Breville ikon BBM600, Instructions And Recipes Manual

Page: 21 / 68

20
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.
ERROR
MESSAGE
PROBLEM CORRECTION
--H
Attempting to use the bread machine shortly after a
previous loaf has been baked and its interior will still
be too warm, that is, the sensor temperature will still
be above 40°C.
Press STOP, 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 4, Page 5.
-H
Attempting to use the bread machine shortly after a
previous loaf has been baked and its interior will still
be too warm.
Press STOP, open the lid, remove the bread pan and allow the oven cavity
sufficient time to cool. Ensure there are sufficient ingredients in the bread
pan.
--L The bread machine is used in an extremely cold
environment.
Place the bread machine in a warmer environment. Recommended room
temperature 20-25ºC.
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).
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, 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
yeast 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?
A: 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.
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 FREE 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 quality 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.
Questions and Answers