Breville Gourmet Baker BBM400 Instruction Booklet
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Breville Gourmet Baker BBM400 Instruction Booklet

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Breville Customer Service Centre
Australian Customers
Mail:
PO Box 22
Botany NSW 2019
AUSTRALIA
Phone: 1300 139 798
Fax:
(02) 9384 9601
Email: Customer Service:
askus@breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
New Zealand Customers
Mail:
Phone: 0800 273 845
Fax:
Email: Customer Service:
www.breville.com.au
Copyright Breville Pty. Ltd. 2013.
BBM400 Issue - C13
Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
0800 288 513
askus@breville.com.au

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Summary of Contents for Breville Gourmet Baker BBM400

  • Page 1 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2013. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.
  • Page 2 Gourmet Baker Instruction Booklet BBM400...
  • Page 3 CONGRATULATIONS on the purchase of your new Breville product...

  • Page 4: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville product Operating your Breville product Tips for better breadmaking Care & cleaning Recipes...

  • Page 5: 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.

  • Page 6: Important Safeguards

    BREvILLE RECOMMENdS SAFETy FIRST • Always ensure the bread paddle and the • Any maintenance other than cleaning should be performed at an authorised cake paddle are removed from the base Breville Service Centre. of the baked loaf and the baked cake prior to slicing.

  • Page 7: Know Your Breville Product

    KNOW your Breville product...
  • Page 8 KNOW yOUR BREvILLE PROdUCT Automatic Fruit and Nut Dispenser START | CANCEL Press to start the bread making process Viewing Window after selected setting has been pre-set. Menu Button Crust Colour Press to scroll through the different Press to scroll through types of bread settings.

  • Page 9: Operating Your Breville Product

    OPERATING your Breville product...
  • Page 10 OPERATING yOUR BREvILLE PROdUCT BEGINNERS GUIdE Lift open the lid and remove the bread pan from the interior baking chamber TO BREAd MAKING by holding the handle and turning the Before using the bread maker for the whole bread pan anti-clockwise, then lift first time, remove and safely discard any straight out of the bread chamber.
  • Page 11 OPERATING yOUR BREvILLE PROdUCT Align the D shaped hole on the paddle Wipe any spilt ingredients from the rim with the D shape on the drive shaft and outside of the pan and ensure it is clean and dry. inside the bread pan. Push down firmly.
  • Page 12 OPERATING yOUR BREvILLE PROdUCT OPERATING yOUR BREvILLE PROdUCT Plug in the power cord. Unwind the e) It is recommended that the dispenser power cord completely and insert the be cleaned thoroughly with a soft, damp cloth after each use. power plug into a grounded power outlet.
  • Page 13 OPERATING yOUR BREvILLE PROdUCT SETTINGS CRUST LOAF SIZE TOTAL SETTINGS CRUST LOAF SIZE TOTAL TIME TIME BASIC (1) Light 500G 3:11 CRUSTY (5) Light 500G 3:28 750G 3:16 750G 3:30 3:23 3:33 Medium 500G 3:13 Medium 500G 3:30 750G 3:18...
  • Page 14 OPERATING yOUR BREvILLE PROdUCT OPERATING yOUR BREvILLE PROdUCT SELECT THE CRUST COLOUR 15 HOUR PRE-SET TIMER If the selected setting has crust colour The bread maker has a pre-set timer control option, you will be able to select from up to 15 hours on BASIC, BASIC RAPID, LIGHT | MEDIUM | DARK CRUST.
  • Page 15 OPERATING yOUR BREvILLE PROdUCT OPERATING yOUR BREvILLE PROdUCT a) To activate the cycle, press the NOTE START | CANCEL button. The ":" on the The appliance surfaces, including time on the LCD screen will flash. the lid, are hot during and after NOTE operation.
  • Page 16 OPERATING yOUR BREvILLE PROdUCT CAUTION Bread slices best when allowed to Always use protective hot pads or cool for a minimum of 20 minutes insulated oven mitts when handling (preferably longer). This allows the the bread pan, paddle and bread as steam to escape.
  • Page 17 OPERATING yOUR BREvILLE PROdUCT c) When the bread maker beeps and alerts f) Close the lid of the bread maker and you that the first stage has finished, press START | CANCEL to continue to remove the bread pan from the bread the second prove and bake phase.
  • Page 18 Recommended room cold environment temperature 20-25ºC. below -10°C. Contact your nearest authorised Breville Service Centre (refer to the back page for details). Contact your nearest authorised Breville Service Centre (refer to the back page for details).

  • Page 19: Tips For Better Breadmaking

    TIPS FOR BETTER BREAdMAKING...

  • Page 20: Measuring And Weighing

    TIPS FOR BETTER BREAdMAKING TIPS FOR BETTER BREAdMAKING MEASURING ANd WEIGHING Weighing Scales INGREdIENTS For consistent results it is recommended to use weighing scales if possible as they With bread maker baking, the most provide greater accuracy than measuring important step is accurately measuring and cups.
  • Page 21 TIPS FOR BETTER BREAdMAKING TIPS FOR BETTER BREAdMAKING MEASURING INGREdIENTS WHEN THE vITAL INGREdIENTS dEvELOPING yOUR OWN RECIPES yeast Use these tips to make developing or Through a fermentation process, yeast adapting a recipe easier. produces carbon dioxide C0 gas necessary to make bread rise.
  • Page 22 TIPS FOR BETTER BREAdMAKING Bread Improver – Ascorbic Acid Salt (vitamin C) Salt is an important ingredient in yeast bread recipes. It not only enhances flavour, Bread improver will help strengthen the but limits the growth of yeast and inhibits framework of the bread resulting in a loaf rising, so be careful when measuring.
  • Page 23 TIPS FOR BETTER BREAdMAKING FLOURS GLAZES Glazes enhance the flavour of baked breads Bread Flour and give them a professional finish. After Flour is the most important ingredient glazing, breads can be sprinkled with your used for bread making. It provides food favorite seeds and toppings eg.

  • Page 24: Care & Cleaning

    CARE ANd CLEANING your Breville product...

  • Page 25: Control Panel

    CARE ANd CLEANING yOUR BREvILLE PROdUCT CLEANING THE STAINLESS b) Close the base from inside the lid and pull the fruit and nut dispenser straight STEEL HOUSING out of the lid. This can now be wash with warm soapy water and dry thoroughly.
  • Page 26 CARE ANd CLEANING yOUR BREvILLE PROdUCT NOTE NOTE Some discolouration may appear on Never wash the baguette trays, the and inside the bread pan over time. bread paddle and the cake paddle in This is a natural effect caused by the dishwasher.

  • Page 27: Recipes

    RECIPES...

  • Page 28: Traditional White Bread

    WHITE BREAdS STEPS FOR WHITE BREAdS METHOd Place ingredients in the order listed. Wipe any spills from outside of pan. Insert the bread pan into position in the baking chamber and close the lid. Press MENU to choose setting BASIC(1) or BASIC RAPID (2). NOTE Best results are achieved by using the longer settings, producing a loaf with optimal texture.
  • Page 29 WHITE BREAdS SEMI-dRIEd TOMATO ANd BASIL BREAd INGREdIENTS 750G 500G Luke-warm water 375ml 310ml 185ml 2 tablespoons 1½ tablespoons 1 tablespoon Salt 1½ teaspoons 1¼ teaspoons 1 teaspoon Sugar 1½ tablespoons 1 tablespoon 3 teaspoon Bread flour 600g / 4 cups 450g / 3 cups 300g / 2 cups Bread improver...
  • Page 30 WHITE BREAdS CARAMELISEd GARLIC BREAd INGREdIENTS 750G 500G Luke-warm water 375ml 310ml 185ml Olive oil 2 tablespoons 1½ tablespoons 1 tablespoon Salt 1½ teaspoons ¼ teaspoons 1 teaspoon Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons Bread flour 600g/4 cups 500g / 3 ⁄...
  • Page 31 WHITE BREAdS PESTO ANd PINENUT BREAd INGREdIENTS 750G 500G Luke-warm water 320ml 250ml 160ml 2 tablespoons 1 ½ tablespoons 1 tablespoon Fresh or bottle pesto ⁄ ¼ cup 2 tablespoons Salt 1 teaspoon ¾ teaspoon ½ teaspoon Sugar 2 tablespoons 1 ½...
  • Page 32 WHOLEMEAL BREAdS STEPS FOR WHOLEMEAL BREAdS METHOd Place ingredients in the order listed. Wipe any spills from outside of pan. Insert the bread pan into position in the baking chamber and close the lid. Press MENU to choose setting WHOLEMEAL(3) or WHOLEMEAL RAPID (4). NOTE Best results are achieved by using the longer settings, producing a loaf with optimal texture.
  • Page 33 WHOLEMEAL BREAdS CHIA, QUINOA ANd LINSEEd BREAd INGREdIENTS 750G 500G Luke-warm water 390ml 295ml 195ml 2 tablespoons 1 ½ tablespoons 1 tablespoon Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons Wholemeal plain flour 600g / 4 cups 450g / 3 cups 300g / 2 cups...
  • Page 34 WHOLEMEAL BREAdS BRAN BREAd INGREdIENTS 750G 500G Luke-warm water 380ml 290ml 190ml Softened butter Salt 2 teaspoons 1 ½ teaspoons 1 teaspoon Brown sugar 2 tablespoons 1 ½ tablespoons 1 tablespoon Bread flour 300g / 2 cups 260g / 1 ¾ cups 150g / 1 cup Wholemeal flour 225g / 1 ½...
  • Page 35 CRUSTy BREAdS STEPS FOR CRUSTy BREAd METHOd Place ingredients in the order listed. Wipe any spills from outside of pan. Insert the bread pan into position in the baking chamber and close the lid. Press MENU to choose setting CRUSTY(5). Choose LOAF SIZE and CRUST COLOUR.
  • Page 36 SWEET BREAdS STEPS FOR FLAvOUREd SWEET BREAdS METHOd Place ingredients in the order listed. Wipe any spills from outside of pan. Insert the bread pan into position in the baking chamber and close the lid. Press MENU to choose setting SWEET(6). Choose LOAF SIZE and CRUST COLOUR.
  • Page 37 SWEET BREAdS SPICEd APPLE BREAd INGREdIENTS 750G 500G Luke-warm water 250ml 230ml 125ml Cloudy apple juice 125ml 80ml 65ml Canned pie apples 100g (½ cup) 80g ( ⁄ cup) 60g (¼ cup) 1 ½ tablespoons 1 tablespoon 1 tablespoon Salt 1 ½...
  • Page 38 SWEET BREAdS ROLLEd OATS ANd BROWN SUGAR BREAd INGREdIENTS 750G 500G Luke-warm water 375ml 310ml 185ml Oil or butter 2 tablespoons 1 tablespoon 1 tablespoons Salt 1 ½ teaspoons 1 teaspoon 1 teaspoon Brown sugar 75g / ⁄ 55g / ¼ cup 2 tablespoons Bread flour 600g / 4 cups...
  • Page 39 GLUTEN FREE BREAdS STEPS FOR GLUTEN FREE BREAdS METHOd Follow steps for preparation on each recipe. Insert the bread pan into position in the baking chamber and close the lid. Press MENU to choose setting GLUTEN FREE(8). Choose LOAF SIZE 1kg. Choose CRUST COLOUR DARK for best results.
  • Page 40 GLUTEN FREE BREAdS BASIC GLUTEN FREE BREAd METHOd Place first 4 ingredients into baking pan INGREdIENTS in order listed. Luke warm water 520ml Combine remaining ingredients in a 80ml large bowl; mix well then transfer into baking pan wipe any spills from outside Eggs 3 large of the pan.
  • Page 41 GLUTEN FREE BREAdS GLUTEN FREE GRAIN BREAd METHOd Place first 4 ingredients into baking pan INGREdIENTS in order listed. Water 530ml Combine remaining ingredients in a 80ml large bowl; mix well then transfer into baking pan wipe any spills from outside Eggs 3 large of the pan.
  • Page 42 GLUTEN FREE BREAdS GLUTEN FREE CHOCOLATE METHOd ANd SOUR CHERRy Place first 4 ingredients into baking pan in order listed. INGREdIENTS Combine remaining ingredients in a Luke warm water 400ml large bowl; mix well then transfer into 60ml baking pan wipe any spills from outside of the pan.
  • Page 43 GLUTEN FREE BREAdS GLUTEN FREE FRUIT LOAF METHOd Place first 4 ingredients into baking pan INGREdIENTS in order listed. Luke warm water 360ml Combine remaining ingredients in a large bowl; mix well then transfer into 60ml baking pan wipe any spills from outside Eggs of the pan.
  • Page 44 JAMS GENERAL TIPS FOR JAM MAKING STRAWBERRy ANd ANISEEd JAM • Buy best quality fruit in season. INGREdIENTS • Remove stems, seeds or pips from fruit. Strawberries 500g • Cut into small pieces to assist the jam Aniseed, crushed ½- ¾ teaspoon making process.

  • Page 45: Pizza Dough

    dOUGHS KNEAd & RISE METHOd Place ingredients into bread pan in the order listed. Wipe spills from outside of pan. Insert the bread pan into position in the bread maker and close lid. Press MENU to choose setting KNEAD & RISE(9). Press START | CANCEL to commence cycle.
  • Page 46 dOUGHS HOT CROSS BUNS Additional steps Once finished, preheat oven to 190°C. INGREdIENTS Divide dough into 18 pieces and shape into rounds. Place rounds close together Water 340ml on a lightly greased baking tray. 2 tablespoons Cover loosely with lightly greased Salt 2 teaspoons plastic wrap and leave to stand in a...
  • Page 47 PASTA dOUGH PLAIN PASTA INGREdIENTS Eggs Egg yolks Extra Virgin Olive Oil 1 tablespoon ‘OO’ flour 250g Salt ¼ teaspoon Place ingredients into bread pan in the order listed. Wipe spills from outside of pan. Insert the bread pan into position in the baking chamber and close the lid.
  • Page 48 RECIPES BREAd ROLLS STICKy CINNAMON ROLLS Additional steps Once finished preheat oven to 180°C. INGREdIENTS Roll dough on a well floured surface to a 40cm x 40cm square. Brush dough Water 285ml with half the melted butter. Sprinkle with Salt 1 teaspoon combined sugar, pecans and cinnamon Sugar...
  • Page 49 RECIPES BREAd ROLLS BREAd ROLLS Additional steps Once finished divide into 16 equal INGREdIENTS pieces. Knead each piece and shape into rounds. Water 310ml 2 tablespoons Place rounds close together on a lightly greased baking tray. Salt 1 teaspoon Cover loosely with lightly greased Sugar 2 tablespoons plastic wrap and leave to stand in a...
  • Page 50 RECIPES CAKES LEMON BUTTER CAKE CHOCOLATE CAKE INGREdIENTS INGREdIENTS 2 eggs, lightly beaten 200ml buttermilk 125g butter, melted 75g butter, melted 2 tablespoons grated lemon rind 1 egg, lightly beaten 1 tablespoon lemon juice 165g (¾ cup) caster sugar 160ml ( ⁄...
  • Page 51 RECIPES CAKES CITRUS POPPy SEEd CAKE When cake has finished allow to cool for 5 minutes before turning out onto a wire INGREdIENTS rack. Ensure paddle is not left in cake. 125g butter, melted Combine glaze ingredients into a small saucepan and stir over a low heat until 80ml ( ⁄...
  • Page 52 RECIPES CAKES CARROT CAKE To make the frosting Combine cream cheese, butter and vanilla INGREdIENTS in a bowl of an electric mixer. Beat on high 125g butter, melted speed until smooth; reduce speed and gradually add the icing sugar; beat until 2 eggs, lightly beaten smooth.
  • Page 53 RECIPES BAGUETTES STEPS FOR MAKING BAGUETTES METHOd Place ingredients into the bread pan in the order listed. Wipe any spills from outside of pan. Insert the bread pan into position in the baking chamber and close the lid. Press MENU to choose setting BAGUETTE(14). Choose CRUST COLOUR MEDIUM for best results.
  • Page 54 RECIPES BAGUETTES CRISP BAGUETTES KALAMATA ANd OLIvE OIL BAGUETTES INGREdIENTS INGREdIENTS Water 180ml Water 170ml Salt 1 teaspoon Extra virgin olive oil 1 ½ tablespoons Bread flour 290g Salt ¾ teaspoon Yeast: active dry 1 teaspoon Sugar 1 teaspoon SESAME BAGUETTES Bread flour 280g Yeast: active dry...
  • Page 55 BAKE ONLy NOTE The BAKE ONLY cycle will bake only for hour. Time can be adjusted to 1 hour 10 min, 1 hour 20 or 1 hour 30. APPLE, RHUBARB ANd SWEET POTATO, FETA ANd BASIL FRITTATA STRAWBERRy CRUMBLE INGREdIENTS Serves 4 300g sweet potato INGREdIENTS...
  • Page 56 SUPER RAPId SETTING STEPS FOR SUPER RAPId SETTING This setting is suitable for store bought white bread pre mixes only METHOd Place ingredients in the order directed on the bread mix pack. If not stated add liquid first then dry ingredients then lastly yeast.

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