softened butter or oil may be used in equivalent quantities. if it’s too warm. Any ordinary table salt may be used. Liquids When liquids are mixed with protein in flour. without yeast. This will ensure its activation when in contact with the liquid and sugar during kneading. gluten is formed. but other liquids such as milk and fruit juice can be used. assist with the rising and increase the nutritional value of the bread. maple or golden syrup. Bread Improver The use of bread improver is recommended for all recipes to achieve optimum results. The suggested quantity to use is stated in all recipes. This will ensure a perfectly baked loaf.What ingredients to use To achieve an optimum loaf of bread. Yeast Bulk packs of dry yeast and dry yeast sachets are recommended. We recommend you contact the bread mix manufacturer for further information on the use of their product. This inconsistency is usually influenced by the natural varying protein levels of wheat in the flour. 7 . The texture and height of the bread will be inconsistent if the flour is stored for long periods of time in unsatisfactory conditions. however the result of your bread may vary. Purchase bulk packs of flour only if baking constantly. Directions of use should be supplied on the bread mix packaging. It will also influence the structure. A high protein bread flour can also be used for bread making. always use fresh. Bread improver has a flour like texture and can be purchased through health food shops or through selected supermarkets. Bread mixes A variety of bread mixes can be used in your bread maker. Bulk packs of flour may be used. so that it does not collapse when baking. quality ingredients. size and texture of the bread. Hints • Different brands of yeast. It is important to weigh the flour required for each recipe as flour naturally aerates. used with different brands of flour. • It is normal for breads to be inconsistent in height and texture even if you are using the same ingredients time and time again. Experiment with these ingredients to determine which combination of ingredients gives you the best result. will influence the size and texture of your bread. Bread improver will increase the gluten content of the flour mix. Some bulk bread mixes may require the use of a bread improver. Flour A good quality flour (within its use by date) should be used. there are some ingredients that are different. • For 750g loaves use 2½ teaspoons of Edmonds Surebake Yeast. The dough should be smooth. slightly sticky and have a tendency to flatten and catch the sides of the container. you must use High Grade White Flour.Ingredient hints for New Zealand The recipes for the Bakehouse Compact were written in Australia. Lift the lid and have a quick look. • Where it lists plain flour. The Edmonds Surebake Yeast contains improvers which ensure excellent results. 8 . • Do not use "Bread Improver" as listed in some recipes. How to use the recipes in New Zealand • Where the recipes state “Tandaco Dry Yeast". While most of the information is applicable in New Zealand. • You can check the consistency of the dough throughout the initial kneading cycle (about 20 minutes after the machine has started). you must use Edmonds Surebake Yeast instead (look for the bottle with the red lid). soft. 5. Insert the bread pan into the baking chamber of the bread machine. plug the machine into a 230-240 volt AC power outlet and turn the power ON. Select a recipe from the recipe section and prepare the ingredients as directed. Close the lid securely. 3. place the bread pan into the baking chamber so that the handle lines up with the two stainless clips on each side of the chamber. To remove the bread pan from the Bakehouse refer to text on page 10. Wipe all spills from the outside of the pan. 9 . (See Important Measuring Tips on page 10). To do this. Press Start. All ingredients should be at room temperature and measured carefully. The program menu printed on the control panel includes the time it takes in hours and minutes to complete the cycle. Lay the handle flat toward the side of the bread pan. 2. Before using your Bakehouse for the first time remove the bread pan by gently pulling it out. Do not immerse the bread pan in water unless necessary. Add the ingredients into the bread pan in the order listed. Select the desired program setting. Do not use harsh abrasive cleaners as they may damage the non-stick surface. 4.Using your Bakehouse Compact 1. Wipe over the bread pan and kneading blade with a damp cloth and dry thoroughly. Do not place any parts of your breadmaker in the dishwasher. with the Menu button. Apply pressure to push the baking tray downwards and it will click into place. Allow the bread to cool on a wire rack for at least 10 minutes before slicing. Gently pull the pan out. After using your Bakehouse. it will not turn on and will beep indicating the Bakehouse has not cooled sufficiently. If you attempt to use the Bakehouse too soon. the Start/Stop light will flash and automatically switch to a Keep Warm cycle for 60 minutes. Dough). hold the Start/Stop button down for 2-3 seconds. If necessary. The bread can be removed from the baking chamber at the end of the cycle or any time during the Keep-Warm cycle. The table to the right illustrates the program settings. Warm air will circulate throughout the baking chamber. To start. press the Start/Stop button. (from 1. use a plastic spatula to loosen bread from the sides of the pan. Open the lid and add any fruits or nuts that the recipe requires as the machine is kneading. To select a program setting use the Menu button. MENU SETTING FRUIT & NUT BEEPER 1 2 3 4 5 6 Basic Whole Wheat Sweet French Cake Dough   To remove the bread from the Bakehouse The bread pan will be hot after the baking cycle. 10 .Select Program Setting 1. Simply press the Start/Stop button to end the Keep-Warm period and turn off the breadmaker at the powerpoint. Turn the pan upside down and shake until the bread slides out. Basic to 6. unplug the machine and allow it to cool for 30 minutes before commencing another program. to help reduce condensation. For easy slicing we recommend the use of an electric knife or a quality bread knife. 2. At the end of the baking cycle the machine will beep. To cancel operation at any time. To add fruit or nuts You are able to add fruit or nuts on settings (1) Basic and (3) Sweet when you hear short beeps (approximately 15-20 minutes into the cycle). Each press of the Menu button will move to the next program. Close the lid and the Bakehouse will automatically continue the cycle. Allow the bread to cool in the bread pan for 10 minutes before removing. Use a kitchen mitt to remove the pan from the baking chamber. The indicator light of the selected program will illuminate. Press the Start/Stop button and wait until the Bakehouse has cooled. Avoid opening the lid at any time during the bread cycle unless adding fruits or nuts when indicated. 11 .Cake Setting Make a variety of sweet and savoury home made cakes on this setting. We recommend the use of pre-packaged cake mixes. Refer to the Dough instructions in the Recipe section. Refer to the Cake instructions in the Recipe section. You can use this setting to mix and bake cakes. Select the Light crust colour to prevent the sides from burning. bread rolls and pizza to bake in a conventional oven. Dough Setting This program allows you to create a variety of doughs for bread sticks. ensure the following instructions are followed: Dry ingredients Use a metric measuring spoon or cup. the fruit will be pureed due to excessive kneading. make a small pocket in the top of the dry ingredients and place the yeast in the pocket. Then. Wipe away any spills from around the outside of the pan. For optimum results. Do not pack dry ingredients down into the cup or tap the cup unless otherwise stated in the recipe. Last Things Last! Always place the liquid in the bread pan first. The machine will beep to let you know it is time to add fruit or nuts. Because flour aerates. Spoon the dry ingredients loosely into the spoon or cup and level off with a flat knife. an accurate amount is needed to achieve an optimum loaf of bread. If they are added before the Fruit and Nut beep. the dry mix ingredients in next. 12 .Important Measuring Tips Liquids Fill a metric measuring spoon or cup to the level indicated. Adding Fruits and Nuts Fruits and nuts are added towards the end of the kneading cycle. Weight measurements are given for each recipe. Check your cup measurement by placing the measuring cup on a flat surface and reading the measurement at eye level. This is especially important with flour. This is particularly important with flour. Do not use tableware spoons or cups. Each ingredient in a loaf of bread plays a specific role. so it is extremely important to measure the ingredients correctly to get the best results. This will ensure a well risen and evenly baked loaf. Solid fats Fill a metric measuring spoon or cup to the level indicated and level off with a flat knife. we recommend weighing ingredients on a kitchen scale. If kitchen scales are not available. This will ensure a crisp and evenly baked loaf every time. You may have to add a few tablespoons of water. Slice bread before freezing and use at your convenience. Baking at high altitudes At high altitudes above 900 metres. This will stop the bread from over-rising. Watch your dough as it mixes. Slicing bread For best results. Therefore. Note: This step needs to be done quickly to prevent bread from sinking. gently brush top of loaf with a little milk or egg yolk and sprinkle with topping. yoghurt. the bread needs to cool slightly before removing from the bread pan. after the machine has completed the first knead. Different combinations of ingredients can encourage or discourage browning. Allow the bread to sit in the pan for approximately 10 minutes before removing. the dry ingredients in next and the yeast in last. Crust colour It is normal for the top of the bread to be lighter in colour than the sides. as the bread needs time to cool. If you remove the bread pan whilst it is still hot you must use an oven mit. dough rises faster. to prevent drying out. Freezing bread To freeze fresh bread. let it cool completely and wrap in plastic. eggs or cheese. when baking at high altitudes some experimentation is required. The bread will rise slower and have less of a tendency to sink. (Do not allow ingredients to fall outside pan). wait at least 10 minutes before slicing. 2. Toppings Ingredients such as herbs. Close lid and allow baking to continue. Flour stored at high altitudes tends to be drier. Reduce the amount of yeast by 25%. until the dough forms a nice ball. 3. Open lid of Bakehouse. Avoid using perishable ingredients such as milk. Freshness Ensure all ingredients are fresh and used before the specified use-by date. Place loaf on its side and cut in a sawing motion with a bread knife. For easy and even slicing we recommend the use of the Sunbeam Carveasy electric knife. Follow the suggested guidelines. Store dry ingredients in airtight containers. Increase the salt by 25%. 13 . Fruits and nuts are added later. sesame seeds and chopped bacon can be added to the top of the bread during the baking stage. Use one suggestion at a time and remember to write down which suggestion works best for you. with the Time Delay function.Handy Hints Order of ingredients Always put the liquid in first. Removing bread from the bread pan Like a cake. Suggestions: 1. 1. 2. For any further concerns contact one of our Sunbeam Authorised Service Centres. 14 . please follow these simple steps. Gently wash bread pan in warm soapy water using a soft cloth and dry well before and after each use. Do not use metal scourers or abrasives as this may scratch the exterior surface. as they may damage the non-stick coating. Consult Troubleshooting tips on pages 26 of this booklet. Caring for your non-stick baking pan Do not use metal utensils to remove ingredients or bread. To clean the non-stick baking pan Wipe baking pan and kneading blade with a damp cloth and dry thoroughly. call us on (Aust) 1300 881 861. (NZ) 0800 786 232. moisture. This is in no way harmful and does not affect the performance of your Bakehouse. Store the Bakehouse with the lid closed and do not place heavy objects on top of the lid. Storage Make sure the Bakehouse is completely cool and dry before storing. 3. This is a result of steam. food acids. gently lift the lid out of the hinge. To answer any further questions you may have. While holding the base of the unit with one hand. Wipe interior and exterior of lid with a damp cloth and dry thoroughly before replacing lid. unplug it from the power outlet and allow it to cool completely. simply raise the lid just short of the vertical position (approx. Do not wash any part of your breadmaker in a dishwasher. Remove and clean lid To remove lid. Do not use any harsh abrasives or strong household cleaners as these may damage the non-stick surface. 70°). Help Guide Should you require any further assistance on using your breadmaker. mixing of various ingredients and normal wear and tear. Do not be concerned if the non-stick coating wears off or changes colour over time. Do not immerse the Bakehouse in water.Care and Cleaning Before cleaning the Bakehouse. To clean the exterior Wipe exterior with a slightly dampened cloth and polish with a soft dry cloth. please read our list of recommended ingredients on page 6 before attempting any of the recipes provided in this Instruction Book. A breadmix will usually contain all the necessary ingredients such as flour. Please feel free to experiment with slight variations to our recipes to get a better result.Breadmix Recipes Some recipes may vary depending on the moisture content of the ingredients and may need to be adjusted. to make a loaf of bread. use 1¼ teaspoons Method 1. Place the bread pan into the breadmaker and close the lid. This is quite normal. 4. Pour water into the bread pan. White breadmix recipes Defiance™ White Breadmix 750g 300ml water 500g (3¼ cups) breadmix 1¼ teaspoon yeast Kitchen Collection™ White Breadmix 500g 300ml water 500g (3¼ cups) breadmix 2 teaspoons yeast Peter Van The Breadman Soft White Breadmix 750g 300ml water 500g (3¼ cups) breadmix 2 teaspoons Tandaco dry yeast Peter Van The Breadman Crusty White Breadmix 750g 290ml water 500g (3¼ cups) breadmix 2 teaspoons Tandaco dry yeast Note: If using dry instant yeast. There are a variety of breadmixes available.g. Bread will be baked in the number of hours as indicated on the breadmaker. 2. Always record the amounts you try so that you can adjust the recipe to your own liking. Place yeast in the pocket and wipe any spills from the outside of the pan. etc. we suggest you contact the bread mix manufacturer. and is normally due to the ingredients being used. e. To avoid disappointment. sugar. Press the Menu button once to program Basic and press “Start”. 15 . 3. You may find inconsistencies in the taste. It is important to refer to the packaging directions before use. For further information on bread mixes. texture and appearance of the bread you bake in the Bakehouse. as the recipes and ingredients may vary. the weight of the flour changes when it has absorbed moisture from the air. Add bread mix and make a small pocket in the top. salt. 2. 2. Place yeast in the pocket and wipe any spills from the outside of the pan. Note: Ingredient hints for New Zealand. Kitchen Collection™ Multi-Grain 500g 330ml water 500g (2¾ cups) breadmix 2 teaspoons yeast Peter Van The Breadman Wholemeal Premix 750g 330ml water 500g (3¼ cups) breadmix 2 teaspoons Tandaco dry yeast Peter Van The Breadman Multigrain Premix 750g 300ml water 500g (3¼ cups) breadmix 2 teaspoons Tandaco dry yeast Note: If using dry instant yeast. Pour water into the bread pan. 3.Breadmix recipes continued Wholemeal/Grain breadmix recipes Defiance™ Wholemeal Breadmix 750g 330ml water 500g (2¾ cups) breadmix 1¼ teaspoons yeast Defiance™ Grain Breadmix 750g 300ml water 500g (2¾ cups) breadmix 2 teaspoons yeast Kitchen Collection™ Soy & Linseed Breadmix 500g 300ml water 500g (2¾ cups) breadmix 2 teaspoons yeast Method 1. Bread will be baked in the number of hours as indicated on the breadmaker. see page 8. Pour water into the bread pan. Add bread mix and make a small pocket in the top. Place the bread pan into the breadmaker and close the lid. Press the Menu button twice to program Whole Wheat and press “Start”. 4. Press the Menu button twice to program Whole Wheat and press “Start”. 3. Bread will be baked in the number of hours as indicated on the breadmaker. Add bread mix and make a small pocket in the top. 4. Place the bread pan into the breadmaker and close the lid. 16 . use 1¼ teaspoons Method 1. Place yeast in the pocket and wipe any spills from the outside of the pan. chopped 50g (¹/³ cup) dried parmesan cheese 450g (2¾ cups) plain flour 1 teaspoon Tandaco dry yeast Method 1. Make a small pocket in the top and fill with the yeast. 4. 2. Bread will be baked in the number of hours as indicated on the breadmaker. salt and bread improver and add to pan. skim milk powder. Place the bread pan into the breadmaker and close the lid. Combine flour with sugar. Place the bread pan into the breadmaker and close the lid. Place ingredients into the bread pan in the order listed.White Breads Traditional White Bread 260ml water 1 tablespoon margarine 420g (2½ cups) plain flour 2 teaspoons sugar 1 tablespoon skim milk powder 1 teaspoon salt 1½ teaspoons bread improver 1¼ teaspoons Tandaco dry yeast Salami Cheese Bread 240ml water 1 tablespoon margarine 1 tablespoon sugar 1 tablespoon skim milk powder 1½ teaspoons salt 1 teaspoon bread improver ½ teaspoon dried oregano 100g (²/³ cup) salami. Press the Menu button once to program Basic and press “Start”. Bread will be baked in the number of hours as indicated on the breadmaker. 4. Pour water into the bread pan and add margarine. 2. Wipe any spills from the outside of the pan. Stir mixture to roughly combine. 3. Method 1. 3. Wipe any spills from the outside of the pan. Press the Menu button once to program Basic and press “Start”. 17 . Whisk water. 3. Press the Menu button once to program Basic and press “Start”. egg yolks. 2. skim milk powder. 4. ½ teaspoon salt 360g (21/8 cups) plain flour 2 teaspoons Tandaco dry yeast Method 1. and salt together and pour into the bread pan. butter. Place beer and water into the bread pan. bacon and mustard and stir with a plastic spatula. Place the bread pan into the breadmaker and close the lid. Place the bread pan into the breadmaker and close the lid. onion. 4. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan. melted 3 egg yolks ½ cup onions. 18 .White Breads continued Bacon & Beer Bread 100ml flat beer 100ml water 20g margarine Brioche 160ml luke warm water 100g butter. salt and bread improver and add to pan.Bread will be baked in the number of hours as indicated on the breadmaker. drained 1 tablespoon dried mustard 450g (2¾ cups) plain flour 1 tablespoon sugar 1 tablespoon skim milk powder 1½ teaspoons salt 1 teaspoon bread improver 1½ teaspoons Tandaco dry yeast Method 1. Place yeast in the pocket and wipe any spills from the outside of the pan. Add margarine. Add flour and make a small pocket in the top. Combine plain flour with sugar. Press the Menu button once to program Basic and press “Start”. 2. chopped ¹/³ cup cooked bacon. Bread will be baked in the number of hours as indicated on the breadmaker. 3. Press the Menu button twice to program Whole Wheat and press “Start”. Bread will be baked in the number of hours as indicated on the breadmaker. ½ teaspoon salt ¾ teaspoon bread improver 1½ teaspoons Tandaco dry yeast 2 teaspoons margarine 1 teaspoon skim milk powder Method 1. Place the bread pan into the breadmaker and close the lid. Pour water into bread pan. Press the Menu button twice to program Whole Wheat and press “Start”. brown sugar. linseed meal. Wipe any spills from around the pan. 4. 4. 3. Place the bread pan into the breadmaker and close the lid. Combine wholemeal plain flour with brown sugar. Make a small pocket in the top and place yeast in the pocket. Pour water into bread pan and add butter.No blade movement occurs in the pan during this stage Wholemeal Bread 220ml luke warm water 320g (1¾ cups) wholemeal plain flour 2 teaspoons brown sugar Soy and Linseed Bread 300ml water 2 tablespoons butter 280g (1½ cups) wholemeal plain flour 180g (11/8 cups) plain flour ¹/³ cup linseed meal 2 tablespoons brown sugar 1 teaspoon bread improver 1 teaspoon salt 1 teaspoon Tandaco dry yeast Method 1. salt and bread improver and add to pan. 2. 2. salt and bread improver and add to pan. 19 . Wipe any spills from around the pan. Combine wholemeal plain flour with plain flour. Bread will be baked in the number of hours as indicated on the breadmaker.Wheat Breads All Wheat cycles begin with a 30 minute pre-heat of ingredients . 3. Make a small pocket in the top and place yeast in the pocket. Pour water into bread pan and add margarine. Press the Menu button three times to program Sweet and press “Start”. 2. skim milk powder. chopped Method 1. salt and bread improver and add to pan.during the kneading stage. Combine flour with sugar. Press the Menu button three times to program Sweet and press “Start”. 4. Wipe any spills from around the pan. Fruit and nut beeper will indicate when to add chopped dried apple . salt and bread improver and add to pan. Place the bread pan into the breadmaker and close the lid. 3. Apple Spice Bread 250ml water 1 tablespoon margarine 500g (3¼ cups) plain flour 2 tablespoons brown sugar 1 tablespoon skim milk powder 2 teaspoons ground cinnamon 1½ teaspoons salt 1 teaspoon bread improver 2 teaspoons Tandaco dry yeast Mix-ins 70g (1 cup) dried apple. 20 . Pour water into bread pan and add margarine. Wipe any spills from around the pan. Make a small pocket in the top and place yeast in the pocket.Sweet Breads Chocolate Bread 250ml water 2 tablespoons margarine 480g (3 cups) plain flour 2 tablespoons sugar 2 tablespoons skim milk powder 1 tablespoon cocoa powder 1½ teaspoons salt 1 teaspoon bread improver 2 teaspoons Tandaco dry yeast Mix-ins ¾ cup choc chips Method 1. skim milk powder. Fruit and nut beeper will indicate when to add choc chips .during the kneading stage. Bread will be baked in the number of hours as indicated on the breadmaker. Combine flour with brown sugar. Place the bread pan into the breadmaker and close the lid. 3. Bread will be baked in the number of hours as indicated on the breadmaker. cocoa powder. 2. Make a small pocket in the top and place yeast in the pocket. 4. ground cinnamon. Combine flour with mixed dried fruit. 4. brown sugar. Wipe any spills from around the pan. 3. Pour water into bread pan and add margarine. ground nutmeg.Sweet Breads continued Mixed Fruit Bread 250ml water 1 tablespoon margarine 500g (3¼ cups) plain flour ¹/³ cup mixed dried fruit 2 tablespoons brown sugar 1 tablespoon skim milk powder 2 teaspoons ground nutmeg 1½ teaspoons ground cloves 1½ teaspoons salt 1 teaspoon bread improver 2 teaspoons Tandaco dry yeast Method 1. 2. 21 . Place the bread pan into the breadmaker and close the lid. Bread will be baked in the number of hours as indicated on the breadmaker. salt and bread improver and add to pan. skim milk powder. ground cloves. Press the Menu button three times to program Sweet and press “Start”. Make a small pocket in the top and place yeast in the pocket. Combine flour with sugar. Place the bread pan into the breadmaker and close the lid. 3. 4. 3. 22 . salt and bread improver and add to pan. yogurt and lemon juice together and pour into bread pan. Bread will be baked in the number of hours as indicated on the breadmaker. Wipe any spills from around the pan. Place the bread pan into the breadmaker and close the lid. Wipe any spills from around the pan. 2. salt and bread improver and add to pan. Press the Menu button four times to program French and press “Start”. Make a small pocket in the top and place yeast in the pocket. Combine plain flour with sugar. 2. Add margarine. Bread will be baked in the number of hours as indicated on the breadmaker. Make a small pocket in the top and place yeast in the pocket.French Breads French Bread 260ml water 1 tablespoon margarine 480g (3 cups) plain flour 1 tablespoon sugar 1 teaspoon bread improver 1 teaspoon salt 1¼ teaspoons Tandaco dry yeast Method 1. Sourdough Bread 160ml water ¼ cup plain yogurt 2 teaspoons lemon juice 1 teaspoon margarine 420g (2½ cups) plain flour 1 teaspoon sugar ½ teaspoon salt ½ teaspoon bread improver 1 teaspoon Tandaco dry yeast Method 1. Press the Menu button four times to program French and press “Start”. Whisk water. Pour water into bread pan and add margarine. 4. 2. Wipe any spills from around the pan. 3. The texture should be nice and light. Allow the cake to cool in the bread pan for at least 5 minutes. 3. Place the bread pan into the breadmaker and close the lid. Cake will be baked in the number of hours as indicated on the breadmaker. 4. 23 . Golden Fruit Cake 1 x 525g packet fruit cake mix 1 x 60g egg 80ml (¹/³ cup) water Method 1. Note: We recommend you use packet cake mixes. Press the Menu button five times to program Cake and press “Start”. 2. Allow the cake to cool in the bread pan for at least 5 minutes. Cake will be baked in the number of hours as indicated on the breadmaker. available from all supermarkets that are no larger than 400g per packet. before removing. Wipe any spills from around the pan. before removing. Place the bread pan into the breadmaker and close the lid. Mix cake following the instructions on the cake mix packet and pour into the bread pan. 4. • Avoid using double quantities of cake mix. • The sugar and fat content in the cake mix will affect the colouring of the cake. Mix cake following the instructions on the cake mix packet and pour into the bread pan. Loosen the sides with a heatproof plastic spatula and gently slide out. Loosen the sides with a heatproof plastic spatula and gently slide out. as the cake may be dense in texture. Press the Menu button five times to program Cake and press “Start”. Method 1.Cakes Handy hints for optimum results • It is normal for cakes to rise only ½ or ¾ of the way up the bread pan. Dough will be kneaded. Cover with a cloth and sit in a warm place to rise for 30 minutes. 3. Using your knuckles. salt and flour. 4. ready for shaping. 3. Remove completed dough from the bread pan. Make a small pocket in the top and fill with the yeast. Place the bread pan into the breadmaker and close lid. Place the bread pan into the breadmaker and close lid. Pour water and oil into bread pan. Make a small pocket in the top and place yeast in the pocket. Remove dough from bread pan and knead very lightly on a lightly floured surface. ½ teaspoon salt 2½ teaspoons Tandaco dry yeast Topping 2 tablespoons olive oil 1 teaspoon dried oregano leaves 1 teaspoon dried chopped basil 1.Dough Pizza Dough Dough 290ml water 3 tablespoons vegetable oil 1 teaspoon sugar Herb Foccacia Dough 330ml water 1 tablespoon olive oil 500g (3¼ cups) plain flour 1 tablespoon skim milk powder 2 teaspoons sugar ½ teaspoon salt 500g (3¼ cups) plain flour 2½ teaspoons Tandaco dry yeast Method 1. Press the Menu button six times to program Dough and press “Start”. Wipe any spills from around the outside of pan. press small indents into dough. Add sugar. Combine flour with skim milk powder. 2. 24 . 5. 4. Roll dough to fit 2 pizza trays. 2. Wipe any spills from around the outside of pan. proving and baking in the number of hours as indicated on the breadmaker. Bake in a preheated oven at 180°C for 30 minutes or until golden. Spread with favourite toppings and bake for 20 minutes at 180°C or until cooked. ready for shaping. Pour water and oil into bread pan. sugar and salt and add to pan. Divide dough in half. Press the Menu button six times to program Dough and press “Start”. Shape into a 12cm x 30cm rectangle and place on an oiled baking tray. Brush Foccacia with oil and sprinkle with herbs. Dough will be kneaded. proving and baking in the number of hours as indicated on the breadmaker. Bake at 200°C for 25 minutes. 2. Cover with a cloth and sit in a warm place to rise for 30 minutes. Add margarine. Press the Menu button six times to program Dough and press “Start”. 3. CROSSES: Combine plain flour with water and sugar to form a smooth paste. ready for shaping. Add to bread pan. sugar and gelatine in a small pan and stir over heat until dissolved. proving and baking in the number of hours as indicated on the breadmaker. Dough will be kneaded. Place close together on a lightly greased baking tray. Beat egg and water together and pour into bread pan. to make crosses on top of each risen bun. 6. Make a small pocket in the top and fill with the yeast. 5. Brush over buns whilst hot. Place the bread pan into the breadmaker and close lid. 4. Pipe paste. Makes: 12 buns 25 . Remove dough from bread pan and knead lightly on a lightly floured surface. salt and allspice and stir in dried fruit. GLAZE: Place water. Wipe any spills from around the outside of pan.Dough continued Hot Cross Buns Dough 1x60g egg 150ml warm water 2 tablespoons margarine 280g (1¾ cups) plain flour 2 tablespoons brown sugar ½ teaspoon salt ½ teaspoon ground allspice 1 cup dried mixed fruit 2 teaspoons Tandaco dry yeast Crosses 40g (¼ cup) plain flour 40ml water 1 teaspoon sugar Glaze 2 tablespoons water 2 tablespoons sugar 1 teaspoon gelatine 1. Divide dough into 12 pieces and shape each into small buns. Combine flour with brown sugar. Do not use your Bakehouse outdoor. near a heat vent or in direct sunlight.Program Setting Times and Display Information All times are in hours and minutes unless otherwise stated. MENU BASIC BREAD WHOLE WHEAT BREAD SWEET BREAD FRENCH BREAD CAKE DOUGH TIME 3:10 3:50 3:20 3:30 1:25 1:15 Note: Always use your Bakehouse in a room free of draft. You will hear a beep when: The power is turned ON Select a setting from the Menu Fruit & Nut Beeper Commencement of baking cycle Completion of bread baking process Long beep Short beep Short beeps Long beeps Short and Long beeps 26 . Troubleshooting Questions? Please call us on (Aust) 1300 881 861 (NZ) 0800 786 232 27 . In Australia. or 0800 786 232 in New Zealand. your 12 Month Replacement Guarantee does not cover damage to household surfaces as a result of water or other substances leaking from your appliance. this guarantee is additional to the conditions and guarantees which are mandatory as implied under the Trade Practices Act 1974 and State and Territory legislation.sunbeam.co. nor does it cover freight costs. Should you experience any difficulties with your appliance.sunbeam. Similarly. we will replace it for you free of charge. Should your appliance require repair or service after the guarantee period.nz 0800 786 232 . For a complete list of Sunbeam’s authorised service centres visit our website or call: Australia www. contact your nearest Sunbeam service centre. and excludes breakables such as glass or ceramic items and normal wear and tear.au 1300 881 861 New Zealand www.12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture. please phone our customer service line for advice on 1300 881 861 in Australia. Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling.com. co. © Copyright.au Or call 1300 881 861 In New Zealand Visit www.sunbeam. Due to minor changes in design or otherwise. Made in China to Sunbeam's specification. Sunbeam Corporation Limited 2002.nz Or call 0800 786 232 is a registered trademark. ABN 45 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd. ‘Bakehouse’ is a trademark of Sunbeam Corporation.sunbeam. 03/09 .com. the product may differ from the one shown in this leaflet. In Australia Visit www.Need help with your appliance? Contact our customer service team or visit our website for information and tips on getting the most from your appliance. 0kg and 1.INSTRUCTION AND RECIPE SUPPLEMENT FOR NEW ZEALAND NEW ZEALAND SUPPLEMENT PLEASE READ THIS BOOKLET FIRST This booklet covers the use and care of the following Sunbeam Breadmakers: BM7800 QUANTUM SMARTBAKE which can produce loaf sizes 750g.0kg BM2100COMPACT BAKEHOUSE which can produce loaf size 750g Page 1 of 11 . 1. 1.25kg BM3500 COOL TOUCH BAKEHOUSE which can produce loaf sizes 750g. soft. Do not use 'Bread Improver' as listed in some recipes. When making jam. you must use Edmonds SUREBAKE YEAST instead (bottle with red lid). Lift the lid and have a quick look. which is available at most supermarkets. The Edmonds Surebake Yeast contains 'improvers' which ensure excellent results. Some popular recipes adapted for New Zealand. This Instruction and Recipe Supplement has been produced to ensure you get the optimum results with your Sunbeam Breadmaker. For 750gram loaves use 3 ¼ tsp of Edmonds Surebake Yeast. instead of Jam Setta . While most of the information in it is applicable to New Zealand. there are some ingredients and measurements that are different. You can check the consistency of the dough part-way through the initial kneading cycle (about 20 minutes after the machine has started). and slightly sticky and have a tendency to flatten and catch the sides of the container. A guide for adapting the recipes in the main Instruction/ Recipe Booklet for your own use. Where it lists plain flour. • General Instructions: Please read Instructions in Recipe Booklet Page 2 of 11 . you must use High Grade White Flour. For 1kg loaves use 4 tsp of Edmonds Surebake Yeast. How to use the recipes in the main instruction booklet • • • • • • Where it lists `Tandaco Dry Yeast'. use Jam Setting Mix. Advice on measuring ingredients.New Zealand Instructions and Recipes for the: BM7800 QUANTUM SMARTBAKE BM3500 COOL TOUCH BAKEHOUSE BM2100 COMPACT BAKEHOUSE PLEASE READ THIS BOOKLET FIRST The main Instruction/Recipe Booklet was written in Australia. The dough should be smooth. The Supplement provides: Information on the best ingredients to use. Bake. labelled as suitable for bread making. Substitute honey. White Flour Most large New Zealand milling companies produce two lines of white flour for the domestic market. Jam Instead of Jam Setta. which is available at most supermarkets. One is finely milled 'weak' flour which is ideal for sponges. Do not use selfraising flour. good quality flour. Fresh wholemeal has a pleasant. including fruit cakes. Choose a mild flavoured oil. Oil is specified in the recipes. Salt controls the actions of the yeast so do not omit. shortbread and short pastry.Ingredients to use Flour Use fresh. dry airy shelf. golden syrup. Make sure you buy from a shop with a high turnover. Water Use warm water or comfortably warm (40-46°C). We recommend the use of High Grade or bread flour for use in the Sunbeam Quantum Smart. Some small independent mills also market 'strong' flour. Yeast The recipes in this booklet have been designed to use Edmonds Surebake dried yeast (red cap on bottle). Fats Fats are used to enhance flavour and retain moisture. Do not use molasses as the New Zealand types may be too strong in flavour. Salt Iodised New Zealand salt is used in all recipes. If your kitchen is rather steamy and warm. or treacle in the same amounts if desired. Store your wholemeal in a refrigerator (remember to allow measured wholemeal to return to room temperature before using to make bread). This type of flour is labelled as standard or plain flour. Elfin Instant Dried Yeast may also be used instead. For delay start loaves. Page 3 of 11 . use Jam Setting Mix. almost sweet smell. golden syrup or treacle should be warmed until just runny. The second is a strong flour which has been designed for general household baking. Crush in a dessertspoon with the back of a teaspoon. Use this type of yeast with Elfin bread premixes (as per the instructions on the premix packaging). Dissolve in the measured warm water before adding to the bread pan after the dry ingredients. Wholemeal which has been kept for too long or which has not been stored carefully has a sour or rancid smell. This yeast mixture contains 'improvers' which ensure excellent results. Gluten Flour Gluten Flour is made from white flour and is used to increase the size of loaves made from 100% wholemeal flour. loaves. it should feel slightly warm. Its use is optional. Stiff honey. biscuits. Wholemeal produced from 'stone ground' organically grown wheat may vary in bread making quality. Use 1 ½ teaspoons of Elfin yeast for 750g and 1kg loaves. These 'strong' bread making flours are labelled by the two main milling companies as 'High Grade' and bread making is listed as a possible use. when you dip a finger in the water. pizzas and bread. use cold tap water. margarine or lecithin granules. It is recommended that you add 50mg of vitamin C as an 'improver'. White Flour should be stored in its bag on a cool. Sugars White or brown sugar has been specified in the recipes in this booklet. keep your flour in an airtight container. Cut a 100mg tablet of vitamin C (not flavoured) in half. You may substitute the same amount of softened butter. Wholemeal Wholemeal should always be bought in quantities which can be used up within 8 weeks. If scales are not available. To measure flour For optimum results we recommend weighing flour. To measure other ingredients Use standard metric spoons. soft and slightly sticky and have a tendency to flatten and catch the sides of the container. Accuracy with measuring is important when making bread in a breadmaker. Dough which is too soft will be sticky and be reluctant to form a ball. A New Zealand metric teaspoon holds 5ml and a metric tablespoon holds 15ml. Place the cup at eye level on a flat surface and fill to the required level. All measurements should be level. it will not stick to the sides at all and forms a tight round ball. use a set of standard metric cups and part cups. Add one tablespoon of extra flour. Do not use tableware cups. check the consistency of the dough. Lift the lid and have a quick look. When using a new recipe or a different batch of flour or if a recipe has not produced a satisfactory result.Measuring Ingredients Dough consistency New Zealand standard metric kitchen measures have been used for all the recipes. Use the back of a knife to scrape off the excess so that the flour is just level with the rim of the cup. part way through the initial kneading cycle (about 10 minutes after the machine has started). Dough which is too stiff will have ragged edges. To measure water Use a standard metric measuring cup graduated in 10 ml divisions. The dough should be smooth. then using a scoop or a large spoon overfill the measuring cup without tapping or shaking. (note: an Australian metric tablespoon holds 20ml. Abbreviations g m l mg °C Tbsp tsp gram millilitre milligram degrees Celsius tablespoon teaspoon Page 4 of 11 . In this case add one tablespoon of extra water. Stir the flour in the storage container. Wipe spills from the outside of the pan. Place the bread pan into the breadmaker and close the lid. simply select (10) BAKE to continue baking.25kg 515 ml 3 Tbsp 2 ½ tsp 1 ½ Tbsp 3 Tbsp 760g (4 ¾ cups) 4 ¾ tsp Wholemeal Bread Wholemeal Bread Method 1.0kg 415 ml 2 Tbsp 2 tsp 1 Tbsp 2 Tbsp 680g (4 ¼ cups) 4 ¼ tsp 1.White Bread White Bread Method 1. 4.0kg 420 ml 2 Tbsp 2 tsp 2 Tbsp 3 Tbsp 1 tsp 680g (4 ¼ cups) 4 ¼ tsp 1. If so. loaf SIZE and press "START". Place the bread pan into the breadmaker and close the lid.25kg 520 ml 2 ½ Tbsp 2 ½ tsp 2 ½ Tbsp 4 Tbsp 1 tsp 760g (4 ¾ cups) 4 ¾ tsp Page 5 of 11 . Place ingredients into bread pan in the order listed. Traditional White Loaf Water Margarine/Oil Salt Sugar Skim Milk Powder High Grade Flour Surebake Yeast 750g 315 ml 1 Tbsp 1 ½ tsp 1 Tbsp 1 Tbsp 600 g (3 ¾ cups) 3 ¾ tsp 1. Bread will be baked in the number of hours indicated. simply select (10) BAKE to continue baking. 4. Press the MENU button to program (4) WHEAT. Note: If using the (2) TURBO program setting. 2. Select CRUST colour. 3. If so. Note: If using the (2) TURBO program setting. loaf SIZE and press "START". Wipe spills from the outside of the pan. Select CRUST colour. additional baking time may be required. Wholemeal Bread Water Margarine/Oil Salt Brown Sugar Skim Milk Powder Gluten Flour Wholemeal Flour Surebake Yeast 750g 320 ml 1 ½ Tbsp 1 ½ tsp 1 ½ Tbsp 1 Tbsp 1 tsp 600 g (3 ¾ cups) 3 ¾ tsp 1. 3. Press the MENU button to program (1) BASIC. additional baking time may be required. Place ingredients into bread pan in the order listed. Bread will be baked in the number of hours indicated. 2. Bread will be baked in the number of hours indicated. Press the MENU button to program (4) WHEAT. Place the bread pan into the breadmaker and close the lid.25kg 570ml 2 ½ Tbsp 2 tsp 4 Tbsp 4 Tbsp 2 ½ Tbsp 4 Tbsp 540g (3 ⅓ cups) 440g (2 ⅔ cups) 5 ⅔ tsp Page 6 of 11 . Bread will be baked in the number of hours indicated. Wipe spills from the outside of the pan. If so. simply select (10) BAKE to continue baking. Select CRUST colour.25kg 410 ml 2 ½ Tbsp 3 tsp 1 ½ Tbsp 760g (4 ¾ cups) 4 ¾ tsp Multigrain Bread Multigrain Bread Method 1. 3. 2.0kg 350ml 2 Tbsp 2 tsp 1 Tbsp 680g (4 ¼ cups) 4 ¼ tsp 1. additional baking time may be required. Place the bread pan into the breadmaker and close the lid. Place ingredients into bread pan in the order listed. Multigrain Bread Water Margarine/Oil Salt Kibbled Wheat Oat Bran Brown Sugar Skim Milk Powder Wholemeal Flour High Grade Flour Surebake Yeast 750g 370ml 1 ½ Tbsp 1 tsp 2 Tbsp 2 Tbsp 1 ½ Tbsp 1 Tbsp 220 g (1 ⅓ cups) 320g (2 cups) 3 ⅓ tsp 1. Place ingredients into bread pan in the order listed. Press the MENU button to program (6) FRENCH.0kg 470ml 2 Tbsp 1 1/2 tsp 3 Tbsp 3 Tbsp 2 Tbsp 3 Tbsp 380g (2 ⅓ cups) 320g (2 cups) 4 ⅓ tsp 1. French Bread Water Margarine/Oil Salt Sugar High Grade Flour Surebake Yeast 750g 290 ml 1 ½ Tbsp 1 tsp 1 Tbsp 520g (3 ¼ cups) 3 ¼ tsp 1. Note: If using the (2) TURBO program setting. loaf SIZE and press "START". 2. simply select (10) BAKE to continue baking. Wipe spills from the outside of the pan. additional baking time may be required. 3. 4. If so. 4. Select CRUST colour.French Bread French Bread Method 1. loaf SIZE and press “START”. Note: If using the (2) TURBO program setting. simply select (10) BAKE to continue baking. Place the bread pan into the breadmaker and close the lid.25kg 500ml 4 Tbsp 3 Tbsp 2 ½ tsp 4 Tbsp 3 ½ tsp 800g (4 ¾ cups) 4 ¾ tsp ¾ cup Jam & Cake Follow the instructions listed in the main Instruction and Recipe Booklet (pages 63. additional baking time may be required.64) Use Jam setting Mix instead of Jam Setta (Refer to page 9 of this supplement for instructions on how to adapt recipes in the main Instruction and Recipe Booklet) Page 7 of 11 . 2. Select CRUST colour. Cinnamon Raisin Loaf Water Cinnamon Margarine/Oil Salt Brown Sugar Skim Milk Powder High Grade Flour Sure Bake Yeast Fruit & Nut Dispenser Sultanas or Raisins 750g 250ml 2 Tbsp 1 Tbsp 1 ½ tsp 2 Tbsp 1 Tbsp 480 g (3 cups) 3 tsp ½ cup 1.0kg 375ml 3 Tbsp 2 Tbsp 2 tsp 3 Tbsp 2 Tbsp 640g (4 cups) 4 tsp ¾ cup 1. Place ingredients into bread pan and the fruit & nut dispenser in the order listed. Wipe spills from the outside of the pan. Press the MENU button to program (5) SWEET. 4. loaf SIZE and press “START”. Bread will be baked in the number of hours indicated.Cinnamon Raisin Bread Cinnamon Raisin Bread Method 1. 3. Note: If using the (2) TURBO program setting. If so. cover and allow to rise for 30 minutes or until doubled in size. Roll dough to fit pizza trays. Grease 2 pizza trays. Heat oven to 180°C. 4. Press the MENU button to program (12) PIZZA DOUGH and press 'START". Ingredients Water Olive Oil Salt Sugar High grade flour Surebake yeast 2 medium 280ml 3 Tbsp ½ tsp 1 Tbsp 450g (3 cups) 3 tsp Page 8 of 11 .Bread Rolls Method 1. 3. Press the MENU button to program (12) PIZZA DOUGH and press "START". Place the bread pan into the breadmaker and close the lid. Place ingredients into bread pan in the order listed. 2. Place on baking tray. 2. Divide dough into 15 pieces and shape each piece into a ball. Remove completed dough from the bread pan. Place ingredients into bread pan in the order listed. Place the bread pan into the breadmaker and close the lid. 6. Wipe spills from the outside of the pan. Spread with your favourite toppings and bake for 20 minutes or until cooked. 5. Bake for 15 minutes or until golden brown. Remove completed dough from the bread pan. heat oven to 180°C 6. Divide dough in half. 4. 5. Brush with margarine. 3. Line a baking tray with baking paper. Wipe spills from the outside of the pan. Ingredients Water Egg Oil Salt Sugar High grade flour Surebake yeast 15 Rolls 280ml 1 2 Tbsp ½ tsp 2 Tbsp 450g (3 cups) 3 tsp Pizza Dough Method 1. Microwave on Medium for 1-2 minutes. CROSSES: Mix flour & water together until smooth. 7. Press the MENU button to program (12) PIZZA DOUGH and press "START". Brush over hot buns. 5. Bake buns for 30 minutes in a pre-heated oven at 180°C until golden brown. Pipe crosses over risen dough.Hot Cross Buns Method 1. Shape each piece into a ball. Place the bread pan into the breadmaker and close the lid. Remove completed dough from the bread pan. Knead dough on a floured surface until elastic and springs back when pressed. Cover and allow to rise for 30 minutes. Line a baking tray with baking paper. GLAZE: Combine ingredients in a jug. Wipe spills from the outside of the pan. 2. 3. Place close together on baking tray. 6. Divide dough into 12 pieces. 4. 12 Rolls 310ml (1 ¼ cups) 1 2 Tbsp ¾ cup ½ tsp ½ tsp 4 Tbsp 490g (3 ¼ cups) 3 ¼ tsp Ingredients Water Egg (measure with water*) Oil Sultanas Nutmeg Salt Brown Sugar High grade flour Surebake yeast *place egg at bottom of cup then add water to reach 310 ml CROSSES Plain Flour Water Sugar GLAZE Water Sugar Gelatine 75g (½ cup) 80ml 2 tsp 2 Tbsp 2 Tbsp 1 tsp Page 9 of 11 . Place ingredients into bread pan in the order listed. 8. Page 10 of 11 . Where it lists plain flour. For 1kg loaves use 4 tsp of Edmonds Surebake Yeast. please refer to an authorised Sunbeam Service agent. The other spoon measures are the same.25kg loaves. As stated earlier. margarine or oil can be used. Please contact our Customer Services hot line 0800 SUNBEAM (0800 786 232) Should your Breadmaker be outside the 12 month warranty period. please read the main Instruction/Recipe booklet. 3 teaspoons with flour weights over 400g and 2 ½ tsps for smaller flour weights. Do not use 'Bread Improver' as listed in some recipes. For further assistance. you must use High Grade white flour. use 4¼ tsp of Surebake Yeast. Use 4 teaspoons instead. They will be able to assist you with any non. The tablespoon used in the recipes is a standard Australian measuring tablespoon which holds 20ml of liquid. please phone Sunbeam Customer Services 0800 SUNBEAM (0800 786 232) For Service in New Zealand If your Sunbeam Breadmaker is within the 12 month warranty period.bake yeast.How to use the recipes in the main instruction booklet • • • • • • For 750g loaves use 3¼ tsp of Edmonds Surebake Yeast. For 1. For dough only recipes use Edmonds Sure. The New Zealand standard tablespoon holds 15ml.warranty concerns you may have. The Edmonds Surebake yeast contains 'improvers' which ensure excellent results. enquiries in the first instance should be directed to Sunbeam Customer Services. Special Concerns For important information on troubleshooting. NOTES Page 11 of 11 .