Sunbeam Bread Maker BM7800 User Manual
®
Quantum SmartBake  
Programmable Dough & Breadmaker  
Instruction Booklet  
BM7800  
Please read these instructions carefully  
and retain for future reference.  
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Contents  
Using your Quantum SmartBake Safely  
2-3  
4-6  
Features of your Sunbeam Quantum  
SmartBake  
The Control Panel including baking  
progress monitor  
7-8  
9
Baking Process Monitor  
Quick reference Help Card  
Menu Settings  
10  
11-13  
14  
Using Your Quantum SmartBake  
Easy to follow steps to baking with the  
Quantum SmartBake  
15-16  
The Art and Science of Baking Great  
Tasting Bread  
17-18  
19  
Important Measuring Tips  
Fruit and Nut Dispenser  
The Baking Process  
20  
21  
Programming your Quantum SmartBake 22-25  
How to use the Time Delay  
Power Interruption Program Protection  
What Ingredients to use  
Handy Hints to a better loaf  
Care and Cleaning  
26  
27  
28  
29  
30  
Help Guide  
30  
Recipes  
31  
The Time Cycle Chart  
89-90  
Program Setting Times and  
Display Information  
76  
Troubleshooting  
92-93  
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Congratulations  
You are just a few easy steps away from  
experiencing the aroma of fresh bread baking  
in your new Sunbeam Quantum SmartBake.  
We at Sunbeam understand the busy  
lifestyles that we live today and that’s why  
when developing the Quantum SmartBake we  
made baking a loaf of bread as easy as 1, 2,  
3 - or for those with a little more time can  
use the SmartBake Technology to create their  
own favourite recipes.  
The Quantum SmartBake features the latest  
technology and is leading breadmakers  
into the new Millennium. The SmartBake  
Technology of the Quantum ensures that  
your breadmaker is easy to use, fully  
programmable and has a Baking Progress  
Monitor, so that you know exactly what stage  
your machine is at in the bread making  
process.  
Quantum SmartBake is so easy to do and  
with the 15 hour pre-set timer you can set  
it the night before and wake up to a freshly  
baked loaf.  
Before you start, we suggest that you read  
this booklet to ensure that you achieve the  
best results from your Quantum SmartBake.  
We’ve done everything we can do to make  
bread baking a breeze, but if you have any  
concerns regarding the performance and use  
of your breadmaker, please call the  
Sunbeam Customer Service  
Australia  
1300 881 861  
New Zealand 0800 786 232  
The Quantum SmartBake has been designed  
with a true Gluten Free Recipe. Specific  
program modifications have been developed  
with the Coeliac Society of Australia to  
ensure that your Quantum SmartBake will  
allow those with Gluten intollerances, to bake  
successful Gluten Free recipes. The Gluten  
Free preset menu also acts as the basis for a  
Yeast Free recipe.  
With your Quantum SmartBake you have  
76 baking and dough options including  
your Basic White, Gluten/Yeast Free, Whole  
Wheat, Sweet, French, Damper, Pizza &  
Pasta dough and it even creates delicious  
fresh jam that tastes great on a freshly baked  
damper loaf.  
You have a choice of 4 traditional horizontal  
loaf sizes from 750g up to a 1.5kg loaf  
and a choice of 3 crust settings to suit any  
size family and appetite. Baking with your  
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Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM BREADMAKER  
• Do not use attachments not recommended by  
Sunbeam. This may cause fire, electric shock  
or injury  
• Do not use outdoors or for commercial use, or  
for any other purpose other than its intended  
use  
• This unit is intended for household use only  
Sunbeam is very safety conscious when  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential  
for the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Do not use an appliance for any purpose  
other than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove  
by grasping the plug - do not pull on the cord.  
• Turn the power off and remove the plug  
when the appliance is not in use and  
before cleaning.  
• Do not use your appliance with an extension  
cord unless this cord has been checked  
and tested by a qualified technician or  
service person.  
• Always use your appliance from a power  
outlet of the voltage (A.C. only) marked  
on the appliance.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities, or  
lack of experience and knowledge, unless they  
have been given supervision or instruction  
concerning use of the appliance by a person  
responsible for their safety.  
• Do not operate any electrical appliance with  
a damaged cord or after the appliance has  
been damaged in any manner. If damage is  
suspected, return the appliance to the nearest  
Sunbeam Appointed Service Centre  
for examination, repair or adjustment.  
• For additional protection, Sunbeam  
recommend the use of a residual current  
device (RCD) with a tripping current not  
exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate  
remote control system.  
• This appliance is intended to be used in  
household and similar applications such  
as: staff kitchen areas in shops, offices and  
other working environments; farm houses; by  
clients in hotels, motels and other residential  
type environments; bed and breakfast type  
environments.  
• Children should be supervised to ensure that  
they do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while  
in use.  
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 Quantum SmartBake  
Safely  
Before use  
3.Do not place on top of any other appliance.  
1.Read all instructions, product labels and  
warnings. Save these instructions.  
2.Remove all foreign matter from the  
bread pan.  
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 50 millimetres  
away from walls as they may discolour  
from the heat.  
3.Wipe over bread pan and kneading blade  
before use.  
4.Peel off plastic film from control panel and  
remove all static labels.  
5.Always use the breadmaker from a 230-  
240V AC power outlet.  
6.Do not allow anything to rest on the power  
cord or allow it to touch any hot surface.  
Do not plug in the cord where people  
may walk or trip on it or allow the cord  
to dangle over the edge of a table or  
benchtop.  
After use  
1.Always turn the unit off and remove the  
plug from the power outlet after use,  
and before cleaning.  
2.Use oven mitts when taking out the baking  
pan after baking.  
3.Allow the 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.  
Whilst in use  
1.This breadmaker is ‘cool touch’, but does  
get quite warm during operation. Be  
careful to keep your hands and face away  
from the unit.  
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.  
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 21 for full details.  
Safety Precautions  
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 appliance  
to the nearest Sunbeam Appliance  
Service Centre for examination, repair or  
mechanical or electrical adjustment.  
As a service to customers, Sunbeam  
Appliance Service Centres will carry out a  
free check on your appliance to ensure it is  
electrically safe.  
5.Do not touch moving parts.  
Where to use  
1.Use only on a stable, heat-resistant  
surface.  
2.Do not use the breadmaker where it will  
be exposed to direct sunlight or other heat  
sources, such as a stove or oven.  
4.Remove the plug by grasping the plug - do  
not pull on the cord.  
2
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Using your Quantum SmartBake Safely continued  
8.For additional protection Sunbeam  
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.  
Extension cords should be used with care.  
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.  
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.  
recommend the installation of a Residual  
Current Device (RCD) on all electrical  
appliances with a rated current not  
exceeding 30mA is advisable in the  
electrical circuit supplying the power outlet  
in use.  
9.This appliance is not intended for use by  
young children or infirm persons unless  
they have been adequately supervised by a  
responsible adult to ensure that they can  
use the appliance safely.  
10.Young children should be supervised to  
ensure that they do not play with the  
appliance.  
7. For safety reasons and to avoid  
maintenance by unskilled persons, some  
appliances are ‘Sealed’ using tamperproof  
means as specified by SAA (Standards  
Association of Australia).  
This unit is intended for household use only  
Such appliances should always be returned  
to the nearest Sunbeam Service Centre for  
adjustment or repair if required.  
3
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Features of your Sunbeam  
®
Quantum SmartBake  
Large viewing window with stainless steel trim  
Automatic Fruit & Nut Dispenser  
Automatically releases ingredients into the  
dough during the kneading cycle. Takes the  
guess-work out of recipes. See page 17 for  
more information.  
Non-stick baking pan  
Cooltouch exterior  
Makes it safer when baking bread,  
particularly when children are present.  
4
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Removable lid  
Fully programmable control panel  
LCD window  
Quick reference help cards  
Traditional Horizontal loaf  
Horizontal loaf sizes up to 1.5kg  
4 horizontal loaf sizes up to 1.5kg with a  
choice of 3 crust settings to suit any size  
family and appetite.  
Cord Wrap  
Tidy cord wrap stores unwanted  
cord at the back of the  
breadmaker when not in use  
5
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Features of your Sunbeam Quantum SmartBake continued  
Your Sunbeam Quantum SmartBake is a  
fully programmable dough and bread making  
machine that allows you to easily make fresh  
bread in only a few hours.  
Baking Progress Monitor  
Shows each stage of the bread baking  
process. See page 9 for more information.  
15 hour Time Delay  
There are a host of other features:  
Wake up to the smell of fresh hot crusty  
bread in the morning with the 15 hour  
time delay setting. See page 26 for more  
information.  
Automatic Fruit & Nut dispenser  
Automatically releases ingredients into the  
dough during the kneading cycle. Takes the  
guess-work out of recipes. See page 20 for  
more information.  
Power Interruption Program Protection  
Stores your program in the advent of a black  
out or power surge. When power resumes so  
does your program. See page 27 for more  
information.  
8 programmable memory settings  
SmartBake technology enables full  
programmability and saving of your favourite  
8 recipes. Either start your recipe from  
scratch, or base it on one of the first 8 preset  
menus. See page 11 for more information.  
Large viewing window  
Allows you to watch each stage of the  
breadmaking cycle.  
76 baking and kneading options  
60 minute Keep-Warm function  
Including Basic White, Gluten/Yeast Free,  
Whole Wheat, French, Sweet, Cake, Damper,  
Jam, Pasta & Pizza Dough.  
Keeps bread warm for 1 hour after baking.  
Quick reference Help Cards  
Slide out handy reference cards makes  
operation easy. No need to rely on the  
instruction booklet. See page 10 for more  
information.  
6
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The Control Panel  
The control panel on the Quantum  
SmartBake is designed to ensure easy use  
and makes baking a loaf of bread a pleasure.  
The simple to use control panel enables  
you to select your desired baking program  
and features a large LCD window making  
it easy to see your selected menu and the  
completion time for the setting.  
button it cycles through the menus from (1)  
to (12).  
The default menu when the breadmaker is  
turned on is MENU 1.  
Crust  
Press the CRUST button to select the desired  
crust colour - Light, Medium or Dark.  
The default setting is Medium.  
Display Window  
Size  
The LCD window indicates the program  
setting selected from (1) to (12) and the  
CRUST Colour and Loaf SIZE.  
Press the SIZE button to select the loaf size  
- 750g, 1.0kg or 1.25kg (1.5kg).  
A 1.5kg loaf size is achieved by simply  
utilising the 1.25kg setting. See page 29 for  
more information.  
The display will show the number of hours  
and minutes until the cycle is complete -  
“0:00”.  
The default setting is  
1.0kg.  
Menu  
Favourite Recipes  
Press the RECIPE button (  
) to cycle  
through your saved favourite recipes, the  
BOOK icon will be displayed on the LCD. If  
you have not saved any recipes these will be  
empty and the LCD window will read “0:00”.  
Modify  
Allows you to create your own recipes,  
or modify your program during the cycle.  
This button must be held for 2 seconds to  
activate any modifications. If modifying your  
program during baking this button acts as a  
Pause button, and must be pressed again to  
continue the cycle.  
Save  
Allows you to save your favourite programs  
that you have modified to suit your own  
personal tastes. When a menu is saved it is  
indicated by a beep from the control panel.  
Control Panel  
Press the MENU button to select automatic  
breadmaking menus from (1) to (12). Each  
of these menu settings are explained further  
on page 11 Each time you press the MENU  
7
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The Control Panel continued  
Delay/Adjust  
Allows you to delay the completion  
of your desired program up to 15  
hours, or use it during programming  
to adjust the time of the current  
stage of your breadmaking cycle by  
pressing the +/- (▼/▲) buttons.  
Cancel  
This button allows you to instantly cancel out  
of programming or cancel the breadmaking  
process. Once you have pressed this button  
it returns you to the beginning of the current  
cycle.  
Start/Pause  
Press the START/PAUSE button to commence  
selected setting or begin timer countdown for  
delay timer.  
If you would like to pause the current  
breadmaking cycle all you need to do is press  
the START/PAUSE button. The time will flash  
indicating that you are in ‘PAUSE’ mode. To  
resume the baking cycle you must press the  
button again.  
To stop the operation or cancel a timer  
setting, press and hold for 2-3 seconds until  
you hear a beep.  
‑
Battery  
When the breadmaker loses power the battery  
icon ( ) will be displayed. This indicates  
that the machine is relying on an internal  
battery supply.  
8
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Baking Progress Monitor  
The baking progress monitor is located at the  
top of the LCD screen. The monitor displays  
each of the stages of the breadmaking cycle  
and under each icon are a series of boxes.  
During the breadmaking cycle one of these  
boxes is blacked out to indicate which stage  
of the cycle you are in.  
Rise  
Signals that the loaf is in one of the 3 rising  
stages. During the different rise stages a low  
temperature is used which assists the rising  
process.  
Bake  
Signals that the loaf is in the bake stage.  
This is  
Pre-Heat  
The pre-heat feature is part of the Wheat and  
Jam settings only. During the pre-heat stage  
the Quantum SmartBake is pre-warming the  
ingredients before the first kneading stage  
commences.  
the final stage of the breadmaking cycle at  
which  
a higher temperature is used to bake the  
bread.  
Keep Warm  
Knead  
The Keep Warm feature starts when the  
bread has completed the baking stage and  
keeps the bread warm for up to 60 minutes.  
Signals that the loaf is in either of the 2  
kneading or the 2 knock-down stages.  
Baking Progess Monitor  
9
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Quick Reference Help Cards  
The 3 handy reference cards are easily accessible and slide out of the side of the control  
panel.  
Quick Guide  
The Quick Guide card reminds you how to  
use your Quantum SmartBake in 3 easy  
steps.  
Program  
The Program card takes you through the  
simple steps of programming your favourite  
recipes.  
Favourites  
This card is for you to list all your Favourite  
Recipes from (1) to (8), which you have  
saved. It is specially coated so you can write  
on it.  
10  
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Menu Settings  
(1) Basic  
hints which you should read before you  
commence baking. Refer to the Gluten Free  
instructions in the recipe section.  
This setting is also the basis for the Yeast  
Free loaf.  
Refer to the Yeast Free instructions in the  
recipe section.  
Press the MENU button three times, the LCD  
window will show ‘3’.  
Press the MENU button once and the LCD  
window will show ‘1’. Use this setting to  
make traditional white bread. You have a  
choice of 3 crust colours - Light, Medium or  
Dark.  
The Quantum SmartBake will default to  
a 1.0kg loaf with a Medium crust colour  
setting.  
To select a crust setting other than Medium,  
press the CRUST button once for a Dark loaf  
or twice for a Light loaf.  
If you require a loaf size other than a 1.0kg,  
press the SIZE button until you reach your  
desired loaf size.  
(4) Wheat  
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 take longer to bake  
and be heavier in texture.  
(2) Turbo  
Press the MENU button four times, the LCD  
window will show ‘4’.  
Need bread in a hurry? The Turbo setting is  
used to decrease the overall completion time  
of your bread.  
The breads made using this setting may be  
shorter and denser because of a decrease in  
rising times.  
Note: When the Wheat setting has been  
selected the first knead will not commence  
straight away. This is due to a 30 minute  
Pre-Heat feature in the Wheat setting to  
ensure a good result.  
Tip: The Turbo setting should only be  
selected when baking White, Wheat, Sweet &  
French breads.  
To use the Turbo setting, place ingredients  
into the bread pan and then place in the  
Quantum SmartBake and press the MENU  
button twice, the LCD window will show ‘2’.  
(5) Sweet  
This cycle is for breads that require  
additional ingredients such as sugar, dried  
fruits or chocolate to sweeten the bread.  
Press the MENU button five times, the LCD  
window will show ‘5’.  
Tip: To prevent the crust from becoming too  
(3) Gluten Free/Yeast Free  
dark, a Light crust colour is recommended.  
The Gluten Free setting on the Quantum  
SmartBake has been tested thoughly  
by Sunbeam with the assistance of the  
Coeliac Society of Australia. The Quantum  
SmartBake is the first breadmaker to have a  
set recipe specifically designed to meet the  
needs of many people who have intolerances  
to gluten.  
(6) French  
This cycle is for breads with crispier crusts,  
such as French and Italian breads.  
Press the MENU button six times, the LCD  
window will show ‘6’.  
Tip: This style loaf best suits loaves which are  
low in fat and sugar  
Due to the use of different ingredients in  
Gluten Free bread there are a few handy  
11  
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Menu Settings - continued  
(7) Cake  
(9) Jam  
Make a variety of sweet and savoury home  
made cakes on this setting. You can use  
this setting to mix and bake cakes. We  
recommend the use of pre-packaged cake  
mixes. Select the Light crust colour to  
prevent the sides from burning.  
Refer to the Cake instructions in the Recipe  
section.  
Press the MENU button seven times, the LCD  
window will show ‘7’.  
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.  
Press the MENU button nine times, the LCD  
window will show ‘9’.  
Note: As with the Wheat setting the Jam  
setting also features a 30 minute Pre-Heat to  
ensure good results.  
(8) Damper  
(10) Bake  
Have damper style bread ready in 1 hour &  
20 minutes for a 1kg loaf. Make a variety  
of sweet and savoury damper style breads on  
this setting.  
Once the Damper cycle is complete, you may  
need to select the Bake function to bake for  
a further 15 minutes to ensure a crisp crust.  
Alternatively this can be achieved by using  
the Programming mode. (See page 18 for  
more information)  
Due to use of Self Raising flour in the  
Damper recipes the taste may be similar to  
that of a scone.  
Refer to the Damper instructions in the  
Recipe section.  
When you select the Bake setting, the  
Quantum SmartBake will immediately start  
baking. This setting will bake for 1 hour and  
can be controlled manually by pressing the  
START/PAUSE 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 ¾ of the way up the  
bread pan. Reconnect electricity and select  
program setting (10) Bake, and press START.  
This setting can also be used to increase  
cooking time. If your bread is still dough-  
like at the completion of a bread cycle or  
you would like your bread cooked for a longer  
Press the MENU button eight times, the LCD  
window will show ‘8’.  
12  
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Menu Settings - continued  
time, simply select the bake function to  
continue cooking.  
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”, (see page 76 for more  
information).  
Press the MENU button ten times, the LCD  
window will show ‘10’.  
(11) Pasta Dough  
This setting 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.  
Press the MENU button eleven times, the  
LCD window will show ‘11’.  
(12) Pizza Dough  
This setting allows you to create a variety of  
doughs for croissants, bread rolls and pizza,  
to bake in a conventional oven.  
Refer to the Dough instructions in the Recipe  
section.  
Press the MENU button twelve times, the  
LCD window will show ‘12’.  
13  
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®
Using your Quantum SmartBake  
Before using your Quantum SmartBake  
for the first time  
Adding Ingredients  
We recommend that you add the ingredients  
into the bread pan in the order listed. All  
ingredients should be at room temperature  
and measured carefully.  
We recommend that you remove the baking  
pan (instructions to do so are explained  
below) and wipe over the bread pan and  
kneading blade with a damp cloth and dry  
thoroughly.  
Replacing the baking pan  
To return the baking pan to the baking  
chamber simply position the baking pan into  
the baking chamber and push down until it  
slots into position.  
Lay the handle flat toward the side of the bread  
pan.  
Close the lid securely, plug the machine into  
a 230-240 volt AC power outlet and turn  
the power ON.  
Note: When the machine is first plugged in,  
the LCD window will beep and flash “0.00”  
until a program is selected.  
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.  
Removing the baking pan  
Open the lid of your Quantum SmartBake  
and remove the baking pan by taking hold of  
the baking pan handle and lifting it straight  
up.  
It is a good idea to remove the baking  
pan before adding ingredients so that no  
ingredients are spilt into the baking chamber  
and onto the element.  
14  
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Easy to follow steps to baking with  
®
the Quantum SmartBake  
The following instructions are designed  
to guide beginners through the baking  
process step by step. These instructions  
are specifically for the Bread, Dough or  
Pasta recipes from the recipe section of this  
booklet.  
Step 3 - Select crust colour  
Press the CRUST button to select your choice  
of crust colour. You are able to choose from  
the Light, Medium or Dark crust colours on  
selected settings (refer to the chart on page  
74).  
All recipes listed in this booklet use local  
ingredients and Australian Standard Metric  
Measuring tools (spoons, cups and measuring  
scales).  
We advise that all ingredients should be  
weighed for accuracy.  
Unless you select a crust colour the Quantum  
SmartBake will automatically default to a  
Medium crust colour.  
Step 4 - Select loaf size  
Press the SIZE button to select the desired  
loaf size - 750g, 1.0kg or 1.25kg (1.5kg).  
Unless you select a size the Quantum  
SmartBake will automatically default to a  
1.0kg loaf size.  
Step 1 - Add ingredients  
Simply add ingredients to the baking pan.  
Ingredients should be added in the following  
order:  
1.Liquid Ingredients  
2.Dry Ingredients  
3.Yeast  
Tip: For a good result it is important that the  
ingredients are added in the correct order  
and are weighed for accuracy.  
Step 5 - Press start  
Note: If nothing has been selected the  
Quantum SmartBake will default to a 1.0kg  
loaf with a Medium crust colour setting on  
Menu 1.  
Press the START button to commence  
selected setting. The LCD window will  
display the hours and minutes until the cycle  
is complete.  
Step 2 - Select menu setting  
Press the MENU button to make your desired  
selection. As you press the MENU button  
you move through each of the recipes from  
(1) to (12) and as you scroll through the  
recipes the number is displayed on the LCD  
window.  
Step 6 - Hot fresh crusty bread  
At the end of the baking cycle the machine  
will beep and the display will read “0.00”.  
The Quantum SmartBake will automatically  
switch to a Keep Warm cycle for 60 minutes.  
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Easy to follow steps to baking with the Quantum SmartBake  
continued  
Warm air will circulate throughout the baking  
camber, to help reduce condensation.  
After using your Quantum SmartBake  
Unplug the machine and allow it to cool  
for 30 minutes before commencing another  
program.  
If you attempt to use the Quantum  
SmartBake too soon, it may beep and  
the display will read ‘E:01’, indicating  
the Quantum SmartBake has not cooled  
sufficiently. Wait until the Quantum  
SmartBake has cooled and then press START.  
A red light, in which is located on the control  
panel (to the right of the LCD window), will  
flash for approximately 15-20 minutes. Once  
the red light has stopped flashing, using oven  
mitts, remove the baking pan from the baking  
chamber by lifting it straight up.  
Allow the bread to cool in the bread pan  
for 10 minutes before removing. Then with  
the oven mitts tap the sides and base of  
the baking pan and turn upside down and  
gently shake until the bread slides out. If  
necessary, use a plastic spatula to loosen  
bread from the side of the pan.  
Place the bread on a wire rack and allow the  
bread to cool. We recommend that sufficient  
cooling time is approximately 15 minutes to  
ensure optimum bread texture and this also  
makes slicing easier.  
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The Art and Science of Baking  
Great Tasting Bread  
Baking bread is part chemistry and part  
artistry. Your Sunbeam Quantum SmartBake  
does most of the work for you; but there are  
still some things you should know, about  
each of the basic ingredients and the bread  
baking process.  
Flour  
In order for the bread to rise, the flour  
has to have a sufficiently high protein  
content. Sunbeam recommends the use of  
a good quality plain or bread flour. Some  
recommended brands are listed on page  
22. Unlike white flour, wheat flour contains  
bran and wheatgerm which are heavy and  
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.  
The ingredients in basic bread are very  
simple: flour, sugar, salt, liquid (such as  
water or milk), possibly a fat (such as butter  
or margarine), and yeast. Each of these  
ingredients performs a specific job, and  
each lends a special flavour to the final  
masterpiece.  
That’s why it is important to use the right  
ingredients in exactly the right proportions to  
ensure you get the most delicious results!  
Note: Do not use self-raising flour in any  
recipes, except for program (8) Damper, and  
where specified in this manual.  
Yeast  
Sugars  
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  
gasses that power the dough to rise. If the  
temperature is too cold, the yeast will not  
be activated, if it’s too warm, it will die.  
Your Quantum SmartBake takes care of this  
worry for you by maintaining just the right  
temperature in the baking chamber at all  
times.  
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.  
Note: Artificial sweetener can be substituted  
in equivalent amounts, however the taste and  
texture of your bread will vary.  
Liquids  
When liquids are mixed with the proteins 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, fruit juice, beer and water can  
be used. It’s a delicate balance: experiment  
with quantities of these liquids to obtain  
optimum results as a recipe with too much  
liquid may cause the bread to fall during  
baking while a recipe with too little liquid  
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 recommends 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  
will not rise.  
Note: Liquids should be used at room  
temperature.  
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The Art and Science of Baking Great Tasting Bread - continued  
Salt  
Eggs  
In small amounts, salt adds flavour and  
controls yeast action. Too much salt inhibits  
rising, so be sure to measure amounts  
correctly. Any ordinary table salt may be  
used.  
Eggs are used in some bread recipes; they  
provide liquid, assist with the raising and  
increases the nutritional value of the bread.  
They add extra flavour and are usually used  
in the sweeter type of breads.  
Fats  
Many breads use fats to enhance the flavour  
and retain moisture. Typically, we mostly use  
margarine in the recipes; softened butter or  
oil may be used in equivalent quantities.  
Note: If you choose not to add any fat, your  
bread may vary in taste and texture.  
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Important measuring tips  
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.  
Note: 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.  
Weight measurements are given for each  
recipe.  
Liquids  
Fill a standard metric measuring spoon or  
measuring 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 standard metric measuring spoon or  
measuring cup to the level indicated and  
level off with a flat knife.  
If kitchen scales are not available, use  
the measuring cup and measuring spoon  
provided and ensure these instructions are  
followed:  
Last Things Last!  
Always place the liquids in the bread pan  
first, the dry ingredients in next, and the  
yeast in last. This will ensure a well risen  
and evenly baked loaf.  
Dry ingredients  
Use a standard metric measuring spoon or  
measuring cup. Do not use tableware spoons  
or coffee cups and level off. For flour simply  
spoon the flour loosely into the measuring  
cup and level off with a flat knife. Do not  
pack dry ingredients down into the cup or tap  
the cup unless otherwise stated in the recipe.  
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Fruit and Nut Dispenser  
Your Quantum SmartBake has an automatic  
Fruit & Nut dispenser which automatically  
releases dry ingredients into the dough  
during the kneading cycle. This will  
occur approximately 8 minutes before the  
completion of knead 2, ensuring that the  
dried fruits & nuts are not crushed and  
the pieces remain whole and are evenly  
dispersed.  
The Fruit & Nut dispenser is yet another  
feature of your Quantum SmartBake, which  
was designed for, added convenience to you,  
taking the guess-work out of recipes.  
The capacity of the fruit & nut dispenser  
is 1 cup of dry ingredients and is an  
available option on all menu settings but  
we recommend use only on the Basic (1),  
Gluten/Yeast Free (3), Wheat (4) and Sweet  
Bread (5).  
Fruit and Nut Despenser  
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The Baking Process  
Mixing, Kneading, Rising, Baking.... Here’s  
a glimpse of how your Sunbeam Quantum  
SmartBake automatically does all the steps  
for you.  
Second Rise  
After it is knocked down, the bread bounces  
back, it rises a second time. Some breads  
require shorter or longer rising times. For  
example, wheat breads require a long  
rising time because the flour contains  
bran and wheat germ which inhibits rising.  
The Quantum SmartBake regulates the  
temperature and timing of this second rise  
automatically for you based on your selection.  
Mixing and kneading  
In standard bread baking, the baker mixes  
the ingredients first by stirring, then by  
kneading the dough by hand. The Quantum  
SmartBake mixes and kneads the dough  
automatically for you.  
Bake  
Rising  
The Quantum SmartBake automatically  
regulates baking time and temperature for  
perfect results every time!  
When making bread by hand, the dough  
is placed in a warm place to rise after  
mixing, so that the yeast can ferment and  
produce gas. After mixing the dough, the  
Quantum SmartBake maintains the optimum  
temperature for rising during this part of  
the process.  
If you are using the Dough Only cycle, the  
Quantum SmartBake will stop at the end  
of the first rising. The dough can now be  
removed and shaped - focaccia, pizza or any  
other creations, and placed in your own oven  
for baking.  
Cool  
In standard baking, the baker removes the  
bread from the pan immediately to keep  
the crust from turning soggy. However the  
Quantum SmartBake has a 60 minute keep  
warm feature which helps remove the hot  
air from the baking chamber after the bread  
is done. This keeps the crust from getting  
soggy. After removing the bread leave to cool  
for at least 15 minutes before slicing.  
Knock Down  
Once the dough has risen, the baker  
will typically “knock down” the dough.  
This process helps to break apart large,  
unwanted pockets of air and gas that have  
developed through rising, giving the bread  
a more even and appetising texture. The  
Quantum SmartBake handles this process  
automatically for you by turning on the  
kneading blade for just the right amount of  
time.  
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Programming your Quantum  
®
SmartBake  
The SmartBake technology of your  
breadmaker allows you to program 8 of your  
own recipes.  
By following these few simple instructions  
your favourite recipes will be at your  
fingertips.  
Baking Progess Monitor  
Before commencing programming of your  
favourite recipes, it’s important that you have  
a good understaning of each of the stages of  
the breadmaking cycle.  
Note: The order in which each of these stages  
are discussed below are not true to the  
sequence of the breadmaking cycle, each  
consecutive stage has been numbered  
❶
to  
➓.  
Pre-Heat  
Your Quantum SmartBake features a Pre-Heat function which helps to bring  
the ingredients to the optimum temperature for the yeast to activate when  
the kneading cycle begins. This is mainly used on Wheat breads and when  
making Jam, but is also handy to use on cold days.  
The adjustable time for Pre-Heat is: 0 - 99 minutes.  
Kneading  
The Kneading cycle turns your ingredients to dough and is the most vital  
stage of breadmaking. It mixes the ingredients, activates the yeast and  
forms the frame work for the dough to rise  
The adjustable time for Knead 1 is: 0 - 10 minutes.  
The mixing paddle speed: Slow  
The adjustable time for Knead 2 is: 0 - 30 minutes.  
The mixing paddle speed: Fast  
Although included as part of the kneading cycle, the knock down controls  
the expansion of gas in the rising cycles (ridding unwanted air pockets).  
The adjustable time for Knockdown 1 is: 0 - 30 seconds.  
The mixing paddle speed: Fast  
The adjustable time for Knockdown 2 is: 0 - 30 seconds.  
The mixing paddle speed: Fast  
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Programming your Quantum SmartBake - continued  
Rising  
The temperature of your Quantum SmartBake increases  
causing the dough to expand and rise.  
The adjustable time for Rise 1 is: 0 - 99 minutes.  
Temperature: Warm  
The adjustable time for Rise 2 is: 0 - 99 minutes.  
Temperature: Warm  
The adjustable time for Rise 3 is: 0 - 99 minutes.  
Temperature: Warm  
Baking  
The temperature of your Quantum SmartBake increases again which  
encourages the dough to expand further.  
The adjustable time for Baking is: 0 - 99 minutes.  
Temperature: High  
Keep Warm  
The adjustable time for Keep Warm is: 0 - 99 minutes.  
Temperature: Warm  
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Programming your Quantum SmartBake - continued  
When programming you can either use one of  
the existing menus or you can start from  
scratch  
Reference Help Cards as a reminder.  
4.Once you have finished programming, you  
can either save your recipe now, by simply  
pressing the SAVE button, the BOOK icon  
by simply pressing the BOOK icon (  
following steps 3 to 5 below.  
) and  
(
) will stop flashing and the control  
panel will beep 3 times.  
Your recipe has now been saved into one of  
the 8 Favourite Recipe slots.  
1.Before you start programming your own  
recipe, select from one of the existing  
menu’s from (1) to (8). This will be the  
basis of your new recipe.  
OR  
You can test your recipe first, without yet  
saving it by simply pressing START. If you  
then want to save the recipe you must ensure  
that you press SAVE before the end of the  
Simply press the MENU button to cycle  
through the menus.  
Note: Refer to the Time cycle chart on  
page 74, so you can choose the most  
appropriate menu.  
KEEP WARM (  
) mode.  
Note: You can not save the recipe once the  
2.To commence programming press the  
MODIFY button for 2 seconds.  
Keep Warm cycle is complete.  
5.To cancel the programming process at any  
stage simple press the CANCEL button.  
The control panel will beep once, the  
BOOK icon (  
) will show on the  
LCD window and the first stage of the  
Reprogramming a Favourite Recipe  
You can make changes to, or replace any of  
your saved Favourite Recipes at any time.  
breadmaking cycle - Preheat (  
flash.  
) will  
3.To adjust times press the +/- (▼  
/▲)  
1. Select the recipe you wish to modify by  
buttons. When you have selected the  
desired time, press the MODIFY button to  
move to the next stage of the breadmaking  
cycle.  
Then press the +/- (▼/▲) buttons again to  
select your desired times. Repeat this until  
all times have been entered.  
pressing the book icon (  
This will allow you to scroll through  
Favourite Recipes  
) button.  
(1) to (8).  
2.To commence programming press the  
MODIFY button for 2 seconds.  
The control panel will beep once and the first  
stage of the breadmaking cycle - Preheat  
Note: The process is completed when a  
longer double beep is heard, the BOOK  
(
) will flash.  
icon (  
) will flash and the total  
You can now follow the instructions as  
given in the programming section,  
steps 3 - 5.  
breadmaking cycle time is displayed.  
Note: Don’t forget, you can use the Quick  
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Programming your Quantum SmartBake - continued  
Modifying Recipes During the Baking Process  
The SmartBake Technology in this  
breadmaker allows you complete baking  
freedom. You may even modify a recipe as  
it cooks. Simply push the MODIFY button,  
this will pause the machine, and use the +/-  
(
▼/▲) buttons to modify the current stage.  
You will need to push the MODIFY button  
again to resume the breadmaking cycle.  
Previewing Menus and Favourite Recipes  
1.You can preview any program prior to  
beginning the breadmaking process by  
pressing the MODIFY button. Continuously  
press the MODIFY button to scroll through  
all stages.  
2.To exit from previewing a Menu or  
Favourite Recipes press the CANCEL  
button. This will automatically return you  
to the beginning of the current Menu or  
Favourite Recipes.  
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How to use the Time Delay  
The Quantum SmartBake allows you to delay  
the completion of your bread by up to 15  
hours, so you can wake up to the smell of  
freshly baked bread, or go out for the day  
while your Quantum SmartBake does all the  
work.  
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.  
Note: Do not use the Time Delay when the  
recipe has perishable ingredients such as  
milk, eggs or cheese, as these may spoil.  
After following instruction 1 above, press  
the DELAY +/- (▼/▲) button until the display  
reads 10.00. Then press START.  
1.Follow steps 1 through to 4 on page 14.  
This tells you that your bread or selected  
program will be complete in 10 hours.  
The Quantum SmartBake will begin counting  
down and your selected program will be  
complete by 6pm.  
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 Quantum SmartBake when  
it is selected.  
2.Press the DELAY (+/-) button until you  
reach the number of hours and minutes  
that you want your bread to be ready.  
3.Press the START/PAUSE button to begin  
the cycle. The Timer will start counting  
down and the Pre-Heat indicator will flash.  
The bread will be cooked and ready in the  
hours and minutes displayed on the LCD  
window.  
Note: If you make a mistake, or need to reset  
the Timer, press the START/PAUSE button for  
2-3 seconds.  
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Power Interruption Program  
Protection  
Your Quantum SmartBake features a 10-30  
minute Power Interruption Protection that  
protects the program memory in the advent  
of a black out or power surge.  
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.  
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, Rising or Delay cycle.  
Note: When the power fails the LCD screen  
may stay visable for some minutes and then  
fade out. This does not mean that your  
program has been lost.  
Kneading  
Baking  
Rising  
10 minutes  
10 minutes  
10 minutes  
30 minutes  
Delay  
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What Ingredients to use  
To achieve an optimum loaf of bread, always  
use fresh, quality ingredients.  
texture and can be purchased through health  
food shops or through selected supermarkets.  
Australia only - see insert for New Zealand  
variations in recipes and 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.  
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  
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  
Ingredient hints for New Zealand  
The recipes for the Quantum Smartbake were  
written in Australia. While most of the  
information is applicable in New Zealand,  
there are some ingredients that are different.  
• Do not use "Bread Improver" as listed in  
some recipes. The Edmonds Surebake  
Yeast contains improvers which ensure  
excellent results.  
How to use the recipes in New Zealand  
• Instead of “Tandaco Dry Yeast", use  
Edmonds Surebake Yeast  
• We recommend using 1 teaspoon of  
Edmonds Surebake Yeast to every cup of  
flour.  
• Instead of Plain Flour, use High Grade  
White Flour.  
• You can check the consistency of the  
dough throughout the initial kneading cycle  
(about 20 minutes after the machine has  
started). Lift the lid and have a quick look.  
The dough should be smooth, soft, slightly  
sticky and have a tendency to flatten and  
catch the sides of the container.  
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Handy hints to a better loaf  
Automatic Fruit & Nut Dispenser  
Note: This step needs to be done quickly to  
prevent bread from sinking.  
Ensure that the Fruit & Nut Dispenser is  
closed prior to baking.  
Crust colour  
Freshness  
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. If you would like  
the top crust to be slightly darker, select the  
Bake program setting and cook until desired  
colour is achieved.  
Ensure all ingredients are fresh and used  
before the specified use-by date.  
Unlike bread purchased at the Supermaket,  
there are no preservatives in the bread made  
in your Quantum SmartBake, therefore the  
bread will not keep as long.  
Avoid using perishable ingredients such as  
milk, yogurt, eggs or cheese, with the Time  
Delay function.  
Store dry ingredients in airtight containers, to  
prevent drying out.  
Baking at high altitudes  
At high altitudes above 900 meters, dough  
rises faster. Therefore, when baking at high  
altitudes some experimentation is required.  
Follow the suggested guidelines. Use one  
suggestion at a time and remember to write  
down which suggestion works best for you.  
Suggestions:  
1.Reduce the amount of yeast by 25%. This  
will stop the bread from over-rising.  
2.Increase the salt by 25%. The bread will  
rise slower and have less of a tendency to  
sink.  
3.Watch your dough as it mixes. Flour stored  
at high altitudes tends to be drier. You  
may have to add a few tablespoons of  
water, until the dough forms a nice ball.  
Slicing bread  
For best results, wait at least 15 minutes  
before slicing, as the bread needs time to  
cool.  
Freezing bread  
Prior to freezing your fresh bread, let it cool  
completely. Once the bread has cooled  
slice and wrap in plastic 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 the lid of your Quantum SmartBake,  
gently brush the top of the 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.  
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Care and Cleaning  
Before cleaning the Quantum SmartBake,  
unplug it from the power outlet and allow it  
to cool completely.  
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  
Quantum SmartBake.  
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 wash any part of your breadmaker in a  
dishwasher.  
Do not immerse the Quantum SmartBake in  
water.  
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.  
Avoid immersing the bread pan in water.  
However if necessary, gently wash bread pan  
in warm soapy water using a soft cloth.  
Remove and clean lid  
To remove lid, raise the lid to approximately a  
45° position and simply slide the lid toward  
you.  
Wipe interior and exterior of lid with a damp  
cloth and dry thoroughly before replacing lid.  
Storage  
Note: Your kneading blade has been fixed  
permanently to your baking pan.  
Make sure the Quantum SmartBake is  
completely cool and dry before storing.  
Store your Quantum SmartBake 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.  
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Recipes  
Important Note:  
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  
You may find inconsistencies in the taste,  
texture and appearance  
of the bread you bake in your Quantum  
SmartBake. This is quite normal, and is  
normally due to the ingredients being used.  
To avoid disappointment, please read our list  
of recommended ingredients  
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.  
on page 22 before attempting any of the  
recipes provided in this Instruction Book.  
31  
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Breadmix Recipes  
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.  
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)  
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.  
BASIC.  
4.Select CRUST Colour, Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
Start off by adding  
teaspoon of bread  
½
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.  
White breadmix recipes (Menu Setting -  
Basic 1)  
Defiance™  
750g  
1.0kg  
1.25kg  
Water  
290ml  
315ml  
340ml  
Breadmix - White  
Yeast (Tandaco)  
520g  
600g  
680g  
1
teaspoons  
1
1
teaspoons  
1
1
teaspoons  
¼
¼
¼
½
¼
Kitchen Collection™  
750g  
1.0kg  
1.25kg  
Water  
310ml  
440ml  
500ml  
Breadmix - White  
500g  
750g  
850g  
Yeast (Kitchen Collection Sachet) 1 teaspoons  
teaspoons  
teaspoons  
¼
Simply No Knead™  
750g  
1.0kg  
1.25kg  
Water  
335ml  
500ml  
535ml  
Oil  
10ml  
500g  
15ml  
750g  
15ml  
Breadmix - White  
Yeast (Simply No Knead)  
800g  
2 teaspoons  
2 teaspoons  
2
teaspoons  
¼
32  
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Breadmix Recipes continued  
White Wings™  
750g  
1.0kg  
1.25kg  
Water  
310ml  
340ml  
340ml  
Breadmix - White  
500g  
600g  
700g  
Yeast (White Wings Sachet)  
1
teaspoons  
1
teaspoons  
1
½
teaspoons  
¼
¼
Lowan™  
750g  
1.0kg  
1.25kg  
Water  
-
320ml  
460ml  
Breadmix - White  
-
-
500g  
700g  
Yeast (Lowan Sachet)  
2 teaspoons  
2 teaspoons  
Laucke™  
750g  
1.0kg  
1.25kg  
Water  
385ml  
460ml  
550ml  
Breadmix - White  
560g  
720g  
840g  
Yeast (Laucke Sachet)  
1
teaspoons  
1¾ teaspoons  
1¾ teaspoons  
½
Wholemeal breadmix recipes  
(Menu Setting - Wheat 4)  
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)  
WHEAT.  
4.Select CRUST Colour, Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
33  
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Breadmix Recipes continued  
Defiance™  
750g  
1.0kg  
1.25kg  
Water  
300ml  
325ml  
350ml  
Breadmix - Grain & Wholemeal  
Yeast (Tandaco)  
500g  
600g  
680g  
1 teaspoon  
1
2
teaspoons  
1
2
teaspoons  
¼
¼
½
¼
Kitchen Collection™  
750g  
1.0kg  
1.25kg  
Water  
350ml  
420ml  
490ml  
Breadmix - Whole Grain  
500g  
600g  
700g  
Yeast (Kitchen Collection Sachet)2 teaspoons  
teaspoons  
teaspoons  
Simply No Knead™  
750g  
1.0kg  
1.25kg  
Water  
335ml  
500ml  
530ml  
Oil  
10ml  
500g  
10ml  
750g  
10ml  
Breadmix - Geneva  
Yeast (Simply No Knead)  
800g  
2 teaspoons  
2 teaspoons  
2
teaspoons  
¼
Laucke™  
750g  
1.0kg  
1.25kg  
Water  
350ml  
400ml  
-
Breadmix - German Grain  
Yeast (Laucke Sachet)  
525g  
teaspoons  
610g  
teaspoons  
-
-
1
1
¼
½
34  
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1.5kg Breadmix Recipes  
In your Quantum SmartBake you can bake 4  
horizontal loaf sizes including a 1.5kg loaf.  
Defiance™  
365ml, Water  
Note: There are only three actual loaf size  
settings on the Quantum SmartBake. To  
bake a 1.5kg loaf simply select the 1.25kg  
setting and place the necessary amounts of  
ingredients into the baking pan.  
740g, Breadmix - White  
2 teaspoons, Tandaco yeast  
Kitchen Collection™  
Method  
510ml, Water  
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.  
800g, Breadmix - White  
2
teaspoons, Kitchen Collection yeast  
¼
sachet  
3.Press the MENU button to program (1)  
BASIC.  
4.Select CRUST Colour.  
Lowan  
5.Select the 1.25kg Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
510ml, Water  
800g, Breadmix - White  
2
teaspoons, Lowan Sachet yeast  
¼
35  
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Basic Breads  
White Bread Method  
Note: If using the (2) TURBO program  
setting, additional baking time may be  
required. If so, simply select (10) BAKE to  
continue baking.  
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 CRUST Colour, Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
Traditional White Loaf  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
Salt  
1 tablespoon  
2 tablespoons  
2 teaspoons  
1 tablespoon  
2 tablespoons  
1 teaspoon  
3 tablespoons  
1
teaspoons  
2
teaspoons  
½
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
3 tablespoons  
1 teaspoon  
760g (4¾)  
2 teaspoons  
680g (4  
)
¼
1
teaspoons  
1
teaspoons  
½
½
Milk Bread  
750g  
1.0kg  
1.25kg  
Milk  
375ml  
410ml  
450ml  
Margarine  
Salt  
1
tablespoons  
1
tablespoons  
2 tablespoons  
2 teaspoons  
4 tablespoons  
1 teaspoon  
½
½
1
teaspoons  
1
teaspoons  
½
½
Sugar  
3 tablespoon  
3 tablespoons  
1 teaspoon  
680g (4)  
Bread improver  
Plain flour  
Yeast  
1 teaspoon  
560g (3  
)
760g (4  
)
½
½
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
36  
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Basic Breads - continued  
Wholemeal Bread Method  
Bread will be baked in the number of hours  
indicated.  
Note: If using the (2) TURBO program  
setting, additional baking time may be  
required.  
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.  
If so, simply select (10) BAKE to continue  
baking.  
3 Press the MENU button to program (4)  
WHEAT.  
4.Select CRUST Colour, Loaf SIZE and press  
“START”.  
Wholemeal Bread  
750g  
1.0kg  
1.25kg  
Water  
320ml  
420ml  
520ml  
Margarine  
1
tablespoons  
2 tablespoons  
2 teaspoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
2
tablespoons  
½
½
½
Salt  
1
teaspoons  
2
teaspoons  
½
½
Brown Sugar  
Skim milk powder  
Bread improver  
Wholemeal Plain Flour  
Yeast  
1
tablespoons  
2
tablespoons  
½
2 tablespoons  
1 teaspoon  
4 tablespoons  
1 teaspoon  
540g (3  
)
700g (4  
)
860g (5  
¹/  
³
)
¹/  
¹/  
³
³
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
Multigrain  
750g  
1.0kg  
1.25kg  
Water  
370ml  
470ml  
570ml  
Margarine  
1
tablespoons  
2 tablespoons  
¾ cup  
2
tablespoons  
1 cup  
½
½
Grain Mix  
cup  
½
Salt  
1 teaspoon  
tablespoons  
1
teaspoons  
2 teaspoons  
tablespoons  
½
Brown Sugar  
Skim Milk Powder  
Plain flour  
1
2 tablespoons  
3 tablespoons  
320g (2)  
2
½
½
2 tablespoons  
4 tablespoons  
320g (2)  
440g (2²/ )  
³
Wholemeal plain flour  
Yeast  
220g (1  
)
380g (2  
)
540g (3  
¹/  
³
2 teaspoons  
)
¹/  
¹/  
³
³
1
teaspoons  
1
teaspoons  
½
½
37  
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White Bread Varieties  
Method  
Note: If using the (2) TURBO program  
setting, additional baking time may be  
required. If so, simply select (10) BAKE to  
continue baking.  
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 CRUST Colour, Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
Pumpkin Bread  
750g  
1.0kg  
1.25kg  
Water  
300ml  
400ml  
500ml  
Butter  
1 tablespoon  
2 tablespoons  
3 tablespoons  
¾ cup  
Mashed / cooked pumpkin  
All spice, ground  
Nutmeg, ground  
Salt  
cup  
cup  
¼
½
1 teaspoon  
2 teaspoons  
1 teaspoon  
1 tablespoon  
1 tablespoon  
1 teaspoon  
1 teaspoon  
2 teaspoons  
1
teaspoons  
½
3 teaspoons  
2 teaspoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
1
teaspoons  
½
Sugar  
1
tablespoons  
½
Skim milk powder  
Bread improver  
Plain flour  
2 tablespoons  
1 teaspoon  
600g (3¾)  
520g (3  
)
680g (4  
)
¼
¼
Yeast  
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
38  
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White Bread Varieties - continued  
Beetroot & Rosemary Bread  
750g  
cup  
1.0kg  
1.25kg  
Canned beetroot, drained/chopped  
¾ cup  
1 cup  
½
Beetroot juice  
Rosemary, dried  
Water  
1 tablespoon  
1 teaspoon  
315ml  
1 tablespoon  
1
tablespoons  
½
1
teaspoons  
415ml  
2 teaspoons  
½
515ml  
Margarine  
Salt  
1 tablespoon  
2 tablespoons  
2 teaspoons  
3 tablespoons  
2 teaspoons  
½
1
teaspoons  
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
2 tablespoons  
1 teaspoon  
680g (4  
)
760g (4¾)  
¼
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
Cornbread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
cup  
1
tablespoons  
2 tablespoons  
½
½
Cornmeal (polenta)  
Sugar  
cup  
²/ cup  
³
2 tablespoons  
¹/  
½
³
1 tablespoon  
teaspoons  
1
tablespoons  
Salt  
1
2 teaspoons  
2
teaspoons  
½
½
Skim milk powder  
Bread improver  
Flour  
1 tablespoon  
2 tablespoons  
1 teaspoon  
640 (4)  
3 tablespoons  
1 teaspoon  
1 teaspoon  
560 (3  
)
720 (4  
)
½
½
Yeast  
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
Fruit & Nut Dispenser  
Canned corn kernals drained  
Thyme, dried  
80g ( cup)  
½
1 teaspoon  
120g (¾)  
160g (1)  
1 teaspoon  
1
teaspoons  
½
39  
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White Bread Varieties - continued  
Wheat & Sunflower Bread  
750g  
1.0kg  
1.25kg  
Water  
250ml  
325ml  
400ml  
Margarine  
1 tablespoon  
1 tablespoon  
1 teaspoon  
1
1
tablespoons  
tablespoons  
2 tablespoons  
2 tablespoons  
2 teaspoons  
2 tablespoons  
1 teaspoon  
½
½
Honey  
Salt  
1
teaspoons  
½
Skim milk powder  
Bread improver  
Fine cracked wheat  
Plain flour  
1 tablespoon  
1 teaspoon  
1
tablespoons  
½
1 teaspoon  
cup  
cup  
cup  
¹/  
¹/  
½
³
³
440g (2¾)  
teaspoons  
520g (3  
)
600g (3¾)  
2 teaspoons  
¼
Yeast  
1
1
teaspoons  
½
½
Fruit & Nut Dispenser  
Sunflower seeds  
cup  
cup  
cup  
¹/  
¹/  
½
³
³
Herbie Cheese Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
teaspoons  
2 tablespoons  
2 teaspoons  
3 tablespoons  
Salt  
1
2
teaspoons  
½
½
Sugar  
1 tablespoon  
1 teaspoon  
1 tablespoon  
600g (3¾)  
1
tablespoons  
2 tablespoons  
½
Bread improver  
Skim milk powder  
Plain flour  
1 teaspoon  
2 tablespoons  
680g (4  
1 teaspoon  
3 tablespoons  
760g (4¾)  
)
¼
Yeast  
1
teaspoons  
11/2 teaspoons  
2 teaspoons  
½
Fruit & Nut Dispenser  
Mozzarella, grated  
Mixed herbs  
cup  
cup  
¾ cup  
½
½
1 teaspoon  
1
teaspoons  
2 teaspoons  
½
40  
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White Bread Varieties - continued  
Pesto Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Olive oil  
2 tablespoons  
1 clove  
2
1
tablespoons  
1 clove  
3 tablespoons  
1 clove  
½
Garlic, crushed  
Basil; fresh and chopped  
Salt  
cup  
cup  
¾ cup  
½
½
1
teaspoons  
2 teaspoons  
2
teaspoons  
½
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
tablespoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
½
Skim milk powder  
Bread improver  
Plain flour  
2 tablespoons  
1 teaspoon  
680g (4  
)
760g (4¾)  
¼
Yeast  
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
Fruit & Nut Dispenser  
Roasted pine nuts  
cup  
cup  
¾ cup  
½
½
Sour Cream & Chilli Bread  
750g  
80ml  
cup  
1.0kg  
1.25kg  
Water  
125ml  
200ml  
Sour cream  
Chilli powder  
Salt  
3/4 cup  
1 cup  
½
1 teaspoon  
1 teaspoon  
1
1
teaspoons  
teaspoons  
2 teaspoons  
2 teaspoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
½
½
Brown sugar  
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
1 tablespoon  
1 tablespoon  
1 teaspoon  
440g (2¾)  
1
tablespoons  
½
2 tablespoons  
1 teaspoon  
520g (3  
)
720g (4  
)
½
¼
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
41  
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White Bread Varieties - continued  
Garlic & Herb Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
2 cloves  
2 tablespoons  
2 cloves  
3 tablespoons  
3 cloves  
Garlic, crushed  
Dried mixed herbs  
Salt  
2 teaspoons  
2 teaspoons  
2 teaspoons  
1 tablespoon  
2 tablespoons  
1 teaspoon  
3 teaspoons  
1
teaspoons  
2
teaspoons  
½
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
3 tablespoons  
1 teaspoon  
760g (4¾)  
2 teaspoons  
680g (4  
)
¼
1
teaspoons  
1
teaspoons  
½
½
Tomato & Basil Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
1 tablespoon  
1 tablespoon  
2 tablespoons  
2 tablespoons  
3 tablespoons  
3 tablespoons  
2 tablespoons  
Basil, fresh and chopped  
Tomato paste  
Salt  
1
tablespoons  
½
1
teaspoons  
2 teaspoons  
2
teaspoons  
½
½
Sugar  
1 tablespoon  
2 tablespoons  
1 teaspoon  
1 tablespoon  
1
tablespoons  
½
Skim milk powder  
Bread improver  
Plain flour  
3 tablespoons  
1 teaspoon  
4 tablespoons  
1 teaspoon  
760g (4¾)  
2 teaspoons  
600g (3¾)  
680g (4  
)
¼
Yeast  
1
teaspoons  
1
teaspoons  
½
½
42  
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White Bread Varieties - continued  
Italian Herb Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
1 teaspoon  
2 tablespoons  
1 teaspoon  
3 tablespoons  
2 teaspoons  
1 teaspoon  
1 teaspoon  
Basil, dried  
Rosemary, dried  
Thyme, dried  
Salt  
teaspoon  
teaspoon  
teaspoons  
teaspoon  
teaspoon  
½
½
½
½
½
2 teaspoons  
tablespoons  
2
teaspoons  
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
2 tablespoons  
3 tablespoons  
1 teaspoon  
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
2 tablespoons  
1 teaspoon  
680g (4  
)
760g (4¾)  
¼
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
Rosemary & Olive Oil Bread  
750g  
1.0kg  
1.25kg  
Water  
265ml  
340ml  
415ml  
Olive oil  
50ml  
75ml  
100ml  
Rosemary, dried or fresh  
Salt  
1 teaspoon  
teaspoons  
2 teaspoons  
2 teaspoons  
3 teaspoons  
1
2
teaspoons  
½
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
2 tablespoons  
1 teaspoon  
680g (4  
)
760g (4¾)  
¼
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
43  
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White Bread Varieties - continued  
Olive & Sundried Tomato Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
2 tablespoons  
2 teaspoons  
1 tablespoon  
3 tablespoons  
1 teaspoon  
3 tablespoons  
Salt  
1
teaspoons  
2
teaspoons  
½
½
Sugar  
1 tablespoon  
2 tablespoons  
1 teaspoon  
1
tablespoons  
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
4 tablespoons  
1 teaspoon  
760g (4¾)  
2 teaspoons  
600g (3¾)  
680g (4  
)
¼
1
teaspoons  
1
teaspoons  
½
½
Fruit & Nut Dispenser  
Sundried Tomato,  
drained and chopped  
2 tablespoons  
2 tablespoons  
3 tablespoons  
4 tablespoons  
3 tablespoons  
Olives, drained,  
seeded and chopped  
2
tablespoons  
½
Orange & Thyme Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
1 teaspoon  
2 tablespoons  
1 teaspoons  
½
3 tablespoons  
2 teaspoons  
Thyme, dried  
Orange zest, grated  
Salt  
1
1
teaspoons  
teaspoons  
2 teaspoons  
2
2
teaspoons  
teaspoons  
½
½
½
½
2 teaspoons  
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
2 tablespoons  
1 teaspoon  
680g (4  
)
760g (4¾)  
¼
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
44  
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White Bread Varieties - continued  
Onion Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
Onion, chopped  
Salt  
1 tablespoon  
¾ cup  
2 tablespoons  
¾ cup  
3 tablespoons  
1 cup  
1
teaspoons  
2 teaspoons  
1 tablespoon  
2 tablespoons  
1 teaspoon  
2
teaspoons  
½
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
3 tablespoons  
1 teaspoon  
680g (4  
)
760g (4  
)
¼
¼
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
Cumin & Coconut  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
2 teaspoons  
1 teaspoon  
2 tablespoons  
2 teaspoons  
1 teaspoon  
3 tablespoons  
3 teaspoons  
Cumin, ground  
Corriander, ground  
Salt  
1
2
teaspoons  
teaspoons  
½
½
teaspoons  
2 teaspoons  
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
½
Coconut milk powder  
Bread improver  
Plain flour  
2 tablespoons  
1 teaspoon  
680g (4  
)
760g (4¾)  
¼
Yeast  
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
Fruit & Nut Dispenser  
Coconut, toasted  
cup  
cup  
cup  
¼
¹/  
½
³
45  
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White Bread Varieties - continued  
Salami Cheese Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
2 tablespoons  
1 teaspoon  
3 tablespoons  
Oregano, dried  
Salami, chopped  
Mozarella cheese, grated  
Salt  
teaspoon  
1
teaspoons  
1 cup  
½
½
²/ cup  
²/ cup  
³
³
cup  
cup  
cup  
¹/  
¹/  
½
³
³
1
teaspoons  
2 teaspoons  
1 tablespoon  
1 tablespoon  
1 teaspoon  
2
teaspoons  
½
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
tablespoons  
½
½
Skim milk powder  
Bread improver  
Plain flour  
1
1 teaspoon  
760g (4¾)  
2 teaspoons  
680g (4  
)
¼
Yeast  
1
teaspoons  
1
teaspoons  
½
½
Lemon Poppyseed Bread  
750g  
1.0kg  
1.25kg  
Water  
315ml  
415ml  
515ml  
Margarine  
1 tablespoon  
2 tablespoons  
2 tablespoons  
2 tablespoons  
2 tablespoons  
½
3 tablespoons  
3 tablespoons  
4 tablespoons  
Lemon zest, grated  
Poppyseed  
Salt  
3 tablespoons  
2 teaspoons  
1 tablespoon  
2 tablespoons  
1 teaspoon  
1
teaspoons  
2
teaspoons  
½
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
3 tablespoons  
1 teaspoon  
760g (4¾)  
2 teaspoons  
680g (4  
)
¼
1
teaspoons  
1
teaspoons  
½
½
46  
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White Bread Varieties - continued  
Beer & Bacon Bread  
750g  
1.0kg  
1.25kg  
Flat Beer  
140ml  
200ml  
260ml  
Water  
180ml  
215ml  
250ml  
Margarine  
1 tablespoon  
2 tablespoons  
3 tablespoons  
Bacon, cooked and diced  
Mustard  
cup  
cup  
²/ cup  
³
2 tablespoons  
¹/  
½
³
1 tablespoon  
1
tablespoons  
½
Onions, chopped  
Salt  
cup  
¾ cup  
1 cup  
½
1
teaspoons  
2 teaspoons  
1 tablespoon  
1 tablespoon  
1 teaspoon  
2
teaspoons  
½
½
Sugar  
1 tablespoon  
1 tablespoon  
1 teaspoon  
600g (3¾)  
1
tablespoons  
tablespoons  
½
½
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
1
1 teaspoon  
760g (4¾)  
2 teaspoons  
680g (4  
)
¼
1
teaspoons  
1
teaspoons  
½
½
47  
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Wheat Bread Varieties  
All WHEAT cycles begin with a 30 minute  
pre-heat of ingredients. No blade movement  
occurs during this step.  
4.Select CRUST Colour, Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
Note: If using the (2) TURBO setting,  
additional baking time may be required. If  
so, simply select (10) BAKE to continue  
baking.  
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)  
WHEAT.  
Sunflower & Oatmeal Bread  
750g  
1.0kg  
1.25kg  
Water  
275ml  
375ml  
475ml  
Margarine  
1 tablespoon  
1
tablespoons  
2 tablespoons  
2 teaspoons  
3 tablespoons  
2 tablespoons  
1 teaspoon  
½
Salt  
1
teaspoons  
1
teaspoons  
½
½
Honey  
1 tablespoon  
1 tablespoon  
1 teaspoon  
320g (2)  
2 tablespoons  
1 tablespoons  
½
Milk powder  
Bread improver  
Plain flour  
1 teaspoon  
400g (2  
)
480g (3)  
½
Wholewheat flour  
Oatmeal  
160g (1)  
200g (1  
)
240g (1  
)
¼
½
cup  
cup  
¾ cup  
teaspoons  
¹/  
½
³
Yeast  
1
teaspoons  
1
teaspoons  
1
½
½
½
Fruit & Nut Dispenser  
Sunflower seeds  
cup  
cup  
cup  
¼
¹/  
½
³
48  
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Wheat Bread Varieties - continued  
Crunchy Wheat & Honey  
750g  
1.0kg  
1.25kg  
Water  
320ml  
420ml  
520ml  
Margarine  
1
tablespoons  
2 tablespoons  
2
tablespoons  
¾ cup  
½
½
Almonds, slivered  
Salt  
cup  
cup  
½
½
1
teaspoons  
2 teaspoons  
tablespoons  
2
teaspoons  
½
½
Honey  
3 tablespoons  
2 tablespoons  
1 teaspoon  
3
4 tablespoons  
4 tablespoons  
1 teaspoon  
½
Skim milk powder  
Bread improver  
Wholemeal plain flour  
Yeast  
3 tablespoons  
1 teaspoon  
540g (3  
)
700g (4  
)
860g (5  
¹/  
³
)
½
¹/  
³
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
Wholemeal Raisin/Nut  
750g  
1.0kg  
1.25kg  
Water  
320ml  
420ml  
520ml  
Margarine  
1
tablespoons  
2 tablespoons  
teaspoons  
2
2
tablespoons  
½
½
Salt  
1 teaspoon  
tablespoons  
1
2 teaspoons  
½
Brown sugar  
Skim milk powder  
Bread improver  
Wholemeal plain flour  
Yeast  
1
2 tablespoons  
3 tablespoons  
1 teaspoon  
tablespoons  
½
½
2 tablespoons  
1 teaspoon  
4 tablespoons  
1 teaspoon  
540g (3  
)
700g (4  
)
860g (5  
¹/  
³
)
½
¹/  
³
1
teaspoons  
1
teaspoons  
2 teaspoons  
½
½
Fruit & Nut Dispenser  
Raisins  
cup  
cup  
cup  
cup  
²/ cup  
³
½
¼
½
¼
Walnuts, chopped  
cup  
¹/  
³
49  
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Wheat Bread Varieties - continued  
Soy & Linseed Bread  
Water  
750g  
1.0kg  
1.25kg  
370ml  
470ml  
570ml  
Margarine  
1½ tablespoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
2 tablespoons  
3 tablespoons  
3 tablespoons  
1½ teaspoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
320g (2)  
2½ tablespoons  
4 tablespoons  
3 tablespoons  
2 teaspoons  
2½ tablespoons  
4 tablespoons  
1 teaspoon  
Linseed meal  
Soy grits  
Salt  
Brown sugar  
Skim milk powder  
Bread improver  
Wholemeal plain flour  
Plain flour  
1½ tablespoons  
2 tablespoons  
1 teaspoon  
320g (2)  
370g (2¹/  
)
³
220g (1¹/  
)
380g (2¹/  
)
510g (3)  
³
³
Yeast  
1½ teaspoons  
1½ teaspoons  
2 teaspoons  
Rye Bread  
750g  
1.0kg  
1.25kg  
Water  
300ml  
400ml  
500ml  
Margarine  
Salt  
1 tablespoon  
1 teaspoon  
2 tablespoons  
1 tablespoon  
1 tablespoon  
1 teaspoon  
400g (3½)  
160g (1)  
1½ tablespoons  
1½ teaspoons  
2½ tablespoons  
1½ tablespoons  
1½ tablespoons  
1 teaspoon  
2 tablespoons  
2 teaspoons  
3 tablespoons  
2 tablespoons  
2 tablespoons  
1 teaspoon  
560g (4½)  
200g (1¼)  
2 teaspoons  
Molases  
Carraway seeds  
Milk powder  
Bread improver  
Wholemeal plain flour  
Rye flour  
480g (4)  
160g (1)  
Yeast  
1½ teaspoons  
1½ teaspoons  
50  
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Wheat Bread Varieties - continued  
Museli Bread  
Water  
750g  
1.0kg  
1.25kg  
520ml  
320ml  
420ml  
Margarine  
1 tablespoon  
1 teaspoon  
1½ tablespoons  
1 tablespoon  
1 teaspoon  
2 tablespoons  
1½ teaspoons  
2 tablespoons  
1½ tablespoons  
1 teaspoon  
3 tablespoons  
2 teaspoons  
2½ tablespoons  
2 tablespoons  
1 teaspoon  
Salt  
Brown sugar  
Skim milk powder  
Bread improver  
Wholemeal flour  
Plain flour  
²/  
²/  
220g (1¹/  
)
300g (1 )  
³
300g (1 )  
³
³
320g (2)  
400g (2½)  
560g (3½)  
2 teaspoons  
Yeast  
1½ teaspoons  
½ cup  
1½ teaspoons  
Fruit & Nut Dispenser  
Muesli, toasted  
¾
cup  
1 cup  
Russian Blackbread  
Water  
750g  
1.0kg  
1.25kg  
300ml  
375ml  
450ml  
Margarine  
1 tablespoon  
1 teaspoon  
2 tablespoons  
1 teaspoon  
1 teaspoon  
1 teaspoon  
2 tablespoons  
1 teaspoon  
3 tablespoons  
1 teaspoon  
2 teaspoons  
1 teaspoon  
160g (1)  
3 tablespoons  
1½ teaspoons  
4 tablespoons  
1½ teaspoons  
3 teaspoons  
1 teaspoon  
200g (1¼)  
200g (1¼)  
Fennel seeds  
Molasses  
Salt  
Instant coffee powder  
Bread improver  
Rye bread  
Wholemeal  
Plain flour  
Yeast  
¾
120g ( )  
¾
120g ( )  
160g (1)  
¾
200g (1¼)  
1 teaspoon  
240g (1½)  
1 teaspoon  
280g (1 )  
1½ teaspoons  
51  
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Wheat Bread Varieties - continued  
Orange Caraway Bread  
Water  
750g  
1.0kg  
1.25kg  
320ml  
420ml  
520ml  
Margarine  
1½ tablespoons  
1½ teaspoons  
1½ tablespoons  
1½ teaspoons  
1½ teaspoons  
2 tablespoons  
1 teaspoon  
2 tablespoons  
2 teaspoons  
2 tablespoons  
2 teaspoons  
2 teaspoons  
3 tablespoons  
1 teaspoon  
2½ tablespoons  
2½ teaspoons  
2½ tablespoons  
2½ teaspoons  
2½ teaspoons  
4 tablespoons  
1 teaspoon  
Salt  
Brown sugar  
Orange zest, grated  
Caraway seeds  
Skim milk powder  
Bread improver  
Wholemeal flour  
Yeast  
540g (3¹/  
)
700g (4¹/  
)
860g (5¹/  
)
³
³
³
1½ teaspoons  
1½ teaspoons  
2 teaspoons  
Multigrain Bread  
Water  
750g  
1.0kg  
470ml  
1.25kg  
570ml  
370ml  
Margarine  
1½ tablespoons  
½ cup  
2 tablespoons  
2½ tablespoons  
1 cup  
¾
Grain mix  
cup  
Salt  
1 teaspoon  
1½ tablespoons  
2 tablespoons  
1 teaspoon  
320g (2)  
1½ teaspoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
2 teaspoons  
2½ tablespoons  
4 tablespoons  
1 teaspoon  
Brown sugar  
Skim milk powder  
Bread improver  
Plain flour  
Wholemeal flour  
Yeast  
380g (2¹/  
380g (2¹/  
)
)
540g (3¹/  
)
³
³
³
²/  
220g (1¹/  
)
440g (2 )  
³
³
1½ teaspoons  
1½ teaspoons  
2 teaspoons  
52  
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Wheat Bread Varieties - continued  
Pumpernickle Bread  
Water  
750g  
1.0kg  
1.25kg  
520ml  
320ml  
420ml  
Margarine  
Skim milk powder  
Cocoa  
1½ tablespoons  
2 tablespoons  
2 tablespoons  
2 tablespoons  
3 tablespoons  
2½ tablespoons  
½ cup  
2½ tablespoons  
4 tablespoons  
3 tablespoons  
²/  
cup  
Treacle  
¹/ cup  
³
³
Salt  
1 teaspoon  
1 teaspoon  
1½ teaspoons  
1 teaspoon  
160g (1)  
2 teaspoons  
1 teaspoon  
200g (1¼)  
660g (4)  
Bread improver  
Rye flour  
¾
120g ( )  
²/  
Wholemeal flour  
Yeast  
420g (2 )  
³
540g (3¹/  
)
³
1½ teaspoons  
1½ teaspoons  
2 teaspoons  
Wholemeal Carrot Bread  
Water  
750g  
1.0kg  
375ml  
1.25kg  
450ml  
300ml  
Margarine  
1 tablespoon  
2 tablespoons  
3 tablespoons  
1 cup  
²/  
cup  
Carrot, peeled and grated  
Nutmeg, ground  
Brown sugar  
¹/ cup  
³
³
1 teaspoon  
2 tablespoons  
1 teaspoon  
1 teaspoon  
1 tablespoon  
240g (1½)  
200g (1¼)  
1 teaspoon  
1½ teaspoons  
2½ tablespoons  
1½ teaspoons  
1 teaspoon  
2 teaspoons  
3 tablespoons  
2 teaspoons  
1 teaspoon  
2 tablespoons  
400g (2½)  
Salt  
Bread improver  
Skim milk powder  
Wholemeal plain flour  
Plain flour  
1½ tablespoons  
320g (2)  
¾
240g (1½)  
280g (1 )  
Yeast  
1 teaspoon  
1½ teaspoons  
53  
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Wheat Bread Varieties - continued  
Potato & Peppercorn  
Water  
750g  
1.0kg  
1.25kg  
320ml  
420ml  
520ml  
Margarine  
1½ tablespoons  
1½ teaspoons  
1½ tablespoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
2 tablespoons  
2 teaspoons  
2 tablespoons  
3 tablespoons  
4 tablespoons  
1 teaspoon  
2½ tablespoons  
2½ teaspoons  
2½ tablespoons  
4 tablespoons  
5 tablespoons  
1 teaspoon  
Salt  
Sugar  
Skim milk powder  
Instant potato flakes  
Bread improver  
Wholemeal plain flour  
Plain flour  
380g (2¹/  
)
540g (3¹/  
)
540g (3¹/  
)
³
³
³
160g (1)  
160g (1)  
320g (2)  
Yeast  
1 teaspoon  
1 teaspoon  
1½ teaspoons  
Fruit & Nut Dispenser  
Green peppercorns,  
drained  
2 tablespoons  
2 tablespoons  
3 tablespoons  
54  
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Gluten Free Breads  
We understand the importance of a staple  
food such as bread in a Coeliac’s diet.  
at least 10-12cm in height and rich in  
flavour. For a lighter loaf you may reduce  
the salt quantity  
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 Quantum SmartBake.  
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.  
to  
teaspoon.  
½
• 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.  
Handy Hints  
• For optimum results carefully follow the  
instructions for each recipe.  
• All the our Gluten Free recipes can be  
frozen and will keep well.  
Flours  
• A blend of flours will give a better result  
and assist in browning.  
• 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.  
• 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.  
• 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  
55  
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Gluten Free Breads - continued  
Consistency  
Method  
• 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.  
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) GLUTEN FREE/YEAST FREE.  
4. Select a Dark CRUST Colour.  
5. Select a 1.25kg Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
Gluten Free Rice Bread  
500mls of warm water  
2 teaspoons Yeast  
3x60g eggs  
1
teaspoons salt  
¹/  
³
cup canola or olive oil  
¹/  
³
1 teaspoon white vinegar (never malt)  
1 cup brown rice flour  
2 cups white rice flour  
1 cup cornflour or Arrowroot  
1 tablespoon Xanthan Gum  
2 tablespoons sugar  
56  
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Gluten Free Breads - continued  
Gluten Free Grain Bread  
Gluten Free Rice & Besan Bread  
490-500mls warm water  
470mls water  
1 cup arrowroot  
3 x 60g eggs  
2 cups white rice flour  
3 x 60g eggs  
3 tablespoons grain*  
1 cup arrowroot  
cup oil  
cup oil  
¹/  
³
½
1 tablespoon Xanthan Gum  
1 tablespoon Xanthan Gum  
1 teaspoon vinegar  
1 teaspoon vinegar  
2 tablespoons sugar  
2 tablespoons sugar  
cup brown rice flour  
cup brown rice flour  
½
½
1
teaspoons salt  
1
teaspoons salt  
½
½
cup besan (chick pea)  
cup besan (chick pea)  
½
½
2 teaspoons yeast  
2 teaspoons yeast  
Variation: 1/2 cup grated cheese can be  
added after arrowroot.  
2 cups white rice flour  
*Mix of grain to use: sesame, poppy, sunflour  
seeds, soy grit, pepitas (pumpkin seeds),  
linseed meal and course polenta.  
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) GLUTEN FREE / YEAST FREE.  
4.Select a Dark CRUST Colour.  
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  
5.Select a 1.0kg Loaf SIZE and press  
“START”.  
(3) GLUTEN FREE / YEAST FREE.  
4.Select a Dark CRUST Colour.  
Bread will be baked in the number of hours  
indicated.  
5.Select a 1.0kg Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
57  
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Gluten Free Breads - continued  
Gluten Free Fruit Loaf  
Gluten Free Bread Rolls (great for kids lunches)  
You may use any of the listed Gluten Free  
recipes.  
470mls water  
1 tablespoon Xanthan Gum  
3 x 60g eggs  
Method  
1.Place ingredients into bread pan in the  
order listed. Wipe spills from the outside  
of the pan.  
1 tablespoon white sugar  
cup oil  
¹/  
³
3 tablespoons brown sugar  
2.Place the bread pan into the breadmaker  
and close the lid.  
3.Press the MENU button to program (12)  
1 teaspoon vinegar  
1
teaspoons salt  
½
PIZZA DOUGH.  
½ cup brown rice flour  
1 teaspoon cinnamon  
½ cup besan or soy flour  
2 teaspoons yeast  
4.Upon completion of this setting, remove  
the baking pan and place the dough evenly  
in 12 medium greased muffin cups.  
5.Using a wet fork and cold water, level of  
the tops.  
2 cups white rice flour  
1 cup arrowroot  
NOTE: Toppings can be placed on the rolls at  
this stage - grated cheese, cinamon sugar or  
crushed nuts  
for fruit rolls.  
6.Bake in a pre-heated oven (190°C) for 10-  
12 minutes or until golden brown.  
Fruit: Fill the Fruit & Nut dispenser with  
mixed fruit; sultanas, currants, raisins,  
chopped apricots, apple, pear, prunes, dates,  
figs. Make sure you use dried fruit.  
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)  
GLUTEN FREE/YEAST FREE.  
4.Select a Dark CRUST Colour.  
5.Select a 1.25kg Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
58  
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Gluten Free Breads - continued  
Recommended Programming options  
This new recipe has now been saved as ‘3’ in  
the ‘Favourite Recipe’. To retreive this recipe  
for future use see page 20.  
Note: Please refer to the Time Cycle Chart  
on page 74 to gain a greater understanding  
of the different timings for each stage of the  
bread making process.  
There are many factors that can influence  
the success of your Gluten-Free loaf such  
as quality of ingredients and environment  
conditions - altitude, humidity and  
temperature.  
We recommend experimenting with the  
programability of this bread maker -  
particularly for Gluten Free recipes. See page  
18 for more details.  
One suggestion that we have tested in  
different regions of Australia is to extend the  
second Kneading stage (Knead 2).  
Steps to modifying Knead 2:  
1.Press Menu button to select the Gluten  
Free setting (MENU 3).  
2.Select a Dark CRUST colour and 1.25kg  
Loaf SIZE.  
3.Hold the MODFIY button down for 2  
seconds until you hear a beep. The BOOK  
icon (  
and the first stage of the bread making  
cycle - PREHEAT ( ) - will flash.  
) will show on the LCD window  
4.Press the MODIFY button twice to progress  
to the second Knead (Knead 2).  
On the Knead section (  
) of the Baking  
Progress Monitor the second rectangle will  
be blacked out  
(
). The time on the display  
will read: ‘15’ minutes.  
5. Increase this time with the + (▲) button  
so as to read ‘30’.  
6.Continue to press the MENU button  
through to the end of the recipe. You will  
hear a double beep and the BOOK icon  
(
) will flash.  
7.Press the SAVE button and the BOOK icon  
) will stop flashing and the machine  
(
will beep 3 times.  
8.Press START.  
59  
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Yeast Free Breads  
Method  
Note: These breads will normally be more  
unevenly textured than standard bread. We  
recommend you use good quality flour, like  
Defiance, Greens or White Wings. Do not use  
generic brands of flour they are more likely to  
give inconsistent results.  
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.  
Tip: We recommend you save this to your  
favourites recipes (see page ?? for more  
information).  
3.Press the MENU button to program  
(3) GLUTEN FREE/YEAST FREE.  
4.Select a Light CRUST Colour and a 1.0kg  
Loaf SIZE.  
5.Press the MODIFY button and hold for 2  
seconds.  
Important:  
• If the bread is still dough like at the end  
of the cycle or you would like your bread  
cooked for a longer time, simply select the  
bake function to continue cooking.  
• You may need to wait 10-15 minutes for  
the machine to cool down before you select  
the bake program.  
• You can stop the bake process at any  
time by pressing the CANCEL button for  
2 seconds, or extend the baking time by  
using the MODIFY key.  
6.Press the MODIFY button 5 times, until  
the Baking Progress Monitor is flashing  
on the Raising stage (  
). Using the  
DELAY/ADJUST (+/-) button, set the time  
to “0:00” minutes.  
Repeat this step for all of the raising  
stages.  
7.Press the MODIFY button, the Baking  
Progress Monitor should be flashing on the  
Baking stage. Use the DELAY/ADJUST  
(+/-) button to increase the bake time to  
80 minutes  
8.Press MODIFY twice and press “START”.  
Lemon and Honey Bread  
Date & Walnut Bread  
3 tablespoons oil  
3
tablespoons oil  
½
3 eggs  
3 eggs,  
220ml buttermilk  
220ml buttermilk  
cup honey  
teaspoon salt  
¼
¼
¼
¼
teaspoon salt  
cup brown sugar  
400g (2 ) self raising flour  
½
1 tablespoon grated lemon zest  
Fruit & Nut Dispenser  
¾ cup Mashed Banana  
cup chopped dates  
¼
¼
600g (3¾ cups) self raising flour  
cup chopped walnuts  
60  
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Yeast Free Breads - continued  
Savoury Yeast Free  
Olive & Onion Bread  
3 tablespoons oil  
3 tablespoons oil  
3 eggs, 220ml milk  
3 eggs  
teaspoon salt  
220ml milk  
¼
2 tablespoons sugar  
cup mixed grain  
teaspoon salt  
¼
2 tablespoons sugar  
½
600g (3¾ cups) self raising flour  
600g (3¾ cups) self raising flour  
Fruit & Nut Dispenser  
cup chopped onion  
¼
2 tablespoons chopped olives  
Capsicum & Cheese Bread  
Banana & Pecan  
3
tablespoons oil  
3 tablespoons oil  
½
3 eggs, 220ml buttermilk  
3 eggs  
teaspoon parmesan cheese  
teaspoon salt  
220ml milk  
¼
¼
teaspoon salt  
¼
1
/
tablespoon sugar  
3 tablespoons sugar  
2
600g (3¾ cups) self raising flour  
¾ cup Mashed Banana  
600g (3¾ cups) self raising flour  
Fruit & Nut Dispenser  
Fruit & Nut Dispenser  
cup red capsicum, chopped  
¹/  
³
cup chopped Pecans  
¹/  
³
61  
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Sweet Breads  
For optimum results, always select the  
Light Crust Colour to prevent the crust from  
burning.  
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 (2) TURBO setting,  
additional baking time may be required. If  
so, simply select (10) BAKE to continue  
baking.  
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 (5)  
SWEET.  
4.Select CRUST Colour, Loaf SIZE and press  
“START”.  
Old Fashioned Oat  
Water  
750g  
1.0kg  
400ml  
1.25kg  
525ml  
270ml  
Margarine  
Rolled Oats  
Salt  
2 tablespoons  
½ cup  
3 tablespoons  
4 tablespoons  
1 cup  
¾
cup  
1½ teaspoons  
¼ cup  
2 teaspoons  
½ cup  
21/2 teaspoons  
½ cup  
Honey  
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
2 tablespoons  
1 teaspoon  
480g (3)  
3 tablespoons  
1 teaspoon  
640g (4)  
4 tablespoons  
1 teaspoon  
800g (5)  
2 teaspoons  
2 teaspoons  
2½ teaspoons  
62  
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Sweet Breads - continued  
Cinnamon / Raisin Bread  
Water  
750g  
1.0kg  
1.25kg  
250ml  
375ml  
500ml  
Cinnamon, ground  
Margarine  
2 teaspoons  
1 tablespoon  
1½ teaspoons  
2 tablespoons  
1 tablespoon  
1 teaspoon  
480g (3)  
2 teaspoons  
2 tablespoons  
2 teaspoons  
3 tablespoons  
2 tablespoons  
1 teaspoon  
640g (4)  
3 teaspoons  
3 tablespoons  
2½ teaspoons  
4 tablespoons  
3 tablespoons  
1 teaspoon  
800g (5)  
Salt  
Brown sugar  
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
2 teaspoons  
2 teaspoons  
2½ teaspoons  
Fruit & Nut Dispenser  
Sultanas or Raisins  
¾
¾
½ cup  
cup  
cup  
Chocolate Bread  
Water  
750g  
1.0kg  
1.25kg  
420ml  
250ml  
325ml  
Margarine  
2 tablespoons  
1 tablespoon  
1½ teaspoons  
2 tablespoons  
2 tablespoons  
1 teaspoon  
480g (3)  
2 tablespoons  
1½ tablespoons  
1½ teaspoons  
3 tablespoons  
2 tablespoons  
1 teaspoon  
3 tablespoons  
2 tablespoons  
2 teaspoons  
4 tablespoons  
2½ tablespoons  
1 teaspoon  
Cocoa  
Salt  
Sugar  
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
520g (3¼)  
560g (3½)  
2 teaspoons  
2 teaspoons  
3 teaspoons  
Fruit & Nut Dispenser  
Chocolate chips  
¾
cup  
1 cup  
1 cup  
63  
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Sweet Breads - continued  
Banana Macadamia  
Water  
750g  
1.0kg  
200ml  
1.25kg  
275ml  
125ml  
Margarine  
2 tablespoons  
2 tablespoons  
3 tablespoons  
1 cup  
¾
¾
Banana, mashed  
Egg  
cup  
cup  
1x 60g  
1x60g  
1x60g  
Salt  
1½ teaspoons  
3 tablespoons  
2 tablespoons  
1 teaspoon  
2 teaspoons  
3 tablespoons  
2 tablespoons  
1 teaspoon  
2½teaspoons  
4 tablespoons  
3 tablespoons  
1 teaspoon  
680g (4¼)  
3 teaspoons  
Sugar  
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
¾
520g (3¼)  
600g (3 )  
2 teaspoons  
2 teaspoons  
Fruit & Nut Dispenser  
Macadamia nuts,  
roughly chopped  
¾
½ cup  
cup  
1 cup  
Apple Spice Bread  
Water  
750g  
1.0kg  
1.25kg  
250ml  
375ml  
500ml  
Margarine  
1 tablespoon  
2 teaspoons  
½ teaspoon  
1½ teaspoons  
2 tablespoons  
1 tablespoon  
1 teaspoon  
480g (3)  
2 tablespoons  
2½ teaspoons  
½ teaspoon  
3 tablespoons  
3 teaspoons  
½ teaspoon  
2½ teaspoons  
3 tablespoons  
2 tablespoons  
1 teaspoon  
880g (5½)  
2½ teaspoons  
Cinnamon, ground  
Clove, ground  
Salt  
2 teaspoons  
2½ tablespoons  
1½ tablespoons  
1 teaspoon  
Brown sugar  
Skim milk powder  
Bread improver  
Plain flour  
680g (4¼)  
Yeast  
2 teaspoons  
2 teaspoons  
Fruit & Nut Dispenser  
Dried Apples, chopped  
²/  
¹/ cup  
³
cup  
1 cup  
³
64  
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Sweet Breads - continued  
Pina Colada Bread  
Water  
750g  
1.0kg  
1.25kg  
360ml  
225ml  
290ml  
Rum  
1 tablespoon  
1 tablespoon  
2 tablespoons  
2 tablespoons  
3 tablespoons  
3 tablespoons  
Margarine  
Pineapple, crushed  
and drained  
²/  
¾
cup  
cup  
1 cup  
³
Salt  
1½ teaspoons  
2 tablespoons  
1 tablespoon  
1 teaspoon  
2 teaspoons  
2 tablespoons  
1½ tablespoons  
1 teaspoon  
2½ teaspoons  
3 tablespoons  
2 tablespoons  
1 teaspoon  
Sugar  
Skim milk powder  
Bread improver  
Plain flour  
480g (3)  
640g (4)  
800g (5)  
Yeast  
2 teaspoons  
2 teaspoons  
2½ teaspoons  
Fruit & Nut Dispenser  
Roast coconut  
¾
½ cup  
cup  
1 cup  
Apricot Bread  
750g  
1.0kg  
1.25kg  
Water  
250ml  
375ml  
500ml  
Margarine  
1 tablespoon  
2 teaspoons  
1½ teaspoons  
2 tablespoons  
1 tablespoon  
1 teaspoon  
480g (3)  
2 tablespoons  
2½ teaspoons  
2 teaspoons  
2 tablespoons  
1½ tablespoons  
1 teaspoon  
680g (4¼)  
2 teaspoons  
3 tablespoons  
3 teaspoons  
2½ teaspoons  
3 tablespoons  
2 tablespoons  
1 teaspoon  
880g (5½)  
2½ teaspoons  
Nutmeg, ground  
Salt  
Brown sugar  
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
2 teaspoons  
Fruit & Nut Dispenser  
Dried apricots, chopped  
²/  
¾
cup  
cup  
1 cup  
³
65  
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Sweet Breads - continued  
Coconut & Cherry Loaf  
Water  
750g  
1.0kg  
320ml  
1.25kg  
400ml  
240ml  
Margarine  
1 tablespoon  
1½ teaspoons  
3 tablespoons  
2 tablespoons  
2 teaspoons  
¼ cup  
3 tablespoons  
2½ teaspoons  
4 tablespoons  
1 cup  
Salt  
Honey  
²/  
¾
Canned cherries, chopped  
Bread improver  
Wholewheat flour  
Plain flour  
cup  
cup  
³
1 teaspoon  
240g (1½)  
240g (1½)  
2 teaspoons  
1 teaspoon  
320g (2)  
1 teaspoon  
400g (2½)  
400g (2½)  
2½ teaspoons  
320g (2)  
Yeast  
2 teaspoons  
Fruit & Nut Dispenser  
Coconut, toasted  
¾
½ cup  
cup  
1 cup  
Mixed Fruit Bread  
Water  
750g  
1.0kg  
1.25kg  
250ml  
375ml  
500ml  
Margarine  
1 tablespoon  
1 teaspoon  
2 teaspoons  
1½ teaspoons  
2 tablespoons  
1 tablespoons  
1 teaspoon  
480g (3)  
2 tablespoons  
1½ teaspoons  
2½ teaspoons  
2 teaspoons  
2 tablespoons  
1½ tablespoons  
1 teaspoon  
3 tablespoons  
2 teaspoons  
3 teaspoons  
2½ teaspoons  
3 tablespoons  
2 tablespoons  
1 teaspoon  
880g (5½)  
2½ teaspoons  
Clove, ground  
Nutmeg, ground  
Salt  
Brown sugar  
Skim milk powder  
Bread improver  
Plain flour  
680g (4¼)  
Yeast  
2 teaspoons  
2 teaspoons  
Fruit & Nut Dispenser  
Mixed dried fruit  
²/  
¹/ cup  
³
cup  
1 cup  
³
66  
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Maple Walnut Bread  
Water  
750g  
1.0kg  
220ml  
1.25kg  
300ml  
140ml  
Margarine  
1 tablespoon  
1½ teaspoons  
¼ cup  
2 tablespoons  
2 teaspoons  
½ cup  
3 tablespoons  
2½ teaspoons  
½ cup  
Salt  
Maple syrup  
Skim milk powder  
Bread improver  
Plain flour  
1 tablespoons  
1 teaspoon  
240g (1½)  
240g (1½)  
2 teaspoons  
1½ tablespoons  
1 teaspoon  
320g (2)  
2 tablespoons  
1 teaspoon  
400g (2½)  
400g (2½)  
2½ teaspoons  
Wholewheat flour  
Yeast  
320g (2)  
2 teaspoons  
Fruit & Nut Dispenser  
Walnuts, chopped  
²/  
¹/ cup  
³
cup  
1 cup  
³
Fig & Golden Syrup Loaf  
Water  
750g  
1.0kg  
400ml  
1.25kg  
270ml  
525ml  
Margarine  
1 tablespoon  
1½ teaspoons  
½ teaspoon  
¼ cup  
2 tablespoons  
2 teaspoons  
1 teaspoon  
½ cup  
3 tablespoons  
2½ teaspoons  
1½ teaspoons  
½ cup  
Salt  
Ginger, ground  
Golden syrup  
Skim milk powder  
Bread improver  
Plain flour  
1 tablespoons  
1 teaspoon  
480g (3)  
1½ tablespoons  
1 teaspoon  
640g (4)  
2 tablespoons  
1 teaspoon  
800g (5)  
Yeast  
2 teaspoons  
2 teaspoons  
2½ teaspoons  
Fruit & Nut Dispenser  
Dry figs, chopped  
¾
½ cup  
cup  
1 cup  
67  
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Sweet Breads - continued  
Gingerbread  
750g  
1.0kg  
1.25kg  
500ml  
Water  
250ml  
1 tablespoon  
1½ teaspoons  
¼ cup  
375ml  
Margarine  
2 tablespoons  
2 teaspoons  
¼ cup  
3 tablespoons  
2½ teaspoons  
Salt  
Golden syrup  
Ginger, ground  
All spice, ground  
Bread improver  
Plain flour  
¹/ cup  
³
2 teaspoons  
½ teaspoon  
1 teaspoon  
480g (3)  
2½ teaspoons  
½ teaspoon  
1 teaspoon  
640g (4)  
3 teaspoons  
1 teaspoon  
1 teaspoon  
800g (5)  
Yeast  
2 teaspoons  
2 teaspoons  
2½ teaspoons  
Fruit & Nut Dispenser  
Sultanas  
¼ cup  
¼ cup  
¼ cup  
¼ cup  
½ cup  
¼ cup  
Almonds, slivered  
Date & Expresso Loaf  
Boiling water  
750g  
1.0kg  
1.25kg  
475ml  
275ml  
½ cup  
375ml  
¾
Dates, chopped  
cup  
1 cup  
Coffee & chicory essence 2 tablespoons  
3 tablespoons  
4 tablespoons  
15 MINUTE BREAK  
Margarine  
Salt  
2 tablespoons  
1½ teaspoons  
2 tablespoons  
2 tablespoons  
1 teaspoon  
3 tablespoons  
1½ teaspoons  
3 tablespoons  
3 tablespoons  
1 teaspoon  
4 tablespoons  
2 teaspoons  
4 tablespoons  
4 tablespoons  
1 teaspoon  
Sugar  
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
480g (3)  
560g (3½)  
640g (4)  
2 teaspoons  
2 teaspoons  
2½ teaspoons  
Note: Combine the first 3 ingredients in the bread pan and leave to cool for 15 minutes before  
proceeding.  
68  
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Sweet Breads - continued  
Chunky Peanut Bread  
Water  
750g  
1.0kg  
1.25kg  
470ml  
270ml  
2 tablespoons  
1 teaspoon  
1½ tablespoons  
2 tablespoons  
1 teaspoon  
320g (2)  
370ml  
Margarine  
3 tablespoons  
1½ teaspoons  
4 tablespoons  
2 teaspoons  
Salt  
Brown sugar  
2½ tablespoons 3½ tablespoons  
Skim milk powder  
Bread improver  
Plain flour  
3 tablespoons  
1 teaspoon  
360g (2¼)  
200g (1¼)  
2 teaspoons  
4 tablespoons  
1 teaspoon  
400g (2½)  
Wholemeal flour  
Yeast  
160g (1)  
240g (1½)  
2 teaspoons  
2½ teaspoons  
Fruit & Nut Dispenser  
Roasted peanuts, chopped  
¾
½ cup  
cup  
1 cup  
69  
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French Breads  
Method  
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.  
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 (6)  
Note: If using the (2) TURBO setting,  
additional baking time may be required. If  
so, simply  
select (10) BAKE to continue baking.  
FRENCH.  
4.Select CRUST Colour, Loaf SIZE and press  
“START”.  
French Bread  
Water  
750g  
1.0kg  
1.25kg  
410ml  
290ml  
350ml  
Margarine  
Salt  
1½ tablespoons  
1 teaspoon  
1 tablespoon  
1 teaspoon  
520g (3¼)  
1½ teaspoons  
2 tablespoons  
2 teaspoons  
1 tablespoon  
1 teaspoon  
680g (4¼)  
2½ tablespoons  
3 teaspoons  
1½ tablespoons  
1 teaspoon  
840g (5¼)  
2 teaspoons  
Sugar  
Bread improver  
Plain flour  
Yeast  
¾
1
teaspoons  
Sourdough  
750g  
1.0kg  
1.25kg  
320ml  
Water  
220ml  
270ml  
Margarine  
Plain yogurt  
Lemon juice  
Salt  
2 teaspoons  
½ cup  
1 tablespoon  
1½ tablespoons  
1 cup  
¾
cup  
2 teaspoons  
1 teaspoon  
1 tablespoon  
1 teaspoon  
1 tablespoon  
1½ teaspoons  
2 tablespoons  
1 teaspoon  
1½ tablespoons  
2 teaspoons  
3 tablespoons  
1½ teaspoon  
Sugar  
Bread improver  
Wholemeal plain flour  
Yeast  
540g (3¹/  
)
700g (4¹/  
)
860g (5¹/  
)
³
³
³
2
½
teaspoons  
1½ teaspoons  
2 teaspoons  
70  
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Turbo Breads  
Method  
Note: The turbo setting has a reduced time  
for proofing. The turbo setting may be used  
for any of the white, wholemeal, sweet or  
french bread recipes. However the volume  
will be reduced and the texture will be  
denser. Experiment with this feature on your  
Quantum SmartBake by increasing the yeast  
by 1/2 teaspoon in standard recipes.Take  
note of the results so you can reproduce your  
successes.  
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)  
TURBO.  
4.Select CRUST Colour, Loaf SIZE and press  
“START”.  
Bread will be baked in the number of hours  
indicated.  
It is not recommended that 1.5kg loafs be  
baked using the TURBO function.  
White Rapid Bread  
Water  
750g  
1.0kg  
1.25kg  
515ml  
315ml  
415ml  
Margarine  
Salt  
1 tablespoons  
1½ teaspoon  
1 tablespoon  
1 tablespoon  
1 teaspoon  
2 tablespoons  
2 teaspoons  
1 tablespoon  
2 tablespoon  
1 teaspoon  
680g (4¼)  
2 teaspoons  
3 tablespoons  
2½ teaspoons  
1½ tablespoons  
3 teaspoon  
1 teaspoon  
Sugar  
Skim milk powder  
Bread improver  
Plain flour  
Yeast  
¾
¾
600g (3 )  
760g (4 )  
2 teaspoons  
2½ teaspoons  
Wholemeal Rapid Bread  
Water  
750g  
1.0kg  
1.25kg  
320ml  
420ml  
520ml  
Margarine  
1½ tablespoons  
1½ teaspoon  
1½ tablespoons  
2 tablespoons  
1 teaspoon  
2 tablespoons  
2 teaspoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
2½ tablespoons  
2½ teaspoons  
2½ tablespoons  
4 tablespoons  
1 teaspoon  
Salt  
Brown sugar  
Skim milk powder  
Bread improver  
Wholemeal plain flour  
Yeast  
540g (3¹/  
)
700g (4¹/  
)
860g (5¹/  
)
³
³
³
2 teaspoons  
2 teaspoons  
2½ teaspoons  
71  
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Turbo Breads - continued  
Rapid Multigrain  
Water  
750g  
1.0kg  
470ml  
1.25kg  
570ml  
370ml  
1½ tablespoons  
½ cup  
Margarine  
2 tablespoons  
2½ tablespoons  
1 cup  
¾
Grain mix  
cup  
Salt  
1 teaspoon  
1½ tablespoons  
2 tablespoons  
1 teaspoon  
320g (2)  
1½ teaspoons  
2 tablespoons  
3 tablespoons  
1 teaspoon  
2 teaspoons  
2½ tablespoons  
4 tablespoons  
1 teaspoon  
Brown sugar  
Skim milk powder  
Bread improver  
Plain flour  
¾
320g (2)  
440g (2 )  
540g (3¹/ )  
³
Wholemeal plain flour  
Yeast  
220g (1¹/  
)
380g (2¹/  
)
³
³
2 teaspoons  
2 teaspoons  
2½ teaspoons  
TURBO breadmix recipes  
Defiance™ - White  
Water  
750g  
300ml  
1.0kg  
320ml  
600g  
1.25kg  
350ml  
Breadmix - White  
Yeast (Tandaco)  
520g  
680g  
¾
1½ teaspoons  
1
teaspoons  
2 teaspoons  
Kitchen Collection™ - White  
Water  
750g  
310ml  
500g  
1.0kg  
380ml  
700g  
1.25kg  
450ml  
900g  
Breadmix- White  
Yeast  
(Kitchen Collection Sachet) 2 teaspoons  
2 teaspoons  
2½ teaspoons  
72  
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Turbo Breads - continued  
Kitchen Collection™ - Wholemeal  
750g  
1.0kg  
370ml  
600g  
1.25kg  
440ml  
800g  
Water  
350ml  
500g  
Breadmix - wholemeal  
Yeast  
(Kitchen Collection Sachet) 2 teaspoons  
2 teaspoons  
2½ teaspoons  
Simply No Knead™ - Tuscany  
Water  
750g  
335ml  
1.0kg  
375ml  
1.25kg  
410ml  
Oil  
2 tablespoons  
500g  
2 tablespoons  
600g  
3 tablespoons  
700g  
Breadmix - Tuscany  
Yeast (Simply No Knead)  
2 teaspoons  
2 teaspoons  
2½ teaspoons  
Simply No Knead™ - Geneva  
Water  
750g  
340ml  
1.0kg  
510ml  
1.25kg  
540ml  
Oil  
1 tablespoon  
500g  
1 tablespoon  
750g  
1½ tablespoons  
800g  
Breadmix - Geneva  
Yeast (Simply No Knead)  
2 teaspoons  
2 teaspoons  
2½ teaspoons  
White Wings™  
750g  
1.0kg  
1.25kg  
360ml  
Water  
-
-
-
-
-
-
Breadmix - White  
Yeast (White Wings Sachet)  
700g  
1½ teaspoons  
Laucke™  
750g  
1.0kg  
1.25kg  
470ml  
680g  
Water  
-
-
-
-
-
-
Breadmix - White  
Yeast (Laucke Sachet)  
¾
1
teaspoons  
73  
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Cakes  
Method  
Handy hints for optimum results.  
1.Place ingredients into bread pan in the  
order listed. Wipe spills from the outside  
of the pan.  
• It is normal for cakes to rise only 1/2 way  
up the bread pan. The texture should be  
nice and light.  
2.Place the bread pan into the breadmaker  
and close the lid.  
3.Press the MENU button to program (7)  
• Due to the high sugar and fat content in  
cakes, we suggest you always use the Light  
crust colour setting to prevent the side  
from burning.  
CAKE.  
• Avoid using double quantities of cake mix,  
the larger cake will not cook through and  
be dense in texture in the breadmaker.  
• We recommend the use of packet cake  
mixes, available from all supermarkets.  
• Allow the cake to cool in the bread pan for  
at least 10 minutes before removing to a  
cooling rack.  
• Loosen the sides with a plastic spatula and  
gently slide out.  
4.Select a Light CRUST colour and 750g  
loaf SIZE. Press “START”.  
5.Allow to mix for 5-8 minutes, open lid and  
scrap down the sides of the bread pan with  
a plastic spatula. Gently fold the mixture  
to ensure ingredients are well combined.  
Close lid and allow cycle to continue.  
Note: Check cake when the 5 minute beeper  
sounds and add time to the bake cycle as  
required.  
Do not use Time Delay Setting when baking  
the cakes as the ingredients will spoil.  
74  
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Cakes - continued  
Apple & Pecan Cake  
Carrot Cake  
2 Apples, peeled and thinly sliced  
2 eggs  
¾
¾
165g ( cup) sugar  
165g ( cup) brown sugar  
2 eggs  
½ cup olive oil  
125g (½ cup) butter, melted  
½ cup walnuts chopped  
1½ cups grated carrot  
½ teaspoon cinnamon  
90g (½ cup) self-raising flour  
90g (½ cup) plain flour  
1 teaspoon bicarbonate soda  
¾
cup pecans  
90g (½ cup) self-raising flour  
90g (½ cup) plain flour  
1 teaspoon bicarbonate soda  
1 teaspoon cinnamon, ground  
1 teaspoon all spice, ground  
Suggested Topping:  
Suggested Topping:  
250g cream cheese  
50g soft butter  
Dust with icing sugar  
or drizzle with melted chocolate.  
2 tablespoons lemon juice  
125g icing sugar  
Whip all ingredients till creamy.  
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Damper  
Method  
The damper will be baked in the number of  
hours indicated.  
Note: 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.  
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.  
Do not use Time Delay Setting when baking  
damper as the raising agent will be activated  
too early.  
3.Press the MENU button to program (8)  
DAMPER and press “START”.  
4.Allow to machine to mix for 5 minutes,  
open lid and scrap down the sides of the  
bread pan with a plastic spatula. Gently  
fold the mixture to ensure ingredients are  
well combined. Close lid and allow cycle  
to continue.  
76  
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Damper - continued  
Damper  
Bacon & Chive Damper  
3 cups (480g) self-raising flour  
1 teaspoon salt  
3 cups (480g) self-raising flour  
1 teaspoon salt  
20g butter, melted  
150ml milk  
20g butter, melted  
¼ cup bacon, chopped  
2 tablespoons freshly chopped chives  
150ml milk  
130ml water  
Cheese & Herb Damper  
3 cups (480g) self-raising flour  
1 teaspoon salt  
130ml water  
Oatmeal & Honey Damper  
3 cups (480g) self-raising flour  
1 teaspoon salt  
20g butter, melted  
¼ cup mozzarella or parmesan cheese,  
grated  
20g butter, melted  
¼ cup rolled oats  
2 tablespoons honey  
150ml milk  
2 teaspoons mixed dry herbs  
150ml milk  
130ml water  
130ml water  
Corn & Capsicum Damper  
3 cups (480g) self-raising flour  
1 teaspoon salt  
Note: You may also use pre-packaged  
damper mixes from your supermarkets.  
The packaging should include directions  
of use.  
20g butter, melted  
¼ cup canned corn kernels,  
¼ cup capsicum, chopped  
150ml milk  
Defiance Easy Bake Scone  
& Damper Mix  
1 x pack of mix  
310ml milk  
130ml water  
Defiance Easy Bake Pumpkin  
Scone & Damper Mix  
1 x pack of mix  
310ml milk  
77  
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Jams  
Handy hints for optimum results  
Method  
• Use ripe, fresh fruit. Large pieces should  
be cut into rough shaped small pieces.  
• Jam should be chunky and contain pieces  
of fruit, avoid processing your fruit.  
• Do not reduce the amount of sugar  
specified or use substitutes.  
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) JAM  
and press “START”.  
• Pour hot jam into sterilised jars (see notes  
below), leaving approximately 2cm for the  
top of the jar. Seal the jar immediately.  
• Label jars. Allow to cool to room  
temperature before refrigerating.  
• Jam Setta is required in all recipes. It  
contains pectin, a natural setting agent that  
occurs in fruit, essential for the gel like  
quality of jam. Jam Setta can be purchased  
in most supermarkets in 50g sachets.  
4.Allow to mix for 5 minutes, open lid and  
scrape down sides of bread pan with a  
plastic spatula.  
Note: It is normal for excess steam to escape  
from the steam vent during the cooking  
process, it will escape through the steam  
vent. Leave the lid closed until cooking is  
complete.  
• Be very careful when handling hot jam.  
Sterilising your jars  
• Remove labels and lid inserts by soaking in  
warm water. Wash well in soapy water.  
• Place jars on a tray into the oven at 100°c  
for 20-25 minutes. Remove using oven  
mitts and fill immediately with hot jam.  
• Sterilising your jars will destroy germs and  
kill bacteria that would otherwise spoil your  
jam.  
Thus you will be able to enjoy your  
homemade jam all year round.  
78  
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Jams - continued  
Strawberry Jam  
Apple & Rhubarb Jam  
500g strawberries  
hulled and chopped  
1½ cups sugar  
1 apple, peeled and chopped  
300g rhubarb, chopped  
150ml water  
3 tablespoons Jam Setta  
1 cup sugar  
2 tablespoons lemon juice  
3 tablespoons Jam Setta  
Apricot Jam  
500g fresh apricots, deseeded and  
chopped  
Kiwi Jam  
1½ cups sugar  
6 large kiwi fruit, peeled and chopped  
1 cup sugar  
¼ cup lemon juice  
2 tablespoons water  
3 tablespoons Jam Setta  
1 tablespoon water  
1 tablespoon lemon juice  
3 tablespoons Jam Setta  
Plum Jelly  
Traditional Marmalade  
500g fresh plums, peeled, deseeded and  
chopped  
500g Seville oranges, halved and thinly  
sliced,  
1½ cups sugar  
1½ cups sugar  
1 tablespoon lemon juice  
3 tablespoons Jam Setta  
2 tablespoons lemon juice  
3 tablespoons Jam Setta  
Peach & Cardamon Jam  
500g fresh peaches, seeded and  
chopped  
1½ cups sugar  
¼ cup lemon juice,  
½ teaspoon cardamon seeds, crushed,  
2 tablespoons water  
3 tablespoons Jam Setta  
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Pasta  
Method  
Pumpkin & Cheese Ravioli  
1.Place all ingredients into bread pan in the  
order listed. Wipe spills from the outside  
of the pan.  
1 quantity pasta dough  
Filling  
2.Place the bread pan into the breadmaker  
and close the lid.  
3.Press the MENU button to program (11)  
150g pumpkin skin removed, baked and  
mashed  
100g ricotta, mashed  
Salt and pepper, to taste  
300g breadcrumbs  
PASTA DOUGH and press “START”.  
Pasta Dough  
Plain flour 500g  
Eggs 4 x 60g  
Salt ½ teaspoon  
Water 125ml  
Pinch of nutmeg  
1 teaspoon garlic, minced  
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.  
Note: If pasta dough appears too sticky,  
knead dough with additional flour.  
2.Divide dough into 4 portions. Roll each  
portion into a 25cm x 25cm square.  
Variations:  
Spinach pasta:  
Add 100g of very well drained spinach to the  
dough recipe.  
Tomato pasta:  
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.  
Add 2 tablespoons concentrated tomato  
paste to dough recipe.  
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.  
80  
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Pasta - continued  
Fettuccini with Tomato Sauce  
1 quantity Spinach pasta dough  
Sauce  
Spaghetti Cabonara  
1 quantity pasta dough  
Sauce  
3 tablespoons olive oil  
3 tablespoons olive oil  
½ cup parmesan cheese  
2 cloves garlic, crushed  
4 eggs  
1 onion, chopped,  
2 x 400g cans peeled tomatoes  
2 tablespoons concentrated tomato paste  
Salt and pepper, to taste  
½ cup parmesan cheese  
6 rashes bacon, chopped  
Pepper to taste  
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 fettuccini guide to cut  
pasta.  
2.Bring a large saucepan of water to the boil.  
Add 1 tablespoon of oil and cook fettuccini  
for 5-8 minutes or until al dente. Serve  
with fresh tomato sauce.  
¹/ cup wine  
³
2 tablespoons parsley, chopped  
¼ 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.  
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.  
4.Whisk cheese, eggs, pepper and parsley  
in a bowl. Add mixture to the pan and stir  
until well combined over low heat.  
3.Fold Parmesan cheese through sauce just  
before serving.  
5.Add the cooked pasta to the pan and toss  
through sauce until well combined. Serve  
warm with extra parmesan cheese.  
81  
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Pizzas & Other Versatile Doughs  
Method  
Herb Foccacia  
Dough  
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.  
Water 330ml  
Olive oil 1 tablespoon  
Salt  
teaspoon  
½
3.Press the MENU button to program (12)  
PIZZA DOUGH and press “START”.  
4.Remove dough from bread pan and follow  
instructions given for each recipe.  
Skim milk powder  
1 tablespoon  
Sugar 2 teaspoons  
Plain flour 480g (3 cups)  
Pizza Dough  
Yeast 2 teaspoons  
½
Dough  
Water 290ml  
Topping  
Sugar 1 teaspoon  
2 tablespoons olive oil  
1 teaspoon oregano  
1 teaspoon chopped basil  
Olive oil 2 tablespoons  
Plain flour 480g (3 cups)  
Salt  
teaspoon  
1.Remove completed dough from bread pan.  
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 pre-heated oven for 30  
minutes or until golden.  
½
Yeast 2 teaspoons  
½
1.Remove completed dough from the 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.  
82  
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Pizzas & Other Versatile Doughs - continued  
Hot Cross Buns  
5.GLAZE: Combine ingredients in a jug.  
Microwave on Medium for 1-2 minutes.  
Brush over hot buns.  
Makes 12 buns.  
Dough  
Water 330ml  
Margarine 2 tablespoons  
Egg 1 x 60g  
Breadsticks  
Dough  
Sultanas ¾ cup  
Water 240ml  
Nutmeg  
teaspoon  
½
Margarine 2 tablespoons  
Salt  
teaspoon  
½
Salt  
teaspoon  
½
Brown sugar  
cup  
¼
Sugar 2 teaspoons  
Bread improver ¾ teaspoon  
Plain flour 520g (3 cups)  
¼
Yeast 2 teaspoons  
½
Plain flour 480g (3 cups)  
Yeast 2 teaspoons  
½
Crosses  
Plain flour 80g ( cup)  
½
Water 80ml  
Topping  
1 teaspoon water  
Sugar 2 teaspoons  
1 egg white  
Sesame seeds  
Glaze  
1.Remove completed dough form bread pan.  
Line a baking tray 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.  
Water 2 tablespoons  
Sugar 2 tablespoons  
Gelatine 1 teaspoon  
1.Remove completed dough from bread pan.  
Line a baking tray wit 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. Pace close together on  
baking ray. Cover and allow to rise for 30  
minutes.  
Makes 30.  
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.  
83  
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Pizzas & Other Versatile Doughs - continued  
Bread rolls  
Dough  
Brown and White Rice Bread  
Wet Ingredients  
Water 250ml  
Eggs 3 x 60g  
Sugar  
cup  
Canola oil  
cup  
¼
¼
Egg 1 x 60g  
Skim milk powder  
cup  
½
Bread improver ¾ teaspoon  
Margarine 2 tablespoons  
Cider vinegar 1 teaspoons  
½
Water 375ml  
Plain flour 520g (3 cups)  
¼
Dry Ingredients  
Salt  
teaspoon  
½
Sugar 3 tablespoons  
Yeast 2 teaspoons  
½
Salt 1 teaspoons  
½
Topping  
Xanthan or guar gum 1 teaspoons  
¼
Brown rice flour 100g  
Margarine, melted  
1.Remove completed dough from bread pan.  
Line a baking tray with baking paper. Heat  
oven to 180°c.  
White rice flour 200g  
Yeast 2 teaspoons  
¼
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.  
Cheese Bread  
Wet Ingredients  
Eggs 3 x 60g  
3.Brush with margarine. Bake for 15  
minutes or until golden brown.  
Canola oil 3 tablespoons  
Skim milk powder  
Water 425ml  
cup  
¼
Dry Ingredients  
Cheddar cheese, grated  
cup  
½
Celery seeds 1 teaspoons  
½
Poppy seeds 1 tablespoon  
Onion, minced 1 tablespoon  
Xanthan or guar gum 3 teaspoons  
½
Brown rice flour 100g  
White rice flour 200g  
Salt 1 teaspoon  
Sugar 2 tablespoons  
Yeast 2 teaspoons  
¼
84  
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Pizzas & Other Versatile Doughs - continued  
Cardamon Flavoured Fruit Bread  
Wet Ingredients  
Caramel Pecan Rolls  
Dough  
Eggs 3 x 60g  
Water 250ml  
Margarine 2 tablespoons  
Egg 1 x 60g  
Cider vinegar 1 teaspoons  
½
Canola oil  
cup  
¼
Water 375ml  
Salt  
teaspoon  
½
Skim milk powder  
cup  
½
Sugar 2 tablespoons  
Dry Ingredients  
Plain flour 520g (3 cups)  
¼
Mixed fruit, chopped  
Sugar 3 tablespoons  
cup  
Yeast 2 teaspoons  
½
½
Filling  
Cardamon, ground 2 teaspoons  
Salt 1 teaspoons  
Margarine, melted 80g  
½
Brown sugar  
cup  
½
Xanthan or guar gum 2 teaspoons  
½
Potato flour 80g  
Pecan halves ²/ cup  
³
Cinnamon 2 teaspoons  
Tapioca flour 40g  
White rice flour 200g  
1.Remove completed dough from bread pan.  
Grease and line a 22cm square baking  
pan.  
2.Mix margarine, brown sugar, pecan halves  
and cinnamon.  
Yeast 2 teaspoons  
¼
3.Roll out dough into 45cm x 22cm  
rectangle on lightly floured surface.  
4.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.  
5.Cover and allow to rise for 1 hour or until  
doubled in size.  
6.Place in a pre-heated oven and bake for 30  
minutes at 180°c or until golden brown.  
85  
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Pizzas & Other Versatile Doughs - continued  
Calzones  
Cinnamon Rolls  
Dough  
Dough  
Water 250ml  
Water 250ml  
Olive oil 1 tablespoon  
Margarine 2 tablespoons  
Egg 1 x 60g  
Salt  
teaspoon  
½
Salt  
teaspoon  
½
Sugar 1 teaspoon  
Sugar 2 tablespoons  
Plain flour 400g (2 cups)  
½
Plain flour 520g (3 cups)  
¼
Yeast 2 teaspoons  
½
Yeast 2 teaspoons  
½
Pesto Filling  
Filling  
6 sundried tomatoes  
6 tablespoons pesto  
Margarine, melted 3 tablespoons  
Sugar  
cup  
½
1
cups shredded mozzarella  
½
Cinnamon 2 tablespoons  
1 cup mushrooms, sliced  
¾ cup chopped bacon  
1.Remove completed dough from bread pan.  
Grease and line a 25cm square baking  
pan.  
Salt/pepper to taste  
2.Mix sugar and cinnamon. Roll out dough  
into 45 x 22cm 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.  
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.  
3.Cover and allow to rise for 1 hours or  
¼
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  
cup icing sugar,  
teaspoon  
½
¼
vanilla essence and 2 tablespoons milk until  
thin enough to drizzle.  
Makes 6.  
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Glazes & Spreads  
Garlic Butter  
or  
teaspoon dried dill  
½
Mix:  
1 small clove garlic, crushed  
cup margarine or butter, softened  
¼
Ham and Swiss Spread  
1
/
8
teaspoon garlic powder  
Mix:  
Herb-Cheese Butter  
250g cream cheese, softened  
2 tablespoons finley chopped ham  
1 tablespoon shredded Swiss Cheese  
Mix:  
cup margarine or butter, softened  
¼
1 tablespoon grated Parmesan cheese  
teaspoon prepared mustard  
½
1 teaspoon chopped fresh parsley  
Ripe Olive Spread  
teaspoon dried oregano leaves  
¼
Mix:  
Pinch of garlic salt  
Process in food processor or blender until  
slightly coarse;  
Italian Herb Butter  
1
cups pitted ripe olives  
Mix:  
½
3 tablespoons olive oil  
cup margarine or butter, softened  
teaspoon Italian seasoning  
¼
½
3 tablespoons capers, drained,  
3 flat anchovy fillets, drained  
1 teaspoon Italian seasoning  
2 cloves garlic  
Pinch of garlic salt  
Choco-Banana Spread  
Mix:  
Whipped Honey-Orange Spread  
Mix:  
cup mashed rip banana  
¹/  
¹/  
³
³
cup semisweet chocolate chips, melted.  
Beat on medium speed until fluffy;  
250g margarine or butter, softened  
2 tablespoons honey  
Fruited Cream Cheese Spread  
Mix:  
Beat on medium speed until fluffy;  
250g cream cheese, softened  
2 teaspoons grated orange peel  
Browned Butter Glaze Spread  
Mix:  
cup favourite fruit jam  
¼
Honey-Walnut Spread  
Mix:  
2 tablespoons margarine or butter  
²/ cup icing sugar  
³
200g cream cheese, softened  
1 tablespoon chopped walnuts  
teaspoon vanilla  
½
3 to 4 teaspoons milk  
Herb-Cream Cheese Spread  
Mix:  
Heat margarine in saucepan over medium  
heat until light brown; cool. Stir in icing  
sugar and vanilla. Stir in milk until smooth  
and thin enough to drizzle.  
200g whipped cream cheese  
1 teaspoon chopped fresh  
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Glazes & Spreads - continued  
Cinnamon Glaze  
Creamy Vanilla Glaze  
Mix:  
Mix:  
Mix until thin enough to drizzle;  
Mix until thin enough to drizzle;  
cup icing sugar  
½
¼
cup icing sugar  
teaspoon vanilla  
½
¼
teaspoon ground cinnamon  
1
to 2 teaspoons water  
½
1
to 2 teaspoons milk  
½
Citrus Glaze  
Mix:  
Mix until thin enough to drizzle;  
cup icing sugar  
½
1 teaspoon grated lemon or orange peel  
to 2 teaspoons lemon or orange juice  
1
½
Toppings  
Herbs  
Suggested toppings:  
Chopped bacon  
Sea salt  
Chopped onion  
Sliced salami  
Grated cheese  
Poppy seeds  
Spices  
Sliced olives  
Coconut  
Chopped capsicum  
Sun-dried tomatoes  
Chocolate sprinkles  
Hundreds and thousands  
Sesame seeds  
88  
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Program Setting Times and  
Display Information  
The LCD window will tell you if there is a  
problem with your Quantum SmartBake.  
Always use your Quantum SmartBake in  
a room free of drafts. Do not use your  
Quantum SmartBake outdoors, near a heat  
vent or in direct sunlight.  
DISPLAY READS  
PROBLEM  
SOLUTION  
“0:00” (:) flashing  
Select program setting  
Use the Menu button to  
select program.  
“E:01” flashing  
The baking chamber is too  
hot to begin another cycle  
Open the lid and remove  
bread pan to cool the chamber.  
After the panel message disappears,  
put the bread pan back into the  
chamber and press START again.  
“E:02” flashing  
“E:03” flashing  
“E:04” flashing  
“E:05” flashing  
“E:08” flashing  
Sensor malfunction  
Sensor malfunction  
Contact Customer Service on  
the toll free number  
1800 025 059.  
CPU malfunction  
Heater control malfunction  
Heater control malfunction  
Note: After baking a loaf of bread, it is recommended to cool the breadmaker down to room  
temperature as temperatures above ambient reduce the rising height of the bread due to the  
sensitivity of yeast.  
You will hear a beep when:  
The power is turned ON  
Long beep  
Select a setting from the Menu  
Invalid key-in  
Short beep  
Long beep  
Commencement of baking cycle  
Completion of bread baking process  
2 long beeps  
Short and Long beeps  
91  
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Troubleshooting: The Machine  
92  
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Troubleshooting: The Recipes  
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Notes  
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Notes  
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Instruction/Recipe Supplement for New Zealand  
NEW ZEALAND SUPPLEMENT  
PLEASE READ THIS BOOKLET FIRST  
This booklet covers the use and care of the following Sunbeam Breadmakers:  
BM7800 QUANTUM SMARTBAKE which can produce loaf sizes 750g; 1.0kg and 1.25kg  
BM3500 COOL TOUCH BAKEHOUSE which can produce loaf sizes 750g; 1.0kg  
BM2500 BAKEHOUSE COMPACT which can produce loaf size 750g  
BM2100 COMPACT BAKEHOUSE which can produce loaf size 750g  
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New Zealand Instructions and  
Recipes for the:  
BM7800 QUANTUM SMARTBAKE which can produce loaf sizes 750g; 1.0kg and 1.25kg  
BM3500 COOL TOUCH BAKEHOUSE which can produce loaf sizes 750g; 1.0kg  
BM2500 BAKEHOUSE COMPACT which can produce loaf size 750g  
BM2100 COMPACT BAKEHOUSE which can produce loaf size 750g  
The main Instruction/Recipe Booklet was written  
in Australia. While most of the information in it  
is applicable to New Zealand, there are some  
ingredients and measurements that are  
different.  
This Instruction and Recipe Supplement has  
been produced to ensure you get the optimum  
results with your Sunbeam Breadmaker.  
The Supplement provides:  
• Information on the best ingredients to use.  
• Advice on measuring ingredients.  
• Some popular recipes adapted for New  
Zealand.  
• A guide for adapting the recipes in the main  
Instruction/ Recipe Booklet for your own use.  
How to use the recipes in the main instruction  
booklet  
• Where it lists `Tandaco Dry Yeast', you must  
use Edmonds Surebake Yeast instead (bottle  
with red lid).  
• You can check the consistency of the dough  
part-way through the initial kneading cycle  
(about 20 minutes after the machine has  
started). Lift the lid and have a quick look.  
The dough should be smooth, soft, and slightly  
sticky and have a tendency to flatten and  
catch the sides of the container.  
• We recommend using 1 teaspoon of Edmonds  
Surebake Yeast to every cup of flour.  
• When making jam, instead of Jam Setta, use  
Jam Setting Mix, which is available at most  
supermarkets.  
• Where it lists plain flour, you must use High  
Grade White Flour.  
• Do not use 'Bread Improver' as listed in some  
recipes. The Edmonds Surebake Yeast contains  
'improvers' which ensure excellent results.  
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Ingredients to use  
Flour  
Yeast  
Use fresh, good quality flour. Do not use self-  
raising flour.  
The recipes in this booklet have been designed  
to use Edmonds Surebake dried yeast (red  
cap on bottle). This yeast mixture contains  
'improvers' which ensure excellent results. Elfin  
Instant Dried Yeast may also be used instead.  
It is recommended that you add 50mg of  
vitamin C as an 'improver'. Use 1 ½ teaspoons  
of Elfin yeast for 750g and 1kg loaves. Cut a  
100mg tablet of vitamin C (not flavoured) in  
half. Crush in a dessertspoon with the back  
of a teaspoon. Dissolve in the measured warm  
water before adding to the bread pan after the  
dry ingredients. Use this type of yeast with Elfin  
bread premixes (as per the instructions on the  
premix packaging).  
White Flour  
Most large New Zealand milling companies  
produce two lines of white flour for the  
domestic market. One is finely milled 'weak'  
flour which is ideal for sponges, biscuits,  
shortbread and short pastry. This type of flour is  
labelled as standard or plain flour. The second  
is a strong flour which has been designed  
for general household baking, including fruit  
cakes, loaves, pizzas and bread. These 'strong'  
bread making flours are labelled by the two  
main milling companies as 'High Grade' and  
bread making is listed as a possible use. Some  
small independent mills also market 'strong'  
flour, labelled as suitable for bread making.  
We recommend the use of High Grade or bread  
flour for use in Sunbeam breadmakers. White  
Flour should be stored in its bag on a cool, dry  
airy shelf. If your kitchen is rather steamy and  
warm, keep your flour in an airtight container.  
Sugars  
White or brown sugar has been specified in  
the recipes in this booklet. Substitute honey,  
golden syrup, or treacle in the same amounts  
if desired. Do not use molasses as the New  
Zealand types may be too strong in flavour.  
Stiff honey, golden syrup or treacle should be  
warmed until just runny.  
Wholemeal  
Fats  
Wholemeal should always be bought in  
quantities which can be used up within 8  
weeks. Make sure you buy from a shop with a  
high turnover. Fresh wholemeal has a pleasant,  
almost sweet smell. Wholemeal which has been  
kept for too long or which has not been stored  
carefully has a sour or rancid smell. Store  
your wholemeal in a refrigerator (remember to  
allow measured wholemeal to return to room  
temperature before using to make bread).  
Wholemeal produced from 'stone ground'  
organically grown wheat may vary in bread  
making quality.  
Fats are used to enhance flavour and retain  
moisture. Oil is specified in the recipes. Choose  
a mild flavoured oil. You may substitute the  
same amount of softened butter, margarine or  
lecithin granules.  
Salt  
Iodised New Zealand salt is used in all recipes.  
Salt controls the actions of the yeast so do  
not omit.  
Water  
Use warm water or comfortably warm water  
(40-46°C). When you dip a finger in the  
water, it should feel slightly warm. For delay  
start loaves, use cold tap water.  
Gluten Flour  
Gluten Flour is made from white flour and is  
used to increase the size of loaves made from  
100% wholemeal flour. Its use is optional.  
Jam  
Instead of Jam Setta, use Jam Setting Mix,  
which is available at most supermarkets.  
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Measuring Ingredients  
New Zealand standard metric kitchen measures  
have been used for all the recipes. All  
measurements should be level. Accuracy with  
measuring is important when making bread in a  
breadmaker.  
Dough consistency  
When using a new recipe or a different batch  
of flour or if a recipe has not produced a  
satisfactory result, check the consistency of the  
dough, part way through the initial kneading  
cycle (about 10 minutes after the machine has  
started). Lift the lid and have a quick look. The  
dough should be smooth, soft and slightly sticky  
and have a tendency to flatten and catch the  
sides of the container. Dough which is too stiff  
will have ragged edges; it will not stick to the  
sides at all and forms a tight round ball. In this  
case add one tablespoon of extra water. Dough  
which is too soft will be sticky and be reluctant  
to form a ball. Add one tablespoon of extra  
flour.  
To measure flour  
For optimum results we recommend weighing  
flour. If scales are not available, use a set of  
standard metric cups and part cups. Do not  
use tableware cups. Stir the flour in the storage  
container, then using a scoop or a large spoon  
overfill the measuring cup without tapping or  
shaking. Use the back of a knife to scrape off  
the excess so that the flour is just level with the  
rim of the cup.  
To measure water  
Use a standard metric measuring cup graduated  
in 10 ml divisions. Place the cup at eye level on  
a flat surface and fill to the required level.  
To measure other ingredients  
Use standard metric spoons. A New Zealand  
metric teaspoon holds 5ml and a metric  
tablespoon holds 15ml. (note: an Australian  
metric tablespoon holds 20ml.  
Abbreviations  
g
gram  
ml  
mg  
°C  
millilitre  
milligram  
degrees Celsius  
Tbsp tablespoon  
tsp teaspoon  
3
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White Bread  
White Bread Method  
1.Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the MENU button to program BASIC.  
4.Select CRUST colour, loaf SIZE and press "START".  
Bread will be baked in the number of hours indicated.  
Note: If using the TURBO program setting, additional baking time may be required. If so, simply  
select BAKE to continue baking.  
Traditional White Loaf  
Water  
750g  
315 ml  
1 Tbsp  
1 ½ tsp  
1 Tbsp  
1 Tbsp  
3 cups  
3 tsp  
1.0kg  
415 ml  
2 Tbsp  
2 tsp  
1.25kg  
515 ml  
3 Tbsp  
Margarine/Oil  
Salt  
2 ½ tsp  
1 ½ Tbsp  
3 Tbsp  
Sugar  
1 Tbsp  
2 Tbsp  
4 cups  
4 tsp  
Skim Milk Powder  
High Grade Flour  
Surebake Yeast  
4 ¾ cups  
4 ¾ tsp  
Wholemeal Bread  
Wholemeal Bread Method  
1.Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the MENU button to program WHEAT.  
4.Select CRUST colour, loaf SIZE and press "START".  
Bread will be baked in the number of hours indicated.  
Note: If using the TURBO program setting, additional baking time may be required. If so, simply  
select BAKE to continue baking.  
Wholemeal Bread  
Water  
750g  
320 ml  
1 ½ Tbsp  
1 ½ tsp  
1 ½ Tbsp  
1 Tbsp  
1 tsp  
1.0kg  
420 ml  
2 Tbsp  
2 tsp  
1.25kg  
520 ml  
2 ½ Tbsp  
2 ½ tsp  
2 ½ Tbsp  
4 Tbsp  
Margarine/Oil  
Salt  
Brown Sugar  
Skim Milk Powder  
Gluten Flour  
Wholemeal Flour  
Surebake Yeast  
2 Tbsp  
3 Tbsp  
1 tsp  
1 tsp  
3 cups  
3 tsp  
4 cups  
4 tsp  
4 ¾ cups  
4 ¾ tsp  
4
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French Bread  
French Bread Method  
1.Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the MENU button to program FRENCH.  
4.Select CRUST colour, loaf SIZE and press "START".  
Bread will be baked in the number of hours indicated.  
Note: If using the TURBO program setting, additional baking time may be required. If so, simply  
select BAKE to continue baking.  
French Bread  
Water  
750g  
290 ml  
1 ½ Tbsp  
1 tsp  
1.0kg  
350ml  
2 Tbsp  
2 tsp  
1.25kg  
410 ml  
Margarine/Oil  
Salt  
2 ½ Tbsp  
3 tsp  
Sugar  
1 Tbsp  
3 cups  
3 tsp  
1 Tbsp  
4 cups  
4 tsp  
1 ½ Tbsp  
4 ¾ cups  
4 ¾ tsp  
High Grade Flour  
Surebake Yeast  
Multigrain Bread  
Multigrain Bread Method  
1.Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the MENU button to program WHEAT.  
4.Select CRUST colour, loaf SIZE and press “START”.  
Bread will be baked in the number of hours indicated.  
Note: If using the TURBO program setting, additional baking time may be required. If so, simply  
select BAKE to continue baking.  
Multigrain Bread  
Water  
750g  
370ml  
1 ½ Tbsp  
1 tsp  
1.0kg  
470 ml  
2 Tbsp  
1 ½ tsp  
1.25kg  
570 ml  
2 ½ Tbsp  
2 tsp  
Margarine/Oil  
Salt  
Kibbled Wheat  
Oat Bran  
2 Tbsp  
2 Tbsp  
3 Tbsp  
3 Tbsp  
4 Tbsp  
4 Tbsp  
Brown Sugar  
1 ½ Tbsp  
1 Tbsp  
1 cup  
2 Tbsp  
3 Tbsp  
2 cups  
2 cups  
2 ½ Tbsp  
4 Tbsp  
Skim Milk Powder  
Wholemeal Flour  
High Grade Flour  
Surebake Yeast  
2 cups  
2 cups  
2 ½ cups  
4 ½ tsp  
3
¹/ tsp  
4
¹/ tsp  
³
³
5
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Cinnamon Raisin Bread  
Cinnamon Raisin Bread Method  
1.Place ingredients into bread pan and the fruit & nut dispenser in the order listed. Wipe spills  
from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the MENU button to program SWEET.  
4.Select CRUST colour, loaf SIZE and press “START”.  
Bread will be baked in the number of hours indicated.  
Note: If using the TURBO program setting, additional baking time may be required. If so,  
simply select BAKE to continue baking.  
Cinnamon Raisin Loaf  
Water  
750g  
250 ml  
2 tsp  
1.0kg  
375ml  
3 tsp  
1.25kg  
500 ml  
4 tsp  
Cinnamon  
Margarine/Oil  
Salt  
1 Tbsp  
1 ½ tsp  
2 Tbsp  
1 Tbsp  
3 cups  
3 tsp  
2 Tbsp  
2 tsp  
3 Tbsp  
2 ½ tsp  
4 Tbsp  
3 ½ tsp  
4 ¾ cups  
4 ¾ tsp  
Brown Sugar  
3 Tbsp  
2 Tbsp  
4 cups  
4 tsp  
Skim Milk Powder  
High Grade Flour  
Sure Bake Yeast  
Fruit & Nut Dispenser  
Sultanas or Raisins  
½ cup  
¾ cup  
¾ cup  
Jam & Cake  
Follow the instructions listed in the main Instruction and Recipe Booklet  
Use Jam setting Mix instead of Jam Setta (Refer to page 9 of this supplement for instructions on  
how to adapt recipes in the main Instruction and Recipe Booklet)  
6
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Bread Rolls  
Method  
1.Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the MENU button to program DOUGH and press "START".  
4.Remove completed dough from the bread pan. Line a baking tray with baking paper. Heat oven to  
180°C.  
5.Divide dough into 15 pieces and shape each piece into a ball. Place on baking tray, cover and  
allow to rise for 30 minutes or until doubled in size.  
6.Brush with margarine. Bake for 15 minutes or until golden brown.  
Ingredients  
Water  
15 Rolls  
280ml  
1
Egg  
Oil  
2 Tbsp  
½ tsp  
2 Tbsp  
3 cups  
3 tsp  
Salt  
Sugar  
High grade flour  
Surebake yeast  
Pizza Dough  
Method  
1.Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the MENU button to program DOUGH or PIZZA DOUGH if your machine has that option,  
and press 'START".  
4.Remove completed dough from the bread pan.  
5.Grease 2 pizza trays, heat oven to 180°C  
6.Divide dough in half. Roll dough to fit pizza trays. Spread with your favourite toppings and bake  
for 20 minutes or until cooked.  
Ingredients  
Water  
2 medium  
280ml  
3 Tbsp  
½ tsp  
Olive Oil  
Salt  
Sugar  
1 Tbsp  
3 cups  
3 tsp  
High grade flour  
Surebake yeast  
7
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Hot Cross Buns  
Method  
1.Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.  
2.Place the bread pan into the breadmaker and close the lid.  
3.Press the MENU button to program DOUGH and press "START".  
4.Remove completed dough from the bread pan. Line a baking tray with baking paper.  
5.Knead dough on a floured surface until elastic and springs back when pressed. Divide dough into  
12 pieces. Shape each piece into a ball. Place close together on baking tray. Cover and allow to  
rise for 30 minutes,  
6.CROSSES: Mix flour & water together until smooth. Pipe crosses over risen dough.  
7.Bake buns for 30 minutes in a pre-heated oven at 180°C until golden brown.  
8.GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over hot buns.  
Ingredients  
Water  
12 Rolls  
310ml (1 ¼ cups)  
1
Egg (measure with water*)  
Oil  
2 Tbsp  
Sultanas  
¾ cup  
Nutmeg  
½ tsp  
Salt  
½ tsp  
Brown Sugar  
High grade flour  
Surebake yeast  
4 Tbsp  
3 ¼ cups  
3 ¼ tsp  
*place egg at bottom of cup then add water to reach 310 ml  
CROSSES  
Plain Flour  
Water  
½ cup  
80ml  
2 tsp  
Sugar  
GLAZE  
Water  
2 Tbsp  
2 Tbsp  
1 tsp  
Sugar  
Gelatine  
8
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Troubleshooting  
Special Concerns  
For important information on troubleshooting, please read the main Instruction/Recipe booklet.  
For further assistance, please phone Sunbeam Customer Services 0800 SUNBEAM (0800 786 232)  
For Service in New Zealand  
If your Sunbeam Breadmaker is within the 12 month warranty period, enquiries in the first  
instance should be directed to Sunbeam Customer Services. Please contact our Customer  
Services hot line 0800 SUNBEAM (0800 786 232)  
Should your Breadmaker be outside the 12 month warranty period, please refer to an authorised  
Sunbeam Service agent. They will be able to assist you with any non-warranty concerns you may  
have.  
9
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12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
www.sunbeam.com.au  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
www.sunbeam.co.nz  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
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Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Visit www.sunbeam.com.au  
Or call 1300 881 861  
In New Zealand  
Visit www.sunbeam.co.nz  
Or call 0800 786 232  
is a registered trademark.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2006.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
8/11  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
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