Sage BBM800BSS User manual

the Custom Loaf
Instruction Book - BBM800BSS

2 3
• Should you need to change this plug, please
complete the rewiring as follows (after safe
disposal of the moulded plug).
• Please note that a cut off plug inserted into
a socket is a serious danger risk.
• Wires are coloured as follows:
−Blue = Neutral
−Brown = Live
−Green & Yellow = Earth
• As the colours of the wire may not correspond
with the coloured markings which identify
the terminals in your plug, please refer to the
following:
−The Blue wire must be connected to
the terminal which is marked ‘N’.
−The Brown wire must be connected to the
terminal which is marked with the letter ‘L’.
−The Green & Yellow wire must be connected
to the terminal which is marked with
the letter E or the earth symbol .
• Please note that if a 13 amp plug is used,
a 13 amp fuse should be used.
• Remove and safely discard any packaging
material and promotional labels before using the
Custom loaf 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 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
cycles 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.
Contents
2 Sage recommends safety first
7 Components
10 Functions
25 Optional Settings on your Sage product
25 - Using the PAUSE feature
27 - Using the DELAY START button
28 - Using the MODIFY button
30 - Using the CUSTOM setting
32 Tips for Better Bread Making
34 The Vital Ingredients
37 Care & cleaning
39 Troubleshooting
46 Custom Recipe Charts
51 Baking Sequences
IMPORTANT SAFEGUARDS
At Sage‰by Heston Blumenthal‰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.
SAGE RECOMMENDS
SAFETY FIRST
READ ALL INSTRUCTIONS BEFORE USE
AND SAVE FOR FUTURE REFERENCE
• Before using for the first time please ensure
that your electricity supply is the same as
shown on the rating label on the underside of
the appliance. If you have any concerns please
contact your local electricity company.
• Your Sage®by Heston Blumenthal®appliance
includes a BS 13 amp moulded mains plug on
the supply cord.

4 5
• 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 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.
• It is recommended 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 Sage Service Centre for
examination and/or repair.
• Any maintenance, other than cleaning,
should be performed at an authorised Sage
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.

7
Components
A. Non-stick bread pan with handle
B. Drive shaft (inside bread pan)
C. Coupling (underside of bread pan)
D. Stainless steel housing
Interior cavity (the baking chamber) contains
the heating element and drive mechanism
E. Automatic fruit and nut dispenser
F. Viewing window
G. Removable lid
H. Ventilation grills
I. Recipe holder and cord storage
A
BC
G
F
D
I
E
HH
CAUTION
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.
WARNING
Steam vents are very hot during baking.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTION
The symbol shown indicates that this
appliance should not be disposed of in
normal household waste. It should be taken
to a local authority waste collection centre
designated for this purpose or to a dealer
providing this service. For more information,
please contact your local council office.

8 9
Flat Position
Upright Position
S
Fixed Paddle
T
S. Collapsible Paddle
For use with dough settings.
Always ensure the collapsible paddle is inserted in the upright
position for thorough mixing during the ‘knead 1’ phase.
The collapsible paddle will automatically collapse into the flat
position then return to the upright position during the appropriate
times in the ‘knead 2’, ‘rise’ and ‘punch-down’ phases. The collapsible
paddle will automatically collapse before the ‘bake’ phase to
minimise the hole at the bottom of the baked loaf.
TIPS
Although the collapsible paddle will automatically collapse before
the start of the ‘bake’ phase to minimise the hole at the bottom of
the baked loaf, you can also remove the paddle altogether for an
even smaller hole.
T. Fixed Paddle
- For use with the jam setting.
NOTE
Non-stick bread pan and collapsible paddle are consumable parts.
Limited warranty period.
J K L
N O P Q
M
R
J. WEIGHT | TEMP button
Press to convert the default metric temperature and weight
(°C and kg) to imperial units (°F and lbs).
K. BEEPER button
Press to mute the sound alerts.
L. LIGHT button
Press and hold to illuminate the interior baking chamber.
M. Backlit LCD screen
N. DELAY START button
Press to select when you would like the loaf to be ready and the
bread maker will automatically start at the appropriate time.
O. MODIFY button
Press to modify the default temperatures and times for the preheat,
knead, rise, punch-down, bake and keep warm phases.
P. CANCEL button
- Before the cycle is activated, press to return to the main menu.
- After the cycle is activated, press and hold to cancel the cycle.
Q. START | PAUSE button
- Press to activate the cycle
- Press and hold to pause the cycle.
The LCD screen will display a flashing ‘PAUSE’ until the button is
pressed again to resume the cycle.
R. SELECT push-dial
(turn to scroll, push to select)
- Scroll through 14 settings, 3 crust colours and 4 loaf sizes.
- Use in conjunction with the MODIFY button to change the default
temperatures and times for the preheat, knead, rise, punch-down,
bake and keep warm phases.

10 11
d. If using the collapsible paddle, ensure it is inserted in the upright
position for thorough mixing during the ‘knead 1’ phase.
e. The collapsible paddle will automatically collapse into the
flat position then return to the upright position during the
appropriate times in the ‘knead 2’, ‘rise’ and ‘punch-down’ phases,
then collapse before the ‘bake’ phase begins to minimise the hole
at the bottom of the baked loaf.
Flat Position
Upright Position
3. Add ingredients to the Bread Pan
a. Before adding ingredients to the bread pan, ensure they are:
−Fresh. In particular, fresh flour and yeast are critical – check
the ‘Best Before Date’ stamped on the package.
For tips on checking the freshness of your yeast, refer to the
comments on yeast in 'The Vital Ingredient' section.
−Measured and weighed accurately. Refer to ‘Tips for Better
Bread Making - Measuring and Weighing Ingredients’ in
this book.
−The right temperature. Unless specified otherwise in a recipe,
all liquids should be 27°C, and non liquid ingredients should
be at room temperature 20°C—25°C. Temperatures too cool or
too warm can prevent the yeast fromactivating and affect the
way the bread rises and bakes.
b. Add ingredients to the bread pan in the order listed in the recipe
to ensure the dough mixes thoroughly and rises sufficiently.
Wipe any spilt ingredients from the rim and outside of the pan
and ensure it is clean and dry.
Yeast/Baking Powder or Baking Soda
Dry Ingredients
Fats
Water or Liquids
NOTE
Do not underfill or overfill the bread pan as the bread may not mix
properly. The recipes in our eBook are designed for 0.5kg to 1.25kg
loaves. However if developing your own recipes, as a general guide,
a minimum 500ml and maximum 625ml of total dry ingredients is
recommended. On the jam setting, as a general guide, a maximum
500g of fruit should be used.
Functions
BEGINNER’S GUIDE TO BREAD MAKING
• Before using the bread maker for the first time, remove and safely
discard any packaging material and promotional labels including the
clear film over the display panel. Ensure the power cord is unplugged
from the power outlet.
• Wipe the exterior of the stainless steel housing with a soft, damp cloth.
Dry thoroughly.
• Wash the inside of the bread pan with warm soapy water and a soft
cloth. Rinse and dry thoroughly. Do not immerse the outside of the
bread pan in water as this may interfere with the free movement of the
coupling and drive shaft. Wash only the interior of the bread pan.
• Wash the collapsible paddle and fixed paddle in warm soapy water
and a soft cloth. Rinse and dry thoroughly.
1. Remove the Bread Pan
a. Place the bread maker on a flat dry surface such as a bench top.
Ensure the power cord is unplugged from the power outlet.
b. Lift open the lid and remove the bread pan from the interior
baking chamber by holding the handle and lifting straight up.
c. If the bread pan becomes stuck, press the handle down then lift
straight up.
2. Insert the Collapsible or Fixed Paddle
a. Select the appropriate paddle. Refer to the 'Components' section.
NOTE
Always remove the bread pan from the baking chamber before
inserting the paddle and ingredients. This ensures that ingredients
are not spilt onto the heating element and drive mechanism inside
the baking chamber.
b. Ensure there is no baked-on residue on the drive shaft inside
the bread pan or in any of the paddle crevices, including the ‘D’
shaped hole and hinge area.
c. Align the ‘D’ shaped hole on the paddle with the ‘D’ shape on the
drive shaft inside the bread pan. Push down firmly. The paddle
should rotate with the drive shaft, collapsible parts should be free
to move. It is important that the paddle is properly assembled
onto the drive shaft to ensure ingredients are mixed and
kneaded properly.
Paddle
Drive Shaft
Push down firmly

12 13
4. Return the Bread Pan to the Baking Chamber
a. Align the coupling on the underside of the bread pan with the
drive mechanism in the interior baking chamber of the stainless
steel housing. You may need to turn the coupling slightly if you
have difficulty aligning it onto the drive mechanism. Push down
firmly until the bread pan is securely in position.
It is important that the bread pan is properly assembled onto
the drive mechanism to ensure the paddle operates correctly.
b. Lower the lid. Don't lift open the lid during operation unless
stated in the recipe, to check the consistency of the dough during
the ‘knead’ phase, or to glaze and add seeds to the top of the loaf
during the ‘bake’ phase. Refer to ‘Using the Pause Feature’ in
this book.
5. Load the Automatic Fruit and Nut Dispenser
The Automatic Fruit and Nut Dispenser releases fruits, nuts,
chocolate chips, seeds or other suitably sized ingredients into
the dough at the right time which is programmed for a specific
time during the ‘knead’ phase. If added before this time, excessive
kneading will cause the ingredients to break down rather than
maintain their shape within the dough.
a. Lift open the lid of the Automatic Fruit and Nut Dispenser.
Touch the base of the dispenser to check that it is completely
closed before adding a maximum 120g of dry ingredients.
If the base is open, see Troubleshooting.
b. Ensure the bread pan is in the baking chamber and the lid is
closed. Loading ingredients into the dispenser without the
bread pan inserted or with the lid closed increases the risk of
ingredients falling into the baking chamber and burning during
the ‘bake’ phase.
c. Always remember:
−Ingredients should be suitably sized so they do not fall
through the steam vents at the base of the dispenser.
We recommend separating ingredients that may stick
together, such as raisins and other fruits, before adding.
−Liquids should not be added to the dispenser.
−Glacé (glazed) fruits such as cherries, ginger, pineapple, etc.
should be washed and well-dried on kitchen paper towel
before adding into the dispenser. Sticky ingredients can also
be tossed in a little flour to help dispensing.
−Bottled or canned ingredients such as olives, sun dried
tomatoes etc. should be drained and well-dried on kitchen
paper towel before adding to the dispenser.
−It is recommended that the dispenser be cleaned thoroughly
with a soft, damp cloth after each use.
d. The Fruit and Nut Dispenser will automatically release its
contents on the BASIC, BASIC RAPID, WHOLE WHEAT,
WHOLE WHEAT RAPID, GLUTEN FREE, CRUSTY LOAF,
SWEET, YEAST FREE and all DOUGH settings. You may notice
the base of the dispenser flip open during the bread making
cycle even when it is empty. This is normal. It is the dispenser
automatically releasing ingredients.
TIPS
If ingredients exceed the maximum 120g capacity of the dispenser,
lift open the lid and add ingredients manually when the ‘add-in’
alert sounds. Ensure the BEEPER button has not been muted and
the sound alerts are on - there should be no symbol on the
LCD screen. Do not press and hold the CANCEL button to add
ingredients as this will cancel the entire cycle.
6. Plug in the Power Cord
a. Unwind the power cord completely and insert the power plug into
a grounded power outlet.
b. An alert will sound and the LCD screen will illuminate.
The function options will appear with an indicator on the preset
BASIC setting.
7. Select the Setting
a. Turn the SELECT push-dial until the indicator on the LCD screen
reaches the desired setting. Press the push-dial to select.
b. If you accidentally press the wrong setting, press the CANCEL
button to return to the main menu and make your selection again.
8. Select the Crust Colour
a. If the selected setting has crust colour options, the LCD screen
will indicate a blinking ‘CRUST’ and the preset crust colour.
To change the preset crust colour, turn the SELECT push-dial
until the indicator on the LCD screen reaches the desired crust
colour – LIGHT, MEDIUM or DARK. Press the push-dial to select.
The crust colour can only be selected on the BASIC, BASIC
RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID and
GLUTEN FREE settings.
b. If you accidentally press the wrong crust colour, press the
CANCEL button to return to the main menu and make your
selection again.
9. Select the Loaf Size
a. If the selected setting has loaf size options, the LCD screen will
indicate a blinking ‘SIZE’ and the preset loaf size. To change the
preset loaf size, turn the SELECT push-dial until the indicator on
the LCD screen reaches the desired loaf size – 0.5k, 0.75kg, 1.0kg
or 1.25kg. Press the push-dial to select.
The loaf size can only be selected on the BASIC, BASIC
RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID,
GLUTEN FREE, CRUSTY LOAF and SWEET settings. Only
the 1.0kg and 1.25kg loaf size can be selected on the GLUTEN
FREE setting.
b. If you accidentally press the wrong loaf size, press the CANCEL
button to return to the main menu and make your selection again.
NOTE
Although the bread maker is capable of making 0.5kg, 0.75kg,
1.0kg or 1.25kg loaves, we recommend the larger sizes for a better
uniform loaf. The ingredient quantities for the 0.5kg loaf may not
fill the bread pan to the ideal volume for a uniform loaf. This is
especially true for breads that contain whole grains or other special
ingredients. This is why some settings have limited or no loaf
size options.
The loaf sizes—.5kg, 0.75kg, 1.0kg and 1.25kg - are a guide to the
size of the loaf only. Different ingredients will affect the actual
weight and size of the baked loaf.
For example:
• A 0.5kg loaf baked with fruit and nuts will be heavier than a plain
0.5kg loaf.
• A 0.5kg 100% whole wheat loaf will be smaller and shorter than a
0.5kg regular white loaf as whole wheat flour does not rise as well as
bread flour.

14 15
The table below outlines the different settings.
SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE
OPTIONS
MORE
INFORMATION
CUSTOM Depends
on selected
setting
This is a setting that allows you to modify the
preset, recommended temperatures and times for
the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’
and ‘keep warm’ phases to suit a specific recipe or
your personal preference. It then stores it in the
memory of the bread maker. This is particularly
useful if you have a favourite recipe that you
regularly bake. Alternatively, for advanced bakers
it allows you to factor in variables such as the
brand and type of flour, quality of the yeast,
altitude and climate considerations. For example,
in a humid climate the rising cycles can
be reduced.
Depends on selected setting Depends on selected
setting
‘Using the CUSTOM
setting’.
BASIC Collapsible This is an all-purpose setting for white breads,
whole wheat breads and whole grain breads that
contain more than 50% bread flour.
Use this setting for packaged bread mixes.
LIGHT
MEDIUM
DARK
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’.
For recipes, refer to
the BASIC section.
BASIC
RAPID
Collapsible This is an all-purpose setting for white breads,
whole wheat breads and whole grain breads that
contain more than 50% bread flour. Use this
setting for packaged bread mixes. Best results are
achieved by using the longer settings, producing
a loaf with optimal texture. If using the RAPID
settings on specified recipes in this section,
reduce salt by ¼ teaspoon and increase yeast
by ¼ teaspoon. This adjustment is suitable for
all recipes.
LIGHT
MEDIUM
DARK
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’.
For recipes, refer to
the BASIC section.
SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE
OPTIONS
MORE
INFORMATION
WHOLE
WHEAT
Collapsible This is a setting for breads that contain
more than 50% whole wheat, whole grain,
or speciality flour such as barley or rye.
Due to ingredient properties, breads baked on the
WHOLE WHEAT setting are generally shorter
and denser than breads baked on the BASIC
setting. To encourage a lighter, higher loaf, unlike
the BASIC setting, the WHOLE WHEAT setting
has a ‘preheat’ phase that warms the ingredients
to allow the yeast to perform optimally. The
‘preheat’ phase also allows heavy grains and
flours to absorb liquid, before softening and
expanding for better gluten development.
LIGHT
MEDIUM
DARK
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’,
page 32. For recipes,
refer to the WHOLE
WHEAT section.
WHOLE
WHEAT
RAPID
Collapsible This is a setting for breads that contain
more than 50% whole wheat, whole grain,
or speciality flour such as barley or rye. Unlike
the WHOLE WHEAT setting, the WHOLE
WHEAT RAPID setting reduces all three of the
‘rise’ phases, shortening the entire cycle time by
approximately an hour. Best results are achieved
by using the longer settings, producing a loaf
with optimal texture. If using the RAPID settings
on specified recipes in this section, reduce salt
by ¼ teaspoon and increase yeast by ¼ teaspoon.
This adjustment is suitable for all recipes.
LIGHT
MEDIUM
DARK
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’,
page 34. For recipes,
refer to the WHOLE
WHEAT section.

16 17
SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE
OPTIONS
MORE
INFORMATION
GLUTEN
FREE
Collapsible This is a setting for breads that contain gluten
free flours such as rice flour, tapioca flour, potato
flour, buckwheat flour, arrowroot etc. Due to
ingredient properties, the consistency of the
dough is wetter and more like a thick, sticky
batter than a firm dough ball. It is important not
to over-knead gluten-free doughs because of
the reduced elastic properties usually provided
by gluten. For this reason, in comparison to the
BASIC setting, there is a shorter ‘knead’ phase,
shorter ‘rise’ phase and due to the high moisture
content, a higher baking temperature.
LIGHT
MEDIUM
DARK
1.0kg
1.25kg
Due to the ingredient
properties of gluten
free flours, the
quantities for the
(0.5kg) and (0.75kg)
loaf do not fill the
bread pan to the ideal
volume for a uniform
loaf. For this reason,
these loaf sizes have
been omitted.
Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’.
For recipes, refer to
the GLUTEN FREE
section.
CRUSTY
LOAF
Collapsible This is a setting for breads low in fat and sugar,
producing a bread with a crisp crust and
a fine-textured, chewy inner crumb. These breads
are sometimes referred to as French, European,
Continental, Artisan, Peasant or Country breads.
In comparison to the BASIC setting, the ‘rise’
phase is longer, ‘bake’ time longer and ‘bake’
temperature higher to produce a crisp crust and
a firmer inner texture.
Not applicable.
The CRUSTY LOAF setting is
preset with the recommended
crust colour that produces
a crisp crusted loaf. The
MODIFY button can be
used to modify the baking
temperature and/or time if
a crisper or less crisp crust is
desired. Refer to ‘Using the
MODIFY button’, page 32.
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’.
For recipes, refer to
the CRUSTY LOAF
section.
SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE
OPTIONS
MORE
INFORMATION
SWEET Collapsible This is a setting for breads high in sugar,
fats and proteins. Due to ingredient properties,
sweet breads high in sugar, fats and proteins tend
to brown quicker. For this reason, in comparison
to the BASIC setting, there is a lower ‘bake’
temperature.
Not applicable.
The SWEET setting is preset
with the recommended crust
colour that prevents over
browning of most sweet
breads high in sugar, fat and
protein. The MODIFY button
can be used to modify the
baking temperature and/or
time if a lighter or darker crust
is desired. Refer to ‘Using the
MODIFY button’, page 32.
0.5kg
0.75kg
1.0kg
1.25kg
Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’.
For recipes, refer to
the SWEET section.
YEAST
FREE
Collapsible This is a setting for breads that contain baking
powder or baking soda rather than yeast to make
the bread rise. These breads have a cake-like
texture and are sometimes referred to as quick
breads, batter breads or cake breads. Use this
setting for packaged corn bread, quick bread and
cake mixes. In comparison to the BASIC setting,
the YEAST FREE setting jumps straight from the
‘knead’ phase to the ‘bake’ phase - omitting the
‘rise’ phase due to the omission of yeast.
Not applicable. Like a cake
mixture, yeast free breads
require a fixed baking
temperature and time to
produce a specific crust
colour. For this reason,
no crust colour options are
available on this setting.
The MODIFY button can be
used to modify the baking
temperature and/or time if
a lighter or darker crust is
desired. Refer to ‘Using the
MODIFY button’, page 32.
Not applicable. Like
a cake mixture, yeast
free breads have fixed
ingredient quantities
to produce a specific
loaf size. For this
reason, no loaf size
options are available
on this setting.
Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’,
page 32. For recipes,
refer to the YEAST
FREE section.

18 19
SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE
OPTIONS
MORE
INFORMATION
DOUGH-
use this
setting
for bread
doughs
Collapsible This is a setting for bread doughs that are
intended to be shaped by hand into traditional
loaf shapes or in special ways - dinner rolls, round
loaves, braids, twists, bread sticks, bagels etc -
then baked using the BAKE ONLY setting or
in an oven. This setting mixes ingredients, then
takes the dough through the ‘knead’ phase and
‘rise 1’ phase. At the end of the cycle, the dough
should be removed, shaped then allowed to rise
before baking.
Not applicable Not applicable Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’.
For recipes, refer to
the DOUGH section.
DOUGH-
PIZZA
Collapsible This is a setting for pizza and focaccia doughs.
In comparison to the DOUGH-BREAD setting,
the DOUGH-PIZZA setting has a shorter
‘rise 1’ phase as the dough does not need to
become a big puffy mass that is characteristic of
bread doughs. The only difference between pizza
crust and focaccia is that instead of being baked
immediately after shaping to make
a thin, crisp pizza crust, focaccia is left to rise
a second time before baking. For this reason,
pizza doughs should be removed, shaped then
baked, while focaccia doughs should be removed,
shaped then allowed to rise before baking.
Not applicable Not applicable. Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’.
For recipes, refer to
the DOUGH - PIZZA
section.
DOUGH-
PASTA
Collapsible This is a setting for pasta doughs. In comparison
to the DOUGH-BREAD and DOUGH-PIZZA
settings, the DOUGH-PASTA setting omits the
‘rise’ phase due to the omission of yeast. At the
end of the cycle, the dough should be removed
and allowed to rest at room temperature before
rolling and cutting.
Not applicable Not applicable. Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’.
For recipes, refer to
the DOUGH - PASTA
section.
SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE
OPTIONS
MORE
INFORMATION
BAKE
ONLY
Collapsible This is a setting to:
- Darken or crispen loaves already baked and
cooled. This only takes a few minutes so check
regularly.
- Re-warm loaves already baked and cooled.
- Bake doughs that have been hand-shaped.
- Melt or brown toppings on baked bread.
The bake time and temperature range is
1:00min—:00hrs and 60°C—50°C.
NOTE: Due to the small, enclosed baking
chamber and close proximity of the heating
element, the baking temperatures are lower than
a wall oven but hot enough to bake the bread
efficiently and evenly.
Not applicable Not applicable Use the BAKE setting
with one of the hand-
shaping techniques
found in this booklet.
JAM Fixed This is a setting for making jams from fresh fruits.
They make a delicious accompaniment to freshly
baked bread. The bread maker is ideal for making
jam as the paddle continuously stirs ingredients.
Not applicable Not applicable Use the MODIFY
button to see
the preset phase
temperatures and
times. Refer to ‘Using
the MODIFY button’.
For recipes, refer to
the JAM section.

20 21
NOTE
When using the bread maker for the first time you may notice
the machine emit vapors. These are the protective substances
on the heating elements. These are safe, not detrimental to the
performance of the bread maker and will dissipate with use.
The bread maker is equipped with Power Failure Protection. If the
power supply is interrupted then restored, this feature allows the
cycle to automatically resume where it left off instead of starting
from the beginning of the cycle. For the Power Failure Protection to
activate, the bread maker must have been operating for a minimum
of 5 minutes before the power was interrupted, and the power must
be restored within 60 minutes. If the power is not restored within
60 minutes; if you are unsure when the outage occurred; or if the
‘bake’ phase was interrupted; it is recommended to discard the
ingredients, particularly when using perishable ingredients such as
dairy products, eggs, etc.
The table below outlines the phases of the cycle.
PHASE DESCRIPTION NOTES
‘Preheat’ The ‘preheat’ phase warms the ingredients to allow the yeast
to perform optimally. It also allows heavy grains and flours
to absorb liquid, before softening and expanding for better
gluten development.
During this phase, no movement occurs in the bread pan.
This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT RAPID
and JAM settings.
‘Knead 1’ The ‘knead 1’ phase distributes the yeast and moistens the
gluten in the flour.
During this phase, the paddle will rotate slowly.
Viewing window may fog up. This is normal and will dissipate later in the cycle.
There may be lumps and unincorporated ingredients in the corners of the bread
pan. This is normal. They will be incorporated during the ‘knead 2’ phase.
‘Knead 2’ The ‘knead 2’ phase thoroughly mixes the ingredients and
strengthens the moistened gluten strands to a springy
elasticity. A dough ball will form.
During this phase, the paddle will rotate faster and in both the
clockwise and counterclockwise direction.
You may notice the collapsible paddle automatically collapse
into the flat position then return to the upright position
multiple times during this phase. This action allows the
dough ball to accumulate all the unincorporated ingredients
in the corners of the bread pan.
The Automatic Fruit and Nut Dispenser will automatically
release its contents 8 minutes before the end of the ‘knead 2’
phase, regardless of whether it has been loaded.
Viewing window may fog up. This is normal and will dissipate later in the cycle.
There may be lumps and unincorporated ingredients in the corners of the bread
pan. Be patient - the clockwise and counterclockwise direction of the paddle will
eventually incorporate all the ingredients before the end of the ‘knead 2’ phase,
however if necessary use a rubber spatula to fold in any flour from around the
edges of the bread pan. This is especially important on the GLUTEN FREE and
YEAST FREE settings.
Humidity, the way the flour is measured and the moisture content of the
flour affects dough consistency. For this reason, you may wish to check the
dough approximately 5-10 minutes into this phase. Lift open the lid. Poke the
dough ball with your finger, careful to avoid the moving paddle. The dough
should feel soft and sticky like scotch tape. If it is too dry, add liquid (27°C),
½ to 1 tablespoon at a time. If it is too wet, add flour 1 tablespoon at a time.
NOTE: Gluten free doughs will be wetter and more like a thick, sticky batter,
while yeast free bread doughs will look like a cake batter.
10.Start the Bread Maker
The bread maker is now ready to activate, automatically calculating
the recommended temperatures and times for the ‘preheat’, ‘knead’,
‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases based on your
selected setting, crust colour and loaf size. The LCD screen will
indicate the recommended total cycle time.
a. To modify the recommended temperatures and times for the
‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’
phases, refer to ‘Using the MODIFY button’.
b. To activate the cycle using the recommended temperatures and
times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and
‘keep warm’ phases, press the START | PAUSE button. The button
surround will illuminate red. As the cycle begins, the LCD screen
will indicate the time remaining until the loaf is ready and the
progress indicator will flash to indicate the current phase of
the cycle.
c. To pause the cycle, press and hold the START | PAUSE button.
Refer to ‘Using the PAUSE feature’.
d. To cancel the cycle, press and hold the CANCEL button until the
LCD screen returns to the main menu.

22 23
PHASE DESCRIPTION NOTES
‘Rise 1’
‘Punch Down’
‘Rise 2’
‘Punch Down’
The ‘rise’ phase, also known as ‘proofing’, is a period of rest
that allows the gluten to become smooth and elastic. The
dough ball will become a puffy mass that increases in size.
This phase is important to the flavour of the bread.
During this phase, no movement occurs in the bread pan.
The ‘rise 1’ and ‘rise 2’ phases are separated by two ‘punch
down’ phases, also known as ‘deflating’. This phase is
necessary to release the trapped carbon dioxide within the
dough.
During this phase, the paddle will rotate a few turns lasting
approx. 10—15 seconds.
If the dough is unevenly sitting to one side of the bread pan, it should be centred
over the paddle before the ‘rise 3’ phase to avoid a lopsided loaf.
This is especially important for the smaller 0.5kg and 0.75kg loaf sizes.
TIP: Although the collapsible paddle will automatically collapse before the start
of the ‘bake’ phase to minimise the hole at the bottom of the baked loaf, you can
also remove the paddle altogether for an even smaller hole.
At the start of the ‘rise 3’ phase, the ‘remove paddle’ alert will sound. Press and
hold the START | PAUSE button to pause the cycle. With protective hot pads
or insulated oven mitts, lift open the lid. Hold the bread pan by the handle
and lift straight up. Place the bread pan on a wire rack. Close the lid. Take the
dough from the bread pan, remove the paddle, form the dough into a neat ball
and replace in the centre of the bread pan. Return the bread pan to the baking
chamber. Close the lid. Press the START | PAUSE button to resume the cycle.
It is important to remove the dough when the alert sounds, and to replace the
dough in the centre of the pan to ensure the dough rises completely and is not
lopsided. Removing the paddle is not recommended on the GLUTEN FREE and
YEAST FREE settings as the dough is more like a batter.
‘Rise 3’ The ‘rise 3’ phase is the final rise before the loaf is baked.
At the end of this rise, the risen dough usually fills the bread
pan, taking the shape of the pan. This is why this phase is also
known as ‘shaping’.
During this phase, no movement occurs in the bread pan.
If the dough rises higher than the bread pan, open the lid, pierce the top with
a skewer or toothpick and allow it to gently deflate. This should prevent it from
baking over the top of the bread pan, collapsing or spilling onto the heating
element.
‘Bake’ The ‘bake’ phase regulates the baking time and temperature
according to the individual recipe.
During this phase, no movement occurs in the bread pan.
Steam will emit from the steam vents. This is normal. Do not cover the steam
vents or touch appliance surfaces as they will be hot.
‘Keep Warm’ The ‘keep warm’ phase holds the temperature of the baked
bread for up to 60 minutes before automatically turning off.
During this phase, no movement occurs in the bread pan.
To turn off the ‘keep warm’ phase, or to reduce the 60 minute
keep warm time, refer to ‘Using the MODIFY button’, page 31.
To retain a crisp loaf crust, press and hold the CANCEL button and remove the
bread pan before the ‘keep warm’ phase. The sides of the loaf may concave and
become soggy or the crust may become harder and darker during the ‘keep
warm’ phase.
NOTE: Due to ingredient properties, some settings have been programmed to skip certain phases.
11. Remove the Bread Pan
a. When the cycle is complete, an alert will sound and the ‘keep
warm’ phase will automatically begin to count up to 60 minutes.
To retain a crisp loaf crust, we recommend removing the bread
pan at the beginning of the 'keep warm' cycle. Press and hold
the CANCEL button. With protective hot pads or insulated oven
mitts, lift open the lid. Hold the bread pan by the handle and lift
straight up. Place the bread pan on a wire rack. Be careful not to
place it on a tablecloth, plastic surface, or other heat-sensitive
surface which may scorch or melt.
NOTE
The appliance surfaces, including the lid, are hot during and
after operation. To prevent burns or personal injury, always use
protective hot pads or insulated oven mitts when removing the
bread pan from the baking chamber, and when removing the baked
bread or jam from the bread pan.
b. If the CANCEL button is not pressed and held after the ‘bake’
phase, the bread maker will automatically commence the ‘keep
warm’ phase. This phase holds the temperature of the baked
bread for up to 60 minutes before automatically turning off.
During the ‘keep warm’ phase, the LCD screen will count-up
indicating how long the baked loaf has been kept warm.
The ‘keep warm’ phase is activated on the BASIC, BASIC
RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID,
GLUTEN FREE, CRUSTY LOAF, SWEET and YEAST FREE
settings. To turn off the ‘keep warm’ phase, or to reduce the
60 minute keep warm time, refer to ‘Using the MODIFY
button’.
NOTE
To retain a crisp loaf crust, remove the bread pan before the
‘keep warm’ phase. The sides of the loaf may concave and become
soggy or the crust may become harder and darker during the
‘keep warm’ phase.
12.Remove Bread from the Bread Pan
a. With protective hot pads or insulated oven mitts, hold the bread
pan handle to one side and turn the bread pan upside down onto
a wire rack. Gently shake the bread out of the bread pan.
The paddle should remain in the bread pan. If it is stuck in the
bread, use a non-metal utensil to gently remove it, taking care not
to scratch the paddle.
TIPS
If the bread is difficult to remove, turn the bread pan on its side and
with protective hot pads or insulted oven mitts, wiggle the coupling
on the underside of the bread pan a few times. This will loosen the
paddle from the bread. Over-turning the coupling can drive the
paddle further into the bread and create a large hole.

24 25
b. Place the bread upright on the wire rack to cool for at least
20 minutes before slicing.
The exception is yeast free breads (also known as quick
breads, batter breads or cakes). Allow these breads to remain
in the bread pan for 20 minutes on a wire rack before
removing, then allow to cool for 15 to 30 minutes before
slicing.
CAUTION
Always use protective hot pads or insulated oven mitts when
handling the bread pan, paddle and bread as they will be very hot.
Always remove the paddle from the baked bread before slicing.
Never use metal utensils to remove the paddle.
13. Unplug the Bread Maker
a. While the bread is cooling, unplug the power cord from the power
outlet.
NOTE
If you wish to make another loaf of bread, allow approximately one
hour cooling time before using again. Open or remove the lid to
help cool the interior baking chamber. If the bread maker is too hot
an error code will appear on the LCD screen. The bread maker will
not operate until it cools down to the correct operating temperature
for kneading. Refer to ‘Troubleshooting’.
b. With protective hot pads or insulated oven mitts, remove the
paddle from the drive shaft inside the bread pan. Do not attempt
to remove the paddle with your bare hand as it is very hot.
If the paddle is difficult to remove, 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.
NOTE
Never immerse the outside of the bread pan in water as this may
interfere with the free movement of the coupling and drive shaft.
Wash only the interior of the bread pan.
c. Refer to ‘Care and Cleaning’.
14.Slice the Bread
a. When the bread has cooled sufficiently, place the bread onto
a firmly seated breadboard.
TIPS
Cool bread for a minimum of 20 minutes (preferably longer) before
slicing it. This allows the steam to escape. The exception is yeast
free breads. If you wish to serve bread warm, wrap it in foil and
re-heat in the oven.
b. Ensure the paddle is not in the bottom of the baked bread loaf
and slice using a serrated bread knife or electric knife. A standard
flat-bladed kitchen knife is likely to tear the bread. For rectangular
slices, place the loaf on its side and slice across.
15. Store the Bread
• Store unused bread tightly covered at room temperature for up to
3 days. Sealable plastic bags, plastic containers or a sealable bread box
work well. Since homemade bread has no preservatives, it tends to dry
out and become stale faster than commercially-made bread.
• For longer storage, place bread in a sealable plastic bag, removing any
air before sealing, then place in the freezer. Bread may be frozen for up
to 1 month.
OPTIONAL SETTINGS
Using the PAUSE feature
Uses for the pause feature are limited only by your imagination.
Bread dough can be hand-shaped into braided breads with
decorative crusts, rolled or layered into sweet or savory filled pull-
apart breads, or finished with a variety of glazes, crumbles and
toppings.
To pause the cycle, press and hold the START | PAUSE button.
The LCD screen will display a flashing ‘PAUSE’ until the
START | PAUSE button is pressed again to resume the cycle.
NOTE
The pause feature cannot be selected during the ‘keep warm’ phase.
Here are a few ideas and techniques to get you started.
Decorative Crusts
1. Prepare an egg wash using 1 egg white or 1 whole egg plus
1 tablespoon of water.
2. At the start of the ‘bake’ phase, press and hold the START | PAUSE
button to pause the cycle.
3. Lift open the lid.
4. With the bread pan still in the interior baking chamber, use a very
sharp knife or blade to cut a decorative pattern in the top of the loaf
(slashes, tic-tac-toe, cross, etc.) Carefully brush the top of the loaf
and cuts with the egg wash, careful not to spill or drip the egg wash
inside the interior baking chamber as it will burn. Work quickly to
limit the amount of heat loss.
5. Close the lid. Press the START | PAUSE button to resume the cycle.

26 27
Braided Breads
1. Prepare an egg wash using 1 egg white or 1 whole egg plus
1 tablespoon of water.
2. At the start of the ‘rise 3’ phase, press and hold the START | PAUSE
button to pause the cycle.
3. Lift open the lid. Remove the bread pan from the baking chamber
and close the lid.
4. Remove the dough and paddle from the bread pan.
5. Divide the dough into 3 equal pieces. Stretch and roll each piece
into a 25cm rope. Place the ropes on a flat surface side by side. Begin
braiding from the centre of the ropes rather than the ends for a more
even shape. When complete, rotate the half braided bread and repeat
the procedure from the middle to the other end. Tuck the ends under
and place into the bread pan. Carefully brush the top of the loaf with
the egg wash and sprinkle with seeds if desired.
6. Return the dough to the bread pan.
7. Return the bread pan to the baking chamber.
8. Close the lid. Press the START | PAUSE button to resume the cycle.
Pull-Apart Rolls
1. Prepare an egg wash using 1 egg white or 1 whole egg plus
1 tablespoon of water.
2. At the start of the ‘rise 3’ phase, press and hold the START | PAUSE
button to pause the cycle.
3. Lift open the lid. Remove the bread pan from the baking chamber
and close the lid.
4. Remove the dough and paddle from the bread pan.
5. Divide the dough into even pieces (12, 18, or 24) and roll each piece
into a round ball. Create a single layer of dough balls in the bread
pan. Carefully brush the layer with the egg wash and sprinkle with
spices. Continue layering and spicing until all the dough balls
are used.
6. Return the dough to the bread pan.
7. Return the bread pan to the baking chamber.
8. Close the lid. Press the START | PAUSE button to resume the cycle.
Rolled Breads
1. Prepare an egg wash using 1 egg white or 1 whole egg plus
1 tablespoon of water.
2. At the end of the ‘rise 2’ phase, press and hold the START | PAUSE
button to pause the cycle.
3. Lift open the lid. Remove the bread pan from the baking chamber
and close the lid.
4. Remove the dough and paddle from the bread pan.
5. Roll out the dough on a lightly floured surface into a rectangle shape,
approximately 20cm x 30cm. Spread tomato paste over the dough
and top with Italian mixed herbs, chopped salami, chopped black
olives and grated cheese. Roll up lengthwise, as for a Swiss roll.
Tuck the ends under and place into the bread pan.
6. Return the bread pan to the baking chamber.
7. Close the lid. Press the START | PAUSE button to resume the cycle.
The ‘rise 3’ phase will begin, followed by the ‘bake’ phase.
8. At 15 minutes into the ‘bake’ phase, press and hold the
START | PAUSE button to pause the cycle.
9. Follow the ‘Decorative Crusts’ procedure.
Using the DELAY START button
The DELAY START button conveniently allows you to select when
you’d like the loaf to be ready, automatically starting the bread
maker at the appropriate time. You can set the timer up to 13 hours
in advance before you require the baked loaf to be ready.
While the Delay Start feature can be selected on all settings
except for BAKE ONLY and JAM, our experience has shown that
some recipes, particularly yeast free breads, do not mix well when
delayed, while others do. For this reason, we recommend first testing
the recipe with the Delay Start feature before planning to serve it
for the first time.
IMPORTANT
Never use the Delay Start feature if the recipe includes perishable
ingredients such as dairy products, eggs etc. Some dairy products
and eggs may be substituted by using dried ingredients such as
dried egg powders, dried buttermilk or dry milk. When using this
feature with dried substitutions, add the water to the bread pan
first, then add the dried substitution after the flour to keep them
separate.
1. Using the SELECT push-dial, select the desired setting, crust colour
and loaf size. Refer to Steps 1-9, ‘Operating your Sage Bread Maker –
Beginners Guide’, page 11.
2. Before pressing the START | PAUSE button to activate the cycle,
press the DELAY START button. The LCD screen will indicate
‘READY IN’ and the preset cycle time will flash.
NOTE
During the delayed time, before the bread making cycle
commences, ensure the surrounding temperature of the
ingredients and baking chamber is not too hot or too cold. This
will ensure efficient operation. Recommended room temperature is
20°C—25°C.
When using the Delay Start feature, we recommend layering
ingredients in the bread pan in the order listed in the recipe,
making a small hollow in the centre of the flour (ensuring the
hollow does not touch the water, salt or sugar layer) then placing
the yeast in the hollow. Water, salt or sugar can prematurely activate
or decrease the activity of the yeast and the bread may not rise.
3. Turn the SELECT push-dial to change the cycle time up to 13 hours
in advance, then press to select. The time you select relates to the
finish time of the baked loaf. For example, if you select 10 hours, the
LCD screen will indicate ‘READY IN’ and ‘10:00 HRS’, meaning the
finished loaf will be ready in 10 hours time.
4. If you accidentally press the wrong time, press the CANCEL button
to return to the main menu and make your selection again.
5. Press the START | PAUSE button to activate the delay start feature.
The button surround will illuminate red and the LCD screen will
display ‘READY IN’ and begin to count down. There will be no
movement inside the bread pan. Once the correct time has lapsed,
the cycle will automatically begin. The LCD screen will indicate the
time remaining until the loaf is ready and the progress indicator will
flash to indicate the current phase of the cycle.

28
Using the MODIFY button
The preset, recommended temperature and times for the ‘preheat’,
‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be
modified to suit a specific recipe or your personal preference. For
example, if you like a crustier loaf, the baking temperature and time
can be increased.
NOTE
The modified temperatures and times will not be stored in the
memory of the bread maker. Instead, the bread maker will return
to its default temperatures and times after the modified cycle has
finished. To store the modified temperatures and times, refer to
‘Using the CUSTOM setting’, page 33.
1. Using the SELECT push-dial, select the desired setting, crust colour
and loaf size. Refer to Steps 1-9, ‘Operating your Sage Bread Maker –
Beginners Guide’.
2. Before pressing the START | PAUSE button to activate the cycle,
press the MODIFY button. The LCD screen will display the progress
indicator and flash to indicate the phase that can be modified, as well
as its preset temperature/time. Use the SELECT push-dial to modify
the preset temperature and/or times for each of the phases.
3. Once all the phases have been modified to suit your preferences,
the LCD screen will indicate the new cycle time. Press the
START | PAUSE button to activate the cycle.
NOTE
If using the modify function, all phases must be either modified or
verified. ie; If you do not go through all phases and push start or
cancel the program will not keep the modified input.
Phases can only be modified if they are already applicable to
a setting. For example, the BAKE ONLY setting does not have
a ‘knead’ phase, so this phase cannot be modified.
For tables that show the times of each function see back of book.
The table below outlines the possible modifications for each of the settings.
PHASE
SETTING PRE-HEAT
TEMP
PRE-
HEAT
TIME
KNEAD
1 TIME
KNEAD
2 TIME
RISE TEMP RISE 1
TIME
PUNCH
DOWN
RISE 2
TIME
PUNCH
DOWN
RISE 3
TIME
BAKE
TIME
BAKE TEMP KEEP
WARM
TIME
BASIC 0mins—
1:00hrs
0mins—
1:00hrs
27°C—4°C 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0mins—
2hrs
60°C—50°C 0mins—
1:00hrs
BASIC
RAPID
0mins—
1:00hrs
0mins—
1:00hrs
27°C—4°C 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0mins—
2hrs
60°C—50°C 0mins—
1:00hrs
WHOLE
WHEAT
16°C—5°C 0mins—
1:00hrs
0mins—
1:00hrs
0mins—
1:00hrs
27°C—4°C 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0mins—
2hrs
60°C—50°C 0mins—
1:00hrs
WHOLE
WHEAT
RAPID
16°C—5°C 0mins—
1:00hrs
0mins—
1:00hrs
0mins—
1:00hrs
27°C—4°C 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0mins—
2hrs
60°C—50°C 0mins—
1:00hrs
GLUTEN
FREE
0mins—
1:00hrs
0mins—
1:00hrs
27°C—4°C 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0mins—
2hrs
60°C—50°C 0mins—
1:00hrs
CRUSTY
LOAF
0mins—
1:00hrs
0mins—
1:00hrs
27°C—4°C 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0mins—
2hrs
60°C—50°C 0mins—
1:00hrs
SWEET 0mins—
1:00hrs
0mins—
1:00hrs
27°C—4°C 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0—20secs 0mins—
1:40hrs
0mins—
2hrs
60°C—50°C 0mins—
1:00hrs
YEAST
FREE
10mins—
0mins
0mins—
2hrs
60°C—50°C 0mins-
1:00hrs
DOUGH
- BREAD
0mins—
1:00hrs
0mins—
1:00hrs
27°C—4°C 0mins—
1:40hrs
DOUGH
- PIZZA
0mins—
1:00hrs
0mins—
1:00hrs
27°C—4°C 0mins—
1:40hrs
DOUGH
- PASTA
10mins—
0mins
BAKE
ONLY
0mins—
2hrs
60°C—50°C
JAM 60°C—0°C 0mins—
1:00hrs
0mins—
2hrs
60°C—50°C

30 31
Using the CUSTOM setting
The preset, recommended temperatures and times for the ‘preheat’,
‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be
modified to suit a specific recipe or your personal preference, then
stored in the memory of the bread maker.
This is particularly useful if you have a favourite recipe that you
regularly bake. Alternatively, for advanced bakers it allows you to
factor in variables such as the brand and type of flour, quality of the
yeast, altitude and climate considerations. For example, in a humid
climate the rising cycles can be reduced.
1. Turn the SELECT push-dial until the indicator on the LCD screen
reaches the CUSTOM setting. Press the push-dial to select.
2. The LCD screen will indicate ‘CUSTOM 1’. This means you are about
to program custom recipe number 1. There are 9 custom recipe
spaces for you to program.
TIPS
We recommend that for your own reference, you record the custom
recipe number and recipe, along with a log of the temperatures and
times in the charts provided at the end of this booklet.
3. Press the MODIFY button. The LCD screen will indicate a flashing
‘CUSTOM’ and the MODIFY button surround will flash, indicating
that you are in programming mode.
4. Using the SELECT push-dial, select the setting, crust colour, loaf size
and the temperature and times for the ‘preheat’, ‘knead’, ‘rise’,
‘punch-down’, ‘bake’ and ‘keep warm’ phases.
TIPS
Phases can only be modified if they are already applicable to
a setting. For example, the BAKE ONLY setting does not have
a ‘knead’ phase, so this phase cannot be modified. If, for some
reason, you would like to include or modify a phase that is not
applicable to a setting, select the WHOLE WHEAT setting and use
it as a base to program your custom recipe setting. The WHOLE
WHEAT setting allows you to modify all of the phases.
NOTE
If you accidentally select the wrong temperature or time, refer to
Step 2 in the section ‘Modifying a Programmed Custom Recipe’.
5. Once all the phases have been modified to suit your preferences,
‘CUSTOM’ and the MODIFY button surround will no longer flash.
The LCD screen will indicate the newly programmed cycle time.
6. To activate the cycle, press the START | PAUSE button.
7. Alternatively, to activate the Delay Start feature, press the
DELAY START button. Turn the SELECT push-dial to change
the cycle time and press to select. The time you select relates to
the finish time of the baked loaf. Refer to the section ‘Using the
DELAY START button’.
Modifying a Programmed Custom Recipe
There are 9 custom recipe spaces for you to program. If a space has
been filled and the MODIFY button is pressed, the LCD screen will
indicate a flashing ‘REPLACE?’
1. If you don’t want to replace your programmed custom recipe, press
the CANCEL button. The LCD screen will no longer indicate
a flashing ‘REPLACE?. Turn the SELECT push-dial to check if
another space has been filled or not.
2. If you do want to replace or modify your programmed custom recipe,
press the SELECT push-dial. The LCD screen will indicate a flashing
‘CUSTOM’ and the MODIFY button surround will flash, indicating
that you are in programming mode. Using the SELECT push-dial,
re-select the setting, crust colour, loaf size and the temperatures and
times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep
warm’ phases. Once all the phases have been modified to suit your
preferences, ‘CUSTOM’ and the MODIFY button surround will no
longer flash. The LCD screen will indicate the newly re-programmed
cycle time.

33
TIPS FOR BETTER BREAD MAKING
Measuring And Weighing Ingredients
With bread maker baking, the most important step is accurately
measuring and weighing ingredients. The bread pan has a limited
capacity so ingredients must be measured accurately to prevent
overflow onto the heating elements and to ensure the recipes rise
and taste properly. For best results, always accurately measure
and weigh ingredients and add them to the bread pan in the order
listed in the recipe. Dry ingredients should be at room temperature
20°C—25°C unless stated otherwise
Liquid Measuring Cups
For liquid ingredients, use transparent plastic or glass liquid
measuring cups with the measurements marked clearly on the side.
Do not use non-transparent plastic or metal measuring cups unless
they have measurement markings on the side. Place the cup on
a horizontal flat surface and view markings at eye level. The level of
the liquid must be aligned to the appropriate measurement mark.
An inaccurate measurement can affect the critical balance of the
recipe. Liquid ingredients should be 27°C unless stated otherwise.
Dry Measuring Spoons
For dry ingredients, use plastic or metal dry measuring spoons.
Do not use tableware spoons. It is important to spoon or scoop
the dry ingredients loosely into the cup.
When using measuring spoons for either liquid or dry ingredients
such as yeast, sugar, salt or dry milk, measurements should be level,
not heaped. Level the top of the cup by sweeping the excess with
the back of a knife or spoon handle. This extra amount can affect
the critical balance of the recipe.
Weighing Scales
For consistent results it is recommended to use weighing scales as
they provide greater accuracy than measuring cups.
Place a container onto the scale, tare (or zero) the scales, then spoon
or pour ingredients in until the desired weight is achieved.
Measurement Conversion
1 teaspoon = 5ml
AUS 1 tablespoon = 20ml
UK/US/NZ 1 tablespoon = 15ml
¼ cup = 60ml
Lcup = 80ml
½ cup = 125ml
Mcup = 160ml
¾ cup = 165ml
1 cup = 250ml
As a general guide:
1 cup bread flour = 150g
1 cup wholemeal flour = 150g
1 cup plain flour = 150g
1 tablespoon butter = 20g
2 tablespoons butter = 40g
1 cup granulated sugar = 200g
1 cup firmly packed brown sugar = 220g
1 cup chopped nuts = 125g
1 cup dried fruits = 150g
1 cup chocolate chips = 190g
Measuring Ingredients When Developing Your Own Recipes
Use these tips to make developing or adapting a recipe easier.
Loaf sizes
As a general formula:
300g flour recipe will produce a loaf that is about 0.5kg.
450g flour recipe will produce a loaf that is about 0.75kg.
600g flour recipe will produce a loaf that is about 1.0kg.
750g flour recipe will produce a loaf that is about 1.25kg.
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 0.5kg to 1.25kg loaves, so may have slightly
more or less flour than the general formula above. However if
developing your own recipes, as a general guide, a minimum 300g
and maximum 750g of total dry ingredients is recommended to
ensure the dough does not rise over the bread pan. On the jam
setting, as a general guide, a maximum 500g of fruit should
be used.
Eggs
As a general formula:
1 egg = 60ml
1 egg white = 3 tablespoons
1 egg yolk = 1 tablespoon
1 egg = 3 tablespoons liquid egg substitute
1 egg = 1 tablespoon egg white powder +
2 tablespoons cold water beaten until foamy
Milk
As a general formula:
250ml fresh milk = 4 tablespoons dry milk powder + 250ml water.
Use 5—6 tablespoons for a richer flavour.

34 35
THE VITAL INGREDIENTS
Baking Powder
Double acting baking powder is a leavening agent used in yeast
free breads. This type of leavening agent does not require rising
time before baking, as the chemical reaction works when liquid
ingredients are added, then again during the baking process.
Baking powder can be substituted in place of baking soda.
Bi-Carbonate Of Soda
Bi-carbonate of soda is another leavening agent. It also does
not require rising time before baking as the chemical reaction
works during the baking process. Bi-carbonate of soda cannot be
substituted in place of baking powder.
Eggs
Eggs add flavour, richness and tenderness to bread.
Liquid egg substitutes, powdered egg and powdered egg whites
may be substituted for fresh eggs, however all should be at room
temperature before adding to the bread pan unless stated otherwise.
Fresh eggs should not be used with the Delay Start feature.
Where eggs have been used we have used eggs with a minimum
mass of 59g. These are best from a 700g carton.
Fats
Fats, such as butter, olive oil or vegetable oil, add taste, texture,
moisture and enhanced keeping qualities to breads. If butter
is used, it should be cut into 2cm pieces and brought to room
temperature before adding to the bread pan unless stated otherwise.
Breads baked on the CRUSTY LOAF setting generally get their
crisp crust and texture from the lack of fat added. However if called
for, use good quality oils as the flavour of the flour and fats will be
very apparent.
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 strands 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.
Keep flour in a secure, airtight container. Keep whole wheat flours
stored in the refrigerator, freezer or a cool area to prevent them
from becoming rancid. There is no need to sift flour when bread
machine baking, however it is necessary that it comes to room
temperature before adding to the bread pan.
Bread Flour
Bread flour, also known as bakers' flour or bread machine flour is a
high protein (gluten), white wheat flour. For bread machine baking,
we recommend using unbleached bread flour over plain flour as it
produces a tall, springy loaf.
Plain Flour
Plain flour can be bleached or unbleached, we recommend the
unbleached variety. This flour is ideal for yeast free breads (also
known as quick breads, batter breads or cake breads) as it produces
a tender loaf with good texture and crumb. Bread flour tends to
produce a tough yeast free loaf, while pastry flour tends to produce
an overly tender loaf.
Rye flour
Rye flour is a low protein (gluten) flour traditionally used to make
Pumpernickel and Black breads. Rye flour must generally always be
mixed with a high proportion of bread flour as it does not contain
enough gluten to develop the structure for a high, even-grained loaf.
Self-Raising Flour
Self-Raising flour is not recommended for bread machine baking as
it contains leavening ingredients that interfere with bread making.
This flour is more suited for biscuits, scones, shortcakes, pancakes
or waffles.
Wholemeal Flour
Wholemeal flour is milled from the entire wheat kernel, hence it
contains all the bran, germ and flour of the whole wheat grain.
Although breads baked with whole wheat flour will be higher in
fibre, the loaf is generally smaller and heavier than white loaves.
MILK
Milk enhances the flavour and increases the nutritional value of
bread. All liquids, including milk, should be 27°C before adding to
the bread pan unless stated otherwise. Fresh milk should not be
substituted for dry milk unless stated in the recipe. Dry milk
(fat-free or regular) is convenient and enables you to use the Delay
Start feature. When using this feature with dried substitutions,
add the water to the bread pan first, then add the dried substitution
after the flour to keep them separate.
BREAD IMPROVER – ASCORBIC ACID (Vitamin C)
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. 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. An unflavoured, crushed vitamin C tablet or vitamin C
powder can be used as a bread improver and added to the dry
ingredients.
As a general guide, use 1 large pinch per 450g of flour.
SALT
Salt is an important ingredient in yeast bread recipes. It not only
enhances flavour, but limits the growth of yeast and inhibits rising,
so be careful when measuring. Do not increase or decrease the
amount of salt shown in the recipes. Table salt, sea salt can be used.
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.

36 37
WATER
When bread machine baking, all liquids, particularly water, should
be 27°C unless stated otherwise. Temperatures too cool or too warm
can prevent the yeast from activating.
YEAST
Through a fermentation process, yeast produces carbon dioxide
C02gas necessary to make bread rise. Yeast feeds on carbohydrates
in sugar and flour to produce this gas and requires liquid and
warmth to activate.
Active dry yeast (also known as instant dried yeast) is used for
breadmaking. We recommend using active dry yeast, added directly
into the flour (no dissolving necessary) if the liquid ingredients are
27°C, unless stated otherwise.
NOTE
Yeast must be separate from wet ingredients, so always ensure to
layer ingredients in the bread pan in the order listed in the recipe
(liquids, fats, dry ingredients, yeast).
When using the pre-set timer, which delays the cooking cycle; this
is particularly important as the yeast should not be placed in direct
contact with water, salt or sugar. This can prematurely activate or
decrease the activity of the yeast and the bread may not rise.
When using the pre-set timer feature, we recommend layering the
ingredients in the order listed in the recipe, making a small hollow
in the centre of the flour (ensuring the hollow does not touch the
water, salt or sugar layer) then placingp the yeast in the hollow.
We do not recommend using fresh yeast in a bread maker.
XANTHAN GUM
Xanthan gum is a thickening agent used in gluten free baking to
add volume and act as a binder to retain moisture. Xanthan gum
can be replaced by guar gum.
WARNING
Never use the pre-set timer for recipes that contain perishable
items, such as eggs, cheese, milk, cream and meats.
GLAZES
Glazes enhance the flavour of baked breads and give them a
professional finish. After glazing, breads can be sprinkled with your
favorite seeds and toppings eg. poppy, sesame or caraway seeds.
Egg Glaze
Use 1 egg white or 1 whole egg plus 1 tablespoon of water. Brush
over dough before baking.
Melted Butter Crust
Brush melted butter over just-baked bread for a softer, more tender
crust.
Milk Glaze
Brush milk or cream over just-baked bread for a softer, shiny crust.
Sweet Icing Glaze
Mix 160g sifted icing sugar with 1 to 2 tablespoons of milk until
smooth. Drizzle over raisin bread or sweet breads when they are
almost cool.
Care & Cleaning
Ensure the bread maker is turned OFF by pressing and holding
the CANCEL button. The bread maker is OFF when the
START | PAUSE button surround is no longer red. Remove the
power plug from the power outlet. Allow the bread maker and all
accessories to cool completely before disassembling and cleaning.
Cleaning the Stainless Steel Housing
1. Wipe the exterior of the stainless steel housing and the LCD screen
with a soft, damp cloth. A non-abrasive liquid cleanser or mild spray
solution may be used to avoid build-up of stains. Apply the cleanser
to the sponge, not the outer surface or LCD screen, before cleaning.
Do not use a dry paper towel or cloth to clean the LCD screen, or use
an abrasive cleanser or metal scouring pad to clean any part of the
bread maker as these will scratch the surface.
2. Never immerse the stainless steel housing 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.
3. If over-spills such as flour, nuts, raisins etc. occur in the interior
baking chamber, carefully remove them using a soft, damp cloth.
Use extreme caution when cleaning the heating elements. Ensure the
bread maker is completely cool then gently rub a soft, damp sponge
or cloth along the length of the heating element. Do not use any type
of cleanser or cleaning agent.
4. Let all surfaces dry thoroughly prior to inserting the power plug into
a power outlet.
Cleaning the Lid
1. For thorough cleaning, the lid can be removed from the stainless
steel housing. Lift open the lid completely. Holding the sides of the
lid, lift straight upwards. The lid should detach from the hinge.
To replace the lid, align the pivot pins on the lid with the pivot points
on the hinge.
Wipe the lid, viewing window and Automatic Fruit and Nut
Dispenser with a soft, damp sponge. A glass cleaner or mild
detergent may be used. Do not use an abrasive cleanser or metal
scouring pad as these will scratch the surface.
2. Never immerse the lid in water or place in the dishwasher.
3. Let all surfaces dry thoroughly prior to inserting the power plug into
a power outlet.
Cleaning the Bread Pan
1. Half fill the bread pan with warm soapy water. A non-abrasive liquid
cleanser or mild spray solution may be used. Allow to stand for
10—20 minutes.

38 39
NOTE
Do not immerse the outside of the bread pan in water as this may
interfere with the free movement of the coupling and drive shaft.
Wash only the interior of the bread pan.
2. Remove the paddle and wash the inside of the bread pan with
a soft cloth. Do not use an abrasive cleanser or metal scouring pad as
these will scratch the non-stick coating. Ensure there is no baked-on
residue or dough on the drive shaft. Rinse thoroughly.
3. Let all surfaces dry thoroughly prior to inserting into the stainless
steel housing.
NOTE
• Some discolouration may appear on and inside the bread pan over
time. This is a natural effect caused by moisture and steam and will
not affect the bread in any way.
• The inside of the bread pan is coated with a high quality non-stick
coating. As with any non-stick coated surface, do not use abrasive
cleansers, metal scouring pads or metal utensils to clean these items
as they may damage the finish.
• Never wash the bread pan in the dishwasher.
Cleaning the Paddle
1. Wash the collapsible paddle and fixed paddle with warm soapy water
and a soft cloth.
2. Ensure there is no baked-on residue in any of the paddle crevices,
including the ‘D’ shaped hole and hinge area. If there is, soak the
paddle in warm soapy water. A non-abrasive liquid cleanser or mild
spray solution may be used. Allow to stand for 10—20 minutes.
Use a wooden toothpick, thin wooden skewer or plastic cleaning
brush to remove any bread residue from the crevices and hinge
area. Failure to clean the hinge area may eventually result in the
collapsible paddle not working effectively. Rinse thoroughly.
3. Let all surfaces dry thoroughly prior to inserting into the bread pan.
NOTE
We do not recommend washing the paddles in the dishwasher.
To extend the life of the non-stick coating, always wash in warm
soapy water. Do not use abrasive cleansers, metal scouring pads or
metal utensils to clean the paddles as these items may damage the
paddle surface.
Storage
1. Ensure the bread maker is turned OFF by pressing and holding
the CANCEL button. The bread maker is OFF when the
START | PAUSE button surround is no longer red. Remove the
power plug from the power outlet.
2. Ensure the bread maker and all accessories are completely cool,
clean and dry.
3. Place the bread pan and paddles into the interior baking chamber.
4. Ensure the lid is closed.
5. Store the appliance in an upright position standing level on its
support legs. Do not store anything on top.
Troubleshooting
INGREDIENTS
PROBLEM EASY SOLUTION
Can other bread recipes be made in
this machine?
Results may vary when using other recipes as the recipes in this booklet are sized so that the dough is kneaded properly
and the finished bread does not exceed the bread pan capacity. Use only recipes with similar quantities of ingredients.
As a general guide, a minimum 300g and maximum 750g of total dry ingredients is recommended on the bread settings.
On the jam setting, as a general guide, a maximum 500g of fruit should be used.
Can powdered products be used in
place of fresh products and visa-versa?
Yes, egg powders, dried buttermilk or dry milk can be used. These products allow you to use the Delay Start feature,
however always ensure to add the water to the bread pan first, then add the dried substitution after the flour to keep them
separate.
Similarly, fresh milk and eggs can be substituted for dry milk and egg powders, but the baked bread will have a heavier
texture. If you still choose to use fresh milk, ensure to decrease the same measurement of liquid to equal the fresh milk and
omit the milk powder. Do not use the Delay Start feature with perishable ingredients.
Can butter or margarine be used in
place of oil?
Yes, but the bread crumb may appear a more creamy, yellow colour.
Can other sweetening agents be used
in place of sugar?
Yes, honey, golden syrup or brown sugar can be used. When substituting honey or similar sweet liquids for sugar, ensure
to decrease the same measurement of liquid to equal the liquid sugar substitute. We do not recommend powdered or
liquid artificial sweeteners.
Can salt be omitted? 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.
Can I use home-ground or home-
milled flour?
Depending on the coarseness of the flour, results may not be satisfactory. For best results, we recommend using a blend of
bread flour and home-milled flour. Ensure not to grind the flour too coarse as it may damage the bread pan coating.
Why do the ingredients need to
be placed in the bread pan in the
specified order?
To ensure all dry ingredients are mixed with the water and to avoid the yeast activating prematurely with the water, salt or
sugar when using the Delay Start feature.