Sunbeam BM2500 User Guide

Bakehouse® Compact
Automatic dough
& bread maker

User Guide

BM2500

Congratulations

For more information on your bread maker
and if you have any concerns regarding the
performance, please visit
www.sunbeam.com.au or call:

Sunbeam Customer Service

Australia 1300 881 861
New Zealand 0800 786 232

Contents

Sunbeam’s Safety Precautions 1

Using your Bakehouse Compact safely 2

Getting to know your Bakehouse Compact 3

The Control Panel 5

Quick Start Guide 6

Menu Settings 7

Using the Time Delay Function 9

Using the Bake Only Menu 9

Power Interruption Program Protection 10

Handy Hints 11

Care & Cleaning, Help Guide 12

Recipes:

Basic bread 13
French bread 14
Wheat bread 15

Sweet bread 16

Turbo 17

Buttermilk bread 18

Gluten Free Bread 19
Yeast Free Bread 23

Cake 24
Pizza Dough / Dough 26
Pasta Dough 27
Jams 28
Bake 29

New Zealand Instructions 30

New Zealand Recipes 31

Program Setting Times & Display Information 36

Troubleshooting 38

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR

SUNBEAM BREADMAKER

• Do not use attachments not recommended by
Sunbeam. They may cause fire, electric shock
or injury

• Do not use outdoors or for commercial use, or

Sunbeam is very safety conscious when designing

and manufacturing consumer products, but it is
essential that the product user also exercise care
when using an electrical appliance. Listed below
are precautions which are essential for the safe
use of an electrical appliance:

• Read carefully and save all the instructions
provided with an appliance.

• Always turn the power off at the power outlet
before you insert or remove a plug. Remove

by grasping the plug - do not pull on the cord.

• Turn the power off and remove the plug when
the appliance is not in use and before
cleaning.

• Do not use your appliance with an extension
cord unless this cord has been checked and
tested by a qualified technician or service
person.

• Always use your appliance from a power outlet
of the voltage (A.C. only) marked on the
appliance.

• Close supervision is necessary when your
appliance is being used by children or infirm
persons.

• Young children should be supervised to ensure
that they do not play with the appliance.

• Never leave an appliance unattended while in
use.

• Do not use an appliance for any purpose other
than its intended use.

• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.

If you have any concerns regarding the performance and use of your appliance,

please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

1

for any other purpose other than its intended
use

• This unit is intended for household use only

• To prevent mixture overflowing the pan, do not
use in excess of 3 ¼ cups of flour and 1 ½
teaspoons of raising agent.

• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.

• For safety reasons and to avoid maintenance by
unskilled persons, some appliances are ‘sealed’
using tamperproof screws. Such appliances
should always be returned to the nearest
Sunbeam Appointed Service Centre for
adjustment or repair if required.

• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre for
examination, repair or adjustment.

• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.

• Do not immerse the appliance in water or any
other liquid unless recommended.

• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.

• This appliance is intended to be used in
household and similar applications such as:
staff kitchen areas in shops, offices and other
working environments; farm houses; by clients
in hotels, motels and other residential type
environments; bed and breakfast type
environments. Ensure the above safety
precautions are understood.

Using your Bakehouse® Compact
safely

Before use

1. Read all instructions, product labels and
warnings. Save these instructions.

2. Remove all foreign matter from the bread
pan and baking chamber.

3. Wipe over bread pan and kneading blade
before use.

4. Always use the breadmaker from a
230-240V AC power outlet.

5. 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. This breadmaker does get quite warm
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 in
the instructions.

3. Do not place anything on the breadmaker
lid. Do not cover vents.

4. This breadmaker unit has built-in Power
Interruption Program Protection to
maintain your baking cycle, in the advent
of an interruption in your power supply
(black out). Any extended power outage
may result in the program being cancelled.
See page 10 for full details.

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 as it does get quite warm. Also, if
any buttons are accidentally touched
during operation, baking may stop.

5. Place the unit at least 200 millimetres
away from walls and curtains as they may
discolour from the heat.

After use

1. Always turn the unit off and remove the
plug from the power outlet after use, and
before cleaning.

2. Use oven mitts 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.

Hot Surfaces
Do Not Touch

This symbol indicates, temperature of
accessible surfaces may be high when the
appliance is operating and for some time
after use.

2

Getting to know your Bakehouse®
Compact

Removable lid

Cool Touch body

450 watts of power

Non-stick removable bread pan with
removable kneading blade

Vertical Loaf - 750g

Makes a vertical shaped loaf of bread

Fruit & Nut beeper

The Bakehouse Compact beeps to let you know
when to add fruits and/or nuts.

3

Viewing Window

Display Window

Control Panel

Power Interruption Program Protection

If there is a temporary power outage during
use, the machine will retain its memory and
continue the baking cycle when the power
returns.

60 minute Keep-Warm function

Keeps bread warm for 1 hour after baking.

13 hour Time Delay

Pre-set your breadmaker.

4

The Control Panel

Timer buttons

Allows you to adjust the time. It also allows
you to delay the beginning of your desired
program setting. See page 9 for instructions
on how to use the Delay Bake function.

Crust colour button

On certain settings press to select the desired
crust colour – Light, Medium or Dark.

Basic

French

Wheat

Sweet

Turbo

Buttermilk

Gluten Free/Yeast Free

Cake

Dough

Pasta Dough

Jam

Bake

Display window

Indicates the program setting selected from
(1) to (12) and the Crust Colour. The display
will show the number of hours and minutes
until the cycle is complete - “0.00”.

Menu button

Press this button to select the setting of your
choice from (1) to (12). A beep will sound
each time you press the button.

Start/Stop button

Press to commence selected setting or begin
timer countdown for delay timer.

To stop the operation or cancel a timer
setting, press and hold for 2-3 seconds until
you hear a beep.

5

Quick Start Guide

Step 1

Insert the kneading blade into the bread pan.

Step 2

Add ingredients into the bread pan before
placing in the bread maker.

1. Liquid ingredients

2. Dry ingredients

3. Yeast

Step 3

Insert the bread pan into the baking chamber
until you hear a click sound and close the
lid.

Step 4

Select the desired menu using the MENU
button.

Step 5

Set the Time Delay if required.

Step 6

Select the crust colour using the CRUST
button.

Step 7

Press the START button.

HINT: LIFT THE LID AND CHECK THE
CONSISTENCY DURING THE FIRST 15 MINUTES
OF KNEADING, TO ENSURE IT'S A FIRM, ROUND
DOUGH. IF IT'S A LITTLE DRY, ADD A LITTLE
WATER, IF IT'S A LITTLE WET, ADD A LITTLE
FLOUR.

Keep Warm

If the bread is not removed after baking it
will enter Keep Warm cycle for 60 minutes.

Removing the Bread

Allow the bread to cool in the pan for 10
minutes before removing.

6

Menu Settings

(1) Basic

Use this setting to make traditional white
bread. You have a choice of 3 crust colours ­Light, Medium or Dark. The Bakehouse
Compact lets you choose your favourite crust
colour for most breads.

(2) French

This cycle is for breads with crispier crusts,
such as French and Italian breads.

(3) Wheat

Whole wheat breads require more rising time
to accommodate the slower rising action with
whole wheat flour. Therefore, it is normal for
whole wheat breads to be heavy and slightly
dense in texture.

(4) Sweet

This cycle is for breads that require
additional ingredients such as sugar, dried
fruits or chocolate to sweeten the bread. To
prevent the crust from becoming too dark,
the light crust colour is recommended.

(5) Turbo

Use the turbo setting for ready made bread in
approximately 1 hour. This setting lets you
save time on the bread recipes by reducing
the completion time and is ideal for when
you need bread in a hurry. Breads made
using this setting may be shorter and more
dense due to the reduced rising time. The
Turbo setting should only be selected when
baking White breads.

For turbo wheat bread, use the Gluten Free
setting.

(6) Buttermilk

This setting is for bread made with
buttermilk. Buttermilk bread is a great all
purpose bread with a rich texture and a
buttery flavour.

(7) Gluten Free/ Yeast Free

The Bakehouse Compact has been designed
to meet the needs of people who have
intolerances to gluten and yeast. The Gluten
Free setting and recipes have been tested
and endorsed by The Coeliac Society of
Australia.

(8) Cake

Make a variety of sweet and savoury home
made cakes on this setting. You can use this
setting to mix and bake cakes. We
recommend the use of pre-packaged cake
mixes. Refer to the Cake instructions in the
Recipe section.

(9) Dough

This setting allows you to create a variety of
doughs for bread sticks, bread rolls and pizza
to bake in a conventional oven. Refer to the
Dough instructions in the Recipe section.

(10) Pasta Dough

This setting allows you to make pasta dough
for fresh pasta. Feed the pasta through a
pasta machine to make fettuccini, ravioli and
lasagne. Refer to the Pasta Dough
instructions in the Recipe section.

7

Menu Settings

(11) Jam

You can now have fresh jam all year round.
Use fresh fruit to make sweet and savoury
jams. Refer to the Jam instructions in the
Recipe section.

(12) Bake

Set the setting to Bake for an immediate
baking process. When you select the Bake
setting, the Bakehouse Compact will
immediately start baking. This setting will
bake for 1 hour and can be controlled
manually by pressing the Start/Stop button to
stop the function at any time. The baking
time can be increased manually to 1½ hours.

Menu Setting Crust Colour
Delay Beeper

LIGHT MEDIUM DARK

1 Basic*

2 French

3 Wheat

4 Sweet

4 4 4 4 4

4 4 4 4

4 4 4 4 4

4 4 4 4 4

This setting can also be used to complete the
bread baking process in case of a power
failure. If there has been a power failure,
allow the dough to rise in the bread pan
without power until it reaches ¾ of the way
up the bread pan. Reconnect electricity and
select menu setting to (12) Bake, and press
Start. Note: You may need to wait 10-15
minutes for the machine to cool down, before
you select the Bake setting. If you attempt to
use the bake option before the machine has
cooled down, an error message will appear on
the display - E00 or E01.

Time Fruit & Nut

5 Turbo

6 Buttermilk 4

7 Gluten Free/Yeast Free 4

8 Cake

9 Dough 4

10 Pasta Dough

11 Jam

12 Bake

*Time delay is not recommended for Sweet or Basic breads that require fruits or nuts to be added.

4

4

8

Using the Time Delay Function

The Bakehouse Compact allows you to delay
the completion of your bread by up to 13
hours, so you can wake up to the smell of
freshly baked bread, or go out for the day
while your Bakehouse Compact does all the
work.

Note: Do not use the Time Delay when the
recipe has perishable ingredients such as
milk, eggs or cheese as these may spoil.

1. Follow steps 1 – 4 on page 6.

2. Press and buttons until you reach
the number of hours and minutes you
want your bread to be ready. Press to add
or minus time in 10 minute intervals.

3. Follow remaining steps 6 - 7 on page 6.
Note: You do not need to take into account

the amount of time required to cook the
program selected. This is automatically
registered in the Bakehouse Compact when it
is selected.

Using the Bake Only Menu

The BAKE menu setting is useful if the bread
crust is too light or requires more baking
time. This setting will bake for 1 hour and 30
minutes and can be controlled by pressing
the Start/Stop button at any time.

1. Press the BAKE button.

2. Adjust the amount of time using the
and buttons.

3. Press the Start/Stop button.

9

Power Interruption Program
Protection

Your Bakehouse Compact features a 5 minute
Power Interruption Protection that protects
the Program memory in the advent of power
surges, or short term power failure (black­out).

This means that if there is a power interruption
during your bread making, the machine will
retain its memory for at least 5 minutes and
continue cooking when the power supply
returns.

If you experience a power failure greater than
5 minutes you may need to discard your
ingredients and start again. If the power
interruption occurs in the baking cycle, you
can use the Bake setting (12) to finish
baking.

10

Handy Hints

Order of ingredients

Always put the liquid in first, the dry
ingredients in next and the yeast in last. For
Gluten Free recipes place the dry ingredients
in first, then the liquid. Fruits and nuts are
added later, after the machine has completed
the first knead.

Freshness

Ensure all ingredients are fresh and used
before the specified use-by date.

Avoid using perishable ingredients such as
milk, yoghurt, eggs or cheese, with the Time
Delay function.

Slicing bread

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

Freezing bread

To freeze fresh bread, let it cool completely
and wrap in several layers of plastic. Slice
bread before freezing and use at your
convenience.

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 Compact, 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 and
gently to prevent bread from sinking.

Crust colour

It is normal for the top of the bread to be
lighter in colour than the sides.

11

Care and Cleaning

Before cleaning the Bakehouse Compact,
unplug it from the power outlet and allow it
to cool completely.

To clean the exterior

Wipe exterior with a slightly dampened cloth
and polish with a soft dry cloth.

Do not use metal scourers or abrasives as this
may scratch the exterior surface.

To clean the non-stick baking pan

Gently wash bread pan in warm soapy water
using a soft cloth and dry well before and
after each use. Do not use any harsh
abrasives or strong household cleaners as
these may damage the non-stick surface.

Caring for your non-stick baking pan
Do not use metal utensils to remove

ingredients or bread, as they may damage the
non-stick coating. Do not be concerned if the
non-stick coating wears off or changes colour
overtime. This is result of steam, moisture,
food acids, mixing of various ingredients and
normal wear and tear. This is in no way

harmful and does not affect the performance
of your Bakehouse Compact.

Do not wash any part of your breadmaker in a
dishwasher.

Do not immerse the Bakehouse Compact in
water.

Remove and clean lid

To remove lid, simply raise the lid just short
of the vertical position (approx. 70°). While
holding the base of the unit with one hand,
gently lift the lid out of the hinge. Wipe
interior and exterior of lid with a damp cloth
and dry thoroughly before replacing lid.

Storage
Make sure the Bakehouse Compact is

completely cool and dry before storing. Store
the Bakehouse Compact with the lid closed
and do not place heavy objects on top of the
lid.

Help Guide

Should you require any further assistance on
using your breadmaker, please follow these
simple steps.

1. Consult Troubleshooting tips on pages
38-39 of this booklet.

2. To answer any further questions please call

Sunbeam on (Aust) 1300 881 861,
(NZ) 0800 786 232.

3. For any further concerns contact one of

our Sunbeam Authorised Service Centres

12

Recipes: Basic Breads Menu 1

All the recipes have been specifically created
and tested by our Sunbeam Test Kitchen for
the Bakehouse Compact. We hope you enjoy
using your Sunbeam Bread Maker.

White Bread

260mls luke-warm water
20g margarine
2 ½ cups (375g) plain flour
2 teaspoons white sugar
1 tablespoon skim milk powder
1 teaspoon salt
1 ½ teaspoons bread improver
1 ¼ teaspoons instant dried yeast

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 1
(Basic setting). Press the Crust button to
select the desired crust colour; press Start.
Bread will be baked in the time indicated
on the bread maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

Salami Cheese Bread

240mls luke-warm water
20g margarine
1 tablespoon white sugar
1 tablespoon skim milk powder
1 ½ teaspoons salt
1 teaspoon bread improver
100g sliced salami, chopped
¼ cup grated tasty cheese
¼ cup grated parmesan cheese
2 ¾ cups (405g) plain flour
1 teaspoon instant dried yeast

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 1
(Basic setting). Press the Crust button to
select the desired crust colour; press Start.
Bread will be baked in the time indicated
on the bread maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

13

French Breads Menu 2

French Bread

260mls luke-warm water
20g margarine
3 cups (450g) plain flour
1 tablespoons white sugar
1 teaspoon bread improver
1 teaspoon salt
1 ¼ teaspoons instant dried yeast

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 2
(French setting). Press the Crust button to
select the desired crust colour; press Start.
Bread will be baked in the time indicated
on the bread maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

Sourdough

160mls luke-warm water
¼ cup plain yoghurt
2 teaspoons lemon juice
5g margarine
2 ½ cups (375g) plain flour
1 teaspoons white sugar
½ teaspoon bread improver
½ teaspoon salt
1 teaspoon instant dried yeast

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 2
(French setting). Press the Crust button to
select the desired crust colour; press Start.
Bread will be baked in the time indicated
on the bread maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

14

Wheat Breads Menu 3

All Wheat setting begins with a 30 minute
pre-heat of ingredients – no blade movement
occurs in the pan during this stage

Wholemeal bread

260ml luke-warm water
10g margarine
2 ½ cups (400g) wholemeal plain flour
2 teaspoons brown sugar
2 teaspoons skim milk powder
½ teaspoon salt
1 teaspoon bread improver
1 ½ teaspoons instant dried yeast

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 3
(Wheat setting). Press the Crust button to
select the desired crust colour; press Start.
Bread will be baked in the time indicated
on the bread maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

Soy and Linseed Loaf

300ml luke-warm water
40g margarine
1 ¼ cups (200g) wholemeal plain flour
1 ¼ cups (185g) plain flour
¼ cup (30g) soya flour
¼ cup (25g) linseed meal
¼ cup (40g) linseed
2 tablespoons brown sugar
1 teaspoon bread improver
1 teaspoon salt
1 teaspoon instant dried yeast

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 3
(Wheat setting). Press the Crust button to
select the desired crust colour; press Start.
Bread will be baked in the time indicated
on the bread maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

15

Sweet Breads Menu 4

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

Spiced Fruit Loaf

250ml luke-warm water
20g margarine
3 ¼ cups (485g) wholemeal plain flour
¼ cup (55g) brown sugar
½ cup sultanas
1 tablespoon skim milk powder
2 teaspoons ground nutmeg
1 ½ teaspoons ground cinnamon
1 ½ teaspoons salt
1 teaspoon bread improver
2 teaspoons instant dried yeast

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 4
(Sweet setting). Press the Crust button to
select light crust colour; press Start. Bread
will be baked in the time indicated on the
bread maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

Panettone

80mls luke-warm water
¼ teaspoon salt
2 teaspoons skim milk powder
1 ½ tablespoons caster sugar
1 egg
1 egg yolk
40g butter, softened
2 teaspoons finely grated orange rind
2 teaspoons finely grated lemon rind
3 teaspoons orange juice
2 cups (300g) plain flour
1 teaspoon instant dried yeast
1/3 cup mixed dried fruit

1. Place all ingredients except dried fruit into
the bread pan in the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 4
(Sweet setting). Press the Crust button to
select light crust colour; press Start.

4. Add the dried fruit when the beeper sounds
(after approximately 22 minutes). Bread
will be baked in the time indicated on the
bread maker.

5. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

16

Turbo Menu 5

Breads made with this Turbo program may be shorter and more dense due to the reduced
rising time. This setting should only be used when baking White breads. For Turbo Wheat
bread, use the Gluten Free setting.

17

Buttermilk Breads Menu 6

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

Cracked Wheat Buttermilk bread

1/3 cup (60g) cracked wheat
½ cup (125mls) buttermilk
40g butter, softened
2 tablespoons honey
1 teaspoon salt
¼ teaspoon bicarbonate soda
¼ cup sunflower seeds
1 ¼ cups (185g) plain flour
1 cup (160g) wholemeal plain flour
2 teaspoons instant dried yeast

1. Place cracked wheat and 2 cups of water
into a small saucepan. Bring to boil and
simmer for 6 minutes. Drain and rinse
under cold water. Allow to drain for 5
minutes.

2. Add cracked wheat and remaining
ingredients into the bread pan in the order
listed.

3. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

4. Turn the power on from the power point.
Press the Menu button to select Menu 6
(Buttermilk setting); press Start. Bread
will be baked in the time indicated on the
bread maker.

5. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

Cracked wheat and Sunflower loaf

¾ cup (180mls) buttermilk
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt ¼ teaspoon bicarbonate soda
¼ cup cracked wheat
1 tablespoon polenta
1 ½ cups (225g) plain flour
1 cup (160g) wholemeal plain flour
2 teaspoons instant dried yeast

1. Place ingredients into the bread pan in the
order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 6
(Buttermilk setting); press Start. Bread
will be baked in the time indicated on the
bread maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

18

Gluten Free Breads Menu 7

With the help of Coeliac Australia, we have developed delicious gluten free bread recipes
which work. As baking a successful loaf takes practice we have included some handy hints.

Handy Hints

• All the Gluten Free recipes can be frozen and will keep well.

• To ensure that all the ingredients have combined sufficiently, you may need to assist the
kneading cycle. When baking your first few loaves you should inspect the dough texture
approximately 5 minutes into the knead. If there is any unmixed dry ingredients use a
plastic spatula and scrape down the sides of the baking pan, and mix in the same direction
as the blade is rotating.

• Do not use the Time Delay setting when making Gluten Free bread as some ingredients are
perishable and may spoil.

• Allow the bread to cool completely before slicing.

• Weigh all ingredients, including water for best results.

• When using vinegar never use malt vinegar.

• Remove the baking pan from the baking chamber immediately after the bake cycle is
completed. Never leave in for the Keep Warm function.

• Leave bread in the baking pan for approximately 7 minutes before removing onto a cooling
rack.

• If you would like any further information on baking Gluten Free bread we advise that you
contact the Coeliac Society in your state.

Flours

• A blend of flours will give a better result and assist in browning.

• If using rice flour only you may find your bread will go stale quicker when compared to using
a blend of flours. The addition of oil will help keep the bread fresh for longer.

Consistency

• The dough should resemble a thick cake mix. Check 10-15 minutes into kneading and if
the consistency is too thick add a little water - 1 tablespoon at a time.

• Environmental factors can have a large effect on the consistency of the dough. A change in
atmospheric conditions can affect the reaction of the yeast. For example if baking bread on
a wet, humid day, you may need to reduce the water by 10-20mls to achieve the desired
consistency for the dough.

19

Gluten Free Breads continued

Gluten Free Rice Bread

1 ½ teaspoons instant dried yeast
1 teaspoon salt
1 ½ teaspoons white sugar
3 teaspoons xanthan gum
¾ cup (110g) cornflour
1 ½ cups (270g) white rice flour
¾ cup (120g) brown rice flour
¾ teaspoon white vinegar
¼ cup (60mls) olive oil
2 eggs
345mls luke-warm water

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu
7 (Gluten Free setting). Press the Crust
button to select dark crust colour; press
Start. For the first few minutes, you will
need to assist the mixing process by
scraping down the sides and corners of
the bread pan to ensure there are no dry
ingredients left unmixed. Bread will be
baked in the time indicated on the bread
maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

Gluten Free Mixed Grain Bread

1 ½ teaspoons instant dried yeast
1 teaspoon salt
1 ½ tablespoons white sugar
¼ mixed grains
3 teaspoons xanthan gum
¾ cup (110g) arrowroot
1 ½ cups (270g) white rice flour
²/³ cup (100g) besan flour
¹/³ cup (50g) brown rice flour
1 ½ teaspoons white vinegar
¹/³ cup (80ml) olive oil
2 eggs
365mls luke-warm water

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu
7 (Gluten Free setting). Press the Crust
button to select dark crust colour; press
Start. For the first few minutes, you will
need to assist the mixing process by
scraping down the sides and corners of
the bread pan to ensure there are no dry
ingredients left unmixed. Bread will be
baked in the time indicated on the bread
maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

20

Gluten Free Breads continued

Note: For mixed grain, we use a mix of
sesame seeds, poppy seeds, sunflowers seeds
and pepitas (pumpkin seeds). Any seeds can
be used.

Gluten Free Fruit Loaf

1 ½ teaspoons instant dried yeast
1 teaspoon ground cinnamon
1 teaspoon salt
2 tablespoons brown sugar
3 teaspoons white sugar
3 teaspoons xanthan gum
½ cup (80g) mixed dried fruit
¾ cup (110g) arrowroot
1 ½ cups (270g) white rice flour
²/³ cup (100g) besan flour
¹/³ cup (50g) brown rice flour
¾ teaspoon white vinegar
¼ cup (60mls) olive oil
2 eggs
350mls luke-warm water

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu
7 (Gluten Free setting). Press the Crust
button to select dark crust colour; press
Start. For the first few minutes, you will
need to assist the mixing process by
scraping down the sides and corners of
the bread pan to ensure there are no dry

ingredients left unmixed. Bread will be
baked in the time indicated on the bread
maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

21

Gluten Free Breads continued

Gluten Free Banana Bread

1 ½ teaspoons instant dried yeast
1 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon brown sugar
3 teaspoons xanthan gum
½ cup desiccated coconut
½ cup (55g) walnuts, finely chopped
¾ cup (110g) arrowroot
1 ½ cups (270g) white rice flour
½ cup (75g) besan flour
¹/³ cup (50g) brown rice flour
¼ cup (60mls) olive oil
1 egg
1 cup (230g) mashed overripe banana
330mls luke-warm water

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu
7 (Gluten Free setting). Press the Crust
button to select dark crust colour; press
Start. For the first few minutes, you will
need to assist the mixing process by
scraping down the sides and corners of
the bread pan to ensure there are no dry
ingredients left unmixed. Bread will be
baked in the time indicated on the bread
maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

22

Yeast Free Breads Menu 7

Yeast Free Date and Walnut Bread

¹/³ cup vegetable oil
3 eggs
250mls (1 cup) buttermilk
¼ teaspoon salt
¼ cup brown sugar
2 ½ cups (375g) self-raising flour
¼ cup chopped dried dates
¼ cup chopped walnuts

1. Place all ingredients, except the dates and
walnuts, into the bread pan in the order
listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu
7 (Gluten Free setting). Press the “crust
darkness” button to select medium crust
colour; press start. For the first few
minutes, you will need to assist the mixing
process by scraping down the sides and
corners of the bread pan to ensure there
are no dry ingredients left unmixed.

4. Add the fruit and nuts when the beeper
sounds (after approximately 5 minutes).
Bread will be baked in the time indicated
on the bread maker.

5. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

Yeast Free Date and Walnut Bread

¼ cup vegetable oil
3 eggs
250mls (1 cup) buttermilk
¼ cup honey
¼ teaspoon salt
1 tablespoon finely grated lemon rind
¾ cup mashed over ripe banana
3 ¾ (560g) cups self-raising flour

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu
7 (Gluten free setting). Press the “crust
darkness” button to select medium crust
colour; press start. For the first few
minutes, you will need to assist the mixing
process by scraping down the sides and
corners of the bread pan to ensure there
are no dry ingredients left unmixed. Bread
will be baked in the time indicated on the
bread maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 10 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the bread before cutting.

23

Cakes Menu 8

Handy hints for optimum results

• It is normal for cakes to rise only ½ or ¾
of the way up the bread pan. The texture
should be nice and light

• The sugar and fat content in the cake mix
will affect the colouring of the cake.

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

• You can use packet cake mixes, available
from all supermarkets

Sticky Date Pudding

200g dried dates, chopped
1 teaspoon bicarbonate soda
1 ¼ cups (310mls) boiling water
¼ cup (60mls) olive oil
2 eggs
1 cup firmly packed brown sugar
1 cup (150g) self-raising flour

Butterscotch sauce

140g butter
²/³ cup firmly packed brown sugar
300mls thickened cream

1. Place dates, soda and boiling water in the
bread pan. Close the lid and stand for 5
minutes. Add remaining ingredients into
the bread pan in the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 8
(Cake setting); press Start. Cake will be
baked in the time indicated on the bread
maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 5 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the cake before cutting.

5. To make butterscotch sauce, stir all
ingredients in a small saucepan over low
heat until combined. Serve warm cake with
warm butterscotch sauce.

24

Cakes continued

Orange and Poppy Seed Cake

125g butter, softened
80mls (1/3 cup) milk
1 teaspoon vanilla extract
2 eggs
1 tablespoon finely grated orange rind
¾ cup caster sugar
1 cup (150g) self-raising flour
2 tablespoons poppy seeds

Orange syrup

1 teaspoon finely grated orange rind
60mls (¼ cup) orange juice
¼ cup caster sugar

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 8
(Cake setting); press Start. Cake will be
baked in the time indicated on the bread
maker.

4. On completion, remove the bread pan from
the bread maker. Stand for 5 minutes
before turning onto a wire rack to cool.
Ensure the blade is removed from the base
of the cake before cutting.

5. To make orange syrup, stir all ingredients
in a small saucepan over low heat, without
boiling, until sugar dissolved. Bring to a
boil and simmer for 2 minutes without
stirring. Remove from heat and allow
bubbles to subside. Pour syrup slowly
over warm cake, allowing it to soak in as
you pour.

25

Pizza Dough / Dough Menu 9

Herb Focaccia

This focaccia is formed into rounds and cut
into wedges to serve. It is great served with
antipasto or dips.

260mls luke-warm water
2 tablespoons olive oil
1 ½ teaspoons salt
½ teaspoon white sugar
1 teaspoon dried Italian herbs
2 ²/³ cup (400g) plain flour
1 teaspoon instant dried yeast
Olive oil, rosemary and salt, to serve

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 9
(Dough setting); press Start. Dough will be
ready in the time indicated on the bread
maker.

4. On completion, remove the dough from
the bread maker. Divide the dough into 3
portions. On a lightly floured surface, roll
each portion of dough into a circle about
1cm thick. Place onto greased baking
trays. Cover with a clean tea towel and
stand in a warm place to rise for 30-40
minutes.

5. Make deep dents in the surface of the
dough with your finger tips. Brush with
olive oil and sprinkle with salt and
rosemary.

6. Place in a preheated oven 200°C (180°C
fan-forced) for 10 minutes or until golden.

Pizza Dough

290mls luke-warm water
2 tablespoons olive oil
½ teaspoon salt
1 teaspoon sugar
3 cups (450g) plain flour
2 ½ teaspoons instant dried yeast

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 9
(Dough setting); press Start. Dough will be
ready in the time indicated on the bread
maker.

4. On completion, remove the dough from
the bread maker. Divide the dough into 2
portions. On a lightly floured surface, roll
each portion of dough into a 25cm circle.
Place onto greased pizza trays.

5. Spread pizza bases with your favourite
toppings. Place in a preheated oven 220°C
(200°C fan-forced) for 15 minutes or until
cooked.

26

Pasta Dough Menu 10

Basic Pasta Dough

2 eggs
1 tablespoon olive oil
1 ²/³ cup (250g) plain flour

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu 10
(Pasta Dough setting); press Start. Dough
will be ready in the time indicated on the
bread maker.

4. On completion, remove the dough from
the bread maker. Divide the dough into
4 portions. Cover to prevent drying.
Working with 1 portion at a time, pass
dough through a pasta machine and cut
to desired width. Hang pasta over a rod or
rolling pin to dry for at least 1 hour.

5. Cook pasta in boiling, salted water for 8-10
minutes or until cooked as desired. Serve
with sauce of your choice.

Spinach Lasagne Sheets

250g packet frozen spinach, thawed
1 teaspoon salt
1 tablespoon olive oil
2 cups (300g) plain flour

1. Place spinach in a strainer and squeeze
out as much water as possible. Pat dry
with absorbent paper towel.

2. Place all ingredients into the bread pan in
the order listed.

3. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

4. Turn the power on from the power point.
Press the Menu button to select Menu 10
(Pasta Dough setting); press Start. Dough
will be ready in the time indicated on the
bread maker.

5. On completion, remove the dough from
the bread maker. Divide the dough into 4
portions. Cover to prevent drying. Working
with 1 portion at a time, pass dough
through a pasta machine, to form thin
sheets. Hang pasta over a rod or rolling pin
to dry for at least 1 hour.

27

Jams Menu 11

Handy hints for optimum results

• Use ripe, fresh fruit. Large fruits should be
cut into small pieces.

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

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

• Pour the hot jam into sterilised jars,
leaving approximately 2cm from the top of
the jar. Seal the jars immediately.

• Label jam, allow to cool and then
refrigerate.

• Each recipe requires Jam Setta. This helps
form the gel like structure of the jam when
cooled. Jam Setta can be purchased from
most supermarkets.

• Do not attempt to double recipes as the
jam boils high up the side of the pan

• Keep an eye out if experimenting to
prevent overflow

• Note: It is normal for excess steam to
escape from the steam vent during the
cooking process.

Strawberry jam

500g strawberries, hulled, halved
1 ½ cups caster sugar
50g packet jam setta

1. Place all ingredients into the bread pan in
the order listed.

2. Wipe any spills from the outside of the
pan. Insert the bread pan into the bread
maker and twist slightly to lock the pan in
place. Close the lid.

3. Turn the power on from the power point.
Press the Menu button to select Menu
11 (Jam setting); press Start. Jam will be
ready in the time indicated on the bread
maker.

4. On completion, use oven mits to pour hot
jam into sterilized jars; seal immediately.
Jam will set on cooling.

28

Jams continued

Orange and Lemon Marmalade

2 oranges
1 lemon
½ cup boiling water
1 ½ cups caster sugar
2 tablespoons jam setta

1. Wash, quarter and thinly slice oranges and
lemon; remove any pips.

2. Place oranges, lemons and boiling water
into the bread pan.

3. Wipe any spills from the outside of the
pan. Insert the pan into the bread maker
and twist slightly to lock the pan in place.
Close the lid.

4. Turn the power on from the power point.
Press the Menu button to select Menu 11
(Jam setting); press Start.

5. After 20 minutes, open the lid and add
sugar and jam setta; close lid. Jam will be
ready in the time indicated on the bread
maker.

6. On completion, use oven mits to pour hot
jam into sterilized jars; seal immediately.
Jam will set on cooling.

Bake Menu 12

Use the Bake program for an immediate baking process of your recipes. The setting is
programmed to bake for one hour, but can be manually adjusted to increase the time to 1 ½
hours. This program can also be used to complete the bread baking process in the case of a
power failure.

29

New Zealand Instructions

The main Instruction/Recipe Booklet was written
in Australia. While most of the information in it
is applicable to New Zealand, there are some
ingredients and measurements that are
different.

How to use the recipes in the main instruction

booklet

• Where it lists `Tandaco Dry Yeast', you must
use Edmonds Surebake Yeast instead (bottle
with red lid).

• We recommend using 1 teaspoon of Edmonds
Surebake Yeast to every cup of flour.

• Where it lists plain flour, you must use High
Grade White Flour.

• Do not use 'Bread Improver' as listed in some
recipes. The Edmonds Surebake Yeast contains
'improvers' which ensure excellent results.

This section has been produced to ensure you
get the optimum results with your Sunbeam
Breadmaker.

• You can check the consistency of the dough
part-way through the initial kneading cycle
(about 20 minutes after the machine has
started). Lift the lid and have a quick look.
The dough should be smooth, soft, and slightly
sticky and have a tendency to flatten and
catch the sides of the container.

• When making jam, instead of Jam Setta, use
Jam Setting Mix, which is available at most
supermarkets.

30

White Bread

White Bread Method

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

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

3. Press the MENU button to program BASIC.

4. Select CRUST colour, loaf SIZE and press "START".

Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so, simply

select BAKE to continue baking.

Traditional White Loaf 750g

Water 315 ml

Margarine/Oil 1 Tbsp

Salt 1 ½ tsp

Sugar 1 Tbsp

Skim Milk Powder 1 Tbsp

High Grade Flour 3 cups

Surebake Yeast 3 tsp

Wholemeal Bread

Wholemeal Bread Method

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

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

3. Press the MENU button to program WHEAT.

4. Select CRUST colour, loaf SIZE and press "START".

Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so, simply

select BAKE to continue baking.

Wholemeal Bread 750g

Water 320 ml

Margarine/Oil 1 ½ Tbsp

Salt 1 ½ tsp

Brown Sugar 1 ½ Tbsp

Skim Milk Powder 1 Tbsp

Gluten Flour 1 tsp

Wholemeal Flour 3 cups

Surebake Yeast 3 tsp

31

French Bread

French Bread Method

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

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

3. Press the MENU button to program FRENCH.

4. Select CRUST colour, loaf SIZE and press "START".

Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so, simply

select BAKE to continue baking.

French Bread 750g

Water 290 ml

Margarine/Oil 1 ½ Tbsp

Salt 1 tsp

Sugar 1 Tbsp

High Grade Flour 3 cups

Surebake Yeast 3 tsp

Multigrain Bread

Multigrain Bread Method

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

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

3. Press the MENU button to program WHEAT.

4. Select CRUST colour, loaf SIZE and press “START”.

Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so, simply

select BAKE to continue baking.

Multigrain Bread 750g

Water 370ml

Margarine/Oil 1 ½ Tbsp

Salt 1 tsp

Kibbled Wheat 2 Tbsp

Oat Bran 2 Tbsp

Brown Sugar 1 ½ Tbsp

Skim Milk Powder 1 Tbsp

Wholemeal Flour 1 cup

High Grade Flour 2 cups

Surebake Yeast 3

¹/³ tsp

32

Cinnamon Raisin Bread

Cinnamon Raisin Bread Method

1. Place ingredients into bread pan and the fruit & nut dispenser in the order listed. Wipe spills
from the outside of the pan.

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

3. Press the MENU button to program SWEET.

4. Select CRUST colour, loaf SIZE and press “START”.

Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so,

simply select BAKE to continue baking.

Cinnamon Raisin Loaf 750g

Water 250 ml

Cinnamon 2 tsp

Margarine/Oil 1 Tbsp

Salt 1 ½ tsp

Brown Sugar 2 Tbsp

Skim Milk Powder 1 Tbsp

High Grade Flour 3 cups

Sure Bake Yeast 3 tsp

Fruit & Nut Dispenser

Sultanas or Raisins ½ cup

Jam & Cake

Follow the instructions listed in the main Instruction and Recipe Booklet

Use Jam setting Mix instead of Jam Setta.

33

Bread Rolls

Method

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

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

3. Press the MENU button to program DOUGH and press "START".

4. Remove completed dough from the bread pan. Line a baking tray with baking paper. Heat oven to

180°C.

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

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

Ingredients 15 Rolls

Water 280ml

Egg 1

Oil 2 Tbsp

Salt ½ tsp

Sugar 2 Tbsp

High grade flour 3 cups

Surebake yeast 3 tsp

Pizza Dough

Method

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

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

3. Press the MENU button to program DOUGH or PIZZA DOUGH if your machine has that option,
and press 'START".

4. Remove completed dough from the bread pan.

5. Grease 2 pizza trays, heat oven to 180°C

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

Ingredients 2 medium

Water 280ml

Olive Oil 3 Tbsp

Salt ½ tsp

Sugar 1 Tbsp

High grade flour 3 cups

Surebake yeast 3 tsp

34

Hot Cross Buns

Method

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

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

3. Press the MENU button to program DOUGH and press "START".

4. Remove completed dough from the bread pan. Line a baking tray with baking paper.

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

6. CROSSES: Mix flour & water together until smooth. Pipe crosses over risen dough.

7. Bake buns for 30 minutes in a pre-heated oven at 180°C until golden brown.

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

Ingredients 12 Rolls

Water 310ml (1 ¼ cups)

Egg (measure with water*) 1

Oil 2 Tbsp

Sultanas ¾ cup

Nutmeg ½ tsp

Salt ½ tsp

Brown Sugar 4 Tbsp

High grade flour 3 ¼ cups

Surebake yeast 3 ¼ tsp

*place egg at bottom of cup then add water to reach 310 ml

CROSSES

Plain Flour ½ cup

Water 80ml

Sugar 2 tsp

GLAZE

Water 2 Tbsp

Sugar 2 Tbsp

Gelatine 1 tsp

35

Program Setting Times
and Display Information

All times are in hours and minutes unless otherwise stated.

MENU

CRUST DELAY PREHEAT KNEAD 1 REST KNEAD 2 RISE 1

BASIC Light 13 hr – 5 5 20 39 10 sec 26 10 sec 50 50 3:15 60 0:22

Medium 13 hr – 5 5 20 39 10 sec 26 10 sec 50 55 3:20 60 0:22

Dark 13 hr – 5 5 20 39 10 sec 26 10 sec 50 60 3:25 60 0:22

FRENCH Light 13 hr – 5 5 20 39 10 sec 31 10 sec 60 52 3:32 60 NA

Medium 13 hr – 5 5 20 39 10 sec 31 10 sec 60 56 3:36 60 NA

Dark 13 hr – 5 5 20 39 10 sec 31 10 sec 60 62 3:42 60 NA

WHEAT Light 13 hr 30 5 5 15 49 10 sec 26 12 sec 50 50 3:50 60 0:47

Medium 13 hr 30 5 5 15 49 10 sec 26 12 sec 50 53 3:53 60 0:47

Dark 13 hr 30 5 5 15 49 10 sec 26 12 sec 50 56 3:56 60 0:47

SWEET Light 13 hr – 5 5 20 39 10 sec 26 8 sec 52 36 3:17 60 0:22

Medium 13 hr – 5 5 20 39 10 sec 26 8 sec 52 60 3:22 60 0:27

Dark 13 hr – 5 5 20 39 10 sec 26 8 sec 52 55 3:27 60 0:22

TURBO – – – 14 – – – – – – 8 36 58 60 NA

BUTTER-

GLUTEN

DOUGH – 13 hr – 5 5 20 60 – – – – – 1:30 NA NA

DOUGH

– 13 hr 30 5 10 20 39 10 sec 26 10 sec 45 60 3:55 60 0:05

MILK

FREE/

– 13 hr – 5 – 10 – – – – 60 55 2:10 60 0:05

YEAST

FREE

CAKE – – – 7 – 8 – – – – – 75 1:30 22 NA

PASTA

– – – 3 – 11 – – – – – – 0:14 NA NA

JAM – – – 5 – 10 – – – – – 50 1:05 – NA

BAKE – – – – – – – – – – – 60 1:00 - 1:30 60 NA

PUNCH

RISE 2 SHAPE RISE 3 BAKE TOTAL

DOWN

KEEP

WARM

F&N
BEEP

36

Program Setting Times and Display Information continued

The display will tell you if there is a problem with your Bakehouse Compact. Always use your
Bakehouse in a room free of drafts. Do not use your Bakehouse Compact outdoor, near a heat
vent or in direct sunlight.

DISPLAY READS: PROBLEM SOLUTION

“E00 or E01” Bakehouse Compact is too hot to Press Start/Stop button to
begin another program setting. cancel. Open lid and allow to
cool down for up to 60 minutes.

“E02” This indicates the recommended Press Start/Stop for 3 seceonds
Kneading time has been exceeded. to reset

“EEE or HHH” This indicates the sensors need Press Start/Stop for 3 seceonds
to be reset. to reset

The Beep Menu:

Select a setting from the Menu, Crust or Timer 1 short beep

Fruit & Nut Beeper 7 short beeps

Completion of bread baking process 5 beeps

E02 5 beeps

37

Troubleshooting

Machine Malfunctions

Display Window Bread Sides of Browned & Sides

Time Indicator Ingredients takes bread Under centre brown Slices
Check does not not mixed too long collapse browned sticky & but flour unevenly
the turn on to bake & bottom raw or not coated & sticky
following: damp baked bottom

Unplugged 7

Bread pan not inserted 7

Lid was repeatedly opened during operation or left open 7 7

Control Panel

Program selection was wrong 7 7 7 7

Mode selection was wrong (DOUGH mode was chosen) 7

Bread left in bread pan too long after baking 7 7

Bread sliced just after baking (steam was not allowed to escape) 7

Kneading process was not complete 7

Power disruption 7

38

Troubleshooting continued

Baking Results

Open, Bread Browned
Heavy Not baked coarse or Bread doesn’t Floured Over & floured

Check

dense in centre holey Collapse rises rise top browned sides,

the texture texture too much enough centre
following

Measurement Errors

FLOUR Not enough 7

Too much 7 7

YEAST Not enough 7 7

Too much 7

WATER Not enough 7 7

& LIQUID Too much 7 7 7 7 7 7

SUGAR Omitted 7 7 7

Too much 7 7

SALT Omitted 7 7 7

Flour

Stale/generic flour used 7 7

Self raising flour was used 7 7 7

sticky/raw

Yeast

Old yeast used 7 7 7

Wrong type of yeast used 7 7 7

Hot water was used instead of water at room temperature 7 7

39

Need help with your appliance?

Contact our customer service team or visit our
website for information and tips on getting the
most from your appliance.

Australia | visit www.sunbeam.com.au
phone [phone]
mail Units 5 & 6, 13 Lord Street,

Botany NSW 2019 Australia.

New Zealand | visit www.sunbeam.co.nz
phone [phone]
mail Level 6, Building 5, Central

Park, 660–670 Great South
Road, Greenlane, Auckland.

Sunbeam Corporation PTY Limited | ACN 000 006 771

Sunbeam is a registered trademark.

SmartBake is a trade mark of Sunbeam Corporation.

Made in China to Sunbeam’s specification.

Due to minor changes in design or otherwise,

the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.

© Sunbeam Corporation Limited 2017.

03/17

BM2500_17EM2

GCDS-SUN51607-SL