Breville BR6 User Instructions

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2 Slice

stainless steel jug kettle

ELECTRONIC TOASTER

Page 2

CONTENTS

Important Instructions ............................................................... 3

Parts overview ........................................................................ 4

Control panel ........................................................................... 5

Getting started ........................................................................ 6

Using the bread maker ............................................................ 8

Setting the delay timer ........................................................... 12

Program guide ...................................................................... 14

Hints and Tips ....................................................................... 16

Program and baking cycle information................................... 19

Troubleshooting .................................................................... 21

Care and cleaning ................................................................. 23

Storage ................................................................................. 24

Connection to the mains supply ............................................. 25

Recipe Book ......................................................................... 26

After sales service................................................................. 46

Guarantee ............................................................................. 47

Page 3

IMPORTANT INSTRUCTIONS

ALWAYS

✔

Always remove all packaging material from the breadmaker.

✔

Always peel off the plastic protective film from the control panel, and remove all point of sale labels.

✔

Always wash the bread pan and blade in warm soapy water and dry thoroughly to remove any residues that may have remained from the manufacturing process.

✔

Always ensure hands are dry before handling the plug or operating the appliance.

✔

Always make sure that your mains supply voltage is the same as the one indicated on the bottom of this appliance.

✔

Always turn the breadmaker on using the on/off switch located to the rear of the breadmaker.

NEVER

✘ Never immerse cord, plug or appliance in water

to protect against electric shock.

✘ Never immerse the bread pan base in water. ✘ Never use harsh abrasives, caustic cleaners or

oven cleaners to clean this appliance as they may scratch the non-stick surface.

✘ Never put the bread pan or kneading blade into

the dishwasher.

✘ Never let the cord set hang over the edge of the

table or counter or touch hot surfaces.

✘ Never place this appliance on or near a hot gas

or electric burner, or where it could touch a heated oven.

Before using

Whilst in use

This breadmaker has a built in power interruption program protection to maintain your baking cycle in the event of a short interruption in your power supply. However in a prolonged interruption of power this may result in the program being cancelled. See page 13 for full details

ALWAYS

✔

Always take care near hot surfaces, parts of this appliance do get hot during operation. Take care near hot surfaces especially when the lid is open during or after use.

✔

Always allow adequate air space on all sides for air circulation.

✔

Always follow all recipe instructions carefully.

NEVER

✘ Never open the lid or remove the bread pan

during operation except as indicated in the instructions.

✘ Never allow this appliance to touch curtains, wall

coverings, dishtowels or other flammable materials.

✘ Never cover the lid or vents. CAUTION is

required on surfaces where heat may cause a problem - an insulated heat pad is recommended.

Where to use

ALWAYS

✔

Always use the appliance on a dry, level surface.

✔

Always place the unit at least 200mm away from walls as they may be discoloured by the heat.

NEVER

✘ Never use the breadmaker where it will be

exposed to direct sunlight or other heat sources, such as an oven.

✘ Never place on top of any other appliance. ✘ Never allow children to use this appliance. Close

supervision is necessary when the appliance is near children.

✘ Never place this appliance near to the edge of a

table or counter.

After use

ALWAYS

✔

Always switch off and remove the plug from the socket after use and before cleaning.

✔

Always use oven mitts when removing the bread pan after baking.

ALWAYS

✔

Always allow the breadmaker to cool before cleaning or storing.

✔

Always read the instructions before cleaning. To protect against electrical hazard do not immerse any part of the main appliance or cord set and plug in water or any other liquid.

Safety precautions

ALWAYS

✔

Always take care when moving the appliance. Never move whilst in operation or before it has cooled after use.

✔

Always remove the plug by grasping the plug itself, never pull on the cord set.

✔

Always carry out regular close checks on the cord set to ensure no damage is evident. Should there be any signs that the cord is damaged in the slightest degree the entire appliance should be returned to the Breville customer service department.

NEVER

✘ Never use any attachments other than those

supplied with the machine.

✘ Never use this appliance outdoors. ✘ Never use the appliance for anything other than

the intended use. This appliance is for household use only.

✘ Never operate the appliance if damaged, after

the appliance malfunctions or if it has been damaged in any manner. Return to the Breville customer service department for examination, repair or adjustment because special purpose tools are required.

Page 4

PARTS OVERVIEW

Right side

1 Body

2 Control Panel

3 Bread Pan

4 Air Vents

5 Viewing Window

6 Lid

7 Power On/Off Switch

8 Measuring Cup

9 Measuring Spoon

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CONTROL PANEL

10 Loaf Size Indicator

11 Display Window

12 Crust Colour Indicator

13 Start/Stop/Reset button

14 Delay Timer Button

15 Crust Colour Button

16 Loaf Size Button

17 Menu Select Button

Page 6

GETTING STARTED

Please read the instructions and warnings in this book before use.

Remove your Breville Breadmaker carefully from the box. You may wish to store the packaging for future use.

In the box

•

Breadmaker

• Bread Pan

• Measuring Cup

• Measuring Spoon

• Instruction Book

Cleaning

Before using your Breadmaker for the first time, wash the bread pan (inside only), measuring cup and measuring spoon with hot, soapy water. Rinse and dry thoroughly. Using a damp cloth or sponge, wipe the exterior of the Breadmaker. Make sure you only use a mild detergent solution.

Positioning and s witching on

Position your Breadmaker on a dry flat surface away from any potential heat source (cooking hobs, oven, etc.).

Plug the Breadmaker into the mains socket and switch on. Ensure the mains lead does not hang over the work surface edge. Locate the power on/ off switch on the bottom right side, and set to the on (‘I’) position.’0:00’ will flash in the display window and a ‘beep’ will sound.

Page 7

GETTING STARTED continued..

Using Ingredients

To achieve optimum results when bread making;

• Use fresh ingredients.

• Check the expiry dates.

• All ingredients except liquids, should be at room temperature.

• Measure ingredients accurately

Basic Ingredients for bread making

Yeast

Yeast is a vital ingredient when bread making, without it the bread will not rise. Your Breadmaker maintains the optimum temperature for the yeast to take effect, during the breadmaking process.

Important: only use dried yeast with this Breadmaker. Using fresh or tinned yeast will produce poor results.

Note: Some yeast may require the use of a bread improver. A bread improver will provide additional gluten to the flour to produce a better loaf.

Flour

In order for the bread to rise, the flour used has to have a sufficiently high protein content. Breville recommend the use of a good quality strong plain or bread flour.

Liquids

When liquids are mixed with flour, gluten is formed. Gluten is necessary for the bread to rise. Most recipes use dry milk and water, but other liquids such as fresh milk and fruit juice can be used.

Salt

In small amounts salt adds flavour and controls yeast action. Too much salt will inhibit the yeast and the bread will not rise properly.

Important: when adding ingredients to the bread pan, yeast and salt should be kept separate.

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USING THE BREADMAKER

For your first loaf of bread, we would recommend that you try the standard 750g or 1kg white bread recipe. When you have tasted the resulting loaf, it will allow you to vary the settings to suit your individual taste.

Adding the ingredients

1 Open the lid and remove the bread pan by pulling

the bread pan handle upwards, until it releases from the retaining clips.

2 Place all ingredients in the bread pan.

Important:

• always place ingredients into the bread pan in the order listed in the recipe.

• make sure you do not leave out any of the ingredients.

• always measure the ingredients carefully, as a small variation can affect the quality of the bread.

• never use larger quantities of ingredients than recommended, as this is likely to produce poor results and may damage your Breadmaker.

• all ingredients (except liquids) should be at room temperature (70-80°F/ 21-27°C).

When placing ingredients into the bread pan, always put liquids in first, followed by salt, and then flour. When adding yeast, make a small ‘well’ in the flour to place into.

Important: do not let yeast come into contact with salt and liquids.

Yeast

Ingredients

Water

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USING THE BREADMAKER continued..

3 Place the bread pan inside the baking chamber. To do this, align the

bread pan handle with the retaining clips on either side of the baking chamber. Fold down the bread pan handle.

Using both hands apply downwards pressure on the bread pan until it locks into place. Ensure the bread pan has locked correctly.

4 Close the lid, plug in and switch the Breadmaker

on at the main. Set the power on/off switch to the on position (‘I’).

When the Breadmaker is first switched on a ‘beep’ will sound and ‘0:00’ will flash in the display window until a program setting is selected.

Selecting a Program Setting

5 To select a program setting, press the MENU button on

the control panel, ‘1’ will appear in the display window. Each time this is pressed the next program setting is selected and a ‘beep’ will sound. When you reach program 12, pressing the MENU button again will display program 1.

For a description of each program setting, refer to the Program Guide on page 13.

Selecting loaf size

Note: loaf size can not be adjusted for programs 8-12.

6 By default the loaf size will be set to 1kg. To change the

loaf size press the SIZE button. The 750g loaf indicator will illuminate, indicating your current selection.

The display window will show the bread making duration. Each press of the SIZE button changes the loaf size, and the duration accordingly.

SIZE

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USING THE BREADMAKER continued..

Selecting crust colour

Note: crust colour can not be adjusted for programs 8-12.

7 By default the crust colour will be set to ‘Medium’. To

select the desired crust colour, press the CRUST button. Each press of the button cycles through Light, Medium or Dark crust. The indicator for each setting will illuminate to indicate the setting you have chosen.

Starting the bread making cycle

Note: if you wish to delay the start of the bread making cycle, see setting the delay timer section on page11.

8 To start the bread making cycle, press the START/

STOP button. You will hear a beep and the duration time on the display window will start counting down in minutes.

Note: When using certain program settings, the Breadmaker will take a few minutes before starting the bread cycle. This is to allow the ingredients in the bread pan to warm sufficiently.

CRUST

START

STOP

The dough consistency can be checked through the viewing window during the mixing cycle.

The dough should form a soft, tacky ball. If too dry or too moist, add water or flour one tablespoon at a time, until the correct consistency is reached. The more you use your Breadmaker, the better you will get at judging the appearance of the dough.

Do not open the lid during the rising or baking cycles, as this may affect the quality of the finished loaf.

9 When the bread making cycle is complete, you will hear a beep and the

display window will read ‘0:00’.

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USING THE BREADMAKER continued..

Removing the bread pan

Important: steam may escape when the lid is opened. Always use oven gloves when opening the lid and removing the pan.

10 Wearing oven gloves, hold the handle securely

and lift the pan from the Breadmaker.

Using oven gloves, turn the bread pan upside down and gently shake it to release the bread. Place the bread on a wire rack to allow the steam to escape and the bread to cool.

Note: if the bread cannot be easily removed, using an oven glove, turn the drive shafts on the bottom of the bread pan in both directions to loosen the bread.

Fruit and nut beep

If you are baking bread which requires the addition of other ingredients, such as dried fruit or nuts, 8 beeps will sound during the kneading cycle. This feature applies to programs 1 (Basic) and 8 (Sweet).

Cancelling a program setting

If for any reason you wish to cancel a program, press and hold the START/ STOP button until you hear a beep.

Po wer loss memory

This feature automatically resumes the bread making cycle where it left off, in the event of a short-term power loss. Note that a long delay during the bread making process (for example, a power cut) is likely to affect the quality of the finished loaf.

Keep warm function

This prevents the bread from getting soggy by keeping the baked bread warm for up to an hour after baking. This function stops when the START/ STOP button is pressed or the Breadmaker is unplugged.

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USING THE DELAY TIMER

The Breadmaker is equipped with a delay timer to enable the breadmaking cycle to start at a predetermined time.

Note: the timer should not be used in conjunction with certain recipes. Avoid using recipes, which contain fresh milk, eggs, fruit or vegetable purees when using the timer, as they could spoil.

When using the delay timer function, you are setting the number of hours to completion of the baking cycle.

Important: you do not have to consider the time it takes to bake the loaf, as this is automatically taken into account. For example, if you want your loaf to be ready in 8 hours, all you have to do is set the timer to 8 hours!

Setting the delay timer

1 Choose the desired bread recipe - ensuring that it is suitable for timer

cooking.

2 Select the required program setting (see page 8).

3 Select the correct loaf size (see page 8).

4 Select the desired crust colour (see page 9).

5 Set the delay timer. To do this, press the DELAY

button. The duration time will appear in the display window. Each press advances the duration time in 10 minute increments.

If you go past the desired time, simply continue pressing the DELAY button. Once the timer reaches ‘15:00’ , pressing the DELAY button again resets the duration time.

Holding the DELAY button makes the numbers advance quickly.

6 When the timer is set, press the START/STOP button. The display will

start to count down the time to completion.

Note: once you have pressed the start button you can not alter the timer.

DELAY

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USING THE DELAY TIMER continued..

Example:

If the time is 8:00 PM and you want the bread to be ready at 7.00 AM, you need to set the timer for an 11 hour delay.

Press DELAY button until 11:00 appears on the display window, then press the START/STOP button. The time will begin counting down.

The Breadmaker will automatically start mixing the ingredients at precisely the right moment and your bread will be ready at the desired time.

Important: If you forget to press the START/STOP button, the delay timer will not work.

Always add carefully measured ingredients in the correct sequence: liquids, salt, dry ingredients then the yeast. The yeast must always be kept away from the liquids and salt, especially when using the timer.

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PROGRAM GUIDE

1. Basic

This program is primarily used for breads that use white flour. The bread will be slightly denser than French or Sweet breads, as there are fewer rising cycles and the overall cycle time is shorter.

2. Turbo

The Turbo setting is used to decrease the overall completion time of your bread. This is especially handy when you need bread in a hurry. The breads made using this setting may be shorter and denser because of a decrease in rising time. The Turbo setting should only be selected when baking White and Wheat breads.

3. Wheat

This program is used for recipes which contain significant amounts of whole wheat or rye flour, oats or bran. It begins with a rest period during which the flours and grains absorb the liquid - this softens the ingredients and helps them to combine properly. The program also incorporates an additional rise cycle which helps the heavier wheat and grains to expand.

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PROGRAM SETTINGS GUIDE continued...

4. Wheat Rapid

This program is similar to the Wheat program but with a shorter completion time. However it is not suitable to use 100% granary or wholemeal flour.

5. Sweet

Use this program for recipes that include fruit juice, additional sugar or added ingredients such as coconut, raisins or chocolate. The baking temperature is reduced to prevent burning and an additional rise cycle gives the loaf a lighter texture.

6. French

Traditionally, French bread has a crispier crust and lighter texture than basic breads. These recipes do not usually include additional fats or milk.

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 prepackaged cake mixes. Select the light crust colour to prevent the sides from burning.

8. Jam

Use this setting to make fresh savoury and sweet jams. The process is a simple case of mixing and heating.

9. Bake

When you select the Bake setting, the Breadmaker Baker’s oven will immediately start baking. This setting will bake for 1 hour and can be controlled manually by pressing the Start/Stop button to stop the function at any time.

10. Damper

This program is specially design to make a tradition Damper style bread. Damper style breads have a rich flavour and are heavy and dense in texture. The bread will take its own shape throughout the rising cycle but generally remain flat.

11. Pasta

This program allows you to make pasta dough. Feed the pasta dough through a pasta machine to make fettuccini, ravioli and lasagne.

12. Dough

This program allows you to create a variety of dough’s for breadsticks, bread rolls and pizza to bake in a conventional oven.

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HINTS AND TIPS

Important measuring tips

Each ingredient in the loaf of bread plays a specific role, so it is extremely important to measure the ingredients correctly to get the best results.

Wherever possible we recommend weighing bulk ingredients such as flour on a kitchen scale. However, for your convenience, if kitchen scales are not available, the recipes also include volumes by cup. Other dry ingredients can be measured using the spoon and cup provided, and some butter wrappers provide weight guidelines.

• Liquids

Fill the spoon or cup provided to the level indicated. Check your cup measurements by placing the measuring cup on a flat surface and reading the measurement at eye level.

• Solid fats

When using butter and margarine it is important to chop the ingredients into cubes before adding to the bread pan. Butter and margarine should be added at room temperature. Use unsalted butter or margarine.

• Adding Fruit and Nuts

Fruit and nuts are added towards the end of the kneading cycle. The machine will beep to let you know it is time to add fruit or nuts. If they are added before the Fruit and Nut beep, the fruit will be pureed due to excessive kneading.

• Dry Ingredients

Use the spoon or cup provided. (Do not use tableware spoons or cups). Put the dry ingredients loosely into the spoon or cup and level

off with a flat knife. This is particularly important with flour. Do not pack dry ingredients down into the cup, unless otherwise stated in the recipe.

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HINTS AND TIPS continued...

Order of Ingredients

Always put the liquid in first, the dry ingredients in next and the yeast in last. Fruit and nuts are added later, after the machine has completed the

first knead. This will ensure a crisp and evenly baked loaf every time.

1 All liquids ie: water, milk, syrup, honey, oil.

2 Fat ie: butter, oil, margarine. If using butter or hard margarine chop into

small pieces.

3 Salt and sugar.

4 Flour.

5 Dry milk powder.

6 Yeast - make a small well in the top of the flour and place the yeast in

the well.

• Wipe away any spills from around the outside of the pan.

• Ensure ingredients are evenly distributed in layers unless stated

otherwise in the recipe.

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HINTS AND TIPS continued...

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 prevent drying out.

Slicing Bread

For best results, wait at least 10 minutes before slicing, as the bread needs time to cool. Place loaf on its side and cut in a sawing motion with a bread knife. For easy and even slicing we recommend using a bread knife or electric knife.

Freezing Bread

Make sure the bread has completely cooled. Slice and wrap the bread in plastic, before freezing.

Removing bread from the bread pan

Like a cake, the bread needs to cool slightly before removing from the bread pan. Allow the bread to sit in the pan for approximately 10 minutes before removing. If you remove the bread pan whilst it is still hot you must use oven gloves.

Toppings

Ingredients such as herbs, sesame seeds and chopped bacon can be added to the top of the bread during the baking stage. Open the lid of the ‘Compact’ Breadmaker Baker’s Oven, gently brush the top of the loaf with a little milk or egg yolk and sprinkle with topping. (Do not allow ingredients to fall outside the pan). Close the lid and allow baking to continue.

Note: this step needs to be done quickly to prevent bread from sinking.

Important: The Breadmaker gets very hot during baking, always use

caution to prevent injury.

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PROGRAM AND BAKING CYCLE INFORMATION

The table below displays details of the baking cycle, times and setting of each program setting.

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PROGRAM AND BAKING CYCLE INFORMATION

Page 21

TROUBLESHOOTING

Frequently asked questions

The Breadmaker does not work?

• Make sure it is plugged into the mains supply, the socket is switched on and the power on/off switch Is also on.

Nothing happened when I pressed Start?

• Some program settings start with a pre-heat procedure which makes sure all the ingredients and interior are at the correct temperature.

The Breadmaker beeped part way through the process?

• This is a prompt. Some Recipes require ingredients, like fruit or nuts, to be added at a particular stage during the process. Refer to appropriate recipes for more information.

I tried to make another loaf shortly after the completion of the previous one but the Breadmaker would not start?

• The Breadmaker must be allowed to cool thoroughly before any other program can be started again. The display window may show E:01 until the machine has cooled properly.

Problems you may encounter while making bread

Dough does not rise enough

• Liquids are too hot (above 105°F/40°C).

• Inactive yeast or not enough yeast.

• Ingredients are too cold.

• Too much salt. Salt can be used to control the effect of the yeast within the dough. Too much salt may make the yeast inactive.

• Check brand and type of flour.

Bread flops over sides of bread pan

• Too much dough.

• Bread has over-risen (reduce amount of yeast slightly).

• Not enough sugar.

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TROUBLESHOOTING continued...

Crust pale in colour

• Not enough sugar.

• Adjust crust setting.

Loaves spread out or lose shape instead of rising

• Dough too soft.

Bread falls during bake cycle

• Bread over-risen (reduce amount of yeast slightly).

Bread has coarse texture; crumbly

• Bread over-risen (reduce amount of yeast slightly).

Bread has unusual aroma

• Stale ingredients used.

• Too much yeast.

Sticky bread which slices unevenly

• Always use a serrated bread knife.

• Allow bread to cool longer before slicing.

Bread shape and height varies with each use

• Ensure accurate measurement of ingredients.

• Room temperature and length of the timer cycle not constant.

The bread has a floured corner

• Sometimes flour in the corner of the bread pan may not have been completely kneaded into the dough. Scrape it off with a wooden or plastic utensil.

The bread rises too high and comes into contact with the lid

• Too much yeast/water or flour.

• Too little salt. Salt can be used to control the effect of the yeast. However too much salt may make the yeast inactive.

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CARE AND CLEANING

Warning! Always ensure the Breadmaker is switched off, has cooled down

and is unplugged at the mains supply.

Warning! Do not use a dishwasher to clean any parts of this Breadmaker.

Warning! Do not use abrasive cleaning materials (e.g. steel wool) or

detergents, to clean any part of this Breadmaker.

Exterior

•

Wipe the body with a damp cloth and dry thoroughly.

Warning! Do not put the body or mains lead in water or any other liquid.

Interior

• After use, ensure the interior has cooled and wipe out any

crumbs or flour.

Bread Pan

• Wipe the bread pan with a damp cloth, then dry thoroughly.

• If necessary fill the bread pan with warm, soapy water and leave to soak for an hour. Rinse and dry thoroughly.

Warning! When cleaning, to prevent damage to the nonstick coating inside the bread pan, do not use abrasive cleaning materials (i.e. steel wool) or metal utensils.

Warning! Avoid filling the bread pan completely as this may damage the seals on the kneading shaft.

Measuring cup and spoon

Note: to make cleaning easier, rinse the measuring spoon and cup immediately after use.

• Wash the measuring cup and measuring spoon in warm soapy water

and dry thoroughly.

Page 24

STORAGE

Before storing the Breadmaker:

• Set the power switch to the off position (‘0’) and unplug from the mains supply.

• Allow to cool down completely.

• Make sure all removable parts are cleaned and dried thoroughly.

• Fit the bread pan securely inside the Breadmaker and close the lid.

Page 25

CONNECTION TO THE MAINS SUPPLY

When using electrical appliances, basic safety precautions should always be followed.

WARNING: THIS APPLIANCE MUST BE EARTHED

If this appliance is fitted with a rewirable BS1363, 13 amp plug, the fuse should be rated at 13 amps and be ASTA approved to BS1362. However if the plug is unsuitable, it should be dismantled and removed from the supply cord and an appropriate plug fitted as detailed below.

If this appliance is fitted with a moulded BS1363 13 amp plug, the fuse should be rated at 13 amps and be ASTA approved to BS1362. If the fuse in a nonrewirable plug needs to be changed, the fuse cover must be refitted. The appliance must not be used without the fuse cover fitted.

In the event of the plug being unsuitable, it should be changed and an appropriate plug fitted as detailed below. If you remove the plug it must not be connected to a 13 amp socket and the plug must be disposed of immediately.

As the colours of the wires in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, proceed as follows:

The wires of the mains lead are coloured in accordance with the following code:

GREEN & YELLOW = EARTH BLUE = NEUTRAL B ROWN = LI VE.

The wire which is coloured GREEN & YELLOW must be connected to the terminal in your plug which is marked with an E or by the EARTH SYMBOL

or coloured GREEN or GREEN & YELLOW.

The wire which is coloured BLUE must be connected to the terminal in your plug which is marked with the letter N or coloured BLACK.

The wire which is coloured BROWN must be connected to the terminal in your plug which is marked with the letter L or coloured RED.

If any other plug is used, a 13 amp fuse must be fitted either in the plug or adaptor or at the distributor board.

(Green & Yellow)

Plug should be BS1363/A approved.

Fit a 13 Amp fuse.

EARTH

NEUTRAL

(Blue)

13 AMP

FUSE

LIVE

(Brown)

Ensure that the outer sheath of the cable is

firmly held by the clamp.

Page 26

WHITE BREADS

Traditional White Bread 750g 1Kg

Water 315ml 415ml Table salt 11/2teaspoons 2 teaspoons Butter, chopped 30g 35g Strong plain flour 600g (3

/4 cups) 680g (41/4 cups) Sugar 1 tablespoon 2 tablespoons Skimmed milk powder 1 tablespoon 1 tablespoon Bread improver 1

/2teaspoons 1 teaspoon

Dried sachet yeast 1

/2teaspoons 11/2teaspoons

Method 1 Pour the water and salt into the bread pan and

add chopped butter. Combine flour with sugar, skimmed milk powder, bread improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (1) Basic.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

White Bread 750g 1Kg

Water 315ml 415ml Table salt 11/2teaspoons 2 teaspoon Butter, chopped 30g 35g Strong plain flour 600g (33/4cups) 680g (41/4 cups) Sugar 1 tablespoon 2 tablespoons Skimmed milk powder 1 tablespoon 1 tablespoon Bread improver 1

/2teaspoons 1 teaspoon

Dried sachet yeast 1

/2teaspoons 11/2teaspoons

Method 1 Pour the water and salt into the bread pan and

add chopped butter. Combine flour with sugar, skimmed milk powder, bread improver and add to the pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (2) Turbo.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

BR6 RECIPE BOOK

WHITE BREADS

Page 27

WHITE BREADS

Method 1 Place beer, water and salt into the bread pan.

Add chopped margarine, chopped onion, chopped bacon and mustard and stir with a plastic spatula. Combine plain flour with sugar, skimmed milk powder, bread improver and add to the pan. Make a small pocket in the top and fill with yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (1) Basic.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

Note: This recipe is only suitable for a 750g loaf

size.

Bacon and Beer Bread 750g

Flat beer 140ml Water 140ml Table salt 1

/2teaspoons Margarine, chopped 20g Onions, chopped

/2 cup

Cooked bacon

/3 cup Mustard 1 tablespoon Strong plain flour 600g (3

/4 cups) Sugar 1 tablespoon Skimmed milk powder 1 tablespoon Bread improver 1 teaspoon Dried sachet yeast 1

/2teaspoons

Brioche 750g

Water, luke warm 160ml Table salt

/2teaspoon Butter, melted 100g Egg yolks 3 Strong plain flour 360g (2

/4 cups)

Dried sachet yeast 2 teaspoons

Method 1 Whisk water, egg yolks and salt together and

pour into the bread pan. Add melted butter and then flour and make a small pocket in the top. Place yeast in the pocket and wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (1) Basic.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

Note: This recipe is only suitable for a 750g loaf

size.

WHITE BREADS

Page 28

WHITE BREADS

Wholemeal Bread 750g 1Kg

Water 355ml 420ml Table salt 1

/2teaspoons 2 teaspoons Margarine, chopped 1 tablespoon 2 tablespoons Self-raising flour 350g 400g Wholemeal plain flour 250g 300g Brown sugar 1 tablespoon 2 tablespoons Skimmed milk powder 1 tablespoon 2 tablespoons Bread improver 2 teaspoons 2 teaspoons Dried sachet yeast 2 teaspoons 3 teaspoons

Method 1 Pour water and salt into the bread pan and

add chopped margarine. Combine self-raising flour with wholemeal plain flour, brown sugar, skimmed milk powder, bread improver and add to the pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (2) Turbo.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

Salami Cheese Bread 750g

Water 315ml Table salt 1

/2teaspoons Margarine, chopped 30g Sugar 1 tablespoon Skimmed milk powder 1 tablespoon Bread improver 1 teaspoon Oregano, dried

/2teaspoon Salami, chopped 100g (

/3 cup)

Mozzarella cheese, grated 50g (

/3 cup)

Strong plain flour 600g (3

/4 cups)

Dried sachet yeast 1

/2teaspoons

Method 1 Place the ingredients into the bread pan in the

order listed. Stir mixture to roughly combine. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (1) Basic.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

Note: This recipe is only suitable for a 750g loaf

size.

TURBO

WHITE BREADS

TURBO

Page 29

TURBO

Cajun Herb Bread 750g

Water 315ml Table salt 1

/2teaspoons Butter, chopped 30g Onions, finely chopped

/4cup Fresh mixed herbs: basil, fennel & 3 tablespoons thyme, roughly chopped Garlic, finely chopped 1 large clove Strong plain flour 600g (3

/4cups) Sugar 1 tablespoon Skimmed milk powder 1 tablespoon Paprika, ground 1 teaspoon Bread improver 1 teaspoon Dried sachet yeast 1

/2teaspoons

Method 1 Pour the water and salt into the bread pan.

Add chopped butter, finely chopped onion, fresh mixed herbs and garlic and stir with a plastic spatula. Combine flour with sugar, skimmed milk powder, paprika and bread improver and add to the pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (2) Turbo.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

Note: This recipe is only suitable for a 750g loaf

size.

White Bread 750g 1Kg

Water 315ml 415ml Table salt 1

/2teaspoons 2 teaspoons Butter, chopped 30g 35g Strong plain flour 600g (3

/4cups) 680g (41/4 cups) Sugar 1 tablespoon 2 tablespoons Skimmed milk powder 1 tablespoon 1 tablespoon Bread improver 1

/2teaspoons 1 teaspoon

Dried sachet yeast 1

/2teaspoons 11/2teaspoons

Method 1 Pour the water and salt into the bread pan and

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (2) Turbo.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

TURBO

Page 30

All Wheat and Wheat Rapid cycles begin with a 30 minute pre-heat of ingredients. No blade movement occurs in the pan during this stage.

Wholemeal Bread 1Kg

Water, luke warm 375ml Table salt 11/2teaspoons Butter, chopped 30g Wholemeal plain flour 320g Strong plain flour 300g Brown sugar 1 tablespoon Bread improver 1 teaspoon Dried sachet yeast 2 teaspoons

Method

1. Pour water and salt into the bread pan and

add chopped butter. Combine wholemeal plain flour with plain flour, brown sugar, bread improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (3) Wheat or (4) Wheat Rapid.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

NOTE: This recipe is only suitable for a 1Kg loaf

size.

WHEAT BREADS

Soy and Linseed Bread 750g

Water 325ml Table salt 1 teaspoon Butter, chopped 30g Wholemeal plain flour 320g (2 cups) Strong plain flour 200g (1

/4cups)

Linseed meal

/3cup Brown sugar 2 tablespoons Bread improver 1 teaspoon Dried sachet yeast 1 teaspoon

Method

1. Pour water and salt into the bread pan and

add chopped butter. Combine wholemeal plain flour with plain flour, linseed meal, brown sugar, bread improver and add to the pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan

2. Place the bread pan into the bread maker,

lower the bread pan handle and close the lid.

3. Press the Menu button to programme (3) Wheat or (4) Wheat Rapid.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

NOTE: This recipe is only suitable for a 750g loaf

size.

WHITE BREADS

Page 31

WHEAT BREADS

Sour Rye Bread 1Kg

Beer 200ml Water 125ml Table salt

/4teaspoon Strong plain flour 300g Rye flour 200g Bread improver 1 teaspoon Dried sachet yeast 21/2teaspoons

Method

1. Pour beer, water and salt into the bread pan.

Combine plain flour with rye flour, bread improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (3) Wheat or (4) Wheat Rapid.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

NOTE: This recipe is only suitable for a 1Kg loaf

size.

For optimum results, always select the Light Crust Colour to prevent the crust from burning

Old Fashioned Oatmeal Bread 750g

Water 290ml Table salt 11/2teaspoons Honey

/4cup Butter, chopped 35g Strong plain/bread flour 480g (3 cups) Rolled oats 200g (2 cups) Skimmed milk powder 2 tablespoons Bread improver 1 teaspoon Dried sachet yeast 2 teaspoons

Method

1. Pour water and salt into the bread pan. Add

honey and chopped butter and stir with plastic spatula. Combine plain flour with rolled oats, skimmed milk powder, bread improver and add to the pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker,

lower the bread pan handle and close the lid.

3. Press the Menu button to programme (5) Sweet.

4. Select Size, Crust Colour and press “Start”.

Bread will be baked in the number of hours indicated.

Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.

NOTE: This recipe is only suitable for a 750g loaf

size.

SWEET BREADS

WHITE BREADS

SWEET BREADS

Page 32

Chocolate Bread 750g

Water 250ml Table salt 1

/2teaspoons Butter, chopped 35g Strong plain/bread flour 480g (3 cups) Sugar 2 tablespoons Skimmed milk powder 2 tablespoons Cocoa powder 1 tablespoon Bread improver 1 teaspoon Dried sachet yeast 2 teaspoons Mix-ins: Choc chips

/4cup

Method

1. Pour water and salt into the bread pan and

add chopped butter. Combine flour with sugar, skimmed milk powder, cocoa powder, bread improver and add to the pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (5) Sweet.

4. Select Size, Crust Colour and press “Start”.

Bread will be baked in the number of hours indicated.

Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.

Mix-in sound (8 short beeps) will indicate when to add choc chips during the kneading stage.

NOTE: This recipe is only suitable for a 750g loaf

size.

SWEET BREADS

Apple Spice Bread 750g

Water 250ml Table salt 1

/2teaspoons Margarine, chopped 1 tablespoon Plain flour 500g (3 cups) Brown sugar 2 tablespoons Skimmed milk powder 1 tablespoon Cinnamon, ground 2 teaspoons Bread improver 1 teaspoon Dried sachet yeast 2 teaspoons Mix-ins: Dried apple, chopped 70g (1 cup)

SWEET BREADS

Page 33

Method

1. Pour water and salt into bread pan and add

chopped butter. Combine flour with mixed dried fruit, brown sugar, skimmed milk powder, ground nutmeg, ground cloves, bread improver and add to the pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from around the pan.

2. Place the bread pan into the breadmaker and close lid.

3. Press the Menu button to program (5) Sweet and press ‘Start’.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.

NOTE: This recipe is only suitable for a 750g loaf

size.

SWEET BREADS

Method

1. Pour water and salt into the bread pan and

add chopped margarine. Combine flour with brown sugar, skimmed milk powder, ground cinnamon, bread improver and add to the pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (5) Sweet.

4. Select Size, Crust Colour and press “Start”.

Bread will be baked in the number of hours indicated.

Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.

Mix-in sound (8 short beeps) will indicate when to add dried apple during the kneading stage.

NOTE: This recipe is only suitable for a 750g loaf

size.

Mixed fruit bread 750g

Water 250ml Table salt 1

/2teaspoons Butter, chopped 30g Plain flour 500g ( 3 cups) Mixed dried fruit

/3cup Brown sugar 2 tablespoons Skimmed milk powder 1 tablespoon Ground nutmeg 2 teaspoons Ground cloves 1

/2teaspoons Bread improver 1 teaspoon Dried sachet yeast 2 teaspoons

SWEET BREADS

Page 34

Method

1. Pour water and salt into the bread pan and

add chopped butter. Combine flour with sugar, bread improver and add to the pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (6) French.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

NOTE: This recipe is only suitable for a 750g loaf

size.

French Bread 750g

Water 290ml Table salt 1 teaspoon Butter, chopped 30g Strong plain flour 520g (3

/4cups) Sugar 1 tablespoon Bread improver 1 teaspoon Dried sachet yeast 1

/2teaspoons

Method

1. Whisk water, salt, yoghurt and lemon juice

together and pour into the bread pan. Add chopped butter. Combine plain flour with sugar, bread improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (6) French.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

NOTE: This recipe is only suitable for a 750g loaf

size.

Do not use Time Delay Setting when baking the Sourdough bread as the ingredients will spoil.

Sourdough Bread 750g

Water 220ml Table salt 1 teaspoon Plain yoghurt

/2cup Lemon juice 2 teaspoons Butter, chopped 30g Strong plain/bread flour 540g (3

/3cups) Sugar 1 tablespoon Bread improver 1 teaspoon Dried sachet yeast 2 teaspoons

FRENCH BREADS

Page 35

Method

1. Mix cake following the instructions on the cake

mix and pour into the bread pan. Wipe any spills from the outside of the pan.

2. Place the bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (7) Cake.

4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours indicated.

NOTE: This recipe is only suitable for a 1Kg loaf

size

Do not use Time Delay Setting when baking the Orange Poppy Seed Cake as the ingredients will spoil.

Allow the cake to cool in the bread pan for a least 5 minutes, before removing. Loosen the

sides with a heatproof plastic spatula and gently slide out.

Orange Poppy Seed Cake 1Kg

1 packet Orange Poppy Seed Cake mix 750g Eggs 3 x 60g Water 200ml (3/4cup) Margarine or butter, softened 30g

CAKES

Handy hints for optimum results

• It is normal for cakes to rise only

/2or 3/4of the way up the bread pan. The texture should be nice and light.

• The sugar and fat content in the cake mix will affect the colouring of the cake. We suggest you always select the light crust colour to prevent the sides from burning.

• Avoid using double quantities of cake mix, as the cake may be dense in texture.

Note: We recommend you use packet cake

mixes available from all supermarket.

CAKES

Page 36

Method

1. Place ingredients into bread pan in the order

listed. Wipe spills from the outside of the pan.

2. Place bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (8) Jam and press “Start”. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

Jam will be cooked in the number of hours indicated.

4. Skim the top layer from the surface and pour into hot sterilised jars, seal and label.

Jam will set on cooling.

Makes: 600ml (3 x 200ml jars)

Strawberry Jam

Strawberries, hulled and cut into halves 500g Preserving sugar 1

/2 cups

Jam Setting Mix 3 tablespoons

JAM

Jam Making Instructions

• Always use the exact amounts of preserving sugar, fruit and jam setting mix. Do not reduce sugar or use substitutes.

• Use only fresh, ripe fruit for best flavour and natural pectin level.

• Remove stems, seeds or pips from fruit before slicing.

• Do not puree fruit. Jam should contain pieces of fruit. Fruit can be chopped with a food processor using a pulse action.

• Jam setting mix is usually found in the sugar aisle in your local supermarket and is often labelled Pectin or Jam Setting.

• Recipes should not exceed 3

/2cups. Weigh

fruit after slicing.

• The gel, texture, flavour, aroma and colour of the cooled jam may vary when compared to commercially made jams. The natural pectin, ripeness, juiciness, etc., of the fruit used will influence the finished product.

• Due to the natural pectin of some fruits, if the jam appears to be thickening before the total cooking time has elapsed and no further cooking is required, press the Start/Stop button then complete the bottling procedure.

• Jam setting mix contains the ingredient ‘pectin’ which is a naturally occurring substance found in fresh fruit. It is this pectin in fruit which when cooked produces a gel. The addition of ‘jam setting mix’ in our recipes ensures a thicker setting action occurs. This product is available at most supermarkets in sachets.

Handy hints for optimum results

1. Use ripe, fresh fruit. Large fruits should be cut

into small pieces.

2. Avoid processing fruit as the jam should be chunky and contain pieces of fruit.

3. Do not reduce the amount of sugar specified or use substitutes.

4. Always use preserving sugar for jam. You will find Pectin/Jam Setting Mix in your local supermarket. It will state on packaging that it is suitable for jam making.

5. Never add more of less of any ingredients specified in the recipe.

6. Pour the hot jam into sterilised jars, leaving

approximately 2 cm from the top of the jar. Seal the jars immediately.

7. Label jam, allow to cool and then refrigerate.

8. Each recipe requires Jam Setting Mix, often

referred to as Pectin. Pectin is naturally occurring in fruit. This helps form the gel like structure of the jam when cooled. Jam Setting Mix can be purchased from most supermarkets in the sugar aisle and it will state on the packaging that it is suitable for jam making. Always use preserving sugar for jam.

NOTE: It is normal for excess steam to escape

from the steam vent during the cooking process.

JAM

Page 37

JAM

Method

1. Place ingredients into bread pan in the order

listed. Wipe spills from the outside of the pan.

2. Place bread pan into the breadmaker, lower the bread pan handle and close the lid.

3. Press the Menu button to programme (8) Jam and press “Start”. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

Jam will be cooked in the number of hours indicated.

4. Skim the top layer from the surface and pour into hot sterilised jars, seal and label.

Jam will set on cooling.

Makes: 500ml (2 x 250ml jars)

Apple & Rhubarb Jam

Granny Smith apples, peeled and chopped 160g Rhubarb, cut into 3cm lengths 300g Preserving sugar 1

/2 cups Jam setting mix 3 tablespoons Lemon juice 2 tablespoons

Method

1. Place chopped tomatoes, onion and garlic in a

bowl and stir in salt. Cover and stand for 12 hours or overnight. Strain liquid from tomato mixture and place pulp into bread pan. Add vinegar, sugar, jam setting mix, mustard and curry powders and stir with a plastic spatula. Wipe any spills from the outside of the pan.

2. Place bread pan into the breadmaker, lower

the bread pan handle and close the lid.

3. Press the Menu button to programme (8) Jam

and press “Start”. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

Relish will be cooked in the number of hours indicated.

Pour relish into hot sterilised jars, seal and label. Relish will be a fresh, light consistency on cooling. Delicious served with roasted or barbequed meat, fish and poultry.

Makes: 1 litre (4 cups)

Tomato Relish

Peeled tomatoes, chopped 1Kg Peeled onions, chopped 250g Peeled garlic, chopped 30g Table salt 100g (1/3cup) Malt vinegar 125ml (

/2cup)

Sugar 350g (1

/2cups) Jam setting mix/Pectin 4 tablespoons Mustard powder 3 teaspoons Curry powder 3 teaspoons

JAM

Page 38

Method

1. Beat the butter, sugar and egg yolks until

creamy. Add flour, lemon rind and juice and stir with a plastic spatula. Slowly add the milk. Beat egg whites until stiff and fold into lemon mixture. Pour into bread pan and wipe any spills from the outside of the pan.

2. Place bread pan into the breadmaker, lower

the bread pan handle and close the lid.

3. Press the Menu button to programme (9) Bake and press “Start”. Pudding will be cooked in one hour. If the pudding needs longer repeat the baking cycle. The program can be controlled manually by pressing the Start/Stop button to stop the function at any time.

Serve pudding warm, or cold with cream and/or vanilla ice cream.

Makes: 4 serves

Lemon Delicious Pudding

Butter, softened 60g Caster sugar 175g (

/4cup) Eggs, separated 2 Self-raising flour 40g (4 tablespoons) lemons, grated rind and juice 2 (

/3cup juice)

Milk 310ml (1

/4cups)

Method

1. Place onion, garlic, rice, stock, wine and

mushrooms into bread pan. Wipe any spills from around the outside of the pan.

2. Place the bread pan into the breadmaker and

close lid.

3. Press the Menu button to program (9) Bake and press ‘Start’.

Risotto will be cooked in the number of hours indicated.

Mix through Parmesan cheese and parsley, and serve.

Makes: 6 cups (Serves 4)

Mushroom Rissotto

Onion, finely chopped 1 Large clove garlic, finely chopped 1 Arborio rice 2 cups Beef, chicken or vegetable stock (boiling) 1 litre (4 cups) White wine 125ml (

/2cup) Button mushrooms, sliced 250g (2 cups) Parmesan cheese, grated

/2cup

Parsley, chopped

/4cup

BAKE

When you select the Bake setting, the ‘Compact’ Breadmaker Baker’s Oven will immediately start baking. This setting will bake for 1 hour and can be controlled manually by pressing the Start/Stop button to stop the function at any time.

BAKE

Page 39

Method

1. Heat oil in a shallow frying pan and lightly fry

bacon. Pour into bread pan and add remaining ingredients. Stir gently with a plastic spatula and wipe any spills from around the outside of pan.

2. Place the bread pan into the breadmaker

and close lid.

3. Press the Menu button to program (9) Bake and press ‘Start’.

Frittata will be cooked in the number of hours indicated.

Serve warm or cold.

Makes: 4-6 serves

Zucchini Frittata

Vegetable oil 2 tablespoons Chopped bacon 2 rashers Grated zucchini 200g Small onion, grated 1 Self-raising flour 80g (

/2cup)

Cheddar cheese, grated

/2cup Eggs, beaten 3 Fresh basil, roughly chopped 2 tablespoons

Method

1. Combine apples, lemon juice and sugar and

place into bread pan.

2. Combine wholemeal plain flour with remaining

dry ingredients and rub in butter. Sprinkle crumble over apple mixture in bread pan. Wipe any spills from around the outside of pan.

3. Place the bread pan into the breadmaker and

close lid.

4. Press the Menu button to program (9) Bake and press ‘Start’.

Apple Crumble will be cooked in the number of hours indicated.

Serve warm with vanilla custard or ice cream.

Makes: 4 serves

Apple Crumble

Granny Smith apples, peeled, cored and cut into small wedges 700g Lemon juice 60ml (

/4cup)

Sugar

/4cup

Crumble Topping

Wholemeal plain flour

/2cup

Traditional rolled oats

/4cup Brown sugar 2 tablespoons Ground cloves

/2teaspoon

Ground cinnamon

/2teaspoon

Ground nutmeg

/2teaspoon

Butter, softened 30g

BAKE

Page 40

Method

1. Pour milk, water and melted butter into the

bread pan. Add flour and salt and wipe any spills from around the outside of the pan.

2. Place the bread pan into the breadmaker and close lid.

3. Press the Menu button to program (10) Damper and press ‘Start’.

Damper will be cooked in the number of hours indicated.

Damper

Milk 150ml Water 130ml Butter, melted 20g Plain strong flour 500g (3 cups) Table salt

/2teaspoon

Method

1. Whisk eggs and water together and pour into

the bread pan. Add flour and salt and wipe any spills from around the outside of the pan.

2. Place the bread pan into the breadmaker and close lid.

3. Press the Menu button to program (11) Pasta and press ‘Start’.

Pasta dough will be kneaded, ready for rolling, shaping and cooking in the number of minutes indicated.

Makes: 600g dough

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

Tomato pasta:

Add 2 tablespoons concentrated tomato paste to dough recipe.

Pasta Dough

Eggs 4 x 60g Water 3 tablespoons Strong plain flour 500g (3 cups) Table Salt

/2teaspoon

DAMPER (SPECIALITY LOAF)

PASTA DOUGH

Damper style breads have a rich flavour and are heavy and dense in texture. They should be approximately 15cm in height. Sometimes the damper will not be the width of the bread pan. This is normal as the damper will take its own shape throughout the rising cycle.

DAMPER (SPECIALITY LOAF)

PASTA DOUGH

Page 41

Method

1. Combine all filling ingredients in a large bowl.

Mix well to combine.

2. Divide dough into 4 portions. Roll each portion on a lightly floured surface, into a 30cm x 30cm square.

3. Place 1 teaspoon of filling every 5cm apart on 2 sheets of the rolled out pasta dough. Brush edges with a beaten egg and top each with the remaining sheets of pasta dough. Press firmly between the filling and sides to seal. Cut ravioli into squares using a pastry wheel.

4. Cook ravioli in a large saucepan of boiling water for 4-5 minutes or until al dente. Drain well and serve with your favourite tomato or cream sauce.

Serves: 4-6

Pumpkin and Cheese Ravioli

1 quantity pasta dough (see recipe on page 31)

Filling

Pumpkin, skin removed, baked and mashed 1

/2cups

Dry breadcrumbs 1

/2cups

Ricotta cheese, mashed

/2cup Garlic, minced 2 large cloves Salt 1 teaspoon Ground nutmeg

/4teaspoon

PASTA DOUGH

Page 42

DOUGH

Method

1. Pour water and salt into bread pan and add

chopped butter. Combine flour with sugar, bread improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from around the pan.

2. Place the bread pan into the breadmaker and close lid.

3. Press the Menu button to program (12) Dough and press ‘Start’. Dough will be kneaded, ready for shaping, proving and baking in the number of hours indicated.

4. Remove dough from bread pan and knead gently on a lightly floured surface. Divide into 30 pieces and roll each piece into a 20cm rope shaped breadstick.

5. Place breadsticks 2.5cm apart on a baking paper lined baking tray. Cover lightly with a cloth, sit in a warm place and allow dough to rise for 30 minutes.

6. Topping: Beat egg with water and lightly brush over breadsticks. Sprinkle with sea salt flakes and bake at 200ºC for 20 minutes.

Makes: 30 breadsticks.

Breadsticks

Dough

Water 240ml Table salt

/2teaspoon Butter, chopped 30g Strong plain flour 500g (3 cups) Sugar 2 teaspoons Bread improver 1 teaspoon Dried sachet yeast 2 teaspoons

Topping (Egg Wash)

Egg 1 Water 2 teaspoons Sea salt flakes 3-4 tablespoons

DOUGH

Page 43

DOUGH

Method

1. Whisk water, salt and egg together and pour

into bread pan. Add chopped butter. Combine plain flour with sugar, bread improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from around the pan.

2. Place the bread pan into the breadmaker and close lid.

3. Press the Menu button to program (12) Dough and press ‘Start’. Dough will be kneaded, ready for shaping, proving and baking in the number of hours indicated.

4. Remove dough from bread pan and knead gently on a lightly floured surface. Divide into 12 x 60g portions and shape each into a small ball.

5. Place on a baking paper lined baking tray. Cover lightly with a cloth, sit in a warm place and allow dough to rise for 30 minutes.

6. Topping: Beat egg with water and lightly brush over Bread rolls. Sprinkle with poppy seeds. Bake at 200ºC for 25-30 minutes.

Makes: 12 rolls

Bread Rolls

Dough

Water 250ml (

/2cup)

Table salt

/2teaspoon Egg 1 x 60g Butter, chopped 30g Strong plain flour 520g (3

/4cups)

Sugar

/4cup Bread improver 1 teaspoon Dried sachet yeast 2 teaspoons

Topping (Egg Wash)

Egg 1 Water 2 teapoons White and black poppy seeds 2 tablespoons

DOUGH

Page 44

DOUGH

Method

1. Pour water, salt and oil into bread pan. Add

sugar and flour. Make a small pocket in the top and fill with the yeast. Wipe any spills from around the pan.

2. Place the bread pan into the breadmaker and close lid.

3. Press the Menu button to program (12) Dough and press ‘Start’. Dough will be kneaded, ready for shaping, proving and baking in the number of hours indicated.

4. Remove completed dough from bread pan. Divide dough in half. Roll dough to fit 2 pizza trays. Spread with favourite toppings and bake for 20 minutes at 180ºC or until cooked.

Method

1. Pour water, salt and oil into bread pan.

Combine flour with skimmed milk powder, sugar and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from around the pan.

2. Place the bread pan into the breadmaker and close lid.

3. Press the Menu button to program (12) Dough and press ‘Start’. Dough will be kneaded, ready for shaping, proving and baking in the number of hours indicated.

4. Remove dough from bread pan and knead very lightly on a lightly floured surface. Shape into a 12cm x 30cm rectangle and place on an oiled baking tray. Cover with a cloth and sit in a warm place to rise for 30 minutes. Using your knuckles, press small indents into dough.

5. Brush Foccacia with oil and sprinkle with herbs. Bake in a preheated oven at 180ºC for 30 minutes or until golden.

Pizza Dough

Water 290ml Table salt

/2teaspoon Vegetable oil 3 tablespoons (45ml) Sugar 1 teaspoon Strong plain flour 500g (3 cups) Dried sachet yeast 2

/2teaspoons

Herb Foccacia

Dough

Water 330ml Table salt

/2teaspoon Olive oil 1 tablespoon (15ml) Strong plain flour 500g (3 cups) Skimmed milk powder 1 tablespoon Sugar 2 teaspoons Dried sachet yeast 2

/2teaspoons

Topping

Olive oil 2 tablespoons Dried oregano leaves 1 teaspoon Dried chopped basil 1 teaspoon

DOUGH

Page 45

DOUGH

Method

1. Beat egg, salt and water together and pour

into bread pan. Add chopped butter. Combine flour with brown sugar, salt and Allspice and stir in dried fruit. Add to bread pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from around the pan.

2. Place the bread pan into the breadmaker and close lid.

3. Press the Menu button to program (12) Dough and press ‘Start’. Dough will be kneaded, ready for shaping, proving and baking in the number of hours indicated.

4. Remove dough from bread pan and knead very lightly on a lightly floured surface. Divide dough into 12 pieces and shape into small buns. Place close together on a lightly greased baking tray. Cover with a cloth and sit in a warm place to rise for 30 minutes.

5. CROSSES: Combine plain flour with water and sugar to form a smooth paste. Pipe paste, to make crosses on top of each risen bun. Bake at 200ºC for 25 minutes.

6. GLAZE: Place water, sugar, and gelatine in a small pan and stir over heat until dissolved. Brush over buns whilst hot.

Makes: 12 buns

Hot Cross Buns

Dough

Egg 1 x 60g Water, warm 150ml Table salt

/2teaspoon Butter, chopped 35g Strong plain flour 280g (13/4cups) Brown sugar 2 tablespoons Allspice, ground

/2teaspoon Dried mixed fruit 1 cup Dried sachet yeast 2 teaspoons

Crosses

Plain flour 40g (1/4cup) Water 40ml Sugar 1 teaspoon

Glaze

Water 2 tablespoons Sugar 2 tablespoons Gelatine 1 teaspoon

DOUGH

Page 46

AFTER SALES SERVICE

These appliances are built to the very highest of standards. There are no user-serviceable parts. Follow these steps if the unit fails to operate:

1 Check instructions have been followed correctly.

2 Check fuse has not blown.

3 Check mains supply is functional.

If the appliance will not operate, return the appliance to the place it was purchased for a replacement. To return the appliance to the Customer Service Department, follow the steps below:

1 Pack it carefully (preferably in the original carton). Ensure unit is clean.

2 Enclose your name and address and quote model number BR6 on all

correspondence.

3 Give the reason why you are returning it.

4 If within the guarantee period, state when and where it was purchased

and include proof of purchase (eg. till receipt).

5 Send it to our Customer Service Department at the address below:

Customer Service Department

Pulse Home Products Limited

Middleton Road

Royton

Oldham

OL2 5LN, UK.

Telephone: 0161 621 6900 Fax: 0161 626 0391

e-mail: [email protected]

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GUARANTEE

This product is guaranteed for a period of 1 year from the date of purchase against mechanical and electrical defects.

This guarantee is only valid if the appliance is used solely for domestic purposes in accordance with the instructions provided, that it is not connected to an unsuitable electricity supply, dismantled or interfered with in any way or damaged through misuse. Under this guarantee we undertake to repair or replace free of charge any parts found to be defective.

Nothing in this guarantee or the instructions relating to the product excludes, restricts or otherwise affects your statutory rights.

In line with our policy of continuous development, we reserve the right to change this product, packaging and documentation without notice.

This product is manufactured to comply with the radio interference requirements of EEC directive 93/68 EEC.

Vine Mill, Middleton Road, Royton, Oldham, OL2 5LN, UK.

Breville is a registered trademark of Pulse Home Products limited

www.breville.co.uk

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