Kambrook Bread Maker Kbm300 Users Manual

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

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Page Count: 18

Instruction Booklet

Size Select

Bread Maker

KBM300

Kambrook - Australia

Building 2, Port Air Industrial Estate

1A Hale Street

Botany NSW 2019

Australia

Customer Service Line 1300 139 798

Customer Service Fax 1800 621 337

www.kambrook.com.au

Due to continual improvement in design or otherwise, the product you

purchase may differ slightly from the illustration in this book. Issue D11

Kambrook - New Zealand

Private Bag 94411

Botany, Manukau

Auckland 2163

New Zealand

Customer Service Line/

Spare Parts 0800 273 845

Customer Service Fax 0800 288 513

www.kambrook.co.nz

Contents

Kambrook Recommends p4

Safety First

Know Your Bread Maker p6

Operating Your Bread Maker p7

Beginner’s Guide To p10

Baking Your First Loaf

Weighing and Measuring with p14

Your Bread Maker

The Vital Ingredients p15

Hints and Tips for Better p19

Bread Making

Questions and Answers p21

Control Panel Messages p23

Care, Cleaning and Storage p24

Troubleshooting Guide p26

Recipes p30

Important

Please retain your instruction

book for future use.

In the event that you need some assistance with your

Kambrook appliance, please contact our Customer Service

Department on 1300 139 798 (Australia) or 0800 2738 45

(New Zealand). Alternatively, visit us on our website at

www.kambrook.com.au or www.kambrook.co.nz

4 5

Kambrook Recommends Safety First

IMPORTANT: Please retain your

instruction book for future use.

At Kambrook, we believe that safe performance is the first priority in any

consumer product, so that you, our valued customer can confidently

use and trust our products. We ask that any electrical appliance that

you use be operated in a sensible fashion with due care and attention

placed on the following important operating instructions.

Important Safeguards For Your Kambrook

Bread Maker

• Carefully read all instructions

before operating the Kambrook Bread Maker

for the first time and save for future reference.

• Remove and safely discard any packaging

material and promotional labels before using

the bread maker for the first time.

• To eliminate a choking hazard for young

children, remove and safely discard the

protective cover fitted to the power plug of

this appliance.

• Do not place the bread maker near the

edge of a bench or table during operation.

Ensure the surface is level, clean and free of

water, flour and other substances. Vibration

during the kneading cycles may cause the

appliance to move slightly.

• Do not use the bread maker on a sink drain

board.

• Do not place the bread maker on or near a

hot gas or electric burner, or where it could

touch a heated oven. Position the appliance

at a minimum distance of 20cm away from

walls. This will help prevent the possibility of

discolouration due to radiated heat.

• Always operate the bread maker on a stable

and heat-resistant surface. Do not use on a

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 bread maker is not intended to be

operated by means of an external timer or

separate remote control system.

• The lid and outer surface may get hot when

the appliance is operating.

• The temperature of accessible

surfaces may be high when the appliance is

operating.

• Do not touch hot surfaces. Allow the bread

maker to cool down before cleaning any

parts.

• Steam vents are very hot during baking.

Do not place anything on top of the bread

maker.

• Do not cover the air vents when the bread

maker is in use.

• Use oven mitts when removing the hot bread

pan and the bread or jam from the pan.

• Take care when pouring jam from the bread

pan as the jam is extremely hot.

• Do not place any ingredients directly into the

baking chamber. Place ingredients into the

bread pan only.

• Do not place fingers or hands inside the

bread maker while in operation. Avoid

contact with moving parts.

• Ensure that the bread maker is switched off

and then unplugged from the power outlet

when not in use and before cleaning or

storing.

Important Safeguards For All

Electrical Appliances

• Carefully read all instructions before

operating the appliance and save for future

reference.

• Remove and safely discard all packaging

material and promotional labels before using

the appliance for the first time.

• Fully unwind the power cord before use.

• Do not let the power cord hang over the

edge of a bench or table, touch hot surfaces

or become knotted.

• To protect against electric shock, do not

immerse the power cord, power plug or

appliance in water or any other liquid,

unless it is recommended in the cleaning

instructions.

• The appliance is not intended for use by

persons (including children) with reduced

physical, sensory or mental capabilities,

or lack of experience and knowledge,

unless they have been given supervision or

instruction concerning use of the appliance,

by a person responsible for their safety.

• Children should be supervised to ensure that

they do not play with the appliance.

• It is recommended to inspect the appliance

regularly. Do not use the appliance if the

power supply cord, plug, connector or

appliance becomes damaged in anyway.

Return the entire appliance to the nearest

authorised Kambrook Service Centre for

examination and/or repair.

• Any maintenance other than cleaning

should be performed at an authorised

Kambrook Service Centre.

• This appliance is for household use only.

Do not use this appliance for other than its

intended use. Do not use in moving vehicles

or boats. Do not use outdoors. Misuse may

cause injury.

• The installation of a 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

• Always turn the appliance to the OFF

position, switch off at the power outlet

and unplug at the power outlet when the

appliance is not in use.

• Before cleaning, always turn the appliance

to the OFF position, switch off at the power

outlet, unplug at the power outlet and

remove the power cord, if detachable, from

the appliance and allow all parts to cool.

• Do not place this appliance on or near

a heat source, such as hot plate, oven or

heaters.

• Position the appliance at a minimum

distance of 20cm away from walls, curtains

and other heat or steam sensitive materials

and provide adequate space above and on

all sides for air circulation.

• Do not immerse the bread pan in water.

Doing so may interfere with the free

movement of the shaft. Wash only the interior

of the bread pan.

• Do not leave the lid standing open for

extended periods of time.

• Always ensure the kneading blade is

removed from the base of the baked loaf

prior to slicing.

• Keep the bread maker clean. Follow the

cleaning instructions provided in this book.

6 7

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

Press the CRUST button to select the 3 crust colours available for the bread

settings only. The colour selected is indicated on the LCD Screen with a ‘-‘ over

the crust colour.

LIGHT crust colour

MEDIUM crust colour

DARK crust colour

Rapid – This is not a colour setting but a rapid version of the Preset Setting. This is

only available for Preset Settings 1-3.

Please note the colon [ : ] will begin to flash to indicate that the Setting has

commenced.

The Bread Maker features a combined START/STOP button. To START: Press the

START/STOP button to commence the selected program. To STOP: To stop and

cancel the program in mid-cycle the START/STOP button must be pressed down

and held for approx. 2 seconds until the beep sounds and the LCD Screen

is reset. DO NOT PRESS THE START/STOP BUTTON when checking the bread as

this will cancel the program. The machine will not continue to operate in the

selected program.

Know Your Bread Maker

1. Easy view window

2. Cool touch housing

3. 11 easy touch programs

4. Easy touch programming

5. Loaf weight 450g/680g/900g

6. LCD display

7. Preset timer

8. Crust selection: Light, Medium

and Dark

Not Shown

• Automatic keep warm for 1 hour

• Non-stick baking pan and

kneading blade

Operating Your Bread Maker

The Control Panel

The Control Panel is designed to

perform several functions and is

activated by switching the Bread

Maker on at the power outlet. The

LCD Screen indicates the setting

and crust colour selection then the

completion time for the setting. The

various buttons are used to set the

functions and to start or stop the

bread maker. The buttons should be

pressed firmly. A soft beep sound is

made as each button is pressed.

Fig. 1

LCD

Screen

Menu

Crust

Start/Stop

15 hour Preset Timer

The Bread Maker has a preset timer control up to 15 hours on Basic (Preset Setting 1),

French (Preset Setting 2), Whole Wheat (Preset Setting 3) and Sweet (Preset Setting 4).

After selecting a Preset Setting press the [ + ] or [ – ] buttons to increase or decrease the

countdown time. For example if you press the [ – ] button it will indicate 15 hours, each

time the button is pressed it will decrease in increments of 10 minutes. If you press the [ + ]

button it will add 10 minute 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).

8 9

When the bread maker is switched on the LCD Screen will show 1 BASIC bread,

MEDIUM crust colour. For a DARK or LIGHT Crust colour, press the CRUST button

once for DARK, three times for LIGHT. For rapid setting, press the CRUST button

twice. The [ ] symbol will be displayed above RAPID on the LCD screen. For

the RAPID function, use a 680g loaf recipe for the specified Preset Setting.

Press the MENU button once and the LCD Screen will show 2 FRENCH Bread,

MEDIUM crust colour. For a DARK or LIGHT Crust colour, press the CRUST button

once for DARK, three times for LIGHT. For rapid setting, press the CRUST button

twice. The [ ] symbol will be displayed above RAPID on the LCD screen. For

the RAPID function, use a 680g loaf recipe for the specified Preset Setting.

Press the MENU button twice and the LCD Screen will show 3 WHOLE WHEAT

bread, MEDIUM crust colour. For a DARK or LIGHT crust colour, press CRUST button

once for DARK, three times for LIGHT. For rapid setting, press the CRUST button

twice. The [ ] symbol will be displayed above RAPID on the LCD screen. For the

RAPID function, use a 680g loaf recipe for the specified Preset Setting.

Press the MENU button three times and the LCD Screen will show 4 SWEET

bread, MEDIUM crust colour. For a DARK or LIGHT crust colour, press CRUST

button once for DARK, three times for LIGHT.

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

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

Press the MENU button six times and the LCD Screen will show 7 LOAF, MEDIUM

crust colour For a DARK or LIGHT crust colour, press CRUST button once for

DARK, three times for LIGHT.

Press the MENU button seven times and the LCD Screen will show 8 DOUGH.

Crust selection is not available on this setting.

This setting takes 1 hour 30 minutes to complete. Remove the dough from the

bread maker, hand shape, allow to rise again in a warm area then bake in a

conventional oven.

Press the MENU button eight times and the LCD Screen will show 9 PIZZA

DOUGH Crust selection is not available on this setting.

Press the MENU button nine times and the LCD Screen will show 10 JAM Crust

selection is not available on this setting.

Press the MENU button ten times and the LCD Screen will show 11 MORE Crust

selection is not available on this setting.

This setting is designed to allow extra baking of up to 1 hour if required.

Setting 1:

Basic

Setting 2:

French

Setting 3:

Whole

Wheat

Setting 4:

Sweet

Setting 5:

Rapid

Setting 6:

Gluten Free

Setting 7:

Loaf

Setting 8:

Dough

Setting 9:

Pizza Dough

Setting 10:

Jam

MORE

Bread and Dough Settings

Operating Your Bread Maker continued

Power Interruption 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.

Using the MORE Setting

The MORE setting of the Bread Maker

gives more versatility to your bread

making. MORE setting is useful when

wishing to:

• Extend the baking time if a darker

or crisper loaf crust is required.

• Crispen loaves already baked

and cooled.

• Rewarm loaves already baked

and cooled.

• Delay baking a finished dough.

• Melt or crispen toppings.

1. Place the dough or bread into

the bread pan and insert into the

bread maker.

2. Press the MENU button ten times

and the LCD Screen will show 11

and then change automatically

to 1:00.

3. Press START/STOP button to

commence operation. The MORE

setting will bake for 1 hour. This

time cannot be altered. If the

total hour is not required remove

the bread after sufficient time had

elapsed and press the START/STOP

button to stop operation.

NOTE: Always ensure that there

is enough dough or bread in the

bread pan when it is inserted

in the Bread Maker during a

baking cycle or when the MORE

setting is selected.

10 11

The following instructions are to be

used when making Bread or Dough

recipes from the recipe section of

this book.

All recipes use local ingredients and

Australian Standard 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.

Always remove the bread pan from

the Bread Maker before adding

ingredients to ensure ingredients are

not spilt into the baking chamber and

the element.

Before using for the first time, we

recommend that the inside of the

bread pan and the kneading blades

are washed with warm soapy water,

rinsed and dried thoroughly. Do not

immerse the bread pan in water.

Step 2: Insert the Kneading Blade

It is important that the kneading

blade is properly inserted on the

shaft in the base of the bread pan by

aligning the flat edge on the inside of

the kneading blade with the flat side

of the shaft. If the blade is not inserted

correctly the ingredients may not be

mixed and kneaded properly.

Step 3: Add Ingredients Into the

Bread Pan

It is IMPORTANT that the ingredients

are added in the correct order listed

in the recipe and that the ingredients

are measured and weighed

accurately or the dough may not mix

correctly or rise sufficiently.

All 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.

Step 4: Return the Bread Pan to

the Bread Maker

Insert the bread pan into the Bread

Maker as follows:

1. Place the bread pan into the

baking chamber and locate

the drive mechanism of the pan

directly onto the drive mechanism

in the baking chamber.

Beginner’s Guide To Baking Your First Loaf

2. Push the bread pan down firmly

and turn until it clicks in position.

Step 5: Close the Lid

It is not recommended to open the lid

during operation except to check the

consistency of the dough and add

additional ingredients in the kneading

cycle, or to glaze and add seeds to

the top of the loaf in the baking cycle

refer below.

Step 6: Plug in the Bread Maker

Insert the power plug into a 230V or

240V power outlet. Switch on at the

power outlet.

The LCD Screen will display 1 (BASIC)

then automatically change to show

the total time 3:25 for the setting (BASIC

bread, MEDIUM crust). A red light will

illuminate beside the MENU panel.

Step 7: Select the Bread Setting

and Crust Colour

Press the MENU button until the LCD

Screen indicates the number of the

required setting.

The 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.

12 13

NOTE: RAPID BREAD and

DOUGH have two rising cycles

with one degassing of the

dough. GLUTEN FREE BREAD has

only one rising cycle.

Steam may also come out of the vents

on the lid and obscure the viewing

window for a short time. This is a normal

part of the bread making process.

When the baking cycle has ended,

the Bread Maker will sound 5 beeps

and the LCD Screen will read 0:00. The

bread is now ready to remove.

Step 9: Remove the Bread Pan

It is recommended to remove the

bread at the end of the baking

cycle to retain the crispness of the

crust. However, if you do not wish to

remove the bread immediately, the

Bread Maker will automatically go

into a Keep Warm cycle, holding the

temperature of the bread for up to

60 minutes (except on the dough

setting). Five beeps will sound every

five minutes throughout the Keep

Warm cycle.

Step 10: Take the Bread Out of the

Bread Pan

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.

Beginner’s Guide To Baking Your First Loaf continued

NOTE: When baking is finished

and the bread has been

removed from the bread pan,

remove the kneading blade

from the pan using oven mitts.

Do not remove the blade with

bare hands, as it is very hot! If

the kneading blade is difficult to

remove from the driveshaft, pour

some warm water with detergent

into the pan and allow to stand

for 10 minutes. The kneading

blade should then be easily

removed from the shaft. Follow

care and cleaning instructions

on page 24.

Step 11: Switch off and Unplug the

Bread Maker

Press the START/STOP button on the

Bread Maker. The LCD Screen will

reset to 1. Switch off at the power and

remove the plug.

If wishing to make another loaf of

bread, allow approximately one hour

for the Bread Maker to cool before

using again. Leave the lid open to

help the machine cool.

If the Bread Maker is too hot it will

display an error code E01 and rapid

beeps will sound. The Bread Maker

cannot be reprogrammed until the

correct operating temperature for

kneading has been reached.

To store the Bread Maker ensure it is

completely cool, clean and 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.

Step 12: Cut the Bread

Before cutting the bread, check

that the kneading blade has been

removed from the bottom of the

baked bread.

When the bread is cool, using a

serrated-edge knife or electric knife

on a firmly-seated breadboard. A

standard blade knife is not suitable as

it will tear the bread.

Step 13: Store the Bread

Store the bread in a freezer bag or a

sealable bread box. To store for more

than a few days, place the bread into

a freezer bag, expel the air, seal, label

and date. Bread may be frozen for up

to 1 month.

14 15

Baking bread is in part a science and

each ingredient plays an important

role. Care should be taken when

weighing and measuring ingredients

to ensure accuracy and consistency.

Recipes in this Instruction Book were

developed using Australian Metric

Weights and Measurements.

Australian Metric Measurements mls

1 teaspoon

1 tablespoon

1 cup

5

20

250

NZ Metric Measurements mls

1 teaspoon

1 tablespoon

1 cup

5

15

250

NOTE: The New Zealand

tablespoon is 5ml less than the

Australian tablespoon, so care

should be taken when measuring

ingredients to compensate for

this variance. For example, 1

Australian tablespoon = 1 New

Zealand tablespoon plus 1 New

Zealand teaspoon.

Metric Liquid Measuring Jugs

If measuring liquids using a

graduated, metric measuring jug,

place jug on a flat surface and check

for accuracy at eye level.

DO NOT USE TABLEWARE JUGS OR

MEASURING CUPS.

Weighing and Measuring with Your

Bread Maker

NOTE: It is important to note

that New Zealand ingredients,

especially flour and yeast, differ

from the Australian equivalents.

In the Vital Ingredients section

(pages 15-18) suitable New

Zealand products have been

listed. We suggest these New

Zealand products be substituted

for the Australian products in the

Recipe section.

Metric Weighing Scales

For consistent results it is

recommended to use metric

weighing scales if possible as they

provide greater accuracy than

measuring cups. Tare (or zero) the

scales with the container in position

then spoon or pour ingredients in until

the desired weight is achieved.

NOTE: In general, water

weighs the same in grams as it

measures in millilitres.

Metric Measuring Cups

and Spoons

If using graduated, metric measuring

cups, it is important to spoon in or

scoop the dry ingredients loosely into

the required cup. Do not tap the cup

on the bench, or pack the ingredients

into the cup, unless otherwise

directed. Level the top of the cup

with a knife. When using graduated,

metric measuring spoons, level the

top of the spoon with a straight

edged knife or spatula.

DO NOT USE TABLEWARE SPOONS

OR CUPS.

Flour

Flour is the most important ingredient

used for bread making. It provides

food 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.

The Vital Ingredients

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.

16 17

Bread Mixes

These convenient mixes contain bread

flour, sugar, milk, salt, oil and other

ingredients such as bread improvers.

Usually only the addition of water and

yeast is required. Bread mix brands

such as “Defiance”, “Laucke” and

“Kitchen Collection” are available

nationally from major supermarkets.

For information on other brands of

bread mix contact the manufacturer

listed on the package.

NOTE: NEW ZEALAND ONLY:

Bread mix brands such as ‘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.

The Vital Ingredients continued

Sugar

Sugar provides food for the yeast,

sweetness and flavour to the crumb

and helps brown the crust. White

sugar, brown sugar, honey and golden

syrup are all suitable to use. When

using honey or golden syrup it must

be counted as additional liquid. We

have successfully tested granulated

‘SPLENDA’ as a sugar substitute.

NOTE: NEW ZEALAND ONLY:

Sugar can be reduced for more

improved results.

Powdered Milk

Milk and milk products enhance

the flavour and increase the

nutritional value of the bread.

Powdered milk is convenient and

easy to use (store in an airtight

container in the refrigerator).

Fresh milk should not be substituted

for powdered milk unless stated in the

recipe. Low fat or skim milk powder

can be used with good results. Soy

milk powder can also be used by

produces a denser 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.

Yeast

Without yeast the bread will not rise.

Yeast needs liquid, sugar and warmth

to activate. Dried yeast has been

used in the recipes in this instruction

book where appropriate. Before using

dried yeast, always check the use-by-

date, as stale yeast will prevent the

bread from rising.

“Tandaco” brand yeast (available

nationally in most supermarkets) was

used in the development of all yeasted

recipes contained in this book.

Smaller packets of bread mix usually

contain sachets of yeast. Larger bulk

bags of bread mix usually do not

include the yeast sachets, however

the corresponding brand of yeast

may be purchased separately.

Some bulk and imported yeasts

are more active, therefore it is

recommended to use less of these

yeasts. Yeast may also be more

active in hot weather. For information

on other brands of yeast relating to

quantities contact the manufacturer

listed on the package.

NOTE: NEW ZEALAND ONLY: We

recommend the use of ‘Elfin’

brand yeast.

Rapid Rise Yeast

There products are a mixture of yeast

and bread improver. Brands will vary

in strength. If wishing to substitute

for yeast in a recipe, omit the bread

improver. Rapid rise yeasts should

not be used with bread mix as bread

improver is already included.

NOTE: NEW ZEALAND ONLY:

‘Edmonds Surebake Yeast’ is

the most readily available yeast

product in New Zealand. Where

a recipe states ‘Bread Improver

and Tandaco Yeast’ substitute

with ‘Edmonds Surebake Yeast.’

Water

Tap water is used in all recipes. If using

water in cold climates or from the

refrigerator, allow water to come to

room temperature. Extremes of hot

or cold water will prevent the yeast

activating.

Eggs

Eggs are used in some bread recipes

and provide liquid, help with the rising

and increase the nutritional value

of the bread. They give flavour and

tenderness and are usually used in the

sweeter type of breads.

Other Ingredients

Fruit, nuts, chocolate chips, etc. are

added when the Bread Maker sounds

10 short beeps approximately 8

minutes before the end of the second

kneading when using the BASIC,

RAPID, WHOLE WHEAT, FRENCH, SWEET

and DOUGH settings. If added before

this stage, excessive kneading will

cause the ingredients to break down

rather than hold their shape.

18 19

The Vital Ingredients continued

For more information about

bread mixes please contact the

relevant number listed below, or

refer to contact details on the

packaging of the bread mix.

Defiance: 1800 628 883

Laucke: 1300 133 331

Kitchen Collection: 1800 645 515

Elfin (New Zealand only): 0800 110 800

For more information about Bread

or Baker’s Flour please contact the

relevant number listed below, or refer

to contact details on the package.

Defiance White Baker’s Flour:

1800 628 883

Laucke Wallaby Baker’s Flour:

1300 133 331

Elfin/Champion High Grade Plain Flour

(New Zealand only): 0800 110 800

For more information about Bread

Improver please contact:

Lowan Wholefoods: 1800 355 718

Hints and Tips for Better Bread Making

Do's

• Do measure ingredients

accurately – weighed

measurements are more accurate

than volumetric measurements.

• Do use bread flour unless recipe

states otherwise.

• Do check use-by-dates

on ingredients.

• Do add ingredients to the

bread pan in the order stated

in the recipe.

• Do store opened ingredients in

airtight containers.

• Do use ingredients at

room temperature.

Don'ts

• Don’t use flour that contains

a protein level of less than 11%,

for example, generic brands

of plain flour.

• Don’t use tableware cups and

spoons for measuring.

• Don’t use compressed yeast.

• Don’t use hot water or liquids.

• Don’t use metal objects to

remove the kneading blade from

the cooked loaf of bread or the

bread pan as this may cause

damage to the non-stick coating.

• Don’t operate the machine if any

ingredients have spilled over or

around the element. Wipe away

any spills first to prevent smoking

occurring in the baking cycle.

WARNING: Use 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.

20 21

Hints and Tips for Better Bread Making continued

NOTE: Flour properties can alter

on a seasonal or storage basis,

therefore it may be necessary to

adjust the water and flour ratio.

This can be determined after

ten minutes of the kneading

cycle. Simply open the lid of the

Bread Maker and if the dough

is too sticky, add a little more

flour, 1 tablespoon at a time,

until the dough reaches a firmer

consistency. If the dough is too

dry add a little more water, 1

teaspoon at a time until a softer,

more pliable dough results. After

being properly kneaded, dough

with the correct amount of water

should form into a smooth,

round ball.

NOTE: When hand-shaping

dough for rolls, weigh each

piece of dough for more evenly

sized rolls.

NOTE: Do not underfill or overfill

the bread pan as the bread

may not mix properly. The

recipes in this book have been

especially designed and tested

to produce 0.45kg to 0.9kg (1lb

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.

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.

22 23

Questions and Answers continued

Q. What happens if the bread isn’t

removed when the bake cycle

is complete?

A. The Bread Maker will

automatically go into a keep

warm cycle, (in the BASIC, RAPID,

WHOLE WHEAT, GLUTEN FREE,

FRENCH and SWEET settings)

holding the temperature of

the bread for up to 60 minutes.

However, as the loaf cools it gives

off steam which cannot escape

from the bread pan. The bread

crust may become soft and the

loaf may slightly lose its shape.

Q. Why did the bread not rise?

A. There may be several reasons.

Check the protein level of the

flour and the use-by-date of the

yeast and the flour. The yeast

may have failed to activate, the

yeast measurements may be

inaccurate or sometimes people

just forget to add the yeast.

Q. Why do large holes appear inside

the bread?

A. Occasionally air bubbles will

concentrate at a certain location

during the last rising and will bake

in that state. This could be caused

by too much water and/or yeast

or insufficient flour. Check the

recipe ingredients and method of

weighing/measuring.

Q. Why does the top of the

bread collapse?

A. Usually this is because the

ingredients are not in balance

or a low protein flour is used.

Check the method of weighing/

measuring the ingredients. Too

much yeast, water or other liquid

ingredients, or insufficient flour,

may cause the bread to be pale

on top and collapse while baking.

Q. Why 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 20-

25°C. Water at room temperature

should also be used.

NOTE: NEVER use hot water as it

will kill the yeast.

Control Panel Messages

Error Detection

When the START/STOP button has

been pressed to begin the process

and there is a problem relating to the

sensor, beeps will sound twice and

then the LCD Screen will flash the

particular error message specific to

the problem.

There are 4 different error messages:

Error Message Problem Correction

E01

E00

EEE

HHH

Attempting to use the Bread

Maker shortly after a loaf has

been baked and its interior

will still be warm, that is the

sensor temperature will still be

above 50°C.

The Bread Maker is used

in an extremely cold

environment below -10°C.

Press START/STOP to reset,

open the lid, remove the

bread pan and allow the

oven cavity sufficient time

to cool. Refer to “Beginner’s

Guide to Baking Your First

Loaf” step 11, page 10.

Place the bread maker

in a warmer environment.

Recommended room

temperature 20-25ºC.

Contact your nearest

authorised Kambrook Service

Centre (refer to the back

page for details).

Contact your nearest

authorised Kambrook Service

Centre (refer to the back

page for details).

24 25

Care, Cleaning and Storage

Before cleaning your Bread Maker,

switch off and then unplug from the

power outlet and allow the bread

maker to cool completely.

Bread Maker

The inside and outside of the Bread

Maker and lid should be wiped with

a soft, damp cloth then dried

thoroughly. If overspills, such as flour,

nuts, sultanas, etc. occur in the baking

chamber, carefully remove, using

a damp cloth. Before re-using your

bread maker ensure that all parts are

completely dry.

NOTE: NEVER immerse the Bread

Maker, lid, kneading blade or the

bread pan in water or place in

the dishwasher. Take care not to

allow water or cleaning fluids to

seep under the buttons or LCD

screen on the control panel.

Bread Pan and

Kneading Blade

The inside of the bread pan and

kneading blade are coated with a

high quality, non-stick coating. As with

any non-stick coated surface, NEVER

use metal utensils or abrasive cleaners

on these items.

To Clean the Bread Pan

and Blades:

Half fill the pan with warm soapy

water (use a non-abrasive detergent),

allow to stand for 10-20 minutes.

Remove the kneading blade and

clean both blade and inside of bread

pan using a soft cloth. Be sure to

remove any crust or dough that may

become lodged around the drive

shaft and the kneading blade.

NOTE: Do not immerse the

outside of the bread pan in water

as this may interfere with the free

movement of the wing-nut and

drive shaft. Submerge and wash

only the interior of the bread pan.

WARNING: Do not

use harsh cleaners,

abrasives, brushes or

steel wool.

Never wash the bread

pan or kneading blade

in the dishwasher.

NOTE: Some discolouration may

appear on the bread pan over

time. This is a natural effect cause

by moisture and steam and will

not affect the bread in any way.

Storage

When storing the Bread Maker, switch

off and then remove the power plug

from the power outlet. Ensure it is

completely cool, clean and dry. Place

the bread pan and kneading blades

into the baking chamber and close

the lid. Do not place heavy objects on

top of the lid. Store the Bread Maker.

Replacement Bread Pan

and Blade

Both the blade and bread pan

coating are operating parts of the

Bread Maker and as such are subject

to normal wear and tear over the

life of the maker. Depending on

your usage of the Bread Maker they

may need replacement if the bread

begins to stick.

Spare Parts

Replacement parts are available from

Kambrook Spare Parts:

Australia Customer Service:

1300 139 798

26 27

Troubleshooting Guide

Problem

Bread

sinks in the

centre

Over

browned

Sticky

patch

on top of

bread

Doughy

centre

Heavy

dense

texture

Coarse

holey

texture

Bread rises

too much

Bread

doesn’t rise

enough

Corrective action

Flour

Not

measured

correctly

Not

measured

correctly

•••• ••

Check method of

weighing/measuring

ingredients

Low %

protein

Low %

protein • • • Use suitable high protein

flour or add gluten flour

Passed

use-by-

date

Passed use-

by-date •••Discard and use fresh flour

Self raising

flour used

Self raising

flour used • • • •

Use bread or plain flour

- self-raising flour already

contains baking powder

as the raising agent

Sugar

Not

measured

correctly

Not

measured

correctly

•••••••Use metric measuring

spoons

Salt

Not

measured

correctly

Not

measured

correctly

• • Use metric measuring

spoons

Water/liquid

Not

measured

correctly

• • • • • • Check method of

weighing/measuring

Too hot • • Water must be between

20-25ºC

Too cold •Water must be between

20-25ºC

Yeast

Not

measured

correctly

• • • Use metric measuring

spoons

Bread mix

Not

measured

correctly

• ••••••Check method of

weighing/measuring

Used in

place of

flour

••••••••

Bread mix already

contains salt, sugar, etc.

and cannot be substituted

for flour

Room

temperature

Too hot • • • Room temperature must

be less than 28ºC

Too hot • • Room temperature must

be more than 10ºC

28 29

Problem Maker will

not operate

Error code E01

on LCD Screen

Ingredients

not mixed

Bread not

baked

Bread rises

too much

Baked bread is

damp

Under

browned crust

PRESET TIMER did

not function

Bread not

sufficiently baked

Loaf is

small

Appliance

unplugged • • • •

Kneading blade not

on shaft •

Selected setting

incorrect • •

Power interruption •••

START/STOP button

pressed after

starting maker

• • •

Maker has not

cooled from

previous use

• •

Lid opened during

rising or baking • • •

Hot bread left in

pan too long •

Incorrect crust

colour selection •

START/STOP button

not pressed • • •

Bread pan

unseated • •

Troubleshooting Guide continued

30 31

Basic Recipes

900g loaf – Medium - Basic

Ingredients

380ml water

40ml oil

2 teaspoons salt

2 tablespoons sugar

650g flour

2 tablespoons milk powder

1 teaspoons bread improver

1½ 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

Recipes

French Recipes

900g loaf – Medium - French

Ingredients

380ml water

15ml oil

2 teaspoon salt

2 teaspoon sugar

650g flour

1 teaspoon bread improver

1½ 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

Wholewheat

900g Loaf – Medium – Whole wheat

410ml water

50ml oil

2 teaspoon salt

3 tablespoons sugar

535g wholemeal flour

125g white flour

2 tablespoons milk powder

1 teaspoon bread improver

2¼ teaspoons 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

32 33

Strawberry Vanilla Bread

350ml water

1 tablespoon oil

1 teaspoon vanilla bean paste

2 teaspoons salt

610g bread flour

3 tablespoons strawberry jam

1 teaspoon bread improver

2 tablespoons milk powder

1½ teaspoons yeast

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

Potato Rosemary Bread

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

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

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.

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

Pasta Sauce

Makes 4 serves

400gms tomato, diced

1 onion, diced

2 clove garlic, minced

1 tablespoon balsamic vinegar

1 tablespoon sugar

2 teaspoons salt

1 bunch basil, washed, leaves only

Recipes

34 35

Loaf Setting

Brownies

Makes 12

125g butter, melted

1 cup brown sugar, firmly packed

125g dark chocolate, chopped, melted

3 eggs, lightly whisked

1⁄3 cup plain flour

1⁄3 cup cocoa powder

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.

Recipes

Rapid Setting

Rapid

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

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

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

Pizza Dough Setting

Pizza Dough

375mls warm water

60ml olive oil

1 teaspoon sugar

1 teaspoon salt

600g bread flour

2 teaspoons yeast

Gluten Free Pizza Dough

400ml water

40ml oil

600g gluten free flour

1 tablespoon sugar

1 teaspoon salt

1 teaspoon Guar or Xanthan gum

2 teaspoons yeast