Kambrook KBM300 Bread Maker User Manual
Contents
1. Check method of weighing measuring ingredients Low protein Low protein Use suitable high protein flour or add gluten flour Passed use by date Passed use by date Discard and use fresh flour Self raising flour used Self raising flour used Use bread or plain flour self raising flour already contains baking powder as the raising agent Sugar Not measured correctly Not measured correctly Use metric measuring spoons Salt Not measured correctly Not measured correctly Use metric measuring spoons Water liquid Not measured correctly Check method of weighing measuring Too hot Water must be between 20 25 C Too cold Water must be between 20 25 C Yeast Not measured correctly Use metric measuring spoons Bread mix Not measured correctly Check method of weighing measuring Used in place of flour Bread mix already contains salt sugar etc and cannot be substituted for flour Room temperature Too hot Room temperature must be less than 28 C Too hot Room temperature must be more than 10 C 28 29 Problem Maker will not operate Error code E01 on LCD Screen Ingredients not mixed Bre2. Remove and safely discard all packaging material and promotional labels before using the appliance for the first time Fully unwind the power cord before use Do not let the power cord hang over the edge of a bench or table touch hot surfaces or become knotted To protect against electric shock do not immerse the power cord power plug or appliance in water or any other liquid unless it is recommended in the cleaning instructions 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 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 It is recommended to inspect the appliance regularly Do not use the appliance if the power supply cord plug connector or appliance becomes damaged in anyway Return the entire appliance to the nearest authorised Kambrook Service Centre for examination and or repair Any maintenance other than cleaning should be performed at an authorised Kambrook Service Centre This appliance is for household use only Do not use this appliance for other than its intended use Do not use in moving vehicles or boats Do not use outdoors Misuse may cause injury The installation of a residua
3. 800 For more information about Bread or Baker s 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 Baker s 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 Do s 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 airtight containers Do use ingredients at room temperature Don ts Don t use flour that contains a protein level of less than 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 or liquids Don t use metal objects to remove the kneading blade from the cooked loaf of bread or the bread pan as this may cause damage to the 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 WARNING Use th
4. Kambrook we believe that safe performance is the first priority in any consumer product so that you our valued customer can confidently use and trust our products We ask that any electrical appliance that you use be operated in a sensible fashion with due care and attention placed on the following important operating instructions Important Safeguards For Your Kambrook Bread Maker Carefully read all instructions before operating the Kambrook Bread Maker for the first time and save for future reference Remove and safely discard any packaging material and promotional labels before using the bread maker 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 maker 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 cycles may cause the appliance to move slightly Do not use the bread maker on a sink drain board Do not place the bread maker 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 20cm away from walls This will help prevent the possibility of discolouration due to radiated heat Always operate the bread maker on a stable and heat resistant surface Do not use on a clot
5. Press the START STOP button 22 23 Questions and Answers continued Q What happens if the bread isn t removed when the bake cycle is complete A The Bread Maker will automatically go into a keep warm cycle in the BASIC RAPID WHOLE WHEAT GLUTEN FREE FRENCH and SWEET settings holding the temperature of the bread for up to 60 minutes However as the loaf cools it gives off steam which 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 and the flour 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 that 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 d
6. Instruction Booklet Size Select Bread Maker KBM300 Kambrook Australia Building 2 Port Air Industrial Estate 1A Hale Street Botany NSW 2019 Australia Customer Service Line 1300 139 798 Customer Service Fax 1800 621 337 www kambrook com au Due to continual improvement in design or otherwise the product you purchase may differ slightly from the illustration in this book Issue D11 Kambrook New Zealand Private Bag 94411 Botany Manukau Auckland 2163 New Zealand Customer Service Line Spare Parts 0800 273 845 Customer Service Fax 0800 288 513 www kambrook co nz Contents Kambrook Recommends p4 Safety First Know Your Bread Maker p6 Operating Your Bread Maker p7 Beginner s Guide To p10 Baking Your First Loaf Weighing and Measuring with p14 Your Bread Maker The Vital Ingredients p15 Hints and Tips for Better p19 Bread Making Questions and Answers p21 Control Panel Messages p23 Care Cleaning and Storage p24 Troubleshooting Guide p26 Recipes p30 Important Please retain your instruction book for future use In the event that you need some assistance with your Kambrook appliance please contact our Customer Service Department on 1300 139 798 Australia or 0800 2738 45 New Zealand Alternatively visit us on our website at www kambrook com au or www kambrook co nz 4 5 Kambrook Recommends Safety First IMPORTANT Please retain your instruction book for future use At
7. ad not baked Bread rises too much Baked bread is damp Under browned crust PRESET TIMER did not function Bread not sufficiently baked Loaf is small Appliance unplugged Kneading blade not on shaft Selected setting incorrect Power interruption START STOP button pressed after starting maker Maker has not cooled from previous use Lid opened during rising or baking Hot bread left in pan too long Incorrect crust colour selection START STOP button not pressed Bread pan unseated Troubleshooting Guide continued 30 31 Basic Recipes 900g loaf Medium Basic Ingredients 380ml water 40ml oil 2 teaspoons salt 2 tablespoons sugar 650g flour 2 tablespoons milk powder 1 teaspoons bread improver 1 teaspoons yeast 680g Loaf Medium Basic Ingredients 320ml water 30ml oil 1 teaspoons salt 1 tablespoons sugar 450g flour 1 tablespoons milk powder teaspoon bread improver 1 teaspoons yeast 450g loaf Medium Basic Ingredients 195ml water 20ml oil 1 teaspoon salt 1 tablespoon sugar 325g flour 1 tablespoon milk powder teaspoon bread improver 3 4 teaspoon yeast Recipes French Recipes 900g loaf Medium French Ingredients 380ml water 15ml oil 2 teaspoon salt 2 teaspoon sugar 650g flour 1 teaspoon bread improver 1
8. af 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 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 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 use by date as stale yeast will prevent the bread from rising Tandaco brand yeast available nationally in most supermarkets was used in the development of all yeasted recipes contained in this book 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 NOTE NEW ZEALAND ONLY We recommend the use of Elfin brand yeast Rapid Rise Yeast There products are a mixture of yeast and bread improver Brands will vary in strength If wishing to substitute for
9. as this may interfere with the free movement of the wing nut and drive shaft Submerge and wash only the interior of the bread pan WARNING Do not use harsh cleaners abrasives brushes or steel wool Never wash the bread pan or kneading blade in the dishwasher NOTE Some discolouration may appear on the bread pan over time This is a natural effect cause by moisture and steam and will not affect the bread in any way Storage When storing the Bread Maker 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 Maker Replacement Bread Pan and Blade Both the blade and bread pan coating are operating parts of the Bread Maker and as such are subject to normal wear and tear over the life of the maker Depending on your usage of the Bread Maker they may need replacement if the bread begins to stick Spare Parts Replacement parts are available from Kambrook Spare Parts Australia Customer Service 1300 139 798 26 27 Troubleshooting Guide Problem Bread sinks in the centre Over browned Sticky patch on top of bread Doughy centre Heavy dense texture Coarse holey texture Bread rises too much Bread doesn t rise enough Corrective action Flour Not measured correctly Not measured correctly
10. c Measuring tools cup spoons and weighing scales for accuracy in producing a 450g 680g or 900g loaf of bread The actual weight of the baked loaf will vary depending on the weight of raw ingredients used Remove and safely discard any packaging materials and promotional labels before using the Bread Maker for the first time Step 1 Open the Lid and Remove the Bread Pan Open the lid and remove the bread pan from the Bread Maker by holding twisting the bread pan and lifting straight up Always remove the bread pan from the Bread Maker before adding ingredients to ensure ingredients are not spilt into the baking chamber and 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 It is important that the kneading blade is properly inserted on the shaft in the base of the bread pan by aligning the flat edge on the inside of the kneading blade with the flat side of the shaft If the blade is not inserted correctly the ingredients may not be mixed and kneaded properly 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 or the dough may not mix correctly or rise sufficiently All ingredie
11. d flours containing 12 protein Wholemeal Flour Contains all the bran germ and flour of the whole wheat grain Although breads baked with this type of 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 maker 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 purchased at most health food stores 16 17 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 For information on other brands of bread mix contact the manufacturer listed on the package NOTE NEW ZEALAND ONLY Bread mix brands such as Elf
12. details Contact your nearest authorised Kambrook Service Centre refer to the back page for details 24 25 Care Cleaning and Storage Before cleaning your Bread Maker switch off and then unplug from the power outlet and allow the bread maker to cool completely Bread Maker The inside and outside of the Bread Maker and lid should be wiped with a soft damp cloth then dried thoroughly If overspills such as flour nuts sultanas etc occur in the baking chamber carefully remove using a damp cloth Before re using your bread maker ensure that all parts are completely dry NOTE NEVER immerse the Bread Maker lid kneading blade or the bread pan in water or place in the dishwasher Take care not to allow water or cleaning fluids to seep under the buttons or LCD screen on the control panel Bread Pan and Kneading Blade The inside of the bread pan and 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 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 NOTE Do not immerse the outside of the bread pan in water
13. e Close the lid NOTE Do not press the stop button to add ingredients as this will cancel the selected program The rising cycles begin when the kneading cycles end and the dough will start to rise During the rising cycles the dough will be degassed twice by the blade moving at the end of the first and second rising cycles The dough rises fully in the third rising cycle The baking cycle commences when rising cycles end The dough may rise a little more at this time due to the increasing heat expanding the gasses entrapped in the dough 12 13 NOTE RAPID BREAD and DOUGH have two rising cycles with one degassing of the dough GLUTEN FREE BREAD has only one rising cycle Steam may also come out of the vents on the lid and obscure the viewing window for a short time This is a normal part of the bread making process When the baking cycle has ended the Bread Maker will sound 5 beeps and the LCD Screen will read 0 00 The bread is now ready to remove Step 9 Remove the Bread Pan 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 Bread Maker will automatically go into a Keep Warm cycle holding the temperature of the bread for up to 60 minutes except on the dough setting Five beeps will sound every five minutes throughout the Keep Warm cycle Step 10 Take the Bread Out of the Bread Pan Us
14. e PRESET TIMER for recipes that contain perishable items such as eggs cheese milk cream and meats WARNING Never immerse your Bread Maker or bread pan in water NOTE If you live in an area with 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 teaspoon NOTE If the weather is hot and humid reduce the yeast by teaspoon to avoid over rising of the dough 20 21 Hints and Tips for Better Bread Making continued NOTE Flour properties can alter on a seasonal or storage basis therefore it may be necessary to adjust the water and flour ratio This can be determined after ten minutes of the kneading cycle Simply open the lid of the Bread Maker and if the dough is too sticky add a little more flour 1 tablespoon at a time until the dough reaches a firmer consistency If the dough is too dry add a little 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 NOTE When hand shaping dough for rolls weigh each piece of dough for more evenly sized rolls NOTE Do not underfill or overfill the bread pan as the bread may not mix properly The recipes in this book have been especially designed and tested to produce 0 45kg to 0 9kg 1lb
15. e oven mitts to remove the bread pan from the Bread Maker and then gently shake the bread out of the bread pan onto a wire rack Check that the kneading blade has remained on the shaft in the pan Place the bread upright on the wire rack to cool It is recommended to allow the bread sufficient time to cool before slicing Beginner s Guide To Baking Your First Loaf continued NOTE 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 remove the blade with bare hands as it is very hot If the kneading blade is difficult to remove from the driveshaft pour some warm water with detergent into the pan and allow to stand for 10 minutes The kneading blade should then be easily removed from the shaft Follow care and cleaning instructions on page 24 Step 11 Switch off and Unplug the Bread Maker Press the START STOP button on the Bread Maker The LCD Screen will reset to 1 Switch off at the power and remove the plug If wishing to make another loaf of bread allow approximately one hour for the Bread Maker to cool before using again Leave the lid open to help the machine cool If the Bread Maker is too hot it will display an error code E01 and rapid beeps will sound The Bread Maker cannot be reprogrammed until the correct operating temperature for kneading has been reached To store the Bread Maker ensure it is completely cool clean and dr
16. el the program The machine will not continue to operate in the selected program Know Your Bread Maker 1 Easy view window 2 Cool touch housing 3 11 easy touch programs 4 Easy touch programming 5 Loaf weight 450g 680g 900g 6 LCD display 7 Preset timer 8 Crust selection Light Medium and Dark Not Shown Automatic keep warm for 1 hour Non stick baking pan and kneading blade Operating Your Bread Maker The Control Panel The Control Panel is designed to perform several functions and is activated by switching the Bread Maker on at the power outlet The LCD Screen indicates the setting and crust colour selection then the completion time for the setting The various buttons are used to set the functions and to start or stop the bread maker The buttons should be pressed firmly A soft beep sound is made as each button is pressed Fig 1 LCD Screen Menu Crust Start Stop 15 hour Preset Timer The Bread Maker has a preset timer control up to 15 hours on Basic Preset Setting 1 French Preset Setting 2 Whole Wheat Preset Setting 3 and Sweet Preset Setting 4 After selecting a Preset Setting press the or buttons to increase or decrease the countdown time For example if you press the button it will indicate 15 hours each time the button is pressed it will decrease in increments of 10 minutes If you press the button it will add 10 minute increment
17. h covered surface near curtains or other flammable materials Always ensure the bread maker is properly assembled before connecting to a power outlet and operating Follow the instructions provided in this book The bread maker is not intended to be operated by means of an external timer or separate remote control system The lid and 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 maker to cool down before cleaning any parts Steam vents are very hot during baking Do not place anything on top of the bread maker Do not cover the air vents when the bread maker 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 not place fingers or hands inside the bread maker while in operation Avoid contact with moving parts Ensure that the bread maker is switched off and then unplugged from the power outlet when not in use and before cleaning or storing Important Safeguards For All Electrical Appliances Carefully read all instructions before operating the appliance and save for future reference
18. in 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 NOTE 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 A crushed unflavoured Vitamin C tablet or Vitamin C powder can be used as a bread improver and added to the dry ingredients The Vital Ingredients continued Sugar Sugar provides food for the yeast sweetness and flavour to the crumb and helps brown the crust White sugar brown sugar honey 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 NOTE 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 lo
19. ixing 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 into the pan in the specified order A To ensure all dry ingredients are mixed with water and to avoid the yeast activating prematurely with the water when using the PRESET TIMER About Baking Bread Q The programmed setting has been interrupted by a power failure or switched off at the power outlet during the bread making process What can I do A If the power is accidentally turned off for 5 minutes or less during the operation the Bread Maker has a 7 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 kneading stage Re select 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 rising stage Turn the bread maker 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 maker on Select the MORE setting Press the START STOP button During the baking cycle Select the MORE setting
20. l 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 Always turn the appliance to the OFF position switch off at the power outlet and unplug at the power outlet when the appliance is not in use Before cleaning always turn the appliance to the OFF position switch off at the power outlet unplug at the power outlet and remove the power cord if detachable from the appliance and allow all parts to cool Do not place this appliance on or near a heat source such as hot plate oven or heaters Position the appliance at a minimum distance of 20cm away from walls curtains and other heat or steam sensitive materials and provide adequate space above and on all sides for air circulation Do not immerse the bread pan in water Doing so may interfere with the free movement of the 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 bread maker clean Follow the cleaning instructions provided in this book 6 7 The LCD Screen shows firstly a setting 1 11 a
21. 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 Weighing and Measuring with Your Bread Maker NOTE It is important to note that New Zealand ingredients especially flour and yeast differ from the Australian equivalents In the Vital Ingredients section pages 15 18 suitable New Zealand products have been listed We suggest these New Zealand products be substituted for the Australian products in the Recipe section 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 NOTE In general water weighs the same in grams as it measures in millilitres Metric Measuring Cups and Spoons If using graduated metric measuring cups it is important to spoon in 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 Flour Flour is the most important ingredient used for bread making It provides food fo
22. lits should be made into the top of the dough ball and then the potatoes placed on top to ensure even cooking Jam Setting NOTE As a general guide a maximum 650g flour and 1 teaspoons yeast are recommended to ensure the dough does not rise over the bread pan On the jam setting a maximum 2 cups of fruits should be used Chilli Sauce Makes 2 jars 190g sultanas 4 tablespoons brown sugar 2 teaspoons salt cup white vinegar 1 capsicum diced 385g chillis chopped 2 cloves garlic minced 1 teaspoon ginger minced Tomato Chutney Makes 2 jars 6 roma tomatoes diced 1 spanish onion sliced 1 clove garlic minced cup balsamic vinegar 2 tablespoons red wine vinegar teaspoon smoked paprika 2 tablespoons brown sugar 1 teaspoon salt Orange Rum Marmalade Makes 2 jars 2 oranges 2 tablespoons rum cup jam setting sugar 1 cup sugar Pasta Sauce Makes 4 serves 400gms tomato diced 1 onion diced 2 clove garlic minced 1 tablespoon balsamic vinegar 1 tablespoon sugar 2 teaspoons salt 1 bunch basil washed leaves only Recipes 34 35 Loaf Setting Brownies Makes 12 125g butter melted 1 cup brown sugar firmly packed 125g dark chocolate chopped melted 3 eggs lightly whisked 1 3 cup plain flour 1 3 cup cocoa powder teaspoon baking powder 1 Place all ingredients into a bowl and stir until combined 2 Place into the bread pan without the kneading blade 3 Select
23. loaf setting and cook 4 Allow to cool and cut into slices Red Wine Pears Serves 2 1 cup red wine cup orange juice 2 tablespoons sugar syrup 1 teaspoon orange rind 1 cinnamon quill 6 cloves 2 pears peeled and cored 1 Place all ingredients into the bread pan without the kneading blade 2 Cook on loaf setting 3 Allow to cool slightly and serve with ice cream NOTE For a thicker syrup remove pears add cup jam setting sugar and cup sugar and place onto jam setting Serve on pears scones or use as cordial Recipes Rapid Setting Rapid 285ml water 2 tablespoons olive oil teaspoon salt 1 tablespoons sugar 570g bread flour 1 tablespoon milk powder 1 teaspoon bread improver 1 teaspoon yeast Gluten Free Setting Standard Gluten Free Loaf 300ml water 60ml oil 3 x 59g eggs 1 teaspoon apple cider vinegar 320g white rice flour 270g potato flour 75g arrowroot cup caster sugar 1 teaspoons salt cup milk powder 1 tablespoon Guar or Xanthan gum 2 teaspoon yeast Dough Dough 380ml water 40ml oil 2 teaspoons salt 2 tablespoons sugar 650g flour 2 tablespoons milk powder 1 teaspoons bread improver 1 teaspoons yeast Pizza Dough Setting Pizza Dough 375mls warm water 60ml olive oil 1 teaspoon sugar 1 teaspoon salt 600g bread flour 2 teaspoons yeast Gluten Free Pizza Dough 400ml water 40ml oil 600g gluten free flour 1 tablespoon sugar 1 teaspoon sal
24. nd crust colour light medium or dark selected then automatically changes to show the total time for the setting When the START STOP button is pressed to commence operation the time displayed in hours and minutes is the time remaining until the selected setting is completed Press this button to select one of the 11 automatic settings available These settings are listed on page 8 under Bread Loaf and Dough Settings Each time the menu button is pressed the setting is changed and the number of the Preset Setting will be displayed on the LCD screen along with the corresponding time to complete the setting Press the CRUST button to select the 3 crust colours available for the bread settings only The colour selected is indicated on the LCD Screen with a over the crust colour LIGHT crust colour MEDIUM crust colour DARK crust colour Rapid This is not a colour setting but a rapid version of the Preset Setting This is only available for Preset Settings 1 3 Please note the colon will begin to flash to indicate that the Setting has commenced The Bread Maker features a combined START STOP button To START Press the START STOP button to commence the selected program To STOP To stop and cancel the program in mid cycle the START STOP button must be pressed down and held for approx 2 seconds until the beep sounds and the LCD Screen is reset DO NOT PRESS THE START STOP BUTTON when checking the bread as this will canc
25. nts should be at room temperature 20 25 C Ingredients should be added in the following order 1 Liquid ingredients 2 Fat Oil 3 Dry ingredients salt sugar flour 4 Yeast NOTE Mound the flour into the pan make a small hollow in the centre and place the yeast there If the yeast contacts the water before the kneading the bread may not rise well Step 4 Return the Bread Pan to the Bread Maker Insert the bread pan into the Bread Maker as follows 1 Place the bread pan into the baking chamber and locate the drive mechanism of the pan directly onto the drive mechanism in the baking chamber Beginner s Guide To Baking Your First Loaf 2 Push the bread pan down firmly and turn until it clicks in position Step 5 Close the Lid It is not recommended to open the lid during operation except to check the consistency of the dough and add additional ingredients in the kneading cycle or to glaze and add seeds to the top of the loaf in the baking cycle refer below Step 6 Plug in the Bread Maker Insert the power plug into a 230V or 240V power outlet Switch on at the power outlet The LCD Screen will display 1 BASIC then automatically change to show the total time 3 25 for the setting BASIC bread MEDIUM crust A red light will illuminate beside the MENU panel Step 7 Select the Bread Setting and Crust Colour Press the MENU button until the LCD Screen indicates the number of the required setting The
26. oes bread colour differ A This is probably because the ingredients in each recipe differs 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 quality of your bread The average room temperature is approximately 20 25 C Water at room temperature should also be used NOTE NEVER use hot water as it will kill the yeast Control Panel Messages Error Detection When the START STOP button has been pressed to begin the process and there is a problem relating to the sensor beeps will sound twice and then the LCD Screen will flash the particular error message specific to the problem There are 4 different error messages Error Message Problem Correction E01 E00 EEE HHH Attempting to use the Bread Maker shortly after a loaf has been baked and its interior will still be warm that is the sensor temperature will still be above 50 C The Bread Maker is used in an extremely cold environment below 10 C Press START STOP to reset open the lid remove the bread pan and allow the oven cavity sufficient time to cool Refer to Beginner s Guide to Baking Your First Loaf step 11 page 10 Place the bread maker in a warmer environment Recommended room temperature 20 25 C Contact your nearest authorised Kambrook Service Centre refer to the back page for
27. on The Bread Maker has a in built Power Interruption Protection system If the power is interrupted for 7 minutes or less by a power failure or accidentally switching off at the power outlet the program will be automatically resumed when the power is restored Using the MORE Setting The MORE setting of the Bread Maker gives more versatility to your bread making MORE setting is useful when wishing to Extend the baking time if a darker or crisper loaf crust is required Crispen loaves already baked and cooled Rewarm loaves already baked and cooled Delay baking a finished dough Melt or crispen toppings 1 Place the dough or bread into the bread pan and insert into the bread maker 2 Press the MENU button ten times and the LCD Screen will show 11 and then change automatically to 1 00 3 Press START STOP button to commence operation The MORE setting will bake for 1 hour This time cannot be altered If the total hour is not required remove the bread after sufficient time had elapsed and press the START STOP button to stop operation NOTE Always ensure that there is enough dough or bread in the bread pan when it is inserted in the Bread Maker during a baking cycle or when the MORE setting is selected 10 11 The following instructions are to be used when making Bread or Dough recipes from the recipe section of this book All recipes use local ingredients and Australian Standard Metri
28. r 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 Maker 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 content This is normally indicated on the packaging Do not use self raising flour unless indicated on the recipe NOTE When using a low protein stone ground wholemeal or plain flour 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 The Vital Ingredients NOTE NEW ZEALAND ONLY Elfin High Grade White Flour or Champion High Grade Flour These are high protein white brea
29. s up to 15 hours Please not that the Time displayed on the LCD screen will include the Preset Setting Cooking time and the delay i e 4 00 Setting Time 11 00 Delay 15 00 total 8 9 When the bread maker is switched on the LCD Screen will show 1 BASIC bread MEDIUM crust colour For a DARK or LIGHT Crust colour press the CRUST button once for DARK three times for LIGHT For rapid setting press the CRUST button twice The symbol will be displayed above RAPID on the LCD screen For the RAPID function use a 680g loaf recipe for the specified Preset Setting Press the MENU button once and the LCD Screen will show 2 FRENCH Bread MEDIUM crust colour For a DARK or LIGHT Crust colour press the CRUST button once for DARK three times for LIGHT For rapid setting press the CRUST button twice The symbol will be displayed above RAPID on the LCD screen For the RAPID function use a 680g loaf recipe for the specified Preset Setting Press the MENU button twice and the LCD Screen will show 3 WHOLE WHEAT bread MEDIUM crust colour For a DARK or LIGHT crust colour press CRUST button once for DARK three times for LIGHT For rapid setting press the CRUST button twice The symbol will be displayed above RAPID on the LCD screen For the RAPID function use a 680g loaf recipe for the specified Preset Setting Press the MENU button three times and the LCD Screen will show 4 SWEET bread MEDIUM crust colour For a DARK or LIGHT crus
30. symbol will also show above the setting in the LCD Screen when a bread Setting is selected Press the CRUST button once to select DARK crust or three times to select LIGHT crust The crust selection is available on bread settings 1 4 Step 8 Start the Bread Maker Press the START STOP button to commence operation The total setting time will appear on the LCD screen The setting time will count down in one minute increments The colon between the hour and the minutes displayed will flash throughout the kneading rising and baking cycles The kneading cycles commence During the kneading cycles beeps will sound indicating the correct time to add other ingredients Add In Ingredient Beeper The Bread Maker features an Add In Ingredient Beeper which operates in the BASIC RAPID SWEET FRENCH WHOLE WHEAT and DOUGH settings The Bread Maker will sound 10 beeps at approximately 8 minutes before the end of the second kneading cycle indicating the time to add any additional fruit nuts herbs chocolate etc required or as specified in the recipes The addition of ingredients at this time assists with keeping fruits etc whole rather than being mashed through the dough making it heavy Open the lid gradually add the additional ingredients to the dough as it is kneading Take care not to drop the ingredients over the side of the bread pan into the baking chamber as these may burn and smoke during the baking cycl
31. t 1 teaspoon Guar or Xanthan gum 2 teaspoons yeast
32. t colour press CRUST button once for DARK three times for LIGHT Press the MENU button four times and the LCD Screen will show 5 SUPER RAPID Press the MENU button five times and the LCD Screen will show 6 GLUTEN FREE Press the MENU button six times and the LCD Screen will show 7 LOAF MEDIUM crust colour For a DARK or LIGHT crust colour press CRUST button once for DARK three times for LIGHT Press the MENU button seven times and the LCD Screen will show 8 DOUGH Crust selection is not available on this setting This setting takes 1 hour 30 minutes to complete Remove the dough from the bread maker hand shape allow to rise again in a warm area then bake in a conventional oven Press the MENU button eight times and the LCD Screen will show 9 PIZZA DOUGH Crust selection is not available on this setting Press the MENU button nine times and the LCD Screen will show 10 JAM Crust selection is not available on this setting Press the MENU button ten times and the LCD Screen will show 11 MORE Crust selection is not available on this setting This setting is designed to allow extra baking of up to 1 hour if required Setting 1 Basic Setting 2 French Setting 3 Whole Wheat Setting 4 Sweet Setting 5 Rapid Setting 6 Gluten Free Setting 7 Loaf Setting 8 Dough Setting 9 Pizza Dough Setting 10 Jam MORE Bread and Dough Settings Operating Your Bread Maker continued Power Interruption Protecti
33. teaspoon yeast 680g Loaf Medium French Ingredients 300ml water 10ml oil 1 teaspoon salt 1 teaspoon sugar 500g flour teaspoon bread improver 1 teaspoon yeast 450g loaf Medium French Ingredients 195ml water 5ml oil 1 teaspoon salt 1 teaspoon sugar 325g flour teaspoon bread improver teaspoon yeast Wholewheat 900g Loaf Medium Whole wheat 410ml water 50ml oil 2 teaspoon salt 3 tablespoons sugar 535g wholemeal flour 125g white flour 2 tablespoons milk powder 1 teaspoon bread improver 2 teaspoons yeast 680g Loaf Medium Whole wheat 320ml water 40ml oil 1 teaspoons salt 2 tablespoons sugar 400g wholemeal flour 110g white flour 1 tablespoons milk powder teaspoon bread improver 2 teaspoons yeast 450g Loaf Medium Whole wheat 205ml water 25ml oil 1 teaspoon salt tablespoon sugar 265g wholemeal flour 60g white flour 1 tablespoon milk powder teaspoon bread improver 1 teaspoons yeast Sweet Bread All Recipes Done On 900G Medium Sweet Setting Lime and Poppy seed Bread 310ml water cup orange juice 3 tablespoons lime marmalade 1 tablespoons oil 2 teaspoons salt 700g bread flour 1 teaspoon bread improver 2 tablespoons milk powder 1 tablespoon poppy seeds 1 teaspoons yeast Mediterranean Bread 400ml water 200gms semi sundried tomatoes with oil cup olives seeds removed halved 2 teaspoons salt 2 tablespoons s
34. to 2lb loaves As a general guide a maximum 650g flour and 7 5g 1 teaspoons yeast are recommended to ensure the dough does not rise over the bread pan On the jam setting a maximum 2 cups of fruits should be used 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 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 bread made with fresh milk will have a heavier texture than bread made with milk powder If using fresh milk substitute the water with fresh milk and omit the milk powder Scald the milk then 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 or 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 m
35. ugar 650g bread flour 1 teaspoon bread improver 2 tablespoons milk powder 1 teaspoons yeast Peanut Butter Chocolate Bread 350ml water 50ml oil 2 tablespoons peanut butter 2 teaspoons salt 2 tablespoons sugar 600g bread flour 2 tablespoons cocoa powder 1 teaspoon bread improver 2 tablespoons milk powder 1 teaspoons yeast 32 33 Strawberry Vanilla Bread 350ml water 1 tablespoon oil 1 teaspoon vanilla bean paste 2 teaspoons salt 610g bread flour 3 tablespoons strawberry jam 1 teaspoon bread improver 2 tablespoons milk powder 1 teaspoons yeast Passion fruit Coconut Bread 320ml water 170g passion fruit pulp 1 tablespoon oil 2 teaspoons salt 2 tablespoons sugar 600g bread flour cup shredded coconut 1 teaspoon bread improver 2 tablespoons milk powder 1 teaspoons yeast Sweet Chilli Pine nut and Coriander Bread 350ml water 2 tablespoons oil 3 tablespoons sweet chilli sauce 2 teaspoons salt 1 tablespoon sugar 600g flour 65g pine nuts cup coriander leaves 1 teaspoon bread improver 2 tablespoons milk powder 1 teaspoons yeast Potato Rosemary Bread 350g water 2 tablespoons oil 2 teaspoons salt 1 tablespoon sugar 600g bread flour 1 teaspoon rosemary chopped cup mozzarella cheese shredded 1 teaspoon bread improver 2 tablespoons milk powder 1 teaspoons yeast 1 cup baked potatoes diced NOTE Baked potatoes are to be placed on top of dough just before the bake setting S
36. y Place the bread pan and kneading blade into the baking chamber and close the lid Do not place heavy objects on the lid Store the Bread Maker upright Step 12 Cut the Bread Before cutting the bread check that the kneading blade has been removed from the bottom of the baked bread When the bread is cool using a serrated edge knife or electric knife on a firmly seated breadboard A standard blade knife is not suitable as it will tear the bread Step 13 Store the Bread Store the bread in a freezer bag or a sealable bread box To store for more than a few days place the bread into a freezer bag expel the air seal label and date Bread may be frozen for up to 1 month 14 15 Baking bread is in part a science and each ingredient plays an important role Care should be taken when weighing and measuring ingredients to ensure accuracy and consistency Recipes in this Instruction Book were developed using Australian Metric Weights and Measurements Australian Metric Measurements mls 1 teaspoon 1 tablespoon 1 cup 5 20 250 NZ Metric Measurements mls 1 teaspoon 1 tablespoon 1 cup 5 15 250 NOTE 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
37. yeast in a recipe omit the bread improver Rapid rise yeasts should not be used with bread mix as bread improver is already included NOTE 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 the rising and increase the nutritional value of the bread They give flavour and tenderness and are usually used in the sweeter type of breads Other Ingredients Fruit nuts chocolate chips etc are added when the Bread Maker sounds 10 short beeps approximately 8 minutes before the end of the second kneading when using the BASIC RAPID WHOLE WHEAT FRENCH SWEET and DOUGH settings If added before this stage excessive kneading will cause the ingredients to break down rather than hold their shape 18 19 The Vital Ingredients continued For more information about bread mixes please contact the relevant number listed below or refer to contact details on the packaging of the bread mix Defiance 1800 628 883 Laucke 1300 133 331 Kitchen Collection 1800 645 515 Elfin New Zealand only 0800 110
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