User manual BREVILLE BBM300

[. . . ] Breville is a registered trademark of Breville Pty. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 Fax (02) 9384 9601 Email Customer Service: askus@breville. com. au BAKER'S OVEN Instructions and Recipes BBM300 New Zealand Customers Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand Customer Service: 0800 273 845 Fax 0800 288 513 Email Customer Service: askus@breville. com. au www. breville. com. au © Copyright. 2008 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model: BBM300 Issue 1/08 Contents Welcome BrevilleRecommendsSafetyFirst KnowyourBrevilleBaker'sOven Beginner'sGuidetoBakingYourFirstLoaf WeighingandMeasuring TheVitalIngredients HintsandTipsforBetterBreadMaking QuestionsandAnswers ControlPanelMessages Care, CleaningandStorage Troubleshooting­Recipe Troubleshooting­Baker'sOven EasyBakeRecipes Notes Page 4 5 7 13 17 18 21 22 24 25 26 28 R1 R44 Congratulations on the purchase of your new Breville Baker's Oven 2 Welcome BRevIlle BAkeR'S OveN We have designed the Breville Baker's Oven with you, our valued customer in mind. [. . . ] A: Yes ­ but not when using the `PRESET TIMER'. Bread made with fresh milk will have a heavier texture than bread made with milk powder. If using fresh milk substitute the water with fresh milk and omit the milk powder. Scald the milk and cool before adding to the other dough ingredients. Q: anbutterormargarinebeusedinplaceof C oil?A: Yes, but the bread crumb may appear a more creamy, yellow colour. Q: anothersweeteningagentsbeusedin C placeofsugar?A: Yes ­ honey, golden syrup or brown sugar can be used. Do not use powdered or liquid artificial sweeteners. However granulated `SPLENDA' was successfully tested during recipe development. When substituting honey or similar sweet liquids for sugar, reduce the water by the same amount. A: Salt plays a very important part in bread making. Omitting it will decrease water retention in the dough, as well as affect mixing, the strength of gluten development and the fermentation of the yeast. In the finished bread, salt improves the loaf shape, crumb structure and crust colour, as well as extending shelf life and enhancing flavour. Q: hydotheingredientsneedtobeplacedinto W thepaninthespecifiedorder?A: To ensure all dry ingredients are mixed with water and to avoid the yeast activating prematurely with the water when using the `PRESET TIMER'. Questions and Answers continued Q: hathappensifthebreadisn'tremoved W whenthebakecycleiscomplete?A: The bread machine will automatically go into a keep warm cycle, (in the `BASIC', `BASIC RAPID', `WHOLEWHEAT', `WHOLEWHEAT RAPID', `GLUTEN FREE', `FRENCH' and `SWEET' settings) holding the temperature of the bread for up to 60 minutes. However, as the loaf cools it gives off steam which can't escape from the bread pan. The bread crust may become soft and the loaf may slightly lose its shape. Check the protein level of the flour and use-by-date of the yeast. The yeast may have failed to activate, the yeast measurements may be inaccurate or sometimes people just forget to add the yeast. W A: Occasionally air bubbles will concentrate at a certain location during the last rising and will bake in this state. [. . . ] All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and weighing scales) for accuracy. Just Jam continued procedure 1. With the standard kneading blade in position inside bread pan, add the ingredients to the bread pan. Wipe spills from outside of the bread pan. Lock the bread pan into position in the baking chamber and close the lid. [. . . ]