Sunbeam Quantum SmartBake BM7800 breadmaker Instruction Booklet

Quantum SmartBake

®

Programmable Dough & Breadmaker

Instruction Booklet

BM7800

Please read these instructions carefully and retain for future reference.

Important instructions – retain for future use.

Contents

Using your Quantum SmartBake Safely

Features of your Sunbeam Quantum

SmartBake

The Control Panel including baking progress monitor

Baking Process Monitor

Quick reference Help Card

Menu Settings

Using Your Quantum SmartBake

Easy to follow steps to baking with the

Quantum SmartBake

2-3

4-6

7-8

9

10

11-13

14

15-16

The Art and Science of Baking Great

Tasting Bread

Important Measuring Tips

Fruit and Nut Dispenser

The Baking Process

17-18

19

20

21

Programming your Quantum SmartBake 22-25

How to use the Time Delay 26

Power Interruption Program Protection

What Ingredients to use

27

28

Handy Hints to a better loaf

Care and Cleaning

Help Guide

Recipes

The Time Cycle Chart

Program Setting Times and

Display Information

Troubleshooting

29

30

30

31

89-90

76

92-93

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.

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

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

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.

• 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.

• 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.

• 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.

• 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.

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

Using your Quantum SmartBake

®

Safely

Before use

1. Read all instructions, product labels and warnings. Save these instructions.

2. Remove all foreign matter from the bread pan.

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.

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.

5. Do not touch moving parts.

2

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.

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

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.

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.

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.

4. Remove the plug by grasping the plug - do not pull on the cord.

Using your Quantum SmartBake Safely continued 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. overloaded with other appliances, your breadmaker may not operate properly.

The breadmaker should be operated on a separate electrical circuit from other operating appliances.

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).

Such appliances should always be returned to the nearest Sunbeam Service Centre for adjustment or repair if required.

8. For additional protection Sunbeam 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.

This unit is intended for household use only

3

Features of your Sunbeam

Quantum SmartBake

®

Large viewing window with stainless steel trim

4

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.

Removable lid

Cord Wrap

Tidy cord wrap stores unwanted cord at the back of the breadmaker when not in use

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.

5

6

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.

There are a host of other features:

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.

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.

76 baking and kneading options

Including Basic White, Gluten/Yeast Free,

Whole Wheat, French, Sweet, Cake, Damper,

Jam, Pasta & Pizza Dough.

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.

Baking Progress Monitor

Shows each stage of the bread baking process. See page 9 for more information.

15 hour Time Delay

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.

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.

Large viewing window

Allows you to watch each stage of the breadmaking cycle.

60 minute Keep-Warm function

Keeps bread warm for 1 hour after baking.

The Control Panel

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.

Display Window

The LCD window indicates the program setting selected from (1) to (12) and the

CRUST Colour and Loaf SIZE.

The display will show the number of hours and minutes until the cycle is complete -

“0:00”.

Menu

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 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.

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 default setting is

1.0kg.

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.

7

8

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.

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.

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.

Knead

Signals that the loaf is in either of the 2 kneading or the 2 knock-down stages.

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 the final stage of the breadmaking cycle at which a higher temperature is used to bake the bread.

Keep Warm

The Keep Warm feature starts when the bread has completed the baking stage and keeps the bread warm for up to 60 minutes.

Baking Progess Monitor

9

10

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.

Menu Settings

(1) Basic

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.

(2) Turbo

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.

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’.

(3) Gluten Free/Yeast Free

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.

Due to the use of different ingredients in

Gluten Free bread there are a few handy 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’.

(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.

Press the MENU button four times, the LCD window will show ‘4’.

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.

(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 dark, a Light crust colour is recommended.

(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

11

12

Menu Settings - continued

(7) Cake

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’.

(8) Damper

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.

Press the MENU button eight times, the LCD window will show ‘8’.

(9) Jam

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.

(10) Bake

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 doughlike at the completion of a bread cycle or you would like your bread cooked for a longer

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

14

Using your Quantum SmartBake

®

Before using your Quantum SmartBake for the first time

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.

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.

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.

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.

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.

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.

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 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 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).

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 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 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.

15

16

Easy to follow steps to baking with the Quantum SmartBake continued

Warm air will circulate throughout the baking camber, to help reduce condensation.

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.

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.

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.

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!

Yeast

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.

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

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.

Note: Do not use self-raising flour in any recipes, except for program (8) Damper, and where specified in this manual.

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.

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 will not rise.

Note: Liquids should be used at room temperature.

17

18

The Art and Science of Baking Great Tasting Bread - continued

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.

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.

Eggs

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.

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.

If kitchen scales are not available, use the measuring cup and measuring spoon provided and ensure these instructions are followed:

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.

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.

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.

19

20

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 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).

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.

Fruit and Nut Despenser

The Baking Process

Mixing, Kneading, Rising, Baking.... Here’s a glimpse of how your Sunbeam Quantum

SmartBake automatically does all the steps for you.

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.

Rising

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.

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.

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.

Bake

The Quantum SmartBake automatically regulates baking time and temperature for perfect results every time!

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.

21

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.

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

.

Baking Progess Monitor

22

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 adjustable time for Knockdown 2 is: 0 - 30 seconds.


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

Baking


Temperature: Warm


Temperature: Warm

The temperature of your Quantum SmartBake increases again which encourages the dough to expand further.

Keep Warm

The adjustable time for Baking is: 0 - 99 minutes.

Temperature: High

The adjustable time for Keep Warm is: 0 - 99 minutes.

Temperature: Warm

23


24

When programming you can either use one of the existing menus or you can start from scratch by simply pressing the BOOK icon ( ) and following steps 3 to 5 below.

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.

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.

2. To commence programming press the

MODIFY button for 2 seconds.

The control panel will beep once, the

BOOK icon ( ) will show on the

LCD window and the first stage of the breadmaking cycle - Preheat ( ) will flash.

3. To adjust times press the +/- (

▼

/

▲

) 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.

Note: The process is completed when a longer double beep is heard, the BOOK icon ( ) will flash and the total breadmaking cycle time is displayed.

Note: Don’t forget, you can use the Quick

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

( ) 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.

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

KEEP WARM ( ) mode.

Note: You can not save the recipe once the

Keep Warm cycle is complete.

5. To cancel the programming process at any stage simple press the CANCEL button.

Reprogramming a Favourite Recipe

You can make changes to, or replace any of your saved Favourite Recipes at any time.

1. Select the recipe you wish to modify by pressing the book icon ( ) button.

This will allow you to scroll through

Favourite Recipes

(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

( ) will flash.

You can now follow the instructions as given in the programming section, steps 3 - 5.


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.

25

26

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.

Note: Do not use the Time Delay when the recipe has perishable ingredients such as milk, eggs or cheese, as these may spoil.

1. Follow steps 1 through to 4 on page 14.

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.

Example

Before leaving for work at 8am, you decide to set the Time Delay so that the bread or selected program will be ready and completed by 6pm when you return home - which is 10 hours later.

After following instruction 1 above, press the

DELAY +/- (

▼

/

▲

)

button until the display reads 10.00. Then press START.

This tells you that your bread or selected program will be complete in 10 hours.

The 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.

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.

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.

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.

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

Delay

10 minutes

10 minutes

10 minutes

30 minutes

27

To achieve an optimum loaf of bread, always use fresh, quality ingredients.

Australia only - see insert for New Zealand variations in recipes and ingredients.

What Ingredients to use

To achieve an optimum loaf of bread, always use fresh, quality ingredients.

Australia only - see insert for New Zealand variations in recipes and ingredients.

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.

texture and can be purchased through health food shops or through selected supermarkets.

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.

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

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.

Ingredient hints for New Zealand

28

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.

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.

• Do not use "Bread Improver" as listed in some recipes. The Edmonds Surebake

Yeast contains improvers which ensure excellent results.

• 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.

Handy hints to a better loaf

Automatic Fruit & Nut Dispenser

Ensure that the Fruit & Nut Dispenser is closed prior to baking.

Freshness

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.

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.

Note: This step needs to be done quickly to prevent bread from sinking.

Crust colour

It is normal for the top of the bread to be lighter in colour than the sides. Different combinations of ingredients can encourage or discourage browning. If you would like the top crust to be slightly darker, select the

Bake program setting and cook until desired colour is achieved.

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.

29

30

Care and Cleaning

Before cleaning the Quantum SmartBake, unplug it from the power outlet and allow it to cool completely.

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.

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.

Note: Your kneading blade has been fixed permanently to your baking pan.

Caring for your non-stick baking pan.

Do not use metal utensils to remove ingredients or bread, as they may damage the non-stick coating.

Do not be concerned if the non-stick coating wears off or changes colour over time. This is a result of steam, moisture, 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.

Do not wash any part of your breadmaker in a dishwasher.

Do not immerse the Quantum SmartBake in water.

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

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.

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 feel free to experiment with slight variations to our recipes to get a better result. Always record the amounts you try so that you can adjust the recipe to your own liking.

You may find inconsistencies in the taste, texture and appearance of the bread you bake in 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 on page 22 before attempting any of the recipes provided in this Instruction Book.

31

Breadmix Recipes

32

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.

Some breadmixes may require the use of a

Bread Improver. If the centre of the baked bread is collapsing, the addition of bread improver is likely to be needed.

Start off by adding

½

teaspoon of bread improver and adjust if necessary. Because flour properties can alter on a seasonal basis, you may need to experiment with measurements to obtain optimum results.

For further information on bread mixes, we suggest you contact the bread mix manufacturer.

White breadmix recipes (Menu Setting -

Basic 1)

Defiance™

Water

Breadmix - White

Yeast

(Tandaco)

750g

290ml

520g

1 ¼ teaspoons

Method

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid.

3. Press the MENU button to program (1)

BASIC.

4. Select CRUST Colour, Loaf SIZE and press

“START”.

Bread will be baked in the number of hours indicated.

1.0kg

315ml

600g

1 ¼ teaspoons

1.25kg

340ml

680g

1 ½ teaspoons

Kitchen Collection™

Water

Breadmix - White

750g

310ml

500g

1.0kg

440ml

750g

Yeast (Kitchen Collection Sachet) 1 ¼ teaspoons 1 ¼ teaspoons

Simply No Knead™

Water

Oil

Breadmix - White

Yeast (Simply No Knead)

750g

335ml

10ml

500g

2 teaspoons

1.0kg

500ml

15ml

750g

2 teaspoons

1.25kg

500ml

850g

1 ¼ teaspoons

1.25kg

535ml

15ml

800g

2 ¼ teaspoons

Breadmix Recipes continued

White Wings™

Water

750g

310ml

Breadmix - White 500g

Yeast (White Wings Sachet) 1 ¼ teaspoons

Lowan™

Water

Breadmix - White

Yeast (Lowan Sachet)

750g

-

-

-

Laucke™

Water

Breadmix - White

Yeast (Laucke Sachet)

750g

385ml

560g

1 ½ teaspoons

Wholemeal breadmix recipes

(Menu Setting - Wheat 4)

Method




WHEAT.


“START”.


1.0kg

340ml

600g

1 ¼ teaspoons

1.0kg

320ml

500g

2 teaspoons

1.0kg

460ml

720g

1¾ teaspoons

1.25kg

340ml

700g

1 ½ teaspoons

1.25kg

460ml

700g

2 teaspoons

1.25kg

550ml

840g

1¾ teaspoons

33

34

Breadmix Recipes continued

Defiance™

Water

Breadmix - Grain & Wholemeal

Yeast (Tandaco)

750g

300ml

500g

1 teaspoon


Water

Breadmix - Whole Grain

750g

350ml

500g

Yeast (Kitchen Collection Sachet) 2 teaspoons

Simply No Knead™

Water

Oil

Breadmix - Geneva

Yeast (Simply No Knead)

750g

335ml

10ml

500g

2 teaspoons

Laucke™

Water

Breadmix - German Grain


750g

350ml

525g

1 ¼ teaspoons

1.0kg

325ml

600g

1 ¼ teaspoons

1.25kg

350ml

680g

1 ½ teaspoons

1.0kg

420ml

600g

2 ¼ teaspoons

1.0kg

500ml

10ml

750g

2 teaspoons

1.0kg

400ml

610g

1 ½ teaspoons

1.25kg

490ml

700g

2 ¼ teaspoons

1.25kg

530ml

10ml

800g

2

¼

teaspoons

1.25kg

-

-

-

1.5kg Breadmix Recipes

In your Quantum SmartBake you can bake 4 horizontal loaf sizes including a 1.5kg loaf.

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.

Method




BASIC.

4. Select CRUST Colour.

5. Select the 1.25kg Loaf SIZE and press

“START”.


Defiance™

365ml, Water

740g, Breadmix - White

2 teaspoons, Tandaco yeast


510ml, Water


2 ¼ teaspoons, Kitchen Collection yeast sachet

Lowan

510ml, Water


2 ¼ teaspoons, Lowan Sachet yeast

35

Basic Breads

White Bread Method




BASIC.


“START”.


Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select (10) BAKE to continue baking.

Traditional White Loaf

Water

Margarine

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoon

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

415ml

2 tablespoons

2 teaspoons

1 tablespoon

2 tablespoons

1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1.25kg

515ml

3 tablespoons

2 ½ teaspoons

1 ½ tablespoons

3 tablespoons

1 teaspoon

760g (4¾)

2 teaspoons

36

Milk Bread

Milk

Margarine

Salt

Sugar

Bread improver

Plain flour

Yeast

750g

375ml

1.0kg

410ml

1.25kg

450ml

1 ½ tablespoons 1 ½ tablespoons 2 tablespoons

1 ½ teaspoons 1 ½ teaspoons 2 teaspoons

3 tablespoon 3 tablespoons 4 tablespoons

1 teaspoon

560g (3 ½ )

1 ½ teaspoons

1 teaspoon

680g (4)

1 ½ teaspoons

1 teaspoon

760g (4 ½ )

2 teaspoons

Basic Breads - continued

Wholemeal Bread Method



3 Press the MENU button to program (4)

WHEAT.


“START”.


Note: If using the (2) TURBO program setting, additional baking time may be required.

If so, simply select (10) BAKE to continue baking.

Wholemeal Bread

Water

Margarine

Salt

Brown Sugar

Skim milk powder

Bread improver

Wholemeal Plain Flour

Yeast

750g

320ml

1 ½ tablespoons

1 ½ teaspoons

1 ½ tablespoons

2 tablespoons

1 teaspoon

540g (3¹/³)

1 ½ teaspoons

1.0kg

420ml

2 tablespoons

2 teaspoons

2 tablespoons

3 tablespoons

1 teaspoon

700g (4¹/³)

1 ½ teaspoons

1.25kg

520ml

2 ½ tablespoons

2 ½ teaspoons

2 ½ tablespoons

4 tablespoons

1 teaspoon

860g (5¹/³)

2 teaspoons

Multigrain

Water

Margarine

Grain Mix

Salt

Brown Sugar

Skim Milk Powder

Plain flour

Wholemeal plain flour

Yeast

750g

370ml

1

½

tablespoons

½ cup

1 teaspoon

1 ½ tablespoons

2 tablespoons

320g (2)

1

220g (1¹/³)

½ teaspoons

1.0kg

470ml

2 tablespoons

¾ cup

1 ½ teaspoons

2 tablespoons

3 tablespoons

320g (2)

1

380g (2¹/³)

½ teaspoons

1.25kg

570ml

2

½

tablespoons

1 cup

2 teaspoons

2 ½ tablespoons

4 tablespoons

440g (2²/³)

540g (3¹/³)

2 teaspoons

37

38

White Bread Varieties

Method




BASIC.


“START”.


Pumpkin Bread

Water

Butter

Mashed / cooked pumpkin

All spice, ground

Nutmeg, ground

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

300ml

1 tablespoon

¼ cup

1 teaspoon

2 teaspoons

1 teaspoon

1 tablespoon

1 tablespoon

1 teaspoon

520g (3 ¼ )

1 ½ teaspoons

Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select (10) BAKE to continue baking.

1.0kg

400ml

2 tablespoons

½ cup

1 teaspoon

2 teaspoons

1.25kg

500ml

3 tablespoons

¾ cup

1 ½ teaspoons

3 teaspoons

1 ½ teaspoons 2 teaspoons

1 ½ tablespoons 2 tablespoons

2 tablespoons 3 tablespoons

1 teaspoon 1 teaspoon

600g (3¾)

1 ½ teaspoons

680g (4 ¼ )

2 teaspoons

White Bread Varieties - continued

Beetroot & Rosemary Bread 750g

Canned beetroot, drained/chopped

½

cup

Beetroot juice 1 tablespoon

Rosemary, dried

Water

Margarine

1 teaspoon

315ml

1 tablespoon

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

¾ cup

1 tablespoon

1 ½ teaspoons

415ml

2 tablespoons

1.25kg

1 cup

1 ½ tablespoons

2 teaspoons

515ml

3 tablespoons

2 teaspoons 2 ½ teaspoons




680g (4 ¼ )

1 ½ teaspoons

760g (4¾)

2 teaspoons

Cornbread

Water

Margarine

Cornmeal (polenta)

Sugar

750g

315ml

1 tablespoon

¹/³ cup

1 tablespoon

Salt

Skim milk powder

Bread improver

Flour

1 ½ teaspoons

1 tablespoon

1 teaspoon

Yeast

Fruit & Nut Dispenser

1

560 (3

½

)

½ teaspoons

Canned corn kernals drained 80g ( ½ cup)

Thyme, dried 1 teaspoon

1.0kg

415ml

1.25kg

515ml


½ cup ²/³ cup

1

½

tablespoons 2 tablespoons

2 teaspoons

2 tablespoons

2 ½ teaspoons

3 tablespoons

1

1 teaspoon

640 (4)

½ teaspoons

1 teaspoon

720 (4

½

)

2 teaspoons

120g (¾)

1 teaspoon

160g (1)

1

½

teaspoons

39

40


Wheat & Sunflower Bread

Water

Margarine

Honey

Salt

Skim milk powder

Bread improver

Fine cracked wheat

Plain flour

Yeast


Sunflower seeds

750g

250ml

1 tablespoon

1 tablespoon

1 teaspoon

1 tablespoon

1 teaspoon

¹/³ cup

440g (2¾)

1 ½ teaspoons

¹/³ cup

1.0kg

325ml

1.25kg

400ml



1 ½ teaspoons 2 teaspoons



1

¹/³ cup

520g (3 ¼ )

½ teaspoons

½ cup

600g (3¾)

2 teaspoons

¹/³ cup

½ cup

Herbie Cheese Bread

Water

Margarine

Salt

Sugar

Bread improver

Skim milk powder

Plain flour

Yeast


Mozzarella, grated

Mixed herbs

750g

315ml

1 tablespoon

1

½

teaspoons

1 tablespoon

1 teaspoon

1 tablespoon

600g (3¾)

1 ½ teaspoons

½ cup

1 teaspoon

1.0kg

415ml

2 tablespoons

1.25kg

515ml

3 tablespoons

2 teaspoons 2

½

teaspoons



2 tablespoons

680g (4

¼

)

11/2 teaspoons

3 tablespoons

760g (4¾)

2 teaspoons

½ cup

1

½

teaspoons

¾ cup

2 teaspoons


Pesto Bread

Water

Olive oil

Garlic, crushed

Basil; fresh and chopped

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast


Roasted pine nuts

Sour Cream & Chilli Bread

Water

Sour cream

Chilli powder

Salt

Brown sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

2 tablespoons

1 clove

½ cup

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

½ cup

750g

80ml

½ cup

1 teaspoon

1 teaspoon

1 tablespoon

1 tablespoon

1 teaspoon

440g (2¾)

1 ½ teaspoons

1.0kg

415ml

1.25kg

515ml


1 clove 1 clove

½ cup

2 teaspoons

¾ cup

2 ½ teaspoons



1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1 teaspoon

760g (4¾)

2 teaspoons

½ cup ¾ cup

1.0kg

125ml

3/4 cup

1.25kg

200ml

1 cup

1 ½ teaspoons

1 ½ teaspoons

2 teaspoons

2 teaspoons



1 teaspoon

520g (3 ¼ )

1 ½ teaspoons

1 teaspoon

720g (4 ½ )

2 teaspoons

41

42


Garlic & Herb Bread

Water

Margarine

Garlic, crushed

Dried mixed herbs

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoon

2 cloves

2 teaspoons

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

415ml

2 tablespoons

2 cloves

2 teaspoons

2 teaspoons

1 tablespoon

2 tablespoons

1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1.25kg

515ml

3 tablespoons

3 cloves

3 teaspoons

2 ½ teaspoons

1 ½ tablespoons

3 tablespoons

1 teaspoon

760g (4¾)

2 teaspoons

Tomato & Basil Bread

Water

Margarine

Basil, fresh and chopped

Tomato paste

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoon

1 tablespoon

1 tablespoon

1 ½ teaspoons

1 tablespoon

2 tablespoons

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

415ml

2 tablespoons

1.25kg

515ml

3 tablespoons




1 tablespoon 1 ½ tablespoons


1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1 teaspoon

760g (4¾)

2 teaspoons

Tomato & Basil Bread

Water

Margarine

Basil, fresh and chopped

Tomato paste

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoon

1 tablespoon

1 tablespoon

1 ½ teaspoons

1 tablespoon

2 tablespoons

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

415ml

2 tablespoons

1.25kg

515ml

3 tablespoons




1 tablespoon 1 ½ tablespoons


1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1 teaspoon

760g (4¾)

2 teaspoons


Italian Herb Bread

Water

Margarine

Basil, dried

Rosemary, dried

Thyme, dried

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoon

1 teaspoon

½ teaspoon

½ teaspoon

½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

415ml

1.25kg

515ml

2 tablespoons

1 teaspoon

3 tablespoons

2 teaspoons

½ teaspoon

½ teaspoon

1 teaspoon

1 teaspoon





680g (4 ¼ )

1 ½ teaspoons

760g (4¾)

2 teaspoons

Rosemary & Olive Oil Bread

Water

Olive oil

Rosemary, dried or fresh

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

265ml

50ml

1 teaspoon

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

340ml

75ml

1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1.25kg

415ml

100ml

2 teaspoons 3 teaspoons




1 teaspoon

760g (4¾)

2 teaspoons

43

44


Olive & Sundried Tomato Bread

Water

Margarine

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast


Sundried Tomato, drained and chopped

Olives, drained, seeded and chopped

750g

315ml

1 tablespoon

1 ½ teaspoons

1 tablespoon

2 tablespoons

1 teaspoon

600g (3¾)

1 ½ teaspoons

2 tablespoons

2 tablespoons

1.0kg

415ml

2 tablespoons

2 teaspoons

1 tablespoon

3 tablespoons

1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1.25kg

515ml

3 tablespoons

2 ½ teaspoons

1 ½ tablespoons

4 tablespoons

1 teaspoon

760g (4¾)

2 teaspoons



Orange & Thyme Bread

Water

Margarine

Thyme, dried

Orange zest, grated

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoon

1 teaspoon

1 ½ teaspoons

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

415ml

2 tablespoons

1.25kg

515ml

3 tablespoons

1

½ teaspoons

2 teaspoons

2 teaspoons

2 teaspoons

2 ½ teaspoons

2 ½ teaspoons



1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1 teaspoon

760g (4¾)

2 teaspoons


Onion Bread

Water

Margarine

Onion, chopped

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoon

¾ cup

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

415ml

2 tablespoons

¾ cup

2 teaspoons

1 tablespoon

2 tablespoons

1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1.25kg

515ml

3 tablespoons

1 cup

2 ½ teaspoons

1 ½ tablespoons

3 tablespoons

1 teaspoon

760g (4 ¼ )

2 teaspoons

Cumin & Coconut

Water

Margarine

Cumin, ground

Corriander, ground

Salt

Sugar

Coconut milk powder

Bread improver

Plain flour

Yeast


Coconut, toasted

750g

315ml

1 tablespoon

2 teaspoons

1 teaspoon

½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

¼ cup

1.0kg

415ml

2 tablespoons

2 teaspoons

1.25kg

515ml

3 tablespoons

3 teaspoons

1 teaspoon

2 teaspoons

1 ½ teaspoons

2 ½ teaspoons



1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1 teaspoon

760g (4¾)

2 teaspoons

¹/³ cup

½ cup

45

46


Salami Cheese Bread

Water

Margarine

Oregano, dried

Salami, chopped

Mozarella cheese, grated

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoon

½ teaspoon

²/³ cup

¹/³ cup

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

415ml

2 tablespoons

1 teaspoon

²/³ cup

¹/³ cup

2 teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1.25kg

515ml

3 tablespoons

1 ½ teaspoons

1 cup

½ cup

2 ½ teaspoons

1 ½ tablespoons

1 ½ tablespoons

1 teaspoon

760g (4¾)

2 teaspoons

Lemon Poppyseed Bread

Water

Margarine

Lemon zest, grated

Poppyseed

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoon

2 tablespoons

2 tablespoons

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

415ml

2 tablespoons

1.25kg

515ml

3 tablespoons

2

½

tablespoons 3 tablespoons


2 teaspoons

1 tablespoon

2 tablespoons

2 ½ teaspoons

1 ½ tablespoons

3 tablespoons

1 teaspoon

680g (4 ¼ )

1 ½ teaspoons

1 teaspoon

760g (4¾)

2 teaspoons


Beer & Bacon Bread

Flat Beer

Water

Margarine

Bacon, cooked and diced

Mustard

Onions, chopped

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

140ml

180ml

1 tablespoon

¹/³ cup

1 tablespoon

½ cup

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

600g (3¾)

1 ½ teaspoons

1.0kg

200ml

1.25kg

260ml

215ml

2 tablespoons

250ml

3 tablespoons

½ cup ²/³ cup


¾ cup 1 cup

2 teaspoons

1 tablespoon

1 tablespoon

2 ½ teaspoons

1 ½ tablespoons

1 ½ tablespoons


680g (4 ¼ )

1 ½ teaspoons

760g (4¾)

2 teaspoons

47

48

Wheat Bread Varieties

All WHEAT cycles begin with a 30 minute pre-heat of ingredients. No blade movement occurs during this step.

Method




WHEAT.

Sunflower & Oatmeal Bread

Water

Margarine

Salt

Honey

Milk powder

Bread improver

Plain flour

Wholewheat flour

Oatmeal

Yeast


Sunflower seeds

750g

275ml

1 tablespoon

1 ½ teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

320g (2)

160g (1)

1

¹/³ cup

½ teaspoons

¼ cup


“START”.


Note: If using the (2) TURBO setting, additional baking time may be required. If so, simply select (10) BAKE to continue baking.

1

1.0kg

375ml


1 ½ teaspoons

2 tablespoons

2 teaspoons

3 tablespoons



400g (2

200g (1

½

½ )

¼ )

cup

½ teaspoons

¹/³ cup

1.25kg

475ml

480g (3)

240g (1 ½ )

¾ cup

1 ½ teaspoons

½ cup

Wheat Bread Varieties - continued

Crunchy Wheat & Honey

Water

Margarine

Almonds, slivered

Salt

Honey

Skim milk powder

Bread improver


Yeast

750g

320ml

1 ½ tablespoons

½ cup

1 ½ teaspoons

3 tablespoons

2 tablespoons

1 teaspoon

540g (3 ½ )

1 ½ teaspoons

1.0kg

420ml

1.25kg

520ml

2 tablespoons

½ cup

2 teaspoons

2 ½ tablespoons

¾ cup

2 ½ teaspoons



1 teaspoon

1

700g (4¹/³)

½ teaspoons

1 teaspoon

860g (5¹/³)

2 teaspoons

Wholemeal Raisin/Nut

Water

Margarine

Salt

Brown sugar

Skim milk powder

Bread improver


Yeast


Raisins

Walnuts, chopped

750g

320ml

1 ½ tablespoons

1 teaspoon

1 ½ tablespoons

2 tablespoons

1 teaspoon

540g (3 ½ )

1 ½ teaspoons

½ cup

¼ cup

1.0kg

420ml

2 tablespoons

1 ½ teaspoons

2 tablespoons

3 tablespoons

1 teaspoon

1

700g (4¹/³)

½ teaspoons

1.25kg

520ml

2 ½ tablespoons

2 teaspoons

2 ½ tablespoons

4 tablespoons

1 teaspoon

860g (5¹/³)

2 teaspoons

½ cup

¼ cup

²/³ cup

¹/³ cup

49

50


Soy & Linseed Bread

Water

Margarine

Linseed meal

Soy grits

Salt

Brown sugar

Skim milk powder

Bread improver


Plain flour

Yeast

750g 1.0kg 1.25kg

370ml 470ml 570ml

1½ tablespoons 2 tablespoons 2½ tablespoons

2 tablespoons

3 tablespoons

3 tablespoons

3 tablespoons

4 tablespoons

3 tablespoons

1 teaspoon 1½ teaspoons 2 teaspoons


2 tablespoons

1 teaspoon

320g (2)

3 tablespoons

1 teaspoon

320g (2)

4 tablespoons

1 teaspoon

220g (1

¹/³

)

1½ teaspoons

380g (2

¹/³

)

1½ teaspoons

370g (2

¹/³

)

510g (3)

2 teaspoons

Rye Bread

Water

Margarine

Salt

Molases

Carraway seeds

Milk powder

Bread improver


Rye flour

Yeast

750g

300ml

1.0kg

400ml

1.25kg

500ml

1 tablespoon 1½ tablespoons 2 tablespoons


2 tablespoons 2½ tablespoons 3 tablespoons



1 teaspoon

400g (3½)

160g (1)

1½ teaspoons

1 teaspoon

480g (4)

160g (1)

1½ teaspoons

1 teaspoon

560g (4½)

200g (1¼)

2 teaspoons

Soy & Linseed Bread

Water

Margarine

Linseed meal

Soy grits

Salt

Brown sugar

Skim milk powder

Bread improver


Plain flour

Yeast

750g 1.0kg 1.25kg

370ml 470ml 570ml


2 tablespoons

3 tablespoons

3 tablespoons

3 tablespoons

4 tablespoons

3 tablespoons



2 tablespoons

1 teaspoon

320g (2)

3 tablespoons

1 teaspoon

320g (2)

4 tablespoons

1 teaspoon

220g (1

¹/³

)

1½ teaspoons

380g (2

¹/³

)

1½ teaspoons

370g (2

¹/³

)

510g (3)

2 teaspoons

Rye Bread

Water

Margarine

Salt

Molases

Carraway seeds

Milk powder

Bread improver


Rye flour

Yeast

750g

300ml

1.0kg

400ml

1.25kg

500ml






1 teaspoon

400g (3½)

160g (1)

1½ teaspoons

1 teaspoon

480g (4)

160g (1)

1½ teaspoons

1 teaspoon

560g (4½)

200g (1¼)

2 teaspoons


Museli Bread

Water

Margarine

Salt

Brown sugar

Skim milk powder

Bread improver

Wholemeal flour

Plain flour

Yeast


Muesli, toasted

750g 1.0kg 1.25kg

320ml

1 tablespoon

420ml 520ml





1 teaspoon 1 teaspoon 1 teaspoon

220g (1

¹/³

)

320g (2)

300g (1 ²/³ )

400g (2½)

300g (1 ²/³ )

560g (3½)

2 teaspoons 1½ teaspoons

½ cup

1½ teaspoons

¾ cup 1 cup

Russian Blackbread

Water

Margarine

Fennel seeds

Molasses

Salt

Instant coffee powder

Bread improver

Rye bread

Wholemeal

Plain flour

Yeast

750g

300ml

1 tablespoon

1 teaspoon

2 tablespoons

1 teaspoon

1 teaspoon

1 teaspoon

120g ( ¾ )

120g ( ¾ )

200g (1¼)

1 teaspoon

1.0kg

375ml

1.25kg

450ml


1 teaspoon 1½ teaspoons


1 teaspoon

2 teaspoons

1½ teaspoons

3 teaspoons

1 teaspoon

160g (1)

160g (1)

240g (1½)

1 teaspoon

1 teaspoon

200g (1¼)

200g (1¼)

280g (1 ¾ )

1½ teaspoons

51

52


Orange Caraway Bread

Water

Margarine

Salt

Brown sugar

Orange zest, grated

Caraway seeds

Skim milk powder

Bread improver

Wholemeal flour

Yeast

750g

320ml

1.0kg

420ml

1.25kg

520ml


1½ teaspoons 2 teaspoons 2½ teaspoons



1½ teaspoons

2 tablespoons

2 teaspoons

3 tablespoons

2½ teaspoons

4 tablespoons

1 teaspoon

540g (3

¹/³

)

1½ teaspoons

1 teaspoon

700g (4

¹/³

)

1½ teaspoons

1 teaspoon

860g (5

¹/³

)

2 teaspoons

Multigrain Bread

Water

Margarine

Grain mix

Salt

Brown sugar

Skim milk powder

Bread improver

Plain flour

Wholemeal flour

Yeast

750g

370ml

1.0kg

470ml

1.25kg

570ml


½ cup ¾ cup 1 cup



2 tablespoons

1 teaspoon

3 tablespoons

1 teaspoon

4 tablespoons

1 teaspoon

320g (2)

220g (1

¹/³

)

1½ teaspoons

380g (2

¹/³

)

380g (2

¹/³

)

1½ teaspoons

540g (3

¹/³

)

440g (2 ²/³ )

2 teaspoons


Pumpernickle Bread

Water

Margarine

Skim milk powder

Cocoa

Treacle

Salt

Bread improver

Rye flour

Wholemeal flour

Yeast

750g

320ml

1.0kg

420ml

1.25kg

520ml


2 tablespoons 3 tablespoons 4 tablespoons


¹/³

cup

1 teaspoon

½ cup

1½ teaspoons

²/³ cup

2 teaspoons


120g ( ¾ )

420g (2 ²/³ )

1½ teaspoons

160g (1)

540g (3

¹/³

)

1½ teaspoons

200g (1¼)

660g (4)

2 teaspoons

Wholemeal Carrot Bread

Water

Margarine

Carrot, peeled and grated

Nutmeg, ground

Brown sugar

Salt

Bread improver

Skim milk powder


Plain flour

Yeast

750g

300ml

1.0kg

375ml

1.25kg

450ml

1 tablespoon

¹/³

cup

1 teaspoon

2 tablespoons

²/³ cup

1½ teaspoons

3 tablespoons

1 cup

2 teaspoons


1 teaspoon

1 teaspoon

1½ teaspoons

1 teaspoon

2 teaspoons

1 teaspoon


240g (1½) 320g (2) 400g (2½)

200g (1¼)

1 teaspoon

240g (1½)

1 teaspoon

280g (1 ¾ )

1½ teaspoons

53

54


Potato & Peppercorn

Water

Margarine

Salt

Sugar

Skim milk powder

Instant potato flakes

Bread improver


Plain flour

Yeast


Green peppercorns, drained

750g

320ml

1.0kg

420ml

1.25kg

520ml





3 tablespoons

1 teaspoon

380g (2

¹/³

)

160g (1)

1 teaspoon


1 teaspoon

540g (3

¹/³

)

160g (1)

1 teaspoon

1 teaspoon

540g (3

¹/³

)

320g (2)

1½ teaspoons


Potato & Peppercorn

Water

Margarine

Salt

Sugar

Skim milk powder

Instant potato flakes

Bread improver


Plain flour

Yeast


Green peppercorns, drained

750g

320ml

1.0kg

420ml

1.25kg

520ml





3 tablespoons

1 teaspoon

380g (2

¹/³

)

160g (1)

1 teaspoon


1 teaspoon

540g (3

¹/³

)

160g (1)

1 teaspoon

1 teaspoon

540g (3

¹/³

)

320g (2)

1½ teaspoons


Gluten Free Breads

We understand the importance of a staple food such as bread in a Coeliac’s diet.

Realising that there have been breadmakers on the market that do not deliver a suitable

Gluten Free loaf, our objective, with the help of the Coeliac Society of Australia, was to develop a recipe that produced a real result.

So all you have to do is simply add the ingredients, press a button and leave the rest up to the 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.

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.

• To ensure that all the ingredients have combined sufficiently, you may need to assist the kneading cycle. When baking your first few loaves you should inspect the dough texture approximately 5 minutes into the knead. If there is any unmixed dry ingredients use a plastic spatula and scrape down the sides of the baking pan, and mix in the same direction as the blade is rotating.

• Do not use the Time Delay setting when making Gluten Free bread as some ingredients are perishable and may spoil.

• Allow the bread to cool completely before slicing.

• It is normal for Gluten Free bread to be heavy and slightly dense in texture. These breads should be at least 10-12cm in height and rich in flavour. For a lighter loaf you may reduce the salt quantity to

½

teaspoon.

• 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.

Flours

• A blend of flours will give a better result and assist in browning.

• When using only rice flour you will get a pale crust on top, regardless of the cooking time.

• Both fine and course white rice flour works well.

• If using rice flour only you find your bread will go stale quicker when compared to using a blend of flours. The addition of oil will help keep the bread fresh for longer.

55

56

Gluten Free Breads - continued

Consistency

• The dough should resemble a thick cake mix. Check 10-15 minutes into kneading and if the consistency is too thick add a little water - 1 tablespoon at a time.

• Environmental factors can have a large effect on the consistency of the dough. A change in atmospheric conditions can affect the reaction of the yeast. For example if baking bread on a wet, humid day, you may need to reduce the water by 10-20mls to achieve the desired consistency for the dough.

Gluten Free Rice Bread

500mls of warm water

2 teaspoons Yeast

3x60g eggs

1¹/³ teaspoons salt

¹/³ cup canola or olive oil

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

Method



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”.



Gluten Free Grain Bread

490-500mls warm water

1 cup arrowroot

3 x 60g eggs

3 tablespoons grain*

½ cup oil


1 teaspoon vinegar

2 tablespoons sugar

½ cup brown rice flour

1 ½ teaspoons salt

½ cup besan (chick pea)

2 teaspoons yeast


*Mix of grain to use: sesame, poppy, sunflour seeds, soy grit, pepitas (pumpkin seeds), linseed meal and course polenta.

Method




(3) GLUTEN FREE / YEAST FREE.

4. Select a Dark CRUST Colour.

5. Select a 1.0kg Loaf SIZE and press

“START”.


Gluten Free Rice & Besan Bread

470mls water


3 x 60g eggs

1 cup arrowroot

¹/³ cup oil


1 teaspoon vinegar

2 tablespoons sugar


1 ½ teaspoons salt

½ cup besan (chick pea)

2 teaspoons yeast

Variation: 1/2 cup grated cheese can be added after arrowroot.

Method




(3) GLUTEN FREE / YEAST FREE.

4. Select a

Dark CRUST Colour.

5. Select a 1.0kg Loaf SIZE and press

“START”.


57


58

Gluten Free Fruit Loaf

470mls water


3 x 60g eggs

1 tablespoon white sugar

¹/³ cup oil

3 tablespoons brown sugar

1 teaspoon vinegar

1 ½ teaspoons salt


1 teaspoon cinnamon

½ cup besan or soy flour

2 teaspoons yeast


1 cup arrowroot

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




GLUTEN FREE/YEAST FREE.

4. Select a Dark CRUST Colour.

5. Select a 1.25kg Loaf SIZE and press

“START”.


Gluten Free Bread Rolls (great for kids lunches)

You may use any of the listed Gluten Free recipes.

Method




PIZZA DOUGH.

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.

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.


Recommended Programming options

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 ( ) will show on the LCD window and the first stage of the bread making cycle - PREHEAT ( ) - will flash.

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.

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.

59

Yeast Free Breads

60

Method




(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.

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”.

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.

Tip: We recommend you save this to your favourites recipes (see page ?? for more information).

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.

Lemon and Honey Bread

3 tablespoons oil

3 eggs

220ml buttermilk

¼ cup honey

¼ teaspoon salt

1 tablespoon grated lemon zest

¾ cup Mashed Banana

600g (3¾ cups) self raising flour

Date & Walnut Bread

3 ½ tablespoons oil

3 eggs,

220ml buttermilk

¼ teaspoon salt

¼ cup brown sugar

400g (2 ½ ) self raising flour


¼ cup chopped dates

¼ cup chopped walnuts

Yeast Free Breads - continued

Savoury Yeast Free

3 tablespoons oil

3 eggs, 220ml milk

¼

teaspoon salt

2 tablespoons sugar

½ cup mixed grain


Olive & Onion Bread

3 tablespoons oil

3 eggs

220ml milk

¼ teaspoon salt

2 tablespoons sugar



¼ cup chopped onion

2 tablespoons chopped olives

Capsicum & Cheese Bread

3 ½ tablespoons oil

3 eggs, 220ml buttermilk

¼ teaspoon parmesan cheese

¼ teaspoon salt

1/2 tablespoon sugar



¹/³ cup red capsicum, chopped

Banana & Pecan

3 tablespoons oil

3 eggs

220ml milk

¼ teaspoon salt

3 tablespoons sugar

¾ cup Mashed Banana



¹/³ cup chopped Pecans

61

62

Sweet Breads

For optimum results, always select the

Light Crust Colour to prevent the crust from burning.

Method




SWEET.


“START”.


Do not use Time Delay Setting when baking the

Sweet breads as the ingredients will spoil.


Old Fashioned Oat

Water

Margarine

Rolled Oats

Salt

Honey

Skim milk powder

Bread improver

Plain flour

Yeast

750g

270ml

2 tablespoons

½ cup

1½ teaspoons

¼ cup

2 tablespoons

1 teaspoon

480g (3)

2 teaspoons

1.0kg 1.25kg

400ml 525ml


¾ cup 1 cup

2 teaspoons 21/2 teaspoons

½ cup ½ cup


1 teaspoon

640g (4)

1 teaspoon

800g (5)


Sweet Breads - continued

Cinnamon / Raisin Bread

Water

Cinnamon, ground

Margarine

Salt

Brown sugar

Skim milk powder

Bread improver

Plain flour

Yeast


Sultanas or Raisins

750g

250ml

2 teaspoons

1 tablespoon

1½ teaspoons

2 tablespoons

1 tablespoon

1 teaspoon

480g (3)

2 teaspoons

½ cup

1.0kg

375ml

1.25kg

500ml







640g (4)

2 teaspoons

800g (5)

2½ teaspoons

¾ cup ¾ cup

Chocolate Bread

Water

Margarine

Cocoa

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast


Chocolate chips

750g

250ml

1.0kg

325ml

1.25kg

420ml



1½ teaspoons

2 tablespoons

1½ teaspoons

3 tablespoons

2 teaspoons

4 tablespoons

2 tablespoons

1 teaspoon

480g (3)

2 teaspoons

2 tablespoons 2½ tablespoons


520g (3¼)

2 teaspoons

560g (3½)

3 teaspoons

¾ cup 1 cup 1 cup

63


Banana Macadamia

Water

Margarine

Banana, mashed

Egg

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast


Macadamia nuts, roughly chopped

750g

125ml

2 tablespoons

¾ cup

1x 60g

1½ teaspoons

3 tablespoons

2 tablespoons

1 teaspoon

520g (3¼)

2 teaspoons

½ cup

1.0kg

200ml

1.25kg

275ml


¾ cup 1 cup

1x60g

2 teaspoons

1x60g

2½teaspoons



1 teaspoon

600g (3 ¾ )

1 teaspoon

680g (4¼)


¾ cup 1 cup

64

Apple Spice Bread

Water

Margarine

Cinnamon, ground

Clove, ground

Salt

Brown sugar

Skim milk powder

Bread improver

Plain flour

Yeast


Dried Apples, chopped

750g

250ml

1 tablespoon

1.0kg

375ml

1.25kg

500ml


2 teaspoons

½ teaspoon

2½ teaspoons

½ teaspoon

3 teaspoons

½ teaspoon





480g (3)

2 teaspoons

680g (4¼)

2 teaspoons

880g (5½)

2½ teaspoons

¹/³

cup ²/³ cup 1 cup


Pina Colada Bread

Water

Rum

Margarine

Pineapple, crushed and drained

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast


Roast coconut

750g

225ml

1 tablespoon

1 tablespoon

1.0kg

290ml

1.25kg

360ml



²/³ cup

1½ teaspoons

¾ cup

2 teaspoons

1 cup

2½ teaspoons



1 teaspoon

480g (3)

1 teaspoon

640g (4)

1 teaspoon

800g (5)

2½ teaspoons 2 teaspoons

½ cup

2 teaspoons

¾ cup 1 cup

Apricot Bread

Water

Margarine

Nutmeg, ground

Salt

Brown sugar

Skim milk powder

Bread improver

Plain flour

Yeast


Dried apricots, chopped

750g

250ml

1 tablespoon

2 teaspoons

1.0kg 1.25kg

375ml 500ml



1½ teaspoons

2 tablespoons





480g (3) 680g (4¼) 880g (5½)


²/³ cup

2 teaspoons

¾ cup 1 cup

65

66


Coconut & Cherry Loaf

Water

Margarine

Salt

Honey

Canned cherries, chopped

Bread improver

Wholewheat flour

Plain flour

Yeast


Coconut, toasted

750g

240ml

1 tablespoon

1½ teaspoons

3 tablespoons

²/³

cup

1 teaspoon

240g (1½)

240g (1½)

2 teaspoons

½ cup

1.0kg 1.25kg

320ml 400ml


2 teaspoons

¼ cup

¾

cup

1 teaspoon

320g (2)

320g (2)

2½ teaspoons

4 tablespoons

1 cup

1 teaspoon

400g (2½)

400g (2½)


¾ cup 1 cup

Mixed Fruit Bread

Water

Margarine

Clove, ground

Nutmeg, ground

Salt

Brown sugar

Skim milk powder

Bread improver

Plain flour

Yeast


Mixed dried fruit

750g

250ml

1 tablespoon

1 teaspoon

2 teaspoons

1.0kg 1.25kg

375ml 500ml


1½ teaspoons

2½ teaspoons

2 teaspoons

3 teaspoons

1½ teaspoons

2 tablespoons





480g (3)

2 teaspoons

¹/³

cup

680g (4¼)

2 teaspoons

²/³ cup

880g (5½)

2½ teaspoons

1 cup

Maple Walnut Bread

Water

Margarine

Salt

Maple syrup

Skim milk powder

Bread improver

Plain flour

Wholewheat flour

Yeast


Walnuts, chopped

750g

140ml

1 tablespoon

1½ teaspoons

¼ cup

1.0kg 1.25kg

220ml 300ml


2 teaspoons

½ cup

2½ teaspoons

½ cup



240g (1½)

240g (1½)

2 teaspoons

320g (2)

320g (2)

2 teaspoons

400g (2½)

400g (2½)

2½ teaspoons

¹/³

cup ²/³ cup 1 cup

Fig & Golden Syrup Loaf

Water

Margarine

Salt

Ginger, ground

Golden syrup

Skim milk powder

Bread improver

Plain flour

Yeast


Dry figs, chopped

750g

270ml

1 tablespoon

1½ teaspoons

½ teaspoon

1.0kg 1.25kg

400ml 525ml


2 teaspoons

1 teaspoon

2½ teaspoons

1½ teaspoons

¼ cup ½ cup ½ cup


1 teaspoon

480g (3)

1 teaspoon

640g (4)

1 teaspoon

800g (5)


½ cup

2 teaspoons

¾ cup 1 cup

67


Gingerbread

Water

Margarine

Salt

Golden syrup

Ginger, ground

All spice, ground

Bread improver

Plain flour

Yeast


Sultanas

Almonds, slivered

750g

250ml

1 tablespoon

1½ teaspoons

¼ cup

2 teaspoons

½ teaspoon

1 teaspoon

480g (3)

2 teaspoons

¼ cup

¼ cup

1.0kg 1.25kg

375ml 500ml


2 teaspoons

¼ cup

2½ teaspoons

½ teaspoon

1 teaspoon

640g (4)

2½ teaspoons

¹/³

cup

3 teaspoons

1 teaspoon

1 teaspoon

800g (5)


¼ cup

¼ cup

½ cup

¼ cup

Date & Expresso Loaf

Boiling water

750g

275ml

Dates, chopped ½ cup

Coffee & chicory essence 2 tablespoons

1.0kg

375ml

1.25kg

475ml

¾ cup 1 cup


Margarine

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

15 MINUTE BREAK

2 tablespoons

1½ teaspoons

2 tablespoons

2 tablespoons

1 teaspoon

480g (3)

2 teaspoons





1 teaspoon

560g (3½)

2 teaspoons

1 teaspoon

640g (4)

2½ teaspoons

68

Note: Combine the first 3 ingredients in the bread pan and leave to cool for 15 minutes before proceeding.

Gingerbread

Water

Margarine

Salt

Golden syrup

Ginger, ground

All spice, ground

Bread improver

Plain flour

Yeast


Sultanas

Almonds, slivered

750g

250ml

1 tablespoon

1½ teaspoons

¼ cup

2 teaspoons

½ teaspoon

1 teaspoon

480g (3)

2 teaspoons

¼ cup

¼ cup

1.0kg 1.25kg

375ml 500ml


2 teaspoons

¼ cup

2½ teaspoons

½ teaspoon

1 teaspoon

640g (4)

2½ teaspoons

¹/³

cup

3 teaspoons

1 teaspoon

1 teaspoon

800g (5)


¼ cup

¼ cup

½ cup

¼ cup

Date & Expresso Loaf

Boiling water

750g

275ml

Dates, chopped ½ cup

Coffee & chicory essence 2 tablespoons

1.0kg

375ml

1.25kg

475ml

¾ cup 1 cup



Chunky Peanut Bread

Water

Margarine

Salt

Brown sugar

Skim milk powder

Bread improver

Plain flour

Wholemeal flour

Yeast


750g 1.0kg 1.25kg

270ml

2 tablespoons

370ml 470ml



1½ tablespoons 2½ tablespoons 3½ tablespoons

2 tablespoons

1 teaspoon

320g (2)

160g (1)

2 teaspoons

Roasted peanuts, chopped ½ cup



360g (2¼)

200g (1¼)

400g (2½)

240g (1½)


¾ cup 1 cup

69

French Breads

Method




FRENCH.


“START”.


Do not use Time Delay Setting when baking the

Sourdough Bread as the ingredients will spoil.


French Bread

Water

Margarine

Salt

Sugar

Bread improver

Plain flour

Yeast

750g 1.0kg 1.25kg

290ml 350ml 410ml


1 teaspoon

1 tablespoon

1 teaspoon

2 teaspoons

1 tablespoon

1 teaspoon

3 teaspoons

1½ tablespoons

1 teaspoon

520g (3¼)

1½ teaspoons

680g (4¼)

1 ¾ teaspoons

840g (5¼)

2 teaspoons

70

Sourdough

Water

Margarine

Plain yogurt

Lemon juice

Salt

Sugar

Bread improver


Yeast

750g

220ml

2 teaspoons

½ cup

2 teaspoons

1 teaspoon

1 tablespoon

1 teaspoon

540g (3

¹/³

)

1½ teaspoons

1.0kg

270ml

1.25kg

320ml

1 tablespoon 1½ tablespoons

¾ cup 1 cup




1 teaspoon

700g (4

¹/³

)

2 teaspoons

1½ teaspoon

2

860g (5

¹/³

)

½ teaspoons

Turbo Breads

Method




TURBO.


“START”.


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.

It is not recommended that 1.5kg loafs be baked using the TURBO function.

White Rapid Bread

Water

Margarine

Salt

Sugar

Skim milk powder

Bread improver

Plain flour

Yeast

750g

315ml

1 tablespoons

1½ teaspoon

1 tablespoon

1 tablespoon

1 teaspoon

600g (3 ¾ )

2 teaspoons

1.0kg

415ml

1.25kg

515ml




2 tablespoon 3 teaspoon

1 teaspoon

680g (4¼)

2 teaspoons

1 teaspoon

760g (4 ¾ )

2½ teaspoons

Wholemeal Rapid Bread

Water

Margarine

Salt

Brown sugar

Skim milk powder

Bread improver


Yeast

750g 1.0kg 1.25kg

320ml 420ml 520ml


1½ teaspoon 2 teaspoons 2½ teaspoons


2 tablespoons

1 teaspoon

540g (3

¹/³

)

2 teaspoons



700g (4

¹/³

)

2 teaspoons

860g (5

¹/³

)

2½ teaspoons

71

72

Turbo Breads - continued

Rapid Multigrain

Water

Margarine

Grain mix

Salt

Brown sugar

Skim milk powder

Bread improver

Plain flour


Yeast

750g

370ml

1.0kg

470ml

1.25kg

570ml


½ cup ¾ cup 1 cup



2 tablespoons

1 teaspoon

320g (2)

220g (1

¹/³

)

2 teaspoons



320g (2)

380g (2

¹/³

)

2 teaspoons

440g (2 ¾ )

540g (3

¹/³

)

2½ teaspoons

TURBO breadmix recipes

Defiance™ - White

Water

Breadmix - White

Yeast (Tandaco)

750g

300ml

520g

1½ teaspoons

Kitchen Collection™ - White 750g

Water

Breadmix- White

310ml

500g

Yeast

(Kitchen Collection Sachet) 2 teaspoons

1.0kg

320ml

600g

1

¾ teaspoons

1.0kg

380ml

700g

2 teaspoons

1.25kg

350ml

680g

2 teaspoons

1.25kg

450ml

900g

2½ teaspoons

Turbo Breads - continued

Kitchen Collection™ - Wholemeal 750g

Water 350ml

Breadmix - wholemeal 500g

Yeast

(Kitchen Collection Sachet) 2 teaspoons

1.0kg

370ml

600g

2 teaspoons

1.25kg

440ml

800g

2½ teaspoons

Simply No Knead™ - Tuscany

Water

Oil

Breadmix - Tuscany

750g

335ml

2 tablespoons

500g

Yeast (Simply No Knead) 2 teaspoons

1.0kg

375ml

1.25kg

410ml


600g 700g


Simply No Knead™ - Geneva

Water

Oil

Breadmix - Geneva

750g

340ml

1 tablespoon

500g

Yeast (Simply No Knead) 2 teaspoons

1.0kg

510ml

1.25kg

540ml


750g 800g


White Wings™

Water

Breadmix - White

Yeast (White Wings Sachet)

Laucke™

Water

Breadmix - White


750g

-

-

-

750g

-

-

-

1.0kg

-

-

-

1.0kg

-

-

-

1.25kg

360ml

700g

1½ teaspoons

1.25kg

470ml

680g

1 ¾ teaspoons

73

74

Cakes

Method




CAKE.

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.

Handy hints for optimum results.

• I t is normal for cakes to rise only 1/2 way up the bread pan. The texture should be nice and light.

• 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.

• 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.

Do not use Time Delay Setting when baking the cakes as the ingredients will spoil.

Cakes - continued

Apple & Pecan Cake

2 Apples, peeled and thinly sliced

165g ( ¾ cup) sugar

2 eggs

125g (½ cup) butter, melted

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:

Dust with icing sugar or drizzle with melted chocolate.

Carrot Cake

2 eggs

165g ( ¾ cup) brown sugar

½ cup olive oil

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

Suggested Topping:

250g cream cheese

50g soft butter

2 tablespoons lemon juice

125g icing sugar

Whip all ingredients till creamy.

75

76

Damper

Method




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.

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.

Do not use Time Delay Setting when baking damper as the raising agent will be activated too early.

Damper - continued

Damper

3 cups (480g) self-raising flour

1 teaspoon salt

20g butter, melted

150ml milk

130ml water

Cheese & Herb Damper


1 teaspoon salt

20g butter, melted

¼ cup mozzarella or parmesan cheese, grated

2 teaspoons mixed dry herbs

150ml milk

130ml water

Corn & Capsicum Damper


1 teaspoon salt

20g butter, melted

¼ cup canned corn kernels,

¼ cup capsicum, chopped

150ml milk

130ml water

Bacon & Chive Damper


1 teaspoon salt

20g butter, melted

¼ cup bacon, chopped

2 tablespoons freshly chopped chives

150ml milk

130ml water

Oatmeal & Honey Damper


1 teaspoon salt

20g butter, melted

¼ cup rolled oats

2 tablespoons honey

150ml milk

130ml water

Note: You may also use pre-packaged damper mixes from your supermarkets.

The packaging should include directions of use.

Defiance Easy Bake Scone

& Damper Mix

1 x pack of mix

310ml milk

Defiance Easy Bake Pumpkin

Scone & Damper Mix

1 x pack of mix

310ml milk

77

78

Jams

Handy hints for optimum results

• 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.

• 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.

• 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.

Method



3. Press the MENU button to program (9) JAM and press “START”.

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.

Jams - continued

Strawberry Jam

500g strawberries hulled and chopped

1½ cups sugar

3 tablespoons Jam Setta

Apricot Jam

500g fresh apricots, deseeded and chopped

1½ cups sugar

¼ cup lemon juice

2 tablespoons water


Apple & Rhubarb Jam

1 apple, peeled and chopped

300g rhubarb, chopped

150ml water

1 cup sugar



Kiwi Jam

6 large kiwi fruit, peeled and chopped

1 cup sugar

1 tablespoon water

1 tablespoon lemon juice


Plum Jelly

500g fresh plums, peeled, deseeded and chopped

1½ cups sugar

1 tablespoon lemon juice


Peach & Cardamon Jam

500g fresh peaches, seeded and chopped

1½ cups sugar

¼ cup lemon juice,

½ teaspoon cardamon seeds, crushed,

2 tablespoons water


Traditional Marmalade

500g Seville oranges, halved and thinly sliced,

1½ cups sugar



79

80

Pasta

Method

1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.



PASTA DOUGH and press “START”.

Pasta Dough

Plain flour 500g

Eggs 4 x 60g

Salt ½ teaspoon

Water 125ml

Note: If pasta dough appears too sticky, knead dough with additional flour.

Variations:

Spinach pasta:

Add 100g of very well drained spinach to the dough recipe.

Tomato pasta:

Add 2 tablespoons concentrated tomato paste to dough recipe.

Pumpkin & Cheese Ravioli

1 quantity pasta dough

Filling

150g pumpkin skin removed, baked and mashed

100g ricotta, mashed

Salt and pepper, to taste

300g breadcrumbs

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.

2. Divide dough into 4 portions. Roll each portion into a 25cm x 25cm square.

3. Place 2 teaspoons of filling 5cm apart on

2 sheets of the rolled out dough. Brush edges with a little water or beaten egg and top with remaining pieces of rolled pasta.

Press firmly between the filling and sides to seal in filling. Cut ravioli into squares using a pastry wheel.

4. Cook ravioli in a large saucepan of boiling water for 5-8 minutes or until al dente.

Drain well and serve with your favourite tomato or cream sauce.

Serves 4-6.

Pasta - continued

Fettuccini with Tomato Sauce

1 quantity Spinach pasta dough

Sauce

3 tablespoons olive oil

1 onion, chopped,

2 x 400g cans peeled tomatoes

2 tablespoons concentrated tomato paste

Salt and pepper, to taste

½ cup parmesan cheese

1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using the pasta machine, roll the pasta through the 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.

Tomato Sauce

1. Place the oil and onion in an electric frypan and cook until the onion is transparent.

2. Puree tomatoes in a small bowl and add to frypan. Add tomato paste and salt and pepper to taste. Allow to simmer for 20 minutes.

3. Fold Parmesan cheese through sauce just before serving.

Spaghetti Cabonara

1 quantity pasta dough

Sauce


½ cup parmesan cheese

2 cloves garlic, crushed

4 eggs

6 rashes bacon, chopped

Pepper to taste

¹/³

cup wine

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.

4. Whisk cheese, eggs, pepper and parsley in a bowl. Add mixture to the pan and stir until well combined over low heat.

5. Add the cooked pasta to the pan and toss through sauce until well combined. Serve warm with extra parmesan cheese.

81

82

Pizzas & Other Versatile Doughs

Method

1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.



PIZZA DOUGH and press “START”.

4. Remove dough from bread pan and follow instructions given for each recipe.

Pizza Dough

Dough

Water 290ml

Sugar 1 teaspoon

Olive oil 2 tablespoons

Plain flour 480g (3 cups)

Salt ½ teaspoon

Yeast 2 ½ teaspoons

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.

Herb Foccacia

Dough

Water 330ml

Olive oil 1 tablespoon

Salt ½ teaspoon

Skim milk powder

1 tablespoon

Sugar 2 teaspoons



Topping


1 teaspoon oregano

1 teaspoon chopped basil

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.

Pizzas & Other Versatile Doughs - continued

Hot Cross Buns

Dough

Water 330ml

Margarine 2 tablespoons

Egg 1 x 60g

Sultanas ¾ cup

Nutmeg ½ teaspoon

Salt ½ teaspoon

Brown sugar ¼ cup

Plain flour 520g (3 ¼ cups)


Crosses

Plain flour 80g ( ½ cup)

Water 80ml

Sugar 2 teaspoons

Glaze

Water 2 tablespoons

Sugar 2 tablespoons

Gelatine 1 teaspoon


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.

3. CROSSES: Mix flour and water together until smooth. Pipe crosses over risen dough.

4. Bake buns for 30 minutes in a pre-heated oven at 180°c until golden brown.

5. GLAZE: Combine ingredients in a jug.

Microwave on Medium for 1-2 minutes.

Brush over hot buns.

Makes 12 buns.

Breadsticks

Dough

Water 240ml


Salt ½ teaspoon

Sugar 2 teaspoons

Bread improver ¾ teaspoon



Topping

1 teaspoon water

1 egg white

Sesame seeds

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.

Makes 30.

83


84

Bread rolls

Dough

Water 250ml

Sugar ¼ cup

Egg 1 x 60g

Bread improver ¾ teaspoon



Salt ½ teaspoon


Topping

Margarine, melted


Line a baking tray with baking paper. Heat oven to 180°c.

2. Divide dough into 15 pieces and shape each piece into a ball. Place on baking tray, cover and allow to rise for 30 minutes or until doubled in size.

3. Brush with margarine. Bake for 15 minutes or until golden brown.

Brown and White Rice Bread

Wet Ingredients

Eggs 3 x 60g

Canola oil ¼ cup

Skim milk powder ½ cup

Cider vinegar 1 ½ teaspoons

Water 375ml

Dry Ingredients

Sugar 3 tablespoons

Salt 1 ½ teaspoons

Xanthan or guar gum 1 ¼ teaspoons

Brown rice flour 100g

White rice flour 200g

Yeast 2 ¼ teaspoons

Cheese Bread

Wet Ingredients

Eggs 3 x 60g

Canola oil 3 tablespoons

Skim milk powder

¼

cup

Water 425ml

Dry Ingredients

Cheddar cheese, grated ½ cup

Celery seeds 1 ½ teaspoons

Poppy seeds 1 tablespoon

Onion, minced 1 tablespoon

Xanthan or guar gum 3 ½ teaspoons

Brown rice flour 100g


Salt 1 teaspoon

Sugar 2 tablespoons



Cardamon Flavoured Fruit Bread

Wet Ingredients

Eggs 3 x 60g

Cider vinegar 1 ½ teaspoons

Canola oil ¼ cup

Water 375ml

Skim milk powder ½ cup

Dry Ingredients

Mixed fruit, chopped ½ cup

Sugar 3 tablespoons

Cardamon, ground 2 teaspoons

Salt 1 ½ teaspoons

Xanthan or guar gum 2 ½ teaspoons

Potato flour 80g

Tapioca flour 40g



Caramel Pecan Rolls

Dough

Water 250ml


Egg 1 x 60g

Salt ½ teaspoon

Sugar 2 tablespoons



Filling

Margarine, melted 80g

Brown sugar ½ cup

Pecan halves ²/³ cup

Cinnamon 2 teaspoons


Grease and line a 22cm square baking pan.

2. Mix margarine, brown sugar, pecan halves and cinnamon.

3. Roll out dough into 45cm x 22cm rectangle on lightly floured surface.

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


86

Calzones

Dough

Water 250ml

Olive oil 1 tablespoon

Salt ½ teaspoon

Sugar 1 teaspoon

Plain flour 400g (2 ½ cups)


Pesto Filling

6 sundried tomatoes

6 tablespoons pesto

1 ½ cups shredded mozzarella

1 cup mushrooms, sliced

¾ cup chopped bacon

Salt/pepper to taste

1 egg, lightly beaten, for brushing


Line a baking tray with greaseproof paper.

Heat oven to 180°c.

2. Divide dough into 6 equal parts. Roll each part into 18cm circle on a lightly floured surface with a rolling pin. Spread a layer of pesto onto each circle within 2cm of edge.

3. Layer cheese, bacon, mushrooms and tomatoes on half of each circle within

1 inch of edge. Sprinkle with salt and pepper.

4. Fold dough over filling; fold edge up and pinch securely to seal. Place on baking tray. Brush with egg. Bake 25-30 minutes or until golden brown.

Makes 6.

Cinnamon Rolls

Dough

Water 250ml


Egg 1 x 60g

Salt ½ teaspoon

Sugar 2 tablespoons



Filling

Margarine, melted 3 tablespoons

Sugar ½ cup

Cinnamon 2 tablespoons


Grease and line a 25cm square baking pan.

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.

3. Cover and allow to rise for 1

¼

hours or until doubled in size.

4. Place in pre-heated oven and bake for 30 minutes at 180°c or until golden brown.

Lightly drizzle with glaze.

Glaze: Mix

½

cup icing sugar,

¼

teaspoon vanilla essence and 2 tablespoons milk until thin enough to drizzle.

Glazes & Spreads

Garlic Butter

Mix:

¼ cup margarine or butter, softened

1

/

8

teaspoon garlic powder

Herb-Cheese Butter

Mix:


1 tablespoon grated Parmesan cheese

1 teaspoon chopped fresh parsley

¼ teaspoon dried oregano leaves

Pinch of garlic salt

Italian Herb Butter

Mix:


½ teaspoon Italian seasoning

Pinch of garlic salt

Choco-Banana Spread

Mix:

¹/³ cup mashed rip banana

¹/³ cup semisweet chocolate chips, melted.

Fruited Cream Cheese Spread

Mix:

Beat on medium speed until fluffy;

250g cream cheese, softened

¼ cup favourite fruit jam

Honey-Walnut Spread

Mix:


1 tablespoon chopped walnuts

Herb-Cream Cheese Spread

Mix:

200g whipped cream cheese

1 teaspoon chopped fresh or ½ teaspoon dried dill

1 small clove garlic, crushed

Ham and Swiss Spread

Mix:


2 tablespoons finley chopped ham

1 tablespoon shredded Swiss Cheese

½ teaspoon prepared mustard

Ripe Olive Spread

Mix:

Process in food processor or blender until slightly coarse;

1 ½ cups pitted ripe olives


3 tablespoons capers, drained,

3 flat anchovy fillets, drained

1 teaspoon Italian seasoning

2 cloves garlic

Whipped Honey-Orange Spread

Mix:

Beat on medium speed until fluffy;

250g margarine or butter, softened

2 tablespoons honey

2 teaspoons grated orange peel

Browned Butter Glaze Spread

Mix:

2 tablespoons margarine or butter

²/³ cup icing sugar

½ teaspoon vanilla

3 to 4 teaspoons milk

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.

87

Glazes & Spreads - continued

Cinnamon Glaze

Mix:

Mix until thin enough to drizzle;

½ cup icing sugar

¼ teaspoon ground cinnamon

1 ½ to 2 teaspoons water

Citrus Glaze

Mix:


½ cup icing sugar

1 teaspoon grated lemon or orange peel

1 ½ to 2 teaspoons lemon or orange juice

Creamy Vanilla Glaze

Mix:


½ cup icing sugar

¼ teaspoon vanilla

1 ½ to 2 teaspoons milk

Toppings

88

Suggested toppings:

Chopped bacon

Chopped onion

Sliced salami

Grated cheese

Poppy seeds

Sesame seeds

Herbs

Sea salt

Spices

Sliced olives

Coconut

Chopped capsicum

Sun-dried tomatoes

Chocolate sprinkles

Hundreds and thousands

89

90

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

“ E:01” flashing

PROBLEM

“ 0:00” (:) flashing Select program setting

SOLUTION

Use the Menu button to select program.

The baking chamber is too Open the lid and remove hot to begin another cycle 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


“




Sensor malfunction

Sensor malfunction

CPU malfunction

Heater control malfunction

Heater control malfunction

Contact Customer Service on the toll free number

1800 025 059.

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

Select a setting from the Menu

Invalid key-in

Commencement of baking cycle

Completion of bread baking process

Long beep

Short beep

Long beep

2 long beeps

Short and Long beeps

91

92

Troubleshooting: The Machine

Troubleshooting: The Recipes

93

Notes

Notes

Notes

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

1

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).

• We recommend using 1 teaspoon of Edmonds

Surebake Yeast to every cup of flour.

• 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.

• 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.

• When making jam, instead of Jam Setta, use

Jam Setting Mix, which is available at most supermarkets.

Ingredients to use

Flour

Use fresh, good quality flour. Do not use selfraising flour.

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.

Wholemeal

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.

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.

Yeast

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).

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.

Fats

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.

Jam

Instead of Jam Setta, use Jam Setting Mix, which is available at most supermarkets.

2

3

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.

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 millilitre mg milligram

°C degrees Celsius

Tbsp tablespoon tsp teaspoon

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.

White Bread

White Bread Method



3. Press the MENU button to program BASIC.

4. Select CRUST colour, loaf SIZE and press "START".


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

Margarine/Oil

Salt

Sugar

Skim Milk Powder

High Grade Flour

Surebake Yeast

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 Tbsp

2 Tbsp

4 cups

4 tsp

1.25kg

515 ml

3 Tbsp

2 ½ tsp

1 ½ Tbsp

3 Tbsp

4 ¾ cups

4 ¾ tsp

Wholemeal Bread

Wholemeal Bread Method



3. Press the MENU button to program WHEAT.




Wholemeal Bread

Water

Margarine/Oil

Salt

Brown Sugar

Skim Milk Powder

Gluten Flour

Wholemeal Flour

Surebake Yeast

750g

320 ml

1 ½ Tbsp

1 ½ tsp

1 ½ Tbsp

1 Tbsp

1 tsp

3 cups

3 tsp

1.0kg

420 ml

2 Tbsp

2 tsp

2 Tbsp

3 Tbsp

1 tsp

4 cups

4 tsp

1.25kg

520 ml

2 ½ Tbsp

2 ½ tsp

2 ½ Tbsp

4 Tbsp

1 tsp

4 ¾ cups

4 ¾ tsp

4

French Bread

French Bread Method



3. Press the MENU button to program FRENCH.




French Bread

Water

Margarine/Oil

Salt

Sugar

High Grade Flour

Surebake Yeast

750g

290 ml

1 ½ Tbsp

1 tsp

1 Tbsp

3 cups

3 tsp

1.0kg

350ml

2 Tbsp

2 tsp

1 Tbsp

4 cups

4 tsp

1.25kg

410 ml

2 ½ Tbsp

3 tsp

1 ½ Tbsp

4 ¾ cups

4 ¾ tsp

5

Multigrain Bread

Multigrain Bread Method



3. Press the MENU button to program WHEAT.

4. Select CRUST colour, loaf SIZE and press “START”.



Multigrain Bread

Water

Margarine/Oil

Salt

Kibbled Wheat

750g

370ml

1 ½ Tbsp

1 tsp

2 Tbsp

1.0kg

470 ml

2 Tbsp

1 ½ tsp

3 Tbsp

1.25kg

570 ml

2 ½ Tbsp

2 tsp

4 Tbsp

Oat Bran

Brown Sugar

Skim Milk Powder

Wholemeal Flour

High Grade Flour

Surebake Yeast

2 Tbsp

1 ½ Tbsp

1 Tbsp

1 cup

2 cups

3 ¹/³ tsp

3 Tbsp

2 Tbsp

3 Tbsp

2 cups

2 cups

4 ¹/³ tsp

4 Tbsp

2 ½ Tbsp

4 Tbsp

2 cups

2 ½ cups

4 ½ tsp

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.


3. Press the MENU button to program SWEET.

4. Select CRUST colour, loaf SIZE and press “START”.



Cinnamon Raisin Loaf

Water

Cinnamon

Margarine/Oil

Salt

Brown Sugar

Skim Milk Powder

High Grade Flour

Sure Bake Yeast


Sultanas or Raisins

750g

250 ml

2 tsp

1 Tbsp

1 ½ tsp

2 Tbsp

1 Tbsp

3 cups

3 tsp

1.0kg

375ml

3 tsp

2 Tbsp

2 tsp

3 Tbsp

2 Tbsp

4 cups

4 tsp

1.25kg

500 ml

4 tsp

3 Tbsp

2 ½ tsp

4 Tbsp

3 ½ tsp

4 ¾ cups

4 ¾ tsp

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

Bread Rolls

Method



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

Egg

Oil

Salt

Sugar

High grade flour

Surebake yeast

15 Rolls

280ml

1

2 Tbsp

½ tsp

2 Tbsp

3 cups

3 tsp

7

Pizza Dough

Method



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

Olive Oil

Salt

Sugar

High grade flour

Surebake yeast

2 medium

280ml

3 Tbsp

½ tsp

1 Tbsp

3 cups

3 tsp

Hot Cross Buns

Method



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

Egg (measure with water*)

Oil

Sultanas

Nutmeg

Salt

Brown Sugar

High grade flour

Surebake yeast

12 Rolls

310ml (1 ¼ cups)

1

2 Tbsp

¾ cup

½ tsp

½ tsp

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

Sugar

GLAZE

Water

Sugar

Gelatine

½ cup

80ml

2 tsp

2 Tbsp

2 Tbsp

1 tsp

8

9

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.

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.

Your Sunbeam 12 Month Replacement

Guarantee naturally does not cover misuse or negligent handling and normal wear and tear.

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.

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.

Our goods come with guarantees that cannot be excluded under the Australian Consumer

Law and under the New Zealand Consumer

Guarantees Act.

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.

For a complete list of Sunbeam’s authorised service centres visit our website or call:

Australia

www.sunbeam.com.au

1300 881 861

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

New Zealand

www.sunbeam.co.nz

0800 786 232

26 Vestey Drive, Mt Wellington

Auckland, New Zealand

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

Sunbeam Corporation is a division of GUD Holdings Ltd. 8/11

Sunbeam Quantum SmartBake BM7800 breadmaker Instruction Booklet

Assistant Bot

Quantum SmartBake

Programmable Dough & Breadmaker

Instruction Booklet

BM7800

Important instructions – retain for future use.

Contents

Congratulations

Sunbeam’s Safety Precautions

Using your Quantum SmartBake

Safely

Features of your Sunbeam

Quantum SmartBake

The Control Panel

Baking Progress Monitor

Quick Reference Help Cards

Menu Settings

Using your Quantum SmartBake

Easy to follow steps to baking with the Quantum SmartBake

The Art and Science of Baking

Great Tasting Bread

Important measuring tips

Fruit and Nut Dispenser

The Baking Process

Programming your Quantum

SmartBake

❶

➓

How to use the Time Delay

Power Interruption Program

Protection

Kneading

Baking

Rising

Delay

10 minutes

10 minutes

10 minutes

30 minutes

What Ingredients to use

Ingredient hints for New Zealand

Handy hints to a better loaf

Care and Cleaning

Recipes

Breadmix Recipes

½

1.5kg Breadmix Recipes

Basic Breads

White Bread Varieties

Wheat Bread Varieties

Gluten Free Breads

½

Yeast Free Breads

Sweet Breads

15 MINUTE BREAK

French Breads

Turbo Breads

It is not recommended that 1.5kg loafs be baked using the TURBO function.

Cakes

Damper

Jams

Pasta

Pizzas & Other Versatile Doughs

¼

½

¼

Glazes & Spreads

Mix:

Toppings

Program Setting Times and

Display Information

“ E:01” flashing

“ 0:00” (:) flashing Select program setting

Use the Menu button to select program.

The baking chamber is too Open the lid and remove hot to begin another cycle 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