User manual BREVILLE BBM600

[. . . ] Breville Customer Service Centre Australian Customers New Zealand Customers Breville Customer Service Centre PO Box 22 Botany NSW 209 AUSTRALIA Breville Customer Service Centre Private Bag 944 Greenmount Auckland, New Zealand Customer Service: 300 39 798 Fax (02) 9384 960 Email Customer Service: askus@breville. com. au Customer Service: 0800 273 845 Fax 0800 288 53 Email Customer Service: askus@breville. com. au www. breville. com. au Breville is a registered trademark of Breville Pty. Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model BBM600 Issue /08 BBM600 ikonTM Baker's Oven Instructions and Recipes Contents Welcome Breville Recommends Safety First Know your Breville ikonTM Baker's Oven Beginner's Guide to Baking Your First Loaf Weighing and Measuring The Vital Ingredients Hints and Tips for Better Bread Making Questions and Answers Control Panel Messages Troubleshooting ­ Recipe Troubleshooting ­ ikonTM Baker's Oven Care, Cleaning and Storage Easy Bake Recipes Notes Page 4 5 6 3 6 7 9 20 2 22-23 22-23 24 R R4 2 Congratulations on the purchase of your new Breville ikonTM Baker's Oven 3 Welcome We have designed this bread machine with you, our valued customer, in mind. The Breville ikonTM Baker's Oven will bake a family size . 25Kg loaf, a large Kg loaf or a medium 750g loaf. [. . . ] Baker's flour was used for the development of most of the recipes contained in this guide. It is a high protein, white wheat flour, with -2% protein content, ensuring a higher quality and consistency to the baked bread. NEW ZEALAND ONLY `Elfin High Grade White Flour' and `Champion High Grade Flour' These are high protein, white bread flours, containing 2% protein. POWDERED MILK Milk and milk products enhance the flavour and increase the nutritional value of the bread. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator). Fresh milk should not be substituted for powdered milk unless stated in the recipe. Soy milk powder can also be used by produces a denser loaf. Wholemeal Flour Contains all the bran, germ and flour of the wholewheat grain. Although breads baked with wholemeal flour will be higher in fibre, the loaf can be lower in height and heavier in texture depending on the protein level of the flour. Wholemeal flour with low protein can be improved by adding gluten flour or replacing cup of wholemeal flour with bread or baker's flour. SALT Salt is an important ingredient in bread making. However, salt inhibits the rising of the bread, so be careful when measuring, as it should be accurate. NEW ZEALAND ONLY Salt may be reduced for improved results. Rye Flour Popular for continental bread making, rye flour is low in protein and so it is essential to combine rye flour with bread flour to make bread successfully in the bread machine. Rye flour is traditionally used to make Pumpernickel and Black breads. Gluten Flour Gluten flour is a concentrated mixture of gluten-forming protein and wheat flour. Adding gluten flour can improve the structure and volume of bread when using a low protein, stone ground, wholemeal or plain flour. Gluten flour can be purchased at most health food stores. FAT Butter, margarine or oils, such as vegetable, safflower, sunflower, canola, etc. , will add flavour, retain the moisture and enhance the keeping qualities of the bread. BREAD MIXES These convenient mixes contain bread flour, sugar, milk, salt, oil and other ingredients such as bread improvers. Bread mix brands such as `Defiance', `Laucke' and `Kitchen Collection' are available nationally from major supermarkets. Recipes for some bread mix brands are listed in the Easy Bake recipe section of this book (refer pages R34-R37). For information on other brands of bread mix, contact the manufacturer listed on the package. NEW ZEALAND ONLY Bread mix brands such as "Elfin" are available. 7 The Vital Ingredients continued YEAST Without yeast the bread will not rise. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast, always check the used by date, as stale yeast will prevent the bread from rising. "Tandaco" brand yeast (available nationally in most supermarkets) was used in the development of all yeasted recipes contained in this book, with the exception of the `Bread Mix' recipes. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately. Some bulk and imported yeasts are more active, therefore it is recommended to use less of these yeasts. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package. [. . . ] Press `SELECT' to access setting as listed in the following recipes. Press `CRUST' to select DARK, LIGHT or RAPID setting if required. Cool bread on a rack. R34 Prepackaged Bread Mixes continued WHITE PREPACKAGED BREAD MIX RECIPES DEFIANCE WHITE BREAD MIX INGREDIENTS Water Bread Mix 1. 25Kg 500ml 750g/ 5 cups 1Kg 400ml 600g/ 4 cups 2 teaspoons 750g 300ml 500g/ 3¾ cups ¾ teaspoons Defiance yeast 2½ teaspoons SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID DEFIANCE CRUSTY WHITE BREAD MIX INGREDIENTS Water Bread Mix 1. 25Kg 450ml 750g/ 5 cups 1Kg 350ml 600g/ 4 cups 2 teaspoons 750g 300ml 500g/ 3¾ cups ½ teaspoons Defiance Yeast 2¼ teaspoons SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID LAUCKE CRUSTY WHITE BREAD MIX INGREDIENTS Water Bread Mix Laucke Yeast SETTING: FRENCH 1. 25Kg 500ml 750g/ 5 cups 2 teaspoons 1Kg 45ml 600g/ 4 cups ½ teaspoons 750g 30ml 450g/ 3 cups ¼ teaspoons LAUCKE SUPER SOFT WHITE BREAD MIX INGREDIENTS Water Bread Mix Laucke Yeast SETTING: FRENCH 1. 25Kg 500ml 750g/ 5 cups 2 teaspoons 1Kg 400ml 600g/ 4 cups ½ teaspoons 750g 300ml 450g/ 3 cups ¼ teaspoons KITCHEN COLLECTION WHITE BREAD MIX INGREDIENTS Water Bread Mix 1. 25Kg 400ml 750g/ 5 cups 1Kg 350ml 600g/ 4 cups 2¼ teaspoons 750g 300ml 500g/ 3/3 cups 2 teaspoons Kitchen Collection Yeast 2 teaspoons SETTING: BASIC: LIGHT/MEDIUM/ DARK/RAPID R35 Prepackaged Bread Mixes continued GRAIN PREPACKAGED BREAD MIXES DEFIANCE GRAIN BREAD MIX INGREDIENTS Water Bread Mix 1. 25Kg 450ml 750g/ 5 cups 1Kg 375ml 600g/ 4 cups 750g 320ml 500g/ 3/3 cups ½ teaspoons Defiance yeast 2¼ teaspoons 2 teaspoons SETTING: WHOLEWHEAT ­ LIGHT/MEDIUM/DARK/RAPID LAUCKE MULTIGRAIN SOY & LINSEED BREAD MIX INGREDIENTS Water Bread Mix Laucke yeast SETTING: FRENCH 1. 25Kg 525ml 750g/ 5 cups 2 teaspoons 1Kg 430ml 600g/ 4 cups ½ teaspoons 750g 320ml 450g/ 3 cups ½ teaspoons LAUCKE GERMAN GRAIN BREAD MIX INGREDIENTS Water Bread Mix Laucke yeast SETTING: FRENCH 1. 25Kg 550ml 750g/ 5 cups 2 teaspoons 1Kg 460ml 600g/ 4 cups ½ teaspoons 750g 300ml 450g/ 3 cups ¼ teaspoons KITCHEN COLLECTION GRAIN BREAD MIX INGREDIENTS Water Bread Mix 1. 25Kg 420ml 750g/ 5 cups 1Kg 350ml 600g/ 4 cups 750g 30ml 500g/ 3/3 cups 2 teaspoons Kitchen Collection Yeast 2½ teaspoons 2¼ teaspoons SETTING: WHOLEWHEAT ­ LIGHT/MEDIUM/DARK/RAPID KITCHEN COLLECTION SOY AND LINSEED BREAD MIX INGREDIENTS Water Bread Mix 1. 25Kg 450ml 750g/ 5 cups 1Kg 360ml 600g/ 4 cups 750g 30ml 500g/ 3/3 cups 2 teaspoons Kitchen Collection Yeast 2½ teaspoons 2¼ teaspoons SETTING: WHOLEWHEAT ­ LIGHT, MEDIUM, DARK OR RAPID R36 Prepackaged Bread Mixes continued WHOLEMEAL PREPACKAGED BREAD MIXES LAUCKE BIO-FORT GOLDEN WHOLEMEAL BREAD MIX INGREDIENTS Water Bread Mix Laucke yeast SETTING: FRENCH 1. 25Kg 540ml 750g/ 5 cups 2 teaspoons 1Kg 445ml 600g/ 4 cups ½ teaspoons 750g 330ml 450g/ 3 cups ¼ teaspoons KITCHEN COLLECTION WHOLEMEAL BREAD MIX INGREDIENTS Water Bread Mix 1. 25Kg 40ml 750g/ 5 cups 1Kg 350ml 600g/ 4 cups 750g 290ml 450g/ 3 cups ½ teaspoons Kitchen Collection Yeast 2 teaspoons 2 teaspoons SETTING: WHOLEWHEAT ­ LIGHT/MEDIUM/DARK/RAPID RYE PREPACKAGED BREAD MIXES LAUCKE BAROSSA SOURDOUGH RYE BREAD MIX INGREDIENTS Water Bread Mix Laucke yeast SETTING: FRENCH 1. 25Kg 550ml 750g/ 5 cups 2 teaspoons 1Kg 480ml 600g/ 4 cups ½ teaspoons 750g 330ml 450g/ 3 cups ¼ teaspoons To glaze the loaf or add seeds on top ­ Refer to Glazes Page R40. R37 Just Jam If you love the taste of freshly baked bread you'll love the taste and flavour of home-made jam using the ikonTM Baker's Oven. FOR BEST RESULTS: · Always use the exact amounts of sugar, fruits and `Jam Setta'. · Use only fresh, ripe fruit for best flavour and natural pectin level. [. . . ]