Sunbeam EXPRESSBAKE 5847 User Manual

EXPRESSBAKE™

Breadmaker

User Manual with Recipes

Y

i::.,

IMPORTANT S A F E G U A R D S

When using electrical appliances, basic safety precautions should always be followed
including the following:

1.

Read all instructions, product labels and warnings before using the breadmaker.

2.

Do not touch hot surfaces. Always use oven mitts when handling hot materials,

and allow metal parts

to cool

before cleaning. Allow the breadmaker to cool

thoroughly before putting

in

or taking off parts

3 When unit is not in use and before cleaning, unplug the breadmaker from wall outlet.
4 To protect against risk of electrical shock, do not immerse the appliance or plugs

in water or other liquids.

,

5.

Close supervision is always necessary when

this

or any

appliance

is used by

or near children, or incapacitated persons.

6.

Do not allow anything to rest on the power cord. Do not plug in cord where people

may walk or trip on it.

7 Do not operate this or any appliance with a frayed or damaged cord, or plug,

or after the appliance malfunctions or is dropped or has been damaged in any
manner. Take appliance to the nearest Authorized Service Facility for examination,
repair or electrical or mechanical adjustment.

8.

Do not let the cord dangle over the edge of a table or counter or touch hot surfaces.

Do not place on an unsteady or cloth-covered surface.

9.

Avoid contact with moving parts.

10.

Do not use attachments not recommended by the manufacturer; they may cause fire,

electric shock or injury.

11. Do not use outdoors or for commercial purposes.

12.

Do not place the appliance near a hot gas or electric burner, or in a heated oven.

13. Do not use this breadmaker for other than its intended use.

14. To unplug, press and hold the “STOP” button for 2-3 seconds

(until a

‘Beep”

is heard), grip plug and pull from wall outlet. Never pull on the cord.

15.

Use of extension cords: A short power supply cord has been provided to reduce

the risk of injury resulting from becoming entangled in or tripping over a longer

cord. Extension cords are available from hardware stores and may be used with
care. The cord should be arranged so that it will not drape over the counter or table
top where it can be pulled by children or tripped over accidentally. If the appliance

is of the grounded type, the extension cord should be grounding-type 3-wire cord.

16.

Electrical Power: If electric circuit IS overloaded with other appliances, your

breadmaker may not operate properly. The breadmaker should be operated
on a separate electrical circuit from other operating appliances.

THIS

UNIT Is

INTENDED

FOR HOUSEHOLD

HOUSEHOLD

USE ONLY

CONTENTS

Important Safeguards

................

Inside Front Cover

Getting Started

.................................

2

Let's

Bake Bread

......

.........................

4

Overview of Breadmaker Features

...................

11

EXPRESSBAKE

Setting:

Baking Bread

In Under 1 Hour

..... ..............

15

Using the Delay Timer

........................

..

.22

Tips

and Hints

...................................

24

Measurement Equivalency Chart

....................

27

Taking Care of Your Bread Machine

..................

29

Troubleshooting

...... ....

..................

30

Recipes

.....................................

35

Basic

.............. ...........

....

......

35

French

.........

..............................

4 4

Sweet

.....

.

.....

...

........................

...47

EXPRESSBAKE

Setting

.........................

51

Whole Wheat

................................

58

Gluten-Free

......

..

.........................

65

Dough/Pasta ............................................

68

Pizza

....

......

..........................

73

Bagels

....................................

75

Glazesand Spreads

..........................

80

Jams and Marmalades

84

Recipe Index .

.......................................................

88

Warranty

..........................Inside

Inside

Back Cover

1

.2

Place the breadmaker on a
counter where the plug

shown later when to do this.

Make sure you

can

open the breadmaker top with-

out hitting the top of kitchen cabinets.
Open the lid and remove the bak-

ing pan. To do this, simply grasp
the handle of the pan, twist pan

it

counterclockwise and pull
straight up. Use a gentle,
non-abrasive soap and wash,

rinse and dry the pan thoroughly.
To reinsert bread pan, simply
repeat the above instructions
in reverse order.

Attach the kneading blade
to the baking pan, as shown.

You will find the kneading

blade in a small plastic wrap

attached to the power cord.

Set the pan aside.
Do not yet

place

the pan

into the breadmaker.

YOU’RE READY TO START!

The simplest way to learn how to bake bread is to follow a basic

4

recipe. The following recipe is easy and the bread is delicious.

0

4

BEFORE

You B

EGIN

1

l

Make sure you have the follo
measuring equipment:

-

Liquid measuring cup

-

Dry measuring cups

-

Measuring spoons

l You will need the following

ingredients:

-

Water

-

Butter/Margarine

-

Salt

wing

-

Bread flour

(be sure to buy bread

flour,

preferably for breadmakers)

-

Dry milk

-

Sugar

-

Active, fast rising yeast

MEASURING

THE most important secret of making bread. Exact measurements.
That’s the key to successfully baking bread. Exact measurements.

With wet ingredients, use ONLY measuring cups with the
cups/ounces marked clearly on the

side. After filling the measuring cup,
place it on a flat surface and view it at

eye level to make sure the amount of
liquid is exact. Then, double check.

With dry ingredients, always “level off”
the measurement with the back of a knife

or a spatula to make sure the measure­ment is exact. Another helpful tip is to

never use the cup to scoop the ingredi­ents (for example, f/our). By scooping,

you could add up to one tablespoon of

extra ingredients. Fill the measuring cup

with a spoon before leveling off.
The SECOND most important secret of making bread.

Put the ingredients into the breadmaker in the EXACT order

given in the recipe. This means:

-

FIRST, liquid ingredients

-SECOND, dry ingredients

-

LAST, yeast

Also, make sure ALL ingredients are at room temperature, unless

otherwise noted (that is, between

77-85°F

or 25°C -30°C).

Temperatures too cool or too high can affect the way the bread

rises and bakes.

Last, its a good idea to start with fresh ingredients

(especially fresh flour and yeast).
Now, lets try a simple (but really good) recipe.

6

1

2

Le.

LOAF

1-3/8 cups

2Tbsp.

2tsp.
4 cups

2 Tbsp.

2 tsp.
2 tsp.

Carefully

measure

1-3/8

cups water.

Remember,

use

water that

s

room temperature. DO

NOT

use very

hot

or very cold water.

chine

flour

It's a

good idea to view the measuring cup

at

~eye

level to make sure you

have measured exactly I-318 cups.

2

Pour the water into the

bread

pan.

3

Carefully measure 2 Tbsp. of butter or margarine that
is at room temperature. Add this to the bread pan.

This takes care of all of the liquid ingredients for the recipe.

Next come the dry ingredients.

4

Measure 4 cups of bread flour. Make sure not

to “overpack” the flour into the cup. To avoid

2~

over packing, a good trick is to fill the

G?--

c?

measuring cup to overflowing, then

tap the side of the cup with a knife or

W

spatula to remove air pockets.

.

b:~,~~:

Level off the measuring cup

with the

knife

or spatula. Pour the flour into the bread pan,

5

Measure 2 teaspoons of sugar. Again, make sure to level off
the tablespoons for an exact measurement. Add the sugar
into the bread pan.

6

7

8

Measure 2 tablespoons of dry milk. Level off the table­spoons of dry milk like all of the rest of the dry ingredients.

Add the dry milk to the bread pan.

9

IO

5
5

Measure 2 teaspoons of salt. It is especially important
to measure the salt precisely because too much salt,

even a little, can affect the rising of the dough.

Add the salt to the bread pan.

Before adding the yeast, use your finger to form a well

(ho/e) in the flour where you will pour the yeast.
Yeast must NEVER come into contact with a liquid
when you are adding ingredients.

Measure

(again,

leveling

off) 2 teaspoons of yeast and care-

fully pour it into the well you made in the flour.

Carefully snap the baking pan
into the breadmaker.

Close the lid of the bread
machine and plug the power
cord into the wall outlet.

The following things will happen. The machine will “beep:

and the red lights of the display will turn on. The time set­ting will read

“3:OO”

hours and the red light will be lit next

to the “basic” setting.

11

Repeatedly press the “Crust Color” button to select the kind
of crust you want. For this recipe we recommend

“Medium.”
Depending on the crust color you select, the display

will

read

as follows:

12

Light:

Medium:
Dark:

1L

1P

1H

Press the “Crust Color” button until “IP” (medium)

appears in the display window.

Press the “Start/Stop” button and your machine will start
making bread. You will hear the breadmaker begin to mix

the ingredients.

J-

IMPORTANT: Do NOT press the “Start/Stop” button while.

0

the breadmaker is making bread. If you do, the machine will
turn off and you will need to start over again, from scratch.

3z

IMPORTANT: You should not raise the lid for this recipe.

(For other recipes you try
the lid to add nuts, fruits, or other ingredients.)

I

CAUTION: The

A

the machine while it is operating. Do NOT lift the lid
while the breadmaker is baking bread.

later,

you will need to raise

breadmaker is very hot. Do

not

handle

BREAD MACHINE STAGES

It’s fun to watch your bread being made through the viewing win-

dow. For the basic cycle, you can expect the following things to
happen as the timer counts down to zero.

3:OO

At
At

2:50

At 2:30
At

2:15

At

1:55

The dough is kneaded for the first time. (10 minutes)

The dough begins to rise. (20 minutes)

The dough is kneaded for the second time. (15 minutes)

The dough continues to rise. (20 minutes)
The dough is “punched down.” (30 seconds)

At 1:55 The dough rises for the final time. (55 minutes)
At

I:00

At 0:00

0:OO

The bread begins to bake. (60 minutes)
The bread is finished.

r$

A F T E R

THE

B

READ

Is B

AKED

Ie

1

2

3

Caution: Do not put your face near the lid when you open
the breadmaker. Hot steam may escape that could burn you.

4

m

IMPORTANT: The breadmaker has an

automatic

“keep warm”

m

setting that will keep your bread warm for up to one hour.
We recommend removing the bread from the breadmaker

@

right away to preserve its freshness.

a

Use pot holders or oven mitts to carefully lift the pan

lr

by its handle from the breadmaker.

%

Turn the pan upside down onto a cooling rack and gently

m

shake it until the bread comes out. If it sticks, take a rubber

1

spatula

(metal can damage the pan’s surface)

and carefully

go around the sides of the loaf until the bread comes out.

e
L

If the kneading blade comes out with the bread, use a plas-

tic utensil to remove it from the loaf. Remember, it will be

m

hot!

P

Allow the bread to cool for 15 minutes before slicing

m

and enjoying it.

m

IMPORTANT: If you wish to make another loaf of bread

8

right away, please allow the breadmaker to cool down for

m

10

to 15 minutes with the cover open and the pan removed.

rlc

a

a

OVERVIEW OF

B

READMAKER

,

SELECT BUTTON

Press this button to select
the kind of bread you
want to make.

Each time you press the

button you will hear a
beep, and a red light will

appear next to the setting

you chose. The display

shows a number for each

setting. For example,
Basic is

1,

French is 3,

Sweet is 4, etc.

(For more information
about each setting,

please

see “Breadmaker
Settings” on Page 14.)

.

CRUST COLOR BUTTON

The Crust Color button allows you to choose how light
or dark to make the crust of the bread. Each time you press

the Crust Color button the display will change as follows:
L

-

Light = L

P

-

Medium = P

H

-

Dark

=H

In addition, the display will show the cycle number before

the crust color

setting

For example, the Basic with a

Medium crust reads, “1 P.” Or the French bread setting

with a dark crust reads “2H.”

DISPLAY

The Display shows the following settings:

l The number of the bread setting cycle

l The crust color setting
l The time remaining while your bread is kneading and baking

Once you press the "Start/Stop" button to begin, the display

will show the remaining time until your bread is baked.

When the display reads

“0:OO”

the bread is baked.

TIMER SET BUTTONS

Press these buttons to delay the time for your breadmaker

to start. For example, you can time your bread to be

ready for dinner, or to bake while you are sleeping.

(To learn how to use this feature, please see “Chapter 5:
Using the Delay Timer” on Page 23.)

S

TART

/S

TOP

B

UTTON

Press this button to start and stop your breadmaker.

LL

IMPORTANT: Do not press “Stop” when making bread

”

because this will cancel the entire cycle and you will need

to start from scratch.

BREADMAKER

S

ETTINGS

Your breadmaker can bake almost any kind of bread.
The recipes we provided clearly show you which setting
you should use.

1 -

Basic

2 - French

3

- Sweet

4 - EXPRESSBAKE
5 -

EXPRESSBAKE (Time:

(Time: 3 hours)

(Time: 3 hours, 50 minutes)

(Time: 2 hours, 50 minutes)

(Time: 58 minutes)

1 hour, 20 minutes)

6 -Whole Wheat
7 - Dough/Pasta

8 - Bake

(Time: 3 hours, 40 minutes)

(Time: 1 hour, 30 minutes)

(Time: I hour)

2

3

4

5

6

7

8

BASIC

This setting is probably used more than any other because

it gives you the best results with just about any recipe.

FRENCH

Use this setting for making French breads. French bread takes
longer to knead, rise, and bake, providing aheartier Crust.

S

WEET

The sweet setting is for baking breads with

high amounts

of

sugar, fats, and proteins, all of which tend to increase browning.

EXPRESSBAKE

(58 minutes)

Use this setting for baking bread in under 1 hour.

(Please see Page 15)

EXPRESSBAKE

(80 minutes)

Use this setting to quickly bake larger loaves of bread.

(Please see Page 15)

WHOLE WHEAT

The whole wheat setting offers a longer rise time for breads
that contain more than 50% whole wheat flour.

DOUGH/PASTA

This setting lets you prepare dough for rolls, specialty breads,

pizza, etc. which you shape by hand, allow to rise, then bake
in a conventional oven.

B

AKE

This setting is for making dough or jams.

EXPRESSBAKE SETTING:

MAKING BREAD IN UNDER 1 HOUR

Your SUNBEAM breadmaker can bake great bread in under 1 hour.
This is called the

“EXPRESSBAKE"

setting.

EXPRESSBAKE

set-

ting loaves are a little different from loaves baked on non-EXPRESS-

BAKE

settings. Try all the different settings to see which of them

you prefer.
There are two

EXPRESSBAKE

settings:

One setting can bake
bread in 58 minutes.

The bread is a little

more dense in texture

with this setting.
The other setting is for bak-

ing loaves in 1 hour and 20
minutes. The loaves baked

with this setting are a little
taller and more airy than
the 58-minute breads.

There are a few things you should know about the

EXPRESS-

BAKE

settings that are different than

the other settings.

-

Loaves baked on

EXPRESSBAKE

settings tend to have

a darker, thicker crust than other kinds of bread.

Sometimes there will be a crack in the top of the crust.

This is because baking is

done

at higher

temperatures.

They also tend to be shorter, denser loaves.

-

You CANNOT use the Delay Timer for the

EXPRESSBAKE

settings. This would cool the liquid ingredients and affect

the way that the bread rises.

-

You CANNOT use the “Crust Color” buttons when baking

breads on the

-

DO NOT open the cover while making breads on the

EXPRESSBAKE

settings.

EXPRESSBAKE” settings.

-

If the loaf is hard to remove from the pan, let it sit for about

5 minutes to cool. Shake the bread out of the pan and wait
for 15 minutes before slicing.

-

If you wish to bake another loaf of bread, you must let the

breadmaker cool for 20 minutes with the cover open.

-

YOU CAN use standard bread mixes for

ting breads, but the results may not be as good as the results
when using the recipes within this booklet.

EXPRESSBAKE

set-

EXPRESSBAKE

S

ETTING

T

IPS

AND HINTS

YEAST

Always use a fast-rising yeast like Bread Machine Yeast.

DO NOT use active dry yeast for

EXPRESSBAKE

settings

because the loaves will be much shorter when baked.
L

IQUIDS

Always use hot water in the range of 115-125°F or
46°C and 52°C. You must use a cooking thermometer

to gauge the temperature; hotter water can kill the yeast
while cooler water may not activate it.

SALT

As a rule, you should use LESS salt for

EXPRESSBAKE

setting

breads. Less salt provides you with a higher loaf. Make sure
to follow the recipe suggestions in this booklet for best results.

OTHER INGREDIENTS

Make sure all other ingredients (like

flour, sugar,

dry milk,

butter,

etc.) are at room temperature.

Always use bread flour for the

EXPRESSBAKE

settings.

THINGS

You

MAY N

EED TO

B

UY

-

You should only use “Bread Machine” flour for the

EXPRESS-

BAKE

setting recipes.

17

-

You may need a cooking thermometer I
to measure the temperature of the
water you use in these recipes.

You should only use hot water

:;;I

;y:

0

(between

115°F

and 1254 or

46°C

and

52°C)

for

EXPRESSBAKE

setting recipes.

Although baking

EXPRESSBAKE

setting bread is a little different,

the results and convenience are well worth it.

The

following recipe is a great one to try for your first

EXPRESS-

BAKE

setting loaf.

T

RADITIONAL

WHITE BREAD

1.5 LB. LOAF
3/4

CUP + 2

Tb

1
2 Tbsp.

1 tsp.
2 Tbsp.

2 Tbsp.

3 cups

4-1/2

tsp.

ose/Bread

Machine flour

Bread Machine

yeast

Carefully measure 3/4 cup

and 2 Tbsp. Of hot water.

exactly 3/4

cup

and 2 Tbsp.

Use a cooking thermometer to

make sure the temperature of

the water is between 115-125°F

3
4

5

46°C

or
is at the proper temperature,
pour into the baking pan.

Carefully measure and add 2 tablespoons butter or margarine

that is at room temperature.

Carefully measure and add the salt, sugar and dry milk

to the baking pan.

Measure and add exactly 3 cups of all-purpose

and

52°C.

When the water

6

or bread machine flour to the baking pan.
Remember to level off the bread

flour for an exact measurement.

Before adding the yeast, use your
finger to form a well

flour where you will pour the yeast.

Yeast must

tact with a liquid when you are adding ingredients.

Measure (again leveling
of Bread Machine yeast and carefully pour into the well

NEVER

(hole)

come into

in the

off) 4-l/2

con-

teaspoons

you made in the flour.

7

Carefully snap the baking pan into the breadmaker.

8

Repeatedly press the Select button until the red light

I

appears next to the

.

ExpressBakeTM

80 min

. Whole Wheat

“EXPRESSBAKE"

setting (58 min).

9

A

3:

Press the “Start/Stop” button and your machine will start
making bread.

C

AUTION

’

Do NOT raise the lid when using the

EXPRESSBAKE

setting.
The breadmaker is very hot, right from the beginning of

the cycle. Do not handle the machine while it is operating.

IMPORTANT: Do NOT press the “Start/Stop” button

while the breadmaker is making bread. If you do,
the machine

over again, from scratch.

Doing

so can affect the rising of the dough.

will turn off and you will need to start

1 AFTER

!

Ll

THE EXPRESSBAKE

CAUTION: Do not put your face near the lid when you open

the breadmaker. Hot steam may escape that could burn you.

IMPORTANT: The breadmaker has an automatic

SETTING BREAD Is BAKED

ft

1

2

“keep warm” setting that will keep your bread warm for up

to 1
from the machine right away to preserve its freshness.

Use pot holders or oven mitts to carefully lift the pan
by its handle from the breadmaker.

Turn the pan upside down onto a cooling rack and gently

shake it until the bread comes out. If it sticks, take a rub­ber spatula,

and carefully go around the sides of the loaf until
the bread comes out.

hour.

However, we recommend removing the bread

(metal can damage

the

pan’s surface),

3

Allow the bread to cool on the rack for 15 minutes before slicing
and enjoying it.

If you wish to make another loaf of bread right away,
please allow the breadmaker to cool down for 10 to 15 minutes

with the cover open and the pan removed.

If the kneading blade comes out with the bread, use a plas-

tic utensil to remove it from the loaf. Remember, it will be

hot!

You can delay the time your breadmaker starts to have’
fresh bread ready when you get up in

the morning

or

when you come from work.

We recommend that before you use the Delay Timer,

you try out a few recipes. Use recipes that have produced

good results for you in the past.

+q

I

MPORTANT

:

You cannot use the Delay Timer

for

EXPRESSBAKE

settings.

Before using the Delay Timer:

1 Add all of the ingredients of the recipe.

2

Select the correct setting for the kind of bread
you are

making (French, Sweet, etc.).

3

Select the crust color.

A

C

AUTION

:

Do not use recipes with ingredients

that can spoil like eggs or milk.

To USE TUE DELAY TIMER:

1

2

Figure out how many hours and minutes there are between
now and when you want final, baked bread. For example,

if it is 8:00

A.M. and you want bread ready for dinner at

6:00

P.M., that is 10 hours.

Use the “Timer Up” button to

advance the time in 10 minutes

increments. In our example, you

will do this until the timer reads

“1O:OO.”

If necessary, use the

“Timer Down” button to decrease

the time. (To advance the time

quickly, simply press and hold
down the “Timer Up/Down” buttons.)

J-

IMPORTANT: If you make a mistake or wish to start over,

”

press and hold down the “Start/Stop” button until you hear

a beep. The display will show the original setting and cycle
time. The Delay Timer is canceled and you can start again.

3

When the Delay Timer is set where you want it, make sure
to press the “Start/Stop” button. The colon

":"

will flash

and your bread will be ready when you planned.

+.

IMPORTANT: When using the Delay Timer during times of

hot weather, you may wish to reduce the liquid in your
recipe by 1 or 2 tablespoons. This is to prevent the dough

from rising too much. You may also reduce the salt by

1/8

or

1/4

teaspoons and try cutting the amount of sugar

you use by

1/4

teaspoon at a time.

Experienced cooks consider breadmaking to be as much of an art

4

?

as a science. Keep in mind that some recipes may require a little
experimentation before they are exactly the way you want them.
Just don’t give up.

Still, there are special hints to ensuring quality bread almost
every time.

We’ve already mentioned how important it is to use exact measure-

ments when baking bread, but it should be said again. Level off all
dry ingredients and make sure that all

1
4

4
1

1

liquid ingredients are measured in a
glass cup with the markings clearly

labeled on the side.

You should always use fresh ingredients. The reasons are:

l FLOUR. If you have stored your flour for a long time, it may

have become wet from absorbing moisture, or dry,
depending on the area of the country in which you live. We rec-

ommend using fresh bread flour.

l YEAST. Fresh yeast is probably the most important ingredient

in baking bread. If the yeast is not fresh, your bread may not
rise. It is better to buy new yeast than to take a chance on yeast

that has been stored for a long time.
You can test the freshness of your yeast. Simply fill a cup with

warm water, then add and stir in 2 teaspoons of sugar.

Sprinkle a few teaspoons of yeast on the surface of the water
and wait. After 15 minutes, the yeast should foam and there
should be distinct odor. If neither reaction happens, the yeast

is old and should be thrown away.

A DD INGREDIENTS IN ORDER

Read all recipes from top to bottom, and remember:

-

FIRST, liquid ingredients

-

SECOND, dry ingredients

-

LAST, yeast

CHECK THE DOUGHBALL

This is a secret well known by people who make bread the old-fash

ioned

way. While hand kneading the mixture, they adjust the con-

sistency of the dough by adding a little flour or a little water until
the doughball is just right.

Although the breadmaker kneads the dough for you,
this secret is still true. Here’s what you should do.

25

IF

THE DOUGHBALL Is Too WET

During the second kneading cycle, check the
consistency of the

doughball. If

the doughball

appears sticky or wet, like pancake- batter,

sprinkle in flour, a tablespoon at a time, until the doughball appears
smooth, round and dry, and circles

nicely

in the pan. Sprinkle a lit-

tle more flour if needed.

If THE DOUGHBALL

IS

Too DRY

3

If the

doughball appears

flaky, or you hear

your breadmaker begin to make "knocking"
sounds, the dough ball is too dry.

To

correct

a

this problem, simply sprinkle in water a

teaspoon at

a time,

until the doughbal appears smooth, round and dry, and

circles nicely in the pan. Be careful not to add too much water.

F OR

BAKING

AT

HIGH

ALTITUDES

If you

live above

3000 feet

(1000 m),

you

probably already know how

to adjust

other recipes

like cakes

and muffins.

Higher altitudes tend

to:

l make dough rise faster

l make flour drier

To compensate for high altitude baking, we recommend the follow-

ing:

IF THE

DOUGH IS

Too D

RY

l

increase the

amount of water to the recipe,

sometimes

as much

as 2-4 Tbsp. per

cup.

IF THE BREAD

RISES TOO

HIGH

l reduce

the amount

of yeast:

For each teaspoon of

yeast,

try reducing the yeast by

1/8

to

1/4

teaspoon.

l

reduce the amount of sugar: For each tablespoon of sugar,

reduce the amount by 1 to 2 teaspoons