Baker’s Oven Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928 Breville Customer Service Centre Electronic Bread Maker Australian Customers ✉ Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA ☎ Customer Service: Fax 1300 139 798 (02) 9384 9601 Email Customer Service askus@breville.com.
Baker’s Oven CONTENTS Page Breville Recommends Safety First 2 4 Know your Breville Baker’s Oven 6 Bread and Dough Settings 8 How to Use the Preset Timer 9 Using the Bake Only Setting 10 Beginner’s Guide to Baking Your First Loaf 11 Weighing and Measuring 17 The Vital Ingredients 18 Hints and Tips to Better Bread Making 22 Questions and Answers 23 Control Panel Messages 26 Troubleshooting – Recipe 28 Troubleshooting – Machine 30 Care and Cleaning 32 Easy Bake Recipes 34 White
BREVILLE RECOMMENDS SAFETY FIRST We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: IMPORTANT SAFEGUARDS FOR YOUR BREVILLE BREAD MACHINE • Do not place the bread machine near the edge of a bench or table during operation.
KNOW YOUR BREVILLE BAKER’S OVEN KNOW YOUR BREVILLE BAKER’S OVEN cont’d MAIN FEATURES OF THE CONTROL PANEL Large viewing window Bread pan Oven (baking chamber) The Control Panel is activated by switching the bread machine on at the power point and at the ON/OFF switch located under the right-hand side of the appliance. The Control Panel is designed to perform several functions. The LED display indicates the setting and crust colour selection then the completion time for the setting.
BREAD AND DOUGH SETTINGS SETTING 1. BASIC When the bread machine is switched on the Display Window will show 1P (Basic bread Medium crust colour). For a Dark or Light crust colour, press the Crust button once for H (Dark), twice for L (Light). SETTING 2. RAPID Press the Menu button once and the Display Window will show 2P (Rapid bread, Medium crust colour). For a Dark or Light crust colour, press the Crust button once for H (Dark), twice for L (Light).
USING THE BAKE ONLY SETTING The Bake Only setting of the Baker’s Oven gives more versatility to your bread making. The Bake Only setting is useful when wishing to: • Extend the baking time if a darker or crisper loaf crust is required. • Crispen loaves already baked and cooled • Rewarm loaves already baked and cooled. • Delay bake a finished dough. • Melt or crispen toppings TO USE THE BAKE ONLY SETTING 1. Place the dough or bread into the bread pan and insert into bread machine. 2.
BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF cont’d If using pre-packaged bread mix, refer to recipes on Page 52. Mound the flour into the pan, make a small hollow in the centre and place the yeast there. If the yeast contacts the water before the kneading, the bread may not rise well. This is important when using the Preset Timer. STEP 4. RETURN THE BREAD PAN TO THE MACHINE STEP 5.
BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF cont’d Open the lid, gradually add the additional ingredients to the dough as it is kneading. Take care not to drop the ingredients over the side of the bread pan into the baking chamber, as these may burn and smoke during the baking cycle. Close the lid. DO NOT PRESS THE STOP BUTTON TO ADD INGREDIENTS AS THIS WILL CANCEL THE SELECTED PROGRAM. • The rising cycles begin when the kneading cycles end and the dough will start to rise.
BEGINNER’S GUIDE TO BAKING YOUR FIRST LOAF cont’d STEP 12. CUTTING THE BREAD STEP 13. STORE THE BREAD Before cutting the bread, check that the kneading blade has been removed from the bottom of the baked bread. When the bread is cool, cut it on a firmlyseated breadboard using a serrated-edge knife or electric knife. A standard blade knife is likely to tear the bread. Store the bread in a freezer bag or a sealable bread box.
THE VITAL INGREDIENTS FLOUR Flour is the most important ingredient used for bread making. It provides food for the yeast and gives structure to the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands that interlock to trap the gases produced by yeast. This process increases as the dough continues kneading and provides the structure required to produce the weight and shape of the baked bread.
THE VITAL INGREDIENTS cont’d SALT Salt is an important ingredient in bread making. In the dough, salt increases water absorption, improves kneading, strengthens the gluten development and controls fermentation of the yeast which results in improved loaf shape, crumb structure, crust colour, flavour and keeping qualities. As salt inhibits the rising of bread be accurate when measuring. Refer to Questions and Answers (Page 23). NEW ZEALAND ONLY Salt can be reduced for more improved results.
HINTS AND TIPS TO BETTER BREAD MAKING Do measure ingredients accurately – weighed measurements are more accurate than volume measurements. Do use bread flour unless recipe states otherwise. Do check use-by-dates on ingredients. Do add ingredients to the bread pan in the order stated in the recipe. Do store opened ingredients in airtight containers. Do use ingredients at room temperature. Don’t use flour that contains a protein level of less than 11%. i.e. generic brands of plain flour.
QUESTIONS AND ANSWERS cont’d ABOUT BAKING BREAD: Q: The bread cycle has been accidentally cancelled/reset or a power failure has occurred during the bread making process. What can I do? A: If the power is accidentally turned off for 5 minutes or less during the bread making cycle, the Baker’s Oven has a 5 minute memory function, that will automatically resume bread making when power is restored.
CONTROL PANEL MESSAGES CONTROL PANEL MESSAGES – ERROR DETECTION When the Start button is pressed to begin the program and there is a problem relating to the sensor, the bread machine will beep twice and then flash an error message specific to the problem. There are 4 different messages. ERROR MESSAGE PROBLEM CORRECTION E01 If attempting to use the bread machine shortly after a loaf has been baked, its interior will still be warm, i.e. the sensor temperature will still be above 40ºC.
TROUBLESHOOTING – RECIPE Bread sinks Over Sticky patch Doughy Heavy Coarse holey Bread rises Bread doesn’t Corrective action in centre browned on top centre dense texture too much rise enough of bread Flour Not measured ● ● texture ● ● ● ● correctly Low % Check method of weighing/ 17 measuring ingredients ● ● ● Protein Passed Ref page Use suitable high protein flour 18 or add gluten flour ● ● ● Discard and use fresh flour 22 ● ● Use bread or plain flour – self-raisin
TROUBLESHOOTING – MACHINE Machine Unit unplugged Machine will not operate Error code E01 in Display Window ● Ingredients not mixed ● Bread not baked Baked Bread is damp ● Power interruption (Refer to page 24) ● ● Stop button pressed after starting machine (Refer to page 24) ● ● ● ● ● ● ● ● ● ● Hot bread left in pan too long ● Incorrect crust colour selection 30 Loaf is small ● Lid opened during rising or baking Bread pan unseated Preset timer Bread not did not sufficiently fun
CARE AND CLEANING Before cleaning the bread machine, press the Stop button, switch off at the On/Off button under the bread machine, switch off at the power outlet then unplug the power cord. Allow the bread machine to cool completely. BREAD MACHINE The body and the lid should be wiped over with a soft damp cloth. If overspills such as flour, nuts, sultanas, etc. occur in the baking chamber, use a damp cloth to carefully remove.
EASY BAKE RECIPES - WHITE AND SAVOURY BREADS There are favourite breads that we all like to place in our lunch box. This section includes traditional white bread and a variety of savoury breads. You just might discover a new found special favourite. Two loaf sizes 1kg and 750g can be made. When making the 750 g size, remove the loaf 10 minutes before completion of the baking cycle. PROCEDURE BASIC WHITE BREAD 1. Place ingredients into the bread pan in the exact order listed in the recipe. 2.
WHITE AND SAVOURY BREADS cont’d GRAIN MUSTARD & HERB BREAD Not suitable for the Preset Timer INGREDIENTS: 1kg 750g Water 300ml 250ml Oil 3 tbsp 2 tbsp Salt 11/2 tsp 1 tsp Sugar 21/2 tbsp 2 tbsp Bread flour 600g/4 cups 450g/3 cups Bread improver 1 tsp 1 tsp Milk powder 2 tbsp 11/2 tbsp Wholegrain mustard 1 tbsp 3 tsp Tandaco yeast 13/4 tsp 11/2 tsp ADD AT THE BEEPS: Fresh mixed herbs of your choice, 1/4 cup finely chopped 1/3 cup SETTING: 1 BASIC: P – Medium, H – Dark or L – Light PEANUT SATE BREAD Not suit
RAPID BREAD cont’d SWEETER FLAVOURED BREAD RAPID WHITE LOAF RAPID WHOLEMEAL BREAD INGREDIENTS: 1kg 750g Water 360ml 290ml Oil 3 tbsp 2 tbsp Salt 2 tsp 11/2 tsp Sugar 21/2 tbsp 2 tbsp Bread flour 650g/41/3 cups 450g/3 cups Bread improver 1 tsp 1 tsp Milk powder 21/2 tbsp 2 tbsp Tandaco yeast 21/4 tsp 2 tsp SETTING: 2 RAPID: H – Medium, P - Dark or L – Light INGREDIENTS: 1kg 750g Water 400ml 350ml Oil 2 tbsp 11/2 tbsp Salt 11/2 tsp 11/4 tsp Sugar 3 tbsp 2 tbsp Wholemeal plain flour 600g/4 cups 450g/3 cup
SWEETER FLAVOURED BREAD cont’d SWEETER FLAVOURED BREAD cont’d RICH FRUIT LOAF LEMON & POPPY SEED BREAD GLACE PEAR & GINGER BREAD CHOC RAISIN & PEANUT BREAD Not suitable for the Preset Timer INGREDIENTS: 1kg 750g Water 340ml 290ml Oil 3 tbsp 2 tbsp Grated orange rind 3 tsp 2 tsp Salt 13/4 tsp 11/2 tsp Brown sugar 21/2 tbsp 2 tbsp Bread flour 600g/4 cups 450g/3 cups Gluten flour 1 tbsp 3 tsp Bread improver 1 tsp 1 tsp Milk powder 2 tbsp 11/2 tbsp Mixed spice 3 tsp 2 tsp Tandaco yeast 2 tsp 11/2 tsp ADD
FRENCH BREAD YEAST FREE BREAD French and Continental-style Breads use less oil and sugar but the longer last rising cycle of the French Bread Setting helps develop a unique flavour whilst the extended baking time gives a distinctive crisp crust. PROCEDURE: 1. Place all ingredients into the bread pan in the exact order listed in the recipe. 2. Wipe spills from outside the bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4.
YEAST FREE BREAD cont’d PLAIN WHITE DAMPER Not suitable for the Preset Timer LIQUID INGREDIENTS Water 400ml Oil 2 tbsp DRY INGREDIENTS White bread flour 600g/4 cups Bread improver 1 tsp Sugar 1 tbsp Salt 1 tsp Milk powder 2 tbsp Baking powder 8 tsp SETTING: 5 YEAST FREE: P – Medium, H – Dark or L – Light.
WHOLEMEAL AND GRAIN BREADS cont’d 100% WHOLEMEAL BREAD LIGHT RYE BREAD 50/50 WHOLEMEAL BREAD SOY & LINSEED BREAD INGREDIENTS: 1kg 750g Water 385ml 325ml Oil 2 tbsp 1 tbsp Salt 2 tsp 11/2 tsp Sugar 2 tbsp 1 tbsp Wholemeal plain flour 600g/4 cups 450g/3 cups Gluten flour 2 tbsp 1 tbsp Bread improver 1 tsp 1 tsp Milk powder 2 tbsp 11/2 tbsp 13/4tsp Tandaco yeast 21/2 tsp SETTING: 6 WHOLEWHEAT: P – Medium, H – Dark or L – Light.
DOUGH DOUGH cont’d PROCEDURE TO MAKE A MASTER DOUGH: 1. Place all ingredients into the bread pan in the exact order listed in the recipe. 2. Wipe spills from outside the bread pan. 3. Lock the bread pan into position in the baking chamber and close the lid. 4. Press Select to setting 7 (Dough). 5. Press Start. At the end of the program, press Stop. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now ready for hand shaping, rising and baking.
DOUGH cont’d 50 DOUGH cont’d HOT CROSS BUNS PIZZA AND FOCACCIA DOUGHS PIZZA DOUGH FOCACCIA 1. Include 1 tablespoon of ground cinnamon and 1 tablespoon ground mixed spice with dry ingredients when making Sweet Dough recipe. 2. Add 150g/1 cup sultanas and 45g/1/4 cup mixed peel at the sound of the beeps. 3. Divide dough into 18 pieces and shape into rounds. Place close together on a lightly greased baking tray. 4.
PREPACKAGED BREAD MIXES These convenient BREAD MIXES are available nationally in supermarkets and at some bulk outlets. They are available in various sized packaging and should not be confused with BREAD FLOUR. Bread mixes contain high-protein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is necessary though some results are improved by adding oil.
PREPACKAGED BREAD MIXES cont’d LOWAN GRAIN BREAD MIX INGREDIENTS: 1kg 750g Water 350ml 300ml Oil 1 tbsp 3 tsp Bread Mix 600g/4 cups 500g/31/3 cups Lowan yeast 21/4 tsp 2 tsp SETTING: 6 WHOLEWHEAT: P – Medium, H – Dark or L – Light. TIP: A lighter textured bread can be achieved by using the Basic Bread setting for grain bread mix recipes. Substituting a tablespoon of water with a tablespoon of oil will give a more tender crumb and browner, crisper crust.
GLAZES NOTES _____________________________________________________________________________________________________ The following Glazes are easy and quick PROCEDURE FOR ABOVE GLAZES to prepare and will enhance the flavour of Combine ingredients in a small mixing bowl and stir until smooth and thin enough to drizzle. At the end of baking, remove bread from the Baker’s Oven and bread pan. Place on rack. Coat top of loaf with glaze. Cool on rack.
58 NOTES NOTES _____________________________________________________________________________________________________ _____________________________________________________________________________________________________ _____________________________________________________________________________________________________ _____________________________________________________________________________________________________ __________________________________________________________________________________