Quantum SmartBake ® Programmable Dough & Breadmaker Instruction Booklet BM7800 Please read these instructions carefully and retain for future reference.
Important instructions – retain for future use.
Contents Using your Quantum SmartBake Safely 2-3 Features of your Sunbeam Quantum SmartBake 4-6 The Control Panel including baking progress monitor 7-8 Baking Process Monitor Quick reference Help Card Menu Settings Using Your Quantum SmartBake 9 10 11-13 14 Easy to follow steps to baking with the Quantum SmartBake 15-16 The Art and Science of Baking Great Tasting Bread 17-18 Important Measuring Tips 19 Fruit and Nut Dispenser 20 The Baking Process 21 Programming your Quantum SmartBake 22-
Congratulations You are just a few easy steps away from experiencing the aroma of fresh bread baking in your new Sunbeam Quantum SmartBake. We at Sunbeam understand the busy lifestyles that we live today and that’s why when developing the Quantum SmartBake we made baking a loaf of bread as easy as 1, 2, 3 - or for those with a little more time can use the SmartBake Technology to create their own favourite recipes.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM BREADMAKER • Do not use attachments not recommended by Sunbeam. This 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 Quantum SmartBake Safely ® Before use 1. Read all instructions, product labels and warnings. Save these instructions. 2. Remove all foreign matter from the bread pan. 3. Wipe over bread pan and kneading blade before use. 4. Peel off plastic film from control panel and remove all static labels. 5. Always use the breadmaker from a 230240V AC power outlet. 6. Do not allow anything to rest on the power cord or allow it to touch any hot surface.
Using your Quantum SmartBake Safely continued 5. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a long cord. Extension cords should be used with care. The cord should be arranged so that it will not drape over the benchtop where it can be pulled by children or tripped over accidentally. 6.
Features of your Sunbeam Quantum SmartBake ® Large viewing window with stainless steel trim Automatic Fruit & Nut Dispenser Automatically releases ingredients into the dough during the kneading cycle. Takes the guess-work out of recipes. See page 17 for more information. Non-stick baking pan Cooltouch exterior Makes it safer when baking bread, particularly when children are present.
Removable lid Fully programmable control panel LCD window Quick reference help cards Traditional Horizontal loaf Horizontal loaf sizes up to 1.5kg 4 horizontal loaf sizes up to 1.5kg with a choice of 3 crust settings to suit any size family and appetite.
Features of your Sunbeam Quantum SmartBake continued Your Sunbeam Quantum SmartBake is a fully programmable dough and bread making machine that allows you to easily make fresh bread in only a few hours. There are a host of other features: Automatic Fruit & Nut dispenser Automatically releases ingredients into the dough during the kneading cycle. Takes the guess-work out of recipes. See page 20 for more information.
The Control Panel The control panel on the Quantum SmartBake is designed to ensure easy use and makes baking a loaf of bread a pleasure. The simple to use control panel enables you to select your desired baking program and features a large LCD window making it easy to see your selected menu and the completion time for the setting. Display Window The LCD window indicates the program setting selected from (1) to (12) and the CRUST Colour and Loaf SIZE.
The Control Panel continued Delay/Adjust Allows you to delay the completion of your desired program up to 15 hours, or use it during programming to adjust the time of the current stage of your breadmaking cycle by pressing the +/- (▼/▲) buttons. Cancel This button allows you to instantly cancel out of programming or cancel the breadmaking process. Once you have pressed this button it returns you to the beginning of the current cycle.
Baking Progress Monitor The baking progress monitor is located at the top of the LCD screen. The monitor displays each of the stages of the breadmaking cycle and under each icon are a series of boxes. During the breadmaking cycle one of these boxes is blacked out to indicate which stage of the cycle you are in. Pre-Heat The pre-heat feature is part of the Wheat and Jam settings only. During the pre-heat stage the Quantum SmartBake is pre-warming the ingredients before the first kneading stage commences.
Quick Reference Help Cards The 3 handy reference cards are easily accessible and slide out of the side of the control panel. Quick Guide The Quick Guide card reminds you how to use your Quantum SmartBake in 3 easy steps. Program The Program card takes you through the simple steps of programming your favourite recipes. Favourites This card is for you to list all your Favourite Recipes from (1) to (8), which you have saved. It is specially coated so you can write on it.
Menu Settings (1) Basic Press the MENU button once and the LCD window will show ‘1’. Use this setting to make traditional white bread. You have a choice of 3 crust colours - Light, Medium or Dark. The Quantum SmartBake will default to a 1.0kg loaf with a Medium crust colour setting. To select a crust setting other than Medium, press the CRUST button once for a Dark loaf or twice for a Light loaf. If you require a loaf size other than a 1.0kg, press the SIZE button until you reach your desired loaf size.
Menu Settings - continued (7) Cake Make a variety of sweet and savoury home made cakes on this setting. You can use this setting to mix and bake cakes. We recommend the use of pre-packaged cake mixes. Select the Light crust colour to prevent the sides from burning. Refer to the Cake instructions in the Recipe section. Press the MENU button seven times, the LCD window will show ‘7’. (9) Jam You can now have fresh jam all year round. Use this setting to make fresh savoury and sweet jams.
Menu Settings - continued time, simply select the bake function to continue cooking. Note: You may need to wait 10-15 minutes for the machine to cool down, before you select the Bake program. If you attempt to use the Bake option before the machine has cooled down, an error message will appear on the display - “E:01”, (see page 76 for more information). Press the MENU button ten times, the LCD window will show ‘10’. (11) Pasta Dough This setting allows you to make pasta dough for fresh pasta.
Using your Quantum SmartBake ® Before using your Quantum SmartBake for the first time We recommend that you remove the baking pan (instructions to do so are explained below) and 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.
Easy to follow steps to baking with the Quantum SmartBake ® The following instructions are designed to guide beginners through the baking process step by step. These instructions are specifically for the Bread, Dough or Pasta recipes from the recipe section of this booklet. All recipes listed in this booklet use local ingredients and Australian Standard Metric Measuring tools (spoons, cups and measuring scales). We advise that all ingredients should be weighed for accuracy.
Easy to follow steps to baking with the Quantum SmartBake continued Warm air will circulate throughout the baking camber, to help reduce condensation. A red light, in which is located on the control panel (to the right of the LCD window), will flash for approximately 15-20 minutes. Once the red light has stopped flashing, using oven mitts, remove the baking pan from the baking chamber by lifting it straight up. Allow the bread to cool in the bread pan for 10 minutes before removing.
The Art and Science of Baking Great Tasting Bread Baking bread is part chemistry and part artistry. Your Sunbeam Quantum SmartBake does most of the work for you; but there are still some things you should know, about each of the basic ingredients and the bread baking process. The ingredients in basic bread are very simple: flour, sugar, salt, liquid (such as water or milk), possibly a fat (such as butter or margarine), and yeast.
The Art and Science of Baking Great Tasting Bread - continued Salt In small amounts, salt adds flavour and controls yeast action. Too much salt inhibits rising, so be sure to measure amounts correctly. Any ordinary table salt may be used. Fats Many breads use fats to enhance the flavour and retain moisture. Typically, we mostly use margarine in the recipes; softened butter or oil may be used in equivalent quantities. Note: If you choose not to add any fat, your bread may vary in taste and texture.
Important measuring tips 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. Note: For optimum results, we recommend weighing ingredients on a kitchen scale. This is especially important with flour. Because flour aerates, an accurate amount is needed to achieve an optimum loaf of bread. Weight measurements are given for each recipe.
Fruit and Nut Dispenser Your Quantum SmartBake has an automatic Fruit & Nut dispenser which automatically releases dry ingredients into the dough during the kneading cycle. This will occur approximately 8 minutes before the completion of knead 2, ensuring that the dried fruits & nuts are not crushed and the pieces remain whole and are evenly dispersed.
The Baking Process Mixing, Kneading, Rising, Baking.... Here’s a glimpse of how your Sunbeam Quantum SmartBake automatically does all the steps for you. Mixing and kneading In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by hand. The Quantum SmartBake mixes and kneads the dough automatically for you. Rising When making bread by hand, the dough is placed in a warm place to rise after mixing, so that the yeast can ferment and produce gas.
Programming your Quantum SmartBake ® The SmartBake technology of your breadmaker allows you to program 8 of your own recipes. By following these few simple instructions your favourite recipes will be at your fingertips. Before commencing programming of your favourite recipes, it’s important that you have a good understaning of each of the stages of the breadmaking cycle.
Programming your Quantum SmartBake - continued Rising The temperature of your Quantum SmartBake increases causing the dough to expand and rise. The adjustable time for Rise 1 is: 0 - 99 minutes. Temperature: Warm The adjustable time for Rise 2 is: 0 - 99 minutes. Temperature: Warm The adjustable time for Rise 3 is: 0 - 99 minutes. Temperature: Warm Baking The temperature of your Quantum SmartBake increases again which encourages the dough to expand further.
Programming your Quantum SmartBake - continued When programming you can either use one of the existing menus or you can start from scratch by simply pressing the Book icon ( ) and following steps 3 to 5 below. 1. Before you start programming your own recipe, select from one of the existing menu’s from (1) to (8). This will be the basis of your new recipe. Simply press the MENU button to cycle through the menus.
Programming your Quantum SmartBake - continued Modifying Recipes During the Baking Process The SmartBake Technology in this breadmaker allows you complete baking freedom. You may even modify a recipe as it cooks. Simply push the Modify button, this will pause the machine, and use the +/(▼/▲) buttons to modify the current stage. You will need to push the modify button again to resume the breadmaking cycle. Previewing Menus and Favourite Recipes 1.
How to use the Time Delay The Quantum SmartBake 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 Quantum SmartBake 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 through to 4 on page 14. 2.
Power Interruption Program Protection Your Quantum SmartBake features a 10-30 minute Power Interruption Protection that protects the program memory in the advent of a black out or power surge. This means that if there is a power interruption during your bread making, the machine will retain its memory for at least 10 minutes and continue cooking when the power supply returns. This feature is applicable whether the machine is in the Kneading, Baking, Rising or Delay cycle.
What Ingredients to use To achieve an optimum loaf of bread, always use fresh, quality ingredients. Australia only - see insert for New Zealand variations in recipes and 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.
Handy hints to a better loaf Automatic Fruit & Nut Dispenser Ensure that the Fruit & Nut Dispenser is closed prior to baking. Freshness Ensure all ingredients are fresh and used before the specified use-by date. Unlike bread purchased at the Supermaket, there are no preservatives in the bread made in your Quantum SmartBake, therefore the bread will not keep as long. Avoid using perishable ingredients such as milk, yogurt, eggs or cheese, with the Time Delay function.
Care and Cleaning Before cleaning the Quantum SmartBake, 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.
Recipes Important Note: 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 your Quantum SmartBake.
Breadmix Recipes 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. Some breadmixes may require the use of a Bread Improver. If the centre of the baked bread is collapsing, the addition of bread improver is likely to be needed.
Breadmix Recipes continued White Wings™ Water 750g 310ml 1.0kg 340ml 1.25kg 340ml Breadmix - White 500g 600g 700g 1¼ teaspoons 1¼ teaspoons 1½ teaspoons 750g - 1.0kg 320ml 1.25kg 460ml Breadmix - White - 500g 700g Yeast (Lowan Sachet) - 2 teaspoons 2 teaspoons 750g 385ml 1.0kg 460ml 1.
Breadmix Recipes continued Defiance™ Water 750g 300ml 1.0kg 325ml 1.25kg 350ml Breadmix - Grain & Wholemeal 500g 600g 680g 1 teaspoon 1¼ teaspoons 1½ teaspoons Kitchen Collection™ Water 750g 350ml 1.0kg 420ml 1.25kg 490ml Breadmix - Whole Grain 500g Yeast (Tandaco) Yeast (Kitchen Collection Sachet)2 teaspoons 700g 2¼ teaspoons Simply No Knead™ Water 750g 335ml 1.0kg 500ml 1.
1.5kg Breadmix Recipes In your Quantum SmartBake you can bake 4 horizontal loaf sizes including a 1.5kg loaf. Note: There are only three actual loaf size settings on the Quantum SmartBake. To bake a 1.5kg loaf simply select the 1.25kg setting and place the necessary amounts of ingredients into the baking pan. Defiance™ 365ml, Water 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.
Basic Breads 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 (1) BASIC. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated. Traditional White Loaf Water Note: If using the (2) TURBO program setting, additional baking time may be required.
Basic Breads - continued Wholemeal 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 (4) WHEAT. 4. Select CRUST Colour, Loaf SIZE and press “START”. Wholemeal Bread Water Margarine Salt Brown Sugar Skim milk powder Bread improver Bread will be baked in the number of hours indicated.
White Bread Varieties 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 (1) BASIC. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated. Pumpkin Bread Water Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select (10) BAKE to continue baking.
White Bread Varieties - continued Beetroot & Rosemary Bread 750g Canned beetroot, drained/chopped ½ cup Beetroot juice Rosemary, dried Water 1.0kg ¾ cup 1.
White Bread Varieties - continued Wheat & Sunflower Bread Water 750g 250ml 1.0kg 325ml 1.
White Bread Varieties - continued Pesto Bread Water Olive oil Garlic, crushed Basil; fresh and chopped 750g 315ml 1.0kg 415ml 1.
White Bread Varieties - continued Garlic & Herb Bread Water Margarine Garlic, crushed Dried mixed herbs 750g 315ml 1.0kg 415ml 1.
White Bread Varieties - continued Italian Herb Bread Water 750g 315ml 1.0kg 415ml 1.
White Bread Varieties - continued Olive & Sundried Tomato Bread Water 750g 315ml 1.0kg 415ml 1.
White Bread Varieties - continued Onion Bread Water Margarine Onion, chopped 750g 315ml 1.0kg 415ml 1.25kg 515ml 1 tablespoon 2 tablespoons 3 tablespoons ¾ cup ¾ cup 1 cup 1½ teaspoons 2 teaspoons 2½ teaspoons Sugar 1 tablespoon 1 tablespoon 1½ tablespoons Skim milk powder Salt 1 tablespoon 2 tablespoons 3 tablespoons Bread improver 1 teaspoon 1 teaspoon 1 teaspoon Plain flour 600g (3¾) 680g (4¼) 760g (4¼) 1½ teaspoons 1½ teaspoons 2 teaspoons 750g 315ml 1.0kg 415ml 1.
White Bread Varieties - continued Salami Cheese Bread Water 750g 315ml 1.0kg 415ml 1.
White Bread Varieties - continued Beer & Bacon Bread Flat Beer 750g 140ml 1.0kg 200ml 1.
Wheat Bread Varieties All WHEAT cycles begin with a 30 minute pre-heat of ingredients. No blade movement occurs during this step. 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 (4) WHEAT. Sunflower & Oatmeal Bread Water 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated.
Wheat Bread Varieties - continued Crunchy Wheat & Honey Water Margarine Almonds, slivered 750g 320ml 1.0kg 420ml 1.
Wheat Bread Varieties - continued Soy & Linseed Bread Water Margarine Linseed meal Soy grits Salt Brown sugar Skim milk powder Bread improver Wholemeal plain flour Plain flour Yeast Rye Bread Water Margarine Salt Molases Carraway seeds Milk powder Bread improver Wholemeal plain flour Rye flour Yeast 50 750g 1.0kg 1.
Wheat Bread Varieties - continued Museli Bread 750g 1.
Wheat Bread Varieties - continued Orange Caraway Bread 750g 1.0kg 1.
Wheat Bread Varieties - continued Pumpernickle Bread 750g 1.0kg 1.
Wheat Bread Varieties - continued Potato & Peppercorn 750g 1.
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 Quantum SmartBake.
Gluten Free Breads - continued Consistency • The dough should resemble a thick cake mix. Check 10-15 minutes into kneading and if the consistency is too thick add a little water - 1 tablespoon at a time. • Environmental factors can have a large effect on the consistency of the dough. A change in atmospheric conditions can affect the reaction of the yeast. For example if baking bread on a wet, humid day, you may need to reduce the water by 10-20mls to achieve the desired consistency for the dough.
Gluten Free Breads - continued Gluten Free Grain Bread 490-500mls warm water Gluten Free Rice & Besan Bread 470mls water 1 cup arrowroot 2 cups white rice flour 3 x 60g eggs 3 x 60g eggs 3 tablespoons grain* 1 cup arrowroot ½ cup oil ¹/³ cup oil 1 tablespoon Xanthan Gum 1 tablespoon Xanthan Gum 1 teaspoon vinegar 1 teaspoon vinegar 2 tablespoons sugar 2 tablespoons sugar ½ cup brown rice flour 1½ teaspoons salt ½ cup besan (chick pea) ½ cup brown rice flour 1½ teaspoons salt ½ cup besan (c
Gluten Free Breads - continued Gluten Free Fruit Loaf 470mls water 1 tablespoon Xanthan Gum 3 x 60g eggs 1 tablespoon white sugar ¹/³ cup oil 3 tablespoons brown sugar 1 teaspoon vinegar 1½ teaspoons salt ½ cup brown rice flour 1 teaspoon cinnamon ½ cup besan or soy flour 2 teaspoons yeast 2 cups white rice flour 1 cup arrowroot Fruit: Fill the Fruit & Nut dispenser with mixed fruit; sultanas, currants, raisins, chopped apricots, apple, pear, prunes, dates, figs. Make sure you use dried fruit. Method 1.
Gluten Free Breads - continued Recommended Programming options There are many factors that can influence the success of your Gluten-Free loaf such as quality of ingredients and environment conditions - altitude, humidity and temperature. We recommend experimenting with the programability of this bread maker particularly for Gluten Free recipes. See page 18 for more details. One suggestion that we have tested in different regions of Australia is to extend the second Kneading stage (Knead 2).
Yeast Free Breads 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 (3) GLUTEN FREE/YEAST FREE. 4. Select a Light CRUST Colour and a 1.0kg Loaf SIZE. 5. Press the MODIFY button and hold for 2 seconds. 6. Press the MODIFY button 5 times, until the Baking Progress Monitor is flashing on the Raising stage ( ).
Yeast Free Breads - continued Savoury Yeast Free 3 tablespoons oil Olive & Onion Bread 3 tablespoons oil 3 eggs, 220ml milk 3 eggs ¼ teaspoon salt 220ml milk 2 tablespoons sugar ¼ teaspoon salt ½ cup mixed grain 2 tablespoons sugar 600g (3¾ cups) self raising flour 600g (3¾ cups) self raising flour Fruit & Nut Dispenser ¼ cup chopped onion 2 tablespoons chopped olives Capsicum & Cheese Bread 3½ tablespoons oil Banana & Pecan 3 tablespoons oil 3 eggs, 220ml buttermilk 3 eggs ¼ teaspoon parm
Sweet Breads For optimum results, always select the Light Crust Colour to prevent the crust from burning. 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 (5) SWEET. 4. Select CRUST Colour, Loaf SIZE and press “START”.
Sweet Breads - continued Cinnamon / Raisin Bread 750g 1.
Sweet Breads - continued Banana Macadamia 750g 1.0kg Water 125ml 200ml Margarine 2 tablespoons 2 tablespoons ¾ cup ¾ cup Banana, mashed Egg 1x 60g 1x60g Salt 1½ teaspoons 2 teaspoons Sugar 3 tablespoons 3 tablespoons Skim milk powder 2 tablespoons 2 tablespoons Bread improver 1 teaspoon 1 teaspoon Plain flour 520g (3¼) 600g (3¾) Yeast 2 teaspoons 2 teaspoons Fruit & Nut Dispenser Macadamia nuts, ¾ cup roughly chopped ½ cup Apple Spice Bread 750g 1.
Sweet Breads - continued Pina Colada Bread 750g 1.0kg Water 225ml 290ml Rum 1 tablespoon 2 tablespoons Margarine 1 tablespoon 2 tablespoons Pineapple, crushed ²/³ cup ¾ cup and drained Salt 1½ teaspoons 2 teaspoons Sugar 2 tablespoons 2 tablespoons Skim milk powder 1 tablespoon 1½ tablespoons Bread improver 1 teaspoon 1 teaspoon Plain flour 480g (3) 640g (4) Yeast 2 teaspoons 2 teaspoons Fruit & Nut Dispenser ¾ cup Roast coconut ½ cup Apricot Bread 750g 1.
Sweet Breads - continued Coconut & Cherry Loaf 750g 1.0kg Water 240ml 320ml Margarine 1 tablespoon 2 tablespoons Salt 1½ teaspoons 2 teaspoons Honey 3 tablespoons ¼ cup ²/ ¾ cup Canned cherries, chopped ³ cup Bread improver 1 teaspoon 1 teaspoon Wholewheat flour 240g (1½) 320g (2) Plain flour 240g (1½) 320g (2) Yeast 2 teaspoons 2 teaspoons Fruit & Nut Dispenser ¾ cup Coconut, toasted ½ cup Mixed Fruit Bread 750g 1.
Maple Walnut Bread 750g 1.0kg Water 140ml 220ml Margarine 1 tablespoon 2 tablespoons Salt 1½ teaspoons 2 teaspoons Maple syrup ¼ cup ½ cup Skim milk powder 1 tablespoons 1½ tablespoons Bread improver 1 teaspoon 1 teaspoon Plain flour 240g (1½) 320g (2) Wholewheat flour 240g (1½) 320g (2) Yeast 2 teaspoons 2 teaspoons Fruit & Nut Dispenser ²/³ cup Walnuts, chopped ¹/³ cup Fig & Golden Syrup Loaf 750g 1.
Sweet Breads - continued Gingerbread 750g 1.0kg Water 250ml 375ml Margarine 1 tablespoon 2 tablespoons Salt 1½ teaspoons 2 teaspoons Golden syrup ¼ cup ¼ cup Ginger, ground 2 teaspoons 2½ teaspoons All spice, ground ½ teaspoon ½ teaspoon Bread improver 1 teaspoon 1 teaspoon Plain flour 480g (3) 640g (4) Yeast 2 teaspoons 2 teaspoons Fruit & Nut Dispenser Sultanas ¼ cup ¼ cup Almonds, slivered ¼ cup ¼ cup Date & Expresso Loaf Boiling water Dates, chopped Coffee & chicory essence 1.
Sweet Breads - continued Chunky Peanut Bread 750g 1.0kg Water 270ml 370ml Margarine 2 tablespoons 3 tablespoons Salt 1 teaspoon 1½ teaspoons Brown sugar 1½ tablespoons 2½ tablespoons Skim milk powder 2 tablespoons 3 tablespoons Bread improver 1 teaspoon 1 teaspoon Plain flour 320g (2) 360g (2¼) Wholemeal flour 160g (1) 200g (1¼) Yeast 2 teaspoons 2 teaspoons Fruit & Nut Dispenser ¾ cup Roasted peanuts, chopped ½ cup 1.
French Breads 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 (6) FRENCH. 4. Select CRUST Colour, Loaf SIZE and press “START”.
Turbo Breads 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 (2) TURBO. 4. Select CRUST Colour, Loaf SIZE and press “START”. Bread will be baked in the number of hours indicated.
Turbo Breads - continued Rapid Multigrain 750g 1.0kg 1.25kg 370ml 1½ tablespoons ½ cup 1 teaspoon 1½ tablespoons 2 tablespoons 1 teaspoon 320g (2) 220g (1¹/³) 2 teaspoons 470ml 2 tablespoons ¾ cup 1½ teaspoons 2 tablespoons 3 tablespoons 1 teaspoon 320g (2) 380g (2¹/³) 2 teaspoons 570ml 2½ tablespoons 1 cup 2 teaspoons 2½ tablespoons 4 tablespoons 1 teaspoon 440g (2¾) 540g (3¹/³) 2½ teaspoons Defiance™ - White 750g 1.0kg 1.
Turbo Breads - continued Kitchen Collection™ - Wholemeal 750g Water 350ml Breadmix - wholemeal 500g Yeast (Kitchen Collection Sachet) 2 teaspoons 1.0kg 1.25kg 370ml 600g 440ml 800g 2 teaspoons 2½ teaspoons Simply No Knead™ - Tuscany 750g 1.0kg 1.25kg Water Oil Breadmix - Tuscany Yeast (Simply No Knead) 335ml 2 tablespoons 500g 2 teaspoons 375ml 2 tablespoons 600g 2 teaspoons 410ml 3 tablespoons 700g 2½ teaspoons Simply No Knead™ - Geneva 750g 1.0kg 1.
Cakes 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 (7) CAKE. 4. Select a Light CRUST colour and 750g loaf SIZE. Press “START”. 5. Allow to mix for 5-8 minutes, open lid and scrap down the sides of the bread pan with a plastic spatula. Gently fold the mixture to ensure ingredients are well combined. Close lid and allow cycle to continue.
Cakes - continued Apple & Pecan Cake Carrot Cake 2 Apples, peeled and thinly sliced 165g (¾ cup) sugar 2 eggs 125g (½ cup) butter, melted ¾ cup pecans 90g (½ cup) self-raising flour 90g (½ cup) plain flour 1 teaspoon bicarbonate soda 1 teaspoon cinnamon, ground 1 teaspoon all spice, ground 2 eggs 165g (¾ cup) brown sugar ½ cup olive oil ½ cup walnuts chopped 1½ cups grated carrot ½ teaspoon cinnamon 90g (½ cup) self-raising flour 90g (½ cup) plain flour 1 teaspoon bicarbonate soda Suggested Topping: Du
Damper 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 (8) DAMPER and press “START”. 4. Allow to machine to mix for 5 minutes, open lid and scrap down the sides of the bread pan with a plastic spatula. Gently fold the mixture to ensure ingredients are well combined. Close lid and allow cycle to continue.
Damper - continued Damper Bacon & Chive Damper 3 cups (480g) self-raising flour 1 teaspoon salt 20g butter, melted 150ml milk 130ml water 3 cups (480g) self-raising flour 1 teaspoon salt 20g butter, melted ¼ cup bacon, chopped 2 tablespoons freshly chopped chives 150ml milk 130ml water Cheese & Herb Damper 3 cups (480g) self-raising flour 1 teaspoon salt 20g butter, melted ¼ cup mozzarella or parmesan cheese, grated 2 teaspoons mixed dry herbs 150ml milk 130ml water Corn & Capsicum Damper 3 cups (480
Jams Handy hints for optimum results • Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces. • Jam should be chunky and contain pieces of fruit, avoid processing your fruit. • Do not reduce the amount of sugar specified or use substitutes. • Pour hot jam into sterilised jars (see notes below), leaving approximately 2cm for the top of the jar. Seal the jar immediately. • Label jars. Allow to cool to room temperature before refrigerating.
Jams - continued Strawberry Jam Apple & Rhubarb Jam 500g strawberries hulled and chopped 1½ cups sugar 3 tablespoons Jam Setta 1 apple, peeled and chopped 300g rhubarb, chopped 150ml water 1 cup sugar 2 tablespoons lemon juice 3 tablespoons Jam Setta Apricot Jam 500g fresh apricots, deseeded and chopped 1½ cups sugar ¼ cup lemon juice 2 tablespoons water 3 tablespoons Jam Setta Kiwi Jam 6 1 1 1 3 large kiwi fruit, peeled and chopped cup sugar tablespoon water tablespoon lemon juice tablespoons Jam
Pasta Method 1. Place all 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 (11) PASTA DOUGH and press “START”. Pasta Dough Plain flour 500g Eggs 4 x 60g Salt ½ teaspoon Water 125ml Note: If pasta dough appears too sticky, knead dough with additional flour. Variations: Spinach pasta: Add 100g of very well drained spinach to the dough recipe.
Pasta - continued Fettuccini with Tomato Sauce Spaghetti Cabonara 1 quantity Spinach pasta dough 1 quantity pasta dough Sauce 3 tablespoons olive oil ½ cup parmesan cheese 2 cloves garlic, crushed 4 eggs 6 rashes bacon, chopped Pepper to taste ¹/³ cup wine 2 tablespoons parsley, chopped ¼ cup cheddar cheese Sauce 3 tablespoons olive oil 1 onion, chopped, 2 x 400g cans peeled tomatoes 2 tablespoons concentrated tomato paste Salt and pepper, to taste ½ cup parmesan cheese 1.
Pizzas & Other Versatile Doughs Method 1. Place all 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 (12) PIZZA DOUGH and press “START”. 4. Remove dough from bread pan and follow instructions given for each recipe.
Pizzas & Other Versatile Doughs - continued Hot Cross Buns Dough Water 330ml Margarine 2 tablespoons Egg 1 x 60g Sultanas ¾ cup Nutmeg ½ teaspoon Salt ½ teaspoon Brown sugar ¼ cup Plain flour 520g (3¼ cups) Yeast 2½ teaspoons 5. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over hot buns. Makes 12 buns.
Pizzas & Other Versatile Doughs - continued Bread rolls Dough Brown and White Rice Bread Wet Ingredients Water 250ml Eggs 3 x 60g Sugar ¼ cup Canola oil ¼ cup Egg 1 x 60g Skim milk powder ½ cup Bread improver ¾ teaspoon Cider vinegar 1½ teaspoons Margarine 2 tablespoons Water 375ml Plain flour 520g (3¼ cups) Dry Ingredients Salt ½ teaspoon Yeast 2½ teaspoons Sugar 3 tablespoons Salt 1½ teaspoons Topping Xanthan or guar gum 1¼ teaspoons Margarine, melted Brown rice flour 100g 1.
Pizzas & Other Versatile Doughs - continued Cardamon Flavoured Fruit Bread Wet Ingredients Eggs 3 x 60g Cider vinegar 1½ teaspoons Canola oil ¼ cup Water 375ml Skim milk powder ½ cup Caramel Pecan Rolls Dough Water 250ml Margarine 2 tablespoons Egg 1 x 60g Salt ½ teaspoon Sugar 2 tablespoons Dry Ingredients Plain flour 520g (3¼ cups) Mixed fruit, chopped ½ cup Yeast 2½ teaspoons Sugar 3 tablespoons Cardamon, ground 2 teaspoons Salt 1½ teaspoons Xanthan or guar gum 2½ teaspoons Potato flour 80g Tapioc
Pizzas & Other Versatile Doughs - continued Calzones Dough Water 250ml Olive oil 1 tablespoon Salt ½ teaspoon Sugar 1 teaspoon Plain flour 400g (2½ cups) Yeast 2½ teaspoons Pesto Filling 6 sundried tomatoes 6 tablespoons pesto 1½ cups shredded mozzarella 1 cup mushrooms, sliced ¾ cup chopped bacon Salt/pepper to taste 1 egg, lightly beaten, for brushing 1. Remove completed dough from bread pan. Line a baking tray with greaseproof paper. Heat oven to 180°c. 2. Divide dough into 6 equal parts.
Glazes & Spreads Garlic Butter Mix: ¼ cup margarine or butter, softened 1/8 teaspoon garlic powder Herb-Cheese Butter Mix: ¼ cup margarine or butter, softened 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley ¼ teaspoon dried oregano leaves Pinch of garlic salt Italian Herb Butter Mix: ¼ cup margarine or butter, softened ½ teaspoon Italian seasoning Pinch of garlic salt Choco-Banana Spread Mix: ¹/³ cup mashed rip banana ¹/³ cup semisweet chocolate chips, melted.
Glazes & Spreads - continued Cinnamon Glaze Mix: Mix until thin enough to drizzle; ½ cup icing sugar ¼ teaspoon ground cinnamon 1½ to 2 teaspoons water Creamy Vanilla Glaze Mix: Mix until thin enough to drizzle; ½ cup icing sugar ¼ teaspoon vanilla 1½ to 2 teaspoons milk Citrus Glaze Mix: Mix until thin enough to drizzle; ½ cup icing sugar 1 teaspoon grated lemon or orange peel 1½ to 2 teaspoons lemon or orange juice Toppings Suggested toppings: Chopped bacon Herbs Chopped onion Spices Sliced
AT N T O E 89 1.0kg 750g 1.25kg 1.0kg 750g 1.25kg 1.0kg 750g 1.25kg 1.
g g g CRUST TIME (hh:mm) (min.) 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 1 - (min.) 20 20 20 20 20 20 20 20 20 22 22 22 22 22 22 22 22 22 13 13 13 13 13 13 13 13 13 10(60˚C) - (min.
Program Setting Times and Display Information The LCD window will tell you if there is a problem with your Quantum SmartBake. Always use your Quantum SmartBake in a room free of drafts. Do not use your Quantum SmartBake outdoors, near a heat vent or in direct sunlight. DISPLAY READS PROBLEM SOLUTION “0:00” (:) flashing Select program setting Use the Menu button to select program.
Troubleshooting: The Machine 92
Troubleshooting: The Recipes 93
Notes
Notes
Notes
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.
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. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright. Sunbeam Corporation Limited 2006.
