Manual de Bread Maker

8/3/2019 Manual de Bread Maker

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BAKERS OVEN

Insrcions an Rcis

BBM300

Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Bri Csor Sric CnrAsraian Csors

Breville Customer Service Centre

PO Box 22

Botany NSW 2019

AUSTRALIA

Customer Service: 1300 139 798

Fax (02) 9384 9601

Email Customer Service: [email protected]

Nw Zaan Csors

Breville Customer Service Centre

Private Bag 94411

Greenmount

Auckland, New Zealand

Customer Service: 0800 273 845

Fax 0800 288 513

Email Customer Service: [email protected]

www.bri.co.a

Copyright. Breville Pty. Ltd. 2008

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from the one

illustrated in this booklet.

Model: BBM300 Issue 1/08


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2

Conns

Page

Welcome 4

BrevilleRecommendsSafetyFirst 5

KnowyourBrevilleBakersOven 7

BeginnersGuidetoBakingYourFirstLoaf 13

WeighingandMeasuring 17

TheVitalIngredients 18

HintsandTipsforBetterBreadMaking 21

QuestionsandAnswers 22

ControlPanelMessages 24

Care,CleaningandStorage 25

TroubleshootingRecipe 26

TroubleshootingBakersOven 28

EasyBakeRecipes R1

Notes R44

Congratulationson the purchase of your new Breville Bakers Oven


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4 5

BRevIlle BAkeRS OveN

We have designed the Breville Bakers Oven with

you, our valued customer in mind.

The Breville Bakers Oven will bake 1kg and 750g

sandwich style loaves. We have made the Breville

Bakers Oven easy to use as you will find from the

Beginners guide to your first loaf on page 15.After that you will find over 75 delicious recipes to

try in our Easy Bake recipe section. And with the

special JAM setting the Breville Bakers Oven can

create delicious fresh home-made jams, a taste

sensation on your freshly baked bread.

For people who like to hand shape bread, there

is also a DOUGH setting. In addition the Breville

Bakers Oven will bake superb YEAST FREE or

GLUTEN FREE breads.

Finally, if you enjoy waking up to the aroma of

freshly baked bread every morning, the 13 hourPRESET TIMER on the Breville Bakers Oven

makes it easy to do so.

For our New Zealand customers we have included

information relating to variances in measurements

and availability of ingredients.

Before making your first loaf of bread, please read

this book thoroughly to ensure you get the best

results.

We wish you, your family and friends much

enjoyment from the superb range of breads you

can bake and doughs you can knead in your

Breville Bakers Oven.

Bri rcons sa irs

At Breville we are very safety conscious. We design and manufacture consumer products with thesafety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree ofcare when using any electrical appliance and adhere to the following precautions:

ImpORtANt SAfeguARdS fOR yOuR BRevIlle BAkeRS OveN

CAutION: tHe lId ANd tHe OuteR SuRfACe mAy get HOt WHeN tHe ApplIANCe IS

OpeRAtINg.

tHe tempeRAtuRe Of ACCeSSIBle SuRfACeS mAy Be HIgH WHeN tHe ApplIANCe IS

OpeRAtINg.

Wco

Carefully read all instructions before operating

and save for future reference.Remove and safely discard any packagingmaterial and promotional labels before using theBreville Bakers Oven for the first time.

To eliminate a choking hazard for youngchildren, remove and safely discard theprotective cover fitted to the power plug of thisappliance.

Do not place the Breville Bakers Oven nearthe edge of a bench or table during operation.Ensure the surface is level, clean and free ofwater, flour and other substances. Vibration

during the kneading cycles may cause thebread machine to move slightly.

Do not place the Breville Bakers Oven on ornear a hot gas or electric burner, or whereit could touch a heated oven. Position theappliance at a minimum distance of 10cm awayfrom walls. This will help prevent the possibilityof wall discolouration due to radiated heat.

Always operate the Breville Bakers Oven on astable and heat-resistant surface. Do not use ona cloth-covered surface, near curtains or otherflammable materials.

Do not operate the Breville Bakers Oven on asink drain board.

Always ensure the Breville Bakers Oven is

properly assembled before connecting toa power outlet and operating. Follow theinstructions provided in this book.

The Breville Bakers Oven is not intended tobe operated by means of an external timer orseparate remote control system.

The lid and the outer surface may get hot whenthe appliance is operating.

The temperature of accessible surfaces may behigh when the appliance is operating.

Do not touch hot surfaces. Allow the BrevilleBakers Oven to cool before cleaning any parts.

Steam vents are very hot during baking. Do notplace anything on top of the lid.

Do not cover the air vents when the BrevilleBakers Oven is in use.

Use oven mitts when removing the hot breadpan and the hot bread or jam from the pan.

Take care when pouring jam from the bread panas the jam is extremely hot.

Do not place any ingredients directly into thebaking chamber. Place ingredients into the

bread pan only.Do not place fingers or hands inside the BrevilleBakers Oven while in operation. Avoid contactwith moving parts.


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6 7

To protect against electric shock, do notimmerse power cord, power plug or appliancein water.

Keep the inside and outside of the applianceclean. Follow the cleaning instructionsprovided in this book.

ImpORtANt SAfeguARdS fOR All eleCtRICAl ApplIANCeS

Bri rcons sa irs conin know or Bri Bars On

Viewing window

LCD screen

Lid

Lid

Viewing window

Oven(baking chamber)

Bread pan

Bread pan handle

Power Cord Outlet

Air Vents

Collapsible kneading bladefor bread & dough making

Standard kneading bladefor jam making

Control panel

SteAm veNtS ARe veRy HOt duRINg BAkINg.

Ensure that the Breville Bakers Oven isswitched off and then unplugged from thepower outlet when not in use and beforecleaning.

Do not immerse the bread pan in water. Doingso may interfere with the free movement of theshaft. Wash only the interior of the bread pan.

Do not leave the lid standing open for extendedperiods of time.

Always ensure the kneading blade is removedfrom the base of the baked loaf prior to slicing.

Unwind the power cord fully before use.

Do not let the power cord hang over the edge of

a bench or table, touch hot surfaces or becomeknotted.

The appliance is not intended for use bypersons (including children) with reducedphysical, sensory or mental capabilities, or lackof experience and knowledge, unless they havebeen given supervision or instruction concerninguse of the appliance by a person responsible fortheir safety.

Children should be supervised to ensure thatthey do not play with the appliance.

It is recommended to regularly inspect the

appliance. Do not use the appliance if powersupply cord, power plug or appliance becomesdamaged in any way. Return the entireappliance to the nearest authorised BrevilleService Centre for examination and/or repair.

Any maintenance, other than cleaning, shouldbe performed at an authorised Breville ServiceCentre.

This appliance is for household use only. Do notuse this appliance for anything other than itsintended use. Do not use in moving vehicles orboats. Do not use outdoors. Misuse may causeinjury.

The installation of a residual current device(safety switch) is recommended to provideadditional safety protection when usingelectrical appliances. It is advisable that asafety switch with a rated residual operatingcurrent not exceeding 30mA be installed in theelectrical circuit supplying the appliance. See

your electrician for professional advice.


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8 9

know or Bri Bars On conin

tHe CONtROl pANel

The control panel is designed to perform several functions.The LCD screen indicates the setting number, loaf sizeand crust colour selection then the completion time for thesetting. The various buttons are used to set the functionsand to start or stop the Breville Bakers Oven. The buttonsshould be pressed firmly. A soft beep sound is made as

each button is pressed and the function advances.

lCd SCReeN The LCD screen shows the setting number, loaf size and crust colour selected. Whenthe START button is pressed the time displayed (in hours and minutes) is the timeremaining until the selected setting is completed.

SeleCt Press the SELECT button to select the 11 automatic settings available. These settingsare listed on pages 9-10 under Bread, Dough and Jam Settings. Each time theSELECT button is pressed the setting changes. The setting selected is shown on theLCD screen as a number between 1 and 11.

CRuSt Press the CRUST button to select the 3 crust colours available for the bread settings

only. The crust colour selected is shown on the LCD screen as LIGHT, MEDIUM orDARK. The LCD screen will default to MEDIUM when the bread machine is switched onor a new bread setting is selected.

lOAf SIZe Press the LOAF SIZE button to select the 2 sizes for the bread and dough settingsonly. The size selected is shown on the LCD screen as 1KG or 0.75KG. The LCD screenwill default to 1KG when the bread machine is switched on or a new bread or doughsetting is selected.

StARt Press the START button to commence the selected setting or begin the PRESETTIMER countdown for delayed operation.

StOp To stop and cancel a selected setting mid-cycle press the STOP button and holddown for 5-10 seconds until the machine beeps and the LCD screen is reset. Thiswill result in the setting being cancelled. (When the bread is ready the bread machineautomatically stops and sounds 3 double beeps. The time display will show 0:00).dO NOt pReSS tHe StOp ButtON when checking the bread as this will cancel theselected setting and the bread machine will not continue the operation.

pReSet tImeR( /own

arrows)

Use the PRESET TIMER to delay the start of the selected setting. Press the up anddown arrow buttons (which will change the time display up or down in 10 minuteincrements) until the delay time is displayed then press the START button to start thePRESET TIMER countdown. The up and down arrow buttons can also beused to change the time required for the BAKE ONLY setting.

know or Bri Bars On conin

BReAd, dOugH ANd JAm SettINgS

SettINg 1:BASIC

Press the SELECT button once and the LCD screen will show 1 1kg medIum. Toselect a light or dark crust colour, press CRUST button once for dARk, twice forlIgHt. To select the 750 (0.75kg) size, press LOAF SIZE button once.

SettINg 2:

BASIC RApId

Press the SELECT button twice and the LCD screen will show 2 1kg medIum. To

select a light or dark crust colour, press CRUST button once for dARk, twice forlIgHt. To select the 750 (0.75kg) size, press LOAF SIZE button once.

This setting has shorter kneading and rising times therefore the bread may be lowerin height, heavier in texture and with less flavour development depending on theingredients used.

SettINg 3:WHOleWHeAt

Press the SELECT button three times and the LCD screen will show 3 1kg medIum.To select a light or dark crust colour, press CRUST button once for dARk, twice forlIgHt. To select the 750 (0.75kg) size, press LOAF SIZE button once.

SettINg 4:WHOleWHeAtRApId

Press the SELECT button four times and the LCD screen will show 4 1kg medIum.To select a light or dark crust colour, press CRUST button once for dARk, twice forlIgHt. To select the 750 (0.75kg) size, press LOAF SIZE button once.

This setting has shorter kneading and rising times therefore the bread may be lowerin height, heavier in texture and with less flavour development depending on theingredients used.

SettINg 5:gluteN fRee

Press the SELECT button five times and the LCD screen will show 5 1kg medIum.To select a light or dark crust colour, press CRUST button once for dARk, twice forlIgHt. To select the 750 (0.75kg) size, press LOAF SIZE button once.

This setting is suitable for breads made with gluten-free flours such as rice, potato,buckwheat, etc. The shorter rising times and higher baking temperature gives a well-risen, golden brown gluten-free loaf.

SettINg 6:fReNCH

Press the SELECT button six times and the LCD screen will show 6 1kg medIum.To select a light or dark crust colour, press CRUST button once for dARk, twice forlIgHt. To select the 750 (0.75kg) size, press LOAF SIZE button once.

This setting is suitable for breads lower in fat and sugar as the rising times are longerand the baking temperature higher. It will produce a coarser crumb with a harder,crustier crust depending on the ingredients used.

SettINg 7:SWeet

Press the SELECT button seven times and the LCD screen will show 7 1kg medIum.To select a light or dark crust colour, press CRUST button once for dARk, twice forlIgHt. To select the 750 (0.75kg) size, press LOAF SIZE button once.

This setting is suitable for sweeter style breads as the rising times are longer and thebaking temperature lower.


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10 11

SettINg 8:yeASt fRee

Press the SELECT button eight times and the LCD screen will show 8 1kg medIum.To select a light or dark crust colour, press CRUST button once for dARk, twice forlIgHt. To select the 750 (0.75kg) size, press LOAF SIZE button once.

Dough or batter recipes that rely on baking powder or bicarbonate of soda as theraising agent are suitable for use on this setting.

SettINg 9:dOugH

Press the SELECT button nine times and the LCD screen will show 9 1kg. To selectthe 750 (0.75kg) size, press LOAF SIZE button once.

This cycle takes 1 hour 30 minutes to complete then the dough is removed from thebread machine, hand shaped and baked in the conventional oven. Instructions andrecipes for Pizza and Foccacia are also included in the Dough section of this book.

SettINg 10:JAm

Press the SELECT button ten times and the LCD screen will show 10.

This setting is designed to make home-made style jam using seasonal fresh fruit. Avariety of recipes can be found in the Just Jam section of this book.

SettINg 11:BAke ONly

Press the SELECT button eleven times and the LCD screen will show 11.

Press the up/down / arrow buttons to select a time between 5 minutes and 2hours.

For those who enjoy a crispier crust, this setting will extend the baking time or addinterest to the loaf with delicious topping or melt ideas.

know or Bri Bars On conin know or Bri Bars On conin

uSINg tHe pReSet tImeR

The Bakers Oven PRESET TIMER lets you waketo the aroma of fresh baked bread in the morning.

You can set the timer up to 13 hours in advancebefore you require your baked loaf.

Rcis sin rishab inrins sho

no b a sin h pReSet tImeR.

Step1

To bake a loaf of bread on the 1 (BASIC) 1KGMEDIUM setting using the PRESET TIMER, followSteps 1-8 under the heading Beginners Guide toBaking Your First Loaf on pages 13-14.

Step2

To preset the timer use the up/down /arrows on the control panel to enter the numberof hours in which you want your bread to beready (the amount of time shown on the LCDscreen will include the total setting time). To setthe time, press the down arrow or up arrow the appropriate number of times until yousee the number of hours and minutes displayed.Each time you press the up arrow button, thetimer advances 10 minutes. Each time you pressthe down arrow button the timer is set back10 minutes. Hold down the up or down arrow buttons for speedier adjustments.

Step3

Press START. The colon (:) in the time displayedbegins to flash, letting you know the PRESETTIMER has started. The remaining time will count

down in one minute increments. When the timeon the LCD SCREEN indicates 0:00, baking iscomplete. If you make an error during or after yourselection, press and hold the STOP button andyou can begin your selection again.

Example:

Beforeleavingforworkat8.00am,youdecidetomakealoafofwhitebreadandwishtohaveitreadyfordinnerat6.00pm(10hourslater).Presstheuparrowuntil10:00appearsontheLCDSCREEN.PressSTART.

YourBakersOvenwillbeginmakingyourbreadattheappropriatetimeforittobereadyatexactly6.00pm.

No

ThePRESETTIMERcannotbeusedwiththeJAMorBAKEONLYsettings.

No

ThePRESETTIMERcannotbeusedforallrecipes.Individualrecipeswillspecifyifnotsuitable.

No

Itisadvisable,beforeusingthePRESETTIMERforthefirsttime,totesttherecipe.Itisalsoadvisabletoweighandmeasureingredientsaccuratelytoensurethecorrectratioofflour/waterandotheringredientsisused.

No

Toensuretheefficientoperationofthebreadmachine,useinanareanotaffectedbyextremesofheatorcoldness.

No


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12 13

uSINg tHe BAke ONly SettINg

The Bake Only setting of the Bakers Oven givesmore versatility to your bread making. The BakeOnly setting is useful when wishing to:

Extend the baking time if a darker, crisper loafcrust is required.

Crispen loaves already baked and cooled.

Re-warm loaves already baked and cooled.

Delay bake a finished dough.

Melt or brown toppings.

Press the SELECT button eleven times andthe LCD screen will show 11.

Before pressing the START button, the timecan be altered by using the up/down /arrows. The BAKE ONLY setting times rangefrom 5 minutes to 2 hours.

If the time is not altered, the default BAKEONLY time of 55 minutes will commencewhen the START button is pressed.

Trythiscreativeidea:

Prepare and make a bread of your choosing.

Combine 3 tablespoons of Cheddar cheese, 3tablespoons chopped bacon with 2 teaspoonschopped fresh chives.

When bread has finished baking, press STOP.

Sprinkle combined ingredients over the top ofloaf.

Press the SELECT button eleven times andthe LCD screen will show 11. Change the timeto 20 minutes using the up/down /arrows. Press START. If a browner, crispertopping is required reset the BAKE ONLYsetting for an additional time.

At the end of baking, press STOP.

Remove bread from the bread machine andbread pan. Allow to cool on a rack.

1.

2.

3.

1.

2.

3.

4.

5.

6.

7.

uSINg tHe JAm SettINg

The JAM setting of the Bakers Oven allows youto make sufficient quantity of delicious home-made jam to accompany your freshly bakedbread.

Insert the standard kneading blade (for jam

making) onto the shaft of the bread pan.Place prepared fruit into the bread panfollowed by remaining ingredients.

Press the SELECT button ten times and theLCD screen will show 10. Press START.

After 1:05 hours, the bread machine willbeep, indicating the end of the cycle. PressSTOP. Use oven mitts to remove the breadpan as the jam is extremely hot.

Pour the hot jam into warm, dry, sterilisedjars, leaving 1.25cm from the top of the jar.Seal the jars immediately and label.

Jam will thicken upon cooling and storage.

See the recipe section, under Just Jam for moredetails (refer page R41).

1.

2.

3.

4.

5.

6.

The following instructions are to be used whenmaking Bread or Dough recipes from the recipesection of this book.

All recipes use local ingredients and AustralianStandard Metric Measuring tools (cup, spoons andweighing scales), for accuracy in producing a 1kgor 750g loaf of bread.

Remove and safely discard any packaging materialand promotional labels before using the BakersOven for the first time.

Step1:Openthelidandremovethebreadpan

Open the lid and remove the bread pan from theBakers Oven by holding the handle and liftingstraight up.

Always remove bread pan from the Bakers Ovenbefore adding ingredients to ensure ingredientsare not spilt into the baking chamber and onto theelement.

Before using for the first time, we recommendthat the inside of the bread pan and the kneadingblades be washed with warm soapy water, rinsedand dried thoroughly. do no irs h braan in war.

Step2:Insertthekneadingblade

There are two kneading blades provided with theBakers Oven. The collapsible blade is for use onthe BREAD and DOUGH settings. The standardblade is for use on the JAM setting.

It is important that when using either kneadingblade that it is properly mounted on the shaft in

the base of the bread pan by aligning the flat edgein the central hole of the kneading blade withthe flat side of the shaft. If the either blade is notseated correctly, ingredients may not be mixed orkneaded properly.

The collapsible blade should be placed onthe shaft in the upright position to ensure theingredients are mixed and kneaded properlywhen the kneading cycle commences. The further

kneading action of the bread machine ensuresthat the collapsible blade is upright or flat at theappropriate times in the kneading, rising andbaking cycles.

Beforeinsertingthecollapsibleblade,ensurethatnobakedbreadresidueremainsattached

totheshaftinsidethebreadpanorinsidetheholeoraroundthehingeareaofthecollapsiblekneadingblade.Thiswillensurethatthehingepivotsfreely.Forfurthercleaninginstructionsrefertopage25.

No

Step3:Addingredientsintothebreadpan

It is important that the ingredients are added inthe correct order listed in the recipe and that theingredients are measured and weighed accuratelyotherwise the dough may not mix correctly or rise

sufficiently. Ensure the collapsible kneading bladeis in the upright position before adding ingredientsto the bread pan.

All ingredients should be at room temperature 20-25C and should be added in the following order:

Liquid ingredients

Fat

Dry ingredients: salt, sugar, flour

Yeast

1.

2.

3.

4.

know or Bri Bars On conin Binnrs gi o Bain yor firs loa


8/3814 15

IfusingPrepackagedBreadMixes,refertopageR37.

No

Moundtheflourintothepan,makeasmallhollowinthecentreandplacetheyeastinthehollow.ThisisimportantwhenusingthePRESETTIMERbecauseiftheyeastcomesincontactwiththewaterandisactivatedatsomelengthoftimebeforekneadingcommences,thebreadmaynotrise.

No

Step4:Returnthebreadpantothemachine

Insert the bread pan into the machine as follows:

Place the bread pan into the baking chamber,

with the word FRONT, on the top edge ofthe bread pan, facing towards the front of thebread machine.

Locate the drive mechanism of the pandirectly into the drive mechanism in the baseof the baking chamber.

Push the bread pan down firmly until it clicksinto position and is secured in the retainingclips.

1.

2.

3.

Step5:Closethelid

After closing the lid, it is not recommended toopen the lid during operation except to check theconsistency of the dough in the kneading cycle orto glaze and add seeds to the top of the loaf in thebaking cycle (refer to page R43).

Step6:SwitchonthebreadmachineInsert the power plug into a 230/240V volt poweroutlet. Switch on at the power outlet. When theBakers Oven is plugged in and switched on, theLCD screen will automatically flash 000 and onelong beep will sound.

Step7:Selectthesetting

Press the SELECT button and the LCD screenshows 1 1KG MEDIUM. Continue pressing theSELECT button until the desired setting (between2 and 11) is selected (refer to page 9-10 fordescription of each setting).

Step8:Selecttheloafsizeorcrustcolour

When a bread setting is selected the loaf sizeand crust colour will default to 1KG MEDIUM. Ifwishing to select the smaller loaf size or a darkeror lighter crust, press the LOAF SIZE button onceto select 750g (0.75KG) and press the CRUSTbutton once for DARK and twice for LIGHT. Whenthe DOUGH setting is selected the dough sizewill default to 1KG. If a smaller quantity of doughis required, press the LOAF SIZE button once toselect 750g (0.75KG).

Step9:Startthebreadmachine

Press the START button to begin the breadmachine operation. The total setting time willappear in the LCD screen. The setting time willcount down in one-minute increments.

The kneading cycles commence with the Add-

in Ingredient Beeper sounding 8 beeps atapproximately 5 minutes before the end of thesecond kneading cycle.

The Add-In Ingredient Beeper sounds in theBASIC, BASIC RAPID, WHOLEWHEAT,WHOLEWHEAT RAPID, FRENCH and SWEETsettings indicating the time to add anyadditional fruit, nuts, herbs, chocolate, etc.required or as specified in recipes. The additionof ingredients at this time assists with keepingfruits, etc. whole, rather than being mashedthrough the bread dough. While the machine isstill kneading add the ingredients gradually in

batches, allowing the dough to slowly combinewith the added ingredients.

Take care not to drop the additional ingredientsover the side of the bread pan into the bakingchamber, as these may burn and smoke duringthe baking cycle.

dO NOt pReSS tHe StOp ButtON WHeNAddINg INgRedIeNtS AS tHIS WIll CANCeltHe pROgRAm.

At the end the kneading cycles the dough willstart to rise. During the rising cycles the doughwill be degassed twice by the blade moving at

the end of the first and second rising cycles.The dough rises fully in the third rising cycle,then the baking cycle commences. TheGLUTEN FREE and DOUGH settings have onlyone rising cycle with no degassing of the dough.The YEAST FREE setting does not have a risingcycle.

During the baking cycle steam may be emittedfrom the vents on the lid and condensation mayform on the viewing window for a short time.This is normal and part of the bread makingprocess.

When the baking cycle is finished, the breadmachine will sound 3 double beeps and theLCD screen will show 0:00. The baked breadis now ready to remove.

Ifthepowerisaccidentallyturnedofffor30minutesorlessduringthebreadmakingprocess,theBakersOvenhasa30minutememoryfunction,thatwillautomaticallyresumebreadmakingwhenpowerisrestored.

No

Step10:Removethebreadpan

The bread pan is now ready to be removed. Useoven mitts to open the lid and carefully grasp thehandle of the hot bread pan. Pull the bread panupwards to release from drive mechanism andretaining clips.

If the hot bread pan is placed onto a bench ortable ensure the surface is heat proof.

It is recommended to remove the bread at theend of the baking cycle to retain the crispness ofthe crust. However, if you do not wish to removethe hot bread immediately, the Bakers Ovenwill automatically go into the Keep Warm cycle,maintaining the temperature of the bread forup to 60 minutes. The Keep Warm cycle is notavailable on YEAST FREE, DOUGH, JAM orBAKE ONLY settings.

Binnrs gi o Bain yor firs loa conin Binnrs gi o Bain yor firs loa conin


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16 17

Step11:Takethebreadoutofthebreadpan

Use oven mitts to gently shake the bread out ofthe bread pan onto a wire rack. Check that thekneading blade remains on the drive shaft of thebread pan. Place the bread upright on the wirerack to cool. Allow sufficient cooling time beforeslicing the bread.

Whenbakingisfinishedandthebreadhasbeenremovedfromthebreadpan,removethekneadingbladefromthepanusingovenmitts.Donotremovethebladewithbarehands,asitisveryhot!Ifthekneadingbladeisdifficulttoremovefromthedriveshaft,poursomewarmwaterwithdetergentintothepanandallowtostandfor10minutes.Thekneadingbladeshouldthenbeeasilyremovedfromtheshaft.FollowCareandCleaninginstructionsonpage25.

No

Step12:Makinganotherloaf

Allow approximately one hour for the Bakers Ovento cool before using again.

Open the lid to help cool the bread machine. If theBakers Oven is too hot the LCD screen will showan error code (refer page 24) and will not operateuntil it cools to the correct operating temperaturefor kneading and rising.

Step13:Switchoffandunplugthebreadmachine

Press the STOP button to clear the finishedsetting. The LCD screen will reset to 1 1KGMEDIUM. Switch off at the power outlet andunplug the power cord from the power outlet.

To store the bread machine, ensure the breadmachine is completely cool, clean and dry.

Place kneading blades into the bread pan theninsert into the baking chamber and close the lid.Do not place anything on top of the bread machineduring storage. Store the bread machine upright.

Step14:Cutthebread

Before cutting the bread always ensure thekneading blade is in the bread pan and not in thebottom of the baked bread loaf.

When the bread is cool, cut the bread using aserrated bread knife or electric knife on a firmlyseated breadboard. A standard knife is notsuitable as it will tear the bread.

Breville recommends using the Breville BreadSlicing Guide Model BS1. This foldable,lightweight cutting guide is the ideal accessory forany bread maker. The guide slots ensure straight,even slices every time when using a bread knifeor electric knife.

Step15:Storethebread

Store the bread in freezer bags or a sealablebread box. To store for more than a few days,place the bread into freezer bags. Remove airfrom the bags then secure with ties and label.Bread may be frozen for up to 1 month.

Binnrs gi o Bain yor firs loa conin

Baking bread is in part a science and an art witheach ingredient playing an integral role. Carsho b an whn wihin anasrin inrins o nsr accrac anconsisnc.

Recipes in this Instruction Book weredeveloped using Australian Metric Weights and

Measurements.

AuStRAlIAN metRIC meASuRemeNtS s

1 teaspoon 5

1 tablespoon 20

1 cup 250

ForNewZealandcustomers

NZ metRIC meASuRemeNtS s

1 teaspoon 5

1 tablespoon 15

1 cup 250

TheNewZealandtablespoonis5mllessthanthatoftheAustraliantablespoon,socareshouldbetakenwhenmeasuringingredientstocompensateforthevariance.Forexample,1Australiantablespoon=1NewZealandtablespoon+1NewZealandteaspoon.

No

Metricliquidmeasuringjugs

If measuring liquids using a graduated, metricmeasuring jug, place jug on a flat surface, checkfor accuracy at eye level.

dO NOt uSe tABleWARe JugS OR meASuRINgCupS.

ItisimportanttonotethatNewZealandingredients,especiallyflourandyeast,differfromtheAustralianequivalents.IntheVitalIngredientssection(pages18-20)suitableNewZealandproductshavebeenlisted.WesuggesttheseNewZealandproductsbesubstituted

fortheAustralianproductsintheEasyBakeRecipesection.ForfurtherNewZealandbreadmakingassistanceTelephone:0800273845.

No

Metricweighingscales

For consistent results it is recommended to usemetric weighing scales if possible as they providegreater accuracy than measuring cups. Tare (orzero) the scales with the container in positionthen spoon or pour ingredients in until the desiredweight is achieved.

Ingeneral,waterweighsthesameingramsasitmeasuresinmillilitres.

No

Metricmeasuringcupsandspoons

If using the graduated, metric measuring cups, itis important to spoon or scoop the dry ingredientsloosely into the required cup. Do not tap the cupon the bench, or pack the ingredients into the cup,unless otherwise directed. Level the top of thecup with a knife. When using graduated, metric

measuring spoons, level the top of the spoon witha straight edged knife or spatula.

dO NOt uSe tABleWARe SpOONS OR CupS.

Wihin an masrin


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18 19

flOuR

Flour is the most important ingredient used forbread making. It provides food for the yeast andstructures the loaf. When mixed with liquid, theprotein in the flour starts to form gluten. Glutenis a network of elastic strands, which interlock totrap the gases produced by yeast. This process

increases as the dough undergoes kneading andprovides the dough with the structure required toproduce the weight and shape of the bread.

Whitewheatflour

The flour used in the bread machine should bebread or bakers flour. There is no need to siftthe flour. Plain flour is most readily available,however best results are obtained with flourwith at least 11%-12% protein content. For thisreason, the recipes in this book requiring breadflour, have been made with flours with 11-12%protein content. This is normally indicated on the

packaging. Do not use self-raising flour unlessindicated in the recipe.

Whenusingalowprotein,stoneground,wholemealorplainflourthequalityofthebreadcanbeimprovedbyadding1-2tablespoonsofglutenflour.

No

Bakersorbreadflour

Several brands of bakers or bread flour areavailable nationally at larger supermarkets.

Bakers flour was used for the development ofmost of the recipes contained in this guide. It isa high protein, white wheat flour, with 11-12%protein content, ensuring a higher quality andconsistency to the baked bread.

NEWZEALANDONLY:ElfinHighGradeWhiteFlourorChampionHighGradeFlour.Thesearehighprotein,whitebreadflours,containing12%protein.

WholemealflourContains all the bran, germ and flour of thewholewheat grain. Although breads baked withwholemeal flour will be higher in fibre, the loafcan be lower in height and heavier in texturedepending on the protein level of the flour.Wholemeal flour with low protein level can be

improved by adding gluten flour or replacing 1 cupof wholemeal flour with bread or bakers flour.

Ryeflour

Popular for continental bread making, rye flouris low in protein so it is essential to combine ryeflour with bread flour to make bread successfullyin the bread machine. Rye flour is traditionallyused to make Pumpernickel and Black Breads.

Glutenflour

Gluten flour is a concentrated mixture of glutenforming protein and wheat flour. Adding gluten

flour can improve the structure and volume ofbread when using a low protein, stone ground,wholemeal or plain flour. Gluten flour can bepurchased at most health food stores.

BReAd mIxeS

These convenient mixes contain flour, sugar,milk, salt, oil and other ingredients such as breadimprovers. Usually only the addition of waterand yeast is required. Bread mix brands such asDefiance, Laucke and Kitchen Collection areavailable nationally from major supermarkets.

Recipes for some bread mix brands are listed in

the Easy Bake recipe section of this book (referpages R37-R40).

For information on other brands of bread mixcontact the manufacturer listed on the package.

NEWZEALANDONLY:BreadmixbrandssuchasElfinareavailable.

th via Inrins

BReAd ImpROveR

Several brands of bread improvers are availablenationally in supermarkets and health food stores.The ingredients in a bread improver are usually afood acid such as ascorbic acid (Vitamin C) andother enzymes (Amylases) extracted from wheatflours.

Addingabreadimproverwillhelpstrengthentheframeworkofthebreadresultinginaloafthatislighterintexture,higherinvolume,morestableandwithenhancedkeepingqualities.

AcommercialbreadimproverhasbeenusedinsomeofthebreadrecipeslistedintheEasyBakerecipesectionofthisbook.Acrushed,unflavouredVitaminCtabletorVitamnCpowdercanbeusedasabreadimproverandaddedtothedryingredients.

No

SugAR

Sugar provides food for the yeast, sweetness andflavour to the crumb and helps brown the crust.White sugar, brown sugar, honey and goldensyrup are all suitable to use. When using honeyor golden syrup it must be counted as additionalliquid. We have successfully tested granulatedSplenda as a sugar substitute.

NEWZEALANDONLY:Sugarcanbereduceformoreimprovedresults.

pOWdeRed mIlk

Milk and milk products enhance the flavourand increase the nutritional value of the bread.Powdered milk is convenient and easy to use(store in an airtight container in the refrigerator).

Fresh milk should not be substituted for powderedmilk unless stated in the recipe. Low fat or skimmilk powder can be used with good results. Soymilk powder can also be used but produces adenser loaf.

SAlt

Salt is an important ingredient in bread making.However salt inhibits the rising of the bread, so becareful when measuring as it should be accurate.Refer to Questions and Answers (page 22).

NEWZEALANDONLY:Saltcanbereducedformoreimprovedresults.

fAt

Butter, margarine or oils, such as vegetable,safflower, sunflower, canola, etc., will add flavour,retain the moisture and enhance the keepingqualities of the bread.

yeASt

Without yeast the bread will not rise. Yeast needsliquid, sugar and warmth to activate. Dried yeasthas been used in the recipes in this instruction

book where appropriate. Before using dried yeastalways check the use by date, as stale yeast willprevent the bread from rising.

Tandaco brand yeast (available nationally in mostsupermarkets) was used in the development of allyeasted recipes contained in this book with theexception of the Bread Mix recipes.

Smaller packets of bread mix usually containsachets of yeast. Larger bulk bags of breadmix usually do not include the yeast sachets,however the corresponding brand of yeast may bepurchased separately.

Some bulk and imported yeasts are more active,therefore it is recommended to use less of theseyeasts. Yeast may also be more active in hotweather. For information on other brands of yeastrelating to quantities contact the manufacturerlisted on the package.

NEWZEALANDONLY:WerecommendtheuseofElfinbrandyeast.

th via Inrins conin


11/38

20 21

Rapidriseyeast

These products are a mixture of yeast and breadimprover. Brands will vary in strength. If wishingto substitute for yeast in a recipe, omit the breadimprover. Rapid rise yeasts should not be usedwith bread mix as bread improver is alreadyincluded.

NEWZEALANDONLY:EdmondsSurebakeYeastisthemostreadilyavailableyeastproductinNewZealand.WherearecipestatesBreadImproverandTandacoYeastsubstitutewithEdmondsSurebakeYeast.

WAteRTap water is used in all recipes. If using water incold climates or from the refrigerator, allow waterto come to room temperature. Extremes of hot orcold water will prevent the yeast activating.

eggS

Eggs are used in some bread recipes and provideliquid, help with rising and increase the nutritionalvalue of the bread. They give flavour andtenderness and are usually used in the sweetertype of breads.

OtHeR INgRedIeNtS

Fruit, nuts, chocolate chips, etc. are addedwhen the bread machine sounds 8 short beepsapproximately 5 minutes before the end of thesecond kneading when using the BASIC, BASIC

RAPID, WHOLEWHEAT, WHOLEWHEAT RAPID,FRENCH and SWEET settings. If added beforethis stage, excessive kneading will cause theingredients to break down, rather than hold theirshape.

JAm SettINg mIx

Jam Setta brand setting mix contains theingredient pectin which is a naturally occurringsubstance found in fresh fruit. The addition ofJam Setta to the jam recipes helps the jamto set. This product is available in 50g packetsnationally from supermarkets and some hardware

stores.

NEWZEALANDONLY:KingJamSettingMixisavailablein70gsachetsfrommajorsupermarkets.

For more information about bread mixes pleasecontact the relevant number listed below, orrefer to contact details on the packaging of thebread mix.

dianc: 1800 628 883

lac: 1300 133 331

kichn Cocion: 1800 645 515

ein (Nw Zaan on): 0800 110 800

For more information about Bread or BakersFlour please contact the relevant number listedbelow, or refer to contact details on the package.

dianc Whi Bars for: 1800 628 883

lac Waab Bars for: 1300 133 331

ein/Chaion Hih gra pain for (NwZaan on): 0800 110 800

For more information about Bread Improverplease contact:

lowan Whooos: 1800 355 718

th via Inrins conin

Ensure the collapsible kneading bladeis in the upright position before addingingredients to the bread pan.

Do measure ingredients accurately weighed measurements are more accuratethan volumetric measurements.

Do use bread flour unless recipe statesotherwise.

Do check use-by dates on ingredients.

Do add ingredients to the bread pan in theorder stated in the recipe.

Do store opened ingredients in airtightcontainers.

Do use ingredients at room temperature.

NeveR Use the PRESET TIMER setting for recipesthat contain perishable items, such aseggs, cheese, milk, cream and meats.

NeveR Use self-raising flour to make yeastedbread unless recipe states otherwise.

NeveR Immerse your bread machine or bread panin water.

Hins an tis or Br Bra main

Dont use flour that contains a protein levelof less than 11%, for example, genericbrands of plain flour.

Dont use tableware cups and spoons formeasuring.

Dont use compressed yeast.

Dont use hot water or liquids.

Dont use metal objects to remove thekneading blade from the cooked loaf ofbread or the bread pan as this may causedamage to the non-stick coating.

Dont operate the machine if anyingredients have spilled over or aroundthe element. Wipe away any spills first toprevent smoking occurring in the bakingcycle.

tIp: If you live in an area with a high altitude(above 900m) you will probably need toalter your bread recipe, as the higher thealtitude, the lower the air pressure, thefaster the dough will rise. Try reducing theyeast by 14 teaspoon.

tIp: If the weather is hot and humid, reducethe yeast by 14 teaspoon to avoid over

rising of the dough.tIp: Flour properties can alter on a seasonal

or storage basis, therefore it may benecessary to adjust the water and flourratio. This can be determined after tenminutes of the kneading cycle. Simplyopen the lid of the bread machine and ifthe dough is too sticky, add a little moreflour, 1 tablespoon at a time, until thedough reaches a firmer consistency. If thedough is too dry add a little more water,1 teaspoon at a time until a softer, morepliable dough results. After being properlykneaded, dough with the correct amountof water should form into a smooth, roundball.

tIp: When hand-shaping dough for rolls, weigheach piece of dough for more evenly sizedrolls.


12/38

22 23

ABOut INgRedIeNtS:

Q:Canotherbreadrecipesbemadeinthismachine?

A: The recipes in this book are sized so that thedough is kneaded properly and the finishedbread does not exceed the bread pan capacity.

Use only recipes with similar quantities ofingredients.

Q:Canfreshmilkbeusedinsteadofdrymilk?

A: Yes but not when using the PRESET TIMER.Bread made with fresh milk will have a heaviertexture than bread made with milk powder.If using fresh milk substitute the water withfresh milk and omit the milk powder. Scald themilk and cool before adding to the other doughingredients.

Q:Canbutterormargarinebeusedinplaceofoil?

A: Yes, but the bread crumb may appear a morecreamy, yellow colour.

Q:Canothersweeteningagentsbeusedinplaceofsugar?

A: Yes honey, golden syrup or brown sugarcan be used. Do not use powdered or liquidartificial sweeteners. However granulatedSPLENDA was successfully tested duringrecipe development. When substituting honeyor similar sweet liquids for sugar, reduce thewater by the same amount.

Q:Cansaltbeomitted?

A: Salt plays a very important part in breadmaking. Omitting it will decrease waterretention in the dough, as well as affect mixing,the strength of gluten development and thefermentation of the yeast. In the finished bread,salt improves the loaf shape, crumb structureand crust colour, as well as extending shelf lifeand enhancing flavour.

Q:Whydotheingredientsneedtobeplacedintothepaninthespecifiedorder?

A: To ensure all dry ingredients are mixedwith water and to avoid the yeast activatingprematurely with the water when using thePRESET TIMER.

ABOut BAkINg BReAd:Q:Thebreadsettinghasbeenaccidentally

cancelled/resetorapowerfailurehasoccurredduringthebreadmakingprocess.WhatcanIdo?

A: If the power is accidentally turned off for30 minutes or less during the operation,the Bakers Oven has a 30 minute memoryfunction, that will automatically resume breadmaking, where it was interrupted, when poweris restored.

A:If the operation cannot be resumed or the

setting is cancelled:A: During the kneading stage Reselect the bread

setting again and allow dough to re-knead andcontinue through the rising and baking process.The result may be a loaf higher in volume andlighter in texture.

A: During the rising stage Turn the breadmachine off. Leave the dough in the pan and inthe baking chamber with the lid closed. Allowthe dough to rise until almost near the top ofthe pan. Turn the bread machine on. Select theBAKE ONLY setting, set time for between 5minutes and 2 hours. Press the START button.

A: During the baking cycle Select the BAKEONLY setting. Select required baking time(Between 5 minutes and 2 hours). Press theSTART button.

Qsions an Answrs

Q:Whathappensifthebreadisntremovedwhenthebakecycleiscomplete?

A: The bread machine will automatically go intoa keep warm cycle, (in the BASIC, BASICRAPID, WHOLEWHEAT, WHOLEWHEATRAPID, GLUTEN FREE, FRENCH and SWEETsettings) holding the temperature of the bread

for up to 60 minutes. However, as the loafcools it gives off steam which cant escapefrom the bread pan. The bread crust maybecome soft and the loaf may slightly lose itsshape.

Q:Whydidthebreadnotrise?

A: There may be several reasons. Check theprotein level of the flour and use-by-date of theyeast. The yeast may have failed to activate,the yeast measurements may be inaccurate orsometimes people just forget to add the yeast.

Q:Whydolargeholesappearinsidethebread?A: Occasionally air bubbles will concentrate at a

certain location during the last rising and willbake in this state. This could be caused by toomuch water and/or yeast or insufficient flour.Check the recipe ingredients and method ofweighing/measuring.

Q:Whydoesthetopofthebreadcollapse?

A: Usually this is because the ingredients arenot in balance or a low protein flour is used.Check the method of weighing/measuring theingredients. Too much yeast, water or other

liquid ingredients, or insufficient flour, maycause the bread to be pale on top and collapsewith baking.

Q:Whydoesbreadcolourdiffer?

A: This is probably because the ingredients usedin each recipe may vary. A different crustcolour may also have been selected.

Q:Aretheroomandwatertemperaturesimportant?

A: Yes Room and water temperature influencesyeast activity and therefore can affect thequality of your bread. The average roomtemperature is approximately 20-25C. Water atroom temperature should also be used.

NEVERusehotwaterasitwillkilltheyeast.

No

ABOut uSINg tHe tImeR:

Q:WhycantthePRESETTIMERbesetpast13hours?

A: The ingredients may deteriorate in quality orferment if they are left inside the bread pan formany hours. This is especially the case duringsummer, when the PRESET TIMER should be

set to a shorter period of time.

Q:WhycantsomeingredientsbeusedwiththePRESETTIMER?

A: Most protein foods, such as milk, cheese, eggs,bacon, etc., are perishable and will deteriorateif left unrefrigerated for more than one hour.

Qsions an Answrs conin


13/38

24 25

Conro pan mssas

eRROR deteCtION

When the START button has been pressed tobegin the process and there is a problem relatingto the sensor, the machine will beep twice andthen flash the particular error message specific tothe problem.

There are 4 different error messages:

eRRORmeSSAge

pROBlem CORReCtION

e:01 If attempting to use the bread machineshortly after a loaf has been baked, itsinterior will still be warm, that is, the sensortemperature will still be above 40C.

Press STOP to reset. Open the lid andremove the bread pan to cool. Always allowthe bread machine sufficient time to coolbefore using again.

e:02 Contact your nearest authorised BrevilleService Centre (refer to the back page fordetails).

e:03Contact your nearest authorised BrevilleService Centre (refer to the back page fordetails).

e:04 Contact your nearest authorised BrevilleService Centre (refer to the back page fordetails).

Car, Canin an Sora

Before cleaning your bread machine, switch offand then unplug from the power outlet and allowthe bread machine to cool completely.

BReAd mACHINe

The inside and outside of the bread machine andthe lid should be wiped with a soft, damp cloth

then dried thoroughly. If over spills such as flour,nuts, sultanas, etc., occur in the baking chamber,carefully remove, using a damp cloth. Before re-using your bread machine ensure that all parts arecompletely dry.

NEVERimmersethebreadmachineorthebreadpaninwater.

No

BReAd pAN ANd kNeAdINg BlAde

The inside of the bread pan and collapsible

kneading blade are coated with a high quality,non-stick coating. As with any non-stick coatedsurface, NEVER use metal utensils or abrasivecleaners on these items.

Tocleanthebreadpanandblades:

Half fill the bread pan with soapy water (use anon-abrasive detergent), allow to stand for 10-20minutes. Remove the kneading blade and cleanboth blade and inside of bread pan using a softcloth. Be sure to remove any crust or dough thatmay become lodged around the drive shaft andthe kneading blade. Take care not to scratch the

non-stick surface on the inside of the bread panand the kneading blade.

DO NOT USE HARSH CLEANERS, ABRASIVES,BRUSHES OR STEEL WOOL.

NEVER WASH THE BREAD PAN OR KNEADINGBLADE IN THE DISHWASHER.

Tocleanthecollapsibleblade:

Particular care should be used to clean the hingedarea of the collapsible blade. After soaking inwarm, soapy water for 10-20 minutes, use awooden toothpick or thin wooden skewer toremove any bread residue from the hinged area.Failure to clean the hinged area may eventually

result in the collapsible blade not workingeffectively.

Somediscolourationmayappearonthebreadpanovertime.Thisisanaturaleffectcausedbymoistureandsteamandwillnotaffectthebreadinanyway.

No

StORAgeWhen storing the bread machine, switch off andthen remove the power plug from the power

outlet. Ensure it is completely cool, clean and dry.Place the bread pan and kneading blades into thebaking chamber and close the lid. Do not placeheavy objects on top of the lid. Store the breadmachine upright.

ReplACemeNt BReAd pAN ANdBlAdeS

Both the collapsible blade and bread pan coatingare operating parts of the machine and as suchare subject to normal wear and tear over the lifeof the machine. Depending on your usage of thebread machine they may need replacement if the

bread begins to stick.

SpARe pARtS

Replacement parts are available from BrevilleSpare Parts:

Asraia Csor Sric: 1300 139 798

Nw Zaan Csor Srvic: 0800 253 007


14/38

26 27

trobshooin gi - Rci (conin)trobshooin gi - Rci

Breadsinksinthecentre

Overbrowned

Stickypatchontopofbread

Doughycentre

Heavydensetexture

Flour

Not measuredcorrectly

Low % protein

Passeduse-by-date

Self raising flourused

SugarNot measuredcorrectly

SaltNot measured

correctly

Water/liquid

Not measuredcorrectly

Too hot

Too cold

YeastNot measuredcorrectly

Bread mix

Not measuredcorrectly Used in place offlour

Roomtemperature

Too hot

Too hot

Coarseholeytexture

Breadrisestoomuch

Breaddoesntriseenough

Correctiveaction Refpage

Check method of weighing/measuring ingredients 17

Use suitable high protein flour or add gluten flour 18

Discard and use fresh flour 21

Use bread or plain flour - self-raising flour alreadycontains baking powder as the raising agent

18

Use metric measuring spoons 17


Check method of weighing/measuring 17

Water must be between 20-25C 20

Water must be between 20-25C 20


Check method of weighing/measuring 17

Bread mix already contains salt, sugar, etc. andcannot be substituted for flour

18

Room temperature must be less than 28C 23

Room temperature must be more than 10C 23


15/38


16/38

1 Abbrevations: tsp = teaspoon tbl = tablespoon R2

Easy Bake Recipes

Conns

Page

TraditionalFavourites R3

FlavouredWhiteBread R8

FlavouredSweetBread R11

FlavouredWholemealBread R17

RapidBread R20

Dough R23

YeastFree&MuffinBread R29

GlutenFreeBread R33

PrepackagedBreadMixes R37

JustJam R41

Glazes R43

Notes R44


17/38

Abbrevations: tsp = teaspoon tbl = tablespoonR3 Abbrevations: tsp = teaspoon tbl = tablespoon R4

There are many breads that we all like to place in our lunch box. This section includes a variety ofbreads made from all natural ingredients. After tasting all of these recipes, you just might discover a newfound favourite.

traiiona faoris

procr

Place ingredients into the bread pan, in the

exact order listed in the recipe.

Wipe spills from outside of bread pan.

Lock the bread pan into position in the bakingchamber and close the lid.

Press SELECT to access the setting asspecified in the following recipes. Each breadsetting and the dough setting will default to1KG MEDIUM (crust colour).

Press LOAF SIZE to select 750g (0.75KG) ifrequired.

Press CRUST once for DARK or twice for

LIGHT if required.

Press START.

At the end of the program, press STOP.

Remove bread from bread machine and breadpan. Cool on rack.

Ensurethecollapsiblekneadingbladeisintheuprightpositionbeforeaddingingredients.

No

1.

2.

3.

4.

5.

6.

7.

8.

9.

SeQueNCe fOR BASIC SettINg:

SIZe CRuSt1StkNeAd

2NdkNeAd

1StRISe

puNCHdOWN

2NdRISe

puNCHdOWN

3RdRISe

BAketIme

tOtAltIme

1kg

LIGHT 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 46min

2hr46min

MEDIUM 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 58min

2hr58min

DARK 3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 65min

3hr05min

750g


2hr41min


2hr53min


3 hr00min

Add-IN BeepS:

The Bakers Oven beeps 8 times at 5 minutes before the end of the second knead. Extra ingredientssuch as fruit, nuts, etc. should be added at this time.

BASIC WHIte BReAd

INgRedIeNtS 1 750

Water 350ml 300ml

Oil 2 tbl 1 tbl

Salt 2 tsp 1 tsp

Sugar 2 tbl 1 tbl

Bread flour 650g / 413 cups

450g /3 cups

Milk powder 2 tbl 1 tbl

Breadimprover

1 tsp 34 tsp

Tandaco yeast 1 tsp 1 tsp

SettINg: 1 (BASIC) lIgHt/medIum/dARk

mIlk BReAd

Not suitable for PRESET TIMER.

INgRedIeNtS 1 750

Full cream milk,scalded & cooled

370ml 310ml

Oil 1 tbl 3 tsp

Salt 1 tsp 1 tsp

Sugar 2 tbl 1 tbl


450g /3 cups

Bread improver 1 tsp tsp



traiiona faoris conin


18/38


SeQueNCe fOR fReNCH SettINg:

SIZe CRuSt1StkNeAd

2NdkNeAd

1StRISe

puNCHdOWN

2NdRISe

puNCHdOWN

3RdRISe

BAketIme

tOtAltIme

1kg

LIGHT 3 min 20 min 40 min 10secs

30 min 12secs

60 min 55min

3hr28min

MEDIUM 3 min 20 min 40 min 10secs

30 min 12secs

60 min 60min

3hr33min

DARK 3 min 20 min 40 min 10secs

30 min 12secs

60 min 67min

3hr40min

750g


30 min 12secs

60 min 50min

3hr23min


30 min 12secs

60 min 55min

3hr28min


30 min 12secs

60 min 62min

3hr35min

Add-IN BeepS:The Bakers Oven beeps 8 times at 5 minutes before the end of the second knead. Extra ingredientssuch as fruit, nuts, etc. should be added at this time.

fReNCH BReAd

INgRedIeNtS 1 750

Water 350ml 300ml

Oil 3 tsp 2 tsp

Salt 2 tsp 1 tsp

Sugar 2 tsp 1 tsp


500g /313 cups

Breadimprover

1 tsp 34 tsp


SettINg: 6 (fReNCH) lIgHt/medIum/dARk


SeQueNCe fOR WHOleWHeAt SettINg:

SIZe CRuSt1StkNeAd

2NdkNeAd

1StRISe

puNCHdOWN

2NdRISe

puNCHdOWN

3RdRISe

BAketIme

tOtAltIme

1kg


20 min 6 secs 65 min 48min

3hr06min



3hr11min



3hr13min

750g



3hr01min



3hr06min



3hr08min


100% WHOlemeAl BReAd

INgRedIeNtS 1 750

Water 380ml 320ml

Oil 2 tbl 2 tbl

Salt 2 tsp 1 tsp

Sugar 3 tbl 2 tbl

Wholemeal plainflour

560g /334 cups

450g /3 cups

Gluten flour 3 tbl 2 tbl


Bread improver 1 tsp 34 tsp


SettINg: 3 (WHOleWHeAt)lIgHt/medIum/dARk



19/38


multIgRAIN BReAd

INgRedIeNtS 1 750

Water 370ml 310ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1 tsp

Sugar 3 tbl 2 tbl


300g /2 cups


225g /1 cups

150g /1 cup




Sunflower seeds 3 tbl 3 tbl

Kibble wheat 3 tbl 3 tbl

Whole linseeds 2 tbl 2 tbl

Sesame seeds 2 tbl 2 tbl

Crackedbuckwheat

1 tbl 1 tbl



faor Whi Bratraiiona faoris conin

Recipes in this section have the addition of seeds, nuts or other flavour enhancing ingredients. Theaddition occurs mostly at the sound of the beeps. Therefore these recipes are not suitable to use on thePreset Timer.

procr





Press SELECT to access the setting asspecified in the following recipes. Each breadsetting and the dough setting will default to1kg MEDIUM (crust colour).



LIGHT if required.

Press START.



Add-IN BeepS:The Bakers Oven beeps 8 times at 5 minutesbefore the end of the second knead. Extraingredients such as fruit, nuts, etc. should beadded at this time.

1.

2.

3.

4.

5.

6.

7.

8.

9.

pumpkIN & pepItA BReAd

INgRedIeNtS 1 750(0.75kg)

Water 220ml 180ml

Oil 3 tbl 2 tbl

Cooked pumpkin,well drained &mashed

175g / cup

140g / cup

Salt 2 tsp 1 tsp

Sugar 2 tbl 1 tbl


450g /3 cups



Gluten flour 3 tsp 2 tsp

Ground cumin 1 tsp 34 tsp

Ground nutmeg tsp tsp


Add At tHe BeepS:

Pepita seeds 80g / cup

50g /13 cup



No


20/38


21/38


Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavourenhancing ingredients. The addition occurs mostly at the sound of the beeps towards the end of thesecond kneading cycle. Therefore these recipes are not suitable to use with the Preset Timer.

faor Sw Bra

SeQueNCe fOR SWeet SettINg:

SIZe CRuSt1StkNeAd

2NdkNeAd

1StRISe

puNCHdOWN

2NdRISe

puNCHdOWN

3RdRISe

tOtAltIme

1kg


3hr20min


3hr27min


3hr33min

750g


2hr15min


3hr22min


3hr28min


faor Sw Bra conin

procr





Press SELECT to access the setting asspecified in the following recipes. Each breadsetting and the dough setting will default to1kg MEDIUM (crust colour).



LIGHT if required.

Press START.




No

1.

2.

3.

4.

5.

6.

7.

8.

9.


22/38


faor Sw Bra coninfaor Sw Bra conin

RICH fRuIt lOAf

INgRedIeNtS 1 750

Water 340ml 290ml

Oil 3 tbl 2 tbl

Salt 1 tsp 1 tsp

Grated orangerind

2 tsp 2 tsp

Brown sugar 2 tbl 2 tbl

Bread flour 600g / 4 cups 450g / 3 cups


Breadimprover

1 tsp 34 tsp


Mixed spice 1 tbl 34 tbl


Add At tHe BeepS:

Fruit medley 60g / 13 cup 45g / cup

Sultanas 2 tbl 1 tbl

Prunes,chopped

1 tbl 1 tbl

Glace cherries,halved

1 tbl 1 tbl

SettINg: 7 (SWeet) lIgHt/medIum/dARk

lemON & pOppy Seed BReAd

INgRedIeNtS 1 750

Water 310ml 250ml

Lemon ButterSpread

3 tbl 2 tbl

Oil 1 tbl 1 tbl

Salt 2 tsp 1 tsp





COmBINe tHe fOllOWINg & Add At tHe BeepS:

Grated lemonrind

2 tsp 2 tsp

Poppy seeds 2 tbl 1 tbl

Oil 1 tbl 1 tbl


StRAWBeRRy & pIStACHIO lOAf

INgRedIeNtS 1 750

Water 270ml 250ml

Strawberryjam

3 tbl 3 tbl

Oil 3 tbl 2 tbl

Salt 1 tsp 1 tsp


450g /3 cups


Breadimprover

1 tsp 34 tsp



Add At tHe BeepS:

StrawberryFruit Bars,chopped

70g /3 bars

60g /3 bars

Pistachio nuts,choppped

3 tbl 3 tbl


lIme & CARAWAy BReAd

INgRedIeNtS 1k 750

Water 300ml 250ml

Limemarmalade

3 tbl 3 tbl

Oil 3 tbl 2 tbl

Salt 2 tsp 1 tsp


Breadimprover

1 tsp 1 tsp



Add At tHe BeepS:

Grated limerind

2 tsp 2 tsp

Caraway seeds 2 tsp 2 tsp



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glACe peAR & gINgeR BReAd

INgRedIeNtS 1 750

Water 330ml 270ml

Oil 3 tbl 2 tbl

Salt 1 tsp 1 tsp

Light brownsugar

2 tbl 2 tbl



Breadimprover

1 tsp 1 tsp



Add At tHe BeepS:

Glace pear,

chopped

60g /13 cup 45g / cup

Glace ginger,chopped

60g / cup 30g / cup


Apple SpICe BReAd

INgRedIeNtS 1 750

Water 360ml 280ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1 tsp

Sugar 1 tbl 1 tbl


450g /3 cups

Gluten flour 1 tbl 3 tsp



Mixed spice 1 tbl 3 tsp


Add At tHe BeepS:

Dried apple,chopped 40g / cup 20g / cup


faor Sw Bra conin

CHOC RAISIN & peANut BReAd

INgRedIeNtS 1 750

Water 320ml 270ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1 tsp

Sugar 2 tbl 2 tbl


450g /3 cups




Add At tHe BeepS:

Choc Peanuts 55g / 13 cup 40g / cup

Choc Raisins 55g / 13 cup 40g / cup


tRIple BANANA BReAd

INgRedIeNtS 1 750

Water 250ml 210ml

Oil 2 tbl 2 tbl

Banana,

ripened,mashed

135g /

13 cup

100g /

cup

Salt 2 tsp 1 tsp

Sugar 2 tbl 1 tbl


450g /3 cups




Add At tHe BeepS:

Dried bananachips, crushed

2 tbl 2 tbl

Banana fruitbars, chopped

60g /2 bars

40g /2 bars


faor Sw Bra conin


24/38


The recipes in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals.The wholewheat setting has been designed with this in mind, providing longer rising times to produce aloaf of bread lighter in texture and higher in volume.

Whoa faor Bra

procr








LIGHT if required.

Press START.



Add-IN BeepS:The Bakers Oven beeps 8 times at 5 minutesbefore the end of the second knead. Extraingredients such as fruit, nuts, etc. should beadded at this time.


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50/50 WHOlemeAl BReAd

INgRedIeNtS 1 750

Water 370ml 300ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1 tsp

Sugar 3 tbl 2 tbl

Wholemealplain flour

300g / 2 cups 225g / 1 cups

Bread f lour 300g / 2 cups 225g / 1 cups


Breadimprover

1 tsp 34 tsp


Tandacoyeast

1 tsp 1 tsp


fIBRe pluS WHOlemeAl BReAd

INgRedIeNtS 1 750

Water 370ml 310ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1 tsp

Brown sugar 3 tbl 2 tbl


375g /2 cups

300g /2 cups


150g /1 cup

Wheat bran 3 tbl 2 tbl

Wheat germ 3 tbl 2 tbl

Cracked wheat 1 tbl 1 tbl






Whoa faor Bra conin

BRAN flAke BReAd

INgRedIeNtS 1 750

Water 390ml 320ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1 tsp

Light brownsugar

4 tbl 3 tbl


300g /2 cups

225g /1 cups


225g /1 cup





Add At tHe BeepS:

Bran Flakecereal

40g /23 cup 30g / cup



25/38


lIgHt Rye BReAd

INgRedIeNtS 1 750

Water 320ml 270ml

Oil 3 tbl 2 tbl

Golden syrup 2 tbl 1 tbl

Salt 2 tsp 1 tsp


300g /2 cups

Rye flour 240g / 2 cups

180g /1 cups





SettINg: 3 (WHOleWHeAt)

lIgHt/medIum/dARk

Rai Bra

The recipes in this section have been developed to produce a loaf of bread similar in volume to thatof bread made on any of the longer bread cycles. Unless otherwise stated, most of the yeasted breadrecipes can be baked on this cycle, however the volume will be slightly reduced and the texture a littlemore dense.

Whoa faor Bra conin

SOy & lINSeed BReAd

INgRedIeNtS 1 750

Water 370ml 310ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1 tsp

Sugar 2 tbl 2 tbl


300g /2 cups

225g /1 cups


225g /1 cup

Soy flour 2 tbl 2 tbl





Add At tHe BeepS:

Linseeds 2 tbl 2 tbl

Soy Grits 2 tbl 2 tbl


procr

Place ingredients into the bread pan, in theexact order listed in the recipe.





Press CRUST once for DARK or twice forLIGHT if required.

Press START.




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Rai Bra conin

SeQueNCe fOR BASIC RApId SettINg:

SIZe CRuSt1StkNeAd

2NdkNeAd

1StRISe

puNCHdOWN

2NdRISe

puNCHdOWN

3RdRISe

BAketIme

tOtAltIme

1kg


10 min 12secs

32 min 42min

2hr00min

MEDIUM 3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 50

min

2hr

08min


10 min 12secs

32 min 54min

2hr12min

750g


10 min 12secs

32 min 37min

1hr55min


10 min 12secs

32 min 45min

2hr03min


10 min 12secs

32 min 49min

2hr07min


BASIC WHIte lOAf

INgRedIeNtS 1 750

Water 340ml 290ml

Oil 3 tbl 2 tbl

Salt 2 tsp 1 tsp

Sugar 2 tbl 2 tbl

Bread flour 650g /

434 cups

450g /

3 cups




SettINg: 2 (BASIC RApId)lIgHt/medIum/dARk

SeQueNCe fOR WHOleWHeAt RApId

SettINg:

SIZe CRuSt1StkNeAd

2NdkNeAd

1StRISe

puNCHdOWN

2NdRISe

puNCHdOWN

3RdRISe

BAketIme

tOtAltIme

1kg



2hr46min

MEDIUM 3 min 18 min 26 min 10

secs

16 min 6 secs 58 min 50

min

2hr

51min



2hr58min

750g



2hr41min



2hr46min



2hr53min


100% WHOlemeAl BReAd

INgRedIeNtS 1 750

Water 340ml 300ml

Oil 2 tbl 1 tbl

Salt 1 tsp 1 tsp

Sugar 3 tbl 2 tbl

Wholemeal plain

flour

600g /

4 cups

450g /

3 cups





SettINg: 4 (WHOleWHeAt RApId)lIgHt/medIum/dARk

Rai Bra conin


27/38


doh doh conin

procr

Place ingredients into the bread pan, in theexact order listed in the recipe.



Press SELECT to setting 9 (DOUGH).


Press START.


Remove bread pan from the baking chamberand remove dough from the bread pan. Doughis now ready for hand-shaping, rising andbaking.

Add-IN BeepS:

Do not sound on the DOUGH setting.


No

Theweightoftheshapedandbakeddoughwillvarydependingonrecipestyle.

No

SeQueNCe fOR dOugH SettINg:

SIZe 1StkNeAd

2NdkNeAd

1StRISe

tOtAltIme

1kg 3 min 27 min 60 min 1hr30min

750kg 3 min 27 min 60 min 1hr25min

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tO mAke A mASteR dOugH:

WHIte BReAd dOugH

INgRedIeNtS 1 750

Full creammilk, scalded &

cooled

350ml 260ml

Egg yolk 1 1

Butter or oil 2 tbl 1 tbl

Salt 1 tsp 34 tsp

Sugar 1 tbl 1 tbl


400g /223 cups



SettINg: 9 (dOugH)

SWeet dOugH

INgRedIeNtS 1 750

Water 290ml 220ml

Egg, lightlybeaten

1 x 60g 1 x 60g

Butter or oil 2 tbl 1 tbl

Salt 1 tsp tsp

Sugar 2 tbl 1 tbl


400g /223 cups




SettINg: 9 (dOugH)

WHOlemeAl dOugH

INgRedIeNtS 1 750

Water 310ml 250ml

Oil 2 tbl 1 tbl

Salt 1 tsp tsp

Sugar 2 tbl 1 tbl


450g /3 cups

375g /2 cups





SettINg: 9 (dOugH)

multIgRAIN dOugH

INgRedIeNtS 1 750

Water 320ml 250ml

Oil 2 tbl 1 tbl

Salt 1 tsp tsp

Sugar 2 tbl 1 tbl


225g /1 cups


150g / 1 cup 115g / cup

Gluten flour 1 tbl 3 tsp



Sunflowerseeds

3 tbl 2 tbl

Kibble wheat 3 tbl 2 tbl

Whole linseeds 2 tbl 1 tbl

Sesame seeds 2 tbl 1 tbl

Crackedbuckwheat

1 tbl tbl


SettINg: 9 (dOugH)


28/38


doh conin

SHApINg IdeAS fOR mASteR dOugHS:

BReAd ROllS

Take a quantity of one of the Master Doughrecipes.

Divide 1kg dough into quantity into 16 equalpieces (or the 750g dough quantity into 12

equal pieces). Knead each piece and shapeinto a round.

Place rolls together on a lightly greased bakingtray.

Cover rolls with lightly greased plastic foodwrap and stand in a warm area for 30 minutesor until doubled in size.

Remove wrap, brush tops of rolls with milk.

Bake in a preheated oven at 200C for 12-15minutes or until cooked and golden brown.

StICky CINNAmON ROllS

Take a 1kg quantity of Sweet Dough.

Roll dough out to a 40cm x 38cm square.Melt 3 tablespoons of butter. Brush half overdough. Combine 4 tablespoons brown sugar,70g / cup finely chopped pecan nuts with1 tablespoons ground cinnamon and sprinkleover rolled out dough.

Drizzle remaining melted butter over sugarmixture. Roll up widthwise and cut into 2cmthick slices.

Place on a lightly greased baking tray, 5cmapart. Cover with lightly greased plastic food

wrap and stand in a warm area for 20 minutesor until doubled in size. Remove wrap.

Bake in a preheated oven at 180C for 25-30minutes or until golden brown. Brush withGelatine Glaze (recipe on page R43) whilst stillhot, then drizzle with Vanilla Glaze (recipe onpage R43).

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WHOleWHeAt HONey ROllS

Replace the sugar in the Wholemeal Doughwith honey.

Divide completed 1kg dough into 16 equalpieces (or the 750g into 12 equal pieces).Knead each piece and shape into rounds.

Place rolls close together on a lightly greasedbaking tray.

Cover rolls with lightly greased plastic foodwrap and stand in a warm area for 50-60minutes or until doubled in size.

Remove wrap, brush tops of rolls with milk.

Bake in a preheated oven at 200C for 12-15minutes or until cooked and golden brown.Brush with Gelatine Glaze (recipe on page R43)while still hot, if desired.

dOugHNutS

Take a quantity of Sweet Dough (either 1kg or750g).

Turn out onto a lightly floured surface and rollout to 1 cm thickness. Cut into 5.5cm rounds,using a pastry cutter.

Place a teaspoon of strawberry jam on halfthe rounds, top with remaining rounds. Pressedges together with fingers and place ontogreased trays. Cover loosely with lightlygreased plastic food wrap and stand in a warmarea until doubled in size. Remove wrap.

Cook doughnuts in hot oil, a few at a time untilgolden brown and cooked through. Drain on

absorbent paper. Combine cup sugar with1 tablespoon of ground cinnamon. Toss hotDoughnuts in sugar mixture. Serve warm.

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Apple tWISt

Take a 1kg quantity of Sweet Dough.

Roll dough out into a 30cm x 50cm rectangle.Cut into 4 strips lengthwise.

Combine 300g can of pie apples, 13 cup mixeddried fruit and 13 cup desiccated coconut,

then spoon mixture equally down the centre ofeach strip. Fold each strip in half lengthwise,over the mixture, and seal edges by pressingtogether. Roll into a sausage shape.

Twist 2 shapes together, secure the ends andplace on a greased baking tray. Repeat withremaining shapes.

Cover loosely with lightly greased plastic foodwrap and stand in a warm area for 20 minutesor until doubled in size. Remove plastic foodwrap.

Bake in a preheated oven at 180C for 20-25minutes or until golden brown.

Slide apple twists onto a wire rack. Brushwith Gelatine Glaze (recipe on page R43)whilst still hot. Stand for 5-10 minutes beforeserving.

HOt CROSS BuNS

Include 1 tablespoon of ground cinnamon and1 tablespoon ground mixed spice with dryingredients when making 1kg Sweet Doughrecipe.

Remove dough at completion of cycle, kneadin 150g / 1cup sultanas and 45g / cup

mixed peel.Divide dough into 18 pieces and shape intorounds. Place close together on a lightlygreased baking tray.

Cover loosely with lightly greased plastic foodwrap and leave to stand in a warm area for 20minutes or until doubled in size.

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Blend together 2 tablespoons of water and40g / cup plain flour until a smooth batteris formed. Spoon into a piping bag fitted witha small piping nozzle. Remove wrap from rollsand pipe a cross onto each bun.

Bake in a preheated oven 190C for 15-20minutes or until golden brown.

Slide buns from baking tray onto a wire rack.If desired, brush Hot Cross Bun Glaze (recipeon page R43) over hot buns. Stand for 5-10minutes before serving.

HAm & pICkle ROllS

Roll out a 750g quantity of Multigrain Doughinto a rectangle shape approximately 25cm x40cm. Measure half way across the width ofthe rectangle then use a knife to lightly scoredown the entire length of the dough.

Spread 3 tablespoons of mustard pickles overone half of the dough, then top with 3 slicesfinely sliced ham.

Roll up the filled side of the dough lengthwise,like a Swiss Roll, to encase the filling. Turndough over and repeat with the same quantityof mustard pickles and ham on the oppositehalf of the dough. Then roll in the samemanner to reach the first roll and form adouble scroll.

Trim the ends then cut into 2.5cm slices.Place slices, cut side upwards, onto a lightlygreased baking tray.

Cover loosely with lightly greased plastic food

wrap and allow to stand in a warm area untildoubled in size. Remove wrap. Brush withmilk.

Bake at 190C for 20-25 minutes or untilcooked and golden brown.

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doh conin


29/38


pIZZA & fOCACCIA dOugHS

The Dough setting is suitable to use for all yourfavourite pizza and focaccia recipes.

procr





Press SELECT to setting 9 (DOUGH).


Press START. For a softer more pliabletexture remove pizza or focaccia dough fromthe bread pan 30 minutes before completionof the DOUGH setting.

Press STOP. The Dough is now ready forhand-shaping and baking


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doh conin

fOCACCIA dOugH

INgRedIeNtS 1 750

Water 325ml 250ml

Olive oil 2 tbl 2 tbl

Salt 1 tsp 1 tsp

Sugar 3 tsp 2 tsp


Tandacoyeast

2 tsp 2 tsp

SettINg: 9 (dOugH)

Suggestedtoppings:

Olive oil, herbs, rock salt, sliced black olives.

Handshaping

For thick Focaccia:

Divide a 1kg Focaccia dough quantity into two.Knead and press each half into two lightlygreased 20cm x 30cm lamington pans.

Loosely cover with lightly greased plastic foodwrap and stand in a warm area for 30 minutesor until doubled in size.

Remove wrap, brush dough with olive oil andsprinkle with herbs or rock salt and olives.

Bake in a preheated oven at 200C for 25-30minutes or until golden brown.

For a thinner Focaccia:

Roll a 750g focaccia dough quantity on alightly greased baking tray until 2cm thick.Prepare as for a thick Focaccia.

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1.

pIZZA dOugH

INgRedIeNtS 1 750

Water 325ml 250ml

Olive oil 2 tbl 1 tbl

Salt 1 tsp 1 tsp

Bread f lour 600g / 4 cups 450g / 3 cups

Tandacoyeast

2 tsp 2 tsp

SettINg: 9 (dOugH)

Suggestedtoppings:

Tomato paste, mushrooms, capsicums, onions,tomatoes, capers, pineapple pieces, olives, herbs,

salami, ham, anchovies, sardines, cheese (i.e.

grated Mozzarella, Parmesan).

Handshaping

Roll 1kg pizza dough on a lightly flouredsurface into 2

Documents

Manual de Bread Maker