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.

2961 Convection Bakehouse 30/5/02 2:50 PM Page 13

12

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.

2961 Convection Bakehouse 30/5/02 2:50 PM Page 14

13

White Breads.

Method

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

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

3. Press “Bread Type” to select the suggested setting given below each recipe.

4. Select desired “Loaf Size” and press “Start”.
Bread will be baked in the number of hours indicated.

Traditional White Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 2 teaspoons 1 tablespoon 2 tablespoons
Sugar 2 teaspoons 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Margarine 2 teaspoons 1 tablespoon 2 tablespoons
Water 220mls 290mls 415mls

Select

Basic Medium, Light or Dark setting

Garlic Herb Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 2 teaspoons 1 tablespoon 2 tablespoons
Sugar 2 teaspoons 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Dried mixed herbs 1 teaspoon 2 teaspoons 2 teaspoons
Crushed garlic 1 clove 2 cloves 2 cloves
Margarine 2 teaspoons 1 tablespoon 2 tablespoons
Water 220mls 290mls 415mls

Select

Basic Medium, Light or Dark setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 15

14

Tomato and Basil Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 2 teaspoons 1 tablespoon 2 tablespoons
Sugar 2 teaspoons 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Tomato paste 2 teaspoons 1 tablespoon 1 tablespoon
Fresh chopped basil 1 teaspoon 1 tablespoon 1 tablespoon
Margarine 2 teaspoons 1 tablespoon 2 tablespoons
Water 220mls 290mls 415mls

Select

Basic Medium, Light or Dark setting

Olive & Sundried Tomato Bread

500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 2 teaspoons 1 tablespoon 2 tablespoons
Sugar 2 teaspoons 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Sundried tomatoes, chopped 1 tablespoon 2 tablespoons 2 tablespoons
Olives, chopped 1 tablespoon 2 tablespoons 2 tablespoons
Margarine 2 teaspoons 1 tablespoon 2 tablespoons
Water 220mls 290mls 415mls

Select

Basic Medium, Light or Dark setting

Salami Cheese Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 2 teaspoons 1 tablespoon 1 tablespoon
Sugar 2 teaspoons 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Salami, chopped

2

/3

cup

2

/3

cup

2

/3

cup

Mozarella cheese

1

/3

cup

1

/3

cup

1

/3

cup

Oregano, dried

1

/4

teaspoon

1

/2

teaspoon 1 teaspoon
Margarine 2 teaspoons 1 tablespoon 2 tablespoons
Water 220mls 290mls 415mls

Select

Basic Medium, Light or Dark setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 16

15

Onion Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 2 teaspoons 1 tablespoon 2 tablespoons
Sugar 2 teaspoons 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Chopped onion

1

/2

cup

3

/4

cup

3

/4

cup
Margarine 2 teaspoons 1 tablespoon 2 tablespoons
Water 220mls 290mls 415mls

Select

Basic Medium, Light or Dark setting

Lemon-Poppyseed Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 2 teaspoons 1 tablespoon 2 tablespoons
Sugar 2 teaspoons 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Poppy seeds 1 tablespoon 2 tablespoons 2 tablespoons
Grated lemon rind 1 tablespoon 2 tablespoons 2 tablespoons
Margarine 2 teaspoons 1 tablespoon 2 tablespoons
Water 220mls 290mls 415mls

Select

Basic Medium, Light or Dark setting

Bacon & Beer Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 2 teaspoons 1 tablespoon 1 tablespoon
Sugar 1 teaspoon 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Onions, chopped 3 tablespoons1/2

cup

3

/4

cup
Mustard 2 teaspoons 1 tablespoon 1 tablespoon
Cooked bacon

1

/4

cup

1

/3

cup

1

/2

cup
Margarine 2 teaspoons 1 tablespoon 2 tablespoons
Water 60mls 180mls 215mls
Flat beer 125mls 110mls 200mls

Select

Basic Medium, Light or Dark setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 17

16

Roasted Red Pepper and
Cheese Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 2 teaspoons 1 tablespoon 1 tablespoon
Sugar 2 teaspoons 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Garlic, crushed

1

/2

teaspoon 1 teaspoon 1 teaspoon
Dried basil 1 teaspoon 2 teaspoons 2 teaspoons
Roasted red capsicum, chopped

1

/3

cup

1

/4

cup

3

/4

cup

Parmesan cheese

1

/4

cup

1

/4

cup

1

/2

cup
Margarine 2 teaspoons 1 tablespoon 2 tablespoons
Water 220mls 290mls 415mls

Select

Basic Medium, Light or Dark setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 18

17

Wholemeal Breads.

Method

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

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

3. Press “Bread Type” to select the suggested setting given below each recipe.

4. Select desired “Loaf Size” and press “Start”.
Bread will be baked in the number of hours indicated.
N.B. All wheat cycles begin with a 30 minute pre-heat of ingredients. No blade movement occurs in the

pan during this pre-heat.

Wholemeal Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Wholemeal plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 teaspoon 2 tablespoons 3 tablespoons
Brown sugar 1 tablespoon 1

1

/2

tablespoons 2 tablespoons

Salt

1

/2

teaspoon 11/2

teaspoons 2 teaspoons

Margarine 1 tablespoon 11/2

tablespoons 2 tablespoons

Water 250mls 310mls 415mls

Select

Wheat Light or Medium setting

Crunchy Wheat and
Honey Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Wholemeal plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 teaspoons 2 tablespoons 3 tablespoons
Honey 1 tablespoon 3 tablespoons 3 tablespoons
Salt

1

/2

teaspoon 11/2

teaspoons 2 teaspoons

Slivered almonds

1

/3

cup

1

/2

cup

1

/2

cup

Margarine 1 tablespoon 1

1

/2

tablespoons 2 tablespoons

Water 250mls 310mls 415mls

Select

Wheat Light setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 19

18

Wholemeal Raisin Nut Bread

500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Wholemeal plain flour 320g (2 cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 teaspoon 2 tablespoons 3 tablespoons
Brown Sugar 1 tablespoons 1

1

/2

tablespoons 2 tablespoons

Salt

1

/2

teaspoon 11/2

teaspoons 2 teaspoons

Margarine 1 tablespoon 11/2

tablespoons 2 tablespoons

Water 250mls 310mls 415mls

Mix-ins

Raisins

1

/4

cup

1

/2

cup

1

/2

cup

Chopped walnuts

1

/4

cup

1

/2

cup

1

/2

cup

Select Wheat Light or Medium setting

Soy and Linseed Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Plain flour 160g (1 cup) 200g (11/4

cups) 360g (21/4

cups)
Wholemeal plain flour 160g (1 cup) 320g (2 cups) 320g (2 cups)
Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 teaspoon 2 tablespoons 3 tablespoons
Brown sugar 1 tablespoon 1

1

/2

tablespoons 2 tablespoons

Salt

1

/2

teaspoon 11/2

teaspoons 2 teaspoons

Soy grits 2 tablespoons 3 tablespoons 3 tablespoons
Linseed meal 3 teaspoons 2 tablespoons 3 tablespoons
Margarine 1 tablespoon 1

1

/2

tablespoons 2 tablespoons

Water 250mls 320mls 420mls

Select

Wheat Light or Medium setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 20

19

Multigrain Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Wholemeal plain flour 160g (1 cup) 200g (11/4

cups) 360g (21/4

cups)
Plain flour 160g (1 cup) 320g (2 cups) 320g (2 cups)
Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 teaspoon 2 tablespoon 3 tablespoons
Brown sugar 1 tablespoon 1

1

/2

tablespoons 2 tablespoons

Salt

1

/2

teaspoon 11/2

teaspoons 2 teaspoons

Grain mix

1

/4

cup

1

/2

cup

3

/4

cup

Margarine 1 tablespoon 1

1

/2

tablespoons 2 tablespoons

Water 250mls 320mls 420mls

Select

Wheat Light or Medium setting

Pumpernickle Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 1

1

/2

teaspoons

Wholemeal plain flour 200g (11/4

cups) 400g (21/2

cups) 520g (31/4

cups)

Rye flour 120g (

3

/4

cup) 120g (3/4

cup) 160g (1 cup)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Salt

1

/2

teaspoon 11/2

teaspoons 2 teaspoons

Treacle 1 tablespoon

1

/3

cup

1

/2

cup
Cocoa 1 tablespoon 2 tablespoons 2 tablespoons
Margarine 1 tablespoon 1

1

/2

tablespoons 2 tablespoons
Skim milk powder 1 teaspoon 2 tablespoons 3 tablespoons
Water 250mls 310mls 415mls

Select

Wheat Light or Medium setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 21

20

French Breads.

Method

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

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

3. Press “Bread Type” to select the suggested setting given below each recipe.

4. Select desired “Loaf Size” and press “Start”.
Bread will be baked in the number of hours indicated.
Do not use Time Delay Setting when baking the Sourdough Bread as the ingredients will spoil.

French Bread 500g 750g 1kg

Tandaco dry yeast 11/4

teaspoons 1

1

/2

teaspoons 1

3

/4

teaspoons

Plain flour 360g (21/4

cups) 520g (31/4

cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Sugar 2 teaspoons 1 tablespoon 1 tablespoon
Salt

1

/4

teaspoon 11/4

teaspoons 2 teaspoons

Margarine 1 tablespoon 1

1

/2

tablespoons 2 tablespoons

Water 220mls 290mls 330mls

Select

French Medium setting

Sourdough Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 1

1

/2

teaspoons 2 teaspoons

Wholemeal plain flour 320g (21/4

cups) 520g (31/4

cups) 620g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Sugar 1 teaspoon 1 tablespoon 2 tablespoons
Salt

1

/4

teaspoon 1 teaspoon 11/2

teaspoons
Lemon juice 2 teaspoons 2 teaspoons 1 tablespoon
Plain yogurt

1

/4

cup

1

/2

cup

3

/4

cup
Margarine 2 teaspoons 2 teaspoons 1 tablespoon
Water 100mls 200mls 250mls

Select

French Medium setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 22

21

Sweet Breads.

Method

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

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

3. Press “Bread Type” to select the suggested setting given below each recipe.

4. Select desired “Loaf Size” and press “Start”.
Bread will be baked in the number of hours indicated.
Do not use Time Delay Setting when baking the Sweet breads as the ingredients will spoil.

Cinnamon Raisin Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 2 teaspoons 2 teaspoons

Plain flour 360g (21/4

cups) 480g (3 cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon

Skim milk powder 1 tablespoon 1 tablespoon 1

1

/2

tablespoons
Brown Sugar 1 tablespoon 2 tablespoons 2 tablespoons
Salt 1 teaspoon 1

1

/2

teaspoons 2 teaspoons

Margarine 1 tablespoon 1 tablespoon 2 tablespoons
Cinnamon 1 teaspoon 2 teaspoons 2

1

/2

teaspoons

Water 190mls 250mls 310mls

Mix-ins

Sultanas

1

/2

cup

1

/2

cup

3

/4

cup

Select

Basic Light setting

Chocolate Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 2 teaspoons 2 teaspoons

Plain flour 320g (2 cups) 480g (3 cups) 520g (31/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 tablespoon 2 tablespoons 2 tablespoons
Sugar 1

1

/2

tablespoons 2 tablespoons 3 tablespoons

Salt 1 teaspoon 1

1

/2

teaspoons 1

1

/2

teaspoons

Cocoa 2 teaspoons 1 tablespoon 11/2

tablespoons
Margarine 1 tablespoon 2 tablespoons 2 tablespoons
Water 160mls 250mls 310mls

Mix-ins

Choc chips

1

/2

cup

3

/4

cup 1 cup

Select Basic Light setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 23

22

Banana Macadamia Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 2 teaspoons 2 teaspoons

Plain flour 320g (2 cups) 520g (31/4

cups) 600g (33/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 tablespoon 2 tablespoons 2 tablespoons
Sugar 2 tablespoons 3 tablespoons 3 tablespoons
Salt 1 teaspoon 1

1

/2

teaspoons 2 teaspoons

Egg 1 x 60g 1 x 60g 1 x 60g
Mashed banana

1

/3

cup

3

/4

cup

3

/4

cup

Macadamia nuts

1

/3

cup

1

/2

cup

3

/4

cup
Margarine 1 tablespoon 2 tablespoons 2 tablespoons
Water 60mls 125mls 200mls

Select

Basic Light setting

Old Fashioned Oatmeal Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 2 teaspoons 2 teaspoons

Plain flour 320g (2 cups) 480g (3 cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 tablespoon 2 tablespoons 2 tablespoons
Honey 2 tablespoons

1

/4

cup

1

/2

cup

Salt 1 teaspoon 1

1

/2

teaspoons 2 teaspoons

Rolled oats

1

/3

cup

1

/2

cup

1

/2

cup
Margarine 1 tablespoon 2 tablespoons 2 tablespoons
Water 160mls 270mls 400mls

Select

Basic Light setting

Apple Spice Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 2 teaspoons 2 teaspoons

Plain flour 360g (21/4

cup) 480g (3 cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon

Skim milk powder 1 tablespoon 1 tablespoons 1

1

/2

tablespoons
Brown sugar 1 tablespoon 2 tablespoons 2 tablespoons
Salt 1 teaspoon 1

1

/2

teaspoons 2 teaspoons

Cinnamon 1 teaspoon 2 teaspoons 21/2

teaspoons

Margarine 1 tablespoon 1 tablespoon 2 tablespoons
Water 190mls 250mls 310mls

Mix-ins

Dried apples, chopped

1

/2

cup

1

/3

cup

2

/3

cup

Select Basic Light setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 24

23

Pina Colada Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 2 teaspoons 2 teaspoons

Plain flour 320g (2 cups) 480g (3 cups) 640g (4 cups)
Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon

Skim milk powder 2 teaspoon 1 tablespoon 1

1

/2

tablespoons

Sugar 1 tablespoon 2 tablespoon 2 tablespoons
Salt

1

/4

teaspoon 11/2

teaspoons 2 teaspoons

Roasted coconut

1

/3

cup

1

/2

cup

3

/4

cup

Crushed pineapple

1

/2

cup

2

/3

cup

3

/4

cup
Margarine 1 tablespoon 1 tablespoon 2 tablespoons
Rum 1 tablespoon 1 tablespoon 2 tablespoons
Water 60mls 125mls 190mls

Select

Basic Light setting

Apricot Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 2 teaspoons 2 teaspoons

Plain flour 360g (21/4

cups) 480g (3 cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon

Skim milk powder 1 tablespoon 1 tablespoon 1

1

/2

tablespoons
Brown sugar 1 tablespoon 2 tablespoons 2 tablespoons
Salt 1 teaspoon 1

1

/2

teaspoons 2 teaspoons

Ground nutmeg 1 teaspoon 2 teaspoons 21/2

teaspoons
Apricots, chopped

1

/2

cup

2

/3

cup

3

/4

cup
Margarine 1 tablespoon 1 tablespoon 2 tablespoons
Water 190mls 250mls 310mls

Select

Basic Light setting

Mixed Fruit Bread 500g 750g 1kg

Tandaco dry yeast 11/2

teaspoons 2 teaspoons 2 teaspoons

Plain flour 360g (21/4

cup) 480g (3 cups) 680g (41/4

cups)

Bread improver

3

/4

teaspoon 1 teaspoon 1 teaspoon

Skim milk powder 1 tablespoon 1 tablespoons 1

1

/2

tablespoons
Brown Sugar 1 tablespoon 2 tablespoons 2 tablespoons
Salt 1 teaspoon 1

1

/2

teaspoons 2 teaspoons

Ground nutmeg 1 teaspoon 2 teaspoons 21/2

teaspoons

Ground cloves 1 teaspoon 1

1

/2

teaspoons 2 teaspoons

Mixed dried fruit

1

/2

cup

1

/3

cup

2

/3

cup
Margarine 1 tablespoon 1 tablespoon 2 tablespoons
Water 190mls 250mls 310mls

Select

Basic Light setting

2961 Convection Bakehouse 30/5/02 2:50 PM Page 25

Breadmix recipes.

A breadmix will usually contain all the necesary ingredients such as flour, sugar, salt, etc. to make a loaf of
bread.

There are a variety of breadmixes available. It is important to refer to the packaging directions before
use, as the recipes and ingredients may vary.

Some breadmixes may require the use of a bread improver. If the centre of the baked bread is collapsing,
the addition of bread imrpover is likely to be needed.

Start off by adding

3

/4

teaspoon of bread improver and adjust if necessary. Because flour properties can

alter on a seasonal basis, you may need to experiment with measurements to obtain optimum results.

White breadmix recipes

Method

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

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

3. Press “Bread Type” to select the suggested setting given below each recipe.

4. Select desired “Loaf Size” and press “Start”.
Bread will be baked in the number of hours indicated.

Defiance White Breadmix 750g 1kg

Yeast 11/4

teaspoons 1

1

/4

teaspoons

Breadmix 600g (33/4

cups) 800g (5 cups)

Water 315mls 420mls
Select

Basic Medium, Light or Dark setting

Kitchen Collection White Breadmix

750g 1kg

Yeast 2 sachets 11/2

sachets (10.5g)

Breadmix 500g 750g
Water 300mls 380mls

Select

Basic Medium, Light or Dark setting

24

2961 Convection Bakehouse 30/5/02 2:50 PM Page 26

Wholemeal breadmix recipes

Method

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

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

3. Press “Bread Type” to select the suggested setting given below each recipe.

4. Select desired “Loaf Size” and press “Start”.
Bread will be baked in the number of hours indicated.
NB. All wheat cycles begin with a 30 minute pre-heat of ingredients. No blade movement occurs in the

pan during this pre-heat.

Defiance Wholemeal and Grain Breadmix

750g 1kg

Yeast 1 teaspoons 11/4

teaspoons

Breadmix 600g (33/4

cups) 800g (5 cups)

Water 320mls 420mls
Select

Wheat Light or Medium setting

Kitchen Collection Wholemeal Breadmix

750g 1kg

Yeast 2 sachets 11/2

sachets (10.5g)

Breadmix 500g 750g
Water 360mls 415mls

Select

Wheat Light or Medium setting

25

2961 Convection Bakehouse 30/5/02 2:50 PM Page 27

26

Dough Only.

Method

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

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

3. Select the “Dough” setting and press “Start”.

4. Remove dough from breadpan and follow instructions given for each recipe.

Breadsticks

Dough Topping

Tandaco dry yeast 21/2

teaspoons 1 teaspoon water

Plain flour 480g (3 cups) 1 egg white
Bread improver

3

/4

teaspoon Sesame seeds
Sugar 2 teaspoons
Margarine 3 tablespoons
Water 290mls

1. Remove completed dough from bread pan. Line a baking try with baking paper. Heat oven to
180˚C.

2. Divide dough into 30 pieces. Roll each piece into a 20cm rope. Place 2.5cm apart on baking tray.
Cover and allow dough to rise for 30 minutes or until puffy.

3. Beat water with the egg white; brush dough. Sprinkle with sesame seeds. Bake for 25 minutes
or until breadsticks are golden brown.

Makes 30.

Bread rolls

Dough Topping

Tandaco dry yeast 21/2

teaspoons margarine, melted

Plain flour 520g (3

1

/4

cups)

Bread improver

3

/4

teaspoon

Sugar

1

/4

cup

Salt

1

/2

teaspoon
Margarine 2 tablespoons
Egg 1 x 60g
Water 250mls

1. Remove completed dough from bread pan. Line a baking try with baking paper. Heat oven to
180˚C.

2. Divide dough into 15 pieces and shape each piece into a ball. Place on baking tray, cover and
allow to rise for 30 minutes or until doubled in size.

3. Brush with margarine. Bake for 15 minutes or until golden brown.

2961 Convection Bakehouse 30/5/02 2:50 PM Page 28

27

Cinnamon Rolls

Dough Filling

Tandaco dry yeast 21/2

teaspoons Sugar

1

/2

cup

Plain flour 520g (31/4

cups) Cinnamon 2 tablespoons
Sugar 2 tablespoons Margarine 1 tablespoons
Salt

1

/2

teaspoon
Egg 1 x 60g
Margarine 2 tablespoons
Water 250mls

1. Remove completed dough from bread pan. Grease and line a 25cm square baking pan.

2. Mix sugar and cinnamon. Roll out dough into 45x22cm rectangle on lightly floured surface.
Spread with margarine; sprinkle with sugar-cinnamon mixture. Roll up beginning at short side.
Pinch edge of dough into roll to seal. Cut into 2.5cm slices and place in pan.

3. Cover and allow to rise for 1

1

/4

hours or until doubled in size.

4. Place in pre-heated oven and bake for 30 minutes or until golden brown. Lightly drizzle with
glaze.

Glaze: Mix 1/2

cup icing sugar, 1/4

teaspoon vanilla essence and 2 tablespoons milk until thin

enough to drizzle.

Pizza Dough

Dough

Tandaco dry yeast 21/2

teaspoons

Plain flour 480g (3 cups)
Sugar 1 teaspoon
Salt

1

/2

teaspoon
Olive oil 2 tablespoons
Water 290mls

1. Remove completed dough from bread pan. Grease two pizza trays. Heat oven to 180˚C.

2. Divide dough in half. Roll dough to fit pizza trays. Spread with favourite toppings and bake for
20 minutes or until cooked.

2961 Convection Bakehouse 30/5/02 2:50 PM Page 29

28

Herb Foccacia

Dough Topping

Tandaco dry yeast 21/2

teaspoons

1

/2

cup

Plain flour 480g (3 cups) 1 teaspoon oregano
Sugar 2 teaspoons 1 teaspoon chopped basil
Skim milk powder 1 tablespoon
Salt

1

/2

teaspoon
Olive oil 1 tablespoon
Water 330mls

1. Remove completed dough from breadpan. Grease rectangular baking tray. Heat oven to 180˚C.

2. Knead dough with a little extra flour until elastic and dough springs back when pressed. Shape
to fit baking tray.

3. Cover and allow to rise for 30 minutes.

4. Brush surface with oil and sprinkle with herbs. Bake for 30 minutes or until golden.

Hot cross Buns

Dough Crosses

Tandaco dry yeast 21/2

teaspoons Plain Flour 80g (

1

/2

cup)

Plain flour 520g (31/4

cups) Water 80mls

Brown sugar

1

/4

cup Sugar 2 teaspoons

Salt

1

/2

teaspoon

Nutmeg

1

/2

teaspoon Glaze

Sultanas

3

/4

cup

Egg 1 x 60g

Water 2 tablespoons

Margarine 2 tablespoons Sugar 2 tablespoons
Water 310mls Gelatine 1 teaspoon

1. Remove completed dough from bread pan. Line a baking tray with baking paper. Heat oven to
180˚C.

2. Knead dough on a floured surface until elastic and springs back when pressed. Divide dough
into 12 pieces. Shape each piece into a ball. Place close together on baking tray. Cover and allow
to rise for 30 minutes.

3. CROSSES: Mix flour and water together until smooth. Pipe crosses over risen dough.

4. Bake buns for 30 minutes or until golden brown.

5. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over hot
buns.

Makes 12 buns.

2961 Convection Bakehouse 30/5/02 2:50 PM Page 30

29

Caramel Pecan Rolls

Dough Filling

Tandaco dry yeast 21/2

teaspoons Margarine, melted 80g (

1

/2

cup)

Plain flour 520g (31/4

cups) Brown sugar

1

/2

cup

Sugar 2 tablespoons Pecan halves

2

/3

cup

Salt

1

/2

teaspoon Cinnamon 2 teaspoons
Egg 1 x 60g
Margarine 2 tablespoons
Water 250mls

1. Remove completed dough from bread pan. Grease and line a 22cm square baking pan.

2. Mix margarine, brown sugar, pecan halves and cinnamon.

3. Roll out dough into 45 x 22cm rectangle on lightly floured surface.
Spread with topping. Roll up beginning at short side.
Pinch edge of dough into roll to seal. Cut into 2.5cm slices and place in pan.

3. Cover and allow to rise for 1 hour or until doubled in size.

4. Place in a pre-heated oven and bake for 30 minutes or until golden brown.

Calzones

Dough Pesto Filling

Tandaco dry yeast 21/2

teaspoons 6 sundried tomatoes

Plain flour 400g (21/2

cups) 6 tablespoons pesto

Sugar 1 teaspoon 11/2

cups shredded mozzarella

Salt

1

/2

teaspoon 1 cup mushrooms, sliced

Olive Oil 1 tablespoon

3

/4

cup chopped bacon

Water 250mls salt/pepper to taste

1 egg, lightly beaten

1. Remove completed dough from bread pan. Line a baking tray with greaseproof paper. Heat
oven to 180˚C.

2. Divide dough into 6 equal parts. Roll each part into 18cm circle on a lightly floured surface with
a rolling pin. Spread a layer of pest onto each circle within 2cm of edge.

3. Layer cheese, bacon, mushrooms and tomatoes on half of each circle within 1 inch of edge.
Sprinkle with salt and pepper.

4. Fold dough over filling; fold edge up and pinch securely to seal. Place on baking tray. Brush with
egg. Bake 25-30 minutes or until golden brown.

Makes 6.

2961 Convection Bakehouse 30/5/02 2:50 PM Page 31

30

Yeast Free Bread.

For optimum results, ensure all ingredients are at room temperature. Do not use the Time Delay setting
when baking Yeast Free bread as the ingredients will spoil, preventing the bread from rising.

Note: It is normal for some yeast free breads to have a heavy or dense texture, and to be smaller in size.

Method

1. Place wet ingredients in the bread pan and place the bread pan in the breadmaker.

2. Select the Rapid Medium setting on your breadmaker and press Start.

3. Combine the dry ingredients in a small bowl. Allow the machine to mix for approximately 1 minute
or until the wet ingredients are well combined.

4. With the machine still running, gradually add the dry ingredients, scraping down sides with a plastic
spatula if necessary. Close lid and allow the breadmaker to complete bread cycle.

Capsicum and Cheese Bread

Dry Ingredients Wet Ingredients

Flour 400g Oil 31/2

tablespoons

Sugar 1

1

/2

tablespoons Eggs 2 x 60g

Salt

1

/4

teaspoon Buttermilk 150mls

Baking powder 2

1

/2

teaspoons

Roasted red capsicum, chopped

1

/4

cup

Parmesan

1

/4

cup

Banana and Pecan Bread

Dry Ingredients Wet Ingredients

Flour 400g Oil 3 tablespoons
Sugar 3 tablespoons Eggs 1 x 60g
Salt

1

/4

teaspoon Milk 150mls
Bicarbonate of Soda 2 teaspoons
Mashed banana

3

/4

cup
Pecans, ground

1

/3

cup

Lemon and Honey Bread

Dry Ingredients Wet Ingredients

Flour 480g Oil 3 tablespoons
Honey

1

/4

cup Eggs 2 x 60g
Grated lemon rind 1 tablespoon Buttermilk 280mls
Salt

1

/4

teaspoon
Baking powder 2

1

/2

teaspoons

2961 Convection Bakehouse 30/5/02 2:50 PM Page 32

31

Date and Walnut Bread

Dry Ingredients Wet Ingredients

Flour 400g Oil 31/2

tablespoons

Brown sugar

1

/4

cup Eggs 1 x 60g

Salt

1

/4

teaspoon Buttermilk 150mls

Baking powder 2

1

/2

teaspoons

Dates, chopped

1

/4

cup

Walnuts, ground

1

/4

cup

Olive and Onion Bread

Dry Ingredients Wet Ingredients

Flour 400g Oil 3 tablespoons
Sugar 2 tablespoons Eggs 1 x 60g
Salt

1

/4

teaspoon Milk 150mls

Bicarbonate of Soda 2

1

/2

teaspoons

Onions, chopped

1

/4

cup

Olives, chopped 2 tablespoons

2961 Convection Bakehouse 30/5/02 2:50 PM Page 33

32

Gluten Free Bread.

These recipes have been specifically designed for use in the breadmaker by the Coeliac Society of
Australia.

The following recipes do not contain any wheat or gluten products.

Handy hints when making Gluten Free bread.

• Most recipes will require the use of Xanthan Gum or Guar Gum. These powders are a substitute for
gluten, which is necessary for breadmaking.

• Use the Rapid Medium setting on your breadmaker when baking Gluten Free bread.

• If you would like information on where to obtain gluten free ingredients, contact the Coeliac Society
in your state.

• For optimum results, follow the recipe procedure below.

• Do not use the Time Delay setting when making Gluten Free bread as the ingredients will spoil,
preventing the bread from rising.

• The bread may be difficult to remove from the bread pan. Allow the bread to cool for 15 minutes,
loosen the sides with a plastic spatula and gently shake out from bread pan.

Allow the bread to cool completely before slicing.

Method

1. Combine dry ingredients in a large bowl. Combine the wet ingredients in a small bowl. Gently fold
the wet mixture into the dry ingredients.

Place the mixture into the bread pan.

2. Place the bread pan into the breadmaker. Select the Rapid Medium setting and press Start.
Close lid and allow the breadmaker to complete bread cycle.
Note - You may need to scrape down the sides of the breadpan with a plastic spatula to combine the

ingredients. Do this within the first 10 minutes of the cycle.

Pumpernickle Bread

Dry Ingredients Wet Ingredients

Dry Yeast 21/4

teaspoons Eggs 3 x 60g

Brown rice flour 200g Molasses 3

1

/2

tablespoons
Tapioca flour 60g Cider Vinegar 1 teaspoon
Potato flour 60g Canola oil 3 tablespoons
Xanthan or guar gum 3 teaspoons Water 375mls
Caraway seeds 3 teaspoons
Salt 1

1

/2

teaspoons

Skim milk powder

1

/2

cup
Cocoa powder 3 teaspoons
Sugar 3 tablespoons
Orange peel, grated 1

1

/2

teaspoons

2961 Convection Bakehouse 30/5/02 2:50 PM Page 34

33

Brown and White Rice Bread

Dry Ingredients Wet Ingredients

Dry yeast 21/4

teaspoons Eggs 3 x 60g

White rice flour 200g Canola oil

1

/4

cup

Brown rice flour 100g Cider vinegar 1

1

/2

teaspoons

Xanthan or guar gum 1

1

/4

teaspoons Water 375mls

Salt 1

1

/2

teaspoons

Skim milk powder

1

/2

cup

Sugar 3 tablespoons

Cheese Bread

Dry Ingredients Wet Ingredients

Dry yeast 21/4

teaspoons Eggs 3 x 60g
Sugar 2 tablespoons Canola oil 3 tablespoons
Salt 1 teaspoon Water 425mls
White rice flour 200g
Brown rice flour 100g
Skim milk powder

1

/4

cup

Xanthan or guar gum 3

1

/2

teaspoons
Onion, minced 1 tablespoon
Poppy seeds 1 tablespoon
Celery seeds 1

1

/2

teaspoons
Cheddar cheese, grated

1

/2

cup

Cardamon Flavoured Fruit Bread

Dry Ingredients Wet Ingredients

Dry yeast 21/4

teaspoons Eggs 3 x 60g
White rice flour 200g Cider vinegar 1

1

/2

teaspoons

Tapioca flour 40g Canola oil

1

/4

cup
Potato flour 80g Water 375mls
Xanthan or guar gum 2

1

/2

teaspoons

Skim milk powder

1

/2

cup

Salt 1

1

/2

teaspoons
Sugar 3 tablespoons
Cardamon, ground 2 teaspoons
Mixed fruit, chopped

1

/2

cup

2961 Convection Bakehouse 30/5/02 2:50 PM Page 35

34

Pasta dough.

Method

1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

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

3. Press “Start”

4. After 15 minutes press the Pause button and remove dough. Turn the breadmaker OFF from the
power point.

NOTE: Ensure you press the Pause button after 15 minutes or the bread cycle will continue.
Do not use the Time Delay setting when making pasta dough.

Pasta Dough

Plain flour 500g
Eggs 4 x 60g
Salt

1

/2

teaspoon

water 125mls

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.

Pumpkin and Cheese Ravioli

1 quantity pasta dough

Filling

150g pumpkin, skin removed, baked and mashed
100g ricotta, mashed
Salt and pepper, to taste
300g breadcrumbs
Pinch of nutmeg
1 teaspoon minced garlic

1. Combine all filling ingredients in a large bowl. Mix well to combine. If the mixture appears too
dry, add an egg to combine. Season to taste with salt and pepper.

2. Divide dough into 4 portions. Roll each portion into a 25cm x 25cm square.

3. Place 2 teaspoons of filling 5cm apart on 2 sheets of the rolled out dough. Brush edges with a
little water or beaten egg and top with remaining pieces of rolled pasta. Press firmly between
the filling and sides to seal in filling. Cut ravioli into squares using a pastry wheel.

4. Cook ravioli in a large saucepan of boiling water for 5-8 minutes or until al dente. Drain well
and serve with your favourite tomato or cream sauce.

Serves 4-6

2961 Convection Bakehouse 30/5/02 2:50 PM Page 36

35

Fettucini with Tomato Sauce

1 quantity Spinach pasta dough

Sauce

3 tablespoons olive oil
1 onion, chopped
2 x 400g cans peeled tomatoes
2 tablespoons concentrated tomato paste
Salt and pepper, to taste

1

/2

cup parmesan cheese

1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using
the pasta machine, roll the pasta through the fettucini guide to cut pasta.

2. Bring a large saucepan of water to the boil. Add 1 tablespoon of oil and cook fettucini for 5-8
minutes or until al dente. Serve with fresh tomato sauce.

Tomato Sauce

1. Place the oil and onion in an electric frypan and cook until the onion is transparent.

2. Puree tomatoes in a small bowl and add to frypan. Add tomato paste and salt and pepper to
taste. Allow to simmer for 20 minutes.

3. Fold parmesan cheese through sauce just before serving.

2961 Convection Bakehouse 30/5/02 2:50 PM Page 37

Kneading, Rising & Baking Cycle Times.

STAGE Basic Basic Basic Whole Whole French Rapid Dough

Light Medium Dark Wheat Wheat Medium Medium

Light Medium

Preheat

30 30

Pre Knead 33333333

1st knead 15 15 15 6 6 15 10 15

Rest 55555525

2nd knead 22 22 22 25 25 22 13 22

Rise 1 40 40 40 75 75 40 30 45

Punch 2 sec 2 sec 2 sec 20 sec 20 sec 2 sec 2 sec

Rest 15 15

Shape 2 sec 2 sec
Punch

Rise 2

45 45 45 55 55 45 40

BAKE
1st stage

50 70 90 60 65 65 65

2nd stage 555555 5

TOTAL 3.05 hrs 3.25 hrs 3.45 hrs 4.39 hrs 4.44 hrs 3.20 hrs 2.48 hrs 1.30 hrs
cycle

All times in minutes unless otherwise specified.

36

2961 Convection Bakehouse 30/5/02 2:50 PM Page 38

37

Troubleshooting: The Machine.

Questions ? Please call us toll-free on

(Aust) 1800 025 059

(NZ) 0800 505 570

2961 Convection Bakehouse 30/5/02 2:50 PM Page 39

38

Troubleshooting: The Recipes.

Questions ? Please call us toll-free on

(Aust) 1800 025 059

(NZ) 0800 505 570

NOTE: For optimum results, weigh all ingredients

2961 Convection Bakehouse 30/5/02 2:50 PM Page 40

39

Your Sunbeam Appliance is covered by a
Sunbeam Replacement Guarantee for a period
of 12 months

(3 months commercial use) from
date of purchase, against defects in
workmanship and materials. Kindly retain
your Purchase Receipt for this product as this
proof of purchase must be presented if
making a claim under the terms of the
Sunbeam Replacement Guarantee.

Sunbeam will replace all defective
products, but where a product includes a
number of accessories, only the defective
product or the defective accessory will be
replaced.

If replacement is required the product,
with the purchase receipt, should be returned
to an approved Sunbeam Service Centre or
place of purchase.

If service is required after the warranty
period has expired, the product should be
returned to a Sunbeam Service Centre or
appointed Service Agent.

Replacement will be of the faulty product
or accessory or an equivalent excluding
packaging, recipe books, instruction cards, etc.

Minor adjustments, which may not be due
to faults in workmanship and materials, may
be made at Sunbeam’s discretion instead of
replacement of the product or accessory.

Note: Superseded product models which no
longer have a replacement equivalent will be
repaired free of charge up to 12 months from
purchase date.

This Replacement Guarantee naturally
does not cover misuse or negligent handling
used in accordance with instructions. This
Replacement Guarantee excludes breakables
such as glass or ceramic items and normal
wear and tear.

In Australia, this Sunbeam Replacement
Guarantee is additional to the conditions and
guarantees which are mandatory as implied by
the Trade Practices Act 1974 and State and
Territory legislation.

Sunbeam Appliance Service Centres
throughout Australia and New Zealand are
established to provide convenient, fast service
facilities. If replacement or service under the
Sunbeam Replacement Guarantee is required
and distance prevents you calling personally,
forward your appliance FREIGHT PREPAID to
the nearest Sunbeam Appliance Service
Centre.

Be assured of quick service. If
replacement or service is required, prepare a
tag stating your full name and address.
Explain the nature of your complaint on the
tag and attach it to the appliance.

Pack your appliance carefully into a strong
carton with plenty of newspaper, making sure
that the plug is separately wrapped to prevent
damage to the appliance surface.

Securely wrap and tie the parcel. Clearly
address the package to the selected Sunbeam
Appliance Service Centre and include your
name and address on the outside of the
carton. By following these simple rules, you
will be sure of speedy and efficient service.

Note: Replacement Guarantee valid in country
of purchase only. If purchased in another
country, 12 month repair guarantee applies.

Your Sunbeam
12 Month Replacement
Guarantee.

2961 Convection Bakehouse 30/5/02 2:50 PM Page 41

40

7/98

New South Wales Centres

•

Campsie. Cnr. Alfred & Harp St’s, 2194. 02 9789 8647

POST: Locked Bag No. 4, Kingsgrove, 2208.

•

Charlestown. Shop 2,168 Pacific Hwy, 2290. 02 4943 7511

POST: P.O. Box 41, Charlestown, 2290

Appointed Service Agents

Albury. Mid State Small Appliance Service, 435 Dean St. , 2640. 02 60 21 7410
Bathurst. Serv U. Appliance Centre Pty. Ltd., 107 George St., 2795. 02 6331 1356
Bega. Bega Electronics, 2 West St., 2550. 02 6492 2522
Bondi Junction. B&J Appliances, 240 Oxford St., 2025. 02 9389 7396
Broken Hill. Visual Audio, 510 Chapel Rd, 2880. 08 8087 4055
Campbelltown. Viking Appliance Centre, Unit 5, 9 Mill Rd, 2560. 02 4625 3540
Dubbo. Mid State Washer Service, 5 Hopkins Pde., 2830. 02 6882 4821
Gosford. Gerry's Electrical Appliance, 225 Albury St., 2250. 02 4324 1499
Grafton. Repairs & Spares,140 Fitzroy St., 2460. 02 6642 1911
Griffith. Luke's Appliance Service, 144 Banna Ave., 2680. 02 6962 7611
Kempsey. Chris Conn Electrics & Appliances, 31 Forth St., 2440. 02 6563 1998
Lismore. Lismore Appliance Repairs, 72 Keen St., 2480. 02 6621 8432
Orange. Orange Electrical Works, 4 Barrett Court, 2800. 02 6362 2733
Parkes. Waratah Appliance Repairs, 24 Bogan St., 2870. 02 6862 3268
Port Macquarie. Bellbowrie Appliance, Unit 24 Bellbowrie Park, 2444 02 6584 3838
Roseville. Chatswood Appliance Spare Parts, 02 9417 3999

486 Penshurst St., 2069.

St. Ives. St. Ives Electronics, Shop 26, St. Ives Village, 2075. 02 9988 4642
Sutherland. Southside Elements, 752 Old Princes Hwy, 2232. 02 9521 8288
Tamworth. Appliance Care, 127 Bridge St., 2340. 02 6765 2865
Taree. Emertons Home Appliance, 35 Manning St., 2430. 02 6552 3444
Wagga Wagga. G.P.M Repairs, 7 Norton St., 2650. 02 6921 9700
Wollongong. Upton's Appliances, Unit 1, 233 Crown St., 2500. 02 4229 6632

ACT

Canberra. Canberra Appliance Repairs,

13 Lawry Place, Jamison, 2614. 02 6251 6823

Victoria Centres

•

Maribyrnong. 8 Sloane St., 3032. 03 9319 4965

Appointed Service Agents.

Bairnsdale. Porters, 132 Main St., 3875. 03 5152 4540
Ballarat. John Thomas & Co., 4 Dawson St., 3350. 03 5331 3099
Bendigo. Sumner Electronics Pty Ltd., 66 Garsed St., 3550. 03 5443 1977
Box Hill. All Appliances & Service Sales 03 9890 9426

943-945 Whitehorse Rd, 3128.

Dandenong. Ellis Electrical, 323 Thomas St., 3175. 03 9791 1486
Echuca. Roy Vincent Electrical &

Refrigeration Services,174 Annesley St., 3625. 03 5482 1966

Geelong. Julian's Appliance Service, 78 Ryrie St., 3220. 03 5229 1971
Hamilton. Hamilton Refrigeration, 31 Brown St., 3300. 03 5572 2436

Heidelberg. All Appliance Service & Sales, 154 Burgundy St., 3084 03 9459 9848
Malvern. All Appliance Service & Sales, 196 Glenferie Rd, 3144. 03 9576 1600
Mildura. A.G. & J.A. Hartlett, 96A Eighth St., 3500. 03 5023 5661
Morwell. Webster's Appliance Service Centre, 03 5134 3543

Bldg 2, Lot 5, Vestan Drive, 3840.
Shepparton. J&J Alford Appliance Service Centre,
69 McLennan St.,3629. 03 5825 3140
Swan Hill. Swan Hill Appliance Service, 03 5032 3262
Drummond House, Beveridge St., 3585.

Warrnambool. Western Electrical Services, 223 Lava St., 3280. 03 5562 5060

Northern Territory Agent

Winnellie. Duke Electrical Service, 93 Winnellie Rd., 0820. 088 947 0027

Queensland
Appointed Service Agents

Bundaberg. Digger Theile Electric, 37 Perry St., 4670. 071 52 1522
Cairns. Kennedys Electrical Services, 134 McLeod St., 4870. 070 31 3155
Mackay. Appliance Spares and Repairs, 34 Gregory St., 4740. 079 51 1644
Mt Gravatt. Mr Sparky Appliance Repairs,

Garden City Shoppingtown, Logan Rd, 4122. 073 349 7607

Mt. Isa. P. & R. Electrical Servicing, 31 Arline St., 4825. 077 43 3354
Rockhampton. Leendens Electrical, 13 Murray St., 4700. 079 27 2922
Southport. Appliance World, 86 Minnie St., 4215. 075 532 7480
South Townsville. Mac's Electrix, 51 Perkins St, 4810. 077 72 1519
Toowoomba. Weeks Electrical, 18 Mann St., 4350. 076 38 1033

South Australia
Appointed Service Agents

Adelaide. Adelaide Shaver Centre, 21 Twin St., 5000. 08 8223 1094
Modbury. Modbury Shaver Centre, 08 8396 6311

Shop 8, Tea Tree Plus Shopping Centre, 5095.

Mt Gambier. Mouldens Home Appliance Service, 35 Percy St., 5290. 08 8725 1244
Park Holme. Adelaide Shaver Centre,

Park Holme Shopping Centre, 319 Oaklands Rd, 5043. 08 8357 5800

Whyalla. A.G. Electrical Service, William St., 5600. 08 8645 0332

Tasmania Centre

•

Hobart. 25 Tasma St., 7000. 03 6234 7722

Appointed Service Agents

Burnie. The Appliance Clinic,14 North Terrace. 7320. 03 6431 6857
Devonport. Quickserv TV & Electrical Pty. Ltd., 4 Elisabeth St., 7310. 03 6424 1033
Launceston. Northern Electrical Services, 126 Charles St., 7250. 03 6331 3971

Western Australia
Appointed Service Agents

Albany. Moyses Electrical, 25 Minna St., 6330. 08 9841 7455
Bunbury. Bunbury Appliance Services, 123 Forest Rd., 6230. 08 9791 3444
Wembley. Goddens Electrical, 332B Cambridge St., 6014 08 9387 4444

Sunbeam Appliance Service Centres.

As a service to Customers, the Sunbeam Appliance Service Centres shown with a dot

•

will carry out a free check on your appliance to ensure it is

electrically safe. Centres Identified with

★

receive personal over the counter customers only. Centres with no identification mark receive parcels

forwarded by post and personal customers. N0TE: when requesting replacement parts always quote the model number of your appliance.

2961 Convection Bakehouse 30/5/02 2:50 PM Page 42

41

NEW ZEALAND

Palmerston North.

Sunbeam Corporation Ltd, 1043 Tremain Ave., 0011 646 357 1037
POST: Private Bag 11046.

Northland

Keri Keri. Brian Jolly Service Department., Main Road. [phone]
Whangarei. McKay Electrical Whangarei Ltd., 38 Water St. [phone]

Auckland Centres

Sunbeam Corporation Ltd., 10 Lion Pl., New Market 0011 646 357 1037
POST: P.O. Box 9542, Auckland.
Newmarket Electrical, 666 Dominion Rd., Mt. Roskill. [phone]
Westmere Radio & Electrical, 327A Wairau Rd., Takapuna. [phone]
Manukau Appliance Service Centre, 6 Mana Pl., Wiri. [phone]

[phone]
Blanket Care, 3/754 Manukau Rd., Royal Oak [phone]
Henderson TV & Electrical, 103 Lincoln Rd. [phone]

Waikato

Hamilton. Amos Electronics, 139 Ohaupo Rd., Hamilton. [phone]

Bay of Plenty Centres

Tauranga. Chaps Complete Home Serv., 173 Chadwick Rd., Greerton. [phone]

The Electrical Home Service Co., 512 Maunganui Rd., Mt Maunganui. [phone]
Waihi Electrical, 64 Seddon St., Waihi. [phone]

Rotorua

Robertson’s Home Appliances, 40 Haupapa St. [phone]

Opotiki

Opotiki Appliance Services, 19 Elliot St. [phone]

Hawkes Bay

Gisborne. Gisborne Electrical, 155 Grey St. [phone]
Napier. Duckworths Customer Services,

Cnr Cadbury & Austin St., Onekawa [phone]

Hastings. Hector Jones Ltd., King Street North. [phone]

King Country

Taumarunui. Taumarunui Electrical Services, 91 Hakiaha St. [phone]

Taranaki

Waitara. Des O’Connor Electrical, 8 Fox St., Okato Taranaki. [phone]

Rangitikei

Wanganui. Home Appliance Doctors, Cnr Guyton & Saint Hill St. [phone]

Manuwatu

North Palmerston. Leader & Watt Ltd., 153-163 Rangitikei St. [phone]

B M Electrical, Cnr. Princess & Dahila St’s. [phone]

Horowhenua

Paraparaumu. K&S Appliances, 43B Seaview Rd. [phone]

Wellington

Wellington. Capital Power Service, 90 Abel Smith St. [phone]
Lower Hutt. Hutt Electrical Services Co. Ltd., 127 Queens Drive. [phone]
Upper Hutt. Upper Hutt Electrical, 208 Main St. [phone]
Porirua. Mana Appliances, 12 Prosser St. [phone]

Marlborough

Blenheim. Blenheim Electrical House, 42 Main St., Blenheim. [phone]

Nelson

Nelson. Nelson Appliance Repair Centre, 36 Gloucester St. [phone]
Richmond. Nelson Home Appliance Centre, 265 Queen St. [phone]

Canterbury

Christchurch. Saxon Appliance Ltd., 383 Wilsons Rd. [phone]

Mid Canterbury

Ashburton. Electricity Ashburton Ltd., Kermode St. [phone]
Timaru. Motor Bearing Specialist, 53 North St. [phone]

North Otago

Oamaru. Hills Appliance Service, 64 Ribble St. [phone]

Otago

Dunedin. C J Clarke Electrical Ltd, 29 Leith St. [phone]

Central Otago

Alexandra. Central Home Appliance Services, 15 Tarbert St. [phone]
Te Anau. Fiorland Electrical, 120 Milford Rd. [phone]

Southland

Invercargill. P D Patton (1979) Ltd., 96 Kelvin St. [phone]

Sunbeam Appliance Service Centres.

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CONVECTION BAKEHOUSE

INSTRUCTION/RECIPE BOOKLET AND GUARANTEE.

BM005

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