Sunbeam BM4500 manual

Please read these instructions carefully and retain for future reference. Bakehouse ® Automatic bread maker and dough maker with Automatic Fruit & Nut Dispenser Instruction/Recipe Booklet BM4500[...]

Fresh, warm homemade bread is just a few easy steps away with your new Sunbeam Bakehouse. With your new Sunbeam Bakehouse you can have delicious home made bread in just over an hour . And you’re only limited by your imagination… rye bread, artisan style bread, gluten free bread, doughs and specialty breads….the variety is endless. Y ou can ma[...]

Sunbeam’s Safety Precautions 1 Using your Bakehouse safely 2 Getting to know your Bakehouse 3 The Control Panel 5 Menu Settings 6 Menu T imes and Settings 8 Ingredients 10 Ingredient hints for New Zealand 11 Using your Bakehouse 12 Using the T ime Delay Function 14 Using the Bake Only Menu 14 Fruit and Nut Dispenser 15 Power Interruption Program [...]

If you have any concerns regarding the performance and use of your appliance, please visit www .sunbeam.com.au or contact the Sunbeam Consumer Service Line. Ensure the above safety precautions are understood. SAFETY PRECAUTIONS FOR YOUR SUNBEAM BREADMAKER • Do not use attachments not recommended by Sunbeam. They may cause fire, electric shock or [...]

1 2 Before use 1. Read all instructions, product labels and warnings. Save these instructions 2. Remove all foreign matter from the bread pan and baking chamber 3. Wipe over bread pan and kneading blade before use 4. Always use the bread maker from a 230-240V AC power outlet 5. Do not allow anything to rest on the power cord or allow it to touch an[...]

3 Getting to know your Bakehouse ® Removable lid Viewing Window Non-stick removable bread pan with removable kneading blade Steam V ents[...]

4 Automatic Fruit & Nut Dispenser Automatically releases ingredients into the dough during the kneading cycle, taking the guess work out of recipes. See page 15 for more information. LCD Window Control Panel[...]

5 The Control Panel 1. LCD Window The window indicates the Menu setting, the Crust colour and the Loaf Size. The display will show the number of hours and minutes until the cycle is complete – “0:00”. 2. T imer Buttons Use to adjust the BAKE ONL Y time and to set the Delay Start timer . Increases the time in 10 minute intervals Decreases the [...]

6 Menu Settings 1. Basic Use this setting to make traditional white bread. Press the MENU button once and the LCD window will show ‘1’. Y ou have a choice of 3 crust colours - Light, Medium or Dark. 2. Basic T urbo Use this turbo setting for ready made Basic bread in approximately 1 hour . The crust colour is set to Medium, and is for 1.0kg loa[...]

7 Menu Settings protein and fibre are also higher . Rye breads are best eaten on the day they are baked. Note, this menu starts with a preheat cycle of 30 minutes. It will begin kneading after that. 10. Gluten Free Recipe The Bakehouse has been designed to meet the needs of people who have intolerances to gluten. Use this setting for Gluten Free re[...]

8 Menu T imes and Settings Menu Crust Size T ime W arm F & N Delay 1 Basic Light 500g 3:07 60 4 15:00 750g 3:10 60 4 15:00 1.0kg 3:13 60 4 15:00 Medium 500g 3:15 60 4 15:00 750g 3:20 60 4 15:00 1.0kg 3:25 60 4 15:00 Dark 500g 3:30 60 4 15:00 750g 3:35 60 4 15:00 1.0kg 3:40 60 4 15:00 2 Basic T urbo Medium 1.0kg 1:08 60 NA NA 3 Wheat Light 500g [...]

9 Menu T imes and Settings continued Menu Crust Size T ime Warm F & N Delay 5 French Light 500g 3:22 60 4 15:00 750g 3:33 60 4 15:00 1.0kg 3:44 60 4 15:00 Medium 500g 3:42 60 4 15:00 750g 3:46 60 4 15:00 1.0kg 3:50 60 4 15:00 Dark 500g 3:45 60 4 15:00 750g 3:52 60 4 15:00 1.0kg 3:52 60 4 15:00 6 French T urbo Medium 1.0kg 1:08 60 NA NA 7 Sweet [...]

10 Menu Crust Size T ime Warm F & N Delay 5 French Light 500g 3:22 60 4 15:00 750g 3:33 60 4 15:00 1.0kg 3:44 60 4 15:00 Medium 500g 3:42 60 4 15:00 750g 3:46 60 4 15:00 1.0kg 3:50 60 4 15:00 Dark 500g 3:45 60 4 15:00 750g 3:52 60 4 15:00 1.0kg 3:52 60 4 15:00 6 French T urbo Medium 1.0kg 1:08 60 NA NA 7 Sweet Light 500g 3:27 60 4 15:00 750g 3:[...]

11 Fats Many breads use fats to enhance the flavour and retain moisture. T ypically , we use margarine in the recipes. Softened butter or oil may be used in equivalent quantities. If you choose not to add any fat, your bread may vary in taste and texture. Bread mixes A variety of bread mixes can be used in your bread maker . All brands of store bou[...]

12 Before using your Bakehouse for the first time remove the bread pan by gently pulling it out. Wipe over the bread pan and kneading blade with a damp cloth and dry thoroughly . Do not immerse the bread pan in water unless necessary . Do not use harsh abrasive cleaners as they may damage the non-stick surface. Do not place any parts of your bread [...]

13 Using your Bakehouse ® continued making time and the loaf size are also shown. If you start the program, and then wish to change your selection, press and hold ST AR T/ STOP for several seconds. The timer will clear and you can begin again. Note: During kneading cycle, yeast will activate and viewing window may begin to fog. This will clear eve[...]

14 The Bakehouse allows you to delay the completion of your bread by up to 15 hours, so you can wake up to the smell of freshly baked bread, or go out for the day while your Bakehouse does all the work. Note: Do not use the T ime Delay when the recipe has perishable ingredients such as milk, eggs or cheese as these may spoil. 1. Follow steps 1 – [...]

15 Power Interruption Program Protection Y our Bakehouse features a 7 minute Power Interruption Protection that protects the program memory in the advent of power surges, or short term power failure (blackout) This means that if there is a power interruption during your bread making, the machine will retain its memory for at least 7 minutes and con[...]

16 Each ingredient in a loaf of bread plays a specific role, so it is extremely important to measure the ingredients correctly to get the best results. W e recommend using Australian standard measuring jugs, cups and spoons. W eight measurements are provided if you wish to use a kitchen scale. Australian standard T ablespoon = 20mls T ablespoon = 5[...]

17 Order of ingredients Place liquid in first, the dry ingredients in next and the yeast in last. Fruits and nuts are added later , after the machine has completed the first knead. This will ensure a crisp and evenly baked loaf every time. Freshness Ensure all ingredients are fresh and used before the specified use-by date. Avoid using perishable i[...]

Before cleaning the Bakehouse, unplug it from the power outlet and allow it to cool completely . T o clean the exterior Wipe exterior with a slightly dampened cloth and polish with a soft dry cloth. Do not use metal scourers or abrasives as this may scratch the exterior surface. T o clean the non-stick baking pan Gently wash bread pan in warm soapy[...]

19 Questions and Answers Question Answer Why does the height and shape of each loaf differ? It is normal for the height and shape of each loaf to vary depending on the ingredients, accurate measurement of ingredients and the room temperature. Kneading blade comes out with the bread This can happen as the kneading blade is removable for easy cleanin[...]

20 Basic T o use the Basic Bread Setting: 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to [...]

21 Basic continued Cornbread 500g 750g 1kg W ater , luke-warm 160mls 235mls 315mls Butter or margarine 10g 15g 20g Polenta 2 tablespoons ¼ cup (40g) ¹⁄ ³ cup (55g) White Sugar 2 teaspoons 3 teaspoons 1 tablespoon Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon Bread improver 1 teaspoon 1 teaspoon[...]

22 Any of the 1.0kg Basic bread recipes can be made on this setting. Crust colour is automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser . If following a recipe that uses the dispenser , the ingredients will need to be added straight to the pan, before the flour . T o use the Basic T urbo Setting: 1.[...]

23 Wheat 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked [...]

24 *For mixed grain, we use a combination of sesame seeds, poppy seeds, sunflower seeds, pepitas, linseed and coarse polenta. Wheat continued Multigrain Bread 500g 750g 1kg W ater , luke-warm 140mls 205mls 275mls Butter or margarine 2 teaspoons 3 teaspoons 1 tablespoon Salt 1 teaspoon 1 teaspoon 1 ½ teaspoons Brown sugar 2 teaspoons 3 teaspoons 1 [...]

25 Wheat T urbo Any of the 1.0kg Basic bread recipes can be made on this setting. Crust colour is automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser . If following a recipe that uses the dispenser , the ingredients will need to be added straight to the pan, before the flour . T o use the Wheat T urb[...]

26 French T o use the French Setting: 1. Ensure the kneading blade is upright in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensu[...]

27 French continued Italian Herb Bread 500g 750g 1kg W ater , luke-warm 160mls 235mls 315mls Butter or margarine 10g 15g 20g Italian dried herbs 1 teaspoon 1 ½ teaspoon 2 teaspoons Salt ½ teaspoon ½ teaspoon 1 teaspoon Sugar 2 teaspoons 3 teaspoons 1 tablespoon Skim milk powder 2 teaspoons 3 teaspoons 1 tablespoon Bread Improver 1 teaspoon 1 tea[...]

28 Any of the 1.0kg French bread recipes can be made on this setting. Crust colour is automatically set to medium. This turbo function doesn’t use the automatic fruit and nut dispenser . If following a recipe that uses the dispenser , the ingredients will need to be added straight to the pan, before the flour . T o use the French T urbo Setting: [...]

29 W e recommend light crust colour for this setting. T o use the Sweet setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the ba[...]

30 Sweet continued Panettone 500g 750g 1kg W ater , luke-warm 60mls 80mls 100mls Salt ¼ teaspoon ½ teaspoon ¾ teaspoon Skim Milk Powder 1 ½ teaspoons 2 teaspoons 2 ½ teaspoons Caster Sugar 1 tablespoon 1 ½ tablespoons 2 tablespoons Egg 1 1 1 Egg Y olk 1 1 2 Butter 30g 40g 50g Orange Rind 1 teaspoon 2 teaspoons 2 ½ teaspoons Lemon Rind 1 teas[...]

31 T o use the Y east Free. Gluten Free Bread Mix setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press[...]

32 *For mixed grain, we use a combination of sesame seeds, poppy seeds, sunflower seeds, pepitas, linseed and coarse polenta. Y east Free. Gluten Free Bread Mix continued Y east Free Grain Bread V egetable oil 60mls Eggs 3 Milk 220mls Salt ¼ teaspoon White sugar 2 tablespoons Mixed grain* ½ cup Self-Raising flour 600g Y east Free Capsicum & O[...]

33 Ry e T o use the Rye setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is[...]

34 R ye continued Pumpernickel Bread W ater , luke-warm 300mls Butter or margarine 30g Skim milk powder 2 tablespoons Cocoa 2 tablespoons T reacle 2 tablespoons Salt 1 teaspoon Bread improver 1 teaspoon Plain flour 200g Wholemeal flour 220g Rye flour 120g Dry yeast 1 ½ teaspoons[...]

35 Gluten Free Recipe T o use the Gluten Free Recipe Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the Fruit and Nut dispenser (if applicable). 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and pr[...]

36 *For mixed grain, we use a combination of sesame seeds, poppy seeds, sunflower seeds, pepitas, linseed and coarse polenta. Gluten Free Recipe continued Gluten Free Mixed Grain Bread 750g 1kg W ater , Luke-warm 365mls 455mls Eggs 2 3 Olive Oil 80mls 100mls White Vinegar 1 ½ teaspoons 2 teaspoons Xanthan Gum 3 teaspoons 1 tablespoon Mixed grains*[...]

37 Gluten Free Recipe continued Gluten Free Banana Bread 750g 1kg W ater , Luke-warm 330mls 410mls Ripe mashed banana 230g 280g Eggs 1 2 Olive Oil 60mls 80mls W alnuts, chopped 55g 70g Desiccated Coconut ½ cup ¾ cup Xanthan Gum 3 teaspoons 1 tablespoon Brown Sugar 1 tablespoon 1 ½ tablespoons Salt 1 teaspoon 1 ½ teaspoons Cinnamon, Ground 1 tea[...]

38 Dough Y ou will find this section particularly useful when using the Dough (11) setting and the Artisan-Style Dough (12) setting. Once the cycle is complete, place the dough onto a floured surface and using floured hands, shape as desired. Prepare your baking trays by greasing them lightly with butter or oil spray , or simply by dusting them wit[...]

Dough continued 39 Shaping T echniques: Rustic loaf – W orking on a lightly floured surface, use the palms of your hands (dusted with flour) to gently tuck dough under itself until you get a smooth rounded top surface. Place on prepared baking tray . Using a sharp knife, make 1cm deep slashes across the top of your dough. Allow to rise before bak[...]

40 Dough continued Scrolls – W orking on a lightly floured surface, use your fingers to flatten the dough into a 1cm thick rectangle. Starting at the shorter side, roll the dough to form a log. Spread/ sprinkle with a flavouring of choice, such as pesto, cheese, brown sugar or nuts. Cut into 2cm wide pieces. Place, cut side down, touching one ano[...]

41 Dough continued T o use the Dough Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. W ipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 3. T urn the power on from[...]

42 Dough continued Basic Wholemeal Dough W ater , Luke-warm 325mls Butter or margarine 20g Brown Sugar 2 ½ tablespoons Skim Milk Powder 2 ½ teaspoons Salt ¾ teaspoon Bread Improver 1 teaspoon Wholemeal Plain Flour 500g Dry yeast 1 ¾ teaspoons 1. On completion, remove the dough from the baking chamber . Ensure the blade is removed from the dough[...]

43 Dough continued Pizza Dough W ater , Luke-warm 290mls Olive Oil 2 tablespoons Salt ½ teaspoon Sugar 1 teaspoon Plain Flour 450g Dry yeast 2 ½ teaspoons 1. On completion, remove the dough from the bread maker . Ensure the blade is removed from the dough before shaping. 2. Grease 2 pizza trays. Preheat oven to Hot (220°C/200°C fan-forced). 3. [...]

44 Dough continued 1. On completion, remove the dough from the bread maker . Ensure the blade is removed from the dough before rolling. 2. Divide dough into 4 portions. Cover to prevent drying. W orking with one portion at a time, pass dough through a pasta machine several times to form thin sheets. Hang pasta over a rod or rolling pin for at least[...]

45 Artisan-Style Dough T o use the Artisan-Style Dough Setting: 1. Ensure the kneading blade is in the bread pan. 2. Add the ingredients to the bread pan in the order listed. W ipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 3. T urn[...]

46 Artisan-Style Dough continued Sweet Pistachio & Craisin Dough W ater , luke-warm 100mls Salt ¾ teaspoon White sugar 2 tablespoons Egg 1 Egg yolks 2 Butter 50g Orange rind 2 ½ teaspoons Orange Juice 1 ½ tablespoons Ground cinnamon 1 teaspoon Plain Flour 375g Dry yeast 1 ½ teaspoons Fruit & Nut Dispenser Craisins 2 tablespoons Pistachi[...]

47 Jam 1. Ensure the kneading blade is in the bread pan. 2. Prepare the fruit as instructed. Add the ingredients to the bread pan in the order listed. 3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber and press down to ensure the pan is firmly clicked in place. Close the lid. 4. T urn the power on from the[...]

48 Jam continued If your marmalade still has large sections of pith, you may want to add ½ cup water and run it through another cycle. Keep an eye on it if running a second cycle as the large quantity of sugar may cause it to burn. This relish goes well with barbecued meat or on burgers! Ginger and Grapefruit Marmalade Makes 2 ½ cups Oranges, was[...]

49 T roubleshooting Machine Malfunctions Display Window Bread Sides of Browned & Sides T ime Indicator Ingredients takes bread Under centre brown Slices Check does not not mixed too long collapse browned sticky & but flour unevenly the turn on to bake & bottom raw or not coated & sticky following: damp baked bottom Unplugged 7 Bread[...]

50 Baking Results Open, Bread Browned Heavy Not baked coarse or Bread doesn’t Floured Over & floured Check dense in centre holey Collapse rises rise top browned sides, the texture texture too much enough centre following sticky/raw Measurement Errors FLOUR Not enough 7 T oo much 7    7 YEAST Not enough 7  7 T oo much  [...]

Notes[...]

Notes[...]

Notes[...]

Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively , you can send a written claim to Sunbeam at the address listed below . On receipt of your claim, Sunbeam will seek to resolve your difficulties or , if the applian[...]

Need help with your appliance? Contact our customer service team or visit our website for information and tips on getting the most from your appliance. In Australia Visit www .sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www .sunbeam.co.nz Or call 0800 786 232 ‘Bakehouse’ is a registered trademark of Sunbeam Corporation. Made in Chi[...]

Instruction/Recipe Supplement for New Zealand NEW ZEALAND SUPPLEMENT PLEASE READ THIS BOOKLET FIRST This booklet covers the use and care of the following Sunbeam Breadmakers: BM7800 QUANTUM SMAR TBAKE which can produce loaf sizes 750g; 1.0kg and 1.25kg BM4500 BAKEHOUSE which can produce loaf sizes 500g; 750g; 1.0kg BM2500 BAKEHOUSE COMP ACT which c[...]

1 New Zealand Instructions and Recipes for the: BM7800 QUANTUM SMAR TBAKE which can produce loaf sizes 750g; 1.0kg and 1.25kg BM4500 BAKEHOUSE which can produce loaf sizes 500g; 750g; 1.0kg BM2500 BAKEHOUSE COMP ACT which can produce loaf size 750g The main Instruction/Recipe Booklet was written in Australia. While most of the information in it is [...]

Flour Use fresh, good quality flour . Do not use self- raising flour . White Flour Most large New Zealand milling companies produce two lines of white flour for the domestic market. One is finely milled 'weak' flour which is ideal for sponges, biscuits, shortbread and short pastry . This type of flour is labelled as standard or plain flou[...]

Measuring Ingredients New Zealand standard metric kitchen measures have been used for all the recipes. All measurements should be level. Accuracy with measuring is important when making bread in a breadmaker . T o measure flour For optimum results we recommend weighing flour . If scales are not available, use a set of standard metric cups and part [...]

White Bread White Bread Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program BASIC. 4. Select CRUST colour , loaf SIZE and press "ST ART". Bread will be baked in the number of hours indicate[...]

French Bread French Bread Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program FRENCH. 4. Select CRUST colour , loaf SIZE and press "ST ART". Bread will be baked in the number of hours indic[...]

6 Cinnamon Raisin Bread Cinnamon Raisin Bread Method 1. Place ingredients into bread pan and the fruit & nut dispenser in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program SWEET . 4. Select CRUST colour , loaf SIZE and press “ST ART”. [...]

7 Bread Rolls Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program DOUGH and press "STAR T". 4. Remove completed dough from the bread pan. Line a baking tray with baking paper . Heat oven to[...]

8 Hot Cross Buns Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. 2. Place the bread pan into the breadmaker and close the lid. 3. Press the MENU button to program DOUGH and press "STAR T". 4. Remove completed dough from the bread pan. Line a baking tray with baking paper . 5. Knead [...]

9 Special Concerns For important information on troubleshooting, please read the main Instruction/Recipe booklet. For further assistance, please phone Sunbeam Customer Services 0800 SUNBEAM (0800 786 232) For Service in New Zealand If your Sunbeam Breadmaker is within the 12 month warranty period, enquiries in the first instance should be directed [...]