Sunbeam BM4500 User Manual

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Bakehouse

Automatic bread maker and dough maker with Automatic Fruit & Nut Dispenser

Instruction/Recipe Booklet

BM4500

Please read these instructions carefully and retain for future reference.

Congratulations

Fresh, warm homemade bread is just a few easy steps away with your new Sunbeam Bakehouse.

With your new Sunbeam Bakehouse you can have delicious home made bread in just over an hour.

And you’re only limited by your imagination… rye bread, artisan style bread, gluten free bread, doughs and specialty breads….the variety is endless. You can make your favourite jams, cakes and hot cross buns.

And it really is simple to use.

Step 1. Remove the bread pan from the bread maker, position the kneading blade and add the ingredients.

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

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

Imagine waking up to the aroma of freshly baked bread. This is so easy to do because your Bakehouse has a 15 hour delay timer. Set it the night before and wake up to the aroma of freshly baked bread.

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

We’ve done everything we can to make bread making a breeze, but if you have any concerns regarding the performance and use of your bread maker, please call:

Sunbeam Customer Service

Australia 1300 881 861 New Zealand 0800 786 232

Important Instructions - retain for future use

Contents

Sunbeam’s Safety Precautions 1

Using your Bakehouse safely 2

Getting to know your Bakehouse 3

The Control Panel 5

Menu Settings 6

Menu Times and Settings 8

Ingredients 10

Ingredient hints for New Zealand 11

Using your Bakehouse 12

Using the Time Delay Function 14

Using the Bake Only Menu 14

Fruit and Nut Dispenser 15

Power Interruption Program Protection 15

Important Measuring Tips 16

Handy Hints 17

Care & Cleaning, Help Guide 18

Questions and Answers 19

Recipes:

Basic 20

Basic Turbo 22

Wheat 23

Wheat Turbo 25

French 26

French Turbo 28

Sweet 29

Yeast Free. Gluten Free Bread Mix 31

Rye 33

Gluten Free Recipe 35

Dough 38

Artisan-Style Dough 45

Jam 47

Troubleshooting 49

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.

• 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.

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.

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 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.

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

The Control Panel

1. LCD Window

The window indicates the Menu setting, the Crust colour and the Loaf Size. The display will show the number of hours and minutes

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 the MENU button to select automatic breadmaking menus from (1) to (13). Each

of these menus is explained further on page

6. Each time you press the MENU button it cycles through the menus from (1) to (13). The default menu is Menu 1. In addition, there is a 14th menu – Bake Only. To access the Bake Only setting, press the BAKE ONLY

button.

5. Bake Only Button

Use this button to activate the BAKE ONLY 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. For the Turbo menus, the crust is set to 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.

Menu Settings

1. Basic

Use this setting to make traditional white bread. Press the MENU button once and the LCD window will show ‘1’. You have a choice of 3 crust colours - Light, Medium or Dark.

2. Basic Turbo

Use this turbo setting for ready made Basic

bread in approximately 1 hour. The crust colour is set to Medium, and is for 1.0kg loaf

sizes only. 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

Use this setting for recipes with significant amounts of whole wheat, rye flour, oats or

bran. This Wheat cycle begins with a 30

minute preheat cycle during which flours or grains absorb liquid ingredients. This causes flour or grains to soften and helps ingredients to combine. The machine will begin kneading after the preheat cycle is completed. Wheat breads also require more rising time to accommodate the slower rising action with whole wheat flour. It is normal for Wheat breads to be shorter and more dense in

texture than Basic, French or Sweet breads.

4. Wheat Turbo

Use this turbo setting for ready made Wheat

bread in approximately 1 hour. The crust colour is set to Medium, and is for 1.0kg loaf

sizes only. 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. Wheat breads made using this setting may be shorter and more dense due to the reduced rising time.

5. French

This cycle is for breads that are lighter in

texture and have crispier crusts, such as

French and Italian breads. Generally loaves are lower in fat and sugar

6. French Turbo

Use this turbo setting for ready made French

bread in approximately 1 hour. The crust colour is set to Medium, and is for 1.0kg loaf

sizes only. 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. French breads made using this setting may be shorter and more dense due to the reduced rising time.

7. Sweet

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

8. Yeast Free. Gluten Free Bread Mix

The Bakehouse has been designed to meet the needs of people who have intolerances to yeast. Use this setting for recipes and store-

bought bread mixes that do not contain

yeast.

For Gluten Free store-bought bread mixes use

this menu. For Gluten Free recipes use Menu

10.

9. Rye

Rye bread is made with a percentage of the flour made from rye grain. Rye bread is usually more dense than bread made from wheat flour but is often more moist. Rye breads are typically darker in colour and offer a heartier flavour. The concentrations of

Menu Settings

protein and fibre are also higher. Rye breads are best eaten on the day they are baked. Note, this menu starts with a preheat cycle of

30 minutes. It will begin kneading after that.

10. Gluten Free Recipe

The Bakehouse has been designed to meet the needs of people who have intolerances to gluten. Use this setting for Gluten Free recipes. Please note for Gluten Free store-

bought bread mixes, the Menu 8 setting may

work best. The Gluten Free setting and recipes have been tested and endorsed by The Coeliac Society of Australia. Note, this

menu starts with a preheat cycle of 8

minutes. It will begin kneading after that.

11. Dough

This setting allows you to create a variety of doughs for bread sticks, bread rolls and pizza to bake in a conventional oven. Refer to the Dough instructions in the Recipe section. This setting blends and kneads the dough and takes it through the first rise.

12. Artisan-style Dough

Use this setting to create Artisan dough to bake in a conventional oven. Artisan breads use the freshest ingredients, usually including fresh herbs and seed and nut additions. The longer rising time (the entire cycle in the bread machine is 5:15 hours) at cooler temperature settings preset in the machine, allow the flavour of the flour to dominate. You can use ingredients such as organic flours, unrefined sea salt and spring water. Sugar and fats are not often used in these breads.

Bake Only – Additional Setting

Use this setting for an immediate baking process. This setting is useful if the crust is too light or if your bread is not quite done and requires more baking time. Press the BAKE ONLY button to activate this setting, no need to scroll through the Menu list. This setting can bake for up to 1 hour and

30 minutes and can be controlled manually

by pressing the Start/Stop button to stop the function at any time. For Bake Only instructions, see page 14.

Bread mixes All brands of store bought bread mixes are

different – different ingredients, different ratios of the ingredients and different instructions. Please use the baking instructions supplied with your bread mix rather than use the Sunbeam Bakehouse menu. Eg some Rye bread mixes suggest using the French setting rather than Rye setting on your bread machine.

13. Jam

Use to prepare preserves, marmalade, chutneys and ketchup. Have fresh jam all year round. Refer to the Jam instructions in the Recipe section.

Menu Times and Settings

The menus vary according to the various rising times, the number of kneads and the temperature setting.

Menu Crust Size Time Warm F & N Delay

1 Basic

2 Basic Turbo

3 Wheat

4 Wheat Turbo

500g 3:07 60

Light

Medium

Dark

Medium 1.0kg 1:08 60 NA NA

Light

Medium

Dark

Medium 1.0kg 1:08 60 NA NA

750g 3:10 60

1.0kg 3:13 60

500g 3:15 60

750g 3:20 60

1.0kg 3:25 60

500g 3:30 60

750g 3:35 60

1.0kg 3:40 60

500g 4:25 60

750g 4:29 60

1.0kg 4:33 60

500g 4:30 60

750g 4:35 60

1.0kg 4:40 60

500g 4:39 60

750g 4:45 60

1.0kg 4:49 60

15:00

Menu Times and Settings continued

Menu Crust Size Time Warm F & N Delay

500g 3:22 60

Light

5 French

6 French Turbo Medium 1.0kg 1:08 60 NA NA

7 Sweet

9 Rye

11 Dough

12 Artisan Dough

13 Jam

14 Bake

Yeast Free.

Gluten Free

Bread Mix

Gluten Free

Recipe

Medium

Dark

Light

Medium

Dark

Medium 1.0kg 2:08 22

Medium 1.0kg 4:30 60 NA 15:00

Medium

NA NA 1:30 NA

NA NA 5:15 NA

NA NA 1:25 20 NA 15:00

NA NA 0:10 to 1:30 60 NA NA

750g 3:33 60

1.0kg 3:44 60

500g 3:42 60

750g 3:46 60

1.0kg 3:50 60

500g 3:45 60

750g 3:52 60

1.0kg 3:52 60

500g 3:27 60

750g 3:29 60

1.0kg 3:31 60

500g 3:29 60

750g 3:32 60

1.0kg 3:35 60

500g 3:33 60

750g 3:36 60

1.0kg 3:39 60

750g 2:54 60

1.0kg 2:59 60

15:00

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.

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. 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.

Bread Improver

The use of Bread Improver is recommended 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.

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 sweetener 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. 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. Recipes in this

booklet use extra large 59g eggs.

Ingredients continued

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.

Bread mixes

A variety of bread mixes can be used in your

bread maker. All brands of store bought

bread mixes are different. Please use the

baking instructions supplied with your

breadmix rather than the Bakehouse menu. 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, the yeast and the humidity and temperature.

Ingredient hints for New Zealand

The recipes for the Bakehouse were written in Australia. While most of the information is applicable in New Zealand, there are some ingredients that are different.

How to use the recipes in New Zealand

• Instead of “Tandaco Dry Yeast", use

Edmonds Surebake Yeast

• We recommend using 1 teaspoon of

Edmonds Surebake Yeast to every cup of flour.

• Instead of Plain Flour, 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 throughout 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, slightly sticky and have a tendency to flatten and catch the sides of the container.

Using your Bakehouse

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 bread maker in the dishwasher. Select a recipe from the recipe section and prepare the ingredients as directed. (see Important Measuring Tips on page 16).

Step 1 – Insert kneading blade

Place the kneading blade in the bread pan,

ensuring the blade is in the upright position.

Step 2 - Add ingredients

Simply add ingredients into the bread pan in the order listed before inserting the bread pan into the bread maker.

1. Liquid ingredients

2. Dry ingredients

3. Yeast

All ingredients should be at room temperature and measured carefully. Wipe all spills from the outside of the pan.

Note: Ensure the blade remains in the upright position after the ingredients have been added.

Step 3 - Insert the bread pan

Align the pan and gently insert straight down into the baking chamber of the bread machine. Do not twist. Press down on the rim of the bread pan until you hear a click sound to ensure it is set firmly in 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 machine will beep and the LCD window will flash.

Step 4 – Add Fruit and Nuts if required

If your recipe includes extra ingredients such

as fruit or nuts, add these to the automatic fruit and nut dispenser. Your Bakehouse will add the fruit and nuts automatically during the bread making process. Do not use the dispenser for ingredients such as cheese, as these will melt in the dispenser before it's released. Small grains & seeds will fall through the gaps. If using ingredients such as linseeds, sesame seeds etc, add these straight to the bread pan.

Step 5 – Select the Menu setting

Press MENU to choose your desired menu. Scroll through the various menu settings available by pressing the MENU button.

Step 6 – Set the Time Delay if required

See ‘Using the Time Delay’ section on page

14.

Step 7 - Select the Crust colour

Press CRUST to choose your desired crust colour. The Bakehouse is preset to the medium crust. If your recipe has much sugar, a light crust setting may be best.

Note: Crust will not be activated for the following menus Turbo, Dough, Artisan Dough, Jam and Bake.

Step 8 – Select the Loaf size

Press LOAF to choose your desired loaf size –

500g, 750g or 1.0kg. The Bakehouse is preset to the 1.0kg loaf size. Note: Loaf size

can not be activated for the following cycles Turbo , Rye, Gluten Free, Dough, Artisan Dough and Jam.

Step 9 – Start

Press START / STOP button to begin the cycle. The colon (:) in the time display will begin to flash, letting you know your timer has started. The time remaining will begin to count down in the LCD window. Bread

Using your Bakehouse® continued

making time and the loaf size are also shown. If you start the program, and then wish to

change your selection, press and hold START/ STOP for several seconds. The timer will clear and you can begin again.

Note: During kneading cycle, yeast will activate and viewing window may begin to fog. This will clear eventually so you can view the bread making process.

Step 10 – Hot fresh crusty bread

When the bread is finished baking, the bread

maker will beep and “0:00” will appear in

the LCD window. Press START/ STOP, open the lid and remove the bread pan using oven mitts. Note: the bread pan and loaf are very hot. Be careful not to place these on any heat sensitive surface that may scorch.

Keep Warm

If the bread is not removed immediately after baking and START/ STOP is not pressed, the Bakehouse will automatically switch to a

Keep Warm cycle for 60 minutes. The

machine will beep and the display will read

“0:00”. Warm air will circulate throughout

the baking chamber to help reduce

condensation. After 60 minutes on Keep

Warm cycle, the machine will beep and the machine will go to a standby mode.

The bread can be removed from the baking chamber at the end of the cycle or any time during the Keep Warm cycle. Simply press the START/ STOP button for 3 seconds to end the Keep Warm period and turn off the bread maker at the powerpoint. Note: Keep Warm does not apply to the following cycles Dough, Artisan Dough, Jam and Bake.

and shake until the bread slides out. If necessary use a plastic spatula to loosen the bread from the sides of the pan. Place bread

upright on a wire rack to cool for at least 10

minutes before slicing. Ensure the kneading blade is not in the bread. For easy slicing we recommend the use of an electric knife or a quality serrated bread knife.

Kneading Blade

The collapsible kneading blade is designed to stay in the bread pan, however it can sometimes stay in the bread. Ensure the kneading blade is not in the bread. If necessary, use the bonus blade hook to remove the blade from hot bread.

After using the Bakehouse, unplug the bread machine and allow to cool completely before

cleaning for before commencing another program. If you attempt to use the Bakehouse too soon, it will beep and an error message will be displayed in the LCD window indicating the Bakehouse has not cooled sufficiently. Press the START/ STOP and wait until the machine has cooled.

Remove the bread

Allow the bread to cool in the bread pan for

10 minutes. Turn the bread pan upside down

Using the Time Delay

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 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.

and buttons until you reach

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. Set the timer for 10:00. 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.

Using the Bake Only menu

The BAKE ONLY menu offers the flexibility to

vary time. Use this setting for an immediate baking process. This setting is useful if the crust is too light or if your bread is not quite done and requires more baking time. Check every few minutes. This setting will bake for

up to 1 hour and 30 minutes and can be

controlled manually by pressing the Start/ Stop button to stop the function at any time.

1. Press the BAKE ONLY button to activate this setting, no need to scroll through the Menu list. Adjust the amount of time you need using the

2. Press the START/ STOP button to begin baking.

and buttons.

This setting can also be used to complete the bread baking process in case of a power failure. If there has been a power failure, allow the dough to rise in the bread pan without power until it reaches 3/4 of the way up the bread pan. Reconnect electricity and press the BAKE ONLY button, and press

Start. Note: You may need to wait 10-15

minutes for the machine to cool down, before you select the Bake Only setting. If you attempt to use this setting before the machine has cooled down, an error message may appear on the display.

Power Interruption Program Protection

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.

Important Measuring Tips

Solid fats

Fill a metric measuring spoon or cup to the level indicated and level off with a flat knife. Alternatively use kitchen scales.

Last Things Last

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.

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.

We recommend using Australian standard measuring jugs, cups and spoons. Weight measurements are provided if you wish to use a kitchen scale.

Australian standard

Tablespoon = 20mls

Tablespoon = 5mls

1 cup = 250mls

This will ensure a well risen and evenly baked loaf.

Dry ingredients

Use a metric measuring spoon or cup. Do not use tableware spoons or cups. Spoon the dry ingredients loosely into the spoon or cup and level off with a flat knife. This is particularly important with flour. Do not pack dry ingredients down into the cup or tap the cup unless otherwise stated in the recipe.

Liquids

Fill a metric measuring spoon or jug to the level indicated. Check your jug measurement by placing the measuring jug on a flat surface and reading the measurement at eye level.

Note: For greater accuracy water can be weighed using the conversion:

1ml = 1g water

Handy Hints

Order of ingredients

Place 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 keep them fresh.

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 several layers of plastic. Slice bread before freezing and use at your convenience.

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 and gently to prevent bread from sinking.

Crust colour

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

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

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,

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.

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. To answer any further questions please call

Sunbeam on toll free (Aust) 1800 025 059, (NZ) 0800 786 232.

3. For any further concerns contact one of

our Sunbeam Authorised Service Centres

Questions and Answers

Question Answer

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?

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 our is not mixed in completely to the dough. Check bread about 10 minutes into the kneading cycle. If all the our

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.

Basic

To use the Basic Bread Setting:

1. Ensure the kneading blade is upright in the bread pan.

2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 1 (Basic). Select your desired CRUST COLOUR and LOAF SIZE.

6. Press START. Bread will be baked in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

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

Basic continued

Cornbread 500g 750g 1kg

Water, luke-warm 160mls 235mls 315mls

Butter or margarine 10g 15g 20g

¹⁄

Polenta 2 tablespoons ¼ cup (40g)

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

¹⁄

Canned corn kernels ¼ cup (40g)

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

cup (55g) ½ cup (80g)

cup (55g)

Basic Turbo

Any of the 1.0kg Basic bread recipes can be made on this setting. Crust colour is

automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added straight to the pan, before the flour.

To use the Basic Turbo Setting:

1. Ensure the kneading blade is in the bread pan.

2. Add the ingredients to the bread pan in the order listed.

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 2 (Basic Turbo).

6. Press START. Bread will be baked in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

Wheat

1. Ensure the kneading blade is upright in the bread pan.

2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 3 (Wheat). Select your desired CRUST COLOUR and LOAF SIZE.

6. Press START. Bread will be baked in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

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

Wheat continued

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)

1kg

¹⁄

cup (30g)

Wheat Turbo

Any of the 1.0kg Basic bread recipes can be made on this setting. Crust colour is

To use the Wheat Turbo Setting:

1. Ensure the kneading blade is upright in the bread pan.

2. Add the ingredients to the bread pan in the order listed.

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 4 (Wheat Turbo).

6. Press START. Bread will be baked in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

French

To use the French Setting:

1. Ensure the kneading blade is upright in the bread pan.

2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 5 (French). Select your desired CRUST COLOUR and LOAF SIZE.

6. Press START. Bread will be baked in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

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

¹⁄

Yoghurt, plain 2 tablespoons ¼ 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

cup

French continued

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

French Turbo

Any of the 1.0kg French bread recipes can be made on this setting. Crust colour is

To use the French Turbo Setting:

1. Ensure the kneading blade is in the bread pan.

2. Add the ingredients to the bread pan in the order listed.

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 6 (French Turbo).

6. Press START. Bread will be baked in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

Sweet

We recommend light crust colour for this setting.

To use the Sweet setting:

1. Ensure the kneading blade is in the bread pan.

2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 7 (Sweet). Select your desired CRUST COLOUR and

LOAF SIZE.

6. Press START. Bread will be baked in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

Spiced Fruit Loaf 500g 750g 1kg

Water, Luke-warm 190mls 250mls 310mls

Butter or margarine 15g 20g 25g

¹⁄

Brown Sugar 2 tablespoons ¼ cup (55g)

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

¹⁄

Sultanas ¼ cup (40g)

cup (55g) ½ cup (80g)

cup (75g)

Sweet continued

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

¹⁄

Mixed Dried Fruit ¼ cup (40g)

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

¹⁄

Rolled Oats ¼ cup (20g)

cup (30g) ½ cup (55g)

Yeast Free. Gluten Free Bread Mix

To use the Yeast Free. Gluten Free Bread Mix setting:

1. Ensure the kneading blade is in the bread pan.

2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 8 (Yeast Free. Gluten Free Bread Mix).

6. Press START. Bread will be baked in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

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. Gluten Free Bread Mix continued

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

*For mixed grain, we use a combination of sesame seeds, poppy seeds, sunflower seeds,

pepitas, linseed and coarse polenta.

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

Rye

To use the Rye setting:

1. Ensure the kneading blade is in the bread pan.

2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 9 (Rye).

6. Press START. Bread will be baked in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

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

Rye continued

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

Gluten Free Recipe

To use the Gluten Free Recipe Setting:

1. Ensure the kneading blade is in the bread pan.

2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 10 (Gluten Free Recipe). Select your desired LOAF

SIZE.

6. Press START. Bread will be baked in the time indicated on the screen.

Note: Due to the texture of the gluten free flours, we recommend that you check your mixture after 5 minutes of mixing, and scrape down the corners if necessary.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for 10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

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

Gluten Free Recipe 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

*For mixed grain, we use a combination of sesame seeds, poppy seeds, sunflower seeds,

pepitas, linseed and coarse polenta.

¹⁄

cup

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

Gluten Free Recipe continued

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

Dough

You will find this section particularly useful when using the Dough (11) setting and the Artisan-Style Dough (12) setting.

Once the cycle is complete, place the dough onto a floured surface and using floured hands, shape as desired. Prepare your baking trays by greasing them lightly with butter or oil spray, or simply by dusting them with a little flour.

Place the shaped dough onto your prepared tray and allow it to proof. Proofing allows your bread to rise, making it light and airy.

To add interest to breads, try some different

shaping techniques or mix and match

different glazes and toppings. These should be applied just before baking, after the dough rises (proofs) for the final time.

Bake your bread in a moderately hot

(200°C/180°C fan-forced) oven until cooked

through. The easiest way to test bread is to tap the top. It will sound hollow when cooked through.

Remove cooked bread from the pan or baking tray and cool on a cooling rack. Allow to cool before slicing.

Toppings

Toppings can add character and flavour to bread, but be sure when using a topping, to brush the dough with a little milk (or other glaze), so the topping has something to

“grip” to. Otherwise as your bread rises and

bakes, the topping will fall off. Toppings can include seeds, such as poppy,

caraway, sesame, pepitas or sunflower seeds,

mixed grain, oats, dry or fresh herbs, garlic,

cinnamon sugar, salt, sliced olives, sundried tomatoes, crumbled fresh cheeses, grated melting cheeses. If adding melting cheese,

you may want to add this in the last 10

minutes of cooking, so it doesn’t burn.

Glazes

Glazes can be brushed over the dough before or after baking; by using a clean soft pastry brush.

Crisp, shiny crust, darker golden colour – brush with beaten egg yolk before baking.

Soft, rich golden, satiny crust – brush with egg white before baking.

Soft, matt finish – brush with milk before baking.

Moist glaze that highlights the golden colour – brush with melted butter or margarine after baking.

Sweet, glossy, sticky crust – brush with sieved apricot jam after baking.

Drizzle cooled, sweet tea rings or buns with icing or dust with icing sugar before serving.

Alternatively, for a rustic artisan look, you

could just sprinkle with a little extra flour

before baking.

Dough continued

Shaping Techniques: Rustic loaf – Working on a lightly floured

surface, use the palms of your hands (dusted with flour) to gently tuck dough under itself until you get a smooth rounded top surface. Place on prepared baking tray. Using a sharp knife, make 1cm deep slashes across the top of your dough. Allow to rise before baking.

Loaf Pan – Working on a lightly floured surface, roll the dough into a 1cm thick rectangle (the same width as your loaf pan). Starting at the shorter side, roll the dough to form a log (at this stage, you may like to brush with butter or spread/sprinkle with a flavouring such as pesto or cheese . Place log into a greased loaf pan. Allow the dough to rise to the top of the pan before baking, remembering it will rise some more as it bakes.

Plaited loaf – Divide your dough into 3 equal portions. Shape into long sausages. Brush ends with a little milk or water and press together. Bring right sausage to centre, then left sausage to centre. Repeat until loaf is complete. Brush ends with milk or water to join. Tuck ends slightly under the loaf to neaten. Gently place on a prepared baking tray. Allow to rise before baking.

Flat bread/focaccia-style – Roll bread dough to the desired shape and size about 1cm thick. Allow to rise on a prepared baking tray. Before placing in the oven, use your knuckles or finger tips to make indents in the dough. Brush with a little oil and sprinkle with salt.

Roll up in this direction

Dough continued

Scrolls – Working on a lightly floured surface, use your fingers to flatten the dough into a 1cm thick rectangle. Starting at the shorter side, roll the dough to form a log. Spread/ sprinkle with a flavouring of choice, such as pesto, cheese, brown sugar or nuts. Cut into 2cm wide pieces. Place, cut side down, touching one another in a greased lamington or cake pan. Bake.

Roll up in this direction

Bread sticks – roll small pieces of dough into long skinny sausages. Bake, separated on prepared baking trays until thoroughly dry and golden.

Round bread rolls – Divide dough into equal

portions (generally 6-8 portions). Working

with one portion at a time, with floured hands, pinch and tuck dough under itself until you get a smooth rounded top surface. Place on prepared baking trays. Allow to rise slightly before baking.

Knotted bread rolls- Roll a small portion of dough into a sausage. Cross ends over and tuck one end through the loop. Place on prepared baking trays. Allow to rise slightly before baking.

Florets – Take 3 small portions of dough and roll into round balls. Place the 3 balls, side by side into a greased muffin pan. Allow to rise slightly before baking.

Baguettes – Roll portions of dough into thick sausages. Place on prepared baking trays. Using a sharp knife, make 1cm deep slashes along the top of the dough. Allow to rise before baking.

Dough continued

To use the Dough Setting:

1. Ensure the kneading blade is in the bread pan.

2. Add the ingredients to the bread pan in the order listed. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

3. Turn the power on from the power point.

4. Press the MENU button to select menu 11 (Dough). Press START. Dough will be complete in the time indicated on the screen.

5. Follow instructions given after each recipe.

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 (see shaping instructions on page 39). 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.

Dough continued

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 (see shaping instructions on page 39). 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 3 tablespoons

Salt 1 ½ teaspoons

White Sugar ½ teaspoon

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.

Dough continued

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.

Dough continued

Spinach Lasagne Sheets

Frozen Spinach, thawed, squeezed

from excess moisture

Salt 1 teaspoon

Olive Oil 1 tablespoon

Plain Flour 300g

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 to form thin sheets. Hang pasta over a rod or rolling pin for at least 1 hour.

3. Use pasta sheets in your favourite lasagne recipe.

Note: We recommend that you check your mixture after 5 minutes of mixing and scrape down

the corners if necessary.

250g

Artisan-Style Dough

To use the Artisan-Style Dough Setting:

1. Ensure the kneading blade is in the bread pan.

3. Turn the power on from the power point.

4. Press the MENU button to select menu 12 (Artisan-Style Dough). Press START. Dough will be complete in the time indicated on the screen.

5. On completion, remove the dough from the bread maker. Ensure the blade is removed from the dough.

6. On a lightly floured surface, shape as desired. Place on greased oven trays. Cover and allow

to rise for about 30 minutes. Glaze and top as desired.

7. Bake in a moderately hot oven (200°C/180°C fan-forced) until golden and cooked through

(bread will sound hollow when tapped).

Basic White

Water, luke-warm 290mls

Oil 2 tablespoons

Salt ½ teaspoon

Sugar 1 teaspoon

Plain Flour 480g

Dry yeast 2 ½ teaspoons

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

Artisan-Style Dough continued

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

Jam

1. Ensure the kneading blade is in the bread pan.

2. Prepare the fruit as instructed. Add the ingredients to the bread pan in the order listed.

3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid.

4. Turn the power on from the power point.

5. Press the MENU button to select menu 13 (Jam).

6. Press START. Jam will be complete in the time indicated on the screen.

7. On completion, use oven mitts to remove the bread pan from the baking chamber. Pour

Jam into sterilised jars; seal immediately. Jam will set on cooling. Cool to room temperature before refrigerating.

Notes:

• Don’t be tempted to increase these recipes, as they may overflow.

• If trying you own recipe in the bread maker for the first time, be sure to keep a close eye on

your jam so as it doesn’t overflow.

• To sterilise jars, place clean, glass jars, without any chips or cracks, in a large saucepan and cover with cold water. Place the lid on and bring to boil. Boil for 20 minutes. Remove the

jars and stand upright on a heat-proof board. Do not dry, as their own heat will soon dry them.

• Alternatively, place clean, glass jars, without any chips or cracks, into the oven at 100°C for 20-25 minutes. Remove from the oven using oven mitts and fill immediately with hot jam.

• Jam setta is a powder containing pectin that assists Jam to set and “gel”. It can be bought from supermarkets in 50g packets.

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

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.

Jam continued

Ginger and Grapefruit 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

Tomato Relish Makes 2 ½ cups

Ripe tomatoes, peeled 3

Apple, peeled, cored, finely chopped 1

Onion, peeled, finely chopped 1

¹⁄

Brown sugar

Malt vinegar ¼ cup

Sultanas 2 tablespoons

Garlic, crushed 1

Dry mustard powder ½ teaspoon

Curry powder ½ teaspoon

Salt ½ teaspoon

cup

This relish goes well with barbecued meat or on burgers!

Troubleshooting

Machine Malfunctions

Display Window Bread Sides of Browned & Sides

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

Unplugged 7

Bread pan not inserted 7

Lid was repeatedly opened during operation or left open 7 7

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

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

Notes

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.

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 2010.

10/11

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

BM4500 BAKEHOUSE which can produce loaf sizes 500g; 750g; 1.0kg

BM2500 BAKEHOUSE COMPACT 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

BM4500 BAKEHOUSE which can produce loaf sizes 500g; 750g; 1.0kg

BM2500 BAKEHOUSE COMPACT 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.

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.

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.

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

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

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)

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

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

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.

Sunbeam BM4500 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual