Sage the Custom Loaf Pro BBM800BSSUK Manual
  1. Manuals
  2. Brands
  3. Sage Manuals
  4. Bread Maker
  5. the Custom Loaf Pro BBM800BSSUK
  6. Manual

Sage the Custom Loaf Pro BBM800BSSUK Manual

Hide thumbs
Table of Contents

Advertisement

Quick Links

Custom Loaf
the
Instruction Book - BBM800BSS

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the the Custom Loaf Pro BBM800BSSUK and is the answer not in the manual?

Questions and answers

Related Manuals for Sage the Custom Loaf Pro BBM800BSSUK

Summary of Contents for Sage the Custom Loaf Pro BBM800BSSUK

  • Page 1 Custom Loaf Instruction Book - BBM800BSS...

  • Page 2: Table Of Contents

    In addition we ask that 10 Functions you exercise a degree of care when using any 25 Optional Settings on your Sage product electrical appliance and adhere to the following 25 - Using the PAUSE feature precautions.
  • Page 3 • Should you need to change this plug, please • Remove and safely discard any packaging complete the rewiring as follows (after safe material and promotional labels before using the disposal of the moulded plug). Custom loaf bread maker for the first time. •...
  • Page 4 • Always ensure the bread machine is properly • Do not place any ingredients directly into the assembled before connecting to baking chamber. Place ingredients into the a power outlet and operating. Follow the bread pan only. instructions provided in this book. •...
  • Page 5 Return the entire appliance APPLIANCES to the nearest authorised Sage Service Centre for • Unwind the power cord fully before use. examination and/or repair. • To protect against electric shock, do not •...
  • Page 6 WARNING CAUTION This appliance is marked with a The lid and the outer surface may get hot when hot surface symbol, the lid and the the appliance is operating. The temperature outer surface will be hot when the appliance is of accessible surfaces may be high when the operating and for some time after use.

  • Page 7: Components

    Components A. Non-stick bread pan with handle B. Drive shaft (inside bread pan) C. Coupling (underside of bread pan) D. Stainless steel housing Interior cavity (the baking chamber) contains the heating element and drive mechanism E. Automatic fruit and nut dispenser F.
  • Page 8 J. WEIGHT | TEMP button Press to convert the default metric temperature and weight (°C and kg) to imperial units (°F and lbs). K. BEEPER button Press to mute the sound alerts. L. LIGHT button Press and hold to illuminate the interior baking chamber. M.
  • Page 9 S. 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 10: Functions

    2. Insert the Collapsible or Fixed Paddle a. Select the appropriate paddle. Refer to the 'Components' section. Functions NOTE Always remove the bread pan from the baking chamber before BEGINNER’S GUIDE TO BREAD MAKING inserting the paddle and ingredients. This ensures that ingredients •...
  • Page 11 d. If using the collapsible paddle, ensure it is inserted in the upright − The right temperature. Unless specified otherwise in a recipe, position for thorough mixing during the ‘knead 1’ phase. all liquids should be 27°C, and non liquid ingredients should be at room temperature 20°C—25°C.
  • Page 12 4. Return the Bread Pan to the Baking Chamber c. Always remember: a. Align the coupling on the underside of the bread pan with the − Ingredients should be suitably sized so they do not fall drive mechanism in the interior baking chamber of the stainless through the steam vents at the base of the dispenser.
  • Page 13 6. Plug in the Power Cord The loaf size can only be selected on the BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, a. Unwind the power cord completely and insert the power plug into GLUTEN FREE, CRUSTY LOAF and SWEET settings. Only a grounded power outlet.
  • Page 14 The table below outlines the different settings. SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE MORE OPTIONS INFORMATION CUSTOM Depends This is a setting that allows you to modify the Depends on selected setting Depends on selected ‘Using the CUSTOM on selected preset, recommended temperatures and times for setting...
  • Page 15 SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE MORE OPTIONS INFORMATION WHOLE Collapsible This is a setting for breads that contain LIGHT 0.5kg Use the MODIFY WHEAT more than 50% whole wheat, whole grain, MEDIUM 0.75kg button to see or speciality flour such as barley or rye. DARK 1.0kg the preset phase...
  • Page 16 SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE MORE OPTIONS INFORMATION GLUTEN Collapsible This is a setting for breads that contain gluten LIGHT 1.0kg Use the MODIFY FREE free flours such as rice flour, tapioca flour, potato MEDIUM 1.25kg button to see flour, buckwheat flour, arrowroot etc.
  • Page 17 SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE MORE OPTIONS INFORMATION SWEET Collapsible This is a setting for breads high in sugar, Not applicable. 0.5kg Use the MODIFY fats and proteins. Due to ingredient properties, The SWEET setting is preset 0.75kg button to see sweet breads high in sugar, fats and proteins tend...
  • Page 18 SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE MORE OPTIONS INFORMATION DOUGH- Collapsible This is a setting for bread doughs that are Not applicable Not applicable Use the MODIFY use this intended to be shaped by hand into traditional button to see setting loaf shapes or in special ways - dinner rolls, round the preset phase...
  • Page 19 SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE MORE OPTIONS INFORMATION BAKE Collapsible This is a setting to: Not applicable Not applicable Use the BAKE setting ONLY - Darken or crispen loaves already baked and with one of the hand- cooled.
  • Page 20 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 notice the recommended temperatures and times for the ‘preheat’, ‘knead’, the machine emit vapors. These are the protective substances ‘rise’, ‘punch-down’, ‘bake’...
  • Page 21 The table below outlines the phases of the cycle. PHASE DESCRIPTION NOTES ‘Preheat’ The ‘preheat’ phase warms the ingredients to allow the yeast This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT RAPID to perform optimally. It also allows heavy grains and flours and JAM settings.
  • Page 22 PHASE DESCRIPTION NOTES ‘Rise 1’ The ‘rise’ phase, also known as ‘proofing’, is a period of rest If the dough is unevenly sitting to one side of the bread pan, it should be centred ‘Punch Down’ that allows the gluten to become smooth and elastic. The over the paddle before the ‘rise 3’...
  • Page 23 11. Remove the Bread Pan NOTE a. When the cycle is complete, an alert will sound and the ‘keep To retain a crisp loaf crust, remove the bread pan before the warm’ phase will automatically begin to count up to 60 minutes. ‘keep warm’...
  • Page 24 b. Place the bread upright on the wire rack to cool for at least b. With protective hot pads or insulated oven mitts, remove the 20 minutes before slicing. paddle from the drive shaft inside the bread pan. Do not attempt The exception is yeast free breads (also known as quick to remove the paddle with your bare hand as it is very hot.

  • Page 25: Using The Pause Feature

    15. Store the Bread OPTIONAL SETTINGS • Store unused bread tightly covered at room temperature for up to Using the PAUSE feature 3 days. Sealable plastic bags, plastic containers or a sealable bread box work well. Since homemade bread has no preservatives, it tends to dry Uses for the pause feature are limited only by your imagination.
  • Page 26 Braided Breads 5. Divide the dough into even pieces (12, 18, or 24) and roll each piece into a round ball. Create a single layer of dough balls in the bread 1. Prepare an egg wash using 1 egg white or 1 whole egg plus pan.

  • Page 27: Using The Delay Start Button

    1. Using the SELECT push-dial, select the desired setting, crust colour and loaf size. Refer to Steps 1 9, ‘Operating your Sage Bread Maker – 5. Press the START | PAUSE button to activate the delay start feature. —...

  • Page 28: Using The Modify Button

    For example, the BAKE ONLY setting does not have 1. Using the SELECT push-dial, select the desired setting, crust colour a ‘knead’ phase, so this phase cannot be modified. and loaf size. Refer to Steps 1 9, ‘Operating your Sage Bread Maker – — Beginners Guide’.
  • Page 29 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- KNEAD KNEAD RISE TEMP RISE 1 PUNCH RISE 2 PUNCH RISE 3 BAKE BAKE TEMP KEEP...

  • Page 30: Using The Custom Setting

    Using the CUSTOM setting TIPS The preset, recommended temperatures and times for the ‘preheat’, Phases can only be modified if they are already applicable to ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be a setting. For example, the BAKE ONLY setting does not have modified to suit a specific recipe or your personal preference, then a ‘knead’...
  • Page 31 Modifying a Programmed Custom Recipe There are 9 custom recipe spaces for you to program. If a space has been filled and the MODIFY button is pressed, the LCD screen will indicate a flashing ‘REPLACE?’ 1. If you don’t want to replace your programmed custom recipe, press the CANCEL button.

  • Page 32: Tips For Better Bread Making

    TIPS FOR BETTER BREAD MAKING Weighing Scales For consistent results it is recommended to use weighing scales as Measuring And Weighing Ingredients they provide greater accuracy than measuring cups. With bread maker baking, the most important step is accurately Place a container onto the scale, tare (or zero) the scales, then spoon measuring and weighing ingredients.
  • Page 33 As a general guide: NOTE 1 cup bread flour = 150g Do not underfill or overfill the bread pan as the bread may not mix properly. The recipes in this book have been especially designed 1 cup wholemeal flour = 150g and tested to produce 0.5kg to 1.25kg loaves, so may have slightly 1 cup plain flour = 150g...

  • Page 34: The Vital Ingredients

    THE VITAL INGREDIENTS Fats Fats, such as butter, olive oil or vegetable oil, add taste, texture, Baking Powder moisture and enhanced keeping qualities to breads. If butter is used, it should be cut into 2cm pieces and brought to room Double acting baking powder is a leavening agent used in yeast temperature before adding to the bread pan unless stated otherwise.
  • Page 35 Plain Flour MILK Plain flour can be bleached or unbleached, we recommend the Milk enhances the flavour and increases the nutritional value of unbleached variety. This flour is ideal for yeast free breads (also bread. All liquids, including milk, should be 27°C before adding to known as quick breads, batter breads or cake breads) as it produces the bread pan unless stated otherwise.
  • Page 36 WATER XANTHAN GUM When bread machine baking, all liquids, particularly water, should Xanthan gum is a thickening agent used in gluten free baking to be 27°C unless stated otherwise. Temperatures too cool or too warm add volume and act as a binder to retain moisture. Xanthan gum can prevent the yeast from activating.

  • Page 37: Care & Cleaning

    Cleaning the Lid Care & Cleaning 1. For thorough cleaning, the lid can be removed from the stainless steel housing. Lift open the lid completely. Holding the sides of the lid, lift straight upwards. The lid should detach from the hinge. To replace the lid, align the pivot pins on the lid with the pivot points on the hinge.
  • Page 38 2. Ensure there is no baked-on residue in any of the paddle crevices, NOTE including the ‘D’ shaped hole and hinge area. If there is, soak the paddle in warm soapy water. A non-abrasive liquid cleanser or mild Do not immerse the outside of the bread pan in water as this may spray solution may be used.

  • Page 39: Troubleshooting

    Troubleshooting INGREDIENTS PROBLEM EASY SOLUTION Can other bread recipes be made in Results may vary when using other recipes as the recipes in this booklet are sized so that the dough is kneaded properly this machine? and the finished bread does not exceed the bread pan capacity. Use only recipes with similar quantities of ingredients. As a general guide, a minimum 300g and maximum 750g of total dry ingredients is recommended on the bread settings.
  • Page 40 TEMPERATURES PROBLEM EASY SOLUTION Are the room and water temperatures Yes – room and water temperature influences yeast activity and therefore can affect the quality of the bread. The average important? room temperature is approximately 20°C—25°C. Dry ingredients should be at room temperature and liquids at 27°C unless stated otherwise.
  • Page 41 PROBLEM EASY SOLUTION Why does the top of the bread Usually this is because the ingredients are not in balance or low protein flour is used. Check the method of weighing/ collapse? measuring the ingredients. Too much yeast, water or other liquid ingredients, or insufficient flour, may cause the bread to be pale on top and collapse while baking.
  • Page 42 DELAY START PROBLEM EASY SOLUTION Why can’t the Delay Start feature be The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for many hours. This is especially set past 13 hours? the case during summer, when the Delay Start feature should be set to a shorter period of time. Why can’t some ingredients be used Most protein foods such as milk, cheese, eggs, bacon, etc., are perishable and will deteriorate if left unrefrigerated for more with the Delay Start feature?
  • Page 43 PROBLEM DAMP OR LOAF RISES LOAF RISES LOAF IS MOVEMENT STICKY TOO HIGH THEN FALLS SHORT & IN BREAD LOAF DENSE • Operational Paddle or Bread Pan not assembled securely Errors See pages 10 and 11 for correct assembly instructions. ‘Preheat’...
  • Page 44 SHORT & IN BREAD LOAF DENSE Operational E:02 Errors Contact your nearest authorised Sage service centre. E:02 Contact your nearest authorised Sage service centre. Water Not enough • Check dough consistency during the ‘knead 2’ phase. If it is too dry, add liquid (27°C), ½ to 1 tablespoon at a time.
  • Page 45 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 •...

  • Page 46: Custom Recipe Charts

    CUSTOM RECIPE CHARTS Custom Recipe #: INGREDIENTS Recipe Name: Setting: Crust Colour: Loaf Size: PHASE TEMP/TIME ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time ‘Knead 2’ Time ‘Rise’ Temperature NOTES ‘Rise 1’ Time ‘Punch Down 1’ Time ‘Rise 2’ Time ‘Punch Down 2’ Time ‘Rise 3’...
  • Page 47 CUSTOM RECIPE CHARTS Custom Recipe #: INGREDIENTS Recipe Name: Setting: Crust Colour: Loaf Size: PHASE TEMP/TIME ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time ‘Knead 2’ Time ‘Rise’ Temperature NOTES ‘Rise 1’ Time ‘Punch Down 1’ Time ‘Rise 2’ Time ‘Punch Down 2’ Time ‘Rise 3’...
  • Page 48 CUSTOM RECIPE CHARTS Custom Recipe #: INGREDIENTS Recipe Name: Setting: Crust Colour: Loaf Size: PHASE TEMP/TIME ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time ‘Knead 2’ Time ‘Rise’ Temperature NOTES ‘Rise 1’ Time ‘Punch Down 1’ Time ‘Rise 2’ Time ‘Punch Down 2’ Time ‘Rise 3’...
  • Page 49 CUSTOM RECIPE CHARTS Custom Recipe #: INGREDIENTS Recipe Name: Setting: Crust Colour: Loaf Size: PHASE TEMP/TIME ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time ‘Knead 2’ Time ‘Rise’ Temperature NOTES ‘Rise 1’ Time ‘Punch Down 1’ Time ‘Rise 2’ Time ‘Punch Down 2’ Time ‘Rise 3’...
  • Page 50 CUSTOM RECIPE CHARTS Custom Recipe #: INGREDIENTS Recipe Name: Setting: Crust Colour: Loaf Size: PHASE TEMP/TIME ‘Preheat’ Temperature ‘Preheat’ Time ‘Knead 1’ Time ‘Knead 2’ Time ‘Rise’ Temperature NOTES ‘Rise 1’ Time ‘Punch Down 1’ Time ‘Rise 2’ Time ‘Punch Down 2’ Time ‘Rise 3’...
  • Page 51 Setting: Basic SIZE/CRUST KNEAD 1 KNEAD 2 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 30 min 2:49...
  • Page 52 Setting: Basic Rapid SIZE/CRUST KNEAD 1 KNEAD 2 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 30 min...
  • Page 53 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 10 sec 45 min 35 min...
  • Page 54 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 10 min 10 sec 30 min 35 min...
  • Page 55 Appliances guarantees this product for domestic use in specified territories for 2 years from the date of purchase against defects caused by ® faulty workmanship and materials. During this guarantee period Sage Appliances will repair, replace, or refund any defective product ®...
  • Page 56 BRG Appliances Limited Unit 3.2, Power Road Studios, 114 Power Road, London, W4 5PY Freephone (UK Landline): 0808 178 1650 Mobile Calls (National Rate): 0333 0142 970 www.sageappliances.com Registered in England & Wales No. 8223512. Due to continued product improvement, the products illustrated or photographed in this document may vary slightly from the actual product. Copyright BRG Appliances 2019.

This manual is also suitable for:

The custom loaf bbm800bss

Table of Contents