Bakehouse Compact

Automatic dough & bread maker

Instruction/Recipe Booklet
BM2100

Please read these instructions carefully

and retain for future reference.
Congratulations

Fresh, warm home made bread is just a few Before you start, read all the instructions in
easy steps away with your new Sunbeam this book to ensure you get the most from
Bakehouse Compact. your breadmaker.
With your new Bakehouse Compact you can We've done everything we can do to make
have delicious home made bread in just over bread baking a breeze, but if you have any
3 hours. concerns regarding the performance and use
And you're only limited by your imagination of your breadmaker, please call
— salami and cheese bread, soy and linseed Sunbeam Customer Service
bread, bacon and beer bread, pasta, doughs
Australia 1300 881 861
and specialty breads...the variety is endless!
New Zealand 0800 786 232
You can also make your favourite cakes and
hot cross buns!

And it really is as easy as 1....2....3!

Step 1. Remove the bread pan from the
breadmaker and add the ingredients.
Step 2. Position the bread pan and select
the desired program setting.
Step 3. In a few hours, freshly baked bread
is ready to enjoy.

Important instructions – retain for

future use.
Congratulations

Fresh, warm home made bread is just a few Before you start, read all the instructions in
easy steps away with your new Sunbeam this book to ensure you get the most from
Bakehouse Compact. your breadmaker.
With your new Bakehouse Compact you can We've done everything we can do to make
have delicious home made bread in just over bread baking a breeze, but if you have any
3 hours. concerns regarding the performance and use
And you're only limited by your imagination of your breadmaker, please call
— salami and cheese bread, soy and linseed Sunbeam Customer Service
bread, bacon and beer bread, pasta, doughs
Australia 1300 881 861
and specialty breads...the variety is endless!
New Zealand 0800 786 232
You can also make your favourite cakes and
hot cross buns!

And it really is as easy as 1....2....3!

Step 1. Remove the bread pan from the
breadmaker and add the ingredients.
Step 2. Position the bread pan and select
the desired program setting.
Step 3. In a few hours, freshly baked bread
is ready to enjoy.

Important instructions – retain for

future use.
Contents

Sunbeam's Safety Precautions 1

Using your Bakehouse safely 2
Features of your Bakehouse Compact 3
The Control Panel 5
Program Settings 5
Role of ingredients 6
What ingredients to use 7
Ingredient Hints for New Zealand 8
Using your Bakehouse Compact 9
Select Program setting 10
Cake & Dough settings 11
Important Measuring Tips 12
Handy Hints 13
Care & Cleaning, Help Guide 14
Recipes:Bread
Recipes: Bread Mix 15
White bread 17
Wheat bread 19
Sweet bread 20
French bread 22
Cake 23
Dough 24
Program Setting Times & Display Information 26
Troubleshooting 27
 Heading Safety Precautions
Sunbeam’s

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

Sunbeam is very safety conscious when • Never leave an appliance

appliance unattended
unattended while
designing and manufacturing consumer products, in use.
but it is essential that the product user also • Do not use an appliance for any purpose
exercise care when using an electrical appliance. other than its intended use.
Listed below are precautions which are essential • Do not place an appliance on or near a hot gas
for the safe use of an electrical appliance: flame, electric element or on a heated oven.
• Read carefully and save all the instructions Do not place on top of any other appliance.
provided with an appliance. • Do not let the power cord of an appliance hang
• Always turn the power off at the power outlet over the edge of a table or bench top or touch
before you insert or remove a plug. Remove any hot surface.
by grasping the plug - do not pull on the cord. • Do not operate any electrical appliance with
• Turn the power off and remove the plug a damaged cord or after the appliance has
when the appliance is not in use and been damaged in any manner. If damage is
before cleaning. suspected, return the appliance to the nearest
• Do not use your appliance
appliance with an extension
extension Sunbeam Appointed Service Centre
cord unless this cord has been checked for examination, repair or adjustment.
and tested by a qualified technician or • For additional protection, Sunbeam
service person. recommend the use of a residual current
• Always use your appliance from a power device (RCD) with a tripping current not
outlet of the voltage (A.C. only) marked exceeding 30mA in the electrical circuit
on the appliance. supplying power to your appliances.
• Close supervision is necessary when your • Do not immerse the appliance in water
appliance is being used by children or infirm or any other liquid unless recommended.
persons. • Appliances are not intended to be operated
• Young children should be supervised to ensure by means of an external timer or separate
that they do not play with the appliance. remote control system.

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.
Using your Bakehouse safely

Before use Where to use

1. Read all instructions, product labels and 1. Use only on a stable, heat-resistant surface.
warnings. Save these instructions. 2. Do not use the breadmaker where it will
2. Remove all foreign matter from the bread pan be exposed to direct sunlight or other heat
and baking chamber. sources, such as a stove or oven.
3. Wipe over bread pan and kneading blade 3. Do not place on top of any other appliance.
before use. 4. Keep the breadmaker out of reach of
4. Always use the breadmaker from a 230-240V children as it does get quite warm. Also, if
AC power outlet. any buttons are accidentally touched during
5. Do not allow anything to rest on the power operation, baking may stop.
cord or allow it to touch any hot surface. Do 5. Place the unit at least 200 millimetres away
not plug in cord where people may walk or from walls and curtains as they may discolour
trip on it or allow the cord to dangle over the from the heat.
edge of a table or benchtop. After use
Whilst in use 1. Always turn the unit off and remove the plug
1. This breadmaker does get quite warm during from the power outlet after use, and before
operation. Be careful to keep your hands and cleaning.
face away from the unit. 2. Use oven mitts when taking out the baking
2. Do not open the lid or remove the bread pan pan after baking.
during operation except as indicated in the 3. Allow the breadmaker to cool down before
instructions. cleaning or storing.
3. Do not place anything on the breadmaker lid. 4. Read instructions before cleaning. Do not
Do not cover vents. immerse the unit or plug in water. This will
4. Do not touch moving parts. cause electric shock or damage to the unit.
Features of your Bakehouse
Compact
Your Sunbeam Bakehouse Compact is a fully
automatic bread baking and dough making
machine that allows you to easily make fresh
bread in only a few hours. There are a host of
other features:

Viewing window
Allows you to watch each stage of the
breadmaking cycle.

Removable lid
Simply remove for easy cleaning.

Program indicator lights

The indicator lights will illuminate to the
selected bread program.

Cool Touch body

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

60 minute Keep-Warm function

Keeps bread warm for 1 hour after baking.
Fruit & Nut beeper
Allows you to be more creative with your
bread making. The Bakehouse beeps to let
you know when it is time to add fruits and/or
nuts. This prevents excess crushing during
the kneading cycle.

Simple, 2 step operation

Variety of bread types

Makes any type of bread you like from a
selection of settings including: Basic, Wheat,
French and Sweet.

Cake setting
Make a variety of home-made cakes using
this setting.

Dough setting
Takes the labour out of kneading dough for
pasta, pizza, bread rolls and other breads.

Vertical loaf up to 750g

Non-stick removable bread pan

For easy removal of bread and quick clean-
up.

600 watts of power

Optimum amount of power for the perfect
loaf of bread.
The Control Panel

Menu button
Press the menu button to select a specific
program from the 6 baking options.
Each press of the menu button will move
to the next program. (1. Basic - 2. Whole
Wheat - 3. Sweet - 4. French - 5. Cake - 6.
Dough...)
The indicator light of the selected program
will illuminate and flash until the program
has completed.

Start/Stop button
Press to commence selected setting.
To stop the operation press and hold for 2-3
seconds until you hear a beep.
Once the selected program is completed, the
start/stop indicator light will illuminate and
flash until the 60-minute keep warm cycle is
finished.

Program Settings

(1) Basic (4) French

Use this setting to make traditional white This cycle is for breads with crispier crusts,
bread. such as French and sourdough breads.

(2) Whole Wheat (5) Cake

Whole wheat breads require more rising time Make your favourite cakes or use packaged
to accommodate the slower rising action with cake mixes to have warm home made cakes
whole wheat flour. Therefore, it is normal for any time.
whole wheat breads to be heavy and slightly
dense in texture. (6) Dough
Use this setting to make dough only, so that
(3) Sweet you can knead and shape a variety of breads
This cycle is for breads that require to bake in a conventional oven. Make dough
Role of ingredients

Yeast molasses, maple or golden syrup, honey and

Yeast is actually a microscopic plant. Simply other sweeteners may be used in equivalent
stated, without yeast, your bread will not rise. quantities.
When moistened by a liquid, fed by sugar and Artificial sweetener can be substituted in
carefully warmed, yeast produces gasses that equivalent amounts, however the taste and
power the dough to rise. If the temperature is texture of your bread will vary.
too cold, the yeast will not be activated; if it’s
too warm, it will die. Your Bakehouse takes Liquids
care of this worry for you by maintaining just When liquids are mixed with protein in flour,
the right temperature in the baking chamber gluten is formed. Gluten is necessary for the
at all times. bread to rise. Most recipes use dry milk and
Some yeasts may require the use of a bread water, but other liquids such as milk and fruit
improver. The bread improver will provide juice can be used. Experiment with quantities
additional gluten to the flour to produce a of these liquids to obtain optimum results.
better loaf. Liquids should be used at room temperature.
Note: We do not recommend the use of fresh A recipe with too much liquid may cause the
or compressed yeast in your breadmaker. bread to fall during baking while a recipe with
Sunbeam recommend the use of dry yeast too little liquid will not rise.
only. Always ensure it is used well within the Salt
use-by date, as stale yeast will prevent the
In small amounts, salt adds flavour and
bread from rising.
controls yeast action. Too much salt inhibits
We suggest that a small pocket be made in rising, so be sure to measure amounts
the top of the dry mixture to hold the yeast. correctly. Any ordinary table salt may be
This will ensure its activation when in contact used.
with the liquid and sugar during kneading.
Eggs
Flour
Eggs are used in some bread recipes, they
In order for the bread to rise, the flour has provide liquid, assist with the rising and
to have a sufficiently high protein content. increase the nutritional value of the bread.
Sunbeam recommend the use of a good They add extra flavour and are usually used in
quality plain or bread flour. the sweeter types of bread.
Unlike white flour, wheat flour contains bran
and wheatgerm which inhibit rising. Wheat Fats
breads therefore, tend to be heavier in texture Many breads use fats to enhance the flavour
and smaller in size. A lighter larger loaf can and retain moisture. Typically, we use
be achieved by combining wheat flour with margarine in the recipes, softened butter or
white flour for whole wheat bread recipes. oil may be used in equivalent quantities.
If you choose not to add any fat, your bread
Sugars
may vary in taste and texture.
Sugars sweeten the bread, brown the crust,
What ingredients to use

To achieve an optimum loaf of bread, always Bread mixes

use fresh, quality 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)
Some bulk bread mixes may require the use
should be used. A high protein bread flour
of a bread improver.
can also be used for bread making.
We recommend you contact the bread mix
It is important to weigh the flour required for
manufacturer for further information on the
each recipe as flour naturally aerates. This
use of their product.
will ensure a perfectly baked loaf.
Bulk packs of flour may be used, however Hints
the result of your bread may vary. The texture • Different brands of yeast, used with
and height of the bread will be inconsistent different brands of flour, will influence the
if the flour is stored for long periods of time size and texture of your bread. Experiment
in unsatisfactory conditions. Purchase bulk with these ingredients to determine which
packs of flour only if baking constantly. combination of ingredients gives you the
best result.
Yeast
• It is normal for breads to be inconsistent in
Bulk packs of dry yeast and dry yeast sachets
height and texture even if you are using the
are recommended.
same ingredients time and time again. This
Bread Improver inconsistency is usually influenced by the
The use of bread improver is recommended natural varying protein levels of wheat in
for all recipes to achieve optimum results. the flour.
Bread improver will increase the gluten
content of the flour mix. It will also influence
the structure, size and texture of the bread,
so that it does not collapse when baking.
The suggested quantity to use is stated in all
recipes.
Bread improver has a flour like texture and
can be purchased through health food shops
or through selected supermarkets.
Ingredient hints for New Zealand

The recipes for the Bakehouse Compact • Do not use "Bread Improver" as listed in
were 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.
• You can check the consistency of the
How to use the recipes in New Zealand
dough throughout the initial kneading cycle
• Where the recipes state “Tandaco Dry (about 20 minutes after the machine has
Yeast", you must use Edmonds Surebake started). Lift the lid and have a quick look.
Yeast instead (look for the bottle with the The dough should be smooth, soft, slightly
red lid). sticky and have a tendency to flatten and
• For 750g loaves use 2½ teaspoons of catch the sides of the container.
Edmonds Surebake Yeast.
• Where it lists plain flour, you must use
High Grade White Flour.
Using your Bakehouse Compact

1. Before using your Bakehouse for the first 3.Insert the bread pan into the baking
time remove the bread pan by gently chamber of the bread machine. To do
pulling it out. Wipe over the bread pan and this, place the bread pan into the baking
kneading blade with a damp cloth and dry chamber so that the handle lines up with
thoroughly. the two stainless clips on each side of
Do not immerse the bread pan in water the chamber. Apply pressure to push the
unless necessary. Do not use harsh abrasive baking tray downwards and it will click into
cleaners as they may damage the non-stick place.
surface. Do not place any parts of your Lay the handle flat toward the side of the
breadmaker in the dishwasher. bread pan.
Select a recipe from the recipe section and Close the lid securely, plug the machine
prepare the ingredients as directed. (See into a 230-240 volt AC power outlet and
Important Measuring Tips on page 10). turn the power ON.
2.Add the ingredients into the bread pan in 4.Select the desired program setting, with the
the order listed. All ingredients should Menu button. Press Start. The program
be at room temperature and measured menu printed on the control panel includes
carefully. Wipe all spills from the outside of the time it takes in hours and minutes to
the pan. complete the cycle.
5.To remove the bread pan from the
Bakehouse refer to text on page 10.
Select Program Setting

1.To select a program setting use the Menu MENU SETTING FRUIT & NUT
button. Each press of the Menu button will BEEPER
move to the next program. (from 1. Basic
1 Basic 
to 6. Dough).
The indicator light of the selected program 2 Whole Wheat
will illuminate. 3 Sweet 
2.To start, press the Start/Stop button. 4 French
To cancel operation at any time, hold the
5 Cake
Start/Stop button down for 2-3 seconds.
Avoid opening the lid at any time during 6 Dough
the bread cycle unless adding fruits or nuts
when indicated.
The table to the right illustrates the
program settings.

To add fruit or nuts To remove the bread from the Bakehouse

You are able to add fruit or nuts on settings The bread pan will be hot after the baking
(1) Basic and (3) Sweet when you hear short cycle. Use a kitchen mitt to remove the pan
beeps (approximately 15-20 minutes into the from the baking chamber. Gently pull the pan
cycle). out.
Open the lid and add any fruits or nuts Allow the bread to cool in the bread pan for
that the recipe requires as the machine is 10 minutes before removing. Turn the pan
kneading. Close the lid and the Bakehouse upside down and shake until the bread slides
will automatically continue the cycle. out. If necessary, use a plastic spatula to
loosen bread from the sides of the pan.
At the end of the baking cycle the machine
will beep, the Start/Stop light will flash and Allow the bread to cool on a wire rack for
automatically switch to a Keep Warm cycle at least 10 minutes before slicing. For easy
for 60 minutes. Warm air will circulate slicing we recommend the use of an electric
throughout the baking chamber, to help knife or a quality bread knife.
reduce condensation. After using your Bakehouse, unplug the
The bread can be removed from the baking machine and allow it to cool for 30 minutes
chamber at the end of the cycle or any time before commencing another program. If you
during the Keep-Warm cycle. Simply press attempt to use the Bakehouse too soon, it
the Start/Stop button to end the Keep-Warm will not turn on and will beep indicating the
period and turn off the breadmaker at the Bakehouse has not cooled sufficiently.
powerpoint. Press the Start/Stop button and wait until the
Bakehouse has cooled.
Cake Setting

Make a variety of sweet and savoury home Refer to the Cake instructions in the Recipe
made cakes on this setting. You can use section.
this setting to mix and bake cakes. We
recommend the use of pre-packaged cake
mixes. Select the Light crust colour to
prevent the sides from burning.

Dough Setting

This program allows you to create a variety of Refer to the Dough instructions in the Recipe
doughs for bread sticks, bread rolls and pizza section.
to bake in a conventional oven.
Important Measuring Tips

Liquids
Fill a metric measuring spoon or cup to the
level indicated. Check your cup measurement
by placing the measuring cup on a flat
surface and reading the measurement at eye
level.

Solid fats
Fill a metric measuring spoon or cup to the
level indicated and level off with a flat knife.

Last Things Last!

Each ingredient in a loaf of bread plays a
Always place the liquid in the bread pan first,
specific role, so it is extremely important to
the dry mix ingredients in next. Then, make a
measure the ingredients correctly to get the
small pocket in the top of the dry ingredients
best results.
and place the yeast in the pocket. Wipe away
For optimum results, we recommend weighing any spills from around the outside of the pan.
ingredients on a kitchen scale. This is This will ensure a well risen and evenly baked
especially important with flour. Because flour loaf.
aerates, an accurate amount is needed to
achieve an optimum loaf of bread. Adding Fruits and Nuts
Weight measurements are given for each Fruits and nuts are added towards the end
recipe. of the kneading cycle. The machine will
If kitchen scales are not available, ensure the beep to let you know it is time to add fruit
following instructions are followed: or nuts. If they are added before the Fruit
and Nut beep, the fruit will be pureed due to
Dry ingredients excessive kneading.
Use a metric measuring spoon or cup. Do
not use tableware spoons or cups. Spoon
the dry ingredients loosely into the spoon or
cup and level off with a flat knife. This is
particularly important with flour. Do not pack
dry ingredients down into the cup or tap the
cup unless otherwise stated in the recipe.
Handy Hints

Order of ingredients Toppings

Always put the liquid in first, the dry Ingredients such as herbs, sesame seeds and
ingredients in next and the yeast in last. chopped bacon can be added to the top of
Fruits and nuts are added later, after the the bread during the baking stage.
machine has completed the first knead. This Open lid of Bakehouse, gently brush top of
will ensure a crisp and evenly baked loaf loaf with a little milk or egg yolk and sprinkle
every time. with topping. (Do not allow ingredients to fall
outside pan). Close lid and allow baking to
Freshness
continue.
Ensure all ingredients are fresh and used
Note: This step needs to be done quickly to
before the specified use-by date.
prevent bread from sinking.
Avoid using perishable ingredients such as
milk, yoghurt, eggs or cheese, with the Time Crust colour
Delay function. It is normal for the top of the bread to be
Store dry ingredients in airtight containers, to lighter in colour than the sides. Different
prevent drying out. combinations of ingredients can encourage or
discourage browning.
Slicing bread
For best results, wait at least 10 minutes Baking at high altitudes
before slicing, as the bread needs time to At high altitudes above 900 metres, dough
cool. Place loaf on its side and cut in a rises faster. Therefore, when baking at high
sawing motion with a bread knife. For easy altitudes some experimentation is required.
and even slicing we recommend the use of Follow the suggested guidelines. Use one
the Sunbeam Carveasy electric knife. suggestion at a time and remember to write
down which suggestion works best for you.
Freezing bread
To freeze fresh bread, let it cool completely Suggestions:
and wrap in plastic. Slice bread before 1. Reduce the amount of yeast by 25%.
freezing and use at your convenience. This will stop the bread from over-rising.
2. Increase the salt by 25%. The bread will
Removing bread from the bread pan
rise slower and have less of a tendency to
Like a cake, the bread needs to cool slightly sink.
before removing from the bread pan. Allow
3. Watch your dough as it mixes. Flour stored
the bread to sit in the pan for approximately
at high altitudes tends to be drier. You may
10 minutes before removing.
have to add a few tablespoons of water,
If you remove the bread pan whilst it is still until the dough forms a nice ball.
hot you must use an oven mit.
Care and Cleaning

Before cleaning the Bakehouse, unplug it mixing of various ingredients and normal
from the power outlet and allow it to cool wear and tear. This is in no way harmful
completely. and does not affect the performance of your
Bakehouse.
To clean the exterior
Do not wash any part of your breadmaker in a
Wipe exterior with a slightly dampened cloth dishwasher.
and polish with a soft dry cloth.
Do not immerse the Bakehouse in water.
Do not use metal scourers or abrasives as this
may scratch the exterior surface. Remove and clean lid
To remove lid, simply raise the lid just short
To clean the non-stick baking pan
of the vertical position (approx. 70°). While
Wipe baking pan and kneading blade with holding the base of the unit with one hand,
a damp cloth and dry thoroughly. Do not gently lift the lid out of the hinge.
use any harsh abrasives or strong household
Wipe interior and exterior of lid with a damp
cleaners as these may damage the non-stick
cloth and dry thoroughly before replacing lid.
surface.
Gently wash bread pan in warm soapy water Storage
using a soft cloth and dry well before and Make sure the Bakehouse is completely cool
after each use. and dry before storing. Store the Bakehouse
with the lid closed and do not place heavy
Caring for your non-stick baking pan
objects on top of the lid.
Do not use metal utensils to remove
ingredients or bread, as they may damage the
non-stick coating.
Do not be concerned if the non-stick coating
wears off or changes colour over time. This
is a result of steam, moisture, food acids,

Help Guide

Should you require any further assistance on 3. For any further concerns contact one of our
using your breadmaker, please follow these Sunbeam Authorised Service Centres.
simple steps.
1. Consult Troubleshooting tips on pages 26
of this booklet.
Breadmix Recipes

Some recipes may vary depending on the White breadmix recipes

moisture content of the ingredients and may Defiance™ White Breadmix 750g
need to be adjusted. e.g. the weight of the
300ml water
flour changes when it has absorbed moisture
from the air. Please feel free to experiment 500g (3¼ cups) breadmix
with slight variations to our recipes to get a 1¼ teaspoon yeast
better result. Always record the amounts you
Kitchen Collection™ White Breadmix 500g
try so that you can adjust the recipe to your
own liking. 300ml water

You may find inconsistencies in the taste, 500g (3¼ cups) breadmix
texture and appearance of the bread you 2 teaspoons yeast
bake in the Bakehouse. This is quite normal, Peter Van The Breadman Soft White Breadmix
and is normally due to the ingredients being 750g
used. To avoid disappointment, please read
300ml water
our list of recommended ingredients on
page 6 before attempting any of the recipes 500g (3¼ cups) breadmix
provided in this Instruction Book. 2 teaspoons Tandaco dry yeast
A breadmix will usually contain all the Peter Van The Breadman Crusty White Breadmix
necessary ingredients such as flour, sugar, 750g
salt, etc. to make a loaf of bread. There 290ml water
are a variety of breadmixes available. It is
500g (3¼ cups) breadmix
important to refer to the packaging directions
before use, as the recipes and ingredients 2 teaspoons Tandaco dry yeast
may vary. For further information on bread Note: If using dry instant yeast, use 1 ¼ teaspoons
mixes, we suggest you contact the bread mix
Method
manufacturer.
1. Pour water into the bread pan. Add bread
mix and make a small pocket in the top.
Place yeast in the pocket and wipe any
spills from the outside of the pan.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the Menu button once to program
Basic and press “Start”.
4. Bread will be baked in the number of hours
as indicated on the breadmaker.
Breadmix recipes continued

Wholemeal/Grain breadmix recipes Kitchen Collection™ Multi-Grain 500g

Defiance™ Wholemeal Breadmix 750g 330ml water
330ml water 500g (2¾ cups) breadmix

500g (2¾ cups) breadmix 2 teaspoons yeast

1¼ teaspoons yeast Peter Van The Breadman Wholemeal Premix

750g
Defiance™ Grain Breadmix 750g
330ml water
300ml water
500g (3¼ cups) breadmix
500g (2¾ cups) breadmix
2 teaspoons Tandaco dry yeast
2 teaspoons yeast
Peter Van The Breadman Multigrain Premix
Kitchen Collection™ Soy & Linseed Breadmix 750g
500g
300ml water
300ml water 500g (3¼ cups) breadmix
500g (2¾ cups) breadmix 2 teaspoons Tandaco dry yeast
2 teaspoons yeast Note: If using dry instant yeast, use 1 ¼ teaspoons

Method Method
1. Pour water into the bread pan. Add bread 1. Pour water into the bread pan. Add bread
mix and make a small pocket in the top. mix and make a small pocket in the top.
Place yeast in the pocket and wipe any Place yeast in the pocket and wipe any
spills from the outside of the pan. spills from the outside of the pan.
2. Place the bread pan into the breadmaker 2. Place the bread pan into the breadmaker
and close the lid. and close the lid.
3. Press the Menu button twice to program 3. Press the Menu button twice to program
Whole Wheat and press “Start”. Whole Wheat and press “Start”.
4. Bread will be baked in the number of hours 4. Bread will be baked in the number of hours
as indicated on the breadmaker. as indicated on the breadmaker.
White Breads

Traditional White Bread Salami Cheese Bread

260ml water 240ml water
1 tablespoon margarine 1 tablespoon margarine
420g (2½ cups) plain flour 1 tablespoon sugar
2 teaspoons sugar 1 tablespoon skim milk powder
1 tablespoon skim milk powder 1½ teaspoons salt
1 teaspoon salt 1 teaspoon bread improver
1½ teaspoons bread improver ½ teaspoon dried oregano
1¼ teaspoons Tandaco dry yeast 100g (²/ ³ cup) salami, chopped
50g (¹/ ³ cup) dried parmesan cheese
Method 450g (2¾ cups) plain flour
1. Pour water into the bread pan and add 1 teaspoon Tandaco dry yeast
margarine. Combine flour with sugar, skim
milk powder, salt and bread improver and
add to pan. Make a small pocket in the top Method
and fill with the yeast. Wipe any spills from 1. Place ingredients into the bread pan in
the outside of the pan. the order listed. Stir mixture to roughly
2. Place the bread pan into the breadmaker combine. Wipe any spills from the outside
and close the lid. of the pan.
3. Press the Menu button once to program 2. Place the bread pan into the breadmaker
Basic and press “Start”. and close the lid.
4. Bread will be baked in the number of hours 3. Press the Menu button once to program
as indicated on the breadmaker. Basic and press “Start”.
4. Bread will be baked in the number of hours
as indicated on the breadmaker.
White Breads continued

Bacon & Beer Bread Brioche

100ml flat beer 160ml luke warm water
100ml water 100g butter, melted
20g margarine 3 egg yolks
½ cup onions, chopped ½ teaspoon salt
¹/ ³ cup cooked bacon, drained 360g (21 / 8 cups) plain flour
1 tablespoon dried mustard 2 teaspoons Tandaco dry yeast
450g (2¾ cups) plain flour
Method
1 tablespoon sugar 1. Whisk water, butter, egg yolks, and salt
1 tablespoon skim milk powder together and pour into the bread pan. Add
flour and make a small pocket in the top.
1½ teaspoons salt
Place yeast in the pocket and wipe any
1 teaspoon bread improver spills from the outside of the pan.
1½ teaspoons Tandaco dry yeast 2. Place the bread pan into the breadmaker
and close the lid.
Method 3. Press the Menu button once to program
1. Place beer and water into the bread pan. Basic and press “Start”.
Add margarine, onion, bacon and mustard 4. Bread will be baked in the number of hours
and stir with a plastic spatula. Combine as indicated on the breadmaker.
plain flour with sugar, skim milk powder,
salt and bread improver and add to pan.
Make a small pocket in the top and fill
with the yeast. Wipe any spills from the
outside of the pan.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the Menu button once to program
Basic and press “Start”.
4.Bread will be baked in the number of hours
as indicated on the breadmaker.
Wheat Breads

All Wheat cycles begin with a 30 minute Soy and Linseed Bread
pre-heat of ingredients - No blade movement 300ml water
occurs in the pan during this stage
2 tablespoons butter
280g (1½ cups) wholemeal plain flour
Wholemeal Bread
180g (11 / 8 cups) plain flour
220ml luke warm water
¹/ ³ cup linseed meal
320g (1¾ cups) wholemeal plain flour
2 tablespoons brown sugar
2 teaspoons brown sugar
1 teaspoon bread improver
½ teaspoon salt
1 teaspoon salt
¾ teaspoon bread improver
1 teaspoon Tandaco dry yeast
1½ teaspoons Tandaco dry yeast
2 teaspoons margarine Method
1. Pour water into bread pan and add butter.
1 teaspoon skim milk powder
Combine wholemeal plain flour with plain
Method flour, linseed meal, brown sugar, salt and
bread improver and add to pan. Make a
1. Pour water into bread pan. Combine
small pocket in the top and place yeast in
wholemeal plain flour with brown sugar,
the pocket. Wipe any spills from around
salt and bread improver and add to pan.
the pan.
Make a small pocket in the top and place
yeast in the pocket. Wipe any spills from 2. Place the bread pan into the breadmaker
around the pan. and close the lid.
2. Place the bread pan into the breadmaker 3. Press the Menu button twice to program
and close the lid. Whole Wheat and press “Start”.
3. Press the Menu button twice to program 4. Bread will be baked in the number of hours
Whole Wheat and press “Start”. as indicated on the breadmaker.
4. Bread will be baked in the number of hours
as indicated on the breadmaker.
Sweet Breads

Chocolate Bread Apple Spice Bread

250ml water 250ml water
2 tablespoons margarine 1 tablespoon margarine
480g (3 cups) plain flour 500g (3¼ cups) plain flour
2 tablespoons sugar 2 tablespoons brown sugar
2 tablespoons skim milk powder 1 tablespoon skim milk powder
1 tablespoon cocoa powder 2 teaspoons ground cinnamon
1½ teaspoons salt 1½ teaspoons salt
1 teaspoon bread improver 1 teaspoon bread improver
2 teaspoons Tandaco dry yeast 2 teaspoons Tandaco dry yeast
Mix-ins Mix-ins
¾ cup choc chips 70g (1 cup) dried apple, chopped

Method Method
1. Pour water into bread pan and add 1. Pour water into bread pan and add
margarine. Combine flour with sugar, skim margarine. Combine flour with brown sugar,
milk powder, cocoa powder, salt and bread skim milk powder, ground cinnamon, salt
improver and add to pan. Make a small and bread improver and add to pan. Make
pocket in the top and place yeast in the a small pocket in the top and place yeast
pocket. Wipe any spills from around the in the pocket. Wipe any spills from around
pan. the pan.
2. Place the bread pan into the breadmaker 2. Place the bread pan into the breadmaker
and close the lid. and close the lid.
3. Press the Menu button three times to 3. Press the Menu button three times to
program Sweet and press “Start”. program Sweet and press “Start”.
4. Bread will be baked in the number of hours 4. Bread will be baked in the number of hours
as indicated on the breadmaker. as indicated on the breadmaker.
Fruit and nut beeper will indicate when to Fruit and nut beeper will indicate when
add choc chips - during the kneading stage. to add chopped dried apple - during the
kneading stage.
Sweet Breads continued

Mixed Fruit Bread

250ml water
1 tablespoon margarine
500g (3¼ cups) plain flour
¹/ ³ cup mixed dried fruit
2 tablespoons brown sugar
1 tablespoon skim milk powder
2 teaspoons ground nutmeg
1½ teaspoons ground cloves
1½ teaspoons salt
1 teaspoon bread improver
2 teaspoons Tandaco dry yeast

Method
1. Pour water into bread pan and add
margarine. Combine flour with mixed dried
fruit, brown sugar, skim milk powder,
ground nutmeg, ground cloves, salt and
bread improver and add to pan. Make a
small pocket in the top and place yeast in
the pocket. Wipe any spills from around the
pan.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the Menu button three times to
program Sweet and press “Start”.
4. Bread will be baked in the number of hours
as indicated on the breadmaker.
French Breads

French Bread Sourdough Bread

260ml water 160ml water
1 tablespoon margarine ¼ cup plain yogurt
480g (3 cups) plain flour 2 teaspoons lemon juice
1 tablespoon sugar 1 teaspoon margarine
1 teaspoon bread improver 420g (2½ cups) plain flour
1 teaspoon salt 1 teaspoon sugar
1¼ teaspoons Tandaco dry yeast ½ teaspoon salt
Method
½ teaspoon bread improver
1. Pour water into bread pan and add
1 teaspoon Tandaco dry yeast
margarine. Combine flour with sugar, salt
and bread improver and add to pan. Make Method
a small pocket in the top and place yeast 1. Whisk water, yogurt and lemon juice
in the pocket. Wipe any spills from around together and pour into bread pan. Add
the pan. margarine. Combine plain flour with sugar,
2. Place the bread pan into the breadmaker salt and bread improver and add to pan.
and close the lid. Make a small pocket in the top and place
3. Press the Menu button four times to yeast in the pocket. Wipe any spills from
program French and press “Start”. around the pan.
4. Bread will be baked in the number of hours 2. Place the bread pan into the breadmaker
as indicated on the breadmaker. and close the lid.
3. Press the Menu button four times to
program French and press “Start”.
4. Bread will be baked in the number of hours
as indicated on the breadmaker.
Cakes

Handy hints for optimum results Golden Fruit Cake

• It is normal for cakes to rise only ½ or ¾ 1 x 525g packet fruit cake mix
of the way up the bread pan. The texture 1 x 60g egg
should be nice and light.
80ml (¹/ ³ cup) water
• The sugar and fat content in the cake mix
will affect the colouring of the cake. Method
• Avoid using double quantities of cake mix, 1. Mix cake following the instructions on the
as the cake may be dense in texture. cake mix packet and pour into the bread
Note: We recommend you use packet cake pan. Wipe any spills from around the pan.
mixes, available from all supermarkets that 2. Place the bread pan into the breadmaker
are no larger than 400g per packet. and close the lid.
Method 3. Press the Menu button five times to
1. Mix cake following the instructions on the program Cake and press “Start”.
cake mix packet and pour into the bread 4. Cake will be baked in the number of hours
pan. Wipe any spills from around the pan. as indicated on the breadmaker.
2. Place the bread pan into the breadmaker Allow the cake to cool in the bread pan for at
and close the lid. least 5 minutes, before removing. Loosen the
3. Press the Menu button five times to sides with a heatproof plastic spatula and
program Cake and press “Start”. gently slide out.
4. Cake will be baked in the number of hours
as indicated on the breadmaker.
Allow the cake to cool in the bread pan for
at least 5 minutes, before removing. Loosen
the sides with a heatproof plastic spatula and
gently slide out.
Dough

Pizza Dough Herb Foccacia

Dough Dough
290ml water 330ml water
3 tablespoons vegetable oil 1 tablespoon olive oil
1 teaspoon sugar 500g (3¼ cups) plain flour
½ teaspoon salt 1 tablespoon skim milk powder
500g (3¼ cups) plain flour 2 teaspoons sugar
2½ teaspoons Tandaco dry yeast ½ teaspoon salt
Method 2½ teaspoons Tandaco dry yeast
1. Pour water and oil into bread pan. Add Topping
sugar, salt and flour. Make a small pocket 2 tablespoons olive oil
in the top and place yeast in the pocket.
Wipe any spills from around the outside of 1 teaspoon dried oregano leaves
pan. 1 teaspoon dried chopped basil
2. Place the bread pan into the breadmaker 1. Pour water and oil into bread pan. Combine
and close lid. flour with skim milk powder, sugar and salt
3. Press the Menu button six times to and add to pan. Make a small pocket in
program Dough and press “Start”. the top and fill with the yeast. Wipe any
Dough will be kneaded, ready for shaping, spills from around the outside of pan.
proving and baking in the number of hours 2. Place the bread pan into the breadmaker
as indicated on the breadmaker. and close lid.
4. Remove completed dough from the bread 3. Press the Menu button six times to
pan. Divide dough in half. Roll dough to program Dough and press “Start”.
fit 2 pizza trays. Spread with favourite Dough will be kneaded, ready for shaping,
toppings and bake for 20 minutes at proving and baking in the number of hours
180°C or until cooked. as indicated on the breadmaker.
4. Remove dough from bread pan and knead
very lightly on a lightly floured surface.
Shape into a 12cm x 30cm rectangle and
place on an oiled baking tray. Cover with a
cloth and sit in a warm place to rise for 30
minutes. Using your knuckles, press small
indents into dough.
5. Brush Foccacia with oil and sprinkle with
herbs. Bake in a preheated oven at 180°C
for 30 minutes or until golden.
Dough continued

Hot Cross Buns 1. Beat egg and water together and pour into
Dough bread pan. Add margarine. Combine flour
with brown sugar, salt and allspice and
1x60g egg stir in dried fruit. Add to bread pan. Make
150ml warm water a small pocket in the top and fill with the
2 tablespoons margarine yeast. Wipe any spills from around the
outside of pan.
280g (1¾ cups) plain flour
2. Place the bread pan into the breadmaker
2 tablespoons brown sugar and close lid.
½ teaspoon salt 3. Press the Menu button six times to
program Dough and press “Start”.
½ teaspoon ground allspice
Dough will be kneaded, ready for shaping,
1 cup dried mixed fruit proving and baking in the number
2 teaspoons Tandaco dry yeast of hours as indicated on the breadmaker.
Crosses
4. Remove dough from bread pan and knead
lightly on a lightly floured surface. Divide
40g (¼ cup) plain flour dough into 12 pieces and shape each
40ml water into small buns. Place close together on
a lightly greased baking tray. Cover with a
1 teaspoon sugar
cloth and sit in a warm place to rise for 30
Glaze minutes.
2 tablespoons water 5. CROSSES: Combine plain flour with water
2 tablespoons sugar and sugar to form a smooth paste. Pipe
paste, to make crosses on top of each risen
1 teaspoon gelatine bun. Bake at 200°C for 25 minutes.
6. GLAZE: Place water, sugar and gelatine
in a small pan and stir over heat until
dissolved. Brush over buns whilst hot.
Makes: 12 buns
Program Setting Times and
Display Information
All times are in hours and minutes unless otherwise stated.

MENU TIME

BASIC BREAD 3:10

WHOLE WHEAT 3:50

BREAD

SWEET 3:20
BREAD

FRENCH 3:30
BREAD

CAKE 1:25

DOUGH 1:15

Note: Always use your Bakehouse in a room free of draft.

Do not use your Bakehouse outdoor, near a heat vent or in direct sunlight.

You will hear a beep when:

The power is turned ON Long beep

Select a setting from the Menu Short beep
Fruit & Nut Beeper Short beeps
Commencement of baking cycle Long beeps
Completion of bread baking process Short and Long beeps
Troubleshooting

Questions? Please call us on

(Aust) 1300 881 861 (NZ) 0800 786 232
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 Should your appliance require repair or
with your appliance, please phone our service after the guarantee period, contact
customer service line for advice on your nearest Sunbeam service centre.
1300 881 861 in Australia, For a complete list of Sunbeam’s
or 0800 786 232 in New Zealand. authorised service centres visit our website
Your Sunbeam 12 Month Replacement or call:
Guarantee naturally does not cover misuse
Australia
or negligent handling, and excludes
www.sunbeam.com.au
breakables such as glass or ceramic items
and normal wear and tear.
1300 881 861
Similarly, your 12 Month Replacement New Zealand
Guarantee does not cover damage to www.sunbeam.co.nz
household surfaces as a result of water 0800 786 232
or other substances leaking from your
appliance, nor does it cover freight costs.
In Australia, this guarantee is additional
to the conditions and guarantees which
are mandatory as implied under the
Trade Practices Act 1974 and State
and Territory legislation.
Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.

In Australia

Visit www.sunbeam.com.au
Or call 1300 881 861
In New Zealand

Visit www.sunbeam.co.nz
Or call 0800 786 232

is a registered trademark.

‘Bakehouse’ is a trademark of Sunbeam Corporation.

Made in China to Sunbeam's specification.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
 INSTRUCTION AND 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
BM2100COMPACT BAKEHOUSE which can produce loaf size 750g
 New Zealand Instructions and Recipes for the:

BM7800 QUANTUM SMARTBAKE

BM3500 COOL TOUCH BAKEHOUSE
BM2100 COMPACT BAKEHOUSE

PLEASE READ THIS BOOKLET FIRST

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

How to use the recipes in the main instruction booklet

• Where it lists `Tandaco Dry Yeast', you must use Edmonds SUREBAKE YEAST instead
(bottle with red lid).
• For 750gram loaves us e 3 ¼ tsp of Edmonds Surebake Yeast.

• For 1kg loaves use 4 tsp of Edmonds Surebake Yeast.

• Where it lists plain flour, you must use High Gr ade Whi te Flour.

• Do not use 'Bread Improver' as listed in some recipes. The Edmonds Surebake Yeast
contains 'improvers' which ensure excellent results.

• You can check the consistency of the dough part-way through the initial kneading cycle
(about 20 minutes after the machine has started). Lift the lid and have a quick look. The dough
should be smooth, soft, and slightly sticky and have a tendency to flatten and catch the
sides of the container.

• When making jam, instead of  Jam Setta, use Jam Setting Mix, which is available at most
supermarkets.

General Instructions:
Please read Instructions in Recipe Booklet
Ingredients to use Yeast
The recipes in this booklet have been designed to use
Edmonds Surebake dried yeast (red cap on bottle).
Flour This yeast mixture contains 'improvers' which
Use fresh, good quality flour. Do not use self-
raising flour. ensure excellent results.
Elfin Instant Dried Yeast may also be used
White Flour instead. It is recommended that you add 50mg of 
Most large New Zealand milling companies vitamin C as an 'improver'. Use 1 ½ teaspoons of 
 produce two lines of white flour for the domestic Elfin yeast for 750g and 1kg loaves. Cut a 100mg
market. One is finely milled 'weak' flour which is tablet of vitamin C (not flavoured) in half. Crush in a
ideal for sponges, biscuits, shortbread and short pastry. dessertspoon with the back of a teaspoon. Dissolve
This type of flour is labelled as standard or plain flour. in the measured warm water before adding to the
The second is a strong flour which has been designed  bread pan after the dry ingredients. Use this type of 
for general household baking, including fruit cakes, yeast with Elfin bread premixes (as per the
loaves, pizzas and bread. These 'strong' bread making instructions on the premix packaging).
flours are labelled by the two main milling
Sugars
companies as 'High Grade' and bread making is
White or brown sugar has been specified in the
listed as a possible use. Some small independent
recipes in this booklet. Substitute honey, golden
mills also market 'strong' flour, labelled as suitable for 
syrup, or treacle in the same amounts if desired. Do
 bread making. We recommend the use of High
not use molasses as the New Zealand types may be
Grade or bread flour for use in the Sunbeam
too strong in flavour. Stiff honey, golden syrup or 
Quantum Smart- Bake.
treacle should be warmed until just runny.
White Flour should be stored in its bag on a cool, dry
airy shelf. If your kitchen is rather steamy and warm, Fats
keep your flour in an airtight container. Fats are used to enhance flavour and retain
moisture. Oil is specified in the recipes. Choose a
mild flavoured oil. You may substitute the same
Wholemeal
amount of softened butter, margarine or lecithin
Wholemeal should always be bought in quantities
granules.
which can be used up within 8 weeks. Make sure you
 buy from a shop with a high turnover. Fresh
Salt
wholemeal has a pleasant, almost sweet smell.
Iodised New Zealand salt is used in all recipes.
Wholemeal which has been kept for too long or 
Salt controls the actions of the yeast so do not
which has not been stored carefully has a sour or 
omit.
rancid smell. Store your wholemeal in a
refrigerator (remember to allow measured
Water
wholemeal to return to room temperature before using
Use warm water or comfortably warm (40-46°C),
to make bread).
when you dip a finger in the water, it should feel
slightly warm. For delay start loaves, use cold tap
Wholemeal produced from 'stone ground'
water.
organically grown wheat may vary in bread
making quality. Jam
Gluten Flour
Instead of Jam Setta, use Jam Setting Mix, which
Gluten Flour is made from white flour and is used to is available at most supermarkets.
increase the size of loaves made from 100%
wholemeal flour. Its use is optional.

Page 3 of 11
Measuring Ingredients
Dough consistency

 New Zealand standard metric kitchen measures When using a new recipe or a different batch of flour or 
have been used for all the recipes. All if a recipe has not produced a satisfactory result, check 
measurements should be level. Accuracy with the consistency of the dough, part way through the
measuring is important when making bread in a initial kneading cycle (about 10 minutes after the
 breadmaker. machine has started). Lift the lid and have a quick 
look. The dough should be smooth, soft and
To measure flour slightly sticky and have a tendency to flatten and
For optimum results we recommend weighing flour. catch the sides of the container. Dough which is too
If scales are not available, use a set of standard stiff will have ragged edges; it will not stick to the
metric cups and part cups. Do not use tableware sides at all and forms a tight round ball. In this case add
cups. Stir the flour in the storage container, then one tablespoon of extra water. Dough which is too
using a scoop or a large spoon overfill the soft will be sticky and be reluctant to form a ball. Add
measuring cup without tapping or shaking. Use the one tablespoon of extra flour.
 back of a knife to scrape off the excess so that the
flour is just level with the rim of the cup.

To measure water
Use a standard metric measuring cup graduated in
10 ml divisions. Place the cup at eye level on a flat
surface and fill to the required level.

To measure other ingredients

Use standard metric spoons. A New Zealand metric
teaspoon holds 5ml and a metric tablespoon holds
15ml. (note: an Australian metric tablespoon holds
20ml.

Abbreviations

g gram
ml millilitre
mg milligram
°C degrees Celsius
Tbsp tablespoon
tsp teaspoon

Page 4 of 11
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 (1) BASIC.
4. Select CRUST colour, loaf SIZE and press "START".
Bread will be baked in the number of hours indicated.
 Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select
(10) 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 ½ tsp 2 tsp 2 ½ tsp
Sugar  1 Tbsp 1 Tbsp 1 ½ Tbsp
Skim Milk Powder 1 Tbsp 2 Tbsp 3 Tbsp
High Grade Flour  600 g (3 ¾ cups) 680g (4 ¼ cups) 760g (4 ¾ cups)
Surebake Yeast 3 ¾ tsp 4 ¼ tsp 4 ¾ tsp

Wholemeal Bread
Wholemeal Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (4) WHEAT.
4. Select CRUST colour, loaf SIZE and press "START".

Bread will be baked in the number of hours indicated.

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

Wholemeal Bread 750g 1.0kg 1.25kg

Water  320 ml 420 ml 520 ml
Margarine/Oil 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Salt 1 ½ tsp 2 tsp 2 ½ tsp
Brown Sugar  1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Skim Milk Powder 1 Tbsp 3 Tbsp 4 Tbsp
Gluten Flour 1 tsp 1 tsp 1 tsp
Wholemeal Flour 600 g (3 ¾ cups) 680g (4 ¼ cups) 760g (4 ¾ cups)
Surebake Yeast 3 ¾ tsp 4 ¼ tsp 4 ¾ tsp
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 (6) FRENCH.
4. Select CRUST colour, loaf SIZE and press "START".

Bread will be baked in the number of hours indicated.

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

French Bread 750g 1.0kg 1.25kg

Water 290 ml 350ml 410 ml
Margarine/Oil 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Salt 1 tsp 2 tsp 3 tsp
Sugar 1 Tbsp 1 Tbsp 1 ½ Tbsp
High Grade Flour 520g (3 ¼ cups) 680g (4 ¼ cups) 760g (4 ¾ cups)
Surebake Yeast 3 ¼ tsp 4 ¼ tsp 4 ¾ 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 (4) WHEAT.
4. Select CRUST colour, loaf SIZE and press “START”.

Bread will be baked in the number of hours indicated.

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

Multigrain Bread 750g 1.0kg 1.25kg

Water 370ml 470ml 570ml
Margarine/Oil 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Salt 1 tsp 1 1/2 tsp 2 tsp
Kibbled Wheat 2 Tbsp 3 Tbsp 4 Tbsp
Oat Bran 2 Tbsp 3 Tbsp 4 Tbsp
Brown Sugar 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Skim Milk Powder 1 Tbsp 3 Tbsp 4 Tbsp
Wholemeal Flour 220 g (1 ⅓ cups) 380g (2 ⅓ cups) 540g (3 ⅓ cups)

High Grade Flour 320g (2 cups) 320g (2 cups) 440g (2 ⅔ cups)

Surebake Yeast 3 ⅓ tsp 4 ⅓ tsp 5 ⅔ tsp
Cinnamon Raisin Bread
Cinnamon Raisin Bread Method
1. Place ingredients into bread pan and the fruit & nut dispenser in the order listed. Wipe spills from
the outside of the pan.
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”.
Bread will be baked in the number of hours indicated.
 Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select
(10) BAKE to continue baking.

Cinnamon Raisin Loaf  750g 1.0kg 1.25kg

Water 250ml 375ml 500ml
Cinnamon 2 Tbsp 3 Tbsp 4 Tbsp
Margarine/Oil 1 Tbsp 2 Tbsp 3 Tbsp
Salt 1 ½ tsp 2 tsp 2 ½ tsp
Brown Sugar 2 Tbsp 3 Tbsp 4 Tbsp
Skim Milk Powder 1 Tbsp 2 Tbsp 3 ½ tsp
High Grade Flour 480 g (3 cups) 640g (4 cups) 800g (4 ¾ cups)
Sure Bake Yeast 3 tsp 4 tsp 4 ¾ tsp
Fruit & Nut Dispenser
Sultanas or Raisins ½ cup ¾ cup ¾ cup

Jam & Cake

Follow the instructions listed in the main Instruction and Recipe Booklet (pages 63.64)

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)
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 (12) PIZZA DOUGH and press "START".
4. Remove completed dough from the bread pan. Line a baking tray with baking paper. Heat oven to
180°C.
5. Divide dough into 15 pieces and shape each piece into a ball. Place on baking tray, cover and
allow to rise for 30 minutes or until doubled in size.
6. Brush with margarine. Bake for 15 minutes or until golden brown.

Ingredients 15 Rolls
Water 280ml
Egg 1
Oil 2 Tbsp
Salt ½ tsp
Sugar 2 Tbsp
High grade flour 450g (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 (12) PIZZA DOUGH and press 'START".
4. Remove completed dough from the bread pan.
5. Grease 2 pizza trays, heat oven to 180°C
6. Divide dough in half. Roll dough to fit pizza trays. Spread with your favourite toppings and bake
for 20 minutes or until cooked.

Ingredients 2 medium
Water 280ml
Olive Oil 3 Tbsp
Salt ½ tsp
Sugar 1 Tbsp
High grade flour 450g (3 cups)
Surebake yeast 3 tsp
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 (12) PIZZA DOUGH and press "START".
4. Remove completed dough from the bread pan. Line a baking tray with baking paper.
5. Knead dough on a floured surface until elastic and springs back when pressed. Divide dough into
12 pieces. Shape each piece into a ball. Place close together on baking tray. Cover and allow to rise
for 30 minutes,
6. CROSSES: Mix flour & water together until smooth. Pipe crosses over risen dough.
7. Bake buns for 30 minutes in a pre-heated oven at 180°C until golden brown.
8. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over 
hot buns.

Ingredients 12 Rolls
Water 310ml (1 ¼ cups)
Egg (measure with water*) 1
Oil 2 Tbsp
Sultanas ¾ cup
 Nutmeg ½ tsp
Salt ½ tsp
Brown Sugar 4 Tbsp
High grade flour 490g (3 ¼ cups)
Surebake yeast 3 ¼ tsp

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

CROSSES
Plain Flour 75g (½ cup)
Water 80ml
Sugar  2 tsp
GLAZE
Water 2 Tbsp
Sugar  2 Tbsp
Gelatine 1 tsp
How to use the recipes in the main instruction booklet

• For 750g loaves use 3¼ tsp of Edmonds Surebake Yeast. For 1kg loaves use 4 tsp of Edmonds Surebake
Yeast. For 1.25kg loaves, use 4¼ tsp of Surebake Yeast.
• Where it lists plain flour, you must use High Grade white flour.
• Do not use 'Bread Improver' as listed in some recipes. The Edmonds Surebake yeast contains 'improvers' which
ensure excellent results.
• The tablespoon used in the recipes is a standard Australian measuring tablespoon which holds 20ml of 
liquid. The New Zealand standard tablespoon holds 15ml. Use 4 teaspoons instead. The other spoon
measures are the same.
• For dough only recipes use Edmonds Sure- bake yeast, 3 teaspoons with flour weights over 400g and 2 ½
tsps for smaller flour weights.
• As stated earlier, margarine or oil can be used.

Special Concerns

For important information on troubleshooting, please read the main Instruction/Recipe booklet.

For further assistance, please phone Sunb ea m Cus tome r Se rv ic es 0800 SUNBEAM (0800 786 232)

For Service in New Zealand

If your Sunbeam Breadmaker is within the 12 month warranty period, enquiries in the first instance should be
directed to Sunbeam Customer Services. Please contact our Customer Services hot line 0800 SUNBEAM
(0800 786 232)

Should your Breadmaker be outside the 12 month warranty period, please refer to an authorised Sunbeam
Service agent. They will be able to assist you with any non- warranty concerns you may have.

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