Sunbeam Bread Maker BM3500 User Manual
Bakehouse  
Automatic dough & bread maker  
Instruction/Recipe Booklet  
BM3500  
Please read these instructions carefully  
and retain for future reference.  
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Contents  
Sunbeam’s Safety Precautions  
Using your Bakehouse safely  
Getting to know your Bakehouse  
The Control Panel  
1
2
Recipes:  
Bread Mix  
White bread  
Turbo  
Wheat bread  
Sweet bread  
French bread  
Gluten Free bread  
Cake  
Jam  
Bake  
Damper  
Pasta  
20  
22  
26  
29  
32  
36  
38  
43  
45  
47  
49  
50  
52  
4
6
Program Settings  
7
Role of ingredients  
8
What ingredients to use  
Using your Bakehouse  
Select Program setting  
9
10  
11  
13  
Using the Time Delay Function  
Turbo, Cake, Jam, Bake, Damper, Pasta  
& Dough settings  
Dough  
Program Setting Times &  
Display Information  
Power Interruption Program Protection  
Important Measuring Tips  
Handy Hints  
16  
17  
18  
19  
57  
59  
Trouble Shooting  
Care & Cleaning, Help Guide  
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Sunbeam’s Safety Precautions  
Sunbeam are very safety conscious when  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
• Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• For safety reasons and to avoid maintenance  
by unskilled persons, some appliances are  
‘sealed’ using tamperproof screws. Such  
appliances should always be returned to the  
nearest Sunbeam Appointed Service Centre  
for adjustment or repair if required.  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
dropped or damaged in any manner. If damage  
is suspected, return the appliance to the  
nearest Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• Close supervision is necessary when your  
appliance is being used near children or  
infirm persons.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Never leave an appliance unattended while  
in use.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
• Do not use an appliance for any purpose  
other than its intended use.  
If you have any concerns regarding the performance and use of your appliance,  
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.  
Ensure the above safety precautions are understood.  
1
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Using your Bakehouse safely  
Before use  
Where to use  
1.Read all instructions, product labels and  
warnings. Save these instructions.  
1.Use only on a stable, heat-resistant  
surface.  
2.Remove all foreign matter from the bread  
pan and baking chamber.  
3.Wipe over bread pan and kneading blade  
before use.  
2.Do not use the breadmaker where it will be  
exposed to direct sunlight or other heat  
sources, such as a stove or oven.  
3.Do not place on top of any other appliance.  
4.Always use the breadmaker from a 230-  
240V AC power outlet.  
4.Keep the breadmaker out of reach of  
children as it does get quite warm. Also, if  
any buttons are accidentally touched  
during operation, baking may stop.  
5.Place the unit at least 200 millimetres  
away from walls and curtains as they may  
discolour from the heat.  
5.Do not allow anything to rest on the power  
cord or allow it to touch any hot surface.  
Do not plug in cord where people may walk  
or trip on it or allow the cord to dangle  
over the edge of a table or benchtop.  
Whilst in use  
After use  
1.This breadmaker does get quite warm  
during operation. Be careful to keep your  
hands and face away from the unit.  
1.Always turn the unit off and remove the  
plug from the power outlet after use, and  
before cleaning.  
2.Do not open the lid or remove the bread  
pan during operation except as indicated in  
the instructions.  
3.Do not place anything on the breadmaker  
lid. Do not cover vents.  
2.Use oven mitts when taking out the baking  
pan after baking.  
3.Allow the breadmaker to cool down before  
cleaning or storing.  
4.Read instructions before cleaning. Do not  
immerse the unit or plug in water. This will  
cause electric shock or damage to the unit.  
4.This breadmaker unit has built-in Power  
Interruption Program Protection to  
maintain your baking cycle, in the advent  
of an interruption in your power supply  
(black out). Any extended power outage  
may result in the program being cancelled.  
See page 11 for full details.  
5.Do not touch moving parts.  
2
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Using your Bakehouse safely continued  
SAFETY PRECAUTIONS  
6. Electrical power: If the electric circuit is  
overloaded with other appliances, your  
breadmaker may not operate properly.  
The breadmaker should be operated on a  
separate electrical circuit from other  
operating appliances.  
1. Do not use attachments not  
recommended by Sunbeam. They may  
cause fire, electric shock or injury.  
2. Do not use outdoors or for commercial  
use, or for any purpose other than its  
intended use.  
3. Do not operate the unit if the cord or  
plug is frayed or damaged. Do not operate  
if the appliance has been dropped or  
damaged in any manner. Return  
7. For safety reasons and to avoid  
maintenance by unskilled persons, some  
appliances are ‘sealed’ using tamperproof  
screws. Such appliances should always  
be returned to the nearest Sunbeam  
Appointed Service Centre for adjustment  
or repair if required.  
appliance to the nearest Sunbeam  
Appointed Service Centre for  
8. For additional protection Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
9. Close supervision is necessary when your  
appliance is being used near children or  
infirm persons.  
examination, repair or adjustment.  
4. Remove the plug by grasping the plug –  
do not pull on the cord.  
5. Use of extension cords: A short power  
supply cord has been provided to reduce  
the risk of injury resulting from becoming  
entangled in or tripping over a long cord.  
Do not use your appliance with an  
extension cord unless this cord has been  
checked and tested by a qualified  
technician or service person. The cord  
should be arranged so that it will not  
drape over the benchtop where it can be  
pulled by children or tripped over  
accidentally.  
10.Young children should be supervised  
to ensure that they do not play with  
appliance.  
This unit is intended for household  
use only.  
3
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Getting to know your Bakehouse  
Removable lid  
Cool Touch body  
600 watts of power  
Non-stick removable bread pan  
Vertical Loaf - 750g or 1kg  
Makes a vertical shaped loaf of bread in 2 sizes.  
60 minute Keep-Warm function  
Keeps bread warm for 1 hour after baking.  
15 hour Time Delay  
Pre-set your breadmaker.  
Fruit & Nut beeper  
The Bakehouse beeps to let you know when to  
add fruits and/or nuts.  
4
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Viewing Window  
Display Window  
Multi-Option Control Panel  
Power Interruption Program Protection  
If there is a temporary power outage during use,  
the machine will retain its memory and continue  
the baking cycle when the power returns.  
5
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The Control Panel  
Menu button  
Press this button to select the setting of your  
choice from (1) to (12). A beep will sound  
each time you press the button.  
Delay button  
Allows you to delay the beginning of your  
desired program setting. See page 13 for  
instructions on how to use the Delay bake  
function.  
Crust colour button  
Press to select the desired crust colour –  
Light, Medium or Dark.  
Size Button  
Press to select the desired loaf size, 750g or  
1kg.  
Start/Stop button  
Display window  
Press to commence selected setting or begin  
timer countdown for delay timer.  
To stop the operation or cancel a timer  
setting, press and hold for 2-3 seconds until  
you hear a beep.  
Indicates the program setting selected from  
(1) to (12) and the Crust Colour and Loaf  
Size until the Start button is pressed. The  
display will show the number of hours and  
minutes until the cycle is complete - “0.00”.  
6
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Program Settings  
(1) Basic  
(6) French  
Use this setting to make traditional white  
bread. You have a choice of 3 crust colours -  
Light, Medium or Dark. The Bakehouse lets  
you choose your favourite crust colour for  
most breads.  
This cycle is for breads with crispier crusts,  
such as French and Italian breads.  
(7) Cake  
Make your favourite cakes or use packaged  
cake mixes to have warm home made cakes  
any time.  
(2) Turbo  
Use the turbo setting for ready made bread  
in approximately 2 hours. This setting lets  
you save time on the bread recipes by  
reducing the completion time and is ideal for  
when you need bread in a hurry. Breads  
made using this setting may be shorter and  
more dense due to the reduced rising time.  
(8) Jam  
Use fresh fruit to make sweet and savoury  
jams. Ideal to store and use all year round.  
(9) Bake  
Set the program to Bake for an immediate  
baking process.  
(3) Wheat  
(10) Damper  
Whole wheat breads require more rising time  
to accommodate the slower rising action with  
whole wheat flour. Therefore, it is normal for  
whole wheat breads to be heavy and slightly  
dense in texture.  
Make a traditional damper bread on this  
setting. The bread will have a heavier and  
denser texture than Basic bread.  
(11) Pasta  
This setting is used to prepare the dough for  
pasta. Feed the pasta through a pasta  
machine to make fettuccini, ravioli and  
lasagne.  
(4) Wheat Rapid  
This setting decreases the completion time of  
whole wheat bread. Ideal to cater for last  
minute guests or when you need bread in a  
hurry.  
(12) Dough  
Use this setting to make dough only, so that  
you can knead and shape a variety of breads  
to bake in a conventional oven. Make dough  
for pizzas, dinner rolls and bread sticks.  
(5) Sweet  
This cycle is for breads that require  
additional ingredients such as sugar, dried  
fruits or chocolate to sweeten the bread. To  
prevent the crust from becoming to dark, the  
light crust colour is recommended.  
7
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Role of Ingredients  
Yeast  
molasses, maple or golden syrup, honey and  
other sweeteners may be used in equivalent  
quantities.  
Artificial sweetener can be substituted in  
equivalent amounts, however the taste and  
texture of your bread will vary.  
Yeast is actually a microscopic plant. Simply  
stated, without yeast, your bread will not rise.  
When moistened by a liquid, fed by sugar  
and carefully warmed, yeast produces gases  
that power the dough to rise. If the  
temperature is to cold, the yeast will not be  
activated; if it’s too warm, it will die. Your  
Bakehouse takes care of this worry for you by  
maintaining just the right temperature in the  
baking chamber at all times.  
Some yeasts may require the use of a bread  
improver. The Bread Improver will provide  
additional gluten to the flour to produce a  
better loaf.  
Note: We do not recommend the use of fresh  
or compressed yeast in your breadmaker.  
Sunbeam recommend the use of dry yeast  
only. Always ensure it is used well within the  
use-by date, as stale yeast will prevent the  
bread from rising.  
We suggest that a small pocket be made in  
the top of the dry mixture to hold the yeast.  
This will ensure its activation when in contact  
with the liquid and sugar during kneading.  
Liquids  
When liquids are mixed with protein in flour,  
gluten is formed. Gluten is necessary for the  
bread to rise. Most recipes use powdered  
milk and water, but other liquids such as  
milk and fruit juice can be used. Experiment  
with quantities of these liquids to obtain  
optimum results. Liquids should be used at  
room temperature.  
A recipe with too much liquid may cause the  
bread to fall during baking while a recipe  
with too little liquid will not rise.  
Salt  
In small amounts, salt adds flavour and  
controls yeast action. Too much salt inhibits  
rising, so be sure to measure amounts  
correctly. Any ordinary table salt may be  
used.  
Flour  
Eggs  
In order for the bread to rise, the flour has to  
have a sufficiently high protein content.  
Sunbeam recommend the use of a good  
quality plain or bread flour.  
Unlike white flour, wheat flour contains bran  
and wheatgerm which inhibit rising. Wheat  
breads therefore, tend to be heavier in texture  
and smaller in size. A lighter larger loaf can  
be achieved by combining wheat flour with  
white flour for whole wheat bread recipes.  
Eggs are used in some bread recipes, they  
provide liquid, assist with the rising and  
increase the nutritional value of the bread.  
They add extra flavour and are usually used  
in the sweeter types of bread.  
Fats  
Many breads use fats to enhance the flavour  
and retain moisture. Typically, we use  
margarine in the recipes, softened butter or  
oil may be used in equivalent quantities.  
If you choose not to add any fat, your bread  
may vary in taste and texture.  
Sugars  
Sugars sweeten the bread, brown the crust,  
lend tenderness to the texture and supply the  
yeast with food. White or brown sugar,  
8
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What Ingredients To Use  
To achieve an optimum loaf of bread, always  
use fresh, quality ingredients.  
Bread mixes  
A variety of bread mixes can be used in your  
bread maker. Directions of use should be  
supplied on the bread mix packaging.  
Some bulk bread mixes may require the use  
of a bread improver.  
We recommend you contact the Bread Mix  
manufacturer for further information on the  
use of their product.  
Flour  
A good quality flour (within its use by date)  
should be used. A high protein bread flour  
can also be used for bread making.  
It is important to weigh the flour required for  
each recipe as flour naturally aerates. This  
will ensure a perfectly baked loaf.  
Bulk packs of flour may be used, however the  
result of your bread may vary. The texture  
and height of the bread will be inconsistent  
if the flour is stored for long periods of time  
in unsatisfactory conditions. Purchase bulk  
packs of flour only if baking constantly.  
Hints  
• Different brands of yeast, used with  
different brands of flour, will influence the  
size and texture of your bread. Experiment  
with these ingredients to determine which  
combination of ingredients gives you the  
best result.  
• It is normal for breads to be inconsistent in  
height and texture even if you are using  
the same ingredients time and time again.  
This inconsistency is usually influenced by  
the natural varying protein levels of wheat  
in the flour.  
Yeast  
Bulk packs of dry yeast and dry yeast sachets  
are recommended.  
Bread Improver  
The use of Bread Improver is recommended  
for all recipes to achieve optimum results.  
Bread Improver will increase the gluten  
content of the flour mix. It will also influence  
the structure, size and texture of the bread,  
so that it does not collapse when baking.  
The suggested quantity to use is stated in all  
recipes. Bread Improver has a flour like  
texture and can be purchased through health  
food shops or through selected supermarkets.  
9
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Using your Bakehouse  
1.Before using your Bakehouse for the first time  
remove the bread pan by gently pulling it  
out. Wipe over the bread pan and kneading  
blade with a damp cloth and dry  
thoroughly.  
Lay the handle flat toward the side of the  
bread pan.  
Close the lid securely, plug the machine  
into a 230-240 volt AC power outlet and  
turn the power ON.  
Do not immerse the bread pan in water  
unless necessary. Do not use harsh  
abrasive cleaners as they may damage the  
non-stick surface. Do not place any parts  
of your breadmaker in the dishwasher.  
Select a recipe from the recipe section and  
prepare the ingredients as directed. (See  
Important Measuring Tips on page 17).  
Note: When the machine is first plugged in,  
the Display Window will beep and flash  
“0.00” until a program is selected.  
4.Select the desired program setting, size and  
crust colour. Press Start. The Bakehouse  
will display the hours and minutes until  
the cycle is complete.  
5.To remove the bread pan from the  
2.Add the ingredients into the bread pan in  
the order listed. All ingredients should be  
at room temperature and measured  
carefully. Wipe all spills from the outside  
of the pan.  
Bakehouse refer to text on page 11.  
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.  
10  
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Select Program Setting  
1.To select a program setting use the Menu  
button until the desired number of the  
program (from 1 to 12) is displayed on the  
control panel. Each time you press the  
Select button, a beep will sound.  
2.Use the Size button to select the desired  
loaf size. At this stage, the Display Window  
will show the hours and minutes until the  
cycle is complete. This will change when  
the crust colour is selected.  
3.Use the Crust Colour button to select your  
choice of crust colour. You are able to  
choose from the Light, Medium, or Dark  
crust colours on selected settings. See  
table on page 12. Unless you select a crust  
colour (where applicable) the Bakehouse will  
automatically default to a Medium crust  
colour.  
To add fruit or nuts  
You are able to add fruit or nuts on settings  
(1) Basic and (5) Sweet when you hear 8  
short beeps (approximately 15-20 minutes  
into the cycle). Open the lid and add any  
fruits or nuts that the recipe requires as the  
machine is kneading. Close the lid and the  
Bakehouse will automatically continue the  
cycle.  
On various settings the machine will beep  
approximately 50 minutes before the  
completion of bread to indicate the  
commencement of baking.  
The machine will beep 5 minutes prior to the  
completion of baking.  
At the end of the baking cycle the machine will  
beep and the display will read “0.00”. The  
Bakehouse will automatically switch to a  
Keep Warm cycle for 60 minutes. Warm air  
will circulate throughout the baking chamber,  
to help reduce condensation.  
Note: A choice of Crust Colours is available  
on most settings except for Program No.s  
(8), (9), (10), (11) and (12).  
4.To start, press the Start/Stop button. The  
Bakehouse will beep and will display the  
hours and minutes until the cycle is  
complete.  
To cancel operation at any time, hold the  
Start/Stop button down for 2-3 seconds.  
Avoid opening the lid at any time during  
the bread cycle unless adding fruits or nuts  
when indicated.  
The bread can be removed from the baking  
chamber at the end of the cycle or any time  
during the Keep-Warm cycle. Simply press  
the Start/Stop button to end the Keep-Warm  
period and turn off the breadmaker at the  
powerpoint.  
To remove the bread from the Bakehouse  
The bread pan will be hot after the baking  
cycle. Use a kitchen mitt to remove the pan  
from the baking chamber. Gently pull the pan  
out.  
The table on page 12 illustrates the Program  
settings and Crust Colour options.  
11  
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Select Program Setting continued  
Time  
Delay  
Fruit & Nut  
Beeper  
Menu  
Setting  
Crust Colour  
750g  
1kg  
LIGHT MEDIUM DARK  
1
2
Basic*  
Turbo  
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3
Wheat  
Wheat Rapid  
Sweet*  
French  
Cake  
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4
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5
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6
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7
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8
Jam  
9
Bake  
10  
11  
12  
Damper  
Pasta  
Dough  
*Time delay is not recommended for Sweet or Basic breads that require fruits or nuts to be added.  
Allow the bread to cool in the bread pan for  
10 minutes before removing. Turn the pan  
upside down and shake until the bread slides  
out. If necessary, use a plastic spatula to  
loosen bread from the sides of the pan.  
Allow the bread to cool on a wire rack for at  
least 10 minutes before slicing. For easy  
slicing we recommend the use of an electric  
knife or a quality bread knife.  
After using your Bakehouse, unplug the  
machine and allow it to cool for 30 minutes  
before commencing another program. If you  
attempt to use the Bakehouse too soon, it  
will beep and the display will read ‘E:01’,  
indicating the Bakehouse has not cooled  
sufficiently.  
Press the Start/Stop and wait until the  
Bakehouse has cooled.  
12  
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Using the Time Delay  
The Bakehouse allows you to delay the  
cooking of your bread by up to 15 hours, so  
you can wake up to the smell of freshly  
baked bread, or go out for the day while your  
Bakehouse does all the work.  
We strongly recommend you make a pocket  
in the top of the dry ingredients to hold the  
dry yeast. This will ensure that the yeast does  
not start activation before the program  
selected begins.  
Example  
Before leaving for work at 8am, you decide to  
set the Time Delay so that the bread or  
selected program will be ready and  
completed by 6pm when you return home -  
which is 10 hours later.  
After following instruction 1 on this page,  
press the Delay button until the display reads  
“10.00”. Then press Start.  
This tells you that your bread or selected  
program will be complete in 10 hours. The  
Bakehouse will begin counting down and your  
selected program will be complete by 6pm.  
Note: Do not use the Time Delay when the  
recipe has perishable ingredients such as  
milk, eggs or cheese, as these will spoil.  
Also, fruit and nuts should only be added  
manually. Do not use the Time Delay for  
recipes that require fruits and nuts to be  
added at a later time. If you do add them on  
the Time Delay, they will be excessively  
crushed during the kneading cycle.  
Note: You do not need to take into account  
the amount of time required to cook the  
program selected. This is automatically  
registered in the Bakehouse when it is  
selected.  
1.Follow steps 1, 2 and 3 on page 10.  
2.Press the Delay button until you reach the  
number of hours and minutes from now  
that you want your bread to be ready.  
3.Press the Start/Stop button to begin the  
cycle. The Timer will start counting down.  
The bread will be cooked and ready in the  
hours and minutes displayed.  
Note: If you make a mistake, or need to reset  
the Timer, press the Start/Stop button for 2-3  
seconds.  
13  
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Turbo Setting  
Need bread in a hurry? The Turbo setting is  
used to decrease the overall completion time  
of your bread. This is especially handy when  
you need bread in a hurry.  
The breads made using this setting may be  
shorter and denser because of a decrease in  
rising times.  
The Turbo setting should only be selected  
when baking White and Wheat breads.  
To use the Turbo setting, put ingredients into  
bread pan and then place in the Bakehouse  
and select program setting (2) Turbo, then  
press Start.  
Cake Setting  
Make a variety of sweet and savoury home  
made cakes on this setting. You can use this  
setting to mix and bake cakes.  
Refer to the Cake instructions in the Recipe  
section.  
We recommend the use of pre-packaged cake  
mixes. Select the Light crust colour to  
prevent the sides from burning.  
Jam Setting  
You can now have fresh jam all year round.  
Use this setting to make fresh savoury and  
sweet jams.  
Refer to the Jam instructions in the Recipe  
section.  
14  
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Bake Setting  
When you select the Bake setting, the  
Bakehouse will immediately start baking.  
This setting will bake for 1 hour and can be  
controlled manually by pressing the  
Start/Stop button to stop the function at any  
time. This setting can be used to complete  
the bread baking process in case of a power  
failure. If there has been a power failure,  
allow the dough to rise in the bread pan  
without power until it reaches 3/4 of the way  
up the bread pan.  
Reconnect electricity and select program  
setting (9) Bake, and press Start.  
Note: You may need to wait 10-15 minutes  
for the machine to cool down, before you  
select the bake program. If you attempt to  
use the Bake option before the machine has  
cooled down, an error message will appear on  
the display - ‘E:01’.  
Damper Setting  
Have traditional damper style bread ready in  
under 1 hour.  
Refer to the Damper instructions in the  
Recipe section.  
Pasta Setting  
This program allows you to make pasta dough  
for fresh pasta. Feed the pasta through a  
pasta machine to make fettuccini, ravioli and  
lasagne.  
Refer to the Pasta instructions in the Recipe  
section.  
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Dough Setting  
This program allows you to create a variety of  
doughs for bread sticks, bread rolls and pizza  
to bake in a conventional oven.  
Refer to the Dough instructions in the Recipe  
section.  
Power Interruption Program  
Protection  
Your Bakehouse features a 10 minute Power  
Interruption Protection that protects the  
Program memory in the advent of power  
surges, or short term power failure (black-  
out).  
This means that if there is a power interruption  
during your bread making, the machine will  
retain its memory for at least 10 minutes and  
continue cooking when the power supply  
returns. This feature is applicable whether the  
machine is in the Kneading, Baking or Delay  
cycle.  
Without this feature the machine would reset  
and the breadmaking cycle would stop.  
If you experience a power failure greater than  
10 minutes you may need to discard your  
ingredients and start again.  
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Important Measuring Tips  
Liquids  
Fill a metric measuring spoon or cup to the  
level indicated. Check your cup measurement  
by placing the measuring cup on a flat  
surface and reading the measurement at eye  
level.  
Solid fats  
Fill a metric measuring spoon or cups to the  
level indicated and level off with a flat knife.  
Last Things Last  
Each ingredient in a loaf of bread plays a  
specific role, so it is extremely important to  
measure the ingredients correctly to get the  
best results.  
For optimum results, we recommend weighing  
ingredients on a kitchen scale. This is  
especially important with flour. Because flour  
aerates, an accurate amount is needed to  
achieve an optimum loaf of bread.  
Always place the liquid in the bread pan  
first, the dry mix ingredients in next. Then,  
make a small pocket in the top of the dry  
ingredients and place the yeast in the  
pocket. Wipe away any spills from around the  
outside of the pan. This will ensure a well  
risen and evenly baked loaf.  
Adding Fruits and Nuts  
Fruits and nuts are added towards the end of  
the kneading cycle. The machine will beep to  
let you know it is time to add fruit or nuts. If  
they are added before the Fruit and Nut  
beep, the fruit will be pureed due to  
excessive kneading.  
Weight measurements are given for each  
recipe. If kitchen scales are not available,  
ensure the following instructions are  
followed:  
Dry ingredients  
Use a metric measuring spoon or cup. Do not  
use tableware spoons or cups. Spoon the dry  
ingredients loosely into the spoon or cup and  
level off with a flat knife. This is particularly  
important with flour. Do not pack dry  
ingredients down into the cup or tap the cup  
unless otherwise stated in the recipe.  
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Handy Hints  
Order of ingredients  
Toppings  
Always put the liquid in first, the dry  
ingredients in next and the yeast in last.  
Fruits and nuts are added later, after the  
machine has completed the first knead. This  
will ensure a crisp and evenly baked loaf  
every time.  
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.  
Freshness  
Ensure all ingredients are fresh and used  
before the specified use-by date.  
Avoid using perishable ingredients such as  
milk, yoghurt, eggs or cheese, with the Time  
Delay function.  
Note: This step needs to be done quickly to  
prevent bread from sinking.  
Crust colour  
It is normal for the top of the bread to be  
lighter in colour than the sides. Different  
combinations of ingredients can encourage or  
discourage browning.  
Store dry ingredients in airtight containers, to  
prevent drying out.  
Slicing bread  
Baking at high altitudes  
For best results, wait at least 10 minutes  
before slicing, as the bread needs time to  
cool. Place loaf on its side and cut in a  
sawing motion with a bread knife. For easy  
and even slicing we recommend the use of  
the Sunbeam Carveasy electric knife.  
At high altitudes above 900 metres, dough  
rises faster. Therefore, when baking at high  
altitudes some experimentation is required.  
Follow the suggested guidelines. Use one  
suggestion at a time and remember to write  
down which suggestion works best for you.  
Freezing bread  
Suggestions:  
1.Reduce the amount of yeast by 25%.  
This will stop the bread from over-rising.  
To freeze fresh bread, let it cool completely  
and wrap in plastic. Slice bread before  
freezing and use at your convenience.  
Like a cake, the bread needs to cool slightly  
before removing from the bread pan. Allow  
the bread to sit in the pan for approximately  
10 minutes before removing.  
If you remove the bread pan whilst it is still  
hot you must use an oven mit.  
2.Increase the salt by 25%. The bread will  
rise slower and have less of a tendency to  
sink.  
3.Watch your dough as it mixes. Flour stored  
at high altitudes tends to be drier. You may  
have to add a few tablespoons of water,  
until the dough forms a nice ball.  
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Care and Cleaning  
Before cleaning the Bakehouse, unplug it  
from the power outlet and allow it to cool  
completely.  
food acids, mixing of various ingredients and  
normal wear and tear. This is in no way  
harmful and does not affect the performance  
of your Bakehouse.  
Do not wash any part of your breadmaker in a  
dishwasher.  
To clean the exterior  
Wipe exterior with a slightly dampened cloth  
and polish with a soft dry cloth.  
Do not use metal scourers or abrasives as this  
may scratch the exterior surface.  
Do not immerse the Bakehouse in water.  
Remove and clean lid  
To remove lid, simply raise the lid just short  
of the vertical position (approx. 70°). While  
holding the base of the unit with one hand,  
gently lift the lid out of the hinge.  
Wipe interior and exterior of lid with a damp  
cloth and dry thoroughly before replacing lid.  
To clean the non-stick baking pan  
Wipe baking pan and kneading blade with a  
damp cloth and dry thoroughly. Do not use  
any harsh abrasives or strong household  
cleaners as these may damage the non-stick  
surface. Gently wash bread pan in warm  
soapy water using a soft cloth and dry well  
before and after each use.  
Storage  
Make sure the Bakehouse is completely cool  
and dry before storing. Store the Bakehouse  
with the lid closed and do not place heavy  
objects on top of the lid.  
Caring for your non-stick baking pan  
Do not use metal utensils to remove  
ingredients or bread, as they may damage the  
non-stick coating. Do not be concerned if the  
non-stick coating wears off or changes colour  
over time. This is a result of steam, moisture,  
Help Guide  
Should you require any further assistance on  
using your breadmaker, please follow these  
simple steps.  
To answer any further questions please call  
Sunbeam on toll free (Aust) 1800 025 059,  
(NZ) 09 912 0747.  
Consult Troubleshooting tips on pages 57 of  
this booklet.  
For any further concerns contact our  
Sunbeam Appointed Service Centres listed in  
the adjoining booklet.  
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Breadmix Recipes  
NOTE: Some recipes may vary depending on  
the moisture content of the ingredients and  
may need to be adjusted. e.g. the weight of  
the flour changes when it has absorbed  
moisture from the air. Please feel free to  
experiment with slight variations to our  
recipes to get a better result. Always record  
the amounts you try so that you can adjust  
the recipe to your own liking.  
You may find inconsistencies in the taste,  
texture and appearance of the bread you  
bake in the Bakehouse. This is quite normal,  
and is normally due to the ingredients being  
used. To avoid disappointment, please read  
our list of recommended ingredients on page  
7 before attempting any of the recipes  
provided in this Instruction Book.  
A breadmix will usually contain all the  
necessary ingredients such as flour, sugar,  
salt, etc. to make a loaf of bread. There are a  
variety of breadmixes available. It is  
important to refer to the packaging directions  
before use, as the recipes and ingredients  
may vary. For further information on bread  
mixes, we suggest you contact the bread mix  
manufacturer.  
WHITE BREADMIX RECIPES  
Defiance™ White Breadmix  
750g  
310ml  
1kg  
Water  
410ml  
680g  
Breadmix  
600g  
1
1
4
4
Yeast  
1 / teaspoons  
1 / teaspoons  
Kitchen Collection™ White Breadmix  
750g  
290ml  
1kg  
330ml  
Water  
Breadmix  
Yeast  
500g  
600g  
2 teaspoons  
2 teaspoons  
Method  
1. Pour water into the bread pan. Add bread mix and make a small pocket in the top. Place  
yeast in the pocket and wipe any spills from the outside of the pan.  
2. Place the bread pan into the breadmaker and close the lid.  
3. Press the Menu button to program (1) Basic.  
4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
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Breadmix recipes continued  
WHOLEMEAL/GRAIN BREADMIX RECIPES  
Defiance™ Wholemeal Breadmix  
750g  
330ml  
600g  
1kg  
Water  
420ml  
680g  
Breadmix  
Yeast  
1
1
4
4
1 / teaspoons  
1 / teaspoons  
Kitchen Collection™ Grain Breadmix  
750g  
350ml  
1kg  
370ml  
Water  
Breadmix  
Yeast  
500g  
600g  
2 teaspoons  
2 teaspoons  
Method  
1. Pour water into the bread pan. Add bread mix and make a small pocket in the top. Place  
yeast in the pocket and wipe any spills from the outside of the pan.  
2. Place the bread pan into the breadmaker and close the lid.  
3. Press the Menu button to program (3) Wheat, or (4) Wheat Rapid.  
4. Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
KITCHEN COLLECTION™ MULTI-GRAIN  
Breadmix  
Water  
750g  
350ml  
1kg  
370ml  
Breadmix  
Yeast  
500g  
600g  
2 teaspoons  
2 teaspoons  
Method  
1.Pour water into the bread pan. Add bread mix and make a small pocket in the top.  
Place yeast in the pocket and wipe any spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (3) Wheat, or (4) Wheat Rapid.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
21  
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White Breads  
WHITE BREAD  
Traditional White Bread  
Water  
750g  
315ml  
1kg  
415ml  
Margarine  
1 tablespoon (20g)  
600g  
2 tablespoons (40g)  
680g  
Plain flour  
Sugar  
1 tablespoon  
2 tablespoons  
1 tablespoon  
2 teaspoons  
Skim milk powder  
Salt  
1 tablespoon  
1
2
1 / teaspoons  
1
2
Bread improver  
Tandaco dry yeast  
1 / teaspoons  
1 teaspoon  
1
1
2
2
1 / teaspoons  
1 / teaspoons  
Method  
1.Pour water into the bread pan and add margarine. Combine flour with sugar, skim milk  
powder, salt and bread improver and add to pan. Make a small pocket in the top and fill  
with the yeast. Wipe any spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (1) Basic.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
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White Breads continued  
Salami Cheese Bread  
Water  
750g  
315ml  
Margarine  
1 tablespoon (20g)  
1 tablespoon  
Sugar  
Skim milk powder  
Salt  
1 tablespoon  
1
2
1 / teaspoons  
Bread improver  
Oregano, dried  
Salami, chopped  
Mozarella cheese, grated  
Plain flour  
1 teaspoon  
1
2
/ teaspoon  
2
3
100g ( / cup)  
1
2
50g ( / cup)  
600g  
1
2
Tandaco dry yeast  
1 / teaspoons  
Method  
1.Place ingredients into the bread pan in the order listed. Stir mixture to roughly combine.  
Wipe any spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (1) Basic.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
Note: This recipe is only suitable for a 750g loaf size.  
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White Breads continued  
Bacon & Beer Bread  
Flat beer  
750g  
140ml  
140ml  
Water  
Margarine  
1 tablespoon (20g)  
1
2
Onions, chopped  
Cooked bacon  
Mustard  
/ cup  
1
3
/ cup  
1 tablespoon  
600g  
Plain flour  
Sugar  
1 tablespoon  
Skim milk powder  
Salt  
1 tablespoon  
1
2
1 / teaspoons  
Bread improver  
Tandaco dry yeast  
1 teaspoon  
1
2
1 / teaspoons  
Method  
1.Place beer and water into the bread pan. Add margarine, onion, bacon and mustard and stir  
with a plastic spatula. Combine plain flour with sugar, skim milk powder, salt and bread  
improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any  
spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (1) Basic.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
Note: This recipe is only suitable for a 750g loaf size.  
24  
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White Breads continued  
Brioche  
750g  
160ml  
100g  
3
Water, luke warm  
Butter, melted  
Egg yolks  
1
2
Salt  
/ teaspoon  
360g  
Plain Flour  
Tandaco dry yeast  
2 teaspoons  
Method  
1.Whisk water, butter, egg yolks, and salt together and pour into the bread pan. Add flour and  
make a small pocket in the top. Place yeast in the pocket and wipe any spills from the  
outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (1) Basic.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
Note: This recipe is only suitable for a 750g loaf size.  
25  
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Turbo  
White Bread  
Water  
750g  
315ml  
1kg  
415ml  
Margarine  
1 tablespoon  
600g  
2 tablespoons  
680g  
Plain flour  
Sugar  
1 tablespoon  
2 tablespoons  
1 tablespoon  
2 teaspoons  
Skim milk powder  
Salt  
1 tablespoon  
1
2
1 / teaspoons  
1
2
Bread improver  
Tandaco dry yeast  
1 / teaspoons  
1 teaspoon  
1
1
2
2
1 / teaspoons  
1 / teaspoons  
Method  
1.Pour water into the bread pan and add margarine. Combine flour with sugar, skim milk  
powder, salt and bread improver and add to pan. Make a small pocket in the top and fill  
with the yeast. Wipe any spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (2) Turbo.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
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Turbo continued  
Wholemeal Bread  
Water  
750g  
355ml  
1kg  
420ml  
Margarine  
1 tablespoon  
350g  
2 tablespoons  
400g  
Self raising flour  
Wholemeal plain flour  
Brown sugar  
250g  
300g  
1 tablespoon  
1 tablespoon  
2 tablespoons  
2 tablespoons  
2 teaspoons  
2 teaspoons  
3 teaspoons  
Skim milk powder  
Bread improver  
Salt  
2 teaspoons  
1
2
1 / teaspoons  
Tandaco dry yeast  
2 teaspoons  
Method  
1.Pour water into the bread pan and add margarine. Combine self raising flour with wholemeal  
plain flour, brown sugar, skim milk powder, bread improver and salt and add to pan. Make a  
small pocket in the top and fill with the yeast. Wipe any spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (2) Turbo.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
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Turbo continued  
Cajun Herb Bread  
Water  
750g  
315ml  
Margarine  
1 tablespoon (20g)  
1
/
4
Onion, finely chopped  
cup  
Fresh mixed herbs basil,  
fennel & thyme, roughly chopped  
1
/
4
cup  
Garlic, finely chopped  
Plain flour  
1 large clove  
600g  
Sugar  
1 tablespoon  
Skim milk powder  
Salt  
1 tablespoon  
1
2
1 / teaspoons  
Paprika, ground  
Bread improver  
Tandaco dry yeast  
1 teaspoon  
1 teaspoon  
1
2
1 / teaspoons  
Method  
1.Pour water into bread pan. Add margarine, chopped onion, fresh mixed herbs and garlic and  
stir with a plastic spatular. Combine flour with sugar, skim milk powder, salt, paprika and  
bread improver and add to pan. Make a small pocket in the top and fill with the yeast. Wipe  
any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (2) Turbo.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
Note: This recipe is only suitable for a 750g loaf size.  
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Wheat Breads  
All Wheat and Wheat Rapid cycles begin with a 30 minute pre-heat of ingredients - no blade  
movement occurs in the pan during this stage.  
Wholemeal Bread  
Water, luke warm  
Wholemeal plain flour  
Plain Flour  
1kg  
375ml  
320g  
300g  
Brown sugar  
1 tablespoon  
1
2
Salt  
1 / teaspoons  
Bread improver  
Tandaco dry yeast  
1 teaspoon  
2 teaspoons  
Method  
1.Pour water into bread pan. Combine wholemeal plain flour with plain flour, brown sugar, salt  
and bread improver and add to pan. Make a small pocket in the top and place yeast in the  
pocket. Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (3) Wheat, or (4) Wheat Rapid.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
Note: This recipe is only suitable for a 1kg loaf size.  
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Wheat Breads continued  
Soy and Linseed Bread  
Water  
750g  
325ml  
Butter  
2 tablespoons (40g)  
Wholemeal plain flour  
Plain flour  
320g  
1
4
200g (1 / cups)  
1
3
Linseed meal  
Brown sugar  
Bread improver  
Salt  
/ cup  
2 tablespoons  
1 teaspoon  
1 teaspoon  
1 teaspoon  
Tandaco dry yeast  
Method  
1.Pour water into bread pan and add butter. Combine wholemeal plain flour with plain flour,  
linseed meal, brown sugar, salt and bread improver and add to pan. Make a small pocket in  
the top and place yeast in the pocket. Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (3) Wheat, or (4) Wheat Rapid.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
Note: This recipe is only suitable for a 750g loaf size.  
30  
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Wheat Breads continued  
Sour Rye Bread  
Beer  
1kg  
200ml  
125ml  
300g  
Water  
Plain Flour  
Rye Flour  
Bread improver  
Salt  
200g  
1 teaspoon  
1
4
/ teaspoon  
1
2
Tandaco dry yeast  
2 / teaspoons  
Method  
1.Pour beer and water into bread pan. Combine plain flour with rye flour, salt and bread  
improver and add to pan. Make a small pocket in the top and place yeast in the pocket.  
Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (3) Wheat, or (4) Wheat Rapid.  
4.Select Size, Crust Colour and press “Start”. Bread will be baked in the number of hours  
indicated.  
Note: This recipe is only suitable for a 1kg loaf size.  
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Sweet Breads  
For optimum results, always select the Light Crust Colour to prevent the crust from burning.  
Old Fashioned Oatmeal Bread  
Water  
750g  
290ml  
1
4
Honey  
/ cup  
Margarine  
2 tablespoons (40g)  
480g  
Plain flour  
Rolled oats  
200g (2 cups)  
Skim milk powder  
Salt  
2 tablespoons  
1
2
1 / teaspoons  
Bread improver  
Tandaco dry yeast  
1 teaspoon  
2 teaspoons  
Method  
1.Pour water into bread pan. Add honey and margarine and stir with a plastic spatula.  
Combine plain flour with rolled oats, skim milk powder, salt and bread improver and add to  
pan. Make a small pocket in the top and place yeast in the pocket. Wipe any spills from  
around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (5) Sweet.  
4.Select Size, Light Crust Colour and press “Start” Bread will be baked in the number of  
hours indicated.  
Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.  
Note: This recipe is only suitable for a 750g loaf size.  
32  
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Sweet Breads continued  
Chocolate Bread  
Water  
750g  
250ml  
Margarine  
2 tablespoons (40g)  
480g  
Plain flour  
Sugar  
2 tablespoons  
2 tablespoons  
Skim milk powder  
Cocoa powder  
Salt  
1 tablespoon  
1
2
1 / teaspoons  
Bread improver  
Tandaco dry yeast  
1 teaspoon  
2 teaspoons  
Mix-ins  
3
4
Choc chips  
/ cup (40g)  
Method  
1.Pour water into bread pan and add margarine. Combine flour with sugar, skim milk powder,  
cocoa powder, salt and bread improver and add to pan. Make a small pocket in the top and  
place yeast in the pocket. Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (5) Sweet.  
4.Select Size, Medium Crust Colour and press “Start”. Bread will be baked in the number of  
hours indicated.  
Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.  
Mix-in sound (8 short beeps) will indicate when to add choc chips - during the kneading stage.  
Note: This recipe is only suitable for a 750g loaf size.  
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Sweet Breads continued  
Apple Spice Bread  
Water  
750g  
250ml  
Margarine  
1 tablespoon (20g)  
500g  
Plain flour  
Brown sugar  
Skim milk powder  
Cinnamon, ground  
Salt  
2 tablespoons  
1 tablespoon  
2 teaspoons  
1
2
1 / teaspoons  
Bread improver  
Tandaco dry yeast  
1 teaspoon  
2 teaspoons  
Mix-ins  
Dried apple, chopped  
70g (1 cup)  
Method  
1.Pour water into bread pan and add margarine. Combine flour with brown sugar, skim milk  
powder, ground cinnamon, salt and bread improver and add to pan. Make a small pocket in  
the top and place yeast in the pocket. Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (5) Sweet.  
4.Select Size, Light Crust Colour and press “Start”.Bread will be baked in the number of  
hours indicated.  
Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.  
Mix-in sound (8 short beeps) will indicate when to add chopped dried apple - during the kneading  
stage.  
Note: This recipe is only suitable for a 750g loaf size.  
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Sweet Breads continued  
Mixed Fruit Bread  
Water  
750g  
250ml  
Margarine  
1 tablespoon (20g)  
Plain flour  
500g  
1
3
Mixed dried fruit  
Brown Sugar  
Skim milk powder  
Ground nutmeg  
Ground cloves  
Salt  
/ cup (65g)  
2 tablespoons  
1 tablespoon  
2 teaspoons  
1
2
1 / teaspoons  
1
2
1 / teaspoons  
Bread improver  
Tandaco dry yeast  
1 teaspoon  
2 teaspoons  
Method  
1.Pour water into bread pan and add margarine. Combine flour with mixed dried fruit, brown  
sugar, skim milk powder, ground nutmeg, ground cloves, salt and bread improver and add to  
pan. Make a small pocket in the top and place yeast in the pocket. Wipe any spills from  
around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (5) Sweet.  
4.Select Size, Medium Crust Colour and press “Start”. Bread will be baked in the number of  
hours indicated.  
Do not use Time Delay Setting when baking Sweet bread as the ingredients will spoil.  
Note: This recipe is only suitable for a 750g loaf size.  
35  
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French Breads  
French Bread  
Water  
750g  
290ml  
1
2
Margarine  
Plain flour  
Sugar  
1 / tablespoons (30g)  
520g  
1 tablespoon  
1 teaspoon  
Bread improver  
Salt  
1 teaspoon  
1
2
Tandaco dry yeast  
1 / teaspoons  
Method  
1.Pour water into bread pan and add margarine. Combine flour with sugar, salt and bread  
improver and add to pan. Make a small pocket in the top and place yeast in the pocket.  
Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (6) French.  
4.Select Size, Medium Crust Colour and press “Start”. Bread will be baked in the number of  
hours indicated.  
Note: This recipe is only suitable for a 750g loaf size.  
36  
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French Breads continued  
Sourdough Bread  
Water  
750g  
220ml  
1
2
Plain yogurt  
Lemon juice  
Margarine  
/ cup (140g)  
2 teaspoons  
2 teaspoons (10g)  
540g  
Plain flour  
Sugar  
1 tablespoon  
1 teaspoon  
1 teaspoon  
2 teaspoons  
Salt  
Bread improver  
Tandaco dry yeast  
Method  
1.Whisk water, yogurt and lemon juice together and pour into bread pan. Add margarine.  
Combine plain flour with sugar, salt and bread improver and add to pan. Make a small  
pocket in the top and place yeast in the pocket. Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (6) French.  
4.Select Size, Medium Crust Colour and press “Start”. Bread will be baked in the number of  
hours indicated.  
Do not use Time Delay Setting when baking the Sourdough Bread as the ingredients will spoil.  
Note: This recipe is only suitable for a 750g loaf size.  
37  
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Gluten Free Breads  
We understand the importance of a staple food such as bread in a Coeliac’s diet. Realising  
that there have been breadmakers on the market that do not deliver a suitable Gluten Free  
loaf, our objective, with the help of the Coeliac Society of Australia, was to develop a recipe  
that produced a real result.  
So all you have to do is simply add the ingredients, press a button and leave the  
rest up to the Sunbeam Bakehouse.  
Baking a successful Gluten Free loaf takes practice and a better understanding of the different  
ingredients. In order to help you along the path to a perfect Gluten Free loaf we have included  
some handy hints and ingredient information that you should read before attempting to bake  
your Gluten Free loaf.  
Handy Hints  
• For optimum results carefully follow the instructions for each recipe.  
• All the Gluten Free recipes can be frozen and will keep well.  
• To ensure that all the ingredients have combined sufficiently, you may need to assist the  
kneading cycle. When baking your first few loaves you should inspect the dough texture  
approximately 5 minutes into the knead. If there is any unmixed dry ingredients use a  
plastic spatula and scrape down the sides of the baking pan, and mix in the same direction  
as the blade is rotating.  
• Do not use the Time Delay setting when making Gluten Free bread as some ingredients are  
perishable and may spoil.  
• Allow the bread to cool completely before slicing.  
• It is normal for Gluten Free bread to be heavy and slightly dense in texture. These breads  
should be at least 10-12cm in height and rich in flavour. For a lighter loaf you may reduce  
1
/
the salt quantity to teaspoon.  
2
• Weigh all ingredients, including water for best results.  
• Use metric measures for all dry ingredients.  
• When using vinegar never use malt vinegar.  
• Remove the baking pan from the baking chamber immediately after the bake cycle is  
completed. Never leave in for the Keep Warm function.  
• Leave bread in the baking pan for approximately 7 minutes before removing onto a cooling  
rack.  
• If you would like any further information on baking Gluten Free bread we advise that you  
contact the Coeliac Society in your state.  
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Gluten Free Breads continued  
Flours  
• A blend of flours will give a better result and assist in browning.  
• When using only rice flour you will get a pale crust on top, regardless of the cooking time.  
• Both fine and course white rice flour works well.  
• If using rice flour only you find your bread will go stale quicker when compared to using a  
blend of flours. The addition of oil will help keep the bread fresh for longer.  
Consistency  
• The dough should resemble a thick cake mix. Check 10-15 minutes into kneading and if  
the consistency is too thick add a little water - 1 tablespoon at a time.  
• Environmental factors can have a large effect on the consistency of the dough. A change in  
atmospheric conditions can affect the reaction of the yeast. For example if baking bread on  
a wet, humid day, you may need to reduce the water by 10-20mls to achieve the desired  
consistency for the dough.  
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Gluten Free Breads continued  
Basic Gluten Free Bread  
Oil  
1kg  
80ml  
Tepid water  
Eggs  
430-450ml  
3 medium (60g)  
1 teaspoon  
White vinegar  
Brown rice flour  
150g (450g for diabetics)  
270g (omit for diabetics)  
135g  
White rice flour  
Arrowroot or tapioca flour  
Besan (chickpea) or soya or amaranth flour  
75g  
White sugar  
Xanthan gum  
Salt  
2 tablespoons  
1 tablespoon  
1-11 teaspoons  
/
2
Dry yeast  
2 teaspoons  
Method  
1.Place ingredients into bread pan in the order listed. Wipe any spills from outside of the pan.  
2.Place bread pan into the bread maker and close the lid.  
3.Press the menu button to program (4) Wheat Rapid.  
4.Select size, Medium Crust Colour and press “Start”. Bread will be baked in the number of  
hours indicated.  
Variations  
Grain: Add an extra 20-40ml extra water plus 3 tablespoons of your choice of grains e.g.  
sunflower seeds, poppy seeds, green pepitas, sesame, soy grit, course polenta and linseed meal.  
L.S.A (ready bought mix of linseed, sunflower and almond meal): Add an extra 20-40ml extra  
water plus 3 tablespoons of L.S.A mix.  
Cheese: Add 1 cup grated cheddar or tasty.  
Fruit: Add 1 cup of your choice of chopped dried fruit e.g. apricots, figs, apple, dates, pears or  
1
/
prunes plus 1 teaspoon cinnamon and cup soft brown sugar.  
4
1
/
Ham and Cheese: Add 12 cup chopped ham and cup grated cheese.  
2
2
1
/
/
Cheese and Tomato: Add cup grated cheese and cup chopped semi dried tomatoes, drained.  
4
4
3
1
/
/
Cheese and Olives: Add cup and cup roughly chopped olives.  
4
4
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Gluten Free Breads continued  
Chocolate and Coconut Loaf 1kg  
Canola or light olive oil  
Tepid water  
65ml  
380-400ml  
3 x 60g  
1 teaspoon  
375g  
Eggs  
White vinegar  
White rice flour  
Brown rice flour  
Xanthan gum  
150g  
1 tablespoon  
30g  
Cocoa powder  
Desiccated coconut  
Soft brown sugar  
White sugar  
30g  
50g  
50g  
Soy milk or skim milk powder  
Salt  
1/4 cup  
1 teaspoon  
2 teaspoons  
1 x 55g  
100g  
Dry yeast  
Cherry Ripe, chopped roughly (frozen)  
Choc Bits (frozen)  
Method  
1. Place first 4 ingredients into baking pan in order listed.  
2. Combine remaining ingredients in a large bowl; mix well then transfer into baking pan wipe  
any spills from outside of the pan.  
3. Place bread pan into the bread maker and close the lid.  
4. Press the menu button to program (4) Wheat Rapid  
5. Select size, Medium Crust Colour and press “Start”. Bread will be baked in the number of  
hours indicated.  
Variations:  
Chocolate Bread: Replace cherry ripe with 50g extra choc bits; remove desiccated coconut and  
reduce water by 20ml.  
Chocolate Cherry Bread: Replace cherry ripe with 40g roughly chopped glace cherries; remove  
desiccated coconut and reduce water by 20ml.  
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Gluten Free Breads continued  
Banana and Coconut Loaf  
Canola or light olive oil  
Tepid water  
1kg  
65ml  
350-370ml  
1 teaspoon  
3 x 60g  
2 medium  
375g  
White vinegar  
Eggs  
Ripe bananas, mashed  
White rice flour  
Brown rice flour  
Desiccated coconut  
Soft brown sugar  
White sugar  
150g  
30g  
50g  
1 tablespoon  
Xanthan gum  
1 tablespoon  
1
Soy milk powder or skim milk powder (optional)  
Cinnamon  
cup  
4
/
1 teaspoon  
1 teaspoon  
Salt  
Dry yeast  
2 teaspoons  
1
Chopped walnuts (optional)  
cup  
2
/
Method  
1. Place ingredients into bread pan in the order listed. Wipe any spills from outside of the pan.  
2. Place bread pan into the bread maker and close the lid.  
3. Press the menu button to program (4) Wheat Rapid  
4. Select size, Medium Crust Colour and press “Start”. Bread will be baked in the number of  
hours indicated.  
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Cakes  
Handy hints for optimum results.  
• It is normal for cakes to rise only / or / of the way up the bread pan. The texture should  
be nice and light.  
1
3
2
4
• The sugar and fat content in the cake mix will affect the colouring of the cake. We suggest  
you always select the Light crust colour to prevent the sides from burning.  
• Avoid using double quantities of cake mix, as the cake may be dense in texture.  
Note: We recommend you use packet cake mixes, available from all supermarkets.  
Orange Poppy Seed Cake  
1kg  
750g  
1 packet Orange Poppy Seed Cake Mix  
Eggs  
3 x 60g  
Water  
200ml  
Margarine or butter, softened  
2 tablespoons (40g)  
Method  
1.Mix cake following the instructions on the cake mix packet and pour into the bread pan.  
Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (7) Cake.  
4.Select Size, Light Crust Colour and press “Start”. Cake will be baked in the number of hours  
indicated.  
Do not use Time Delay Setting when baking the Orange Poppy Seed Cake as the ingredients will  
spoil.  
Allow the cake to cool in the bread pan for at least 5 minutes, before removing. Loosen the  
sides with a heatproof plastic spatula and gently slide out.  
Note: This recipe is only suitable for a 1kg cake size.  
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Cakes continued  
Golden Fruit Cake  
1 packet Fruit Cake Mix  
Eggs  
750g  
525g  
1 x 60g  
1
Water  
80ml ( cup)  
3
/
Method  
1.Mix cake following the instructions on the cake mix packet and pour into the bread pan.  
Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the Menu button to program (7) Cake.  
4.Select Size, Light Crust Colour and press “Start”. Cake will be baked in the number of hours  
indicated.  
Do not use Time Delay Setting when baking the Golden Fruit Cake as the ingredients will spoil.  
Allow the cake to cool in the bread pan for at least 5 minutes, before removing. Loosen the sides  
with a heatproof plastic spatula and gently slide out.  
Note: This recipe is only suitable for a 750g cake size.  
44  
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Jam  
Handy hints for optimum results.  
Strawberry Jam  
• Use ripe, fresh fruit. Large fruits should be  
cut into small pieces.  
• Avoid processing fruit as the jam should be  
chunky and contain pieces of fruit.  
• Do not reduce the amount of sugar  
specified or use substitutes.  
500g strawberries, hulled and cut into halves  
1
1
cups sugar  
2
/
1
4
/ cup Jam Setta  
1. Place ingredients into bread pan in the  
order listed. Wipe spills from the outside  
of the pan.  
• Pour the hot jam into sterilised jars,  
leaving approximately 2cm from the top of  
the jar. Seal the jars immediately.  
• Label jam, allow to cool and then  
refrigerate.  
• Each recipe requires Jam Setta. This helps  
form the gel like structure of the jam when  
cooled. Jam Setta can be purchased from  
most supermarkets.  
Note: It is normal for excess steam to  
escape from the steam vent during the  
cooking process.  
2. Place the bread pan into the breadmaker  
and close lid.  
3. Press the Menu button to program (8) Jam  
and press “Start”. Allow to mix for 5  
minutes, open lid and scrape down sides  
of bread pan with a plastic spatula.  
4. Jam will be cooked in the number of  
hours indicated.  
5. Skim the top layer from the surface and  
pour into hot sterilized jars, seal and  
label. Jam will set on cooling.  
Makes: 600ml (3 x 200ml jars)  
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Jams continued  
Apple & Rhubarb Jam  
Tomato Relish  
160g (approx. 3) Granny Smith apples,  
peeled and chopped  
1kg ripe peeled tomatoes, chopped  
250g peeled onions, chopped  
300g rhubarb, cut into 3cm lengths  
30g peeled garlic, chopped  
1
1
1
cups sugar  
90g ( cup) salt  
2
3
/
/
1
1
4
/ cup Jam Setta  
125ml ( cup) malt vinegar  
2
/
1
2 tablespoons lemon juice  
350g (1 cups) sugar  
2
/
1
3
/ cup Jam Setta  
1.Place ingredients into bread pan in the  
order listed. Wipe spills from the outside of  
the pan.  
3 teaspoons mustard powder  
3 teaspoons curry powder  
1.Place chopped tomatoes, onion and garlic  
in a bowl and stir in salt. Cover and stand  
for 12 hours or over night. Strain liquid  
from tomato mixture and place pulp into  
bread pan. Add vinegar, sugar, Jam Setta,  
mustard and curry powders and stir with a  
plastic spatular. Wipe any spills from  
around the pan.  
2.Place the bread pan into the breadmaker  
and close lid.  
3.Press the Menu button to program (8) Jam  
and press “Start”. Allow to mix for 5  
minutes, open lid and scrape down sides  
of bread pan with a plastic spatula.  
2.Place the bread pan into the breadmaker  
and close lid.  
3.Press the Menu button to program (8) Jam  
and press “Start”. Allow to mix for 5  
minutes, open lid and scrape down sides  
of bread pan with a plastic spatula.  
Jam will be cooked in the number of hours  
indicated.  
4.Skim the top layer from the surface and  
pour into hot sterilized jars, seal and label.  
Jam will set on cooling.  
Makes: 500ml (2 x 250ml jars)  
Relish will be cooked in the number of  
hours indicated.  
4.Pour relish into hot sterilized jars, seal and  
label. Relish will be a fresh, light  
consistency on cooling. Delicious served  
with roasted or barbequed meat, fish and  
poultry.  
Makes: 1 litre (4 cups)  
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Bake  
When you select the Bake setting, the  
Bakehouse will immediately start baking.  
This setting will bake for 1 hour and can be  
controlled manually by pressing the  
Start/Stop button to stop the function at any  
time.  
Mushroom Risotto  
1 onion, finely chopped  
1 large clove garlic, finely chopped  
2 cups Arborio rice  
1 litre (4 cups) beef, chicken or vegetable  
stock, (boiling)  
1
2
125ml ( / cup) white wine  
Lemon Delicious Pudding  
250g button mushrooms, sliced  
60g butter, softened  
1
2
/ cup Parmesan cheese, grated  
3
175g ( cup) caster sugar  
1
4
/
4
/ cup parsley, chopped  
2 eggs, separated  
40g self raising flour  
1.Place onion, garlic, rice, stock, wine and  
mushrooms into bread pan. Wipe any spills  
from around the outside of pan.  
2.Place the bread pan into the breadmaker  
and close lid.  
3.Press the Menu button to program (9)  
Bake and press “Start”.  
Risotto will be cooked in the number of  
hours indicated.  
grated rind and juice of 2 lemons  
1
(approximately  
cup juice)  
3
/
1
4
310ml (1 / cups) milk  
1.Beat butter, sugar and egg yolks until  
creamy. Add flour, lemon rind and juice  
and stir with a plastic spatular. Slowly add  
milk. Beat egg whites until stiff and fold  
into lemon mixture. Pour into bread pan  
and wipe any spills from around the  
outside of pan.  
Mix through Parmesan cheese and parsley,  
and serve.  
Makes: 6 cups (Serves 4)  
2.Place the bread pan into the breadmaker  
and close lid.  
3.Press the Menu button to program (9)  
Bake and press “Start”.  
Pudding will be cooked in the number of  
hours indicated.  
Serve pudding warm, or cold with cream  
and/or vanilla ice cream.  
Serves: 4  
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Bake continued  
Zucchini Frittata  
Apple Crumble  
2 tablespoons vegetable oil  
2 rashers bacon, chopped  
200g zucchini, grated  
700g Granny Smith apples, peeled, cored  
and cut into small wedges  
1
4
60ml ( / cup) lemon juice  
1
4
1 small onion, grated  
/ cup sugar  
2
3
80g ( / cup) self raising flour  
Crumble Topping:  
1
2
/ cup cheddar cheese, grated  
75g wholemeal plain flour  
3 eggs, beaten  
2 tablespoons fresh basil, roughly chopped  
1
4
/ cup traditional rolled oats  
2 tablespoons brown sugar  
1
2
/ teaspoon ground cloves  
1.Heat oil in a shallow frying pan and lightly  
fry bacon. Pour into bread pan and add  
remaining ingredients. Stir gently with a  
plastic spatular and wipe any spills from  
around the outside of pan.  
2.Place the bread pan into the breadmaker  
and close lid.  
3.Press the Menu button to program (9)  
Bake and press “Start”.  
1
2
/ teaspoon ground cinnamon  
1
2
/ teaspoon ground nutmeg  
30g butter, softened  
1.Combine apples, lemon juice and sugar  
and place into the bread pan.  
2.Combine wholemeal plain flour with  
remaining dry ingredients and rub in  
butter. Sprinkle crumble over apple  
mixture in bread pan. Wipe any spills from  
around the outside of pan.  
Frittata will be cooked in the number of  
hours indicated.  
Serve warm or cold.  
4.Place the bread pan into the breadmaker  
and close lid.  
Makes: 4 - 6 serves  
5.Press the Menu button to program (9)  
Bake and press “Start”.  
Apple Crumble will be cooked in the  
number of hours indicated.  
Serve warm with vanilla custard or ice  
cream.  
Makes: 4 serves  
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Damper  
Damper style breads have a rich flavour and  
are heavy and dense in texture. They should  
be approximately 15cm in height. Sometimes  
the damper will not be the width of the bread  
pan. This is normal as the damper will take  
its own shape throughout the rising cycle.  
Easy Bake Damper Mix  
500ml (2 cups) milk  
1 x 500g packet scone and damper mix  
1.Pour milk into the bread pan and add  
scone and damper mix. Wipe any spills  
from around the outside of the pan.  
2.Place the bread pan into the breadmaker  
and close lid.  
3.Press the Menu button to program (10)  
Damper and press “Start”.  
Damper will be cooked in the number of  
minutes indicated.  
Damper  
150ml milk  
130ml water  
20g butter, melted  
450g self raising flour  
1
2
/ teaspoon salt  
1.Pour milk, water and melted butter into  
the bread pan. Add flour and salt and wipe  
any spills from around the outside of the  
pan.  
2.Place the bread pan into the breadmaker  
and close lid.  
3.Press the Menu button to program (10)  
Damper and press “Start”.  
Damper will be cooked in the number of  
minutes indicated.  
Note: You may also use pre-packaged  
damper mixes from your supermarkets. The  
packaging should include directions of use.  
49  
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Pasta  
Pasta Dough  
Eggs  
600g  
4 x 60g  
1
4
Water  
/ cup  
Plain flour  
Salt  
500g  
1
2
/ teaspoon  
Method  
1.Whisk eggs and water together and pour into the bread pan. Add flour and salt and wipe any  
spills from around the outside of the pan.  
2.Place the bread pan into the breadmaker and close lid.  
3.Press the Menu button to program (11) Pasta and press “Start”. Pasta dough will be  
kneaded, ready for rolling, shaping and cooking in the number of minutes indicated.  
Makes: 600g dough  
If pasta dough appears too sticky, knead dough with additional flour.  
Variations:  
Spinach pasta: Add 100g of very well drained spinach to the dough recipe  
Tomato pasta: Add 2 tablespoons concentrated tomato paste to dough recipe.  
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Pasta continued  
Pumpkin and Cheese Ravioli  
1 quantity pasta dough (see recipe above)  
Filling:  
1
2
1 / cups pumpkin, skin removed, baked and mashed  
1
2
1 / cups dry breadcrumbs  
1
2
/ cup ricotta cheese, mashed  
2 large cloves garlic, minced  
1 teaspoon salt  
1
4
/ teaspoon ground nutmeg  
Method  
1.Combine all filling ingredients in a large bowl. Mix well to combine.  
2.Divide dough into 4 portions. Roll each portion on a lightly floured surface, into a 30cm x  
30cm square.  
3.Place 1 teaspoon of filling every 5cm apart on 2 sheets of the rolled out pasta dough. Brush  
edges with a beaten egg and top each with the remaining sheets of pasta dough. Press  
firmly between the filling and sides to seal. Cut ravioli into squares using a pastry wheel.  
4.Cook ravioli in a large saucepan of boiling water for 4 - 5 minutes or until just cooked. Drain  
well and serve with your favourite tomato or cream sauce.  
Serves: 4-6  
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Dough Only  
Breadsticks  
Dough  
Topping (Egg Wash)  
1 egg  
Water  
240ml  
Margarine  
Plain Flour  
Sugar  
2 tablespoons (40g)  
500g  
2 teaspoons water  
3 - 4 tablespoons sea salt flakes  
2 teaspoons  
Bread improver  
Salt  
1 teaspoon  
1
2
/ teaspoon  
Tandaco dry yeast  
2 teaspoons  
Method  
1.Pour water into bread pan and add margarine. Combine flour with sugar, bread improver and  
salt and add to pan. Make a small pocket in the top and place yeast in the pocket. Wipe any  
spills from around the pan.  
2.Place the bread pan into the breadmaker and close lid.  
3.Press the Menu button to program (12) Dough and press “Start”.  
Dough will be kneaded, ready for shaping, proving and baking in the number of hours  
indicated.  
4.Remove dough from bread pan and knead gently on a lightly floured surface. Divide into 30  
pieces and roll each piece into a 20cm rope shaped breadstick.  
5.Place breadsticks 2.5cm apart on a baking paper lined baking tray. Cover lightly with a  
cloth, sit in a warm place and allow dough to rise for 30 minutes.  
6.Topping: Beat egg with water and lightly brush over breadsticks. Sprinkle with sea salt flakes  
and bake at 200°C for 20 minutes.  
Makes: 30 bread sticks  
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Dough Only continued  
Bread Rolls  
Dough  
Water  
Topping (Egg Wash)  
1 egg  
250ml (1 cup)  
1 x 60g  
Egg  
2 teaspoons water  
2 tablespoons white  
and black poppy seeds  
Margarine  
Plain flour  
Sugar  
2 tablespoons (40g)  
520g  
1
4
/ cup (55g)  
Bread improver  
Salt  
1 teaspoon  
1
2
/ teaspoon  
Tandaco dry yeast  
2 teaspoons  
Method  
1.Whisk water and egg together and pour into bread pan. Add margarine. Combine plain flour  
with sugar, bread improver and salt and add to pan. Make a small pocket in the top and  
place yeast in the pocket. Wipe any spills from around the pan.  
2.Place the bread pan into the breadmaker and close lid.  
3.Press the Menu button to program (12) Dough and press “Start”. Dough will be kneaded,  
ready for shaping, proving and baking in the number of hours indicated.  
4.Remove dough from bread pan and knead gently on a lightly floured surface. Divide into 12  
x 60g portions and shape each into a small ball.  
5.Place on a baking paper lined baking tray and cover lightly with a cloth. Sit in a warm place  
and allow dough to rise for 30 minutes.  
6.Topping: Beat egg with water and lightly brush over bread rolls. Sprinkle with poppy seeds.  
Bake rolls at 200°C for 25 - 30 minutes.  
Makes: 12 rolls  
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Dough Only continued  
Pizza Dough  
Dough  
Water  
290ml  
1
4
Vegetable oil  
Sugar  
/ cup (60ml)  
1 teaspoon  
1
2
Salt  
/ teaspoon  
Plain flour  
Tandaco dry yeast  
500g  
1
2
2 / teaspoons  
Method  
1.Pour water and oil into bread pan. Add sugar, salt and flour. Make a small pocket in the top  
and place yeast in the pocket. Wipe any spills from around the outside of pan.  
2.Place the bread pan into the breadmaker and close lid.  
3.Press the Menu button to program (12) Dough and press “Start”. Dough will be kneaded,  
ready for shaping, proving and baking in the number of hours indicated.  
4.Remove completed dough from the bread pan. Divide dough in half. Roll dough to fit 2  
pizza trays. Spread with favourite toppings and bake for 20 minutes at 180°C or until  
cooked.  
54  
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Dough Only continued  
Herb Foccacia  
Dough  
Topping  
Water  
330ml  
1 tablespoon  
500g  
2 tablespoons olive oil  
Olive oil  
1 teaspoon dried oregano leaves  
1 teaspoon dried chopped basil  
Plain flour  
Skim milk powder  
Sugar  
1 tablespoon  
2 teaspoons  
1
2
Salt  
/ teaspoon  
1
2
Tandaco dry yeast  
2 / teaspoons  
Method  
1.Pour water and oil into bread pan. Combine flour with skim milk powder, sugar and salt and  
add to pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from  
around the outside of pan.  
2.Place the bread pan into the breadmaker and close lid.  
3.Press the Menu button to program (12) Dough and press “Start”. Dough will be kneaded,  
ready for shaping, proving and baking in the number of hours indicated.  
4.Remove dough from bread pan and knead very lightly on a lightly floured surface. Shape  
into a 12cm x 30cm rectangle and place on an oiled baking tray. Cover with a cloth and sit  
in a warm place to rise for 30 minutes. Using your knuckles, press small indents into dough.  
5.Brush Foccacia with oil and sprinkle with herbs. Bake in a preheated oven at 180°C for 30  
minutes or until golden.  
55  
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Dough Only continued  
Hot Cross Buns  
Dough  
Crosses  
Egg  
1 x 60g  
150ml  
40g plain flour  
Water, warm  
2 tablespoons (40ml) water  
1 teaspoon sugar  
Margarine  
2 tablespoons (40g)  
280g  
Plain flour  
Brown sugar  
Salt  
2 tablespoons  
Glaze  
1
2
/ teaspoon  
2 tablespoons (40ml) water  
2 tablespoons sugar  
1 teaspoon gelatine  
1
2
Allspice, ground  
Dried mixed fruit  
Tandaco dry yeast  
/ teaspoons  
1 cup (190g)  
2 teaspoons  
Method  
1.Beat egg and water together and pour into bread pan. Add margarine. Combine flour with  
brown sugar, salt and Allspice and stir in dried fruit. Add to bread pan. Make a small pocket  
in the top and fill with the yeast. Wipe any spills from around the outside of pan.  
2.Place the bread pan into the breadmaker and close lid.  
3.Press the Menu button to program (12) Dough and press “Start”. Dough will be kneaded,  
ready for shaping, proving and baking in the number of hours indicated.  
4.Remove dough from bread pan and knead lightly on a lightly floured surface. Divide dough  
into 12 pieces and shape each into small buns. Place close together on a lightly greased  
baking tray. Cover with a cloth and sit in a warm place to rise for 30 minutes.  
5.CROSSES: Combine plain flour with water and sugar to form a smooth paste. Pipe paste, to  
make crosses on top of each risen bun. Bake at 200°C for 25 minutes.  
6.GLAZE: Place water, sugar and gelatine in a small pan and stir over heat until dissolved.  
Brush over buns whilst hot.  
Makes: 12 buns  
56  
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Program Setting Times  
and Display Information  
All times are in hours and minutes unless otherwise stated.  
MENU  
BASIC  
BREAD  
SIZE  
CRUST  
TIME  
PREHEAT KNEAD1 KNEAD2 RISING1 KNEAD3 RISING2 KNEAD4  
RISING3  
35  
35  
35  
35  
35  
35  
34  
34  
34  
34  
34  
34  
40  
40  
40  
40  
40  
40  
40  
40  
40  
40  
40  
40  
40  
40  
40  
50  
50  
50  
–
BAKE  
50  
60  
70  
55  
65  
75  
45  
48  
53  
47  
50  
55  
49  
59  
69  
55  
65  
75  
52  
57  
65  
55  
60  
68  
54  
64  
74  
50  
60  
70  
56  
66  
76  
61  
71  
81  
65  
60  
42  
–
WARM  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
60  
22  
22  
22  
22  
22  
22  
14  
60  
60  
–
LIGHT  
2:55  
–
–
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
–
22  
22  
22  
22  
22  
22  
20  
20  
20  
20  
20  
20  
22  
22  
22  
22  
22  
22  
20  
20  
20  
20  
20  
20  
22  
22  
22  
22  
22  
22  
16  
16  
16  
16  
16  
16  
–
37  
37  
37  
37  
37  
37  
–
15sec  
28  
28  
28  
28  
28  
28  
12  
12  
12  
12  
12  
12  
20  
20  
20  
20  
20  
20  
22  
22  
22  
22  
22  
22  
27  
27  
27  
28  
28  
28  
–
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
2sec  
2sec  
2sec  
2sec  
2sec  
2sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
3sec  
–
750g MEDIUM 3:05  
15sec  
DARK  
LIGHT  
3:15  
3:00  
–
15sec  
–
15sec  
1kg  
MEDIUM 3:10  
–
15sec  
DARK  
LIGHT  
3:20  
1:54  
–
15sec  
–
–
TURBO  
BREAD  
750g MEDIUM 1:57  
–
–
–
DARK  
LIGHT  
2:02  
1:56  
–
–
–
–
–
–
1kg  
MEDIUM 1:59  
–
–
–
DARK  
LIGHT  
2:04  
3:34  
–
–
–
30  
30  
30  
30  
30  
30  
5
5
5
5
5
5
–
50  
50  
50  
50  
50  
50  
–
15sec  
WHEAT  
BREAD  
750g MEDIUM 3:44  
15sec  
DARK  
LIGHT  
3:54  
3:40  
15sec  
15sec  
1kg  
MEDIUM 3:50  
15sec  
DARK  
LIGHT  
4:00  
2:22  
15sec  
–
WHEAT  
RAPID  
BREAD  
750g MEDIUM 2:27  
–
–
DARK  
LIGHT  
2:35  
2:25  
–
–
–
–
1kg  
MEDIUM 2:30  
–
–
DARK  
LIGHT  
2:38  
3:09  
–
–
43  
43  
43  
42  
42  
42  
–
15sec  
SWEET  
BREAD  
750g MEDIUM 3:19  
–
15sec  
DARK  
LIGHT  
3:29  
3:15  
–
15sec  
–
15sec  
FRENCH  
BREAD  
750g MEDIUM 3:25  
–
15sec  
DARK  
LIGHT  
3:35  
1:15  
–
15sec  
–
–
–
–
–
–
–
–
–
–
–
–
CAKE  
750g MEDIUM 1:25  
–
–
–
–
–
DARK  
LIGHT  
1:35  
1:20  
–
–
–
–
–
–
–
–
–
–
1kg  
MEDIUM 1:30  
–
–
–
–
–
DARK  
1:40  
1:20  
1:00  
0:59  
0:13  
1:10  
–
–
–
–
–
15  
–
–
–
–
–
JAM  
–
–
–
–
–
–
BAKE  
–
1
3
3
8
–
–
–
8
DAMPER  
PASTA  
DOUGH  
–
5
–
1
10sec  
–
4
–
15  
52  
–
52  
–
–
57  
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Program Setting Times and Display Information continued  
The display will tell you if there is a problem with your Bakehouse. Always use your Bakehouse  
in a room free of drafts. Do not use your Bakehouse outdoor, near a heat vent or in direct  
sunlight.  
DISPLAY READS:  
PROBLEM  
SOLUTION  
“0:00” Colon Flashing  
Select program setting.  
Use the Menu button to select  
program.  
“E:01” Flashing  
Bakehouse is too hot to begin  
another program setting.  
Press Start/Stop button to  
cancel. Open lid and allow to  
cool down for up to 60 minutes.  
You will hear a beep when:  
The power is turned ON  
Long beep  
Short beep  
Select a setting from the Menu  
Invalid key-in  
Long beep  
Fruit & Nut Beeper  
8 short beeps  
2 long beeps  
Commencement of baking cycle  
Completion of bread baking process  
Short and Long beeps  
58  
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Troubleshooting  
Machine Malfunctions  
Display Window  
Time Indicator  
does not  
Bread  
takes  
too long  
to bake  
Sides of  
bread  
collapse  
& bottom  
damp  
Browned &  
centre  
browned sticky &  
raw or not  
Sides  
brown  
but flour  
coated  
bottom  
Ingredients  
not mixed  
Under  
Slices  
unevenly  
& sticky  
Check  
the  
following:  
turn on  
baked  
Unplugged  
✗
Bread pan not inserted  
✗
Ingredient spilled on heater element  
Lid was repeatedly opened during operation or left open  
✗
✗
✗
Control Panel  
Program selection was wrong  
✗
✗
✗
✗
✗
Mode selection was wrong (DOUGH mode was chosen)  
Bread left in bread pan too long after baking  
✗
Bread sliced just after baking (steam was not allowed to escape)  
Kneading process was not complete  
Power disruption  
✗
✗
✗
59  
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Troubleshooting continued  
Baking Results  
Open,  
Heavy Not baked coarse or  
Bread  
Browned  
& floured  
browned sides,  
Bread  
Collapse rises  
doesn’t Floured Over  
rise  
Check  
the  
following  
dense in centre  
texture  
holey  
texture  
top  
too much enough  
centre  
sticky/raw  
Measurement Errors  
FLOUR  
Not enough  
Too much  
✗
✗
✗
YEAST  
Not enough  
Too much  
✗
✗
✗
✗
WATER  
Not enough  
Too much  
✗
& LIQUID  
✗
✗
✗
✗
✗
✗
✗
✗
✗
SUGAR  
Omitted  
✗
Too much  
✗
✗
✗
SALT  
Omitted  
✗
✗
Flour  
Stale/generic flour used  
✗
Self raising flour was used  
✗
✗
✗
Yeast  
Old yeast used  
Wrong type of yeast used  
✗
✗
✗
✗
✗
✗
✗
✗
Hot water was used instead of water at room temperature  
60  
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Notes  
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Notes  
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‘Sunbeam’, and ‘Bakehouse’ are registered trademarks of  
Sunbeam Corporation.  
Made in China. Due to minor changes in design or  
otherwise, the product may differ from the one shown  
in this leaflet. Backed by Sunbeam‘s 12 Month  
Replacement Guarantee and National Service Network.  
© Copyright. SUNBEAM CORPORATION LIMITED 2003.  
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
For more information or advice on this or any other  
Sunbeam appliance, visit www.sunbeam.com.au or  
contact the Sunbeam Consumer Service Line.  
Australia 1800 025 059  
New Zealand (09) 912 0747.  
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Consumer Hotline  
Australia  
1800 025 059  
New Zealand  
(09) 912 0747  
www.sunbeam.com.au  
is a registered Trademark of Sunbeam  
Corporation Limited. ACN 000 006 771.  
© Sunbeam Corporation Limited 2003.  
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