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Baker’s Oven Electronic Bread Maker Instructions and Recipes BBM100.
2 Contents Page Breville recommends safety first 4 Know your Breville Baker’s Oven 6 Beginner’s guide to baking your first loaf 11 Weighing and measuring 15 The vital ingredients 16 Hints and tips.
Congratulations on the purchase of your new Breville Baker’s Oven.
4 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 .
5 Breville recommends safety first continued Always ensure the kneading blade is removed from the base of the baked loaf prior to slicing. Keep the inside and outside of the appliance clean. Follow the cleaning instructions provided in this book. • • IMPORT ANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES STEAM VENTS ARE VERY HOT DURING BAKING.
6 Know your Breville Baker’s Oven LED Screen 13 hour PRESET TIMER Large viewing window Lid Large viewing window Oven (baking chamber) Bread pan Bread pan handle Lid Easy to use Control panel / MENU .
7 Know your Breville Baker’s Oven continued THE CONTROL P ANEL The Control Panel is designed to perform several functions and is activated by switching the bread machine on at the power outlet. The LED Screen indicates the setting and crust colour selection then the completion time for the setting.
8 Know your Breville Baker’s Oven continued BREAD AND DOUGH SETTINGS SETTING 1: BASIC When the bread machine is switched on the LED Screen will show 1P (BASIC bread, MEDIUM crust colour). For a DARK or LIGHT Crust colour, press the CRUST button once for H (DARK), twice for L (LIGHT).
9 Know your Breville Baker’s Oven continued SETTING 8: BAKE ONLY Press the MENU button seven times and the LED Screen will show 8 (BAKE ONLY). Crust selection is not available on this setting. This setting is designed to allow extra baking of up to 1 hour if required.
10 Know your Breville Baker’s Oven continued USING THE PRESET TIMER The Baker’s Oven PRESET TIMER lets you wake to the aroma of freshly baked bread in the morning. You can set the timer up to 13 hours in advance before you require the baked loaf. Recipes using perishable ingredients should not be made using the PRESET TIMER.
11 Beginner’s guide to baking your first loaf The following instructions are to be used when making Bread or Dough recipes from the recipe section of this book.
12 Step 5: Close the lid It is not recommende d to open the lid during operat ion except to check the consiste ncy of the dough and add additio nal ingredien ts in the knead ing cycle, or to glaz e and add seeds to the top of the loaf in the baki ng cycl e (ref er page R35).
13 The baking cycle commences when rising cycles end. The dough may rise a little more at this time due to the increasing heat expanding the gasses entrapped in the dough. RAPID BREAD and DOUGH have two rising cycles with one degassing of the dough. YEAST FREE BREAD has two shorter kneading cycle and no rising cycles.
14 Step 12: Cut the bread Before cutting the bread, check that the kneading blade has been removed from the bottom of the baked bread. When the bread is cool, using a serrated- edge knife or electric knife on a firmly-seated breadboard. A standard blade knife is not suitable as it will tear the bread.
15 Weighing and measuring Baking bread is in part a science and each ingredient plays an important role. Care should be taken when weighing and measuring ingredients to ensure accuracy and consistency. Recipes in this Instruction Book were developed using Australian Metric Weights and Measurements.
16 FLOUR Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic stands, which interlock to trap the gases produced by yeast.
17 BREAD IMPROVER Several brands of bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) and other enzymes (Amylases) extracted from wheat flours.
18 Rapid Rise Yeast There products are a mixture of yeast and bread improver. Brands will vary in strength. 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.
19 Do measure ingredients accurately – weighed measurements are more accurate than volumetric measurements. Do use bread flour unless recipe states otherwise. Do check use-by-dates on ingredients. Do add ingredients to the bread pan in the order stated in the recipe.
20 ABOUT INGREDIENTS: Q: Can other bread recipes be made in this machine? A: The recipes in this book are sized so that the dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use only recipes will similar quantities of ingredients.
21 Q: What happens if the bread isn’t removed when the bake cycle is complete? A: The bread machine will automatically go into a keep warm cycle, (in the BASIC, RAPID, WHOLE WHEAT, YEAST FREE, GLUTEN FREE, FRENCH and SWEET settings) holding the temperature of the bread for up to 60 minutes.
22 Control panel messages ERROR DETECTION When the START/STOP button has been pressed to begin the process and there is a problem relating to the sensor, beeps will sound twice and then the LED Screen will flash the particular error message specific to the problem.
23 Care, cleaning and storage Before cleaning your bread maker, switch off and then unplug from the power outlet and allow the bread maker to cool completely. BREAD MAKER The inside and outside of the bread maker and lid should be wiped with a soft, damp cloth then dried thoroughly.
24 Troubleshooting guide - Recipe Problem Bread sinks in the centre Over browned Sticky patch on top of bread Doughy centre Heavy dense texture Flour Not measured correctly • • • • Low % prote.
25 Troubleshooting guide - Recipe continued Problem Bread sinks in the centre Over browned Sticky patch on top of bread Doughy centre Heavy dense texture Flour Not measured correctly • • • • L.
26 Troubleshooting guide - Baker’s Oven Problem Machine will not operate Error code E01 on LED Screen Ingredients not mixed Appliance unplugged • • Kneading blade not on shaft • Selected setti.
27 Troubleshooting guide - Baker’s Oven continued Bread not baked Bread rises too much Baked bread is damp Under browned crust PRESET TIMER did not function Bread not sufficiently baked Loaf is smal.
1 Easy Bake Recipes.
Abbrevations: tsp = teaspoon tbl = tablespoon R2 Contents Page Traditional favourites R3 Flavoured white bread R8 Flavoured sweet bread R11 Flavoured wholemeal bread R14 Rapid bread R16 Yeast free bre.
Abbrevations: tsp = teaspoon tbl = tablespoon R3 Traditional Favourites There are many breads that we all like to place in our lunch box. This section includes traditional white bread and a variety of savoury breads. You just might discover a new found special favourite.
Abbrevations: tsp = teaspoon tbl = tablespoon R4 SEQUENCE FOR BASIC SETTING: CRUST 1ST KNEAD 2ND KNEAD 1ST RISE PUNCH DOWN 2ND RISE PUNCH DOWN 3RD RISE BAKE TIME TOTAL TIME LIGHT 2 min 28 min 20 min 1.
Abbrevations: tsp = teaspoon tbl = tablespoon R5 SEQUENCE FOR FRENCH SETTING: CRUST 1ST KNEAD 2ND KNEAD 1ST RISE PUNCH DOWN 2ND RISE PUNCH DOWN 3RD RISE BAKE TIME TOTAL TIME LIGHT 2 min 28 min 20 min .
Abbrevations: tsp = teaspoon tbl = tablespoon R6 SEQUENCE FOR WHOLE WHEA T SETTING: CRUST 1ST KNEAD 2ND KNEAD 1ST RISE PUNCH DOWN 2ND RISE PUNCH DOWN 3RD RISE BAKE TIME TOTAL TIME LIGHT 2 min 28 min 3.
Abbrevations: tsp = teaspoon tbl = tablespoon R7 MUL TIGRAIN BREAD INGREDIENTS 1kg 750g Water 375ml 325ml Oil 3 tbl 2 tbl Salt 2 tsp 1½ tsp Sugar 3 tbl 2 tbl Bread flour 375g / 2½ cups 300g / 2 cups.
Abbrevations: tsp = teaspoon tbl = tablespoon R8 Flavoured White Bread Recipes in this section have the addition of seeds, nuts or other flavour enhancing ingredients. The addition occurs mostly at the sound of the beeps. Therefore these recipes are not suitable to use on the Preset Timer.
Abbrevations: tsp = teaspoon tbl = tablespoon R9 Flavoured White Bread continued CHEDD AR & BACON BREAD INGREDIENTS 1kg 750g Water 310ml 260ml Oil 3 tbl 2 tbl Salt 1 3 ⁄ 4 tsp 1½ tsp Sugar 2½ .
Abbrevations: tsp = teaspoon tbl = tablespoon R10 Flavoured White Bread continued GRAIN MUST ARD & HERB BREAD INGREDIENTS 1kg 750g Water 300ml 250ml Oil 3 tbl 2 tbl Salt 1½ tsp 1 tsp Sugar 2½ tb.
Abbrevations: tsp = teaspoon tbl = tablespoon R11 Flavoured Sweet Bread Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour enhancing ingredients. The addition occurs mostly at the sound of the beeps towards the end of the second kneading cycle.
Abbrevations: tsp = teaspoon tbl = tablespoon R12 Flavoured Sweet Bread continued RICH FRUIT LO AF INGREDIENTS 1kg 750g Water 340ml 290ml Oil 3 tbl 2 tbl Salt 1 3 ⁄ 4 tsp 1½ tsp Grated orange rind .
Abbrevations: tsp = teaspoon tbl = tablespoon R13 Flavoured Sweet Bread continued GLACE PEAR & GINGER BREAD INGREDIENTS 1kg 750g Water 330ml 270ml Oil 3 tbl 2 tbl Salt 1¾ tsp 1¼ tsp LIGHT brown .
Abbrevations: tsp = teaspoon tbl = tablespoon R14 Flavoured Wholemeal Bread The recipes in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals. The WHOLE WHEAT setting has been designed with this in mind, providing longer rising times to produce a loaf of bread lighter in texture and higher in volume.
Abbrevations: tsp = teaspoon tbl = tablespoon R15 Flavoured Wholemeal Bread continued 50/50 WHOLEMEAL BREAD INGREDIENTS 1kg 750g Water 400ml 350ml Oil 2 tbl 1 tbl Salt 2 tsp 1½ tsp Sugar 3 tbl 2 tbl .
Abbrevations: tsp = teaspoon tbl = tablespoon R16 Rapid Bread The recipes in this section have been developed to produce a loaf of bread similar in volume to that of bread made on any of the longer bread cycles.
Abbrevations: tsp = teaspoon tbl = tablespoon R17 Rapid Bread continued RAPID WHITE BREAD INGREDIENTS 1kg 750g Water 360ml 290ml Oil 3 tbl 2 tbl Salt 2 tsp 1½ tsp Sugar 2½ tbl 2 tbl Bread flour 650g.
Abbrevations: tsp = teaspoon tbl = tablespoon R18 Yeast Free Bread Yeast Free Bread is made using baking powder as the main raising agent (it does not have the same strength as yeast). The following recipes will give Damper or Muffin-Style Breads, which will be heavy in texture and not as highly risen as yeasted breads.
Abbrevations: tsp = teaspoon tbl = tablespoon R19 Yeast Free Bread continued SEQUENCE FOR YEAST FREE SETTING: CRUST 1ST KNEAD 2ND KNEAD BAKE TIME TOTAL TIME LIGHT 2 min 13 min 60 min 1hr 15min* MEDIUM 2 min 13 min 60 min 1hr 15min* DARK 2 min 13 min 60 min 1hr 15min* * Baking temperature automatically adjusts for each crust colour.
Abbrevations: tsp = teaspoon tbl = tablespoon R20 Yeast Free Bread continued CHEESE & SPRING VEGET ABLE BREAD LIQUID INGREDIENTS Water 400ml Oil 2 tbl DRY INGREDIENTS White bread flour 600g / 4cup.
Abbrevations: tsp = teaspoon tbl = tablespoon R21 Gluten Free Bread Making gluten free bread is different from traditional baking, therefore it is important to carefully read the following information: Your Breville Baker’s Oven will make delicious Gluten Free Bread with ease.
Abbrevations: tsp = teaspoon tbl = tablespoon R22 Procedure Mix liquid ingredients together in a small bowl. (Do not use electric mixer or a whisk, as this will aerate the mixture). Mix dry ingredients together in a large bowl. Do not sift. Use a pliable spatula to combine the liquid and dry ingredients.
Abbrevations: tsp = teaspoon tbl = tablespoon R23 Gluten Free Bread continued GLUTEN FREE COUNTRY STYLE BREAD LIQUID INGREDIENTS 1kg 750g Water 330ml 250ml Oil 3 tbl 2½ tbl Eggs (60g) 3 2 Cider vineg.
Abbrevations: tsp = teaspoon tbl = tablespoon R24 Gluten Free Bread continued GLUTEN FREE SPICY SUL T ANA BREAD LIQUID INGREDIENTS 1kg 750g Water 330ml 250ml Olive oil 3 tbl 2½ tbl Eggs (60g) 3 2 Cid.
Abbrevations: tsp = teaspoon tbl = tablespoon R25 Dough Procedure Place all ingredients into the bread pan in the exact order listed in the recipe. Wipe spills from outside the bread pan. Lock the bread pan into position in the baking chamber and close the lid.
Abbrevations: tsp = teaspoon tbl = tablespoon R26 TO MAKE A MASTER DOUGH: WHITE BREAD DOUGH Not suitable for the PRESET TIMER INGREDIENTS Full cream milk, scalded and cooled 350ml Egg yolk 1 Butter or.
Abbrevations: tsp = teaspoon tbl = tablespoon R27 SHAPING IDEAS FOR MASTER DOUGHS: BREAD ROLLS Take a quantity of one of the Master dough recipes. Divide dough into 16 equal pieces. Knead each piece and shape into a round ball. Place rolls together on a lightly greased baking tray.
Abbrevations: tsp = teaspoon tbl = tablespoon R28 PIZZA & FOCACCIA DOUGHS The DOUGH setting is suitable for all your favourite pizza and focaccia recipes. Procedure Place ingredients into the bread pan, in the exact order listed in the recipe. Wipe spills from outside of bread pan.
Abbrevations: tsp = teaspoon tbl = tablespoon R29 Dough continued FOCACCIA DOUGH INGREDIENTS Water 250ml Olive oil 2 tbl Salt 1 tsp Sugar 2 tsp Bread flour 450g / 3 cups Tandaco yeast 2 tsp SETTING: 8.
Abbrevations: tsp = teaspoon tbl = tablespoon R30 Prepackaged Bread Mixes These convenient Bread Mixes are available nationally in supermarkets and at some bulk outlets. They are available in various sized packaging and should not be confused with Bread Flour.
Abbrevations: tsp = teaspoon tbl = tablespoon R31 Prepackaged Bread Mixes continued WHITE PREP ACKAGED BREAD MIXES DEFIANCE CRUSTY WHITE BREAD MIX INGREDIENTS 1kg 750g Water 325ml 275ml Bread mix 600g.
Abbrevations: tsp = teaspoon tbl = tablespoon R32 Prepackaged Bread Mixes continued GRAIN PREP ACKAGED BREAD MIXES DEFIANCE GRAIN BREAD MIX INGREDIENTS 1kg 750g Water 325ml 275ml Bread mix 600g / 4 cu.
Abbrevations: tsp = teaspoon tbl = tablespoon R33 Prepackaged Bread Mixes continued WHOLEMEAL PREP ACKAGED BREAD MIXES LAUCKE BIO-FOR T GOLDEN WHOLEMEAL BREAD MIX INGREDIENTS 1kg 750g Water 445ml 330m.
Abbrevations: tsp = teaspoon tbl = tablespoon R34 Glazes The following Glazes are easy and quick to prepare and will enhance the flavour and appearance of your breads.
Abbrevations: tsp = teaspoon tbl = tablespoon R35 GELA TINE GLAZE 3 tablespoons water 1½ tablespoons sugar 3 teaspoons gelatine Procedure Place ingredients in a small saucepan, stir over low heat until sugar and gelatine dissolves. Brush over hot bread.
Abbrevations: tsp = teaspoon tbl = tablespoon R36 Notes.
Breville is a registered trademark of Breville Pty. Ltd. 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.
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