User manual BREVILLE BB280

[. . . ] ABN 98 000 092 928 Breville Customer Service Centre Australian Customers Baker's Oven Electronic Bread Maker Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service: (02) 9384 9601 askus@breville. com. au 1300 139 798 Fax Email Customer Service New Zealand Customers Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND, NEW ZEALAND Customer Service: 0800 288 513 askus@breville. com. au 09 271 3980 Fax Email Customer Service w w w. Limited 2004 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. PRINTED ON RECYCLED PAPER Model BB280 Issue 1/04 Model BB280 CONTENTS Baker's Oven Page Breville Recommends Safety First Know your Breville Baker's Oven Bread and Dough Settings How to Use the Preset Timer Using the Bake Only Setting Beginner's Guide to Baking Your First Loaf Weighing and Measuring The Vital Ingredients Hints and Tips to Better Bread Making Questions and Answers Control Panel Messages Troubleshooting ­ Recipe Troubleshooting ­ Machine Care and Cleaning Easy Bake Recipes White and Savoury Breads Rapid Bread Sweeter Flavoured Bread French Bread Yeast Free Bread Wholemeal and Grain Breads Dough Prepackaged Bread Mixes 4 6 8 9 10 11 17 18 22 23 26 28 30 32 34 34 37 39 42 43 45 48 52 56 Congratulations Congratulations on the purchase of your new Breville Baker's Oven. 2 Glazes BREVILLE RECOMMENDS SAFETY FIRST We at Breville 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: · Always switch the appliance to OFF, switch the power off at the power outlet and then remove the plug when the appliance is not being used and before cleaning. [. . . ] Although breads baked with this type of flour will be higher in fibre, the loaf may be heavier in texture. Lighter textured bread can be achieved by replacing 1 cup of wholemeal flour with white bread flour. SUGAR Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested granular `Splenda' brand low calorie sweetener as a sugar substitute. NEW ZEALAND ONLY Sugar can be reduced for more improved results. Rye Flour Popular for bread making, rye flour is low in protein so it is essential to combine rye flour with bread flour to make the bread rise successfully in the bread machine. Rye flour is traditionally used to make the heavy, dense Pumpernickel and Black Breads. POWDERED MILK Milk and milk products enhance the flavour and increase the nutritional value of the bread. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator). Fresh milk should not be substituted unless stated in the recipe. When using a low-protein, plain, stone ground or whole meal flour the quality of the bread can be improved by adding gluten flour. 18 19 THE VITAL INGREDIENTS cont'd SALT Salt is an important ingredient in bread making. In the dough, salt increases water absorption, improves kneading, strengthens the gluten development and controls fermentation of the yeast which results in improved loaf shape, crumb structure, crust colour, flavour and keeping qualities. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package. NEW ZEALAND ONLY We recommend the use of `Elfin' brand yeast. THE VITAL INGREDIENTS cont'd FAT Fat adds flavour and retains the moisture. Butter or margarine can be substituted for oil in recipes but may give a yellow coloured crumb. For more information about Bread Mixes please contact the relevant number listed below or refer to contact details on the package. Defiance Kitchen Collection Lowan Wholefoods Elfin (New Zealand only) 1800 628 883 1800 649 494 1800 355 718 0800 730 123 Rapid Rise Yeast These products are a mixture of yeast and bread improver. If wishing to substitute for yeast in a recipe, omit the bread improver. Rapid Rise yeasts should not be used with Bread Mix as bread improver is already included. NEW ZEALAND ONLY `Edmonds Surebake Yeast' is the most readily available yeast product in New Zealand. WATER Tap water is used in all recipes. If using water in cold climates or from the refrigerator, allow water to come to room temperature. Extremes of hot or cold water will prevent the yeast activating. YEAST Yeast is used as the raising agent for the breads and requires liquid, sugar and warmth to grow and rise. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising. [. . . ] Bread mixes contain high-protein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is necessary though some results are improved by adding oil. As a result the weight of the bread in this section may vary when compared to settings used. All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy. [. . . ]