the Gourmet Baker™

Instruction Book - BBM400

 IMPORTANT
Contents
SAFEGUARDS
2 Breville recommends safety first READ ALL INSTRUCTIONS
6 Components BEFORE USE AND SAVE
8 Operating your Breville product FOR FUTURE REFERENCE
17 Tips for better breadmaking
• Remove and safely discard
21 Care & cleaning
any packaging material and
23 Recipes
promotional labels before
using the bread maker for the
first time.
• To eliminate a choking hazard
for young children, remove and
BREVILLE safely discard the protective
cover fitted to the power plug
RECOMMENDS of this appliance.
SAFETY FIRST • Do not place the bread maker
near the edge of a bench or
At Breville we are very safety table during operation. Ensure
conscious. We design and the surface is level, clean and
manufacture consumer free of water, flour and other
products with the safety of you, substances. Vibration during
our valued customer, foremost the kneading cycles may cause
in mind. In addition we ask the machine to move slightly.
that you exercise a degree of
• Do not place this appliance
care when using any electrical
on or near a hot gas or electric
appliance and adhere to the
burner, or where it could
following precautions.
touch a heated oven. Position
the appliance at a minimum
distance of 20cm away from
walls. This will help prevent the
possibility of discolouration
due to radiated heat.

2
• Always operate the bread • Take care when pouring jam
maker on a stable and heat from the bread pan as the jam
resistant surface. Do not use is extremely hot.
on a cloth-covered surface, • Do not place any ingredients
near curtains or other directly into the baking
flammable materials. chamber. Place ingredients
• Do not operate the bread into the bread pan, cake pan
maker on a sink drain board. or roll trays.
• Always ensure the bread maker • Do not pour any liquids into
is properly assembled before the fruit and nut dispenser.
connecting to a power outlet • Do not place fingers or hands
and operating. Follow the inside the bread maker during
instructions provided in operation. Avoid contact with
this book. moving parts.
• The bread maker is not • Ensure the bread maker
intended to be operated by is switched off and then
means of an external timer unplugged from the power
or separate remote control outlet when not in use and
system. before cleaning.
• The lid and the outer surface • Do not immerse the bread pan
may get hot when the and cake pan in water. Doing
appliance is operating. so may interfere with the free
• The temperature of accessible movement of the drive shaft.
surfaces may be high when the Wash only the interior of the
appliance is operating. bread pan and cake pan.
• Do not touch hot surfaces. • Do not leave the lid standing
Allow the bread maker to cool open for extended periods
before cleaning any parts. of time.
• Steam vents are very hot • Always ensure the bread
during baking. Do not place paddle and the cake paddle are
anything on top of the lid. removed from the base of the
• Do not cover the air vents when baked loaf and the baked cake
the bread maker is in use. prior to slicing.
• Use oven mitts when removing
the hot bread pan and the
bread or jam from the pan.
3
• Keep the inside and outside of • The appliance is not
the appliance clean. Follow the intended for use by persons
cleaning instructions provided (including children) with
in this book. reduced physical, sensory
or mental capabilities, or
IMPORTANT lack of experience and
knowledge, unless they have
SAFEGUARDS been given supervision or
FOR ALL instruction concerning use
of the appliance, by a person
ELECTRICAL responsible for their safety.
APPLIANCES • Children should be supervised
to ensure that they do not play
• Fully unwind the power cord with the appliance.
before use. • It is recommended to inspect
• Connect only to 230V or 240V the appliance regularly. Do not
power outlet. use the appliance if the power
• Do not let the power cord hang supply cord, plug, connector or
over the edge of a bench or appliance becomes damaged
table, touch hot surfaces or in anyway.
become knotted. • Return the entire appliance to
• To protect against electric the nearest authorised Breville
shock, do not immerse the Service Centre for examination
power cord, power plug or and/or repair.
appliance in water or any • Any maintenance other than
other liquid, unless it is cleaning should be performed
recommended in the cleaning at an authorised Breville
instructions. Service Centre.
• This appliance is for household
use only. Do not use this
appliance for other than its
intended use. Do not use in
moving vehicles or boats.
Do not use outdoors. Misuse
may cause injury.

4
• The installation of a residual • Position the appliance at
current device (safety switch) a minimum distance of 20cm
is recommended to provide away from walls, curtains and
additional safety protection other heat or steam sensitive
when using electrical materials and provide adequate
appliances. It is advisable that space above and on all sides for
a safety switch with a rated air circulation.
residual operating current
not exceeding 30mA be CAUTION
installed in the electrical circuit The lid and the outer surface
supplying the appliance. may get hot when the appliance
See your electrician for is operating. The temperature of
professional advice. accessible surfaces may be high
• Always turn the appliance to when the appliance is operating.
the OFF position, switch off at
the power outlet and unplug WARNING
at the power outlet when the Steam vents are very hot during
appliance is not in use. baking.
• Before cleaning, always turn the
appliance to the OFF position,
switch off at the power outlet,
unplug at the power outlet
and remove the power cord, if
detachable, from the appliance
and allow all parts to cool.
• Do not place this appliance on
or near a heat source, such as
hot plate, oven or heaters.

FOR HOUSEHOLD USE ONLY

SAVE THESE INSTRUCTIONS
5
 Components

C F
G
D
H

I
E

K L

M N

A. Automatic Fruit and Nut Dispenser G. START | CANCEL

B. Viewing Window Press to start the bread making process
after selected setting has been pre-set.
C. Menu Button
Press to scroll through the different types of H. Crust Colour
bread settings. Press to scroll through light | medium | dark
D. Loaf Size I. Stainless Steel Housing
Press to scroll through 500g | 750g | 1kg J. Non-stick Bread Pan
E. Pre-set Timer K. Non-stick Baguette Trays (2)
F. Lid L. Non-stick Cake Pan
M. Bread Paddle
N. Cake Paddle

6
7
 2. Lift open the lid and remove the bread
pan from the interior baking chamber by
Functions holding the handle and turning the whole
bread pan anti-clockwise, then lift straight
out of the bread chamber.
BEGINNERS GUIDE
TO BREAD MAKING
Before using the bread maker for the first time,
remove and safely discard any packaging
material and promotional labels. Ensure the
power cord is unplugged from the power outlet.
Wipe the exterior of the stainless steel housing
with a soft, damp cloth. Dry thoroughly.
Wash the inside of the bread pan, cake pan
and baguette trays with warm soapy water and
a soft cloth. Rinse and dry thoroughly. Do not
immerse the outside of the bread pan or the NOTE
cake pan in water as this may interfere with the
free movement of the wing-nut and drive shaft. Always remove the bread pan from the baking
Wash only the interior of the bread pan. chamber before inserting the paddle and
Wash the bread paddle and cake paddle with ingredients. This ensures that ingredients are
warm soapy water and a soft cloth. Rinse and not spilt onto the heating element and drive
dry thoroughly. mechanism inside the baking chamber.

3. Insert the paddle.

ASSEMBLING THE PAN FOR USE
1. Place the bread maker on a flat dry surface
such as a bench top. Ensure the power cord
is unplugged from the power outlet.

4. Align the D shaped hole on the paddle

with the D shape on the drive shaft inside
the bread pan. Push down firmly. The
paddle should rotate with the drive shaft.
It is important that the paddle is properly
assembled onto the drive shaft to ensure
ingredients are mixed and kneaded
properly.

NOTE
Ensure there is no baked-on residue on the
drive shaft inside the bread pan or in any of the
paddle crevices, including the D shaped hole.

8
5. Add ingredients to the bread pan. 9. Return the bread pan to the baking
6. Before adding ingredients to the bread pan, chamber. With the bread pan angled
ensure they are: slightly anti-clockwise from straight
(see photo), insert the pan into the chamber.
a) Fresh. In particular, fresh flour and yeast are
You will feel the breadpan fit snugly into
critical – check the best before date stamped
position and turn clockwise to lock into
on the package. For tips on checking the
position.
freshness of your yeast, refer to the yeast
section in the 'Vital Ingredient' section.
b) Measured and weighed accurately. Refer to NOTE
'Tips for Better Bread Making - Measuring It is important that the bread pan is properly
and Weighing Ingredients'. assembled onto the drive mechanism to ensure
c) At room temperature 20°C–25°C, except the paddle operates correctly.
all liquids which should be approximately
27°C unless stated otherwise. Temperatures
too cool or too warm can prevent the yeast
from activating and affect the way the bread
rises and bakes.
7. Add ingredients to the bread pan in
the order listed in the recipe to ensure
the dough mixes thoroughly and rises
sufficiently.
• Liquid ingredients
• Fats 10. Lower the lid. It is not recommended to lift
• Dry ingredients eg. salt, sugar, flour open the lid during operation unless stated
in the recipe, to check the consistency of
• Yeast
the dough during the KNEAD phase, or to
8. Wipe any spilt ingredients from the rim glaze and add seeds to the top of the loaf
and outside of the pan and ensure it is clean during the BAKE phase.
and dry.
11. Plug in the power cord. Unwind the power
cord completely and insert the power plug
NOTE into a grounded power outlet. An alert will
Do not under fill or over fill the bread pan as sound and the LCD screen will illuminate.
the bread may not mix properly. The recipes The function options will appear with an
in this book are designed for 0.5kg to 1 kg indicator on the pre-set BASIC setting.
loaves. However, if developing your own
recipes, as a general guide, a minimum 300g
and maximum 675g of total dry ingredients is
recommended. On the jam setting, as a general
guide, a maximum 500g of fruit should
be used.

9
TO LOAD THE REMOVABLE 3. The fruit and nut dispenser will
AUTOMATIC FRUIT AND automatically release its contents on the
NUT DISPENSER BASIC, BASIC RAPID, WHOLEMEAL,
WHOLEMEAL RAPID, CRUSTY, SWEET,
The automatic fruit and nut dispenser releases SUPER RAPID, GLUTEN FREE, KNEAD
fruits, nuts, chocolate chips, seeds or other & RISE, CAKE, AND BAGUETTE settings.
suitably sized ingredients into the dough at You may notice the base of the dispenser
the right time which is programmed for a flip open during the bread making cycle
specific time during the knead phase. If added even when it is empty. This is normal.
before this time, excessive kneading will cause It is the dispenser automatically releasing
the ingredients to break down rather than ingredients.
maintain their shape within the dough.
1. Lift open the lid of the automatic fruit
NOTE
and nut dispenser. Touch the base of the
dispenser to check that it is completely The AUTOMATIC FRUIT AND NUT
closed before adding a maximum ½ cup of DISPENSER is removable for easy cleaning.
dry ingredients. Close the base before gently easing out of the
2. Always remember: bread maker.
a) Ingredients should be suitably sized so they
do not fall through the vent at the base of SELECT THE SETTING
the dispenser. Liquids should not be added Press the MENU button until the
to the dispenser. corresponding number of the desired setting
b) We recommend separating ingredients that is displayed on the LCD display. As you scroll
may stick together, such as raisins and other through the settings the time will be displayed
fruits, before adding. Sticky ingredients can on the screen beside the setting number that
be tossed in flour to assist. has been selected as an indication of how long
c) Glacé (glazed) fruits such as cherries, that cycle will take to finish.
ginger, pineapple, etc. should be washed
The tables below outlines the different settings.
and well-dried on kitchen paper towel
before adding into the dispenser.
d) Bottled or canned ingredients such as NOTE
olives, sun dried tomatoes etc. should be
drained and well-dried on kitchen paper Total Setting Times do not include the time for
towel before adding to the dispenser. the KEEP WARM function.
e) It is recommended that the dispenser be
cleaned thoroughly with a soft, damp cloth
after each use.

10
SETTINGS CRUST LOAF TOTAL SETTINGS CRUST LOAF TOTAL
SIZE TIME SIZE TIME
BASIC (1) Light 500G 3:11 CRUSTY (5) Light 500G 3:28
750G 3:16 750G 3:30
1KG 3:23 1KG 3:33
Medium 500G 3:13 Medium 500G 3:30
750G 3:18 750G 3:32
1KG 3:25 1KG 3:35
Dark 500G 3:18 Dark 500G 3:35
750G 3:23 750G 3:37
1KG 3:30 1KG 3:40
BASIC RAPID (2) Light 500G 2:12 SWEET (6) Light 500G 3:17
750G 2:17 750G 3:22
1KG 2:24 1KG 3:27
Medium 500G 2:12 Medium 500G 3:17
750G 2:17 750G 3:22
1KG 2:24 1KG 3:27
Dark 500G 2:12 Dark 500G 3:17
750G 2:17 750G 3:22
1KG 2:24 1KG 3:27
WHOLEMEAL (3) Light 500G 3:43 SUPER RAPID Medium 1KG 1:20
(7)
750G 3:45
GLUTEN FREE N/A N/A 2:10
1KG 3:48 (8)

Medium 500G 3:45 KNEAD & RISE N/A N/A 1:30

(9)
750G 3:47
PASTA DOUGH N/A N/A 0:14
1KG 3:50 (10)

Dark 500G 3:50 JAM (11) N/A N/A 1:25

750G 3:52 BAKE ONLY (12) N/A N/A 1:00 to

1:30
1KG 3:55
CAKE (13) N/A N/A 1:30
WHOLEMEAL Light 500G 2:30
RAPID (4) BAGUETTE (14) Light N/A 2:11

750G 2:32 Medium 2:16

1KG 2:35 Dark 2:21

Medium 500G 2:30

750G 2:32
1KG 2:35
Dark 500G 2:30
750G 2:32
1KG 2:35

11
SELECT THE CRUST COLOUR 15 HOUR PRE-SET TIMER
If the selected setting has crust colour option, The bread maker has a pre-set timer control
you will be able to select from LIGHT | up to 15 hours on BASIC, BASIC RAPID,
MEDIUM | DARK CRUST. To change the WHOLEMEAL, WHOLEMEAL RAPID,
pre-set crust colour, press the crust colour CRUSTY, SWEET, KNEAD & RISE and
button. You will notice on the bottom of the BAGUETTE settings. Press the TIMER
screen the LIGHT |MEDIUM| DARK CRUST
settings; press the button until the desired [ ] button or [ ] button to increase or
setting is lined. The crust colour can only decrease the countdown time. For example
be selected on the BASIC, BASIC RAPID, if you press the [ ] button it will indicate
WHOLEMEAL, WHOLEMEAL RAPID, 15 hours, each time the button is pressed it will
CRUSTY, SWEET and BAGUETTE settings. decrease in increments of 10 minutes.
If you press the [ ] button it will add
10 minute increments up to 15 hours.
SELECT THE LOAF SIZE Please note that the Time displayed on the
To change the pre-set loaf size, press the loaf LCD screen will include the pre-set setting
size button until the indicator on the LCD cooking time and the delay i.e 4:00 (Setting
screen reaches the desired loaf size 500g, Time) + 11:00 (Delay) = 15:00 (total).
750g, 1kg. The loaf size can only be selected
on the settings 1 to 6 (BASIC, BASIC RAPID, PRE-SET TIMER FOR BAKE ONLY
WHOLEMEAL, WHOLEMEAL RAPID,
CRUSTY, SWEET). The bread maker has a pre-set timer control for
baking time from 1 hour to 1.5 hour on BAKE
ONLY setting. Press the TIMER
NOTE
[ ] button or [ ] button to increase or
The loaf sizes - 500g, 750g, 1kg are a guide to decrease the countdown time by 10 minutes.
the size of the loaf only. Different ingredients
will affect the actual weight and size of the
baked loaf. For example: A 500g loaf baked POWER INTERRUPTION PROTECTION
with fruit and nuts will be heavier than a plain The bread maker has a in-built Power
500g loaf. Interruption Protection system. If the
power is interrupted for 7 minutes or less
A 500g 100% wholemeal loaf will be smaller (by a power failure or accidentally switching
and shorter than a 500g regular white loaf off at the power outlet), the program will be
as wholemeal flour does not rise as well as automatically resumed when the power
bread flour. is restored.

12
START THE BREAD MAKER REMOVE THE BREAD PAN
The bread maker is now ready to activate,
automatically calculating the recommended
temperatures and times for the preheat, knead,
rise, punch-down, bake and keep warm phases
based on your selected setting, crust colour
and loaf size. The LCD screen will indicate the
recommended total cycle time.

a) To activate the cycle, press the START |

CANCEL button. The ":" on the time on the
LCD screen will flash. a) When the cycle is complete, alert beeps
will sound and the bread maker will go
NOTE to a KEEP WARM cycle. To retain a crisp
loaf crust, we recommend removing the
When using the bread maker for the first
bread pan straight away. Press and hold the
time you may notice the machine emit
START | CANCEL button. With protective
vapours. These are the protective substances
hot pads or insulated oven mitts, lift open
on the heating elements. These are safe, not
the lid. Hold the bread pan by the handle
detrimental to the performance of the bread
and rotate slightly anti-clockwise to lift out.
maker and will dissipate with use.
b) Place the bread pan on a wire rack.
Be careful not to place it on a tablecloth,
plastic surface, or other heat-sensitive
b) To cancel the cycle, press and hold the surface which may scorch or melt.
START | CANCEL button until the ":" on
the time on the LCD screen does not flash.
The bread maker returns to the main menu. NOTE
The appliance surfaces, including the lid,
are hot during and after operation.
To prevent burns or personal injury, always
use protective hot pads or insulated oven mitts
when removing the bread pan from the baking
chamber, and when removing the baked bread
or jam from the bread pan.

If the bread is difficult to remove, turn the

bread pan on its side and with protective hot
pads or insulted oven mitts, wiggle the
wing-nut on the underside of the bread pan
a few times. This will loosen the paddle from
the bread. Over-turning the wing-nut can drive
the paddle further into the bread and create
a large hole.

c) Using oven mitts, remove bread from

breadmaker. Allow bread to rest in pan for
5 minutes before turning out to cool on
a wire rack.

13
d) With protective hot pads or insulted oven UNPLUG THE BREAD MAKER
mitts, remove the paddle from the drive
While the bread is cooling, turn off the bread
shaft inside the bread pan. Do not attempt
maker at the power outlet and unplug the
to remove the paddle with your bare hand
power cord from the power outlet.
as it is very hot. If the paddle is difficult to
remove, pour some warm water and a little
detergent into the bread pan and allow to NOTE
stand for 10–20 minutes to loosen baked-on
If you wish to make another loaf of bread, allow
crust or crumb residue.
approximately one hour cooling time before
using again. Open the lid to help cool the
NOTE interior baking chamber. The bread maker will
not operate until it cools down to the correct
Never immerse the outside of the bread pan
operating temperature for kneading.
in water as this may interfere with the free
movement of the wingnut and drive shaft.
Submerge and wash only the interior of the SLICE THE BREAD
bread pan. Refer to 'Care and Cleaning'.
TIP
CAUTION Bread slices best when allowed to cool for
Always use protective hot pads or insulated a minimum of 20 minutes (preferably longer).
oven mitts when handling the bread pan, This allows the steam to escape. If you wish to
paddle and bread as they will be very hot. serve bread warm, wrap it in foil and re-heat in
Always remove the paddle from the baked an oven and not the bread maker.
bread before slicing. Never use metal utensils
to remove the paddle. e) Ensure the paddle is not in the bottom
of the baked bread loaf and slice using
KEEP WARM a serrated bread knife or electric knife.
The bread maker will automatically go into For longer slices, place the loaf on its side
a keep warm cycle in BASIC, BASIC RAPID, and slice across.
WHOLEMEAL, WHOLEMEAL RAPID,
CRUSTY, SWEET, BAKE ONLY, CAKE and STORE THE BREAD
BAGUETTE settings. The keep warm time is Store unused bread tightly covered at room
up to 60 minutes except the CAKE setting temperature for up to 2 days. Since homemade
which is approximately 22 minutes. At this bread has no preservatives, it tends to dry out
time the timer will display 0:00 only. However, and become stale faster than commercially-
as the loaf cools it gives off steam which cannot made bread. For longer storage, place bread in
escape from the bread pan. The bread crust a sealable plastic bag, removing any air before
may become soft and the loaf may slightly lose sealing, then place in the freezer. Bread may be
its shape. frozen for up to 1 month.

TIP
Leftover or slightly hardened bread can be
used to make bread crumbs.

14
USING THE BAGUETTE TRAY f) Close the lid of the bread maker and press
START | CANCEL to continue to the
a) Prepare the dough mixture as per the
second prove and bake phase. Do not over
baguette recipes in this book. Use the main
knead or baguettes may become difficult
bread pan for the first kneading and proving
to shape.
phase.
b) Close the lid of the bread maker and press USING THE CAKE PAN
START | CANCEL to begin the first phase.
a) Prepare the cake mixture as per the recipes
c) When the bread maker beeps and alerts in this book.
you that the first stage has finished, remove
the bread pan from the bread maker as per b) Remove the bread pan from the bread
the previous instructions. Divide the bread maker as per the previous instructions.
dough into 4 equal portions, and form into c) Align the D shaped hole on the paddle
baguettes for the second prove and bake with the D shape on the drive shaft inside
phase. the cake pan. Push down firmly. The
d) There are 2 trays for making 4 rolls in total. paddle should rotate with the drive shaft.
Place both the trays on a flat surface. It is important that the paddle is properly
You will notice that one tray has 2 side assembled onto the drive shaft to ensure
handles, this tray is the top tray. Underneath ingredients are mixed and kneaded
this tray you will notice 2 hooks. The handle properly.
of the second roll tray hangs from off the d) Put the ingredients directly into the cake
hooks underneath the tray. pan, before inserting into the bread maker.
This will remove the risk of ingredients
falling onto the baking elements.
e) Insert the cake pan in a horizontal position,
and rotate slightly clockwise until it locks
in place.

e) To place the 2 baking trays into the bread

maker open the lid. Holding both trays by
the handle of the top tray so that the bottom
tray is hanging from the top tray place the
side handles onto the hooks on either side
of the bread maker. f) Close the lid of the bread maker and press
START | CANCEL to commence cooking.
g) Refer to cake recipes for detailed steps.

15
CONTROL PANEL MESSAGES

Error Detection
When the START | CANCEL button has been pressed to begin the process and there is a problem
relating to the sensor, beeps will sound and then the LCD screen will display the particular error
message specific to the problem.

There are 4 different error messages:

ERROR CODE PROBLEM CORRECTION
E01 Attempting to use the Unplug the bread maker from the power outlet.
bread maker shortly after Open the lid, remove the bread pan and allow
a loaf has been baked and the oven cavity sufficient time to cool before
its interior will still be operating the bread maker again.
warm, that is the sensor
temperature will still be
above 50°C.
E00 The bread maker is used Place the bread maker in a warmer
in an extremely cold environment. Recommended room
environment below -10°C. temperature 20-25ºC.
EEE Contact your nearest authorised Breville
Service Centre (refer to the back page for
details).
HHH Contact your nearest authorised Breville
Service Centre (refer to the back page for
details).
Ensure the bread maker is turned off by
pressing and holding the CANCEL button.
Remove the power plug from the power outlet.
Allow the bread maker and all accessories to
cool completely before disassembling and
cleaning.

16
TIPS FOR BETTER BREADMAKING Weighing Scales
For consistent results it is recommended to
MEASURING AND WEIGHING use weighing scales if possible as they provide
INGREDIENTS greater accuracy than measuring cups.
With bread maker baking, the most important Place a container onto the scale, tare (or zero)
step is accurately measuring and weighing the scales, then spoon or pour ingredients in
ingredients. The bread pan has a limited until the desired weight is achieved.
capacity so ingredients must be measured All recipes use local ingredients and Australian
accurately to prevent overflow onto the Standard Metric measuring tools (cups, spoons
heating elements and to ensure the recipes and weighing scales) for accuracy in producing
rise and taste properly. For best results, always a 1 kg (1000g) or 750g or 500g loaf of bread.
accurately measure and weigh ingredients and
add them to the bread pan in the order listed in
As a general guide:
the recipe.
1 cup bread flour = 150g
Liquid Measuring Cups 1 cup wholemeal flour = 150g
For liquid ingredients, use transparent 1 cup plain flour = 150g
plastic or glass liquid measuring cups with 1 tablespoon butter = 20g
the measurements marked clearly on the
side. Place the cup on a flat surface and 2 tablespoons butter = 40g
view markings at eye level. An inaccurate 1 cup granulated sugar = 220g
measurement can affect the critical balance of 1 cup firmly packed brown sugar = 220g
the recipe. Liquid ingredients should be 27°C
1 cup chopped nuts = 125g
unless stated otherwise.
1 cup dried fruits = 150g
Dry Measuring Cups and Spoons 1 cup chocolate chips = 190g
For dry ingredients, use plastic or metal dry
Measurement Conversion Chart
measuring cups and spoons. Do not use
tableware cups or spoons. It is important to 1 teaspoon = 5g
spoon or scoop the dry ingredients loosely into 1 tablespoon = 20g
the cup. There is no need to sift flour. Do not
US 1 tablespoon = 15g
tap the cup or pack the ingredients into the cup
unless otherwise directed eg. packed brown ¼ cup = 60ml
sugar. This extra amount can affect the critical L cup = 80ml
balance of the recipe. Level the top of the cup ½ cup = 125ml
by sweeping the excess with the back of a knife
or spoon handle. Dry ingredients should be at ¾ cup = 180ml
room temperature 20°C–25°C unless stated 1 cup = 250ml
otherwise. When using measuring spoons for
either liquid or dry ingredients such as yeast,
sugar, salt, dry milk or honey, measurements
should be level, not heaped.

17
MEASURING INGREDIENTS WHEN THE VITAL INGREDIENTS
DEVELOPING YOUR OWN RECIPES
Yeast
Use these tips to make developing or adapting
a recipe easier. Through a fermentation process, yeast
produces carbon dioxide C02 gas necessary to
LOAF SIZES make bread rise. Yeast feeds on carbohydrates
in sugar and flour to produce this gas and
As a general formula:
requires liquid and warmth to activate.
• 2 cup flour recipe will produce a loaf that is
about 500g. Active dry yeast (also known as instant dried
• 3 cup flour recipe will produce a loaf that is yeast) is used for breadmaking. We recommend
about 750g. using active dry yeast, added directly into the
flour (no dissolving necessary) if the liquid
• 4 cup flour recipe will produce a loaf that is
ingredients are 27°C, unless stated otherwise.
about 1kg.

NOTE NOTE
Do not under fill or over fill the bread pan as We do not recommend using fresh yeast in
the bread may not mix properly. The recipes a bread maker.
in this book have been especially designed
and tested to produce 500g to 1kg loaves, Yeast must be separate from wet ingredients,
so may have slightly more or less flour than the so always ensure to layer ingredients in the
general formula above. However if developing bread pan in the order listed in the recipe
your own recipes, as a general guide, (liquids, fats, dry ingredients, yeast).
a minimum 300g and maximum 675g of total
dry ingredients is recommended to ensure the When using the pre-set timer, which delays the
dough does not rise over the bread pan. On the cooking cycle; this is particularly important as
jam setting, as a general guide, a maximum the yeast should not be placed in direct contact
500g of fruit should be used. with water, salt or sugar. This can prematurely
activate or decrease the activity of the yeast
and the bread may not rise.

When using the pre-set timer feature, we

recommend layering the ingredients in the
order listed in the recipe, making a small
hollow in the centre of the flour (ensuring the
hollow does not touch the water, salt or sugar
layer) then placing the yeast in the hollow.

18
Bread Improver – Ascorbic Acid (Vitamin C) Salt
Bread improver will help strengthen the Salt is an important ingredient in yeast bread
framework of the bread resulting in a loaf recipes. It not only enhances flavour, but limits
that is lighter in texture, higher in volume, the growth of yeast and inhibits rising, so be
more stable and with enhanced keeping careful when measuring.
qualities. The ingredients in a bread improver
are usually a food acid such as ascorbic acid Do not increase or decrease the amount of
(vitamin C) and other enzymes (amylases) salt shown in the recipes unless suggested.
extracted from wheat flours. An unflavoured, Table salt or sea salt can be used.
crushed vitamin C tablet or vitamin C powder
can be used as a bread improver and added Sugar
to the dry ingredients. As a general guide,
use 1 large pinch per 3 cups of flour. Sugar provides food for the yeast, sweetness
and flavour to the crumb and helps brown the
crust. White sugar, brown sugar, honey and
Fats golden syrup are all suitable to use.
Fats, such as butter, olive oil or vegetable oil, When using honey or golden syrup it must be
add taste, texture, moisture and enhanced counted as additional liquid.
keeping qualities to breads. If butter is used,
it should be cut into 2cm pieces and brought to Eggs
room temperature before adding to the bread
pan unless stated otherwise. Breads baked on Where eggs have been used we have used eggs
the CRUSTY LOAF setting generally get their with a min mass of 59g. These are best from
crisp crust and texture from the lack of fat a 700g doz. Eggs should be at room
added. temperature before using.

Milk Water

Milk enhances the flavour and increases the When bread maker baking, all liquids,
nutritional value of bread. All liquids, including particularly water, should be 27°C unless
milk, should be 27°C before adding to the stated otherwise. This is a luke warm water.
bread pan unless stated otherwise. Fresh milk Temperatures too cool or too warm can prevent
should not be substituted for dry milk unless the yeast from activating.
stated in the recipe. Dry milk (fat-free or
regular) is convenient and enables you to use Xanthan Gum
the pre-set timer. When using this feature with Xanthan gum is a thickening agent used in
dried substitutions, add the water to the bread gluten free baking to add volume and act as
pan first, then add the dried substitution after a binder to retain moisture. Xanthan gum can
the flour to keep them separate. be replaced by guar gum.

CAUTION
Never use the pre-set timer for recipes that
contain perishable items, such as eggs, cheese,
milk, cream and meats.

19
FLOURS GLAZES
Glazes enhance the flavour of baked breads
Bread Flour
and give them a professional finish.
Flour is the most important ingredient used After glazing, breads can be sprinkled with
for bread making. It provides food for the yeast your favourite seeds and toppings eg. poppy,
and structures the loaf. When mixed with sesame or caraway seeds.
liquid, the protein in the flour starts to form
gluten. Gluten is a network of elastic strands
Egg Glaze
which interlock to trap the gases produced
by yeast. This process increases as the dough Use 1 egg white or 1 whole egg plus
undergoes kneading and provides the dough 1 tablespoon of water. Brush over dough
with the structure required to produce the before baking.
weight and shape of the bread.
Melted Butter Crust
Bread flour, also known as bakers flour or bread
maker flour is a high protein (gluten), white Brush melted butter over just-baked bread for
flour. For bread maker baking, we recommend a softer, more tender crust.
using bread flour over plain flour as it produces
a tall, springy loaf. Milk Glaze
Brush milk or cream over just-baked bread for
Rye Flour a softer, shiny crust.
Rye flour is a low protein (gluten) flour
traditionally used to make pumpernickel and Sweet Icing Glaze
black breads. Rye flour must generally always
be mixed with a high proportion of bread Mix 1 cup sifted icing sugar with
flour as it does not contain enough gluten to 1 to 2 tablespoons of milk until smooth.
develop the structure for a high, even-grained Drizzle over raisin bread or sweet breads when
loaf. they are almost cool.

Wholemeal Flour
Wholemeal flour is milled from the entire
wheat kernel, hence it contains all the bran,
germ and flour of the whole wheat grain.
Although breads baked with wholemeal will be
higher in fibre, the loaf is generally smaller and
heavier than white loaves.

Self-raising Flour
Self-raising flour is not recommended for bread
maker baking except for cakes as it contains
leavening ingredients that interfere with bread
making.

20
 the lid. This can now be wash with warm
soapy water and dry thoroughly.
Care & Cleaning
NOTE
CLEANING THE STAINLESS Let all surfaces dry thoroughly prior to
STEEL HOUSING inserting the power plug into a power outlet.
Never wash the fruit and nut dispenser in the
1. Wipe the exterior of the stainless steel dishwasher.
housing and the LCD screen with a soft,
damp cloth. A non-abrasive liquid cleanser
or mild spray solution may be used to avoid CLEANING THE BREAD & CAKE PAN
build-up of stains. Apply the cleanser to the 1. Half fill the bread pan with warm soapy
sponge, not the outer surface or LCD screen, water. A non-abrasive liquid cleanser or
before cleaning. Do not use a dry paper mild spray solution may be used. Allow to
towel or cloth to clean the LCD screen, or stand for 10–20 minutes.
use an abrasive cleanser or metal scouring
pad to clean any part of the bread maker as
NOTE
these will scratch the surface.
Do not immerse the outside of the bread pan
and cake pan in water as this may interfere
WARNING with the free movement of the wingnut and
Never immerse the stainless steel housing in drive shaft. Wash only the interior of the
water or place in the dishwasher. Take care not bread pan.
to allow water or cleaning fluids to seep under
the buttons or LCD screen on the control panel. 2. Remove the paddle and wash the inside
of the bread pan and cake pan with a soft
cloth. Do not use an abrasive cleanser or
2. Ensure the bread maker is turned OFF metal scouring pad as these will scratch the
by pressing and holding the START | non-stick coating. Ensure there is no
CANCEL button. Remove the power baked-on residue or dough on the drive
plug from the power outlet. Allow the shaft. Rinse thoroughly.
bread maker and all accessories to cool
3. Let all surfaces dry thoroughly prior to
completely before disassembling and
inserting into the stainless steel housing.
cleaning.
3. If over-spills such as flour, nuts, raisins
etc. occur in the interior baking chamber, NOTE
carefully remove them using a soft, damp Some discolouration may appear on and inside
cloth. Use extreme caution when cleaning the bread pan over time. This is a natural effect
the heating elements. Ensure the bread caused by moisture and steam and will not
maker is completely cool then gently rub affect the bread in any way.
a soft, damp sponge or cloth along the
length of the heating element. Do not use The inside of the bread pan is coated with
any type of cleanser or cleaning agent. a high quality non-stick coating. As with any
4. Let all surfaces dry thoroughly prior to non-stick coated surface, do not use abrasive
inserting the power plug into a power outlet. cleansers, metal scouring pads or metal
utensils to clean these items as they may
a) The fruit and nut dispenser can be removed
damage the finish.
from the lid for cleaning.
b) Close the base from inside the lid and pull Never wash the bread pan and cake pan in the
the fruit and nut dispenser straight out of dishwasher.

21
CLEANING THE BAGUETTE TRAYS STORAGE
1. Clean the baguette trays using a soft cloth 1. Ensure the bread maker is returned to the
and let all surfaces dry thoroughly. main menu by pressing and holding the
2. If baguettes trays have caked on ingredients START | CANCEL button. Remove the
they can be washed in warm soapy water. power plug from the power outlet.
Dry thoroughly. 2. Ensure the bread maker and all accessories
are completely cool, clean and dry.
CLEANING THE BREAD AND CAKE
3. Place the bread pan and paddle into the
PADDLES interior baking chamber.
1. Wash the bread and cake paddles with 4. Ensure the lid is closed.
warm soapy water and a soft damp cloth.
5. Store the appliance in an upright position
2. Ensure there is no baked-on residue in any standing level on its support legs. Do not
of the paddle crevices, including the store anything on top.
D shaped hole. If there is, soak the paddle
in warm soapy water. A non-abrasive liquid
cleanser or mild spray solution may be
used. Allow to stand for 10-20 minutes.
Use a wooden toothpick, thin wooden
skewer or plastic cleaning brush to remove
any bread residue from the paddle crevices.
Rinse thoroughly.
3. Let all surfaces dry thoroughly prior to
inserting into the bread pan and cake pan.

NOTE
Never wash the baguette trays, the bread
paddle and the cake paddle in the dishwasher.
To extend the life of the non-stick coating,
always wash in warm soapy water. Do not use
abrasive cleansers, metal scouring pads or
metal utensils to clean the baguette trays and
the paddles as these items may damage the
baguette trays and the paddle surface.

22
 Recipes

STEPS FOR WHITE BREADS

Method
1. Place ingredients in the order listed. Wipe any spills from outside of pan.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting BASIC(1) or BASIC RAPID (2).

NOTE
Best results are achieved by using the longer settings, producing a loaf with optimal texture.
If using the RAPID settings on specified recipes in this section, reduce salt by ¼ teaspoon and
increase yeast by ¼ teaspoon. This adjustment is suitable for all recipes.

4. Choose LOAF SIZE and CRUST COLOUR.

5. Press START | CANCEL to commence cycle.
6. After cycle has completed press START | CANCEL to stop keep warm setting.
7. Using oven mitts, remove bread from bread maker. Allow bread to rest in pan for 5 minutes
before turning out to cool on a wire rack.

NOTE
Suitable settings for WHITE BREAD are WHITE/WHITE RAPID and LIGHT/MEDIUM/DARK
colour.

TRADITIONAL WHITE BREAD

INGREDIENTS 1KG 750G 500G
Luke-warm water 360ml 280ml 180ml
Oil 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ½ teaspoon
Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons
Bread flour 650g / 4 L cups 500g / 3 L cups 335g / 2 ¼ cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 1 ½ tablespoons 1 tablespoon 3 teaspoons
Yeast: active dry 1 ½ teaspoons 1 ¼ teaspoons 1 teaspoon

23
SEMI-DRIED TOMATO AND BASIL BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 375ml 310ml 185ml
Oil 2 tablespoons 1½ tablespoons 1 tablespoon
Salt 1½ teaspoons 1¼ teaspoons 1 teaspoon
Sugar 1½ tablespoons 1 tablespoon 3 teaspoon
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 tablespoon 1 tablespoon
Yeast: active dry 1½ teaspoons 1¼ teaspoons 1 teaspoon

Add to the Fruit and Nut Dispenser or at Beeps

Semi-dried tomatoes, L cup ¼ cup 2 tablespoons
chopped
Chopped fresh basil 2 tablespoons 1 ½ tablespoons 1 tablespoon

PROSCIUTTO AND PROVOLONE BREAD

INGREDIENTS 1KG 750G 500G
Luke-warm water 335ml 310ml 185ml
Salt 2 teaspoons 1 ½ teaspoons 1 teaspoon
Sugar 1 tablespoon 3 teaspoons 1 ½ teaspoons
Bread flour 485g / 3 ¼ cups 350g / 2 L cups 250g / 1 M cups
Wholemeal flour 120g / ¾ cup 100g / M cup 50g / L cup
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Yeast: active dry 2 ½ teaspoons 1 ¾ teaspoons 1 ¼ teaspoons
Prosciutto, roughly chopped 80g 60g 40g
Provolone, grated or roughly 80g 60g 40g
chopped

24
CARAMELISED GARLIC BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 375ml 310ml 185ml
Olive oil 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons ¼ teaspoons 1 teaspoon
Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons
Bread flour 600g/4 cups 500g / 3 L cups 300g / 2 cups

Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon

Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon

Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon

Chopped fresh parsley ¼ cup 2 tablespoons 1 tablespoon

Caramelised garlic 1-2 bulbs 1 bulb ½–1 bulb

Additional steps
1. Preheat oven to 180°C. Cut top off garlic and drizzle with a little oil. Sprinkle with 1 teaspoon
brown sugar.
2. Place garlic onto a baking tray and cook for about 35-40 minutes or until garlic is tender.
Remove from oven and allow to cool. Once cool squeeze garlic out of skin.

PESTO AND PINENUT BREAD

INGREDIENTS 1KG 750G 500G
Luke-warm water 320ml 250ml 160ml
Oil 2 tablespoons 1 ½ tablespoons 1 tablespoon
Fresh or bottle pesto L cup ¼ cup 2 tablespoons
Salt 1 teaspoon ¾ teaspoon ½ teaspoon
Sugar 2 tablespoons 1 ½ tablespoons 1 tablespoon
Bread flour 600g / 4 cups 500g / 3 L cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Yeast: active dry 1 ¾ teaspoons 1 ½ teaspoons 1 ¼ teaspoons

Add to the Fruit and Nut Dispenser or at Beeps

Roasted pinenuts ½ cup L cup ¼ cup

25
STEPS FOR WHOLEMEAL BREADS

Method
1. Place ingredients in the order listed. Wipe any spills from outside of pan.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting WHOLEMEAL(3) or WHOLEMEAL RAPID (4).

NOTE
Best results are achieved by using the longer settings, producing a loaf with optimal texture.
If using the RAPID settings on specified recipes in this section, reduce salt by ¼ teaspoon and
increase yeast by ¼ teaspoon. This adjustment is suitable for all recipes.

NOTE
Suitable settings for WHOLEMEAL BREAD are WHOLEMEAL/WHOLEMEAL RAPID and
LIGHT/MEDIUM/DARK colour.

4. Choose LOAF SIZE and CRUST COLOUR.

5. Press START | CANCEL to commence cycle.
6. After cycle has completed press START | CANCEL to stop KEEP WARM setting.
7. Using oven mitts, remove bread from bread maker. Allow bread to rest in pan for 5 minutes
before turning out to cool on a wire rack.

26
100% WHOLEMEAL BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 360ml 275ml 195ml
Oil 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt ½ tablespoons 1 teaspoon ¾ teaspoon
Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons
Wholemeal plain flour 600g/ 4 cups 450g/3 cups 300g/2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 ½ tablespoons 2 tablespoons 1 tablespoon
Yeast: active dry 1 ¾ teaspoons 1 ¼ teaspoons 1 teaspoon

CHIA, QUINOA AND LINSEED BREAD

INGREDIENTS 1KG 750G 500G
Luke-warm water 390ml 295ml 195ml
Oil 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons
Wholemeal plain flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Chia seeds 1 tablespoon 3 teaspoons 2 teaspoons
Linseed 2 tablespoons 1 ½ tablespoons 1 tablespoon
Quinoa 1 ½ tablespoons 1 tablespoon 3 teaspoons
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 ½ tablespoons 2 tablespoons 1 tablespoon
Yeast: active dry 1 ¾ teaspoons 1 ¼ teaspoons 1 teaspoon
Milk, for brushing 1 tablespoon 1 tablespoon 1 tablespoon
Extra linseed, white and 2 tablespoons 2 tablespoons 2 tablespoons
brown quinoa, for crust

Additional steps
1. Place ingredients into the bread maker pan in the order listed. Do not add milk or extra grains
for crust at this stage.
2. When there is 1 hour left in the cycle, gently brush top of dough with a little milk and sprinkle
seeds over top of dough. Close lid and continue cooking. This step is optional.

27
BRAN BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 380ml 290ml 190ml
Softened butter 40g 30g 20g
Salt 2 teaspoons 1 ½ teaspoons 1 teaspoon
Brown sugar 2 tablespoons 1 ½ tablespoons 1 tablespoon
Bread flour 300g / 2 cups 260g / 1 ¾ cups 150g / 1 cup
Wholemeal flour 225g / 1 ½ cups 150g / 1 cup 115g / ¾ cup
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Unprocessed bran 20g or L cup 15g or ¼ cup 2 tablespoons
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon

RYE AND CARAWAY

INGREDIENTS 1KG 750G 500G
Luke-warm water 400ml 285ml 200ml
Oil 1 ½ tablespoons 1 tablespoon 3 teaspoons
Treacle 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Rye flour 225g / 1 ½ cups 150g / 1 cup 40g / ¾ cup
Bread flour 375g / 2 ½ cups 300g / 2 cups 190g / 1 ¼ cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Caraway seeds 3 teaspoons 2 teaspoons 1 ½ teaspoons
Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon

28
STEPS FOR CRUSTY BREAD

Method
1. Place ingredients in the order listed. Wipe any spills from outside of pan.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting CRUSTY(5).
4. Choose LOAF SIZE and CRUST COLOUR.
5. Press START | CANCEL to commence cycle.
6. After cycle has completed press START | CANCEL to stop KEEP WARM setting.
7. Using oven mitts, remove bread from bread maker Allow bread to rest in pan for 5 minutes
before turning out to cool on a wire rack.

CRUSTY BREAD (FRENCH STYLE)

INGREDIENTS 1KG 750G 500G
Luke-warm water 375ml 310ml 185ml
Oil 3 teaspoons 2 teaspoons 1 ½ teaspoons
Salt 1 ½ teaspoons 1 ¼ teaspoons 1 teaspoon
Sugar 2 teaspoons 1 teaspoon 1 teaspoon
Bread flour 650g / 4 L cups 500g / 3 L cups 325g
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Yeast: active dry 1 ½ teaspoons 1 ¼ teaspoons 1 teaspoon

29
STEPS FOR FLAVOURED SWEET BREADS

Method
1. Place ingredients in the order listed. Wipe any spills from outside of pan.
2. Insert the bread pan into position in the baking chamber and close the lid.
3. Press MENU to choose setting SWEET(6).
4. Choose LOAF SIZE and CRUST COLOUR.
5. Press START | CANCEL to commence cycle.
6. After cycle has completed press START | CANCEL to stop KEEP WARM setting.
7. Using oven mitts, remove bread from bread maker. Allow bread to rest in pan for 5 minutes
before turning out to cool on a wire rack.

PECAN AND MAPLE SYRUP BREAD

INGREDIENTS 1KG 750G 500G
Luke-warm water 320ml 250ml 160ml
Maple syrup L cup ¼ cup 2 tablespoons
Oil or butter 2 tablespoons 1 tablespoon 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Sugar 2 teaspoons 1 ½ teaspoon 1 teaspoon
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon
Pecans, chopped L cup ¼ cup 2 tablespoons

ROLLED OATS AND BROWN SUGAR BREAD

INGREDIENTS 1KG 750G 500G
Luke-warm water 375ml 310ml 185ml
Oil or butter 2 tablespoons 1 tablespoon 1 tablespoons
Salt 1 ½ teaspoons 1 teaspoon 1 teaspoon
Brown sugar 75g / L cup 55g / ¼ cup 2 tablespoons
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Yeast: active dry 1 ½ teaspoons 1 ¼ teaspoons 1 teaspoon
Rolled oats ½ cup L cup ¼ cup

30
SPICED APPLE BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 250ml 230ml 125ml
Cloudy apple juice 125ml 80ml 65ml
Canned pie apples 100g (½ cup) 80g (L cup) 60g (¼ cup)
Oil 1 ½ tablespoons 1 tablespoon 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Brown sugar 2 tablespoons 1 ½ tablespoons 1 tablespoon
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Ground cinnamon ¾ teaspoon ½ teaspoon ¼ teaspoon
Ground nutmeg ¾ teaspoon ½ teaspoon ¼ teaspoon
Yeast: active dry 1 ¼ teaspoons 1 teaspoon ¾ teaspoon

Add to the Fruit and Nut Dispenser or at Beeps

Sultanas ½ cup L cup ¼ cup

FRUIT LOAF
INGREDIENTS 1KG 750G 500G
Luke-warm water 330ml 270ml 165ml
Oil or butter 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Brown sugar 2 tablespoons 1 ½ tablespoons 1 tablespoon
Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 tablespoons 1 ½ tablespoons 1 tablespoon
Ground mixed spice 1 tablespoon 3 teaspoons 2 teaspoons
Yeast: active dry 2 teaspoons 1 ½ teaspoons 1 ¼ teaspoons

Add to the Fruit and Nut Dispenser or at Beeps

Mixed dried fruit ½ cup L cup ¼ cup

31
STEPS FOR GLUTEN FREE BREADS BASIC GLUTEN FREE BREAD
METHOD
INGREDIENTS 1KG
1. Follow steps for preparation on each recipe.
Luke warm water 520ml
2. Insert the bread pan into position in the
Oil 80ml
baking chamber and close the lid.
Eggs 3 large
3. Press MENU to choose setting GLUTEN
FREE(8). White vinegar 1 teaspoon

4. Press START | CANCEL to commence White rice flour 300g

cycle. Brown rice flour 150g
5. When the beeper alerts you that the fruit Besan or soy flour 70g
and nut dispenser has dispensed open lid –
Arrowroot 150g
DO NOT turn bread maker off; use a plastic
spatula and carefully scrape down sides of Organ gluten substitute 1 tablespoon
tin, mix in the same direction as the blade Xanthan gum 2 teaspoons
turning until ingredients are well combined, White sugar 3 teaspoons
replace lid and continue with cycle.
Salt 1 ½ teaspoons

NOTE Yeast: active dry 3 teaspoons

Batter should resemble a thick batter. Method

If necessary add 1–2 tablespoons of rice flour
or water. 1. Place first 4 ingredients into baking pan in
order listed.
2. Combine remaining ingredients in a large
6. After cycle has completed press START |
bowl; mix well then transfer into baking pan
CANCEL to stop KEEP WARM setting.
wipe any spills from outside of the pan.
NOTE 3. Place bread pan into the bread maker and
close the lid.
For best results remove bread pan as soon as
cycle has finished. 4. When the beeper alerts you that the fruit
and nut dispenser has dispensed open lid –
DO NOT turn bread maker off; use a plastic
7. Using oven mitts, remove bread from spatula and carefully scrape down sides of
bread maker. Allow bread to rest in pan for tin, mix in the same direction as the blade
5 minutes before turning out to cool on turning until ingredients are well combined,
a wire rack. replace lid and continue with cycle.

NOTE
Batter should resemble a thick batter.
If necessary add 1–2 tablespoons of rice flour
or water.

5. Leave to cool in bread pan for 5 minutes

before turning out onto a wire rack to cool.

32
GLUTEN FREE FRUIT LOAF GLUTEN FREE GRAIN BREAD
INGREDIENTS 1KG INGREDIENTS 1KG
Luke warm water 360ml Water 530ml
Oil 60ml Oil 80ml
Eggs 2 Eggs 3 large
White vinegar 1 teaspoon White vinegar 1 teaspoon
White rice flour 360g White rice flour 300g
Arrowroot 80g Brown rice flour 150g
White sugar 3 teaspoons Besan or soy flour 70g
Brown sugar 2 tablespoons Arrowroot 150g
Xanthan gum 3 teaspoons Organ gluten substitute 1 tablespoon
Salt 1 teaspoon Xanthan gum 2 teaspoons
Yeast: active dry 2 teaspoons White sugar 3 teaspoons
Sultanas ¼ cup Salt 1 ½ teaspoons
Dates, chopped ¼ cup Linseed 2 tablespoons
Dried cranberries ¼ cup Quinoa 2 tablespoons
Chia 2 tablespoons
Method
Yeast: active dry 3 teaspoons
1. Place first 4 ingredients into baking pan in
order listed. Method
2. Combine remaining ingredients in a large 1. Place first 4 ingredients into baking pan in
bowl; mix well then transfer into baking pan order listed.
wipe any spills from outside of the pan.
2. Combine remaining ingredients in a large
3. Place bread pan into the bread maker and bowl; mix well then transfer into baking pan
close the lid. wipe any spills from outside of the pan.
4. When the beeper alerts you that the fruit 3. Place bread pan into the bread maker and
and nut dispenser has dispensed open lid – close the lid.
DO NOT turn bread maker off; use a plastic
spatula and carefully scrape down sides of 4. When the beeper alerts you that the fruit
tin, mix in the same direction as the blade and nut dispenser has dispensed open lid –
turning until ingredients are well combined, DO NOT turn bread maker off; use a plastic
replace lid and continue with cycle. spatula and carefully scrape down sides of
tin, mix in the same direction as the blade
turning until ingredients are well combined,
NOTE replace lid and continue with cycle.
Batter should resemble a thick batter.
If necessary add 1-2 tablespoons of rice flour NOTE
or water.
Batter should resemble a thick batter.
If necessary add 1–2 tablespoons of rice flour
5. Leave to cool in bread pan for 5 minutes or water.
before turning out onto a wire rack to cool.
5. Leave to cool in bread pan for 5 minutes
before turning out onto a wire rack to cool.

33
GLUTEN FREE CHOCOLATE AND GENERAL TIPS FOR JAM MAKING
SOUR CHERRY • Buy best quality fruit in season.
INGREDIENTS 1KG • Remove stems, seeds or pips from fruit.
Luke warm water 400ml • Cut into small pieces to assist the jam
making process. Do not puree unless
Oil 60ml
a smooth jam is desired.
Eggs 3
• Ensure fruit is at room temperature.
White vinegar 1 teaspoon
• Do not exceed quantities listed in recipes.
White rice flour 375g
• Jamsetta is recommended for making jams
Brown rice flour 150g in bread maker as it requires additional
Xanthan gum 1 tablespoon pectin that is naturally found in fruits.
Cocoa powder 30g • Store jam in sterilised jars.
Soft brown sugar 100g
METHOD
Soy milk or skim milk powder ¼ cup
1. Place ingredients into bread pan in the
Salt 1 teaspoon order listed.
Yeast: active dry 2 teaspoons 2. Wipe spills from outside of bread pan.
Dark choc, chopped 100g 3. Insert bread pan into position inside baking
Sour cherries, drained 100g chamber and close the lid.
4. Press MENU to choose setting JAM(11).
Method
5. Press START | CANCEL to commence
1. Place first 4 ingredients into baking pan in cycle.
order listed. 6. Once finished press START | CANCEL
2. Combine remaining ingredients in a large once cycle is complete.
bowl; mix well then transfer into baking pan 7. Use oven mitts to remove bread pan.
wipe any spills from outside of the pan.
8. Pour hot jam into hot sterilised jars leaving
3. Place bread pan into the bread maker and 1cm at the top. Seal immediately. Jam will
close the lid. continue to thicken on cooling.
4. When the beeper alerts you that the fruit
and nut dispenser has dispensed open lid –
DO NOT turn bread maker off; use a plastic
spatula and carefully scrape down sides of
tin, mix in the same direction as the blade
turning until ingredients are well combined,
replace lid and continue with cycle.

NOTE
Batter should resemble a thick batter.
If necessary add 1–2 tablespoons of rice flour
or water.

5. Leave to cool in bread pan for 5 minutes

before turning out onto a wire rack to cool.

34
STRAWBERRY AND ANISEED JAM KNEAD & RISE
INGREDIENTS 1KG Method
Strawberries 500g 1. Place ingredients into bread pan in the
Aniseed, crushed ½- ¾ teaspoon order listed.
White sugar 1 cup 2. Wipe spills from outside of pan.
Jamsetta 1 ½ tablespoons 3. Insert the bread pan into position in the
bread maker and close lid.
4. Press MENU to choose setting
MANGO AND VANILLA BEAN JAM KNEAD & RISE(9).
5. Press START | CANCEL to commence
INGREDIENTS 1KG cycle.
Fresh mango 500g pulp (approx. 2 large 6. After cycle has completed press START |
mangoes)
CANCEL to stop. Remove bread pan form
Vanilla bean 1, seeds scraped
baking chamber and remove dough from
White sugar 1 cup bread pan. Dough is now ready for hand
Jamsetta 1 ½ tablespoons shaping, rising and baking.
Lime juice 1 tablespoon

PIZZA DOUGH
ORANGE MARMALADE INGREDIENTS 1KG
INGREDIENTS 1KG Bread flour 500g

Oranges, thinly sliced 2 medium (500g) Salt 3 teaspoons

White sugar 1 L cups Caster sugar 3 teaspoons

Olive oil 1 tablespoon
Jamsetta 1 ½ tablespoons
Water 250ml
Yeast: active dry 3 teaspoons
FIG AND LIME
Additional steps
INGREDIENTS 1KG
Turn dough out onto a lightly floured surface
Fresh figs 500g and knead for 1 minute to combine.
Lime 1, Rind and juice Divide dough into 3 equal portions and roll
White sugar 1 ¼ cups into circles to the desired thickness.
Jamsetta 1 ½ tablespoons For a thicker style dough roll out, cover and
allow to rise in a warm place. For a thin style
pizza use immediately.

35
PLAIN PASTA HOT CROSS BUNS
INGREDIENTS 1KG INGREDIENTS 1KG
Eggs 2 Water 340ml
Egg yolks 3 Oil 2 tablespoons
Extra Virgin Olive Oil 1 tablespoon Salt 2 teaspoons
‘OO’ flour 250g Brown sugar ¼ cup
Salt ¼ teaspoon Bread flour 600g/4 cups
Milk powder 3 tablespoons
1. Place ingredients into bread pan in the Ground mixed spice 1 tablespoon
order listed. Ground cinnamon 1 tablespoon
2. Wipe spills from outside of pan. Yeast: active dry 2 ¼ teaspoons
3. Insert the bread pan into position in the
Add at the Beeps
baking chamber and close the lid.
Sultanas 1 ¼ cups
4. Press MENU to choose setting PASTA
DOUGH (10). Mixed peel (optional) ¼ cup

5. Press START | CANCEL to commence Batter for ‘Crosses’

cycle. Water 2 tablespoons
6. At the end of the cycle press START | Plain flour 40g/¼ cup
CANCEL to stop. Remove bread pan from
Glaze
the bread maker and remove the pasta
dough which is now ready for hand shaping Water 80ml/L cup
or placing through a Pasta extruder. Caster sugar 2 tablespoons

Additional steps
1. Make dough as per knead & rise method.
2. Once finished, preheat oven to 190°C.
Divide dough into 18 pieces and shape into
rounds. Place rounds close together on
a lightly greased baking tray.
3. Cover loosely with lightly greased plastic
wrap and leave to stand in a warm area for
20 minutes or until doubled in size.
4. Blend ‘cross’ batter ingredients together to
make a smooth batter. Spoon into a piping
bag fitted with a small piping nozzle.
Pipe a cross shape onto each bun.
5. Bake in preheated oven for 15-20 minutes
or until golden brown.

To make glaze
Place water and sugar into a small saucepan
over low heat. Stir until sugar dissolves.
Bring to the boil. Boil for 5 minutes.
Brush warm glaze over warm hot cross buns.
Serve warm or at room temperature.
36
STICKY CINNAMON ROLLS BREAD ROLLS
INGREDIENTS 1KG INGREDIENTS 1KG
Water 285ml Water 310ml
Salt 1 teaspoon Oil 2 tablespoons
Sugar 2 ½ teaspoons Salt 1 teaspoon
Bread flour 600g/4 cups Sugar 2 tablespoons
Eggs 2 Bread flour 600g/4 cups
Butter, softened 60g Eggs 1
Yeast: Active Dry 3 teaspoons Yeast: Active Dry 2 teaspoons

Filling Glaze
Butter, melted 60g Milk 2 tablespoons
Brown sugar 75g/L cup Sesame seeds, optional ¼ cup
Pecans, finely chopped 70g/½ cup
Additional steps
Ground cinnamon 1 ½ tablespoons
1. Make dough as per knead & rise method.
Glaze
2. Once finished divide into 16 equal pieces.
Water 80ml/L cup Knead each piece and shapeinto rounds.
Caster sugar 2 tablespoons 3. Place rounds close together on a lightly
greased baking tray.
Additional steps
4. Cover loosely with lightly greased plastic
1. Make dough as per knead & rise method. wrap and leave to stand in a warm area for
2. Once finished preheat oven to 180°C. 30 minutes or until doubled in size.
Roll dough on a well floured surface to Preheat oven to 200°C.
a 40cm x 40cm square. Brush dough 5. Brush rolls with milk and sprinkle with
with half the melted butter. Sprinkle with sesame. Bake in preheated oven for
combined sugar, pecans and cinnamon and 12-15 minutes or until golden brown.
then drizzle with remaining butter.
3. Roll up dough and cut into 2cm slices.
Place rounds cut side up, 4cm apart, onto
2 baking trays lined with baking paper.
4. Cover loosely with lightly greased plastic
wrap and leave to stand in a warm area for
20 minutes or until doubled in size.
5. Bake in preheated oven for 25-30 minutes
or until golden brown.

To make glaze
Place water and sugar into a small saucepan
over low heat. Stir until sugar dissolves.
Bring to the boil. Boil for

5 minutes. Brush warm glaze over warm

cinnamon. Serve warm or at room temperature.

37
Lemon Butter Cake Chocolate Cake
2 eggs, lightly beaten 200ml buttermilk
125g butter, melted 75g butter, melted
2 tablespoons grated lemon rind 1 egg, lightly beaten
1 tablespoon lemon juice 165g (¾ cup) caster sugar
160ml (M cup) milk 150g (1 cup) self-raising flour
220g (1 cup) caster sugar 35g (L cup) cocoa powder
300g (2 cups) self-raising flour
Chocolate ganache
Lemon Icing 200g good quality dark chocolate, chopped
110g (½ cup) white sugar M cup cream
2 tablespoons lemon juice
1. Combine ingredients in the cake pan in the order
1. Combine ingredients in the cake pan in the order listed. Wipe any spills around the pan.
listed. Wipe any spills around the pan. 2. Place the cake pan into the bread maker and
2. Place the cake pan into the bread maker and close the lid.
close the lid. 3. Press Menu to choose CAKE SETTING (13).
3. Press MENU to choose CAKE SETTING (13). Press START | CANCEL to commence cycle.
4. Press START | CANCEL to commence cycle. 4. When the beeper alerts you that the fruit and nut
5. When the beeper alerts you that the fruit and nut dispenser has dispensed open lid – DO NOT turn
dispenser has dispensed open lid – DO NOT turn bread maker off or pause; use a plastic spatula
bread maker off or pause; use a plastic spatula and carefully scrape down sides of tin, mix in
and carefully scrape down sides of tin, mix in the same direction as the blade turning until
the same direction as the blade turning until ingredients are combined from the side of the
ingredients are combined from the side of the pan, replace lid and continue with cycle.
pan, replace lid and continue with cycle. 5. When cake has finished allow to cool for
6. When cake has finished allow to cool for 5 minutes before turning out onto a wire rack.
5 minutes before turning out onto a wire rack. Ensure paddle is not left in cake. Allow cake
Ensure paddle is not left in cake. to cool.
7. Allow cake to cool slightly then drizzle over
To make ganache
combined sugar and lemon juice.
1. Stir ingredients in small saucepan over a low
8. Serve with double cream or ice cream.
heat until smooth. Cool to spreading consistency.
Spread on cooled cake.

38
Citrus Poppy Seed Cake Carrot Cake
125g butter, melted 125g butter, melted
80ml (L cup) milk 2 eggs, lightly beaten
1 teaspoon vanilla extract 1 teaspoon vanilla extract
2 eggs, lightly beaten 110g (½ cup) soft brown sugar
1 tablespoon finely grated orange rind 1 cup (240g) finely grated carrot
2 teaspoons finely grated lemon rind ½ teaspoon cinnamon
180g (M cup) caster sugar ½ teaspoon nutmeg
150g (1 cup) self-raising flour 185g (1 ¼ cups) self-raising flour
2 tablespoons poppy seeds
Cream Cheese Frosting
Glaze 15g butter, softened
1 teaspoon finely grated orange rind 60g cream cheese, softened
1 teaspoon finely grated lemon rind ½ teaspoon vanilla extract
60ml (¼ cup) orange juice ¾ cup (125g) icing sugar, sifted
1 tablespoon lemon juice
1. Combine ingredients in the cake pan in the order
55g (¼ cup) caster sugar
listed. Wipe any spills around the pan.
1. Combine ingredients in the cake pan in the order 2. Place the cake pan into the bread maker and
listed. Wipe any spills around the pan. close the lid.
2. Place the cake pan into the bread maker and 3. Press MENU to choose CAKE SETTING (13).
close the lid. 4. Press START | CANCEL to commence cycle.
3. Press MENU to choose CAKE SETTING (13). 5. When the beeper alerts you that the fruit and nut
4. Press START | CANCEL to commence cycle. dispenser has dispensed open lid – DO NOT turn
5. When the beeper alerts you that the fruit and nut bread maker off or pause; use a plastic spatula
dispenser has dispensed open lid – DO NOT turn and carefully scrape down sides of tin, mix in
bread maker off or pause; use a plastic spatula the same direction as the blade turning until
and carefully scrape down sides of tin, mix in ingredients are combined from the side of the
the same direction as the blade turning until pan, replace lid and continuewith cycle.
ingredients are combined from the side of the 6. When cake has finished allow to cool for
pan, replace lid and continue with cycle. 5 minutes before turning out onto a wire rack.
6. When cake has finished allow to cool for Ensure paddle is not left in cake.
5 minutes before turning out onto a wire rack.
To make the frosting
Ensure paddle is not left in cake.
1. Combine cream cheese, butter and vanilla in
7. Combine glaze ingredients into a small saucepan
a bowl of an electric mixer. Beat on high speed
and stir over a low heat until sugar has dissolved.
until smooth; reduce speed and gradually add
Increase heat and allow to simmer for
the icing sugar; beat until smooth. Spread over
3-4 minutes.
cooled cake.
8. Using a skewer poke several holes over cake.
Pour hot syrup over hot cake.
9. Serve with double cream.

39
STEPS FOR MAKING BAGUETTES CRISP BAGUETTES

Method INGREDIENTS 1KG

1. Place ingredients into the bread pan in the Water 180ml

order listed. Wipe any spills from outside Salt 1 teaspoon
of pan. Bread flour 290g
2. Insert the bread pan into position in the Yeast: active dry 1 teaspoon
baking chamber and close the lid.
3. Press MENU to choose setting
BAGUETTE(14). SESAME BAGUETTES
4. Choose CRUST COLOUR MEDIUM for
best results. INGREDIENTS 1KG
5. Press START | CANCEL to commence Water 170ml
cycle. The bread maker will start the first Salt 1 teaspoon
stage of the baguette making process of Sugar 1 teaspoon
kneading and proving the dough.
Bread flour 250g
6. When you hear the bread maker beep (after
1 hour 20 minutes) remove bread pan. Yeast: active dry 1 teaspoon
Turn dough onto a lightly floured work After shaping brush with water and sprinkle
bench and need until dough just comes Sesame seeds 1 tablespoon
together. Do not overwork or the dough
with toughen.
7. Divide dough into 4 and lightly shape into KALAMATA AND OLIVE OIL
baguettes.
BAGUETTES
8. Place baguettes onto trays and with a sharp
knife cut 2-3 slits diagonally across each INGREDIENTS 1KG
baguette. Brush with a little water. Water 170ml
9. Using the hooks under the one of the Extra virgin olive oil 1 ½ tablespoons
racks; hook the other rack so that it hangs
Salt ¾ teaspoon
underneath. Position the two racks into the
bread maker and close the lid. Sugar 1 teaspoon

10. Press START | CANCEL to recommence Bread flour 280g

the cycle. Yeast: active dry 1 teaspoon
11. After cycle has completed press START | Add to the Fruit and Nut Dispenser or at Beeps
CANCEL to stop KEEP WARM setting.
Pitted kalamata olives 40g (¼ cup)
12. Using oven mitts, remove baguettes from
bread maker.
TIP
Dry olives with paper towelling before placing
into the fruit and nut dispenser.

40
SESAME BAGUETTES
INGREDIENTS 1KG
Water 190ml
Salt 1 teaspoon
Sugar 1 teaspoon
Bread flour 250g
Linseed 1 tablespoon
Quinoa 1 tablespoon
Sesame seeds 1 tablespoon
Yeast: Active Dry 1 teaspoon

After shaping brush with water and sprinkle

Linseeds 2 teaspoons

Sesame seeds 2 teaspoons

41
BAKE ONLY

NOTE
The BAKE ONLY cycle will bake only for hour. Time can be adjusted to 1 hour 10 min, 1 hour 20 or
1 hour 30.

Apple, Rhubarb and Sweet Potato, Feta and

Strawberry Crumble Basil Frittata
125g strawberries, hulled and quartered 300g sweet potato
100g rhubarb, cut into 1cm pieces 120g feta, crumbled
2 small green apples, peeled and diced 40g fresh basil leaves
2 tablespoons caster sugar 40g grated fresh parmesan
Crumble 6 eggs
½ cup plain flour 300ml cream
½ teaspoon baking powder Salt and freshly ground black pepper
L cup soft brown sugar
1. Thinly slice sweet potato into 4mm slices.
½ cup rolled oats
2. Place a layer of sweet potato into the cake pan
75g cold butter, diced
without the cake paddle. Top with some of the
1. Combine fruit and sugar in a bowl and toss to feta and a layer of basil. Repeat layering until
combine. Place into cake pan without the cake all sweet potato, feta and basil have been used.
paddle. Sprinkle over parmesan.
2. In another bowl combine flour, baking powder, 3. Whisk together eggs, cream and salt and pepper
sugar and oats. Using your fingertips rub butter and pour over vegetables.
into dry mix to make a crumble. Spoon crumble 4. Place the cake pan into the bread maker and
3. over fruit. close the lid.
4. Place the cake pan into the bread maker and 5. Press MENU to choose the BAKE ONLY (12)
close the lid. setting and adjust timer for 1 hour 20 minutes.
5. Press MENU to choose the BAKE ONLY (12) 6. When frittata is ready carefully remove from
setting and cook for 1 hour bread maker.
6. When crumble is ready carefully remove from 7. Allow to cool for 10 minutes before turning onto
bread maker. a plate. Use another plate to flip back over.
7. Use a non metal spoon to serve into bowls. 8. Serve warm or cold.
8. Serve with custard.

42
STEPS FOR SUPER RAPID SETTING
This setting is suitable for store bought white
bread pre mixes only

Method
1. Place ingredients in the order directed on
the bread mix pack. If not stated, add liquid
first then dry ingredients then lastly yeast.
Wipe any spills from outside of pan.
2. Insert the bread pan into position in the
baking chamber and close the lid.
3. Press MENU to choose setting SUPER
RAPID (7).
4. Press START | CANCEL to commence
cycle.
5. After cycle has completed press START |
CANCEL to stop KEEP WARM setting.
6. Using oven mitts, remove bread from
bread maker. Allow bread to rest in pan for
5 minutes before turning out to cool on
a wire rack.

NOTE
The Super Rapid setting is only recommended
for store bought white pre mixes. Breads
cooked on the Super rapid setting will be more
dense in texture compared to the standard
bread settings.

43
 Breville Customer Service Centre
Australian Customers New Zealand Customers
Mail: Locked Bag 2000 Mail: Private Bag 94411
Botany NSW 1455 Botany Manukau 2163
AUSTRALIA Auckland NEW ZEALAND
Phone: 1300 139 798 Phone: 0800 273 845
Fax: (02) 9700 1342 Fax: 0800 288 513
Email: Customer Service: Email: Customer Service:
[email protected] [email protected]

Web: www.breville.com.au Web: www.breville.co.nz

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2015.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.

BBM400 ANZ – E15