Sunbeam 4805 User Manual

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety

precautions should always be followed, including the following.

l Read and save all instructions. l Do not touch hot surfaces. Use handles. l To protect against risk of electrical shock, do not

immerse cord, plug, or unit in water or other liquid.

l Close supervision is necessary when any appliance is

used by or near children.

l Unplug from outlet when not in use and before cleaning.

Allow to cool before cleaning or storing the appliance.

l Do not operate any appliance with a damaged cord or

plug, or after the appliance malfunctions, or has been

damaged in any manner. Return appliance to the

nearest authorized service facility for examination, repair, or adjustment.

l The use of accessory attachments not recommended by

the appliance manufacturer may cause fire, electrical shock or injury.

l Do not use outdoors. l Do not let cord hang over edge of table or counter, or

touch hot surfaces.

l Do not place on or near a hot gas or electric burner, in a

heated oven, or in a microwave oven.

l Do not use appliance for other than intended use. l When using this appliance, provide adequate air space

above and on all sides for air circulation. On surfaces where heat may cause a problem, an insulated hot pad

is recommended.

l Do not leave unit unattended during use.

SAVE THESE INSTRUCTIONS

SPECIAL INSTRUCTIONS

1. A short power supply cord has been provided to reduce the hazard resulting from becoming entangled in or tripping over a longer cord.

2. Extension cords may be used if care is exercised in their use.

3. If an extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the counter top or tabletop where it can be pulled on by children or tripped over accidentally.

HOWTOUSEYOURSUNBEAM@PIEMAKERTM

Congratulations! You are now the owner of a Sunbeam Pie MakerTM The 101 Pie Ideas are just a start. Be creative and you can turn fresh, frozen, canned

ingredients, or left overs into delicious meals.

1. Open the unit by releasing the securing latch and lifting the upper handle.

2. Before using for the first time, clean cooking plates with cloth or sponge, dampened with hot, soapy water. DO NOT IMMERSE UNIT IN WATER. Rinse with dampened cloth or sponge and wipe dry.

NOTE: When usin

time, you may no

your Sunbeam@ Pie Makerm for the first

ce a fine smoke haze being emitted. This is

normal and is due to the initial heating of the internal

components.

3. When using for the first time, “season” the non-stick plates to protect the surface.

Pre-heat the Sunbeam@ Pie

applying a thin coat of oil onto the non-stick surfaces and rub with a paper towel.

Remove excess. Should sticking occur in later usage, or if a recipe specifies, re-season your unit.

MakerTM

for about 5 minutes. Season the plates by

PREPARING PIES

Select a recipe and have all ingredients and dough crusts ready.

2. Use the special pie cutters provided to cut the pastry tops and bottoms for your

pies. The small cutter is for the top and the large is for the bottom. Position the cutter on a flat sheet of pastry and cut out by pressing down into the pastry.

3. Pat dough into cavities.

4. Fill the crusts with your selected ingredients.

5. Place top crust on top of filling.

6. Close the unit and plug into outlet. Use only the voltage specified on the bottom of the unit. The your unit. This light will remain lit while the unit is plugged in.

“on-IighV

should illuminate indicating power is reaching and heating

CAUTION: Touch unit only by hand&s during use or directly

after use. Take care not to touch hot surfaces.

Preheating the unit for about 5 minutes will reduce the cooking time. However, CAUTION

should be used when placing dough in the cavities. A wooden or heat resistant plastic

spoon is recommended for patting in the dough.

NOTE: A top recommend top crust will

7. Cover might rise slightly as pies begin to bake. Do not open cover for the first two minutes. Pies generally bake in

8. Remove pies when desired brownness is reached. Remove with a wooden or heat resistant plastic spatula.

9. To prepare more pies repeat above necessary steps.

crust does not have to be used, however, we

placing liquid or cheese ingredients at bottom if a

not be used.

8-I

0 minutes. Check for a brown crust.

CARE & CLEANING

Unplug and allow unit to cool before cleaning or storing.

2. Clean non-stick plates and exterior with cloth or sponge dampened with hot, soapy water. DO NOT IMMERSE UNIT IN WATER. Rinse with dampened cloth or sponge and wipe dry.

3. To remove cooked-on foods, use a nylon scrub pad or non-abrasive cleanser. A steel wool pad or abrasive cleansers will damage the non-stick surface and exterior.

4. Store in closed position. Unit stands on end for convenient storage. Use cord wrap

on the bottom of unit for cord storage.

HINTS

1. As a general rule use

l/4 - l/3

For baking shells - place cut dough in bottom of cavity and polk several holes using a heat resistant plastic or wooden fork. Cooking time should be reduced to about 5-8 minutes depending on the type Of dough. Cook until desired brownness. If using doughs such as phyllo or other doughs that require layers, brush each layer

with an egg wash or oil.

3. To create a lattice crust simply cut strips to fit across the top of the pie. Loosely

place 2-3 strips over the filling in one direction. Then loosely place 2-3 more strips in the other direction. Leave enough space between the strips to allow the filling to peek through. Lattice crusts work best with fillings that do not have too much sauce like an apple pie. To place a design in a top crust simply cut out small shapes with a knife. Designs in crust work best with fillings that do not have too much sauce

like an apple pie.

4. An calorie suggestions.

cup if the filling has more sauce.

‘I*”

followed by a number indicates that this recipe has reduced fat or reduced

l/2

&TIPS FORGREATPIES

cup of filling if the filling is chunky with less sauce and

REDUCEDFAT;REDUCEDCALORlESUGGESTlONS

1. Use egg whites or refrigerated egg alternatives (substitutes) available at your grocery store.

Use skim milk instead of whole milk’or cream.

Use yogurt instead of sour cream.

4. Delete cheese or use skim mozzarella or a no fat cheese alternative, available at your grocery store.

5. Thls appliance is for household use only.

The following recipes are intended to be suggestions on fillings and crusts.

Be creative and mix and match to your taste. An

followed by a number indicates that this recipe has reduced fat or reduced calorie suggestions.

Recipes

BREAIMAST

General Hints - Eggs can be placed in the Pie

MakerTM

raw.

All other meat ingredients should be fully cooked. Fresh vegetables

should be thinly sliced or finely chopped.

I‘*,,

RECIPE

1 1 Eggs Benedict

2 Eggs Florentine

Scrambled Eggs and Bacon

Scrambled Eggs and Potato l l

4 5 Corned Beef Hash

6 Corned Beef Hash and Egg ‘1 7 Bacon, Egg, and Cheese Biscuit 8

Sausage and Egg Biscuit

9 (Ham, Egg and Cheese Biscuit

10lOmelet l 1

“1

11 1 Egg, 1 slice Ham or Canadian Bacon

INGREDIENTS

1 Egg, 1 piece Canadian Bacon,

Hollandaise

1 Egg, Spinach, Hollandaise Sauce

1 Egg, 2-3 strips of Bacon

1 Egg,

l/3 l/4

l/2

1 Egg, 1 strip of Bacon, Cheese 1 Egg, 1 Sausage Patty

choooed. shredded Cheese

1 Egg, shredded Cheese, diced Mushrooms,

Ham. Green Pepper

Sauce

l/4

chopped precooked Potato

cup Corned Beef Hash cup Corned Beef Hash,

scrambled Egg

. .

CRUST DIRECTIONS

.Pastrv1 Place Canadian Bacon in bottom crust and crack

Pastry

Biscuit

1 Biscuit

Biscuit Biscuit

BiscuitI Scramble Egg, pour into crust and add chopped Ham

I I

BiscuitI Scramble Egg, pour into crust and add chopped Ham,

Egg over top. Spoon Hollandaise over top crust of cooked pie.

Place Spinach in bottom crust and crack Egg over top. Spoon Hollandaise over top crust of cooked pie.

Scramble Egg, pour into crust and add crumbled

Bacon.

Scramble Egg, pour into crust and add cubes of

Potato. Fill crust with Corned Beef Hash.

Place Corned Beef Hash in bottom crust and pour in scrambled Egg. (VARIATION: crack Egg over top).

Scramble raw Egg, pour into crust and add crumbled Bacon and shredded Cheese. Place Sausage Patty in bottom crust and pour in scramble Egg. (VARIATION: Add Cheese).

and shredded Cheese.

Green Peooer. Mushroom. and shredded Cheese.

All meat ingredients should be cooked. All vegetables should be cooked leftovers, canned or frozen varieties.

If fresh vegetables

are used slice thinlv or chop finelv.

POT PIES

RECIPE

11 Beef

12 Chicken

13 Pork

14 Tuna

Raw Eggs can be used.

RECIPE

17 Ham and Cheese *l 18 Three Cheese

Spinach and Mushrooml 1

use

about

I/Z cup mixture

Take care not to overfill. Put some of the ingredients in the crust first then pour in some of the Egg

of the following hgredlents in each pie and approximately 2 tablespoons gravy or soup.

INGREDIENTS

Precooked Beef, Peas, diced Carrots, Onions, Potatoes, Beef Gravy

Precooked Chicken, Peas, diced Carrots,

Onions, Potatoes, Chicken Gravy

Pre-cooked Pork, Peas, diced Carrots,

Onions, Potatoes, Chicken Gravy

Precooked Chicken, Peas, diced Carrots, Onions, Potatoes, Cream of Mushroom

INGREDIENTS

1 Egg, 1 slice Ham or Canadian Bacon chopped, shredded Cheese

1 Egg, 3 types of shredded Cheese

1 Egg, chopped Spinach, thinly sliced Mushrooms

CRUST

Pastry

CRUST

Pastry Scramble Pastry

Pastry Scramble Egg. Add remaining ingredients. Salt,

DIRECTIONS

Place ingredients in dough.

Place Ingredients in dough.

Place ingredients in dough.

DIRECTIONS

Add remaining ingredients. Salt, Pepper and Spices to taste. Scramble Egg. Add remaining ingredients. Salt,

Pepper and Spices to taste.

Egg _

20)

Bacon and Onion

211

Vegetable ‘1

“1

1 Egg, 2-3 slices crumbled Bacon,

1 l/2

teaspoon chopped Onion

1 Egg,

l/2

thinly sliced Mushrooms,. finely chopped

Green Pepper

teaspoon chopped Onion,

Pastry

Pastrv1 Scramble Eaa. Add remainina inaredients. Salt.

Scramble Egg. Add remaining ingredients. Salt,

Pepper and Spices to taste. Pepper and-Spices to taste.

- - ------

-We

recommend using small chunks, s/Ices or strips of cooked chlcken, m the following recipes.

I I

RECIPE

22 Sweet and Sour Chicken

231

Salsa Chicken

INGREDIENTS

Cooked Chicken, diced Pineapple, Tomatoes, Red and Green Peppers, Sweet and Sour Sauce

)

Cooked Chicken, 2-3 tablespoons Salsa

Sauce (Hot, Medium, or Mild) Tortilla ingredients.

CRUST

Egg Roll

Wrapper

1 Flour

DIRECTIONS

Place Egg Roll Wrapper in bottom cavity. Add remaining

Egg Roll Wrappe; in toward center.

Place Tortilla in bottom cavitv. Add remainina

- -

inoredients. Fold corners of

24 Feta Cheese and Chicken 25 Chicken and Asparagus

26 Chicken and Broccoli 27 Chicken Divan

28 Chicken Cordon Blue ‘4

29 Chicken Parmesan

30 Smoked Turkey, Avocado, Bacon

31 Smoked Turkey and Havarti

Cheese l 4

32 Chicken and Vegetables

33 Oriental Chicken Stir Fry

Cooked Chicken, diced Feta Cheese, Spinach Pastry Cooked Chicken, frozen or canned Pastry Asparagus, White Cream Sauce or Gravy Cooked Chicken, frozen Broccoli Pastry Cooked Chicken, frozen Broccoli, shredded Pastry Cheddar, Chicken Gravy

Cooked Chicken, 1 slice of Ham, shredded Pastry or sliced Swiss Cheese

Cooked Chicken, Parmesan Cheese, Mozzarella Cheese, Tomato Sauce, Spices

to taste 2-3 slices Smoked Turkey Breast, 1-2 slices

Bacon, 1 slice Avocado, Goat Cheese 2-3 slices Smoked Turkey Breast and Havarti Cheese Cooked Chicken, thinly sliced Zucchini, Squash, frozen Broccoli, Chicken Gravy

Cooked Chicken, Pea Pods, Teriyaki Sauce, Carrots, Water Chestnuts

Pizza

Bread

Pastry

Egg Roll Add ingredients.

Wraooer

Add ingredients. Add ingredients.

Add ingredients.

1 Add

ingredients.

Add ingredients.

We recommend using small chunks, slices, or strips of cooked pork in the following recipes.

RECIPE

34 Sweet and Sour Pork

35 Oriental Pork Stir Fry

36 Ham and Cheese 37 Ham, Asparagus and Cheese

38 Bacon, Cheese and Tomato

39 Brie and Prosciutto Ham

We recommend using small chunks, slices, or strips of cooked seafood in

RECIPE

40 Shrimp and Vegetables

INGREDIENTS CRUST DIRECTIONS

Cooked Pork, diced Pineapple, Tomatoes, Egg Roll Add ingredients.

Red and Green Peppers, Sweet and Wrapper Sour Sauce

Cooked Pork, Pea Pods, Teriyaki Sauce, Egg Roll Add ingredients. Carrots, Water Chestnuts Wrapper 3-4 slices Ham, 1 slice Cheese of your choice Bread Add ingredients.

l-2 slices Ham, 3-4 spears cooked Pastry Add ingredients. Asparagus, shredded Cheese to taste

3-4 slices cooked Bacon, l-2 slices Cheese Bread Add ingredients.

2 thin slices of Tomato

A piece of Brie cut to fit in crust, Puff Pastry Layer ingredients.

2-3 slices Prosciutto Ham

INGREDIENTS

Cooked Shrimp, Pea Pods, Green Pepper,

Cooked Salmon, chopped Shallots, White

Sauce with 1 teaspoon White Wine

Cooked Shrimp, diced Pineapple, Tomatoes,

Red and Green Peppers, Sweet and Sour

he following recipes.

CRUST DIRECTIONS

Puff Pastry Add ingredients.

43 [Tuna Casserole

44 1 Crab Rangoon l 2

Tuna, diced Mushrooms, Celery, Onions,

Cheese Cream of Mushroom Soup

1 l/4

cup cooked Crab (or imitation)

2 tablespoons Cream, dash of Hot Sauce

Pastry Add ingredients.

I I

1 Egg Roll 1 Add ingredients.

Wrapper

All meat ingredients should be cooked. All vegetables should be cooked leftovers, canned or frozen varieties. are used slice

thin/v or chop finely.

fresh vegetables

I I I

RECIPE

45 j Sausage

46 Pepperoni

47 Three Cheese 48 Spinach

49 Vegetable 50 Supreme

51 Gourmet

52 Spicy Chicken

531

Stromboli

54 Cheese Calzone

I S‘.

INGREDIENTS 1 CRUST 1 DIRECTIONS

1 l/2

piece Italian Sausage, shredded Mozzarella] Pizza

Red Sauce (Oregano and Pepper to taste)

5-6 slices Pepperoni, shredded Mozzarella,

Red Sauce (Oregano and Pepper to taste)

slice each: Mozzarella, Cheddar, Provolone, Pizza Layer ingredients, add Sauce and seasoning to taste. Chopped Spinach (frozen is best), shredded Mozzarella, Red Sauce (Oregano and Pepper

to taste) Mushroom, Onion, Green Pepper Cooked Sausage, Pepperoni, Mushroom,

Onion, Green Pepper Pizza Thin slices or diced Zucchini, Tomato, and Onion, Black Olives, shredded Mozzarella,

Red Sauce Cooked Chicken, 1 tablespoon Hot Salsa, shredded Monterey Jack Cheese, diced

JalapeAo Peppers

1 slice each Capicola Ham, Genoa Salami,

Provolone, Mozzarella

Use mostly Tomato Sauce and Spices. Accent Pizza

with a little shredded Mozzarella Cheese

Pizza

Pizza Layer ingredients, add Sauce and seasoning to taste.

Pizza

Pizza Layer ingredients, add Sauce and seasoning to taste.

Layer ingredients, add Sauce and seasoning to taste.

Put in Sauce and add Cheese.

55 Sausage

Calzone Use mostly Tomato Sauce and Spices. Pizza

Accent with shredded Mozzarella Cheese and

crumbled cooked Sausage

Put in Sauce and add Cheese.

We recommend using small chunks, slices, or strips of cooked beef in the following

I I I

RECIPE

56 BBQ Beef

57 Beef Stroganoff

58 Tex Mex

Beef Tacosl 4 (

60 Sloppy Joes

61 Roast Beef and Cheddar

62 Philly Steak

631

Italian Sausage and Pepper

64 Corned Beef and Swiss

with Sauerkraut

INGREDIENTS

2-3 slices Beef (or Roast Beef), BBQ Sauce

Beef, Mushrooms, 1 tablespoon Sour Cream,

2 tablespoons Beef Gravy

Ground Beef, Refried Beans, Salsa, Bread Co-jack Cheese

Ground Beef, shredded Cheddar Cheese,I Bread

diced Tomatoes and Onions, Salsa Cooked Ground Beef and Sloppy Joe Sauce mixed 3-4 slices Roast Beef, 1 slice of Cheddar Cheese 3-4 slices Roast Beef, 1 slice of Swiss

Cheese, thinly sliced Onion and Green Pepper Rings,

1 Cooked and diced Italian Sausage, thinly

sliced Green Pepper, Gravy or Red Sauce 3-4 slices Corned Beef, 1 slice of Swiss

Cheese, Sauerkraut, Thousand Island Salad

Dressing

CRUST

Bread

Puff Pastq

Bread

Pizza

Bread

DIRECTIONS

Place Roast Beef at bottom. Top with BBQ Sauce.

Mix Gravy and Sour Cream. Add ingredients.

Layer all ingredients.

Fill crust with the Sloppy Joe mixture.

Place

,Roast

Beef at bottom. Top with Cheese.

Place Roast Beef at bottom. Top with Cheese, Green Pepper and Onion,

Place crumbled or sliced Italian Sausage at bottom.

Top with Cheese, Green Pepper and Onion.

Place Corned Beef at bottom. Top with Cheese,

Thousand Island Dressing and Sauerkraut..

65 Chili Con Carne 66 Beef and Vegetables

67 Sweet and Sour Beef

68 Beef and Broccoli

69 Oriental Beef Stir Fry

114

cup Chili,

Cooked Beef, Thinly sliced Zucchini, Squash,

frozen Broccoli, Beef Gravy

Beef, diced Pineapple, Tomatoes, Red and

Green Peppers, Sweet and Sour Sauce

Precooked Beef, frozen Broccoli,

Beef Gravy

Chicken, Pea Pods, Teriyaki Sauce,

Carrots, Water Chestnuts

114

cup cooked Ground Beef

Bread Puff Pastry Add ingredients.

Egg Roll

Wrapper

Puff Pastry Add ingredients.

Egg Roll Add ingredients. Wrapper

Fill dough with Chili and Ground Beef.

Add ingredients.

All vecretables should be cooked leftovers, canned or frozen varieties.

RECIPE

70 Feta Cheese and Spinach

71 Spinach, Mushrooms, Cheese

and Onion 72 Baked Brie 73 Tuna and Cheddar

74 Three Cheese 75 Cheese. Tomato and Avocado

76 Ratatouille 77 Eggplant Parmesan 78 Chili

79 Mixed Vegetable Medley

80 Vegetable Primavera

I I I

INGREDIENTS

l/3

cup frozen Spinach, Feta Cheese

l/4

cup Spinach, thinly sliced Mushrooms and Onions, shredded Cheese Cut a piece of Brie to fit into shell

l/3

cup drained canned Tuna, chopped

Celery, Mayo, Cheese, Tomato

l-2 slices each of your favorite Cheeses

l-2 slices each of your favorite Cheeses,

sliced Tomatoes, Avocado

Eggplant, Tomato, Onion, Zucchini,

2 tablespoons Tomato Paste Thinly sliced Eggplant, Sauce, Mozzarella

Cheese

l/2

cup Meatless Chili

Your favorite frozen Mixed Vegetables

l/3

cup Zucchini, Carrots, Onion, Cauliflower,

2 tablespoons White Sauce, 1 tablespoon

Parmesan Cheese

fresh vegetables are used slice thinly or chop finely.

CRUST DIRECTIONS

Puff Pastry Add ingredients. Bread Add ingredients.

Puff Pastry Place Brie in shell. Bread

Bread Bread

Bread Pizza Add ingredients.

Bread Bread Bread

Mix Tuna, Celery, and Mayo. Place in crust. Top with

Tomato and Cheese. Add ingredients.

Place

l/2

Avocados and top with remaining Cheese.

l/3

Fill dough with Chili.

,,,

Add ingredients.

Mix Sauce and Cheese. Fill crust with Vegetables and add Sauce and Cheese mixture.

the Cheese in bottom. Place Tomato and

cup mixture finely chopped.

When using a non-pastry base in your unit it will be necessary to season the plates with a little oil or non-stick cooking spray

each time to prevent sticking.

RECIPE

81 Mashed Potato Pie 82 Cheeseburger Mashed Potato Pie

bwice Baked Potato Pie

84 Bird’s Nest Potato Pie l 3

IHash

Brown Pie

INGREDIENTS CRUST DIRECTIONS

Cooked Mashed Potatoes Fill cavity full with Mashed Potatoes. Cook until Cooked Mashed Potatoes, Ground Beef,

slice Cheese Beef and Cheese, then more Mashed Potatoes. Cook

(

Cooked Mashed Potatoes, chopped Green1-

Pepper, Red Pepper, Onion, 1 slice Cheese, Salt and Pepper to taste Shredded raw or cooked Potatoes mixed

with Salt and Pepper to taste

Shredded raw or cooked Potatoes, chopped

Green Pepper, Red Pepper, Onion, Salt and

Peooer to taste

golden brown.

Fill cavity until brown.

Mix ingredients. Fill cavity. Cook until golden brown.

Top with Sour Cream.

Fill cavity very full with Potatoes. Cook until outside is golden brown and Pie lifts easily out of cavity. Top with sour cream and chives.

Mix ingredients. Fill cavity. Cook until golden brown.

l/4

full with Mashed Potatoes, add Ground

When using a non-pastry base in your unit it will be necessary to season the plates with a little oil or non-stick cooking spray

each time to prevent sticking.

RECIPE

861

Spanish Rice

87 Cheddar Rice 88 Mushroom Rice

INGREDIENTS ICRUST1DIRECTIONS

1 cup White Rice, 2 tablespoons

1 cup White Rice, 3 tablespoons Cheddar Cheese

1 cup White Rice, 2-3 tablespoons

Cream of Mushroom Soup

Salsa

Mix ingredients. Fill cavity very full. Cook until crust begins to brown. Mix ingredients. Fill cavity very full. Cook until crust

begins to brown. Mix ingredients. Fill cavity very full. Cook until crust

begins to brown.

95 Peaches and Cream ‘3

IBlueberry

97. Blueberry Delight “3

S’Mores

99 Turtle Pecan Pie

100 Cheese Cake 101 Very, Very, Berry

2-3 tablespoons Sugar

i/2

cup cooked Blueberries, 2 tablespoons Cream Cheese, 1 tablespoon Sour Cream, 1 tablespoon Sugar

1 l/2

cup cooked Blueberries, 2 -3 tablespoons 1 Pastry) Mix ingredients and fill crust.

Sugar

l/2

cup cooked Blueberries, 2 tablespoons

Cream Cheese, 1 tablespoon Sour Cream,

1 tablespoon Sugar

Marshmallows,l/2 Chocolate Bar, Pastry Fill crust with ingredients. (Use a top crust so that

2 2 tablespoons Graham Cracker Crumbs

l/4

cup Pecans, Chocolate Chips Pastry Place mixture in crust.

Carmel Cubes, mixed to taste

and

Use your favorite Cheesecake recipe Pastry Fill with Cheesecake mixture. Let rest after cooking.

l/2

cup total of cooked Raspberries, Pastry

Strawberries and Blueberries, Powdered Sugar or Whipped Cream.

tablesooons Suaar

3-4

Pastry

Cream or Whipped Cream.

Mix Cream Cheese, Sour Cream and Sugar. Fill crust

with Peaches and Cream Cheese mixture:

Mix Cream Cheese, Sour Cream and Sugar. Fill crust

with Blueberries and Cream Cheese mixture.

Marshmallows don’t stick to the top of unit)

Mix Ingredients and fill crust. Top cooked pie with

Notes/Notas

2 YEAR LlMlTED WARRANTY

Sunbeam-Oster Household Products warrants that, for a period of two years from date of purchase, this product shall be free of mechanical and electrical defects in material and workmanship. Our obligation hereunder is limited to repair or replacement, at our option, of this product during the warranty period, provided the product is sent postage prepaid directly to a Sunbeam-Oster Household Products authorized independent service station, or to our factory service center:

APPLIANCE SERVICE STATION

117 Industrial Central Row

Purvis, MS 39475

DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE MAY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover normal wear of parts, damage resulting from

any of the following: negligent use or misuse of the product, use on improper voltage or current, use contrary to operating

instructions, or disassembly, repair, or alteration by any person other than an authorized service station. Product repair or replacement as provided under the above warranty is your exclusive remedy. Sunbeam-Oster Household Products shall not be liable for any incidental or consequential damages for breach of any express or implied warranty on

this product. Except to the extent prohibited by applicable law, any implied warranty of merchantability or fitness for a

particular

purpose on this

exclusion or limitation of incidental or consequential damages, or allow limitations on how long an implied warranty

the above limitations or exclusion may not apply to you. This warranty gives you specific legal rights, and you rnay also

have other rights which vary from state to state.

product is limited in duration to the duration

of the

above warranty. Some states do not allow the

TM Pie Maker 99768-001 0

1993, Sunbeam-Oster Household Products, Schaumburg, IL 69173

Sunbeam 4805 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual