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BM3400
Congratulations.
Fresh, warm home made bread is just a few easy Imagine waking up to the aroma of freshly
steps away with your new Sunbeam Bakehouse. baked bread. This is so easy to do because your
With your Bakehouse you can have delicious home Bakehouse has a 13 hour pre-set timer. Set it
made bread in under 2 hours. the night before and wake up to the aroma of
And your only limited by your imagination ......olive freshly baked bread.
and tomato bread, soy and linseed bread, herb and Before you start, read all the instructions in this
garlic bread, pasta, doughs and specialty book to ensure you get the most from your
breads...the variety is endless! You can also make breadmaker.
your favourite jam, pastries and cakes! We’ve done everything we can do to make
And it really is as easy as 1....2....3! bread baking a breeze, but if you have any
Step 1. Remove the bread pan from the concerns regarding the performance and use of
breadmaker and add the ingredients. your breadmaker, please call....
Step 2. Position the bread pan and select the Sunbeam Customer Service (toll-free)
desired program setting. Australia 1800 025 059
Step 3. In a few hours, freshly baked bread is New Zealand 09 912 0747
ready to enjoy.
Contents.
Using your Bakehouse safely. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Role of ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Turbo, Jam, Bake, Damper, Pasta Dough& Pizza Dough settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-12
Handy Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Replacement Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
1
Using your Bakehouse safely. (cont’d)
6. Electrical power: If the electric circuit is 9. Close supervision is necessary when your
overloaded with other appliances, your appliance is being used near children
breadmaker may not operate properly. or infirm persons.
The breadmaker should be operated on a 10. Children or infirm persons should be
separate electrical circuit from other supervised to ensure they do not play
operating appliances. with the appliance.
7. For safety reasons and to avoid maintenance 11. Do not use the appliance for any purpose
by unskilled persons, some appliances are other than its intended use.
‘Sealed’ using tamperoof means as specified
by SAA (Standards Association of Australia). 12. Do not use the Breadmaker without any
Such appliances should always be returned to ingredients in the baking tray.
the nearest authorised Service Centre for
adjustment or repair if required.
8. For additional protection Sunbeam
recommend the installation of a Residual
Current Device (RCD) on all electrinal
appliances with a rated current not
exceeding 30mA is advisable in the electrical
circuit supplying the power outlet in use.
This unit is intended for household use only.
If you have any concerns regarding the performance and use of your appliance, please ring our Toll Free number
(Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747.
Ensure the above safety precautions are understood.
2
Getting to know your Bakehouse.
Viewing Removable Lid
Window
Multi-Option
Control Panel
Cool Touch exterior
3
Getting to know your Bakehouse.
Jam setting Pizza Dough setting
Simply follow the delicious jam recipes in our Takes the labour out of kneading dough for
Recipe Section to make sweet or savoury pasta, pizza, bread rolls and other breads and
homemade jams. pastries.
Bake setting Removable lid
Use this setting to complete the baking cycle in Simply remove for easy cleaning.
case of an extended power failure.
Non-stick removable bread pan
Damper setting For easy removal of bread and quick clean-up.
Make an ultra-fast white loaf or traditional
damper style bread in under one hour.
Pasta Dough setting
Use this setting to make dough for fresh home
made pasta.
4
Program Settings.
(1) Basic (8) Pizza Dough
Use this setting to make traditional white bread. Use this setting to make dough only, so that you
You have a choice of 3 crust colours - Light, can knead and shape a variety of breads to bake
Medium or Dark. The Bakehouse lets you choose in a conventional oven. Make dough for pizzas,
your favourite crust colour for most breads. dinner rolls and croissants.
(2) Wheat (9) Rye
Whole wheat breads require more rising time to Use this setting to make dark European breads
accommodate the slower rising action with such as Rye and Black bread.
whole wheat flour. Therefore, it is normal for
(10) Jam
whole wheat breads to be heavy and slightly
Use fresh fruit to make sweet and savoury jams.
dense in texture.
Ideal to store and use all year round.
(3) French
This cycle is for breads with crispier crusts, such (11) Bake
as French and Italian breads. This setting can be used to complete the bread
(4) Sweet baking process if there is an extended power
This cycle is for breads that require additional interruption. Set the program to Bake for an
ingredients such as sugar, dried fruits or immediate baking process.
chocolate to sweeten the bread. To prevent the
crust from becoming to dark, the light crust
colour is recommended.
(5) Damper
Make an ultra fast (58 minute) white bread, or
damper style bread on this setting. The bread
will have a heavier and more dense texture than
the Basic or Turbo setting.
(6) Turbo
Use the Turbo setting for ready made bread in
approximately 2 hours. This setting lets you
save time on the bread recipes by reducing the
completion time and is ideal for when you need
bread in a hurry. Breads made using this setting
may be shorter and more dense due to the
reduced rising time.
(7) Pasta Dough
This setting is used to prepare the dough for
pasta. Feed the pasta through a pasta machine
to make fettucini, ravioli and lasagne.
5
Role of Ingredients.
Yeast Artificial sweetener can be substituted in
Yeast is actually a microscopic plant. Simply equivalent amounts, however the taste and
stated, without yeast, your bread will not rise. texture of your bread will vary.
When moistened by a liquid, fed by sugar and Liquids
carefully warmed, yeast produces gasses that When liquids are mixed with protein in flour,
power the dough to rise. If the temperature is gluten is formed. Gluten is necessary for the
to cold, the yeast will not be activated; if it’s too bread to rise. Most recipes use dry milk and
warm, it will die. Your Bakehouse takes care of water, but other liquids such as milk and fruit
this worry for you by maintaining just the right juice can be used. Experiment with quantities of
temperature in the baking chamber at all times. these liquids to obtain optimum results. Liquids
Some yeasts may require the use of a bread should be used at room temperature.
improver. The Bread Improver will provide A recipe with too much liquid may cause the
additional gluten to the flour to produce a bread to fall during baking while a recipe with
better loaf. too little liquid will not rise.
Note: We do not recommend the use of fresh or Salt
compressed yeast in your breadmaker. Sunbeam In small amounts, salt adds flavour and controls
recommend the use of dry yeast only. Always yeast action. Too much salt inhibits rising, so be
ensure it is used well within the use-by date, as sure to measure amounts correctly. Any
stale yeast will prevent the bread from rising. ordinary table salt may be used.
Flour Fats
In order for the bread to rise, the flour has to Many breads use fats to enhance the flavour
have a sufficiently high protein content. and retain moisture. Typically, we use
Sunbeam recommends the use of a good quality margarine in the recipes, softened butter or oil
plain or bread flour. Recommended brands are may be used in equivalent quantities.
listed on the page 7 If you choose not to add any fat, your bread
Note: Do not use self-raising flour in any may vary in taste and texture.
recipes, except for program (5) Damper.
Unlike white flour, Wheat flour contains bran
and wheatgerm which inhibit rising. Wheat
breads therefore, tend to be heavier in texture
and smaller in size. A lighter larger loaf can be
achieved by combining Wheat flour with white
flour for whole wheat bread recipes.
Sugars
Sugars sweeten the bread, brown the crust, lend
tenderness to the texture and supply the yeast
with food. White or brown sugar, molasses,
maple or golden syrup, honey and other
sweeteners may be used in equivalent
quantities.
6
What Ingredients To Use.
To achieve an optimum loaf of bread, always Bread mixes
use fresh, quality ingredients. A variety of bread mixes such as Defiance™ and
Australia only - see insert for New Zealand Kitchen Collection™ can be used in your bread
variations in recipes and ingredients. maker. Directions of use should be supplied on
Flour the bread mix packaging.
A good quality flour should be used. Some bulk bread mixes may require the use of a
Recommended brands of flour include bread improver. If the centre of the baked bread
Tip Top™, White Wings™, Defiance™, Greens™ is collapsing, a bread improver may need to be
and Mothers Choice™. A high protein bread added. This should be done by trial and error
flour can also be used. by adding 1/2 teaspoon of bread improver at one
Generic brands of flour may give time until desired results are achieved.
inconsistent results. We recommend you contact the Bread Mix
manufacturer for further information on the
It is important to weigh the flour required for
use of their product.
each recipe as flour naturally aerates. This will
ensure a perfectly baked loaf. Hints
Bulk packs of flour may be used, however the • Different brands of yeast, used with different
result of your bread may vary. The texture and brands of flour, will influence the size and
height of the bread will be inconsistent if the texture of your bread. Experiment with
flour is stored for long periods of time in these ingredients to determine which
unsatisfactory conditions. Purchase bulk packs combination of ingredients gives you the
of flour only if baking constantly. best result.
• It is normal for breads to be inconsistent in
Yeast
height and texture even if you are using the
Bulk packs of yeast and yeast sachets such as
same ingredients time and time again. This
Fermipan™, Tandaco™, Kitchen Collection™
inconsistency is usually influenced by the
and Defiance™ can be used.
natural varying protein levels of wheat
If using a combined yeast and Bread Improver
in the flour.
such as Winns Easy Bake™ or from Tandaco™,
we suggest you experiment with measurements
to achieve optimum results.
Bread Improver
The use of Bread Improver is recommended for
all recipes to achieve optimum results.
Bread Improver will increase the gluten content
of the flour mix. It will also influence the
structure, size and texture of the bread, so that
it does not collapse when baking.
The suggested quantity to use is stated in all
recipes.
Bread Improver has a flour like texture and can
be purchased through health food shops or
through selected supermarkets.
7
Using your Bakehouse.
1. Before using your Bakehouse for the first time Lay the handle flat toward the side
remove the bread pan by gently pulling it of the bread pan.
out. Wipe over the bread pan and kneading Close the lid securely, plug the machine into
blade with a damp cloth and dry thoroughly. a 230-240 volt AC power outlet and turn the
Do not immerse the bread pan in water power ON.
unless necessary. Do not use harsh abrasive Note: When the machine is first plugged in,
cleaners as they may damage the non-stick the LCD Display Window will beep and
surface. Do not place any parts of your defaults to ‘Basic’, ‘Medium’ crust, ‘750g’
breadmaker in the dishwasher. loaf. The LCD will flash ‘1:P’, then change
Select a recipe from the recipe section and to ‘3:00’ hours.
prepare the ingredients as directed. (See 4. Select the desired program setting,
Important Measuring Tips on page 13). size and crust colour. Press Start. The
2. Add the ingredients into the bread pan in Bakehouse will display the hours and
the order listed. All ingredients should be at minutes until the cycle is complete.
room temperature and measured carefully.
Wipe all spills from the outside of the pan.
3. Insert the bread pan into the baking
chamber of the bread machine. To do this
place the bread pan into the baking chamber
so that the handle lines up with the two
stainless clips on each side of the chamber.
Apply pressure to push the baking tray
downwards and it will click into place.
8
Select Program Setting.
1. To select a program setting use the Select Unless you select a crust colour the
button until the desired number of the Bakehouse will automatically default to a
program (from 1 to 11) is displayed on the Medium (P) crust colour.
control panel. Each time you press the Select Note: A choice of Crust Colours is available
button, a beep will sound. from settings (1) to (4).
2. Use the Size button to select the desired loaf 4. To start, press the Start/Stop button. The
size. At this stage, the LCD Display will show Bakehouse will beep and will display the
the hours and minutes until the cycle is hours and minutes until the cycle is
complete. This will change when the crust complete.
colour is selected. To cancel operation at any time, hold the
3. Use the Crust Colour button to select your Start/Stop button down for 1-2 seconds.
choice of crust colour. You are able to Avoid opening the lid at any time during the
choose from the Light (L), Medium (P), or bread cycle unless adding fruits or nuts when
Dark (H) crust colours on selected settings. indicated.
The table below illustrates the Program
settings and Crust Colour options.
1 Basic ✔ ✔ ✔ ✔ ✔ ✔ ✔
2 Wheat ✔ ✔ ✔ ✔ ✔ ✔ ✔
3 French ✔ ✔ ✔ ✔ ✔ ✔ ✔
4 Sweet ✔ ✔ ✔ ✔ ✔ ✔ ✔
5 Damper ✔
6 Turbo
7 Pasta Dough ✔ ✔
8 Pizza Dough ✔ ✔
9 Rye ✔ ✔
10 Jam ✔
11 Bake
*Time delay is not recommended for recipes that require fruits or nuts to be added.
9
Select Program Setting (cont’d).
To add fruit or nuts To remove the bread from the Bakehouse
You are able to add fruit or nuts on a number of The bread pan will be hot after the baking
settings as detailed in the table on page 42. cycle. Use a kitchen mitt to remove the pan
The breadmaker will beep 12 times to prompt from the baking chamber. Gently pull out.
you to add your ingredients. Allow the bread to cool in the bread pan for 10
Open the lid and add any fruits or nuts that the minutes before removing. Turn the pan upside
recipe requires as the machine is kneading. down and shake until the bread slides out. If
Close the lid and the Bakehouse will necessary, use a plastic spatula to loosen bread
automatically continue the cycle. from the sides of the pan.
At the end of the baking cycle the machine will Allow the bread to cool on a wire rack for at
beep and the display will read “0.00”. The least 10 minutes before slicing. For easy slicing
Bakehouse will automatically switch to a Keep we recommend the use of an electric knife or a
Warm cycle for 60 minutes. Warm air will quality bread knife.
circulate throughout the baking chamber, to After using your Bakehouse, unplug the
help reduce condensation. machine and allow it to cool for 30 minutes
The bread can be removed from the baking before commencing another program. If you
chamber at the end of the cycle or any time attempt to use the Bakehouse too soon, it will
during the Keep-Warm cycle. Simply press the beep and the display will read ‘E01’, indicating
Start/Stop button to end the Keep-Warm the Bakehouse has not cooled sufficiently.
feature. Press the Start/Stop and wait until the
Bakehouse has cooled.
10
Using the Time Delay (cont’d).
Example This tells you that your bread or selected
Before leaving for work at 8am, you decide to program will be complete in 10 hours. The
set the Time Delay so that the bread or selected Bakehouse will begin counting down and your
program will be ready and completed by 6pm selected program will be complete by 6pm.
when you return home - which is 10 hours later.
Note: You do not need to take into account the
After following instruction 1 above, press the amount of time required to cook the program
Delay button until the display reads “10.00”. selected. This is automatically registered in the
Then press Start. Bakehouse when it is selected.
Damper Setting.
Have a damper style bread or normal white Due to use of Self Raising flour in the Damper
bread ready in under 1 hour. Make a variety of recipes the taste may be similar to that of a
sweet and savoury damper breads on this scone.
setting. Refer to the Damper instructions in the
Breads made on this setting will have a dense Recipe section.
texture due to the short cycle time.
Once the Damper cycle is complete, we
recommend you select the Bake function to bake
for a further 15 minutes to ensure a crisp crust.
Turbo Setting.
Need bread in a hurry? The Turbo setting is The Turbo setting should only be selected when
used to decrease the overall completion time of baking White, Wheat, Sweet & French breads.
your bread. This is especially handy when you To use the Turbo setting, put ingredients into
need bread in a hurry. bread pan and then place in the Bakehouse and
The breads made using this setting may be select program setting (6) Turbo, then press
shorter and denser because of a decrease in Start.
rising times.
11
Pizza Dough Setting.
This program allows you to create a variety of Refer to the Dough instructions in the
doughs for croissants, bread rolls and pizza to Recipe section.
bake in a conventional oven.
Jam Setting.
You can now have fresh jam all year round. Use Refer to the Jam instructions in the
this setting to make fresh savoury and sweet jams. Recipe section.
Bake Setting.
This setting can be used to complete the bread This setting can also be used to increase cooking
baking process in case of a power failure. time. If your bread is still dough like at the
If there has been a power failure, allow the completion of a bread cycle or you would like
dough to rise in the bread pan without power your bread cooked for a longer time, simply
until it reaches 3/4 of the way up the bread pan. select the bake function to continue cooking.
Reconnect electricity and select program setting Note: You may need to wait 15-20 minutes for
(11) Bake, and press Start. the machine to cool down, before you select the
When you select the Bake setting, the bake program. If you attempt to use the Bake
Bakehouse will immediately start baking. This option before the machine has cooled down, an
setting will bake for 1 hour and can be error message will appear on the display - ‘E01’.
controlled manually by pressing the Start/Stop
button to stop the function at any time.
12
Power Interruption Program Protection.
Your Bakehouse features a 25 minute Power Without this feature the machine would reset
Interuption Protection that protects the Program and the breadmaking cycle would stop.
memory in the advent of power surges, or short If you experience a power failure greater than
term power failure (black-out). 25 minutes you may need to discard your
This means that if there is a power interruption ingredients and start again.
during your bread making, the machine will
retain its memory for at least 25 minutes and
continue cooking when the power supply
returns. This feature is applicable whether the
machine is in the Kneading, Baking or Delay cycle.
13
Handy Hints.
Order of ingredients. Crust colour.
Always place the liquids in the breadpan first, the It is normal for the top of the bread to be lighter
dry ingredients in next, and the yeast in last. in colour than the sides. Different combinations
Fruits and nuts are added later, after the of ingredients can encourage or discourage
machine has completed the first knead. browning. If you would like the top crust to be
This will ensure a crisp and evenly baked loaf slightly darker, select the Bake program setting
every time. and cook until desired colour is achieved.
Freshness. Baking at high altitudes.
Ensure all ingredients are fresh and used before At high altitudes above 900 metres, dough rises
the specified use-by date. faster. Therefore, when baking at high altitudes
Avoid using perishable ingredients such as milk, some experimentation is required. Follow the
yogurt, eggs or cheese, with the Time Delay suggested guidelines. Use one suggestion at a
function. time and remember to write down which
suggestion works best for you.
Store dry ingredients in airtight containers,
to prevent drying out. Suggestions:
1. Reduce the amount of yeast by 25%. This
Slicing bread. will stop the bread from over-rising.
For best results, wait at least 10 minutes before
slicing, as the bread needs time to cool. Place 2. Increase the salt by 25%. The bread will rise
loaf on its side and cut in a sawing motion with slower and have less of a tendency to sink.
a bread knife. For easy and even slicing we 3. Watch your dough as it mixes. Flour stored
recommend the use of the Sunbeam Knife ‘n’ at high altitudes tends to be drier. You may
Easy electric knife. have to add a few tablespoons of water,
Freezing bread. until the dough forms a nice ball.
To freeze fresh bread, let it cool completely and
wrap in plastic. Slice bread before freezing and
use at your convenience.
Removing bread from the bread pan.
Like a cake, the bread needs to cool slightly
before removing from the bread pan. Allow
the bread to sit in the pan for approximately 10
minutes before removing.
Toppings.
Ingredients such as herbs, sesame seeds and
chopped bacon can be added to the top of the
bread during the baking stage.
Open lid of Bakehouse, gently brush top of loaf
with a little milk or egg yolk and sprinkle with
topping. (Do not allow ingredients to fall
outside pan). Close lid and allow baking to
continue.
Note: This step needs to be done quickly to
prevent bread from sinking.
14
Care and Cleaning.
Before cleaning the Bakehouse, unplug it from Do not wash any part of your breadmaker in a
the power outlet and allow it to cool completely. dishwasher.
To clean the exterior. Do not immerse the Bakehouse in water.
Wipe exterior with a slightly dampened cloth Remove and clean lid
and polish with a soft dry cloth. To remove lid, simply raise the lid just short of
Do not use metal scourers or abrasives as this the vertical position (approx. 50o). While
may scratch the exterior surface. holding the base of the unit with one hand,
To clean the non-stick baking pan. gently push lid to the right side to pop the left
Wipe baking pan and kneading blade with a hinge pin out. Reverse the procedure to put the
damp cloth and dry thoroughly. Do not use any lid back in place. Then simply slide the lid to the
harsh abrasives or strong household cleaners as left to remove the right hinge pin.
these may damage the non-stick surface. Wipe interior and exterior of lid with a damp
Avoid immersing the bread pan in water. cloth and dry thoroughly before replacing lid.
However if necessary, gently wash bread pan in Storage
warm soapy water using a soft cloth. Make sure the Bakehouse is completely cool and
Caring for your non-stick baking pan. dry before storing. Store the Bakehouse with
Do not use metal utensils to remove ingredients the lid closed and do not place heavy objects on
or bread, as they may damage the non-stick top of the lid.
coating.
Do not be concerned if the non-stick coating
wears off or changes colour over time. This is a
result of steam, moisture, food acids, mixing of
various ingredients and normal wear and tear.
This is in no way harmful and does not affect
the performance of your Bakehouse.
Help Guide.
Should you require any further assistance on 2. To answer any further questions you may
using your breadmaker, please follow these have, call us toll free (Aust) 1800 025 059,
simple steps. (NZ) 0800 505 570.
1. Consult Troubleshooting tips on pages 43 3. For any further concerns contact our
of this booklet. Sunbeam Appliance Service Centres listed on
the back of this booklet.
15
Recipes
Note:
Some recipes may vary depending on the moisture content of the
ingredients and may need to be adjusted. e.g. the weight of the flour
changes when it has absorbed moisture from the air. Please feel free to
experiment with slight variations to our recipes to get a better result.
Always record the amounts you try so that you can adjust the recipe to
your own liking.
You may find inconsistencies in the taste, texture and appearance of the
bread you bake in the Bakehouse. This is quite normal, and is normally
due to the ingredients being used. To avoid disappointment, please read
our list of recommended ingredients on page 7 before attempting any
of the recipes provided in this Instruction Book.
If your baked bread still appears undercooked after the completion of
the cycle, simply press the (11) Bake program to continue baking until
the desired result is achieved.
Note:
You may need to wait 15-20 minutes for the appliance to cool down
before you select the Bake program.
16
Breadmix recipes.
A breadmix will usually contain all the necesary ingredients such as flour, sugar, salt, etc. to make a loaf of
bread.
There are a variety of breadmixes available. It is important to refer to the packaging directions before use,
as the recipes and ingredients may vary.
Some breadmixes may require the use of a Bread Improver. If the centre of the baked bread is collapsing,
the addition of bread improver is likely to be needed.
Start off by adding 1/2 teaspoon of bread improver and adjust if necessary. Because flour properties can
alter on a seasonal basis, you may need to experiment with measurements to obtain optimum results.
For further information on bread mixes, we suggest you contact the bread mix manufacturer.
17
Wholemeal breadmix recipes
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 (2) Wheat.
4. Select Size, Crust Colour and press “Start”.
Bread will be baked in the number of hours indicated.
18
White Breads.
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 (1) Basic.
4. Select Size, Crust Colour and press “Start”.
Bread will be baked in the number of hours indicated.
Note: If using the (6) Turbo Program setting, additional baking time may be required. If so, simply select
(11) Bake to continue baking.
19
Tomato and Basil Bread 750g 500g
1 1
Tandaco dry yeast 1 /4 teaspoons 1 /2 teaspoon
Plain flour 480g (3 cups) 320g (2 cups)
Bread improver 11/2 teaspoon 1 teaspoon
Skim milk powder 1 tablespoon 2 teaspoons
Sugar 2 teaspoons 2 teaspoons
1
Salt 1 teaspoon /4 teaspoon
Tomato paste 1 tablespoon 1 tablespoon
Fresh chopped basil 1 tablespoon 1 tablespoon
Margarine 1 tablespoon 2 teaspoons
Water 290ml 220ml
20
Onion Bread 750g 500g
Tandaco dry yeast 11/4 teaspoons 11/2 teaspoons
Plain flour 480g (3 cups) 380g (2 cups)
Bread improver 11/2 teaspoons 1 teaspoon
Skim milk powder 1 tablespoon 2 teaspoons
Sugar 2 teaspoons 2 teaspoons
1
Salt 1 teaspoon /4 teaspoon
3 3
Chopped onion /4 cup /4 cup
Margarine 1 tablespoon 2 teaspoons
Water 290ml 220ml
21
Wheat Breads.
The (2) Wheat cycle begins with a 30 minute rest period to allow the wheat grains to soften. No blade
movement occurs in the pan during this stage
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 (2) Wheat.
4. Select Size, Crust Colour and press “Start”.
Bread will be baked in the number of hours indicated.
Note: If using the (6) Turbo program setting, additional baking time may be required. If so, simply select
(11) Bake to continue baking.
22
Wholemeal Raisin Nut Bread 750g 500g
1 1
Tandaco dry yeast 1 /2 teaspoons 1 /2 teaspoons
Wholemeal plain flour 480g (31/3 cups) 320g (21/4 cups)
Bread improver 11/2 teaspoons 3
/4 teaspoon
Skim milk powder 1 tablespoon 1 teaspoon
Brown Sugar 2 teaspoons 2 teaspoons
1
Salt 1 teaspoon /2 teaspoon
Margarine 11/2 tablespoons 2 teaspoons
Water 300ml 220ml
Mix-ins
1 1
Raisins /2 cup /4 cup
1 1
Chopped walnuts /4 cup /4 cup
23
French Breads.
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 (3) French.
4. Select Size, Crust Colour and press “Start”.
Bread will be baked in the number of hours indicated.
Do not use Time Delay Setting when baking the Sourdough Bread as the ingredients will spoil.
Note: If using the (6) Turbo Program setting, additional baking time may be required. If so, simply select
(11) Bake to continue baking.
24
Sweet Breads.
For optimum results, always select the Light Crust Colour to prevent the crust from burning.
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 (4) Sweet.
4. Select Size, Light Crust Colour and press “Start”.
Bread will be baked in the number of hours indicated.
Do not use Time Delay Setting when baking the Sweet breads as the ingredients will spoil.
Note: If using the (6) Turbo Program setting, additional baking time may be required. If so, simply select
(11) Bake to continue baking.
25
Chocolate Bread 750g 500g
Tandaco dry yeast 11/4 teaspoons 11/2 teaspoons
Plain flour 480g (3 cups) 360g (21/4 cups)
Bread improver 11/2 teaspoons 3
/4 teaspoon
Skim milk powder 1 tablespoon 2 teaspoons
Sugar 1 tablespoon 2 teaspoons
Salt 11/2 teaspoons 1
/2 teaspoon
Cocoa 1 tablespoon 2 teaspoons
Margarine 11/2 tablespoons 2 teaspoons
Water 250ml 190ml
Mix-ins
3 1
Choc chips /4 cup /2 cup
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Pina Colada Bread 750g 500g
1 1
Tandaco dry yeast 1 /4 teaspoons 1 /2 teaspoons
Plain flour 480g (3 cups) 360g (21/4 cups)
Bread improver 11/2 teaspoons 3
/4 teaspoon
Skim milk powder 1 tablespoon 2 teaspoons
Sugar 1 tablespoon 2 teaspoons
Salt 11/2 teaspoons 1
/2 teaspoon
1 1
Roasted coconut /2 cup /4 cup
2 1
Crushed pineapple, drained /3 cup /2 cup
Margarine 11/2 tablespoons 2 teaspoons
Rum 1 tablespoon 2 teaspoons
Water 125ml 100ml
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Damper.
The Damper setting is a 58 minute cycle that can Cheese & Herb Damper
be used to make damper or an ultra fast loaf of 3 cups (480g) plain Self Raising flour
white bread. 1 teaspoon salt
Method 20g butter, melted
1
/4 cup grated mozzarella or parmesan cheese
1. Place all ingredients into bread pan in the
2 teaspoons mixed dry herbs
order listed. Wipe spills from the outside of
150ml milk
the pan.
130ml water
2. Place the bread pan into the breadmaker
and close the lid. Bacon & Chive Damper
3. Press the Menu button to program 3 cups (480g) plain Self Raising flour
(5) Damper then press “Start”. 1 teaspoon salt
20g butter, melted
Important: Allow the machine to mix for 5 1
/4 cupped chopped bacon
minutes. Open the lid of the Bakehouse. Using
2 tablespoons freshly chopped chives
a plastic spatula, scrape down the sides of the
150ml milk
pan and gently fold the ingredients together so
130ml water
that they are well combined. Close the lid and
allow the machine to continue the cycle.
Oatmeal and Honey Damper
Note: These damper style breads have a rich 3 cups (480g) plain Self Raising flour
flavour and are heavy and dense in texture. 1 teaspoon salt
They should be approximately 15cm in height. 20g butter, melted
For a lighter loaf decrease the salt to 1/2 1
/4 cup rolled oats
teaspoon. 2 tablespoons honey
If they require more cooking time, simply allow 150ml milk
the machine to cool for 10 minutes, then select 130ml water
the (11) Bake program to bake the bread until
desired. You can stop the baking process at any You may also use pre-packaged damper mixes
time by pressing the Start/Stop button for a few from your supermarkets. The packaging should
seconds. include directions of use.
Note: Sometimes the damper will not be the
Defiance Easy Bake Scone & Damper Mix
width of the bread pan. This is normal as the
1 x pack of mix
damper will take its own shape throughout the
310ml milk
rising cycle.
Defiance Easy Bake Pumpkin Scone
Damper
& Damper Mix
3 cups (480g) plain Self Raising flour
1 x pack of mix
1 teaspoon salt
310ml milk
20g butter, melted
150ml milk
Ultra Fast White Bread - 750g
130ml water
1 tablespoon yeast
3 cups (480g) plain flour
1 teaspoon salt
3 teaspoons sugar
2 tablespoons oil
290ml tepid water
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Pasta Dough.
Method
1. Place all 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 (7) Pasta Dough, then press “Start”.
Pasta Dough
Plain flour 500g
Eggs 4 x 60g
1
Salt /2 teaspoon
water 125ml
If pasta dough appears too sticky, knead dough with additional flour.
Variations:
Spinach pasta: Add 100g of very well drained spinach to the dough recipe
Tomato pasta: Add 2 tablespoons concentrated tomato paste to dough recipe.
1. Combine all filling ingredients in a large bowl. Mix well to combine. If the mixture appears too
dry, add an egg to combine. Season to taste with salt and pepper.
2. Divide dough into 4 portions. Roll each portion into a 25cm x 25cm square.
3. Place 2 teaspoons of filling 5cm apart on 2 sheets of the rolled out dough. Brush edges with a
little water or beaten egg and top with remaining pieces of rolled pasta. Press firmly between
the filling and sides to seal in filling. Cut ravioli into squares using a pastry wheel.
4. Cook ravioli in a large saucepan of boiling water for 5-8 minutes or until al dente. Drain well
and serve with your favourite tomato or cream sauce.
Serves 4-6
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Fettucini with Tomato Sauce
1 quantity Spinach pasta dough
Sauce
3 tablespoons olive oil
1 onion, chopped
2 x 400g cans peeled tomatoes
2 tablespoons concentrated tomato paste
Salt and pepper, to taste
1
/2 cup parmesan cheese
1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using
the pasta machine, roll the pasta through the fettucini guide to cut pasta.
2. Bring a large saucepan of water to the boil. Add 1 tablespoon of oil and cook fettucini for 5-8
minutes or until al dente. Serve with fresh tomato sauce.
Tomato Sauce
1. Place the oil and onion in an electric frypan and cook until the onion is transparent.
2. Puree tomatoes in a small bowl and add to frypan. Add tomato paste and salt and pepper to
taste. Allow to simmer for 20 minutes.
3. Fold parmesan cheese through sauce just before serving.
Spagetti Carbonara
1 quantity pasta dough
Sauce
1
3 tablespoons olive oil /2 cup parmesan cheese
2 cloves garlic, crushed 4 eggs
6 rashes bacon, chopped pepper to taste
1
/3 cup wine 2 tablespoons chopped parsley
1
/4 cup cheddar cheese
1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using
the pasta machine, roll the pasta through the spaghetti guide to cut pasta.
2. Bring a large saucepan of water to the boil. Add 1 tablespoon of oil and cook spaghetti for 5-8
minutes or until al dente. Serve with fresh tomato sauce.
3. Heat oil in a large frypan and add garlic. Stir until garlic is golden. Add bacon and cook until
crisp. Add wine and simmer for 1 minute.
4. Whisk cheese, eggs, pepper and parsley in a bowl. Add mixture to the pan and stir until well
combined over low heat.
5. Add the cooked pasta to the pan and toss through sauce until well combined. Serve warm with
extra parmesan cheese.
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Pizza Dough Only.
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 (8) Pizza Dough, and press “Start”.
4. Remove dough from breadpan and follow instructions given for each recipe.
Breadsticks
Dough Topping
1
Tandaco dry yeast 2 /2 teaspoons 1 teaspoon water
Plain flour 480g (3 cups) 1 egg white
3
Bread improver /4 teaspoon Sesame seeds
Sugar 2 teaspoons
1
Salt /2 teaspoon
Margarine 2 tablespoons
Water 240ml
1. Remove completed dough from bread pan. Line a baking try with baking paper. Heat oven to
180˚C.
2. Divide dough into 30 pieces. Roll each piece into a 20cm rope. Place 2.5cm apart on baking tray.
Cover and allow dough to rise for 30 minutes or until puffy.
3. Beat water with the egg white; brush dough. Sprinkle with sesame seeds. Bake for 25 minutes
or until breadsticks are golden brown.
Makes 30.
Bread rolls
Dough Topping
1
Tandaco dry yeast 2 /2 teaspoons margarine, melted
Plain flour 520g (31/4 cups)
3
Bread improver /4 teaspoon
1
Sugar /4 cup
1
Salt /2 teaspoon
Margarine 2 tablespoons
Egg 1 x 60g
Water 250ml
1. Remove completed dough from bread pan. Line a baking try with baking paper. Heat oven to
180˚C.
2. 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.
3. Brush with margarine. Bake for 15 minutes or until golden brown.
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Cinnamon Rolls
Dough Filling
1
Tandaco dry yeast 2 /2 teaspoons Margarine 3 tablespoon, melted
Plain flour 520g (31/4 cups) Sugar 1
/2 cup
Sugar 2 tablespoons Cinnamon 2 tablespoons
1
Salt /2 teaspoon
Egg 1 x 60g
Margarine 2 tablespoons
Water 250ml
1. Remove completed dough from bread pan. Grease and line a 25cm square baking pan.
2. Mix sugar and cinnamon. Roll out dough into 45x22cm rectangle on lightly floured surface.
Brush with margarine; sprinkle with sugar-cinnamon mixture. Roll up beginning at short side.
Pinch edge of dough into roll to seal. Cut into 2.5cm slices and place in pan.
3. Cover and allow to rise for 11/4 hours or until doubled in size.
4. Place in pre-heated oven and bake for 30 minutes at 180˚C or until golden brown. Lightly
drizzle with glaze.
Glaze: Mix 1/2 cup icing sugar, 1/4 teaspoon vanilla essence and 2 tablespoons milk until thin
enough to drizzle.
Pizza Dough
Dough
Tandaco dry yeast 21/2 teaspoons
Plain flour 480g (3 cups)
Sugar 1 teaspoon
1
Salt /2 teaspoon
Olive oil 2 tablespoons
Water 290ml
1. Remove completed dough from bread pan. Grease two pizza trays. Heat oven to 180˚C.
2. Divide dough in half. Roll dough to fit pizza trays. Spread with favourite toppings and bake for
20 minutes at 180˚C or until cooked.
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Herb Foccacia
Dough Topping
1
Tandaco dry yeast 2 /2 teaspoons 2 tablespoons olive oil
Plain flour 480g (3 cups) 1 teaspoon oregano
Sugar 2 teaspoons 1 teaspoon chopped basil
Skim milk powder 1 tablespoon
1
Salt /2 teaspoon
Olive oil 1 tablespoon
Water 330ml
1. Remove completed dough from breadpan. Grease rectangular baking tray.
2. Knead dough with a little extra flour until elastic and dough springs back when pressed. Shape
to fit baking tray.
3. Cover and allow to rise for 30 minutes. Using your knuckles, press small indents into dough.
4. Brush surface with oil and sprinkle with herbs and bake in a preheated oven for 30 minutes or
until golden.
1. Remove completed dough from bread pan. Line a baking tray with baking paper.
2. Knead dough on a floured surface until elastic and springs back when pressed. Divide dough
into 12 pieces. Shape each piece into a ball. Place close together on baking tray. Cover and allow
to rise for 30 minutes.
3. CROSSES: Mix flour and water together until smooth. Pipe crosses over risen dough.
4. Bake buns for 30 minutes in a pre-heated oven at 180˚C until golden brown.
5. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over hot
buns.
Makes 12 buns.
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Caramel Pecan Rolls
Dough Filling
1
Tandaco dry yeast 2 /2 teaspoons Margarine, melted 80g
Plain flour 520g (31/4 cups) Brown sugar 1
/2 cup
2
Sugar 2 tablespoons Pecan halves /3 cup
1
Salt /2 teaspoon Cinnamon 2 teaspoons
Egg 1 x 60g
Margarine 2 tablespoons
Water 250ml
1. Remove completed dough from bread pan. Grease and line a 22cm square baking pan.
2. Mix margarine, brown sugar, pecan halves and cinnamon.
3. Roll out dough into 45cm x 22cm rectangle on lightly floured surface.
Spread with filling. Roll up beginning at short side.
Pinch edge of dough into roll to seal. Cut into 2.5cm slices and place in pan.
3. Cover and allow to rise for 1 hour or until doubled in size.
4. Place in a pre-heated oven and bake for 30 minutes at 180˚C or until golden brown.
Calzones
Dough Pesto Filling
1
Tandaco dry yeast 2 /2 teaspoons 6 sundried tomatoes
Plain flour 400g (21/2 cups) 6 tablespoons pesto
Sugar 1 teaspoon 11/2 cups shredded mozzarella
1
Salt /2 teaspoon 1 cup mushrooms, sliced
3
Olive Oil 1 tablespoon /4 cup chopped bacon
Water 250ml salt/pepper to taste
1 egg, lightly beaten, for brushing
1. Remove completed dough from bread pan. Line a baking tray with greaseproof paper. Heat
oven to 180˚C.
2. Divide dough into 6 equal parts. Roll each part into 18cm circle on a lightly floured surface with
a rolling pin. Spread a layer of pesto onto each circle within 2cm of edge.
3. Layer cheese, bacon, mushrooms and tomatoes on half of each circle within 1 inch of edge.
Sprinkle with salt and pepper.
4. Fold dough over filling; fold edge up and pinch securely to seal. Place on baking tray. Brush with
egg. Bake 25-30 minutes or until golden brown.
Makes 6.
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Rye.
Use this setting to create dark European breads. Please be aware that these breads will have
a dense texture.
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 (9) Rye.
4. Select Size, press “Start”.
Bread will be baked in the number of hours indicated.
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Jam.
Handy hints for optimum results. Strawberry Jam
• Use ripe, fresh fruit. Large fruits should be 500g strawberries, hulled and chopped
cut into small pieces. 11/2 cups sugar
• Avoid processing fruit as the jam should be 3 tablespoons Jam Setta
chunky and contain pieces of fruit. Apricot Jam
• Do not reduce the amount of sugar 500g fresh apricots, deseeded and chopped
specified or use substitutes. 11/2 cups sugar
1
• Pour the hot jam into sterilised jars, leaving /4 cup lemon juice
approximately 2cm from the top of the jar. 2 tablespoons water
Seal the jars immediately. 3 tablespoons Jam Setta
• Label jam, allow to cool and then Apple & Rhubarb Jam
refrigerate. 1 apple, peeled and chopped
• Each recipe requires Jam Setta. This helps 300g rhubarb, chopped
form the gel like structure of the jam when 150ml water
cooled. Jam Setta can be purchased from 1 cup sugar
most supermarkets. 2 tablespoons lemon juice
3 tablespoons Jam Setta
Method
1. Place ingredients into bread pan in the Kiwi Jam
order listed. Wipe spills from the outside of 6 large kiwi fruit, peeled and chopped
the pan. 1 cup sugar
2. Place the bread pan into the breadmaker 1 tablespoon lemon juice
and close lid. 1 tablespoon water
3 tablespoons Jam Setta
3. Press the Menu button to program (8) Jam
and press “Start”. Allow to mix for 5 Plum Jelly
minutes, open lid and scrape down sides of 500g fresh plums, peeled, deseeded and
bread pan with a plastic spatula. chopped
Note: It is normal for excess steam to escape 11/2 cups sugar
from the steam vent during the cooking 1 tablespoon lemon juice
process. 3 tablespoons Jam Setta
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Program Setting Times and Display Information.
All times are in hours and minutes unless otherwise stated.
FRUIT
MENU SIZE TIME REST 1 KNEAD 1 RISE 1 KNEAD 2 RISE 2 REST 2 RISE 3 BAKE WARM DELAY & NUT
TIME
The display will tell you if there is a problem with your Bakehouse. Always use your Bakehouse in a
room free of drafts. Do not use your Bakehouse outdoor, near a heat vent or in direct sunlight.
37
Program Setting Times and Display Information.
You will hear a beep when:
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Troubleshooting: The Recipes.
39