Manuals / Sunbeam / Kitchen Appliance / Bread Maker

Sunbeam BM4500 manual Special Concerns, For Service in New Zealand, Troubleshooting

Models: BM4500

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Troubleshooting

Special Concerns

For important information on troubleshooting, please read the main Instruction/Recipe booklet.

For further assistance, please phone Sunbeam Customer Services 0800 SUNBEAM (0800 786 232)

For Service in New Zealand

If your Sunbeam Breadmaker is within the 12 month warranty period, enquiries in the first instance should be directed to Sunbeam Customer Services. Please contact our Customer Services hot line 0800 SUNBEAM (0800 786 232)

Should your Breadmaker be outside the 12 month warranty period, please refer to an authorised Sunbeam Service agent. They will be able to assist you with any non-warranty concerns you may have.

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Sunbeam BM4500 manual Special Concerns, For Service in New Zealand, Troubleshooting

Contents

BM4500 Instruction/Recipe BookletBakehouse Congratulations Important Instructions - retain for future useAustralia 1300 881Contents Sunbeam’s Safety PrecautionsUsing your Bakehouse safely Menu SettingsSunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM BREADMAKERSunbeam. They may cause fire, electric shock or injury This unit is intended for household use onlyUsing your Bakehouse safely Before useWhilst in use After useGetting to know your Bakehouse Removable lid Viewing WindowNon-stick removable bread pan with removable kneading blade Steam VentsAutomatic Fruit & Nut Dispenser LCD Window Control Panel2. Timer Buttons The Control Panel1. LCD Window 3. Loaf Size ButtonMenu Settings 1. Basic2. Basic Turbo 3. WheatMenu Settings Bake Only - Additional Setting10. Gluten Free Recipe 11. DoughMenu Times and Settings MenuSize TimeMenu Times and Settings continued MenuTime F & NIngredients YeastFlour Bread ImproverIngredient hints for New Zealand Ingredients continuedFats HintsUsing your Bakehouse Step 5 - Select the Menu settingStep 6 - Set the Time Delay if required Step 1 - Insert kneading bladeUsing your Bakehouse continued Step 10 - Hot fresh crusty breadKeep Warm Remove the breadExample Using the Time DelayUsing the Bake Only menu If you experience a power failure greater than Power Interruption Program ProtectionFruit and Nut Dispenser Important Measuring Tips Dry ingredientsSolid fats Last Things LastHandy Hints Order of ingredientsFreshness Slicing breadCare and Cleaning To clean the exteriorTo clean the non-stick baking pan Do not immerse the Bakehouse in water Remove and clean lidQuestions and Answers QuestionAnswer to cool before removing bladeTo use the Basic Bread Setting BasicWhite Bread 500gBasic continued CornbreadFruit & Nut Dispenser Garlic and herb breadTo use the Basic Turbo Setting Basic TurboWheat Wholemeal BreadSoy and Linseed Loaf 500gWheat continued Multigrain Bread500g 750gTo use the Wheat Turbo Setting Wheat TurboTo use the French Setting FrenchCrusty French Bread SourdoughFrench continued Italian Herb Bread500g 750gTo use the French Turbo Setting French TurboTo use the Sweet setting SweetSpiced Fruit Loaf 500gSweet continued PanettoneHoney & Oat Bread 500gTo use the Yeast Free. Gluten Free Bread Mix setting Yeast Free Date & Walnut BreadYeast Free. Gluten Free Bread Mix Fruit & Nut DispenserYeast Free. Gluten Free Bread Mix continued Yeast Free Grain BreadYeast Free Capsicum & Olive Bread Fruit & Nut DispenserTo use the Rye setting Rustic Rye BreadRye continued Pumpernickel BreadTo use the Gluten Free Recipe Setting Gluten Free RecipeGluten Free Rice Bread 750gGluten Free Recipe continued Gluten Free Mixed Grain Bread750g Gluten Free Fruit Loaf750g Gluten Free Banana BreadGluten Free Recipe continued Dough GlazesSoft, rich golden, satiny crust - brush with egg white before baking Soft, matt finish - brush with milk before bakingDough continued Shaping TechniquesDough continued Dough continued To use the Dough SettingBasic white dough Dough continued Basic Wholemeal DoughHerb Focaccia Dough continued Pizza DoughBasic Pasta Dough Spinach Lasagne Sheets Dough continuedTo use the Artisan-Style Dough Setting Artisan-Style DoughBasic White Soy & Linseed DoughFruit & Nut Dispenser Artisan-Style Dough continuedSweet Pistachio & Craisin Dough Strawberry Jam Makes 2 ½ cupsOrange and Lemon Marmalade Makes 2 ½ cupsJam continued Ginger and Grapefruit MarmaladeTomato Relish Makes 2 ½ cupsTroubleshooting Machine MalfunctionsCheck followingTroubleshooting continued Baking ResultsMeasurement Errors CheckPage Page Page 12 Month Replacement Guarantee 13000800 New ZealandOr call 1300 Or call 0800In Australia In New ZealandPLEASE READ THIS BOOKLET FIRST Instruction/Recipe Supplement for New ZealandNEW ZEALAND SUPPLEMENT How to use the recipes in the main instruction booklet New Zealand Instructions and Recipes for theIngredients to use WaterFlour White FlourMeasuring Ingredients To measure flourTo measure water To measure other ingredientsWhite Bread Wholemeal BreadWhite Bread Method Wholemeal Bread MethodFrench Bread Multigrain BreadFrench Bread Method Multigrain Bread MethodCinnamon Raisin Bread Jam & CakeCinnamon Raisin Bread Method Cinnamon Raisin LoafBread Rolls Pizza DoughMethod IngredientsHot Cross Buns MethodIngredients 12 RollsTroubleshooting For Service in New ZealandSpecial Concerns