Sunbeam Bread Maker BM4500 User Manual

Bakehouse

Automatic bread maker and dough maker

with Automatic Fruit & Nut Dispenser

Instruction/Recipe Booklet

BM4500

Please read these instructions carefully

and retain for future reference.

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Contents

Sunbeam’s Safety Precautions

Using your Bakehouse safely

Getting to know your Bakehouse

The Control Panel

Menu Settings

Menu Times and Settings

Ingredients

Ingredient hints for New Zealand

Using your Bakehouse

Using the Time Delay Function

Using the Bake Only Menu

Fruit and Nut Dispenser

Power Interruption Program Protection

Important Measuring Tips

Handy Hints

Care & Cleaning, Help Guide

Questions and Answers

Recipes:

Basic

Basic Turbo

Wheat

Wheat Turbo

French

French Turbo

Sweet

Yeast Free. Gluten Free Bread Mix

Rye

Gluten Free Recipe

Dough

Artisan-Style Dough

Jam

Troubleshooting

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Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR

SUNBEAM BREADMAKER

• Do not use attachments not recommended by

Sunbeam. They may cause fire, electric shock

or injury.

• 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.

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Using your Bakehouse safely

Before use

Where to use

1.Read all instructions, product labels and

warnings. Save these instructions

1.Use only on a stable, heat-resistant

surface.

2.Remove all foreign matter from the bread

pan and baking chamber

3.Wipe over bread pan and kneading blade

before use

2.Do not use the bread maker where it will

be exposed to direct sunlight or other heat

sources such as a stove or oven.

3.Do not place on top of any other appliance.

4.Always use the bread maker from a

230-240V AC power outlet

4.Keep the bread maker out of reach of

children as it does become quite warm.

Also if any buttons are accidentally

5.Do not allow anything to rest on the power

cord or allow it to touch any hot surface.

Do not plug in cord where people may walk

or trip on it or allow the cord to hang over

the edge of a table or benchtop.

touched during operation, baking may stop.

5.Place the unit at least 200 millimetres

away from walls and curtains as they may

discolour from the heat.

Whilst in use

After use

1.The bread maker does become quite warm

during operation. Be careful to keep your

hands and face away from the unit, and

away from the steam vents.

2.Do not open the lid or remove the bread

pan during operation except as indicated in

the instructions.

1.Always turn the unit off and remove the

plug from the power outlet after use and

before cleaning.

2.Use oven mitts when taking out the baking

pan after baking.

3.Allow the bread maker to cool down before

cleaning or storing.

3.Do not place anything on the bread maker

lid. Do not cover the vents.

4.This bread maker has a built-in Power

Interruption Program Protection to

4.Read instructions before cleaning. Do not

immerse the unit or plug in water. This will

cause electric shock or damage to the unit.

maintain your baking cycle, in the advent

of an interruption in your power supply

(black out). Any extended power outage

may result in the program being cancelled.

See page 15 for full details.

5.Do not touch moving parts.

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Getting to know your Bakehouse

Removable lid

Viewing Window

Non-stick removable bread pan with removable

kneading blade

Steam Vents

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Automatic Fruit & Nut Dispenser

Automatically releases ingredients into the

dough during the kneading cycle, taking the

guess work out of recipes. See page 15 for

more information.

LCD Window

Control Panel

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The Control Panel

1. LCD Window

button.

The window indicates the Menu setting, the

Crust colour and the Loaf Size. The display

will show the number of hours and minutes

until the cycle is complete – “0:00”.

5. Bake Only Button

Use this button to activate the BAKE ONLY

setting, then adjust the time needed by using

the timer buttons.

2. Timer Buttons

Use to adjust the BAKE ONLY time and to

set the Delay Start timer.

Increases the time in 10 minute intervals

Decreases the time in 10 minute

intervals

6. Crust Button

Press the CRUST button to select the desired

crust colour – Light, Medium or Dark. The

default crust colour setting is Medium. For

the Turbo menus, the crust is set to Medium.

7. Start / Stop Button

3. Loaf Size Button

Press to commence selected setting or begin

timer countdown for delay timer. To stop the

operation or cancel a timer setting, press and

hold for 2-3 seconds to clear.

Press the SIZE button to select the loaf size

– 500g, 750g or 1.0kg. The default loaf size

is 1.0kg.

4. Menu Button

Press the MENU button to select automatic

breadmaking menus from (1) to (13). Each

of these menus is explained further on page

6. Each time you press the MENU button it

cycles through the menus from (1) to (13).

The default menu is Menu 1. In addition,

there is a 14th menu – Bake Only. To access

the Bake Only setting, press the BAKE ONLY

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Menu Settings

1. Basic

5. French

Use this setting to make traditional white

bread. Press the MENU button once and the

LCD window will show ‘1’. You have a choice

of 3 crust colours - Light, Medium or Dark.

This cycle is for breads that are lighter in

texture and have crispier crusts, such as

French and Italian breads. Generally loaves

are lower in fat and sugar

2. Basic Turbo

6. French Turbo

Use this turbo setting for ready made Basic

bread in approximately 1 hour. The crust

colour is set to Medium, and is for 1.0kg loaf

sizes only. This setting lets you save time on

the bread recipes by reducing the completion

time and is ideal for when you need bread in

a hurry. Breads made using this setting may

be shorter and more dense due to the

reduced rising time.

Use this turbo setting for ready made French

bread in approximately 1 hour. The crust

colour is set to Medium, and is for 1.0kg loaf

sizes only. This setting lets you save time on

the bread recipes by reducing the completion

time and is ideal for when you need bread in

a hurry. French breads made using this

setting may be shorter and more dense due

to the reduced rising time.

3. Wheat

7. Sweet

Use this setting for recipes with significant

amounts of whole wheat, rye flour, oats or

bran. This Wheat cycle begins with a 30

minute preheat cycle during which flours or

grains absorb liquid ingredients. This causes

flour or grains to soften and helps ingredients

to combine. The machine will begin kneading

after the preheat cycle is completed. Wheat

breads also require more rising time to

This cycle is for breads that require

additional ingredients such as sugar, dried

fruits or chocolate to sweeten the bread. The

baking temperature is reduced to prevent

burning. To prevent the crust from becoming

too dark due to the higher sugar content, the

light crust colour is recommended.

8. Yeast Free. Gluten Free Bread Mix

The Bakehouse has been designed to meet

the needs of people who have intolerances to

yeast. Use this setting for recipes and store-

bought bread mixes that do not contain

yeast.

For Gluten Free store-bought bread mixes use

this menu. For Gluten Free recipes use Menu

10.

accommodate the slower rising action with

whole wheat flour. It is normal for Wheat

breads to be shorter and more dense in

texture than Basic, French or Sweet breads.

4. Wheat Turbo

Use this turbo setting for ready made Wheat

bread in approximately 1 hour. The crust

colour is set to Medium, and is for 1.0kg loaf

sizes only. This setting lets you save time on

the bread recipes by reducing the completion

time and is ideal for when you need bread in

a hurry. Wheat breads made using this setting

may be shorter and more dense due to the

reduced rising time.

9. Rye

Rye bread is made with a percentage of the

flour made from rye grain. Rye bread is

usually more dense than bread made from

wheat flour but is often more moist. Rye

breads are typically darker in colour and offer

a heartier flavour. The concentrations of

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Menu Settings

protein and fibre are also higher. Rye breads

are best eaten on the day they are baked.

Note, this menu starts with a preheat cycle of

30 minutes. It will begin kneading after that.

Bake Only – Additional Setting

Use this setting for an immediate baking

process. This setting is useful if the crust is

too light or if your bread is not quite done

and requires more baking time. Press the

BAKE ONLY button to activate this setting,

no need to scroll through the Menu list.

This setting can bake for up to 1 hour and

30 minutes and can be controlled manually

by pressing the Start/Stop button to stop the

function at any time. For Bake Only

10. Gluten Free Recipe

The Bakehouse has been designed to meet

the needs of people who have intolerances to

gluten. Use this setting for Gluten Free

recipes. Please note for Gluten Free store-

bought bread mixes, the Menu 8 setting may

work best. The Gluten Free setting and

recipes have been tested and endorsed by

The Coeliac Society of Australia. Note, this

menu starts with a preheat cycle of 8

instructions, see page 14.

Bread mixes

All brands of store bought bread mixes are

different – different ingredients, different

ratios of the ingredients and different

instructions. Please use the baking

instructions supplied with your bread mix

rather than use the Sunbeam Bakehouse

menu. Eg some Rye bread mixes suggest

using the French setting rather than Rye

setting on your bread machine.

minutes. It will begin kneading after that.

11. Dough

This setting allows you to create a variety of

doughs for bread sticks, bread rolls and pizza

to bake in a conventional oven. Refer to the

Dough instructions in the Recipe section.

This setting blends and kneads the dough

and takes it through the first rise.

12. Artisan-style Dough

Use this setting to create Artisan dough to

bake in a conventional oven. Artisan breads

use the freshest ingredients, usually

including fresh herbs and seed and nut

additions. The longer rising time (the entire

cycle in the bread machine is 5:15 hours) at

cooler temperature settings preset in the

machine, allow the flavour of the flour to

dominate. You can use ingredients such as

organic flours, unrefined sea salt and spring

water. Sugar and fats are not often used in

these breads.

13. Jam

Use to prepare preserves, marmalade,

chutneys and ketchup. Have fresh jam all

year round. Refer to the Jam instructions in

the Recipe section.

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Menu Times and Settings

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

temperature setting.

Crust

Size

Time

3:07

3:10

3:13

3:15

3:20

3:25

3:30

3:35

3:40

1:08

4:25

4:29

4:33

4:30

4:35

4:40

4:39

4:45

4:49

1:08

Warm

F & N

Delay

15:00

500g

750g

1.0kg

500g

750g

1.0kg

500g

750g

1.0kg

500g

750g

1.0kg

500g

750g

1.0kg

500g

750g

1.0kg

Light

Basic

Medium

Dark

Medium

Light

Basic Turbo

15:00

Wheat

Medium

Dark

Medium

Wheat Turbo

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Menu Times and Settings continued

Crust

Light

Size

Time

Warm

F & N

Delay

500g

750g

1.0kg

500g

750g

1.0kg

500g

750g

1.0kg

500g

750g

1.0kg

500g

750g

1.0kg

500g

750g

1.0kg

3:22

3:33

3:44

3:42

3:46

3:50

3:45

3:52

1:08

3:27

3:29

3:31

3:29

3:32

3:35

3:33

3:36

3:39

15:00

French

French Turbo

Sweet

Medium

Dark

Medium

Light

15:00

Medium

Dark

Yeast Free.

Gluten Free

Bread Mix

Medium

1.0kg

2:08

15:00

Medium

1.0kg

750g

1.0kg

4:30

2:54

15:00

Rye

Gluten Free

Recipe

2:59

1:30

Dough

Artisan Dough

Jam

5:15

1:25

0:10 to 1:30

Bake

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Ingredients

Yeast

Bread Improver

Yeast is actually a microscopic plant. Simply

stated, without yeast, your bread will not rise.

When moistened by a liquid, fed by sugar

and carefully warmed, yeast produces gases

that power the dough to rise. If the

temperature is too cold, the yeast will not be

activated; if it’s too warm, it will die. Your

Bakehouse takes care of this worry for you by

maintaining just the right temperature in the

baking chamber at all times.

The use of Bread Improver is recommended

to achieve optimum results.

Bread Improver will increase the gluten

content of the flour mix. It will also influence

the structure, size and texture of the bread,

so that it does not collapse when baking.

The suggested quantity to use is stated in all

recipes. Bread Improver has a flour like

texture and can be purchased through health

food shops or through selected supermarkets.

Some yeasts may require the use of a bread

improver. The Bread Improver will provide

additional gluten to the flour to produce a

better loaf.

Note: We do not recommend the use of fresh

or compressed yeast in your breadmaker.

Sunbeam recommend the use of dry yeast

only. Always ensure it is used well within the

use-by date, as stale yeast will prevent the

bread from rising.

Sugars

Sugars sweeten the bread, brown the crust,

lend tenderness to the texture and supply the

yeast with food. White or brown sugar,

molasses, maple or golden syrup, honey and

other sweeteners may be used in equivalent

quantities.

Artificial sweetener can be substituted in

equivalent amounts, however the taste and

texture of your bread will vary.

We suggest that a small pocket be made in

the top of the dry mixture to hold the yeast.

This will ensure its activation when in contact

with the liquid and sugar during kneading.

Liquids

When liquids are mixed with protein in flour,

gluten is formed. Gluten is necessary for the

bread to rise. Experiment with quantities of

these liquids to obtain optimum results.

Liquids should be used at room temperature.

A recipe with too much liquid may cause the

bread to fall during baking while a recipe

with too little liquid will not rise.

Flour

In order for the bread to rise, the flour has to

have a sufficiently high protein content.

Sunbeam recommend the use of a good

quality plain or bread flour.

The texture and height of the bread will be

inconsistent if the flour is stored for long

periods of time in unsatisfactory conditions.

Purchase bulk packs of flour only if baking

constantly.

Unlike white flour, wheat flour contains bran

and wheatgerm which inhibit rising. Wheat

breads therefore, tend to be heavier in texture

and smaller in size. A lighter larger loaf can

be achieved by combining wheat flour with

white flour for whole wheat bread recipes.

Salt

In small amounts, salt adds flavour and

controls yeast action. Too much salt inhibits

rising, so be sure to measure amounts

correctly. Any ordinary table salt may be

used.

Eggs

Eggs are used in some bread recipes. They

provide liquid, assist with the rising and

increase the nutritional value of the bread.

They add extra flavour and are usually used

in the sweeter types of bread. Recipes in this

booklet use extra large 59g eggs.

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Ingredients continued

Fats

Hints

Many breads use fats to enhance the flavour

and retain moisture. Typically, we use

margarine in the recipes. Softened butter or

oil may be used in equivalent quantities.

If you choose not to add any fat, your bread

may vary in taste and texture.

• Different brands of yeast, used with

different brands of flour, will influence the

size and texture of your bread. Experiment

with these ingredients to determine which

combination of ingredients gives you the

best result.

• It is normal for breads to be inconsistent in

height and texture even if you are using the

same ingredients time and time again. This

inconsistency is usually influenced by the

natural varying protein levels of wheat in

the flour, the yeast and the humidity and

temperature.

Bread mixes

A variety of bread mixes can be used in your

bread maker. All brands of store bought

bread mixes are different. Please use the

baking instructions supplied with your

breadmix rather than the Bakehouse menu.

Some bulk bread mixes may require the use

of a bread improver.

We recommend you contact the Bread Mix

manufacturer for further information on the

use of their product.

Ingredient hints for New Zealand

The recipes for the Bakehouse were written

in Australia. While most of the information is

applicable in New Zealand, there are some

ingredients that are different.

• 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.

• 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.

• Instead of Plain Flour, use High Grade

White Flour.

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Using your Bakehouse

Before using your Bakehouse for the first time

remove the bread pan by gently pulling it out.

Wipe over the bread pan and kneading blade

with a damp cloth and dry thoroughly.

Do not immerse the bread pan in water

unless necessary. Do not use harsh abrasive

cleaners as they may damage the non-stick

surface. Do not place any parts of your

bread maker in the dishwasher. Select a

recipe from the recipe section and prepare

the ingredients as directed. (see Important

Measuring Tips on page 16).

Step 4 – Add Fruit and Nuts if required

If your recipe includes extra ingredients such

as fruit or nuts, add these to the automatic

fruit and nut dispenser. Your Bakehouse will

add the fruit and nuts automatically during

the bread making process. Do not use the

dispenser for ingredients such as cheese, as

these will melt in the dispenser before it's

released. Small grains & seeds will fall

through the gaps. If using ingredients such

as linseeds, sesame seeds etc, add these

straight to the bread pan.

Step 5 – Select the Menu setting

Step 1 – Insert kneading blade

Place the kneading blade in the bread pan,

ensuring the blade is in the upright position.

Press MENU to choose your desired menu.

Scroll through the various menu settings

available by pressing the MENU button.

Step 2 - Add ingredients

Step 6 – Set the Time Delay if required

See ‘Using the Time Delay’ section on page

14.

Simply add ingredients into the bread pan in

the order listed before inserting the bread

pan into the bread maker.

Step 7 - Select the Crust colour

1. Liquid ingredients

2. Dry ingredients

3. Yeast

Press CRUST to choose your desired crust

colour. The Bakehouse is preset to the

medium crust. If your recipe has much sugar,

a light crust setting may be best.

Note: Crust will not be activated for the

following menus Turbo, Dough, Artisan

Dough, Jam and Bake.

All ingredients should be at room

temperature and measured carefully. Wipe all

spills from the outside of the pan.

Note: Ensure the blade remains in the upright

position after the ingredients have been

added.

Step 8 – Select the Loaf size

Press LOAF to choose your desired loaf size –

500g, 750g or 1.0kg. The Bakehouse is

preset to the 1.0kg loaf size. Note: Loaf size

can not be activated for the following cycles

Turbo , Rye, Gluten Free, Dough, Artisan

Dough and Jam.

Step 3 - Insert the bread pan

Align the pan and gently insert straight down

into the baking chamber of the bread

machine. Do not twist. Press down on the rim

of the bread pan until you hear a click sound

to ensure it is set firmly in place. Lay the

handle flat toward the side of the bread pan.

Close the lid securely, plug the machine into

a 230-240 volt AC power outlet and turn the

power on.

Step 9 – Start

Press START / STOP button to begin the

cycle. The colon (:) in the time display will

begin to flash, letting you know your timer

has started. The time remaining will begin to

count down in the LCD window. Bread

Note: When the machine is first plugged in,

the machine will beep and the LCD window

will flash.

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Using your Bakehouse continued

making time and the loaf size are also shown.

and shake until the bread slides out. If

necessary use a plastic spatula to loosen the

bread from the sides of the pan. Place bread

upright on a wire rack to cool for at least 10

minutes before slicing. Ensure the kneading

blade is not in the bread. For easy slicing we

recommend the use of an electric knife or a

quality serrated bread knife.

If you start the program, and then wish to

change your selection, press and hold START/

STOP for several seconds. The timer will

clear and you can begin again.

Note: During kneading cycle, yeast will

activate and viewing window may begin to

fog. This will clear eventually so you can view

the bread making process.

Kneading Blade

The collapsible kneading blade is designed to

stay in the bread pan, however it can

sometimes stay in the bread. Ensure the

kneading blade is not in the bread. If

necessary, use the bonus blade hook to

remove the blade from hot bread.

Step 10 – Hot fresh crusty bread

When the bread is finished baking, the bread

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

the LCD window. Press START/ STOP, open

the lid and remove the bread pan using oven

mitts. Note: the bread pan and loaf are very

hot. Be careful not to place these on any

heat sensitive surface that may scorch.

After using the Bakehouse, unplug the bread

machine and allow to cool completely before

cleaning for before commencing another

program. If you attempt to use the

Bakehouse too soon, it will beep and an error

message will be displayed in the LCD window

indicating the Bakehouse has not cooled

sufficiently. Press the START/ STOP and wait

until the machine has cooled.

Keep Warm

If the bread is not removed immediately after

baking and START/ STOP is not pressed, the

Bakehouse will automatically switch to a

Keep Warm cycle for 60 minutes. The

machine will beep and the display will read

“0:00”. Warm air will circulate throughout

the baking chamber to help reduce

condensation. After 60 minutes on Keep

Warm cycle, the machine will beep and the

machine will go to a standby mode.

The bread can be removed from the baking

chamber at the end of the cycle or any time

during the Keep Warm cycle. Simply press

the START/ STOP button for 3 seconds to

end the Keep Warm period and turn off the

bread maker at the powerpoint. Note: Keep

Warm does not apply to the following cycles

Dough, Artisan Dough, Jam and Bake.

Remove the bread

Allow the bread to cool in the bread pan for

10 minutes. Turn the bread pan upside down

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Using the Time Delay

The Bakehouse allows you to delay the

completion of your bread by up to 15 hours,

so you can wake up to the smell of freshly

baked bread, or go out for the day while your

Bakehouse does all the work.

Note: Do not use the Time Delay when the

recipe has perishable ingredients such as

milk, eggs or cheese as these may spoil.

Example

Before leaving for work at 8am, you decide to

set the Time Delay so that the bread or

selected program will be ready and

completed by 6pm when you return home –

which is 10 hours later. Set the timer for

10:00. This tells you that your bread or

selected program will be complete in 10

hours. The Bakehouse will begin counting

down and your selected program will be

complete by 6pm.

1.Follow steps 1 – 5 on page 12.

2.Press

and

buttons until you reach

the number of hours and minutes you want

your bread to be ready. Press to add or

minus time in 10 minute intervals.

3.Follow remaining steps 7 - 10 on page 12.

Note: You do not need to take into account

the amount of time required to cook the

program selected. This is automatically

registered in the Bakehouse when it is

selected.

Using the Bake Only menu

The BAKE ONLY menu offers the flexibility to

vary time. Use this setting for an immediate

baking process. This setting is useful if the

crust is too light or if your bread is not quite

done and requires more baking time. Check

every few minutes. This setting will bake for

up to 1 hour and 30 minutes and can be

controlled manually by pressing the Start/

Stop button to stop the function at any time.

This setting can also be used to complete

the bread baking process in case of a power

failure. If there has been a power failure,

allow the dough to rise in the bread pan

without power until it reaches 3/4 of the way

up the bread pan. Reconnect electricity and

press the BAKE ONLY button, and press

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

minutes for the machine to cool down,

before you select the Bake Only setting.

If you attempt to use this setting before the

machine has cooled down, an error message

may appear on the display.

1.Press the BAKE ONLY button to activate

this setting, no need to scroll through the

Menu list. Adjust the amount of time you

need using the

and

buttons.

2.Press the START/ STOP button to begin

baking.

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Power Interruption Program

Protection

Your Bakehouse features a 7 minute Power

Interruption Protection that protects the

program memory in the advent of power

surges, or short term power failure (blackout)

This means that if there is a power interruption

during your bread making, the machine will

retain its memory for at least 7 minutes and

continue cooking when the power supply

returns.

If you experience a power failure greater than

7 minutes you may need to discard ingredients

and start again. If the power interruption

occurs in the baking cycle, you can use the

BAKE ONLY setting to finish baking.

Fruit and Nut Dispenser

Your Bakehouse has an Automatic Fruit and

Nut dispenser which automatically releases dry

ingredients into the dough during the kneading

cycle. This will occur during the second

kneading cycle, ensuring that the dried fruit

and nuts are not crushed and the pieces

remain whole and are evenly dispersed.

This option is available on all menus except

Turbo, Rye, Jam and Bake Only. Do not overfill

the dispenser and ensure the dispenser is

closed prior to each use. The dispenser may be

open from the previous time it was used.

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Important Measuring Tips

Solid fats

Fill a metric measuring spoon or cup to the

level indicated and level off with a flat knife.

Alternatively use kitchen scales.

Last Things Last

Place the liquid in the bread pan first, the

dry mix ingredients in next. Then, make a

small pocket in the top of the dry ingredients

and place the yeast in the pocket. Wipe away

any spills from around the outside of the pan.

This will ensure a well risen and evenly baked

loaf.

Each ingredient in a loaf of bread plays a

specific role, so it is extremely important to

measure the ingredients correctly to get the

best results.

We recommend using Australian standard

measuring jugs, cups and spoons. Weight

measurements are provided if you wish to use

a kitchen scale.

Australian standard

Tablespoon = 20mls

Tablespoon = 5mls

1 cup = 250mls

Dry ingredients

Use a metric measuring spoon or cup. Do not

use tableware spoons or cups. Spoon the dry

ingredients loosely into the spoon or cup and

level off with a flat knife. This is particularly

important with flour. Do not pack dry

ingredients down into the cup or tap the cup

unless otherwise stated in the recipe.

Liquids

Fill a metric measuring spoon or jug to the

level indicated. Check your jug measurement

by placing the measuring jug on a flat

surface and reading the measurement at eye

level.

Note: For greater accuracy water can be

weighed using the conversion:

1ml = 1g water

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Handy Hints

Order of ingredients

Toppings

Place liquid in first, the dry ingredients in

next and the yeast in last. Fruits and nuts are

added later, after the machine has completed

the first knead. This will ensure a crisp and

evenly baked loaf every time.

Ingredients such as herbs, sesame seeds and

chopped bacon can be added to the top of

the bread during the baking stage.

Open lid of Bakehouse, gently brush top of

loaf with a little milk or egg yolk and sprinkle

with topping. (Do not allow ingredients to fall

outside pan). Close lid and allow baking to

continue.

Freshness

Ensure all ingredients are fresh and used

before the specified use-by date.

Avoid using perishable ingredients such as

milk, yoghurt, eggs or cheese, with the Time

Delay function.

Note: This step needs to be done quickly and

gently to prevent bread from sinking.

Crust colour

Store dry ingredients in airtight containers, to

keep them fresh.

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.

Slicing bread

For best results, wait at least 10 minutes

before slicing, as the bread needs time to

cool. Place loaf on its side and cut in a

sawing motion with a bread knife. For easy

and even slicing we recommend the use of

the Sunbeam Carveasy electric knife.

Baking at high altitudes

At high altitudes above 900 metres, dough

rises faster. Therefore, when baking at high

altitudes some experimentation is required.

Follow the suggested guidelines. Use one

suggestion at a time and remember to write

down which suggestion works best for you.

Freezing bread

To freeze fresh bread, let it cool completely

and wrap in several layers of plastic. Slice

bread before freezing and use at your

convenience.

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.

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Care and Cleaning

Before cleaning the Bakehouse, unplug it

from the power outlet and allow it to cool

completely.

food acids, mixing of various ingredients and

normal wear and tear. This is in no way

harmful and does not affect the performance

of your Bakehouse.

To clean the exterior

Do not wash any part of your bread maker in a

dishwasher.

Wipe exterior with a slightly dampened cloth

and polish with a soft dry cloth.

Do not immerse the Bakehouse in water.

Do not use metal scourers or abrasives as this

may scratch the exterior surface.

Remove and clean lid

To clean the non-stick baking pan

To remove lid, simply raise the lid just short

of the vertical position (approx. 70°). While

holding the base of the unit with one hand,

gently lift the lid out of the hinge. Wipe

interior and exterior of lid with a damp cloth

and dry thoroughly before replacing lid.

Gently wash bread pan in warm soapy water

using a soft cloth and dry well before and

after each use. Wipe baking pan and

kneading blade with a damp cloth and dry

thoroughly. Do not use any harsh abrasives or

strong household cleaners as these may

damage the non-stick surface.

Storage

Make sure the Bakehouse is completely cool

and dry before storing. Store the Bakehouse

with the lid closed and do not place heavy

objects on top of the lid.

Caring for your non-stick baking pan

Do not use metal utensils to remove

ingredients or bread, as they may damage the

non-stick coating. Do not be concerned if the

non-stick coating wears off or changes colour

overtime. This is result of steam, moisture,

Help Guide

Should you require any further assistance on

using your breadmaker, please follow these

simple steps.

2. To answer any further questions please call

Sunbeam on toll free (Aust) 1800 025 059,

(NZ) 0800 786 232.

1. Consult Troubleshooting tips on page

49 of this booklet.

3. For any further concerns contact one of

our Sunbeam Authorised Service Centres

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Questions and Answers

Question

Answer

It is normal for the height and shape of each loaf to vary depending on

the ingredients, accurate measurement of ingredients and the room

temperature.

Why does the height and

shape of each loaf differ?

This can happen as the kneading blade is removable for easy cleaning.

Use a non-metal utensil to remove the blade from the loaf.

Caution: Kneading blade or the bonus blade hook will be hot. Allow bread

to cool before removing blade.

Kneading blade comes out

with the bread

This may occur if the ﬂour is not mixed in completely to the dough.

Check bread about 10 minutes into the kneading cycle. If all the ﬂour

is not incorporated, use a silicon spatula to remove the ﬂour from the

sides of the bread pan so it can be incorporated into the dough.

Bread may also have ﬂoured corners if the pan is not inserted properly.

Ensure it is clicked into place, and the blade is in the upright position

before you start the machine.

Bread has ﬂoured corners

No. if there is too little in the bread pan, the kneading will not be able

to knead well. If there is too much, the bread may rise out of the bread

pan.

Can ingredients be halved or

doubled?

Yes. Be sure to decrease the same measurement of water to equal liq-

uid substitution. Fresh milk is not recommended when using the Delay

Timer, as it may spoil in the bread pan.

Can fresh milk be used

instead of powered milk?

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Basic

To use the Basic Bread Setting:

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

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

Fruit and Nut dispenser (if applicable).

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

LOAF SIZE.

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

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

White Bread

500g

195mls

750g

260mls

1 kg

325mls

Water, luke-warm

Butter or margarine

White Sugar

Skim Milk Powder

Salt

15g

20g

25g

1 ½ teaspoons

3 teaspoons

¾ teaspoon

1 teaspoon

280g

2 teaspoons

1 tablespoon

1 teaspoon

1 ½ teaspoons

375g

2 ½ teaspoons

1 ¼ tablespoons

1 ¼ teaspoons

1 ¾ teaspoons

470g

Bread Improver

Plain Flour

Dry yeast

1 teaspoon

1 ¼ teaspoons

1 ½ teaspoons

Salami Cheese Bread

Water, luke-warm

Butter or margarine

White Sugar

500g

180mls

15g

750g

240mls

1kg

300mls

20g

25g

3 teaspoons

1 teaspoon

¾ teaspoon

75g

1 tablespoon

1 ½ teaspoons

1 teaspoon

100g

1 ½ tablespoons

2 teaspoons

2 teaspoon

125g

Skim Milk Powder

Salt

Bread Improver

Salami, finely chopped

Tasty Cheese

¼ cup

¹⁄ cup

Parmesan Cheese

Plain Flour

¼ cup

¹⁄ cup

510g

310g

410g

Dry yeast

¾ teaspoon

1 teaspoon

1 ½ teaspoons

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Basic continued

Cornbread

500g

160mls

750g

235mls

1kg

315mls

20g

Water, luke-warm

Butter or margarine

Polenta

10g

15g

2 tablespoons

2 teaspoons

1 teaspoon

2 teaspoons

1 teaspoon

280g

¼ cup (40g)

3 teaspoons

1 teaspoon

3 teaspoons

1 teaspoon

420g

¹⁄ cup (55g)

White Sugar

Salt

1 tablespoon

1 ½ teaspoons

1 tablespoon

1 teaspoon

Skim milk powder

Bread improver

Flour

560g

Dry yeast

1 teaspoon

1 ½ teaspoons

Fruit & Nut Dispenser

Canned corn kernels

¼ cup (40g)

¹⁄ cup (55g)

½ cup (80g)

Garlic and herb bread

Water, luke-warm

Butter or margarine

Garlic, crushed

Dried mixed herbs

Salt

500g

160mls

750g

1kg

235mls

315mls

10g

15g

20g

1 clove

2 cloves

1 teaspoon

2 teaspoons

1 teaspoon

300g

2 teaspoons

1 teaspoon

3 teaspoons

1 teaspoon

450g

2 teaspoons

1 ½ teaspoons

1 tablespoon

1 teaspoon

600g

Sugar

Skim milk powder

Bread improver

Plain flour

Dry yeast

1 teaspoon

1 ½ teaspoons

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Basic Turbo

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

automatically set to medium. This turbo function doesn’t use the automatic fruit and nut

dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added

straight to the pan, before the flour.

To use the Basic Turbo Setting:

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

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

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

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

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

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Wheat

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

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

Fruit and Nut dispenser (if applicable).

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

LOAF SIZE.

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

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

Wholemeal Bread

Water, Luke-warm

Butter or margarine

Brown Sugar

500g

195mls

750

260mls

1kg

325mls

10g

15g

20g

1 tablespoon

1 ½ teaspoons

¼ teaspoon

1 teaspoon

300g

1 ½ tablespoons

2 teaspoons

½ teaspoon

1 teaspoon

400g

2 ½ tablespoons

2 ½ teaspoons

¾ teaspoon

1 teaspoon

500g

Skim Milk Powder

Salt

Bread Improver

Wholemeal Plain Flour

Dry yeast

1 ¼ teaspoons

1 ½ teaspoons

1 ¾ teaspoons

Soy and Linseed Loaf

Water, Luke-warm

Butter or margarine

Salt

500g

225mls

30g

750g

300mls

40g

1kg

375mls

50g

1 teaspoon

20g

1 teaspoon

25g

1 ¼ teaspoons

30g

Linseed Meal

Linseed

30g

40g

50g

Brown Sugar

Bread Improver

Wholemeal Plain Flour

Plain Flour

1 ½ tablespoons

1 teaspoon

150g

2 tablespoons

1 teaspoon

200g

2 ½ tablespoons

1 teaspoon

250g

145g

190g

235g

Soya Flour

20g

30g

40g

Dry yeast

¾ teaspoon

1 teaspoon

1 ¼ teaspoons

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Wheat continued

Multigrain Bread

Water, luke-warm

Butter or margarine

Salt

500g

140mls

750g

205mls

1kg

275mls

2 teaspoons

1 teaspoon

2 teaspoons

1 teaspoon

¼ cup

3 teaspoons

1 teaspoon

3 teaspoons

1 teaspoon

1/3 cup

1 tablespoon

1 ½ teaspoons

1 tablespoon

1 teaspoon

½ cup

Brown sugar

Skim milk powder

Bread Improver

Mixed grain*

Plain flour

160g

240g

320g

Wholemeal plain flour

Dry yeast

80g

120g

160g

1 teaspoon

1 ½ teaspoons

2 teaspoons

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

pepitas, linseed and coarse polenta.

Pepita & Oatmeal bread

Water, luke-warm

Butter or margarine

Salt

500g

140mls

750g

205mls

1kg

275mls

10g

15g

20g

1 teaspoon

2 teaspoons

1 teaspoon

160g

1 teaspoon

3 teaspoons

1 teaspoon

240g

1 ½ teaspoons

1 tablespoon

1 teaspoon

320g

Honey

Skim milk powder

Bread Improver

Plain flour

Wholemeal plain flour

Dry yeast

80g

120g

160g

1 teaspoon

1 ½ teaspoons

2 teaspoons

Fruit & Nut Dispenser

Pepitas

1 tablespoon

2 tablespoons

¼ cup

Rolled oats

¼ cup (20g)

¹⁄ cup (30g)

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Wheat Turbo

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

automatically set to medium. This turbo function doesn’t use the automatic fruit and nut

dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added

straight to the pan, before the flour.

To use the Wheat Turbo Setting:

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

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

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

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

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

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French

To use the French Setting:

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

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

Fruit and Nut dispenser (if applicable).

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

LOAF SIZE.

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

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

Crusty French Bread

Water, luke-warm

Butter or margarine

White Sugar

500g

170mls

750g

230mls

1kg

290mls

20g

25g

30g

3 teaspoons

1 teaspoon

¾ teaspoon

310g

3 teaspoons

1 teaspoon

415g

1 tablespoon

1 teaspoon

520g

Bread Improver

Salt

Plain Flour

Dry yeast

1 teaspoon

1 ½ teaspoons

Sourdough

500g

120mls

750g

160mls

1kg

Water, luke-warm

Yoghurt, plain

Lemon juice

Butter or margarine

White Sugar

Bread Improver

Salt

200mls

2 tablespoons

1 teaspoon

10 g

¼ cup

¹⁄ cup

3 teaspoons

15g

2 teaspoons

10g

½ teaspoon

1 teaspoon

¼ teaspoon

280g

1 teaspoon

½ teaspoon

375g

1 ½ teaspoons

1 teaspoon

¾ teaspoons

470g

Plain Flour

Dry yeast

1 teaspoon

1 ¼ teaspoons

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French continued

Italian Herb Bread

Water, luke-warm

Butter or margarine

Italian dried herbs

Salt

500g

750g

235mls

1kg

315mls

160mls

10g

15g

20g

1 teaspoon

½ teaspoon

2 teaspoons

1 teaspoon

300g

1 ½ teaspoon

½ teaspoon

3 teaspoons

1 teaspoon

450g

2 teaspoons

1 teaspoon

1 tablespoon

1 teaspoon

600g

Sugar

Skim milk powder

Bread Improver

Plain flour

Dry yeast

1 teaspoon

1 ½ teaspoons

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French Turbo

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

automatically set to medium. This turbo function doesn’t use the automatic fruit and nut

dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added

straight to the pan, before the flour.

To use the French Turbo Setting:

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

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

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

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

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

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Sweet

We recommend light crust colour for this setting.

To use the Sweet setting:

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

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

Fruit and Nut dispenser (if applicable).

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

LOAF SIZE.

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

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

Spiced Fruit Loaf

Water, Luke-warm

Butter or margarine

Brown Sugar

500g

190mls

750g

250mls

1kg

310mls

25g

15g

20g

2 tablespoons

3 teaspoons

1 ½ teaspoons

1 teaspoon

390g

¼ cup (55g)

1 tablespoon

2 teaspoons

1 ½ teaspoons

1 teaspoon

520g

¹⁄ cup (75g)

Skim Milk Powder

Nutmeg, Ground

Cinnamon, Ground

Salt

1 ¼ tablespoon

2 ½ teaspoons

2 teaspoons

1 teaspoons

650g

Bread Improver

Wholemeal Plain Flour

Dry yeast

1 ¾ teaspoon

2 teaspoons

2 ½ teaspoons

Fruit & Nut Dispenser

Sultanas

¼ cup (40g)

¹⁄ cup (55g)

½ cup (80g)

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Sweet continued

Panettone

500g

60mls

750g

80mls

1kg

100mls

Water, luke-warm

Salt

¼ teaspoon

1 ½ teaspoons

1 tablespoon

½ teaspoon

2 teaspoons

1 ½ tablespoons

¾ teaspoon

2 ½ teaspoons

2 tablespoons

Skim Milk Powder

Caster Sugar

Egg

Egg Yolk

Butter

30g

40g

50g

Orange Rind

Lemon Rind

Orange Juice

Plain Flour

Dry yeast

1 teaspoon

3 teaspoons

225g

2 teaspoons

1 tablespoon

300g

2 ½ teaspoons

1 ½ tablespoons

375g

¾ teaspoons

1 teaspoon

1 ¼ teaspoons

Fruit & Nut Dispenser

Mixed Dried Fruit

¼ cup (40g)

¹⁄ cup (55g)

½ cup (80g)

Honey & Oat Bread

Water, luke-warm

Butter or margarine

Salt

500g

135mls

750g

200mls

1kg

270mls

20g

30g

40g

1 teaspoon

2 tablespoons

1 tablespoon

1 teaspoon

240g

1 teaspoon

2 tablespoons

1 tablespoon

1 teaspoon

360g

1 ½ teaspoons

¼ cup

Honey

Skim milk powder

Bread improver

Plain flour

2 tablespoons

1 teaspoon

480g

Dry yeast

1 teaspoon

1 ½ teaspoons

2 teaspoons

Fruit & Nut Dispenser

Rolled Oats

¼ cup (20g)

¹⁄ cup (30g)

½ cup (55g)

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Yeast Free. Gluten Free Bread Mix

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

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

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

Fruit and Nut dispenser (if applicable).

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

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

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

Yeast Free Date & Walnut Bread

Vegetable oil

Eggs

80mls

Buttermilk

250mls

¼ teaspoon

¼ cup (55g)

375g

Salt

Brown sugar

Self-Raising flour

Fruit & Nut Dispenser

Dried dates, chopped

Walnuts, chopped

¼ cup (35g)

¼ cup (25g)

Yeast Free Banana Lemon Bread

Vegetable oil

60mls

Eggs

Buttermilk

250mls

Honey

¼ cup

Salt

½ teaspoon

1 tablespoon

¾ cup (175g)

560g

Lemon rind, finely grated

Ripe banana, mashed

Self-Raising flour

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Yeast Free. Gluten Free Bread Mix continued

Yeast Free Grain Bread

Vegetable oil

Eggs

60mls

Milk

220mls

¼ teaspoon

2 tablespoons

½ cup

Salt

White sugar

Mixed grain*

Self-Raising flour

600g

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

pepitas, linseed and coarse polenta.

Yeast Free Capsicum & Olive Bread

Vegetable oil

70mls

Eggs

Buttermilk

220mls

Salt

1 teaspoon

2 teaspoons

600g

White sugar

Self-Raising flour

Grated parmesan

Fruit & Nut Dispenser

Red capsicum, chopped

Olives, pitted, chopped

2 tablespoons

¼ cup

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Rye

To use the Rye setting:

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

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

Fruit and Nut dispenser (if applicable).

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

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

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

Rustic Rye Bread

Water, luke-warm

Butter or margarine

Salt

300mls

20g

1 teaspoon

2 tablespoons

1 tablespoon

1 teaspoon

460g

Molases

Caraway seeds

Skim milk powder

Bread improver

Wholemeal plain flour

Rye flour

100g

Dry yeast

1 ½ teaspoons

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Rye continued

Pumpernickel Bread

Water, luke-warm

Butter or margarine

Skim milk powder

Cocoa

300mls

30g

2 tablespoons

1 teaspoon

200g

Treacle

Salt

Bread improver

Plain flour

Wholemeal flour

Rye flour

220g

120g

Dry yeast

1 ½ teaspoons

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Gluten Free Recipe

To use the Gluten Free Recipe Setting:

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

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

Fruit and Nut dispenser (if applicable).

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

SIZE.

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

Note: Due to the texture of the gluten free flours, we recommend that you check your mixture

after 5 minutes of mixing, and scrape down the corners if necessary.

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

10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed

from the base of the bread before cutting.

Gluten Free Rice Bread

Water, Luke-warm

Eggs

750g

345mls

1kg

430mls

Olive Oil

60mls

80mls

White Vinegar

Xanthan Gum

White Sugar

Salt

¾ teaspoon

3 teaspoons

1 ½ teaspoons

1 teaspoon

120g

1 teaspoon

1 tablespoon

2 teaspoons

1 ¼ teaspoons

150g

Brown Rice Flour

White Rice Flour

Cornflour

270g

340g

110g

140g

Dry Yeast

1 ½ teaspoons

2 teaspoons

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Gluten Free Recipe continued

Gluten Free Mixed Grain Bread

Water, Luke-warm

Eggs

750g

365mls

1kg

455mls

Olive Oil

80mls

100mls

2 teaspoons

1 tablespoon

White Vinegar

Xanthan Gum

Mixed grains*

White Sugar

Salt

1 ½ teaspoons

3 teaspoons

¼ cup

¹⁄ cup

1 ½ teaspoons

1 teaspoon

50g

2 teaspoons

1 ¼ teaspoons

60g

Brown Rice Flour

Besan flour

100g

125g

White Rice Flour

Arrowroot

270g

340g

110g

140g

Dry Yeast

1 ½ teaspoons

2 teaspoons

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

pepitas, linseed and coarse polenta.

Gluten Free Fruit Loaf

Water, Luke-warm

Eggs

750g

350mls

1kg

440mls

Olive oil

60mls

80mls

White Vinegar

Mixed Dried Fruit

Xanthan Gum

White Sugar

Brown Sugar

Salt

¾ teaspoon

80g

1 teaspoon

100g

3 teaspoons

2 tablespoons

1 teaspoon

50g

1 tablespoon

2 ½ tablespoons

1 ¼ teaspoons

60g

Cinnamon, Ground

Brown Rice Flour

Besan Flour

White Rice Flour

Arrowroot

100g

125g

270g

340g

110g

140g

Dry Yeast

1 ½ teaspoons

2 teaspoons

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Gluten Free Recipe continued

Gluten Free Banana Bread

Water, Luke-warm

Ripe mashed banana

Eggs

750g

330mls

230g

1kg

410mls

280g

Olive Oil

60mls

80mls

Walnuts, chopped

Desiccated Coconut

Xanthan Gum

Brown Sugar

55g

70g

½ cup

¾ cup

3 teaspoons

1 tablespoon

1 teaspoon

55g

1 tablespoon

1 ½ tablespoons

1 ½ teaspoons

75g

Salt

Cinnamon, Ground

Brown Rice Flour

Besan Flour

75g

90g

White Rice Flour

Arrowroot

270g

360g

110g

140g

Dry Yeast

1 ½ teaspoons

2 teaspoons

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Dough

You will find this section particularly useful

when using the Dough (11) setting and the

Artisan-Style Dough (12) setting.

Once the cycle is complete, place the dough

onto a floured surface and using floured

hands, shape as desired. Prepare your baking

trays by greasing them lightly with butter or

oil spray, or simply by dusting them with a

little flour.

Place the shaped dough onto your prepared

tray and allow it to proof. Proofing allows

your bread to rise, making it light and airy.

To add interest to breads, try some different

shaping techniques or mix and match

different glazes and toppings. These should

be applied just before baking, after the

dough rises (proofs) for the final time.

Toppings

Toppings can add character and flavour to

bread, but be sure when using a topping, to

brush the dough with a little milk (or other

glaze), so the topping has something to

“grip” to. Otherwise as your bread rises and

bakes, the topping will fall off.

Toppings can include seeds, such as poppy,

caraway, sesame, pepitas or sunflower seeds,

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

cinnamon sugar, salt, sliced olives, sundried

tomatoes, crumbled fresh cheeses, grated

melting cheeses. If adding melting cheese,

you may want to add this in the last 10

minutes of cooking, so it doesn’t burn.

Glazes

Bake your bread in a moderately hot

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

through. The easiest way to test bread is to

tap the top. It will sound hollow when cooked

through.

Glazes can be brushed over the dough before

or after baking; by using a clean soft pastry

brush.

Crisp, shiny crust, darker golden colour –

brush with beaten egg yolk before baking.

Remove cooked bread from the pan or baking

tray and cool on a cooling rack. Allow to cool

before slicing.

Soft, rich golden, satiny crust – brush with egg

white before baking.

Soft, matt finish – brush with milk before

baking.

Moist glaze that highlights the golden colour –

brush with melted butter or margarine after

baking.

Sweet, glossy, sticky crust – brush with sieved

apricot jam after baking.

Drizzle cooled, sweet tea rings or buns with

icing or dust with icing sugar before serving.

Alternatively, for a rustic artisan look, you

could just sprinkle with a little extra flour

before baking.

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Dough continued

Shaping Techniques:

Plaited loaf – Divide your dough into 3 equal

portions. Shape into long sausages. Brush

ends with a little milk or water and press

together. Bring right sausage to centre, then

left sausage to centre. Repeat until loaf is

complete. Brush ends with milk or water to

join. Tuck ends slightly under the loaf to

neaten. Gently place on a prepared baking

tray. Allow to rise before baking.

Rustic loaf – Working on a lightly floured

surface, use the palms of your hands (dusted

with flour) to gently tuck dough under itself

until you get a smooth rounded top surface.

Place on prepared baking tray. Using a sharp

knife, make 1cm deep slashes across the top

of your dough. Allow to rise before baking.

Flat bread/focaccia-style – Roll bread dough to

the desired shape and size about 1cm thick.

Allow to rise on a prepared baking tray.

Before placing in the oven, use your knuckles

or finger tips to make indents in the dough.

Brush with a little oil and sprinkle with salt.

Loaf Pan – Working on a lightly floured

surface, roll the dough into a 1cm thick

rectangle (the same width as your loaf pan).

Starting at the shorter side, roll the dough to

form a log (at this stage, you may like to

brush with butter or spread/sprinkle with a

flavouring such as pesto or cheese . Place

log into a greased loaf pan. Allow the dough

to rise to the top of the pan before baking,

remembering it will rise some more as it

bakes.

Roll up in this direction

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Dough continued

Scrolls – Working on a lightly floured surface,

use your fingers to flatten the dough into a

1cm thick rectangle. Starting at the shorter

side, roll the dough to form a log. Spread/

sprinkle with a flavouring of choice, such as

pesto, cheese, brown sugar or nuts. Cut into

2cm wide pieces. Place, cut side down,

touching one another in a greased lamington

or cake pan. Bake.

Round bread rolls – Divide dough into equal

portions (generally 6-8 portions). Working

with one portion at a time, with floured

hands, pinch and tuck dough under itself

until you get a smooth rounded top surface.

Place on prepared baking trays. Allow to rise

slightly before baking.

Knotted bread rolls- Roll a small portion of

dough into a sausage. Cross ends over and

tuck one end through the loop. Place on

prepared baking trays. Allow to rise slightly

before baking.

Roll up in this direction

Florets – Take 3 small portions of dough and

roll into round balls. Place the 3 balls, side

by side into a greased muffin pan. Allow to

rise slightly before baking.

Bread sticks – roll small pieces of dough into

long skinny sausages. Bake, separated on

prepared baking trays until thoroughly dry

and golden.

Baguettes – Roll portions of dough into thick

sausages. Place on prepared baking trays.

Using a sharp knife, make 1cm deep slashes

along the top of the dough. Allow to rise

before baking.

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Dough continued

To use the Dough Setting:

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

2.Add the ingredients to the bread pan in the order listed. Wipe any spills from the outside of

the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is

firmly clicked in place. Close the lid.

3.Turn the power on from the power point.

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

the time indicated on the screen.

5.Follow instructions given after each recipe.

Basic white dough

Water, luke-warm

Butter or margarine

White Sugar

Skim Milk Powder

Salt

325mls

25g

2 ½ teaspoons

1 ¼ tablespoons

1 ¼ teaspoons

1 ¾ teaspoons

470g

Bread Improver

Plain Flour

Dry yeast

1 ½ teaspoons

1.On completion, remove the dough from the baking chamber. Ensure the blade is removed

from the dough before shaping.

2.Shape, as desired (see shaping instructions on page 39). Cover and allow to rise for about

30 minutes. Glaze and top as desired.

3.Preheat oven to moderately hot (200°C/180°C fan-forced). Bake until hollow when tapped.

Cool on a wire rack.

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Dough continued

Basic Wholemeal Dough

Water, Luke-warm

Butter or margarine

Brown Sugar

325mls

20g

2 ½ tablespoons

2 ½ teaspoons

¾ teaspoon

1 teaspoon

500g

Skim Milk Powder

Salt

Bread Improver

Wholemeal Plain Flour

Dry yeast

1 ¾ teaspoons

1.On completion, remove the dough from the baking chamber. Ensure the blade is removed

from the dough before shaping.

2.Shape as desired (see shaping instructions on page 39). Cover and allow to rise for about 30

minutes. Glaze and top as desired.

3.Preheat oven to moderately hot (200°C/180°C fan-forced). Bake until hollow when tapped.

Cool on a wire rack.

Herb Focaccia

Water, Luke-warm

Olive Oil

260mls

3 tablespoons

1 ½ teaspoons

½ teaspoon

Salt

White Sugar

1.On completion, remove the dough from the baking chamber. Ensure the blade is removed

from the dough before shaping.

2.Lightly grease 2 rectangular baking trays. Preheat oven to moderately hot (200°C/180°C

fan-forced).

3.Roll each portion of dough on a lightly floured surface to about 1cm thick. Place on

prepared baking trays.

4.Cover and allow to rise for about 30 minutes. Using your knuckles, press small indents into

the dough. Brush with oil and sprinkle with salt.

5.Bake for 30 minutes or until golden.

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Dough continued

Pizza Dough

Water, Luke-warm

Olive Oil

290mls

2 tablespoons

½ teaspoon

1 teaspoon

450g

Salt

Sugar

Plain Flour

Dry yeast

2 ½ teaspoons

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

the dough before shaping.

2.Grease 2 pizza trays. Preheat oven to Hot (220°C/200°C fan-forced).

3.Divide dough in half. On a lightly floured surface, roll each portion into a circle. Place onto

prepared trays and stretch to fit the tray.

4.Spread pizza bases with your favourite toppings. Stand for about 1 hour to rise slightly. Cook

for 15 minutes or golden and cooked through.

Basic Pasta Dough

Eggs

Olive Oil

Plain Flour

2 tablespoons

500g

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

the dough before rolling.

2.Divide dough into 4 portions. Cover to prevent drying. Working with one portion at a time,

pass dough through a pasta machine several times and cut to the desired width.

3.Hang pasta over a rod or rolling pin to dry for at least 1 hour.

4.Cook pasta in boiling salted water for 8-10 minutes or until cooked as desired. Serve with

pasta sauce of your choice.

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

the corners if necessary.

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Dough continued

Spinach Lasagne Sheets

Frozen Spinach, thawed, squeezed

250g

from excess moisture

Salt

1 teaspoon

1 tablespoon

300g

Olive Oil

Plain Flour

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

the dough before rolling.

2.Divide dough into 4 portions. Cover to prevent drying. Working with one portion at a time,

pass dough through a pasta machine several times to form thin sheets. Hang pasta over a

rod or rolling pin for at least 1 hour.

3.Use pasta sheets in your favourite lasagne recipe.

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

the corners if necessary.

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Artisan-Style Dough

To use the Artisan-Style Dough Setting:

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

2.Add the ingredients to the bread pan in the order listed. Wipe any spills from the outside of

the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is

firmly clicked in place. Close the lid.

3.Turn the power on from the power point.

4.Press the MENU button to select menu 12 (Artisan-Style Dough). Press START. Dough will

be complete in the time indicated on the screen.

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

the dough.

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

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

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

(bread will sound hollow when tapped).

Basic White

Water, luke-warm

Oil

290mls

2 tablespoons

½ teaspoon

1 teaspoon

480g

Salt

Sugar

Plain Flour

Dry yeast

2 ½ teaspoons

Soy & Linseed Dough

Water, Luke-warm

Butter or margarine

Salt

375mL

50g

1 ¼ teaspoons

30g

Linseed Meal

Linseed

50g

Brown Sugar

Wholemeal Plain Flour

Plain Flour

2 ½ tablespoons

250g

235g

Soya Flour

40g

Dry yeast

1 ¼ teaspoons

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Artisan-Style Dough continued

Sweet Pistachio & Craisin Dough

Water, luke-warm

Salt

100mls

¾ teaspoon

White sugar

Egg

2 tablespoons

Egg yolks

Butter

50g

Orange rind

2 ½ teaspoons

Orange Juice

Ground cinnamon

Plain Flour

1 ½ tablespoons

1 teaspoon

375g

Dry yeast

1 ½ teaspoons

Fruit & Nut Dispenser

Craisins

2 tablespoons

Pistachio kernals

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Jam

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

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

3.Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber

and press down to ensure the pan is firmly clicked in place. Close the lid.

4.Turn the power on from the power point.

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

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

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

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

before refrigerating.

Notes:

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

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

your jam so as it doesn’t overflow.

• To sterilise jars, place clean, glass jars, without any chips or cracks, in a large saucepan and

cover with cold water. Place the lid on and bring to boil. Boil for 20 minutes. Remove the

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

them.

• Alternatively, place clean, glass jars, without any chips or cracks, into the oven at 100°C for

20-25 minutes. Remove from the oven using oven mitts and fill immediately with hot jam.

• Jam setta is a powder containing pectin that assists Jam to set and “gel”. It can be bought

from supermarkets in 50g packets.

Strawberry Jam

Makes 2 ½ cups

500g

Strawberries, hulled, halved

Caster sugar

1 ½ cups

Jam setta

2 tablespoons

Orange and Lemon Marmalade

Oranges, washed, quartered, thinly sliced

Lemon, washed, quartered, thinly sliced

Caster Sugar

Makes 2 ½ cups

1 ½ cups

1 tablespoon

Jam setta

If your marmalade still has large sections of pith, you may want to add ½ cup water and run

it through another cycle. Keep an eye on it if running a second cycle as the large quantity of

sugar may cause it to burn.

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Jam continued

Ginger and Grapefruit Marmalade

Oranges, washed, quartered, thinly sliced

Lemon, washed, quartered, thinly sliced

Caster Sugar

Makes 2 ½ cups

1 ½ cups

1 tablespoon

Jam setta

If your marmalade still has large sections of pith, you may want to add ½ cup water and run

it through another cycle. Keep an eye on it if running a second cycle as the large quantity of

sugar may cause it to burn.

Tomato Relish

Makes 2 ½ cups

Ripe tomatoes, peeled

Apple, peeled, cored, finely chopped

Onion, peeled, finely chopped

Brown sugar

¹⁄ cup

Malt vinegar

¼ cup

2 tablespoons

Sultanas

Garlic, crushed

Dry mustard powder

Curry powder

½ teaspoon

Salt

This relish goes well with barbecued meat or on burgers!

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Troubleshooting

Machine Malfunctions

Display Window

Time Indicator

does not

Bread

takes

too long

to bake

Sides of

bread

collapse

& bottom

damp

Browned &

centre

browned sticky &

raw or not

Sides

brown

but flour

coated

bottom

Ingredients

not mixed

Under

Slices

unevenly

& sticky

Check

the

following:

turn on

baked

Unplugged

Bread pan not inserted

Lid was repeatedly opened during operation or left open

Blade not upright when started

Control Panel

Program selection was wrong

Mode selection was wrong (DOUGH mode was chosen)

Bread left in bread pan too long after baking

Bread sliced just after baking (steam was not allowed to escape)

Kneading process was not complete

Power disruption

The Beep Menu:

Select a setting from the Menu, Crust or Timer

Completion of bread baking process

Completion of Keep Warm Cycle

1 short beep

5 beeps

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Troubleshooting continued

Baking Results

Open,

Heavy Not baked coarse or

Bread

Browned

& floured

browned sides,

Bread

Collapse rises

doesn’t Floured Over

rise

Check

the

following

dense in centre

holey

texture

top

texture

too much enough

centre

sticky/raw

Measurement Errors

FLOUR

Not enough

Too much

YEAST

Not enough

Too much

WATER

Not enough

Too much

& LIQUID

SUGAR

Omitted

Too much

SALT

Omitted

Flour

Stale/generic flour used

Self raising flour was used

Yeast

Old yeast used

Wrong type of yeast used

Hot water was used instead of water at room temperature

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Notes

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Notes

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Notes

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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

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.

Botany NSW 2019 Australia

New Zealand

www.sunbeam.co.nz

0800 786 232

Our goods come with guarantees that cannot

be excluded under the Australian Consumer

Law and under the New Zealand Consumer

Guarantees Act.

26 Vestey Drive, Mt Wellington

Auckland, New Zealand

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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.

‘Bakehouse’ is a registered trademark of Sunbeam Corporation.

Made in China.

Due to minor changes in design or otherwise,

the product may differ from the one shown in this leaflet.

ABN 45 000 006 771

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

Unit 3, Building D

26 Vestey Drive

Mt Wellington Auckland

New Zealand

Sunbeam Corporation is a division of GUD Holdings Ltd.

10/11

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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

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

BM2500 BAKEHOUSE COMPACT 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

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

BM2500 BAKEHOUSE COMPACT which can produce loaf size 750g

The main Instruction/Recipe Booklet was written

in Australia. While most of the information in it

is applicable to New Zealand, there are some

ingredients and measurements that are

different.

This Instruction and Recipe Supplement has

been produced to ensure you get the optimum

results with your Sunbeam Breadmaker.

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

gram

°C

millilitre

milligram

degrees Celsius

Tbsp tablespoon

tsp teaspoon

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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

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

3 cups

3 tsp

4 cups

4 tsp

4 ¾ cups

4 ¾ tsp

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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

3 Tbsp

4 Tbsp

Brown Sugar

1 ½ Tbsp

1 Tbsp

1 cup

2 Tbsp

3 Tbsp

2 cups

2 ½ Tbsp

4 Tbsp

Skim Milk Powder

Wholemeal Flour

High Grade Flour

Surebake Yeast

2 cups

2 ½ cups

4 ½ tsp

¹/ tsp

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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

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)

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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

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

Ingredients

Water

2 medium

280ml

3 Tbsp

½ tsp

Olive Oil

Salt

Sugar

1 Tbsp

3 cups

3 tsp

High grade ﬂour

Surebake yeast

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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)

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

1 tsp

Sugar

Gelatine

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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.

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