Breville the Custom Loaf BBM800 Instruction Book page 14

OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER'S GUIdE
NOTE
Do not underfill or overfill the bread pan as the bread
may not mix properly. The recipes in this book are
designed for 0.5kg to 1.25kg loaves. However if
developing your own recipes, as a general guide, a
minimum 2 cups and maximum 4.5 cups of total dry
ingredients is recommended. On the jam setting, as a
general guide, a maximum 3 cups of fruit should be used.
4. Return the Bread Pan to the Baking Chamber
a) Align the coupling on the underside of the bread pan
with the drive mechanism in the interior baking chamber
of the stainless steel housing. You may need to turn the
coupling slightly if you have difficulty aligning it onto the
drive mechanism. Push down firmly until the bread pan is
securely in position.
It is important that the bread pan is properly assembled onto
the drive mechanism to ensure the paddle operates correctly.
b) Lower the lid. It is not recommended to lift open the lid
during operation unless stated in the recipe, to check the
consistency of the dough during the 'knead' phase, or to
glaze and add seeds to the top of the loaf during the 'bake'
phase. Refer to 'Using the Pause Feature' in this book.
5. Load the Automatic Fruit and Nut dispenser
The Automatic Fruit and Nut Dispenser releases fruits, nuts,
chocolate chips, seeds or other suitably sized ingredients
into the dough at the right time which is programmed for a
specific time during the 'knead' phase. If added before this time,
excessive kneading will cause the ingredients to break down
rather than maintain their shape within the dough.
a) Lift open the lid of the Automatic Fruit and Nut Dispenser.
Touch the base of the dispenser to check that it is completely
closed before adding a maximum ¾ cup of dry ingredients. If
the base is open, see Troubleshooting.
b) Ensure the bread pan is in the baking chamber and the lid is
closed. Loading ingredients into the dispenser without the
bread pan inserted or with the lid closed increases the risk
of ingredients falling into the baking chamber and burning
during the 'bake' phase.
c) Always remember:
− Ingredients should be suitably sized so they do not fall
through the steam vents at the base of the dispenser.
We recommend separating ingredients that may stick
together, such as raisins and other fruits, before adding.
− Liquids should not be added to the dispenser.
− Glacé (glazed) fruits such as cherries, ginger,
pineapple, etc. should be washed and well-dried on
kitchen paper towel before adding into the dispenser.
Sticky ingredients can also be tossed in a little flour to
help dispensing.
− Bottled or canned ingredients such as olives, sun dried
tomatoes etc. should be drained and well-dried on
kitchen paper towel before adding to the dispenser.
− It is recommended that the dispenser be cleaned
thoroughly with a soft, damp cloth after each use.
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