Kambrook Bread Maker Kbm300 Users Manual

KBM300 to the manual 907294d9-44c9-44ad-ae69-3a4202134c35

2015-02-09

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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

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

Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue D11

Size Select
Bread Maker
KBM300

Instruction Booklet

Contents

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

Kambrook Recommends
Safety First

Know Your Bread Maker

Operating Your Bread Maker

Beginner’s Guide To
Baking Your First Loaf

p10

Weighing and Measuring with
Your Bread Maker

p14

The Vital Ingredients

p15

Hints and Tips for Better
Bread Making

p19

Questions and Answers

p21

Control Panel Messages

p23

Care, Cleaning and Storage

p24

Troubleshooting Guide

p26

Recipes

p30

Kambrook Recommends Safety First

IMPORTANT: Please retain your
instruction book for future use.

• 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.

At 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

Important Safeguards For All
Electrical Appliances

• Carefully read all instructions
before operating the Kambrook Bread Maker
for the first time and save for future reference.

• The bread maker is not intended to be
operated by means of an external timer or
separate remote control system.

• C
arefully read all instructions before
operating the appliance and save for future
reference.

• Remove and safely discard any packaging
material and promotional labels before using
the bread maker for the first time.

• The lid and outer surface may get hot when
the appliance is operating.

• R
emove and safely discard all packaging
material and promotional labels before using
the appliance 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
cloth-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 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.

• Fully unwind the power cord before use.
• D
o not let the power cord hang over the
edge of a bench or table, touch hot surfaces
or become knotted.
• T o 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.
• T he 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.
• C
hildren should be supervised to ensure that
they do not play with the appliance.
• I t 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.

• T his 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.
• T he 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
• A
lways 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.
• B
efore 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.
• D
o not place this appliance on or near
a heat source, such as hot plate, oven or
heaters.
• P
osition 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.

• A
ny maintenance other than cleaning
should be performed at an authorised
Kambrook Service Centre.

Know Your Bread Maker
1.
2.
3.
4.
5.
6.

Easy view window
Cool touch housing
11 easy touch programs
Easy touch programming
Loaf weight 450g/680g/900g
LCD display

Operating Your Bread Maker
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

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

The LCD Screen shows firstly a setting (1-11) and 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.

Crust

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.

Start/Stop 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 cancel the program. The machine will not continue to operate in the
selected program.

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 increments 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).

Operating Your Bread Maker

continued

Bread and Dough Settings
Setting 1:
Basic

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
] symbol will be displayed above RAPID on the LCD screen. For
twice. The [
the RAPID function, use a 680g loaf recipe for the specified Preset Setting.

Setting 2:
French

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
] symbol will be displayed above RAPID on the LCD screen. For
twice. The [
the RAPID function, use a 680g loaf recipe for the specified Preset Setting.

Setting 3:
Whole
Wheat

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.

Setting 4:
Sweet

Press the MENU button three times and the LCD Screen will show 4 SWEET
bread, MEDIUM crust colour. For a DARK or LIGHT crust colour, press CRUST
button once for DARK, three times for LIGHT.

Setting 5:
Rapid

Press the MENU button four times and the LCD Screen will show 5 SUPER RAPID.

Setting 6:
Gluten Free

Press the MENU button five times and the LCD Screen will show 6 GLUTEN FREE.

Setting 7:
Loaf

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.

Setting 8:
Dough

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.

Setting 9:
Pizza Dough

Press the MENU button eight times and the LCD Screen will show 9 PIZZA
DOUGH Crust selection is not available on this setting.

Setting 10:
Jam

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.

Power Interruption Protection
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.

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.

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.

Beginner’s Guide To Baking Your First Loaf
The following instructions are to be
used when making Bread or Dough
recipes from the recipe section of
this book.
All recipes use local ingredients and
Australian Standard Metric 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.

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 ingredients 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.

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.
10

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.

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 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 cycle. 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.
11

Beginner’s Guide To Baking Your First Loaf
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
Use 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.

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 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.

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 dry. 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.

Weighing and Measuring with Your
Bread Maker

The Vital Ingredients

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.

Flour

Australian Metric Measurements

mls

1 teaspoon

1 tablespoon
1 cup

20
250

NZ Metric Measurements

mls

1 teaspoon

1 tablespoon

1 cup

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 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.

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 is the most important ingredient
used for bread making. It provides
food for the yeast and structures
the loaf. When mixed with liquid,
the protein in the flour starts to form
gluten. Gluten is a network of elastic
stands, which interlock to trap the
gases produced by yeast. This process
increases as the dough undergoes
kneading and provides the dough
with the structure required to produce
the weight and shape of the bread.

White Wheat Flour
The flour used in the Bread 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.

NOTE: NEW ZEALAND ONLY:
‘Elfin High Grade White Flour’ or
‘Champion High Grade Flour’.
These are high protein, white
bread flours, containing
12% protein.

Wholemeal Flour
Contains all the bran, germ and flour
of the 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.

The Vital Ingredients

continued

Bread Mixes

Sugar

Yeast

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.

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.

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-bydate, 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:
Bread mix brands such as ‘Elfin’
are available.

Bread Improver
Several brands of bread improvers
are available nationally in
supermarkets and health food stores.
The ingredients in a bread improver
are usually a food acid such as
ascorbic acid (Vitamin C) and other
enzymes (Amylases) extracted from
wheat flours.
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.

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 loaf.

Salt
Salt is an important ingredient in
bread making. However, salt inhibits
the rising of the bread, so be careful
when measuring, as it should be
accurate.

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.

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 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.

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 110 800
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
•

•
•
•
•
•

Don'ts
•

•
•
•
•

•

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’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 the
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 ¼ teaspoon.

NOTE: If the weather is hot and
humid, reduce the yeast by ¼
teaspoon to avoid over rising of
the dough.

Hints and Tips for Better Bread Making
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
to 2lb) loaves. As a general
guide, a maximum 650g flour
and 7.5g (1½ 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.

continued

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
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 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. Press the START/
STOP button.

Questions and Answers
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.

continued

Q. Why does 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 2025°C. Water at room temperature
should also be used.

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

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.

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.

E00

The Bread Maker is used
in an extremely cold
environment below -10°C.

Place the bread maker
in a warmer environment.
Recommended room
temperature 20-25ºC.

NOTE: NEVER use hot water as it
will kill the yeast.

EEE

Contact your nearest
authorised Kambrook Service
Centre (refer to the back
page for details).

HHH

Contact your nearest
authorised Kambrook Service
Centre (refer to the back
page for details).

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:

Replacement Bread Pan
and Blade

NOTE: Do not immerse the
outside of the bread pan in water
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.

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
WARNING: Do not
use harsh cleaners,
abrasives, brushes or
steel wool.

Replacement parts are available from
Kambrook Spare Parts:
Australia Customer Service:
1300 139 798

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.

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.
24

Troubleshooting Guide
Bread
sinks in the
centre

Over
browned

Sticky
patch
on top of
bread

Doughy
centre

Heavy
dense
texture

Not
measured
correctly

•

Low %
protein

•

Passed
use-bydate

Passed useby-date

•

Self raising
flour used

•

Sugar

Not
measured
correctly

•

Salt

Not
measured
correctly

•

Not
measured
correctly

•

Too hot

•

Problem

Flour

Water/liquid

Coarse
holey
texture

Bread rises
too much

Bread
doesn’t rise
enough

Corrective action

•

Check method of
weighing/measuring
ingredients

•

Use suitable high protein
flour or add gluten flour

•

Discard and use fresh flour

•

Use bread or plain flour
- self-raising flour already
contains baking powder
as the raising agent

•

Use metric measuring
spoons

•

Use metric measuring
spoons

•

Check method of
weighing/measuring

•

Water must be between
20-25ºC

•

Water must be between
20-25ºC

•

Use metric measuring
spoons

•

Too cold
Yeast

Bread mix

Room
temperature

Not
measured
correctly

•

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

Too hot

•

Room temperature must
be less than 28ºC

Too hot

•

Room temperature must
be more than 10ºC

•

Troubleshooting Guide
Problem

Maker will
not operate

Appliance
unplugged

•

continued

Error code E01
on LCD Screen

Kneading blade not
on shaft

Ingredients
not mixed

Bread not
baked

•

Baked bread is
damp

Power interruption

•

Loaf is
small

•
•

Hot bread left in
pan too long

•

Incorrect crust
colour selection

Bread not
sufficiently baked

•

Lid opened during
rising or baking

Bread pan
unseated

PRESET TIMER did
not function
•

•

START/STOP button
pressed after
starting maker

START/STOP button
not pressed

Under
browned crust

•

Selected setting
incorrect

Maker has not
cooled from
previous use

Bread rises
too much

•
•

Recipes
Basic Recipes

French Recipes

Wholewheat

900g loaf – Medium - Basic

900g loaf – Medium - French

900g Loaf – Medium – Whole wheat

Ingredients

380ml water
40ml oil
2 teaspoons salt
2 tablespoons sugar
650g flour
2 tablespoons milk powder
1 teaspoons bread improver
1½ teaspoons yeast

380ml water
15ml oil
2 teaspoon salt
2 teaspoon sugar
650g flour
1 teaspoon bread improver
1½ teaspoon yeast

410ml water
50ml oil
2 teaspoon salt
3 tablespoons sugar
535g wholemeal flour
125g white flour
2 tablespoons milk powder
1 teaspoon bread improver
2¼ teaspoons yeast

680g Loaf – Medium - Basic
Ingredients
320ml water
30ml oil
1½ teaspoons salt
1½ tablespoons sugar
450g flour
1 tablespoons milk powder
¾ teaspoon bread improver
1¼ teaspoons yeast

450g loaf – Medium - Basic
Ingredients
195ml water
20ml oil
1 teaspoon salt
1 tablespoon sugar
325g flour
1 tablespoon milk powder
½ teaspoon bread improver
3/4¾ teaspoon yeast

680g Loaf – Medium - French
Ingredients
300ml water
10ml oil
1½ teaspoon salt
1½ teaspoon sugar
500g flour
¾ teaspoon bread improver
1¼ teaspoon yeast

450g loaf – Medium - French
Ingredients
195ml water
5ml oil
1 teaspoon salt
1 teaspoon sugar
325g flour
½ teaspoon bread improver
¾ teaspoon yeast

680g Loaf – Medium – Whole wheat
320ml water
40ml oil
1½ teaspoons salt
2½ tablespoons sugar
400g wholemeal flour
110g white flour
1½ tablespoons milk powder
¾ teaspoon bread improver
2 teaspoons yeast

450g Loaf – Medium – Whole wheat
205ml water
25ml oil
1 teaspoon salt
½ tablespoon sugar
265g wholemeal flour
60g white flour
1 tablespoon milk powder
½ teaspoon bread improver
1½ teaspoons yeast

Sweet Bread – All Recipes
Done On 900G, Medium,
Sweet Setting.
Lime and Poppy seed Bread
310ml water
½ cup orange juice
3 tablespoons lime marmalade
1½ tablespoons oil
2 teaspoons salt
700g bread flour
1 teaspoon bread improver
2 tablespoons milk powder
1 tablespoon poppy seeds
1½ teaspoons yeast

Mediterranean Bread
400ml water
200gms semi sundried tomatoes, with oil
½ cup olives, seeds removed, halved
2 teaspoons salt
2 tablespoons sugar
650g bread flour
1 teaspoon bread improver
2 tablespoons milk powder
1½ teaspoons yeast

Peanut Butter Chocolate Bread
350ml water
50ml oil
2 tablespoons peanut butter
2 teaspoons salt
2 ½ tablespoons sugar
600g bread flour
2 tablespoons cocoa powder
1 teaspoon bread improver
2 tablespoons milk powder
1½ teaspoons yeast

Recipes
Strawberry Vanilla Bread

Potato Rosemary 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
1½ teaspoons yeast

350g water
2 tablespoons oil
2 teaspoons salt
1 tablespoon sugar
600g bread flour
1 teaspoon rosemary, chopped
½ cup mozzarella cheese, shredded
1 teaspoon bread improver
2 tablespoons milk powder
1½ teaspoons yeast
1 cup baked potatoes, diced

Passion fruit Coconut Bread
320ml water
170g passion fruit pulp
1 tablespoon oil
2 teaspoons salt
2 tablespoons sugar
600g bread flour
½ cup shredded coconut
1 teaspoon bread improver
2 tablespoons milk powder
1½ teaspoons yeast

Sweet Chilli, Pine nut and
Coriander Bread
350ml water
2 ½ tablespoons oil
3 tablespoons sweet chilli sauce
2 teaspoons salt
1 tablespoon sugar
600g flour
65g pine nuts
½ cup coriander leaves
1 teaspoon bread improver
2 tablespoons milk powder
1½ teaspoons yeast

NOTE: Baked potatoes are to
be placed on top of dough
just before the ‘bake setting’
Slits should be made into the
top of the dough ball and then
the potatoes placed on top to
ensure even cooking.

Jam Setting

Pasta Sauce
Makes 4 serves

NOTE: As a general guide,
a maximum 650g flour and
1½ 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.

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

Chilli Sauce
Makes 2 jars
190g sultanas
4 tablespoons brown sugar
2 teaspoons salt
½ 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
¼ cup balsamic vinegar
2 tablespoons red wine vinegar
¼ teaspoon smoked paprika
2 tablespoons brown sugar
1 teaspoon salt

Orange Rum Marmalade
Makes 2 jars
2 oranges
2 tablespoons rum
½ cup jam setting sugar
1 cup sugar

Recipes
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
¼ 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 ‘loaf’ setting and cook.
4. Allow to cool and cut into slices.
Red Wine Pears
Serves 2
1 cup red wine
½ 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 ½ cup jam setting
sugar and ½ cup sugar and
place onto ‘jam’ setting. Serve on
pears, scones or use as cordial.

Rapid Setting

Pizza Dough Setting

Rapid

Pizza Dough

285ml water
2 tablespoons olive oil
¾ teaspoon salt
1½ tablespoons sugar
570g bread flour
1 tablespoon milk powder
1 teaspoon bread improver
1 teaspoon yeast

375mls warm water
60ml olive oil
1 teaspoon sugar
1 teaspoon salt
600g bread flour
2 teaspoons 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
½ cup caster sugar
1½ teaspoons salt
½ cup milk powder
1 tablespoon Guar or Xanthan gum
2 teaspoon yeast

Gluten Free Pizza Dough
400ml water
40ml oil
600g gluten free flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Guar or Xanthan gum
2 teaspoons yeast

Dough
Dough
380ml water
40ml oil
2 teaspoons salt
2 tablespoons sugar
650g flour
2 tablespoons milk powder
1 teaspoons bread improver
1½ teaspoons yeast

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History When                    : 2009:07:22 09:29:37+10:00, 2009:07:22 12:06:39+10:00, 2009:07:22 12:06:39+10:00, 2009:07:22 12:14:45+10:00, 2009:07:22 13:13:53+10:00, 2009:07:22 13:25:48+10:00, 2009:07:22 13:48:48+10:00, 2009:07:23 14:18:23+10:00, 2009:07:23 14:40:40+10:00, 2009:07:24 14:47+10:00, 2009:07:24 14:50:48+10:00, 2009:07:24 15:19:26+10:00, 2009:07:24 15:21:55+10:00, 2009:07:24 15:37:42+10:00, 2009:07:24 15:40:20+10:00, 2009:07:24 15:44:29+10:00, 2009:07:24 16:23:42+10:00, 2009:07:27 09:45:31+10:00, 2009:07:27 09:54:16+10:00, 2009:07:27 10:22:47+10:00, 2009:07:27 10:23:13+10:00, 2009:07:27 10:44:24+10:00, 2009:07:27 12:07:21+10:00, 2009:07:27 12:09:09+10:00, 2009:07:27 13:41:33+10:00, 2009:07:27 13:45:38+10:00, 2009:07:27 14:26:13+10:00, 2009:07:27 14:26:22+10:00, 2009:07:27 14:26:22+10:00, 2009:07:27 14:59:07+10:00, 2009:07:27 16:29:13+10:00, 2009:07:27 16:30:12+10:00, 2009:07:27 16:31:01+10:00, 2009:07:30 11:51:32+10:00, 2009:07:30 11:51:32+10:00, 2009:07:30 12:05:39+10:00, 2009:07:30 12:29:46+10:00, 2009:07:30 12:43:49+10:00, 2009:07:30 14:13:35+10:00, 2009:07:30 14:22:32+10:00, 2009:07:30 14:29:50+10:00, 2009:07:30 14:34:23+10:00, 2009:08:03 10:01:22+10:00, 2009:08:03 10:01:22+10:00, 2009:08:03 10:07:33+10:00, 2009:08:03 10:14:21+10:00, 2009:08:03 10:14:21+10:00, 2009:08:03 10:20:05+10:00, 2009:08:07 13:12:32+10:00, 2009:08:24 09:54:56+10:00, 2009:08:24 09:54:56+10:00, 2009:08:24 10:12:31+10:00, 2009:08:24 10:42:02+10:00, 2009:08:24 11:08:30+10:00, 2009:08:24 11:32:03+10:00, 2009:08:24 11:40:12+10:00, 2009:08:24 12:32:52+10:00, 2009:08:24 12:47:11+10:00, 2009:08:24 13:57:35+10:00, 2009:08:24 14:41:42+10:00, 2009:08:24 14:53:13+10:00, 2009:08:27 09:41:24+10:00, 2009:08:27 09:41:24+10:00, 2009:08:27 12:21:54+10:00, 2009:08:27 12:38:58+10:00, 2009:08:27 15:49:50+10:00, 2009:08:27 15:49:50+10:00, 2009:08:27 16:47:40+10:00, 2009:08:28 10:25:48+10:00, 2009:08:28 12:16:01+10:00, 2009:08:28 13:00:33+10:00, 2009:08:28 13:48:06+10:00, 2009:08:28 15:53:13+10:00, 2009:09:07 09:34:57+10:00, 2009:09:07 09:36:36+10:00, 2009:09:07 10:09:39+10:00, 2009:09:07 10:10:10+10:00, 2009:09:07 12:42:52+10:00, 2009:09:08 09:22:20+10:00, 2009:09:08 09:22:54+10:00, 2009:09:08 09:23:07+10:00, 2009:09:08 09:23:07+10:00, 2009:09:08 11:20:35+10:00, 2009:09:08 11:30:20+10:00, 2009:09:08 14:26:46+10:00, 2009:09:08 14:26:46+10:00, 2009:09:08 14:38:38+10:00, 2009:09:08 15:47:45+10:00, 2009:09:08 15:49:01+10:00, 2009:09:08 15:59:55+10:00, 2009:09:08 16:09:08+10:00, 2009:09:08 16:16:46+10:00, 2009:09:08 16:22:12+10:00, 2009:09:08 16:23:28+10:00, 2009:09:08 16:26:27+10:00, 2009:09:09 10:13:24+10:00, 2009:09:11 09:17:25+10:00, 2009:09:15 15:08:10+10:00, 2009:09:15 15:08:10+10:00, 2009:09:15 15:10:22+10:00, 2009:09:15 15:35:41+10:00, 2009:09:15 15:56:12+10:00, 2009:09:15 16:04:33+10:00, 2009:09:15 16:07:03+10:00, 2009:09:15 16:09:27+10:00, 2009:09:15 16:10:15+10:00, 2009:09:16 10:22:50+10:00, 2009:09:16 10:41:57+10:00, 2009:09:16 10:44:02+10:00, 2009:09:16 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10:23:08+10:00, 2009:09:17 10:26:15+10:00, 2009:09:17 10:27:15+10:00, 2009:09:17 10:28:13+10:00, 2009:09:25 13:31:04+10:00, 2009:09:25 13:34:01+10:00, 2009:09:25 13:34:33+10:00, 2009:09:25 13:38:18+10:00, 2009:09:25 13:44:33+10:00, 2009:09:28 13:27:03+10:00, 2009:09:28 13:27:03+10:00, 2009:09:28 14:06:02+10:00, 2009:09:28 15:14:19+10:00, 2009:09:28 15:15:46+10:00, 2009:09:28 15:17:22+10:00, 2009:09:28 15:19:30+10:00, 2009:09:28 15:21:35+10:00, 2009:09:28 15:23:16+10:00, 2009:09:28 15:30:49+10:00, 2009:09:28 15:42:25+10:00, 2009:09:28 15:51:30+10:00, 2009:09:28 15:55:10+10:00, 2009:09:28 15:59:59+10:00, 2009:09:28 16:01:13+10:00, 2009:09:28 16:06:06+10:00, 2009:09:28 16:11:31+10:00, 2009:09:28 16:13:58+10:00, 2009:09:28 16:18:20+10:00, 2009:09:28 16:20:03+10:00, 2009:09:28 16:21:05+10:00, 2009:10:02 15:49:29+10:00, 2009:10:02 15:49:30+10:00, 2009:10:02 16:12:08+10:00, 2009:10:06 09:36:28+11:00, 2009:10:06 09:36:28+11:00, 2009:10:06 09:53:04+11:00, 2009:10:08 14:22:56+11:00, 2009:10:16 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Manifest Placed Resolution Unit : Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches, Inches
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Doc Change Count                : 28798
Format                          : application/pdf
Producer                        : Adobe PDF Library 9.0
Trapped                         : False
Page Count                      : 18
Creator                         : Adobe InDesign CS4 (6.0)

EXIF Metadata provided by EXIF.tools

Kambrook Bread Maker Kbm300 Users Manual

KBM300 to the manual 907294d9-44c9-44ad-ae69-3a4202134c35

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