Sunbeam BM4500 Bakehouse Instruction Booklet

Sunbeam BM4500 Bakehouse Instruction Booklet

Automatic bread maker and dough maker with automatic fruit & nut dispenser
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Bakehouse
Automatic bread maker and dough maker
with Automatic Fruit & Nut Dispenser
Instruction/Recipe Booklet
BM4500
Please read these instructions carefully
and retain for future reference.
®

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Table of Contents
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Summary of Contents for Sunbeam BM4500 Bakehouse

  • Page 1 Bakehouse ® Automatic bread maker and dough maker with Automatic Fruit & Nut Dispenser Instruction/Recipe Booklet BM4500 Please read these instructions carefully and retain for future reference.
  • Page 2 Congratulations Fresh, warm homemade bread is just a few Imagine waking up to the aroma of freshly easy steps away with your new Sunbeam baked bread. This is so easy to do because Bakehouse. your Bakehouse has a 15 hour delay timer.
  • Page 3: Table Of Contents

    Contents Sunbeam’s Safety Precautions Using your Bakehouse safely Getting to know your Bakehouse The Control Panel Menu Settings Menu Times and Settings Ingredients Ingredient hints for New Zealand Using your Bakehouse Using the Time Delay Function 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...
  • Page 8: The Control Panel

    The Control Panel 1. LCD Window button. The window indicates the Menu setting, the 5. Bake Only Button Crust colour and the Loaf Size. The display Use this button to activate the BAKE ONLY will show the number of hours and minutes setting, then adjust the time needed by using until the cycle is complete –...
  • Page 9: Menu Settings

    Menu Settings 1. Basic 5. French Use this setting to make traditional white This cycle is for breads that are lighter in bread. Press the MENU button once and the texture and have crispier crusts, such as LCD window will show ‘1’. You have a choice French and Italian breads.
  • Page 10 This setting allows you to create a variety of instructions supplied with your bread mix doughs for bread sticks, bread rolls and pizza rather than use the Sunbeam Bakehouse to bake in a conventional oven. Refer to the menu. Eg some Rye bread mixes suggest Dough instructions in the Recipe section.
  • Page 11: Menu Times And Settings

    Menu Times and Settings The menus vary according to the various rising times, the number of kneads and the temperature setting. Menu Crust Size Time Warm F & N Delay 500g 3:07 15:00 Light 750g 3:10 15:00 1.0kg 3:13 15:00 500g 3:15 15:00...
  • Page 12 Menu Times and Settings continued Menu Crust Size Time Warm F & N Delay 500g 3:22 15:00 Light 750g 3:33 15:00 1.0kg 3:44 15:00 500g 3:42 15:00 French Medium 750g 3:46 15:00 1.0kg 3:50 15:00 500g 3:45 15:00 Dark 750g 3:52 15:00 1.0kg...
  • Page 13: Ingredients

    Sunbeam recommend the use of dry yeast quantities. only. Always ensure it is used well within the Artificial sweetener can be substituted in...
  • Page 14: Ingredient Hints For New Zealand

    Ingredients continued Fats Hints Many breads use fats to enhance the flavour • Different brands of yeast, used with and retain moisture. Typically, we use different brands of flour, will influence the margarine in the recipes. Softened butter or size and texture of your bread. Experiment oil may be used in equivalent quantities.
  • Page 15: Using Your Bakehouse

    Using your Bakehouse ® Before using your Bakehouse for the first time Step 4 – Add Fruit and Nuts if required remove the bread pan by gently pulling it out. If your recipe includes extra ingredients such Wipe over the bread pan and kneading blade as fruit or nuts, add these to the automatic with a damp cloth and dry thoroughly.
  • Page 16 Using your Bakehouse continued ® making time and the loaf size are also shown. and shake until the bread slides out. If necessary use a plastic spatula to loosen the If you start the program, and then wish to bread from the sides of the pan. Place bread change your selection, press and hold START/ upright on a wire rack to cool for at least 10 STOP for several seconds.
  • Page 17: Using The Time Delay Function

    Using the Time Delay Example The Bakehouse allows you to delay the completion of your bread by up to 15 hours, Before leaving for work at 8am, you decide to so you can wake up to the smell of freshly set the Time Delay so that the bread or baked bread, or go out for the day while your selected program will be ready and...
  • Page 18: Fruit And Nut Dispenser

    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 19: Important Measuring Tips

    Important Measuring Tips Solid fats Fill a metric measuring spoon or cup to the level indicated and level off with a flat knife. Alternatively use kitchen scales. Last Things Last Place the liquid in the bread pan first, the dry mix ingredients in next. Then, make a small pocket in the top of the dry ingredients and place the yeast in the pocket.
  • Page 20: Handy Hints

    Therefore, when baking at high and even slicing we recommend the use of altitudes some experimentation is required. the Sunbeam Carveasy electric knife. Follow the suggested guidelines. Use one suggestion at a time and remember to write Freezing bread down which suggestion works best for you.
  • Page 21: Care & Cleaning, Help Guide

    Should you require any further assistance on 2. To answer any further questions please call using your breadmaker, please follow these Sunbeam on toll free (Aust) 1800 025 059, simple steps. (NZ) 0800 786 232. 1. Consult Troubleshooting tips on page 3.
  • Page 22: Questions And Answers

    Questions and Answers Question Answer 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? temperature. This can happen as the kneading blade is removable for easy cleaning.
  • Page 23: Basic

    Basic To use the Basic Bread Setting: 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3.
  • Page 24 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 1 tablespoon...
  • Page 25: Basic Turbo

    Basic Turbo Any of the 1.0kg Basic bread recipes can be made on this setting. Crust colour is automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added straight to the pan, before the flour.
  • Page 26: Wheat

    Wheat 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place.
  • Page 27 Wheat 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 Bread Improver...
  • Page 28: Wheat Turbo

    Wheat Turbo Any of the 1.0kg Basic bread recipes can be made on this setting. Crust colour is automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added straight to the pan, before the flour.
  • Page 29: French

    French To use the French Setting: 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3.
  • Page 30 French 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 3 teaspoons 1 tablespoon...
  • Page 31: French Turbo

    French Turbo Any of the 1.0kg French bread recipes can be made on this setting. Crust colour is automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser. If following a recipe that uses the dispenser, the ingredients will need to be added straight to the pan, before the flour.
  • Page 32: Sweet

    Sweet We recommend light crust colour for this setting. To use the Sweet setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).
  • Page 33 Sweet 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 1 teaspoon 2 teaspoons...
  • Page 34: Yeast Free. Gluten Free Bread Mix

    Yeast Free. Gluten Free Bread Mix To use the Yeast Free. Gluten Free Bread Mix setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable).
  • Page 35 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 *For mixed grain, we use a combination of sesame seeds, poppy seeds, sunflower seeds, pepitas, linseed and coarse polenta.
  • Page 36: Rye

    To use the Rye setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place.
  • Page 37 Rye continued Pumpernickel Bread Water, luke-warm 300mls Butter or margarine Skim milk powder 2 tablespoons Cocoa 2 tablespoons Treacle 2 tablespoons Salt 1 teaspoon Bread improver 1 teaspoon Plain flour 200g Wholemeal flour 220g Rye flour 120g Dry yeast 1 ½ teaspoons...
  • Page 38: Gluten Free Recipe

    Gluten Free Recipe To use the Gluten Free Recipe Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3.
  • Page 39 Gluten Free Recipe 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 40 Gluten Free Recipe 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 41: Dough

    Dough Toppings You will find this section particularly useful when using the Dough (11) setting and the Toppings can add character and flavour to Artisan-Style Dough (12) setting. bread, but be sure when using a topping, to Once the cycle is complete, place the dough brush the dough with a little milk (or other onto a floured surface and using floured glaze), so the topping has something to...
  • Page 42 Dough continued Shaping Techniques: Plaited loaf – Divide your dough into 3 equal portions. Shape into long sausages. Brush Rustic loaf – Working on a lightly floured ends with a little milk or water and press surface, use the palms of your hands (dusted together.
  • Page 43 Dough continued Scrolls – Working on a lightly floured surface, Round bread rolls – Divide dough into equal use your fingers to flatten the dough into a portions (generally 6-8 portions). Working 1cm thick rectangle. Starting at the shorter with one portion at a time, with floured side, roll the dough to form a log.
  • Page 44 Dough continued To use the Dough Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place.
  • Page 45 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 teaspoons 1. On completion, remove the dough from the baking chamber. Ensure the blade is removed from the dough before shaping.
  • Page 46 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 47 Dough continued Spinach Lasagne Sheets Frozen Spinach, thawed, squeezed 250g from excess moisture Salt 1 teaspoon Olive Oil 1 tablespoon Plain Flour 300g 1. On completion, remove the dough from the bread maker. Ensure the blade is removed from the dough before rolling. 2.
  • Page 48: Artisan-Style Dough

    Artisan-Style Dough To use the Artisan-Style Dough Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place.
  • Page 49 Artisan-Style Dough continued Sweet Pistachio & Craisin Dough Water, luke-warm 100mls Salt ¾ teaspoon White sugar 2 tablespoons Egg yolks Butter Orange rind 2 ½ teaspoons Orange Juice 1 ½ tablespoons Ground cinnamon 1 teaspoon Plain Flour 375g Dry yeast 1 ½...
  • Page 50: Jam

    1. Ensure the kneading blade is in the bread pan. 2. Prepare the fruit as instructed. Add the ingredients to the bread pan in the order listed. 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place.
  • Page 51 Jam continued Ginger and Grapefruit Marmalade Makes 2 ½ cups Oranges, washed, quartered, thinly sliced Lemon, washed, quartered, thinly sliced Caster Sugar 1 ½ cups Jam setta 1 tablespoon If your marmalade still has large sections of pith, you may want to add ½ cup water and run it through another cycle.
  • Page 52: 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 53 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 54 Notes...
  • Page 55 Notes...
  • Page 56 Notes...
  • Page 57 You are also Alternatively, you can send a written claim entitled to have the goods repaired or to Sunbeam at the address listed below. replaced if the goods fail to be of acceptable On receipt of your claim, Sunbeam will...
  • Page 58 Sunbeam Corporation Limited 2010. ABN 45 000 006 771 Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia Unit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand Sunbeam Corporation is a division of GUD Holdings Ltd. 10/11...
  • Page 59 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 BM4500 BAKEHOUSE which can produce loaf sizes 500g; 750g; 1.0kg...
  • Page 60 • A guide for adapting the recipes in the main been produced to ensure you get the optimum Instruction/ Recipe Booklet for your own use. results with your Sunbeam Breadmaker. How to use the recipes in the main instruction • You can check the consistency of the dough...
  • Page 61: Ingredients To Use

    We recommend the use of High Grade or bread the recipes in this booklet. Substitute honey, flour for use in Sunbeam breadmakers. White golden syrup, or treacle in the same amounts if desired. Do not use molasses as the New Flour should be stored in its bag on a cool, dry Zealand types may be too strong in flavour.
  • Page 62: Measuring Ingredients

    Measuring Ingredients New Zealand standard metric kitchen measures Dough consistency have been used for all the recipes. All When using a new recipe or a different batch measurements should be level. Accuracy with of flour or if a recipe has not produced a measuring is important when making bread in a satisfactory result, check the consistency of the breadmaker.
  • Page 63: White Bread

    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 BASIC. 4.Select CRUST colour, loaf SIZE and press "START".
  • Page 64: French Bread

    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 FRENCH. 4.Select CRUST colour, loaf SIZE and press "START".
  • Page 65: Cinnamon Raisin Bread

    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.
  • Page 66: Bread Rolls

    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 DOUGH and press "START". 4.
  • Page 67: Hot Cross Buns

    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 DOUGH and press "START". 4.
  • Page 68 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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