Sunbeam BM005 Instruction/recipe Booklet And Guarantee
CONVECTION BAKEHOUSE
INSTRUCTION/RECIPE BOOKLET AND GUARANTEE.
BM005
2961 Convection Bakehouse 30/5/02 2:50 PM Page 1
Contents.
Using your Convection Bakehouse safely ....................................................................................1-2
Getting to know your Convection Bakehouse ................................................................................3
The Control Panel..............................................................................................................................4
Role of the ingredients ....................................................................................................................5
What ingredients to buy ..................................................................................................................6
Baking bread ..................................................................................................................................7-8
Using the Delay-Bake Timer..............................................................................................................8
Making dough ..................................................................................................................................9
Using the Pause Function ................................................................................................................9
Important measuring tips ................................................................................................................9
Handy Hints......................................................................................................................................10
Care and Cleaning ..........................................................................................................................11
Help Guide ......................................................................................................................................11
Recipes:
White bread....................................................................................................12-16
Whole wheat bread ......................................................................................17-19
French bread........................................................................................................20
Sweet bread....................................................................................................21-23
Breadmixes ....................................................................................................24-25
Dough only ....................................................................................................26-29
Yeast Free bread ............................................................................................30-31
Gluten Free bread ..........................................................................................32-33
Pasta Dough ..................................................................................................34-35
Kneading, Rising & Baking Cycle Times ........................................................................................36
Troubleshooting ........................................................................................................................37-38
12 Month Replacement Guarantee................................................................................................39
Sunbeam Appliance Service Centres ........................................................................................40-41
2961 Convection Bakehouse 30/5/02 2:50 PM Page 2
1
Using your Convection Bakehouse Safely.
Before use.
1. Read all instructions, product labels and
warnings. Save these instructions.
2. Remove all foreign matter from the baking
pan and baking chamber.
3. Wipe over bread pan and kneading blade
before use.
4. Peel off plastic protective film from control
panel and remove stickers.
5. Always use the breadmaker from a 230/240V
AC power outlet.
6. Do not allow anything to rest on the power
cord or allow it to touch any hot surface. Do
not plug in cord where people may walk or
trip on it or allow the cord to dangle over
the edge of a table or benchtop.
Whilst in use.
1. The temperature is very hot during
operation. Be careful to keep your hands
and face away from the unit.
2. Do not open the lid or remove the bread pan
during operation except as indicated by the
fruit/nut beep. The beep sounds three times,
indicating that it is time to add fruit, nuts or
other ingredients to the baking pan.
3. Do not place anything on the breadmaker
lid. Do not cover vents.
4. The breadmaker unit does not have a
memory, so any interruption to the cycle or
the power supply will result in the program
being cancelled.
5. Do not touch moving parts.
Where to use.
1. Use only on a stable, heat-resistant surface.
2. Do not use the breadmaker where it will be
exposed to direct sunlight or other heat
sources, such as a stove or oven.
3. Do not place on top of any other appliance.
4. Keep the breadmaker out of reach of
children and infirm people – it is hot! Also, if
any buttons are accidentally touched during
operation, baking may stop.
5. Place the unit at least two inches away from
walls as walls may become discoloured.
After use.
1. Always unplug the unit at the power outlet
after use, and before cleaning.
2. Use oven mitts or a pot holder when taking
out the baking pan after baking.
3. Allow the breadmaker to cool down before
cleaning or storing.
4. Read instructions before cleaning. Do not
immerse the unit or plug in water. This will
cause electric shock or damage to the unit.
5. Do not immerse the baking pan in water.
Congratulations!
Fresh, warm home made bread is just a few easy
steps away with your new Sunbeam Convection
Bakehouse.
And you’re only limited by your imagination….
Make olive and sun-dried tomato bread,
chocolate bread, soy and linseed bread, herb
and garlic bread, yeast free and gluten free
bread…the varieties of breads you can bake are
endless.
And it really is as easy as 1… 2… 3!
1 Remove the bread pan from the breadmaker
and add ingredients.
2 Position the bread pan and select your
desired bread setting.
3 Press “start” and a few hours later, fresh
bread is ready to enjoy.
Imagine waking up to the aroma of freshly
baked bread. This is so easy to do because your
Convection Bakehouse has a 13 hour pre-set
timer. So set it the night before, and wake up
to the aroma of freshly baked bread.
Before you start, read all the instructions in this
book to ensure you get the most from your
breadmaker.
We’ve done everything we can to make breadbaking a breeze, but if you have any concerns
regarding the performance and use of your
breadmaker, please call …
Sunbeam Customer Service (toll-free)
Australia 1800 025 059
New Zealand 0800 505 570
2961 Convection Bakehouse 30/5/02 2:50 PM Page 3
2
Using your Convection Bakehouse Safely cont.
Please note:
1. Do not use attachments not recommended
by Sunbeam. They may cause fire, electric
shock or injury.
2. Do not use outdoors or for commercial use,
or for any purpose other than its intended
use.
3. Do not operate the unit if the cord or plug is
frayed or damaged. Do not operate if the
appliance has been dropped or damaged in
any manner. Return appliance to the nearest
Sunbeam Appliance Service Centre for
examination, repair or mechanical or
electrical adjustment. As a service to
customers, Sunbeam Appliance Service
Centres will carry out a free check on your
appliance to ensure it is electrically safe.
4. Remove the plug by grasping the plug – do
not pull on the cord.
5. Use of extension cords: A short power supply
cord has been provided to reduce the risk of
injury resulting from becoming entangled in
or tripping over a long cord. Extension cords
should be used with care. The cord should
be arranged so that it will not drape over the
benchtop where it can be pulled by children
or tripped over accidentally.
6. Electrical power: If the electric circuit is
overloaded with other appliances, your
breadmaker may not operate properly. The
breadmaker should be operated on a
separate electrical circuit from other
operating appliances.
7. For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘Sealed’ using tamperoof means as specified
by SAA (Standards Association of Australia).
Such appliances should always be returned to
the nearest Sunbeam Service Centre for
adjustment or repair if required.
8. For additional protection Sunbeam
recommend the installation of a residual
current device (RCD) with a rated current not
exceeding 30mA is advisable in the electrical
circuit supplying the power outlet in use.
This unit is intended for household use only.
If you have any concerns regarding the performance and use of your appliance, please ring our Toll
Free number (Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland.
Ensure the above safety precautions are understood.
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3
Getting to know your Convection Bakehouse.
Your Sunbeam Convection Bakehouse is a fully
automatic bread baking system that allows you
to easily make fresh bread in only a few hours.
Your Sunbeam Convection Bakehouse has a host
of other features….
Convection baking system
Produces bread with a superior coloured crust,
taste and texture.
Full size, clear-view lid
Watch the entire bread-baking process.
600 watts of power
Optimum amount of power for the perfect loaf
of bread.
Horizontal loaf
Traditional shaped loaf for easier slicing.
Variety of bread types
Make any type of bread you want, such as basic
white, french, whole wheat, rye etc. Recipes for
gluten free and yeast free bread are also
included in the recipe section.
Dough setting
Takes the labour out of kneading dough for
pizza, brioche, foccacia and numerous other
breads & pastries.
3 loaf sizes – 500g, 750g and 1kg
Suits all families and appetites.
13 hour time delay
Pre-set your breadmaker and fresh bread is
ready when you want it. You can even wake up
to freshly baked bread.
Crust colour options
Choose from light, medium or dark crust colour
on the basic bread setting, to suit your own
personal tastes.
Rapid bake setting
Reduces baking time, so you can have bread in a
hurry.
Fruit and nut beeper
Lets you know when it’s time to add fruits or
nuts to prevent excess crushing during kneading.
Non-stick removable bread pan
For easy cleaning and even heat distribution.
Pause setting
Lets you stop kneading (for 2 minutes) to add
fruits and nuts or any additional ingredients.
Convection
baking system
Control panel
Variety of bread
types & dough
setting
Horizontal loaf
Full size clear-view lid
Non-stick removable
bread pan
600 watts of power
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Bread settings
4
The Control Panel.
Time indicates time
remaining until
bread is baked
Press to start or
pause baking
Loaf sizes
Press to select
loaf size
Press to
program
Press to select your
desired bread
setting
Bread Type button
Press this button to choose the bread setting
you desire (a beep will sound each time you
press the button and the cycle time will appear
in the display window). Choose from Basic
medium, basic light, basic dark, wheat light,
wheat medium, Rapid medium, French medium
and dough. See below for a description of each
setting.
Loaf Size button
Press this button to select the size of the bread
that you are making: 1kg, 750g or 500g.
Timer button
Allows you to prepare bread up to 13 hours
later. See page 8 for instructions on how to set
the Delay-bake programmable timer.
Start/pause button
Press the Start/pause button to start your chosen
cycle. A beep will sound and the light for the
selected cycle will begin to flash.
The Pause function allows you to pause the
machine mid-cycle for up to 2 minutes. You can
then add fruit and nuts or further ingredients.
See page 9 for further instructions on using the
Pause function.
Bread settings
Your breadmaker has 8 cycles to choose from.
Press the Bread Type button to select one of
these choices. The flashing light will indicate
your choice and the cycle time will appear in the
display window.
BASIC BREAD. You have a choice of basic bread
with 3 crust colours – basic medium, basic light
or basic dark. The Bakehouse lets you choose
your favourite crust colour for most bread
varieties, including rye and white breads.
WHOLE WHEAT. You have 2 crust colour choices
for whole-wheat bread – whole-wheat light or
whole-wheat medium. The whole wheat breads
require more rising time and will produce
shorter loaves because of the heavier flours
used. All wheat cycles begin with a 30 minute
pre-heat. No blade movement occurs in the pan
during this preheat.
RAPID BAKE. This cycle lets you save time on
certain recipes by reducing the total time. The
breads made using this cycle will be shorter and
denser.
FRENCH. This cycle is for breads with crispier
crusts, such as French and Italian breads.
DOUGH. This cycle allows you to make dough
only, so that you can then hand-knead, shape
breads and bake in a conventional oven. Make
dough for pizza, dinner rolls, croissants, sweet
rolls and bagels.
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5
Yeast
Yeast is actually a microscopic plant. Simply
stated, without yeast, your bread will not rise.
When moistened by a liquid, fed by sugar and
carefully warmed, yeast produces gasses that
power the dough to rise. If the temperature is
too cold, the yeast will not be activated; if it’s
too warm, it will die. Your Convection
Bakehouse takes care of this worry for you by
maintaining just the right temperature in the
baking chamber at all times.
Some yeast may require the use of a bread
improver. The bread improver will provide
additional gluten to the bread.
Refer to page 6 to see if you require the use of a
bread improver in your recipes.
Note: We do not recommend the use of fresh
compressed yeast in your breadmaker. Sunbeam
recommends the use of dry yeast. Always
ensure it is used within the use-by date, as stale
yeast will prevent the bread from rising.
Sugars
Sugars sweeten the bread, brown the crust, lend
tenderness to the texture and supply the yeast
with food. White or brown sugar, molasses,
maple or golden syrup, honeys, fruits and other
sweeteners can be used.
Artificial sweetener can be substituted in
equivalent amounts, however the results of your
bread may vary.
Flour
In order for the bread to rise, the flour has to
have a high protein content. Sunbeam
recommends the use of good quality plain or
bread flour. Recommended brands are listed on
page 6.
Do not use self-raising flour.
Unlike white flour, whole-wheat flour contains
bran and wheat germ which inhibit rising.
Wheat breads therefore, tend to be heavier in
texture and smaller in size. A lighter larger loaf
can be achieved by combining whole-wheat
flour with white flour for wheat bread recipes.
Liquids
When liquids are mixed with proteins in flour,
gluten is formed. Gluten is necessary for rising.
Many recipes use dry milk and water, but other
liquids, such as fruit juice and beer can also be
used. Experiment with quantities of these
liquids to obtain optimum results. Liquids
should be at room temperature.
A recipe with too much liquid may cause the
bread to fall during baking while a recipe with
too little liquid will not rise.
Salt
In small amounts, salt adds flavour and controls
yeast action. Too much salt inhibits rising, so be
careful when measuring. Any ordinary table salt
may be used.
Fats
Many breads use fats to enhance the flavour
and retain moisture. Typically, we use margarine
in the recipes. Butter or oil may be used in
equivalent quantities.
Role of the ingredients.
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6
What ingredients to buy.
Fresh ingredients must be used in your
breadmaker, as the ingredients used will affect
the result of your bread.
Use good quality ingredients and avoid using
generic brand products.
Australia
Flour
Good quality flour such as bread flour should be
used. Recommended brands of flour include Tip
Top, White Wings, Defiance, Greens and
Mothers Choice.
Because flour aerates, it is important to weigh
the flour in each recipe. This will ensure a
perfectly baked loaf.
Bulk packs of flour may be used, however, the
result of your bread may vary. The texture and
height of the bread will be inconsistent if the
flour is stored for long periods of time in
unsatisfactory conditions. Purchase bulk packs
of flour only if baking a large amount of bread.
Yeast
Bulk packs of yeast, and other yeasts such as
Tandaco, Fermipan and Defiance will require the
use of a Bread Improver. The suggested
quantities are given in each recipe.
Mauripan Rapid Rise Yeast does not require the
use of a Bread Improver. Use the suggested
amounts below when using this yeast;
500g loaf - 1
3
/4
teaspoons
Mauripan Rapid Rise Yeast
750g loaf - 1 x 10g sachet
Mauripan Rapid Rise Yeast
1kg loaf - 1 x 10g sachet
Mauripan Rapid Rise Yeast
Bread mixes
A variety of bread mixes such as Weston Milling
Kitchen Collection, can be used in your
breadmaker. Directions of use should be
supplied on the bread mix packaging.
Some bread mixes may require the use of a
bread improver. If the centre of the baked
bread is collapsing, the addition of a bread
improver is likely to be needed. This should be
done by a trial and error method.
Bread Improver
Most recipes will require the use of a bread
improver. Bread improver helps support the
gluten structure of the bread, so that it does not
collapse when baking. Bread improver has a
flour like texture and can be purchased through
selected supermarkets or a health food shop.
New Zealand
Please refer to the enclosed New Zealand
Instructions and Recipes Insert.
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7
Baking bread.
Before using your breadmaker for the first
time.
Remove the bread pan by lifting the handle and
pulling the pan straight up. Wipe over the
bread pan and kneading blade with a damp
cloth and dry thoroughly. Do not immerse the
bread pan in water. Do not use harsh or abrasive
cleaners as they may scratch the non-stick
surface. Do not place the bread pan or
kneading blade in a dishwasher.
Remove the plastic film cover from the control
panel and any stickers from the machine.
Insert the bread pan into the baking chamber
ensuring it is correctly positioned. Lay the
handle flat toward the back of the machine.
Insert the kneading blade onto the drive shaft
located in the centre of the bread pan by
matching the flat side of the drive shaft with
the flat side of the blade. Press down until the
blade is firmly positioned on the bottom of
the pan.
Select a recipe from the recipe section and
prepare the ingredients. (See Important
Measuring Tips on page 9).
Add the ingredients into the bread pan in the
order specified in the recipe. All ingredients
should be at room temperature and measured
carefully. Wipe all spills from the outside of the
pan.
Close the lid securely, plug the machine into a
230/240 volt AC power outlet and turn the
power on.
Note: When the machine is first plugged in, the
fan will cycle on for a few seconds. This is
normal and is a self-testing procedure.
Default setting.
When the unit is turned on, it will be set for
Basic Medium bread and for a 1kg sized loaf. If
this is your desired bread setting, simply press
start. (Note: This setting is the built in default
setting on your breadmaker).
If you want to change the settings.
• Choose your bread type by pressing the
Bread Type button, until the light for your
chosen bread type illuminates. Each time you
press, a beep will sound, the light will move
from one bread type to the next and the
total time will appear in the display window.
• Select your desired loaf size by pressing the
Loaf Size button until the light for your
chosen size illuminates.
If you wish to delay bread baking, set the
Delay-Bake timer. To do this see instructions on
page 8. Do not use the programmable timer for
recipes which use perishable ingredients such as
eggs, fresh milk and cheese, as these will spoil.
To start, press the Start/pause button. A beep
will sound, the cycle time will begin counting
down and the bread cycle you have chosen will
flash.
To cancel operation at any time, press the
Start/pause button for a few seconds and then
switch off the power at the power outlet.
Never open the lid during baking unless the
fruit & nut beep has been activated or you are
using the pause function. (See using the Pause
function on page 9) .
To add fruit or nuts.
The breadmaker will beep 3 times about 40
minutes into the cycle. Open the lid and add
any fruits or nuts that the recipe requires. Close
the lid and the breadmaker will automatically
resume the cycle.
At the end of the baking cycle, a beep will
sound and the display time will indicate 0:00.
The breadmaker will automatically switch to a
keep warm cycle for 30 minutes and warm air
will circulate throughout the baking chamber,
helping reduce condensation. The bread can be
removed from the baking chamber at the end of
the baking cycle or any time during the keep
warm cycle.
Note: After a period of time, the time shown
on the Control Panel will return to show the
total cycle time.
To turn off the machine, turn off at the power
outlet and unplug the unit.
To remove the bread pan.
The bread pan will be hot after the baking cycle.
Use a kitchen mitt or pot holder when removing
the pan from the baking chamber.
To remove the bread from the bread pan.
Allow the bread to cool in the bread pan for 10
minutes before removing. Turn the pan upside
down and shake until the bread slides out. If
the bread does not slide out easily, use a plastic
spatula to loosen bread from the pan.
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8
Baking bread cont.
If the kneading blade remains inside the bottom
of the bread, use a narrow plastic utensil to
remove the blade. Caution: The blade will be
hot.
Let the bread cool on a bread rack for at least 5
minutes if slicing with an electric knife, or for 20
minutes if slicing with a bread knife.
After using your breadmaker.
After completion of bread baking, unplug the
machine and allow it to cool for 45 minutes
before beginning another cycle.
Clean the breadmaker after use following the
Care and Cleaning instructions on page 11.
Using the Delay-Bake Timer.
Using the Rapid Bake.
The breadmaker allows you to prepare bread up
to 13 hours later, so you can wake up to the
aroma of freshly baked bread, or go out for the
day while your Breadmaker does all the work.
Note: Do not use the Delay-bake timer when
the recipe has perishable ingredients such as
egg, milk, cheese etc, as these will spoil.
Also, fruit and nuts can only be added manually.
So do not use the Delay-bake timer for recipes
that require fruit and nuts to be added at a
later time, unless you are present.
Instructions:
1. Follow the ‘Baking Bread’ instructions on
page 7 until you get to the section ‘If you
wish to delay bread baking’.
2. Set the Delay-bake programmable timer by
pressing the Timer button until you reach the
number of hours and minutes from now that
you want your bread or dough to be ready.
The timer will only go up in increments of 15
minutes.
3. Press the Start/pause button to start the
cycle. The timer will start counting down.
When the cycle is complete, the display will
indicate 0:00. After a period of time, the
display will return to show the total cycle
time.
Note: If you make a mistake, or need to re-set
the timer, switch the unit off by turning off at
the power outlet, then start again.
Example: Before leaving for work at 8:00 am,
you decide to make bread and want it ready at
6:00pm – which is 10 hours later. After selecting
your bread type, press the Timer button to add
time to the time display, until it reaches 10:00.
This tells you that your bread will be ready in 10
hours. Then press the Start/pause button. Your
breadmaker will begin counting down and will
begin the cycle for the bread to be ready at
6:00pm.
You may use the rapid bake setting for all types
of bread to reduce the completion time of your
bread. The breads made using this cycle may be
shorter in size and may have a dense texture.
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Each ingredient in a loaf of bread plays a
specific role, so it is extremely important to
measure the ingredients correctly to get the best
results.
For optimum results, we recommend weighing
ingredients on a kitchen scale. This is especially
important with flour. Because flour aerates, the
exact amount is needed to achieve an optimum
loaf of bread.
Weight measurements are given for each recipe.
If kitchen scales are not available, ensure the
following instructions are followed;
Dry ingredients
Use a metric measuring spoon or cup. Do not
use tableware spoons or cups. Spoon 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 or tap the cup
unless otherwise stated in the recipe.
Liquids
Fill a metric measuring spoon or cup to the level
indicated. Check your cup measurement by
placing the measuring cup on a flat surface and
reading the measurement at eye level.
Solid fats
Fill a metric measuring spoon or cups to the
level indicated and level off with a flat knife.
Last Things Last!
Always place the yeast in the breadpan first, the
dry ingredients in next, and the liquids in last.
This will ensure a well risen and evenly baked
loaf.
Adding Fruits and Nuts
Fruits and nuts are added later, after the
machine has completed the first knead. 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.
9
Important Measuring Tips.
Making dough.
The dough cycle allows you to create a variety of
doughs to shape by hand and then bake in a
conventional oven.
Follow the instructions for Baking Bread on
page 7 and select the Dough cycle. When your
dough is ready a beep will sound. Remove the
dough from the pan, shape and bake in a
conventional oven according to recipe
instructions.
Pause function.
The Pause function allows you be creative with
your bread making. Any time during the
kneading of the bread, pause the unit and add
ingredients, fruit or nuts. Use the Pause
function when experimenting with new recipes
to add more flour or water as needed.
To use the Pause function, press and hold the
Start/pause button for a few seconds until the
machine stops. The machine will stop for 2
minutes for you to add ingredients. During this
period, 4 beeps will sound every 30 seconds as a
reminder that your machine is in Pause function.
To restart the machine, press the Start/pause
button again. If you do not press the
Start/pause button within 2 minutes, the
machine will automatically resume the cycle
where it left off.
NB - You cannot use the pause function during
the baking period.
Using the Pause Function.
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10
Order of ingredients.
Always put the yeast in first, the dry ingredients
in next and the liquids in last. Fruits and nuts
are added later, after the machine has
completed the first knead. This will ensure a
crisp and evenly baked loaf every time.
Freshness.
Ensure all ingredients are fresh and used before
the specified use-by date.
Avoid using perishable ingredients such as milk,
yogurt, 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 15 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 the use of the Sunbeam Knife ‘n’
Easy electric knife.
Freezing bread.
To freeze fresh bread, let it cool completely and
wrap in plastic. Slice bread before freezing and
use at your convenience.
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.
Toppings.
Ingredients such as herbs, sesame seeds and
chopped bacon can be added to the top of the
bread during the baking stage.
Open lid of Bakehouse, gently brush top of loaf
with a little milk or egg yolk and sprinkle with
topping. (Do not allow ingredients to fall
outside pan). Close lid and allow baking to
continue.
Note: This step needs to be done quickly to
prevent bread from sinking.
Crust colour
It is normal for the top of the bread to be
lighter in colour than the sides. Different
combinations of ingredients can encourage or
discourage browning. If you would like the top
crust to be slightly darker, brush a little oil or
beaten egg yolk over the top of the bread
during the last half hour of baking.
Baking at high altitudes.
At high altitudes above 900 metres, dough rises
faster. Therefore, when baking at high altitudes
some experimentation is required. Follow the
suggested guidelines. Use one suggestion at a
time and remember to write down which
suggestion works best for you.
Suggestions:
1. Reduce the amount of yeast by 25%. This
will stop the bread from over-rising.
2. Increase the salt by 25%. The bread will rise
slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Flour stored
at high altitudes tends to be drier. You may
have to add a few tablespoons of water,
until the dough forms a nice ball.
Handy Hints.
Sunbeam is a Registered trademark. Convection Bakehouse
trademark Pending. Made in China. Due to minor changes in
design or otherwise, the product you buy may differ from the
one shown in this booklet. Approved by the appropriate
Electrical Supply Authorities. Backed by Sunbeam’s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 1998.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on any Sunbeam appliance,
contact the Sunbeam Consumer Service Line on 1800 025 059.
(Australia only). New Zealand - contact the Sunbeam Office in
Auckland.
2961 Convection Bakehouse 30/5/02 2:50 PM Page 12
11
Should you require any further assistance on
using your breadmaker, please follow these
simple steps.
1. Consult Troubleshooting tips on pages 37&
38 of this booklet.
2. To answer any further questions you may
have, call us toll free (Aust) 1800 025 059,
(NZ) 0800 505 570.
3. For any further concerns contact our
Sunbeam Appliance Service Centres listed on
the back of this booklet.
Help Guide.
Care and Cleaning.
Before cleaning the breadmaker, unplug it from
the power outlet and allow it to cool
completely.
To clean the exterior.
Wipe down with a soft damp cloth and mild
detergent. Harsh cleaners, scrubbing brushes
and chemical cleaners will damage the unit.
Before re-using the unit, make sure it is
completely dry.
To clean the lid.
Remove the lid by tilting it straight up and
lifting it from the hinges on the back of the
machine. Wash in warm soapy water. Rinse and
dry thoroughly before using again.
To clean the interior.
If ingredients such as flour, sultanas or
breadcrumbs have spilt into the baking chamber,
remove by wiping gently using a slightly damp
cloth and wipe dry before your next use.
To clean the kneading blade.
The kneading blade is removable for easy
cleaning. Wipe over kneading blade with a
damp cloth after each use. If the kneading
blade is difficult to remove, fill the baking pan
with a little warm water and allow the kneading
blade to soak for a few minutes.
To clean the baking pan.
Wipe baking pan clean with a damp cloth and
dry thoroughly. Do not use harsh abrasives or
strong household cleaners as these will damage
the non-stick surface.
Do not immerse baking pan in water.
Caring for the non- stick baking pan and
kneading blade
1. Do not use metal utensils. These will
damage the non-stick coating on the pan
and blade.
2. Do not be concerned if the non-stick coating
wears off or changes colour over time. This
is a result of steam and moisture and the
mixing of various ingredients, food acids and
normal wear and tear. This is in no way
harmful and does not affect performance of
your breadmaker.
Do not wash any part of the breadmaker in a
dishwasher.
Do not immerse the unit in water.
Storage
1. Make sure the unit is completely cool and
dry before storing.
2. Store the breadmaker with the lid closed.
3. Do not place heavy objects on top of the lid.
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Recipes
Note: Some recipes may vary depending on the moisture content of the
ingredients and may need to be adjusted. e.g. the weight of the flour
changes when it has absorbed moisture from the air. Please feel free to
experiment with slight variations to our recipes to get a better result.
Always record the amounts you try so that you can adjust the recipe to
your own liking.
You may find inconsistencies in the taste, texture and appearance of the
bread you bake in the Convection Bakehouse. This is quite normal, and is
normally due to the ingredients being used. To avoid disappointment,
please read our list of recommended ingredients on page 6 before
attempting any of the recipes provided in this Instruction Book.
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