Breville the Baker's Oven BBM100 Instruction Book
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Breville the Baker's Oven BBM100 Instruction Book

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Summary of Contents for Breville the Baker's Oven BBM100

  • Page 1 Baker's Oven ™ Instruction Book - BBM100...

  • Page 2: Breville Recommends Safety First

    RECOMMENDS remove and safely discard SAFETY FIRST the protective cover fitted to the power plug of this At Breville we are very safety appliance. conscious. We design and manufacture consumer • Do not place the oven products with the safety of you,...
  • Page 3 • Always operate the oven • Steam vents are very hot on a stable and heat- during baking. Do not resistant surface. Do not place anything on top of use on a cloth-covered the lid. surface, near curtains • Do not cover the air vents or other flammable when the oven is in use.

  • Page 4: Important Safeguards For All Electrical Appliances

    • Do not leave the lid • To protect against electric standing open for shock do not immerse the extended periods of time. power cord, power plug or appliance in water or any • Always ensure the other liquid. kneading blade is removed from the base •...
  • Page 5 Return the It is advisable that a entire appliance to safety switch with a rated the nearest authorised residual operating current Breville Service Centre not exceeding 30mA be for examination and/or installed in the electrical repair. circuit supplying the appliance.

  • Page 6: Start/Stop Button

    Components A. Large viewing window F. START/STOP button B. Lid G. CRUST button 3 crust colours available. C. LED Screen H. Power Interruption Protection D. 13 hour PRESET TIMER I. Bakes 750g and 1kg loaves E. Easy to use Control panel/MENU 9 automatic programs for bread and dough.

  • Page 7: The Control Panel

    MENU POWER INTERRUPTION PROTECTION Press this button to select one of the 9 The Breville Baker’s Oven has an in-built automatic settings available. These settings are Power Interruption Protection system. If the listed on the next page. Each time the MENU...

  • Page 8: Bread And Dough Settings

    BREAD AND DOUGH SETTINGS SETTING RANGE 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). 2: RAPID Press the MENU button once and the LED Screen will show 2P (RAPID Bread, MEDIUM crust colour).

  • Page 9: Using The Bake Only Setting

    USING THE BAKE ONLY SETTING To set the time, press the s button or t button the appropriate number of times until The BAKE ONLY setting of the oven gives you see the number of hours and minutes more versatility to your bread making. The displayed.
  • Page 10 ADD INGREDIENTS INTO THE BREAD PAN Baking Guide It is IMPORTANT that the ingredients are added in the correct order listed in the recipe and that the ingredients are measured and weighed accurately or the dough may not mix The following instructions are to be used when correctly or rise sufficiently.
  • Page 11 PLUG IN THE BREAD MACHINE The addition of ingredients at this time assists with keeping fruits, etc. whole, rather than Insert the power plug into a 230/240V volt being mashed through the dough making power outlet. Switch on at the power outlet. it heavy.
  • Page 12 REMOVE THE BREAD PAN If the oven is too hot it will display an error code E01 and rapid beeps will sound. The oven It is recommended to remove the bread at the cannot be reprogrammed until the correct end of the baking cycle to retain the crispness operating temperature for kneading has been of the crust.
  • Page 13 Tips MEASURING AND WEIGHING Weighing Scales INGREDIENTS For consistent results it is recommended to use weighing scales if possible as they provide With bread maker baking, the most important greater accuracy than measuring cups. Place a step is accurately measuring and weighing container onto the scale, ingredients.

  • Page 14: Loaf Sizes

    MEASURING INGREDIENTS WHEN THE VITAL INGREDIENTS DEVELOPING YOUR OWN RECIPES Yeast Use these tips to make developing or adapting Through a fermentation process, yeast a recipe easier. produces carbon dioxide C0 gas necessary to LOAF SIZES make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas and As a general formula: requires liquid and warmth to activate.
  • Page 15 Bread Improver – Ascorbic Acid (Vitamin C) Salt Bread improver will help strengthen the Salt is an important ingredient in yeast bread framework of the bread resulting in a loaf recipes. It not only enhances flavour, but limits that is lighter in texture, higher in volume, the growth of yeast and inhibits rising, so be more stable and with enhanced keeping careful when measuring.
  • Page 16 FLOURS GLAZES Glazes enhance the flavour of baked breads Bread Flour and give them a professional finish. After glazing, breads can be sprinkled with your Flour is the most important ingredient used favorite seeds and toppings eg. poppy, sesame for bread making. It provides food for the yeast or caraway seeds.

  • Page 17: About Ingredients

    ABOUT INGREDIENTS Can salt be omitted? Salt plays a very important part in bread Can other bread recipes be made in this making. Omitting it will decrease water machine? retention in the dough, as well as affect mixing, the strength of the gluten development and the The recipes in this book are sized so that the fermentation of the yeast.
  • Page 18 What happens if the bread isn’t removed Are the room and water temperatures when the bake cycle is complete? important? The bread machine will automatically go into Yes, room and water temperature influences a keep warm cycle, (in the BASIC, RAPID, yeast activity and therefore can affect the WHOLE WHEAT, YEAST FREE, GLUTEN quality of your bread.
  • Page 19 2. Remove the kneading blade and clean both SPARE PARTS blade and inside of bread pan using a soft Replacement parts are available from Breville cloth. Be sure to remove any crust or dough Spare Parts: that may become lodged around the drive...

  • Page 20: Troubleshooting

    Troubleshooting BREAD STICKY OVER DOUGHY PROBLEM SINKS IN THE PATCH ON BROWNED CENTRE CENTRE TOP OFBREAD • • • Not measured correctly • • Low % protein Flour • Passed use-by-date • • Self raising flour used • • • •...
  • Page 21 HEAVY COARSE BREAD BREAD DENSE HOLEY RISES TOO DOESN’T RISE CORRECTIVE ACTION PAGE TEXTURE TEXTURE MUCH ENOUGH • • • Check method of weighing/measuring ingredients • Use suitable high protein flour or add gluten flour • • Discard and use fresh flour Use bread or plain flour - self-raising flour •...
  • Page 22 MACHINE ERROR CODE INGREDIENTS BREAD NOT PROBLEM WILL NOT E01 ON LED NOT MIXED BAKED OPERATE SCREEN • • • Appliance unplugged • Kneading blade not on shaft • Selected setting incorrect • • Power interruption START/STOP button pressed • •...
  • Page 23 UNDER PRESET TIMER BREAD NOT BREAD RISES BAKED BREAD LOAF IS BROWNED DID NOT SUFFICIENTLY TOO MUCH IS DAMP SMALL CRUST FUNCTION BAKED • • • • • • • • • • •...

  • Page 24: Error Detection

    Place the bread machine in a warmer EXTREMELY COLD ENVIRONMENT. environment. Recommended room temperature 20–25ºC. • THERE IS A PROBLEM WITH THE Contact your nearest authorised Breville CIRCUIT. Service Centre. • THERE IS A PROBLEM WITH THE Contact your nearest authorised Breville CIRCUIT.

  • Page 25: Traditional Favourites

    Recipes TRADITIONAL FAVOURITES NOTE Two loaf sizes 1kg and 750g can be made. When making the 750g size, remove the loaf 10 minutes before completion of the baking cycle Method 1. Place ingredients into bread pan in the exact order listed in the recipe. 2.

  • Page 26: Basic White Bread

    BASIC WHITE BREAD INGREDIENTS 750G Water 370ml 290ml 2 tablespoons 1 tablespoon Salt 2 teaspoons 1½ teaspoons Sugar 2 tablespoons 1½ tablespoons Bread flour 650g / 4L cups 450g / 3 cups Milk powder 2 tablespoons 1 tablespoon O teaspoon Bread improver 1 teaspoon Yeast: Active Dry...

  • Page 27: French Bread

    FRENCH BREAD INGREDIENTS 750G Water 375ml 310ml 3 teaspoons 2 teaspoons Salt 2 teaspoons 1½ teaspoons Sugar 3 teaspoons 2 teaspoons Bread flour 650g / 4 cups 500g / 3 cups Bread improver 1 teaspoon teaspoon Yeast: Active Dry 1¼ teaspoons teaspoons SETTING: 4 (FRENCH)P-MEDIUM, H-DARK OR L-LIGHT SEQUENCE FOR WHOLE WHEAT SETTING...

  • Page 28: 100% Wholemeal Bread

    100% WHOLEMEAL BREAD INGREDIENTS 750G Water 385ml 325ml 2 tablespoons 1 tablespoon 2 teaspoons Salt 1½ teaspoons Sugar 2 tablespoons 1 tablespoon Wholemeal plain flour 600g / 4 cups 450g / 3 cups Gluten flour 2 tablespoons 1 tablespoon O teaspoon Bread improver 1 teaspoon Milk powder...

  • Page 29: Flavoured White Bread

    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. METHOD 1.

  • Page 30: Cheddar & Bacon Bread

    CHEDDAR & BACON BREAD INGREDIENTS 750G Water 310ml 260ml 3 tablespoons 2 tablespoons Salt 1O teaspoons 1½ teaspoons Sugar 2½ tablespoons 2 tablespoons Bread flour 600g / 4 cups 450g / 3 cups Gluten flour 1 tablespoon 3 teaspoons Bread improver 1 teaspoon ¾...
  • Page 31 GRAIN MUSTARD & HERB BREAD INGREDIENTS 750G Water 300ml 250ml 3 tablespoons 2 tablespoons Salt 1½ teaspoons 1 teaspoon Sugar 2½ tablespoons 2 tablespoons Bread flour 600g / 4 cups 450g / 3 cups Bread improver 1 teaspoon ¾ teaspoon Milk powder 2 tablespoons 1½...

  • Page 32: Flavoured Sweet Bread

    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. Therefore these recipes are not suitable to use with the PRESET TIMER.
  • Page 33 RICH FRUIT LOAF INGREDIENTS 750G Water 340ml 290ml 3 tablespoons 2 tablespoons Salt 1O teaspoons 1½ teaspoons Grated orange rind 3 teaspoons 2 teaspoons Brown sugar 2½ tablespoons 2 tablespoons Bread flour 600g / 4 cups 450g / 3 cups Gluten flour 1 tablespoon 3 teaspoons...
  • Page 34 CHOC RAISIN & PEANUT BREAD INGREDIENTS 750G Water 330ml 275ml 3 tablespoon 2 tablespoons Salt 2 teaspoons 1½ teaspoons Sugar 2½ tablespoons 2 tablespoons Bread flour 600g / 4 cups 450g / 3 cups Gluten flour 1 tablespoon 3 teaspoons Bread improver 1 teaspoon ¾...

  • Page 35: Flavoured Wholemeal Bread

    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. Gluten flour is available from some health food stores.

  • Page 36: Light Rye Bread

    LIGHT RYE BREAD INGREDIENTS 750G Water 375ml 310ml 3 tablespoons 2 tablespoons Golden syrup 2 tablespoons 1½ tablespoons Salt 2 teaspoons 1½ teaspoons Bread flour 415g / 2¾ cups 300g / 2 cups Rye flour 240g / 2 cups 180g / 1½ cups Gluten flour 2 tablespoon 1 tablespoon...

  • Page 37: Rapid Bread

    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. Unless otherwise stated, most of the yeasted bread recipes can be baked on this cycle, however the volume will be slightly reduced and the texture a little more dense.
  • Page 38 RAPID WHITE BREAD INGREDIENTS 750G Water 360ml 290ml 3 tablespoons 2 tablespoons Salt 2 teaspoons 1½ teaspoons Sugar 2½ tablespoons 2 tablespoons Bread flour 650g / 4L cups 450g / 3 cups Bread improver 1 teaspoon ¾ teaspoon Milk powder 2½...
  • Page 39 YEAST FREE NOTE Yeast Free Bread is made using baking powder The PRESET TIMER cannot be used for as the main raising agent (it does not have the recipes in this section. The raising agents same strength as yeast). used in place of yeast in these recipes could be The following recipes will give Damper or prematurely activated and prevent the loaf Muffin-Style Breads, which will be heavy...
  • Page 40 PLAIN WHITE DAMPER CHEESE & SPRING VEGETABLE BREAD LIQUID INGREDIENTS LIQUID INGREDIENTS Water 400ml Water 400ml 2 tablespoons 2 tablespoons DRY INGREDIENTS DRY INGREDIENTS White bread flour 600g / 4 cups White bread flour 600g / 4cups Bread improver 1 teaspoon Bread improver 1 teaspoon Sugar...

  • Page 41: Gluten Free Bread

    GLUTEN FREE GLUTEN FREE BREAD INGREDIENTS METHOD Luke warm water 520ml 1. Follow steps for preparation on each recipe. Oil  80ml 2. Insert the bread pan into position in the baking chamber and close the lid. Eggs  3 large 3. Press MENU to choose setting GLUTEN White vinegar 1 teaspoon ...
  • Page 42 GLUTEN FREE GRAIN BREAD CHOCOLATE AND SOUR CHERRY INGREDIENTS INGREDIENTS Luke warm water 400ml water 530ml Oil  60ml  Oil  80ml Eggs  Eggs  3 large White vinegar 1 teaspoon  White vinegar 1 teaspoon  White rice flour 375g White rice flour 300g Brown rice flour 150g Brown rice flour...
  • Page 43 GLUTEN FREE FRUIT LOAF INGREDIENTS Luke warm water 360ml Oil  60ml Eggs  White vinegar 1 teaspoon  White rice flour 360g Arrowroot White sugar 3 teaspoons Brown sugar 2 tablespoons  Xanthan gum 3 teaspoons  Salt 1 teaspoon Yeast: Active Dry 2 teaspoons  Sultanas ¼...
  • Page 44 DOUGH SEQUENCE FOR DOUGH SETTING PUNCH 1ST KNEAD 2ND KNEAD 1ST RISE 2ND RISE TOTAL TIME DOWN 2 min 28 min 10 min 10 secs 50 min 1hr 30min ADD-IN BEEPS The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.

  • Page 45: Bread Rolls

    SHAPING IDEAS FOR HOT CROSS BUNS MASTER DOUGHS Include 1 tablespoon of ground cinnamon and 1 tablespoon ground mix spice with dry BREAD ROLLS ingredients when making SWEET DOUGH recipe. Take a quantity of one of the Master dough recipes. Add 150g / 1 cup sultanas and 45g / ¼...

  • Page 46: Pizza Dough

    PIZZA & FOCACCIA DOUGHS HANDSHAPING The DOUGH setting is suitable for all your 1. Roll dough on a lightly floured surface into favourite pizza and focaccia recipes. a 25cm round for a thick based pizza or into 2 × 20cm rounds for a thinner based pizza. METHOD 2.
  • Page 47 GLAZES GELATINE GLAZE The following Glazes are easy and quick to INGREDIENTS prepare and will enhance the flavour and 3 tablespoons water appearance of your breads. 1½ tablespoons sugar 3 teaspoons gelatine CHOCOLATE GLAZE METHOD INGREDIENTS 1. Place ingredients in a small saucepan, 2 tablespoons butter or margarine, melted stir over low heat until sugar and gelatine 2⁄3 cup icing sugar, sifted...
  • Page 48 Web: www.breville.co.nz Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2016. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

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