Sunbeam BM4500 User Manual
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Sunbeam BM4500 User Manual

Automatic bread maker and dough maker with automatic fruit & nut dispenser
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See also: Service Manual , Instruction/recipe Booklet
BM4500
Automatic bread maker and
dough maker with Automatic
Fruit & Nut Dispenser
User Guide

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Summary of Contents for Sunbeam BM4500

  • Page 1 BM4500 Automatic bread maker and dough maker with Automatic Fruit & Nut Dispenser User Guide...
  • Page 2 Congratulations For more information on your bread maker and if you have any concerns regarding the performance, please visit www.sunbeam.com. au or call: Sunbeam Customer Service Australia 1300 881 861 New Zealand 0800 786 232...

  • Page 3: Table Of Contents

    Contents Sunbeam’s Safety Precautions New Zealand Instructions Using your Bakehouse safely New Zealand Recipes Getting to know your Bakehouse Wheat/Wholemeal/Multigrain The Control Panel French Quick Start Guide Sweet Using the Time Delay Function Bread, Pizza and Pasta Dough Using the Bake Only Menu...

  • Page 4: Sunbeam's Safety Precautions

    • Never leave an appliance unattended while in use. If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line. Ensure the above safety precautions are understood.

  • Page 5: Using Your Bakehouse Safely

    Using your Bakehouse safely ® Before use Where to use 1. Read all instructions, product labels and 1. Use only on a stable, heat-resistant warnings. Save these instructions surface. 2. Remove all foreign matter from the bread 2. Do not use the bread maker where it will pan and baking chamber be exposed to direct sunlight or other heat sources such as a stove or oven.

  • Page 6: Getting To Know Your Bakehouse

    Getting to know your Bakehouse ® Removable lid Viewing Window Non-stick removable bread pan with removable kneading blade Steam Vents...
  • Page 7 Automatic Fruit & Nut Dispenser Automatically releases ingredients into the dough during the kneading cycle, taking the guess work out of recipes. See page 15 for more information. LCD Window Control Panel Bonus Blade Hook To assist in removing the blade from baked bread if necessary.

  • Page 8: The Control Panel

    The Control Panel 1. LCD Window setting, then adjust the time needed by using the timer buttons. Displays the Menu setting, Crust colour, Loaf size and remaining time until the cycle is 6. Crust Button complete - '0:00'. Press the CRUST button to select the desired 2.

  • Page 9: Quick Start Guide

    Quick Start Guide Step 1 Step 9 Insert the kneading blade into the bread pan Press the START button. ensuring that it is in the upright position. HINT: LIFT THE LID AND CHECK THE CONSISTENCY DURING THE FIRST 15 MINUTES OF KNEADING, TO ENSURE IT'S A FIRM, ROUND DOUGH.

  • Page 10: Using The Time Delay Function

    Using the Time Delay The Bakehouse allows you to delay the 3. Follow remaining steps 7 - 10 on page 12. completion of your bread by up to 15 hours, Note: You do not need to take into account so you can wake up to the smell of freshly the amount of time required to cook the baked bread, or go out for the day while your program selected.

  • Page 11: Power Interruption Program Protection

    Power Interruption Program Protection Your Bakehouse features a 7 minute Power If you experience a power failure greater than Interruption Protection that protects the 7 minutes you may need to discard ingredients program memory in the advent of power and start again. If the power interruption surges, or short term power failure (blackout) occurs in the baking cycle, you can use the BAKE ONLY setting to finish baking.

  • Page 12: Care And Cleaning

    Sunbeam on toll free (Aust) 1800 025 059, simple steps. (NZ) 0800 786 232. 1. Consult Troubleshooting tips on page 4. For any further concerns contact one of 49 of this booklet. our Sunbeam Authorised Service Centres 2. Visit the BM4500 product page on our website sunbeam.com.au..

  • Page 13: Menu Settings & Recipes

    Menu Settings & Recipes • Size - 500g/750g/1kg • Crust - light/med/dark • Fruit & Nut • Time Delay • Keep Warm Menu 1: Basic Use to bake standard bread loaves which are light in texture with a thin crust. 1.
  • Page 14 Menu 1: Basic - continued Cornbread 500g 750g Water, luke-warm 160mls 235mls 315mls Butter or margarine Polenta 2 tablespoons ¼ cup (40g) ¹⁄ ³ cup (55g) White Sugar 2 teaspoons 3 teaspoons 1 tablespoon Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons Skim milk powder 2 teaspoons 3 teaspoons...

  • Page 15: Basic Turbo

    Menu 2: Basic Turbo • Size - Medium • Crust - Medium • Keep Warm Use to bake 1kg basic bread loaves in a faster time (around 1 hour). 1. Ensure kneading blade is upright in the bread pan. 2. Add ingredients to the bread pan in order listed. 3.

  • Page 16: Wheat/Wholemeal/Multigrain

    Menu 3: Wheat/ • Size - 500g/750g/1kg • Crust - light/med/dark • Fruit & Nut Wholemeal/Multigrain • Time Delay • Keep Warm Starts with a 30 minute preheat cycle during which flours or grains absorb liquid ingredients to soften and combine. 1.
  • Page 17 Menu 3: Wheat/Wholemeal/Multigrain - continued Multigrain Bread 500g 750g Water, luke-warm 140mls 205mls 275mls Butter or margarine 2 teaspoons 3 teaspoons 1 tablespoon Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons Brown sugar 2 teaspoons 3 teaspoons 1 tablespoon Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon...

  • Page 18: Wheat Turbo

    Menu 4: Wheat Turbo • Size - Medium • Crust - Medium • Keep Warm Use to bake 1kg wheat bread loaves in a faster time (around 1 hour). 1. Ensure kneading blade is upright in the bread pan. 2. Add ingredients to the bread pan in order listed. 3.

  • Page 19: French/Sourdough

    Menu 5: French/Sourdough • Size - 500g/750g/1kg • Crust - light/med/dark • Fruit & Nut • Time Delay • Keep Warm Use to bake breads that a lighter in texture with a crispier crust. Generally loaves are lower in fat and sugar. 1.
  • Page 20 Menu 5: French/Sourdough - continued Italian Herb Bread 500g 750g Water, luke-warm 160mls 235mls 315mls Butter or margarine Italian dried herbs 1 teaspoon 1 ½ teaspoon 2 teaspoons Salt ½ teaspoon ½ teaspoon 1 teaspoon Sugar 2 teaspoons 3 teaspoons 1 tablespoon Skim milk powder 2 teaspoons...

  • Page 21: French Turbo

    Menu 6: French Turbo • Size - Medium • Crust - Medium • Keep Warm Use to bake 1kg French bread loaves in a faster time (around 1 hour). 1. Ensure kneading blade is upright in the bread pan. 2. Add ingredients to the bread pan in order listed. 3.

  • Page 22: Sweet

    Menu 7: Sweet Breads • Size - 500g/750g/1kg • Crust - light/med/dark • Fruit & Nut • Time Delay • Keep Warm For breads that require additional ingredients such as sugar, dried fruit or chocolate which sweetens the bread. the baking temperature is lower to prevent burning. Note - a light crust colour is recommended for best results.
  • Page 23 Menu 7: Sweet Breads - continued Panettone 500g 750g Water, luke-warm 60mls 80mls 100mls Salt ¼ teaspoon ½ teaspoon ¾ teaspoon Skim Milk Powder 1 ½ teaspoons 2 teaspoons 2 ½ teaspoons Caster Sugar 1 tablespoon 1 ½ tablespoons 2 tablespoons Egg Yolk Butter Orange Rind...

  • Page 24: Yeast Free/Gluten Free Bread Mix

    Menu 8: Yeast Free/ • Size - 500g/750g/1kg • Crust - light/med/dark • Fruit & Nut Gluten Free Bread Mix • Time Delay • Keep Warm Use to bake breads that do not contain yeast. Also suitable for gluten free bread mixes. Note - for gluten free recipes without a bread mix, use menu 10.
  • Page 25 Menu 8: Yeast Free/Gluten Free Bread Mix - continued Yeast Free Grain Bread Vegetable oil 60mls Eggs Milk 220mls Salt ¼ teaspoon White sugar 2 tablespoons Mixed grain* ½ cup Self-Raising flour 600g Yeast Free Capsicum & Olive Bread Vegetable oil 70mls Eggs Buttermilk...

  • Page 26: Rye

    Menu 9: Rye • Size - 1kg • Crust - med • Time Delay • Keep Warm Starts with a 30 minute preheat cycle to activate the yeast and prevent the bread from becoming too dense. 1. Ensure kneading blade is upright in the bread pan. 2.

  • Page 27: Gluten Free Recipe

    Menu 10: Gluten Free • Size - 750g/1kg • Crust - med • Fruit & Nut • Time Delay • Keep Warm Use to bake breads that do not contain gluten. 1. Ensure kneading blade is upright in the bread pan. 2.
  • Page 28 Menu 10: Gluten Free - continued Gluten Free Mixed Grain Bread 750g Water, Luke-warm 365mls 455mls Eggs Olive Oil 80mls 100mls White Vinegar 1 ½ teaspoons 2 teaspoons Xanthan Gum 3 teaspoons 1 tablespoon Mixed grains* ¼ cup ¹⁄ ³ cup White Sugar 1 ½...
  • Page 29 Menu 10: Gluten Free - continued Gluten Free Banana Bread 750g Water, Luke-warm 330mls 410mls Ripe mashed banana 230g 280g Eggs Olive Oil 60mls 80mls Walnuts, chopped Desiccated Coconut ½ cup ¾ cup Xanthan Gum 3 teaspoons 1 tablespoon Brown Sugar 1 tablespoon 1 ½...

  • Page 30: Bread, Pizza And Pasta Dough

    Menu 11: Bread dough/ • Fruit & Nut • Time Delay Pizza Dough/Pasta Dough Use to create dough which can be shaped and baked to create bread, rolls, pizza bases or pasta. 1. Ensure kneading blade is upright in the bread pan. 2.
  • Page 31 Menu 11: Bread dough/Pizza Dough/Pasta Dough - continued Basic Wholemeal Dough Water, Luke-warm 325mls Butter or margarine Brown Sugar 2 ½ tablespoons Skim Milk Powder 2 ½ teaspoons Salt ¾ teaspoon Bread Improver 1 teaspoon Wholemeal Plain Flour 500g Dry yeast 1 ¾...
  • Page 32 Menu 11: Bread dough/Pizza Dough/Pasta Dough - continued Pizza Dough Water, Luke-warm 290mls Olive Oil 2 tablespoons Salt ½ teaspoon Sugar 1 teaspoon Plain Flour 450g Dry yeast 2 ½ teaspoons 1. On completion, remove the dough from the bread maker. Ensure the blade is removed from the dough before shaping.

  • Page 33: Artisan-Style Dough

    Menu 12: Artisan-style dough • Fruit & Nut • Time Delay Menu 12: Artisan-style dough Use to create dough containing fresh ingredients such as herbs. The rising time is longer with a cooler temperature to allow the flavour of the flour to dominate. 1.
  • Page 34 Menu 12: Artisan-style dough - continued Soy & Linseed Dough Water, Luke-warm 375mL Butter or margarine Salt 1 ¼ teaspoons Linseed Meal Linseed Brown Sugar 2 ½ tablespoons Wholemeal Plain Flour 250g Plain Flour 235g Soya Flour Dry yeast 1 ¼ teaspoons Sweet Pistachio &...

  • Page 35: Jam/Marmalade/Chutney

    Menu 13: Jam/Marmalade/ • Time Delay • Keep Warm Chutney Use to prepare preserves, chutneys and ketchup. 1. Ensure kneading blade is upright in the bread pan. 2. Add ingredients to the bread pan in order listed. 3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into place.
  • Page 36 Menu 13: Jam/Marmalade/Chutney - contined Tomato Relish Makes 2 ½ cups Ripe tomatoes, peeled Apple, peeled, cored, finely chopped Onion, peeled, finely chopped Brown sugar ¹⁄ ³ cup Malt vinegar ¼ cup Sultanas 2 tablespoons Garlic, crushed Dry mustard powder ½...

  • Page 37: New Zealand Instructions

    New Zealand Instructions The 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 section has been produced to ensure your get the optimum results with your bread maker. How to use the recipes in the main instruction results.

  • Page 38: New Zealand Recipes

    New Zealand Recipes Menu 1: Basic 1. Ensure kneading blade is upright in the bread pan. 2. Add ingredients to the bread pan in order listed. 3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into place.

  • Page 39: Wheat/Wholemeal/Multigrain

    Menu 3: Wheat/Wholemeal/ Multigrain 1. Ensure kneading blade is upright in the bread pan. 2. Add ingredients to the bread pan in order listed. 3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into place.

  • Page 40: French

    Menu 5: French 1. Ensure kneading blade is upright in the bread pan. 2. Add ingredients to the bread pan in order listed. 3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into place.

  • Page 41: Sweet

    Menu 7: Sweet Bread 1. Ensure kneading blade is upright in the bread pan. 2. Add ingredients to the bread pan in order listed. 3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into place.

  • Page 42: Bread, Pizza And Pasta Dough

    Menu 11: Bread Dough/ Pizza Dough/Pasta Dough 1. Ensure kneading blade is upright in the bread pan. 2. Add ingredients to the bread pan in order listed. 3. Insert bread pan into the baking chamber and press down firmly until the pan is clicked into place.
  • Page 43 Menu 11: Bread Dough/Pizza Dough/Pasta Dough - continued Hot Cross Buns 12 Rolls Water 310ml (1 ¼ cups) Egg (measure with water*) 2 Tbsp Sultanas ¾ cup Nutmeg ½ tsp Salt ½ tsp Brown Sugar 4 Tbsp High grade flour 3 ¼...

  • Page 44: Questions And Answers

    Questions and Answers Question Answer Why haven't the ingredients The kneading blade may not have been in the upright position. After mixed well? the ingredients have been added, check that the blade is still upright. It is normal for the height and shape of each loaf to vary depending on Why does the height and the ingredients, accurate measurement of ingredients and the room shape of each loaf differ?

  • Page 45: Troubleshooting

    Troubleshooting Machine Malfunctions Display Window Bread Sides of Browned & Sides Time Indicator Ingredients takes bread Under centre brown Slices Check does not not mixed too long collapse browned sticky & but flour unevenly turn on to bake & bottom raw or not coated &...
  • Page 46 Troubleshooting continued Baking Results Open, Bread Browned Heavy Not baked coarse or Bread doesn’t Floured Over & floured Check dense in centre holey Collapse rises rise browned sides, texture texture too much enough centre following sticky/raw Measurement Errors FLOUR Not enough Too much YEAST Not enough...
  • Page 48 Level 6, Building 5, Central Park, 660–670 Great South Road, Greenlane, Auckland. Sunbeam Corporation PTY Limited | ACN 000 006 771 Sunbeam is a registered trademark. SmartBake is a trade mark of Sunbeam Corporation. Made in China to Sunbeam’s specification.

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