BM4500
Automatic bread maker and
dough maker with Automatic
Fruit & Nut Dispenser
User Guide
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Congratulations Contents
For more information on your bread maker
and if you have any concerns regarding the
performance, please visit www.sunbeam.com.
au or call:
Sunbeam Customer Service
Australia 1300 881 861
New Zealand 0800 786 232
Sunbeam’s Safety Precautions 1
Using your Bakehouse safely 2
Getting to know your Bakehouse 3
The Control Panel 5
Quick Start Guide 6
Using the Time Delay Function 7
Using the Bake Only Menu 7
Power Interruption Program Protection 8
Fruit and Nut Dispenser 8
Care and Cleaning 9
Help Guide 9
Menu Settings & Recipes:
Basic 10
Basic Turbo 12
Wheat/Wholemeal/Multigrain 13
Wheat Turbo 15
French/Sourdough 16
French Turbo 18
Sweet 19
Yeast Free/Gluten Free Bread Mix 21
Rye 23
Gluten Free Recipe 24
Bread, Pizza and Pasta Dough 27
Artisan-Style Dough 30
Jam/Marmalade/Chutney 32
New Zealand Instructions 34
New Zealand Recipes 35
Wheat/Wholemeal/Multigrain 36
French 37
Sweet 38
Bread, Pizza and Pasta Dough 39
Questions and Answers 41
Troubleshooting 42
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Sunbeam’s Safety Precautions
Using your Bakehouse® safely
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.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
• 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 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.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• 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.
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 bread maker from a
230-240V AC power outlet
5. Do not allow anything to rest on the power
cord or allow it to touch any hot surface.
Do not plug in cord where people may walk
or trip on it or allow the cord to hang over
the edge of a table or benchtop.
Whilst in use
1. The bread maker does become quite warm
during operation. Be careful to keep your
hands and face away from the unit, and
away from the steam vents.
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 bread maker
lid. Do not cover the vents.
4. This bread maker has a 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 15 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 bread maker 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 bread maker out of reach of
children as it does become quite warm.
Also if any buttons are accidentally
touched during operation, baking may stop.
5. Place the unit at least 200 millimetres
away from walls and curtains as they may
discolour from the heat.
After use
1. Always turn the unit off and remove the
plug from the power outlet after use and
before cleaning.
2. Use oven mitts when taking out the baking
pan after baking.
3. Allow the bread maker to cool down before
cleaning or storing.
4. Read instructions before cleaning. Do not
immerse the unit or plug in water. This will
cause electric shock or damage to the unit.
Hot Surfaces
Do Not Touch
This symbol indicates, temperature of
accessible surfaces may be high when the
appliance is operating and for some time
after use.
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.
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Getting to know your Bakehouse
®
Removable lid
Viewing Window
Non-stick removable bread pan with removable
kneading blade
Steam Vents
Automatic Fruit & Nut Dispenser
Automatically releases ingredients into the
dough during the kneading cycle, taking the
guess work out of recipes. See page 15 for
more information.
LCD Window
Control Panel
Bonus Blade Hook
To assist in removing the blade from baked
bread if necessary.
Collapsible Kneading Blade
The kneading blade is upright during the
mixing stage, then collapses in the baking
stage for a more uniform shaped loaf.
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The Control Panel
Quick Start Guide
1. LCD Window
Displays the Menu setting, Crust colour, Loaf
size and remaining time until the cycle is
complete - '0:00'.
2. Timer Buttons
Use to adjust the BAKE ONLY time and to
set the Delay Start timer.
Increases the time in 10 minute intervals
Decreases the time in 10 minute
intervals
3. Loaf Size Button
Press the SIZE button to select the loaf size
– 500g, 750g or 1.0kg. The default loaf size
is 1.0kg.
4. Menu Button
Press to select an automatic bread making
menu from (1) to (13).
5. Bake Button
Use this button to activate the BAKE ONLY
1
2
3
4
5
6
7
setting, then adjust the time needed by using
the timer buttons.
6. Crust Button
Press the CRUST button to select the desired
crust colour – Light, Medium or Dark. The
default crust colour setting is Medium.
7. 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 to clear.
Step 1
Insert the kneading blade into the bread pan
ensuring that it is in the upright position.
Down Position Upright Position
Step 2
Add ingredients into the bread pan before
placing in the bread maker.
1. Liquid ingredients
2. Dry ingredients
3. Yeast
Step 3
Insert the bread pan into the baking chamber
until you hear a click sound and close the
lid.
Step 4
Add fruit and nuts to the automatic dispenser
if required.
Step 5
Select the desired menu using the MENU
button.
Step 6
Set the Time Delay if required.
Step 7
Select the crust colour using the CRUST
button.
Step 8
Select the loaf size using the SIZE button.
Step 9
Press the START button.
HINT: LIFT THE LID AND CHECK THE
CONSISTENCY DURING THE FIRST 15 MINUTES
OF KNEADING, TO ENSURE IT'S A FIRM, ROUND
DOUGH. IF IT'S A LITTLE DRY, ADD A LITTLE
WATER, IF IT'S A LITTLE WET, ADD A LITTLE
FLOUR.
Keep Warm
If the bread is not removed after baking it
will enter Keep Warm cycle for 60 minutes.
Removing the Bread
Allow the bread to cool in the pan for 10
minutes before removing. The collapsible
blade is designed to stay in the bread pan
however sometime it can be baked into the
bread. ensure this is removed using the
bonus blade hook.
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6
Using the Time Delay
Power Interruption Program
Protection
The Bakehouse allows you to delay the
completion 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.
Note: Do not use the Time Delay when the
recipe has perishable ingredients such as
milk, eggs or cheese as these may spoil.
1. Follow steps 1 – 5 on page 12.
2. Press and buttons until you reach
the number of hours and minutes you want
your bread to be ready. Press to add or
minus time in 10 minute intervals.
3. Follow remaining steps 7 - 10 on page 12.
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.
Using the Bake Only menu
The BAKE menu setting is useful if the bread
crust is too light or requires more baking
time. This setting will bake for 1 hour and 30
minutes and can be controlled by pressing
the Start/Stop button at any time.
1. Press the BAKE button.
2. Adjust the amount of time using the
and buttons.
3. Press the Start/Stop button.
Your Bakehouse features a 7 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 7 minutes and
continue cooking when the power supply
returns.
If you experience a power failure greater than
7 minutes you may need to discard ingredients
and start again. If the power interruption
occurs in the baking cycle, you can use the
BAKE ONLY setting to finish baking.
Fruit and Nut Dispenser
Your Bakehouse has an Automatic Fruit and
Nut dispenser which automatically releases dry
ingredients into the dough during the kneading
cycle. This will occur during the second
kneading cycle, ensuring that the dried fruit
and nuts are not crushed and the pieces
remain whole and are evenly dispersed.
This option is available on all menus except
Turbo, Rye, Jam and Bake Only. Do not overfill
the dispenser and ensure the dispenser is
closed prior to each use. The dispenser may be
open from the previous time it was used.
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Care and Cleaning
Menu Settings & Recipes
• Size - 500g/750g/1kg
• Crust - light/med/dark
• Fruit & Nut
• Time Delay
• Keep Warm
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
Gently wash bread pan in warm soapy water
using a soft cloth and dry well before and
after each use. 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.
Caring for your non-stick baking pan
Do not use metal utensils to remove
ingredients or bread, as they may damage the
non-stick coating. Do not be concerned if the
non-stick coating wears off or changes colour
overtime. This is result of steam, moisture,
Help Guide
Should you require any further assistance on
using your breadmaker, please follow these
simple steps.
1. Consult Troubleshooting tips on page
49 of this booklet.
2. Visit the BM4500 product page on our
website sunbeam.com.au..
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 bread maker 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.
3. To answer any further questions please call
Sunbeam on toll free (Aust) 1800 025 059,
(NZ) 0800 786 232.
4. For any further concerns contact one of
our Sunbeam Authorised Service Centres
Menu 1: Basic
Use to bake standard bread loaves which are light in texture with a thin crust.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked
into place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 1 (Basic). Choose CRUST and SIZE settings.
6. Press START.
White Bread 500g 750g 1 kg
Water, luke-warm 195mls 260mls 325mls
Butter or margarine 15g 20g 25g
White Sugar 1 ½ teaspoons 2 teaspoons 2 ½ teaspoons
Skim Milk Powder 3 teaspoons 1 tablespoon 1 ¼ tablespoons
Salt ¾ teaspoon 1 teaspoon 1 ¼ teaspoons
Bread Improver 1 teaspoon 1 ½ teaspoons 1 ¾ teaspoons
Plain Flour 280g 375g 470g
Dry yeast 1 teaspoon 1 ¼ teaspoons 1 ½ teaspoons
Salami Cheese Bread 500g 750g 1kg
Water, luke-warm 180mls 240mls 300mls
Butter or margarine 15g 20g 25g
White Sugar 3 teaspoons 1 tablespoon 1 ½ tablespoons
Skim Milk Powder 3 teaspoons 1 tablespoon 1 ½ tablespoons
Salt 1 teaspoon 1 ½ teaspoons 2 teaspoons
Bread Improver ¾ teaspoon 1 teaspoon 2 teaspoon
Salami, finely chopped 75g 100g 125g
Tasty Cheese ¼ cup ¼ cup ¹⁄³ cup
Parmesan Cheese ¼ cup ¼ cup ¹⁄³ cup
Plain Flour 310g 410g 510g
Dry yeast ¾ teaspoon 1 teaspoon 1 ½ teaspoons
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Menu 1: Basic - continued
Menu 2: Basic Turbo
• Size - Medium
• Crust - Medium
• Keep Warm
Cornbread 500g 750g 1kg
Water, luke-warm 160mls 235mls 315mls
Butter or margarine 10g 15g 20g
Polenta 2 tablespoons ¼ cup (40g) ¹⁄³ cup (55g)
White Sugar 2 teaspoons 3 teaspoons 1 tablespoon
Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons
Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Flour 280g 420g 560g
Dry yeast 1 teaspoon 1 teaspoon 1 ½ teaspoons
Fruit & Nut Dispenser
Canned corn kernels ¼ cup (40g) ¹⁄³ cup (55g) ½ cup (80g)
Garlic and herb bread 500g 750g 1kg
Water, luke-warm 160mls 235mls 315mls
Butter or margarine 10g 15g 20g
Garlic, crushed 1 clove 2 cloves 2 cloves
Dried mixed herbs 1 teaspoon 2 teaspoons 2 teaspoons
Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons
Sugar 2 teaspoons 3 teaspoons 1 tablespoon
Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 300g 450g 600g
Dry yeast 1 teaspoon 1 teaspoon 1 ½ teaspoons
Use to bake 1kg basic bread loaves in a faster time (around 1 hour).
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 2 (Basic Turbo).
6. Press START.
Recipes
Use any 1kg recipes from menu 1 (Basic).
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12
Menu 3: Wheat/
Wholemeal/Multigrain
• Size - 500g/750g/1kg
• Crust - light/med/dark
• Fruit & Nut
• Time Delay
• Keep Warm
Menu 3: Wheat/Wholemeal/Multigrain - continued
Starts with a 30 minute preheat cycle during which flours or grains absorb liquid ingredients
to soften and combine.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 3 (Wheat).
6. Press START.
Wholemeal Bread 500g 750 1kg
Water, Luke-warm 195mls 260mls 325mls
Butter or margarine 10g 15g 20g
Brown Sugar 1 tablespoon 1 ½ tablespoons 2 ½ tablespoons
Skim Milk Powder 1 ½ teaspoons 2 teaspoons 2 ½ teaspoons
Salt ¼ teaspoon ½ teaspoon ¾ teaspoon
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal Plain Flour 300g 400g 500g
Dry yeast 1 ¼ teaspoons 1 ½ teaspoons 1 ¾ teaspoons
Soy and Linseed Loaf 500g 750g 1kg
Water, Luke-warm 225mls 300mls 375mls
Butter or margarine 30g 40g 50g
Salt 1 teaspoon 1 teaspoon 1 ¼ teaspoons
Linseed Meal 20g 25g 30g
Linseed 30g 40g 50g
Brown Sugar 1 ½ tablespoons 2 tablespoons 2 ½ tablespoons
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal Plain Flour 150g 200g 250g
Plain Flour 145g 190g 235g
Soya Flour 20g 30g 40g
Dry yeast ¾ teaspoon 1 teaspoon 1 ¼ teaspoons
Multigrain Bread 500g 750g
Water, luke-warm 140mls 205mls 275mls
Butter or margarine 2 teaspoons 3 teaspoons 1 tablespoon
Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons
Brown sugar 2 teaspoons 3 teaspoons 1 tablespoon
Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon
Mixed grain* ¼ cup 1/3 cup ½ cup
Plain flour 160g 240g 320g
Wholemeal plain flour 80g 120g 160g
Dry yeast 1 teaspoon 1 ½ teaspoons 2 teaspoons
*For mixed grain, we use a combination of sesame seeds, poppy seeds, sunflower seeds,
pepitas, linseed and coarse polenta.
Pepita & Oatmeal bread 500g 750g 1kg
Water, luke-warm 140mls 205mls 275mls
Butter or margarine 10g 15g 20g
Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons
Honey 2 teaspoons 3 teaspoons 1 tablespoon
Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 160g 240g 320g
Wholemeal plain flour 80g 120g 160g
Dry yeast 1 teaspoon 1 ½ teaspoons 2 teaspoons
Fruit & Nut Dispenser
Pepitas 1 tablespoon 2 tablespoons ¼ cup
Rolled oats 2 tablespoons ¼ cup (20g) ¹⁄³ cup (30g)
1kg
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14
Menu 4: Wheat Turbo
• Size - Medium
• Crust - Medium
• Keep Warm
Menu 5:
French/Sourdough
• Size - 500g/750g/1kg
• Crust - light/med/dark
• Fruit & Nut
• Time Delay
• Keep Warm
Use to bake 1kg wheat bread loaves in a faster time (around 1 hour).
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 4 (Wheat Turbo).
6. Press START.
Recipes
Use any 1kg recipes from menu 1 (Basic).
Use to bake breads that a lighter in texture with a crispier crust. Generally loaves are lower
in fat and sugar.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked
into place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 5 (French). Choose CRUST and SIZE settings.
6. Press START
Crusty French Bread 500g 750g 1kg
Water, luke-warm 170mls 230mls 290mls
Butter or margarine 20g 25g 30g
White Sugar 3 teaspoons 3 teaspoons 1 tablespoon
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon
Salt ¾ teaspoon 1 teaspoon 1 teaspoon
Plain Flour 310g 415g 520g
Dry yeast 1 teaspoon 1 teaspoon 1 ½ teaspoons
Sourdough 500g 750g 1kg
Water, luke-warm 120mls 160mls 200mls
Yoghurt, plain 2 tablespoons ¼ cup ¹⁄³ cup
Lemon juice 1 teaspoon 2 teaspoons 3 teaspoons
Butter or margarine 10 g 10g 15g
White Sugar ½ teaspoon 1 teaspoon 1 ½ teaspoons
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon
Salt ¼ teaspoon ½ teaspoon ¾ teaspoons
Plain Flour 280g 375g 470g
Dry yeast 1 teaspoon 1 teaspoon 1 ¼ teaspoons
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16
Menu 5:
French/Sourdough - continued
Menu 6: French Turbo
• Size - Medium
• Crust - Medium
• Keep Warm
Italian Herb Bread 500g 750g 1kg
Water, luke-warm 160mls 235mls 315mls
Butter or margarine 10g 15g 20g
Italian dried herbs 1 teaspoon 1 ½ teaspoon 2 teaspoons
Salt ½ teaspoon ½ teaspoon 1 teaspoon
Sugar 2 teaspoons 3 teaspoons 1 tablespoon
Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 300g 450g 600g
Dry yeast 1 teaspoon 1 teaspoon 1 ½ teaspoons
Use to bake 1kg French bread loaves in a faster time (around 1 hour).
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked
into place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 6 (French Turbo).
6. Press START.
Recipes
Use any 1kg recipes from menu 5 (French).
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Menu 7: Sweet Breads
• Size - 500g/750g/1kg
• Crust - light/med/dark
• Fruit & Nut
• Time Delay
• Keep Warm
Menu 7: Sweet Breads - continued
For breads that require additional ingredients such as sugar, dried fruit or chocolate which
sweetens the bread. the baking temperature is lower to prevent burning.
Note - a light crust colour is recommended for best results.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 7 (Sweet). Choose CRUST and SIZE settings.
6. Press START.
Spiced Fruit Loaf 500g 750g 1kg
Water, Luke-warm 190mls 250mls 310mls
Butter or margarine 15g 20g 25g
Brown Sugar 2 tablespoons ¼ cup (55g) ¹⁄³ cup (75g)
Skim Milk Powder 3 teaspoons 1 tablespoon 1 ¼ tablespoon
Nutmeg, Ground 1 ½ teaspoons 2 teaspoons 2 ½ teaspoons
Cinnamon, Ground 1 teaspoon 1 ½ teaspoons 2 teaspoons
Salt 1 teaspoon 1 ½ teaspoons 2 teaspoons
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoons
Wholemeal Plain Flour 390g 520g 650g
Dry yeast 1 ¾ teaspoon 2 teaspoons 2 ½ teaspoons
Fruit & Nut Dispenser
Sultanas ¼ cup (40g) ¹⁄³ cup (55g) ½ cup (80g)
Panettone 500g 750g 1kg
Water, luke-warm 60mls 80mls 100mls
Salt ¼ teaspoon ½ teaspoon ¾ teaspoon
Skim Milk Powder 1 ½ teaspoons 2 teaspoons 2 ½ teaspoons
Caster Sugar 1 tablespoon 1 ½ tablespoons 2 tablespoons
Egg 1 1 1
Egg Yolk 1 1 2
Butter 30g 40g 50g
Orange Rind 1 teaspoon 2 teaspoons 2 ½ teaspoons
Lemon Rind 1 teaspoon 2 teaspoons 2 ½ teaspoons
Orange Juice 3 teaspoons 1 tablespoon 1 ½ tablespoons
Plain Flour 225g 300g 375g
Dry yeast ¾ teaspoons 1 teaspoon 1 ¼ teaspoons
Fruit & Nut Dispenser
Mixed Dried Fruit ¼ cup (40g) ¹⁄³ cup (55g) ½ cup (80g)
Honey & Oat Bread 500g 750g 1kg
Water, luke-warm 135mls 200mls 270mls
Butter or margarine 20g 30g 40g
Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons
Honey 2 tablespoons 2 tablespoons ¼ cup
Skim milk powder 1 tablespoon 1 tablespoon 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 240g 360g 480g
Dry yeast 1 teaspoon 1 ½ teaspoons 2 teaspoons
Fruit & Nut Dispenser
Rolled Oats ¼ cup (20g) ¹⁄³ cup (30g) ½ cup (55g)
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Menu 8: Yeast Free/
Gluten Free Bread Mix
• Size - 500g/750g/1kg
• Crust - light/med/dark
• Fruit & Nut
• Time Delay
• Keep Warm
Menu 8: Yeast Free/Gluten Free Bread Mix - continued
Use to bake breads that do not contain yeast. Also suitable for gluten free bread mixes.
Note - for gluten free recipes without a bread mix, use menu 10.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 8 (Yeast Free).
6. Press START.
Yeast Free Date & Walnut Bread
Vegetable oil 80mls
Eggs 3
Buttermilk 250mls
Salt ¼ teaspoon
Brown sugar ¼ cup (55g)
Self-Raising flour 375g
Fruit & Nut Dispenser
Dried dates, chopped ¼ cup (35g)
Walnuts, chopped ¼ cup (25g)
Yeast Free Banana Lemon Bread
Vegetable oil 60mls
Eggs 3
Buttermilk 250mls
Honey ¼ cup
Salt ½ teaspoon
Lemon rind, finely grated 1 tablespoon
Ripe banana, mashed ¾ cup (175g)
Self-Raising flour 560g
Yeast Free Grain Bread
Vegetable oil 60mls
Eggs 3
Milk 220mls
Salt ¼ teaspoon
White sugar 2 tablespoons
Mixed grain* ½ cup
Self-Raising flour 600g
Yeast Free Capsicum & Olive Bread
Vegetable oil 70mls
Eggs 3
Buttermilk 220mls
Salt 1 teaspoon
White sugar 2 teaspoons
Self-Raising flour 600g
Grated parmesan 2 tablespoons
Fruit & Nut Dispenser
Red capsicum, chopped ¼ cup
Olives, pitted, chopped ¼ cup
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Menu 9: Rye
• Size - 1kg
• Crust - med
• Time Delay
• Keep Warm
Menu 10: Gluten Free
• Size - 750g/1kg
• Crust - med
• Fruit & Nut
• Time Delay
• Keep Warm
Starts with a 30 minute preheat cycle to activate the yeast and prevent the bread from
becoming too dense.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked
into place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 9 (Rye).
6. Press START.
Rustic Rye Bread
Water, luke-warm 300mls
Butter or margarine 20g
Salt 1 teaspoon
Molases 2 tablespoons
Caraway seeds 1 tablespoon
Skim milk powder 1 tablespoon
Bread improver 1 teaspoon
Wholemeal plain flour 460g
Rye flour 100g
Dry yeast 1 ½ teaspoons
Pumpernickel Bread
Water, luke-warm 300mls
Butter or margarine 30g
Skim milk powder 2 tablespoons
Cocoa 2 tablespoons
Treacle 2 tablespoons
Salt 1 teaspoon
Bread improver 1 teaspoon
Plain flour 200g
Wholemeal flour 220g
Rye flour 120g
Dry yeast 1 ½ teaspoons
Use to bake breads that do not contain gluten.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked
into place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 10 (Gluten Free). Choose SIZE setting.
6. Press START.
Gluten Free Rice Bread 750g 1kg
Water, Luke-warm 345mls 430mls
Eggs 2 3
Olive Oil 60mls 80mls
White Vinegar ¾ teaspoon 1 teaspoon
Xanthan Gum 3 teaspoons 1 tablespoon
White Sugar 1 ½ teaspoons 2 teaspoons
Salt 1 teaspoon 1 ¼ teaspoons
Brown Rice Flour 120g 150g
White Rice Flour 270g 340g
Cornflour 110g 140g
Dry Yeast 1 ½ teaspoons 2 teaspoons
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24
Menu 10: Gluten Free - continued
Menu 10: Gluten Free - continued
Gluten Free Mixed Grain Bread 750g 1kg
Water, Luke-warm 365mls 455mls
Eggs 2 3
Olive Oil 80mls 100mls
White Vinegar 1 ½ teaspoons 2 teaspoons
Xanthan Gum 3 teaspoons 1 tablespoon
Mixed grains* ¼ cup
White Sugar 1 ½ teaspoons 2 teaspoons
Salt 1 teaspoon 1 ¼ teaspoons
Brown Rice Flour 50g 60g
Besan flour 100g 125g
White Rice Flour 270g 340g
Arrowroot 110g 140g
Dry Yeast 1 ½ teaspoons 2 teaspoons
¹⁄
cup
³
* For mixed grain, we use a combination of sesame seeds, poppy seeds, sunflower seeds,
pepitas, linseed and coarse polenta.
Gluten Free Fruit Loaf 750g 1kg
Water, Luke-warm 350mls 440mls
Eggs 2 3
Olive oil 60mls 80mls
White Vinegar ¾ teaspoon 1 teaspoon
Mixed Dried Fruit 80g 100g
Xanthan Gum 3 teaspoons 1 tablespoon
White Sugar 3 teaspoons 1 tablespoon
Brown Sugar 2 tablespoons 2 ½ tablespoons
Salt 1 teaspoon 1 ¼ teaspoons
Cinnamon, Ground 1 teaspoon 1 ¼ teaspoons
Brown Rice Flour 50g 60g
Besan Flour 100g 125g
White Rice Flour 270g 340g
Arrowroot 110g 140g
Dry Yeast 1 ½ teaspoons 2 teaspoons
25
Gluten Free Banana Bread 750g 1kg
Water, Luke-warm 330mls 410mls
Ripe mashed banana 230g 280g
Eggs 1 2
Olive Oil 60mls 80mls
Walnuts, chopped 55g 70g
Desiccated Coconut ½ cup ¾ cup
Xanthan Gum 3 teaspoons 1 tablespoon
Brown Sugar 1 tablespoon 1 ½ tablespoons
Salt 1 teaspoon 1 ½ teaspoons
Cinnamon, Ground 1 teaspoon 1 ½ teaspoons
Brown Rice Flour 55g 75g
Besan Flour 75g 90g
White Rice Flour 270g 360g
Arrowroot 110g 140g
Dry Yeast 1 ½ teaspoons 2 teaspoons
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Menu 11: Bread dough/
Pizza Dough/Pasta Dough
• Fruit & Nut
• Time Delay
Menu 11: Bread dough/Pizza Dough/Pasta Dough - continued
Use to create dough which can be shaped and baked to create bread, rolls, pizza bases or
pasta.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked
into place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 11 (Dough).
6. Press START.
To bake bread
Once the cycle is complete remove dough onto floured surface and shape. Place onto tray and
allow to rise for 30 minutes.
Bake in moderately hot oven 200°C/180°C fan-forced) until cooked and sounds hollow when
tapped.
Basic white dough
Water, luke-warm 325mls
Butter or margarine 25g
White Sugar 2 ½ teaspoons
Skim Milk Powder 1 ¼ tablespoons
Salt 1 ¼ teaspoons
Bread Improver 1 ¾ teaspoons
Plain Flour 470g
Dry yeast 1 ½ teaspoons
1. On completion, remove the dough from the baking chamber. Ensure the blade is removed
from the dough before shaping.
2. Shape as desired. Cover and allow to rise for about 30 minutes. Glaze and top as desired.
3. Preheat oven to moderately hot (200°C/180°C fan-forced). Bake until hollow when tapped.
Cool on a wire rack.
Basic Wholemeal Dough
Water, Luke-warm 325mls
Butter or margarine 20g
Brown Sugar 2 ½ tablespoons
Skim Milk Powder 2 ½ teaspoons
Salt ¾ teaspoon
Bread Improver 1 teaspoon
Wholemeal Plain Flour 500g
Dry yeast 1 ¾ teaspoons
1. On completion, remove the dough from the baking chamber. Ensure the blade is removed
from the dough before shaping.
2. Shape as desired. Cover and allow to rise for about 30 minutes. Glaze and top as desired.
3. Preheat oven to moderately hot (200°C/180°C fan-forced). Bake until hollow when tapped.
Cool on a wire rack.
Herb Focaccia
Water, Luke-warm 260mls
Olive Oil 2 tablespoons
Salt 1 ½ teaspoons
White Sugar ½ teaspoon
Dried Italian herbs 1 teaspoon
Plain flour 400g
Instant dried yeast 1 teaspoon
Olive oil, rosemary and salt, to serve
1. On completion, remove the dough from the baking chamber. Ensure the blade is removed
from the dough before shaping.
2. Lightly grease 2 rectangular baking trays. Preheat oven to moderately hot (200°C/180°C
fan-forced).
3. Roll each portion of dough on a lightly floured surface to about 1cm thick. Place on
prepared baking trays.
4. Cover and allow to rise for about 30 minutes. Using your knuckles, press small indents into
the dough. Brush with oil and sprinkle with salt.
5. Bake for 30 minutes or until golden.
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28
Menu 11: Bread dough/Pizza Dough/Pasta Dough - continued
• Fruit & Nut
Menu 12: Artisan-style dough
• Time Delay
Pizza Dough
Water, Luke-warm 290mls
Olive Oil 2 tablespoons
Salt ½ teaspoon
Sugar 1 teaspoon
Plain Flour 450g
Dry yeast 2 ½ teaspoons
1. On completion, remove the dough from the bread maker. Ensure the blade is removed from
the dough before shaping.
2. Grease 2 pizza trays. Preheat oven to Hot (220°C/200°C fan-forced).
3. Divide dough in half. On a lightly floured surface, roll each portion into a circle. Place onto
prepared trays and stretch to fit the tray.
4. Spread pizza bases with your favourite toppings. Stand for about 1 hour to rise slightly. Cook
for 15 minutes or golden and cooked through.
Basic Pasta Dough
Eggs 4
Olive Oil 2 tablespoons
Plain Flour 500g
1. On completion, remove the dough from the bread maker. Ensure the blade is removed from
the dough before rolling.
2. Divide dough into 4 portions. Cover to prevent drying. Working with one portion at a time,
pass dough through a pasta machine several times and cut to the desired width.
3. Hang pasta over a rod or rolling pin to dry for at least 1 hour.
4. Cook pasta in boiling salted water for 8-10 minutes or until cooked as desired. Serve with
pasta sauce of your choice.
Note: We recommend that you check your mixture after 5 minutes of mixing and scrape down
the corners if necessary.
Menu 12: Artisan-style dough
Use to create dough containing fresh ingredients such as herbs. The rising time is longer with
a cooler temperature to allow the flavour of the flour to dominate.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 12 (Artisan Dough).
6. Press START.
To bake bread
Once the cycle is complete remove dough onto floured surface and shape. Place onto tray and
allow to rise for 30 minutes.
Bake in moderately hot oven 200°C/180°C fan-forced) until cooked and sounds hollow when
tapped.
Artisan Basic White Dough
Water, luke-warm 290mls
Oil 2 tablespoons
Salt ½ teaspoon
Sugar 1 teaspoon
Plain Flour 480g
Dry yeast 2 ½ teaspoons
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30
Menu 12: Artisan-style dough - continued
Menu 13:
Chutney
Jam/Marmalade/
• Time Delay
• Keep Warm
Soy & Linseed Dough
Water, Luke-warm 375mL
Butter or margarine 50g
Salt 1 ¼ teaspoons
Linseed Meal 30g
Linseed 50g
Brown Sugar 2 ½ tablespoons
Wholemeal Plain Flour 250g
Plain Flour 235g
Soya Flour 40g
Dry yeast 1 ¼ teaspoons
Sweet Pistachio & Craisin Dough
Water, luke-warm 100mls
Salt ¾ teaspoon
White sugar 2 tablespoons
Egg 1
Egg yolks 2
Butter 50g
Orange rind 2 ½ teaspoons
Orange Juice 1 ½ tablespoons
Ground cinnamon 1 teaspoon
Plain Flour 375g
Dry yeast 1 ½ teaspoons
Fruit & Nut Dispenser
Craisins 2 tablespoons
Pistachio kernals 2 tablespoons
Use to prepare preserves, chutneys and ketchup.
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked
into place. Close lid.
4. Press the MENU button to Menu 13 (Jam).
5. Press START.
6. On completion, pour jam into sterilised jars and seal immediately.
Strawberry Jam Makes 2 ½ cups
Strawberries, hulled, halved 500g
Caster sugar 1 ½ cups
Jam setta 2 tablespoons
Orange and Lemon Marmalade Makes 2 ½ cups
Oranges, washed, quartered, thinly sliced 2
Lemon, washed, quartered, thinly sliced 1
Caster Sugar 1 ½ cups
Jam setta 1 tablespoon
Ginger and Grapefruit Marmalade Makes 2 ½ cups
Oranges, washed, quartered, thinly sliced 1
Pink grapefruit, washed, quartered, thinly sliced 2
Finely diced ginger 1 tablespoon
Caster Sugar 1 ½ cups
Jam setta 1 tablespoon
If your marmalade still has large sections of pith, you may want to add ½ cup water and run
it through another cycle. Keep an eye on it if running a second cycle as the large quantity of
sugar may cause it to burn.
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32
Menu 13:
Jam/Marmalade/Chutney - contined
New Zealand Instructions
Tomato Relish Makes 2 ½ cups
Ripe tomatoes, peeled 3
Apple, peeled, cored, finely chopped 1
Onion, peeled, finely chopped 1
Brown sugar ¹⁄³ cup
Malt vinegar ¼ cup
Sultanas 2 tablespoons
Garlic, crushed 1
Dry mustard powder ½ teaspoon
Curry powder ½ teaspoon
Salt ½ teaspoon
This relish goes well with barbecued meat or on burgers!
The 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 section has been produced to ensure your
get the optimum results with your bread maker.
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.
• 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.
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34
New Zealand Recipes
Menu 1: Basic
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 1 (Basic). Choose CRUST and SIZE settings.
6. Press START.
Traditional White Loaf 750g 1.0kg
Water 315 ml 415 ml
Margarine/Oil 1 Tbsp 2 Tbsp
Salt 1 ½ tsp 2 tsp
Sugar 1 Tbsp 1 Tbsp
Skim Milk Powder 1 Tbsp 2 Tbsp
High Grade Flour 3 cups 4 cups
Surebake Yeast 3 tsp 4 tsp
Menu 3: Wheat/Wholemeal/
Multigrain
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 3 (Wheat). Choose CRUST and SIZE settings.
6. Press START.
Note:
If using menu 4 (Wheat Turbo) additional baking time may be required using the BAKE
function.
Wholemeal Bread 750g 1.0kg
Water 320 ml 420 ml
Margarine/Oil 1 ½ Tbsp 2 Tbsp
Salt 1 ½ tsp 2 tsp
Brown Sugar 1 ½ Tbsp 2 Tbsp
Skim Milk Powder 1 Tbsp 3 Tbsp
Gluten Flour 1 tsp 1 tsp
Wholemeal Flour 3 cups 4 cups
Surebake Yeast 3 tsp 4 tsp
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36
Menu 5: French
Menu 7: Sweet Bread
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 5 (French). Choose CRUST and SIZE settings.
6. Press START.
Note:
If using menu 5 (French Turbo) additional baking time may be required using the BAKE
function.
French Bread 750g 1.0kg
Water 290 ml 350ml
Margarine/Oil 1 ½ Tbsp 2 Tbsp
Salt 1 tsp 2 tsp
Sugar 1 Tbsp 1 Tbsp
High Grade Flour 3 cups 4 cups
Surebake Yeast 3 tsp 4 tsp
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 7 (Sweet). Choose CRUST and SIZE settings.
6. Press START.
Cinnamon Raisin Loaf 750g 1.0kg
Water 250 ml 375ml
Cinnamon 2 tsp 3 tsp
Margarine/Oil 1 Tbsp 2 Tbsp
Salt 1 ½ tsp 2 tsp
Brown Sugar 2 Tbsp 3 Tbsp
Skim Milk Powder 1 Tbsp 2 Tbsp
High Grade Flour 3 cups 4 cups
Sure Bake Yeast 3 tsp 4 tsp
Fruit & Nut Dispenser
Sultanas or Raisins ½ cup ¾ cup
Menu 13: Jam/Marmalade/
Chutney
When following the recipes in this instruction booklet, use Jam Setting Mix instead of Jam Setta.
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38
Menu 11: Bread Dough/
Pizza Dough/Pasta Dough
Menu 11: Bread Dough/Pizza Dough/Pasta Dough - continued
1. Ensure kneading blade is upright in the bread pan.
2. Add ingredients to the bread pan in order listed.
3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into
place. Close lid.
4. Add ingredients to the fruit and nut dispenser if required.
5. Press the MENU button to Menu 11 (Dough).
6. Press START.
Bread Rolls 15 Rolls
Water 280ml
Egg 1
Oil 2 Tbsp
Salt ½ tsp
Sugar 2 Tbsp
High grade flour 3 cups
Surebake yeast 3 tsp
1. Remove completed dough from the bread pan. Line a tray with baking paper.
Heat oven to 180°C.
2. Divide dough into 15 pieces and shape into a ball.
Place on tray, cover and allow to rise for 30 minutes or until doubled in size.
3. Brush with margarine. Bake for 15 minutes until golden brown.
Pizza Dough 2 medium
Water 280ml
Olive Oil 3 Tbsp
Salt ½ tsp
Sugar 1 Tbsp
High grade flour 3 cups
Surebake yeast 3 tsp
1. Remove the completed dough from the bread pan.
2. Grease 2 pizza trays, heat oven to 180°C.
3. Divide dough in half and roll out to fit pizza trays. Spread with your favourite toppings and bake
for 20 minutes until cooked.
Hot Cross Buns 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
1. Remove the completed dough from the bread pan. Line a tray with baking paper.
2. Knead dough on a floured surface until elastic and springs back when pressed.
Divide dough into 12 pieces. Shape each piece into a ball.
Place close together on baking tray. Cover and allow to rise for 30 minutes.
3. CROSSES: Mix flour and water together until smooth. Pipe crosses over risen dough.
4. Bake buns for 30 minutes in a preheated oven at 180°C until golden brown.
5. GLAZE: combine ingredients in a jug. Microwave on Medium for 1-2 minutes.
Brush over hot cross buns.
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Questions and Answers
Troubleshooting
Question Answer
Why haven't the ingredients
mixed well?
Why does the height and
shape of each loaf differ?
Kneading blade comes out
with the bread
Bread has floured corners
Can ingredients be halved or
doubled?
Can fresh milk be used
instead of powered milk?
The kneading blade may not have been in the upright position. After
the ingredients have been added, check that the blade is still upright.
It is normal for the height and shape of each loaf to vary depending on
the ingredients, accurate measurement of ingredients and the room
temperature.
This can happen as the kneading blade is removable for easy cleaning.
Use a non-metal utensil to remove the blade from the loaf.
Caution: Kneading blade or the bonus blade hook will be hot. Allow bread
to cool before removing blade.
This may occur if the flour is not mixed in completely to the dough.
Check bread about 10 minutes into the kneading cycle. If all the flour
is not incorporated, use a silicon spatula to remove the flour from the
sides of the bread pan so it can be incorporated into the dough.
Bread may also have floured corners if the pan is not inserted properly.
Ensure it is clicked into place, and the blade is in the upright position
before you start the machine.
No. if there is too little in the bread pan, the kneading will not be able
to knead well. If there is too much, the bread may rise out of the bread
pan.
Yes. Be sure to decrease the same measurement of water to equal liquid substitution. Fresh milk is not recommended when using the Delay
Timer, as it may spoil in the bread pan.
Machine Malfunctions
Display Window Bread Sides of Browned & Sides
Time Indicator Ingredients takes bread Under centre brown Slices
Check does not not mixed too long collapse browned sticky & but flour unevenly
the turn on to bake & bottom raw or not coated & sticky
following: damp baked bottom
Unplugged 7
Bread pan not inserted 7
Lid was repeatedly opened during operation or left open 7 7
Blade not upright when started 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
The Beep Menu:
Select a setting from the Menu, Crust or Timer 1 short beep
Completion of bread baking process 5 beeps
Completion of Keep Warm Cycle 5 beeps
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42
Troubleshooting continued
Baking Results
Open, Bread Browned
Heavy Not baked coarse or Bread doesn’t Floured Over & floured
Check
dense in centre holey Collapse rises rise top browned sides,
the texture texture too much enough centre
following
Measurement Errors
FLOUR Not enough 7
Too much 7 7
YEAST Not enough 7 7
Too much 7
WATER Not enough 7 7
& LIQUID Too much 7 7 7 7 7 7
SUGAR Omitted 7 7 7
Too much 7 7
SALT Omitted 7 7 7
Flour
Stale/generic flour used 7 7
Self raising flour was used 7 7 7
sticky/raw
Yeast
Old yeast used 7 7 7
Wrong type of yeast used 7 7 7
Hot water was used instead of water at room temperature 7 7
43
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Need help with your appliance?
Contact our customer service team or visit our
website for information and tips on getting the
most from your appliance.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.co.nz
phone 0800 786 232
mail Level 6, Building 5, Central
Park, 660–670 Great South
Road, Greenlane, Auckland.
Sunbeam Corporation PTY Limited | ACN 000 006 771
Sunbeam is a registered trademark.
SmartBake is a trade mark of Sunbeam Corporation.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
© Sunbeam Corporation Limited 2017.
01/17
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