Bakehouse Compact ® Automatic dough & bread maker Instruction/Recipe Booklet BM2500 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. With your new Bakehouse Compact you can have delicious home made bread in under 1 hour. And you're only limited by your imagination...... salami and cheese bread, soy and linseed bread, gluten free bread, pasta, doughs and specialty breads...the variety is endless! You can also make your favourite jam, cakes and hot cross buns! And it really is as easy as 1....2....3! Step 1.
Contents Sunbeam’s Safety Precautions 1 Using your Bakehouse Compact safely 2 Getting to know your Bakehouse Compact 3 The Control Panel 5 Menu Settings 6 Role of ingredients 8 What ingredients to use 9 Ingredient hints for New Zealand 9 Using your Bakehouse Compact 10 Select Program setting 11 Using the Time Delay Function 13 Power Interruption Program Protection 14 Important Measuring Tips 15 Handy Hints 16 Care & Cleaning, Help Guide 17 Recipes: Bread Mix Basic bread French
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 • • • • • • • • • • 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.
Using your Bakehouse Compact safely ® Before use 1. Read all instructions, product labels and warnings. Save these instructions. 2. Remove all foreign matter from the bread pan and baking chamber. 3. Wipe over bread pan and kneading blade before use. 4. Always use the breadmaker from a 230-240V AC power outlet. 5. Do not allow anything to rest on the power cord or allow it to touch any hot surface.
Getting to know your Bakehouse Compact ® Removable lid Cool Touch body 450 watts of power Non-stick removable bread pan with removable kneading blade Vertical Loaf - 750g Makes a vertical shaped loaf of bread Fruit & Nut beeper The Bakehouse Compact beeps to let you know when to add fruits and/or nuts.
Viewing Window Display Window Multi-Option Control Panel Power Interruption Program Protection If there is a temporary power outage during use, the machine will retain its memory and continue the baking cycle when the power returns. 60 minute Keep-Warm function Keeps bread warm for 1 hour after baking. 13 hour Time Delay Pre-set your breadmaker.
The Control Panel Timer buttons Allows you to adjust the time. It also allows you to delay the beginning of your desired program setting. See page 13 for instructions on how to use the Delay Bake function. Crust colour button On certain settings press to select the desired crust colour – Light, Medium or Dark.
Menu Settings (1) Basic Use this setting to make traditional white bread. You have a choice of 3 crust colours Light, Medium or Dark. The Bakehouse Compact lets you choose your favourite crust colour for most breads. (2) French This cycle is for breads with crispier crusts, such as French and Italian breads. (3) Wheat Whole wheat breads require more rising time to accommodate the slower rising action with whole wheat flour.
Menu Settings (11) Jam You can now have fresh jam all year round. Use fresh fruit to make sweet and savoury jams. Refer to the Jam instructions in the Recipe section. (12) Bake Set the setting to Bake for an immediate baking process. When you select the Bake setting, the Bakehouse Compact will immediately start baking. This setting will bake for 1 hour and can be controlled manually by pressing the Start/Stop button to stop the function at any time. The baking time can be increased manually to 1½ hours.
Role of Ingredients Yeast Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar and carefully warmed, yeast produces gases that power the dough to rise. If the temperature is too cold, the yeast will not be activated; if it’s too warm, it will die. Your Bakehouse Compact takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times.
What Ingredients To Use To achieve an optimum loaf of bread, always use fresh, quality ingredients. Flour A good quality flour (within its use by date) should be used. A high protein bread flour can also be used for bread making. The texture and height of the bread will be inconsistent if the flour is stored for long periods of time in unsatisfactory conditions. Purchase bulk packs of flour only if baking constantly. Yeast Bulk packs of dry yeast and dry yeast sachets are recommended.
Using your Bakehouse ® 1. Before using your Bakehouse Compact for the first time remove the bread pan by gently pulling it out. Wipe over the bread pan and kneading blade with a damp cloth and dry thoroughly. Do not immerse the bread pan in water unless necessary. Do not use harsh abrasive cleaners as they may damage the non-stick surface. Do not place any parts of your breadmaker in the dishwasher. Select a recipe from the recipe section and prepare the ingredients as directed.
Select Program Setting 1. To select a program setting use the Menu button until the desired number of the program (from 1 to 12) is displayed on the control panel. Each time you press the Menu button, a beep will sound. 2. Use the Crust Colour button to select your choice of crust colour. You are able to choose from the Light, Medium, or Dark crust colours on selected settings. See table on page 12.
Select Program Setting continued Menu Setting Crust Colour LIGHT Time Delay Fruit & Nut Beeper 4 MEDIUM DARK 1 Basic* 4 4 4 4 2 French 4 4 4 4 3 Wheat 4 4 4 4 4 4 Sweet 4 4 4 4 4 5 Turbo 6 Buttermilk 4 4 7 Gluten Free/Yeast Free 4 4 8 Cake 9 Dough 10 Pasta Dough 11 Jam 12 Bake 4 *Time delay is not recommended for Sweet or Basic breads that require fruits or nuts to be added.
Using the Time Delay The Bakehouse Compact allows you to delay the cooking of your bread by up to 13 hours, so you can wake up to the smell of freshly baked bread, or go out for the day while your Bakehouse Compact does all the work. We strongly recommend you make a pocket in the top of the dry ingredients to hold the dry yeast. This will ensure that the yeast does not start activation before the selected program begins.
Power Interruption Program Protection Your Bakehouse Compact features a 5 minute Power Interruption Protection that protects the Program memory in the advent of power surges, or short term power failure (blackout). This means that if there is a power interruption during your bread making, the machine will retain its memory for at least 5 minutes and continue cooking when the power supply returns.
Important Measuring Tips Solid fats Fill a metric measuring spoon or cups to the level indicated and level off with a flat knife. 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. Volume and Weight measurements are given for each recipe. We recommend using measuring jugs, cups and spoons. Weight measurements are provided if you wish to use a kitchen scale. Dry ingredients Use a metric measuring spoon or cup.
Handy Hints Order of ingredients Always put the liquid in first, the dry ingredients in next and the yeast in last. For Gluten Free recipes place the dry ingredients in first, then the liquid. Fruits and nuts are added later, after the machine has completed the first knead. This will ensure a crisp and evenly baked loaf every time. Freshness Ensure all ingredients are fresh and used before the specified use-by date.
Care and Cleaning Before cleaning the Bakehouse Compact, unplug it from the power outlet and allow it to cool completely. To clean the exterior Wipe exterior with a slightly dampened cloth and polish with a soft dry cloth. Do not use metal scourers or abrasives as this may scratch the exterior surface. To clean the non-stick baking pan Gently wash bread pan in warm soapy water using a soft cloth and dry well before and after each use.
Breadmix Recipes NOTE: Some recipes may vary depending on the moisture content of the ingredients and may need to be adjusted. e.g. the weight of the flour changes when it has absorbed moisture from the air. Please feel free to experiment with slight variations to our recipes to get a better result. Always record the amounts you try so that you can adjust the recipe to your own liking. You may find inconsistencies in the taste, texture and appearance of the bread you bake in the Bakehouse Compact.
Breadmix Recipes continued Wholemeal/Grain breadmix recipes Defiance™ Wholemeal Breadmix 750g 1kg Water 330ml 420ml Breadmix 600g 680g Yeast 1¼ teaspoons 1¼ teaspoons Kitchen Collection™ Grain Breadmix 750g 1kg Water 350ml 370ml Breadmix 500g 600g Yeast 2 teaspoons 2 teaspoons Method 1. Pour water into the bread pan. Add bread mix and make a small pocket in the top. Place yeast in the pocket and wipe any spills from the outside of the pan. 2.
Basic Breads White Bread Salami Cheese Bread 260mls luke-warm water 20g margarine 2 ½ cups (375g) plain flour 2 teaspoons white sugar 1 tablespoon skim milk powder 1 teaspoon salt 1 ½ teaspoons bread improver 1 ¼ teaspoons instant dried yeast 240mls luke-warm water 20g margarine 1 tablespoon white sugar 1 tablespoon skim milk powder 1 ½ teaspoons salt 1 teaspoon bread improver 100g sliced salami, chopped ¼ cup grated tasty cheese ¼ cup grated parmesan cheese 2 ¾ cups (405g) plain flour 1 teaspoon instant
French Breads French Bread Sourdough 260mls luke-warm water 20g margarine 3 cups (450g) plain flour 1 tablespoons white sugar 1 teaspoon bread improver 1 teaspoon salt 1 ¼ teaspoons instant dried yeast 160mls luke-warm water ¼ cup plain yoghurt 2 teaspoons lemon juice 5g margarine 2 ½ cups (375g) plain flour 1 teaspoons white sugar ½ teaspoon bread improver ½ teaspoon salt 1 teaspoon instant dried yeast 1. Place all ingredients into the bread pan in the order listed. 2.
Wheat Breads All Wheat setting begins with a 30 minute pre-heat of ingredients – no blade movement occurs in the pan during this stage Soy and Linseed Loaf 260ml luke-warm water 10g margarine 2 ½ cups (400g) wholemeal plain flour 2 teaspoons brown sugar 2 teaspoons skim milk powder ½ teaspoon salt 1 teaspoon bread improver 1 ½ teaspoons instant dried yeast 300ml luke-warm water 40g margarine 1 ¼ cups (200g) wholemeal plain flour 1 ¼ cups (185g) plain flour ¼ cup (30g) soya flour ¼ cup (25g) linseed meal
Sweet Breads For optimum results, always select the Light Crust Colour to prevent the crust from burning. Spiced Fruit Loaf 250ml luke-warm water 20g margarine 3 ¼ cups (485g) wholemeal plain flour ¼ cup (55g) brown sugar ½ cup sultanas 1 tablespoon skim milk powder 2 teaspoons ground nutmeg 1 ½ teaspoons ground cinnamon 1 ½ teaspoons salt 1 teaspoon bread improver 2 teaspoons instant dried yeast 1. Place all ingredients into the bread pan in the order listed. 2. Wipe any spills from the outside of the pan.
Turbo Breads made with this Turbo program may be shorter and more dense due to the reduced rising time. This setting should only be used when baking White breads. For Turbo Wheat bread, use the Gluten Free setting.
Buttermilk Breads For optimum results, always select the Light Crust Colour to prevent the crust from burning. Cracked Wheat Buttermilk bread 1/3 cup (60g) cracked wheat ½ cup (125mls) buttermilk 40g butter, softened 2 tablespoons honey 1 teaspoon salt ¼ teaspoon bicarbonate soda ¼ cup sunflower seeds 1 ¼ cups (185g) plain flour 1 cup (160g) wholemeal plain flour 2 teaspoons instant dried yeast 1. Place cracked wheat and 2 cups of water into a small saucepan. Bring to boil and simmer for 6 minutes.
Gluten Free Breads We understand the importance of a staple food such as bread in a Coeliac’s diet. Realising that there have been breadmakers on the market that do not deliver a suitable Gluten Free loaf, our objective, with the help of the Coeliac Society of Australia, was to develop a recipe that produced a real result. So all you have to do is simply add the ingredients, press a button and leave the rest up to the Sunbeam Bakehouse.
Gluten Free Breads continued Flours • A blend of flours will give a better result and assist in browning. • When using only rice flour you will get a pale crust on top, regardless of the cooking time. • Both fine and course white rice flour works well. • If using rice flour only you may find your bread will go stale quicker when compared to using a blend of flours. The addition of oil will help keep the bread fresh for longer. Consistency • The dough should resemble a thick cake mix.
Gluten Free Breads continued Gluten Free Rice Bread Gluten Free Mixed Grain Bread 1 ½ teaspoons instant dried yeast 1 teaspoon salt 1 ½ teaspoons white sugar 3 teaspoons xanthan gum ¾ cup (110g) cornflour 1 ½ cups (270g) white rice flour ¾ cup (120g) brown rice flour ¾ teaspoon white vinegar ¼ cup (60mls) olive oil 2 eggs 345mls luke-warm water 1 ½ teaspoons instant dried yeast 1 teaspoon salt 1 ½ tablespoons white sugar ¼ mixed grains 3 teaspoons xanthan gum ¾ cup (110g) arrowroot 1 ½ cups (270g) white
Gluten Free Breads continued Note: For mixed grain, we use a mix of sesame seeds, poppy seeds, sunflowers seeds and pepitas (pumpkin seeds). Any seeds can be used.
Gluten Free Breads continued Gluten Free Banana Bread 1 ½ teaspoons instant dried yeast 1 teaspoon ground cinnamon 1 teaspoon salt 1 tablespoon brown sugar 3 teaspoons xanthan gum ½ cup desiccated coconut ½ cup (55g) walnuts, finely chopped ¾ cup (110g) arrowroot 1 ½ cups (270g) white rice flour ½ cup (75g) besan flour ¹/³ cup (50g) brown rice flour ¼ cup (60mls) olive oil 1 egg 1 cup (230g) mashed overripe banana 330mls luke-warm water 1. Place all ingredients into the bread pan in the order listed. 2.
Yeast Free Breads 31 Yeast Free Date and Walnut Bread Yeast Free Date and Walnut Bread ¹/³ cup vegetable oil 3 eggs 250mls (1 cup) buttermilk ¼ teaspoon salt ¼ cup brown sugar 2 ½ cups (375g) self-raising flour ¼ cup chopped dried dates ¼ cup chopped walnuts ¼ cup vegetable oil 3 eggs 250mls (1 cup) buttermilk ¼ cup honey ¼ teaspoon salt 1 tablespoon finely grated lemon rind ¾ cup mashed over ripe banana 3 ¾ (560g) cups self-raising flour 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. The texture should be nice and light • The sugar and fat content in the cake mix will affect the colouring of the cake.
Cakes continued Orange and Poppy Seed Cake 125g butter, softened 80mls (1/3 cup) milk 1 teaspoon vanilla extract 2 eggs 1 tablespoon finely grated orange rind ¾ cup caster sugar 1 cup (150g) self-raising flour 2 tablespoons poppy seeds Orange syrup 1 teaspoon finely grated orange rind 60mls (¼ cup) orange juice ¼ cup caster sugar 1. Place all ingredients into the bread pan in the order listed. 2. Wipe any spills from the outside of the pan.
Dough Herb Focaccia This focaccia is formed into rounds and cut into wedges to serve. It is great served with antipasto or dips. 260mls luke-warm water 2 tablespoons olive oil 1 ½ teaspoons salt ½ teaspoon white sugar 1 teaspoon dried Italian herbs 2 ²/³ cup (400g) plain flour 1 teaspoon instant dried yeast Olive oil, rosemary and salt, to serve 1. Place all ingredients into the bread pan in the order listed. 2. Wipe any spills from the outside of the pan.
Pasta Dough Basic Pasta Dough Spinach Lasagne Sheets 2 1 1 250g packet frozen spinach, thawed 1 teaspoon salt 1 tablespoon olive oil 2 cups (300g) plain flour eggs tablespoon olive oil ²/³ cup (250g) plain flour 1. Place all ingredients into the bread pan in the order listed. 2. Wipe any spills from the outside of the pan. Insert the bread pan into the bread maker and twist slightly to lock the pan in place. Close the lid. 3. Turn the power on from the power point.
Jams Handy hints for optimum results Strawberry jam • Use ripe, fresh fruit. Large fruits should be cut into small pieces. • Avoid processing fruit as the jam should be chunky and contain pieces of fruit. • Do not reduce the amount of sugar specified or use substitutes. • Pour the hot jam into sterilised jars, leaving approximately 2cm from the top of the jar. Seal the jars immediately. • Label jam, allow to cool and then refrigerate. • Each recipe requires Jam Setta.
Jams continued Orange and Lemon Marmalade 2 oranges 1 lemon ½ cup boiling water 1 ½ cups caster sugar 2 tablespoons jam setta 1. Wash, quarter and thinly slice oranges and lemon; remove any pips. 2. Place oranges, lemons and boiling water into the bread pan. 3. Wipe any spills from the outside of the pan. Insert the pan into the bread maker and twist slightly to lock the pan in place. Close the lid. 4. Turn the power on from the power point.
Program Setting Times and Display Information All times are in hours and minutes unless otherwise stated.
Program Setting Times and Display Information continued The display will tell you if there is a problem with your Bakehouse Compact. Always use your Bakehouse in a room free of drafts. Do not use your Bakehouse Compact outdoor, near a heat vent or in direct sunlight. DISPLAY READS: PROBLEM SOLUTION “E00 or E01” Bakehouse Compact is too hot to begin another program setting. Press Start/Stop button to cancel. Open lid and allow to cool down for up to 60 minutes.
Troubleshooting Machine Malfunctions Display Window Bread Time Indicator Ingredients takes Check does not not mixed too long the turn on to bake following: Unplugged Sides of bread Under collapse browned & bottom damp Browned & centre sticky & raw or not baked Sides brown but flour coated bottom Slices unevenly & sticky 7 Bread pan not inserted 7 Lid was repeatedly opened during operation or left open 7 7 Control Panel Program selection was wrong 7 7 Mode selection was wrong
Troubleshooting continued Baking Results Open, Bread Heavy Not baked coarse or Bread doesn’t Floured Over Check dense in centre holey Collapse rises rise top browned the texture texture too much enough following Browned & floured sides, centre sticky/raw Measurement Errors FLOUR Not enough Too much 7 YEAST Not enough Too much WATER & LIQUID Not enough 7 Too much 7 7 SUGAR Omitted Too much 7 7 SALT Omitted 7 7 7 7 7 7 7 7 7 7 7
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, we will replace it for you free of charge. Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below.
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. In Australia Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. ‘Bakehouse’ is a registered trademark of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
Instruction/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; 1.0kg and 1.25kg BM3500 COOL TOUCH BAKEHOUSE which can produce loaf sizes 750g; 1.
New Zealand Instructions and Recipes for the: BM7800 QUANTUM SMARTBAKE which can produce loaf sizes 750g; 1.0kg and 1.25kg BM3500 COOL TOUCH BAKEHOUSE which can produce loaf sizes 750g; 1.0kg BM2500 BAKEHOUSE COMPACT which can produce loaf size 750g BM2100 COMPACT BAKEHOUSE which can produce loaf size 750g The main Instruction/Recipe Booklet was written in Australia. While most of the information in it is applicable to New Zealand, there are some ingredients and measurements that are different.
Ingredients to use Flour Use fresh, good quality flour. Do not use selfraising flour. White Flour Most large New Zealand milling companies produce two lines of white flour for the domestic market. One is finely milled 'weak' flour which is ideal for sponges, biscuits, shortbread and short pastry. This type of flour is labelled as standard or plain flour. The second is a strong flour which has been designed for general household baking, including fruit cakes, loaves, pizzas and bread.
Measuring Ingredients New Zealand standard metric kitchen measures have been used for all the recipes. All measurements should be level. Accuracy with measuring is important when making bread in a breadmaker. To measure flour For optimum results we recommend weighing flour. If scales are not available, use a set of standard metric cups and part cups. Do not use tableware cups. Stir the flour in the storage container, then using a scoop or a large spoon overfill the measuring cup without tapping or shaking.
White Bread White Bread Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program BASIC. 4. Select CRUST colour, loaf SIZE and press "START". Bread will be baked in the number of hours indicated. Note: If using the TURBO program setting, additional baking time may be required. If so, simply select BAKE to continue baking. Traditional White Loaf 750g 1.0kg 1.
French Bread French Bread Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program FRENCH. 4. Select CRUST colour, loaf SIZE and press "START". Bread will be baked in the number of hours indicated. Note: If using the TURBO program setting, additional baking time may be required. If so, simply select BAKE to continue baking.
Cinnamon Raisin Bread Cinnamon Raisin Bread Method 1. Place ingredients into bread pan and the fruit & nut dispenser in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program SWEET. 4. Select CRUST colour, loaf SIZE and press “START”. Bread will be baked in the number of hours indicated. Note: If using the TURBO program setting, additional baking time may be required.
Bread Rolls Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program DOUGH and press "START". 4. Remove completed dough from the bread pan. Line a baking tray with baking paper. Heat oven to 180°C. 5. Divide dough into 15 pieces and shape each piece into a ball. Place on baking tray, cover and allow to rise for 30 minutes or until doubled in size. 6.
Hot Cross Buns Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program DOUGH and press "START". 4. Remove completed dough from the bread pan. Line a baking tray with baking paper. 5. Knead dough on a floured surface until elastic and springs back when pressed. Divide dough into 12 pieces. Shape each piece into a ball. Place close together on baking tray.
Troubleshooting Special Concerns For important information on troubleshooting, please read the main Instruction/Recipe booklet. For further assistance, 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, enquiries in the first instance should be directed to Sunbeam Customer Services.
