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    Breville USA Support
    Breville USA Support
    • Espressso
    • Ovens
    • Juicers
    • Food Processors
    • Coffee
    • Toasters
    • Waffle Makers
    • Grills
    • Bread Maker
    • Wine Product
      Custom Loaf BBM800XL
      Custom Loaf BBM800XL

      Know Your Bread Maker

      The Custom Loaf™ BBM800XL — with automatic fruit and nut dispenser. The bread maker that lets you program your own recipes and adds ingredients for you. It’s the greatest thing since, well … you know.

      Know your bread panKnow your bread pan 2Know Your Machine the real one

      A. Non-stick Bread Pan with handle B. Drive Shaft (inside Bread Pan)
      C. Wing-Nut (underside of Bread Pan) D. Removable Lid
      E. Viewing Window F. Automatic Fruit and Nut Dispenser – Steam vents in the dispenser lid and base
      G. Stainless Steel Housing – Interior cavity (the baking chamber) contains the heating element and drive mechanism H. Ventilation Grills

       

      I. WEIGHT I TEMP button – Press to convert the default imperial temperature and weight (°F and lbs.) to metric units (°C and kg)
      J. BEEPER button – Press to mute the sound alerts. The LCD screen with display the crossed off speaker symbol when the sound alerts have been muted and no symbol when the sound alerts are on
      K. LIGHT button – Press and hold this button to illuminate the interior baking chamber
      L. Backlit LCD Screen
      M. DELAY START button – Press to select when you’d like the loaf to be ready and the bread maker will automatically start at the appropriate time

      Know your interface 2

      N. MODIFY button – Press to modify the default temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’, and ‘keep warm’ phases. O. CANCEL button – Before the cycle is activated, press to return to the main menu
      – After the cycle is activated, press and hold to cancel the cycle
      P. START I PAUSE button
      – Press to activate the cycle
      – Press and hold to pause the cycle. The LCD screen will display the flashing ‘PAUSE’ until the button is pressed again to resume the cycle
      Q. SELECT push-dial (turn to scroll, push to select)
      – Scroll through 14 settings, 3 crust colors and 4 loaf sized
      – Use in conjuction with the MODIFY button to change the default temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases

      Know your collapsible paddleKnow your fixed paddle

      R. Collapsible Paddle – For use will all bread and dough settings S. Fixed Paddle – For use with the jam setting

      Special Features

      The Custom Loaf™ has several features and options that allow you to make your bread as unique and custom as you like.

      • The PAUSE Feature – this can be used during different phases of the bread making process; just at the start of the ‘rise 3′ phase so that you can create your own braided bread; just at the start of the ‘bake’ phase so that you can add decorative crusts to the loaf or separate it out to make pull-apart rolls; just at the start of the ‘rise 2′ phase to make rolled breads, filled with your tastiest items.
      • DELAY START button – this feature can be used in all functions other then ‘BAKE ONLY’ and ‘JAM’. This button allows you to prepare your ingredients and set a timer for up to 13 hours in advance of when you require the bread to be ready. As a default, the sound alert is muted to minimize noise during overnight baking.
      • MODIFY button – If you like one of our Crusty Loaf recipes but it’s just not quite crusty enough, the MODIFY button can be used to adjust the time or temperature on a number of settings to get it just right for you. This button can be used on the ‘preheat, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases to adjust either time or temperature. Though this is just a single use modification and the bread maker will return to it’s default settings, this can be used on all settings.
      • CUSTOM setting – There are 9 open custom setting spaces for you to program with your own recipes. You can select the times and temperatures for each of the phases applicable to the type of loaf you are making.

      Specifications

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      Set Up

      Assembling your bread maker is quick and easy.

      • Always remove the bread pan from the interior of the bread maker before inserting the paddle or adding any ingredients. This makes sure that no ingredients are spilled in the interior of the baking chamber. If spilled, these could end up burning on the element inside.
      • If you are using the collapsible paddle, make sure that it moves smoothly on it’s hinge. Left over dough can clog the hinge, causing the paddle to be unable to collapse when needed during the bread making phases. Ensure that the D shaped opening of either paddle, and the hinge area of the collapsible paddle, are completely clear of any residual dough.
      • When assembling your ingredients, it’s very important that they be added to the bread pan in the order that they are listed in the recipe. They should go in liquids first, then fats, then dry ingredients and finally the yeast.

      Before First Use

      Before using the Custom Loaf™ for the first time, remove and safely discard any packaging material and promotional labels.

      • Wipe the exterior of the stainless steel housing with a soft, damp cloth and dry thoroughly.
      • Wash the inside of the bread pan with warm soapy water and a soft cloth. Rinse and dry thoroughly. Do not immerse the outside of the bread pan in water as this may interfere with the free movement of the wing-nut and drive shaft.
      • Wash the collapsible paddle and fixed paddle with warm soapy water and a soft cloth. Rinse and dry thoroughly.

      Warranty

      All Breville® products have at least a one-year limited product warranty, valid from the date of purchase. Should your Breville® product have a defect in product material or workmanship within the Warranty period, Breville® will arrange to have your original product returned to us, and either deliver an identical or comparable replacement to you, free of charge, or apply such other remedy as described below. Some models may have longer warranty periods on the product or specific components so please consult the individual product warranty for complete terms and conditions.

      DO NOT RETURN PRODUCT TO THE STORE*

      Please follow these instructions, subject to the terms of the Warranty, to receive faster service:

      1. Write down the product model number, batch code (this is a 3 or 4 digit number) and/or serial number. These can be found on a sticker or molded into the product housing and are typically located underneath or on the back of the product

      2. Have the original or a copy of the sales receipt.

      3. Contact Breville®. Please see Breville® USA contact information below.

      4. If the product, or one of its parts, qualifies for replacement or service under the Warranty, Breville® will send a pre-paid shipping label via email so that the product may be sent to Breville® at no cost to you. Upon receipt of the product, Breville® may ship the replacement or contact you with further information regarding repair of the product. Typical turnaround time to address Warranty claims is up to 10 business days, plus shipping, depending on your geographical location and type of damage or Warranty claim.

      5. For additional protection of the product and and to ensure secure handling while a product is being returned for any Warranty repair, Breville® recommends that you use Breville’s shipping label or a traceable, insured delivery service. Breville® is not responsible for any damage while a product is in transit.

      For the complete terms of warranty, see the warranty PDF:
        One-Year Limited Product Warranty.pdf

      * California residents – please see paragraph entitled “Warranty Notice to California Residents Only” on page 4.

      Breville® USA Contact Information

      BrevilleUSA.com
      Ask Us
      1-866-BREVILLE (1-866-273-8455)
      8am to 5pm (Pacific Time) Monday through Friday, excluding holidays
      Head Office Address:
      19400 S. Western Ave
      Torrance, CA 90501
      (Please do not return product to this address without speaking to Breville® and obtaining a Return Authority number.)

      Care and Use

      Use of your Custom Loaf™ Bread Maker.

      • Please note that whole wheat loaves will be a bit shorter then recipes using bread flour. This is also true with some other specialty flours. Also, these can change the color of the loaf a bit so it’s best to pay special attention during the bake function to make sure the loaf using the specialty flour does not get too brown.
      • Do not underfill or overfill the bread pan as the bread may not mix properly. The recipes in the instruction book are designed for 1lb to 2.5 lb loaves. However, if developing your own recipes, as a general guide, a minimum of 2 cups and a maximum 4.5 cups of dry ingredients is recommended. on the jam setting, as a general guide, a maximum of 3 cups of fruit should be used.
      • Although the bread maker is capable of making loaves from 1.0lb to 2.5 lb., we recommend making the larger loaf sizes. The ingredient quantities for the 1.0lb loaf may not fill the bread pan to the ideal volume for a uniform loaf. This is especially true for breads that contain whole grains or other special ingredients. This is why some settings have limited or no loaf size options.
      • Due to ingredient properties, some settings have been programmed to skip certain phases.
      • You may notice clicking noises during the ‘Rise’ and ‘Bake’ phases. This is normal. It is the internal components switching on and off to maintain the correct temperature.
      • The break maker is equipped with Power Failure Protection. If the power supply is interrupted and then restored, this feature allows the cycle to automatically resume where it left off instead of starting from the beginning of the cycle. For the Power Failure Protection to activate, the break maker must have been operating for a minimum of 5 minutes before the power was interrupted, and the power must be restored within 60 minutes. If you are unsure when the outage occurred, or if the interruption occurred during the ‘Bake’ phase, it is recommended to discard the ingredients, particularly when using perishable ingredients such as dairy products, eggs, etc.
      • If the bread is difficult to remove, turn the bread pan on it’s side and, with protective hot pads or insulated oven mitts, wiggle the wing-nut on the underside of the bread pan a few times. This will loosen the paddle from the bread. Over-turning the wing-nut can drive the paddle further into the bread.
      • If you wish to make a second loaf just after the first, allow about one hour cooling time before using the machine again. Open the lid to help cool the interior baking chamber. If the bread maker is too hot, a display code, “—H” or “-H”, will appear on the LCD screen and the bread maker will not operate until it has cooled down to the correct operating temperature for kneading.

      Care

      Routine Maintenance

      Ensure the bread maker is turned OFF by pressing and holding the CANCEL button. The bread maker is OFF when the START | PAUSE button surround is no longer red. Remove the power plug from the power outlet. Allow the bread maker and all accessories to cool completely before disassembling and cleaning.

      1. Wipe the exterior of the stainless steel housing and the LCD screen with a soft, damp cloth. A non-abrasive liquid cleanser or mild spray solution may be used to avoid build-up of stains. Apply the cleanser to the sponge, not the outer surface or LCD screen, before cleaning. Do not use a dry paper towel or cloth to clean the LCD screen, or use an abrasive cleanser or metal scouring pad to clean any part of the bread maker as these will scratch the surface.
      2. If over-spills such as flour, nuts, raisins etc. occur in the interior baking chamber, carefully remove them using a soft, damp cloth. Use extreme caution when cleaning the heating elements. Ensure the bread maker is completely cool then gently rub
      a soft, damp sponge or cloth along the length of the heating element. Do not use any type of cleanser or cleaning agent.
      3. For thorough cleaning, the lid can be removed from the stainless steel housing. Lift open the lid completely. Holding the sides of the lid, lift straight upwards. The lid should detach from the hinge. To replace the lid, align the pivot pins on the lid with the pivot points on the hinge.

      Wipe the lid, viewing window and Automatic Fruit and Nut Dispenser with a soft, damp sponge. A glass cleaner or mild detergent may be used. Do not use an abrasive cleanser or metal scouring pad as these will scratch the surface.

      4. Wash the collapsible paddle and fixed paddle with warm soapy water and a soft cloth.
      5. Ensure there is no baked-on residue in any of the paddle crevices, including the ‘D’ shaped hole and hinge area. If there is, soak the paddle in warm soapy water. A non- abrasive liquid cleanser or mild spray solution may be used. Allow to stand for 10-20 minutes. Use a wooden toothpick, thin wooden skewer or plastic cleaning brush to remove any bread residue from the crevices and hinge area. Failure to clean the hinge area may eventually result in the collapsible paddle not working effectively. Rinse thoroughly.
      6. Half fill the bread pan with warm soapy water. A non- abrasive liquid cleanser or mild spray solution may be used. Allow to stand for 10-20 minutes.
      7. Remove the paddle and wash the inside of the bread pan with a soft cloth. Do not use an abrasive cleanser or metal scouring pad as these will scratch the non-stick coating. Ensure there is no baked-on residue or dough on the drive shaft. Rinse thoroughly.
      8. Let all surfaces dry thoroughly prior to inserting the power plug into a power outlet.
      Some discoloration may appear on and inside the bread pan over time. This is a natural effect caused by moisture and steam and will not affect the bread in any way.
      The inside of the bread pan is coated with a high quality non-stick coating. As with any non-stick coated surface, do not use abrasive cleansers, metal scouring pads or metal utensils to clean these items as they may damage the finish.

      Baking Bread

      Baking

      Step 1: Choose your recipe

      Your steps and ingredients will depend on the type of bread you choose to make.

      Step 2: Choose your crust

      There are three different crust darknesses to choose from: Light, Medium and Dark. This is completely according to taste but please note that only certain recipes allow for all selections. Crust color can only be selected in the following bread types: BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, and GLUTEN FREE.

      Step 3: Choose your loaf size

      Once you have your recipe selected, you will need to decide the size of loaf you wish to make. The Custom Loaf™ is designed to make loaves from 1.0lb to 2.5lb. It is recommended that you select the larger sizes when possible to ensure that the bread pan is filled up sufficiently. If there is too little ingredients in the bread pan, or if there are too many, the bread may mix unevenly. The loaf size can only be selected in certain settings: BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, GLUTEN FREE, CRUSTY LOAF and SWEET settings. Only the 2.0lb and 2.5lb are available for you to choose with the GLUTEN FREE setting.

      Step 4: Getting your bread started

      Once you have your options selected, remove the bread pan from the machine and assemble your ingredients according to the recipe. If you are using your own custom recipe, make sure you add in the liquid ingredients first, then the fats, the dry ingredients and finally the yeast.

      Step 5: Load the Automatic Fruit and Nut Dispenser

      If you are not using the Automatic Fruit and Nut Dispenser, jump forward to Step 6.

      The Automatic Fruit and Nut Dispenser releases fruits, nuts, chocolate chips, seeds or other suitably sized ingredients into the dough at exactly the right time during the ‘knead’ phase (about 3/4 of a cup of dry ingredients). If added before this time, excessive kneading will cause the ingredients to break down rather than maintain their shape within the dough.

      Step 6: Start the bread maker.

      At this point the decision should be made if the bread should be started now or if the completion of the loaf should be delayed. It is recommended that if perishable items (dairy, eggs, etc.) are being used that the Delay Start feature NOT be used. If the bread does need to be finished at a later time, then before the START/PAUSE button is pushed to begin the bread cycle, the DELAY START button should be pressed first. When the DELAY START button is selected, the LCD will display “Ready In” and the preset cycle time will be flashing. Simply turn the SELECT push dial until the time reads the number of hours from now that the bread should be completed. For example, if the bread is wanted hot and dinner is 6 hours away, change that time to read 6 hours. Once set, press the START/PAUSE button to begin either the cycle or the count down.

      *If you do not press and hold the CANCEL button after the ‘Bake” phase is complete, the machine will automatically go into the ‘Keep Warm’ phase. The ‘Keep Warm’ phase will hold the temperature of the baked bread for up to 60 minutes before automatically turning off.

      Step 7: Removing the bread.

      With protective pads or oven mitts, open the lid of the bread maker, grasp the handle of the bread pan and pull straight up. Move the pan to a cooling rack and turn the pan upside down, shaking gently. If the bread does not come out easily after just a few shakes, turn the bread pan on it’s side and, with the protective pads or oven mitts still on, gently wiggle the wing-nut on the bottom of the pan from side to side then turn the pan upside down again. If the bread is still sticking, use a non-metallic utensil such as a silicone spatula, to separate it from the sides and loosen it enough to slide out of the pan. Turn the bread upright and allow to cool for at least 20 minutes before slicing.

      * If you are making yeast free breads, allow the bread to remain in the pan and on the rack for 20 minutes. After that time, remove the bread and allow to continue to cool for another 15 to 30 minutes before slicing.

      Pause Function

      *Bread dough can be hand-shaped into braided breads with decorative crusts, rolled or layered into sweet or savory filled pull-apart breads, or finished with a variety of glazes, crumbles and toppings. A few ideas and techniques are explained here, and all of them rely on the Pause Feature.

      Decorative Crusts

       

        • Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water.
        • At the start of the ‘bake’ phase, press and hold the START | PAUSE button to pause the cycle.
        • Lift open the lid.
        • With the bread pan still in the interior baking chamber, use a very sharp knife or blade to cut a decorative pattern in the top of the loaf (slashes, tic-tac-toe, cross, etc.) Carefully brush the top of the loaf and cuts with the egg wash, careful not to spill or drip the egg wash inside the interior baking chamber as it will burn. Work quickly to limit the amount of heat loss.
        • Close the lid. Press the START/PAUSE button to resume the cycle.

      Braided Breads

          • Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water.
          • At the start of the ‘rise 3’ phase, press and hold the START/PAUSE button to pause the cycle.
          • Lift open the lid. Remove the bread pan from the baking chamber and close the lid.
          • Remove the dough and paddle from the bread pan.
          • Divide the dough into 3 equal pieces. Stretch and roll each piece into a 10″ (25cm) rope. Place the ropes on a flat surface side by side. Begin braiding from the center of the ropes rather than the ends for a more even shape. When complete, rotate the half braided bread and repeat the procedure from the middle to the other end. Tuck the ends under and place into the bread pan. Carefully brush the top of the loaf with the egg wash and sprinkle with seeds if desired, careful not to spill or drip the egg wash and seeds inside the interior baking chamber as these will burn.
          • Return the bread pan to the baking chamber.
          • Close the lid. Press the START/PAUSE button to resume the cycle.

      Pull-Apart Rolls

          • Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water.
          • At the start of the ‘rise 3’ phase, press and hold the START/PAUSE button to pause the cycle.
          • Lift open the lid. Remove the bread pan from the baking chamber and close the lid.
          • Remove the dough and paddle from the bread pan.
          • Divide the dough into even pieces (12, 18, or 24) and roll each piece into a round ball. Create a single layer of dough balls in the bread pan. Carefully brush the layer with the egg wash and sprinkle with spices. Continue layering and spicing until all the dough balls are used, careful not to spill or drip the egg wash and spices inside the interior baking chamber as these will burn.
          • Return the bread pan to the baking chamber. 7. Close the lid. Press the START/PAUSE button to resume the cycle.

      Rolled Breads

          • Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water.
          • At the end of the ‘rise 2’ phase, press and hold the START/PAUSE button to pause the cycle.
          • Lift open the lid. Remove the bread pan from the baking chamber and close the lid.
          • Remove the dough and paddle from the bread pan.
          • Roll out the dough on a lightly floured surface into a rectangle shape, approximately 8″ x 12″ (20cm × 30cm). Spread tomato paste over the dough and top with Italian mixed herbs, chopped salami, chopped black olives and grated cheese. Roll up lengthwise, as for a Swiss roll. Tuck the ends under and place into the bread pan.
          • Return the bread pan to the baking chamber.
          • Close the lid. Press the START/PAUSE button to resume the cycle. The ‘rise 3’ phase will begin, followed by the ‘bake’ phase.
          • At 15 minutes into the ‘bake’ phase, press and hold the START/PAUSE button to pause the cycle.
          • Follow the ‘Decorative Crusts’ procedure above.

      Modify Setting

      The preset, recommended temperature and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be modified to suit a specific recipe or your personal preference. For example, if you like a crustier loaf, the baking temperature and time can be increased.

      NOTE: The modified temperatures and times will not be stored in the memory of the bread maker. Instead, the bread maker will return to its default temperatures and times after the modified cycle has finished. To store the modified temperatures and times, refer to the Custom Setting below.

      1. Using the SELECT push-dial, select the desired setting, crust color and loaf size.
      2. Before pressing the START | PAUSE button to activate the cycle, press the MODIFY button. The LCD screen will display the progress indicator and flash to indicate the phase that can be modified, as well as its preset temperature/time. Use the SELECT push-dial to modify the preset temperature and/or times for each of the phases.
      3. Once all the phases have been modified to suit your preferences, the LCD screen will indicate the new cycle time. Press the START | PAUSE button to activate the cycle.

      NOTE: Phases can only be modified if they are already applicable to a setting. For example, the BAKE ONLY setting does not have a ‘knead’ phase, so this phase cannot be modified. If, for some reason, you would like to include or modify a phase that is not applicable to a setting, select the WHOLE WHEAT setting and use it as a base to program your custom recipe setting. The WHOLE WHEAT setting allows you to modify all of the phases.

      Modifications Table

      The table below outlines the possible modifications for each of the settings.

      Setting Pre-heat Temp Pre-heat Time Knead 1 Time Knead 2 Time Rise Temp Rise 1 Time Punch Down Rise 2 Time Punch Down Rise 3 Time Bake Time Bake Temp Keep Warm Time
      BASIC 0min- 1:00hr 0min- 1:00hr 80-93°F (27-34°C) 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0min- 2hrs 140-300°F (60-150°C) 0min- 1:00hr
      BASIC RAPID 0min- 1:00hr 0min- 1:00hr 80-93°F (27-34°C) 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0min- 2hrs 140-300°F (60-150°C) 0min- 1:00hr
      WHOLE WHEAT 61-77°F (16-25°C) 0min- 1:00hr 0min- 1:00hr 0min- 1:00hr 80-93°F (27-34°C) 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0min- 2hrs 140-300°F (60-150°C) 0min- 1:00hr
      WHOLE WHEAT RAPID 61-77°F (16-25°C) 0min- 1:00hr 0min- 1:00hr 0min- 1:00hr 80-93°F (27-34°C) 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0min- 2hrs 140-300°F (60-150°C) 0min- 1:00hr
      GLUTEN FREE 0min- 1:00hr 0min- 1:00hr 80-93°F (27-34°C) 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0min- 2hrs 140-300°F (60-150°C) 0min- 1:00hr
      CRUSTY LOAF 0min- 1:00hr 0min- 1:00hr 80-93°F (27-34°C) 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0min- 2hrs 140-300°F (60-150°C) 0min- 1:00hr
      SWEET 0min- 1:00hr 0min- 1:00hr 80-93°F (27-34°C) 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0-120 secs 0min- 1:40hrs 0min- 2hrs 140-300°F (60-150°C) 0min- 1:00hr
      YEAST FREE 10-30 mins n/a 0min- 2hrs 140-300°F (60-150°C) 0min- 1:00hr
      DOUGH: BREAD 0min- 1:00hr 0min- 1:00hr 80-93°F (27-34°C) 0min- 1:40hrs
      DOUGH: PIZZA 0min- 1:00hr 0min- 1:00hr 80-93°F (27-34°C) 0min- 1:40hrs
      DOUGH: PASTA 10-30 mins n/a
      BAKE ONLY 0min- 2hrs 140-300°F (60-150°C)
      JAM 140-158°F (60-70°C) 0min- 1:00hr 0min- 2hrs 140-300°F (60-150°C)

      Custom Setting

      The preset, recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be modified to suit a specific recipe or your personal preference, then stored in the memory of the bread maker.

      This is particularly useful if you have a favorite recipe that you regularly bake. Alternatively, for advanced bakers it allows you to factor in variables such as the brand and type of flour, quality of the yeast, altitude and climate considerations. For example, in a humid climate the rising cycles can be reduced.

      TIP: We recommend that for your own reference, you record the custom recipe number and recipe, along with a log of the temperatures and times. Blank charts for this purpose are at the end of the product manual, pages 122-131.

      1. Turn the SELECT push-dial until the indicator on the LCD screen reaches the CUSTOM setting. Press the push-dial to select.
      2. The LCD screen will indicate ‘CUSTOM 1’. This means you are about to program custom recipe number 1. There are 9 custom recipe spaces for you to program.
      3. Press the MODIFY button. The LCD screen will indicate a flashing ‘CUSTOM’ and the MODIFY button surround will flash, indicating that you are in programming mode.
      4. Using the SELECT push-dial, select the setting, crust color, loaf size and the temperature and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases.

      NOTE: If you accidentally select the wrong temperature or time, refer to Step 2 of ‘Modifying a Programmed Custom Recipe.’

      5. Once all the phases have been modified to suit your preferences, ‘CUSTOM’ and the MODIFY button surround will no longer flash. The LCD screen will indicate the newly programmed cycle time.
      6. To activate the cycle, press the START | PAUSE button.
      7. Alternatively, to activate the Delay Start feature, press the DELAY START button. Turn the SELECT push-dial to change the cycle time and press to select. The time you select relates to the finish time of the baked loaf.

      Modifying a Programmed Custom Recipe

      There are 9 custom recipe spaces for you to program. If a space has been filled and the MODIFY button is pressed, the LCD screen will indicate a flashing ‘REPLACE?’

      1. If you don’t want to replace your programmed custom recipe, press the CANCEL button. The LCD screen will no longer indicate a flashing ‘REPLACE?. Turn the SELECT push-dial to check if another space has been filled or not.
      2. If you do want to replace or modify your programmed custom recipe, press the SELECT push-dial. The LCD screen will indicate a flashing ‘CUSTOM’ and the MODIFY button surround will flash, indicating that you are in programming mode. Using the SELECT push-dial, re-select the setting, crust color, loaf size and the temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases. Once all the phases have been modified to suit your preferences, ‘CUSTOM’ and the MODIFY button surround will no longer flash. The LCD screen will indicate the newly re-programmed cycle time.

      Troubleshooting

      Adjustments that can be made.

      Recipes other then those in the instruction book.

      The Custom Loaf™ recipes are sized so that the dough is kneaded properly and the finished bread loaf does not exceed the Baking Pan capacity. Yes, other recipes can be used, but ensure that only recipes with similar quantities of ingredients are used. As a general guide, a minimum of 2 cups and a maximum of 4.5 cups of total dry ingredients is recommended on the bread settings and 3 cups of fruit on the jam setting.

      Ingredient substitutes.

      Some products can be substituted in the recipes with a little alteration to make them work. Powdered eggs, dried butter milk or milk can be substituted in. These work well with the delay start feature as we do not recommend using this feature with fresh milk, eggs or any other perishable ingredients with the delay start. Always ensure to add the water to the bread pan first and then add the dried substituted ingredients after the flour to keep them separate. Fresh milk and eggs can be substituted in on recipes recommending the dried equivalents. Please note that the bread will have a heavier texture when this type of substitution is made. Also decrease the same amount of liquid equal to the amount of fresh milk added and omit the milk powder. Butter or margarine can be used instead of oil as well in equivalent amounts but the crust of the bread will be more creamy and yellow in color. If looking to substitute the regular sugar, brown sugar can be added as well as honey, golden syrup, or sweet liquids. However, in the case of the sweet liquids, honey or golden syrup, the measurement of other liquids must be decreased by the same measurement of the liquid substitute being added. We do not recommend omitting the salt in the recipes as the salt actually helps with water retention in the dough, the strength of the gluten development and the fermentation of the yeast. Salt can also improve the loaf shape, crumb structure, shelf life and crust color of the finished loaf. Home-Ground or Home-Milled flour can be used depending on the coarseness of the flour. If these are desired, it’s recommended that the flour is not too coarse and that a blend of the home-milled or home-ground and bread flour be used.

      Temperatures

      Room and Water temperature are very important to the yeast in the bread. If the water is too hot and it will kill the yeast, too cold and it would allow the yeast to develop. We suggest that all dry ingredients be at room temperature and the base liquids (aside from perishable liquids) be at 80°F (27°C). Average room temperature is between 68°F and 77°F (20°C – 25°C). If the temperature of the room is too hot, the bread maker can overheat during the baking function. Too cold and it may struggle to get up to the proper baking temperature. That being said, the bake temperature may seem a bit low if measuring it. Due to the small enclosed baking chamber and the close proximity of the heating elements, the baking temperatures are lower then most ovens but hot enough to bake the bread efficiently. Our testing has shown that breads bake well in regular ovens at about 357°F (190°C) but can be successfully baked in the Custom Loaf™ at right around 300°F (150°C).

      Altitude and Weather Adjustments

      Dough tends to rise faster as there is less air pressure when the altitude is over 3000 feet or if the climate is very humid. Reduce the yeast by 1/4 of a teaspoon at the start. It may be that the dough still rises too much. If so adjust again by reducing 1/4 of a teaspoon the next time the recipe is used. Flour is drier at that elevation and in drier climates and will absorb more liquid. Adjust liquid OR flour amounts by 1 tablespoon (add in tablespoon of water or remove 1 tablespoon of flour) to adjust the recipe.

      Common Issues

      There are a few common issues that can occur with the bread being made that have simple solutions.

      There is no movement in the Bread Pan.

      • If the paddle in the Baking Pan is not assembled correctly and seated fully on the mount in the center of the Baking Pan the paddle will not move.
      • If the machine is in the ‘Keep Warm’ phase or the ‘Preheat’ phase there is no movement of the paddle in the Bread Pan.
      • If the lid is open during any phase where the paddle should be moving, it will stop.
      • If the LCD displays the ‘—H’, ‘-H’ codes then there is an issue with the ambient temperature and the temperature that the machine is reading internally. The ‘H’ codes mean that the baking chamber (either from recent previous use or just the ambient temperature0 is too warm and the machine will not operate until it is cooled by opening the lid, removing the bread pan and leaving unplugged for about 30 minutes.
      • If the ‘–L’ code shows on the display then there is an issue with the ambient temperature and the temperature that the machine is reading internally. The ‘L’ code means that the baking chamber is too cold and will not operate until it heats up. The ambient temperature of the room is significant enough that the machine can not heat efficiently. Moving the machine to a warmer room, 70° to 77° degrees will allow the machine to warm and the code should clear quickly.

      The loaf is damp or sticky.

      • If the bread is left in the Bread Maker for the entire length of the ‘Keep Warm’ phase, there is every chance that the loaf will be a bit damp and sticky from the moisture that can come about from steam releasing from the loaf. Simply remove the Baking Pan at the start of the ‘Keep Warm’ phase, remove the bread from the pan and allow to cool on a wire rack.
      • If the bread is sliced immediately after baking, the loaf will seem damp and sticky as the steam has not had a chance to be released from the loaf. It is recommended that the bread be allowed to cool for about 20 minutes at least before slicing.
      • If too much water has been added to the ingredients it can cause the resulting loaf to be damp and sticky as well. It is recommended that the next time the recipe is used, increase the amount of flour by 1 tablespoon.

      The loaf has risen too high.

      • If there is too much water has been added to the ingredients, the bread loaf can rise too high. It is recommended that the next time the recipe is used, increase the amount of flour by 1 tablespoon.
      • If too much yeast is added to the ingredients, the bread loaf can rise too high as well. It is recommended that the next time the recipe is used, decrease the amount of yeast by 1/4 of a teaspoon.
      • If the wrong type of yeast is used, the loaf can rise too high. All standard recipes require Active Dry Yeast and the rapid recipes require Instant Yeast.
      • If non recommended ingredients or quantities are used, there can be several differences in the loaf including that it will rise too high. Always use the recommended ingredients, substitutions and quantities stated in the recipes.

      The loaf rises correctly but then falls.

      • If there is too much water added to the ingredients, the bread loaf may seem to be rising correctly but then falls. If this is seen, during the ‘knead 2′ phase, add in 1 tablespoon of flour and this should be corrected.
      • If too much yeast is added to the ingredients, the bread can fall as well. To correct this, the next time the recipe is used, reduce the yeast amount by 1/4 of a teaspoon.
      • f non recommended ingredients or quantities are used, there can be several differences in the loaf including that it will fall. Always use the recommended ingredients, substitutions and quantities stated in the recipes.

      The loaf is short and dense.

        • If the lid is opened during the baking phase, the resulting loaf may be short and dense. It is recommended that the lid not be lifted during operation unless checking consistency, adding a glaze or adding seeds to the top of the loaf.
        • If the dough does not have enough moisture, either due to there being too much flour or too little water, the resulting loaf may be shorter and denser then intended. If the dough looks to not be rising enough, during the ‘knead 2′ phase, add in 1 tablespoon of water and the problem should be corrected.
        • If the temperature of the water added to the ingredients is too hot or too cold, the resulting loaf may be shorter and denser then intended as well. The water added to the ingredients should be right around 80°F (27°C) unless the recipe states otherwise.
        • If the wrong type of flour is being used the denseness can be increased and the height decreased in the resulting bread. Check the recipe for the correct type of flour to use. As a guide, only flour with a protein percentage between 11% and 12% should be used.
        • If the yeast is the incorrect type, there is not enough yeast, the yeast is stale or prematurely activates, the bread will be short and dense. Most of the standard recipes require Active Dry Yeast with the rapid recipes requiring Instant Yeast. Always use only the recommended type stated in the recipe. If the type is fine, check the ‘Best Before Date’ on the yeast container. If the yeast is fresh and the type is correct, next time the recipe is used, increase the amount by 1/4 of a teaspoon. To avoid prematurely activating the yeast, make sure that the ingredients are layered in the order they appear in the recipe with liquids going in first. When using the ‘Delay Start’ feature, make a small hollow or dent in the flour mounded on top of the other ingredients. Place the yeast in the hollow or dent, making sure that the dent is not deep enough to tough the water, salt, or sugar layers.
        • If there is not enough sugar the resulting loaf can be short and dense too. The sugar feeds the yeast, making it expand to create the light springy loaf generally looked for. If there is not enough ‘food’ the yeast won’t be able to create that desired texture. Is it not recommended that powdered or liquid sweeteners are substituted in the recipe. Next time the recipe is used, make sure to follow the directions for sugar content carefully.

      If non recommended ingredients or quantities are used, there can be several differences in the loaf including that it will be short and dense. Always use the recommended ingredients, substitutions and quantities stated in the recipes.

      Flour sometimes sticks to the bread or bread pan.

      During the ‘Knead’ phase, small amounts of flour may sometimes stick to the sides of the bread pan and bake onto the sides of the loaf. Scrape the floured portion from the outer crust with a sharp knife. The next time a loaf is made, if necessary, during the ‘knead 2′ phase, use a rubber spatula to fold in any unmixed flour from around the edges of the bread pan. This is especially important on the GLUTEN FREE and YEAST FREE settings. You may want to spray the bottom and halfway up the sides of the bread pan with cooking oil before adding ingredients for the yeast free breads and use a rubber spatula to loosen the loaf before turning out.

      The Collapsible Paddle will not collapse.

      During the ‘Knead’ phase, small amounts of flour may sometimes stick to the sides of the bread pan and bake onto the sides of the loaf. Scrape the floured portion from the outer crust with a sharp knife. The next time a loaf is made, if necessary, during the ‘knead 2′ phase, use a rubber spatula to fold in any unmixed flour from around the edges of the bread pan. This is especially important on the GLUTEN FREE and YEAST FREE settings. You may want to spray the bottom and halfway up the sides of the bread pan with cooking oil before adding ingredients for the yeast free breads and use a rubber spatula to loosen the loaf before turning out.

      Click Here To Download Instruction Booklet

      Click here for Parts and Accessories for BBM800XL

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      Bread Maker
      Category
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      All headings of this content.
      Content Index
      • Top
      • 1
        Know Your Bread Maker
      • 1.1
        Special Features
      • 1.2
        Specifications
      • 2
        Set Up
      • 2.1
        Before First Use
      • 3
        Warranty
      • 4
        Care and Use
      • 4.1
        Care
      • 4.2
        Baking
      • 5
        Troubleshooting
      • 6
        Instruction Booklet
      • 6
        Parts and Accessories