Bakehouse ® Automatic bread maker and dough maker with Automatic Fruit & Nut Dispenser Instruction/Recipe Booklet BM4500 Please read these instructions carefully and retain for future reference.
Congratulations Fresh, warm homemade bread is just a few easy steps away with your new Sunbeam Bakehouse. With your new Sunbeam Bakehouse you can have delicious home made bread in just over an hour. And you’re only limited by your imagination… rye bread, artisan style bread, gluten free bread, doughs and specialty breads….the variety is endless. You can make your favourite jams, cakes and hot cross buns. And it really is simple to use. Step 1.
Contents Sunbeam’s Safety Precautions 1 Using your Bakehouse safely 2 Getting to know your Bakehouse 3 The Control Panel 5 Menu Settings 6 Menu Times and Settings 8 Ingredients 10 Ingredient hints for New Zealand 11 Using your Bakehouse 12 Using the Time Delay Function 14 Using the Bake Only Menu 14 Fruit and Nut Dispenser 15 Power Interruption Program Protection 15 Important Measuring Tips 16 Handy Hints 17 Care & Cleaning, Help Guide 18 Questions and Answers 19 Recipes: B
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. • • • • • • • • • 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 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 bread maker 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. Do not plug in cord where people may walk or trip on it or allow the cord to hang over the edge of a table or benchtop.
Getting to know your Bakehouse ® Removable lid Viewing Window Non-stick removable bread pan with removable kneading blade Steam Vents 3
Automatic Fruit & Nut Dispenser Automatically releases ingredients into the dough during the kneading cycle, taking the guess work out of recipes. See page 15 for more information.
The Control Panel 1 2 3 4 5 6 7 1. LCD Window The window indicates the Menu setting, the Crust colour and the Loaf Size. The display will show the number of hours and minutes until the cycle is complete – “0:00”. 5. Bake Only Button Use this button to activate the BAKE ONLY setting, then adjust the time needed by using the timer buttons. 2. Timer Buttons Use to adjust the BAKE ONLY time and to set the Delay Start timer.
Menu Settings 1. Basic Use this setting to make traditional white bread. Press the MENU button once and the LCD window will show ‘1’. You have a choice of 3 crust colours - Light, Medium or Dark. 5. French This cycle is for breads that are lighter in texture and have crispier crusts, such as French and Italian breads. Generally loaves are lower in fat and sugar 2. Basic Turbo Use this turbo setting for ready made Basic bread in approximately 1 hour. The crust colour is set to Medium, and is for 1.
Menu Settings protein and fibre are also higher. Rye breads are best eaten on the day they are baked. Note, this menu starts with a preheat cycle of 30 minutes. It will begin kneading after that. 10. Gluten Free Recipe The Bakehouse has been designed to meet the needs of people who have intolerances to gluten. Use this setting for Gluten Free recipes. Please note for Gluten Free storebought bread mixes, the Menu 8 setting may work best.
Menu Times and Settings The menus vary according to the various rising times, the number of kneads and the temperature setting. Menu Crust Light 1 Basic Medium Dark 2 Basic Turbo Medium Light 3 Wheat Medium Dark 4 Wheat Turbo Medium Size Time Warm F&N Delay 500g 3:07 60 4 15:00 750g 3:10 60 4 15:00 1.0kg 3:13 60 4 15:00 500g 3:15 60 4 15:00 750g 3:20 60 4 15:00 1.0kg 3:25 60 4 15:00 500g 3:30 60 4 15:00 750g 3:35 60 4 15:00 1.
Menu Times and Settings continued Menu Crust Light 5 French Medium Dark 6 French Turbo Medium Light 7 Sweet Medium Dark 9 Size Time Warm F&N Delay 500g 3:22 60 4 15:00 750g 3:33 60 4 15:00 1.0kg 3:44 60 4 15:00 500g 3:42 60 4 15:00 750g 3:46 60 4 15:00 1.0kg 3:50 60 4 15:00 500g 3:45 60 4 15:00 750g 3:52 60 4 15:00 1.0kg 3:52 60 4 15:00 1.0kg 1:08 60 NA NA 500g 3:27 60 4 15:00 750g 3:29 60 4 15:00 1.
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 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.
Ingredients continued Fats Many breads use fats to enhance the flavour and retain moisture. Typically, we use margarine in the recipes. Softened butter or oil may be used in equivalent quantities. If you choose not to add any fat, your bread may vary in taste and texture. Bread mixes A variety of bread mixes can be used in your bread maker. All brands of store bought bread mixes are different. Please use the baking instructions supplied with your breadmix rather than the Bakehouse menu.
Using your Bakehouse ® 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 bread maker in the dishwasher. Select a recipe from the recipe section and prepare the ingredients as directed.
Using your Bakehouse continued ® making time and the loaf size are also shown. If you start the program, and then wish to change your selection, press and hold START/ STOP for several seconds. The timer will clear and you can begin again. Note: During kneading cycle, yeast will activate and viewing window may begin to fog. This will clear eventually so you can view the bread making process.
Using the Time Delay The Bakehouse allows you to delay the completion 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. Note: Do not use the Time Delay when the recipe has perishable ingredients such as milk, eggs or cheese as these may spoil. 1. Follow steps 1 – 5 on page 12. 2. Press and buttons until you reach the number of hours and minutes you want your bread to be ready.
Power Interruption Program Protection Your Bakehouse features a 7 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 7 minutes and continue cooking when the power supply returns. If you experience a power failure greater than 7 minutes you may need to discard ingredients and start again.
Important Measuring Tips Solid fats Fill a metric measuring spoon or cup to the level indicated and level off with a flat knife. Alternatively use kitchen scales. 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. We recommend using Australian standard measuring jugs, cups and spoons. Weight measurements are provided if you wish to use a kitchen scale.
Handy Hints Order of ingredients Place 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. Store dry ingredients in airtight containers, to keep them fresh.
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 Gently wash bread pan in warm soapy water using a soft cloth and dry well before and after each use. Wipe baking pan and kneading blade with a damp cloth and dry thoroughly.
Questions and Answers Question 19 Answer Why does the height and shape of each loaf differ? It is normal for the height and shape of each loaf to vary depending on the ingredients, accurate measurement of ingredients and the room temperature. Kneading blade comes out with the bread This can happen as the kneading blade is removable for easy cleaning. Use a non-metal utensil to remove the blade from the loaf. Caution: Kneading blade or the bonus blade hook will be hot.
Basic To use the Basic Bread Setting: 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 4. Turn the power on from the power point. 5. Press the MENU button to select menu 1 (Basic).
Basic continued Cornbread Water, luke-warm Butter or margarine 500g 750g 1kg 160mls 235mls 315mls 10g 15g 20g 2 tablespoons ¼ cup (40g) ¹⁄³ cup (55g) White Sugar 2 teaspoons 3 teaspoons 1 tablespoon Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon Bread improver 1 teaspoon 1 teaspoon 1 teaspoon 280g 420g 560g 1 teaspoon 1 teaspoon 1 ½ teaspoons Canned corn kernels ¼ cup (40g) ¹⁄³ cup (55g) ½ cup (80g) Garlic and herb bread
Basic Turbo Any of the 1.0kg Basic bread recipes can be made on this setting. Crust colour is automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added straight to the pan, before the flour. To use the Basic Turbo Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. 3.
Wheat 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 4. Turn the power on from the power point. 5. Press the MENU button to select menu 3 (Wheat).
Wheat continued Multigrain Bread Water, luke-warm 500g 750g 1kg 140mls 205mls 275mls Butter or margarine 2 teaspoons 3 teaspoons 1 tablespoon Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons Brown sugar 2 teaspoons 3 teaspoons 1 tablespoon Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon Mixed grain* ¼ cup 1/3 cup ½ cup Plain flour 160g 240g 320g 80g 120g 160g 1 teaspoon 1 ½ teaspoons 2 teaspoons Wholemeal plain flour Dry
Wheat Turbo Any of the 1.0kg Basic bread recipes can be made on this setting. Crust colour is automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added straight to the pan, before the flour. To use the Wheat Turbo Setting: 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. 3.
French To use the French Setting: 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 4. Turn the power on from the power point. 5. Press the MENU button to select menu 5 (French).
French continued 27 Italian Herb Bread 500g 750g 1kg Water, luke-warm 160mls 235mls 315mls Butter or margarine 10g 15g 20g Italian dried herbs 1 teaspoon 1 ½ teaspoon 2 teaspoons Salt ½ teaspoon ½ teaspoon 1 teaspoon Sugar 2 teaspoons 3 teaspoons 1 tablespoon Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon Plain flour 300g 450g 600g Dry yeast 1 teaspoon 1 teaspoon 1 ½ teaspoons
French Turbo Any of the 1.0kg French bread recipes can be made on this setting. Crust colour is automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added straight to the pan, before the flour. To use the French Turbo Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. 3.
Sweet We recommend light crust colour for this setting. To use the Sweet setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 4. Turn the power on from the power point. 5.
Sweet continued Panettone Water, luke-warm Salt Skim Milk Powder Caster Sugar Egg Egg Yolk 500g 750g 1kg 60mls 80mls 100mls ¼ teaspoon ½ teaspoon ¾ teaspoon 1 ½ teaspoons 2 teaspoons 2 ½ teaspoons 1 tablespoon 1 ½ tablespoons 2 tablespoons 1 1 1 1 1 2 30g 40g 50g Orange Rind 1 teaspoon 2 teaspoons 2 ½ teaspoons Lemon Rind 1 teaspoon 2 teaspoons 2 ½ teaspoons Orange Juice 3 teaspoons 1 tablespoon 1 ½ tablespoons 225g 300g 375g ¾ teaspoons 1 teaspoon 1 ¼ teaspoons M
Yeast Free. Gluten Free Bread Mix To use the Yeast Free. Gluten Free Bread Mix setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 4. Turn the power on from the power point. 5.
Yeast Free. Gluten Free Bread Mix continued Yeast Free Grain Bread Vegetable oil 60mls Eggs 3 Milk 220mls Salt ¼ teaspoon White sugar 2 tablespoons Mixed grain* ½ cup Self-Raising flour 600g *For mixed grain, we use a combination of sesame seeds, poppy seeds, sunflower seeds, pepitas, linseed and coarse polenta.
Rye To use the Rye setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 4. Turn the power on from the power point. 5. Press the MENU button to select menu 9 (Rye). 6. Press START.
Rye continued Pumpernickel Bread Water, luke-warm Butter or margarine 300mls 30g Skim milk powder 2 tablespoons Cocoa 2 tablespoons Treacle 2 tablespoons Salt 1 teaspoon Bread improver 1 teaspoon Plain flour 200g Wholemeal flour 220g Rye flour 120g Dry yeast 1 ½ teaspoons 34
Gluten Free Recipe To use the Gluten Free Recipe Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 4. Turn the power on from the power point. 5.
Gluten Free Recipe continued Gluten Free Mixed Grain Bread Water, Luke-warm Eggs Olive Oil 750g 1kg 365mls 455mls 2 3 80mls 100mls White Vinegar 1 ½ teaspoons 2 teaspoons Xanthan Gum 3 teaspoons 1 tablespoon Mixed grains* ¼ cup ¹⁄³ cup White Sugar Salt Brown Rice Flour 1 ½ teaspoons 2 teaspoons 1 teaspoon 1 ¼ teaspoons 50g 60g Besan flour 100g 125g White Rice Flour 270g 340g Arrowroot 110g 140g Dry Yeast 1 ½ teaspoons 2 teaspoons *For mixed grain, we use a combination o
Gluten Free Recipe continued Gluten Free Banana Bread Water, Luke-warm Ripe mashed banana Eggs Olive Oil Walnuts, chopped Desiccated Coconut 1kg 330mls 410mls 230g 280g 1 2 60mls 80mls 55g 70g ½ cup ¾ cup Xanthan Gum 3 teaspoons 1 tablespoon Brown Sugar 1 tablespoon 1 ½ tablespoons Salt 1 teaspoon 1 ½ teaspoons Cinnamon, Ground 1 teaspoon 1 ½ teaspoons Brown Rice Flour 55g 75g Besan Flour 75g 90g 270g 360g White Rice Flour 37 750g Arrowroot 110g 140g Dry Yeast 1 ½ t
Dough You will find this section particularly useful when using the Dough (11) setting and the Artisan-Style Dough (12) setting. Once the cycle is complete, place the dough onto a floured surface and using floured hands, shape as desired. Prepare your baking trays by greasing them lightly with butter or oil spray, or simply by dusting them with a little flour. Place the shaped dough onto your prepared tray and allow it to proof. Proofing allows your bread to rise, making it light and airy.
Dough continued Shaping Techniques: Rustic loaf – Working on a lightly floured surface, use the palms of your hands (dusted with flour) to gently tuck dough under itself until you get a smooth rounded top surface. Place on prepared baking tray. Using a sharp knife, make 1cm deep slashes across the top of your dough. Allow to rise before baking. Loaf Pan – Working on a lightly floured surface, roll the dough into a 1cm thick rectangle (the same width as your loaf pan).
Dough continued Scrolls – Working on a lightly floured surface, use your fingers to flatten the dough into a 1cm thick rectangle. Starting at the shorter side, roll the dough to form a log. Spread/ sprinkle with a flavouring of choice, such as pesto, cheese, brown sugar or nuts. Cut into 2cm wide pieces. Place, cut side down, touching one another in a greased lamington or cake pan. Bake. Roll up in this direction Bread sticks – roll small pieces of dough into long skinny sausages.
Dough continued To use the Dough Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 3. Turn the power on from the power point. 4. Press the MENU button to select menu 11 (Dough). Press START. Dough will be complete in the time indicated on the screen. 5.
Dough continued Basic Wholemeal Dough Water, Luke-warm Butter or margarine Brown Sugar Skim Milk Powder 325mls 20g 2 ½ tablespoons 2 ½ teaspoons Salt ¾ teaspoon Bread Improver 1 teaspoon Wholemeal Plain Flour Dry yeast 500g 1 ¾ teaspoons 1. On completion, remove the dough from the baking chamber. Ensure the blade is removed from the dough before shaping. 2. Shape as desired (see shaping instructions on page 39). Cover and allow to rise for about 30 minutes. Glaze and top as desired. 3.
Dough continued Pizza Dough Water, Luke-warm Olive Oil 290mls 2 tablespoons Salt ½ teaspoon Sugar 1 teaspoon Plain Flour Dry yeast 450g 2 ½ teaspoons 1. On completion, remove the dough from the bread maker. Ensure the blade is removed from the dough before shaping. 2. Grease 2 pizza trays. Preheat oven to Hot (220°C/200°C fan-forced). 3. Divide dough in half. On a lightly floured surface, roll each portion into a circle. Place onto prepared trays and stretch to fit the tray. 4.
Dough continued Spinach Lasagne Sheets Frozen Spinach, thawed, squeezed from excess moisture Salt Olive Oil Plain Flour 250g 1 teaspoon 1 tablespoon 300g 1. On completion, remove the dough from the bread maker. Ensure the blade is removed from the dough before rolling. 2. Divide dough into 4 portions. Cover to prevent drying. Working with one portion at a time, pass dough through a pasta machine several times to form thin sheets. Hang pasta over a rod or rolling pin for at least 1 hour. 3.
Artisan-Style Dough To use the Artisan-Style Dough Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 3. Turn the power on from the power point. 4. Press the MENU button to select menu 12 (Artisan-Style Dough). Press START.
Artisan-Style Dough continued Sweet Pistachio & Craisin Dough Water, luke-warm Salt White sugar 100mls ¾ teaspoon 2 tablespoons Egg 1 Egg yolks 2 Butter 50g Orange rind 2 ½ teaspoons Orange Juice 1 ½ tablespoons Ground cinnamon Plain Flour Dry yeast 1 teaspoon 375g 1 ½ teaspoons Fruit & Nut Dispenser Craisins 2 tablespoons Pistachio kernals 2 tablespoons 46
Jam 1. Ensure the kneading blade is in the bread pan. 2. Prepare the fruit as instructed. Add the ingredients to the bread pan in the order listed. 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 4. Turn the power on from the power point. 5. Press the MENU button to select menu 13 (Jam). 6. Press START. Jam will be complete in the time indicated on the screen. 7.
Jam continued Ginger and Grapefruit Marmalade Makes 2 ½ cups Oranges, washed, quartered, thinly sliced 2 Lemon, washed, quartered, thinly sliced Caster Sugar Jam setta 1 1 ½ cups 1 tablespoon If your marmalade still has large sections of pith, you may want to add ½ cup water and run it through another cycle. Keep an eye on it if running a second cycle as the large quantity of sugar may cause it to burn.
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 7 7 Mode selection was wrong (DOUGH mode was chosen) 7 Bread left i
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 SUGAR Omitted Too much 7 7 SALT Omitted 7 7 7 7 7 7 7 7 7 7 7 7 7
Notes
Notes
Notes
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 BM4500 BAKEHOUSE which can produce loaf sizes 500g; 750g; 1.
New Zealand Instructions and Recipes for the: BM7800 QUANTUM SMARTBAKE which can produce loaf sizes 750g; 1.0kg and 1.25kg BM4500 BAKEHOUSE which can produce loaf sizes 500g; 750g; 1.0kg BM2500 BAKEHOUSE COMPACT 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.
