10
Order of ingredients.
Always put the yeast in first, the dry ingredients
in next and the liquids in last. Fruits and nuts
are added later, after the machine has
completed the first knead. This will ensure a
crisp and evenly baked loaf every time.
Freshness.
Ensure all ingredients are fresh and used before
the specified use-by date.
Avoid using perishable ingredients such as milk,
yogurt, eggs or cheese, with the Time Delay
function.
Store dry ingredients in airtight containers, to
prevent drying out.
Slicing bread.
For best results, wait at least 15 minutes before
slicing, as the bread needs time to cool. Place
loaf on its side and cut in a sawing motion with
a bread knife. For easy and even slicing we
recommend the use of the Sunbeam Knife ‘n’
Easy electric knife.
Freezing bread.
To freeze fresh bread, let it cool completely and
wrap in plastic. Slice bread before freezing and
use at your convenience.
Removing bread from the bread pan.
Like a cake, the bread needs to cool slightly
before removing from the bread pan. Allow the
bread to sit in the pan for approximately 10
minutes before removing.
Toppings.
Ingredients such as herbs, sesame seeds and
chopped bacon can be added to the top of the
bread during the baking stage.
Open lid of Bakehouse, gently brush top of loaf
with a little milk or egg yolk and sprinkle with
topping. (Do not allow ingredients to fall
outside pan). Close lid and allow baking to
continue.
Note: This step needs to be done quickly to
prevent bread from sinking.
Crust colour
It is normal for the top of the bread to be
lighter in colour than the sides. Different
combinations of ingredients can encourage or
discourage browning. If you would like the top
crust to be slightly darker, brush a little oil or
beaten egg yolk over the top of the bread
during the last half hour of baking.
Baking at high altitudes.
At high altitudes above 900 metres, dough rises
faster. Therefore, when baking at high altitudes
some experimentation is required. Follow the
suggested guidelines. Use one suggestion at a
time and remember to write down which
suggestion works best for you.
Suggestions:
1. Reduce the amount of yeast by 25%. This
will stop the bread from over-rising.
2. Increase the salt by 25%. The bread will rise
slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Flour stored
at high altitudes tends to be drier. You may
have to add a few tablespoons of water,
until the dough forms a nice ball.
Handy Hints.
Sunbeam is a Registered trademark. Convection Bakehouse
trademark Pending. Made in China. Due to minor changes in
design or otherwise, the product you buy may differ from the
one shown in this booklet. Approved by the appropriate
Electrical Supply Authorities. Backed by Sunbeam’s 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 1998.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on any Sunbeam appliance,
contact the Sunbeam Consumer Service Line on 1800 025 059.
(Australia only). New Zealand - contact the Sunbeam Office in
Auckland.
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