Bakehouse Automatic dough & bread maker Instruction/Recipe Booklet BM3500 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 you can have delicious home made bread in under 2 hours. And your 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 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 safely 2 Getting to know your Bakehouse 4 The Control Panel 6 Program Settings 7 Role of ingredients 8 What ingredients to use 9 Using your Bakehouse 10 Select Program setting 11 Using the Time Delay Function Turbo, Cake, Jam, Bake, Damper, Pasta & Dough settings 13 Power Interruption Program Protection 16 Important Measuring Tips 17 Handy Hints 18 Care & Cleaning, Help Guide 19 Recipes: Bread Mix White bread Turbo Whe
Sunbeam’s Safety Precautions • • • • • • • • • Sunbeam are 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.
Using your Bakehouse safely 2 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 230240V AC power outlet. 5.Do not allow anything to rest on the power cord or allow it to touch any hot surface. 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.
Using your Bakehouse safely continued SAFETY PRECAUTIONS 1. Do not use attachments not recommended by Sunbeam. They may cause fire, electric shock or injury. 2. Do not use outdoors or for commercial use, or for any purpose other than its intended use. 3. Do not operate the unit if the cord or plug is frayed or damaged. Do not operate if the appliance has been dropped or damaged in any manner. Return appliance to the nearest Sunbeam Appointed Service Centre for examination, repair or adjustment. 4.
Getting to know your Bakehouse Removable lid Cool Touch body 600 watts of power Non-stick removable bread pan Vertical Loaf - 750g or 1kg Makes a vertical shaped loaf of bread in 2 sizes. 60 minute Keep-Warm function Keeps bread warm for 1 hour after baking. 15 hour Time Delay Pre-set your breadmaker. Fruit & Nut beeper The Bakehouse 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.
The Control Panel Menu button Press this button to select the setting of your choice from (1) to (12). A beep will sound each time you press the button. Delay button 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 Press to select the desired crust colour – Light, Medium or Dark. Size Button Press to select the desired loaf size, 750g or 1kg.
Program 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 lets you choose your favourite crust colour for most breads. (2) Turbo Use the turbo setting for ready made bread in approximately 2 hours. This setting lets you save time on the bread recipes by reducing the completion time and is ideal for when you need bread in a hurry.
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 to cold, the yeast will not be activated; if it’s too warm, it will die. Your Bakehouse takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times. Some yeasts may require the use of a bread improver.
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. It is important to weigh the flour required for each recipe as flour naturally aerates. This will ensure a perfectly baked loaf. Bulk packs of flour may be used, however the result of your bread may vary.
Using your Bakehouse 1.Before using your Bakehouse 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 Select button, a beep will sound. 2.Use the Size button to select the desired loaf size. At this stage, the Display Window will show the hours and minutes until the cycle is complete. This will change when the crust colour is selected. 3.Use the Crust Colour button to select your choice of crust colour.
Select Program Setting continued Time Delay Fruit & Nut Beeper 750g 1kg ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ ✔ Wheat Rapid ✔ ✔ ✔ ✔ ✔ ✔ 5 Sweet* ✔ ✔ ✔ ✔ 6 French ✔ ✔ ✔ ✔ ✔ 7 Cake ✔ ✔ ✔ ✔ ✔ 8 Jam ✔ 9 Bake ✔ 10 Damper ✔ 11 Pasta ✔ 12 Dough ✔ Menu Setting Crust Colour 1 Basic* ✔ ✔ 2 Turbo ✔ 3 Wheat 4 LIGHT MEDIUM DARK ✔ ✔ ✔ *Time delay is not recommended for Sweet or Basic breads that require fruits or nuts to be added.
Using the Time Delay The Bakehouse allows you to delay the cooking of your bread by up to 15 hours, so you can wake up to the smell of freshly baked bread, or go out for the day while your Bakehouse 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 program selected begins.
Turbo Setting Need bread in a hurry? The Turbo setting is used to decrease the overall completion time of your bread. This is especially handy when you need bread in a hurry. The breads made using this setting may be shorter and denser because of a decrease in rising times. The Turbo setting should only be selected when baking White and Wheat breads. To use the Turbo setting, put ingredients into bread pan and then place in the Bakehouse and select program setting (2) Turbo, then press Start.
Bake Setting When you select the Bake setting, the Bakehouse 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. This setting can be used to complete the bread baking process in case of a power failure. If there has been a power failure, allow the dough to rise in the bread pan without power until it reaches 3/4 of the way up the bread pan.
Dough Setting This program allows you to create a variety of doughs for bread sticks, bread rolls and pizza to bake in a conventional oven. Refer to the Dough instructions in the Recipe section. Power Interruption Program Protection Your Bakehouse features a 10 minute Power Interruption Protection that protects the Program memory in the advent of power surges, or short term power failure (blackout).
Important Measuring Tips Liquids Fill a metric measuring spoon or cup to the level indicated. Check your cup measurement by placing the measuring cup on a flat surface and reading the measurement at eye level. 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.
Handy Hints Order of ingredients Always put the liquid in first, the dry ingredients in next and the yeast in last. 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. Avoid using perishable ingredients such as milk, yoghurt, eggs or cheese, with the Time Delay function.
Care and Cleaning Before cleaning the Bakehouse, 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 Wipe baking pan and kneading blade with a damp cloth and dry thoroughly. Do not use any harsh abrasives or strong household cleaners as these may damage the non-stick surface.
Breadmix Recipes our list of recommended ingredients on page 7 before attempting any of the recipes provided in this Instruction Book. A breadmix will usually contain all the necessary ingredients such as flour, sugar, salt, etc. to make a loaf of bread. There are a variety of breadmixes available. It is important to refer to the packaging directions before use, as the recipes and ingredients may vary. For further information on bread mixes, we suggest you contact the bread mix manufacturer.
Breadmix recipes continued WHOLEMEAL/GRAIN BREADMIX RECIPES Defiance™ Wholemeal Breadmix 750g 1kg Water 330ml 420ml Breadmix 600g 1 Yeast 1 /4 teaspoons Kitchen Collection™ Grain Breadmix 680g 1 1 /4 teaspoons 750g 1kg Water 350ml 370ml Breadmix 500g 600g 2 teaspoons 2 teaspoons Yeast 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.
White Breads WHITE BREAD Traditional White Bread 750g Water 1kg 315ml 415ml Margarine 1 tablespoon (20g) 2 tablespoons (40g) Plain flour 600g 680g Sugar 1 tablespoon 2 tablespoons Skim milk powder 1 tablespoon 1 tablespoon 1 Salt 1 /2 teaspoons Bread improver 11/2 teaspoons Tandaco dry yeast 1 1 /2 teaspoons 2 teaspoons 1 teaspoon 1 1 /2 teaspoons Method 1.Pour water into the bread pan and add margarine.
White Breads continued Salami Cheese Bread 750g Water Margarine 315ml 1 tablespoon (20g) Sugar 1 tablespoon Skim milk powder 1 tablespoon Salt 11/2 teaspoons Bread improver 1 teaspoon Oregano, dried 1 /2 teaspoon Salami, chopped 100g (2/3 cup) Mozarella cheese, grated 50g (1/2 cup) Plain flour Tandaco dry yeast 600g 11/2 teaspoons Method 1.Place ingredients into the bread pan in the order listed. Stir mixture to roughly combine. Wipe any spills from the outside of the pan. 2.
White Breads continued Bacon & Beer Bread 750g Flat beer 140ml Water Margarine 140ml 1 tablespoon (20g) Onions, chopped 1 /2 cup Cooked bacon 1 /3 cup Mustard 1 tablespoon Plain flour 600g Sugar 1 tablespoon Skim milk powder 1 tablespoon Salt 11/2 teaspoons Bread improver 1 teaspoon Tandaco dry yeast 1 1 /2 teaspoons Method 1.Place beer and water into the bread pan. Add margarine, onion, bacon and mustard and stir with a plastic spatula.
White Breads continued Brioche 750g Water, luke warm 160ml Butter, melted 100g Egg yolks Salt Plain Flour Tandaco dry yeast 3 1 /2 teaspoon 360g 2 teaspoons Method 1.Whisk water, butter, egg yolks, and salt together and pour into the bread pan. Add flour and make a small pocket in the top. Place yeast in the pocket and wipe any 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 (1) Basic. 4.
Turbo White Bread 750g 1kg 315ml 415ml Margarine 1 tablespoon 2 tablespoons Plain flour 600g 680g 1 tablespoon 2 tablespoons Skim milk powder 1 tablespoon 1 tablespoon Salt 11/2 teaspoons 2 teaspoons Water Sugar 1 Bread improver 1 /2 teaspoons 1 teaspoon Tandaco dry yeast 11/2 teaspoons 11/2 teaspoons Method 1.Pour water into the bread pan and add margarine. Combine flour with sugar, skim milk powder, salt and bread improver and add to pan.
Turbo continued Wholemeal Bread Water Margarine 750g 1kg 355ml 420ml 1 tablespoon 2 tablespoons Self raising flour 350g 400g Wholemeal plain flour 250g 300g Brown sugar 1 tablespoon 2 tablespoons Skim milk powder 1 tablespoon 2 tablespoons Bread improver Salt Tandaco dry yeast 2 teaspoons 2 teaspoons 11/2 teaspoons 2 teaspoons 2 teaspoons 3 teaspoons Method 1.Pour water into the bread pan and add margarine.
Turbo continued Cajun Herb Bread 750g Water Margarine 315ml 1 tablespoon (20g) 1/ Onion, finely chopped Fresh mixed herbs basil, fennel & thyme, roughly chopped Garlic, finely chopped 1/ 4 cup 4 cup 1 large clove Plain flour 600g Sugar 1 tablespoon Skim milk powder 1 tablespoon Salt 11/2 teaspoons Paprika, ground 1 teaspoon Bread improver 1 teaspoon Tandaco dry yeast 1 1 /2 teaspoons Method 1.Pour water into bread pan.
Wheat Breads All Wheat and Wheat Rapid cycles begin with a 30 minute pre-heat of ingredients - no blade movement occurs in the pan during this stage. Wholemeal Bread 1kg Water, luke warm 375ml Wholemeal plain flour 320g Plain Flour 300g Brown sugar 1 tablespoon Salt 11/2 teaspoons Bread improver 1 teaspoon Tandaco dry yeast 2 teaspoons Method 1.Pour water into bread pan. Combine wholemeal plain flour with plain flour, brown sugar, salt and bread improver and add to pan.
Wheat Breads continued Soy and Linseed Bread 750g Water 325ml Butter 2 tablespoons (40g) Wholemeal plain flour Plain flour Linseed meal Brown sugar 320g 200g (11/4 cups) 1 /3 cup 2 tablespoons Bread improver 1 teaspoon Salt 1 teaspoon Tandaco dry yeast 1 teaspoon Method 1.Pour water into bread pan and add butter. Combine wholemeal plain flour with plain flour, linseed meal, brown sugar, salt and bread improver and add to pan. Make a small pocket in the top and place yeast in the pocket.
Wheat Breads continued Sour Rye Bread 1kg Beer 200ml Water 125ml Plain Flour 300g Rye Flour 200g Bread improver 1 teaspoon Salt 1 Tandaco dry yeast 1 /4 teaspoon 2 /2 teaspoons Method 1.Pour beer and water into bread pan. Combine plain flour with rye flour, salt and bread improver and add to pan. Make a small pocket in the top and place yeast in the pocket. Wipe any spills from around the pan. 2.Place the bread pan into the breadmaker and close the lid. 3.
Sweet Breads For optimum results, always select the Light Crust Colour to prevent the crust from burning. Old Fashioned Oatmeal Bread 750g Water 290ml Honey 1 Margarine /4 cup 2 tablespoons (40g) Plain flour 480g Rolled oats 200g (2 cups) Skim milk powder 2 tablespoons Salt 11/2 teaspoons Bread improver 1 teaspoon Tandaco dry yeast 2 teaspoons Method 1.Pour water into bread pan. Add honey and margarine and stir with a plastic spatula.
Sweet Breads continued Chocolate Bread 750g Water 250ml Margarine 2 tablespoons (40g) Plain flour 480g Sugar 2 tablespoons Skim milk powder 2 tablespoons Cocoa powder 1 tablespoon Salt 11/2 teaspoons Bread improver 1 teaspoon Tandaco dry yeast 2 teaspoons Mix-ins Choc chips 3 /4 cup (40g) Method 1.Pour water into bread pan and add margarine. Combine flour with sugar, skim milk powder, cocoa powder, salt and bread improver and add to pan.
Sweet Breads continued Apple Spice Bread Water 750g 250ml Margarine 1 tablespoon (20g) Plain flour 500g Brown sugar 2 tablespoons Skim milk powder 1 tablespoon Cinnamon, ground 2 teaspoons Salt 11/2 teaspoons Bread improver 1 teaspoon Tandaco dry yeast 2 teaspoons Mix-ins Dried apple, chopped 70g (1 cup) Method 1.Pour water into bread pan and add margarine. Combine flour with brown sugar, skim milk powder, ground cinnamon, salt and bread improver and add to pan.
Sweet Breads continued Mixed Fruit Bread 750g Water Margarine 250ml 1 tablespoon (20g) Plain flour Mixed dried fruit 500g 1 /3 cup (65g) Brown Sugar 2 tablespoons Skim milk powder 1 tablespoon Ground nutmeg 2 teaspoons Ground cloves 11/2 teaspoons Salt 11/2 teaspoons Bread improver 1 teaspoon Tandaco dry yeast 2 teaspoons Method 1.Pour water into bread pan and add margarine.
French Breads French Bread 750g Water 290ml Margarine 11/2 tablespoons (30g) Plain flour 520g Sugar Bread improver 1 tablespoon 1 teaspoon Salt 1 teaspoon Tandaco dry yeast 1 1 /2 teaspoons Method 1.Pour water into bread pan and add margarine. Combine flour with sugar, salt and bread improver and add to pan. Make a small pocket in the top and place yeast in the pocket. Wipe any spills from around the pan. 2.Place the bread pan into the breadmaker and close the lid. 3.
French Breads continued Sourdough Bread 750g Water Plain yogurt Lemon juice Margarine Plain flour Sugar 220ml 1 /2 cup (140g) 2 teaspoons 2 teaspoons (10g) 540g 1 tablespoon Salt 1 teaspoon Bread improver 1 teaspoon Tandaco dry yeast 2 teaspoons Method 1.Whisk water, yogurt and lemon juice together and pour into bread pan. Add margarine. Combine plain flour with sugar, salt and bread improver and add to pan. Make a small pocket in the top and place yeast in the pocket.
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 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 Basic Gluten Free Bread 1kg Oil 80ml Tepid water 430-450ml Eggs 3 medium (60g) White vinegar 1 teaspoon Brown rice flour 150g (450g for diabetics) White rice flour 270g (omit for diabetics) Arrowroot or tapioca flour 135g Besan (chickpea) or soya or amaranth flour 75g White sugar Xanthan gum Salt Dry yeast 2 tablespoons 1 tablespoon 1 1-1 /2 teaspoons 2 teaspoons Method 1.Place ingredients into bread pan in the order listed.
Gluten Free Breads continued Chocolate and Coconut Loaf 1kg Canola or light olive oil Tepid water Eggs White vinegar 65ml 380-400ml 3 x 60g 1 teaspoon White rice flour 375g Brown rice flour 150g Xanthan gum 1 tablespoon Cocoa powder 30g Desiccated coconut 30g Soft brown sugar 50g White sugar 50g Soy milk or skim milk powder 1/4 cup Salt 1 teaspoon Dry yeast 2 teaspoons Cherry Ripe, chopped roughly (frozen) Choc Bits (frozen) 1 x 55g 100g Method 1.
Gluten Free Breads continued Banana and Coconut Loaf Canola or light olive oil 1kg 65ml Tepid water 350-370ml White vinegar 1 teaspoon Eggs 3 x 60g Ripe bananas, mashed 2 medium White rice flour 375g Brown rice flour 150g Desiccated coconut 30g Soft brown sugar 50g White sugar 1 tablespoon Xanthan gum 1 tablespoon Soy milk powder or skim milk powder (optional) Cinnamon /4 cup 1 teaspoon Salt 1 teaspoon Dry yeast Chopped walnuts 1 2 teaspoons (optional) 1 /2 cup Method 1.
Cakes Handy hints for optimum results. • It is normal for cakes to rise only 1/2 or 3/4 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. We suggest you always select the Light crust colour to prevent the sides from burning. • Avoid using double quantities of cake mix, as the cake may be dense in texture. Note: We recommend you use packet cake mixes, available from all supermarkets.
Cakes continued Golden Fruit Cake 1 packet Fruit Cake Mix 750g 525g Eggs 1 x 60g Water 80ml (1/3 cup) Method 1.Mix cake following the instructions on the cake mix packet and pour into the bread pan. Wipe any spills from around the pan. 2.Place the bread pan into the breadmaker and close the lid. 3.Press the Menu button to program (7) Cake. 4.Select Size, Light Crust Colour and press “Start”. Cake will be baked in the number of hours indicated.
Jam Handy hints for optimum results. • 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 Apple & Rhubarb Jam 160g (approx. 3) Granny Smith apples, peeled and chopped 300g rhubarb, cut into 3cm lengths 11/2 cups sugar 1 /4 cup Jam Setta 2 tablespoons lemon juice 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 lid. 3.Press the Menu button to program (8) Jam and press “Start”. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.
Bake When you select the Bake setting, the Bakehouse 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. Lemon Delicious Pudding 60g butter, softened 175g (3/4 cup) caster sugar 2 eggs, separated 40g self raising flour grated rind and juice of 2 lemons (approximately 1/3 cup juice) 310ml (11/4 cups) milk 1.Beat butter, sugar and egg yolks until creamy.
Bake continued Zucchini Frittata 2 tablespoons vegetable oil 2 rashers bacon, chopped 200g zucchini, grated 1 small onion, grated 80g (2/3 cup) self raising flour 1 /2 cup cheddar cheese, grated 3 eggs, beaten 2 tablespoons fresh basil, roughly chopped 1.Heat oil in a shallow frying pan and lightly fry bacon. Pour into bread pan and add remaining ingredients. Stir gently with a plastic spatular and wipe any spills from around the outside of pan. 2.Place the bread pan into the breadmaker and close lid. 3.
Damper Damper style breads have a rich flavour and are heavy and dense in texture. They should be approximately 15cm in height. Sometimes the damper will not be the width of the bread pan. This is normal as the damper will take its own shape throughout the rising cycle. Damper 150ml milk 130ml water 20g butter, melted 450g self raising flour 1 /2 teaspoon salt Easy Bake Damper Mix 500ml (2 cups) milk 1 x 500g packet scone and damper mix 1.Pour milk into the bread pan and add scone and damper mix.
Pasta Pasta Dough 600g Eggs 4 x 60g 1 Water Plain flour Salt /4 cup 500g 1 /2 teaspoon Method 1.Whisk eggs and water together and pour into the bread pan. Add flour and salt and wipe any spills from around the outside of the pan. 2.Place the bread pan into the breadmaker and close lid. 3.Press the Menu button to program (11) Pasta and press “Start”. Pasta dough will be kneaded, ready for rolling, shaping and cooking in the number of minutes indicated.
Pasta continued Pumpkin and Cheese Ravioli 1 quantity pasta dough (see recipe above) Filling: 11/2 cups pumpkin, skin removed, baked and mashed 11/2 cups dry breadcrumbs 1 /2 cup ricotta cheese, mashed 2 large cloves garlic, minced 1 teaspoon salt 1 /4 teaspoon ground nutmeg Method 1.Combine all filling ingredients in a large bowl. Mix well to combine. 2.Divide dough into 4 portions. Roll each portion on a lightly floured surface, into a 30cm x 30cm square. 3.
Dough Only Breadsticks Dough Topping (Egg Wash) Water 240ml 1 egg Margarine 2 tablespoons (40g) 2 teaspoons water Plain Flour 500g 3 - 4 tablespoons sea salt flakes Sugar 2 teaspoons Bread improver 1 teaspoon Salt 1 Tandaco dry yeast 2 teaspoons /2 teaspoon Method 1.Pour water into bread pan and add margarine. Combine flour with sugar, bread improver and salt and add to pan. Make a small pocket in the top and place yeast in the pocket. Wipe any spills from around the pan. 2.
Dough Only continued Bread Rolls Dough Water Topping (Egg Wash) 250ml (1 cup) 1 egg 1 x 60g 2 teaspoons water 2 tablespoons (40g) 2 tablespoons white 520g and black poppy seeds Egg Margarine Plain flour Sugar 1 /4 cup (55g) Bread improver 1 teaspoon Salt 1 Tandaco dry yeast 2 teaspoons /2 teaspoon Method 1.Whisk water and egg together and pour into bread pan. Add margarine. Combine plain flour with sugar, bread improver and salt and add to pan.
Dough Only continued Pizza Dough Dough Water Vegetable oil 290ml 1 /4 cup (60ml) Sugar 1 teaspoon Salt 1 /2 teaspoon Plain flour Tandaco dry yeast 500g 1 2 /2 teaspoons Method 1.Pour water and oil into bread pan. Add sugar, salt and flour. Make a small pocket in the top and place yeast in the pocket. Wipe any spills from around the outside of pan. 2.Place the bread pan into the breadmaker and close lid. 3.Press the Menu button to program (12) Dough and press “Start”.
Dough Only continued Herb Foccacia Dough Topping Water Olive oil 330ml 2 tablespoons olive oil 1 tablespoon 1 teaspoon dried oregano leaves 500g 1 teaspoon dried chopped basil Plain flour Skim milk powder 1 tablespoon Sugar 2 teaspoons Salt 1 Tandaco dry yeast /2 teaspoon 21/2 teaspoons Method 1.Pour water and oil into bread pan. Combine flour with skim milk powder, sugar and salt and add to pan. Make a small pocket in the top and fill with the yeast.
Dough Only continued Hot Cross Buns Dough Crosses Egg 1 x 60g 40g plain flour Water, warm 150ml 2 tablespoons (40ml) water 2 tablespoons (40g) 1 teaspoon sugar Margarine Plain flour Brown sugar Salt 280g 2 tablespoons 1 Glaze /2 teaspoon 2 tablespoons (40ml) water /2 teaspoons 2 tablespoons sugar Dried mixed fruit 1 cup (190g) 1 teaspoon gelatine Tandaco dry yeast 2 teaspoons Allspice, ground 1 Method 1.Beat egg and water together and pour into bread pan. Add margarine.
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. Always use your Bakehouse in a room free of drafts. Do not use your Bakehouse outdoor, near a heat vent or in direct sunlight. DISPLAY READS: PROBLEM SOLUTION “0:00” Colon Flashing Select program setting. Use the Menu button to select program. “E:01” Flashing Bakehouse is too hot to begin another program setting. Press Start/Stop button to cancel.
Troubleshooting Machine Malfunctions Check the following: Display Window Time Indicator Ingredients does not not mixed turn on Unplugged Bread takes too long to bake Sides of bread collapse & bottom damp Under browned Browned & centre sticky & raw or not baked Sides brown but flour coated bottom Slices unevenly & sticky ✗ Bread pan not inserted ✗ Ingredient spilled on heater element Lid was repeatedly opened during operation or left open ✗ ✗ ✗ ✗ Control Panel Program selection was wrong
Troubleshooting continued Baking Results Heavy Not baked dense in centre texture Check the following Open, coarse or holey Collapse texture Bread rises too much Bread doesn’t rise enough Floured Over top browned Browned & floured sides, centre sticky/raw Measurement Errors FLOUR YEAST Not enough Too much ✗ ✗ Not enough Too much WATER & LIQUID Not enough Too much SUGAR Omitted Too much SALT ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ ✗ Flour Stale/generic flour used ✗ ✗ ✗ Self raising flour w
Notes
Notes
‘Sunbeam’, and ‘Bakehouse’ are registered trademarks 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. Backed by Sunbeam‘s 12 Month Replacement Guarantee and National Service Network. © Copyright. SUNBEAM CORPORATION LIMITED 2003. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd. For more information or advice on this or any other Sunbeam appliance, visit www.
Consumer Hotline Australia 1800 025 059 New Zealand (09) 912 0747 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2003.
