Breville ikon BBM600 Instructions And Recipes Manual
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Breville ikon BBM600 Instructions And Recipes Manual

Baker’s oven
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Breville Customer Service Centre
Australian Customers
✉
Breville Customer Service Centre
PO Box 22
Botany NSW 209
AUSTRALIA
☎
Customer Service: 300 39 798
Fax (02) 9384 960
Email Customer Service:
askus@breville.com.au

New Zealand Customers
✉
☎
www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd
ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2008
ikon™ is a trademark of Breville Pty. Ltd.
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
Breville Customer Service Centre
Private Bag 944
Greenmount
Auckland, New Zealand
Customer Service: 0800 273 845
Fax 0800 288 53
Email Customer Service:
askus@breville.com.au

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  • Page 1 Email Customer Service: askus@breville.com.au askus@breville.com.au www.breville.com.au Breville is a registered trademark of Breville Pty. Ltd ABN 98 000 092 928 © Copyright. Breville Pty. Ltd. 2008 ikon™ is a trademark of Breville Pty. Ltd. Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet.
  • Page 2 BBM600 ikon™ Baker’s Oven Instructions and Recipes...

  • Page 3: Table Of Contents

    Contents Page Welcome Breville Recommends Safety First Know your Breville ikon™ 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 22-23 Troubleshooting –...
  • Page 4 Congratulations on the purchase of your new Breville ikon™ Baker’s Oven...

  • Page 5: Welcome

    Before making your first loaf of bread, please read this book thoroughly to ensure you get the best results. We wish you, your family and friends much enjoyment from the superb range of breads you can bake and doughs you can knead in your Breville ikon™ Baker’s Oven.

  • Page 6: Breville Recommends Safety First

    Breville recommends safety first At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: IMPORTANT SAFEGUARDS FOR YOUR BREVILLE ikon™...
  • Page 7 Know your Breville ikon™ Baker’s Oven Removable lid Collapsible kneading blade Viewing window Automatic fruit & nut dispenser LCD screen Control panel Bread pan handle Oven (baking chamber) Non-stick coated bread pan ‘ It is important that the bread pan is securely...
  • Page 8 The various buttons are used to select the functions and to start or stop the Breville ikon™ Baker’s Oven. The LCD Screen shows the setting, loaf size, crust colour and dispenser operation. When the START/PAUSE button is pressed to SCREEN commence operation, the time displayed (in hours and minutes) is the time remaining until the selected setting is completed.
  • Page 9 Know your Breville ikon™ Baker’s Oven continued BREAD, DOUGH AND JAM SETTINGS BASIC (LIGHT/MEDIUM/DARK/RAPID) Switch the bread machine on at the power outlet and the LCD Screen SETTINGS CRUST LOAF SIZE TOTAL TIME shows 3:20 - 250g. This is the family size loaf. A black arrow appears...
  • Page 10 Know your Breville ikon™ Baker’s Oven continued CONTINENTAL USING THE FRUIT AND NUT DISPENSER Press the SELECT button five times and the black arrow will appear The automatic Fruit and Nut Dispenser ensures your ikon™ Baker’s Oven against the wording CONTINENTAL. The LCD Screen will show 4:35.
  • Page 11 Know your Breville ikon™ Baker’s Oven continued USING THE PAUSE FUNCTION USING THE PRESET TIMER The ikon™ Baker’s Oven has a horizontal traditional style loaf pan that, The ikon™ Baker’s Oven PRESET TIMER lets you wake to the aroma of together with the PAUSE function, allows you to be creative with your freshly baked bread in the morning.
  • Page 12 Know your Breville ikon™ Baker’s Oven continued USING THE BAKE ONLY SETTING (AND THE TIME/TEMP BUTTON) The BAKE ONLY setting of the ikon™ Baker’s Oven gives more versatility to your bread making and is useful when wishing to: • Extend the baking time if a darker, crisper crust is required.
  • Page 13 Know your Breville ikon™ Baker’s Oven continued MANUAL SET FOR YOUR PERSONAL RECIPES Procedure: Press MANUAL SET following the steps shown on page 2 starting with The MANUAL SET function allows you to program your own personal st press through to 3th press. PERSONAL RECIPE will show on the recipe cycle times and baking temperature into the ikon™...
  • Page 14 Beginner’s Guide to Baking Your First Loaf The following instructions are to be used when making Bread or Dough recipes from the recipe section in this book. All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales), for accuracy in producing .25Kg (250g), Kg (000g) or 750g loaf.
  • Page 15 Beginner’s Guide to Baking Your First Loaf continued Step 7: Select the setting Step 11: Start the bread machine Press the START/PAUSE button to begin the bread, dough or jam making Press the SELECT button if another setting is required. For example, press process.
  • Page 16 A standard flat-bladed kitchen knife is likely to tear the bread. Breville recommends using the Breville Bread Slicing Guide - Model BS. This foldable, lightweight cutting guide is the ideal accessory for any bread maker.
  • Page 17 Weighing and Measuring Recipes in this Instruction Book were developed using Australian Metric Weights and Measurements. AUSTRALIAN METRIC MEASUREMENTS  teaspoon  tablespoon  cup For New Zealand customers NEW ZEALAND METRIC MEASUREMENTS  teaspoon  tablespoon  cup The New Zealand tablespoon is 5ml less than the Australian tablespoon, so care should be taken when measuring ingredients to compensate for this variance.
  • Page 18 The Vital Ingredients FLOUR BREAD IMPROVER Flour is the most important ingredient used for bread making. It provides Several brands of bread improvers are available nationally in supermarkets food for the yeast and structures the loaf. When mixed with liquid, the and health food stores.
  • Page 19 The Vital Ingredients continued YEAST JAM SETTING MIX Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth ‘Jam Setta’ brand setting mix contains the ingredient ‘pectin’ which is a to activate. Dried yeast has been used in the recipes in this instruction naturally occurring substance found in fresh fruit.
  • Page 20 Hints and Tips for Better Bread Making ✔ Do ensure the collapsible kneading blade is in the upright position ✘ Don’t use flour that contains a protein level of less that %, for before adding ingredients to the bread pan. example, generic brands of plain flour.
  • Page 21 Questions and Answers ABOUT INGREDIENTS: Q: What happens if the bread isn’t removed when the bake cycle is complete? Q: Can other bread recipes be made in this machine? A: The bread machine will automatically go into a KEEP WARM cycle (in the A: The recipes in this book are sized so that the dough is kneaded properly BASIC, WHOLE WHEAT, FRENCH, SWEET, GLUTEN FREE and CONTINENTAL and the finished bread does not exceed the bread pan capacity.

  • Page 22: Control Panel Messages

    The bread machine is used in an extremely cold Place the bread machine in a warmer environment. Recommended room environment. temperature 20-25ºC. Contact your nearest authorised Breville Service Centre (refer to the back E:02 page for details). Contact your nearest authorised Breville Service Centre (refer to the back E:03 page for details).
  • Page 23 Troubleshooting – Recipe STICKY PATCH BREAD SINKS IN HEAVY DENSE PROBLEM OVER BROWNED ON TOP OF DOUGHY CENTRE CENTRE TEXTURE BREAD Not measured • • • • correctly • • • Low Protein % Flour Passed use-by • • date Self raising flour •...
  • Page 24 Troubleshooting – Recipe COARSE HOLEY BREAD RISES TOO BREAD DOESN’T CORRECTIVE ACTION TEXTURE MUCH RISE ENOUGH • • Check method of weighing/measuring ingredients. Ref Page 6 • Use suitable high protein flour or add gluten flour. Ref Page 7 • Discard and use fresh flour.

  • Page 25: Care, Cleaning And Storage

    Depending on your usage of the bread machine, they may need replacement if the bread begins to stick. SPARE PARTS BREAD PAN AND KNEADING BLADE Replacement parts are available from Breville Spare Parts: The inside of the bread pan and collapsible kneading blade are coated Australia 300 39 798 with a high quality non-stick coating.
  • Page 26 Easy Bake Recipes...
  • Page 27 Contents Page Traditional Favourites Flavoured White Bread Flavoured Sweet Bread Wholemeal Bread Flavoured Wholemeal Bread Dough Pizza Dough Pasta Dough Gluten Free Bread Yeast Free Bread Manual Set Recipe Prepackaged Bread Mixes Just Jam Glazes Notes...

  • Page 28: Traditional Favourites

    Traditional Favourites There are many breads that we all like to place in our lunch box. This section includes a variety of breads made from natural ingredients. After tasting all of these recipes, you just might discover a new found favourite. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy in producing a .25Kg (250g), Kg (000g) or 750g loaf of bread.
  • Page 29 Traditional Favourites continued SEQUENCE FOR ‘BASIC RAPID’ SETTING: SIZE/ PUNCH BAKE BAKE TOTAL KNEAD 1 KNEAD 2 RISE 1 RISE 2 SHAPE RISE 3 FUNCTION DOWN TIME TEMP TIME 2hrs 750g Rapid 3min 22min 5min 0sec 0min 0sec 30min 45min 32ºC 05mins 2hrs...

  • Page 30: French Bread

    Traditional Favourites continued SEQUENCE FOR ‘FRENCH’ SETTING: BAKE BAKE TOTAL SIZE KNEAD 1 KNEAD 2 RISE 1 PUNCH RISE 2 SHAPE RISE 3 TIME TEMP TIME 3hrs 750g 5min 20min 40min 0sec 30min 0sec 60min 52min 37ºC 27mins 3hrs 5min 20min 40min 0sec...
  • Page 31 Flavoured White Bread Procedure Place ingredients into bread pan in the exact order listed in the recipe. Wipe spills from outside of bread pan. Insert the bread pan into position in the baking chamber and close the lid. Press ‘SELECT’ to access the desired setting as listed in the following recipes. Press ‘LOAF SIZE’...
  • Page 32 Flavoured White Bread continued GARLIC BREAD INGREDIENTS 1.25Kg 750g Water 420ml 375ml 30ml Olive oil 3 tablespoons 2 tablespoons  tablespoon Fresh minced garlic 3 teaspoons 2 teaspoons  teaspoon Salt 2 teaspoons ½ teaspoons  teaspoon Sugar 2 tablespoons ½...
  • Page 33 Flavoured White Bread continued BLACK OLIVE & BASIL BREAD INGREDIENTS 1.25Kg 750g Water 420ml 375ml 30ml Olive oil 3 tablespoons 2 tablespoons  tablespoon Salt 2 teaspoons ½ teaspoons  teaspoon Sugar 2 tablespoons 2 tablespoons ½ tablespoons Bread flour 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups...
  • Page 34 Flavoured White Bread continued CHEESE & CHIVE BREAD Not suitable for ‘PRESET TIMER’. INGREDIENTS 1.25Kg 750g Water 420ml 375ml 30ml 3 tablespoons 3 tablespoons 2 tablespoons Salt 2 teaspoons ½ teaspoons  teaspoon Sugar 2 tablespoons 2 tablespoons ½ tablespoons Bread flour 700g/ 4 ⁄...
  • Page 35 Flavoured White Bread continued PUMPKIN BREAD INGREDIENTS 1.25Kg 750g Water 220ml 200ml 80ml 3 tablespoons 2 tablespoons  tablespoon Pumpkin, cooked, mashed and well drained  cup ¾ cup ½ cup Salt 2 teaspoons ½ teaspoons  teaspoon Sugar 2 tablespoons ½...
  • Page 36 Flavoured Sweet Bread Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. Some of the recipes include egg or milk in place of water to produce a richer flavoured bread with better keeping qualities. All the recipes in this section are designed for the SWEET Setting.
  • Page 37 Flavoured Sweet Bread continued APPLE & SPICE BREAD INGREDIENTS 1.25Kg 750g Water 270ml 250ml 20ml Apple juice 50ml 25ml 60ml 2 tablespoons ½ tablespoons  tablespoon Salt ¾ teaspoons ½ teaspoons ¼ teaspoons Brown sugar 3 tablespoons 2 tablespoons  tablespoon Bread flour 675g/ 4½...
  • Page 38 Flavoured Sweet Bread continued WALNUT & COFFEE BREAD INGREDIENTS 1.25Kg 750g Water 40ml 375ml 30ml 3 tablespoons 3 tablespoons 2 tablespoons Honey ¼ cup 2 tablespoons  tablespoon Bushells Coffee & 3 teaspoons 2 teaspoons  teaspoon Chicory Essence Salt 2 teaspoons ½...
  • Page 39 Flavoured Sweet Bread continued CRANBERRY & PISTACHIO NUT BREAD INGREDIENTS 1.25Kg 750g Water 275ml 250ml 200ml 2½ tablespoons 2 tablespoons ½ tablespoons Salt ¾ teaspoons ½ teaspoons ½ teaspoons Brown sugar 3 tablespoons 2½ tablespoons 2 tablespoons Cranberry sauce ½ cup ⁄...
  • Page 40 Flavoured Sweet Bread continued FRUIT LOAF INGREDIENTS 1.25Kg 750g Water 360ml 330ml 270ml Butter or Oil 2½ tablespoons 2 tablespoons ½ tablespoons Salt 2 teaspoons ½ teaspoons  teaspoon Brown sugar 3 tablespoons 2 tablespoons ½ tablespoons White bread flour 675g/ 4½...
  • Page 41 Wholemeal Bread The breads in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals. The WHOLE WHEAT setting has been designed with these ingredients in mind, by providing a 30 minute PREHEAT time at the beginning of the setting to allow these heavy flours time to absorb the liquid, soften and expand.
  • Page 42 Wholemeal Bread continued SEQUENCE FOR ‘WHOLE WHEAT RAPID’ SETTING: KNEAD KNEAD PUNCH RISE BAKE BAKE TOTAL SIZE PREHEAT RISE 1 RISE 2 SHAPE DOWN TIME TEMP TIME 750g 2hrs 5min 3 min 7min 30min 0sec 40min 42min 32ºC Rapid 7mins 2hrs 5min 3 min...
  • Page 43 Flavoured Wholemeal Bread CRACKED WHEAT & SUNFLOWER BREAD INGREDIENTS 1.25Kg 750g Water 430ml 390ml 30ml 3 tablespoons 2 tablespoons ½ tablespoons Salt 2 teaspoons ½ teaspoons  teaspoon Sugar 3 tablespoons 2 tablespoons ½ tablespoons Wholemeal plain flour 400g/ 2 ⁄...
  • Page 44 Flavoured Wholemeal Bread continued SWEDISH LIMPA BREAD INGREDIENTS 1.25Kg 750g Water 445ml 400ml 320ml Olive oil 3 tablespoons 2 tablespoons ½ tablespoons Salt 2 teaspoons ½ teaspoons  teaspoon Brown sugar 3 tablespoons 2 tablespoons  tablespoon Bread flour 525g/ 3½ cups 450g/ 3 cups 300g/ 2 cups Rye flour...
  • Page 45 Dough All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. Procedure Place ingredients into bread pan, in the exact order listed in the recipe. Wipe spills from outside of bread pan. Insert the bread pan into position in the baking chamber and close the lid.
  • Page 46 Dough continued STICKY CINNAMON ROLLS WHOLEWHEAT HONEY ROLLS INGREDIENTS INGREDIENTS Water 285ml Water 30ml Salt  teaspoon 2 tablespoons Sugar 2½ teaspoons Salt  teaspoon Bread flour 600g/ 4 cups Honey 3 tablespoons Eggs (60g) Wholemeal plain flour 600g/ 4 cups Tandaco yeast 2 teaspoons Butter, softened &...
  • Page 47 Dough continued HOT CROSS BUNS CARAMEL CHELSEA BUNS INGREDIENTS INGREDIENTS Full cream milk, scalded and Water 340ml 350ml cooled 2 tablespoons Salt  teaspoon Salt 2 teaspoons Sugar 2 tablespoons Brown sugar 3 tablespoons Bread flour 600g/ 4 cups Bread flour 600g/ 4 cups Mixed spice ½...
  • Page 48 Dough continued APPLE TWIST STOLLEN INGREDIENTS INGREDIENTS Water 250ml Milk 25ml Water 25ml Salt 2 teaspoons Melted butter 60g/ 3 tablespoons Sugar 3 tablespoons Salt  teaspoon Bread flour 600g/ 4 cups Castor sugar 3 tablespoons Eggs (60g) Bread flour 600g/ 4 cups Butter, chopped 60g/ 3 tablespoons...
  • Page 49 Pizza Dough The Pizza Dough setting is suitable for all your favourite pizza and focaccia recipes. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. Procedure Place ingredients into bread pan, in the exact order listed in the recipe. Wipe spills from outside of bread pan.
  • Page 50 Pizza Dough continued CALZONE INGREDIENTS Water 240ml Olive oil 2 tablespoons Salt  teaspoon Wholemeal flour 50g/  cup Bread flour 300g/ 2 cups Tandaco yeast 2 teaspoons SETTING: DOUGH – PIZZA Suggested fillings: • Sun-dried tomato pesto, roasted red, yellow and green capsicum, marinated eggplant or sliced mushroom.
  • Page 51 Pasta Dough Make fresh home-made Pasta to serve with your favourite pasta sauces. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. Procedure: Place ingredients into bread pan, in the exact order listed in the recipe. Wipe spills from outside of bread pan.
  • Page 52 Pasta Dough continued GRISSINI (ITALIAN BREAD STICKS) Ideal to serve with soup, dips and fresh pasta dishes. INGREDIENTS Full cream milk, scalded 300ml Butter 60g/3 tablespoons Castor sugar  tablespoon Salt  teaspoon Bread flour 600g/ 4 cups Tandaco yeast 2 teaspoons SETTING: DOUGH –...
  • Page 53 Gluten Free Bread Breville has understood the special needs and dietary requirement of our customers since our original bread machine was launched in 995. Breville continues with the tradition with the introduction of a dedicated Gluten Free Bread Setting in the Breville ikon™ Baker’s Oven.
  • Page 54 Gluten Free Bread continued SEQUENCE FOR ‘GLUTEN FREE’ SETTING: PUNCH BAKE BAKE TOTAL SIZE KNEAD 1 KNEAD 2 RISE 1 RISE 2 SHAPING RISE 3 DOWN TIME TEMP TIME 2hrs 3 min 7min 50min 0sec 49min 50sec 50min 35ºC 50mins 2hrs .25Kg 3 min...
  • Page 55 Gluten Free Bread continued GLUTEN FREE SPICY SULTANA BREAD GLUTEN FREE CHEESY CHEDDAR BREAD LIQUID LIQUID 1.25kg 1.25kg INGREDIENTS INGREDIENTS Water 400ml 300ml Water 400ml 300ml Olive oil 3 tablespoons 2½ tablespoons Olive oil ½ tablespoons  tablespoon Eggs (60g) Eggs (60g) Vinegar  teaspoon...
  • Page 56 Yeast Free Bread Yeast Free Bread is a simple bread and is made using baking powder as the main raising agent (it does not have to be the same strength as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavier in texture and not as highly risen as yeasted breads.
  • Page 57 Yeast Free Bread continued CHEESY BUTTERMILK BREAD BANANA & PECAN MUFFIN BREAD LIQUID INGREDIENTS LIQUID INGREDIENTS Butter, melted  tablespoon Butter, melted 3 tablespoons Egg (60g) Eggs (60g) Buttermilk 500ml Milk 80ml DRY INGREDIENTS Mashed banana 380g/  cup Bread flour 600g/ 4 cups DRY INGREDIENTS Salt...
  • Page 58 Manual Set Recipe Panettone is an Italian, festival bread – rich in fruit and flavour. Brush with Citrus Glaze (page R40) for additional appeal. PANETTONE INGREDIENTS Water 25ml Butter 60g/3 tablespoons Eggs (60g), lightly beaten Vanilla essence  teaspoon Almond essence ½...
  • Page 59 Prepackaged Bread Mixes These convenient BREAD MIXES are available nationally in supermarkets and at some bulk outlets. They are available in various sized packaging and should not be confused with BREAD FLOUR. Bread mixes contain high protein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is necessary, however some results are improved by adding extra oil.
  • Page 60 Prepackaged Bread Mixes continued WHITE PREPACKAGED BREAD MIX RECIPES DEFIANCE WHITE BREAD MIX INGREDIENTS 1.25Kg 750g Water 500ml 400ml 300ml Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 3¾ cups Defiance yeast 2½ teaspoons 2 teaspoons ¾ teaspoons SETTING: BASIC: LIGHT/MEDIUM/DARK/RAPID DEFIANCE CRUSTY WHITE BREAD MIX INGREDIENTS 1.25Kg...
  • Page 61 Prepackaged Bread Mixes continued GRAIN PREPACKAGED BREAD MIXES DEFIANCE GRAIN BREAD MIX INGREDIENTS 1.25Kg 750g Water 450ml 375ml 320ml Bread Mix 750g/ 5 cups 600g/ 4 cups 500g/ 3 ⁄ cups Defiance yeast 2¼ teaspoons 2 teaspoons ½ teaspoons SETTING: WHOLEWHEAT – LIGHT/MEDIUM/DARK/RAPID LAUCKE MULTIGRAIN SOY &...
  • Page 62 Prepackaged Bread Mixes continued WHOLEMEAL PREPACKAGED BREAD MIXES LAUCKE BIO-FORT GOLDEN WHOLEMEAL BREAD MIX INGREDIENTS 1.25Kg 750g Water 540ml 445ml 330ml Bread Mix 750g/ 5 cups 600g/ 4 cups 450g/ 3 cups Laucke yeast 2 teaspoons ½ teaspoons ¼ teaspoons SETTING: FRENCH KITCHEN COLLECTION WHOLEMEAL BREAD MIX INGREDIENTS...
  • Page 63 Just Jam If you love the taste of freshly baked bread you’ll love the taste and flavour of home-made jam using the ikon™ Baker’s Oven. FOR BEST RESULTS: • Always use the exact amounts of sugar, fruits and ‘Jam Setta’. Do not reduce sugar or use substitutes. •...
  • Page 64 Just Jam continued PREPARATION OF JARS FOR JAM Soak jars in warm water until label is easy to remove. Remove any wet cardboard liners from lids of jars. Wash jars and lids in hot, soapy water. Rinse well in hot water, do not wipe dry. Place jars and metal lids onto an oven tray. Place into a preheated oven 00°C for 5-20 minutes or until completely dry.
  • Page 65 Glazes The following Glazes are easy and quick to prepare and will enhance the flavour of your breads. CHOCOLATE GLAZE GELATINE GLAZE 2 tablespoons butter or margarine, melted 3 tablespoons water ⁄ cup icing sugar, sifted ½ tablespoons sugar  tablespoon cocoa, sifted 3 teaspoons gelatine ½...
  • Page 66 Notes...
  • Page 67 Notes...
  • Page 68 Notes...

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