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1. PREHEAT 2 u E 5min 3 min 17min 30min 10sec 40min 42min 132 C ca BA 5min 3min 17min 30min 10sec 40min 45min 132C PLA 5min 5min 15min 30min 10sec 40min 55min 1326 28 If using the WHOLE WHEAT RAPID setting on specified recipes in this section modify the salt and yeast quantities as indicated below Salt Decrease by teaspoon Yeast Increase by teaspoon These modifications are applicable to all loaf sizes i e 1 25Kg 12509 1Kg 10009 and 750g Best results are achieved by using the longer settings producing a loaf with optimal texture and greater keeping qualities 100 WHOLEMEAL BREAD INGREDIENTS 1 25Kg Water 440ml 390ml 295ml Oil 3 tablespoons 2 tablespoons 17 tablespoons Salt 2 teaspoons 17 teaspoons 1 teaspoon Sugar 3 tablespoons 2 tablespoons 1 tablespoon Wholemeal plain flour 7009 4 cups 600g 4 cups 4500 3 cups Bread improver Milk powder 1 teaspoon 3 tablespoons 34 teaspoon 272 tablespoons 72 teaspoon 2 tablespoon Tandaco yeast 2 teaspoons 2 teaspoons 1 teaspoons SETTING WHOLE WHEAT LIGHT MEDIUM DARK RAPID BRAN BREAD INGREDIENTS 1 25Kg Water 445ml 400ml 310ml Butter 27 tablespoons 2 tablespoons 17 tablespoons Salt 2 teaspoons 2 teaspoons 17 teaspoons Brown sugar 3 tablespoo
2. Flavoured Sweet Bread continued FRUIT LOAF INGREDIENTS 1 25Kg 1Kg 750g Water 360ml 330ml 270ml Butter or Oil 27 tablespoons 2 tablespoons 17 tablespoons Salt 2 teaspoons 172 teaspoons 1 teaspoon Brown sugar 3 tablespoons 2 tablespoons 17 tablespoons White bread flour 6750 4 cups 600g 4 cups 450g 3 cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 17 tablespoons Ground mixed spice 17 tablespoons 1 tablespoon 3 teaspoons Tandaco yeast 210 teaspoons 2 teaspoons 1 teaspoons ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER Dried fruit mixed fruit sultanas currants 1 cup Ye cup raisins SETTING SWEET FRUIT amp NUT BREAD Not suitable for PRESET TIMER INGREDIENTS 1 25Kg 1Kg 750g Ms milk to 25m 250ml 200ml Apple juice 145ml 125ml 90ml Oil 2 tablespoons 1 tablespoon 2 teaspoons Salt 1 teaspoons 1 teaspoons 1 teaspoons Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon Bread flour 6759 47 cups 600g 4 cups 4509 cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Grated lemon rind 3 teaspoons 2 teaspoons 1 teaspoon Ground mixed spice 2 teaspoons 172 teaspoons 1 teaspoon Tandaco yeast 2 teaspoons 2 teaspoons 134 teaspoons ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER Sultanas 4 tablespoons 3 tablespoons 2 tablespoons Mixed peel 2 tablespoons 1 tablespoon 2 t
3. 8 If the Fruit and Nut Dispenser and or the Beeps for adding other ingredients are required ensure KNEAD 2 is programmed for at least 20 minutes The Dispenser and Beeps activate at 17 minutes into the total kneading cycle 12 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 in this book All recipes use local ingredients and Australian Standard Metric measuring tools cup spoons and weighing scales for accuracy in producing 1 25Kg 12509 1Kg 10009 or 750g loaf Remove and safely discard any packaging materials and promotional labels before using the ikon Baker s Oven for the first time Step 1 Open the lid and remove the bread pan Open the lid and remove the bread pan from the ikon Baker s Oven by holding the handle and lifting straight up Always remove the bread pan from the ikon Baker s Oven before adding ingredients to ensure ingredients are not spilt into the baking chamber and onto the element Before using for the first time we recommend that the inside of the bread pan and the kneading blades are washed with warm soapy water rinsed and dried thoroughly Do not immerse the bread pan in water Step 2 Insert the kneading blade There are two kneading blades provided with the ikon Baker s Oven The collapsible blade is for use on the Bread and Dough settings The standard blade is for use o
4. AUSTRALIA Auckland New Zealand T Customer Service 1300 139 798 T Customer Service 0800 273 845 Email Customer Service Email Customer Service askus breville com au askus breville com au Breville Customer Service Centre Australian Customers New Zealand Customers bed Breville Customer Service Centre lt Breville Customer Service Centre PO Box 22 Private Bag 94411 Botany NSW 2019 Greenmount Fax 02 9384 9601 Fax 0800 288 513 i www breville com au Breville is a registered trademark of Breville Pty Ltd ABN 98 000 092 928 Copyright Breville Pty Ltd 2008 ikon is a trademark of Breville Pty Ltd Due to continual improvements in design or otherwise the product you purchase may differ slightly from the one illustrated in this booklet Model BBM600 Issue 1 08 PRINTED ON RECYCLED PAPER pams E E RUE Breville ikon BBMb600 ikon Baker s Oven Instructions and Recipes m d nta um ee re ma Welcome Breville Recommends Safety First Know your Breville ikon Baker s Oven Beginner s Guide to Baking Your First Loaf Weighing and Measuring The Vital Ingredients Hints and Tips for Better Bread Making Questions and Answers Control Panel Messages Troubleshooting Recipe Troubleshooting ikon Baker s Oven Care Cleaning and Storage Easy Bake Recipes
5. Care Cleaning and Storage Before cleaning your bread machine switch off then unplug from the power outlet and allow the bread machine to cool completely BREAD MACHINE The inside and outside of the bread machine together with the lid and dispenser should be wiped with a soft damp cloth then dried thoroughly If over spills such as flour nuts sultanas etc occur in the baking chamber carefully remove using a damp cloth Before re using your bread machine ensure that all parts are completely dry NEVER immerse the bread machine or the bread pan in water BREAD PAN AND KNEADING BLADE The inside of the bread pan and collapsible kneading blade are coated with a high quality non stick coating As with any non stick coated surface never use metal utensils or abrasive cleaners on these items To clean the bread pan and blades Half fill the bread pan with warm soapy water use a non abrasive detergent allow to stand for 10 20 minutes Remove the kneading blade and clean both blade and inside of bread pan using a soft cloth Be sure to remove any crust or dough that may become lodged around the drive shaft and the kneading blade Take care not to scratch the non stick surface on the inside of the bread pan and the collapsible kneading blade DO NOT USE HARSH CLEANERS ABRASIVES BRUSHES OR STEEL WOOL NEVER WASH THE BREAD PAN OR KNEADING BLADE IN THE DISHWASHER To clean the collapsible blade Particular care should be u
6. Mixed peel 2 tablespoons Procedure 1 Place ingredients into bread pan in the exact order listed in the recipe 2 Wipe spills from outside of bread pan 3 Insert the bread pan into position in the baking chamber and close the lid 4 Press MANUAL SET LCD Screen shows total time for last recipe programmed and NUTS selected 5 Press MANUAL SET LCD Screen shows PREHEAT use arrows to change time to 0 6 Press MANUAL SET LCD Screen shows KNEAD 1 use arrows to change to 5 7 Press MANUAL SET LCD Screen shows KNEAD 2 use arrows to change to 25 8 Press MANUAL SET LCD Screen shows RISE 1 use arrows to change to 60 9 10 Press MANUAL SET LCD Screen shows RISE 2 use arrows to change to 0 11 Press MANUAL SET LCD Screen shows SHAPING use arrows to change to 0 12 Press MANUAL SET LCD Screen shows RISE 3 use arrows to change to 60 13 Press MANUAL SET LCD Screen shows BAKE use arrows to change to 60 14 Press MANUAL SET LCD Screen shows NUTS YES or No use arrows to change to NO 15 Press MANUAL SET LCD Screen shows C use arrows to change temperature to 115 C 16 Press MANUAL SET LCD Screen shows total time for this recipe 3 30 and NUTS NO The word SET appears in the lower right hand side corner 17 Press the BEEPER button to add the fruit manually when the beeps sound in KNEAD 2 18 Press START PAUSE to commence operation 19 At the end of the sett
7. Oil 2 tablespoons 172 tablespoons 1 tablespoon Salt 134 teaspoons 172 teaspoons 1 teaspoons Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon Bread flour 6750 4 cups 600g 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Ground cinnamon 1 teaspoon 34 teaspoon 72 teaspoon Ground nutmeg 1 teaspoon 34 teaspoon 72 teaspoon 1 teaspoons 3 tablespoons 1 teaspoons 2 tablespoons Sultanas SETTING SWEET 4 tablespoons GINGER amp MACADAMIA NUT BREAD 3 tablespoons 2 tablespoons INGREDIENTS 1 25Kg 1Kg 750g Water 360ml 330ml 270ml Oil 3 tablespoons 2 tablespoons 1 tablespoon Ginger amp Lime Jam Ys cup 2 tablespoons Salt 17 teaspoons 1 teaspoons 1 teaspoon Bread flour 6759 47 cups 600g 4 cups 4509 3 cups Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder 27 tablespoons 2 tablespoons 17 tablespoons Ground ginger 1 teaspoon 1 teaspoon 34 teaspoon Tandaco yeast 2 teaspoons 134 teaspoons 1 teaspoons Macadamia nuts chopped roughly 12 2 ADD THE BEEPS OR TO THE FRUIT amp NUT DISPENSER Cup Ya cup Glace ginger chopped 3 tablespoons 2 tablespoons 1 tablespoon SETTING SWEET ROLLED OATS amp BROWN SUGAR BREAD INGREDIENTS Water 410ml 375ml 310ml Oil 3 tablespoons 2 table
8. When storing the bread machine switch off and then remove power plug from power outlet Ensure the bread machine is completely cool clean and dry Place the bread pan containing the kneading blades into the baking chamber and close the lid Do not place heavy objects on top of the lid Store the bread machine upright Step 15 Cut the bread Before slicing the bread always ensure the kneading blade is in the pan and not in the bottom of the baked bread loaf When the bread has cooled sufficiently place the bread onto a firmly seated breadboard to cut the bread A standard flat bladed kitchen knife is likely to tear the bread Breville recommends using the Breville Bread Slicing Guide Model 1 This foldable lightweight cutting guide is the ideal accessory for any bread maker The guide slots ensure straight even slices every time when using a bread knife or electric knife Breville Bread Slicing Guide Step 16 Store the bread Store the bread in freezer bags or a sealable bread box To store for more than a few days place the bread into freezer bags remove any air and secure with ties and label Bread may be frozen for up to 1 month Baking bread is in part a science and an art with each ingredient playing an integral role Care should be taken when weighing and measuring ingredients to ensure accuracy and consistency Weighing and Measuring Recipes in this Instruction Book were developed using Australian Metric Weigh
9. 0800 110 800 For more information about Bread Flour please contact the relevant number listed below or refer to contact details on the package Defiance White Baker s Flour 1800 628 883 Laucke Wallaby Bread Flour 1300 133 331 Elfin Champion High Grade Plain Flour New Zealand only 0800 110 800 For more information about Bread Improver please contact Lowan Wholefoods 1800 355 718 Hints and Tips for Better Bread Making v Do ensure the collapsible kneading blade is in the upright position before adding ingredients to the bread pan lt 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 Do store opened ingredients in air tight containers lt NS S S S Do use ingredients at room temperature Never Never use the Preset Timer for recipes that contain perishable items such as eggs cheese milk cream and meats Never Never use self raising flour to make yeasted bread unless recipe states otherwise Never Never immerse your bread machine or bread pan in water Tip Tip Tip Tip Don t use flour that contains a protein level of less that 11 for example generic brands of plain flour Don t use tableware cups and spoons for measuring Don t use compressed yeast Don t use hot water
10. 11 cups 1509 1 cup Bread flour 400g 2 cups 375g 27 cups 300g 2 cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 3 tablespoons 2 tablespoons 17 tablespoons Caraway seeds 1 tablespoon 3 teaspoons 2 teaspoons Tandaco yeast 27 teaspoons 172 teaspoons 1 teaspoons SETTING WHOLE WHEAT LIGHT MEDIUM DARK RAPID Flavoured Wholemeal Bread continued SWEDISH LIMPA BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 445ml 400ml 320ml Olive oil 3 tablespoons 2 tablespoons 17 tablespoons Salt 2 teaspoons 172 teaspoons 1 teaspoon Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon Bread flour 525g 32 cups 450g 3 cups 300g 2 cups Rye flour 1909 1 cups 150g 1 cup 1109 34 cup Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder 27 tablespoons 2 tablespoons 17 tablespoons Grated orange rind 2 tablespoons 2 tablespoons 17 tablespoons Caraway seeds 3 teaspoons 3 teaspoons 27 teaspoons Fennel seeds 2 teaspoons 2 teaspoons 172 teaspoons Tandaco yeast 27 teaspoons 2 teaspoons 172 teaspoons SETTING WHOLE WHEAT LIGHT MEDIUM DARK RAPID WHOLEWHEAT DATE amp NUT BREAD INGREDIENTS 1 25Kg Water 440ml 390ml 295ml Olive oil 2 tablespoons 2 tablespoons 17 tablespoons Salt 2 teaspoons 1 teaspoons 1 teaspoon Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon Wholemeal plain flour 450g 3 cups 350g 2
11. The beeps will also sound three times if the BEEPER is turned on as a reminder to shape the dough if required Then 2 Press START PAUSE to interrupt the cycle 3 Open the lid remove bread dough from bread pan then close the lid Roll out the dough on a lightly floured surface to a rectangle shape approximately 20cm x 30cm 4 Spread 3 tablespoons tomato paste over the dough and top with 1 teaspoon Italian mixed herbs 4 tablespoons chopped salami 2 tablespoons chopped black olive and 3 tablespoons grated tasty cheese 5 Roll up lengthwise as for a Swiss roll tuck ends under place back into the bread pan and close the lid Press START PAUSE to recommence operation and RISE 3 will begin followed by the BAKE cycle 6 At 15 minutes into the BAKE cycle press START PAUSE to interrupt the cycle and open the lid Using a fine sharp knife make 2 3 slashes across the top of the loaf brush with Egg Glaze Refer page R40 close the lid and press START PAUSE to recommence the operation 7 At the end of baking press STOP Remove the bread from the bread machine and bread pan Allow bread to cool on a rack The ideas for using the PAUSE function are limited only by your imagination Bread doughs can be made into sweet or savoury Pull Apart breads rolled or layered filled breads or divided into interesting shapes and finished with a variety of glazes or toppings USING THE PRESET TIMER The ikon Baker s Oven PRES
12. cups 300g 2 cups Bread flour 2500 175 cups 250g 175 cups 1109 34 cup Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder 3 tablespoons 272 tablespoons 17 tablespoons Tandaco yeast Dates chopped 2 teaspoons 3 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER 2 teaspoons cup 1 teaspoons Pecans chopped cup Ys Cup SETTING WHOLE WHEAT LIGHT MEDIUM DARK RAPID R19 R20 All recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales for accuracy Procedure 1 Place ingredients into bread pan in the exact order listed in the recipe 2 Wipe spills from outside of bread pan 3 Insert the bread pan into position in the baking chamber and close the lid 4 Press SELECT to access DOUGH BREAD setting 5 Press START PAUSE to commence operation 6 Atthe end of the setting press STOP Remove bread pan from the baking chamber and remove dough from the bread pan Dough is now ready for hand shaping rising and baking 7 Turn out the dough onto a lightly floured surface and knead for 1 minute by hand to a well rounded form Shape the dough following the recipe instructions SEQUENCE FOR DOUGH BREAD SETTING KNEAD 1 KNEAD 2 RISING TEMP TOTAL TIME 5min 25min 60min 32 C thr 30min BREAD RO
13. etc Procedure 1 Combine egg and water until smooth Do not whisk Strain through sieve if required 2 Use the PAUSE function by pressing the START PAUSE button at 15 minutes before the end of the BAKE cycle Open the lid and brush glaze over bread and sprinkle with seeds if desired 3 Close the lid and press START PAUSE to continue baking R42 R43
14. 05 mins WHOLE WHEAT LIGHT 1250g 3 hours 40 mins LIGHT 1000g 3 hours 30 mins LIGHT 750g 3 hours 27 mins MEDIUM 1250g 3 hours 45 mins MEDIUM 1000g 3 hours 35 mins MEDIUM 750g 3 hours 32 mins DARK 1250g 3 hours 53 mins DARK 1000g 3 hours 43 mins DARK 750g 3 hours 40 mins RAPID 1250g 2 hours 30 mins RAPID 1000g 2 hours 20 mins RAPID 750g 2 hours 17 mins FRENCH 1250g 3 hours 40 mins 1000g 3 hours 30 mins 750g 3 hours 27 mins SWEET 1250g 3 hours 30 mins 1000g 3 hours 25 mins 750g 3 hours 22 mins GLUTEN FREE 1250g 2 hours 55 mins 1000g 2 hours 50 mins CONTINENTAL 4 hours 35 mins YEAST FREE 1 hour 30 mins JAM 1 hour 05 mins DOUGH BREAD 1 hour 30 mins PIZZA 50 mins PASTA 14 mins BAKE ONLY 0 to 2 hours MANUAL SET FUNCTION Total Setting Times for the Bread functions do not include the time for the automatic KEEP WARM function BASIC LIGHT MEDIUM DARK RAPID Switch the bread machine on at the power outlet and the LCD Screen shows 3 20 1250g This is the family size loaf A black arrow appears against the wording BASIC and MEDIUM crust colour For a 1000g large sized loaf or 750g medium sized loaf press LOAF SIZE button until the required size appears on the LCD Screen For a Light or Dark crust colour or Rapid setting press the CRUST button until the black arrow aligns with the selected setting CRUST selection is not available when using the BASIC RAPID setting Use the BASIC setting for the White Flavoured White and Whit
15. 2 teaspoons 2 teaspoons SETTING WHOLEWHEAT LIGHT MEDIUM DARK RAPID KITCHEN COLLECTION SOY AND LINSEED BREAD MIX INGREDIENTS 1 25Kg Water 450ml 360ml 310ml Bread Mix 750g 5 cups 6009 4 cups 500g 3 cups Kitchen Collection Yeast 272 teaspoons 2 teaspoons 2 teaspoons SETTING WHOLEWHEAT LIGHT MEDIUM DARK OR RAPID R36 Prepackaged Bread Mixes continued WHOLEMEAL PREPACKAGED BREAD MIXES LAUCKE BIO FORT GOLDEN WHOLEMEAL BREAD MIX INGREDIENTS Water 540ml 445ml 330ml Bread Mix 7509 5 cups 6009 4 cups 4509 3 cups Laucke yeast 2 teaspoons 172 teaspoons 1 teaspoons SETTING FRENCH KITCHEN COLLECTION WHOLEMEAL BREAD MIX INGREDIENTS Water 1 25Kg 410ml 350ml 290ml Bread Mix Kitchen Collection Yeast 750g 5 cups 2 teaspoons 600g 4 cups 2 teaspoons 450g 3 cups 172 teaspoons SETTING WHOLEWHEAT LIGHT MEDIUM DARK RAPID RYE PREPACKAGED BREAD MIXES LAUCKE BAROSSA SOURDOUGH RYE BREAD MIX INGREDIENTS 1 25Kg 1Kg 750g Water 550ml 480ml 330ml Bread Mix 750g 5 cups 6009 4 cups 4509 3 cups Laucke yeast 2 teaspoons 1 teaspoons 1 teaspoons SETTING FRENCH To glaze the loaf or add seeds on top Refer to Glazes Page R40 R37 R38 Just Jam If you love the taste of freshly baked bread you ll love the taste and flavour
16. 3min 17min 50min 10sec 49min 50sec 50min 135 218 g 50mins 2hrs 1 25Kg 3 min 17min 50min 10sec 49min 50sec 55min 135 C 55mins Selection of the 750g size CRUST and the RAPID function is not available on this setting GLUTEN FREE COUNTRY STYLE BREAD GLUTEN FREE WHOLESOME SEED BREAD LIQUID LIQUID INGREDIENTS Dod Wg INGREDIENTS Ue dis Water 400ml 300ml Water 400ml 300ml Olive oil 3 tablespoons 2 tablespoons Olive oil 3 tablespoons 21 tablespoons Eggs 60 3 2 ggs 609 Eggs 609 3 2 Vinegar 1 teaspoon 34 teaspoon i 3 DRY INGREDIENTS Vinegar 1 teaspoon 34 teaspoon os DRY INGREDIENTS White rice flour 3209 2 cups 2409 172 cups White rice flour 320g 2 cups 240g 17 cups Potato flour 2209 1 cup 1709 1 cup Tapioca flour Soy flour 509 cu 409 cu arrowroot 759 52 cup 550 y 0 Cup 0 4 Cup Tapioca flour 1 1 Sugar Ys cup 272 tablespoons arrowroot TSg cup 959 cup 1 Salt 1 teaspoons 1 teaspoon Dark brown sugar cup 27 tablespoons Milk powder Ye cup cup Salt 172 teaspoons 1 teaspoon Guar or Xanthan gum 1 tablespoon 3 teaspoons Milk powder cup yeast 2 teaspoons 1 teaspoons Guar or Xanthan gum 1 tablespoon 3 teaspoons SETTING GLUTEN FREE LSA Mix linseed sunflower seeds and cup 2 tablespoons ground almonds Caraway or
17. 4 cups 450g 3 cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Coconut milk powder 2 tablespoons 2 tablespoons 1 tablespoons Thai Curry Mix Powder 3 teaspoons 2 teaspoons 1 teaspoon Tandaco yeast 134 teaspoons 1 teaspoons 1 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID PESTO amp PINENUT BREAD INGREDIENTS Water 1 25Kg 390ml 320ml 250ml Oil 2 tablespoons 2 tablespoons 1 tablespoons Bottled Pesto cup YA cup Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 tablespoons 2 tablespoons 17 tablespoons Bread flour 7509 5 cups 600g 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Tandaco yeast Roasted pine nuts 134 teaspoons 3 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER Y 17 teaspoons 1 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID Flavoured White Bread continued CHEESE amp CHIVE BREAD Not suitable for PRESET TIMER INGREDIENTS Water 420ml 375ml 310ml Oil 3 tablespoons 3 tablespoons 2 tablespoons Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 tablespoons 2 tablespoons 17 tablespoons Bread flour 700g 4 cups 600g 4 cups 4509 cups Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder
18. Ingredients salt sugar flour 4 Yeast If using Prepackaged Bread Mixes refer to page R34 Mound the flour into the pan make a small hollow in the centre and place the yeast in the hollow This is important when using the PRESET TIMER because if the yeast comes in contact with the water and is activated at some length of time before kneading commences the bread may not rise Step 4 Return the bread pan to the machine Insert the bread pan into the machine as follows 1 Place the bread pan into the baking chamber 2 Locate the drive mechanism of the pan directly into the drive mechanism in the base of the baking chamber 3 Push the bread pan down firmly until it is in position Step 5 Close the lid After closing the lid it is not recommended to open the lid during operation except to check the consistency of the dough in the kneading cycle or to glaze and add seeds to the top of the loaf in the baking cycle Refer page R40 Step 6 Plug in the bread machine Insert the power plug into a 230 240 volt power outlet Switch on at the power outlet When the ikon Baker s Oven is plugged in and switched on the LCD Screen will automatically show 1250g 3 20 NO NUTS with arrows aligned to BASIC and MEDIUM 13 Beginner s Guide to Baking Your First Loaf continued Step 7 Select the setting Press the SELECT button if another setting is required For example press the
19. Notes 22 23 22 23 24 R1 R41 Congratulations on the purchase of your new Breville ikon Baker s Oven We have designed this bread machine with you our valued customer in mind The Breville ikon Baker s Oven will bake a family size 1 25Kg loaf a large 1Kg loaf or a medium 750g loaf It s easy to use as indicated in the Beginner s guide to your first loaf on page 13 You will find over 150 delicious recipe ideas to try in our Easy Bake recipe section including recipes for prepackaged bread mixes The ikon Baker s Oven features the exclusive fruit and nut dispenser which automatically drops fruits nuts and herbs into the dough at the right time no need to wait The Pause function is ideal for creative bread making It allows you to remove the dough for shaping filling or braiding You can even score the top of the loaf just before baking for a rustic style bread or decorate your bread with a glaze and poppy seeds You can also make dough for rolls or loaves to bake in your conventional oven Use the Bread Dough Setting to do the mixing and kneading for you then shape and bake the bread yourself The Breville ikon Baker s Oven also features a Pasta Dough setting to make your favourite flavoured pasta dough and a Pizza Dough setting for delicious home made pizzas In addition the ikon Baker s Oven will bake superb yeast free or gluten free breads Finally if you enjoy waking up to t
20. Y teaspoon Jam Setta 17 tablespoons SETTING JAM CREATE YOUR OWN JAM RECIPES Chopped fruit 500g Sugar 1 cups Jam Setta 17 tablespoons SETTING JAM R39 R40 The following Glazes are easy and quick to prepare and will enhance the flavour of your breads CHOCOLATE GLAZE 2 tablespoons butter or margarine melted cup icing sugar sifted 1 tablespoon cocoa sifted teaspoon vanilla essence 2 tablespoons milk HOT CROSS BUN AND BROWN BUN GLAZE 72 cup icing sugar sifted 72 teaspoon allspice Y teaspoon ground cinnamon 2 tablespoons water CITRUS GLAZE 72 cup icing sugar sifted 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 2 tablespoons lemon or orange rind VANILLA GLAZE 72 cup icing sugar sifted 72 teaspoon vanilla essence 2 tablespoons milk Procedure 1 Combine ingredients into a small mixing bowl and stir until smooth and thin enough to drizzle 2 When the bread has finished baking press STOP Remove the bread from ikon Baker s Oven and the bread pan Place bread on a rack Brush top of loaf with glaze Cool on rack GELATINE GLAZE 3 tablespoons water 17 tablespoons sugar 3 teaspoons gelatine Procedure 1 Place ingredients into a small saucepan stir over low heat until sugar and gelatine dissolves Brush over hot bread EGG GLAZE SEEDS ON TOP 1 x 60g egg lightly beaten 2 3 tablespoons water Seeds poppyseeds linseeds sunflower seeds
21. and the finished bread does not exceed the bread pan capacity Use only recipes will similar quantities of ingredients Q Can fresh milk be used instead of dry milk A Yes but not when using the PRESET TIMER Bread made with fresh milk will have a heavier texture that 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 Can butter or margarine be used in place of oil A Yes but the bread crumb may appear a more creamy yellow colour Q Can other sweetening agents be used in place of sugar 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 Q Can salt be omitted 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 the 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 Why do the ingredients need to be placed in the pan in the specified order A To ensure all dry ingredients are mixed with water and to avoid the yeas
22. bread pan add the ingredients to the bread pan 2 Wipe spills away from the outside of the bread pan 3 Insert bread pan into position inside the baking chamber and close the lid 4 5 Press START PAUSE to commence operation The bread machine will preheat LCD Screen will show PREHEAT for 15 minutes before Press SELECT to access the JAM setting any movement occurs in the pan After preheating the jam will be heated and mixed for approximately 50 minutes LCD Screen will show BAKE The entire setting takes 1 hour 05 minutes The bread machine will beep when the setting is complete 6 Press STOP 7 Use oven mitts to remove the bread pan 8 Pour the hot jam into warm dry sterilised jars leaving 1 25cm from the top of the jar Seal immediately and label Jam will thicken upon cooling and storage SEQUENCE FOR JAM SETTING PREHEAT MIX HEAT TOTAL TIME 15min 50min 1hr 05min Do not use the collapsible kneading blade when making jam Just Jam continued PREPARATION OF JARS FOR JAM Soak jars in warm water until label is easy to remove Remove any wet cardboard liners from lids of jars Wash jars and lids in hot soapy water Rinse well in hot water do not wipe dry Place jars and metal lids onto an oven tray Place into a preheated oven 100 C for 15 20 minutes or until completely dry Remove from oven using oven mitts and use immediately It is important that these recipes are measured accur
23. cups spoons and weighing scales for accuracy Procedure Wipe spills from outside of bread pan Press SELECT to access DOUGH PIZZA setting Press START PAUSE to commence operation At the end of the setting press STOP ga cw ot cb e gue recipe instructions SEQUENCE FOR DOUGH PIZZA SETTING KNEAD 1 KNEAD 2 RISE 1 Place ingredients into bread pan in the exact order listed in the recipe Insert the bread pan into position in the baking chamber and close the lid Remove bread pan from the baking chamber and remove pizza dough which is now ready for hand shaping and baking Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a well rounded form Shape the dough following the RISE TEMP TOTAL TIME PIZZA DOUGH INGREDIENTS Water 200ml Olive oil 1 tablespoon Salt 1 teaspoon Bread flour 3759 2 cups Tandaco yeast 134 teaspoons SETTING DOUGH PIZZA Suggested toppings Tomato paste mushrooms capsicums onions tomatoes capers pineapple pieces olives herbs salami ham anchovies sardines cheese i e grated mozzarella Parmesan Handshaping procedure 1 Roll dough on a lightly floured surface into a 25cm round for a thick based pizza or into 2 x 20cm rounds for a thinner based pizza 2 Place onto a lightly greased baking tray Spread or sprinkle pizza with selected toppings 3 Bake in a preheated oven at 200 C
24. may result in a heavier loaf Coconut milk powder can also be used as a substitute and will give a pleasant flavour e Follow the directions for each recipe carefully The preparation of gluten free bread is different from automatic bread making The Preset Timer cannot be used when making these recipes Procedure 1 Mix liquid ingredients together in a small bowl Do not use electric mixer as this will aerate the mixture 2 Mix dry ingredients together in a large bowl Using a pliable spatula combine liquid and dry ingredients Mix to a soft dough ensuring all ingredients are well combined Fold in additions if applicable 3 Spoon dough into bread pan pressing down with a spatula after each spoonful to eliminate air bubbles Insert bread pan into baking chamber Press SELECT to access GLUTEN FREE setting Press LOAF SIZE to 1000g if required Press START PAUSE to commence operation At the end of the setting press STOP Remove bread from bread machine and bread pan Cool bread on a rack go N Sm ode To achieve a well risen and well baked loaf check the dough when mixing If it appears too dry add 1 2 teaspoons of water extra if it appears too runny check that the correct amount of Guar or Xanthan gum has been added otherwise add 1 2 tablespoons rice flour extra Gluten Free Bread continued SEQUENCE FOR GLUTEN FREE SETTING SIZE KNEAD 1 KNEAD2 RISE 1 ii RISE2 SHAPING RISE 3 1K
25. of soda 1 teaspoon Salt Yo teaspoon Baking Powder 2 teaspoons Baking powder 2 teaspoons 3 ADD TO THE FRUIT amp NUT DISPENSER Bi carbonate of soda 72 teaspoon Cheddar cheese grated 650 72 cup SETTING YEAST FREE Pecans chopped 709 cup SETTING YEAST FREE LEMON amp RAISIN BREAD Olive oil 3 tablespoons Eggs 609 3 Buttermilk 400ml Bread flour 525g 312 cups Sugar 250g 1 cup Grated lemon rind 1 tablespoon Bi carbonate of soda 27 teaspoons 3 ADD TO THE FRUIT amp NUT DISPENSER Raisins halved 75g Y cup SETTING YEAST FREE EGGLESS CARAWAY amp DATE BREAD Butter melted 3 tablespoons Milk 360ml Self raising flour 525g 312 cups Sugar 1859 34 cup Salt 172 teaspoons Caraway seeds 2 teaspoons Bi carbonate of soda 72 teaspoon 3 ADD TO THE FRUIT amp NUT DISPENSER Dates chopped 80g 7 cup SETTING YEAST FREE R32 Manual Set Recipe Panettone is an Italian festival bread rich in fruit and flavour Brush with Citrus Glaze page R40 for additional appeal PANETTONE INGREDIENTS Water 125ml Butter 600 3 tablespoons Eggs 609 lightly beaten 3 Vanilla essence 1 teaspoon Almond essence Ye teaspoon Sugar 1 tablespoon Salt 1 teaspoon Bread flour 6009 4 cups Bread improver 1 teaspoon Tandaco yeast 2 teaspoons Raisins Ye cup Sultanas Y cup Currants cup
26. or liquids Don t use metal objects to remove the kneading blade from the bread pan or cooked loaf of bread as this may cause damage to non stick coating Don t operate the machine if any ingredients have spilled over or around the element Wipe away any spills first to prevent smoking occurring in the baking cycle If you live in a high altitude above 900m you will probably need to alter your bread recipe as the higher the altitude the lower the air pressure the faster the dough will rise Try reducing the yeast by 74 teaspoon If the weather is hot and humid reduce the yeast by Y teaspoon to avoid over rising of the dough Flour properties can alter on a seasonal basis therefore it may be necessary to adjust the water to flour ratio This can be determined after ten minutes of the kneading cycle Simply open the lid of the bread machine and if the dough is too Sticky add more flour 1 tablespoon at a time until the dough reaches a firmed consistency If the dough is too dry add more water 1 teaspoon at a time until a softer more pliable dough results After being properly kneaded dough with the correct amount of water should form into a smooth round ball When hand shaping dough for rolls weigh each piece of dough for more evenly sized results Questions and Answers 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
27. sugar is most suited to this setting The kneading time is shorter rising time longer and the baking temperature higher to produce a crisp crust and a firmer texture CRUST selection is not available on this setting The recipes for this setting can be found in the White Bread and White Bread Mix recipe sections SWEET Press the SELECT button three times and the black arrow appears against the wording SWEET The LCD Screen shows 3 30 1250g This is the family size loaf For a 1000g large size loaf or a 750g medium size loaf press LOAF SIZE button until the required size appears on the LCD Screen CRUST selection is not available when using this setting The recipes in the Flavoured Sweet Bread section are best suited to this setting due to the increased baking time and lower temperature GLUTEN FREE Press the SELECT button four times and the black indicator arrow will appear against the wording GLUTEN FREE The LCD Screen will show 2 55 1250g To select a 1000g loaf press LOAF SIZE button once CRUST selection is not available on this setting This setting is suitable for breads made with gluten free flours such as rice flour potato flour buckwheat flour etc The shorter rising time and higher baking temperature give a well risen golden brown gluten free loaf Know your Breville ikon Baker s Oven continued CONTINENTAL Press the SELECT button five times and the black arrow will appear against the wording CONTINENTAL T
28. the quality of the bread can be improved by adding gluten flour Baker s or Bread Flour Several brands of baker s or bread flour are available nationally at larger supermarkets Baker s flour was used for the development of most of the recipes contained in this guide It is a high protein white wheat flour with 11 12 protein content ensuring a higher quality and consistency to the baked bread NEW ZEALAND ONLY Elfin High Grade White Flour and Champion High Grade Flour These are high protein white bread flours containing 12 protein Wholemeal Flour Contains all the bran germ and flour of the wholewheat grain Although breads baked with wholemeal flour will be higher in fibre the loaf can be lower in height and heavier in texture depending on the protein level of the flour Wholemeal flour with low protein can be improved by adding gluten flour or replacing 1 cup of wholemeal flour with bread or baker s flour Rye Flour Popular for continental bread making rye flour is low in protein and so it is essential to combine rye flour with bread flour to make bread successfully in the bread machine Rye flour is traditionally used to make Pumpernickel and Black breads Gluten Flour Gluten flour is a concentrated mixture of gluten forming protein and wheat flour Adding gluten flour can improve the structure and volume of bread when using a low protein stone ground wholemeal or plain flour Gluten flour can be pu
29. type of bread mix recipes Procedure 1 Place ingredients into bread pan in the exact order listed in the recipe 2 Wipe spills from outside of bread pan 3 Insert the bread pan into position in the baking chamber and close the lid 4 Press SELECT to access setting as listed in the following recipes 5 Press LOAF SIZE to 1000g or 750g setting if required 6 Press CRUST to select DARK LIGHT or RAPID setting if required 7 Press START PAUSE to commence operation 8 At the end of the setting press STOP 9 Remove bread from the bread machine and bread pan Cool bread on a rack Prepackaged Bread Mixes continued WHITE PREPACKAGED BREAD MIX RECIPES DEFIANCE WHITE BREAD MIX INGREDIENTS Water 500ml 400ml 300ml Bread Mix 7509 5 cups 6009 4 cups 5009 334 cups Defiance yeast 2 teaspoons 2 teaspoons 1 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID DEFIANCE CRUSTY WHITE BREAD MIX INGREDIENTS Water 450ml 350ml 300ml Bread Mix Defiance Yeast 7509 5 cups 2 teaspoons 6009 4 cups 2 teaspoons 5009 334 cups 172 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID LAUCKE CRUSTY WHITE BREAD MIX INGREDIENTS Water 500ml 415ml 310ml Bread Mix 7509 5 cups 600g 4 cups 4509 3 cups Laucke Yeast 2 teaspoons 1 teaspoons 1 teaspoons SETTING FRENCH LAUCKE SUP
30. 132 C 25 750g Medium 3min 22min 40min 10sec 25min 15sec 50min 45min 132 C ae 750g Dark 3min 22min 40min 10sec 25min 15sec 50min 55min 134 C m 1Kg Light 3min 22min 40min 10sec 25min 15sec SOmin 40min 132 C jane 1Kg Medium 3min 22min 40min 10sec 25min 15sec 50min 50min 132 e 1Kg Dark 3min 22min 40min 10sec 25min 15sec 50min 60min 134 C s 1 25Kg Light Smin 20min 40min 10sec 25min 15sec SOmin Somin 1320 315 1 05Kg Medium 20min 40min 10sec 25min 15sec 50min 60min 1326 28 1 25Kg Dark 5min 20min 40min 10sec 25min 15sec 50min 70min 134 C ADD IN BEEPS FRUIT amp NUT DISPENSER If the Beeper is selected 8 beeps will sound at 8 minutes before the end of the second KNEAD 2 alerting you to add additional ingredients If the Fruit amp Nut Dispenser operation is also selected it will release the additional ingredients in the Dispenser into the dough at the same time that the Beeper sounds If the additional ingredients exceed the capacity of the Fruit amp Nut Dispenser open the lid at the sound of the beeps and add the additional ingredients into the pan with the dough R3 R4 Traditional Favourites continued SEQUENCE FOR BASIC RAPID SETTING SIZE PUNCH BAKE BAKE TOTAL KNEAD1 KNEAD2 RISE 1 RISE2 SHAPE RISE 3 FUNCTION DOWN TIME TEMP TIME 750g Rapid 3min 22min 15min 10sec 10min 10sec
31. 27 tablespoons Paprika 1 teaspoon 2 tablespoons 34 teaspoon 1 tablespoons 75 teaspoon Tandaco yeast ADD AT THE BEEPS Chives chopped 134 teaspoons cup 1 teaspoons cup 1 teaspoons Cup grated Cheddar cheese i 3 aud 1 cups 1 cup Parmesan cheese 2 tablespoons 2 tablespoons 1 tablespoons SETTING BASIC LIGHT MEDIUM DARK RAPID SWEET CORN BREAD INGREDIENTS Water 300ml 270ml 240ml Olive oil 3 tablespoons 3 tablespoons 2 tablespoons Canned creamed 72 cup cup Ys cup Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 tablespoons 2 tablespoons 17 tablespoons Bread flour 7509 5 cups 600g 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Cayenne pepper 34 teaspoons Yo teaspoon 4 teaspoon Tandaco yeast 134 teaspoons Canned corn kernels drained 1 cup 172 teaspoons 3 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER 34 cup 1 teaspoons 7 cup SETTING BASIC LIGHT MEDIUM DARK RAPID R9 Flavoured White Bread continued PUMPKIN BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 220ml 200ml 180ml Oil 3 tablespoons 2 tablespoons 1 tablespoon Pumpkin cooked m
32. 30min 45min 132 C ud 1Kg Rapid 3min 22min 15min 10sec 10min 10sec 30min 50min 132 C 75 1 2509 Rapid Smin 20min 15min 10sec 10min 10sec 30min 60mm 132 C jh If using the RAPID setting on specified recipes in this section modify the salt and yeast quantities as indicated below Salt Decrease by teaspoon Yeast Increase by teaspoon These modifications are applicable to all loaf sizes i e 1 25Kg 12509 1Kg 10009 and 750g Best results are achieved by using the longer settings producing a loaf with optimal texture and greater keeping qualities BASIC WHITE BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 420ml 360ml 280ml Oil 3 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 tablespoons 172 tablespoons 1 tablespoon Bread flour 7509 5 cups 650g 4 cups 5009 3 cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 2 tablespoons 17 tablespoons 1 tablespoon Tandaco yeast 2 teaspoons 134 teaspoons 172 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID MILK BREAD Not suitable for PRESET TIMER INGREDIENTS 1 25Kg 1Kg 750g area 375ml 310ml Oil 17 tablespoons 1 tablespoon 3 teaspoons Salt 2 teaspoons 1 teaspoons 1 teaspoons Sugar 27 tablespoons 2 tablespoons 17 tablespoons Bread flour 7009 4 cups 6009 4 cups 450g 3 cups Bread improver 172 teaspo
33. 375ml 310ml Olive oil 3 tablespoons 2 tablespoons 1 tablespoon Fresh minced garlic 3 teaspoons 2 teaspoons 1 teaspoon Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 tablespoons 17 tablespoons 1 tablespoon Bread flour 7509 5 cups 600g 4 cups 500g 3 cups Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder 2 tablespoons 2 tablespoons 17 tablespoons Fresh parsley chopped 3 tablespoons 2 tablespoons 1 tablespoon Tandaco yeast 134 teaspoons 172 teaspoons 1 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID ITALIAN BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 410ml 340ml 270ml Olive oil 3 tablespoons 2 tablespoons 1 tablespoons Tomato Paste 3 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 tablespoons 17 tablespoons 1 tablespoon Bread flour 7509 5 cups 600g 4 cups 4509 3 cups Bread improver 1 teaspoon 34 teaspoon Yo teaspoon Milk powder 27 tablespoons 2 tablespoons 17 tablespoons Dried basil 2 tablespoons 17 tablespoons 1 tablespoon Tandaco yeast 134 teaspoons 1 teaspoons 1 teaspoons 38 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER ae dried 7 CUP mec SETTING BASIC LIGHT MEDIUM DARK RAPID ONION BREAD INGREDIENTS Water 420ml 375ml 310ml Oil 3 tablespoons 3 tablespoons 2 tablespoons Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 tablespoons 2 tablespoons 17 tablespoons Bread flour 700g 4 cups 600g 4
34. AMB amp CORIANDER RAVIOLI INGREDIENTS INGREDIENTS Water 220ml Pasta dough 1 quantity Olive oil 1 tablespoon FILLING Salt 172 teaspoons Lean lamb mince 150g Plain flour 3009 2 cups Freshly minced garlic 1 teaspoon Semolina 1709 1 cup Parmesan cheese 1 tablespoon ETTING DOUGH PASTA Finely chopped fresh coriander 1 teaspoon EGG PASTA DOUGH Ground nutmeg 14 teaspoon INGREDIENTS Freshly ground black pepper 74 teaspoon Eggs 609 lightly beaten 5 Handshaping procedure Olive oil 1 tablespoon 85 ET 1 Divide into two equal portions Roll out each portion to a square Salt 1 teaspoon approximately 30cm x 30cm Plain flour 3009 2 cups 2 Place filling ingredients in a mixing bowl mix well to combine Semolina 170g 1 cup 3 Place teaspoons of filling 5cm apart over one of the pasta SETTING DOUGH PASTA squares Brush edges and between filling lightly with water and top with remaining pasta square Press firmly between fillings and along edges and cut into squares using a pastry wheel Sprinkle ravioli with a little flour gt Cook ravioli in boiling water several at a time in a large saucepan for 5 minutes or until just tender Drain well then serve with your favourite pasta sauce R26 Pasta Dough continued GRISSINI ITALIAN BREAD STICKS Ideal to serve with soup dips and fresh pasta dishes ING
35. D Screen The bread machine is cooling and will remain in the KEEP WARM cycle for another 60 minutes but the time remaining will not show on the screen Press and hold the LIGHT button at the top of the control panel to illuminate the interior cavity of the bread machine The light will not remain on unless the LIGHT button is held down Power Failure Protection The ikon Baker s Oven has a built in Power Failure Protection system If the power supply is interrupted for 60 minutes or less the ikon Baker s Oven will automatically resume the cycle when power is restored For the Power Failure Protection System to activate the bread machine must be operating for a minimum of 5 minutes If the power is not restored within 60 minutes it is recommended to discard the ingredients particularly when using perishable ingredients such as dairy products eggs etc 7 Know your Breville ikon Baker s Oven continued BREAD DOUGH AND JAM SETTINGS SETTINGS CRUST LOAF SIZE TOTAL TIME BASIC LIGHT 1250g 3 hours 10 mins LIGHT 1000g 3 hours 00mins LIGHT 750g 2 hours 55 mins MEDIUM 1250g 3 hours 20 mins MEDIUM 1000g 3 hours 10 mins MEDIUM 750g 3 hours 05 mins DARK 1250g 3 hours 30 mins DARK 1000g 3 hours 20 mins DARK 750g 3 hours 15 mins RAPID 1250g 2 hours 20 mins RAPID 1000g 2 hours 10 mins RAPID 750g 2 hours
36. EE and CONTINENTAL settings holding the temperature of the bread for up to 60 minutes However as the loaf cools it gives off steam that cannot escape from the bread pan The bread crust may become soft and the loaf may slightly lose its shape Q Why did the bread not rise A There may be several reasons Check the protein level of the flour and the 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 Q Why do large holes appear inside the bread A Occasionally air bubbles will concentrate at a certain location during the last rising and will bake in this state This could be caused by too much water and or yeast or insufficient flour Check the recipe ingredients and method of weighing measuring Q Why does the top of the bread collapse A Usually this is because the ingredients are not in balance or a low protein flour is used Check the method of weighing measuring the ingredients Too much yeast water or other liquid ingredients or insufficient flour may cause the bread to be pale on top and collapse while baking Q Why does bread colour differ A This is probably because the ingredients used in each recipe may vary A different crust colour may also have been selected Q Are the room and water temperatures important A Yes room and water temperature influences yeast activity and therefore can affect the qua
37. ER SOFT WHITE BREAD MIX INGREDIENTS Water 500ml 400ml 300ml Bread Mix 7500 5 cups 600g 4 cups 450g cups Laucke Yeast 2 teaspoons 172 teaspoons 1 teaspoons SETTING FRENCH KITCHEN COLLECTION WHITE BREAD MIX INGREDIENTS 1 25Kg Water 400ml 350ml 300ml Bread Mix 750g 5 cups 6009 4 cups 500g 3 cups Kitchen Collection Yeast 2 teaspoons 2 teaspoons 2 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID Prepackaged Bread Mixes continued GRAIN PREPACKAGED BREAD MIXES DEFIANCE GRAIN BREAD MIX INGREDIENTS Water 450ml 375ml 320ml Bread Mix 7509 5 cups 6009 4 cups 500g 3 cups Defiance yeast 2 teaspoons 2 teaspoons 172 teaspoons SETTING WHOLEWHEAT LIGHT MEDIUM DARK RAPID LAUCKE MULTIGRAIN SOY amp LINSEED BREAD MIX INGREDIENTS Water 525ml 430ml 320ml Bread Mix Laucke yeast 7509 5 cups 2 teaspoons 6009 4 cups 1 teaspoons 4509 3 cups 172 teaspoons SETTING FRENCH LAUCKE GERMAN GRAIN BREAD MIX INGREDIENTS Water 550ml 460ml 300ml Bread Mix 7509 5 cups 600g 4 cups 4509 3 cups Laucke yeast 2 teaspoons 172 teaspoons 1 teaspoons SETTING FRENCH KITCHEN COLLECTION GRAIN BREAD MIX INGREDIENTS 1 25Kg Water 420ml 350ml 310ml Bread Mix 750g 5 cups 6009 4 cups 500g 3 cups Kitchen Collection Yeast 272 teaspoons
38. ET 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 your baked loaf Recipes using perishable ingredients should not be made using the PRESET TIMER To use the PRESET TIMER 1 To bake a loaf of bread on the BASIC MEDIUM Bread setting by following steps 1 10 under the Beginner s Guide to Your First Loaf on Page 13 2 Press the Up A or Down W Arrow button on the Control Panel to enter the number of hours in which you want your bread to be ready the amount of time shown in the LCD Screen will include the total setting time Each time you press the Up A Arrow button the timer advances 10 minutes Each time you press the Down W Arrow button the timer is set back 10 minutes Hold down Up A or Down VW Arrow button for speedier adjustments Example Before leaving for work at 8 00am you decide to make a loaf of White Bread to be ready for dinner at 6 00pm 10 hours later Press the Up A Arrow until 10 00 appears on the LCD Screen Press START PAUSE to commence operation and your ikon Baker s Oven will begin making your bread at the appropriate time for it to be ready at exactly 6 00pm 3 Press START PAUSE The colon in the time displayed begins to flash letting you know the Preset Timer has started The remaining time will count down in one minute increments When the time on the LCD Screen shows 0 00 baking is completed If y
39. GH or BAKE ONLY settings Step 13 Take the bread out of the bread pan Use oven mitts to gently shake the bread out of the pan onto a wire rack Check that the kneading blade has remained in the bread pan Place the bread upright on the wire rack to cool Allow the bread to cool sufficiently before slicing When baking is finished and the bread has been removed from the bread pan remove the kneading blade from the pan using oven mitts Do not attempt to remove the kneading blade with your bare hand as it is very hot If the kneading blade is difficult to remove from the shaft in the bread pan pour some warm water and a little detergent into the bread pan and allow to stand for 10 20 minutes to loosen baked on crust or crumb residue Beginner s Guide to Baking Your First Loaf continued Step 14 Unplug the bread machine Press and hold down the STOP button to switch off the ikon Baker s Oven THE LCD Screen will reset to 1250g 3 20 with the arrows aligned to BASIC and MEDIUM setting Switch off at the power outlet and unplug the power cord If you wish to make another loaf of bread allow approximately one hour for the ikon Baker s Oven to cool before using again Open the lid to help cool the bread machine If the ikon Baker s Oven is too hot an error code will appear on the LCD Screen and three beeps will sound The bread machine will not operate until it cools down to the correct operating temperature for kneading
40. LLS INGREDIENTS ROSETTA ROLLS Water 310ml INGREDIENTS Oil 2 tablespoons Water 310ml Salt 1 teaspoon Oil 3 tablespoons Sugar 2 tablespoons Salt 1 teaspoon Bread flour 6009 4 cups Sugar 1 tablespoon Eggs 60g 1 Bread flour 6000 4 cups Tandaco yeast 2 teaspoons Tandaco yeast 2 teaspoons GLAZE SETTING DOUGH BREAD Milk 2 tablespoons SETTING DOUGH BREAD Handshaping procedure 1 Divide dough into 12 equal pieces Knead each piece and shape into rounds Handshaping procedure 2 Place rounds 5cm apart onto lightly greased baking trays Use 1 Divide dough into 16 equal pieces Knead each piece and shape d d g ray a 2 5cm round cutter to press a 1cm indentation into the top of into rounds each round Use a sharp knife to slice 6 evenly spaced 1cm cuts 2 Place rounds close together on a lightly greased baking tray round the sides of the round 3 Cover rounds loosely with lightly greased plastic wrap and stand Cover rounds loosely with lightly greased plastic wrap and stand in a warm area for 30 minutes or until doubled in size in a warm area for 60 minutes or until doubled in size 4 Remove plastic wrap brush tops of rounds with milk 4 Remove plastic wrap brush tops of rounds with milk and sift a fine layer of flour over top of rounds if desired 5 Bake in preheated oven at 200 C for 12 15 minutes or until cooked and golden brown 5 Bake in preheated oven at 180 C for 20 30 minutes or un
41. REDIENTS Full cream milk scalded 300ml Butter 600 3 tablespoons Castor sugar 1 tablespoon Salt 1 teaspoon Bread flour 600g 4 cups Tandaco yeast 2 teaspoons SETTING DOUGH PASTA Handshaping procedure 1 Combine hot milk butter and castor sugar Stir until sugar is dissolved Let stand until milk is cool 2 Place milk mixture salt bread flour and yeast into bread pan 3 Follow steps 2 to 5 in the procedure on page R26 4 Atthe end of the setting press STOP Remove the bread pan from the bread machine Remove dough 5 Divide dough into 20 equal portions for thicker bread sticks or 40 equal portions for thinner crisper bread sticks 6 Roll each portion on a lightly floured surface to about 25cm in length 7 Place sticks on a lightly greased baking trays 3cm apart Cover with lightly greased plastic wrap Leave in a warm place 20 30 minutes Remove plastic wrap 8 Brush sticks with Egg Glaze Page R40 and sprinkle with rock salt or sesame seeds if desired 9 Bake in a preheated 220 C oven for 15 20 minutes or until crisp and golden brown R27 R28 Gluten Free Bread Breville has understood the special needs and dietary requirement of our customers since our original bread machine was launched in 1995 Breville continues with the tradition with the introduction of a dedicated Gluten Free Bread Setting in the Breville ikon Baker s Oven Your Breville ikon Bake
42. RT PAUSE to commence operation Atthe end of the setting press STOP Remove bread from the bread machine and bread pan Cool bread on rack SEQUENCE FOR SWEET SETTING oOo AON Oak WD SIZE KNEAD 1 KNEAD 2 RISE 1 RISE 2 SHAPE 750g 5min 20min 40min 10sec 25min 5 50min 62min 115 C 3hrs 22mins a 3hrs 1Kg 5min 20min 40min 10sec 25min 5sec 50min 65min 115 C 25mins 125Kg 5min 20min 40min 10sec 25min 5sec 50min 70min 115 C Bu mins Selection of CRUST and the RAPID function is not available on this setting PECAN amp MAPLE SYRUP BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 355ml 320ml 250ml Oil 3 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 teaspoons 2 teaspoons 172 teaspoons Bread flour 6759 47 cups 600g 4 cups 4509 3 cups Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Tandaco yeast 2 teaspoons 1 teaspoons 1 teaspoons Pecans chopped Yo cup Y cup Ya cup SETTING SWEET R11 Flavoured Sweet Bread continued APPLE amp SPICE BREAD INGREDIENTS Tandaco yeast Dried apple chopped 2 teaspoons 3 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER 4 tablespoons Water 270ml 250ml 210ml Apple juice 150ml 125ml 60ml
43. SELECT button once to choose WHOLE WHEAT Each time you press SELECT again the black indicator arrow moves onto the next selection in the following order BASIC WHOLE WHEAT FRENCH SWEET GLUTEN FREE CONTINENTAL YEAST FREE JAM DOUGH BREAD DOUGH PIZZA DOUGH PASTA BAKE ONLY Step 8 Select crust type Press the CRUST CONTROL button to select a LIGHT or DARK crust or the corresponding RAPID setting The CRUST CONTROL button can be used for the BASIC and WHOLE WHEAT bread settings Step 9 Select loaf size Press the LOAF SIZE button to select the loaf size Each time this button is pressed the LCD Screen will change from 1250g to 1000g to 750g The LOAF SIZE button can be used for the BASIC WHOLE WHEAT FRENCH SWEET AND GLUTEN FREE BREAD settings Only the 1250g loaf or 1000g loaf can be selected on the GLUTEN FREE BREAD SETTING If you accidentally press the wrong setting crust colour or loaf size press and hold the STOP button to reset the program then make your selection again Step 10 Set the Fruit and Nut Dispenser and or Add in Beeper If ingredients are to be dispensed from the Fruit and Nut Dispenser the NUTS button should be pressed before the START PAUSE button is pressed or soon after the kneading has commenced The words YES NUTS will appear on the LCD Screen The NUTS button can be used on the BASIC WHOLE WHEAT FRENCH SWEET CONTINENTAL YEAST FREE AND DOUGH BREAD settings Refer to the Fruit and Nut D
44. T DISPENSER 134 teaspoons 172 teaspoons SETTING SWEET CHOCOLATE CHIP BREAD INGREDIENTS Water 370ml 330ml 250ml Oil 3 tablespoons 2 tablespoons 1 tablespoon Salt 134 teaspoons 172 teaspoons 1 teaspoon Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon Bread flour 6750 4 cups 600g 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Tandaco yeast Chocolate chips 2 teaspoons 2 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER 1 cup 134 teaspoons 172 teaspoons SETTING SWEET APRICOT ALMOND amp CARDAMOM BREAD INGREDIENTS Water 370ml 300ml 270ml Oil 3 tablespoons 2 tablespoons 1 tablespoon Almond Essence 172 teaspoons 172 teaspoons 1 teaspoon Salt 2 teaspoons 172 teaspoons 1 teaspoon Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon Bread flour 675g 4 cups 600g 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Ground cardamom 172 teaspoons 1 teaspoons 1 teaspoon Tandaco yeast Slivered almonds Dried apricots chopped 2 teaspoons 3 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER 1 teaspoons 1 teaspoons R14 SETTING SWEET
45. able the kneading blade to operate correctly This is achieved by placing the bread pan into the baking chamber and pushing down firmly until the pan is in position Refer to page 13 step 4 sally _ 6 Know your Breville ikon Baker s Oven continued THE CONTROL PANEL The Control Panel is designed to perform several functions The LCD screen indicates the setting selected loaf size crust colour etc and the completion time for the setting The various buttons are used to select the functions and to start or stop the Breville ikon Baker s Oven LCD SCREEN SELECT CRUST NUTS LOAF SIZE BEEPER MANUAL SET TIME TEMP PRESET TIMER up A down WV arrows START PAUSE STOP KEEP WARM IN PROGRESS LIGHT VIEWING LIGHT The LCD Screen shows the setting loaf size crust colour and dispenser operation When the START PAUSE button is pressed to commence operation the time displayed in hours and minutes is the time remaining until the selected setting is completed Press the SELECT button to access the variety of automatic settings available These settings are listed on page 8 Each time the SELECT button is pressed the setting is changed The setting selected is indicated by a black arrow appearing on the right hand side of the LCD Screen or the appropriate wording on the LCD Screen Press the CRUST button to select the 3 crust colours available on th
46. ailable nationally in most supermarkets was used in the development of all yeasted recipes contained in this book with the exception of the Bread Mix recipes Smaller packets of bread mix usually contain sachets of yeast Larger bulk bags of bread mix usually do not include the yeast sachets however the corresponding brand of yeast may be purchased separately Some bulk and imported yeasts are more active therefore it is recommended to use less of these yeasts Yeast may also be more active in hot weather 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 Rapid Rise Yeast These 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 NEW ZEALAND ONLY Edmonds Surebake Yeast is the most readily available yeast product in New Zealand Where a recipe states Bread Improver and Tandaco Yeast substitute with Edmonds Surebake Yeast 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 EGGS Eggs are used in some bread recipes and provide liquid help with
47. an and allow the oven cavity H previous loaf has been baked and its interior will still sufficient time to cool Ensure there are sufficient ingredients in the bread be too warm pan sl The bread machine is used in an extremely cold Place the bread machine in a warmer environment Recommended room environment temperature 20 25 C E 02 Contact your nearest authorised Breville Service Centre refer to the back page for details E 03 Contact your nearest authorised Breville Service Centre refer to the back page for details 21 Troubleshooting Recipe STICKY PATCH PROBLEM BREAD SINKS OVER BROWNED QN TOP OF DOUGHY CENTRE HEAVY DENSE CENTRE TEXTURE BREAD Not measured correctly e e Low Protein 96 e e e Flour Passed use by e 2 date Self raising flour used Not measured Sugar correctly e e e e Not measured oa correctly Not measured ae correctly Water Liquid Too hot Too cold Not measured Yeast correctly e Not measured correctly hd e Bread Mix Used in place of e T flour Too hot e Room Temp Too cold Troubleshooting ikon Baker s Oven MACHINE WILL NOT ERROR CODE H INGREDIENTS NOT OPERATE DISPLAY WINDOW MIXED Appliance unplugged e 30 minute warming cycle Wholewheat cycle only e Kneading blade not on shaft e Select setting in
48. ashed and well drained 1 cup 34 cup Ye cup Salt 2 teaspoons 17 teaspoons 1 teaspoon Sugar 2 tablespoons 172 tablespoons 1 tablespoon Bread flour 7509 5 cups 6009 4 cups 4509 3 cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Ground cumin 134 teaspoons 172 teaspoons 1 teaspoon Tandaco yeast 1 teaspoons 1 teaspoons 1 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID CAJUN JALAPENO BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 420ml 375ml 310ml Oil 3 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 1 teaspoons 1 teaspoon Sugar 2 tablespoons 17 tablespoons 1 tablespoon Bread flour 7009 4 cups 6009 4 cups 450g 3 cups Bread improver 1 teaspoon 34 teaspoon Yo teaspoon Milk powder 21 tablespoons 2 tablespoons 1 tablespoons Cajun seasoning 3 teaspoons 2 teaspoons 172 teaspoons Tandaco yeast 134 teaspoons 1 teaspoons 1 teaspoons ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER Jalapeno peppers chopped drained and dried cup cup Ya cup SETTING BASIC LIGHT MEDIUM DARK RAPID FRESH HERB amp CARAWAY BREAD INGREDIENTS Water 420ml 375ml 310ml Oil 3 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 tablespoons 17 tablespoons 1 tablespoon Bread flour 7009 4 cups 600g 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27
49. ately otherwise the ingredients may boil over making cleaning difficult TWO FRUIT MARMALADE INGREDIENTS Oranges thinly sliced 425g Lemons thinly sliced 125g Sugar 175 cups Jam Setta 172 tablespoons SETTING JAM STRAWBERRY JAM INGREDIENTS Strawberries hulled and chopped 900g Sugar 1 cups Jam Setta 17 tablespoons SETTING JAM PLUM JAM INGREDIENTS Blood plums peeled deseeded amp 600g roughly chopped Sugar 1 cups Jam Setta 172 tablespoons SETTING JAM TOMATO amp PINEAPPLE JAM INGREDIENTS Tomatoes peeled seeded amp finely chopped 300g Pineapple flesh finely chopped 200g Sugar 1 cups Jam Setta 17 tablespoons SETTING JAM KIWI FRUIT JAM INGREDIENTS Kiwi fruit peeled amp sliced 500g Sugar 17 cups Jam Setta 172 tablespoons SETTING JAM MIXED BERRY JAM INGREDIENTS Strawberries hulled and chopped 250g Blackberries 125g Raspberries 125g Sugar 1 cups Jam Setta 17 tablespoons SETTING JAM MANGO amp PEACH JAM INGREDIENTS Peaches seeded amp finely chopped 250g Mango flesh finely chopped 250g Sugar 1 cups Jam Setta 17 tablespoons SETTING JAM SPICED PEAR amp PLUM JAM INGREDIENTS Pears peeled amp finely chopped 250g Plums deseeded amp finely chopped 250g Sugar 1 cups Mixed spice
50. ave mixed together well close lid and leave the bread machine to complete the program At the end of the setting press STOP Remove bread from the bread machine and bread pan Cool bread on rack DO SEQUENCE FOR YEAST FREE SETTING KNEAD 1 KNEAD 2 KNEAD 3 REST KNEAD 4 KNEAD 5 BAKE TIME BAKETEMP TOTAL TIME 1min 3min 2min 1 1 2min 80min 117 C Thr 30min DAMPER POLENTA amp CAPSICUM BREAD LIQUID INGREDIENTS LIQUID INGREDIENTS Oil 2 tablespoons Olive oil 2 tablespoons Water 390ml Eggs 60g 2 DRY INGREDIENTS Water 250ml Bread flour 6000 4 cups DRY INGREDIENTS Milk powder 2 tablespoons Self raising flour 375g 27 cups Salt 1 teaspoon Sugar 2 tablespoons Sugar 1 tablespoon Polenta 170g 1 cup Baking Powder 6 teaspoons 38 ADD TO THE FRUIT amp NUT DISPENSER SETTING YEAST FREE Capsicum finely chopped 559 cup SETTING YEAST FREE PREMIX DAMPER LIQUID INGREDIENTS Oil 1 tablespoon Water 350ml White bread mix 600g 4 cups Baking Powder 6 teaspoons SETTING YEAST FREE R31 Yeast Free Bread continued CHEESY BUTTERMILK BREAD BANANA amp PECAN MUFFIN BREAD Butter melted 1 tablespoon Butter melted 3 tablespoons Egg 609 1 Eggs 609 2 Buttermilk 500ml Milk 80ml DRY INGREDIENTS Mashed banana 380g 1 cup Salt Yo teaspoon Bread flour 340g 2 cups Grain mustard 1 tablespoon Brown sugar 250g 1 cup Bi carbonate
51. correct Machine has not cooled from previous use e e Lid opened during rising or baking Hot bread left in pan too long Incorrect crust colour selection Start button not pressed e e Bread pan unseated e 22 Troubleshooting Recipe COARSE HOLEY BREAD RISES BREAD DOESN T TEXTURE MUCH RISE ENOUGH rcs SU Ley Gi I e e Check method of weighing measuring ingredients Ref Page 16 Use suitable high protein flour or add gluten flour Ref Page 17 Discard and use fresh flour Ref Page 17 e Use bread flour Self raising flour already contains baking powder as the raising agent Ref Page 17 e e e Use metric measuring spoons Ref Page 16 e Use metric measuring spoons Ref Page 16 e Check method of weighing measuring ingredients Ref Page 16 e Water must be between 20 C 25 C Ref Page 20 e Use metric measuring spoons Ref Page 16 e e Check method of weighing measuring ingredients Ref Page 16 e Bread mix already contains salt sugar etc and cannot be substituted for flour Ref Page 17 e Room temperature must be less than 28 C Ref Pages 13 20 Room temperature must be more than 10 Ref Pages 13 20 Troubleshooting ikon Baker s Oven BREAD NOT BAKED BREAD IS UNDER BROWNED PRESET TIMER DID BREAD NOT BAKED DAMP CRUST NOT FUNCTION LOAF IS SMALL e e e e e e e e e e e 23
52. cumin eead 2 tablespoons 17 tablespoons Tandaco yeast 2 teaspoons 1 teaspoons SETTING GLUTEN FREE R29 R30 Gluten Free Bread continued GLUTEN FREE SPICY SULTANA BREAD LIQUID INGREDIENTS a us Water 400ml 300ml Olive oil 3 tablespoons 27 tablespoons Eggs 60g 3 2 Vinegar 1 teaspoon 34 teaspoon DRY INGREDIENTS Sultanas 1000 7 cup White rice flour 320g 2 cups 240g 17 cups Potato flour 220g 1 cup 1709 1 cup Soy flour 50g cup 400 cup Tapioca flour i arrowroot 759 2 cup 55g cup Light brown sugar cup 27 tablespoons Salt 172 teaspoons 1 teaspoon Milk powder cup cup Guar or Xanthan 1 tablespoon 3 teaspoons gum Mixed spice 2 tablespoons 17 tablespoons Tandaco yeast 2 teaspoons 172 teaspoons ADDITIONS 750 cup SETTING GLUTEN FREE Variation Substitute sultanas with other dried fruit chopped to a suitable size such raisins dates apricots etc GLUTEN FREE CHEESY CHEDDAR BREAD LIQUID INGREDIENTS 2800 tkg Water 400ml 300ml Olive oil 17 tablespoons 1 tablespoon Eggs 609 3 2 Vinegar 1 teaspoon 34 teaspoon DRY INGREDIENTS White rice flour 3209 2 cups 2409 172 cups Potato flour 220g 1 cup 170g 1 cup Soy flour 509 400 74 cup Tapioca flour 1 7 arrowroot 759 2 cup 55g cup Sugar YA cup 27 tablespoons Salt 172 teaspoons 1 teaspo
53. cups 450g 3 cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Onion powder 2 teaspoons 1 teaspoons 1 teaspoon Tandaco yeast Onion roughly chopped 134 teaspoons 3 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER 34 cup 172 teaspoons 1 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID R7 R8 Flavoured White Bread continued BLACK OLIVE amp BASIL BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 420ml 375ml 310ml Olive oil 3 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 1 teaspoons 1 teaspoon Sugar 2 tablespoons 2 tablespoons 17 tablespoons Bread flour 7509 5 cups 6009 4 cups 450g 3 cups Bread improver 1 teaspoon 34 teaspoon Yo teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Dried basil 1 tablespoon 1 tablespoon 3 teaspoons Tandaco yeast 134 teaspoons 172 teaspoons 1 teaspoons ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER Black olives chopped 4 tablespoons 3 tablespoons 2 tablespoons drained and dried SETTING BASIC LIGHT MEDIUM DARK RAPID THAI COCONUT CURRY BREAD INGREDIENTS 420ml 375ml 310ml 3 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 2 tablespoons 17 tablespoons 1 tablespoon Bread flour 7009 4 cups 600g
54. cycles can be reduced or if a crustier loaf is preferred the baking time and temperature can be increased Follow the guidelines for the MANUAL SET function Refer page 12 The TIME TEMP button is used with a BAKE ONLY setting Refer page 11 b MANUAL SET function Refer page 12 The UP AND DOWN ARROWS have three functions 8 To use the PRESET TIMER Refer page 10 b To use the TIME TEMP feature for the BAKE ONLY setting Refer page 11 To use the MANUAL SET function Refer page 12 The START PAUSE button has two functions 8 Press the START PAUSE button to commence the selected setting b Press the START PAUSE button during operation to interrupt a cycle The Pause function allows you to be creative with your bread making by pausing the machine for 10 minutes The Pause function can be activated in any cycle of any setting except the KEEP WARM cycle To stop and cancel a setting during operation press and hold down the STOP button for 1 3 seconds until the beeps sound The LCD Screen will reset to show BASIC BREAD 1250g 3 20 MEDIUM The KEEP WARM IN PROGRESS Light on the control panel will illuminate and remain steady when the ikon Baker s Oven is in operation and progressing through the cycles The KEEP WARM IN PROGRESS Light will flash during the 60 minute KEEP WARM cycle at the end of a bread making setting When a setting time is complete the ikon Baker s Oven will show 0 00 and KEEP WARM on the LC
55. d improver 7509 5 cups 2 teaspoons Tandaco yeast 1 teaspoons SETTING CONTINENTAL Selection of LOAF SIZE CRUST and the RAPID function is not available on this setting CONTINENTAL BREAD Use the PAUSE function at 15 minutes into the baking cycle Open the lid brush top of loaf with milk and lightly sift 2 tablespoons of bread flour over top Close the lid Press START PAUSE to recommence operation R6 Flavoured White Bread Procedure to 9 NSO ge SON Wipe spills from outside of bread pan Place ingredients into bread pan in the exact order listed in the recipe Insert the bread pan into position in the baking chamber and close the lid Press SELECT to access the desired setting as listed in the following recipes Press LOAF SIZE to select 1000g or 750g if required Press CRUST to select DARK LIGHT or RAPID function if required Press NUTS Press BEEPER if required Press START PAUSE to commence operation At the end of the setting press STOP 10 Remove bread from bread machine and bread pan Cool bread on a rack All recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales for accuracy in producing a 1 25Kg 1250g 1Kg 1000g or 750g loaf of bread POTATO amp LEEK BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 420ml 375ml 290ml Oi
56. ded to regularly inspect the appliance Do not use the appliance if the power cord power plug or appliance becomes damaged in any way Return the entire appliance to the nearest authorised Breville Service Centre for examination and or repair Any maintenance other than cleaning should be performed at an authorised Breville Service Centre This appliance is for household use only Do not use this appliance for anything other than its intended use Do not use in moving vehicles or boats Do not use outdoors Misuse may cause injuries The installation of a residual current device safety switch is recommended to provide additional safety protection when using electrical appliances It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance See your electrician for professional advice CAUTION THE LID AND THE OUTER SURFACE MAY GET WHEN THE APPLIANCE IS OPERATING THE TEMPERATURE ACCESSIBLE STEAM VENTS ARE VERY HOT DURING BAKING gt Know your Breville ikon Baker s Oven Removable lid Viewing window Collapsible kneading blade mm Nj d Automatic fruit amp nut dispenser LCD screen Control panel Bread pan handle Oven baking chamber Non stick coated bread pan It is important that the bread pan is securely inserted into the base of the baking chamber to en
57. e Basic and Wholemeal bread settings only The setting selected is indicated by a black arrow appearing on the left hand side of the LCD Screen This button also selects the Rapid function for Basic and Wholemeal breads Press the NUTS button if ingredients are to be dispensed from the Fruit and Nut Dispenser This button can be pressed before or after the START PAUSE button is pressed to commence operation The words YES NUTS will appear on the LCD Screen Press the LOAF SIZE button to select the required loaf size The LCD Screen automatically indicates 12509 If the 10009 loaf or the 750g loaf is preferred press the LOAF SIZE button and the LCD Screen will show the change The LOAF SIZE button is only available on the BASIC WHOLE WHEAT FRENCH SWEET and GLUTEN FREE bread settings Only the 1250g loaf or 1000g loaf can be selected on the GLUTEN FREE bread setting Press the BEEPER button to turn the beeps on or off When the BEEPER button is selected to sound the beeps at the appropriate time in the selected setting the BEEPER light above the LCD Screen illuminates The BEEPER button beeps once when selected to on but does not beep when it is turned off and the BEEPER light goes out The MANUAL SET button accesses the function that allows you to use your own personal recipe in the ikon Baker s Oven You can choose the timing for each cycle of the program and also the baking temperature For example in a humid climate the rising
58. e Bread Mix recipes WHOLE WHEAT LIGHT MEDIUM DARK RAPID Press the SELECT button once and a black arrow appears against the wording WHOLE WHEAT and MEDIUM crust colour The LCD Screen shows 3 45 1250g This is the family size loaf For a 1000g large size loaf or a 750g medium size loaf press LOAF SIZE button until the required size appears on the LCD Screen For a LIGHT or DARK crust colour or RAPID setting press the CRUST button until the black arrow alights with the selected setting The WHOLE WHEAT LIGHT MEDIUM or DARK setting is used for breads made with wholemeal flour rye or other grain flours This setting has a 30 minute PREHEAT cycle The WHOLE WHEAT RAPID setting has a 5 minute PREHEAT cycle PREHEAT will show on the LCD Screen when the START PAUSE button is pressed to commence operation but will only warm to preheat the ingredients if the sensor detects that the oven cavity is below recommended operating temperature During the PREHEAT cycle the heavy wheat grains absorb the liquid soften and expand thus providing better gluten development CRUST selection is not available when using the WHOLEWHEAT RAPID setting FRENCH Press the SELECT button twice and a black arrow appears against the wording FRENCH The LCD Screen shows 3 40 1250g This is the family size loaf For a 1000g large size loaf or a 750g medium size loaf press LOAF SIZE button until the required size appears on the LCD Screen Bread low in fat and
59. e into a circle 15cm across 2 Cover half of each circle with selected fillings leaving a rim around the edge 3 Brush edges with water then fold the uncovered half over the covered half and seal the edges 4 Place onto lightly greased baking trays Use a sharp knife to make a small slit in the top of each calzone 5 Bake in a preheated oven at 200 C for 15 20 minutes or until cooked and golden brown R25 Pasta Dough Make fresh home made Pasta to serve with your favourite pasta sauces All recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales for accuracy Procedure 1 Place ingredients into bread pan in the exact order listed in the recipe 2 Wipe spills from outside of bread pan 3 Insert the bread pan into position in the baking chamber and close the lid 4 Press SELECT to DOUGH PASTA setting 5 Press START PAUSE to commence operation 6 Atthe end of the setting press STOP Remove bread pan from the bread machine and remove the pasta dough which is now ready for hand shaping or placing through a Pasta Extruder 7 Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a well rounded form Shape the dough following the recipe instructions SEQUENCE FOR DOUGH PASTA SETTING KNEAD 1 KNEAD 2 KNEAD 3 KNEAD 4 REST TEMP TOTAL TIME 1 2min 5min 1 5min 32 C 14min PASTA DOUGH L
60. easpoons Glace cherries halved 2 tablespoons 1 tablespoon 2 teaspoons Glace ginger chopped 2 tablespoons 1 tablespoon 2 teaspoons Dried apple chopped 2 tablespoons 1 tablespoon 2 teaspoons Walnuts chopped 3 tablespoons 2 tablespoons 1 tablespoon SETTING SWEET Use the PAUSE function by pressing the START PAUSE button at 15 minutes into the baking cycle to glaze the top of the loaf using the Gelatine Glaze recipe on Page R40 R15 R16 Wholemeal Bread The breads in this section use ingredients such as wholemeal flour rye flour and other grains or cereals The WHOLE WHEAT setting has been designed with these ingredients in mind by providing a 30 minute PREHEAT time at the beginning of the setting to allow these heavy flours time to absorb the liquid soften and expand The WHOLE WHEAT RAPID setting has a 5 minute PREHEAT time Extra kneading and rising times have also been included These features encourage better gluten development to produce a better wholemeal loaf of bread All recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales for accuracy in producing 1 25Kg 12500 1Kg 10000 or 750g loaf of bread Procedure Place ingredients into bread pan in the exact order listed in the recipe Wipe spills from outside of bread pan Insert the bread pan into position in the baking chamber and close the lid Press SELECT to access the desir
61. ed setting as listed in the recipes below Press LOAF SIZE to 1000g or 750g setting if required Press CRUST to select DARK LIGHT or RAPID if required Press NUTS Press BEEPER if applicable Press START PAUSE to commence operation At the end of the setting press STOP 10 Remove bread from the bread machine and bread pan Cool bread on a rack SEQUENCE FOR WHOLE WHEAT SETTING Co SS Ew Se e Je c PREHEAT KMEAD KNEAD i Rise 1 PUNCH Risk SHAPE niSE3 BRE Tere 750g Light 30min 3min 17min 50min 10sec 25min 10sec 45min 37min 132 C 2m s MEUS 30min 3min 17min 50min 10sec 25min 10sec 45min 42min 1326 25 750g Dark 30min 3min 17min 50min 10sec 25min 10sec 45min 50min 134 C a s 1Kg Light 30min 3min 17min 50min 10sec 25min 10sec 45min 40min 132 C m 19 30min 3min 17min 50min 10sec 25min 10sec 45min 45min 1326 38 Medium 35mins 1Kg Dark 30min 3min 17min 50min 10sec 25min 10sec 45min 53min 134 C Pus s um 30min Smin 15min 50min 10sec 25min 10sec 45min 50min 1326 gms MARS 30min 5min 15min 50min 10sec 25min 10sec 45min 55min 1320 one 1250 30min Smin 15min 50min 10sec 25min 10sec 45min 63min 134 319 Wholemeal Bread continued SEQUENCE FOR WHOLE WHEAT RAPID SETTING KNEAD KNEAD
62. efer to Pizza Dough recipe section DOUGH PASTA Press the SELECT button ten times and the black arrow remains against the wording DOUGH The LCD Screen shows 0 14 and the word PASTA This setting makes pasta dough for shaping into fresh pasta refer to Pasta Dough recipe section BAKE ONLY Press the SELECT button eleven times and the black arrow appears against the wording BAKE ONLY Press the Up or Down Arrow button to select a baking time between 0 00 and 2 00 hours Press the TIME TEMP button to adjust the baking temperature from 0 C to 150 C This setting allows you to extend the baking time Refer to Using the Bake Only Setting on Page 11 USING THE FRUIT AND NUT DISPENSER The automatic Fruit and Nut Dispenser ensures your ikon Baker s Oven releases fruit nuts or other suitably sized additions of your choice into the dough at exactly the right time in the kneading cycle If added before this time excessive kneading will cause the ingredients to break down rather than maintain their shape within the dough The Fruit and Nut Dispenser will automatically release its contents 8 minutes before the end of the second kneading cycle The dispenser activates on the BASIC WHOLE WHEAT FRENCH SWEET CONTINENTAL YEAST FREE and DOUGH BREAD Settings The capacity of the Fruit and Nut Dispenser is 34 cup of dry ingredients If the ingredients exceed 34 cup use the BEEPER button and add the additional ingredients manually whe
63. en times and the black arrow on the LCD Screen will appear against the wording BAKE ONLY and default to the time 0 45 2 Press the Up A or Down Arrow button to adjust the baking time between 0 00 to 2 00 hours if required 3 Press the TIME TEMP button and the default temperature will show 117 C on the LCD Screen Press the Up or Down W Arrow button to adjust the temperature between 0 C and 150 C if required 4 Press START PAUSE to commence operation The LCD Screen will show the word BAKE and the amount of time to elapse before the completion of the cycle 5 Should the bread require less baking time press and hold down the STOP button at the appropriate time then remove the bread from the bread machine and bread pan Allow bread to cool on a rack When adjusting the baking time displayed each time the Up A or Down V Arrow button is pressed the time displayed advances or is set back in one minute increments When adjusting the baking temperature displayed each time the up or down arrow button is pressed the temperature displayed advances or is set back in 1 C increments Hold down the Up A or Down V Arrow buttons for speedier adjustments Know your Breville ikon Baker s Oven continued MANUAL SET FOR YOUR PERSONAL RECIPES The MANUAL SET function allows you to program your own personal recipe cycle times and baking temperature into the ikon Baker s Oven You can choose how long you want for each c
64. es may cause the machine to move slightly Do not place this appliance on or near a hot gas or electric burner or where it could touch a heated oven Position the appliance at a minimum distance of 10cm away from walls This will help prevent the possibility of discolouration due to radiated heat Always operate the bread machine on a stable and heat resistant surface Do not use on a cloth covered surface near curtains or other flammable materials Do not operate the bread machine on a sink drain board Always ensure the bread machine is properly assembled before connecting to a power outlet and operating Follow the instructions provided in this book The bread machine is not intended to be operated by means of an external timer or separate remote control system The lid and the outer surface may get hot when the appliance is operating The temperature of accessible surfaces may be high when the appliance is operating Do not touch hot surfaces Allow the bread machine to cool before cleaning any parts Steam vents are very hot during baking Do not place anything on top of the lid Do not cover the air vents when the bread machine is in use Use oven mitts when removing the hot bread pan and the bread or jam from the pan Take care when pouring jam from the bread pan as the jam is extremely hot Do not place any ingredients directly into the baking chamber Place ingredients into the bread pan only Do
65. ey 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 granulated Splenda as a sugar substitute NEW ZEALAND ONLY Sugar can be reduced for more improved results 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 for powdered milk unless stated in the recipe Low fat or skim milk powder can be used with good results Soy milk powder can also be used by produces a denser loaf SALT Salt is an important ingredient in bread making However salt inhibits the rising of the bread so be careful when measuring as it should be accurate Refer to Questions and Answers page 20 NEW ZEALAND ONLY Salt may be reduced for improved results FAT Butter margarine or oils such as vegetable safflower sunflower canola etc will add flavour retain the moisture and enhance the keeping qualities of the bread The Vital Ingredients continued YEAST Without yeast the bread will not rise Yeast needs liquid sugar and warmth to activate Dried yeast has been used in the recipes in this instruction book where appropriate Before using dried yeast always check the used by date as stale yeast will prevent the bread from rising Tandaco brand yeast av
66. for 12 15 minutes or until base is cooked and topping heated through FOCACCIA Water 250ml Olive oil 2 tablespoons Salt 1 teaspoon Sugar 2 teaspoons Bread flour 4509 cups Tandaco yeast 2 teaspoons SETTING DOUGH PIZZA Olive oil Ya cup Rock salt cup Black olives sliced Ys Handshaping procedure For a thick Focaccia 1 Press dough into a lightly greased 19cm x 29cm lamington pan 2 Cover loosely with lightly greased plastic wrap and stand ina warm area for 30 minutes or until doubled in size 3 Remove plastic wrap brush dough with olive oil and sprinkle with rock salt and olives 4 Bake in a preheated oven at 200 C for 30 35 minutes or until golden brown For a thin Focaccia 1 Roll dough on a lightly greased baking tray until 2cm thick Prepare as for a thick Focaccia Pizza Dough continued CALZONE Water 240ml Olive oil 2 tablespoons Salt 1 teaspoon Wholemeal flour 150g 1 Bread flour 3009 2 cups Tandaco yeast 2 teaspoons SETTING DOUGH PIZZA Suggested fillings e Sun dried tomato pesto roasted red yellow and green capsicum marinated eggplant or sliced mushroom e Anchovy fillets prawns sliced salami ham bacon turkey or chicken e Grated cheddar mozzarella Parmesan or sliced Camembert brie or fetta cheeses Handshaping procedure 1 Divide dough into 8 equal pieces Roll each piec
67. he LCD Screen will show 4 35 LOAF SIZE and CRUST selection are not available on this setting The flavour of the bread baked on this setting is developed in the longer last rising cycle Extended baking at higher temperature gives the typical hard crust of a Continental loaf YEAST FREE Press the SELECT button six times and the black arrow will appear against the wording YEAST FREE The LCD Screen will show 1 30 LOAF SIZE and CRUST selection are not available on this setting Recipes that use baking powder or bicarbonate of soda as the raising agent can be made on this setting These recipes can be found in the Yeast Free Bread section JAM Press the SELECT button seven times and the black arrow appears against the wording JAM The LCD Screen will show 1 05 This setting is designed to produce home made style jam using seasonal fresh fruit A variety of recipes can be found in the Just Jam section DOUGH BREAD Press the SELECT button eight times and the black arrow appears against the wording DOUGH The LCD Screen shows 1 30 and the word BREAD When the cycle is complete the dough is removed from the bread pan hand kneaded shaped and baked in the conventional oven Refer to recipes in the Dough section DOUGH PIZZA Press the SELECT button nine times and the black arrow remains against the wording DOUGH The LCD Screen shows 0 50 and the word PIZZA This setting is suitable for making pizza and focaccia doughs r
68. he aroma of freshly baked bread every morning the 13 hour Preset Timer on the ikon Baker s Oven makes it easy to do so For our New Zealand customers we have included information relating to variances in measurements and availability of ingredients Before making your first loaf of bread please read this book thoroughly to ensure you get the best results We wish you your family and friends much enjoyment from the superb range of breads you can bake and doughs you can knead in your Breville ikon Baker s Oven Breville recommends safety first 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 care when using any electrical appliance and adhere to the following precautions IMPORTANT SAFEGUARDS FOR YOUR BREVILLE ikon BAKER S OVEN Carefully read all instructions before operation and save for future reference Remove and safely discard any packaging material and promotional labels before using the ikon Baker s Oven for the first time To eliminate a choking hazard for young children remove and safely discard the protective cover fitted to the power plug of this appliance Do not place the bread machine near the edge of a bench or table during operation Ensure the surface is level clean and free of water flour and other substances Vibration during the kneading cycl
69. in millilitres Metric measuring cups and spoons If using the graduated metric measuring cups it is important to spoon or scoop the dry ingredients loosely into the required cup Do not tap the cup on the bench or pack the ingredients into the cup unless otherwise directed Level the top of the cup with a knife When using graduated metric measuring spoons level the top of the spoon with a straight edged knife or spatula DO NOT USE TABLEWARE SPOONS OR CUPS The Vital Ingredients 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 This process increases as the dough undergoes kneading and provides the dough with the structure required to produce the weight and shape of the bread White Wheat Flour The flour used in the bread machine should be bread or baker s flour There is no need to sift the flour Plain flour is most readily available however best results are obtained with flour that has 11 12 protein For this reason the recipes in this book requiring bread flour have been made with flours with 11 12 protein This is normally indicated on the packaging Do not use self raising flour until indicated in the recipe When using a low protein stone ground wholemeal or plain flour
70. ing press STOP Remove Panettone from the bread machine and bread pan Cool bread on rack Press MANUAL SET LCD Screen shows PUNCH DOWN use arrows to change to 15 R33 R34 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 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 however some results are improved by adding extra oil All the recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales The weight of the bread from this section may vary compared to settings used This is due to the properties of the bread mixes Recipes were tested with bread mix milled just before the printing of this book Properties of the bread mixes can alter on a seasonal or storage basis so it may be necessary to adjust the water and flour ratio So check the dough in the first ten minutes of kneading by opening the lid if the dough is too dry add 1 2 teaspoons of water extra if the dough is too sticky add 1 2 tablespoons of bread mix extra The dough should be forming into a smooth round ball If a brand of bread mix is not listed in this book use one of the corresponding
71. ing rolls Cover loosely with lightly greased plastic wrap and stand in a warm area for 20 minutes or until doubled in size Remove plastic wrap Twist 2 strips together and place on a lightly greased baking tray SETTING DOUGH BREAD Handshaping procedure e e Bake in a preheated oven at 180 C for 20 25 minutes or until golden brown Slide twists onto a wire rack Brush with GELATINE GLAZE recipe on page R40 whilst still hot Stand for 5 10 minutes before serving 1 Place raisins sultanas glace cherries mixed peel and almonds m gt into a glass bowl Pour over brandy cover and set aside to stand for 2 hours Flatten and shape dough to approximately 25cm square Scatter soaked fruit and almonds over the top Fold dough over fruit then knead fruit into the dough until evenly incorporated Roll dough out to an oval shape roughly 30cm x 20cm Fold the dough in half lengthways Place on a lightly greased baking tray Brush with melted butter Cover loosely with plastic wrap and leave to stand in a warm area for 1 hour or until well risen DU Ge d Bake at 180 C for 30 35 minutes or until golden Remove stollen from tray cool on wire rack When cool dust Stollen with icing sugar R23 R24 Pizza Dough The Pizza Dough setting is suitable for all your favourite pizza and focaccia recipes All recipes use local ingredients and Australian Standard Metric measuring tools
72. ispenser instructions on Page 9 The capacity of the Fruit and Nut Dispenser is 34 cup dry ingredients Add in Beeper If the additional ingredients exceed 34 cup use the BEEPER button and when the beeps sound during the kneading cycle add the additional ingredients at this time Take care not to drop ingredients over the side of the bread pan into the baking chamber as these may burn and smoke during the baking cycle Do not press the STOP button to add ingredients as this will cancel the program The PAUSE button can be selected if required The BEEPER light above the LCD Screen will be illuminated when the BEEPER button is selected Do not pour liquids into the Fruit and Nut Dispenser If using bottled or canned ingredients such as olives or sun dried tomatoes drain well and dry on kitchen paper towel before adding to the dispenser Step 11 Start the bread machine Press the START PAUSE button to begin the bread dough or jam making process When the START PAUSE button is pressed the IN PROGRESS Light will illuminate and the ikon Baker s Oven begins operating The total setting time will appear in the LCD Screen The setting time will count down in one minute increments The PREHEAT cycle commences if the WHOLE WHEAT WHOLE WHEAT RAPID or JAM setting is selected The KNEAD cycles commence When the KNEAD cycles end the bread will start to rise During the three rising cycles the dough will be degassed twice by the
73. l 3 tablespoons 272 tablespoons 2 tablespoons Salt 2 teaspoons 1 teaspoons 1 teaspoons Sugar 27 tablespoons 2 tablespoons 172 tablespoons Bread flour 7509 5 cups 600g 4 cups 5009 3 cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 17 tablespoons Packaged Instant Potato Flakes 72 cup Cup Ya cup Tandaco yeast 134 teaspoons 1 teaspoons 1 teaspoons 2 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER Leek finely chopped 90g 1 cup 65g 34 cup 45g 72 cup SETTING BASIC LIGHT MEDIUM DARK RAPID SUN DRIED TOMATO BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 420ml 375ml 310ml Oil from sun dried tomatoes 3 tablespoons 2 tablespoons 1 tablespoon Salt 2 teaspoons 172 teaspoons 1 teaspoons Sugar 2 tablespoons 17 tablespoons 1 tablespoon Bread flour 7500 5 cups 600g 4 cups 4509 3 cups Bread improver 1 teaspoon 34 teaspoon V teaspoon Milk powder 3 tablespoons 2 tablespoons 1 tablespoon Dried Mixed Herbs 3 teaspoons 2 teaspoons 1 teaspoon Tandaco yeast 134 teaspoons 172 teaspoons 1 teaspoons Sun dried tomatoes chopped drained and dried 2 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER cup Ya Cup SETTING BASIC LIGHT MEDIUM DARK RAPID Flavoured White Bread continued GARLIC BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 420ml
74. lity of the bread The average room temperature is approximately 20 25 C Room temperature water should also be used Never use hot water as it will kill the yeast ABOUT USING THE PRESET TIMER Q Why can t the PRESET TIMER be set past 13 hours A The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for many hours This is especially the case during summer when the PRESET TIMER should be set to a shorter period of time Q Why can t some ingredients be used with the PRESET TIMER A Most protein foods such as milk cheese eggs bacon etc are perishable and will deteriorate if left unrefrigerated for more than one hour Control Panel Messages ERROR DETECTION When the START PAUSE button has been pressed to commence operation and there is a problem relating to the sensor the machine will beep and flash the particular error message specific to the problem There are 5 different messages PROBLEM CORRECTION H EM Press STOP open the lid remove the bread and allow the oven cavity previous loaf has been baked and its interior will Still ticient time to cool be too warm that is the sensor temperature will still POPE be above 40 C Refer to Beginner s guide to baking your first loaf Step 14 Page 15 Attempting to use the bread machine shortly after a Press STOP open the lid remove the bread p
75. loosely with lightly greased plastic wrap and stand in a warm area for 20 Butter melted 800 75 cup minutes or until doubled in size Remove plastic wrap Eggs 609 2 4 Bake in preheated oven at 180 C for 25 30 minutes or until Salt 1 teaspoons golden brown Brush with GELATINE GLAZE recipe on page R40 whilst still hot then drizzle with VANILLA GLAZE recipe on page Sugar 3 tablespoons R40 Bread flour 600g 4 cups Tandaco yeast 2 teaspoons TO COMPLETE Strawberry jam Vegetable for deep frying Sugar cup Ground cinnamon 1 tablespoon SETTING DOUGH BREAD Handshaping procedure 1 Roll dough out to 1cm thickness Cut into 5 5cm rounds 2 Place a teaspoon jam on half the rounds top with remaining rounds Press edges together with fingers and place onto greased trays Cover loosely with lightly greased plastic wrap and stand in a warm area until doubled in size Remove wrap eo Cook doughnuts in hot oil a few at a time until golden brown and cooked through Drain on absorbent paper then toss in combined sugar and cinnamon R21 R22 Dough continued HOT CROSS BUNS Water 340ml Oil 2 tablespoons Salt 2 teaspoons Brown sugar 3 tablespoons Bread flour 6009 4 cups Milk powder 3 tablespoons Ground mixed spice 1 tablespoon Ground cinnamon 1 tablespoon chopped Tandaco yeast 214 teaspoons 3 ADD AT THE BEEPS Sultanas 1 cups Mixed peel or dried a
76. movement of the kneading blade at the end of the RISE 1 and RISE 2 cycles At the end of RISE 2 the blade will rotate to SHAPE the dough Three beeps will sound if the BEEPER is turned on This is a reminder to shape the dough if required The dough rises fully in RISE 3 then the BAKE cycle commences During the BAKE cycle steam may come out of the vents on the lid and appear on the viewing window This is a normal part of the bread making process When the bread is finished baking 3 double beeps will sound and the LCD Screen will show 0 00 The bread is now ready to remove The WHOLE WHEAT setting has a 30 minute PREHEAT cycle and the WHOLE WHEAT RAPID setting has a 5 minute PREHEAT cycle but will only warm to preheat the ingredients if the sensor detects that the oven cavity is below recommended operating temperature Kneading will commence after PREHEAT cycle times have elapsed Step 12 Remove the bread pan When the selected setting finishes the ikon Baker s Oven will beep three times and the KEEP WARM light will flash The bread pan is now ready to be removed When making bread it is recommended to remove the bread at the end of the baking cycle to retain the crispness of the crust However if you do not wish to remove the bread immediately the ikon Baker s Oven will automatically go into a KEEP WARM cycle holding the temperature of the bread for up to 60 minutes except on YEAST FREE JAM DOU
77. n the Add in Beeps sound also at 8 minutes before the end of the second kneading cycle The NUTS button should be pressed before pressing the START PAUSE button to commence the operation or soon after the kneading has commenced otherwise the Dispenser will not release the content All glac glazed fruits e g cherries ginger pineapple etc should be washed and well dried on kitchen paper towel before adding into the Dispenser It is recommended that the Dispenser be cleaned thoroughly with a soft damp cloth after each use Do not pour liquids into the Fruit and Nut Dispenser Know your Breville ikon Baker s Oven continued USING THE PAUSE FUNCTION The ikon Baker s Oven has a horizontal traditional style loaf pan that together with the PAUSE function allows you to be creative with your bread making During operation the START PAUSE button can be pressed to suspend the operating cycle for 10 minutes The LCD Screen will flash the time remaining for the setting for 10 minutes then the program will resume If 10 minutes is not sufficient time the START PAUSE button can be pressed again for another 10 minutes If the full 10 minutes is not required press the START PAUSE button to resume the program Try this creative idea from our test kitchen Antipasto Rolled Bread 1 With a bread dough recipe of your choice in the bread pan at the end of RISE 2 the kneading blade will knead briefly to shape the dough
78. n the Jam setting It is important that when using either kneading blade that it is properly mounted on the shaft in the base of the bread pan by aligning the flat edge in the central hole of the kneading blade with the flat side of the shaft If either blade is not seated correctly ingredients may not be mixed or kneaded properly The collapsible blade should be placed on the shaft in the upright position to ensure the ingredients are mixed and kneaded properly when the kneading cycle commences The further kneading action of the bread machine ensures that the blade is upright or flat at the appropriate times in the kneading rising and baking cycles Before inserting the collapsible blade ensure that no baked bread residue remains attached to the shaft inside the bread pan or inside the hole or around the hinge area of the collapsible kneading blade This will ensure that the hinge pivots freely For further cleaning instructions refer to Page 24 Step 3 Add ingredients into the bread pan 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 otherwise the dough may not mix correctly or rise sufficiently Ensure the collapsible kneading blade is in the upright position before adding ingredients to the bread pan All ingredients should be at room temperature 20 25 C and be added in the following order 1 Liquid ingredients 2 Fat 3 Dry
79. not pour any liquids into the Fruit and Nut Dispenser Do not place fingers or hands inside the bread machine during operation Avoid contact with moving parts Ensure the bread machine is switched off and then unplugged from the power outlet when not in use and before cleaning Do not immerse the bread pan in water Doing so may interfere with the free movement of the drive shaft Wash only the interior of the bread pan Do not leave the lid standing open for extended periods of time 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 IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES Unwind the power cord fully before use To protect against electric shock do not immerse power cord power plug or appliance in water Do not let the power cord hang over the edge of a bench or table touch hot surfaces or become knotted The appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance SURFACES MAY BE HIGH WHEN THE APPLIANCE IS OPERATING e Itis recommen
80. ns 2 tablespoons 1 tablespoon Bread flour 350g 2 cups 300g 2 cups 260g 134 cups Wholemeal flour 2500 1 cups 225g 11 cups 1509 1 cup Bread improver 1 teaspoon 34 teaspoon Y teaspoon Unprocessed Bran cup cup 4 cup Milk powder 27 tablespoons 2 tablespoons 17 tablespoons Tandaco yeast 2 teaspoons 1 teaspoons 1 teaspoons SETTING WHOLE WHEAT LIGHT MEDIUM DARK RAPID R17 R18 Flavoured Wholemeal Bread CRACKED WHEAT amp SUNFLOWER BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 430ml 390ml 310ml Oil 3 tablespoons 2 tablespoons 17 tablespoons Salt 2 teaspoons 172 teaspoons 1 teaspoon Sugar 3 tablespoons 2 tablespoons 17 tablespoons Wholemeal plain flour 400g 275 cups 375g 275 cups 2509 1 cups Bread flour 2759 134 cups 225g 172 cups 150g 1 cup Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder 3 tablespoons 27 tablespoons 17 tablespoons 3 tablespoons 2 tablespoons 1 tablespoon Tandaco yeast 2 teaspoons 2 teaspoons 172 teaspoons Sunflower Seeds Cup 2 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER Ya cup SETTING WHOLE WHEAT LIGHT MEDIUM DARK RAPID RYE amp CARAWAY BREAD INGREDIENTS Water 470ml 415ml 300ml Olive oil 2 tablespoons 1 tablespoons 1 tablespoon Treacle 3 tablespoons 2 tablespoons 17 tablespoons Salt 2 teaspoons 172 teaspoons 1 teaspoon Rye flour 275g 134 cups 225g
81. of home made jam using the ikon Baker s Oven FOR BEST RESULTS Always use the exact amounts of sugar fruits and Jam Setta Do not reduce sugar or use substitutes Use only fresh ripe fruit for best flavour and natural pectin level Remove stems seeds or pips from fruit before slicing Fruit can be chopped with a food processor using a pulse action Do not puree fruit Jam should contain small pieces of fruit Recipes should not exceed 4 cups Weigh fruit after slicing The gel texture flavour aroma and colour of the cooled jam may vary when compared to commercially made jams The natural pectin ripeness juiciness etc of the fruit used will influence the finished product Due to the natural pectin of some fruits if the jam appears to be thickening before the total cooking time has elapsed and no further cooking is required press the STOP button then complete the bottling process Jam Setta is a jam setting mixture that contains pectin a naturally occurring substance found in fresh fruit and when cooked produces a gel The addition of Jam Setta in our recipes ensures a thicker setting occurs This product is available at most supermarkets in 50g sachets The Preset Timer cannot be used for jam recipes All the recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales for accuracy Procedure T With the standard kneading blade in position inside the
82. on Milk powder Yo cup cup Guar or Xanthan gum 1 tablespoon 3 teaspoons Mixed spice 2 tablespoons 17 tablespoons Tandaco yeast 2 teaspoons 172 teaspoons ADDITIONS Cheddar cheese 3 grated 130g 1 cup 100g 34 cup SETTING GLUTEN FREE Yeast Free Bread Yeast Free Bread is a simple bread and is made using baking powder as the main raising agent it does not have to be the same strength as yeast The following recipes will give Damper or Muffin Style Breads which will be heavier in texture and not as highly risen as yeasted breads All recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales for accuracy There will be a weigh variance in each baked loaf in this section The Preset Timer cannot be used for recipes in this section because the raising agents used in place of yeast could be prematurely activated and prevent the loaf rising All ingredients must be at room temperature Add ingredients in the order listed in the recipe Procedure 1 Add liquid ingredients to bread pan Sift dry ingredients together and add to the bread pan Wipe spills from the outside of the bread pan Insert bread pan into baking chamber Press SELECT to access YEAST FREE setting Press START PAUSE to commence operation SW de ceu With machine running use a plastic spatula to scrape mixture from sides corners and base of bread pan After ingredients h
83. ons 1 teaspoon 34 teaspoon Tandaco yeast 134 teaspoons 172 teaspoons 1 teaspoons SETTING BASIC LIGHT MEDIUM DARK RAPID Traditional Favourites continued SEQUENCE FOR FRENCH SETTING SIZE KNEAD 1 KNEAD2 RISE1 PUNCH RISE2 750g Smin 20min 40min 10sec 30min 10sec 60min 52min 137 C 315 1Kg Smin 20min 40min 10sec 30min 10sec 60min 55min 137 C ghs 1 25Kg Smin 20min 40min 10sec 30min 10sec 60min 65min 137 C ais INGREDIENTS 420ml 375ml 310ml Oil 1 tablespoon 3 teaspoons 2 teaspoons 2 teaspoons 172 teaspoons 1 teaspoons Sugar 3 teaspoons 2 teaspoons 1 teaspoon Bread flour 7509 5 cups 6509 4 cups 5009 3 cups Bread improver 1 teaspoon 34 teaspoon Ye teaspoon Tandaco yeast 134 teaspoons 172 teaspoons 1 teaspoons SETTING FRENCH SEQUENCE FOR CONTINENTAL SETTING SIZE KNEAD 1 KNEAD 2 RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 Selection of CRUST and the RAPID function is not available on this setting FRENCH BREAD 1Kg 5min 20min 40min 10sec 20min 15sec 70min BAKE BAKE TOTAL TIME TEMP TIME 4hrs 120min 80 150 C 35mins INGREDIENTS Water 420ml Oil 1 tablespoon Salt 2 teaspoons Bread flour Brea
84. oons 2 tablespoons 1 tablespoons Tandaco yeast 134 teaspoons 172 teaspoons 1 teaspoons SETTING SWEET COCONUT amp CHERRY BREAD INGREDIENTS Water 370ml 330ml 250ml Canned Coconut Milk 27 tablespoons 2 tablespoons 17 tablespoons Oil 3 tablespoons 2 tablespoons 1 tablespoon Salt 134 teaspoons 1 teaspoons 1 teaspoons Sugar 3 tablespoons 2 tablespoons 1 tablespoon Bread flour 6759 4 cups 6009 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Desiccated coconut Ye cup cup cup Tandaco yeast 2 teaspoons Glace cherries halved 3 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER 134 teaspoons 1 teaspoons SETTING SWEET R13 Flavoured Sweet Bread continued CRANBERRY amp PISTACHIO NUT BREAD INGREDIENTS 275ml 250ml 200ml 2 tablespoons 2 tablespoons 17 tablespoons Salt 134 teaspoons 172 teaspoons 172 teaspoons Brown sugar 3 tablespoons 27 tablespoons 2 tablespoons Cranberry sauce Y cup Ya cup Bread flour 6750 4 cups 600g 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Tandaco yeast Pistachio nuts 2 teaspoons 2 ADD AT THE BEEPS OR TO THE FRUIT amp NU
85. ou make an error during or after your selection press and hold the STOP button The LCD Screen will reset to BASIC 1250g 3 20 MEDIUM Setting and you can begin your selection again The PRESET TIMER cannot be used with the following settings YEAST FREE GLUTEN FREE JAM DOUGH BREAD DOUGH PIZZA DOUGH PASTA or BAKE ONLY The PRESET TIMER cannot be used for all recipes Individual recipes will specify if not suitable It is advisable before using the PRESET TIMER for the first time to test the recipe Also weigh and measure ingredients accurately to ensure the correct ratio of flour water and other ingredients is used During the delayed time before the bread machine begins kneading ensure the surrounding temperature of the ingredients and baking chamber is not too hot or too cold This will ensure the efficient operation of the bread machine Recommended room temperature is 20 25 C Know your Breville ikon Baker s Oven continued USING THE BAKE ONLY SETTING AND THE TIME TEMP BUTTON The BAKE ONLY setting of the ikon Baker s Oven gives more versatility to your bread making and is useful when wishing to Extend the baking time if a darker crisper crust is required Crispen loaves already baked and cooled Re Warm loaves already baked and cooled Bake doughs that have been hand shaped Melt or brown toppings on baked bread To use the BAKE ONLY setting 1 Press the SELECT button elev
86. pricots Ys SETTING DOUGH BREAD BATTER FOR CROSSES 2 tablespoons Plain flour 40g 74 cup Handshaping procedure CARAMEL CHELSEA BUNS INGREDIENTS AL milk scalded and 350ml Salt 1 teaspoon Sugar 2 tablespoons Bread flour 6009 4 cups Mixed spice 172 teaspoons Grated orange rind 2 teaspoons Egg 609 lightly beaten 1 Tandaco yeast 3 teaspoons TO COMPLETE Melted butter 200 1 tablespoon Bottled Caramel Fudge Sauce Ye cup Sultanas Yo cup Chopped walnuts cup SETTING DOUGH BREAD Handshaping procedure jl Divide dough into 18 pieces and shape into rounds Place rounds close together on a lightly greased baking tray Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size Blend Cross batter ingredients to make a smooth batter Spoon into a piping bag fitted with a small piping nozzle Remove plastic wrap and pipe a cross onto each bun 5 Bake in preheated oven at 190 C for 15 20 minutes or until golden brown Slide buns from baking tray onto a wire rack If desired brush HOT CROSS BUN GLAZE recipe page R40 over hot buns Stand 5 10 minutes before serving 1 Roll dough out to a 20cm x 30cm rectangle Brush dough with butter Spread with caramel sauce leaving a 2cm border Sprinkle with sultanas and walnuts then roll up from the long side a
87. r s Oven will make delicious gluten free bread with ease The following recipes have been developed without any grains or ingredients that contain gluten so are suitable for people with specific food allergies or intolerances All recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales for accuracy The weight of the gluten free bread will be heavier than wheat bread due to the ingredient properties Making gluten free bread is different from traditional bread making therefore it is important to carefully read the following information e Always see the ingredients specified in recipes for successful gluten free baking e Ensure that the flour is gluten free Buy it from a reliable source to ensure freshness e Check with the yeast manufacturer to ensure that the yeast is gluten free Only use active dry yeast when making these recipes e Ensure that the vinegar used is gluten free Vinegar helps strengthen the dough e Guar Gum is a powdery substance with a similar function to Xanthan Gum It is high in fibre and can sometimes have a laxative effect on people with sensitive digestive systems Guar gum is food additive 412 e Xanthan Gum is a fine creamy white powder and acts as a substitute for gluten and gives structure to the bread so that the dough will rise Xanthan Gum is food additive number 415 e Lactose Intolerance the milk powder may be substituted with a soy milk powder but
88. rchased at most health food stores BREAD MIXES These convenient mixes contain bread flour sugar milk salt oil and other ingredients such as bread improvers Usually only the addition of water and yeast is required Bread mix brands such as Defiance Laucke and Kitchen Collection are available nationally from major supermarkets Recipes for some bread mix brands are listed in the Easy Bake recipe section of this book refer pages R34 R37 For information on other brands of bread mix contact the manufacturer listed on the package NEW ZEALAND ONLY Bread mix brands such as Elfin are available 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 A commercial bread improver has been used in some of the bread recipes listed in the Easy Bake recipe section of this book A crushed Vitamin C tablet or Vitamin C powder can be used as a bread improver and added to the dry ingredients Adding a bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture higher in volume more stable and with enhanced keeping qualities SUGAR Sugar provides food for the yeast sweetness and flavour to the crumb and helps brown the crust White sugar brown sugar hon
89. s for a Swiss Roll 2 Cutinto 12 slices place cut side up in 2 lightly greased deep 4 gt 22cm round cake pans Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 30 minutes or until buns have risen slightly Remove plastic wrap Bake at 200 C for 30 minutes or until golden Remove from cake pans and cool on wire racks When cool drizzle with VANILLA GLAZE recipe on page R40 Dough continued APPLE TWIST STOLLEN Water 250ml Milk 125ml Salt 2 teaspoons Water 125ml Sugar 3 tablespoons Melted butter 609 3 tablespoons Bread flour 6009 4 cups Salt 1 teaspoon Eggs 60g 2 Castor sugar 3 tablespoons Butter chopped 60g tablespoons Bread flour 6009 4 cups Tandaco yeast 2 teaspoons Grated orange rind 1 teaspoon Canned pie apple 300g Tandaco yeast 2 teaspoons Mixed dried fruit cup TO COMPLETE Desiccated coconut cup Raisins cup SETTING DOUGH BREAD Sultanas 3 tablespoons Glace cherries 3 tablespoons Handshaping procedure Mixed peel 2 tablespoons ili into 30cm x 50cm rectangle Cut into 4 strips Slivered almonds 3 tablespoons 2 Combine filling ingredients and spoon mixture down the centre Brandy 2 tablespoons of each strip Fold in half lengthwise and seal edges by pressing Melted butter 2 tablespoons together Roll into a sausage shape icing sugar 3 tablespoons e Repeat with remain
90. sed to clean the hinged area of the collapsible blade After soaking in warm soapy water for 10 20 minutes use a wooden toothpick or thin wooden skewer to remove any bread residue from the hinged area Failure to clean the hinged area may eventually result in the collapsible blade not working effectively Some discolouration may appear in the bread pan over time This is a natural effect cause by moisture and steam and will not affect the bread in any way 24 STORAGE When storing the bread machine switch off and then remove the power plug from the power outlet Ensure it is completely cool clean and dry Place the bread pan and kneading blades into the baking chamber and Close the lid Do not place heavy objects on top of the lid Store the bread machine upright REPLACEMENT BREAD PAN AND BLADES Both the collapsible blade and bread pan coating are operating parts of the machine and are subject to normal wear and tear over the life of the machine Depending on your usage of the bread machine they may need replacement if the bread begins to stick SPARE PARTS Replacement parts are available from Breville Spare Parts Australia 1300 139 798 New Zealand 0800 253 007 Traditional Favourites Flavoured White Bread Flavoured Sweet Bread Wholemeal Bread Flavoured Wholemeal Bread Dough Pizza Dough Pasta Dough Gluten Free Bread Yeast Free Bread Manual Set Recipe Prepackaged Bread Mixes Just Jam Glazes No
91. spoons 1 tablespoon Salt 2 teaspoons 1 teaspoons 1 teaspoon Brown sugar 3 tablespoons 2 tablespoons 172 tablespoons Bread flour 6750 4 cups 600g 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Rolled oats 34 cup Yo cup cup Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Tandaco yeast 134 teaspoons 1 teaspoons 1 teaspoons R12 SETTING SWEET Flavoured Sweet Bread continued WALNUT amp COFFEE BREAD INGREDIENTS 1 25Kg 1Kg 750g Water 410ml 375ml 310ml Oil 3 tablespoons 3 tablespoons 2 tablespoons Honey Ya cup 2 tablespoons 1 tablespoon ee 3 teaspoons 2 teaspoons 1 teaspoon Salt 2 teaspoons 172 teaspoons 1 teaspoon Bread flour 6759 472 cups 6009 4 4509 3 cups Bread improver 1 teaspoon 34 teaspoon 72 teaspoon Milk powder 27 tablespoons 2 tablespoons 1 tablespoons Nutmeg 1 teaspoon 34 teaspoon 72 teaspoon Tandaco yeast 134 teaspoons 172 teaspoons 1 teaspoons Walnut chopped Ye cup 3 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER Ys Cup Cup SETTING SWEET LEMON BUTTER BREAD INGREDIENTS Water 410ml 375ml 310ml Salt 2 teaspoons 1 teaspoons 1 teaspoon Lemon Butter Spread 3 tablespoons 2 tablespoons 1 tablespoon Grated lemon rind 3 teaspoons 2 teaspoons 1 teaspoon Bread flour 6750 4 cups 600g 4 cups 450g cups Bread improver 1 teaspoon 34 teaspoon Y teaspoon Milk powder 27 tablesp
92. ss RISE 1 0 Press Up A Arrow button to enter time maximum 100 minutes or Down W button to 0 00 6th Press PUNCH DOWN 00 Press Up A Arrow button to enter time maximum 60 seconds or Down button to 0 00 7th Press RISE 2 0 Press Up A Arrow button to enter time maximum 100 minutes or Down W button to 0 00 8th Press SHAPING 00 Press Up A Arrow button to enter time maximum 60 seconds or Down button to 0 00 9th Press RISE3 0 Press Up A Arrow button to enter time maximum 100 minutes or Down W button to 0 00 10th Press BAKE 0 Press Up A Arrow button to enter time maximum 150 minutes or Down W button to 0 00 11th Press NUTS YES OR NO Press Up A Arrow button for YES or Down VW button to NO 12th Press 0 C Press Up A Arrow button to increase maximum 150 C or Down button to decrease to 0 C 13th Press Shows total time for the current recipe programmed and The MANUAL SET function has now been reprogrammed If you wish to the NUTS selected The word SET appears in the lower check the times and temperature programmed you can do so now by using right hand side corner Two beeps sound if the BEEPER is the MANUAL SET button to progress through 1st press to 13th press Then turned on press the START PAUSE button to commence operation The PRESET TIMER can be used with the MANUAL SET function Use the Up A or Down V Arrow button to set the required time until finish after SET appears on the LCD Screen after the 13th press
93. t activating prematurely with the water when using the PRESET TIME ABOUT BAKING BREAD Q The bread cycle has been accidentally cancelled during the bread making process What can I do If the power is accidentally turned off for 60 minutes or less during operation the ikon Baker s Oven has a Power Failure Protection system with a 60 minute memory function that will automatically resume bread making where it was interrupted when power is restored If the operation cannot be resumed or the setting is cancelled During the KNEAD cycles Reselect the bread setting again and allow dough to re knead and continue through the rising and baking process The result may be a loaf higher in volume and lighter in texture During the RISE cycles Turn the bread machine off Leave the dough in the pan and in the baking chamber with the lid closed Allow the dough to rise until almost near the top of the pan Turn the bread machine on Select the BAKE ONLY setting set required baking time between 0 00 to 2 00 hours Press the START PAUSE button to commence operation During the BAKE cycle Select the BAKE ONLY setting Select required baking time between 0 00 to 2 00 hours Press the START PAUSE button to commence operation 20 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 WHOLE WHEAT FRENCH SWEET GLUTEN FR
94. tablespoons 2 tablespoons 1 tablespoons Tandaco yeast 134 teaspoons Chopped fresh parsley 3 tablespoons 2 ADD AT THE BEEPS OR TO THE FRUIT amp NUT DISPENSER 1 teaspoons 2 tablespoons 1 teaspoons 1 tablespoon Dill 3 tablespoons 2 tablespoons 17 tablespoons Coriander 2 tablespoons 17 tablespoons 1 tablespoon Thyme 1 tablespoon 3 teaspoons 2 teaspoons Caraway seeds 2 teaspoons 172 teaspoons 1 teaspoon rio SETTING BASIC LIGHT MEDIUM DARK RAPID Flavoured Sweet Bread Most of the recipes in this section have the addition of nuts chocolate sultanas or other flavour enhancing ingredients Some of the recipes include egg or milk in place of water to produce a richer flavoured bread with better keeping qualities All the recipes in this section are designed for the SWEET Setting All recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales for accuracy in producing 1 25Kg 12500 1Kg 10000 or 750g loaf of bread Procedure Place ingredients into bread pan in the exact order listed in the recipe Wipe spills from outside of bread pan Insert the bread pan into position in the baking chamber and close the lid Press SELECT to access the SWEET setting 12509 Press LOAF SIZE to 1000g or 750g setting if required Press NUTS Press BEEPER if required Press STA
95. tes Page R3 R6 R11 R16 R18 R20 R24 R26 R28 R31 R33 R34 R38 R40 R41 Traditional Favourites There are many breads that we all like to place in our lunch box This section includes a variety of breads made from natural ingredients After tasting all of these recipes you just might discover a new found favourite All recipes use local ingredients and Australian Standard Metric measuring tools cups spoons and weighing scales for accuracy in producing a 1 25Kg 1250g 1Kg 1000g or 750g loaf of bread Procedure Place ingredients into bread pan in the exact order listed in the recipe Wipe spills from outside of bread pan Insert the bread pan into position in the baking chamber and close the lid Press SELECT to access the setting as listed in the following recipes Press LOAF SIZE to select 1000g or 750g if required Press CRUST to select DARK LIGHT or RAPID if required Press START PAUSE to commence operation At the end of the setting press STOP Remove bread from bread machine and bread pan Cool bread on rack oO go c So e co Ny c Ensure the collapsible kneading blade is in the upright position before adding ingredients SEQUENCE FOR BASIC SETTING PUNCH DOWN BAKE TOTAL KNEAD SIZE CRUST 1 KNEAD 2 RISE 1 RISE2 SHAPE RISE 3 BAKE TEMP TIME 750g Light 3min 22min 40min 10sec 25min 15sec SOmin 35min
96. the rising and increase the nutritional value of the bread They add flavour and tenderness and are usually used in the sweeter type of breads OTHER INGREDIENTS Fruits nuts chocolate chips etc are usually added to the Fruit and Nut Dispenser unless recipe specifies otherwise The bread machine will release the additional ingredients from the Dispenser at 8 minutes before the end of KNEAD 2 If added before this stage excessive kneading will cause the ingredients to break down rather than hold their shape Refer to Using the Fruit and Nut Dispenser page 9 If the quantity of additional ingredients exceeds the size of the Dispenser use the BEEPER button and add the additional ingredients manually when the Add in Beeper sounds also at 8 minutes before the end of the kneading cycles JAM SETTING MIX Jam Setta brand setting mix contains the ingredient pectin which is a naturally occurring substance found in fresh fruit The addition of Jam Setta to the jam recipes helps the jam to set This product is available in 50g packets nationally from supermarkets and some hardware stores NEW ZEALAND ONLY King Jam Setting Mix is available in 70g sachets from major supermarkets For more information about Bread Mixes please contact the relevant number listed below or refer to contact details on the package Defiance 1800 628 883 Laucke 1300 133 331 Kitchen Collection 1800 645 515 Elfin New Zealand only
97. til cooked when tested Dough continued STICKY CINNAMON ROLLS WHOLEWHEAT HONEY ROLLS INGREDIENTS INGREDIENTS Water 285ml Water 310ml Salt 1 teaspoon Oil 2 tablespoons Sugar 27 teaspoons Salt 1 teaspoon Bread flour 6009 4 cups Honey 3 tablespoons Eggs 60g 2 Wholemeal plain flour 600g 4 cups Butter softened amp chopped 609 tablespoons Tandaco yeast 2 teaspoons SETTING DOUGH BREAD Tandaco yeast 3 teaspoons FILLING rU Butter melted tablespoons 1 Divide dough into 12 equal pieces Knead each piece and shape Brown sugar 4 tablespoons into rounds Pecans finely chopped 709 Y cup 2 Place rounds close together on a lightly greased baking tray Ground cinnamon 17 tablespoons 3 Cover rounds loosely with lightly greased plastic wrap and stand SETTING DOUGH BREAD in a warm area for 50 60 minutes or until doubled in size d 4 Remove plastic wrap brush tops of rounds with milk 5 Bake in preheated oven at 200 for 12 15 minutes or until 1 Roll dough into a 40cm x 40cm square Brush dough with half cooked and golden brown of the melted butter Sprinkle with combined sugar pecans and cinnamon DOUGHNUTS 2 Drizzle remaining butter over sugar mixture Roll up width wise INGREDIENTS and cut into 2cm thick slices Water 300ml 3 Place 5cm apart on a lightly greased baking tray Cover
98. ts and Measurements AUSTRALIAN METRIC MEASUREMENTS mis 1 teaspoon 5 1 tablespoon 20 1 cup 250 For New Zealand customers NEW ZEALAND METRIC MEASUREMENTS mis 1 teaspoon 5 1 tablespoon 15 1 cup 250 The New Zealand tablespoon is 5ml less than the Australian tablespoon so care should be taken when measuring ingredients to compensate for this variance For example 1 Australian tablespoon 1 New Zealand tablespoon plus 1 New Zealand teaspoon Metric liquid measuring jugs If measuring liquids using a graduated metric measuring jug place jug on a flat surface and check for accuracy at eye level DO NOT USE TABLEWARE JUGS OR MEASURING CUPS It is important to note that New Zealand ingredients especially flour and yeast differ from the Australian equivalents In the Vital Ingredients section Page 17 18 suitable New Zealand products have been listed We suggest these New Zealand products be substituted for the Australian products in the Easy Bake Recipe Section For further New Zealand bread making assistance telephone 0800 273 845 Metric weighing scales For consistent results it is recommended to use metric weighing scales if possible as they provide greater accuracy than measuring cups Tare or zero the scales with the container in position then spoon or pour ingredients in until the desired weight is achieved In general water weighs the same in grams as it measures
99. ycle of the program For example in a humid climate the rising cycles can be reduced or if a crustier loaf is preferred the baking time and temperature can be increased The Panettone recipe on page R33 is an example of how to use the MANUAL SET function The memory of the ikon Baker s Oven will save and recall the times and temperature of the last personal recipe programmed into the MANUAL SET function Procedure 1 Press MANUAL SET following the steps shown on page 12 starting with 1st press through to 13th press PERSONAL RECIPE will show on the LCD screen through out the function 2 Use the Up A or Down Arrow button to increase or decrease the cycle times the temperature of the BAKE cycle and to select the NUTS dispenser and or add in beeps Use the sequence charts at the beginning of each section as a guide for programming times and temperature 3 Press the BEEPER button if the beeps are required 4 Press START PAUSE button to commence operation OPERATION LCD SCREEN ACTION 1st Press Shows the total time for the last recipe programmed and the NUTS selected 2nd Press PRE HEAT 0 Press Up A Arrow button to enter time maximum 60 minutes or Down W button to 0 00 3rd Press KNEAD 1 0 Press Up Arrow button to enter time maximum 60 minutes or Down W button to 0 00 4th Press KNEAD 2 0 Press Up A Arrow button to enter time maximum 60 minutes or Down W button to 0 00 5th Pre

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