Breville BBM300 User Manual

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BAKER’S OVEN

Instructions and Recipes

BBM300

Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

Breville Customer Service Centre

PO Box 22

Botany NSW 2019

AUSTRALIA

Customer Service: 1300 139 798

Fax (02) 9384 9601

Email Customer Service: askus@breville.com.au

New Zealand Customers

Breville Customer Service Centre

Private Bag 94411

Greenmount

Auckland, New Zealand

Customer Service: 0800 273 845

Fax 0800 288 513

Email Customer Service: askus@breville.com.au

www.breville.com.au

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from the one

illustrated in this booklet.

Model: BBM300 Issue 1/08

Contents

Page

Welcome 4

Breville Recommends Safety First 5

Know your Breville Baker’s Oven 7

Beginner’s Guide to Baking Your First Loaf 13

Weighing and Measuring 17

The Vital Ingredients 18

Hints and Tips for Better Bread Making 21

Questions and Answers 22

Control Panel Messages 24

Care, Cleaning and Storage 25

Troubleshooting – Recipe 26

Troubleshooting – Baker’s Oven 28

Easy Bake Recipes R1

Notes R44

Congratulations

on the purchase of your new Breville Baker’s Oven

BREVILLE BAKER’S OVEN

We have designed the Breville Baker’s Oven with

you, our valued customer in mind.

The Breville Baker’s Oven will bake 1kg and 750g

sandwich style loaves. We have made the Breville

Baker’s Oven easy to use as you will find from the

‘Beginner’s guide to your first loaf’ on page 15.

After that you will find over 75 delicious recipes to

try in our ‘Easy Bake’ recipe section. And with the

special ‘JAM’ setting the Breville Baker’s Oven can

create delicious fresh home-made jams, a taste

sensation on your freshly baked bread.

For people who like to hand shape bread, there

is also a ‘DOUGH’ setting. In addition the Breville

Baker’s Oven will bake superb ‘YEAST FREE’ or

‘GLUTEN FREE’ breads.

Finally, if you enjoy waking up to the aroma of

freshly baked bread every morning, the 13 hour

‘PRESET TIMER’ on the Breville Baker’s Oven

makes it easy to do so.

For our New Zealand customers we have included

information relating to variances in measurements

and availability of ingredients.

Before making your first loaf of bread, please read

this book thoroughly to ensure you get the best

results.

We wish you, your family and friends much

enjoyment from the superb range of breads you

can bake and doughs you can knead in your

Breville Baker’s Oven.

Breville recommends safety first

At Breville we are very safety conscious. We design and manufacture consumer products with the

safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of

care when using any electrical appliance and adhere to the following precautions:

IMPORTANT SAFEGUARDS FOR YOUR BREVILLE BAKER’S OVEN

CAUTION: THE LID AND THE OUTER SURFACE MAY GET HOT WHEN THE APPLIANCE IS

OPERATING.

THE TEMPERATURE OF ACCESSIBLE SURFACES MAY BE HIGH WHEN THE APPLIANCE IS

OPERATING.

Welcome

Carefully read all instructions before operating

and save for future reference.

Remove and safely discard any packaging

material and promotional labels before using the

Breville Baker’s Oven for the first time.

To eliminate a choking hazard for young

children, remove and safely discard the

protective cover fitted to the power plug of this

appliance.

Do not place the Breville Baker’s Oven near

the edge of a bench or table during operation.

Ensure the surface is level, clean and free of

water, flour and other substances. Vibration

during the kneading cycles may cause the

bread machine to move slightly.

Do not place the Breville Baker’s Oven on or

near a hot gas or electric burner, or where

it could touch a heated oven. Position the

appliance at a minimum distance of 10cm away

from walls. This will help prevent the possibility

of wall discolouration due to radiated heat.

Always operate the Breville Baker’s Oven on a

stable and heat-resistant surface. Do not use on

a cloth-covered surface, near curtains or other

flammable materials.

Do not operate the Breville Baker’s Oven on a

sink drain board.

•

Always ensure the Breville Baker’s Oven is

properly assembled before connecting to

a power outlet and operating. Follow the

instructions provided in this book.

The Breville Baker’s Oven is not intended to

be operated by means of an external timer or

separate remote control system.

The lid and the outer surface may get hot when

the appliance is operating.

The temperature of accessible surfaces may be

high when the appliance is operating.

Do not touch hot surfaces. Allow the Breville

Baker’s Oven to cool before cleaning any parts.

Steam vents are very hot during baking. Do not

place anything on top of the lid.

Do not cover the air vents when the Breville

Baker’s Oven is in use.

Use oven mitts when removing the hot bread

pan and the hot bread or jam from the pan.

Take care when pouring jam from the bread pan

as the jam is extremely hot.

Do not place any ingredients directly into the

baking chamber. Place ingredients into the

bread pan only.

Do not place fingers or hands inside the Breville

Baker’s Oven while in operation. Avoid contact

with moving parts.

•

To protect against electric shock, do not

immerse power cord, power plug or appliance

in water.

Keep the inside and outside of the appliance

clean. Follow the cleaning instructions

provided in this book.

•

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

Breville recommends safety first continued Know your Breville Baker’s Oven

Viewing window

LCD screen

Lid

Viewing window

Oven

(baking chamber)

Bread pan

Bread pan handle

Power Cord Outlet

Air Vents

Collapsible kneading blade

for bread & dough making

Standard kneading blade

for jam making

Control panel

STEAM VENTS ARE VERY HOT DURING BAKING.

Ensure that the Breville Baker’s Oven is

switched off and then unplugged from the

power outlet when not in use and before

cleaning.

Do not immerse the bread pan in water. Doing

so may interfere with the free movement of the

shaft. Wash only the interior of the bread pan.

Do not leave the lid standing open for extended

periods of time.

Always ensure the kneading blade is removed

from the base of the baked loaf prior to slicing.

•

Unwind the power cord fully before use.

Do not let the power cord hang over the edge of

a bench or table, touch hot surfaces or become

knotted.

The appliance is not intended for use by

persons (including children) with reduced

physical, sensory or mental capabilities, or lack

of experience and knowledge, unless they have

been given supervision or instruction concerning

use of the appliance by a person responsible for

their safety.

Children should be supervised to ensure that

they do not play with the appliance.

It is recommended to regularly inspect the

appliance. Do not use the appliance if power

supply cord, power plug or appliance becomes

damaged in any way. Return the entire

appliance to the nearest authorised Breville

Service Centre for examination and/or repair.

•

Any maintenance, other than cleaning, should

be performed at an authorised Breville Service

Centre.

This appliance is for household use only. Do not

use this appliance for anything other than its

intended use. Do not use in moving vehicles or

boats. Do not use outdoors. Misuse may cause

injury.

The installation of a residual current device

(safety switch) is recommended to provide

additional safety protection when using

electrical appliances. It is advisable that a

safety switch with a rated residual operating

current not exceeding 30mA be installed in the

electrical circuit supplying the appliance. See

your electrician for professional advice.

•

Know your Breville Baker’s Oven continued

THE CONTROL PANEL

The control panel is designed to perform several functions.

The LCD screen indicates the setting number, loaf size

and crust colour selection then the completion time for the

setting. The various buttons are used to set the functions

and to start or stop the Breville Baker’s Oven. The buttons

should be pressed firmly. A soft ‘beep’ sound is made as

each button is pressed and the function advances.

LCD SCREEN

The LCD screen shows the setting number, loaf size and crust colour selected. When

the ‘START’ button is pressed the time displayed (in hours and minutes) is the time

remaining until the selected setting is completed.

SELECT

Press the ‘SELECT’ button to select the 11 automatic settings available. These settings

are listed on pages 9-10 under ‘Bread, Dough and Jam Settings’. Each time the

‘SELECT’ button is pressed the setting changes. The setting selected is shown on the

LCD screen as a number between 1 and 11.

CRUST

Press the ‘CRUST’ button to select the 3 crust colours available for the bread settings

only. The crust colour selected is shown on the LCD screen as LIGHT, MEDIUM or

DARK. The LCD screen will default to MEDIUM when the bread machine is switched on

or a new bread setting is selected.

LOAF SIZE

Press the ‘LOAF SIZE’ button to select the 2 sizes for the bread and dough settings

only. The size selected is shown on the LCD screen as 1KG or 0.75KG. The LCD screen

will default to 1KG when the bread machine is switched on or a new bread or dough

setting is selected.

START

Press the ‘START’ button to commence the selected setting or begin the ‘PRESET

TIMER’ countdown for delayed operation.

STOP

To stop and cancel a selected setting mid-cycle press the ‘STOP’ button and hold

down for 5-10 seconds until the machine ‘beeps’ and the LCD screen is reset. This

will result in the setting being cancelled. (When the bread is ready the bread machine

automatically stops and sounds 3 double ‘beeps’. The time display will show ‘0:00’).

DO NOT PRESS THE ‘STOP’ BUTTON when checking the bread as this will cancel the

selected setting and the bread machine will not continue the operation.

PRESET TIMER

(up ‘’/down

‘’ arrows)

Use the ‘PRESET TIMER’ to delay the start of the selected setting. Press the up ‘’ and

down ‘’ arrow buttons (which will change the time display up or down in 10 minute

increments) until the delay time is displayed then press the ‘START’ button to start the

‘PRESET TIMER’ countdown. The up ‘’ and down ‘’ arrow buttons can also be

used to change the time required for the ‘BAKE ONLY’ setting.

Know your Breville Baker’s Oven continued

BREAD, DOUGH AND JAM SETTINGS

SETTING 1:

BASIC

Press the ‘SELECT’ button once and the LCD screen will show 1 1KG MEDIUM. To

select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

SETTING 2:

BASIC RAPID

Press the ‘SELECT’ button twice and the LCD screen will show 2 1KG MEDIUM. To

select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting has shorter kneading and rising times therefore the bread may be lower

in height, heavier in texture and with less flavour development depending on the

ingredients used.

SETTING 3:

WHOLEWHEAT

Press the ‘SELECT’ button three times and the LCD screen will show 3 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

SETTING 4:

WHOLEWHEAT

RAPID

Press the ‘SELECT’ button four times and the LCD screen will show 4 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting has shorter kneading and rising times therefore the bread may be lower

in height, heavier in texture and with less flavour development depending on the

ingredients used.

SETTING 5:

GLUTEN FREE

Press the ‘SELECT’ button five times and the LCD screen will show 5 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting is suitable for breads made with gluten-free flours such as rice, potato,

buckwheat, etc. The shorter rising times and higher baking temperature gives a well-

risen, golden brown gluten-free loaf.

SETTING 6:

FRENCH

Press the ‘SELECT’ button six times and the LCD screen will show 6 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting is suitable for breads lower in fat and sugar as the rising times are longer

and the baking temperature higher. It will produce a coarser crumb with a harder,

crustier crust depending on the ingredients used.

SETTING 7:

SWEET

Press the ‘SELECT’ button seven times and the LCD screen will show 7 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This setting is suitable for sweeter style breads as the rising times are longer and the

baking temperature lower.

SETTING 8:

YEAST FREE

Press the ‘SELECT’ button eight times and the LCD screen will show 8 1KG MEDIUM.

To select a light or dark crust colour, press ‘CRUST’ button once for DARK, twice for

LIGHT. To select the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

Dough or batter recipes that rely on baking powder or bicarbonate of soda as the

raising agent are suitable for use on this setting.

SETTING 9:

DOUGH

Press the ‘SELECT’ button nine times and the LCD screen will show 9 1KG. To select

the 750g (0.75KG) size, press ‘LOAF SIZE’ button once.

This cycle takes 1 hour 30 minutes to complete then the dough is removed from the

bread machine, hand shaped and baked in the conventional oven. Instructions and

recipes for Pizza and Foccacia are also included in the Dough section of this book.

SETTING 10:

JAM

Press the ‘SELECT’ button ten times and the LCD screen will show 10.

This setting is designed to make home-made style jam using seasonal fresh fruit. A

variety of recipes can be found in the ‘Just Jam’ section of this book.

SETTING 11:

BAKE ONLY

Press the ‘SELECT’ button eleven times and the LCD screen will show 11.

Press the up/down ‘’/‘’ arrow buttons to select a time between 5 minutes and 2

hours.

For those who enjoy a crispier crust, this setting will extend the baking time or add

interest to the loaf with delicious topping or melt ideas.

Know your Breville Baker’s Oven continued Know your Breville Baker’s Oven continued

USING THE PRESET TIMER

The Baker’s Oven ‘PRESET TIMER’ lets you wake

to the aroma of fresh baked bread in the morning.

You can set the timer up to 13 hours in advance

before you require your baked loaf.

Recipes using perishable ingredients should

not be made using the ‘PRESET TIMER’.

Step 1

To bake a loaf of bread on the 1 (BASIC) 1KG

MEDIUM setting using the ‘PRESET TIMER’, follow

Steps 1-8 under the heading ‘Beginner’s Guide to

Baking Your First Loaf’ on pages 13-14.

Step 2

To preset the timer use the up/down ‘’/‘’

arrows on the control panel to enter the number

of hours in which you want your bread to be

ready (the amount of time shown on the LCD

screen will include the total setting time). To set

the time, press the down ‘’ arrow or up ‘’

arrow the appropriate number of times until you

see the number of hours and minutes displayed.

Each time you press the up ‘’ arrow button, the

timer advances 10 minutes. Each time you press

the down ‘’ arrow button the timer is set back

10 minutes. Hold down the up ‘’ or down ‘’

arrow buttons for speedier adjustments.

Step 3

Press ‘START’. The colon (:) in the time displayed

begins to flash, letting you know the ‘PRESET

TIMER’ has started. The remaining time will count

down in one minute increments. When the time

on the LCD SCREEN indicates ‘0:00’, baking is

complete. If you make an error during or after your

selection, press and hold the ‘STOP’ button and

you can begin your selection again.

Example:

Before leaving for work at 8.00am, you decide

to make a loaf of white bread and wish to have

it ready for dinner at 6.00pm (10 hours later).

Press the up ‘

’ arrow until 10:00 appears on

the LCD SCREEN. Press ‘START’.

Your Baker’s Oven will begin making your

bread at the appropriate time for it to be ready

at exactly 6.00pm.

Note

The ‘PRESET TIMER’ cannot be used with the

‘JAM’ or ‘BAKE ONLY’ settings.

Note

The ‘PRESET TIMER’ cannot be used for all

recipes. Individual recipes will specify if not

suitable.

Note

It is advisable, before using the ‘PRESET

TIMER’ for the first time, to test the recipe.

It is also advisable to weigh and measure

ingredients accurately to ensure the correct

ratio of flour/water and other ingredients is

used.

Note

To ensure the efficient operation of the bread

machine, use in an area not affected by

extremes of heat or coldness.

Note

USING THE BAKE ONLY SETTING

The ‘Bake Only’ setting of the Baker’s Oven gives

more versatility to your bread making. The ‘Bake

Only’ setting is useful when wishing to:

Extend the baking time if a darker, crisper loaf

crust is required.

Crispen loaves already baked and cooled.

Re-warm loaves already baked and cooled.

Delay bake a finished dough.

Melt or brown toppings.

Press the ‘SELECT’ button eleven times and

the LCD screen will show 11.

Before pressing the ‘START’ button, the time

can be altered by using the up/down ‘’/‘’

arrows. The ‘BAKE ONLY’ setting times range

from 5 minutes to 2 hours.

If the time is not altered, the default ‘BAKE

ONLY’ time of 55 minutes will commence

when the ‘START’ button is pressed.

Try this creative idea:

Prepare and make a bread of your choosing.

Combine 3 tablespoons of Cheddar cheese, 3

tablespoons chopped bacon with 2 teaspoons

chopped fresh chives.

When bread has finished baking, press ‘STOP’.

Sprinkle combined ingredients over the top of

loaf.

Press the ‘SELECT’ button eleven times and

the LCD screen will show 11. Change the time

to 20 minutes using the up/down ‘’/‘’

arrows. Press ‘START’. If a browner, crisper

topping is required reset the ‘BAKE ONLY’

setting for an additional time.

At the end of baking, press ‘STOP.’

Remove bread from the bread machine and

bread pan. Allow to cool on a rack.

•

USING THE JAM SETTING

The ‘JAM’ setting of the Baker’s Oven allows you

to make sufficient quantity of delicious home-

made jam to accompany your freshly baked

bread.

Insert the standard kneading blade (for jam

making) onto the shaft of the bread pan.

Place prepared fruit into the bread pan

followed by remaining ingredients.

Press the ‘SELECT’ button ten times and the

LCD screen will show 10. Press ‘START’.

After 1:05 hours, the bread machine will

‘beep’, indicating the end of the cycle. Press

‘STOP’. Use oven mitts to remove the bread

pan as the jam is extremely hot.

Pour the hot jam into warm, dry, sterilised

jars, leaving 1.25cm from the top of the jar.

Seal the jars immediately and label.

Jam will thicken upon cooling and storage.

See the recipe section, under ‘Just Jam’ for more

details (refer page R41).

The following instructions are to be used when

making Bread or Dough recipes from the recipe

section of this book.

All recipes use local ingredients and Australian

Standard Metric Measuring tools (cup, spoons and

weighing scales), for accuracy in producing a 1kg

or 750g loaf of bread.

Remove and safely discard any packaging material

and promotional labels before using the Baker’s

Oven for the first time.

Step 1: Open the lid and remove the bread pan

Open the lid and remove the bread pan from the

Baker’s Oven by holding the handle and lifting

straight up.

Always remove bread pan from the Baker’s Oven

before adding ingredients to ensure ingredients

are not spilt into the baking chamber and onto the

element.

Before using for the first time, we recommend

that the inside of the bread pan and the kneading

blades be washed with warm soapy water, rinsed

and dried thoroughly. Do not immerse the bread

pan in water.

Step 2: Insert the kneading blade

There are two kneading blades provided with the

Baker’s Oven. The collapsible blade is for use on

the ‘BREAD’ and ‘DOUGH’ settings. The standard

blade is for use on the ‘JAM’ setting.

It is important that when using either kneading

blade that it is properly mounted on the shaft in

the base of the bread pan by aligning the flat edge

in the central hole of the kneading blade with

the flat side of the shaft. If the either blade is not

seated correctly, ingredients may not be mixed or

kneaded properly.

The collapsible blade should be placed on

the shaft in the upright position to ensure the

ingredients are mixed and kneaded properly

when the kneading cycle commences. The further

kneading action of the bread machine ensures

that the collapsible blade is upright or flat at the

appropriate times in the kneading, rising and

baking cycles.

Before inserting the collapsible blade, ensure

that no baked bread residue remains attached

to the shaft inside the bread pan or inside the

hole or around the hinge area of the collapsible

kneading blade. This will ensure that the hinge

pivots freely. For further cleaning instructions

refer to page 25.

Note

Step 3: Add ingredients into the bread pan

It is important that the ingredients are added in

the correct order listed in the recipe and that the

ingredients are measured and weighed accurately

otherwise the dough may not mix correctly or rise

sufficiently. Ensure the collapsible kneading blade

is in the upright position before adding ingredients

to the bread pan.

All ingredients should be at room temperature 20-

25ºC and should be added in the following order:

Liquid ingredients

Fat

Dry ingredients: salt, sugar, flour

Yeast

Know your Breville Baker’s Oven continued Beginner’s Guide to Baking Your First Loaf

If using Prepackaged Bread Mixes, refer to

page R37.

Note

Mound the flour into the pan, make a small

hollow in the centre and place the yeast in

the hollow. This is important when using the

‘PRESET TIMER’ because if the yeast comes

in contact with the water and is activated

at some length of time before kneading

commences, the bread may not rise.

Note

Step 4: Return the bread pan to the machine

Insert the bread pan into the machine as follows:

Place the bread pan into the baking chamber,

with the word ‘FRONT’, on the top edge of

the bread pan, facing towards the front of the

bread machine.

Locate the drive mechanism of the pan

directly into the drive mechanism in the base

of the baking chamber.

Push the bread pan down firmly until it clicks

into position and is secured in the retaining

clips.

Step 5: Close the lid

After closing the lid, it is not recommended to

open the lid during operation except to check the

consistency of the dough in the kneading cycle or

to glaze and add seeds to the top of the loaf in the

baking cycle (refer to page R43).

Step 6: Switch on the bread machine

Insert the power plug into a 230/240V volt power

outlet. Switch on at the power outlet. When the

Baker’s Oven is plugged in and switched on, the

LCD screen will automatically flash ‘000’ and one

long ‘beep’ will sound.

Step 7: Select the setting

Press the ‘SELECT’ button and the LCD screen

shows 1 1KG MEDIUM. Continue pressing the

‘SELECT’ button until the desired setting (between

2 and 11) is selected (refer to page 9-10 for

description of each setting).

Step 8: Select the loaf size or crust colour

When a bread setting is selected the loaf size

and crust colour will default to 1KG MEDIUM. If

wishing to select the smaller loaf size or a darker

or lighter crust, press the ‘LOAF SIZE’ button once

to select 750g (0.75KG) and press the ‘CRUST’

button once for DARK and twice for LIGHT. When

the ‘DOUGH’ setting is selected the dough size

will default to 1KG. If a smaller quantity of dough

is required, press the ‘LOAF SIZE’ button once to

select 750g (0.75KG).

Step 9: Start the bread machine

Press the ‘START’ button to begin the bread

machine operation. The total setting time will

appear in the LCD screen. The setting time will

count down in one-minute increments.

The kneading cycles commence with the Add-

in Ingredient Beeper sounding 8 ‘beeps’ at

approximately 5 minutes before the end of the

second kneading cycle.

The Add-In Ingredient Beeper sounds in the

‘BASIC’, ‘BASIC RAPID’, ‘WHOLEWHEAT’,

‘WHOLEWHEAT RAPID’, ‘FRENCH’ and ‘SWEET’

settings indicating the time to add any

additional fruit, nuts, herbs, chocolate, etc.

required or as specified in recipes. The addition

of ingredients at this time assists with keeping

fruits, etc. whole, rather than being mashed

through the bread dough. While the machine is

still kneading add the ingredients gradually in

batches, allowing the dough to slowly combine

with the added ingredients.

Take care not to drop the additional ingredients

over the side of the bread pan into the baking

chamber, as these may burn and smoke during

the baking cycle.

DO NOT PRESS THE ‘STOP’ BUTTON WHEN

ADDING INGREDIENTS AS THIS WILL CANCEL

THE PROGRAM.

At the end the kneading cycles the dough will

start to rise. During the rising cycles the dough

will be degassed twice by the blade moving at

the end of the first and second rising cycles.

The dough rises fully in the third rising cycle,

then the baking cycle commences. The

‘GLUTEN FREE’ and ‘DOUGH’ settings have only

one rising cycle with no degassing of the dough.

The ‘YEAST FREE’ setting does not have a rising

cycle.

•

During the baking cycle steam may be emitted

from the vents on the lid and condensation may

form on the viewing window for a short time.

This is normal and part of the bread making

process.

When the baking cycle is finished, the bread

machine will sound 3 double ‘beeps’ and the

LCD screen will show ‘0:00’. The baked bread

is now ready to remove.

If the power is accidentally turned off for

30 minutes or less during the bread making

process, the Baker’s Oven has a 30 minute

memory function, that will automatically

resume bread making when power is restored.

Note

Step 10: Remove the bread pan

The bread pan is now ready to be removed. Use

oven mitts to open the lid and carefully grasp the

handle of the hot bread pan. Pull the bread pan

upwards to release from drive mechanism and

retaining clips.

If the hot bread pan is placed onto a bench or

table ensure the surface is heat proof.

It is recommended to remove the bread at the

end of the baking cycle to retain the crispness of

the crust. However, if you do not wish to remove

the hot bread immediately, the Baker’s Oven

will automatically go into the Keep Warm cycle,

maintaining the temperature of the bread for

up to 60 minutes. The ‘Keep Warm’ cycle is not

available on ‘YEAST FREE’, ‘DOUGH’, ‘JAM’ or

‘BAKE ONLY’ settings.

•

Beginner’s Guide to Baking Your First Loaf continued Beginner’s Guide to Baking Your First Loaf continued

Step 11: Take the bread out of the bread pan

Use oven mitts to gently shake the bread out of

the bread pan onto a wire rack. Check that the

kneading blade remains on the drive shaft of the

bread pan. Place the bread upright on the wire

rack to cool. Allow sufficient cooling time before

slicing the bread.

When baking is finished and the bread has

been removed from the bread pan, remove the

kneading blade from the pan using oven mitts.

Do not remove the blade with bare hands, as

it is very hot! If the kneading blade is difficult

to remove from the drive shaft, pour some

warm water with detergent into the pan and

allow to stand for 10 minutes. The kneading

blade should then be easily removed from the

shaft. Follow ‘Care and Cleaning’ instructions

on page 25.

Note

Step 12: Making another loaf

Allow approximately one hour for the Baker’s Oven

to cool before using again.

Open the lid to help cool the bread machine. If the

Baker’s Oven is too hot the LCD screen will show

an error code (refer page 24) and will not operate

until it cools to the correct operating temperature

for kneading and rising.

Step 13: Switch off and unplug the bread

machine

Press the ‘STOP’ button to clear the finished

setting. The LCD screen will reset to 1 1KG

MEDIUM. Switch off at the power outlet and

unplug the power cord from the power outlet.

To store the bread machine, ensure the bread

machine is completely cool, clean and dry.

Place kneading blades into the bread pan then

insert into the baking chamber and close the lid.

Do not place anything on top of the bread machine

during storage. Store the bread machine upright.

Step 14: Cut the bread

Before cutting the bread always ensure the

kneading blade is in the bread pan and not in the

bottom of the baked bread loaf.

When the bread is cool, cut the bread using a

serrated bread knife or electric knife on a firmly

seated breadboard. A standard knife is not

suitable as it will tear the bread.

Breville recommends using the Breville Bread

Slicing Guide – Model BS1. This foldable,

lightweight cutting guide is the ideal accessory for

any bread maker. The guide slots ensure straight,

even slices every time when using a bread knife

or electric knife.

Step 15: Store the bread

Store the bread in freezer bags or a sealable

bread box. To store for more than a few days,

place the bread into freezer bags. Remove air

from the bags then secure with ties and label.

Bread may be frozen for up to 1 month.

Beginner’s Guide to Baking Your First Loaf continued

Baking bread is in part a science and an art with

each ingredient playing an integral role. Care

should be taken when weighing and

measuring ingredients to ensure accuracy and

consistency.

Recipes in this Instruction Book were

developed using Australian Metric Weights and

Measurements.

AUSTRALIAN METRIC MEASUREMENTS

mls

1 teaspoon 5

1 tablespoon 20

1 cup 250

For New Zealand customers

NZ METRIC MEASUREMENTS mls

1 teaspoon 5

1 tablespoon 15

1 cup 250

The New Zealand tablespoon is 5ml less than

that of the Australian tablespoon, so care

should be taken when measuring ingredients

to compensate for the variance. For example,

1 Australian tablespoon = 1 New Zealand

tablespoon + 1 New Zealand teaspoon.

Note

Metric liquid measuring jugs

If measuring liquids using a graduated, metric

measuring jug, place jug on a flat surface, check

for accuracy at eye level.

DO NOT USE TABLEWARE JUGS OR MEASURING

CUPS.

It is important to note that New Zealand

ingredients, especially flour and yeast, differ

from the Australian equivalents. In the Vital

Ingredients section (pages 18-20) suitable New

Zealand products have been listed. We suggest

these New Zealand products be substituted

for the Australian products in the Easy Bake

Recipe section. For further New Zealand bread

making assistance Telephone: 0800 273 845.

Note

Metric weighing scales

For consistent results it is recommended to use

metric weighing scales if possible as they provide

greater accuracy than measuring cups. Tare (or

zero) the scales with the container in position

then spoon or pour ingredients in until the desired

weight is achieved.

In general, water weighs the same in grams as

it measures in millilitres.

Note

Metric measuring cups and spoons

If using the graduated, metric measuring cups, it

is important to spoon or scoop the dry ingredients

loosely into the required cup. Do not tap the cup

on the bench, or pack the ingredients into the cup,

unless otherwise directed. Level the top of the

cup with a knife. When using graduated, metric

measuring spoons, level the top of the spoon with

a straight edged knife or spatula.

DO NOT USE TABLEWARE SPOONS OR CUPS.

Weighing and Measuring

FLOUR

Flour is the most important ingredient used for

bread making. It provides food for the yeast and

structures the loaf. When mixed with liquid, the

protein in the flour starts to form gluten. Gluten

is a network of elastic strands, which interlock to

trap the gases produced by yeast. This process

increases as the dough undergoes kneading and

provides the dough with the structure required to

produce the weight and shape of the bread.

White wheat flour

The flour used in the bread machine should be

bread or baker’s flour. There is no need to sift

the flour. Plain flour is most readily available,

however best results are obtained with flour

with at least 11%-12% protein content. For this

reason, the recipes in this book requiring bread

flour, have been made with flours with 11-12%

protein content. This is normally indicated on the

packaging. Do not use self-raising flour unless

indicated in the recipe.

When using a low protein, stone ground,

wholemeal or plain flour the quality of the

bread can be improved by adding 1½-2

tablespoons of gluten flour.

Note

Baker’s or bread flour

Several brands of baker’s or bread flour are

available nationally at larger supermarkets.

Baker’s flour was used for the development of

most of the recipes contained in this guide. It is

a high protein, white wheat flour, with 11-12%

protein content, ensuring a higher quality and

consistency to the baked bread.

NEW ZEALAND ONLY: ‘Elfin High Grade

White Flour’ or ‘Champion High Grade Flour’.

These are high protein, white bread flours,

containing 12% protein.

Wholemeal flour

Contains all the bran, germ and flour of the

wholewheat grain. Although breads baked with

wholemeal flour will be higher in fibre, the loaf

can be lower in height and heavier in texture

depending on the protein level of the flour.

Wholemeal flour with low protein level can be

improved by adding gluten flour or replacing 1 cup

of wholemeal flour with bread or baker’s flour.

Rye flour

Popular for continental bread making, rye flour

is low in protein so it is essential to combine rye

flour with bread flour to make bread successfully

in the bread machine. Rye flour is traditionally

used to make Pumpernickel and Black Breads.

Gluten flour

Gluten flour is a concentrated mixture of gluten

forming protein and wheat flour. Adding gluten

flour can improve the structure and volume of

bread when using a low protein, stone ground,

wholemeal or plain flour. Gluten flour can be

purchased at most health food stores.

BREAD MIXES

These convenient mixes contain flour, sugar,

milk, salt, oil and other ingredients such as bread

improvers. Usually only the addition of water

and yeast is required. Bread mix brands such as

‘Defiance’, ‘Laucke’ and ‘Kitchen Collection’ are

available nationally from major supermarkets.

Recipes for some bread mix brands are listed in

the ‘Easy Bake’ recipe section of this book (refer

pages R37-R40).

For information on other brands of bread mix

contact the manufacturer listed on the package.

NEW ZEALAND ONLY: Bread mix brands such

as ‘Elfin’ are available.

The Vital Ingredients

BREAD IMPROVER

Several brands of bread improvers are available

nationally in supermarkets and health food stores.

The ingredients in a bread improver are usually a

food acid such as ascorbic acid (Vitamin C) and

other enzymes (Amylases) extracted from wheat

flours.

Adding a bread improver will help strengthen

the framework of the bread resulting in a loaf

that is lighter in texture, higher in volume,

more stable and with enhanced keeping

qualities.

A commercial bread improver has been used

in some of the bread recipes listed in the ‘Easy

Bake’ recipe section of this book. A crushed,

unflavoured Vitamin C tablet or Vitamn C

powder can be used as a bread improver and

added to the dry ingredients.

Note

SUGAR

Sugar provides food for the yeast, sweetness and

flavour to the crumb and helps brown the crust.

White sugar, brown sugar, honey and golden

syrup are all suitable to use. When using honey

or golden syrup it must be counted as additional

liquid. We have successfully tested granulated

‘Splenda’ as a sugar substitute.

NEW ZEALAND ONLY: Sugar can be reduce

for more improved results.

POWDERED MILK

Milk and milk products enhance the flavour

and increase the nutritional value of the bread.

Powdered milk is convenient and easy to use

(store in an airtight container in the refrigerator).

Fresh milk should not be substituted for powdered

milk unless stated in the recipe. Low fat or skim

milk powder can be used with good results. Soy

milk powder can also be used but produces a

denser loaf.

SALT

Salt is an important ingredient in bread making.

However salt inhibits the rising of the bread, so be

careful when measuring as it should be accurate.

Refer to ‘Questions and Answers’ (page 22).

NEW ZEALAND ONLY: Salt can be reduced for

more improved results.

FAT

Butter, margarine or oils, such as vegetable,

safflower, sunflower, canola, etc., will add flavour,

retain the moisture and enhance the keeping

qualities of the bread.

YEAST

Without yeast the bread will not rise. Yeast needs

liquid, sugar and warmth to activate. Dried yeast

has been used in the recipes in this instruction

book where appropriate. Before using dried yeast

always check the use by date, as stale yeast will

prevent the bread from rising.

‘Tandaco’ brand yeast (available nationally in most

supermarkets) was used in the development of all

yeasted recipes contained in this book with the

exception of the ‘Bread Mix’ recipes.

Smaller packets of bread mix usually contain

sachets of yeast. Larger bulk bags of bread

mix usually do not include the yeast sachets,

however the corresponding brand of yeast may be

purchased separately.

Some bulk and imported yeasts are more active,

therefore it is recommended to use less of these

yeasts. Yeast may also be more active in hot

weather. For information on other brands of yeast

relating to quantities contact the manufacturer

listed on the package.

NEW ZEALAND ONLY: We recommend the use

of ‘Elfin’ brand yeast.

The Vital Ingredients continued

Rapid rise yeast

These products are a mixture of yeast and bread

improver. Brands will vary in strength. If wishing

to substitute for yeast in a recipe, omit the bread

improver. Rapid rise yeasts should not be used

with bread mix as bread improver is already

included.

NEW ZEALAND ONLY: ‘Edmonds Surebake

Yeast’ is the most readily available yeast

product in New Zealand. Where a recipe

states ‘Bread Improver and Tandaco Yeast’

substitute with ‘Edmonds Surebake Yeast.’

WATER

Tap water is used in all recipes. If using water in

cold climates or from the refrigerator, allow water

to come to room temperature. Extremes of hot or

cold water will prevent the yeast activating.

EGGS

Eggs are used in some bread recipes and provide

liquid, help with rising and increase the nutritional

value of the bread. They give flavour and

tenderness and are usually used in the sweeter

type of breads.

OTHER INGREDIENTS

Fruit, nuts, chocolate chips, etc. are added

when the bread machine sounds 8 short ‘beeps’

approximately 5 minutes before the end of the

second kneading when using the ‘BASIC’, ‘BASIC

RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’,

‘FRENCH’ and ‘SWEET’ settings. If added before

this stage, excessive kneading will cause the

ingredients to break down, rather than hold their

shape.

JAM SETTING MIX

‘Jam Setta’ brand setting mix contains the

ingredient ‘pectin’ which is a naturally occurring

substance found in fresh fruit. The addition of

‘Jam Setta’ to the jam recipes helps the jam

to set. This product is available in 50g packets

nationally from supermarkets and some hardware

stores.

NEW ZEALAND ONLY: ‘King Jam Setting Mix’

available in 70g sachets from major

supermarkets.

For more information about bread mixes please

contact the relevant number listed below, or

refer to contact details on the packaging of the

bread mix.

Defiance:

1800 628 883

Laucke:

1300 133 331

Kitchen Collection:

1800 645 515

Elfin (New Zealand only):

0800 110 800

For more information about Bread or Baker’s

Flour please contact the relevant number listed

below, or refer to contact details on the package.

Defiance White Baker’s Flour:

1800 628 883

Laucke Wallaby Baker’s Flour:

1300 133 331

Elfin/Champion High Grade Plain Flour (New

Zealand only): 0800 110 800

For more information about Bread Improver

please contact:

Lowan Wholefoods:

1800 355 718

The Vital Ingredients continued

Ensure the collapsible kneading blade

is in the upright position before adding

ingredients to the bread pan.

Do measure ingredients accurately –

weighed measurements are more accurate

than volumetric measurements.

Do use bread flour unless recipe states

otherwise.

Do check use-by dates on ingredients.

Do add ingredients to the bread pan in the

order stated in the recipe.

Do store opened ingredients in airtight

containers.

Do use ingredients at room temperature.



NEVER Use the ‘PRESET TIMER’ setting for recipes

that contain perishable items, such as

eggs, cheese, milk, cream and meats.

NEVER Use self-raising flour to make yeasted

bread unless recipe states otherwise.

NEVER Immerse your bread machine or bread pan

in water.

Hints and Tips for Better Bread Making

Don’t use flour that contains a protein level

of less than 11%, for example, generic

brands of plain flour.

Don’t use tableware cups and spoons for

measuring.

Don’t use compressed yeast.

Don’t use hot water or liquids.

Don’t use metal objects to remove the

kneading blade from the cooked loaf of

bread or the bread pan as this may cause

damage to the non-stick coating.

Don’t operate the machine if any

ingredients have spilled over or around

the element. Wipe away any spills first to

prevent smoking occurring in the baking

cycle.



TIP: If you live in an area with a high altitude

(above 900m) you will probably need to

alter your bread recipe, as the higher the

altitude, the lower the air pressure, the

faster the dough will rise. Try reducing the

yeast by

⁄4 teaspoon.

TIP: If the weather is hot and humid, reduce

the yeast by

⁄4 teaspoon to avoid over

rising of the dough.

TIP: Flour properties can alter on a seasonal

or storage basis, therefore it may be

necessary to adjust the water and flour

ratio. This can be determined after ten

minutes of the kneading cycle. Simply

open the lid of the bread machine and if

the dough is too sticky, add a little more

flour, 1 tablespoon at a time, until the

dough reaches a firmer consistency. If the

dough is too dry add a little more water,

1 teaspoon at a time until a softer, more

pliable dough results. After being properly

kneaded, dough with the correct amount

of water should form into a smooth, round

ball.

TIP: When hand-shaping dough for rolls, weigh

each piece of dough for more evenly sized

rolls.

ABOUT INGREDIENTS:

Q: Can other bread recipes be made in this

machine?

A: The recipes in this book are sized so that the

dough is kneaded properly and the finished

bread does not exceed the bread pan capacity.

Use only recipes with similar quantities of

ingredients.

Q: Can fresh milk be used instead of dry milk?

A: Yes – but not when using the ‘PRESET TIMER’.

Bread made with fresh milk will have a heavier

texture than bread made with milk powder.

If using fresh milk substitute the water with

fresh milk and omit the milk powder. Scald the

milk and cool before adding to the other dough

ingredients.

Q: Can butter or margarine be used in place of

oil?

A: Yes, but the bread crumb may appear a more

creamy, yellow colour.

Q: Can other sweetening agents be used in

place of sugar?

A: Yes – honey, golden syrup or brown sugar

can be used. Do not use powdered or liquid

artificial sweeteners. However granulated

‘SPLENDA’ was successfully tested during

recipe development. When substituting honey

or similar sweet liquids for sugar, reduce the

water by the same amount.

Q: Can salt be omitted?

A: Salt plays a very important part in bread

making. Omitting it will decrease water

retention in the dough, as well as affect mixing,

the strength of gluten development and the

fermentation of the yeast. In the finished bread,

salt improves the loaf shape, crumb structure

and crust colour, as well as extending shelf life

and enhancing flavour.

Q: Why do the ingredients need to be placed into

the pan in the specified order?

A: To ensure all dry ingredients are mixed

with water and to avoid the yeast activating

prematurely with the water when using the

‘PRESET TIMER’.

ABOUT BAKING BREAD:

Q: The bread setting has been accidentally

cancelled/reset or a power failure has

occurred during the bread making process.

What can I do?

A: If the power is accidentally turned off for

30 minutes or less during the operation,

the Baker’s Oven has a 30 minute memory

function, that will automatically resume bread

making, where it was interrupted, when power

is restored.

A: If the operation cannot be resumed or the

setting is cancelled:

A: During the kneading stage – Reselect the bread

setting again and allow dough to re-knead and

continue through the rising and baking process.

The result may be a loaf higher in volume and

lighter in texture.

A: During the rising stage – Turn the bread

machine off. Leave the dough in the pan and in

the baking chamber with the lid closed. Allow

the dough to rise until almost near the top of

the pan. Turn the bread machine on. Select the

‘BAKE ONLY’ setting, set time for between 5

minutes and 2 hours. Press the ‘START’ button.

A: During the baking cycle – Select the ‘BAKE

ONLY’ setting. Select required baking time

(Between 5 minutes and 2 hours). Press the

‘START’ button.

Questions and Answers

Q: What happens if the bread isn’t removed

when the bake cycle is complete?

A: The bread machine will automatically go into

a keep warm cycle, (in the ‘BASIC’, ‘BASIC

RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT

RAPID’, ‘GLUTEN FREE’, ‘FRENCH’ and ‘SWEET’

settings) holding the temperature of the bread

for up to 60 minutes. However, as the loaf

cools it gives off steam which can’t escape

from the bread pan. The bread crust may

become soft and the loaf may slightly lose its

shape.

Q: Why did the bread not rise?

A: There may be several reasons. Check the

protein level of the flour and use-by-date of the

yeast. The yeast may have failed to activate,

the yeast measurements may be inaccurate or

sometimes people just forget to add the yeast.

Q: Why do large holes appear inside the bread?

A: Occasionally air bubbles will concentrate at a

certain location during the last rising and will

bake in this state. This could be caused by too

much water and/or yeast or insufficient flour.

Check the recipe ingredients and method of

weighing/measuring.

Q: Why does the top of the bread collapse?

A: Usually this is because the ingredients are

not in balance or a low protein flour is used.

Check the method of weighing/measuring the

ingredients. Too much yeast, water or other

liquid ingredients, or insufficient flour, may

cause the bread to be pale on top and collapse

with baking.

Q: Why does bread colour differ?

A: This is probably because the ingredients used

in each recipe may vary. A different crust

colour may also have been selected.

Q: Are the room and water temperatures

important?

A: Yes – Room and water temperature influences

yeast activity and therefore can affect the

quality of your bread. The average room

temperature is approximately 20-25ºC. Water at

room temperature should also be used.

NEVER use hot water as it will kill the yeast.

Note

ABOUT USING THE TIMER:

Q: Why can’t the ‘PRESET TIMER’ be set past 13

hours?

A: The ingredients may deteriorate in quality or

ferment if they are left inside the bread pan for

many hours. This is especially the case during

summer, when the ‘PRESET TIMER’ should be

set to a shorter period of time.

Q: Why can’t some ingredients be used with the

‘PRESET TIMER’?

A: Most protein foods, such as milk, cheese, eggs,

bacon, etc., are perishable and will deteriorate

if left unrefrigerated for more than one hour.

Questions and Answers continued

+ 26 hidden pages