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 2-3

Features of your Sunbeam Quantum
SmartBake 4-6
The Control Panel including baking
progress monitor 7-8
Baking Process Monitor 9
Quick reference Help Card 10
Menu Settings 11-13
Using Your Quantum SmartBake 14
Easy to follow steps to baking with the
Quantum SmartBake 15-16
The Art and Science of Baking Great
Tasting Bread 17-18
Important Measuring Tips 19
Fruit and Nut Dispenser 20
The Baking Process 21
Programming your Quantum SmartBake 22-25
How to use the Time Delay 26
Power Interruption Program Protection 27
What Ingredients to use 28
Handy Hints to a better loaf 29
Care and Cleaning 30
Help Guide 30
Recipes 31
The Time Cycle Chart 89-90
Program Setting Times and
Display Information 76
Troubleshooting 92-93
Congratulations

You are just a few easy steps away from Quantum SmartBake is so easy to do and
experiencing the aroma of fresh bread baking with the 15 hour pre-set timer you can set
in your new Sunbeam Quantum SmartBake. it the night before and wake up to a freshly
We at Sunbeam understand the busy baked loaf.
lifestyles that we live today and thats why Before you start, we suggest that you read
when developing the Quantum SmartBake we this booklet to ensure that you achieve the
made baking a loaf of bread as easy as 1, 2, best results from your Quantum SmartBake.
3 - or for those with a little more time can Weve done everything we can do to make
use the SmartBake Technology to create their bread baking a breeze, but if you have any
own favourite recipes. concerns regarding the performance and use
The Quantum SmartBake features the latest of your breadmaker, please call the
technology and is leading breadmakers Sunbeam Customer Service
into the new Millennium. The SmartBake
Technology of the Quantum ensures that Australia 1300 881 861
your breadmaker is easy to use, fully New Zealand 0800 786 232
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
 Sunbeams Safety Precautions

SAFETY PRECAUTIONS FOR YOUR Do not use outdoors or for commercial use, or
SUNBEAM BREADMAKER for any other purpose other than its intended
Do not use attachments not recommended by use
Sunbeam. This may cause fire, electric shock This unit is intended for household use only
or injury

Sunbeam is very safety conscious when Do not use an appliance for any purpose
designing and manufacturing consumer products, other than its intended use.
but it is essential that the product user also Do not place an appliance on or near a hot gas
exercise care when using an electrical appliance. flame, electric element or on a heated oven.
Listed below are precautions which are essential Do not place on top of any other appliance.
for the safe use of an electrical appliance: Do not let the power cord of an appliance hang
Read carefully and save all the instructions over the edge of a table or bench top or touch
provided with an appliance. any hot surface.
Always turn the power off at the power outlet Do not operate any electrical appliance with
before you insert or remove a plug. Remove a damaged cord or after the appliance has
by grasping the plug - do not pull on the cord. been damaged in any manner. If damage is
Turn the power off and remove the plug suspected, return the appliance to the nearest
when the appliance is not in use and Sunbeam Appointed Service Centre
before cleaning. for examination, repair or adjustment.
Do not use your appliance with an extension For additional protection, Sunbeam
cord unless this cord has been checked recommend the use of a residual current
and tested by a qualified technician or device (RCD) with a tripping current not
service person. exceeding 30mA in the electrical circuit
Always use your appliance from a power supplying power to your appliances.
outlet of the voltage (A.C. only) marked Do not immerse the appliance in water
on the appliance. or any other liquid unless recommended.
This appliance is not intended for use by Appliances are not intended to be operated
persons (including children) with reduced by means of an external timer or separate
physical, sensory or mental capabilities, or remote control system.
lack of experience and knowledge, unless they This appliance is intended to be used in
have been given supervision or instruction household and similar applications such
concerning use of the appliance by a person as: staff kitchen areas in shops, offices and
responsible for their safety. other working environments; farm houses; by
Children should be supervised to ensure that clients in hotels, motels and other residential
they do not play with the appliance. type environments; bed and breakfast type
The temperature of accessible surfaces may be environments.
high when the appliance is operating.
Never leave an appliance unattended while
in use.

If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood. 1
 Using your Quantum SmartBake

Safely
Before use 3. Do not place on top of any other appliance.
1. Read all instructions, product labels and 4. Keep the breadmaker out of reach of
warnings. Save these instructions. children as it does get quite warm. Also,
2. Remove all foreign matter from the if any buttons are accidentally touched
bread pan. during operation, baking may stop.
3. Wipe over bread pan and kneading blade 5. Place the unit at least 50 millimetres
before use. away from walls as they may discolour
4. Peel off plastic film from control panel and from the heat.
remove all static labels. After use
5. Always use the breadmaker from a 230- 1. Always turn the unit off and remove the
240V AC power outlet. plug from the power outlet after use,
6. Do not allow anything to rest on the power and before cleaning.
cord or allow it to touch any hot surface. 2. Use oven mitts when taking out the baking
Do not plug in the cord where people pan after baking.
may walk or trip on it or allow the cord
3. Allow the breadmaker to cool down before
to dangle over the edge of a table or
cleaning or storing.
benchtop.
4. Read instructions before cleaning. Do not
Whilst in use immerse the unit or plug in water. This
1. This breadmaker is cool touch, but does will cause electric shock or damage to the
get quite warm during operation. Be unit.
careful to keep your hands and face away
Safety Precautions
from the unit.
1. Do not use attachments not recommended
2. Do not open the lid or remove the bread
by Sunbeam. They may cause fire, electric
pan during operation except as indicated in
shock or injury.
the instructions.
2. Do not use outdoors or for commercial use,
3. Do not place anything on the breadmaker
or for any purpose other than its intended
lid. Do not cover vents.
use.
4. This breadmaker unit has built-in Power
3. Do not operate the unit if the cord or plug
Interruption Program Protection to
is frayed or damaged. Do not operate
maintain your baking cycle, in the advent
if the appliance has been dropped or
of an interruption in your power supply
damaged in any manner. Return appliance
(black out). Any extended power outage
to the nearest Sunbeam Appliance
may result in the program being cancelled
Service Centre for examination, repair or
see page 21 for full details.
mechanical or electrical adjustment.
5. Do not touch moving parts. As a service to customers, Sunbeam
Where to use Appliance Service Centres will carry out a
1. Use only on a stable, heat-resistant free check on your appliance to ensure it is
surface. electrically safe.
2. Do not use the breadmaker where it will 4. Remove the plug by grasping the plug - do
be exposed to direct sunlight or other heat not pull on the cord.
2 sources, such as a stove or oven.
Using your Quantum SmartBake Safely continued

5. Use of extension cords: A short power 8. For additional protection Sunbeam

supply cord has been provided to reduce recommend the installation of a Residual
the risk of injury resulting from becoming Current Device (RCD) on all electrical
entangled in or tripping over a long cord. appliances with a rated current not
Extension cords should be used with care. exceeding 30mA is advisable in the
The cord should be arranged so that it electrical circuit supplying the power outlet
will not drape over the benchtop where it in use.
can be pulled by children or tripped over 9. This appliance is not intended for use by
accidentally. young children or infirm persons unless
6. Electrical power: If the electric circuit is they have been adequately supervised by a
overloaded with other appliances, your responsible adult to ensure that they can
breadmaker may not operate properly. use the appliance safely.
The breadmaker should be operated on 10.Young children should be supervised to
a separate electrical circuit from other ensure that they do not play with the
operating appliances. appliance.
7. For safety reasons and to avoid This unit is intended for household use only
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.

3
 Features of your Sunbeam
Quantum SmartBake

Large viewing window with stainless steel trim

Automatic Fruit & Nut Dispenser

Automatically releases ingredients into the
dough during the kneading cycle. Takes the
guess-work out of recipes. See page 17 for
more information.

Non-stick baking pan

Cooltouch exterior
Makes it safer when baking bread,
particularly when children are present.

4
 Removable lid

Fully programmable control panel

LCD window

Quick reference help cards

Traditional Horizontal loaf

Horizontal loaf sizes up to 1.5kg
4 horizontal loaf sizes up to 1.5kg with a
choice of 3 crust settings to suit any size
family and appetite.

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

5
 Features of your Sunbeam Quantum SmartBake continued

Your Sunbeam Quantum SmartBake is a Baking Progress Monitor

fully programmable dough and bread making Shows each stage of the bread baking
machine that allows you to easily make fresh process. See page 9 for more information.
bread in only a few hours.
15 hour Time Delay
There are a host of other features: Wake up to the smell of fresh hot crusty
bread in the morning with the 15 hour
Automatic Fruit & Nut dispenser time delay setting. See page 26 for more
Automatically releases ingredients into the information.
dough during the kneading cycle. Takes the
guess-work out of recipes. See page 20 for Power Interruption Program Protection
more information. Stores your program in the advent of a black
out or power surge. When power resumes so
8 programmable memory settings does your program. See page 27 for more
SmartBake technology enables full information.
programmability and saving of your favourite
8 recipes. Either start your recipe from Large viewing window
scratch, or base it on one of the first 8 preset Allows you to watch each stage of the
menus. See page 11 for more information. breadmaking cycle.

76 baking and kneading options 60 minute Keep-Warm function

Including Basic White, Gluten/Yeast Free, Keeps bread warm for 1 hour after baking.
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.

6
The Control Panel

The control panel on the Quantum button it cycles through the menus from (1)
SmartBake is designed to ensure easy use to (12).
and makes baking a loaf of bread a pleasure. The default menu when the breadmaker is
The simple to use control panel enables turned on is MENU 1.
you to select your desired baking program
and features a large LCD window making Crust
it easy to see your selected menu and the Press the Crust button to select the desired
completion time for the setting. crust colour - Light, Medium or Dark.
The default setting is Medium.
Display Window
The LCD window indicates the program Size
setting selected from (1) to (12) and the Press the Size button to select the loaf size
CRUST Colour and Loaf SIZE. - 750g, 1.0kg or 1.25kg (1.5kg).
The display will show the number of hours A 1.5kg loaf size is achieved by simply
and minutes until the cycle is complete - utilising the 1.25kg setting. See page 29 for
0:00. more information.
The default setting is
Menu 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
Control Panel Allows you to save your favourite programs
that you have modified to suit your own
personal tastes. When a menu is saved it is
Press the Menu button to select automatic
indicated by a beep from the control panel.
breadmaking menus from (1) to (12). Each
of these menu settings are explained further
on page 11 Each time you press the menu

7
 The Control Panel continued

Delay/Adjust
Allows you to delay the completion
of your desired program up to 15
hours, or use it during programming
to adjust the time of the current
stage of your breadmaking cycle by
pressing the +/- (/) buttons.

Cancel
This button allows you to instantly cancel out
of programming or cancel the breadmaking
process. Once you have pressed this button
it returns you to the beginning of the current
cycle.

Start/Pause
Press the Start/Pause button to commence
selected setting or begin timer countdown for
delay timer.
If you would like to pause the current
breadmaking cycle all you need to do is press
the Start/Pause button. The time will flash
indicating that you are in PAUSE mode. To
resume the baking cycle you must press the
button again.
To stop the operation or cancel a timer
setting, press and hold for 2-3 seconds until
you hear a beep.

Battery
When the breadmaker loses power the battery
icon ( ) will be displayed. This indicates
that the machine is relying on an internal
battery supply.

8
Baking Progress Monitor

The baking progress monitor is located at the Rise

top of the LCD screen. The monitor displays Signals that the loaf is in one of the 3 rising
each of the stages of the breadmaking cycle stages. During the different rise stages a low
and under each icon are a series of boxes. temperature is used which assists the rising
During the breadmaking cycle one of these process.
boxes is blacked out to indicate which stage
of the cycle you are in. Bake
Signals that the loaf is in the bake stage.
Pre-Heat This is
The pre-heat feature is part of the Wheat and the final stage of the breadmaking cycle at
Jam settings only. During the pre-heat stage which
the Quantum SmartBake is pre-warming the a higher temperature is used to bake the
ingredients before the first kneading stage bread.
commences.
Keep Warm
Knead The Keep Warm feature starts when the
Signals that the loaf is in either of the 2 bread has completed the baking stage and
kneading or the 2 knock-down stages. keeps the bread warm for up to 60 minutes.

Baking Progess Monitor

9
 Quick Reference Help Cards

The 3 handy reference cards are easily accessible and slide out of the side of the control
panel.

Quick Guide
The Quick Guide card reminds you how to
use your Quantum SmartBake in 3 easy
steps.

Program
The Program card takes you through the
simple steps of programming your favourite
recipes.

Favourites
This card is for you to list all your Favourite
Recipes from (1) to (8), which you have
saved. It is specially coated so you can write
on it.

10
Menu Settings

(1) Basic hints which you should read before you

Press the MENU button once and the LCD commence baking. Refer to the Gluten Free
window will show 1. Use this setting to instructions in the recipe section.
make traditional white bread. You have a This setting is also the basis for the Yeast
choice of 3 crust colours - Light, Medium or Free loaf.
Dark. Refer to the Yeast Free instructions in the
The Quantum SmartBake will default to recipe section.
a 1.0kg loaf with a Medium crust colour Press the MENU button three times, the LCD
setting. window will show 3.
To select a crust setting other than Medium,
(4) Wheat
press the CRUST button once for a Dark loaf
or twice for a Light loaf. Whole wheat breads require more rising time
to accommodate the slower rising action with
If you require a loaf size other than a 1.0kg,
whole-wheat flour. Therefore, it is normal for
press the SIZE button until you reach your
whole wheat breads to take longer to bake
desired loaf size.
and be heavier in texture.
(2) Turbo Press the MENU button four times, the LCD
Need bread in a hurry? The Turbo setting is window will show 4.
used to decrease the overall completion time Note: When the Wheat setting has been
of your bread. selected the first knead will not commence
The breads made using this setting may be straight away. This is due to a 30 minute
shorter and denser because of a decrease in Pre-Heat feature in the Wheat setting to
rising times. ensure a good result.
Tip: The Turbo setting should only be (5) Sweet
selected when baking White, Wheat, Sweet &
This cycle is for breads that require
French breads.
additional ingredients such as sugar, dried
To use the Turbo setting, place ingredients fruits or chocolate to sweeten the bread.
into the bread pan and then place in the
Press the MENU button five times, the LCD
Quantum SmartBake and press the MENU
window will show 5.
button twice, the LCD window will show 2.
Tip: To prevent the crust from becoming too
(3) Gluten Free/Yeast Free dark, a Light crust colour is recommended.
The Gluten Free setting on the Quantum
(6) French
SmartBake has been tested thoughly
by Sunbeam with the assistance of the This cycle is for breads with crispier crusts,
Coeliac Society of Australia. The Quantum such as French and Italian breads.
SmartBake is the first breadmaker to have a Press the MENU button six times, the LCD
set recipe specifically designed to meet the window will show 6.
needs of many people who have intolerances Tip: This style loaf best suits loaves which are
to gluten. low in fat and sugar
Due to the use of different ingredients in
Gluten Free bread there are a few handy
11
 Menu Settings - continued

(7) Cake (9) Jam

Make a variety of sweet and savoury home You can now have fresh jam all year round.
made cakes on this setting. You can use Use this setting to make fresh savoury and
this setting to mix and bake cakes. We sweet jams.
recommend the use of pre-packaged cake Refer to the Jam instructions in the Recipe
mixes. Select the Light crust colour to section.
prevent the sides from burning. Press the MENU button nine times, the LCD
Refer to the Cake instructions in the Recipe window will show 9.
section. Note: As with the Wheat setting the Jam
Press the MENU button seven times, the LCD setting also features a 30 minute Pre-Heat to
window will show 7. ensure good results.
(8) Damper (10) Bake
Have damper style bread ready in 1 hour & When you select the Bake setting, the
20 minutes for a 1kg loaf. Make a variety Quantum SmartBake will immediately start
of sweet and savoury damper style breads on baking. This setting will bake for 1 hour and
this setting. can be controlled manually by pressing the
Once the Damper cycle is complete, you may Start/pause button to stop the function at
need to select the Bake function to bake for any time.
a further 15 minutes to ensure a crisp crust. This setting can be used to complete the
Alternatively this can be achieved by using bread baking process in case of a power
the Programming mode. (See page 18 for failure.
more information) If there has been a power failure, allow
Due to use of Self Raising flour in the the dough to rise in the bread pan without
Damper recipes the taste may be similar to power until it reaches of the way up the
that of a scone. bread pan. Reconnect electricity and select
Refer to the Damper instructions in the program setting (10) Bake, and press Start.
Recipe section. This setting can also be used to increase
Press the MENU button eight times, the LCD cooking time. If your bread is still dough-
window will show 8. like at the completion of a bread cycle or
you would like your bread cooked for a longer

12
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
 Using your Quantum SmartBake

Before using your Quantum SmartBake Adding Ingredients

for the first time We recommend that you add the ingredients
We recommend that you remove the baking into the bread pan in the order listed. All
pan (instructions to do so are explained ingredients should be at room temperature
below) and wipe over the bread pan and and measured carefully.
kneading blade with a damp cloth and dry
thoroughly. Replacing the baking pan
Do not immerse the bread pan in water To return the baking pan to the baking
unless necessary. Do not use harsh abrasive chamber simply position the baking pan into
cleaners as they may damage the non-stick the baking chamber and push down until it
surface. Do not place any parts of your slots into position.
breadmaker in the dishwasher. Lay the handle flat toward the side of the bread
pan.
Removing the baking pan Close the lid securely, plug the machine into
Open the lid of your Quantum SmartBake a 230-240 volt AC power outlet and turn
and remove the baking pan by taking hold of the power ON.
the baking pan handle and lifting it straight Note: When the machine is first plugged in,
up. the LCD window will beep and flash 0.00
It is a good idea to remove the baking until a program is selected.
pan before adding ingredients so that no
ingredients are spilt into the baking chamber
and onto the element.

14
Easy to follow steps to baking with
the Quantum SmartBake

The following instructions are designed Step 3 - Select crust colour

to guide beginners through the baking Press the CRUST button to select your choice
process step by step. These instructions of crust colour. You are able to choose from
are specifically for the Bread, Dough or the Light, Medium or Dark crust colours on
Pasta recipes from the recipe section of this selected settings (refer to the chart on page
booklet. 74).
All recipes listed in this booklet use local Unless you select a crust colour the Quantum
ingredients and Australian Standard Metric SmartBake will automatically default to a
Measuring tools (spoons, cups and measuring Medium crust colour.
scales).
We advise that all ingredients should be Step 4 - Select loaf size
weighed for accuracy. Press the SIZE button to select the desired
loaf size - 750g, 1.0kg or 1.25kg (1.5kg).
Step 1 - Add ingredients Unless you select a size the Quantum
Simply add ingredients to the baking pan. SmartBake will automatically default to a
Ingredients should be added in the following 1.0kg loaf size.
order:
1. Liquid Ingredients Step 5 - Press start
2. Dry Ingredients Note: If nothing has been selected the
Quantum SmartBake will default to a 1.0kg
3. Yeast
loaf with a Medium crust colour setting on
Tip: For a good result it is important that the Menu 1.
ingredients are added in the correct order
Press the START button to commence
and are weighed for accuracy.
selected setting. The LCD window will
Step 2 - Select menu setting display the hours and minutes until the cycle
Press the MENU button to make your desired is complete.
selection. As you press the menu button Step 6 - Hot fresh crusty bread
you move through each of the recipes from
At the end of the baking cycle the machine
(1) to (12) and as you scroll through the
will beep and the display will read 0.00.
recipes the number is displayed on the LCD
The Quantum SmartBake will automatically
window.
switch to a Keep Warm cycle for 60 minutes.

15
 Easy to follow steps to baking with the Quantum SmartBake
continued

Warm air will circulate throughout the baking After using your Quantum SmartBake
camber, to help reduce condensation. Unplug the machine and allow it to cool
A red light, in which is located on the control for 30 minutes before commencing another
panel (to the right of the LCD window), will program.
flash for approximately 15-20 minutes. Once If you attempt to use the Quantum
the red light has stopped flashing, using oven SmartBake too soon, it may beep and
mitts, remove the baking pan from the baking the display will read E:01, indicating
chamber by lifting it straight up. the Quantum SmartBake has not cooled
Allow the bread to cool in the bread pan sufficiently. Wait until the Quantum
for 10 minutes before removing. Then with SmartBake has cooled and then press Start.
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.

16
The Art and Science of Baking
Great Tasting Bread
Baking bread is part chemistry and part Flour
artistry. Your Sunbeam Quantum SmartBake In order for the bread to rise, the flour
does most of the work for you; but there are has to have a sufficiently high protein
still some things you should know, about content. Sunbeam recommends the use of
each of the basic ingredients and the bread a good quality plain or bread flour. Some
baking process. recommended brands are listed on page
The ingredients in basic bread are very 22. Unlike white flour, wheat flour contains
simple: flour, sugar, salt, liquid (such as bran and wheatgerm which are heavy and
water or milk), possibly a fat (such as butter inhibit rising. Wheat breads therefore, tend
or margarine), and yeast. Each of these to be heavier in texture and smaller in size.
ingredients performs a specific job, and A lighter larger loaf can be achieved by
each lends a special flavour to the final combining wheat flour with white flour for
masterpiece. whole wheat bread recipes.
Thats why it is important to use the right Note: Do not use self-raising flour in any
ingredients in exactly the right proportions to recipes, except for program (8) Damper, and
ensure you get the most delicious results! where specified in this manual.

Yeast Sugars
Yeast is actually a microscopic plant. Simply Sugars sweeten the bread, brown the crust,
stated, without yeast, your bread will not lend tenderness to the texture and supply
rise. When moistened by a liquid, fed by the yeast with food. White or brown sugar,
sugar and carefully warmed, yeast produces molasses, maple or golden syrup, honey and
gasses that power the dough to rise. If the other sweeteners may be used in equivalent
temperature is too cold, the yeast will not quantities.
be activated, if its too warm, it will die. Note: Artificial sweetener can be substituted
Your Quantum SmartBake takes care of this in equivalent amounts, however the taste and
worry for you by maintaining just the right texture of your bread will vary.
temperature in the baking chamber at all
times. Liquids
Some yeasts may require the use of a bread When liquids are mixed with the proteins in
improver. The Bread Improver will provide flour, gluten is formed. Gluten is necessary
additional gluten to the flour to produce a for the bread to rise. Most recipes use
better loaf. powdered milk and water, but other liquids
Note: We do not recommend the use of fresh such as milk, fruit juice, beer and water can
or compressed yeast in your breadmaker. be used. Its a delicate balance: experiment
Sunbeam recommends the use of dry yeast with quantities of these liquids to obtain
only. Always ensure it is used well within optimum results as a recipe with too much
the use-by date, as stale yeast will prevent liquid may cause the bread to fall during
the bread from rising. We suggest that a baking while a recipe with too little liquid
small pocket be made in the top of the dry will not rise.
Note: Liquids should be used at room
mixture to hold the yeast. This will ensure temperature.
its activation when in contact with the liquid
and sugar during kneading
17
 The Art and Science of Baking Great Tasting Bread - continued

Salt Eggs
In small amounts, salt adds flavour and Eggs are used in some bread recipes; they
controls yeast action. Too much salt inhibits provide liquid, assist with the raising and
rising, so be sure to measure amounts increases the nutritional value of the bread.
correctly. Any ordinary table salt may be They add extra flavour and are usually used
used. in the sweeter type of breads.

Fats
Many breads use fats to enhance the flavour
and retain moisture. Typically, we mostly use
margarine in the recipes; softened butter or
oil may be used in equivalent quantities.
Note: If you choose not to add any fat, your
bread may vary in taste and texture.

18
Important measuring tips

Each ingredient in a loaf of bread plays a Liquids

specific role, so it is extremely important to Fill a standard metric measuring spoon or
measure the ingredients correctly to get the measuring cup to the level indicated. Check
best results. your cup measurement by placing the
Note: For optimum results, we recommend measuring cup on a flat surface and reading
weighing ingredients on a kitchen scale. the measurement at eye level.
This is especially important with flour.
Because flour aerates, an accurate amount is Solid fats
needed to achieve an optimum loaf of bread. Fill a standard metric measuring spoon or
Weight measurements are given for each measuring cup to the level indicated and
recipe. level off with a flat knife.
If kitchen scales are not available, use Last Things Last!
the measuring cup and measuring spoon Always place the liquids in the bread pan
provided and ensure these instructions are first, the dry ingredients in next, and the
followed: yeast in last. This will ensure a well risen
Dry ingredients and evenly baked loaf.
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.

19
 Fruit and Nut Dispenser

Your Quantum SmartBake has an automatic The Fruit & Nut dispenser is yet another
Fruit & Nut dispenser which automatically feature of your Quantum SmartBake, which
releases dry ingredients into the dough was designed for, added convenience to you,
during the kneading cycle. This will taking the guess-work out of recipes.
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).

Fruit and Nut Despenser

20
The Baking Process

Mixing, Kneading, Rising, Baking.... Heres Second Rise

a glimpse of how your Sunbeam Quantum After it is knocked down, the bread bounces
SmartBake automatically does all the steps back, it rises a second time. Some breads
for you. require shorter or longer rising times. For
example, wheat breads require a long
Mixing and kneading
rising time because the flour contains
In standard bread baking, the baker mixes bran and wheat germ which inhibits rising.
the ingredients first by stirring, then by The Quantum SmartBake regulates the
kneading the dough by hand. The Quantum temperature and timing of this second rise
SmartBake mixes and kneads the dough automatically for you based on your selection.
automatically for you.
Bake
Rising
The Quantum SmartBake automatically
When making bread by hand, the dough regulates baking time and temperature for
is placed in a warm place to rise after perfect results every time!
mixing, so that the yeast can ferment and
produce gas. After mixing the dough, the Cool
Quantum SmartBake maintains the optimum In standard baking, the baker removes the
temperature for rising during this part of bread from the pan immediately to keep
the process. the crust from turning soggy. However the
If you are using the Dough Only cycle, the Quantum SmartBake has a 60 minute keep
Quantum SmartBake will stop at the end warm feature which helps remove the hot
of the first rising. The dough can now be air from the baking chamber after the bread
removed and shaped - focaccia, pizza or any is done. This keeps the crust from getting
other creations, and placed in your own oven soggy. After removing the bread leave to cool
for baking. for at least 15 minutes before slicing.

Knock Down
Once the dough has risen, the baker
will typically knock down the dough.
This process helps to break apart large,
unwanted pockets of air and gas that have
developed through rising, giving the bread
a more even and appetising texture. The
Quantum SmartBake handles this process
automatically for you by turning on the
kneading blade for just the right amount of
time.

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 Baking Progess Monitor
fingertips.
Before commencing programming of your
favourite recipes, its 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 to
.

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
 lthough included as part of the kneading cycle, the knock down controls
A
the expansion of gas in the rising cycles (ridding unwanted air pockets).

The adjustable time for Knockdown 1 is: 0 - 30 seconds.

The mixing paddle speed: Fast

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

The mixing paddle speed: Fast

22
Programming your Quantum SmartBake - continued

Rising The temperature of your Quantum SmartBake increases

causing the dough to expand and rise.

The adjustable time for Rise 1 is: 0 - 99 minutes.

Temperature: Warm

The adjustable time for Rise 2 is: 0 - 99 minutes.

Temperature: Warm

The adjustable time for Rise 3 is: 0 - 99 minutes.

Temperature: Warm

Baking The temperature of your Quantum SmartBake increases again which

encourages the dough to expand further.

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

Temperature: High

Keep Warm

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

Temperature: Warm

23
 Programming your Quantum SmartBake - continued

When programming you can either use one of Reference Help Cards as a reminder.
the existing menus or you can start from 4. Once you have finished programming, you
scratch can either save your recipe now, by simply
by simply pressing the Book icon ( ) and pressing the SAVE button, the book icon
following steps 3 to 5 below. ( ) will stop flashing and the control
1. Before you start programming your own panel will beep 3 times.
recipe, select from one of the existing Your recipe has now been saved into one of
menus from (1) to (8). This will be the the 8 Favourite Recipe slots.
basis of your new recipe. OR
Simply press the MENU button to cycle You can test your recipe first, without yet
through the menus. saving it by simply pressing START. If you
then want to save the recipe you must ensure
Note: Refer to the Time cycle chart on that you press SAVE before the end of the
page 74, so you can choose the most KEEP WARM ( ) mode.
appropriate menu. Note: You can not save the recipe once the
2. To commence programming press the Keep Warm cycle is complete.
MODIFY button for 2 seconds. 5. To cancel the programming process at any
The control panel will beep once, the stage simple press the CANCEL button.
book icon ( ) will show on the
LCD window and the first stage of the Reprogramming a Favourite Recipe
breadmaking cycle - Preheat ( ) will You can make changes to, or replace any of
flash. your saved Favourite Recipes at any time.
3. To adjust times press the +/- (/) 1. Select the recipe you wish to modify by
buttons. When you have selected the pressing the book icon ( ) button.
desired time, press the MODIFY button to This will allow you to scroll through
move to the next stage of the breadmaking Favourite Recipes
cycle. (1) to (8).
Then press the +/- (/) buttons again to 2. To commence programming press the
select your desired times. Repeat this until
MODIFY button for 2 seconds.
all times have been entered.
The control panel will beep once and the first
Note: The process is completed when a
stage of the breadmaking cycle - Preheat
longer double beep is heard, the book
( ) will flash.
icon ( ) will flash and the total
breadmaking cycle time is displayed. You can now follow the instructions as
given in the programming section,
Note: Dont forget, you can use the Quick
steps 3 - 5.

24
Programming your Quantum SmartBake - continued

Modifying Recipes During the Baking Process

The SmartBake Technology in this
breadmaker allows you complete baking
freedom. You may even modify a recipe as
it cooks. Simply push the Modify button,
this will pause the machine, and use the +/-
(/) buttons to modify the current stage.
You will need to push the modify button
again to resume the breadmaking cycle.

Previewing Menus and Favourite Recipes

1. You can preview any program prior to
beginning the breadmaking process by
pressing the MODIFY button. Continuously
press the MODIFY button to scroll through
all stages.
2. To exit from previewing a Menu or
Favourite Recipes press the CANCEL
button. This will automatically return you
to the beginning of the current Menu or
Favourite Recipes.

25
 How to use the Time Delay

The Quantum SmartBake allows you to delay Example

the completion of your bread by up to 15 Before leaving for work at 8am, you decide
hours, so you can wake up to the smell of to set the Time Delay so that the bread
freshly baked bread, or go out for the day or selected program will be ready and
while your Quantum SmartBake does all the completed by 6pm when you return home -
work. which is 10 hours later.
Note: Do not use the Time Delay when the After following instruction 1 above, press
recipe has perishable ingredients such as the Delay +/- (/) button until the display
milk, eggs or cheese, as these may spoil. reads 10.00. Then press Start.
1. Follow steps 1 through to 4 on page 14. This tells you that your bread or selected
2. Press the Delay (+/-) button until you program will be complete in 10 hours.
reach the number of hours and minutes The Quantum SmartBake will begin counting
that you want your bread to be ready. down and your selected program will be
3. Press the Start/Pause button to begin complete by 6pm.
the cycle. The Timer will start counting Note: You do not need to take into account
down and the Pre-Heat indicator will flash. the amount of time required to cook the
The bread will be cooked and ready in the program selected. This is automatically
hours and minutes displayed on the LCD registered in the Quantum SmartBake when
window. it is selected.
Note: If you make a mistake, or need to reset
the Timer, press the Start/Pause button for
2-3 seconds.

26
Power Interruption Program
Protection
Your Quantum SmartBake features a 10-30 Without this feature the machine would reset
minute Power Interruption Protection that and the breadmaking cycle would stop.
protects the program memory in the advent If you experience a power failure greater than
of a black out or power surge. 10 minutes you may need to discard your
This means that if there is a power ingredients and start again.
interruption during your bread making, the Note: When the power fails the LCD screen
machine will retain its memory for at least may stay visable for some minutes and then
10 minutes and continue cooking when fade out. This does not mean that your
the power supply returns. This feature is program has been lost.
applicable whether the machine is in the
Kneading, Baking, Rising or Delay cycle.

Kneading 10 minutes
Baking 10 minutes
Rising 10 minutes
Delay 30 minutes

27
 What Ingredients to use

To achieve an optimum loaf of bread, always texture and can be purchased through health
use fresh, quality ingredients. food shops or through selected supermarkets.
Australia only - see insert for New Zealand Bread mixes
variations in recipes and ingredients. A variety of bread mixes can be used in your
bread maker. Directions of use should be
Flour
supplied on the bread mix packaging.
A good quality flour (within its use by date)
should be used. A high protein bread flour Some bulk bread mixes may require the use
can also be used for bread making. of a bread improver.
The texture and height of the bread will be We recommend you contact the Bread Mix
inconsistent if the flour is stored for long manufacturer for further information on the
periods of time in unsatisfactory conditions. use of their product.
Purchase bulk packs of flour only if baking
Hints
constantly.
Different brands of yeast, used with
Yeast different brands of flour, will influence the
Bulk packs of dry yeast and dry yeast sachets size and texture of your bread. Experiment
are recommended. with these ingredients to determine which
combination of ingredients gives you the
Bread Improver
best result.
The use of Bread Improver is recommended
It is normal for breads to be inconsistent in
to achieve optimum results.
height and texture even if you are using the
Bread Improver will increase the gluten
same ingredients time and time again. This
content of the flour mix. It will also influence
inconsistency is usually influenced by the
the structure, size and texture of the bread,
natural varying protein levels of wheat in
so that it does not collapse when baking.
the flour.
The suggested quantity to use is stated in all
recipes. Bread Improver has a flour like

Ingredient hints for New Zealand

The recipes for the Quantum Smartbake were Do not use "Bread Improver" as listed in
written in Australia. While most of the some recipes. The Edmonds Surebake
information is applicable in New Zealand, Yeast contains improvers which ensure
there are some ingredients that are different. excellent results.
How to use the recipes in New Zealand You can check the consistency of the
Instead of Tandaco Dry Yeast", use dough throughout the initial kneading cycle
Edmonds Surebake Yeast (about 20 minutes after the machine has
We recommend using 1 teaspoon of started). Lift the lid and have a quick look.
Edmonds Surebake Yeast to every cup of The dough should be smooth, soft, slightly
flour. sticky and have a tendency to flatten and
Instead of Plain Flour, use High Grade catch the sides of the container.
White Flour.
28
Handy hints to a better loaf

Automatic Fruit & Nut Dispenser Note: This step needs to be done quickly to
Ensure that the Fruit & Nut Dispenser is prevent bread from sinking.
closed prior to baking.
Crust colour
Freshness It is normal for the top of the bread to be
Ensure all ingredients are fresh and used lighter in colour than the sides. Different
before the specified use-by date. combinations of ingredients can encourage
Unlike bread purchased at the Supermaket, or discourage browning. If you would like
there are no preservatives in the bread made the top crust to be slightly darker, select the
in your Quantum SmartBake, therefore the Bake program setting and cook until desired
bread will not keep as long. colour is achieved.
Avoid using perishable ingredients such as Baking at high altitudes
milk, yogurt, eggs or cheese, with the Time At high altitudes above 900 meters, dough
Delay function. rises faster. Therefore, when baking at high
Store dry ingredients in airtight containers, to altitudes some experimentation is required.
prevent drying out. Follow the suggested guidelines. Use one
Slicing bread suggestion at a time and remember to write
down which suggestion works best for you.
For best results, wait at least 15 minutes
before slicing, as the bread needs time to Suggestions:
cool. 1. Reduce the amount of yeast by 25%. This
will stop the bread from over-rising.
Freezing bread 2. Increase the salt by 25%. The bread will
Prior to freezing your fresh bread, let it cool rise slower and have less of a tendency to
completely. Once the bread has cooled sink.
slice and wrap in plastic and use at your 3. Watch your dough as it mixes. Flour stored
convenience. at high altitudes tends to be drier. You
Removing bread from the bread pan may have to add a few tablespoons of
Like a cake, the bread needs to cool slightly water, until the dough forms a nice ball.
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.

29
 Care and Cleaning

Before cleaning the Quantum SmartBake, Do not be concerned if the non-stick coating
unplug it from the power outlet and allow it wears off or changes colour over time. This
to cool completely. is a result of steam, moisture, food acids,
mixing of various ingredients and normal
To clean the exterior wear and tear. This is in no way harmful
Wipe exterior with a slightly dampened cloth and does not affect the performance of your
and polish with a soft dry cloth. Quantum SmartBake.
Do not use metal scourers or abrasives as this Do not wash any part of your breadmaker in a
may scratch the exterior surface. dishwasher.
To clean the non-stick baking pan Do not immerse the Quantum SmartBake in
water.
Wipe baking pan and kneading blade with
a damp cloth and dry thoroughly. Do not Remove and clean lid
use any harsh abrasives or strong household To remove lid, raise the lid to approximately a
cleaners as these may damage the non-stick 45 position and simply slide the lid toward
surface. you.
Avoid immersing the bread pan in water. Wipe interior and exterior of lid with a damp
However if necessary, gently wash bread pan cloth and dry thoroughly before replacing lid.
in warm soapy water using a soft cloth.
Note: Your kneading blade has been fixed Storage
permanently to your baking pan. Make sure the Quantum SmartBake is
completely cool and dry before storing.
Caring for your non-stick baking pan. Store your Quantum SmartBake with the
Do not use metal utensils to remove lid closed and do not place heavy objects
ingredients or bread, as they may damage the on top of the lid.
non-stick coating.

30
Recipes

Important Note:
Recipes may vary depending on the moisture You may find inconsistencies in the taste,
content of the ingredients and may need texture and appearance
to be adjusted, e.g. the weight of the flour of the bread you bake in your Quantum
changes when it has absorbed moisture from SmartBake. This is quite normal, and is
the air. Please normally due to the ingredients being used.
feel free to experiment with slight variations To avoid disappointment, please read our list
to our recipes to get of recommended ingredients
a better result. Always record the amounts on page 22 before attempting any of the
you try so that you can adjust the recipe to recipes provided in this Instruction Book.
your own liking.

31
 Breadmix Recipes

A breadmix will usually contain all the Method

necessary ingredients such as flour, sugar, 1. Place ingredients into bread pan in the
salt, etc. to make a loaf of bread. order listed. Wipe spills from the outside
There are a variety of breadmixes available. of the pan.
It is important to refer to the packaging 2. Place the bread pan into the breadmaker
directions before use, as the recipes and and close the lid.
ingredients may vary. 3. Press the MENU button to program (1)
Some breadmixes may require the use of a BASIC.
Bread Improver. If the centre of the baked 4. Select CRUST Colour, Loaf SIZE and press
bread is collapsing, the addition of bread START.
improver is likely to be needed. Bread will be baked in the number of hours
Start off by adding teaspoon of bread indicated.
improver and adjust if necessary. Because
flour properties can alter on a seasonal
basis, you may need to experiment with
measurements to obtain optimum results.
For further information on bread mixes,
we suggest you contact the bread mix
manufacturer.
White breadmix recipes (Menu Setting -
Basic 1)

Defiance 750g 1.0kg 1.25kg

Water 290ml 315ml 340ml
Breadmix - White 520g 600g 680g
Yeast (Tandaco) 1 teaspoons 1 teaspoons 1 teaspoons

Kitchen Collection 750g 1.0kg 1.25kg

Water 310ml 440ml 500ml
Breadmix - White 500g 750g 850g
Yeast (Kitchen Collection Sachet) 1 teaspoons 1 teaspoons 1 teaspoons

Simply No Knead 750g 1.0kg 1.25kg

Water 335ml 500ml 535ml
Oil 10ml 15ml 15ml
Breadmix - White 500g 750g 800g
Yeast (Simply No Knead) 2 teaspoons 2 teaspoons 2 teaspoons

32
Breadmix Recipes continued

White Wings 750g 1.0kg 1.25kg

Water 310ml 340ml 340ml
Breadmix - White 500g 600g 700g
Yeast (White Wings Sachet) 1 teaspoons 1 teaspoons 1 teaspoons

Lowan 750g 1.0kg 1.25kg

Water - 320ml 460ml
Breadmix - White - 500g 700g
Yeast (Lowan Sachet) - 2 teaspoons 2 teaspoons

Laucke 750g 1.0kg 1.25kg

Water 385ml 460ml 550ml
Breadmix - White 560g 720g 840g
Yeast (Laucke Sachet) 1 teaspoons 1 teaspoons 1 teaspoons

Wholemeal breadmix recipes

(Menu Setting - Wheat 4)

Method
1. Place ingredients into bread pan in the
order listed. Wipe spills from the outside
of the pan.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the MENU button to program (4)
WHEAT.
4. Select CRUST Colour, Loaf SIZE and press
START.
Bread will be baked in the number of hours
indicated.

33
 Breadmix Recipes continued

Defiance 750g 1.0kg 1.25kg

Water 300ml 325ml 350ml
Breadmix - Grain & Wholemeal 500g 600g 680g
Yeast (Tandaco) 1 teaspoon 1 teaspoons 1 teaspoons

Kitchen Collection 750g 1.0kg 1.25kg

Water 350ml 420ml 490ml
Breadmix - Whole Grain 500g 600g 700g
Yeast (Kitchen Collection Sachet) 2 teaspoons 2 teaspoons 2 teaspoons

Simply No Knead 750g 1.0kg 1.25kg

Water 335ml 500ml 530ml
Oil 10ml 10ml 10ml
Breadmix - Geneva 500g 750g 800g
Yeast (Simply No Knead) 2 teaspoons 2 teaspoons 2 teaspoons

Laucke 750g 1.0kg 1.25kg

Water 350ml 400ml -
Breadmix - German Grain 525g 610g -
Yeast (Laucke Sachet) 1 teaspoons 1 teaspoons -

34
1.5kg Breadmix Recipes

In your Quantum SmartBake you can bake 4 Defiance

horizontal loaf sizes including a 1.5kg loaf. 365ml, Water
Note: There are only three actual loaf size
740g, Breadmix - White
settings on the Quantum SmartBake. To
bake a 1.5kg loaf simply select the 1.25kg 2 teaspoons, Tandaco yeast
setting and place the necessary amounts of
ingredients into the baking pan.

Method Kitchen Collection

1. Place ingredients into bread pan in the 510ml, Water
order listed. Wipe spills from the outside 800g, Breadmix - White
of the pan.
2 teaspoons, Kitchen Collection yeast
2. Place the bread pan into the breadmaker
sachet
and close the lid.
3. Press the MENU button to program (1)
BASIC.
4. Select CRUST Colour. Lowan
5. Select the 1.25kg Loaf SIZE and press 510ml, Water
START.
800g, Breadmix - White
Bread will be baked in the number of hours
indicated. 2 teaspoons, Lowan Sachet yeast

35
 Basic Breads

White Bread Method Note: If using the (2) TURBO program

1. Place ingredients into bread pan in the setting, additional baking time may be
order listed. Wipe spills from the outside required. If so, simply select (10) BAKE to
of the pan. continue baking.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the MENU button to program (1)
BASIC.
4. Select CRUST Colour, Loaf SIZE and press
START.
Bread will be baked in the number of hours
indicated.

Traditional White Loaf 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Milk Bread 750g 1.0kg 1.25kg

Milk 375ml 410ml 450ml
Margarine 1 tablespoons 1 tablespoons 2 tablespoons
Salt 1 teaspoons 1 teaspoons 2 teaspoons
Sugar 3 tablespoon 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 560g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

36
Basic Breads - continued

Wholemeal Bread Method Bread will be baked in the number of hours

1. Place ingredients into bread pan in the indicated.
order listed. Wipe spills from the outside of Note: If using the (2) TURBO program
the pan. setting, additional baking time may be
2. Place the bread pan into the breadmaker required.
and close the lid. If so, simply select (10) BAKE to continue
3 Press the MENU button to program (4) baking.
WHEAT.
4. Select CRUST Colour, Loaf SIZE and press
START.

Wholemeal Bread 750g 1.0kg 1.25kg

Water 320ml 420ml 520ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Brown Sugar 1 tablespoons 2 tablespoons 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal Plain Flour 540g (3/) 700g (4/) 860g (5/)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Multigrain 750g 1.0kg 1.25kg

Water 370ml 470ml 570ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Grain Mix cup cup 1 cup
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Brown Sugar 1 tablespoons 2 tablespoons 2tablespoons
Skim Milk Powder 2 tablespoons 3 tablespoons 4 tablespoons
Plain flour 320g (2) 320g (2) 440g (2/)
Wholemeal plain flour 220g (1/) 380g (2/) 540g (3/)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

37
 White Bread Varieties

Method Note: If using the (2) TURBO program

1. Place ingredients into bread pan in the setting, additional baking time may be
order listed. Wipe spills from the outside of required. If so, simply select (10) BAKE to
the pan. continue baking.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the MENU button to program (1)
BASIC.
4. Select CRUST Colour, Loaf SIZE and press
START.
Bread will be baked in the number of hours
indicated.

Pumpkin Bread 750g 1.0kg 1.25kg

Water 300ml 400ml 500ml
Butter 1 tablespoon 2 tablespoons 3 tablespoons
Mashed / cooked pumpkin cup cup cup
All spice, ground 1 teaspoon 1 teaspoon 1 teaspoons
Nutmeg, ground 2 teaspoons 2 teaspoons 3 teaspoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 520g (3) 600g (3) 680g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

38
White Bread Varieties - continued

Beetroot & Rosemary Bread 750g 1.0kg 1.25kg

Canned beetroot, drained/chopped cup cup 1 cup
Beetroot juice 1 tablespoon 1 tablespoon 1 tablespoons
Rosemary, dried 1 teaspoon 1 teaspoons 2 teaspoons
Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Cornbread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 1 tablespoons 2 tablespoons
Cornmeal (polenta) / cup cup / cup
Sugar 1 tablespoon 1 tablespoons 2 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Flour 560 (3) 640 (4) 720 (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Canned corn kernals drained 80g ( cup) 120g () 160g (1)
Thyme, dried 1 teaspoon 1 teaspoon 1 teaspoons

39
 White Bread Varieties - continued

Wheat & Sunflower Bread 750g 1.0kg 1.25kg

Water 250ml 325ml 400ml
Margarine 1 tablespoon 1 tablespoons 2 tablespoons
Honey 1 tablespoon 1 tablespoons 2 tablespoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Skim milk powder 1 tablespoon 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Fine cracked wheat / cup / cup cup
Plain flour 440g (2) 520g (3) 600g (3)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Sunflower seeds / cup / cup cup

Herbie Cheese Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 11/2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Mozzarella, grated cup cup cup
Mixed herbs 1 teaspoon 1 teaspoons 2 teaspoons

40
White Bread Varieties - continued

Pesto Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Olive oil 2 tablespoons 2 tablespoons 3 tablespoons
Garlic, crushed 1 clove 1 clove 1 clove
Basil; fresh and chopped cup cup cup
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Roasted pine nuts cup cup cup

Sour Cream & Chilli Bread 750g 1.0kg 1.25kg

Water 80ml 125ml 200ml
Sour cream cup 3/4 cup 1 cup
Chilli powder 1 teaspoon 1 teaspoons 2 teaspoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Brown sugar 1 tablespoon 1 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 440g (2) 520g (3) 720g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

41
 White Bread Varieties - continued

Garlic & Herb Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Garlic, crushed 2 cloves 2 cloves 3 cloves
Dried mixed herbs 2 teaspoons 2 teaspoons 3 teaspoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Tomato & Basil Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Basil, fresh and chopped 1 tablespoon 2 tablespoons 3 tablespoons
Tomato paste 1 tablespoon 1 tablespoons 2 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

42
White Bread Varieties - continued

Italian Herb Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Basil, dried 1 teaspoon 1 teaspoon 2 teaspoons
Rosemary, dried teaspoon teaspoon 1 teaspoon
Thyme, dried teaspoon teaspoon 1 teaspoon
Salt teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Rosemary & Olive Oil Bread 750g 1.0kg 1.25kg

Water 265ml 340ml 415ml
Olive oil 50ml 75ml 100ml
Rosemary, dried or fresh 1 teaspoon 2 teaspoons 3 teaspoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

43
 White Bread Varieties - continued

Olive & Sundried Tomato Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Sundried Tomato,
drained and chopped 2 tablespoons 3 tablespoons 4 tablespoons
Olives, drained,
seeded and chopped 2 tablespoons 2 tablespoons 3 tablespoons

Orange & Thyme Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Thyme, dried 1 teaspoon 1 teaspoons 2 teaspoons
Orange zest, grated 1 teaspoons 2 teaspoons 2 teaspoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

44
White Bread Varieties - continued

Onion Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Onion, chopped cup cup 1 cup
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Cumin & Coconut 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Cumin, ground 2 teaspoons 2 teaspoons 3 teaspoons
Corriander, ground 1 teaspoon 1 teaspoon 1 teaspoons
Salt teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoons 2 tablespoons
Coconut milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Coconut, toasted cup / cup cup

45
 White Bread Varieties - continued

Salami Cheese Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Oregano, dried teaspoon 1 teaspoon 1 teaspoons
Salami, chopped / cup / cup 1 cup
Mozarella cheese, grated / cup / cup cup
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Skim milk powder 1 tablespoon 1 tablespoon 1 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Lemon Poppyseed Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Lemon zest, grated 2 tablespoons 2 tablespoons 3 tablespoons
Poppyseed 2 tablespoons 3 tablespoons 4 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

46
White Bread Varieties - continued

Beer & Bacon Bread 750g 1.0kg 1.25kg

Flat Beer 140ml 200ml 260ml
Water 180ml 215ml 250ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Bacon, cooked and diced / cup cup / cup
Mustard 1 tablespoon 1 tablespoons 2 tablespoons
Onions, chopped cup cup 1 cup
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Skim milk powder 1 tablespoon 1 tablespoon 1 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

47
 Wheat Bread Varieties

All WHEAT cycles begin with a 30 minute 4. Select CRUST Colour, Loaf SIZE and press
pre-heat of ingredients. No blade movement START.
occurs during this step. Bread will be baked in the number of hours
indicated.
Method
Note: If using the (2) TURBO setting,
1. Place ingredients into bread pan in the
additional baking time may be required. If
order listed. Wipe spills from the outside
so, simply select (10) BAKE to continue
of the pan.
baking.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the MENU button to program (4)
WHEAT.

Sunflower & Oatmeal Bread 750g 1.0kg 1.25kg

Water 275ml 375ml 475ml
Margarine 1 tablespoon 1 tablespoons 2 tablespoons
Salt 1 teaspoons 1 teaspoons 2 teaspoons
Honey 1 tablespoon 2 tablespoons 3 tablespoons
Milk powder 1 tablespoon 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 320g (2) 400g (2 ) 480g (3)
Wholewheat flour 160g (1) 200g (1) 240g (1 )
Oatmeal / cup cup cup
Yeast 1 teaspoons 1 teaspoons 1 teaspoons
Fruit & Nut Dispenser
Sunflower seeds cup / cup cup

48
Wheat Bread Varieties - continued

Crunchy Wheat & Honey 750g 1.0kg 1.25kg

Water 320ml 420ml 520ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Almonds, slivered cup cup cup
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Honey 3 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 540g (3) 700g (4/) 860g (5/)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Wholemeal Raisin/Nut 750g 1.0kg 1.25kg

Water 320ml 420ml 520ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Brown sugar 1 tablespoons 2 tablespoons 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 540g (3) 700g (4/) 860g (5/)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Raisins cup cup / cup
Walnuts, chopped cup cup / cup

49
 Wheat Bread Varieties - continued

Soy & Linseed Bread 750g 1.0kg 1.25kg

Water 370ml 470ml 570ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Linseed meal 2 tablespoons 3 tablespoons 4 tablespoons
Soy grits 3 tablespoons 3 tablespoons 3 tablespoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Brown sugar 1 tablespoons 2 tablespoons 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 320g (2) 320g (2) 370g (2/)
Plain flour 220g (1/) 380g (2/) 510g (3)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Rye Bread 750g 1.0kg 1.25kg

Water 300ml 400ml 500ml
Margarine 1 tablespoon 1 tablespoons 2 tablespoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Molases 2 tablespoons 2 tablespoons 3 tablespoons
Carraway seeds 1 tablespoon 1 tablespoons 2 tablespoons
Milk powder 1 tablespoon 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 400g (3) 480g (4) 560g (4)
Rye flour 160g (1) 160g (1) 200g (1)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

50
Wheat Bread Varieties - continued

Museli Bread 750g 1.0kg 1.25kg

Water 320ml 420ml 520ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Brown sugar 1 tablespoons 2 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal flour 220g (1/) 300g (1/) 300g (1/)
Plain flour 320g (2) 400g (2) 560g (3)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Muesli, toasted cup cup 1 cup

Russian Blackbread 750g 1.0kg 1.25kg

Water 300ml 375ml 450ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Fennel seeds 1 teaspoon 1 teaspoon 1 teaspoons
Molasses 2 tablespoons 3 tablespoons 4 tablespoons
Salt 1 teaspoon 1 teaspoon 1 teaspoons
Instant coffee powder 1 teaspoon 2 teaspoons 3 teaspoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Rye bread 120g () 160g (1) 200g (1)
Wholemeal 120g () 160g (1) 200g (1)
Plain flour 200g (1) 240g (1) 280g (1)
Yeast 1 teaspoon 1 teaspoon 1 teaspoons

51
 Wheat Bread Varieties - continued

Orange Caraway Bread 750g 1.0kg 1.25kg

Water 320ml 420ml 520ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Brown sugar 1 tablespoons 2 tablespoons 2 tablespoons
Orange zest, grated 1 teaspoons 2 teaspoons 2 teaspoons
Caraway seeds 1 teaspoons 2 teaspoons 2 teaspoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal flour 540g (3/) 700g (4/) 860g (5/)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Multigrain Bread 750g 1.0kg 1.25kg

Water 370ml 470ml 570ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Grain mix cup cup 1 cup
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Brown sugar 1 tablespoons 2 tablespoons 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 320g (2) 380g (2/) 540g (3/)
Wholemeal flour 220g (1/) 380g (2/) 440g (2/)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

52
Wheat Bread Varieties - continued

Pumpernickle Bread 750g 1.0kg 1.25kg

Water 320ml 420ml 520ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Cocoa 2 tablespoons 2 tablespoons 3 tablespoons
Treacle / cup cup / cup
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Rye flour 120g () 160g (1) 200g (1)
Wholemeal flour 420g (2/) 540g (3/) 660g (4)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Wholemeal Carrot Bread 750g 1.0kg 1.25kg

Water 300ml 375ml 450ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Carrot, peeled and grated / cup / cup 1 cup
Nutmeg, ground 1 teaspoon 1 teaspoons 2 teaspoons
Brown sugar 2 tablespoons 2 tablespoons 3 tablespoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 tablespoon 1 tablespoons 2 tablespoons
Wholemeal plain flour 240g (1) 320g (2) 400g (2)
Plain flour 200g (1) 240g (1) 280g (1)
Yeast 1 teaspoon 1 teaspoon 1 teaspoons

53
 Wheat Bread Varieties - continued

Potato & Peppercorn 750g 1.0kg 1.25kg

Water 320ml 420ml 520ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 1 tablespoons 2 tablespoons 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Instant potato flakes 3 tablespoons 4 tablespoons 5 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 380g (2/) 540g (3/) 540g (3/)
Plain flour 160g (1) 160g (1) 320g (2)
Yeast 1 teaspoon 1 teaspoon 1 teaspoons
Fruit & Nut Dispenser
Green peppercorns,
drained 2 tablespoons 2 tablespoons 3 tablespoons

54
Gluten Free Breads

We understand the importance of a staple at least 10-12cm in height and rich in

food such as bread in a Coeliacs diet. flavour. For a lighter loaf you may reduce
Realising that there have been breadmakers the salt quantity
on the market that do not deliver a suitable to teaspoon.
Gluten Free loaf, our objective, with the help Weigh all ingredients, including water for
of the Coeliac Society of Australia, was to best results.
develop a recipe that produced a real result. Use metric measures for all dry
So all you have to do is simply add the ingredients.
ingredients, press a button and leave the When using vinegar never use malt vinegar.
rest up to the Quantum SmartBake.
Remove the baking pan from the baking
Baking a successful Gluten Free loaf takes chamber immediately after the bake cycle
practice and a better understanding of the is completed. Never leave in for the Keep
different ingredients. In order to help you Warm function.
along the path to a perfect Gluten Free loaf
Leave bread in the baking pan for
we have included
approximately 7 minutes before removing
some handy hints and ingredient information
onto a cooling rack.
that you should read before attempting to
bake your Gluten Free loaf. If you would like any further information
on baking Gluten Free bread we advise that
Handy Hints you contact the Coeliac Society in your
For optimum results carefully follow the state.
instructions for each recipe.
Flours
All the our Gluten Free recipes can be
A blend of flours will give a better result
frozen and will keep well.
and assist in browning.
To ensure that all the ingredients have
When using only rice flour you will get a
combined sufficiently, you may need to
pale crust on top, regardless of the cooking
assist the kneading cycle. When baking
time.
your first few loaves you should inspect
the dough texture approximately 5 minutes Both fine and course white rice flour works
into the knead. If there is any unmixed well.
dry ingredients use a plastic spatula and If using rice flour only you find your bread
scrape down the sides of the baking pan, will go stale quicker when compared to
and mix in the same direction as the blade using a blend of flours. The addition of oil
is rotating. will help keep the bread fresh for longer.
Do not use the Time Delay setting when
making Gluten Free bread as some
ingredients are perishable and may spoil.
Allow the bread to cool completely before
slicing.
It is normal for Gluten Free bread to be
heavy and slightly dense in texture. These
breads should be
55
 Gluten Free Breads - continued

Consistency Method
The dough should resemble a thick cake 1. Place ingredients into bread pan in the
mix. Check 10-15 minutes into kneading order listed. Wipe spills from the outside
and if the consistency is too thick add a of the pan.
little water - 1 tablespoon at a time. 2. Place the bread pan into the breadmaker
Environmental factors can have a large and close the lid.
effect on the consistency of the dough. A 3. Press the MENU button to program
change in atmospheric conditions can affect (3) GLUTEN FREE/YEAST FREE.
the reaction of the yeast. For example if 4. Select a Dark CRUST Colour.
baking bread on a wet, humid day, you 5. Select a 1.25kg Loaf SIZE and press
may need to reduce the water by 10-20mls START.
to achieve the desired consistency for the
Bread will be baked in the number of hours
dough.
indicated.
Gluten Free Rice Bread
500mls of warm water
2 teaspoons Yeast
3x60g eggs
1/ teaspoons salt
/ 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

56
Gluten Free Breads - continued

Gluten Free Grain Bread Gluten Free Rice & Besan Bread
490-500mls warm water 470mls water
1 cup arrowroot 2 cups white rice flour
3 x 60g eggs 3 x 60g eggs
3 tablespoons grain* 1 cup arrowroot
cup oil / cup oil
1 tablespoon Xanthan Gum 1 tablespoon Xanthan Gum
1 teaspoon vinegar 1 teaspoon vinegar
2 tablespoons sugar 2 tablespoons sugar
cup brown rice flour cup brown rice flour
1 teaspoons salt 1 teaspoons salt
cup besan (chick pea) cup besan (chick pea)
2 teaspoons yeast 2 teaspoons yeast
2 cups white rice flour Variation: 1/2 cup grated cheese can be
*Mix of grain to use: sesame, poppy, sunflour added after arrowroot.
seeds, soy grit, pepitas (pumpkin seeds), Method
linseed meal and course polenta.
1. Place ingredients into bread pan in the
Method order listed. Wipe spills from the outside
1. Place ingredients into bread pan in the of the pan.
order listed. Wipe spills from the outside 2. Place the bread pan into the breadmaker
of the pan. and close the lid.
2. Place the bread pan into the breadmaker 3. Press the MENU button to program
and close the lid. (3) GLUTEN FREE / YEAST FREE.
3. Press the MENU button to program 4. Select a Dark CRUST Colour.
(3) GLUTEN FREE / YEAST FREE. 5. Select a 1.0kg Loaf SIZE and press
4. Select a Dark CRUST Colour. START.
5. Select a 1.0kg Loaf SIZE and press Bread will be baked in the number of hours
START. indicated.
Bread will be baked in the number of hours
indicated.

57
 Gluten Free Breads - continued

Gluten Free Fruit Loaf Gluten Free Bread Rolls (great for kids lunches)
470mls water You may use any of the listed Gluten Free
recipes.
1 tablespoon Xanthan Gum
3 x 60g eggs Method
1 tablespoon white sugar 1. Place ingredients into bread pan in the
order listed. Wipe spills from the outside
/ cup oil of the pan.
3 tablespoons brown sugar 2. Place the bread pan into the breadmaker
1 teaspoon vinegar and close the lid.
3. Press the MENU button to program (12)
1 teaspoons salt
PIZZA DOUGH.
cup brown rice flour 4. Upon completion of this setting, remove
1 teaspoon cinnamon the baking pan and place the dough evenly
in 12 medium greased muffin cups.
cup besan or soy flour
5. Using a wet fork and cold water, level of
2 teaspoons yeast the tops.
2 cups white rice flour NOTE: Toppings can be placed on the rolls at
1 cup arrowroot this stage - grated cheese, cinamon sugar or
crushed nuts
Fruit: Fill the Fruit & Nut dispenser with
for fruit rolls.
mixed fruit; sultanas, currants, raisins,
chopped apricots, apple, pear, prunes, dates, 6. Bake in a pre-heated oven (190C) for 10-
figs. Make sure you use dried fruit. 12 minutes or until golden brown.

Method
1. Place ingredients into bread pan in the
order listed. Wipe spills from the outside
of the pan.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the MENU button to program (3)
GLUTEN FREE/YEAST FREE.
4. Select a Dark CRUST Colour.
5. Select a 1.25kg Loaf SIZE and press
START.
Bread will be baked in the number of hours
indicated.

58
Gluten Free Breads - continued

Recommended Programming options This new recipe has now been saved as 3 in
There are many factors that can influence the Favourite Recipe. To retreive this recipe
the success of your Gluten-Free loaf such for future use see page 20.
as quality of ingredients and environment Note: Please refer to the Time Cycle Chart
conditions - altitude, humidity and on page 74 to gain a greater understanding
temperature. of the different timings for each stage of the
We recommend experimenting with the bread making process.
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.

59
 Yeast Free Breads

Method Note: These breads will normally be more

1. Place ingredients into bread pan in the unevenly textured than standard bread. We
order listed. Wipe spills from the outside recommend you use good quality flour, like
of the pan. Defiance, Greens or White Wings. Do not use
2. Place the bread pan into the breadmaker generic brands of flour they are more likely to
and close the lid. give inconsistent results.
3. Press the MENU button to program Tip: We recommend you save this to your
(3) GLUTEN FREE/YEAST FREE. favourites recipes (see page ?? for more
4. Select a Light CRUST Colour and a 1.0kg information).
Loaf SIZE. Important:
5. Press the MODIFY button and hold for 2 If the bread is still dough like at the end
seconds. of the cycle or you would like your bread
6. Press the MODIFY button 5 times, until cooked for a longer time, simply select the
the Baking Progress Monitor is flashing bake function to continue cooking.
on the Raising stage ( ). Using the You may need to wait 10-15 minutes for
DELAY/ADJUST (+/-) button, set the time the machine to cool down before you select
to 0:00 minutes. the bake program.
Repeat this step for all of the raising You can stop the bake process at any
stages. time by pressing the CANCEL button for
7. Press the MODIFY button, the Baking 2 seconds, or extend the baking time by
Progress Monitor should be flashing on the using the Modify key.
Baking stage. Use the DELAY/ADJUST
(+/-) button to increase the bake time to
80 minutes
8. Press MODIFY twice and press START.

Lemon and Honey Bread Date & Walnut Bread

3 tablespoons oil 3 tablespoons oil
3 eggs 3 eggs,
220ml buttermilk 220ml buttermilk
cup honey teaspoon salt
teaspoon salt cup brown sugar
1 tablespoon grated lemon zest 400g (2) self raising flour
cup Mashed Banana Fruit & Nut Dispenser
600g (3 cups) self raising flour cup chopped dates
cup chopped walnuts
60
Yeast Free Breads - continued

Savoury Yeast Free Olive & Onion Bread

3 tablespoons oil 3 tablespoons oil
3 eggs, 220ml milk 3 eggs
teaspoon salt 220ml milk
2 tablespoons sugar teaspoon salt
cup mixed grain 2 tablespoons sugar
600g (3 cups) self raising flour 600g (3 cups) self raising flour
Fruit & Nut Dispenser
cup chopped onion
2 tablespoons chopped olives

Capsicum & Cheese Bread Banana & Pecan

3 tablespoons oil 3 tablespoons oil
3 eggs, 220ml buttermilk 3 eggs
teaspoon parmesan cheese 220ml milk
teaspoon salt teaspoon salt
1/ tablespoon sugar 3 tablespoons sugar
2
600g (3 cups) self raising flour cup Mashed Banana
Fruit & Nut Dispenser 600g (3 cups) self raising flour
/ cup red capsicum, chopped Fruit & Nut Dispenser
/ cup chopped Pecans

61
 Sweet Breads

For optimum results, always select the Bread will be baked in the number of hours
Light Crust Colour to prevent the crust from indicated.
burning. Do not use Time Delay Setting when baking the
Sweet breads as the ingredients will spoil.
Method
Note: If using the (2) TURBO setting,
1. Place ingredients into bread pan in the
additional baking time may be required. If
order listed. Wipe spills from the outside
so, simply select (10) BAKE to continue
of the pan.
baking.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the MENU button to program (5)
SWEET.
4. Select CRUST Colour, Loaf SIZE and press
START.

Old Fashioned Oat 750g 1.0kg 1.25kg

Water 270ml 400ml 525ml
Margarine 2 tablespoons 3 tablespoons 4 tablespoons
Rolled Oats cup cup 1 cup
Salt 1 teaspoons 2 teaspoons 21/2 teaspoons
Honey cup cup cup
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons

62
Sweet Breads - continued

Cinnamon / Raisin Bread 750g 1.0kg 1.25kg

Water 250ml 375ml 500ml
Cinnamon, ground 2 teaspoons 2 teaspoons 3 teaspoons
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Brown sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Sultanas or Raisins cup cup cup

Chocolate Bread 750g 1.0kg 1.25kg

Water 250ml 325ml 420ml
Margarine 2 tablespoons 2 tablespoons 3 tablespoons
Cocoa 1 tablespoon 1 tablespoons 2 tablespoons
Salt 1 teaspoons 1 teaspoons 2 teaspoons
Sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 520g (3) 560g (3)
Yeast 2 teaspoons 2 teaspoons 3 teaspoons
Fruit & Nut Dispenser
Chocolate chips cup 1 cup 1 cup

63
 Sweet Breads - continued

Banana Macadamia 750g 1.0kg 1.25kg

Water 125ml 200ml 275ml
Margarine 2 tablespoons 2 tablespoons 3 tablespoons
Banana, mashed cup cup 1 cup
Egg 1x 60g 1x60g 1x60g
Salt 1 teaspoons 2 teaspoons 2teaspoons
Sugar 3 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 520g (3) 600g (3) 680g (4)
Yeast 2 teaspoons 2 teaspoons 3 teaspoons
Fruit & Nut Dispenser
Macadamia nuts,
roughly chopped cup cup 1 cup

Apple Spice Bread 750g 1.0kg 1.25kg

Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Cinnamon, ground 2 teaspoons 2 teaspoons 3 teaspoons
Clove, ground teaspoon teaspoon teaspoon
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Brown sugar 2 tablespoons 2 tablespoons 3 tablespoons
Skim milk powder 1 tablespoon 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 680g (4) 880g (5)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Dried Apples, chopped / cup / cup 1 cup

64
Sweet Breads - continued

Pina Colada Bread 750g 1.0kg 1.25kg

Water 225ml 290ml 360ml
Rum 1 tablespoon 2 tablespoons 3 tablespoons
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Pineapple, crushed
and drained / cup cup 1 cup
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Sugar 2 tablespoons 2 tablespoons 3 tablespoons
Skim milk powder 1 tablespoon 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Roast coconut cup cup 1 cup

Apricot Bread 750g 1.0kg 1.25kg

Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Nutmeg, ground 2 teaspoons 2 teaspoons 3 teaspoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Brown sugar 2 tablespoons 2 tablespoons 3 tablespoons
Skim milk powder 1 tablespoon 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 680g (4) 880g (5)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Dried apricots, chopped / cup cup 1 cup

65
 Sweet Breads - continued

Coconut & Cherry Loaf 750g 1.0kg 1.25kg

Water 240ml 320ml 400ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Honey 3 tablespoons cup 4 tablespoons
Canned cherries, chopped / cup cup 1 cup
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholewheat flour 240g (1) 320g (2) 400g (2)
Plain flour 240g (1) 320g (2) 400g (2)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Coconut, toasted cup cup 1 cup

Mixed Fruit Bread 750g 1.0kg 1.25kg

Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Clove, ground 1 teaspoon 1 teaspoons 2 teaspoons
Nutmeg, ground 2 teaspoons 2 teaspoons 3 teaspoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Brown sugar 2 tablespoons 2 tablespoons 3 tablespoons
Skim milk powder 1 tablespoons 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 680g (4) 880g (5)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Mixed dried fruit / cup / cup 1 cup

66
Maple Walnut Bread 750g 1.0kg 1.25kg
Water 140ml 220ml 300ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Maple syrup cup cup cup
Skim milk powder 1 tablespoons 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 240g (1) 320g (2) 400g (2)
Wholewheat flour 240g (1) 320g (2) 400g (2)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Walnuts, chopped / cup / cup 1 cup

Fig & Golden Syrup Loaf 750g 1.0kg 1.25kg

Water 270ml 400ml 525ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Ginger, ground teaspoon 1 teaspoon 1 teaspoons
Golden syrup cup cup cup
Skim milk powder 1 tablespoons 1 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Dry figs, chopped cup cup 1 cup

67
 Sweet Breads - continued

Gingerbread 750g 1.0kg 1.25kg

Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoons 2 teaspoons 2 teaspoons
Golden syrup cup cup / cup
Ginger, ground 2 teaspoons 2 teaspoons 3 teaspoons
All spice, ground teaspoon teaspoon 1 teaspoon
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Sultanas cup cup cup
Almonds, slivered cup cup cup

Date & Expresso Loaf 750g 1.0kg 1.25kg

Boiling water 275ml 375ml 475ml
Dates, chopped cup cup 1 cup
Coffee & chicory essence 2 tablespoons 3 tablespoons 4 tablespoons

15 MINUTE BREAK

Margarine 2 tablespoons 3 tablespoons 4 tablespoons

Salt 1 teaspoons 1 teaspoons 2 teaspoons
Sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 560g (3) 640g (4)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons

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

68
Sweet Breads - continued

Chunky Peanut Bread 750g 1.0kg 1.25kg

Water 270ml 370ml 470ml
Margarine 2 tablespoons 3 tablespoons 4 tablespoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Brown sugar 1 tablespoons 2 tablespoons 3 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 320g (2) 360g (2) 400g (2)
Wholemeal flour 160g (1) 200g (1) 240g (1)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Roasted peanuts, chopped cup cup 1 cup

69
 French Breads

Method Bread will be baked in the number of hours

1. Place ingredients into bread pan in the indicated.
order listed. Wipe spills from the outside Do not use Time Delay Setting when baking the
of the pan. Sourdough Bread as the ingredients will spoil.
2. Place the bread pan into the breadmaker Note: If using the (2) TURBO setting,
and close the lid. additional baking time may be required. If
3. Press the MENU button to program (6) so, simply
FRENCH. select (10) BAKE to continue baking.
4. Select CRUST Colour, Loaf SIZE and press
START.

French Bread 750g 1.0kg 1.25kg

Water 290ml 350ml 410ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Salt 1 teaspoon 2 teaspoons 3 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 520g (3) 680g (4) 840g (5)
Yeast 1 teaspoons 1 teaspoons 2 teaspoons

Sourdough 750g 1.0kg 1.25kg

Water 220ml 270ml 320ml
Margarine 2 teaspoons 1 tablespoon 1 tablespoons
Plain yogurt cup cup 1 cup
Lemon juice 2 teaspoons 1 tablespoon 1 tablespoons
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Sugar 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 540g (3/) 700g (4/) 860g (5/)
Yeast 1 teaspoons 2 teaspoons 2 teaspoons
70
Turbo Breads

Method Note: The turbo setting has a reduced time

1. Place ingredients into bread pan in the for proofing. The turbo setting may be used
order listed. Wipe spills from the outside for any of the white, wholemeal, sweet or
of the pan. french bread recipes. However the volume
2. Place the bread pan into the breadmaker will be reduced and the texture will be
and close the lid. denser. Experiment with this feature on your
3. Press the MENU button to program (2) Quantum SmartBake by increasing the yeast
TURBO. by 1/2 teaspoon in standard recipes.Take
note of the results so you can reproduce your
4. Select CRUST Colour, Loaf SIZE and press
successes.
START.
Bread will be baked in the number of hours It is not recommended that 1.5kg loafs be
indicated. baked using the TURBO function.

White Rapid Bread 750g 1.0kg 1.25kg

Water 315ml 415ml 515ml
Margarine 1 tablespoons 2 tablespoons 3 tablespoons
Salt 1 teaspoon 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 1 tablespoons
Skim milk powder 1 tablespoon 2 tablespoon 3 teaspoon
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (3) 680g (4) 760g (4)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons

Wholemeal Rapid Bread 750g 1.0kg 1.25kg

Water 320ml 420ml 520ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Salt 1 teaspoon 2 teaspoons 2 teaspoons
Brown sugar 1 tablespoons 2 tablespoons 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 540g (3/) 700g (4/) 860g (5/)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons
71
 Turbo Breads - continued

Rapid Multigrain 750g 1.0kg 1.25kg

Water 370ml 470ml 570ml
Margarine 1 tablespoons 2 tablespoons 2 tablespoons
Grain mix cup cup 1 cup
Salt 1 teaspoon 1 teaspoons 2 teaspoons
Brown sugar 1 tablespoons 2 tablespoons 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 320g (2) 320g (2) 440g (2)
Wholemeal plain flour 220g (1/) 380g (2/) 540g (3/)
Yeast 2 teaspoons 2 teaspoons 2 teaspoons

TURBO breadmix recipes

Defiance - White 750g 1.0kg 1.25kg

Water 300ml 320ml 350ml
Breadmix - White 520g 600g 680g
Yeast (Tandaco) 1 teaspoons 1 teaspoons 2 teaspoons

Kitchen Collection - White 750g 1.0kg 1.25kg

Water 310ml 380ml 450ml
Breadmix- White 500g 700g 900g
Yeast
(Kitchen Collection Sachet) 2 teaspoons 2 teaspoons 2 teaspoons

72
Turbo Breads - continued

Kitchen Collection - Wholemeal 750g 1.0kg 1.25kg

Water 350ml 370ml 440ml
Breadmix - wholemeal 500g 600g 800g
Yeast
(Kitchen Collection Sachet) 2 teaspoons 2 teaspoons 2 teaspoons

Simply No Knead - Tuscany 750g 1.0kg 1.25kg

Water 335ml 375ml 410ml
Oil 2 tablespoons 2 tablespoons 3 tablespoons
Breadmix - Tuscany 500g 600g 700g
Yeast (Simply No Knead) 2 teaspoons 2 teaspoons 2 teaspoons

Simply No Knead - Geneva 750g 1.0kg 1.25kg

Water 340ml 510ml 540ml
Oil 1 tablespoon 1 tablespoon 1 tablespoons
Breadmix - Geneva 500g 750g 800g
Yeast (Simply No Knead) 2 teaspoons 2 teaspoons 2 teaspoons

White Wings 750g 1.0kg 1.25kg

Water - - 360ml
Breadmix - White - - 700g
Yeast (White Wings Sachet) - - 1 teaspoons

Laucke 750g 1.0kg 1.25kg

Water - - 470ml
Breadmix - White - - 680g
Yeast (Laucke Sachet) - - 1 teaspoons

73
 Cakes

Method Handy hints for optimum results.

1. Place ingredients into bread pan in the It is normal for cakes to rise only 1/2 way
order listed. Wipe spills from the outside up the bread pan. The texture should be
of the pan. nice and light.
2. Place the bread pan into the breadmaker Due to the high sugar and fat content in
and close the lid. cakes, we suggest you always use the Light
3. Press the MENU button to program (7) crust colour setting to prevent the side
CAKE. from burning.
4. Select a Light CRUST colour and 750g Avoid using double quantities of cake mix,
loaf SIZE. Press START. the larger cake will not cook through and
5. Allow to mix for 5-8 minutes, open lid and be dense in texture in the breadmaker.
scrap down the sides of the bread pan with We recommend the use of packet cake
a plastic spatula. Gently fold the mixture mixes, available from all supermarkets.
to ensure ingredients are well combined. Allow the cake to cool in the bread pan for
Close lid and allow cycle to continue. at least 10 minutes before removing to a
Note: Check cake when the 5 minute beeper cooling rack.
sounds and add time to the bake cycle as Loosen the sides with a plastic spatula and
required. gently slide out.
Do not use Time Delay Setting when baking
the cakes as the ingredients will spoil.

74
Cakes - continued

Apple & Pecan Cake Carrot Cake

2 Apples, peeled and thinly sliced 2 eggs
165g ( cup) sugar 165g ( cup) brown sugar
2 eggs cup olive oil
125g ( cup) butter, melted cup walnuts chopped
cup pecans 1 cups grated carrot
90g ( cup) self-raising flour teaspoon cinnamon
90g ( cup) plain flour 90g ( cup) self-raising flour
1 teaspoon bicarbonate soda 90g ( cup) plain flour
1 teaspoon cinnamon, ground 1 teaspoon bicarbonate soda
1 teaspoon all spice, ground
Suggested Topping:
Suggested Topping: 250g cream cheese
Dust with icing sugar 50g soft butter
or drizzle with melted chocolate.
2 tablespoons lemon juice
125g icing sugar
Whip all ingredients till creamy.

75
 Damper

Method The damper will be baked in the number of

1. Place ingredients into bread pan in the hours indicated.
order listed. Wipe spills from the outside Note: Sometimes the damper will not be
of the pan. the width of the bread pan. This is normal
2. Place the bread pan into the breadmaker as the damper will take its own shape
and close the lid. throughout the rising cycle.
3. Press the MENU button to program (8) Do not use Time Delay Setting when baking
DAMPER and press START. damper as the raising agent will be activated
4. Allow to machine to mix for 5 minutes, too early.
open lid and scrap down the sides of the
bread pan with a plastic spatula. Gently
fold the mixture to ensure ingredients are
well combined. Close lid and allow cycle
to continue.

76
Damper - continued

Damper Bacon & Chive Damper

3 cups (480g) self-raising flour 3 cups (480g) self-raising flour
1 teaspoon salt 1 teaspoon salt
20g butter, melted 20g butter, melted
150ml milk cup bacon, chopped
130ml water 2 tablespoons freshly chopped chives
Cheese & Herb Damper 150ml milk
3 cups (480g) self-raising flour 130ml water
1 teaspoon salt Oatmeal & Honey Damper
20g butter, melted 3 cups (480g) self-raising flour
cup mozzarella or parmesan cheese, 1 teaspoon salt
grated 20g butter, melted
2 teaspoons mixed dry herbs cup rolled oats
150ml milk 2 tablespoons honey
130ml water 150ml milk
Corn & Capsicum Damper 130ml water
3 cups (480g) self-raising flour Note: You may also use pre-packaged
1 teaspoon salt damper mixes from your supermarkets.
The packaging should include directions
20g butter, melted
of use.
cup canned corn kernels,
Defiance Easy Bake Scone
cup capsicum, chopped
& Damper Mix
150ml milk
1 x pack of mix
130ml water
310ml milk
Defiance Easy Bake Pumpkin
Scone & Damper Mix
1 x pack of mix
310ml milk

77
 Jams

Handy hints for optimum results Method

Use ripe, fresh fruit. Large pieces should 1. Place ingredients into bread pan in the
be cut into rough shaped small pieces. order listed. Wipe spills from the outside
Jam should be chunky and contain pieces of the pan.
of fruit, avoid processing your fruit. 2. Place the bread pan into the breadmaker
Do not reduce the amount of sugar and close the lid.
specified or use substitutes. 3. Press the MENU button to program (9) JAM
Pour hot jam into sterilised jars (see notes and press START.
below), leaving approximately 2cm for the 4. Allow to mix for 5 minutes, open lid and
top of the jar. Seal the jar immediately. scrape down sides of bread pan with a
Label jars. Allow to cool to room plastic spatula.
temperature before refrigerating. Note: It is normal for excess steam to escape
Jam Setta is required in all recipes. It from the steam vent during the cooking
contains pectin, a natural setting agent that process, it will escape through the steam
occurs in fruit, essential for the gel like vent. Leave the lid closed until cooking is
quality of jam. Jam Setta can be purchased complete.
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 100c
for 20-25 minutes. Remove using oven
mitts and fill immediately with hot jam.
Sterilising your jars will destroy germs and
kill bacteria that would otherwise spoil your
jam.
Thus you will be able to enjoy your
homemade jam all year round.

78
Jams - continued

Strawberry Jam Apple & Rhubarb Jam

500g strawberries 1 apple, peeled and chopped
hulled and chopped 300g rhubarb, chopped
1 cups sugar 150ml water
3 tablespoons Jam Setta 1 cup sugar
Apricot Jam 2 tablespoons lemon juice
500g fresh apricots, deseeded and 3 tablespoons Jam Setta
chopped Kiwi Jam
1 cups sugar 6 large kiwi fruit, peeled and chopped
cup lemon juice 1 cup sugar
2 tablespoons water 1 tablespoon water
3 tablespoons Jam Setta 1 tablespoon lemon juice
3 tablespoons Jam Setta

Plum Jelly Traditional Marmalade

500g fresh plums, peeled, deseeded and 500g Seville oranges, halved and thinly
chopped sliced,
1 cups sugar 1 cups sugar
1 tablespoon lemon juice 2 tablespoons lemon juice
3 tablespoons Jam Setta 3 tablespoons Jam Setta
Peach & Cardamon Jam
500g fresh peaches, seeded and
chopped
1 cups sugar
cup lemon juice,
teaspoon cardamon seeds, crushed,
2 tablespoons water
3 tablespoons Jam Setta

79
 Pasta

Method Pumpkin & Cheese Ravioli

1. Place all ingredients into bread pan in the 1 quantity pasta dough
order listed. Wipe spills from the outside
of the pan. Filling
2. Place the bread pan into the breadmaker 150g pumpkin skin removed, baked and
and close the lid. mashed
3. Press the MENU button to program (11) 100g ricotta, mashed
PASTA DOUGH and press START.
Salt and pepper, to taste
Pasta Dough 300g breadcrumbs
Plain flour 500g Pinch of nutmeg
Eggs 4 x 60g 1 teaspoon garlic, minced
Salt teaspoon 1. Combine all filling ingredients in a large
Water 125ml bowl. Mix well to combine. If the mixture
Note: If pasta dough appears too sticky, appears too dry, add an egg to combine.
knead dough with additional flour. Season to taste with salt and pepper.
2. Divide dough into 4 portions. Roll each
Variations: portion into a 25cm x 25cm square.
Spinach pasta: 3. Place 2 teaspoons of filling 5cm apart on
Add 100g of very well drained spinach to the 2 sheets of the rolled out dough. Brush
dough recipe. edges with a little water or beaten egg and
Tomato pasta: top with remaining pieces of rolled pasta.
Add 2 tablespoons concentrated tomato Press firmly between the filling and sides
paste to dough recipe. 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.

80
Pasta - continued

Fettuccini with Tomato Sauce Spaghetti Cabonara

1 quantity Spinach pasta dough 1 quantity pasta dough
Sauce Sauce
3 tablespoons olive oil 3 tablespoons olive oil
1 onion, chopped, cup parmesan cheese
2 x 400g cans peeled tomatoes 2 cloves garlic, crushed
2 tablespoons concentrated tomato paste 4 eggs
Salt and pepper, to taste 6 rashes bacon, chopped
cup parmesan cheese Pepper to taste
1. Using a pasta machine, roll out pasta / cup wine
dough into three 10cm x 40cm rectangular
2 tablespoons parsley, chopped
pieces. Using the pasta machine, roll the
pasta through the fettuccini guide to cut cup cheddar cheese
pasta. 1. Using a pasta machine, roll out pasta
2. Bring a large saucepan of water to the boil. dough into three 10cm x 40cm rectangular
Add 1 tablespoon of oil and cook fettuccini pieces. Using the pasta machine, roll the
for 5-8 minutes or until al dente. Serve pasta through the spaghetti guide to cut
with fresh tomato sauce. pasta.
2. Bring a large saucepan of water to the boil.
Tomato Sauce Add 1 tablespoon of oil and cook spaghetti
1. Place the oil and onion in an electric for 5-8 minutes or until al dente. Serve
frypan and cook until the onion is with fresh tomato sauce.
transparent. 3. Heat oil in a large frypan and add garlic.
2. Puree tomatoes in a small bowl and add Stir until garlic is golden. Add bacon and
to frypan. Add tomato paste and salt and cook until crisp. Add wine and simmer for
pepper to taste. Allow to simmer for 20 1 minute.
minutes. 4. Whisk cheese, eggs, pepper and parsley
3. Fold Parmesan cheese through sauce just in a bowl. Add mixture to the pan and stir
before serving. 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
 Pizzas & Other Versatile Doughs

Method Herb Foccacia

1. Place all ingredients into bread pan in the Dough
order listed. Wipe spills from the outside
Water 330ml
of the pan.
2. Place the bread pan into the breadmaker Olive oil 1 tablespoon
and close the lid. Salt teaspoon
3. Press the MENU button to program (12) Skim milk powder
PIZZA DOUGH and press START.
1 tablespoon
4. Remove dough from bread pan and follow
instructions given for each recipe. Sugar 2 teaspoons
Plain flour 480g (3 cups)
Pizza Dough
Dough Yeast 2 teaspoons

Water 290ml Topping

Sugar 1 teaspoon 2 tablespoons olive oil
Olive oil 2 tablespoons 1 teaspoon oregano
Plain flour 480g (3 cups) 1 teaspoon chopped basil
Salt teaspoon 1. Remove completed dough from bread pan.
Yeast 2 teaspoons Grease rectangular baking tray.
2. Knead dough with a little extra flour until
1. Remove completed dough from the bread
elastic and dough springs back when
pan. Grease two pizza trays. Heat oven to
pressed. Shape to fit baking tray.
180c.
3. Cover and allow to rise for 30 minutes.
2. Divide dough in half. Roll dough to fit
Using your knuckles, press small indents
pizza trays. Spread with favourite toppings
into dough.
and bake for 20 minutes at 180c or until
cooked. 4. Brush surface with oil and sprinkle with
herbs and bake in a pre-heated oven for 30
minutes or until golden.

82
Pizzas & Other Versatile Doughs - continued

Hot Cross Buns 5. GLAZE: Combine ingredients in a jug.

Dough Microwave on Medium for 1-2 minutes.
Brush over hot buns.
Water 330ml
Makes 12 buns.
Margarine 2 tablespoons
Breadsticks
Egg 1 x 60g
Dough
Sultanas cup
Water 240ml
Nutmeg teaspoon
Margarine 2 tablespoons
Salt teaspoon
Salt teaspoon
Brown sugar cup
Sugar 2 teaspoons
Plain flour 520g (3 cups)
Bread improver teaspoon
Yeast 2 teaspoons
Plain flour 480g (3 cups)
Crosses Yeast 2 teaspoons
Plain flour 80g ( cup)
Topping
Water 80ml
1 teaspoon water
Sugar 2 teaspoons
1 egg white
Glaze Sesame seeds
Water 2 tablespoons 1. Remove completed dough form bread pan.
Line a baking tray with baking paper. Heat
Sugar 2 tablespoons oven to 180c.
Gelatine 1 teaspoon 2. Divide dough into 30 pieces. Roll each
1. Remove completed dough from bread pan. piece into a 20cm rope. Place 2.5cm
Line a baking tray wit baking paper. apart on baking tray. Cover and allow
2. Knead dough on a floured surface until dough to rise for 30 minutes or until puffy.
elastic and springs back when pressed. 3. Beat water with the egg white; brush
Divide dough into 12 pieces. Shape each dough. Sprinkle with sesame seeds. Bake
piece into a ball. Pace close together on for 25 minutes or until breadsticks are
baking ray. Cover and allow to rise for 30 golden brown.
minutes. Makes 30.
3. CROSSES: Mix flour and water together
until smooth. Pipe crosses over risen
dough.
4. Bake buns for 30 minutes in a pre-heated
oven at 180c until golden brown.

83
 Pizzas & Other Versatile Doughs - continued

Bread rolls Brown and White Rice Bread

Dough Wet Ingredients
Water 250ml Eggs 3 x 60g
Sugar cup Canola oil cup
Egg 1 x 60g Skim milk powder cup
Bread improver teaspoon Cider vinegar 1 teaspoons
Margarine 2 tablespoons Water 375ml
Plain flour 520g (3 cups)
Dry Ingredients
Salt teaspoon
Sugar 3 tablespoons
Yeast 2 teaspoons
Salt 1 teaspoons
Topping Xanthan or guar gum 1 teaspoons
Margarine, melted Brown rice flour 100g
1. Remove completed dough from bread pan. White rice flour 200g
Line a baking tray with baking paper. Heat
oven to 180c. Yeast 2 teaspoons
2. Divide dough into 15 pieces and shape Cheese Bread
each piece into a ball. Place on baking
Wet Ingredients
tray, cover and allow to rise for 30 minutes
or until doubled in size. Eggs 3 x 60g
3. Brush with margarine. Bake for 15 Canola oil 3 tablespoons
minutes or until golden brown.
Skim milk powder cup
Water 425ml

Dry Ingredients
Cheddar cheese, grated cup
Celery seeds 1 teaspoons
Poppy seeds 1 tablespoon
Onion, minced 1 tablespoon
Xanthan or guar gum 3 teaspoons
Brown rice flour 100g
White rice flour 200g
Salt 1 teaspoon
Sugar 2 tablespoons
Yeast 2 teaspoons
84
Pizzas & Other Versatile Doughs - continued

Cardamon Flavoured Fruit Bread Caramel Pecan Rolls

Wet Ingredients
Dough
Eggs 3 x 60g
Water 250ml
Cider vinegar 1 teaspoons
Margarine 2 tablespoons
Canola oil cup
Egg 1 x 60g
Water 375ml
Salt teaspoon
Skim milk powder cup
Sugar 2 tablespoons
Dry Ingredients Plain flour 520g (3 cups)
Mixed fruit, chopped cup Yeast 2 teaspoons
Sugar 3 tablespoons
Filling
Cardamon, ground 2 teaspoons
Margarine, melted 80g
Salt 1 teaspoons
Brown sugar cup
Xanthan or guar gum 2 teaspoons
Pecan halves / cup
Potato flour 80g
Cinnamon 2 teaspoons
Tapioca flour 40g
1. Remove completed dough from bread pan.
White rice flour 200g Grease and line a 22cm square baking
Yeast 2 teaspoons 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 180c or until golden brown.

85
 Pizzas & Other Versatile Doughs - continued

Calzones Cinnamon Rolls

Dough
Dough
Water 250ml
Water 250ml
Margarine 2 tablespoons
Olive oil 1 tablespoon
Egg 1 x 60g
Salt teaspoon
Salt teaspoon
Sugar 1 teaspoon
Sugar 2 tablespoons
Plain flour 400g (2 cups)
Plain flour 520g (3 cups)
Yeast 2 teaspoons
Yeast 2 teaspoons
Pesto Filling
Filling
6 sundried tomatoes
Margarine, melted 3 tablespoons
6 tablespoons pesto
Sugar cup
1 cups shredded mozzarella
Cinnamon 2 tablespoons
1 cup mushrooms, sliced
1. Remove completed dough from bread pan.
cup chopped bacon Grease and line a 25cm square baking
Salt/pepper to taste pan.
1 egg, lightly beaten, for brushing 2. Mix sugar and cinnamon. Roll out dough
into 45 x 22cm rectangle on lightly floured
1. Remove completed dough from bread pan.
surface. Brush with margarine; sprinkle
Line a baking tray with greaseproof paper.
with sugar-cinnamon mixture. Roll up
Heat oven to 180c.
beginning at short side. Pinch edge of
2. Divide dough into 6 equal parts. Roll each
dough into roll to seal. Cut into 2.5cm
part into 18cm circle on a lightly floured
slices and place in pan.
surface with a rolling pin. Spread a layer of
pesto onto each circle within 2cm of edge. 3. Cover and allow to rise for 1 hours or
until doubled in size.
3. Layer cheese, bacon, mushrooms and
tomatoes on half of each circle within 4. Place in pre-heated oven and bake for 30
1 inch of edge. Sprinkle with salt and minutes at 180c or until golden brown.
pepper. Lightly drizzle with glaze.
4. Fold dough over filling; fold edge up and Glaze: Mix cup icing sugar, teaspoon
pinch securely to seal. Place on baking vanilla essence and 2 tablespoons milk until
tray. Brush with egg. Bake 25-30 minutes thin enough to drizzle.
or until golden brown.
Makes 6.

86
Glazes & Spreads

Garlic Butter or teaspoon dried dill

Mix: 1 small clove garlic, crushed
cup margarine or butter, softened Ham and Swiss Spread
1/8 teaspoon garlic powder
Mix:
Herb-Cheese Butter 250g cream cheese, softened
Mix: 2 tablespoons finley chopped ham
cup margarine or butter, softened 1 tablespoon shredded Swiss Cheese
1 tablespoon grated Parmesan cheese teaspoon prepared mustard
1 teaspoon chopped fresh parsley
Ripe Olive Spread
teaspoon dried oregano leaves Mix:
Pinch of garlic salt
Process in food processor or blender until
Italian Herb Butter slightly coarse;
Mix: 1 cups pitted ripe olives
cup margarine or butter, softened 3 tablespoons olive oil
teaspoon Italian seasoning 3 tablespoons capers, drained,
Pinch of garlic salt 3 flat anchovy fillets, drained
1 teaspoon Italian seasoning
Choco-Banana Spread
2 cloves garlic
Mix:
/ cup mashed rip banana Whipped Honey-Orange Spread
/ cup semisweet chocolate chips, melted. Mix:
Beat on medium speed until fluffy;
Fruited Cream Cheese Spread
250g margarine or butter, softened
Mix:
2 tablespoons honey
Beat on medium speed until fluffy;
2 teaspoons grated orange peel
250g cream cheese, softened
cup favourite fruit jam Browned Butter Glaze Spread
Mix:
Honey-Walnut Spread
2 tablespoons margarine or butter
Mix:
/ cup icing sugar
200g cream cheese, softened
teaspoon vanilla
1 tablespoon chopped walnuts
3 to 4 teaspoons milk
Herb-Cream Cheese Spread Heat margarine in saucepan over medium
Mix: heat until light brown; cool. Stir in icing
200g whipped cream cheese sugar and vanilla. Stir in milk until smooth
and thin enough to drizzle.
1 teaspoon chopped fresh
87
 Glazes & Spreads - continued

Cinnamon Glaze Creamy Vanilla Glaze

Mix:
Mix:
Mix until thin enough to drizzle; Mix until thin enough to drizzle;
cup icing sugar cup icing sugar
teaspoon ground cinnamon teaspoon vanilla
1 to 2 teaspoons water 1 to 2 teaspoons milk
Citrus Glaze
Mix:
Mix until thin enough to drizzle;
cup icing sugar
1 teaspoon grated lemon or orange peel
1 to 2 teaspoons lemon or orange juice

Toppings

Suggested toppings: Herbs

Chopped bacon Sea salt
Chopped onion Spices
Sliced salami Sliced olives
Grated cheese Coconut
Poppy seeds Chopped capsicum
Sesame seeds Sun-dried tomatoes
Chocolate sprinkles
Hundreds and thousands

88
E LOAF CRUST TIME PREHEAT KNEAD1 KNEAD2 RISE1 Knock down1 RISE2 Knock down2 RISE3 BAKE
(hh:mm) (min.) (min.) (min.) (min.) (sec.) (min.) (sec.) (min.) (min.)
LIGHT 3:08 15:08 - 3 20 30(30C) 20S 33(30C) 10S 49(30C) 53(110C)
750g MEDIUM 3:16 15:06 - 3 20 30(30C) 20S 33(30C) 10S 49(30C) 61(110C
DARK 3:26 15:06 - 3 20 30(30C) 20S 33(30C) 10S 49(30C) 71(110C
LIGHT 3:12 15:02 - 3 20 30(30C) 20S 33(30C) 10S 49(30C) 57(110C
1.0kg MEDIUM 3:20 15:00 - 3 20 30(30C) 20S 33(30C) 10S 49(30C) 65(110C
DARK 3:30 15:00 - 3 20 30(30C) 20S 33(30C) 10S 49(30C) 75(110C
LIGHT 3:17 15:07 - 3 20 30(30C) 20S 33(30C) 10S 49(30C) 62(110C
1.25kg MEDIUM 3:25 15:00 - 3 20 30(30C) 20S 33(30C) 10S 49(30C) 70(110C
DARK 3:35 15:00 - 3 20 30(30C) 20S 33(30C) 10S 49(30C) 80(110C
LIGHT 2:06 15:06 - 2 20 - - - - 50(35C) 54(115C
750g MEDIUM 2:09 15:09 - 2 20 - - - - 50(35C) 57(115C
DARK 2:14 15:04 - 2 20 - - - - 50(35C) 62(115C
O LIGHT 2:07 15:07 - 2 20 - - - - 50(35C) 55(115C
1.0kg MEDIUM 2:10 15:00 - 2 20 - - - - 50(35C) 58(115C
DARK 2:15 15:05 - 2 20 - - - - 50(35C) 63(115C
LIGHT 2:09 15:09 - 2 20 - - - - 50(35C) 57(115C
1.25kg MEDIUM 2:12 15:02 - 2 20 - - - - 50(35C) 60(115C
DARK 2:17 15:07 - 2 20 - - - - 50(35C) 65(115C
LIGHT 2:23 15:03 - 3 15 - - 25(35C) 30S 30(35C) 55(110C
750g MEDIUM 2:31 15:01 - 3 15 - - 25(35C) 30S 30(35C) 63(110C
DARK 3:41 15:01 - 3 15 - - 25(35C) 30S 30(35C) 73(110C
N LIGHT 2:08 15:08 - 3 15 - - 25(35C) 30S 30(35C) 57(110C
T 1.0kg MEDIUM 2:16 15:06 - 3 15 - - 25(35C) 30S 30(35C) 65(110C
DARK 2:26 15:06 - 3 15 - - 25(35C) 30S 30(35C) 75(110C
LIGHT 2:10 15:00 - 3 15 - - 25(35C) 30S 30(35C) 60(110C
1.25kg MEDIUM 2:18 15:08 - 3 15 - - 25(35C) 30S 30(35C) 68(110C
DARK 2:28 15:08 - 3 15 - - 25(35C) 30S 30(35C) 78(110C
LIGHT 3:37 15:07 30(35C) 3 20 38(35C) 20S 25(35C) 8S 50(35C) 51(110C
750g MEDIUM 3:45 15:05 30(35C) 3 20 38(35C) 20S 25(35C) 8S 50(35C) 59(110C
DARK 3:55 15:05 30(35C) 3 20 38(35C) 20S 25(35C) 8S 50(35C) 69(110C
AT LIGHT 3:42 15:02 30(35C) 3 20 38(35C) 20S 25(35C) 8S 50(35C) 56(110C

89
1.0kg MEDIUM 3:50 15:00 30(35C) 3 20 38(35C) 20S 25(35C) 8S 50(35C) 64(110C
 CRUST TIME PREHEAT KNEAD1 KNEAD2 RISE1 Knock down1 RISE2 Knock down2 RISE3 BAKE

90
(hh:mm) (min.) (min.) (min.) (min.) (sec.) (min.) (sec.) (min.) (min.)
LIGHT 3:15 15:05 - 3 20 40(30C) 20S 24(30C) 10S 51(30C) 57(105C)
MEDIUM 3:23 15:03 - 3 20 40(30C) 20S 24(30C) 10S 51(30C) 65(105C)
DARK 3:33 15:03 - 3 20 40(30C) 20S 24(30C) 10S 51(30C) 75(105C)
LIGHT 3:17 15:07 - 3 20 40(30C) 20S 24(30C) 10S 51(30C) 59(105C)
MEDIUM 3:25 15:05 - 3 20 40(30C) 20S 24(30C) 10S 51(30C) 67(105C)
DARK 3:35 15:05 - 3 20 40(30C) 20S 24(30C) 10S 51(30C) 77(105C)
LIGHT 3:21 15:01 - 3 20 40(30C) 20S 24(30C) 10S 51(30C) 63(105C)
g MEDIUM 3:29 15:09 - 3 20 40(30C) 20S 24(30C) 10S 51(30C) 71(105C)
DARK 3:39 15:09 - 3 20 40(30C) 20S 24(30C) 10S 51(30C) 81(105C)
LIGHT 3:17 15:07 - 3 22 44(30C) 20S 28(30C) 10S 50(30C) 50(115C)
MEDIUM3:25 15:05 - 3 22 44(30C) 20S 28(30C) 10S 50(30C) 58(115C)
DARK 3:35 15:05 - 3 22 44(30C) 20S 28(30C) 10S 50(30C) 68(115C)
LIGHT 3:22 15:02 - 3 22 44(30C) 20S 28(30C) 10S 50(30C) 55(115C)
MEDIUM3:30 15:00 - 3 22 44(30C) 20S 28(30C) 10S 50(30C) 63(115C)
DARK 3:40 15:00 - 3 22 44(30C) 20S 28(30C) 10S 50(30C) 73(115C)
LIGHT 3:29 15:09 - 3 22 44(30C) 20S 28(30C) 10S 50(30C) 62(115C)
g MEDIUM3:37 15:07 - 3 22 44(30C) 20S 28(30C) 10S 50(30C) 70(115C)
DARK 3:47 15:07 - 3 22 44(30C) 20S 28(30C) 10S 50(30C) 80(115C)
LIGHT 1:16 15:06 - 3 13 - - - - - 60(110C)
MEDIUM1:21 15:01 - 3 13 - - - - - 65(110C)
DARK 1:26 15:06 - 3 13 - - - - - 70(110C)
LIGHT 1:20 15:00 - 3 13 - - - - - 64(110C)
MEDIUM1:25 15:05 - 3 13 - - - - - 69(110C)
DARK 1:30 15:00 - 3 13 - - - - - 74(110C)
LIGHT 1:30 15:00 - 3 13 - - - - - 74(110C)
g MEDIUM1:35 15:05 - 3 13 - - - - - 79(110C)
DARK 1:40 15:00 - 3 13 - - - - - 84(110C)
- 1:19 15:09 - 1 10(60C) - - - - 28(60C) 40(125C)
- 1:20 15:00 15(60C) - - - - - - - 65(105C)
Program Setting Times and
Display Information
The LCD window will tell you if there is a Quantum SmartBake outdoors, near a heat
problem with your Quantum SmartBake. vent or in direct sunlight.
Always use your Quantum SmartBake in
a room free of drafts. Do not use your

DISPLAY READS PROBLEM SOLUTION

0:00 (:) flashing Select program setting Use the Menu button to
select program.

E:01 flashing The baking chamber is too 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

E:03 flashing Sensor malfunction

Contact Customer Service on
E:04 flashing CPU malfunction the toll free number
E:05 flashing Heater control malfunction 1800 025 059.

E:08 flashing Heater control malfunction

Note: After baking a loaf of bread, it is recommended to cool the breadmaker down to room
temperature as temperatures above ambient reduce the rising height of the bread due to the
sensitivity of yeast.

You will hear a beep when:

The power is turned ON Long beep

Select a setting from the Menu Short beep
Invalid key-in Long beep
Commencement of baking cycle 2 long beeps
Completion of bread baking process Short and Long beeps

91
 Troubleshooting: The Machine

92
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

 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 The Supplement provides:

in Australia. While most of the information in it Information on the best ingredients to use.
is applicable to New Zealand, there are some Advice on measuring ingredients.
ingredients and measurements that are
Some popular recipes adapted for New
different.
Zealand.
This Instruction and Recipe Supplement has
been produced to ensure you get the optimum A guide for adapting the recipes in the main
results with your Sunbeam Breadmaker. Instruction/ Recipe Booklet for your own use.

How to use the recipes in the main instruction You can check the consistency of the dough
booklet part-way through the initial kneading cycle
Where it lists `Tandaco Dry Yeast', you must (about 20 minutes after the machine has
use Edmonds Surebake Yeast instead (bottle started). Lift the lid and have a quick look.
with red lid). The dough should be smooth, soft, and slightly
We recommend using 1 teaspoon of Edmonds sticky and have a tendency to flatten and
Surebake Yeast to every cup of flour. catch the sides of the container.
Where it lists plain flour, you must use High When making jam, instead of Jam Setta, use
Grade White Flour. Jam Setting Mix, which is available at most
Do not use 'Bread Improver' as listed in some supermarkets.
recipes. The Edmonds Surebake Yeast contains
'improvers' which ensure excellent results.

1
Ingredients to use
Flour Yeast
Use fresh, good quality flour. Do not use self- The recipes in this booklet have been designed
raising flour. to use Edmonds Surebake dried yeast (red
cap on bottle). This yeast mixture contains
White Flour 'improvers' which ensure excellent results. Elfin
Most large New Zealand milling companies Instant Dried Yeast may also be used instead.
produce two lines of white flour for the It is recommended that you add 50mg of
domestic market. One is finely milled 'weak' vitamin C as an 'improver'. Use 1 teaspoons
flour which is ideal for sponges, biscuits, of Elfin yeast for 750g and 1kg loaves. Cut a
shortbread and short pastry. This type of flour is 100mg tablet of vitamin C (not flavoured) in
labelled as standard or plain flour. The second half. Crush in a dessertspoon with the back
is a strong flour which has been designed of a teaspoon. Dissolve in the measured warm
for general household baking, including fruit water before adding to the bread pan after the
cakes, loaves, pizzas and bread. These 'strong' dry ingredients. Use this type of yeast with Elfin
bread making flours are labelled by the two bread premixes (as per the instructions on the
main milling companies as 'High Grade' and premix packaging).
bread making is listed as a possible use. Some
small independent mills also market 'strong' Sugars
flour, labelled as suitable for bread making. White or brown sugar has been specified in
We recommend the use of High Grade or bread the recipes in this booklet. Substitute honey,
flour for use in Sunbeam breadmakers. White golden syrup, or treacle in the same amounts
Flour should be stored in its bag on a cool, dry if desired. Do not use molasses as the New
airy shelf. If your kitchen is rather steamy and Zealand types may be too strong in flavour.
warm, keep your flour in an airtight container. Stiff honey, golden syrup or treacle should be
warmed until just runny.
Wholemeal
Wholemeal should always be bought in Fats
quantities which can be used up within 8 Fats are used to enhance flavour and retain
weeks. Make sure you buy from a shop with a moisture. Oil is specified in the recipes. Choose
high turnover. Fresh wholemeal has a pleasant, a mild flavoured oil. You may substitute the
almost sweet smell. Wholemeal which has been same amount of softened butter, margarine or
kept for too long or which has not been stored lecithin granules.
carefully has a sour or rancid smell. Store
your wholemeal in a refrigerator (remember to Salt
allow measured wholemeal to return to room Iodised New Zealand salt is used in all recipes.
temperature before using to make bread). Salt controls the actions of the yeast so do
Wholemeal produced from 'stone ground' not omit.
organically grown wheat may vary in bread
making quality. Water
Use warm water or comfortably warm water
Gluten Flour (40-46C). When you dip a finger in the
Gluten Flour is made from white flour and is water, it should feel slightly warm. For delay
used to increase the size of loaves made from start loaves, use cold tap water.
100% wholemeal flour. Its use is optional.
Jam
Instead of Jam Setta, use Jam Setting Mix,
which is available at most supermarkets.
2
 Measuring Ingredients
New Zealand standard metric kitchen measures Dough consistency
have been used for all the recipes. All When using a new recipe or a different batch
measurements should be level. Accuracy with of flour or if a recipe has not produced a
measuring is important when making bread in a satisfactory result, check the consistency of the
breadmaker. dough, part way through the initial kneading
cycle (about 10 minutes after the machine has
To measure flour
started). Lift the lid and have a quick look. The
For optimum results we recommend weighing dough should be smooth, soft and slightly sticky
flour. If scales are not available, use a set of and have a tendency to flatten and catch the
standard metric cups and part cups. Do not sides of the container. Dough which is too stiff
use tableware cups. Stir the flour in the storage will have ragged edges; it will not stick to the
container, then using a scoop or a large spoon sides at all and forms a tight round ball. In this
overfill the measuring cup without tapping or case add one tablespoon of extra water. Dough
shaking. Use the back of a knife to scrape off which is too soft will be sticky and be reluctant
the excess so that the flour is just level with the to form a ball. Add one tablespoon of extra
rim of the cup. flour.
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

3
White Bread
White Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program BASIC.
4. Select CRUST colour, loaf SIZE and press "START".
Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so, simply
select BAKE to continue baking.

Traditional White Loaf 750g 1.0kg 1.25kg

Water 315 ml 415 ml 515 ml
Margarine/Oil 1 Tbsp 2 Tbsp 3 Tbsp
Salt 1 tsp 2 tsp 2 tsp
Sugar 1 Tbsp 1 Tbsp 1 Tbsp
Skim Milk Powder 1 Tbsp 2 Tbsp 3 Tbsp
High Grade Flour 3 cups 4 cups 4 cups
Surebake Yeast 3 tsp 4 tsp 4 tsp

Wholemeal Bread
Wholemeal Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program WHEAT.
4. Select CRUST colour, loaf SIZE and press "START".
Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so, simply
select BAKE to continue baking.

Wholemeal Bread 750g 1.0kg 1.25kg

Water 320 ml 420 ml 520 ml
Margarine/Oil 1 Tbsp 2 Tbsp 2 Tbsp
Salt 1 tsp 2 tsp 2 tsp
Brown Sugar 1 Tbsp 2 Tbsp 2 Tbsp
Skim Milk Powder 1 Tbsp 3 Tbsp 4 Tbsp
Gluten Flour 1 tsp 1 tsp 1 tsp
Wholemeal Flour 3 cups 4 cups 4 cups
Surebake Yeast 3 tsp 4 tsp 4 tsp

4
 French Bread
French Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program FRENCH.
4. Select CRUST colour, loaf SIZE and press "START".
Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so, simply
select BAKE to continue baking.

French Bread 750g 1.0kg 1.25kg

Water 290 ml 350ml 410 ml
Margarine/Oil 1 Tbsp 2 Tbsp 2 Tbsp
Salt 1 tsp 2 tsp 3 tsp
Sugar 1 Tbsp 1 Tbsp 1 Tbsp
High Grade Flour 3 cups 4 cups 4 cups
Surebake Yeast 3 tsp 4 tsp 4 tsp

Multigrain Bread
Multigrain Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program WHEAT.
4. Select CRUST colour, loaf SIZE and press START.
Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so, simply
select BAKE to continue baking.

Multigrain Bread 750g 1.0kg 1.25kg

Water 370ml 470 ml 570 ml
Margarine/Oil 1 Tbsp 2 Tbsp 2 Tbsp
Salt 1 tsp 1 tsp 2 tsp
Kibbled Wheat 2 Tbsp 3 Tbsp 4 Tbsp

Oat Bran 2 Tbsp 3 Tbsp 4 Tbsp

Brown Sugar 1 Tbsp 2 Tbsp 2 Tbsp
Skim Milk Powder 1 Tbsp 3 Tbsp 4 Tbsp
Wholemeal Flour 1 cup 2 cups 2 cups
High Grade Flour 2 cups 2 cups 2 cups
Surebake Yeast 3 / tsp 4 / tsp 4 tsp
5
Cinnamon Raisin Bread
Cinnamon Raisin Bread Method
1. Place ingredients into bread pan and the fruit & nut dispenser in the order listed. Wipe spills
from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program SWEET.
4. Select CRUST colour, loaf SIZE and press START.
Bread will be baked in the number of hours indicated.
Note: If using the TURBO program setting, additional baking time may be required. If so,
simply select BAKE to continue baking.

Cinnamon Raisin Loaf 750g 1.0kg 1.25kg

Water 250 ml 375ml 500 ml
Cinnamon 2 tsp 3 tsp 4 tsp
Margarine/Oil 1 Tbsp 2 Tbsp 3 Tbsp
Salt 1 tsp 2 tsp 2 tsp
Brown Sugar 2 Tbsp 3 Tbsp 4 Tbsp
Skim Milk Powder 1 Tbsp 2 Tbsp 3 tsp
High Grade Flour 3 cups 4 cups 4 cups
Sure Bake Yeast 3 tsp 4 tsp 4 tsp
Fruit & Nut Dispenser
Sultanas or Raisins cup cup 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
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program DOUGH and press "START".
4. Remove completed dough from the bread pan. Line a baking tray with baking paper. Heat oven to
180C.
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 15 Rolls
Water 280ml
Egg 1
Oil 2 Tbsp
Salt tsp
Sugar 2 Tbsp
High grade flour 3 cups
Surebake yeast 3 tsp

Pizza Dough
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program DOUGH or PIZZA DOUGH if your machine has that option,
and press 'START".
4. Remove completed dough from the bread pan.
5. Grease 2 pizza trays, heat oven to 180C
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 2 medium
Water 280ml
Olive Oil 3 Tbsp
Salt tsp
Sugar 1 Tbsp
High grade flour 3 cups
Surebake yeast 3 tsp

7
Hot Cross Buns
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program DOUGH and press "START".
4. Remove completed dough from the bread pan. Line a baking tray with baking paper.
5. Knead dough on a floured surface until elastic and springs back when pressed. Divide dough into
12 pieces. Shape each piece into a ball. Place close together on baking tray. Cover and allow to
rise for 30 minutes,
6. CROSSES: Mix flour & water together until smooth. Pipe crosses over risen dough.
7. Bake buns for 30 minutes in a pre-heated oven at 180C until golden brown.
8. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over hot buns.

Ingredients 12 Rolls
Water 310ml (1 cups)
Egg (measure with water*) 1
Oil 2 Tbsp
Sultanas cup
Nutmeg tsp
Salt tsp
Brown Sugar 4 Tbsp
High grade flour 3 cups
Surebake yeast 3 tsp

*place egg at bottom of cup then add water to reach 310 ml

CROSSES
Plain Flour cup
Water 80ml
Sugar 2 tsp
GLAZE
Water 2 Tbsp
Sugar 2 Tbsp
Gelatine 1 tsp

8
 Troubleshooting

Special Concerns
For important information on troubleshooting, please read the main Instruction/Recipe booklet.
For further assistance, please phone Sunbeam Customer Services 0800 SUNBEAM (0800 786 232)

For Service in New Zealand

If your Sunbeam Breadmaker is within the 12 month warranty period, enquiries in the first
instance should be directed to Sunbeam Customer Services. Please contact our Customer
Services hot line 0800 SUNBEAM (0800 786 232)
Should your Breadmaker be outside the 12 month warranty period, please refer to an authorised
Sunbeam Service agent. They will be able to assist you with any non-warranty concerns you may
have.

9
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 In Australia you are entitled to a
your appliance, please phone our customer replacement or refund for a major failure and
service line for advice on 1300 881 861 in for compensation for any other reasonably
Australia, or 0800 786 232 in New Zealand. foreseeable loss or damage. You are also
Alternatively, you can send a written claim entitled to have the goods repaired or
to Sunbeam at the address listed below. replaced if the goods fail to be of acceptable
On receipt of your claim, Sunbeam will quality and the failure does not amount to
seek to resolve your difficulties or, if the a major failure.
appliance is defective, advise you on how
Should your appliance require repair or
to obtain a replacement or refund.
service after the guarantee period, contact
Your Sunbeam 12 Month Replacement your nearest Sunbeam service centre.
Guarantee naturally does not cover misuse
For a complete list of Sunbeams authorised
or negligent handling and normal wear and
service centres visit our website or call:
tear.
Similarly your 12 Month Replacement Australia
Guarantee does not cover freight or any other www.sunbeam.com.au
costs incurred in making a claim. Please 1300 881 861
retain your receipt as proof of purchase.
Units 5 & 6, 13 Lord Street
The benefits given to you by this guarantee Botany NSW 2019 Australia
are in addition to your other rights and
remedies under any laws which relate to the New Zealand
appliance. www.sunbeam.co.nz
Our goods come with guarantees that cannot 0800 786 232
be excluded under the Australian Consumer 26 Vestey Drive, Mt Wellington
Law and under the New Zealand Consumer Auckland, New Zealand
Guarantees Act.
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