Breville the Custom Loaf BBM800 Instruction Book

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Instruction book (157 pages)

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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 booklet may vary slightly from the actual product. Model BBM800 Issue - B13...
Page 2 the Custom Loaf Instruction Book BBM800...
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 Optional Settings on your Breville product - Using the PAUSE feature - Using the DELAY START button - Using the MODIFY button - Using the CUSTOM setting...
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 Return the entire appliance to the nearest authorised Breville Service Centre • Do not immerse the bread pan in water. Doing so may for examination and/or repair.
Page 7: Know Your Breville Product
KNOW your Breville product...
Page 8 KNOW yOUR BREvILLE BREAd MAKER Non-Stick Bread Pan with Handle Stainless Steel Housing drive Shaft (inside Bread Pan) Interior cavity (the baking chamber) contains the heating Coupling (underside of Bread Pan) element and drive mechanism. Removable Lid ventilation Grills viewing Window...
Page 9 KNOW yOUR BREvILLE BREAd MAKER WEIGHT | TEMP button Press to convert the default metric temperature and weight (°C and kg) to imperial units(°F and lbs). BEEPER button Press to mute the sound alerts. The LCD screen will display symbol when the sound alerts have been muted and no symbol when the sound alerts are on.
Page 10 KNOW yOUR BREvILLE BREAd MAKER Collapsible Paddle - For use with dough settings. Always ensure the collapsible paddle is inserted in the upright position for thorough mixing during the ‘knead 1’ phase. The collapsible paddle will automatically collapse into the flat position then return to the upright position during the appropriate times in the ‘knead 2’, ‘rise’...
Page 11: Operating Your Breville Product
OPERATING your Breville product...
Page 12 Shaft If the bread pan becomes stuck, press the handle down then lift straight up. 2. Insert the Collapsible or Fixed Paddle Select the appropriate paddle. Refer to ‘Know your Breville the Bread Maker on page 9.
Page 13 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE If using the collapsible paddle, ensure it is inserted in the − Measured and weighed accurately. Refer to ‘Tips upright position for thorough mixing during the ‘knead 1’ for Better Bread Making - Measuring and Weighing phase.
Page 14 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE excessive kneading will cause the ingredients to break down NOTE rather than maintain their shape within the dough. Do not underfill or overfill the bread pan as the bread Lift open the lid of the Automatic Fruit and Nut Dispenser.
Page 15 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE The Fruit and Nut Dispenser will automatically release If you accidentally press the wrong setting, press the its contents on the BASIC, BASIC RAPID, WHOLE CANCEL button to return to the main menu and make your WHEAT, WHOLE WHEAT RAPID, GLUTEN FREE, selection again.
Page 16 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE NOTE NOTE Although the bread maker is capable of making 0.5kg, The loaf sizes - 0.5kg, 0.75kg, 1.0kg and 1.25kg - are a 0.75kg, 1.0kg or 1.25kg loaves, we recommend the guide to the size of the loaf only. Different ingredients larger sizes for a better uniform loaf.
Page 17 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS BASIC Collapsible This is an all-purpose setting for white breads, LIGHT 0.5kg Use the MODIFY button RAPID whole wheat breads and whole grain breads that MEDIUM 0.75kg...
Page 18 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS GLUTEN Collapsible This is a setting for breads that contain gluten free LIGHT 1.0kg Use the MODIFY button FREE flours such as rice flour, tapioca flour, potato flour, MEDIUM 1.25kg...
Page 19 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS SWEET Collapsible This is a setting for breads high in sugar, fats Not applicable 0.5kg Use the MODIFY button to see and proteins.
Page 20 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS DOUGH- Collapsible This is a setting for bread doughs that are Not applicable Not applicable Use the MODIFY button to see...
Page 21 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE SETTING PAddLE dESCRIPTION CRUST COLOUR LOAF SIZE MORE INFORMATION OPTIONS OPTIONS BAKE Collapsible This is a setting to: Not applicable Not applicable Use the BAKE setting ONLY with one of the hand-shaping...
Page 22 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE 10. Start the Bread Maker NOTE The bread maker is now ready to activate, automatically calculating When using the bread maker for the first time you may the recommended temperatures and times for the ‘preheat’, ‘knead’, notice the machine emit vapors.
Page 23 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE The table below outlines the phases of the cycle. PHASE dESCRIPTION NOTES ‘Preheat’ The ‘preheat’ phase warms the ingredients to allow the yeast to This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT perform optimally.
Page 24 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE PHASE dESCRIPTION NOTES ‘Rise 1’ The ‘rise’ phase, also known as ‘proofing’, is a period of rest that If the dough is unevenly sitting to one side of the bread pan, it allows the gluten to become smooth and elastic.
Page 25 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE 11. Remove the Bread Pan RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, GLUTEN FREE, CRUSTY LOAF, SWEET and YEAST FREE settings. To When the cycle is complete, an alert will sound and the turn off the ‘keep warm’...
Page 26 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE 13. Unplug the Bread Maker While the bread is cooling, unplug the power cord from the power outlet. NOTE If you wish to make another loaf of bread, allow approximately one hour cooling time before using again.
Page 27 OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE 14. Slice the Bread When the bread has cooled sufficiently, place the bread onto a firmly seated breadboard. Cool bread for a minimum of 20 minutes (preferably longer) before slicing it. This allows the steam to escape.
Page 28: Optional Settings On Your Breville Product
OPTIONAL SETTINGS on your Breville product...
Page 29: Using The Pause Feature
PAge heAder..OPTIONAL SETTINGS - PAUSE FEATURE Using the PAUSE feature Close the lid. Press the START | PAUSE button to resume the cycle. Uses for the pause feature are limited only by your imagination. Bread dough can be hand-shaped into braided breads with Braided Breads decorative crusts, rolled or layered into sweet or savory filled pull-apart breads, or finished with a variety of glazes, crumbles...
Page 30 PAge heAder..OPTIONAL SETTINGS - PAUSE FEATURE Pull-Apart Rolls Rolled Breads Prepare an egg wash using 1 egg white or 1 whole egg plus 1 Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water. tablespoon of water.
Page 31: Using The Delay Start Button
Refer to Steps 1-9, ‘Operating your be ready in 10 hours time. Breville Bread Maker – Beginners Guide’, page 11. If you accidentally press the wrong time, press the CANCEL button to return to the main menu and make your selection Before pressing the START | PAUSE button to activate the again.
Page 32: Using The Modify Button
Using the SELECT push-dial, select the desired setting, crust colour and loaf size. Refer to Steps 1-9, ‘Operating your Breville Bread Maker – Beginners Guide’, page 11. Before pressing the START | PAUSE button to activate the cycle, press the MODIFY button. The LCD screen will display the progress indicator and flash to indicate the phase that can be modified, as well as its preset temperature/time.
Page 33 PAge heAder..OPTIONAL SETTINGS – MOdIFy BUTTON For tables that show the times of each function see back of book. The table below outlines the possible modifications for each of the settings. PHASE SETTING PRE-HEAT PRE-HEAT KNEAd 1 KNEAd 2 RISE RISE 1 PUNCH...
Page 34: Using The Custom Setting
PAge heAder..OPTIONAL SETTINGS – CUSTOM SETTING Using the CUSTOM setting Using the SELECT push-dial, select the setting, crust colour, loaf size and the temperature and times for the ‘preheat’, The preset, recommended temperatures and times for the ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases. ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’...
Page 35 PAge heAder..OPTIONAL SETTINGS – CUSTOM SETTING DELAY START button. Turn the SELECT push-dial to change the cycle time and press to select. The time you select relates to the finish time of the baked loaf. Refer to ‘Using the DELAY START button’, page 31. Modifying a Programmed Custom Recipe There are 9 custom recipe spaces for you to program.
Page 36: Tips For Better Bread Making
TIPS FOR BETTER BREAd MAKING...
Page 37 PAge heAder..TIPS FOR BETTER BREAd MAKING MEASURING ANd WEIGHING INGREdIENTS This extra amount can affect the critical balance of the recipe. Level the top of the cup by sweeping the excess with the back With bread maker baking, the most important step is accurately of a knife or spoon handle.
Page 38 PAge heAder..TIPS FOR BETTER BREAd MAKING MEASUREMENT CONvERSION CHART All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for Bread machine recipes often call for some less common accuracy in producing a 1.25kg, 1 kg or 750g or 500g loaf measurements such as an ⁄...
Page 39 PAge heAder..TIPS FOR BETTER BREAd MAKING MEASURING INGREdIENTS WHEN dEvELOPING Eggs yOUR OWN RECIPES As a general formula: 1 egg = ¼ liquid cup Use these tips to make developing or adapting a recipe easier. 1 egg white = 3 tablespoons Loaf sizes 1 egg yolk = 1 tablespoon...
Page 40: The Vital Ingredients
THE vITAL INGREdIENTS...
Page 41 PAge heAder..THE vITAL INGREdIENTS BAKING POWdER stated otherwise. Breads baked on the CRUSTY LOAF setting generally get their crisp crust and texture from the lack of fat Double acting baking powder is a leavening agent used in yeast added. However if called for, use good quality oils as the flavour free breads.
Page 42 PAge heAder..THE vITAL INGREdIENTS (also known as quick breads, batter breads or cake breads) as it substitutions, add the water to the bread pan first, then add the produces a tender loaf with good texture and crumb. Bread flour dried substitution after the flour to keep them separate.
Page 43 PAge heAder..THE vITAL INGREdIENTS honey and golden syrup are all suitable to use. When using When using the pre-set timer feature, we recommend layering honey or golden syrup it must be counted as additional liquid. the ingredients in the order listed in the recipe, making a small hollow in the centre of the flour (ensuring the hollow does not touch the water, salt or sugar layer) then placingp the yeast in WATER...
Page 44 PAge heAder..THE vITAL INGREdIENTS Melted Butter Crust Brush melted butter over just-baked bread for a softer, more tender crust. Milk Glaze Brush milk or cream over just-baked bread for a softer, shiny crust. Sweet Icing Glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth.
Page 45 CARE & CLEANING your Breville product...
Page 46 CARE & CLEANING Ensure the bread maker is turned OFF by pressing and holding Cleaning the Lid the CANCEL button. The bread maker is OFF when the START | For thorough cleaning, the lid can be removed from the PAUSE button surround is no longer red. Remove the power plug stainless steel housing.
Page 47 CARE & CLEANING Cleaning the Bread Pan Cleaning the Paddle Half fill the bread pan with warm soapy water. A non- Wash the collapsible paddle and fixed paddle with warm abrasive liquid cleanser or mild spray solution may be used. soapy water and a soft cloth.
Page 48 CARE & CLEANING Storage Ensure the bread maker is turned OFF by pressing and holding the CANCEL button. The bread maker is OFF when the START | PAUSE button surround is no longer red. Remove the power plug from the power outlet. Ensure the bread maker and all accessories are completely cool, clean and dry.
Page 49: Troubleshooting
TROUBLESHOOTING...
Page 50 TROUBLESHOOTING INGREdIENTS PROBLEM EASy SOLUTION Can other bread recipes be • Results may vary when using other recipes as the recipes in this booklet are sized so that the dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use made in this machine? only recipes with similar quantities of ingredients.
Page 51 TROUBLESHOOTING INGREdIENTS PROBLEM EASy SOLUTION Can I use home-ground or • Depending on the coarseness of the flour, results may not be satisfactory. For best results, we recommend using a blend of bread flour and home-milled flour. Ensure not to grind the home-milled flour? flour too coarse as it may damage the bread pan coating.
Page 52 TROUBLESHOOTING BAKING BREAd PROBLEM EASy SOLUTION A power outage has occurred. • If the power is accidentally turned off for 60 minutes or less during operation, the Power Failure Protection will automatically resume the cycle where it was interrupted, when What can I do? power is restored.
Page 53 TROUBLESHOOTING BAKING BREAd PROBLEM EASy SOLUTION Why does the top of the • Usually this is because the ingredients are not in balance or low protein flour is used. Check the method of weighing/measuring the ingredients. Too much yeast, water or other liquid ingredients, bread collapse? or insufficient flour, may cause the bread to be pale on top and collapse while baking.
Page 54 TROUBLESHOOTING BAKING BREAd PROBLEM EASy SOLUTION Why does the paddle come • This can happen as the paddle is detachable. Use a non-metal utensil to remove it from the baked loaf before slicing. Use caution as the paddle will be hot. Alternatively, you can out with the bread? remove the paddle before the start of the ‘bake’...
Page 55 TROUBLESHOOTING FRUIT ANd NUT dISPENSER PROBLEM EASy SOLUTION The base of the Fruit and • Lift open the lid of the main stainless steel housing. The base of the dispenser can be identified by the row of steam vents. Push in the base until it clicks into place. Nut dispenser is open.
Page 56 TROUBLESHOOTING PROBLEM dAMP OR LOAF RISES LOAF LOAF IS MOvEMENT STICKy TOO HIGH RISES SHORT & IN BREAd LOAF THEN dENSE FALLS Operational Paddle or Bread Pan not assembled securely Errors See pages 11 and 13 for correct assembly instructions. ‘Preheat’...
Page 57 TROUBLESHOOTING PROBLEM Operational E:02 Errors Contact your nearest authorised Breville service centre. E:02 Contact your nearest authorised Breville service centre. PROBLEM dAMP OR LOAF RISES LOAF RISES LOAF IS MOvEMENT STICKy TOO HIGH THEN FALLS SHORT & IN BREAd LOAF...
Page 58 TROUBLESHOOTING PROBLEM dAMP OR LOAF RISES LOAF RISES LOAF IS MOvEMENT STICKy TOO HIGH THEN FALLS SHORT & IN BREAd LOAF dENSE yeast Not enough Increase by ¼ teaspoon. Too much Reduce by ¼ teaspoon. Wrong type of yeast used We recommend Active Dry Yeast for all standard settings and Instant Yeast for the rapid settings.
Page 59: Recipes
RECIPES...
Page 60 BASIC METHOd 1. Ensure the collapsible kneading blade is in the upright position before adding ingredients. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press ‘SELECT’ to access the setting as listed in the following recipes. 5.
Page 61 TRAdITIONAL - WHITE BREAd BREAd NAME Basic White Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 360ml 280ml 180ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons 1½...
Page 62 BASIC - MILK BREAd BREAd NAME Milk Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Full cream milk, scalded and cooled* 420ml 375ml 310ml 185ml 1½ tablespoons 1 tablespoon 3 teaspoons 2 teaspoons Salt...
Page 63 BASIC - FRENCH BREAd BREAd NAME French Bread SETTING Crusty PAddLE Collapsible CRUST COLOUR OPTIONS Not available dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml 1 tablespoon 3 teaspoons 2 teaspoons 1½ teaspoons Salt 2 teaspoons 1½...
Page 64 FLAvOUREd WHITE BREAd METHOd 1. Place ingredients into bread pan in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4.
Page 65 FLAvOUREd WHITE BREAd - POTATO & LEEK BREAd BREAd NAME Potato & Leek Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 420ml 375ml 290ml 185ml 60ml 2½ tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 1½...
Page 66 FLAvOUREd WHITE BREAd - SUN-dRIEd TOMATO BREAd BREAd NAME Sun-dried Tomato Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 420ml 375ml 310ml 185ml Oil from sun-dried tomatoes 60ml 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons...
Page 67 FLAvOUREd WHITE BREAd - GARLIC BREAd BREAd NAME Garlic Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 420ml 375ml 310ml 185ml Olive oil 60ml 2 tablespoons 1 tablespoon 1 tablespoon Fresh roasted garlic* Whole bulb Whole bulb ½...
Page 68 FLAvOUREd WHITE BREAd - ITALIAN BREAd BREAd NAME Italian Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG Milk, scalded and cooled to 27°C 430mL 415ml 290ml 220ml Honey 2½ teaspoons 2 tablespoons 1½...
Page 69 FLAvOUREd WHITE BREAd - BLACK OLIvE & BASIL BREAd BREAd NAME Black Olive & Basil Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml Olive oil 60ml 2 tablespoons 1 tablespoon...
Page 70 FLAvOUREd WHITE BREAd - THAI COCONUT CURRy BREAd BREAd NAME Thai Coconut Curry Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 420ml 375ml 310ml 185ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons 1½...
Page 71 FLAvOUREd WHITE BREAd - PESTO & PINENUT BREAd BREAd NAME Pesto & Pinenut Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 390ml 320ml 250ml 160ml 50ml 2 tablespoons 1½ tablespoons 1 tablespoon Bottled or fresh Pesto ½...
Page 72 FLAvOUREd WHITE BREAd - CHEESE & CHIvE BREAd BREAd NAME Cheese & Chive Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 420ml 375ml 310ml 185ml 60ml 60ml 2 tablespoons 2 tablespoons Salt 2 teaspoons 1½...
Page 73 FLAvOUREd WHITE BREAd - SWEET CORN BREAd BREAd NAME Sweet Corn Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 300ml 270ml 240ml 135ml Olive oil 60ml 60ml 2 tablespoons 1½ tablespoon Canned creamed corn ½...
Page 74 FLAvOUREd WHITE BREAd - PUMPKIN BREAd BREAd NAME Pumpkin Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG Water 220ml 200ml 180ml 100ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon Pumpkin, cooked, mashed and well drained 1 cup ¾...
Page 75 FLAvOUREd WHITE BREAd - CAJUN JALAPENO BREAd BREAd NAME Cajun Jalapeno Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 420ml 375ml 310ml 185ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons 1½...
Page 76 FLAvOUREd WHITE BREAd - FRESH HERB & CARAWAy BREAd BREAd NAME Fresh Herb & Caraway Bread SETTING Basic PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG 2.5LBS 2.0LBS 1.5LBS 1.0LBS Water 420ml 375ml 310ml 185ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon...
Page 77 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 78 FLAvOUREd SWEET BREAd - PECAN & MAPLE SyRUP BREAd BREAd NAME Pecan & Maple Syrup Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water, 27°C 355ml 320ml 250ml 160ml Pure Maple Syrup 80ml 80ml 60ml 2 tablespoons 60ml 2 tablespoons 1 tablespoon 1 tablespoon Salt...
Page 79 FLAvOUREd SWEET BREAd - APPLE & SPICE BREAd BREAd NAME Apple & Spice Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water 355ml 320ml 250ml 165ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾...
Page 80 FLAvOUREd SWEET BREAd - GINGER & MACAdAMIA NUT BREAd BREAd NAME Ginger & Macadamia Nut Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water 360ml 330ml 270ml 165ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon 1½ tablespoon Ginger & Lime Jam ¼...
Page 81 FLAvOUREd SWEET BREAd - ROLLEd OATS & BROWN SUGAR BREAd BREAd NAME Rolled Oats & Brown Sugar Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water 410ml 375ml 310ml 185ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon Salt 2 tablespoons 1½...
Page 82 FLAvOUREd SWEET BREAd - WALNUT & COFFEE BREAd BREAd NAME Walnut & Coffee Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water 410ml 375ml 310ml 185ml 60ml 60ml 2 tablespoons 1½ tablespoon Honey ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon Instant coffee 3 teaspoons...
Page 83 FLAvOUREd SWEET BREAd - LEMON BUTTER BREAd BREAd NAME Lemon Butter Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water 410ml 375ml 310ml 185ml Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoons Lemon Butter Spread ¼ cup 2 tablespoons 1 tablespoon 1 tablespoon Grated lemon rind...
Page 84 FLAvOUREd SWEET BREAd - COCONUT & SOUR CHERRy BREAd BREAd NAME Coconut & Cherry Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water 370ml 330ml 250ml 165ml Canned Coconut Milk 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon 60ml 2 tablespoons 1 tablespoon 1 tablespoon...
Page 85 FLAvOUREd SWEET BREAd - CRANBERRy & PISTACHIO NUT BREAd BREAd NAME Cranberry & Pistachio Nut Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water 275ml 250ml 200ml 125ml 50ml 2 tablespoons 1½ tablespoons 1 tablespoon Salt 1¾ teaspoons 1½ teaspoons 1½...
Page 86 FLAvOUREd SWEET BREAd - CHOCOLATE CHIP BREAd BREAd NAME Chocolate Chip Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water 370ml 330ml 250ml 165ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon Salt 1¾ teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon Brown sugar 3 tablespoons 2 tablespoons...
Page 87 FLAvOUREd SWEET BREAd - APRICOT ALMONd & CARdAMOM BREAd BREAd NAME Apricot Almond & Cardamom Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG Water 370ml 300ml 270ml 125ml 60ml 2 tablespoons 1 tablespoon 1 tablespoon Pure almond extract 1½ teaspoons 1½...
Page 88 FLAvOUREd SWEET BREAd - FRUIT LOAF BREAd NAME Fruit Loaf SETTING Sweet PAddLE Collapsible dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG Water 360ml 330ml 270ml 165ml Butter or Oil 50g/50ml 40g/40ml 30g/30ml 20g/20ml Salt 2 teaspoons 1½ teaspoons 1 teaspoon ¾ teaspoon Brown sugar 3 tablespoons 2 tablespoons...
Page 89 FLAvOUREd SWEET BREAd - FRUIT & NUT BREAd BREAd NAME Fruit & Nut Bread SETTING Sweet PAddLE Collapsible INGREdIENTS 1.25KG 0.75KG 0.5KG 1 egg (59g) + enough milk to make up 225ml 250ml 200ml 125ml Apple juice 145ml 125ml 90ml 65ml 2 tablespoons 1 tablespoon...
Page 90 WHOLEWHEAT 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 91 WHOLEWHEAT BREAd - 100% WHOLEMEAL BREAd BREAd NAME 100% Wholemeal Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 440ml 390ml 295ml 200ml 3 tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon Salt 2 teaspoons 1½...
Page 92 WHOLEWHEAT BREAd - BRAN BREAd PAGE HEAdER..BREAd NAME Bran Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 445ml 400ml 310ml 200ml Butter Salt 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon Brown sugar 3 tablespoons 2 tablespoons...
Page 93 WHOLEWHEAT BREAd - CRACKEd WHEAT & SUNFLOWER BREAd BREAd NAME Cracked Wheat & Sunflower Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 430ml 390ml 310ml 200ml 60ml 2 tablespoons 1½ tablespoons 1 tablespoon Salt 2 teaspoons...
Page 94 PAge heAder..WHOLEWHEAT BREAd - RyE & CARAWAy BREAd BREAd NAME Rye & Caraway Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 470ml 415ml 300ml 210ml Olive oil 2 tablespoons 1½ tablespoons 1 tablespoon 3 teaspoons Treacle...
Page 95 WHOLEWHEAT BREAd - SWEdISH LIMPA BREAd BREAd NAME Swedish Limpa Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark INGREdIENTS 1.25KG 0.75KG 0.5KG Water 445ml 400ml 320ml 200ml Olive oil 60ml 2 tablespoons 1½ tablespoons 1 tablespoon Salt 2 teaspoons 1½...
Page 96 PAGE HEAdER..WHOLEWHEAT BREAd - WHOLEWHEAT dATE & NUT BREAd BREAd NAME Wholewheat date & Nut Bread SETTING Whole Wheat PAddLE Collapsible CRUST COLOUR OPTIONS Light, Medium, dark dELAy START INGREdIENTS 1.25KG 0.75KG 0.5KG Water 440ml 390ml 295ml 200ml Olive oil 2 tablespoons 2 tablespoons 1½...
Page 97 dOUGH METHOd 1. Place ingredients into bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4. Press ‘SELECT’ to access – DOUGH setting. 5.
Page 98 PAge heAder..dOUGH BREAd NAME Bread Rolls BREAd NAME Rosetta Rolls SETTING dough SETTING dough PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS Water 310ml Water 310ml 2 tablespoons 60ml Salt 1 teaspoon Salt 1 teaspoon Sugar 2 tablespoons Sugar 1 tablespoon Bread flour 600g/ 4 cups Bread flour...
Page 99 PAge heAder..dOUGH - STICKy CINNAMON ROLLS BREAd NAME Sticky Cinnamon Rolls SETTING dough PAddLE Collapsible INGREdIENTS Water 285ml Salt 1 teaspoon Sugar 2½ teaspoons Bread flour 600g/ 4 cups Eggs (59g) Butter, softened & chopped Yeast: Active Dry 3 teaspoons FILLING Butter melted 3 tablespoons...
Page 100 dOUGH PAGE HEAdER..BREAd NAME Wholewheat Honey Rolls BREAd NAME Apple Twist SETTING dough SETTING dough PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS Water 310ml Water 250ml 2 tablespoons Salt 2 teaspoons Salt 1 teaspoon Sugar 3 tablespoons Honey 3 tablespoons Bread flour 600g/ 4 cups Wholemeal plain flour...
Page 101 dOUGH - HOT CROSS BUNS BREAd NAME Hot Cross Buns SETTING dough PAddLE Collapsible INGREdIENTS Handshaping procedure Water 340ml 1. Divide dough into 18 pieces and shape into rounds. Place rounds close together on a lightly greased baking tray. 2 tablespoons 2.
Page 102 dOUGH - CARAMEL CHELSEA BUNS PAGE HEAdER..BREAd NAME Caramel Chelsea Buns SETTING dough PAddLE Collapsible INGREdIENTS Handshaping procedure Full cream milk, scalded and cooled 350ml 1. Roll dough out to a 20cm × 30cm rectangle. Brush dough with butter. Spread with caramel sauce leaving a 2cm border.
Page 103 dOUGH - STOLLEN BREAd NAME Stollen SETTING dough PAddLE Collapsible INGREdIENTS Handshaping procedure Milk 125ml 1. Place raisins, sultanas, glace cherries, mixed peel and almonds into a Water 125ml glass bowl. Pour over brandy, cover and set aside to stand for 2 hours. 2.
Page 104 PIZZA dOUGH PAge heAder..METHOd 1. Place ingredients into bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4.
Page 105 dOUGH - PIZZA dOUGH BREAd NAME Pizza dough BREAd NAME Focaccia SETTING dough-Pizza SETTING dough-Pizza PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS Water 250ml Water 250ml Olive oil 1 tablespoon Olive oil 2 tablespoons Salt 2 teaspoons Salt 1 teaspoon Sugar 3 teaspoons Sugar 2 teaspoons...
Page 106 PAge heAder..dOUGH - PIZZA dOUGH BREAd NAME Calzone SETTING dough-Pizza PAddLE Collapsible INGREdIENTS Water 240ml Olive oil 2 tablespoons Salt 1 teaspoon Wholemeal flour 150g/ 1 cup Bread flour 300g/ 2 cups Yeast: Active Dry 2 teaspoons Suggested fillings • Sun-dried tomato pesto, roasted red, yellow and green capsicum, marinated eggplant or sliced mushroom.
Page 107 dOUGH PASTA PAge heAder..Make fresh home made Pasta to serve with your favourite pasta sauces. METHOd 1. Place ingredients into bread pan, in the exact order listed in the recipe. 2. Wipe spills from outside of bread pan. 3. Insert the bread pan into position in the baking chamber and close the lid. 4.
Page 108 PAge heAder..dOUGH - PASTA dOUGH BREAd NAME Pasta dough BREAd NAME Lamb & Coriander Ravioli SETTING dough-Pasta SETTING dough-Pasta PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS Water 220ml Pasta dough 1 quantity Olive oil 1 tablespoon FILLING Salt 1½ teaspoons Lean lamb mince 150g Plain flour...
Page 109 GLUTEN FREE Your Breville Custom Loaf will make delicious gluten free bread with ease. The following recipes have been developed without any grains or ingredients that contain gluten, so are suitable for people with specific food allergies or intolerances. Making gluten free bread is different from traditional bread making, therefore it is important to carefully read the following information.
Page 110 GLUTEN FREE 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 111 GLUTEN FREE BASIC GLUTEN FREE BREAd METHOd Place first 4 ingredients into baking pan in order listed. INGREdIENTS Combine remaining ingredients in a large bowl; mix well Luke warm water 520ml then transfer into baking pan wipe any spills from outside 80ml of the pan.
Page 112 GLUTEN FREE GLUTEN FREE GRAIN BREAd METHOd Place first 4 ingredients into baking pan in order listed. INGREdIENTS Combine remaining ingredients in a large bowl; mix well Water 530ml then transfer into baking pan wipe any spills from outside 80ml of the pan.
Page 113 GLUTEN FREE GLUTEN FREE CHOCOLATE METHOd ANd SOUR CHERRy Place first 4 ingredients into baking pan in order listed. INGREdIENTS Combine remaining ingredients in a large bowl; mix well then transfer into baking pan wipe any spills from outside Luke warm water 400ml of the pan.
Page 114 GLUTEN FREE PAge heAder..GLUTEN FREE FRUIT LOAF METHOd Place first 4 ingredients into baking pan in order listed. INGREdIENTS Combine remaining ingredients in a large bowl; mix well Luke warm water 360ml then transfer into baking pan wipe any spills from outside of the pan.
Page 115 yEAST FREE PAge heAder..Yeast Free Bread is a simple bread and is made using baking METHOd powder as the main raising agent (it does not have to be the 1. Add liquid ingredients to bread pan. same strength as yeast). The following recipes will give Damper 2.
Page 116 PAge heAder..yEAST FREE BREAd NAME damper BREAd NAME Polenta & Capsicum Bread SETTING yeast Free SETTING yeast Free PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS LIqUId LIqUId 2 tablespoons Olive oil 2 tablespoons Water 390ml Eggs (59g) Water 250ml Bread flour 600g/ 4 cups Milk powder 2 tablespoons...
Page 117 PAge heAder..yEAST FREE BREAd NAME Cheesy Buttermilk Bread BREAd NAME Lemon & Raisin Bread SETTING yeast Free SETTING yeast Free PAddLE Collapsible PAddLE Collapsible INGREdIENTS INGREdIENTS LIqUId LIqUId Butter, melted 1 tablespoon Olive oil 3 tablespoons Eggs (60g) Eggs (60g) Buttermilk 500ml Buttermilk...
Page 118 PAge heAder..yEAST FREE BREAd NAME Eggless Caraway & date Bread SETTING yeast Free PAddLE Collapsible INGREdIENTS LIqUId Butter, melted Milk 360ml Self-raising flour 525g/ 3½ cups Sugar 185g/ ¾ cup Salt 1½ teaspoons Caraway seeds 2 teaspoons Bi-carbonate of soda ½...
Page 119 If you love the taste of freshly baked bread you’ll love the taste METHOd and flavour of home-made jam using the Breville Custom Loaf. 1. With the jam mixing blade in position inside the bread pan, add the ingredients to the bread pan.
Page 120 do not use the collapsible kneading blade when making jam. PREPARATION OF JARS FOR JAM Wash jars and lids in hot, soapy water. Rinse well in hot water. Place jars and lids into a large saucepan and fill with water to cover. Bring water to the boil and boil for 5 minutes.
Page 121 PAge heAder..NAME Strawberry and Aniseed Jam NAME Mango & vanilla Bean Jam SETTING SETTING PAddLE Fixed PAddLE Fixed INGREdIENTS INGREdIENTS Strawberries 500g 500g pulp Fresh mango (approx. 2 large Aniseed, crushed ½-¾ teaspoon mangoes) White Sugar 1 cup Vanilla bean 1, seeds scraped Jamsetta 1½...
Page 122 PAge heAder..GLAZES CHOCOLATE GLAZE vANILLA GLAZE INGREdIENTS INGREdIENTS 2 tablespoons butter or margarine, melted ½ cup icing sugar, sifted M cup icing sugar, sifted ½ teaspoon vanilla essence 1 tablespoon cocoa, sifted 2 tablespoons milk ½ teaspoon vanilla essence METHOd 2 tablespoons milk Combine ingredients into a small mixing bowl and stir until...
Page 123 PAge heAder..GLAZES EGG GLAZE/SEEdS ON TOP INGREdIENTS 1 × 60g egg, lightly beaten 2-3 tablespoons water Seeds (poppyseeds, linseeds, sunflower seeds, etc.) METHOd Combine egg and water until smooth. Do not whisk. Strain through sieve if required. Use the PAUSE function by pressing the ‘START/ PAUSE’ button at 15 minutes before the end of the BAKE cycle.
Page 124: Custom Recipe Charts
CUSTOM RECIPE CHARTS PAge heAder..
Page 125 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 126 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 127 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 128 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 129 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 130 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 131 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 132 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 133 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 134 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 135 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 136 PAge heAder..CUSTOM RECIPE CHARTS INGREdIENTS Custom Recipe #: _________________________________________ ________________________________________________________ Recipe Name:_____________________________________________ ________________________________________________________ Setting: _________________________________________________ ________________________________________________________ Crust Colour: _____________________________________________ ________________________________________________________ Loaf Size: ________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ PHASE TEMP/TIME ________________________________________________________ ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time NOTES ‘Knead 2’ Time ________________________________________________________ ‘Rise’...
Page 137 BASIC SETTINGS - WHITE BREAd Setting: Basic SIZE/CRUST KNEAd KNEAd RISE RISE 1 PUNCH RISE 2 SHAPE RISE 3 BAKE BAKE TOTAL TIME WARM TEMP dOWN TEMP (HOUR:MIN) (˚C) (˚C) 0.5kg Light 2 min 22 min 40 min 10 sec 25 min 15 sec 50 min...
Page 138 BASIC SETTINGS - WHITE BREAd Setting: Basic Rapid SIZE/CRUST KNEAd KNEAd RISE RISE 1 PUNCH RISE 2 SHAPE RISE 3 BAKE BAKE TOTAL TIME WARM TEMP dOWN TEMP (HOUR:MIN) (˚C) (˚C) 0.5kg Light 2 min 22 min 15 min 10 sec 10 min 10 sec 30 min...
Page 139 PAge heAder..BASIC SETTINGS - SWEET BREAd Setting: Sweet SIZE KNEAd KNEAd RISE RISE 1 PUNCH RISE 2 SHAPE RISE 3 BAKE BAKE TOTAL TIME WARM TEMP (˚C) dOWN TEMP (˚C) (HOUR:MIN) 0.5kg 5 min 20 min 40 min 10 sec 25 min 5 sec 50 min...
Page 140 PAge heAder..BASIC SETTINGS - WHOLEWHEAT BREAd Setting: Wholewheat SIZE/CRUST PREHEAT KNEAd KNEAd RISE RISE 1 PUNCH RISE 2 SHAPE RISE 3 BAKE BAKE TOTAL TIME WARM TEMP TEMP dOWN TEMP (HOUR:MIN) (˚C) (˚C) (˚C) 0.5kg Light 2 min 17 min 50 min 10 sec 25 min...
Page 141 PAge heAder..BASIC SETTINGS - WHOLEWHEAT BREAd Setting: Wholewheat Rapid SIZE/CRUST PREHEAT KNEAd KNEAd RISE RISE 1 PUNCH RISE 2 SHAPE RISE 3 BAKE BAKE TOTAL TIME WARM TEMP TEMP dOWN TEMP (HOUR:MIN) (˚C) (˚C) (˚C) 0.5kg Light 2 min 17 min 30 min 10 sec...
Page 142 BASIC SETTINGS - dOUGH Setting: dough COURSE KNEAd 1 KNEAd 2 RISE TEMP (˚C) RISE TOTAL TIME Dough 5 min 25 min 60 min 1 hr 30min Pizza dough 5 min 15 min 60 min 50 min Pasta dough 14 min 14 min All have separate recipe sections.
Page 143 PAge heAder..BASIC SETTINGS - GLUTEN FREE Setting: Gluten Free SIZE KNEAd 1 KNEAd 2 RISE TEMP (˚C) RISE 1 SHAPE RISE 3 BAKE BAKE TOTAL TIME WARM TEMP (HOUR:MIN) (˚C) 1kg Light 3 min 17 min 50 min 10 sec 50 min 45 min 2:45...
Page 144 NOTES...

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