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Ultimate Baker’s Oven Includes recipes for Prepackaged Bread Mixes Page 64 Instructions & Easy Bake Recipe Book Model No.
Congratulations On your purchase of your new Breville Ultimate Baker’s Oven. We have endeavoured to design the ‘Ultimate” bread machine with you, our valued customer, in mind. The Ultimate Baker’s Oven will bake a family size 1.25kg, a large 1kg loaf and a medium 750g loaf. It’s easy to use, as indicated in the ‘Beginners guide to your first loaf’ on page 15. You will find over 75 delicious recipes to try in our Easy Bake recipe section, including recipes for prepackaged bread mixes.
Contents Page 3 Before Using Your Ultimate Baker’s Oven Important Safeguards 4 3 Ultimate Baker’s Oven Features Familiarising Yourself with the Ultimate Baker’s Oven Main Features of the Control Panel Bread and Dough Setting Selections Using the Automatic Dried Fruit/Nut/Herb Dispenser Using the Pause Function How to Use the Preset Timer Using the Bake Only Setting (And The Time/Temp Button) Manual Set For Your Personal Recipes 4 5 7 10 11 12 13 14 15 Your First Loaf Beginner’s Guide to Baking Your F
Before using your Ultimate Baker’s Oven Important safeguards Before using the Ultimate Baker’s Oven, we ask that as with any electrical appliance you exercise a degree of care and adhere to the following precautions. READ ALL INSTRUCTIONS BEFORE OPERATING YOUR ULTIMATE BAKER’S OVEN. SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE. Important Safeguards for your Breville bread machine ● ● ● ● 3 Do not place the bread machine near the edge of a bench or table during operation.
Familiarising yourself with your Ultimate Baker’s Oven Removable lid Standard kneading blade Collapsible kneading blade Viewing window LCD display window Control panel Bread pan handle Non-stick coated Bread pan ☛ NOTE! Oven (baking chamber) Kneading blade It is important that the bread pan is securely inserted into the base of the baking chamber to enable the kneading blade to operate correctly.
Main features of the control panel Beeper On Light Keep Warm/ Operation Light 0.00 Crust Colour Button Fruit/Nut Dispenser Button Loaf Size Button Beeper On/Off Manual Set Display Window Select Start/Pause Time/Temp Stop Up and Down Arrows 5 Display Window The Display Window will show the setting (normal or rapid), crust colour, loaf size, and dispenser operation.
Manual Set The Manual Set button accesses the function that allows you to use your own personal recipes in the Ultimate Baker’s Oven. You can choose the timing for each cycle of the program. For example, in a humid climate the rising cycles can be reduced or, if a crustier loaf is preferred, the baking time and temperature can be increased. Follow the guidelines for the Manual Set function (Refer Page 14).
Bread and Dough Setting Selections Setting Selections 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38.
SETTING 1. Basic Bread (Light, Medium, Dark or Rapid) ☛ NOTE! Turn the bread machine on and the Display Window will show 3:20 – 1250g. This is the family size loaf. A black arrow will appear against the wording ‘Basic’ and ‘Medium’ crust colour. For a 1000g large sized loaf or 750g medium sized loaf, press Loaf Control button until the required size appears in the Display Window.
SETTING 5. Continental Bread Press the ‘Select’ button four times and the black arrow will appear against the wording ‘Continental’. The Display Window will show 4:35. Loaf Control and Crust Control are not available in this setting. The flavour of the bread baked on this setting is developed in the longer last rising cycle. Extended baking at higher temperature gives the typical hard crust of a Continental loaf. SETTING 6.
Using the Automatic Dried Fruit/Nut/Herb Dispenser The Automatic Dried Fruit/Nut/Herb Dispenser ensures your Ultimate Baker’s Oven will automatically release the dried fruit/nuts/herbs of your choice into the dough at exactly the right time in the kneading cycle. If added before this time excessive kneading will cause the ingredients to break down rather than hold their shape. The Dried Fruit/Nut/Herb Dispenser will automatically release its contents 8 minutes before the end of the kneading cycle.
Using the Pause Function The Ultimate Baker’s Oven has a horizontal traditional style loaf pan. This feature, in conjunction with the PAUSE function, allows you to be creative with bread making. When the Start/Pause button is pressed for the PAUSE function, the Ultimate Baker’s Oven will stay “on hold” for up to 10 minutes. You can activate the PAUSE function at any time, in any cycle. The Display Window will flash the setting time remaining for a 10 minute period, then the program will resume.
How to use the Preset Timer The Ultimate Baker’s Oven Preset Timer lets you wake to the aroma of fresh baked bread in the morning. You can set the timer up to 13 hours in advance before you require your baked loaf. Recipes using perishable ingredients should not be made using the Preset Timer. STEP 1. To bake a loaf of bread on the Basic Medium Bread setting using the Preset Timer, follow steps 1-10 under the heading “Beginner’s Guide to Your First Loaf” on Page 15-17. STEP 2.
Using the Bake Only Setting (and the Time/Temp Button) The BAKE ONLY setting of the Ultimate 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, crisper crust is required. ● Crispen loaves already baked and cooled. ● Re-warm loaves already baked and cooled. ● Bake doughs that have been hand shaped. ● Melt or brown toppings on baked bread. To use the Bake Only setting: 1.
Manual set for your personal recipes This setting allows you to program your own personal recipe cycle times and baking temperature in the Ultimate Baker’s Oven. You can choose how long you want for each cycle of the program. For example, in a humid climate the rising cycles can be reduced or if a crustier loaf is preferred the baking time and temperature can be increased.
Beginner’s Guide to Baking Your First Loaf The following instructions are to be used when making Bread or Dough recipes from the recipe section in this book. All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales), for accuracy in producing a 1.25Kg (1250g), 1Kg (1000g) or 750g loaf. Before making your first loaf, remove any promotional stickers from the Ultimate Baker’s Oven.
☛ NOTE! 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 kneading, the bread may not rise well. This is important when using the Preset Timer. Window Display will change from 1250g to 1000g to 750g. The Loaf Control button can be used for the Basic, Wholewheat, French and Sweet Bread settings. ☛ NOTE! STEP 4. Return the bread pan to the machine Insert the bread pan into the machine as follows: 1.
dough will be degassed twice by the blade moving at the end of the first and second rising cycles. • After the 2nd Rise, the blade will rotate to Shape the dough. The ‘Beeps’ will sound three times if the beeper is turned on. This is a reminder to shape the dough if required. • The dough rises fully in the third rising cycle, then the baking cycle commences. • During the baking cycle steam may sometimes come out of the vents on the lid. The window may steam up.
Weighing and Measuring MEASURING UP Baking bread is in part a science and each ingredient plays an integral role. Therefore care should be taken when weighing and measuring ingredients to obtain accuracy. Recipes in this Instruction Book have been developed using Australian Metric Weights and Measurements.
The Vital Ingredients FLOUR Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic stands, which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and provides the dough with the structure required to produce the weight and shape of the bread.
BREAD IMPROVER Several brands of bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) and other enzymes (amylases) extracted from wheat flours. ☛ NOTE! Adding a bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities.
WATER Tap water is used in all recipes. If using water in cold climates or from the refrigerator, allow water to come to room temperature. Extremes of hot or cold water will prevent the yeast activating. EGGS Eggs are used in some bread recipes and provide liquid, help with the rising and increase the nutritional value of the bread. They add flavour and tenderness and are usually used in the sweeter type of breads. OTHER INGREDIENTS Fruit, nuts, chocolate chips, etc.
Hints & Tips to better bread making ✔ Do measure ingredients accurately — weighed measurements are in fact 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 11.5% i.e.
Questions and Answers About Ingredients: About Baking Bread: Q: Can other bread recipes be made in this machine? Q: The bread cycle has been accidentally cancelled/reset during the bread-making process. What can I do? A: The recipes in this book are sized so that the dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use only recipes with similar quantities of ingredients. Q: Can fresh milk be used instead of dry milk? A: Yes, but not when using the Preset Timer.
Q: Why do large holes appear inside the bread? A: Occasionally air bubbles will concentrate at a certain location during the last rising and will bake in that state. Check the recipe ingredients and method of weighing/measuring. Q: Why does the top of the bread collapse? A: Usually this is because the ingredients are not in balance or a low protein flour is used. Check the method of weighing/measuring the ingredients.
Troubleshooting – Recipe Problem Flour Not measured correctly ● Low Protein % ● Past use-by date Self raising flour used ● Sugar Not measured correctly Salt Not measured correctly Water Not Liquid measured correctly Yeast Bread Mix Room temp Bread Over Sticky Doughy Heavy Coarse Bread sinks in browned patch on centre dense holey rises centre top of texture texture too much bread Too hot/ Too cold Not measured correctly ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● Us
Troubleshooting – Machine Machine Unit unplugged 30 minute warming cycle (Wholewheat cycle only) Kneading blade not on shaft Select setting incorrect Machine has not cooled from previous use Lid opened during rising or baking Hot bread left in pan too long Incorrect crust colour selection Start button not pressed Bread pan unseated Machine Error code Ingredients Bread will not E:01 on not not operate display mixed baked window ● Baked Under Preset timer bread browned did not is damp crust function ● Br
Control Panel Messages Control Panel Messages – Error Detection When the Start/Pause button has been pressed to begin the baking process and there is a problem relating to the sensor, the machine will beep and flash the particular error message specific to the problem. There are 5 different messages. Error Message Error Message Problem Correction If attempting to use the bread machine shortly after a previous loaf has been baked, its interior will still be warm, i.e.
Care, Cleaning and Storage Before cleaning your bread machine, switch off and then unplug from the power outlet and allow the bread machine to cool completely. Bread Machine The body, lid and dispenser should be wiped clean with a soft damp cloth. If overspills (such as flour, nuts, sultanas) occur in the baking chamber, carefully remove using a damp cloth. Before re-using your bread machine, make certain that all parts are completely dry.
EASY BAKE RECIPES White Bread PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press Select to desired setting as specified in the recipes below. 5. Press Loaf Control to 1000g or 750g setting if required. There is a bread that we all like to place in our lunch box.
CHART SHOWING SEQUENCE FOR BASIC RAPID SETTING 1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake 750g Rapid 1kg Rapid 1.25kg Rapid 3min 3min 5min 22min 22min 20min 15min 15min 15min 10sec 10min 10sec 10min 10sec 10min 10sec 30min 10sec 30min 10sec 30min Bake Temp.
CHART SHOWING SEQUENCE FOR FRENCH SETTING This setting does not have the option of Crust Control or Rapid Setting 1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake 750g 1kg 1.25kg 5min 5min 5min 20min 20min 20min 40min 40min 40min 10sec 30min 10sec 30min 10sec 30min 10sec 60min 10sec 60min 10sec 60min Bake Temp. ľC 52min 137 55min 137 65min 137 Total Cycle Time 3hrs27min 3hrs30min 3hrs40min French Bread INGREDIENTS: Water Oil Salt Sugar Bread flour Bread improver Tandaco yeast 1.
Flavoured White Bread PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press Select button to the desired setting as specified in recipes below. 5. Press Loaf Control to 1000g or 750g setting if required. 6. Press Crust Control to Dark, Light or Rapid setting if required 7. Press Nuts/Press Beeper, if applicable.
Cheddar & Pepperoni Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.
Garlic Bread INGREDIENTS: Water Olive oil Fresh minced garlic Salt Sugar Bread flour Bread improver Milk powder Fresh parsley, chopped Tandaco yeast 1.
Black Olive & Basil Bread INGREDIENTS: Water Olive oil Salt Sugar Bread flour Bread improver Milk powder Dried basil Tandaco yeast 1.
Onion Bread INGREDIENTS: Water Oil Salt Sugar Bread flour Bread improver Milk powder Onion powder Tandaco yeast 1.
Pesto & Pinenut Bread INGREDIENTS: Water Oil Bottled Pesto Concentrate Salt Sugar Bread flour Bread improver Milk powder Tandaco yeast 1.
Cajun Jalapeno Bread INGREDIENTS: Water Oil Salt Sugar Bread flour Bread improver Milk powder Cajun seasoning Tandaco yeast 1.
Sweeter Flavoured Bread All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing a 1.25Kg (1250g), 1kg (1000g) or 750g loaf of bread. PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. Some of the recipes include egg or milk in place of water.
Pecan & Maple Syrup Bread INGREDIENTS: Water Oil Maple syrup Salt Sugar Bread flour Bread improver Milk powder Tandaco yeast 1.
Ginger & Macadamia Nut Bread INGREDIENTS: Water Oil Ginger & Lime Jam Salt Bread flour Milk powder Ground ginger Tandaco yeast 1.
Rolled Oats & Brown Sugar Bread INGREDIENTS: Water Oil Salt Brown sugar Bread flour Rolled oats Milk powder Tandaco yeast 1.25Kg 410ml 3 tablespoons 2 teaspoons 2 tablespoons 675g/ 41/2 cups 90g/ 3/4 cup 2 tablespoons 13/4 teaspoons 1Kg 375ml 3 tablespoons 2 teaspoons 2 tablespoons 600g/ 4 cups 60g/ 1/2 cup 2 tablespoons 11/2 teaspoons 750g 310ml 2 tablespoons 2 teaspoons 11/2 tablespoons 450g/ 3 cups 4 tablespoons 11/2 tablespoons 11/4 teaspoons 1.
Cranberry & Pistachio Nut Bread INGREDIENTS: Water Oil Salt Brown sugar Cranberry sauce Bread flour Bread improver Milk powder Tandaco yeast 1.
Fruit & Nut Bread THIS RECIPE IS NOT RECOMMENDED FOR THE PRESET TIMER INGREDIENTS: 1.
Wholemeal Flavoured Bread All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing a 1.25Kg (1250g), 1kg (1000g) or 750g loaf of bread. PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. The breads in this section use ingredients such as wholemeal flour, rye and other grains or cereals.
CHART SHOWING SEQUENCE FOR WHOLE WHEAT RAPID SETTING Preheat 1st Knead 2nd Knead 1st Rise Punch 2nd Rise Shape 3rd Rise Bake 750g 1kg 1.25kg 5min 5min 5min 3min 3min 5min 17min 17min 15min 30min 30min 30min Temp. Total ľC Cycle Time 42min 132 2hrs17min 45min 132 2hrs20min 55min 132 2hrs30min 10sec 40min 10sec 40min 10sec 40min 100% Wholemeal Bread THIS RECIPE IS NOT RECOMMENDED FOR THE RAPID SETTING INGREDIENTS: 1.
Rye & Caraway Bread INGREDIENTS: Water Olive oil Treacle Salt Rye flour Bread flour Bread improver Milk powder Caraway Seeds Tandaco yeast 1.
Wholewheat Date & Nut Bread INGREDIENTS: Water Olive oil Salt Brown sugar Wholemeal plain flour Bread flour Bread improver Milk powder Tandaco yeast 1.
Dough CHART SHOWING SEQUENCE FOR DOUGHBREAD SETTING 1st 2nd 1st Rising Total Knead Knead Rise Temp. Cycle ľC Time Dough-Bread 5min 25min 60min 32 1hr30min Bread Rolls INGREDIENTS: Water Oil Salt Sugar Bread flour Egg Tandaco yeast 310ml 2 tablespoons 1 teaspoon 2 tablespoons 600g/ 4 cups 1 x 60g 2 teaspoons 2. Wipe spills from outside of bread pan. GLAZE: Milk 2 tablespoons 3. Lock the bread pan into position in the baking chamber and close the lid.
HANDSHAPING: Rosetta Rolls INGREDIENTS: Water Olive oil Salt Sugar Bread flour Tandaco yeast 310ml 3 tablespoons 1 teaspoon 1 tablespoons 600g/ 4 cups 2 teaspoons SETTING: DOUGH - BREAD HANDSHAPING: 1. Divide dough into 12 equal pieces. Knead each piece and shape into rounds. 2. Place rounds, 5cm apart, onto lightly greased baking trays. Use a 2.5cm round cutter to press a 1cm indentation into the top of each round. Use a sharp knife to slice 6 evenly spaced, 1cm cuts around the sides of each round. 3.
HANDSHAPING: Doughnuts INGREDIENTS: Milk Butter, melted Eggs Salt Sugar Bread flour Tandaco yeast 1. Roll dough out into a 30cm x 50cm rectangle. Cut into 4 strips lengthwise. 300ml 4 tablespoons 2 x 60g 11/2 teaspoons 3 tablespoons 600g/ 4 cups 2 teaspoons TO COMPLETE: Strawberry jam 4 tablespoons Vegetable oil, for cooking Sugar 4 tablespoons Ground cinnamon 1 tablespoon SETTING: DOUGH - BREAD 3. Twist 2 strips together and place on a lightly greased baking tray. Repeat with remaining rolls. 4.
3. Blend “Cross” batter ingredients to make a smooth batter. Spoon into a piping bag fitted with a small piping nozzle. 4. Remove wrap and pipe a cross onto each bun. 5. Bake in a preheated oven 190ľC for 15-20 minutes or until golden brown. 6. Slide buns from baking tray onto a wire rack. If desired, brush HOT CROSS BUN GLAZE (recipe page 72) over hot buns. Stand 5-10 minutes before serving.
Pizza Doughs Doughs Focaccia The Pizza Dough setting is suitable for all your favourite pizza and focaccia recipes. All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing a 1.25Kg (1250g), 1kg (1000g) or 750g loaf of bread. PROCEDURE: 1. Place ingredients into the bread pan, in the exact order listed in the recipe.
Pizza Dough INGREDIENTS: Water Olive oil Salt Bread flour Tandaco yeast Calzone 200ml 1 tablespoon 1 teaspoon 375g/ 21/2 cups 13/4 teaspoons INGREDIENTS: Water Olive oil Salt Wholemeal flour Bread flour Tandaco yeast 240ml 2 tablespoon 1 teaspoon 150g/ 1 cup 300g/ 2 cups 2 teaspoons SETTING: DOUGH - PIZZA SETTING: DOUGH - PIZZA SUGGESTED TOPPINGS: Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, pineapple pieces, olives, herbs, salami, ham, anchovies, sardines, cheese (i.e.
Pasta Dough CHART SHOWING SEQUENCE FOR DOUGHPASTA SETTING 1st 2nd 3rd Rest 4th Rising Total Knead Knead Knead Knead Temp. Cycle ľC Time Dough -Pasta 1min 2min 5min 1min 5min 32 14min Pasta Dough Make fresh Pasta to serve with your favourite pasta sauces. All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy in producing a 1.25Kg (1250g), 1kg (1000g) or 750g loaf of bread. PROCEDURE: 1.
Lamb & Coriander Ravioli Pasta dough LAMB FILLING: Lean lamb mince Minced garlic Grated fresh Parmesan cheese Finely chopped fresh Coriander Ground nutmeg Freshly ground black Pepper 1 Quantity 15g 1 teaspoon 1 tablespoon 1 teaspoon /4 teaspoon 1 1 /4 teaspoon HANDSHAPING: 1. Divide dough into two equal portions. Roll out each portion to a square approximately 30cm x 30cm.
Gluten Free Bread Making gluten free bread is different from traditional baking, therefore it is important to carefully read the following information: Your Breville Ultimate Baker’s Oven will make delicious gluten free bread with ease. The following recipes have been developed without using any grains or ingredients that contain gluten. Therefore, these recipes are suitable for people with specific food allergies or intolerances.
Mock Light Rye Bread PROCEDURE: 1. Mix liquid ingredients together in a small bowl. (Do not use electric mixer, as this will aerate the mixture.) 2. Mix dry ingredients together in a large bowl. Using a pliable spatula, combine liquid and dry ingredients. Mix to a soft dough ensuring all ingredients are well combined. Fold in additions if applicable. 3. Spoon dough into bread pan, pressing down with a spatula after each spoonful, to eliminate air bubbles. Insert bread pan into baking chamber. 4.
Spicy Sultana Bread LIQUID INGREDIENTS: Water Oil Eggs Vinegar 350ml 3 tablespoons 3 x 60g 1 teaspoon DRY INGREDIENTS: White rice flour Brown rice flour Xantham or guar gum Sugar Salt Milk powder Ground cinnamon Tandaco yeast 360g/ 2 cups 180g/ 1 cup 1 tablespoon 3 tablespoons 11/4 teaspoons 60g/ 1/2 cup 11/2 teaspoons 2 teaspoons ADDITIONS: Sultanas 100g/ 2/3 cup SETTING: BASIC: Medium 59 Gluten Free Breads
Yeast Free and Muffin Bread All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy. There will be a weight variance in each baked loaf in this section. Yeast Free Bread is a simple bread and is made using baking powder as the main raising agent (it does not have the same strength as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavy in texture and not as highly risen as yeasted breads.
Damper Cheesy Buttermilk Bread LIQUID INGREDIENTS: Oil Water 2 tablespoons 390ml DRY INGREDIENTS: Bread flour Milk powder Salt Sugar Baking Powder 600g/ 4 cups 2 tablespoons 1 teaspoon 1 tablespoon 6 teaspoons LIQUID INGREDIENTS: Butter, melted Eggs Buttermilk DRY INGREDIENTS: Bread flour Salt Grain mustard Bi-carbonate of soda Baking Powder 1 tablespoon 1 x 60g 500ml 600g/ 4 cups /2 teaspoon 1 tablespoon 1 teaspoon 2 teaspoons 1 SETTING: YEAST FREE ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER Chedda
Eggless Caraway and Date Bread LIQUID INGREDIENTS: Butter, melted Milk 3 tablespoons 360ml DRY INGREDIENTS: Self-raising flour Sugar Salt Caraway seeds Bi-carbonate of soda 525g/ 31/2 cups 185g/ 3/4 cup 11/2 teaspoons 2 teaspoons 1 /2 teaspoon ADD TO THE DRIED FRUIT/NUT/HERB DISPENSER: Dates, chopped 80g/ 1/2 cup SETTING: YEAST FREE Banana and Pecan Muffin Bread LIQUID INGREDIENTS: Butter, melted Egg Milk Mashed banana 3 tablespoons 2 x 60g 80ml 380g/ 1 cup DRY INGREDIENTS: Bread flour Brown sugar Sa
Manual Set Recipe Panettone is an Italian festival bread – rich in fruit and flavour. Brush with Citrus Glaze (page 72) for additional appeal. Panettone PROCEDURE 1. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press Manual Set (Display Window shows total time for last recipe programmed and Nuts selected). 5.
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 highprotein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is necessary, however some results are improved by adding extra oil.
White Prepackaged Bread Mix Recipes Defiance White Bread Mix INGREDIENTS: Water White Bread Mix Defiance Yeast 1.25Kg 410ml 750g/ 5 cups 11/2 teaspoons 1Kg 350ml 600g/ 4 cups 11/2 teaspoons 750g 250ml 450g/ 3 cups 11/4 teaspoons 1Kg 330ml 600g/ 4 cups 2 teaspoons 750g 270ml 450g/ 3 cups 11/2 teaspoons 1Kg 340ml 600g/ 4 cups 2 teaspoons 750g 250ml 450g/ 3 cups 2 teaspoons Kitchen Collection White Bread Mix INGREDIENTS: Water White Bread Mix Kitchen Collection Yeast 1.
Grain Prepackaged Bread Mixes Defiance Grain Bread Mix INGREDIENTS: Water Grain Bread Mix Defiance Yeast 1.25Kg 350ml 750ml/ 5 cups 13/4 teaspoons 1Kg 310ml 600g/ 4 cups 11/2 teaspoons 750g 270ml 450g/ 3 cups 11/4 teaspoons 1Kg 350ml 600g/ 4 cups 2 teaspoons 750g 270ml 450g/ 3 cups 13/4 teaspoons 1Kg 340ml 600g/ 4 cups 2 teaspoons 750g 250ml 450g/ 3 cups 2 teaspoons Kitchen Collection Grain Bread Mix INGREDIENTS: Water Grain Bread Mix Kitchen Collection Yeast 1.
Wholemeal Prepackaged Bread Mixes Defiance Wholemeal Bread Mix INGREDIENTS: Water Wholemeal Bread Mix Defiance Yeast 1.25Kg 480ml 750g/ 5 cups 2 teaspoons 1Kg 400ml 600g/ 4 cups 2 teaspoons 750g 270ml 450g/ 3 cups 13/4 teaspoons Kitchen Collection Wholemeal Bread Mix INGREDIENTS: Water Wholemeal Bread Mix Kitchen Collection Yeast 1.
Fruit Bun Loaf Prepackaged Bread Mixes Defiance Fruit Bun Loaf Bread Mix INGREDIENTS: Water Bun Loaf Bread Mix Defiance Yeast ADD AT THE BEEPS OR Dried Fruit, (e.g. sultanas, currants, raisins, mixed fruit, fruit medley) 1.
Just Jam Jam Making Instructions If you love the taste of freshly baked bread you’ll love the taste and flavour of home-made jam using the Ultimate Baker’s Oven. All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy. ☛ A standard blade is supplied with the ● Always use the exact amounts of sugar, fruit and Jam Setta. Do not reduce sugar or use substitutes. ● Use only fresh ripe fruit for best flavour and natural pectin level.
Two Fruit Marmalade Jam PROCEDURE: 1. With the standard kneading blade in position inside the bread pan, add the ingredients to the bread pan. 2. Wipe spills from the outside of the bread pan 3. Insert bread pan into the Ultimate Baker’s Oven and close the lid. INGREDIENTS: Oranges, thinly sliced Lemons, thinly sliced Sugar Jam Setta SETTING: JAM 425g 125g 12/3 cups 11/2 tablespoons 4. Press Select to setting JAM . 5. Press Start.
Mixed Berry Jam INGREDIENTS: Strawberries, hulled & chopped Blackberries Raspberries Sugar Jam Setta Apricot & Pineapple Jam 250g 125g 125g 12/3 cups 11/2 tablespoons 300g 200g 11/2 cups 1 tablespoon SETTING: JAM SETTING: JAM PROCEDURE: Mango & Peach Jam INGREDIENTS: Peaches, peeled, deseeded & finely chopped Mango flesh, finely chopped Sugar Jam Setta INGREDIENTS: Dried apricots, roughly chopped Pineapple, peeled, cored and finely chopped Sugar Jam Setta 1.
Glazes The following Glazes are easy and quick to prepare and will enhance the flavour of your breads. GLAZES Chocolate Glaze 2 tablespoons butter or margarine, melted 2 /3 cup icing sugar, sifted 1 tablespoon cocoa, sifted 1 /2 teaspoon vanilla essence 2 tablespoons milk Hot Cross Bun & Brown Bun Glaze Gelatine Glaze 3 tablespoons water 11/2 tablespoons sugar 3 teaspoons gelatine 1 PROCEDURE 1 Place ingredients in small saucepan, stir over low heat until sugar & gelatine dissolves.
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Notes Notes 74