Manuel d'utilisation / d'entretien du produit BM3500 du fabricant Sunbeam
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Please read these instructions carefully and retain for future reference. Bakehouse Automatic dough & bread maker Instruction/Recipe Booklet BM3500.
Fresh, warm home made bread is just a few easy steps away with your new Sunbeam Bakehouse. With your new Bakehouse you can have delicious home made bread in under 2 hours. And your only limited by your imagination...... salami and cheese bread, soy and linseed bread, bacon and beer bread, pasta, doughs and specialty breads.
Sunbeam’s Safety Precautions 1 Using your Bakehouse safely 2 Getting to know your Bakehouse 4 The Control Panel 6 Program Settings 7 Role of ingredients 8 What ingredients to use 9 Using your Bakeho.
1 Sunbeam are very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance.
Before use 1. Read all instructions, product labels and warnings. Save these instructions. 2. Remove all foreign matter from the bread pan and baking chamber . 3. Wipe over bread pan and kneading blade before use. 4. Always use the breadmaker from a 230- 240V AC power outlet.
3 SAFETY PRECAUTIONS 1. Do not use attachments not recommended by Sunbeam. They may cause fire, electric shock or injury . 2. Do not use outdoors or for commercial use, or for any purpose other than its intended use. 3. Do not operate the unit if the cord or plug is frayed or damaged.
4 Getting to know your Bakehouse Removable lid Cool T ouch body 600 watts of power Non-stick removable bread pan V ertical Loaf - 750g or 1kg Makes a vertical shaped loaf of bread in 2 sizes. 60 minute Keep-Warm function Keeps bread warm for 1 hour after baking.
5 Viewing Window Display Window Multi-Option Control Panel Power Interruption Program Protection If there is a temporary power outage during use, the machine will retain its memory and continue the baking cycle when the power returns.
Display window Indicates the program setting selected from (1) to (12) and the Crust Colour and Loaf Size until the Start button is pressed. The display will show the number of hours and minutes until the cycle is complete - “0.00”. Menu button Press this button to select the setting of your choice from (1) to (12).
7 (1) Basic Use this setting to make traditional white bread. Y ou have a choice of 3 crust colours - Light, Medium or Dark. The Bakehouse lets you choose your favourite crust colour for most breads. (2) T urbo Use the turbo setting for ready made bread in approximately 2 hours.
Y east Y east is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar and carefully warmed, yeast produces gases that power the dough to rise. If the temperature is to cold, the yeast will not be activated; if it’ s too warm, it will die.
9 T o achieve an optimum loaf of bread, always use fresh, quality ingredients. Flour A good quality flour (within its use by date) should be used. A high protein bread flour can also be used for bread making. It is important to weigh the flour required for each recipe as flour naturally aerates.
10 1. Before using your Bakehouse for the first time remove the bread pan by gently pulling it out. Wipe over the bread pan and kneading blade with a damp cloth and dry thoroughly . Do not immerse the bread pan in water unless necessary . Do not use harsh abrasive cleaners as they may damage the non-stick surface.
11 1. T o select a program setting use the Menu button until the desired number of the program (from 1 to 12) is displayed on the control panel. Each time you press the Select button, a beep will sound. 2. Use the Size button to select the desired loaf size.
12 Allow the bread to cool in the bread pan for 10 minutes before removing. T urn the pan upside down and shake until the bread slides out. If necessary , use a plastic spatula to loosen bread from the sides of the pan. Allow the bread to cool on a wire rack for at least 10 minutes before slicing.
13 The Bakehouse allows you to delay the cooking of your bread by up to 15 hours, so you can wake up to the smell of freshly baked bread, or go out for the day while your Bakehouse does all the work. W e strongly recommend you make a pocket in the top of the dry ingredients to hold the dry yeast.
14 Need bread in a hurry? The T urbo setting is used to decrease the overall completion time of your bread. This is especially handy when you need bread in a hurry . The breads made using this setting may be shorter and denser because of a decrease in rising times.
15 When you select the Bake setting, the Bakehouse will immediately start baking. This setting will bake for 1 hour and can be controlled manually by pressing the Start/Stop button to stop the function at any time. This setting can be used to complete the bread baking process in case of a power failure.
16 This program allows you to create a variety of doughs for bread sticks, bread rolls and pizza to bake in a conventional oven. Refer to the Dough instructions in the Recipe section.
17 Each ingredient in a loaf of bread plays a specific role, so it is extremely important to measure the ingredients correctly to get the best results. For optimum results, we recommend weighing ingredients on a kitchen scale. This is especially important with flour .
18 Order of ingredients Always put the liquid in first, the dry ingredients in next and the yeast in last. Fruits and nuts are added later , after the machine has completed the first knead. This will ensure a crisp and evenly baked loaf every time. Freshness Ensure all ingredients are fresh and used before the specified use-by date.
19 Before cleaning the Bakehouse, unplug it from the power outlet and allow it to cool completely . T o clean the exterior Wipe exterior with a slightly dampened cloth and polish with a soft dry cloth. Do not use metal scourers or abrasives as this may scratch the exterior surface.
20 NOTE: Some recipes may vary depending on the moisture content of the ingredients and may need to be adjusted. e.g. the weight of the flour changes when it has absorbed moisture from the air . Please feel free to experiment with slight variations to our recipes to get a better result.
21 WHOLEMEAL/GRAIN BREADMIX RECIPES Defiance™ Wholemeal Breadmix 750g 1kg W ater 330ml 420ml Breadmix 600g 680g Y east 1 1 / 4 teaspoons 1 1 / 4 teaspoons Kitchen Collection™ Grain Breadmix 750g 1kg W ater 350ml 370ml Breadmix 500g 600g Y east 2 teaspoons 2 teaspoons Method 1.
22 WHITE BREAD T raditional White Bread 750g 1kg W ater 315ml 415ml Margarine 1 tablespoon (20g) 2 tablespoons (40g) Plain flour 600g 680g Sugar 1 tablespoon 2 tablespoons Skim milk powder 1 tablespoo.
23 Salami Cheese Bread 750g W ater 315ml Margarine 1 tablespoon (20g) Sugar 1 tablespoon Skim milk powder 1 tablespoon Salt 1 1 / 2 teaspoons Bread improver 1 teaspoon Oregano, dried 1 / 2 teaspoon Salami, chopped 100g ( 2 / 3 cup) Mozarella cheese, grated 50g ( 1 / 2 cup) Plain flour 600g T andaco dry yeast 1 1 / 2 teaspoons Method 1.
24 Bacon & Beer Bread 750g Flat beer 140ml W ater 140ml Margarine 1 tablespoon (20g) Onions, chopped 1 / 2 cup Cooked bacon 1 / 3 cup Mustard 1 tablespoon Plain flour 600g Sugar 1 tablespoon Skim milk powder 1 tablespoon Salt 1 1 / 2 teaspoons Bread improver 1 teaspoon T andaco dry yeast 1 1 / 2 teaspoons Method 1.
25 Brioche 750g W ater , luke warm 160ml Butter , melted 100g Egg yolks 3 Salt 1 / 2 teaspoon Plain Flour 360g T andaco dry yeast 2 teaspoons Method 1. Whisk water , butter , egg yolks, and salt together and pour into the bread pan. Add flour and make a small pocket in the top.
26 White Bread 750g 1kg W ater 315ml 415ml Margarine 1 tablespoon 2 tablespoons Plain flour 600g 680g Sugar 1 tablespoon 2 tablespoons Skim milk powder 1 tablespoon 1 tablespoon Salt 1 1 / 2 teaspoons 2 teaspoons Bread improver 1 1 / 2 teaspoons 1 teaspoon T andaco dry yeast 1 1 / 2 teaspoons 1 1 / 2 teaspoons Method 1.
27 Wholemeal Bread 750g 1kg W ater 355ml 420ml Margarine 1 tablespoon 2 tablespoons Self raising flour 350g 400g Wholemeal plain flour 250g 300g Brown sugar 1 tablespoon 2 tablespoons Skim milk powder.
28 Cajun Herb Bread 750g W ater 315ml Margarine 1 tablespoon (20g) Onion, finely chopped 1 / 4 cup Fresh mixed herbs basil, fennel & thyme, roughly chopped 1 / 4 cup Garlic, finely chopped 1 large.
29 All Wheat and Wheat Rapid cycles begin with a 30 minute pre-heat of ingredients - no blade movement occurs in the pan during this stage. Wholemeal Bread 1kg W ater , luke warm 375ml Wholemeal plain flour 320g Plain Flour 300g Brown sugar 1 tablespoon Salt 1 1 / 2 teaspoons Bread improver 1 teaspoon T andaco dry yeast 2 teaspoons Method 1.
Soy and Linseed Bread 750g W ater 325ml Butter 2 tablespoons (40g) Wholemeal plain flour 320g Plain flour 200g (1 1 / 4 cups) Linseed meal 1 / 3 cup Brown sugar 2 tablespoons Bread improver 1 teaspoon Salt 1 teaspoon T andaco dry yeast 1 teaspoon Method 1.
31 Sour Rye Bread 1kg Beer 200ml W ater 125ml Plain Flour 300g Rye Flour 200g Bread improver 1 teaspoon Salt 1 / 4 teaspoon T andaco dry yeast 2 1 / 2 teaspoons Method 1. Pour beer and water into bread pan. Combine plain flour with rye flour , salt and bread improver and add to pan.
For optimum results, always select the Light Crust Colour to prevent the crust from burning. Old Fashioned Oatmeal Bread 750g W ater 290ml Honey 1 / 4 cup Margarine 2 tablespoons (40g) Plain flour 480g Rolled oats 200g (2 cups) Skim milk powder 2 tablespoons Salt 1 1 / 2 teaspoons Bread improver 1 teaspoon T andaco dry yeast 2 teaspoons Method 1.
33 Chocolate Bread 750g W ater 250ml Margarine 2 tablespoons (40g) Plain flour 480g Sugar 2 tablespoons Skim milk powder 2 tablespoons Cocoa powder 1 tablespoon Salt 1 1 / 2 teaspoons Bread improver 1 teaspoon T andaco dry yeast 2 teaspoons Mix-ins Choc chips 3 / 4 cup (40g) Method 1.
Apple Spice Bread 750g W ater 250ml Margarine 1 tablespoon (20g) Plain flour 500g Brown sugar 2 tablespoons Skim milk powder 1 tablespoon Cinnamon, ground 2 teaspoons Salt 1 1 / 2 teaspoons Bread improver 1 teaspoon T andaco dry yeast 2 teaspoons Mix-ins Dried apple, chopped 70g (1 cup) Method 1.
35 Mixed Fruit Bread 750g W ater 250ml Margarine 1 tablespoon (20g) Plain flour 500g Mixed dried fruit 1 / 3 cup (65g) Brown Sugar 2 tablespoons Skim milk powder 1 tablespoon Ground nutmeg 2 teaspoons Ground cloves 1 1 / 2 teaspoons Salt 1 1 / 2 teaspoons Bread improver 1 teaspoon T andaco dry yeast 2 teaspoons Method 1.
French Bread 750g W ater 290ml Margarine 1 1 / 2 tablespoons (30g) Plain flour 520g Sugar 1 tablespoon Bread improver 1 teaspoon Salt 1 teaspoon T andaco dry yeast 1 1 / 2 teaspoons Method 1. Pour water into bread pan and add margarine. Combine flour with sugar , salt and bread improver and add to pan.
37 Sourdough Bread 750g W ater 220ml Plain yogurt 1 / 2 cup (140g) Lemon juice 2 teaspoons Margarine 2 teaspoons (10g) Plain flour 540g Sugar 1 tablespoon Salt 1 teaspoon Bread improver 1 teaspoon T andaco dry yeast 2 teaspoons Method 1. Whisk water , yogurt and lemon juice together and pour into bread pan.
W e understand the importance of a staple food such as bread in a Coeliac’ s diet. Realising that there have been breadmakers on the market that do not deliver a suitable Gluten Free loaf, our objective, with the help of the Coeliac Society of Australia, was to develop a recipe that produced a real result.
39 Flours • A blend of flours will give a better result and assist in browning. • When using only rice flour you will get a pale crust on top, regardless of the cooking time. • Both fine and course white rice flour works well. • If using rice flour only you find your bread will go stale quicker when compared to using a blend of flours.
Basic Gluten Free Bread 1kg Oil 80ml T epid water 430-450ml Eggs 3 medium (60g) White vinegar 1 teaspoon Brown rice flour 150g (450g for diabetics) White rice flour 270g (omit for diabetics) Arrowroot.
41 Chocolate and Coconut Loaf 1kg Canola or light olive oil 65ml T epid water 380-400ml Eggs 3 x 60g White vinegar 1 teaspoon White rice flour 375g Brown rice flour 150g Xanthan gum 1 tablespoon Cocoa.
Banana and Coconut Loaf 1kg Canola or light olive oil 65ml T epid water 350-370ml White vinegar 1 teaspoon Eggs 3 x 60g Ripe bananas, mashed 2 medium White rice flour 375g Brown rice flour 150g Desicc.
43 Handy hints for optimum results. • It is normal for cakes to rise only 1 / 2 or 3 / 4 of the way up the bread pan. The texture should be nice and light. • The sugar and fat content in the cake mix will affect the colouring of the cake. W e suggest you always select the Light crust colour to prevent the sides from burning.
44 Golden Fruit Cake 750g 1 packet Fruit Cake Mix 525g Eggs 1 x 60g W ater 80ml ( 1 / 3 cup) Method 1. Mix cake following the instructions on the cake mix packet and pour into the bread pan. Wipe any spills from around the pan. 2. Place the bread pan into the breadmaker and close the lid.
45 Handy hints for optimum results. • Use ripe, fresh fruit. Large fruits should be cut into small pieces. • A void processing fruit as the jam should be chunky and contain pieces of fruit. • Do not reduce the amount of sugar specified or use substitutes.
46 Apple & Rhubarb Jam 160g (approx. 3) Granny Smith apples, peeled and chopped 300g rhubarb, cut into 3cm lengths 1 1 / 2 cups sugar 1 / 4 cup Jam Setta 2 tablespoons lemon juice 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
47 When you select the Bake setting, the Bakehouse will immediately start baking. This setting will bake for 1 hour and can be controlled manually by pressing the Start/Stop button to stop the function at any time.
48 Zucchini Frittata 2 tablespoons vegetable oil 2 rashers bacon, chopped 200g zucchini, grated 1 small onion, grated 80g ( 2 / 3 cup) self raising flour 1 / 2 cup cheddar cheese, grated 3 eggs, beaten 2 tablespoons fresh basil, roughly chopped 1. Heat oil in a shallow frying pan and lightly fry bacon.
49 Damper style breads have a rich flavour and are heavy and dense in texture. They should be approximately 15cm in height. Sometimes the damper will not be the width of the bread pan. This is normal as the damper will take its own shape throughout the rising cycle.
50 Pasta Dough 600g Eggs 4 x 60g W ater 1 / 4 cup Plain flour 500g Salt 1 / 2 teaspoon Method 1. Whisk eggs and water together and pour into the bread pan. Add flour and salt and wipe any spills from around the outside of the pan. 2. Place the bread pan into the breadmaker and close lid.
51 Pumpkin and Cheese Ravioli 1 quantity pasta dough (see recipe above) Filling: 1 1 / 2 cups pumpkin, skin removed, baked and mashed 1 1 / 2 cups dry breadcrumbs 1 / 2 cup ricotta cheese, mashed 2 large cloves garlic, minced 1 teaspoon salt 1 / 4 teaspoon ground nutmeg Method 1.
52 Breadsticks Dough T opping (Egg Wash) W ater 240ml 1 egg Margarine 2 tablespoons (40g) 2 teaspoons water Plain Flour 500g 3 - 4 tablespoons sea salt flakes Sugar 2 teaspoons Bread improver 1 teaspoon Salt 1 / 2 teaspoon T andaco dry yeast 2 teaspoons Method 1.
53 Bread Rolls Dough T opping (Egg Wash) W ater 250ml (1 cup) 1 egg Egg 1 x 60g 2 teaspoons water Margarine 2 tablespoons (40g) 2 tablespoons white Plain flour 520g and black poppy seeds Sugar 1 / 4 cup (55g) Bread improver 1 teaspoon Salt 1 / 2 teaspoon T andaco dry yeast 2 teaspoons Method 1.
54 Pizza Dough Dough W ater 290ml V egetable oil 1 / 4 cup (60ml) Sugar 1 teaspoon Salt 1 / 2 teaspoon Plain flour 500g T andaco dry yeast 2 1 / 2 teaspoons Method 1. Pour water and oil into bread pan. Add sugar , salt and flour . Make a small pocket in the top and place yeast in the pocket.
55 Herb Foccacia Dough T opping W ater 330ml 2 tablespoons olive oil Olive oil 1 tablespoon 1 teaspoon dried oregano leaves Plain flour 500g 1 teaspoon dried chopped basil Skim milk powder 1 tablespoon Sugar 2 teaspoons Salt 1 / 2 teaspoon T andaco dry yeast 2 1 / 2 teaspoons Method 1.
56 Hot Cross Buns Dough Crosses Egg 1 x 60g 40g plain flour W ater , warm 150ml 2 tablespoons (40ml) water Margarine 2 tablespoons (40g) 1 teaspoon sugar Plain flour 280g Brown sugar 2 tablespoons Gla.
57 Program Setting T imes and Display Information All times are in hours and minutes unless otherwise stated. MENU SIZE CRUST TIME PREHEA T KNEAD1 KNEAD2 RISING1 KNEAD3 RISING2 KNEAD4 RISING3 BAKE WAR.
58 The display will tell you if there is a problem with your Bakehouse. Always use your Bakehouse in a room free of drafts. Do not use your Bakehouse outdoor , near a heat vent or in direct sunlight. DISPLA Y READS: PROBLEM SOLUTION “0:00” Colon Flashing Select program setting.
59 T roubleshooting Machine Malfunctions Display Window Bread Sides of Browned & Sides T ime Indicator Ingredients takes bread Under centre brown Slices Check does not not mixed too long collapse .
60 Baking Results Open, Bread Browned Heavy Not baked coarse or Bread doesn’t Floured Over & floured Check dense in centre holey Collapse rises rise top browned sides, the texture texture too mu.
Notes.
Notes.
‘Sunbeam’, and ‘Bakehouse’ are registered trademarks of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. Backed by Sunbeam‘s 12 Month Replacement Guarantee and National Service Network.
Consumer Hotline Australia 1800 025 059 New Zealand (09) 912 0747 www .sunbeam.com.au is a registered T rademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2003. is a registered T rademark of Sunbeam Corporation Limited.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Sunbeam BM3500 c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Sunbeam BM3500 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Sunbeam BM3500, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Sunbeam BM3500 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Sunbeam BM3500, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Sunbeam BM3500.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Sunbeam BM3500. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Sunbeam BM3500 ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
