Die Broodmasjien / The Breadmaker | Annelien Pienaar
Die Broodmasjien / The Breadmaker
Ek is nie ‘n persoon vir gadgets in die kombuis nie…Ek het ‘n oond, stoofplate, mikrogolf, braaier en klei oond, stoompot, prutpot en wel…dit werk vir my. Maar die gedoente van ‘n broodmasjien en ek het slaags geraak in Kanada. Alles in die huise het allerlei gadgets wat lyk of dit ‘n wapen kan wees. Goed, soos jy kan aflei was my eerste kennismaking nie baie goed gewees met die broodmasjien!
Die ding het so gekom. Ek het die bestanddele inpot se kind gesit, die tydskakelaar gestel om vieruur die oggend af te gaan. Oë.. en daar was nie ‘n boekie by nie, die buurvrou het my so oor die muur verduidelik hoe die kontrepsie werk. Iewers het ek nie mooi verstaan en die volgende oggend het ‘n suur reuk my begroet i.p.v. tuisgebakte brood. Die kas was vol deeg, die deeg het uitgeloop tot binne-in die die halfoop laai en die messe en het aan mekaar vasgeplak. Die broodmasjien het besluit om voete te kry…ja dit het van die toonbank wikkel en aan die elektriese koord gehang. ‘n Behoorlike viese gemors.
Hoe werk die Broodmasjien?
In ‘n neutedop kan die masjien vir baie goed gebruik word soos broodbak met gis, vinnige brode soos bakpoeier en koeksoda boord bv. wortelkoek en piesangbrood asook sommige koek.
Die masjien het ‘n broodpannetjie met ’n lemmetjie onder in die pan. Die lem knie basies die deeg. Die pan word eerste gevul met al die vloeistof bestanddele soos water, melk, olie ens. Daarna word die droë bestanddele bygevoeg en laaste die gis wat op die droë deeg gesprinkel word. Die bestanddele moet in hierdie volgorde bygevoeg word. Die gis sal nie reageer voordat dit met die vloeistof in aanraking kom nie.
Sommige masjiene het ingeboude tydskakelaars wat dan gestel kan word om die brood op ’n spesifieke tyd gaar te hê. Maak ook seker dat jy na die grootte van die Broodmaker se pan kyk. Dit is meer algemeen dat die goedkoper make se pannetjies net 6-8 snye brood lewer. Vir my gesin is dit net te min. Dan sal die masjien die heeldag moet bak.
NB: Die beginsel van bestanddele laai werk soos volg: bestanddele word in lae op mekaar gesit en gis is gewoonlik nie in direkte kontak met die vog. Veral in die geval van brood wat oornag moet staan en volgende oggend gebak gaan word. Meeste masjiene se broodpanne word gelaai met die vloeistowwe eerste. Dan meel en laaste die gis. Lees asb. jou boekie…ek het al masjiene gesien wat heel andersom werk. So neem kennis.
My persoonlike kritiek
Dit is soos ek in die laaste punt genoem het. Die broodjies is perfek vir twee mense in die gesin. Maar vir ‘n gesin van 4 net te min. Verder omdat ek die Sourdough of plantjie brode bak word daar ook baie op die prosesse gesny en kan ek nie die sin sien daarin om ‘n Broodmaker te koop nie. Want met die nuwe tegnieke wat ek mense leer met sourdough kan jy elke dag vars brood bak en dan boonop gesond ook. Ek het dus nog nie ‘n Broodmaker gekry wat se pan groot genoeg is om ons gesin op eenslag te bedien. Ja, ek kan seker twee masjiene of drie aanskaf. Maar ek het nie plek daarvoor/vir die in my kaste of eens bo-op ‘n toonbank nie. Maar aan die ander kant het jy min tot geen skottelgoed van begin tot einde…miskien gaan ek dalk een koop…hoe langer ek aan hierdie dokument werk hoe meer krul die tone om.
Faktore om ingedagte te hou as jy ‘n Broodmaker wil aankoop:
Grootte van Broodmaker: maak seker die grootte van die pan sal vir jou genoeg brood lewer op een slag vir die grootte van jou gesin. Glo vir my, koop die grootste wat jy kan sodoende tyd te spaar en geld op krag oor die langtermyn.
Small: 350 g – 375 g meel
Medium: 450 – 450 g meel
Large: 600 g meel
Funksionaliteit: Maak seker jy kyk na die knoppies en lees die instruksie boekie deur. Ek sal in die eerste plek kyk na die grootte van die pan en dan of dit ‘n tydskakelaar het. Jy kan die aand voor die tyd die bestanddele laai en programmeer om teen ’n spesifieke tyd die brood gaar te hê.
Verder het die gevorderde masjiene ook opsies om te kies vir koek, brood, konfyt. Jy kan ook die temperatuur stel asook die lengte van die baktyd. Daar is sommige masjiene wat sagte sade en neute in ‘n aparte kompartement hou totdat die deeg klaar gemeng het en dan dit byvoeg. Nogal slim nè?
Make wat ek opgetel het van die BKT lede wat positief was:
Russel Hobbs, Panasonic, Kenwood, Sunbeam, Miller
Vorm van broodpan en hoeveelheid lemme:
Onthou die broodpannetjie het die lem binne-in vir die meng aksie. Sommige lemme sit onder, sommige sit aan die kant. Sommige panne het twee lemme en ander het een. Nou hier kom die ding…sommige panne is soos ’n langwerpige pilaar wat in die Broodmaker inpas en die brood is dus regop en lank as dit uitkom. Soms het dit tot gevolg as die pan so is dat onder is die brood kluitjie rig en bo mooi sponsagtig uitgerys. Dit kom by die rys proses se tyd in. Die brood moes langer gerys het…Sommige masjiene kan jy nie stel t.o.v. rys tyd maar… Indien jy reeds die masjien het wat regop bak kan jy die brode op die bruinbrood se langer fermentasie tyd stel.
Ek verkies om die plat pan ding te doen. So, kyk na die binnekant van die masjien, die broodpan moet plat inpas soos wat jy dit in ‘’n gewone oond sou plaas. Dit gee vir my meer konstante resultate op rys gate ens. Hoe groter die panne hoe meer lemme en hoe beter die tekstuur van die brood. Maar alles het wel ‘’n prys etiket op. Ek spaar eerder vir die groot een wat my 4+ gesin kan voed.
Venster: Ek verkies om ‘n masjien te koop wat ‘n venstertjie het waardeur ek kan sien. Dit sal ook vir jou aandui of die deeg gerys het, oor rys het, sade mooi gemeng het, gaar is of nie. Is daar ’n interne liggie om aan te sit en na brood te kyk, crust control…donker of ligte korsie…
Aparte houertjie vir sade. Glutenvrye stelling. Veiligheid aspekte soos: oorvol uitsny skakelaar, is daar ‘’n handleiding met resepte (stap verby as daar nie is), as krag afgaan sal dit weer aangaan waar dit gestop het.
Kyk na aantal en variasie van Bakprogramme asook Deeg programme (opsie om net te knie en te rys).
Vrae en antwoorde op Broodmaker kop krappers
Waarskuwing: maak seker jou Broodmaker staan waterpas want sy kan wegloop en van die kas afval.
Die brood val plat:
Die brood sal platval wanneer die vog meer as 70% is. Die gluteninhoud is net te laag om struktuur te behou. Hoe werk jy dit uit? Vir elke 1 kg meel (100%) moet die vog % ongeveer 55-65% wees. Verder kan die resep ook te veel olierige bestanddele of selfs suiker bevat. Maak dus seker dat al die bestanddele goed gebalanseer is. Verder kan die rystyd verkort word…dit is ook ‘n aanduiding van brood wat te lank gerys het. Kyk na die korste rystyd verstelling op jou masjien.
Afmeet van bestanddele: Maak asb. baie baie seker jy meet regaf. Wanneer jy met koppie mate werk moet die meel liggies in die maatkoppie ingeskep word en dan gelykgemaak word met die agterkant van ’n mes. Geen bestanddele mag ingedruk word nie. Want as jy die bestanddele indruk mag jy dalk te min vog in die masjien hê en die brood gaan dig en kluitjie rig uitkom.
Maak asb. seker jy het die Algemene Omskakelings tabel op die blog afgelaai. Ek het as dosent met die jare saam geleer dat jou skaaltjie onlosmaaklik deel is van jou lewe. Ek het ’n tabel saamgestel en ek weet dat 1 k koekmeel = 140 g /250 mℓ, 1 k suiker = 200 g / 250 mℓ…so gaan die lysie aan…vog is die enigste een wat per koppie dieselfde in mℓ en g weeg.
Die brood sit in die pan vas: Maak seker dat die resep altyd bietjie olierigheid inkry. Ek werk op elke koppie meel op ongeveer 1e olie, botter ens. Verder kan dit wees dat die masjien nie lank genoeg bak nie. Gewoonlik as die brood nie goed deurgebak het, gebeur dit. Haal ook dadelik die brood uit die pan as dit gebak het en laat dit afkoel op ‘n afkoel rakkie.
Brood is kluitjierig en nie eweredig uitgerys nie: Skakel die oondjie na die bruinbrood verstelling sodat die rys tyd langer kan wees.
Lemme maak groot gat in brood: Die gate kom van deeg wat te styf is! Kyk na 65% hidrasie (vog) soos ek in die begin van die dokument verduidelik het.
Kan ek die masjien soos ‘n menger gebruik om my brood te knie? Ja, jy kan, maar onthou om die masjien op te pas en na die verstellings te kyk, kies “Dough only cycle”. . Ek doen soos volg…laat die masjien deeg knie, rys binne masjien en haal dan uit. Gebruik dan deeg vir watter projek jy ook al wil…Mos beskuit, soet brood, focaccia, pizza deeg ens. Nogal lekker dat jy nie nodig het om te mors nie!
Die masjien klap: Maak seker dat die pan stewig vas geknip is in die masjien. Daar is hakkies weerskante van die pan wat inknip. Sommige is prominent ander net ‘n riffel. Maak dus seker die pan is gelyk.
BKT lede Resepte:
Christine Pienaar se Witbrood resep
Geskik vir ’n 6 snye broodjie (klein masjien)
250 g / mℓ water
45 mℓ (3 e) kook-, olyf of enige ander olie
60 g (1/3 k) witsuiker
45 mℓ (3 e) melkpoeier
7 g (1) lang strooitjie anchor gis
Voeg water, olie, sout, suiker en melkpoeier by mekaar in pan en roer goed om op te los. Sprinkel die meel versigtig oor die water. Moenie die meel in een homp gooi. Sprinkel gis eweredig oor meel.
Maak masjien toe en stel op geskikte stelling.
Ansu le Grange se Volkoringbroodjie:
1 pakkie Snowflake Seed loaf
500 mℓ gewone yoghurt
50 g (½ k) sonneblomsaad of neute
50 g (½ k) bosbessies of koekvrugte mengsel
Plaas al die bestanddele in die broodpan en stel die masjien op Quick bake.
Let wel: hierdie broodjie val in die klas van vinnige of quick breads en bevat bakpoeier. Daarom dat daar nie ‘n rysproses is nie.
Die resepte wat ek lys is vir die drie grootte oonde of bak kapasiteite geskryf. Die syfers van klein na groot verteenwoordig jou oondjie se Small, medium en large. Vêrder as jy gis koop stoor dit in die yskas asb., veral as jy dit oop en toe maak. Plaas die oop pakkie binne-in ‘’n lugdigte houer.
180 g/mℓ, 230 g/mℓ, 250 g/mℓ volroom melk
60 g/mℓ, 100 g/mℓ, 115 g/mℓ water
375 g (3 ¼k), 500 g (4 ½ k) 600 g (5 ¼ k) koekmeel
7.5 mℓ (1 ½ t), 7.5 mℓ (1 ½ t), 10 mℓ (2 t) sout
10 mℓ (2 t) suiker vir alle groottes
20 g(1 ½ e), 25 g (2 e), 25 g (2 e) botter, olie of margarien
2.5 mℓ (½ t), 5 mℓ (1 t), 7.5 mℓ (1 ½ t) kitsgis (ek verkies anchor yeast)
Plaas al die vloeistowwe, sout, suiker in broodpan en meng goed. Sprinkel meel oor en laaste gis.
Kies Witbrood stelling, grootte van brood en korsie kleur…alles hierdie hang af van maak na maak.
Variasies: voeg 1e knoffel of 1 k kaas by die droë bestanddele, kruie en speserye indien verkies.
Gluten vrye brood
Resep se mate word in s, m, l aangedui volgens die masjien se grootte.
1, 2, 3 ekstra groot eiers
30 mℓ (2 e), 45 mℓ (3 e), 60 mℓ (4 e) olie van keuse
5 mℓ (1 t) appel asyn deurgaans
260 g (2 1/3 k), 300 g (2 ½ k), 375 g (3 ¼ k) bruin rys meel
90 g (½ k), 100 g (½ k + 1 e), 125 g (¾ k) aartappel meel
10 mℓ (2 t), 15 mℓ (1e), 15 mℓ (1 e) Xantham gum
45 mℓ (3 e), 75 mℓ (5 e), 75 mℓ (5 e) melkpoeier
5 mℓ (1t), 5 mℓ (1t), 7.5 mℓ (1 ½ t) sout
10 mℓ (2 t), 15 mℓ (1 e), 20 mℓ (4 t) bruinsuiker / melasse stroop / heuning
5 mℓ (1 t), 5 mℓ (1 t), 7.5 mℓ (1 ½ t) kitsgis
Meng eiers, olie, asyn, sout en suiker saam en voeg in broodpan. Hou gis eenkant. Sif res van bestanddele vir 2 keer saam. Sprinkel meel oor water en laaste gis. Gebruik setting wat 3 ure brood bak.
Vir spesialis brood klasse epos my by: boerekostwist@gmail.com
Bron: Annelien Pienaar, 2017, Ek name en shame vir jou as ek hierdie as gecopy en paste kry. Dit is die breinkind van Annelien Pienaar en Boerekos met ‘’n Twist!
I’m not a person for gadgets in the kitchen … I have an oven, stove, microwave, braai and clay oven, steamer, slow cooker and well…, it works for me. But my affair with a breadmaker in Canada was disasterous. All homes have different kinds of gadgets that seem to be some sort of a weapon. Well, as you can deduct, my first introduction to a breadmaker was dismal!
This is what happened… I placed all the ingredients into the bowl, and set the timer to go off at four o’clock in the morning. Oh dear… I had no manual to follow, so my neighbour kindly explained what to do and how the contraption works. I obviously did not understand something, because the next morning I was greeted with this sour smell instead of homemade bread! Dough was everywhere, all over the cupboard surface, crept down into the half open draw, and got tangled with the knives. The knives and myself were glued together… The machine also got feet…, it jiggled it’s way off the counter and I found it dangling by it’s electrical cord. A glorified mess!
How does the Bread Maker work? In a nutshell… The machine is very good for baking yeast breads, quick breads using baking powder or bicarbonate of soda; as well as for tea time eg. carrot cake, banana bread and certain cakes.
The machine has a bread pan with a blade at the bottom. The blade kneads the dough. The pan is first filled with all the liquids, such as water, milk, oil etc. Then the dry ingredients are added, and then finally the yeast is sprinkled over the dry ingredients. It is imperative that the ingredients must be placed into the pan in this order. The yeast will not react until it comes into contact with the liquid.
Some machines have built in timers which can be preset, so that the bread can be baked by a specific time. When purchasing a Bread Maker, make sure to look at the size of the pan. With certain cheaper deals, the pan just makes 6-8 slices of bread. This is far too small for my family; the breadmaker will be baking all day!
NB: The principle sequence for placing the ingredients are as follows. The ingredients are layered one on top of each other and the yeast is usually not in direct contact with the liquids. This is especially in the case where the bread stands overnight and baked in the morning. Most bread machine loaf pans are layered with liquid first, then the flour and finally the yeast.
Please read your manual… I have seen machines where the method is the complete opposite! Please take note…
My personal critique: As I mentioned before, the bread is suitable for a family of two; but for a family of four, it is just too small. Furthermore, because I use a starter plant and bake Sourdough bread, too many processes will be left out, which to me is of importance. In hindsight, I cannot see the sence to purchase the Bread Maker. I teach my students a new technique for Sourdough bread, so a fresh loaf can be baked daily, and it is also healthy too. Thus, I have not found a Bread Maker that has a pan large enough to bake for my size family in just one sitting. Sure, I can purchase two or three machines, but I have no storage space or even enough counter space. Though, on the other hand, you have very few dishes from start to finish… perhaps I may purchase one…; the longer I write and contemplate on this article, the more my toes curl with delight.
Facts to keep in mind if you want to buy a bread maker
Size of Bread Maker: Make sure that the size of the pan will provide a large enough bread for your family in one sitting. Believe me, buy the largest one affordable. This will save you time and money on your electricity bill over a long term.
Small: 350 g – 375 g flour
Medium: 450 – 450 g flour
Large: 600 g flour
Functions: Be sure to look at all the buttons on the machine and to read the manual thoroughly. Firstly, I’ll look at the size of the pan and if it has a timer. You can prepare the ingredients the night before, preset and programme the timer so that the bread is baked and is ready by a specific time.
Furthermore, the advanced models have options to either bake cake, bread or jam. You are also able to set your temperature and baking time. Some machines are able to store soft nuts and seeds in a separate compartment, until the dough has fininshed mixing, then it is added. Rather nifty!
Brand Names I received from the BKT members which was positive: Russel Hobbs, Panasonic, Kenwood, Sunbeam, Miller
The shape of the Bread Pan and amount of blades: Note, the bread pan has a blade inside for the kneading/mixing action. Certain blades are at the bottom, while some are to the side of the pan. Some models have two blades and some only one.
The pan shapes are different in certain models. Some have a cylindrical pan in an upright position, thus resulting in a long loaf. The result of a cylindrical shape can be that the bottom of the loaf could be doughy and the top risen out perfectly. This is caused from the length of the proofing period. The dough needed to proof for a longer period… Certain models one cannot adjust the timing in regards with the proofing… Though, if you already have this model with a cylindrical pan, then use the Brown Bread option for baking, which will allow you a longer proofing time.
I prefer the flat pan. So, check the inside of the machine, the pan should be able to be positioned flatly inside, as though it rests in “a regular oven”. This gives me a better consistency in the proofing, etc. The larger the pan, the more blades, and the result of the loaf will have a better texture. But, everything does have a price tag attached. I would rather save enough to purchase a larger model, and that will feed my family of 4+ in one sitting.
Extra’s: Window: I would prefer to purchase a model that has a window to view through. This will allow you to see whether the dough has risen, over proofed, if the seeds have been mixed thoroughly, and if it has baked. Does it have a pilot light that can be switched on to view the bread and do crust control… to decide if the crust is dark or light…?
Separate container for seeds.
Safety aspect such as: Switching off if it is overloaded, does it have a manual and instructions also with recipes (ignore if it doesn’t), during a power failure, will it continue where it had left off?
Check to see if it has a number of different program options, for baking, as well as for different doughs (both for kneading and for proofing)
Questions and Answers to Challenge You
Warning: Make sure that your Bread Maker is absolutely level, or else it will jiggle off the counter.
The Bread collapses inwards: The bread will collapse when the moisture content is more than 70%. The gluten is too low to maintain it’s structure. How to work it out? For every 1 kg of flour (100%) the moisture/liquid persentage should be about 55-65%. However, the recipe can also have too much oil or even too much sugar. Make sure to check that all the ingredients are well balanced.
Furthermore, the proofing may be reduced… This is also an indication of the dough having proofed too long. Check for the shortest proofing time on your machine.
Measurement of Ingredients: Please make absolutely sure you measure correctly. When using a measuring cup, gently scoop the flour into the cup and level with the back of a knife. The ingredients must not be scooped or compressed into the cup. Compressing the ingredient will result in too little moisture/liquid in the machine, which will result in a tough and doughy texture.
Please make sure to download the General Conversions Table from the blog. Over the years as a lecturer, I’ve learnt that your scale is an integral part of your life. I have compiled a table, so I know that 1 cup flour = 140g/250 ml;
1 cup sugar = 200g/250ml; and so the list goes on… Liquid is the only ingredient that per cup is the same weight in millilitres and grams.
The bread sticks to the pan: Ensure that the recipe always has either oil or butter in it. For every cup of flour, use approximately 15ml(1T) oil, butter etc. It can also mean that the baking time was not long enough. When the bread is not baked right through, this happens. When baked, remove the bread immediately from the pan, and allow it to cool on the cooling rack.
Bread is doughy and not risen evenly: Switch the machine to the Brown Bread setting, so the proofing time may be longer.
Blades make large holes in the bread: The holes are caused if the dough is too firm. Check and see for 65% hydration (liquid) as I explained in “Questions and Answers to challenge you”.
Can the Bread Maker be used as a Mixer for Kneading the Dough? Yes, you can, but remember to take care of your machine, and to check the settings. Select “Dough only cycle”. This is the method I use, allow the machine to knead the dough, allow it to proof inside, and then remove it out of the machine. You may now use the dough for whatever project you wish; like Mosbeskuit, Sweet bread, Focaccia, Pizza dough etc. What a pleasure not having a mess!
The Machine makes a rattling noise: Ensure that the pan has been firmly clipped into the machine. There are clips or brackets on both sides of the pan. Some are more prominent, while others only have grooves. Make sure the pan is in level.
Recipes fromBKT Members
Christine Pienaar’s White Bread Recipe
Suitable for a 6 slice (Small machine)
45 mℓ (3 T) oil-, olive or any other oil
5 mℓ (1 t) salt
60 g (1/3 k) white sugar
45 mℓ (3 e) milk powder
420 g (3 k) flour
7 g (1) sachet anchor yeast
Combine the water, oil, salt, sugar and milk powder together, and stir well until dissolved. Carefully sprinkle the flour over the water. Do not just throw it in one lump. Sprinkle the yeast evenly over the flour.
Close the lid and set the appropriate setting.
BKT Member Recipe
Christine Pienaar’s White bread recipe suitable for a 6 slices of bread (small machine)
Ansu le Grange’s Wholewheat Bread
1 packet Snowflake Seed loaf
500 mℓ plain yoghurt
50 g (½ c) sunflower seed or nuts
50 g (½ c) cranberries or cake mix, mixture
Place all the ingredients into the bread pan and set the machine on Quick Bake.
Note: This bread falls in the category of a Quick Bread as it contains baking powder. Therefore this bread does not need to proof.
I have written the recipes for the 3 size ovens or tray capacity. The figures are represented by the pan capacity, Small, Medium and Large. Store the yeast in the refrigerator, especially when you open the sachet. Remember to first place the open sachet into an airtight container.
180 g/mℓ, 230 g/mℓ, 250 g/mℓ full cream milk
375 g (3 ¼k), 500 g (4 ½ k) 600 g (5 ¼ k) flour
7.5 mℓ (1 ½ t), 7.5 mℓ (1 ½ t), 10 mℓ (2 t) salt
10 mℓ (2 t) sugar throughout
20 g(1 ½ T), 25 g (2 T), 25 g (2 T) butter, oil of margarine
2.5 mℓ (½ t), 5 mℓ (1 t), 7.5 mℓ (1 ½ t) Instant yeast (I prefer Anchor yeast)
Mix the salt, sugar, oil, milk and water together and pour into the pan. Sprinkle the flour over the liquids, and then lastly the yeast.
Choose the White Bread setting, the size of the Bread Pan and then the Crust Colour. All these various settings will depend on the model of your Bread Maker.
Variations: Add 1T garlic or 1 cup cheese to the dry ingredients, or herbs and spices as desired.
The recipe capacity is written in Small, Medium and Large, according to your pan and model size
1, 2, 3 X-large eggs
30 mℓ (2 T), 45 mℓ (3 T), 60 mℓ (4 T) oil of choice
5 mℓ (1 t) applecider vinegar throughout
240 g, 330 g, 365 g water
260 g (2 1/3 c), 300 g (2 ½ c), 375 g (3 ¼ c) brown rice flour
90 g (½ c), 100 g (½ c + 1 T), 125 g (¾ c) potato flour
10 mℓ (2 t), 15 mℓ (1T), 15 mℓ (1 T) Xantham gum
45 mℓ (3 T), 75 mℓ (5 T), 75 mℓ (5 T) milk powder
5 mℓ (1t), 5 mℓ (1t), 7.5 mℓ (1 ½ t) salt
10 mℓ (2 t), 15 mℓ (1 T), 20 mℓ (4 t) brown sugar / molasses syrup / honey
5 mℓ (1 t), 5 mℓ (1 t), 7.5 mℓ (1 ½ t) instant yeast
Mix the eggs, oil, vinegar, salt and sugar together and add to the bread pan. Keep the instant yeast aside. Sift the dry ingredients 2 times, and then sprinkle it over the liquid. Lastly sprinkle the yeast over.
Use your setting for a 3 hour bake.
To attend Specialist Bread Course Classes, please email me: boerekostwist@gmail.com
Source: Annelien Pienaar, 2017.
I will name and shame anyone who copy’s and pastes my work. This is the creation of Annelien Pienaar and Boerekos met ń Twist!
Annelien	2017-04-01T18:41:54+00:00	2 Comments
Gerty May 12, 2017 at 6:49 pm - Reply
Waar kan ek instruksie boekie kry om te sien hoe Sunbeam masjien werk. Is daar firma wat boekie kan pos. My van is Mevr G. Nel, Posbus 5520, Krugersdorp-Wes, 1742.
Annelien May 12, 2017 at 7:05 pm - Reply
Hallo Gerty, klik op die volgende skakel. Hier is ‘n webtuiste wat meeste make se instruksie boekies aanhou. Ek het Sunbeam sin vir jou ingetik en jy sal definitief sommer so aanlyn die inligting kry sonder dat iets gepos word. Laat weet of jy reg gekom het. Groete Annelien http://kitchen.manualsonline.com/manuals/mfg/sunbeam/5891_1_2.html