Sunbeam BM3500S Instruction/Recipe Booklet

®

Bakehouse

Multifunctional 1Kg bread maker
with gluten free option

Instruction/Recipe Booklet

BM3500S

Please read these instructions carefully
and retain for future reference.

Congratulations

Nothing beats the aroma of freshly baked
bread. Fresh, warm, homemade bread is
just a few easy steps away with your new
Sunbeam Bakehouse multifunctional bread
maker.

Step 1. Remove the bread pan from the
bread maker and add the ingredients.

Step 2. Reposition the bread pan and select
the desired program setting.

Step 3. In a few hours, freshly baked bread
is ready to enjoy.

You can preset the 15 hour time delay on
your Sunbeam Bakehouse the night before, to
wake up to the smell of homemade bread in
your own kitchen.

With a specific Gluten Free setting and
recipes that have been tested by the Coeliac
Society of Australia, the needs of those with
gluten intolerance are catered for.

Faster settings for those last minute
occasions add to the usability of the
Sunbeam Bakehouse, giving you a delicious
homemade turbo loaf in under 2 hours, or a
traditional damper loaf in under 1 hour.

Offering true versatility this bread maker
allows you to create a varied assortment of
breads, pastas, cakes and even jams. Treat
yourself to homemade Turkish bread, bagels,
pizza dough or hot cross buns.

Before you start, read all the instructions in
this book to ensure you get the most from
your bread maker.

Try one of our many specially developed
recipes such as soy and linseed bread,
bacon and beer bread, apple spice bread or
experiment with your own recipes. If you have
any questions regarding the use of your bread
maker, please visit our website or contact us:

Sunbeam Customer Service

Australia

www.sunbeam.com.au

1300 881 861

New Zealand

www.sunbeam.co.nz

0800 786 232

Contents

Sunbeam’s Safety Precautions 1

Using your Bakehouse safely 2

Features of your Bakehouse 4

The Control Panel 6

Program Settings 7

Role of Ingredients 8

What Ingredients to Use 9

Using your Bakehouse 10

Select Program Setting 11

Using the Time Delay Function 13

Turbo, Cake, Jam, Bake, Damper, Pasta
& Dough settings 14-16

Power Interruption Program Protection 16

Important Measuring Tips 17

Handy Hints 18

Care and Cleaning, Help Guide 19

Recipes:

Breadmix 20
White Breads 22
Turbo 26
Wheat Breads 29
Sweet Breads 32
French Breads 36

Gluten Free Breads 38

Cakes 46
Bake 51
Jams 54
Damper 59

Pasta 61

Dough Only 63
Program Setting Times & Display Information 69

Troubleshooting 71

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

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.

• Do not use outdoors or for commercial use, or
for any other purpose other than its intended
use

• This unit is intended for household use only

• 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.

1

Using your Bakehouse® 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 230­240V 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 11 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 bread
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.

2

Using your Bakehouse safely continued

SAFETY PRECAUTIONS

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
Appointed Service Centre for examination,
repair or adjustment.

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. Do not use your appliance with
an extension cord unless this cord has
been checked and tested by a qualified
technician or service person. 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 tamperproof
screws. Such appliances should always
be returned to the nearest Sunbeam
Appointed Service Centre for adjustment
or repair if required.

8. 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.

9. Close supervision is necessary when your
appliance is being used near children or
infirm persons.

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

This unit is intended for household

use only.

3

Features of your Bakehouse

Removable lid

Cool touch body

For added safety

600 watts of power

Non-stick removable bread pan

Vertical loaf - 750g or 1kg

Makes a vertical shaped loaf of bread in 2
sizes.

®

15 hour time delay

Pre-set the Bakehouse to delay start for up to
15 hours.

60 minute Keep-Warm function

Keeps bread warm for 1 hour after baking.

Fruit & Nut beeper

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

Bread slicing guide

So you can easily hand slice your fresh baked
loaves to any thickness.

4

Viewing window

Display window

Crust settings

Choose from Light, Medium or Dark colour
settings

Simple to use multi-option control panel

Choose from 47 baking and kneading
options.

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.

Gluten free option

Gluten free setting and specially developed
recipes, tested by the Coeliac Society of
Australia.

Turbo bake and 1 hour damper settings

5

The Control Panel

Display window

Indicates the program setting selected from
(1) to (12) and the Crust Colour and Loaf
Size until the Start button is pressed. 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.

Delay button

Allows you to delay the beginning of your
desired program setting. See page 13 for
instructions on how to use the Delay bake
function.

Crust colour button

Press to select the desired crust colour
– Light, Medium or Dark.

Size button

Press to select the desired loaf size, 750g or
1kg.

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.

6

Program 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 lets
you choose your favourite crust colour for
most breads.

(2) Turbo

Use the turbo setting for ready made bread in
approximately 2 hours. 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.

(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) Gluten Free & Wheat Rapid

The Gluten Free setting provides a set recipe
specifically designed to meet the needs of
many people who have intolerances to gluten.
This setting can also be used to decrease the
completion time of whole wheat bread. Ideal
to cater for last minute guests or when you
need bread in a hurry.

(5) 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.

(6) French

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

(7) Cake

Make your favourite cakes or use packaged
cake mixes to have warm home made cakes
any time.

(8) Jam

Use fresh fruit to make sweet and savoury
jams. Ideal to store and use all year round.

(9) Bake

Set the program to Bake for an immediate
baking process.

(10) Damper

Make a traditional damper bread in less than
1 hour on this setting. The bread will have a
heavier and denser texture than Basic bread.

(11) Pasta

This setting is used to prepare the dough
for pasta. Feed the pasta through a pasta
machine to make fettucini, ravioli and
lasagne.

(12) Dough

Use this setting to make dough only, so that
you can knead and shape a variety of breads
to bake in a conventional oven. Make dough
for pizzas, dinner rolls and bread sticks.

7

Role of Ingredients

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
gases 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
Bakehouse takes care of this worry for you by
maintaining just the right temperature in the
baking chamber at all times.

Some yeasts may require the use of a bread
improver. The Bread Improver will provide
additional gluten to the flour to produce a
better loaf.

Note: We do not recommend the use of fresh
or compressed yeast in your breadmaker.
Sunbeam recommend the use of dry yeast
only. Always ensure it is used well within the
use-by date, as stale yeast will prevent the
bread from rising.

We suggest that a small pocket be made in
the top of the dry mixture to hold the yeast.
This will ensure its activation when in contact
with the liquid and sugar during kneading.

Flour

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

Unlike white flour, wheat flour contains bran
and wheatgerm 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 wheat flour with
white flour for whole wheat bread recipes.

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, honey and
other sweeteners may be used in equivalent
quantities.

Artificial sweeteners can be substituted in
equivalent amounts, however the taste and
texture of your bread will vary.

Liquids

When liquids are mixed with protein in flour,
gluten is formed. Gluten is necessary for the
bread to rise. Most recipes use powdered
milk and water, but other liquids such as
milk and fruit juice can be used. Experiment
with quantities of these liquids to obtain
optimum results. Liquids should be used 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 sure to measure amounts
correctly. Any ordinary table salt may be
used.

Eggs

Eggs are used in some bread recipes, they
provide liquid, assist with the rising and
increase the nutritional value of the bread.
They add extra flavour and are usually used
in the sweeter types of bread.

Fats

Many breads use fats to enhance the flavour
and retain moisture. Typically, we use
margarine in the recipes, softened butter or
oil may be used in equivalent quantities.

If you choose not to add any fat, your bread
may vary in taste and texture.

8

What Ingredients to Use

To achieve an optimum loaf of bread, always
use fresh, quality ingredients.

Flour

A good quality flour (within its use by date)
should be used. A high protein bread flour
can also be used for bread making.

It is important to weigh the flour required for
each recipe as flour naturally aerates. 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 constantly.

Yeast

Bulk packs of dry yeast and dry yeast sachets
are recommended.

Bread improver

The use of bread improver is recommended
for all recipes to achieve optimum results.

Bread improver will increase the gluten
content of the flour mix. It will also influence
the structure, size and texture of the bread,
so that it does not collapse when baking.

The suggested quantity to use is stated in
all recipes. Bread improver has a flour like
texture and can be purchased through health
food shops or through selected supermarkets.

Bread mixes

A variety of bread mixes can be used in your
bread maker. Directions of use should be
supplied on the bread mix packaging.

Some bulk bread mixes may require the use
of a bread improver.

We recommend you contact the Bread Mix
manufacturer for further information on the
use of their product.

Hints

• Different brands of yeast, used with

different brands of flour, will influence the
size and texture of your bread. Experiment
with these ingredients to determine which
combination of ingredients gives you the
best result.

• It is normal for breads to be inconsistent in

height and texture even if you are using the
same ingredients time and time again. This
inconsistency is usually influenced by the
natural varying protein levels of wheat in
the flour.

9

Using your Bakehouse

®

1. Before using your Bakehouse for the first
time remove the bread pan by gently

pulling it out. Wipe over the bread pan and
kneading blade with a damp cloth and dry
thoroughly.

Do not immerse the bread pan in water

unless necessary. Do not use harsh
abrasive cleaners as they may damage the
non-stick surface. Do not place any parts
of your breadmaker in the dishwasher.

Select a recipe from the recipe section and

prepare the ingredients as directed. (See
Important Measuring Tips on page 17).

2. Add the ingredients into the bread pan in
the order listed. All ingredients should
be at room temperature and measured
carefully. Wipe all spills from the outside of
the pan.

3. Insert the bread pan into the baking
chamber of the bread machine. To do
this, place the bread pan into the baking
chamber so that the handle lines up with
the two stainless clips on each side of
the chamber. Apply pressure to push the
baking tray downwards and it will click into
place.

Lay the handle flat toward the side of the

bread 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 Display Window will beep and flash
“0.00” until a program is selected.

4. Select the desired program setting, size and

crust colour. Press Start. The Bakehouse
will display the hours and minutes until the
cycle is complete.

5. To remove the bread pan from the

Bakehouse refer to text on page 11.

10

Select Program Setting

1. To select a program setting use the Menu
button until the desired number of the
program (from 1 to 12) is displayed on
the control panel. Each time you press the
Menu button, a beep will sound.

2. Use the Size button to select the desired
loaf size. At this stage, the Display Window
will show the hours and minutes until the
cycle is complete. This will change when
the crust colour is selected.

3. Use the Crust Colour button to select your
choice of crust colour. You are able to
choose from the Light, Medium, or Dark
crust colours on selected settings. See
table on page 12. Unless you select a crust
colour (where applicable) the Bakehouse
will automatically default to a Medium crust
colour.

Note: A choice of Crust Colours is available

on most settings except for Program No's
(8), (9), (10), (11) and (12).

4. To start, press the Start/Stop button. The
Bakehouse will beep and will display
the hours and minutes until the cycle is
complete.

To cancel operation at any time, hold the

Start/Stop button down for 2-3 seconds.
Avoid opening the lid at any time during
the bread cycle unless adding fruits or nuts
when indicated.

The table on page 12 illustrates the Program
settings and Crust Colour options.

To add fruit or nuts

You are able to add fruit or nuts on settings
(1) Basic and (5) Sweet when you hear 8
short beeps (approximately 15-20 minutes
into the cycle). Open the lid and add any
fruits or nuts that the recipe requires as the
machine is kneading. Close the lid and the
Bakehouse will automatically continue the
cycle.

On various settings the machine will
beep approximately 50 minutes before
the completion of bread to indicate the
commencement of baking.

The machine will beep 5 minutes prior to the
completion of baking.

At the end of the baking cycle the machine

will beep and the display will read “0.00”.
The Bakehouse will automatically switch to a
Keep Warm cycle for 60 minutes. Warm air
will circulate throughout the baking chamber,
to help reduce condensation.

The bread can be removed from the baking
chamber at the end of the cycle or at any
time during the Keep Warm cycle. Simply
press the Start/Stop button to end the Keep
Warm period and turn off the breadmaker at
the powerpoint.

To remove the bread from the Bakehouse

The bread pan will be hot after the baking
cycle. Use a kitchen mitt to remove the pan
from the baking chamber. Gently pull the pan
out.

11

Select Program Setting continued

Menu Setting Crust Colour
Delay Beeper

LIGHT MEDIUM DARK

1 Basic*

2 Turbo

3 Wheat

4 Gluten Free
Wheat Rapid

5 Sweet*

6 French 4 4 4 4 4

7 Cake 4 4

8 Jam 4

9 Bake 4

10 Damper 4

11 Pasta 4

12 Dough

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

4 4 4 4 4 4 4

4 4 4 4 4 4

4 4 4 4 4 4

4 4 4 4
4 4 4 4 4 4

4 4 4 4

Time Fruit & Nut

4

750g 1kg

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 necessary, use a plastic spatula to
loosen bread from the sides of the pan.

Allow the bread to cool on a wire rack for
at least 10 minutes before slicing. For easy
slicing we recommend the use of an electric
knife or a quality bread knife.

12

After using your Bakehouse, unplug the
machine and allow it to cool for 30 minutes
before commencing another program. If you
attempt to use the Bakehouse too soon, it
will beep and the display will read ‘E:01’,
indicating the Bakehouse has not cooled
sufficiently.

Press the Start/Stop button and wait until the
Bakehouse has cooled.

Using the Time Delay Function

The Bakehouse allows you to delay the
cooking of your bread by up to 15 hours,
so you can wake up to the smell of freshly
baked bread, or go out for the day while your
Bakehouse does all the work.

We strongly recommend you make a pocket in
the top of the dry ingredients to hold the dry
yeast. This will ensure that the yeast does not
start activation before the program selected
begins.

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

Also, fruit and nuts should only be added
manually. Do not use the Time Delay for
recipes that require fruits and nuts to be
added at a later time. If you do add them
on the Time Delay, they will be excessively
crushed during the kneading cycle.

1. Follow steps 1, 2 and 3 on page 10.

2. Press the Delay button until you reach the
number of hours and minutes from now that
you want your bread to be ready.

3. Press the Start/Stop button to begin the
cycle. The Timer will start counting down.
The bread will be cooked and ready in the
hours and minutes displayed.

Note: If you make a mistake, or need to reset
the Timer, press the Start/Stop button for 2-3
seconds.

Example

Before leaving for work at 8am, you decide
to set the Time Delay so that the bread
or selected program will be ready and
completed by 6pm when you return home ­which is 10 hours later.

After following instruction 1 on this page,
press the Delay button until the display reads
“10.00”. Then press Start.

This tells you that your bread or selected
program will be complete in 10 hours. The
Bakehouse will begin counting down and your
selected program will be complete by 6pm.

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 when it is
selected.

13

Turbo Setting

Need bread in a hurry? The Turbo setting is
used to decrease the overall completion time
of your bread. This is especially handy when
you need bread in a hurry.

The breads made using this setting may be
shorter and denser because of a decrease in
rising times.

Cake Setting

Make a variety of sweet and savoury home
made cakes on this setting. You can use this
setting to mix and bake cakes.

Select the Light crust colour to prevent the
sides from burning.

Jam Setting

The Turbo setting should only be selected
when baking White and Wheat breads.

To use the Turbo setting, put ingredients into
bread pan and then place in the Bakehouse
and select program setting (2) Turbo, then
press Start.

Refer to the Cake instructions in the Recipe
section.

You can now have fresh jam all year round.
Use this setting to make fresh savoury and
sweet jams.

14

Refer to the Jam instructions in the Recipe
section.

Bake Setting

When you select the Bake setting, the
Bakehouse 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. This setting can 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 3/4 of the way
up the bread pan.

Damper Setting

Have traditional damper style bread ready in
under 1 hour.

Reconnect electricity and select program
setting (9) Bake, and press Start.

Note: You may need to wait 10-15 minutes
for the machine to cool down, before you
select the Bake program. If you attempt to
use the Bake option before the machine has
cooled down, an error message will appear on
the display - ‘E:01’.

Refer to the Damper instructions in the
Recipe section.

Pasta Setting

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

Refer to the Pasta instructions in the Recipe
section.

15

Dough Setting

This program 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.

Power Interruption Program
Protection

Your Bakehouse features a 10 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 10 minutes
and continue cooking when the power supply
returns. This feature is applicable whether the

machine is in the Kneading, Baking or Delay
cycle.

Without this feature the machine would reset
and the breadmaking cycle would stop.

If you experience a power failure greater than
10 minutes you may need to discard your
ingredients and start again.

16

Important Measuring Tips

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.

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, an accurate 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.

Last things last

Always place the liquid in the bread pan first,
the dry mix ingredients in next. Then, make a
small pocket in the top of the dry ingredients
and place the yeast in the pocket. Wipe away
any spills from around the outside of the
pan. This will ensure a well risen and evenly
baked loaf.

Adding fruits and nuts

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

17

Handy Hints

Order of ingredients

Always put the liquid in first, the dry
ingredients in next and the yeast 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, yoghurt, eggs or cheese, with the Time
Delay function.

Store dry ingredients in airtight containers, to
prevent drying out.

Slicing bread

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

Like a cake, the bread needs to cool slightly
before removing from the bread pan. Allow
the bread to sit in the pan for approximately
10 minutes before removing.

If you remove the bread pan whilst it is still
hot you must use an oven mit.

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.

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.

18

Care and Cleaning

Before cleaning the Bakehouse, 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

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

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
over time. This is a 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.

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

Do not immerse the Bakehouse 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 is completely cool
and dry before storing. Store the Bakehouse
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.

Consult Troubleshooting tips on pages 71 &
72 of this booklet.

To answer any further questions please call
Sunbeam on (Aust) 1300 881 861, (NZ) 0800
786 232.

For any further concerns contact your nearest
Sunbeam Appointed Service Centre.

19

Breadmix 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 Bakehouse. This is quite normal,
and is normally due to the ingredients being
used. To avoid disappointment, please read

WHITE BREADMIX RECIPES

Defiance™ White Breadmix 750g 1kg

Water 310ml 350ml

Breadmix 600g 700g

Yeast 1

Kitchen Collection™ White Breadmix 750g 1kg

Water 300ml 360ml

Breadmix 500g 600g

Yeast 2 teaspoons 2 teaspoons

our list of recommended ingredients on
page 9 before attempting any of the recipes
provided in this Instruction Book.

A breadmix will usually contain all the
necessary 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. For further information
on breadmixes, we suggest you contact the
breadmix manufacturer.

teaspoons 1¼ teaspoons

¼

Method

1. Pour water into the bread pan. Add bread mix and make a small pocket in the top. Place
yeast in the pocket and wipe any spills from the outside of the pan.

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

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

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

20

Breadmix recipes continued

WHOLEMEAL/GRAIN BREADMIX RECIPES

Defiance™ Wholemeal Breadmix 750g 1kg

Water 330ml 420ml

Breadmix 600g 680g

Yeast 1

Kitchen Collection™ Grain Breadmix 750g 1kg

Water 350ml 370ml

Breadmix 500g 600g

Yeast 2 teaspoons 2 teaspoons

Method

1. Pour water into the bread pan. Add bread mix and make a small pocket in the top. Place
yeast in the pocket and wipe any spills from the outside of the pan.

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

3. Press the Menu button to program (3) Wheat, or (4) Gluten Free & Wheat Rapid.

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

teaspoons 1¼ teaspoons

¼

KITCHEN COLLECTION™ MULTI-GRAIN

Breadmix 750g 1kg

Water 350ml 370ml

Breadmix 500g 600g

Yeast 2 teaspoons 2 teaspoons

Method

1. Pour water into the bread pan. Add bread mix and make a small pocket in the top.

Place yeast in the pocket and wipe any spills from the outside of the pan.

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

3. Press the Menu button to program (3) Wheat, or (4) Gluten Free & Wheat Rapid.

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

indicated.

21

White Breads

WHITE BREAD

Traditional White Bread 750g 1kg

Water 315ml 415ml

Margarine 1 tablespoon (20g) 2 tablespoons (40g)

Plain flour 600g 680g

Sugar 1 tablespoon 2 tablespoons

Skim milk powder 1 tablespoon 1 tablespoon

Salt 1

Bread improver 1

Dry yeast 1

Method

1. Pour water into the bread pan and add margarine. Combine flour with sugar, skim milk

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

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

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

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

indicated.

teaspoons 2 teaspoons

½

teaspoons 1 teaspoon

½

teaspoons 1½ teaspoons

½

22

White Breads continued

Salami Cheese Bread 750g

Water 315ml

Margarine 1 tablespoon (20g)

Sugar 1 tablespoon

Skim milk powder 1 tablespoon

Salt 1

Bread improver 1 teaspoon

Oregano, dried

Salami, chopped 100g (²/³ cup)

Mozarella cheese, grated 50g (

Plain flour 600g

Dry yeast 1

Method

1. Place ingredients into the bread pan in the order listed. Stir mixture to roughly combine.

Wipe any spills from the outside of the pan.

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

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

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

indicated.

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

teaspoons

½

teaspoon

½

½

teaspoons

½

cup)

23

White Breads continued

Bacon & Beer Bread 750g

Flat beer 140ml

Water 140ml

Margarine 1 tablespoon (20g)

Onions, chopped

Cooked bacon

Mustard 1 tablespoon

Plain flour 600g

Sugar 1 tablespoon

Skim milk powder 1 tablespoon

Salt 1

Bread improver 1 teaspoon

Dry yeast 1

cup

½

cup

¹/

³

teaspoons

½

teaspoons

½

Method

1. Place beer and water into the bread pan. Add margarine, onion, bacon and mustard and

stir with a plastic spatula. Combine plain flour with sugar, skim milk powder, salt and bread
improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any
spills from the outside of the pan.

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

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

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

indicated.

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

24

White Breads continued

Brioche 750g

Water, luke warm 160ml

Butter, melted 100g

Egg yolks 3

Salt

Plain flour 360g

Dry yeast 2 teaspoons

Method

1. Whisk water, butter, egg yolks, and salt together and pour into the bread pan. Add flour

and make a small pocket in the top. Place yeast in the pocket and wipe any spills from the
outside of the pan.

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

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

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

indicated.

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

teaspoon

½

25

Turbo

White Bread 750g 1kg

Water 315ml 415ml

Margarine 1 tablespoon 2 tablespoons

Plain flour 600g 680g

Sugar 1 tablespoon 2 tablespoons

Skim milk powder 1 tablespoon 1 tablespoon

Salt 1

Bread improver 1

Dry yeast 1

Method

1. Pour water into the bread pan and add margarine. Combine flour with sugar, skim milk

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

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

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

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

indicated.

teaspoons 2 teaspoons

½

teaspoons 1 teaspoon

½

teaspoons 1½ teaspoons

½

26

Turbo continued

Wholemeal Bread 750g 1kg

Water 355ml 420ml

Margarine 1 tablespoon 2 tablespoons

Self raising flour 350g 400g

Wholemeal plain flour 250g 300g

Brown sugar 1 tablespoon 2 tablespoons

Skim milk powder 1 tablespoon 2 tablespoons

Bread improver 2 teaspoons 2 teaspoons

Salt 1

Dry yeast 2 teaspoons 3 teaspoons

Method

1. Pour water into the bread pan and add margarine. Combine self raising flour with wholemeal

plain flour, brown sugar, skim milk powder, bread improver and salt and add to pan. Make a
small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.

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

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

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

indicated.

teaspoons 2 teaspoons

½

27

Turbo continued

Cajun Herb Bread 750g

Water 315ml

Margarine 1 tablespoon (20g)

Onion, finely chopped

Fresh mixed herbs, basil,
sage & thyme, roughly chopped ¼ cup

Garlic, finely chopped 1 large clove

Plain flour 600g

Sugar 1 tablespoon

Skim milk powder 1 tablespoon

Salt 1

Paprika, ground 1 teaspoon

Bread improver 1 teaspoon

Dry yeast 1

cup

¼

teaspoons

½

teaspoons

½

Method

1. Pour water into bread pan. Add margarine, chopped onion, fresh mixed herbs and garlic and

stir with a plastic spatula. Combine flour with sugar, skim milk powder, salt, paprika and
bread improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe
any spills from around the pan.

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

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

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

indicated.

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

28

Wheat Breads

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

Wholemeal Bread 1kg

Water, luke warm 375ml

Wholemeal plain flour 320g

Plain flour 300g

Brown sugar 1 tablespoon

Salt 1

Bread improver 1 teaspoon

Dry yeast 2 teaspoons

Method

1. Pour water into bread pan. Combine wholemeal plain flour with plain flour, brown sugar, salt

and bread improver and add to pan. Make a small pocket in the top and place yeast in the
pocket. Wipe any spills from around the pan.

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

3. Press the Menu button to program (3) Wheat, or (4) Gluten Free & Wheat Rapid.

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

indicated.

Note: This recipe is only suitable for a 1kg loaf size.

teaspoons

½

29

Wheat Breads continued

Soy and Linseed Bread 750g

Water 325ml

Butter 2 tablespoons (40g)

Wholemeal plain flour 320g

Plain flour 200g (1

Soy grits

Linseed meal

Brown sugar 2 tablespoons

Salt 1 teaspoon

Bread improver 1 teaspoon

Dry yeast 1 teaspoon

Method

1. Pour water into bread pan and add butter. Combine wholemeal plain flour with plain flour,

soy grits, linseed meal, brown sugar, salt and bread improver and add to pan. Make a small
pocket in the top and place yeast in the pocket. Wipe any spills from around the pan.

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

3. Press the Menu button to program (3) Wheat, or (4) Gluten Free & Wheat Rapid.

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

indicated.

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

¼

¼ cup

cup

¹/

³

cups)

30

Wheat Breads continued

Sour Rye Bread 1kg

Beer 200ml

Water 125ml

Plain flour 300g

Rye flour 200g

Salt

Bread improver 1 teaspoon

Dry yeast 2

Method

1. Pour beer and water into bread pan. Combine plain flour with rye flour, salt and bread

improver and add to pan. Make a small pocket in the top and place yeast in the pocket.
Wipe any spills from around the pan.

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

3. Press the Menu button to program (3) Wheat, or (4) Gluten Free & Wheat Rapid.

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

indicated.

Note: This recipe is only suitable for a 1kg loaf size.

teaspoon

¼

teaspoons

½

31

Sweet Breads

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

Old Fashioned Oatmeal Bread 750g

Water 290ml

Honey

Margarine 2 tablespoons (40g)

Plain flour 480g

Rolled oats 200g

Skim milk powder 2 tablespoons

Salt 1

Bread improver 1 teaspoon

Dry yeast 2 teaspoons

Method

1. Pour water into bread pan. Add honey and margarine and stir with a plastic spatula.

Combine plain flour with rolled oats, skim milk powder, salt and bread improver and add
to pan. Make a small pocket in the top and place yeast in the pocket. Wipe any spills from
around the pan.

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

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

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

hours indicated.

Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.
Note: This recipe is only suitable for a 750g loaf size.

cup

¼

teaspoons

½

32

Sweet Breads continued

Chocolate Bread 750g

Water 250ml

Margarine 2 tablespoons (40g)

Plain flour 480g

Sugar 2 tablespoons

Skim milk powder 2 tablespoons

Cocoa powder 1 tablespoon

Salt 1

Bread improver 1 teaspoon

Dry yeast 2 teaspoons

Mix-ins

Choc chips ¾ cup (40g)

teaspoons

½

Method

1. Pour water into bread pan and add margarine. Combine flour with sugar, skim milk powder,

cocoa powder, salt and bread improver and add to pan. Make a small pocket in the top and
place yeast in the pocket. Wipe any spills from around the pan.

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

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

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

hours indicated.

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

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

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

33

Sweet Breads continued

Apple Spice Bread 750g

Water 250ml

Margarine 1 tablespoon (20g)

Plain flour 500g

Brown sugar 2 tablespoons

Skim milk powder 1 tablespoon

Cinnamon, ground 2 teaspoons

Salt 1

Bread improver 1 teaspoon

Dry yeast 2 teaspoons

Mix-ins

Dried apple, chopped 70g (1 cup)

teaspoons

½

Method

1. Pour water into bread pan and add margarine. Combine flour with brown sugar, skim milk

powder, ground cinnamon, salt and bread improver and add to pan. Make a small pocket in
the top and place yeast in the pocket. Wipe any spills from around the pan.

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

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

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

hours indicated.

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

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

stage.

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

34

Sweet Breads continued

Mixed Fruit Bread 750g

Water 250ml

Margarine 1 tablespoon (20g)

Plain flour 500g

Mixed dried fruit

Brown sugar 2 tablespoons

Skim milk powder 1 tablespoon

Ground nutmeg 2 teaspoons

Ground cloves 1

Salt 1

Bread improver 1 teaspoon

Dry yeast 2 teaspoons

Method

1. Pour water into bread pan and add margarine. Combine flour with mixed dried fruit, brown

sugar, skim milk powder, ground nutmeg, ground cloves, salt and bread improver and add
to pan. Make a small pocket in the top and place yeast in the pocket. Wipe any spills from
around the pan.

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

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

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

hours indicated.

Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.
Note: This recipe is only suitable for a 750g loaf size.

cup (65g)

¹/

³

teaspoons

½

teaspoons

½

35

French Breads

French Bread 750g

Water 290ml

Margarine 1

Plain flour 520g

Sugar 1 tablespoon

Salt 1 teaspoon

Bread improver 1 teaspoon

Dry yeast 1

Method

1. Pour water into bread pan and add margarine. Combine flour with sugar, salt and bread

improver and add to pan. Make a small pocket in the top and place yeast in the pocket.
Wipe any spills from around the pan.

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

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

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

hours indicated.

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

tablespoons (30g)

½

teaspoons

½

36

French Breads continued

Sourdough Bread 750g

Water 220ml

Plain yogurt

Lemon juice 2 teaspoons

Margarine 2 teaspoons (10g)

Plain flour 540g

Sugar 1 tablespoon

Salt 1 teaspoon

Bread improver 1 teaspoon

Dry yeast 2 teaspoons

Method

1. Whisk water, yogurt and lemon juice together and pour into bread pan. Add margarine.

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

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

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

4. Select Size, Medium Crust Colour 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.
Note: This recipe is only suitable for a 750g loaf size.

cup (140g)

½

37

Gluten Free Breads

We understand the importance of a staple food such as bread in a Coeliac’s diet. Realising
that there have been breadmakers on the market that do not deliver a suitable Gluten Free
loaf, our objective, with the help of the Coeliac Society of Australia, was to develop a recipe
that produced a real result.

So all you have to do is simply add the ingredients, press a button and leave the
rest up to the Sunbeam Bakehouse.

Baking a successful Gluten Free loaf takes practice and a better understanding of the different
ingredients. In order to help you along the path to a perfect Gluten Free loaf we have included
some handy hints and ingredient information that you should read before attempting to bake
your Gluten Free loaf.

Handy Hints

• For optimum results carefully follow the instructions for each recipe.

• 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.

• It is normal for Gluten Free bread to be heavy and slightly dense in texture. These breads

should be at least 10-12cm in height and rich in flavour. For a lighter loaf you may reduce
the salt quantity to

• Weigh all ingredients, including water for best results.

• Use metric measures for all dry ingredients.

• When using vinegar never use malt vinegar.

• Remove the baking pan from the baking chamber immediately after the bake cycle is

completed. Never leave it in the chamber 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.

teaspoon.

½

38

Gluten Free Breads continued

Flours

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

• When using only rice flour you will get a pale crust on top, regardless of the cooking time.

• Both fine and coarse white rice flour works well.

• If using rice flour only you 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.

39

Gluten Free Breads continued

Basic Gluten Free Bread 1kg

Oil 80ml

Eggs 3 x 60g

White vinegar 1 teaspoon

Water, tepid 500ml-510ml

White rice flour 380g

Brown rice flour 100g

Tapioca flour or arrowroot 120g

Besan or soy flour 70g

Orgran Gluten Free Gluten 2 tablespoons

Xanthan gum 2 tablespoons

White sugar 2 teaspoons

Fructose 1 teaspoon

Salt 1½ teaspoons

Dry yeast 3 teaspoons

Method

1. Place ingredients into bread pan as listed above.

2. Close lid and select Menu 4 – Gluten Free, 1kg size loaf, Dark colour crust

3. Start machine. After approximately 6-8 minutes after beginning open lid – DO NOT turn

machine off or pause and using a plastic spatula, carefully scrape down sides of tin, mix in
the same direction as the blade turning until ingredients are well combined, check corners of
tin for dry ingredients, scrape sides again and replace lid and allow program to proceed.

NOTE: Batter should resemble a thick batter or mashed potato. If necessary add extra rice flour
or water to achieve this consistency.

4. When finished baking remove bread pan from machine within 10 minutes. Leave to cool in

bread pan for 5 minutes before turning out onto a wire rack to cool.

40

Gluten Free Breads continued

Variations to Basic Gluten Free Bread

Grain Loaf

Add 3 tablespoons of choice of LSA (linseed, sunflower and almond) mix, sunflower seeds,
sesame seeds, poppy seeds, linseed, soy grit.

Note: Add an extra 20-40ml of water for grains.

Cheese Loaf

Add 1 cup grated tasty or cheddar cheese when stirring mixture at 6-8 minute mark.

Fruit Loaf

Add 1 cup dried fruit,
Note: Add an extra 10-15ml of water

Ham and Cheese Loaf

Add ½ cup chopped ham and ½ cup grated cheese when stirring mixture at 6-8 minute mark

Cheese and Tomato Loaf

Add ½ cup grated cheese and ¼ cup chopped semi dried tomatoes, well drained

cup brown sugar and 1 teaspoon mixed spice.

¼

41

Gluten Free Breads continued

Light White Loaf 1kg

Oil 60ml

Eggs 2 x 60g

White vinegar 1 teaspoon

Water, tepid 350ml

White rice flour 360g

Arrowroot 80g

Psyllium husks 1 tablespoon

White sugar 2 teaspoons

Fructose 1 teaspoon

Xanthan gum 3 teaspoons

Salt 1 teaspoon

Dry yeast 2 teaspoons

Method

1. Place ingredients into bread pan as listed above.

2. Close lid and select Menu 4 – Gluten Free, 1kg size loaf, Dark colour crust

3. Start machine. After approximately 6-8 minutes after beginning open lid – DO NOT turn

machine off or pause and using a plastic spatula, carefully scrape down sides of tin, mix in
the same direction as the blade turning until ingredients are well combined, check corners of
tin for dry ingredients, scrape sides again and replace lid and allow program to proceed.

NOTE: Batter should resemble a thick batter or mashed potato. If necessary add extra rice flour
or water to achieve this consistency.

4. When finished baking remove bread pan from machine within 10 minutes. Leave to cool in

bread pan for 5 minutes before turning out onto a wire rack to cool.

42

Gluten Free Breads continued

Heading

Variations to Light White Loaf

Grain Loaf

Add 2 tablespoons of choice of LSA (linseed, sunflower and almond) mix, sunflower seeds,
sesame seeds, poppy seeds, linseed, soy grit.

Note: Add an extra 15-20ml of water for grains.

Cheese Loaf

Add ¾ cup grated tasty or cheddar cheese when stirring mixture at 6-8 minute mark.

Fruit Loaf

Add ¾ cup dried fruit, 2 tablespoons brown sugar and 1 teaspoon mixed spice.
Note: Add an extra 10-15ml of water

Olive or Sundried Tomato Loaf

Add ½ cup chopped olives or sun dried tomatoes when stirring mixture at 6-8 minutes mark.
Note: Reduce water by 10-15ml.

43

Gluten Free Breads continued

Heading

Chocolate and Coconut Loaf 1kg

Canola or light olive oil 65ml

Eggs 3 x 60g

White vinegar 1 teaspoon

Water, tepid 380ml-400ml

White rice flour 375g

Brown rice flour 150g

Xanthan gum 1 tablespoon

Cocoa powder 30g

Desiccated coconut 30g

Soft brown sugar 50g

White sugar 50g

Soy milk or skim milk powder ¼ cup

Salt 1 teaspoon

Dry yeast 2 teaspoons

Cherry Ripe, chopped roughly (frozen) 1 x 55g

Choc Bits (frozen) 100g

Method

1. Place first 4 ingredients into bread pan in order listed.

2. Combine remaining ingredients in a large bowl; mix well then transfer into baking pan. Wipe

any spills from outside of the pan.

3. Place bread pan into the bread maker and close the lid.

4. Press the Menu button to program (4) Gluten Free

5. Select 1kg size, Medium Crust Colour and press “Start”. Bread will be baked in the number

of hours indicated.

Variations:

Chocolate Bread: Replace Cherry Ripe with 50g extra choc bits; remove desiccated coconut and
reduce water by 20ml.

Chocolate Cherry Bread: Replace Cherry Ripe with 40g roughly chopped glace cherries; remove
desiccated coconut and reduce water by 20ml.

44

Gluten Free Breads continued

Banana and Coconut Loaf 1kg

Canola or light olive oil 65ml

Eggs 3 x 60g

White vinegar 1 teaspoon

Water, tepid 350ml-370ml

Ripe bananas, mashed 2 medium (400g)

White rice flour 375g

Brown rice flour 150g

Desiccated coconut 30g

Soft brown sugar 50g

White sugar 1 tablespoon

Xanthan gum 1 tablespoon

Soy or Skim milk powder (optional) ¼ cup

Cinnamon 1 teaspoon

Salt 1 teaspoon

Dry yeast 2 teaspoons

Chopped walnuts (optional) ½ cup

Method

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

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

3. Press the Menu button to program (4) Gluten Free

4. Select 1kg size, Medium Crust Colour and press “Start”. Bread will be baked in the number

of hours indicated.

45

HeadingCakes

Handy hints for optimum results.

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

and light.

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

you always select the Light crust colour to prevent the sides from burning.

• Basic packet cake mixes are suitable for the bread maker. However we do not recommend

making a double quantity of cake mix, as the cake will be dense in texture.

Note: If making cakes from a recipe we recommend only making basic, light textured cakes as
other types may not rise or mix properly.

46

Cakes continued

Heading

Orange Poppy Seed Cake 1kg

Butter, at room temperature 125g

Milk 80ml (

Vanilla extract 1 teaspoon

Eggs 2

Finely grated orange rind 1 tablespoon

Caster sugar 165g (¾ cup)

Self-raising flour 150g (1 cup)

Poppy seeds 2 tablespoons

Glaze

Orange rind, finely grated 1 teaspoon

Orange juice 60ml (¼ cup)

Caster sugar 55g (¼ cup)

¹/

cup)

³

Method

1. Combine ingredients in the bread pan in the order listed. Wipe any spills around the pan.

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

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

4. Select 1kg size, Light Crust Colour and press “Start”. Cake will be baked in the number of

hours indicated.

5. Once the cake has cooked, combine the rind, orange juice and sugar in a small saucepan.

Stir over a low heat until the sugar has dissolved; bring to the boil, simmer for 2 minutes.

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

sides with a heatproof plastic spatula and gently slide out onto a cooling rack with a baking
tray underneath. Using a wooden skewer, poke several holes into the cake then pour the hot
syrup over the hot cake.

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

47

Cakes continued

Heading

Sticky Date Pudding 1kg

Dried dates, coarsely chopped 200g

Bicarbonate soda 1 teaspoon

Boiling water 310ml (1¼ cups)

Olive oil 60ml (¼ cup)

Eggs 2

Brown sugar 200g (1 cup, firmly packed)

Self-raising flour 150g (1 cup)

Mixed spice ¼ teaspoon

Butterscotch Sauce

Butter 140g

Brown sugar 150g (²/³ cup, firmly packed)

Thickened cream 300ml

Method

1. Combine dates, soda and boiling water in the bread pan. Close the lid and allow the mixture

to stand for 5 minutes.

2. Add remaining ingredients into the bread pan in the order listed. Wipe any spills around the

pan.

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

4. Select 1kg size, Light Crust Colour and press “Start”. Cake will be baked in the number of

hours indicated.

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

sides with a heatproof plastic spatula and gently slide out onto a cooling rack.

6. Serve pudding with butterscotch sauce. To make sauce, heat all ingredients in a small

saucepan over a low heat until combined.

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

48

Cakes continued

Heading

Cinnamon Sugar Teacake 1kg

Milk 160ml (²/³ cup)

Eggs 2

Vanilla extract 1 teaspoon

Butter, at room temperature 125g

Caster sugar 220g (1 cup)

Self-raising flour 300g (2 cups)

Topping

Butter, melted 15g

Caster sugar 1 tablespoon

Ground cinnamon 1½ teaspoons

Method

1. Combine ingredients in the bread pan in the order listed. Wipe any spills around the pan.

2. Press the Menu button to program (7) Cake.

3. Select 1kg size, Light Crust Colour and press “Start”. Cake will be baked in the number of

hours indicated.

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

sides with a heatproof plastic spatula and gently slide out onto a cooling rack.

5. For the topping brush the melted butter over the hot cake. Combine the sugar and cinnamon

and sprinkle over the hot cake. Serve warm.

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

49

Cakes continued

Banana Bread

Note: This bread uses a different setting than the other sweet breads.

Butter, room temperature 90g

Very ripe bananas, mashed 2 large (260g)

Eggs, lightly beaten 2

Golden syrup 60ml (¼ cup)

Caster sugar 165g (¾ cup)

Plain flour 150g (1 cup)

Self-raising flour 150g (1 cup)

Method

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

pan.

2. Place the bread pan in the bread maker and close the lid.

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

4. Select 1kg size, Light Crust Colour and press “Start”. Banana Bread will be baked in the

number of hours indicated.

Note: After 6-8 minutes open the bread maker and using a plastic spatula, scrape down the
sides and corners of the bread pan in the same direction as the blade is rotating until mixture
is combined.

5. Once cooking has finished check banana bread with a wooden skewer. If further cooking is

required set machine to program (9) Bake and cook for a further 10 minutes only.

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

50

Bake

When you select the Bake setting, the Bakehouse 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.

Lemon Delicious Pudding Serves: 4

Butter, softened 60g

Caster sugar 175g (¾ cup)

Eggs, separated 2

Self raising flour 40g

Grated rind and juice of 2 lemons (approximately

Milk 310ml (1¼ cups)

Method

1. Beat butter, sugar and egg yolks until creamy. Add flour, lemon rind and juice and stir with a

plastic spatula. Slowly add milk. Beat egg whites until stiff and fold into lemon mixture. Pour
into bread pan and wipe any spills from around the outside of pan.

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

3. Press the Menu button to program (9) Bake and press “Start”. Pudding will be cooked in the

number of hours indicated.

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

cup juice)

¹/

³

51

Bake continued

Apple Crumble Serves: 4

Granny smith apples, 700g
peeled, cored and cut into small wedges

Lemon juice 2 tablespoons

Sugar ¼ cup

Crumble Topping

Plain flour ½ cup

Brown sugar ½ cup

Butter, softened, diced 60g

Rolled oats ½ cup

Ground cinnamon 1 teaspoon

Method

1. Combine apples, lemon juice and sugar and place into the bread pan.

2. Combine flour, sugar and butter in a bowl. Using fingers rub butter, sugar and flour together

until mixture is lumpy. Add oats and cinnamon and mix together.

3. Sprinkle crumble topping over apple mixture in bread pan. Wipe any spills from around the

outside of pan.

4. Place the bread pan into the bread maker and close lid.

5. Press the Menu button to program (9) Bake and press “Start”.

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

7. Serve warm with vanilla custard or ice-cream.

52

Bake continued

Zucchini Frittata Serves: 4-6

Oil 1 tablespoon

Bacon, chopped 2 rashers

Zucchini, grated 200g

Onion, grated 1 small

Self raising flour 80g (²/³ cup)

Cheddar cheese, grated ½ cup

Eggs, beaten 3

Fresh basil, roughly chopped 2 tablespoons

Method

1. Heat oil in a small frying pan; cook bacon until browned. Combine bacon with remaining

ingredients in a bowl and mix until combined. Pour into bread pan, wipe any spills from
around the outside of pan.

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

3. Press the Menu button to program (9) Bake and press “Start”. Frittata will be cooked in the

number of hours indicated.

4. Serve warm or cold.

53

HeadingJams

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.

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

How to sterilise jars

To prevent contamination of homemade jams and preserves, it’s important to sterilise storage
jars before using.

Step 1: Preheat oven to 110°C. Wash jars and lids in hot, soapy water. Rinse well. Place jars
and lids in a deep saucepan. Cover with cold water.

Step 2: Bring water to the boil over high heat. Cover pan. Reduce heat to medium and boil
gently for 10 minutes. Line a baking tray with a clean tea towel.

Step 3: Using metal tongs, remove jars and lids from boiling water and place upside down on
tray. Place in oven and heat for 15 minutes. Bottle hot jams or chutneys in hot jars and cooled
chutneys or jams in cold jars.

54

Jams continued

Heading

Strawberry Jam Makes: 600ml

Strawberries, hulled and 500g

cut into halves

Sugar 1½ cups

Jam Setta 1 x 50g sachet

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 lid.

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

4. Jam will be cooked in the number of hours indicated.

5. Skim the top layer from the surface and pour into hot sterilised jars, seal and label. Jam will
set on cooling.

55

Jams continued

Heading

Apple & Rhubarb Jam Makes: 500ml

Granny smith apples, 160g (approx. 3)

peeled and chopped

Rhubarb, cut into 3cm lengths 300g

Sugar 1½ cups

Jam Setta 1 x 50g sachet

Lemon juice 2 tablespoons

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 lid.
3 .Press the Menu button to program (8) Jam and press “Start”. Allow to mix for 5 minutes,

open lid and scrape down sides of bread pan with a plastic spatula. Jam will be cooked in
the number of hours indicated.

4. Skim the top layer from the surface and pour into hot sterilised jars, seal and label. Jam will
set on cooling.

56

Jams continued

Pineapple and Passionfruit Jam Makes: 500ml

Fresh pineapple, flesh cut into 500g

small dice

Passionfruit 3

Boiling water ½ cup

Jam Setta 1 x 50g sachet

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 lid.

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

4. Jam will be cooked in the number of hours indicated.

5. Skim the top layer from the surface and pour into hot sterilised jars, seal and label. Jam will
set on cooling.

57

Jams continued

Tomato Chutney Makes: 3 cups

Ripe tomatoes, peeled, chopped 600g

Green apple, peeled, chopped 1

Onion, chopped 1

Brown vinegar ½ cup

Soft brown sugar ½ cup

Dry mustard ¼ teaspoon

Garlic, crushed 1 small clove

Curry powder 1 teaspoon

Jam Setta 1 x 50g sachet

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 lid.

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

4. Jam will be cooked in the number of hours indicated.

5. Pour into hot sterilised jars, seal and label. Chutney will set on cooling.

58

Damper

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

Damper

Milk 150ml

Water 130ml

Butter, melted 20g

Self raising flour 450g

Salt ½ teaspoon

Method

1. Pour milk, water and melted butter into the bread pan. Add flour and salt and wipe any
spills from around the outside of the pan.

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

3. Press the Menu button to program (10) Damper and press “Start”.

Damper will be cooked in the number of minutes indicated.
Note: You may also use pre-packaged damper mixes from your supermarkets. The packaging

should include directions of use.

59

Damper continued

Heading

Bacon Cheese and Chive Damper

Oil 2 teaspoons

Bacon, trimmed and 3 rashers

roughly chopped

Self-raising flour ¾ cups (480g)

Salt ½ teaspoon

Butter, melted 20g

Tasty cheese, grated ¼ cup

Fresh chives, chopped 2 tablespoons

Milk 160ml (²/³ cup)

Water 125ml (½ cup)

Method

1. Heat oil in a small frying pan; cook bacon until browned. Add bacon with remaining
ingredients into the bread pan. Wipe any spills from around the outside of pan.

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

3. Press the Menu button to program (10) Damper and press “Start”. Damper will be cooked in
the number of minutes indicated.

4. Serve warm or cold with butter.

60

Pasta

Pasta Dough 500g

Eggs 4 x 60g

Vegetable or olive oil 1

Plain flour 400g

Method

1. Whisk eggs and oil together and pour into the bread pan. Add flour and wipe any spills from
around the outside of the pan.

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

3. Press the Menu button to program (11) Pasta and press “Start”. Pasta dough will be
kneaded, ready for rolling, shaping and cooking in the number of minutes indicated.

Makes: 500g dough
If pasta dough appears too sticky, knead dough with additional flour.

Variations:
Spinach pasta: Add 100g of very well drained spinach to the dough recipe
Tomato pasta: Add 2 tablespoons concentrated tomato paste to dough recipe.

Note about flour: When making pasta look for a flour that is especially for making pasta. This
flour is normally labelled with a "00" meaning fine flour.

teaspoons

½

61

Pasta continued

Heading

Pumpkin and Cheese Ravioli

1 quantity pasta dough (see recipe on previous page)

Filling:

Pumpkin, skin removed, 1

baked and mashed

Dry breadcrumbs 1

Ricotta cheese, mashed

Garlic, minced 2 large cloves

Salt 1 teaspoon

Ground nutmeg

Method

1. Combine all filling ingredients in a large bowl. Mix well to combine.

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

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

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

Serves: 4-6
Note about flour: When making pasta look for a flour that is especially for making pasta. This

flour is normally labelled with a "00" meaning fine flour.

cups

½

cups

½

cup

½

teaspoon

¼

62

Dough Only

Breadsticks

Dough Topping (Egg Wash)

Water 240ml 1 egg

Margarine 2 tablespoons (40g) 2 teaspoons water

Plain flour 500g 3 - 4 tablespoons sea salt flakes

Sugar 2 teaspoons

Bread improver 1 teaspoon

Salt

Dry yeast 2 teaspoons

Method

1. Pour water into bread pan and add margarine. Combine flour with sugar, bread improver and
salt and add to pan. Make a small pocket in the top and place yeast in the pocket. Wipe any
spills from around the pan.

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

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

4. Remove dough from bread pan and knead gently on a lightly floured surface. Divide into 8
pieces and roll each piece into a 20cm rope shaped breadstick.

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

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

Makes: 30 bread sticks

teaspoon

½

63

Dough Only continued

Heading

Bread Rolls

Dough Topping (Egg Wash)

Water 250ml (1 cup) 1 egg

Egg 1 x 60g 2 teaspoons water

Margarine 2 tablespoons (40g) 2 tablespoons white

Plain flour 520g and black poppy seeds

Sugar

Bread improver 1 teaspoon

Salt

Dry yeast 2 teaspoons

Method

1. Whisk water and egg together and pour into bread pan. Add margarine. Combine plain flour
with sugar, bread improver and salt and add to pan. Make a small pocket in the top and
place yeast in the pocket. Wipe any spills from around the pan.

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

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

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

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

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

Makes: 12 rolls

cup (55g)

¼

teaspoon

½

64

Dough Only continued

Heading

Pizza Dough

Water 180ml

Olive oil 2 tablespoons (40ml)

Sugar 1 teaspoon

Salt ½ teaspoon

Plain flour 300g

Dry yeast 2 teaspoons

Method

1. Pour water and oil into bread pan. Add sugar, salt and flour. Make a small pocket in the top
and place yeast in the pocket. Wipe any spills from around the outside of pan.

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

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

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

65

Dough Only continued

Bagels Makes 8

Water, tepid 375ml (1½ cups)

Caster sugar 2½ tablespoons

Salt 1 tablespoon

Baker’s flour 600g (2 cups)

Dry yeast 2 tablespoons

For cooking

Water 4 litres

Caster sugar 1 tablespoon

Method

1. Pour water into bread pan. Add sugar, salt and flour. Make a small pocket in the top and
place yeast in the pocket. Wipe any spills from outside of the pan.

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

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

4. Remove dough from bread pan and knead lightly on a lightly floured surface. Divide dough
into 8 pieces and shape dough to form thin rings. Place on a baking tray. Cover with a cloth
and sit in a warm place to rise for 20 minutes.

5. Preheat oven to 240ºC.

6. Meanwhile heat water and sugar in a large saucepan until boiling.

7. Bake bagels in oven for 3 minutes, turn and cook for a further 2 minutes. Remove bagels
from oven and reduce heat to 180ºC.

8. Cook bagels in batches in boiling water for 5 minutes, turning after 3 minutes. Remove from
water and drain on paper towel.

9. Place bagels on a greased baking tray. Sprinkle with poppy seeds or sesame seeds if desired.
Bake for 25 minutes or until golden.

66

Dough Only continued

Heading

Turkish Bread

Water, tepid 380ml

Olive oil

Salt ½ teaspoon

Sugar 1 teaspoon

White baker’s flour 500g

Dry yeast 2 teaspoons

Olive oil spray

Sea salt

Method

1. Pour water and oil into bread pan. Add sugar, salt and flour. Make a small pocket in the top
and place yeast in the pocket. Wipe any spills from around the outside of pan.

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

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

4. Remove dough from the bread pan. Place dough on a lightly floured surface. Divide dough
into three pieces. Shape each piece into an oval. Place on baking paper. Do not add
anymore flour to dough (dough must remain soft). Using your fingers make indents in the
dough. Cover with a cloth and sit in a warm place to rise for 15 minutes.

5. Preheat oven to 230ºC. Place baking tray in the oven. Gently lift bread and pull to stretch
dough to 35-40cm in length. Spray with olive oil and sprinkle with salt. Place dough and
baking paper on hot baking tray. Bake for 8-10 minutes or until cooked.

cup (80ml)

¹/

³

67

Dough Only continued

Hot Cross Buns

Dough Crosses

Egg 1 x 60g 40g plain flour

Water, tepid 150ml 2 tablespoons (40ml) water

Margarine 2 tablespoons (40g) 1 teaspoon sugar

Plain flour 280g

Brown sugar 2 tablespoons Glaze

Salt

Allspice, ground

Sultanas

Dry yeast 2 teaspoons

Method

1. Beat egg and water together and pour into bread pan. Add margarine. Combine flour with
brown sugar, salt and allspice and stir in sultanas. Add to bread pan. Make a small pocket in
the top and fill with the yeast. Wipe any spills from around the outside of pan.

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

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

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

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

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

Makes: 12 buns

teaspoon 2 tablespoons (40ml) water

½

teaspoons 2 tablespoons sugar

½

cup 1 teaspoon gelatine

½

68

HeadingProgram Setting Times
and Display Information

All times are in hours and minutes unless otherwise stated.

MENU SIZE CRUST TIME PREHEAT KNEAD1 KNEAD2 RISING1 KNEAD3 RISING2 KNEAD4 RISING3 BAKE WARM

LIGHT 2:55 – 3 22 37 15sec 28 3sec 35 50 60

BASIC

750g MEDIUM 3:05 – 3 22 37 15sec 28 3sec 35 60 60

BREAD

DARK 3:15 – 3 22 37 15sec 28 3sec 35 70 60

LIGHT 3:00 – 3 22 37 15sec 28 3sec 35 55 60

1kg MEDIUM 3:10 – 3 22 37 15sec 28 3sec 35 65 60

DARK 3:20 – 3 22 37 15sec 28 3sec 35 75 60

LIGHT 1:54 – 3 20 – – 12 2sec 34 45 60

TURBO

750g MEDIUM 1:57 – 3 20 – – 12 2sec 34 48 60

BREAD

DARK 2:02 – 3 20 – – 12 2sec 34 53 60

LIGHT 1:56 – 3 20 – – 12 2sec 34 47 60

1kg MEDIUM 1:59 – 3 20 – – 12 2sec 34 50 60

DARK 2:04 – 3 20 – – 12 2sec 34 55 60

LIGHT 3:34 30 3 22 50 15sec 20 3sec 40 49 60

WHEAT

750g MEDIUM 3:44 30 3 22 50 15sec 20 3sec 40 59 60

BREAD

DARK 3:54 30 3 22 50 15sec 20 3sec 40 69 60

LIGHT 3:40 30 3 22 50 15sec 20 3sec 40 55 60

1kg MEDIUM 3:50 30 3 22 50 15sec 20 3sec 40 65 60

DARK 4:00 30 3 22 50 15sec 20 3sec 40 75 60

LIGHT 2:22 5 3 20 – – 22 3sec 40 52 60

GLUTEN

750g MEDIUM 2:27 5 3 20 – – 22 3sec 40 57 60

FREE &

DARK 2:35 5 3 20 – – 22 3sec 40 65 60

WHEAT

LIGHT 2:25 5 3 20 – – 22 3sec 40 55 60

RAPID

1kg MEDIUM 2:30 5 3 20 – – 22 3sec 40 60 60

BREAD

DARK 2:38 5 3 20 – – 22 3sec 40 68 60

LIGHT 3:09 – 3 22 43 15sec 27 3sec 40 54 60

SWEET

750g MEDIUM 3:19 – 3 22 43 15sec 27 3sec 40 64 60

BREAD

DARK 3:29 – 3 22 43 15sec 27 3sec 40 74 60

LIGHT 3:15 – 3 22 42 15sec 28 3sec 50 50 60

FRENCH

750g MEDIUM 3:25 – 3 22 42 15sec 28 3sec 50 60 60

BREAD

DARK 3:35 – 3 22 42 15sec 28 3sec 50 70 60

LIGHT 1:15 – 3 16 – – – – – 56 22

CAKE

750g MEDIUM 1:25 – 3 16 – – – – – 66 22

DARK 1:35 – 3 16 – – – – – 76 22

LIGHT 1:20 – 3 16 – – – – – 61 22

1kg MEDIUM 1:30 – 3 16 – – – – – 71 22

DARK 1:40 – 3 16 – – – – – 81 22

1:20 15 – – – – – – – 65 14

JAM

1:00 – – – – – – – – 60 60

BAKE

0:59 – 1 8 – – – – 8 42 60

DAMPER

0:13 – 3 5 – – 1 10sec 4 – –

PASTA

1:10 – 3 15 52 – – – 52 – –

DOUGH

69

Program Setting Times and Display Information continued

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

DISPLAY READS: PROBLEM SOLUTION

“0:00” Colon Flashing Select program setting. Use the Menu button to select
program.

“E:01” Flashing Bakehouse is too hot to begin Press Start/Stop button to
another program setting. cancel. Open lid and allow to
cool down for up to 60 minutes.

You will hear a beep when:

The power is turned ON Long beep

Select a setting from the Menu Short beep

Invalid key-in Long beep

Fruit & Nut Beeper 8 short beeps

Commencement of baking cycle 2 long beeps

Completion of bread baking process Short and Long beeps

70

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

Ingredient spilled on heater element

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

71

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

sticky/raw

Flour

Stale/generic flour used 7 7

Self raising flour was used 7 7 7

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

72

12 Month Replacement Guarantee

In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.

Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.

Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.

Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.

The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.

Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.

In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.

Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.

For a complete list of Sunbeam’s authorised
service centres visit our website or call:

Australia

www.sunbeam.com.au

1300 881 861

Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia

New Zealand

www.sunbeam.co.nz

0800 786 232

26 Vestey Drive, Mt Wellington
Auckland, New Zealand

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.

In Australia

Visit www.sunbeam.com.au

Or call 1300 881 861

In New Zealand

Visit www.sunbeam.co.nz

Or call 0800 786 232

is a registered trademark.

‘Bakehouse’ is a registered trademark of Sunbeam Corporation.
Made in China.

Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.

© Copyright.

ABN 45 000 006 771

Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia

Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand

Sunbeam Corporation is a division of GUD Holdings Ltd.

Sunbeam Corporation Limited 2009.

8/11

Instruction/Recipe Supplement for New Zealand

NEW ZEALAND SUPPLEMENT

PLEASE READ THIS BOOKLET FIRST

This booklet covers the use and care of the following Sunbeam Breadmakers:

BM7800 QUANTUM SMARTBAKE which can produce loaf sizes 750g; 1.0kg and 1.25kg

BM3500 COOL TOUCH BAKEHOUSE which can produce loaf sizes 750g; 1.0kg

BM2500 BAKEHOUSE COMPACT which can produce loaf size 750g

BM2100 COMPACT BAKEHOUSE which can produce loaf size 750g

New Zealand Instructions and
Recipes for the:

BM7800 QUANTUM SMARTBAKE which can produce loaf sizes 750g; 1.0kg and 1.25kg

BM3500 COOL TOUCH BAKEHOUSE which can produce loaf sizes 750g; 1.0kg

BM2500 BAKEHOUSE COMPACT which can produce loaf size 750g

BM2100 COMPACT BAKEHOUSE which can produce loaf size 750g

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.

This Instruction and Recipe Supplement has
been produced to ensure you get the optimum
results with your Sunbeam Breadmaker.

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.

The Supplement provides:

• Information on the best ingredients to use.

• Advice on measuring ingredients.

• Some popular recipes adapted for New
Zealand.

• A guide for adapting the recipes in the main
Instruction/ Recipe Booklet for your own use.

• 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.

1

Ingredients to use

Flour

Use fresh, good quality flour. Do not use self­raising flour.

White Flour

Most large New Zealand milling companies
produce two lines of white flour for the
domestic market. One is finely milled 'weak'
flour which is ideal for sponges, biscuits,
shortbread and short pastry. This type of flour is
labelled as standard or plain flour. The second
is a strong flour which has been designed
for general household baking, including fruit
cakes, loaves, pizzas and bread. These 'strong'
bread making flours are labelled by the two
main milling companies as 'High Grade' and
bread making is listed as a possible use. Some
small independent mills also market 'strong'
flour, labelled as suitable for bread making.
We recommend the use of High Grade or bread
flour for use in Sunbeam breadmakers. White
Flour should be stored in its bag on a cool, dry
airy shelf. If your kitchen is rather steamy and
warm, keep your flour in an airtight container.

Wholemeal

Wholemeal should always be bought in
quantities which can be used up within 8
weeks. Make sure you buy from a shop with a
high turnover. Fresh wholemeal has a pleasant,
almost sweet smell. Wholemeal which has been
kept for too long or which has not been stored
carefully has a sour or rancid smell. Store
your wholemeal in a refrigerator (remember to
allow measured wholemeal to return to room
temperature before using to make bread).
Wholemeal produced from 'stone ground'
organically grown wheat may vary in bread
making quality.

Gluten Flour

Gluten Flour is made from white flour and is
used to increase the size of loaves made from
100% wholemeal flour. Its use is optional.

Yeast

The recipes in this booklet have been designed
to use Edmonds Surebake dried yeast (red
cap on bottle). This yeast mixture contains
'improvers' which ensure excellent results. Elfin
Instant Dried Yeast may also be used instead.
It is recommended that you add 50mg of
vitamin C as an 'improver'. Use 1 ½ teaspoons
of Elfin yeast for 750g and 1kg loaves. Cut a
100mg tablet of vitamin C (not flavoured) in
half. Crush in a dessertspoon with the back
of a teaspoon. Dissolve in the measured warm
water before adding to the bread pan after the
dry ingredients. Use this type of yeast with Elfin
bread premixes (as per the instructions on the
premix packaging).

Sugars

White or brown sugar has been specified in
the recipes in this booklet. Substitute honey,
golden syrup, or treacle in the same amounts
if desired. Do not use molasses as the New
Zealand types may be too strong in flavour.
Stiff honey, golden syrup or treacle should be
warmed until just runny.

Fats

Fats are used to enhance flavour and retain
moisture. Oil is specified in the recipes. Choose
a mild flavoured oil. You may substitute the
same amount of softened butter, margarine or
lecithin granules.

Salt

Iodised New Zealand salt is used in all recipes.

Salt controls the actions of the yeast so do
not omit.

Water

Use warm water or comfortably warm water
(40-46°C). When you dip a finger in the
water, it should feel slightly warm. For delay
start loaves, use cold tap water.

Jam

Instead of Jam Setta, use Jam Setting Mix,
which is available at most supermarkets.

2

Measuring Ingredients

New Zealand standard metric kitchen measures
have been used for all the recipes. All
measurements should be level. Accuracy with
measuring is important when making bread in a
breadmaker.

To measure flour

For optimum results we recommend weighing
flour. If scales are not available, use a set of
standard metric cups and part cups. Do not
use tableware cups. Stir the flour in the storage
container, then using a scoop or a large spoon
overfill the measuring cup without tapping or
shaking. Use the back of a knife to scrape off
the excess so that the flour is just level with the
rim of the cup.

To measure water

Use a standard metric measuring cup graduated
in 10 ml divisions. Place the cup at eye level on
a flat surface and fill to the required level.

To measure other ingredients

Use standard metric spoons. A New Zealand
metric teaspoon holds 5ml and a metric
tablespoon holds 15ml. (note: an Australian
metric tablespoon holds 20ml.

Abbreviations

g gram
ml millilitre
mg milligram
°C degrees Celsius
Tbsp tablespoon
tsp teaspoon

Dough consistency

When using a new recipe or a different batch
of flour or if a recipe has not produced a
satisfactory result, check the consistency of the
dough, part way through the initial kneading
cycle (about 10 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. Dough which is too stiff
will have ragged edges; it will not stick to the
sides at all and forms a tight round ball. In this
case add one tablespoon of extra water. Dough
which is too soft will be sticky and be reluctant
to form a ball. Add one tablespoon of extra
flour.

3

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 1.0kg 1.25kg

Water 315 ml 415 ml 515 ml

Margarine/Oil 1 Tbsp 2 Tbsp 3 Tbsp

Salt 1 ½ tsp 2 tsp 2 ½ tsp

Sugar 1 Tbsp 1 Tbsp 1 ½ Tbsp

Skim Milk Powder 1 Tbsp 2 Tbsp 3 Tbsp

High Grade Flour 3 cups 4 cups 4 ¾ cups

Surebake Yeast 3 tsp 4 tsp 4 ¾ 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 1.0kg 1.25kg

Water 320 ml 420 ml 520 ml

Margarine/Oil 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp

Salt 1 ½ tsp 2 tsp 2 ½ tsp

Brown Sugar 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp

Skim Milk Powder 1 Tbsp 3 Tbsp 4 Tbsp

Gluten Flour 1 tsp 1 tsp 1 tsp

Wholemeal Flour 3 cups 4 cups 4 ¾ cups

Surebake Yeast 3 tsp 4 tsp 4 ¾ tsp

4

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 1.0kg 1.25kg

Water 290 ml 350ml 410 ml

Margarine/Oil 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp

Salt 1 tsp 2 tsp 3 tsp

Sugar 1 Tbsp 1 Tbsp 1 ½ Tbsp

High Grade Flour 3 cups 4 cups 4 ¾ cups

Surebake Yeast 3 tsp 4 tsp 4 ¾ 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 1.0kg 1.25kg

Water 370ml 470 ml 570 ml

Margarine/Oil 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp

Salt 1 tsp 1 ½ tsp 2 tsp

Kibbled Wheat 2 Tbsp 3 Tbsp 4 Tbsp

Oat Bran 2 Tbsp 3 Tbsp 4 Tbsp

Brown Sugar 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp

Skim Milk Powder 1 Tbsp 3 Tbsp 4 Tbsp

Wholemeal Flour 1 cup 2 cups 2 cups

High Grade Flour 2 cups 2 cups 2 ½ cups

Surebake Yeast 3

5

¹/³ tsp 4

¹/³ tsp 4 ½ tsp

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 1.0kg 1.25kg

Water 250 ml 375ml 500 ml

Cinnamon 2 tsp 3 tsp 4 tsp

Margarine/Oil 1 Tbsp 2 Tbsp 3 Tbsp

Salt 1 ½ tsp 2 tsp 2 ½ tsp

Brown Sugar 2 Tbsp 3 Tbsp 4 Tbsp

Skim Milk Powder 1 Tbsp 2 Tbsp 3 ½ tsp

High Grade Flour 3 cups 4 cups 4 ¾ cups

Sure Bake Yeast 3 tsp 4 tsp 4 ¾ tsp

Fruit & Nut Dispenser

Sultanas or Raisins ½ cup ¾ cup ¾ cup

Jam & Cake

Follow the instructions listed in the main Instruction and Recipe Booklet

Use Jam setting Mix instead of Jam Setta (Refer to page 9 of this supplement for instructions on
how to adapt recipes in the main Instruction and Recipe Booklet)

6

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

Ingredients 2 medium

Water 280ml

Olive Oil 3 Tbsp

Salt ½ tsp

Sugar 1 Tbsp

High grade flour 3 cups

Surebake yeast 3 tsp

7

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

8

Troubleshooting

Special Concerns

For important information on troubleshooting, please read the main Instruction/Recipe booklet.
For further assistance, please phone Sunbeam Customer Services 0800 SUNBEAM (0800 786 232)

For Service in New Zealand

If your Sunbeam Breadmaker is within the 12 month warranty period, enquiries in the first
instance should be directed to Sunbeam Customer Services. Please contact our Customer
Services hot line 0800 SUNBEAM (0800 786 232)

Should your Breadmaker be outside the 12 month warranty period, please refer to an authorised
Sunbeam Service agent. They will be able to assist you with any non-warranty concerns you may
have.

9