Sunbeam EXPRESSBAKE 5847 User Manual

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EXPRESSBAKE™

Breadmaker

User Manual with Recipes

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:

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

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

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.

Close supervision is always necessary when

this

or any

appliance

is used by

or near children, or incapacitated persons.

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.

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.

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

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

Let's

Bake Bread

......

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

Overview of Breadmaker Features

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

EXPRESSBAKE

Setting:

Baking Bread

In Under 1 Hour

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

Using the Delay Timer

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

.22

Tips

and Hints

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

Measurement Equivalency Chart

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

Taking Care of Your Bread Machine

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

Troubleshooting

...... ....

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

Recipes

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

Basic

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

....

......

French

.........

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

4 4

Sweet

.....

...

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

...47

EXPRESSBAKE

Setting

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

Whole Wheat

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

Gluten-Free

......

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

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

Pizza

....

......

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

Bagels

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

Glazesand Spreads

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

Jams and Marmalades

Recipe Index .

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

Warranty

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

Inside

Back Cover

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

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

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

BEFORE

You B

EGIN

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.

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

room temperature. DO

NOT

use very

hot

or very cold water.

chine

flour

It's a

good idea to view the measuring cup

~eye

level to make sure you

have measured exactly I-318 cups.

Pour the water into the

bread

pan.

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.

Measure 4 cups of bread flour. Make sure not

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

over packing, a good trick is to fill the

G?--

measuring cup to overflowing, then

tap the side of the cup with a knife or

spatula to remove air pockets.

b:~,~~:

Level off the measuring cup

with the

knife

or spatula. Pour the flour into the bread pan,

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

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.

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.

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:

Light:

Medium: Dark:

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.

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

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

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

CAUTION: The

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

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.

A F T E R

THE

READ

Is B

AKED

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

“keep warm”

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.

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

(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

hot!

Allow the bread to cool for 15 minutes before slicing

and enjoying it.

IMPORTANT: If you wish to make another loaf of bread

right away, please allow the breadmaker to cool down for

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

rlc

OVERVIEW OF

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

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

Medium = P

Dark

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.)

TART

TOP

UTTON

Press this button to start and stop your breadmaker.

IMPORTANT: Do not press “Stop” when making bread

”

because this will cancel the entire cycle and you will need

to start from scratch.

BREADMAKER

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

- 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)

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.

WEET

The sweet setting is for baking breads with

high amounts

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.

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

ETTING

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

You should only use “Bread Machine” flour for the

EXPRESS-

BAKE

setting recipes.

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:

(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.

RADITIONAL

WHITE BREAD

1.5 LB. LOAF 3/4

CUP + 2

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

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

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.

Carefully snap the baking pan into the breadmaker.

Repeatedly press the Select button until the red light

appears next to the

ExpressBakeTM

80 min

. Whole Wheat

“EXPRESSBAKE"

setting (58 min).

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

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

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

“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),

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

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.

MPORTANT

You cannot use the Delay Timer

for

EXPRESSBAKE

settings.

Before using the Delay Timer:

1 Add all of the ingredients of the recipe.

Select the correct setting for the kind of bread you are

making (French, Sweet, etc.).

Select the crust color.

AUTION

Do not use recipes with ingredients

that can spoil like eggs or milk.

To USE TUE DELAY TIMER:

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.

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

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

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

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.

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

Too DRY

If the

doughball appears

flaky, or you hear

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

correct

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

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

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

1/4

teaspoon.

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

reduce the amount by 1 to 2 teaspoons

M EASUREMENT

EQUIVALENCY

CHART

The following chart will help you convert measurements used

in the recipes. For example: 1 tablespoon

LUID

UNCE(S

) CUP(S)

7/8 3/4

3 teaspoons

TABLESPOON (S) TEASPOON (S)

14 12

36 5 4 3 2

5/8

1/2 3/8 1/4

1/8

8 6

4 2 1

1/2

6 3

l-1/2

I 1

TAKING CARE OF YOUR BREAD

MACHINE

AUTION

Do not put the breadmaker in water or in a dish-

washer. Do not use benzene, scrubbing brushes, or

chemi-

cal cleaners as these will damage the machine.

Use only a mild, non-abrasive cleaner to clean the

bread-

maker.

GENERAL CLEANING

Remove all bread crumbs by wiping them away with

a slightly damp cloth.

DO NOT bend the heating element which is located on

the inside of the breadmaker.

’ CLEANING THE BAKING PAN AND KNEADING BLADE

Wipe the baking pan and kneading blade with a damp cloth and dry completely.

DO NOT wash the pan or parts in the dishwasher.

This will damage the finish of the pan and the other parts.

CARING

Keep your breadmaker clean at all times.

Don’t worry if the color of the bread pan changes over time.

The color change is a result of steam and other moisture and does not affect the machine’s performance.

If you have trouble removing the kneading blade, place warm water in the bread pan for

and this will loosen the blade.

FOR

YOUR BREADMAKER

CAUTION: Do not use metal utensils with the breadmaker.

This will damage the non-stick pan and other parts.

10-15

minutes

STORING YOUR BREADMAKER

1 Make sure the machine is clean and dry before storing.

Store the breadmaker with the lid closed.

Do not place heavy objects on the lid.

Remove the kneading blade and place inside the bread pan.

If you experience difficulties when operating the breadmaker,

review the troubleshooting information in this section to find a solution. If you are unable to find a solution, please call our Consumer Relations Department at 1-800-667-8623.

You

HAVE

A POWER OUTAGE

If the power goes out while you are using your breadmaker,

the display will go blank.

l If the breadmaker is kneading the bread, you can restart

the machine and continue.

l If the machine is baking bread, either finish baking the bread

in an oven or start from scratch with a new loaf.

When the power comes back on, you should do the following:

1 Hold down the “Start/Stop” button for at

-least

3 seconds.

If the display does not return to the time setting before the

outage, unplug the breadmaker and then plug it back in.

If the machine still does not start, hold down the

“Start/Stop” button a second time for 3 seconds. Continue to unplug and

replug

the machine and

hold down the “Start/Stop” button until the display returns to the cycle time before the power outage.

Understanding Display Information

Your Sunbeam®Breadmaker is designed to give you information on temperature problems that may occur. The following chart shows you how to correct problems that may occur from time to time.

Plug in the breadmaker. There is no problem. This just

means the baking cycle is over and the breadmaker is keeping your bread warm. Press the “Start/Stop” button to turn off the “keep warm” feature.

This just means that the breadmaker must cool before you bake another loaf. Press the “Start/Stop” button. Open the top of the breadmaker, remove the bread pan and let the breadmaker cool about 15 minutes before baking another loaf.

This means that the room

temperature is too low (59°F/15 C or less). Press the “Start/Stop”

button. Place the breadmaker in a warm room and allow it to warm up.

This means that the room temperature is too high to bake

bread (86°F/30 C or more). Press the

“Start/Stop” button to remove the display. Place the breadmaker in a cool location before using it.

The display does not light up. 0:00 (“:” flashes)

H:HH (machine beeps)

L:LL (machine beeps)

E:EE (machine beeps)

Display Problem What to Do

Troubleshooting Breadmaker Problems

If the breadmaker does not function as you think it should, review the chart below for some possible solutions.

Troubleshooting Baking Problems

If your bread does not turn out the way you expected or has some characteristic you don’t care for, review the chart below for some possible solutions.

There are several possible solutions. The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner and allow it to cool. Try using more flour (a teaspoon at a time), or less yeast (1/4 teaspoon at a time), or less water or liquid (a teaspoon at a time). This could also be the result of forgetting to add salt to the recipe.

The sides of the bread collapse and the bottom of the bread is damp.

Baking Problem Solution

Ingredients have spilled out of the bread pan and into the machine itself. Stop the breadmaker and allow it to cool off. Clean the breadmaker before using it again. Please see “Taking Care of Your

Bread Machine” on page 28.

Make sure the baking pan and kneading blade are properly installed in the machine.

You see smoke or smell a burning odor from the back of the machine.

The dough does not mix.

Breadmaker Problem Solution

Try using less flour (a teaspoon at a time), or more yeast (1/4 teaspoon at a time). This could also be the result of using old flour or the wrong type of flour for the recipe.

Try using more flour (a teaspoon more at a time), or less water or liquid (a teaspoon less at a time). Do not lift the lid too often during baking.

This is usually the result of forgetting to add salt to the recipe.

Try using less yeast (1/4 teaspoon less at a time). This could also be the result of forgetting to add salt to the recipe or forgetting to put the kneading blade into the baking pan.

There are several possible solutions. Try using less flour (a teaspoon less at a time), more yeast (1/4 teaspoon more at a time), or less water (a teaspoon less at a time). This could also be the result of:

• forgetting to add salt to the recipe,

• using old flour or the wrong kind of flour for the recipe,

• using old yeast,

• or not using hot water (except

otherwise noted in the recipes and for EXPRESSBAKE™setting recipes).

The bread has a heavy, thick texture.

The bread is not baked completely in the center.

The bread has a coarse or holey texture.

The bread rose too much.

The bread did not rise enough.

Baking Problem, continued Solution

This is usually a result of using too much flour or not enough water. Try using less flour (a teaspoon less at a time), or try using more yeast (1/4 teaspoon less at a time).

This is usually the result of adding too much sugar to the recipe. Try using less sugar (1 Tbsp. at a time). You can also try selecting a lighter crust color selection.

This is usually the result of repeatedly lifting the lid of the bread machine or leaving the lid open while the bread is baking. Be sure the lid is shut while the

Note:Try to select a darker crust breadmaker is in operation.

The bread has a floured top.

The bread is too brown.

The bread is not brown enough.

Baking Problem, continued Solution

BASIC SETTING RECIPES

BASIC BREAD MACHINE

STAGES

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

At 3:00 The dough is kneaded for the first time. (10 minutes) At 2:50 The dough begins to rise. (20 minutes)

2:30

The dough is kneaded for the second time. (75 minutes)

2:15

The dough continues to rise. (20 minutes)

At 1:55 The dough is “punched down:’ (30 seconds)

1:55

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

1:OO

The bread begins to bake.

(60

minutes)

0:OO

The bread is finished.

ASIC

ETTING

DELUXE WHITE

BREAD

(TIMER OPTIONAL)

2 LB. LOAF

INGREDIENTS

1-1/3 cups Water 2 Tbsp.

Butter or margarine

tsp.

Salt

cups

All-purpose/Bread Machine flour

2 Tbsp.

Skim milk powder

tsp.

Sugar

tsp.

Quick-rise yeast

1.5 L

. L

OAF

1 cup + 2 Tbsp.

1-1/2

Tbsp.

1-1/2 tsp. 3

cups

1-1/2

Tbsp.

tsp.

1-1/2 tsp.

INGREDIENTS

Water Butter or margarine

Salt All-purpose/Bread Machine flour

Skim milk powder

Sugar

Quick-rise yeast

Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

the yeast. Yeast must NEVER come into contact with a liquid when

you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Basic setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

LB. LOAF

1-1/4

cups

-1/2

tsp.

1 1/2 Tbsp.

4 cups

1 Tbsp. 1 tsp.

COUNTRY WHITE BREAD

(NOT

FOR TIMER)

INGREDIENTS

Water Salt

Large egg Butter or margarine

All-purpose/Bread Machine flour Sugar

Quick-rise yeast

1.5

LB. LOAF

3/4

cup + 3 Tbsp.

Water

1 tsp.

Salt

Large egg

Tbsp.

Butter or margarine

3 cups

All-purpose/Bread Machine

flour

2 tsp.

Sugar

1 tsp.

Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. 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 the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Basic setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the "Start/Stop" “Start/Stop” button.

ASIC

ETTING

1-1/2 cups t 1 Tbsp. 3 Tbsp.

1-1/2 tsp.

cups 1 cup 1

-1/2

Tbsp.

tsp.

HEARTY

IMER

2-LB.

Water

Butter or margarine Salt

All-purpose/Bread Machine flour

Instant potato flakes Sugar

Dried dillweed or chives (optional)

GARLIC BREAD

PTIONAL

LOAF

)

l-2 1-1/2

tsp.

Crushed garlic cloves

Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Basic setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

VARIATION:

Chunky Cheese; At the Fruit/Nut signal add

Cheddar cheese.

3/4

cup cold cubed

HERB BREAD

IMER

PTIONAL

)

1-1/4 cups

1-1/2 1-1/2

3-1/2

Tbsp. tsp.

cups

2 Tbsp.

-1/2

1 1/2

1/2 1-1/2

tsp.

tsp. tsp.

tsp.

1-1/2 tsp.

2-LB.

LOAF

Water

Butter or margarine Salt

Ail-purpose/Bread Machine flour Skim milk powder

Sugar Italian seasoning

Dried parsley

(optional) Caraway seeds (optional) Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. 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 the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press "Select" button to choose the Basic setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

ONION AND CHEESE BREAD

BASIC SETTING

1-1/3

cups

1 tsp. 4 cups

l/4 cup 2 tsp.

1 Tbsp. 2 tsp.

(NOT

FOR TIMER)

2-LB.

LOAF

Water Salt

All-purpose/Bread Machine flour

Grated Parmesan cheese Sugar

Dried onion flakes

Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Basic setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

BASIC SETTING

OGURT

(NOT FOR

BREAD

IMER

)

1.5-LB. LOAF

l/2

cup + 3 Tbsp.

1/2

1-1/2

cup

Tbsp.

tsp.

cups All-purpose/Bread Machine flour

-1/2

Tbsp.

Water Yogurt

Butter or margarine

Salt

Skim milk powder

3 Tbsp.

1-1/2

tsp.

Sesame seeds (optional)

Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast)

3. Use your finger to form a well

(excepTt yeast)

(hole)

in the flour where you will pour

to the bread pan.

the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Basic setting.

6. Press the ‘Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

LIGHT RYE BREAD

(TIMER OPTIONAL)

BASIC

SETTING

2-LB.

LOAF

1-1/4 cups + 2 Tbsp. Water

-1/2

tsp.

-l/2

Tbsp. Vegetable oil

2 Tbsp. 3 cups

1 cup

1 tsp.

Measure and add liquid ingredients to the bread pan.

Salt

Packed brown sugar All-purpose/Bread Machine flour

Rye flour Quick-rise yeast

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. 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 the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Basic setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

BASIC

SETTING

1-1/4

cups

1-1/2

Tbsp.

1-1/2

tsp.

2-1/2

cups

1/4 cup

l/4

cup

cups

2 Tbsp.

1 Tbsp. 1-1/2

tsp.

1/4 cup

RAN

AND,

UNFLOWER

EED

READ

(TIMER OPTIONAL)

2-LB.

LOAF

Water

Butter or margarine Salt

Ail-purpose/Bread Machine flour Whole wheat flour

Natural bran

All-purpose/Bread Machine flour

Sugar Skim milk powder

Quick-rise yeast

Sunflower seeds

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except

yeast)

to the bread pan.

3. Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Basic setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the "Start/Stop"

“Stop”

button.

FRENCH BREAD MACHINE

SETTINGS

For the French bread cycle you can expect the following things

to happen as the timer counts down to zero. To begin: The dough is kneaded for the first time. (18 minutes)

3:32

At 2:52 At

2:30 -

At 2:10

-The dough begins to rise. (40 minutes)

The dough is kneaded for the second time. (22 minutes)

The dough continues to rise. (20 minutes)

The dough is “punched down.” (30 seconds) At 2:10 At

1:05 0:OO -

The dough rises for the final time. (65 minutes)

The bread begins to bake. (65 minutes)

The bread is finished.

FRENCH SETTING

ITALIAN

BREAD

(TIMER OPTIONAL)

2 Le. L

OAF

INGREDIENTS

1-1/4

cups + 2 Tbsp.

Water

2 Tbsp.

Butter or margarine

-l/2

tsp.

Salt

4 cups

All-purpose/Bread Machine

flour

l/3

cup

Parmesan cheese, grated

1 Tbsp.

Onion flakes, dried

l-1/2

Tbsp.

Parsley, dried (optional)

1-1/4 tsp.

Basil, dried or Italian seasoning

3/4 tsp.

Garlic powder

1-1/4

tsp.

Quick-rise yeast

INGREDIENTS

Water

1.5 LB. L

OAF

1 cup 1-1/2 Tbsp. 1

tsp.

3 cups

l/4 cup 2 tsp.

tsp.

Tbsp.

tsp.

l/2

tsp.

Butter or margarine Salt

All-purpose/Bread Machine

flour

Parmesan cheese, grated Sugar

Onion flakes, dried

Parsley, dried (optiona/) Basil, dried or Italian seasoning

Garlic powder

Quick-rise yeast

1, Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the French setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

FRENCH SETTING

2 LB. LOAF 1-1/3

1-1/2

cups

tsp. Salt

Tbsp.

4 cups

1 Tbsp. 1 tsp.

1.5 LB. LOAF

FRENCH

IMER

BREAD

PTIONAL

)

INGREDIENTS

Water

SaSlt

Vegetable oil

All-purpose/Bread Machine flour Sugar

Quick-rise yeast

INGREDIENTS

1 cup t 2 Tbsp. 1-1/4

tsp.

1 Tbsp.

3 cups 2 tsp.

1 tsp.

Water Salt Vegetable oil All-purpose/Bread Machine

Sugar Quick-rise yeast

flour

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients

3. Use your finger to form a well

(except yeast)

(hole)

in the flour where you will pour

to the bread pan.

the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

Press “Select” button to choose the French setting. Press the “Crust Color” button to choose fight, medium or dark crust.

Press the “Start/Stop” button.

SWEET SETTING

RECIPES

SWEET BREAD MACHINE STAGES

For the sweet bread cycle you can expect the following things to happen as the timer counts down to zero:

2:50 -

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

2:40 -

The dough begins to rise. (5 minutes)

2:35 -

The dough is kneaded for the second time. (20

minutes)

2:15 -

The dough continues to rise. (30 minutes)

1:45 -

The dough is “punched down.”

(30

seconds)

1:45 -

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

0:50 -

The bread begins to bake. (50 minutes)

0:OO -

The bread is finished.

OTTAGE

CHEESE

AND CHIVE BREAD

SWEET

SETTING

1/2 cup 1 cup

1 1-1/2 tsp. 2 Tbsp.

3-3/4 cups 2-1/2 Tbsp.

(NOT

Water

Cottage cheese

Large egg Salt Butter or margarine

All-purpose/Bread Machine flour

Skim milk powder

FOR

2-LB.

LOAF

3 Tbsp. Dried chives

TIMER)

l-1/4 tsp.

Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. 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 the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Sweet setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

SWEET

SETTING

CINNAMON

FRUIT

LOAF

(TIMER O

PTIONAL

)

2-LB.

LOAF

l-1/4 cups Water 1-1/2

Tbsp.

Butter or margarine

l-1/2 tsp.

Salt

3-1/2

cups All-purpose/Bread Machine flour

1/2 cup

Natural bran

2 Tbsp.

Brown sugar 1 Tbsp. Skim milk powder 2 tsp. Ground cinnamon 1 tsp. Pumpkin pie spice*

1-1/2 tsp.

Quick-rise yeast

1/4 cup Chopped, dried apricots 1/4

cup

Raisins

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Sweet setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button. When the bread machine beeps during the kneading cycle, raise the lid

and sprinkte the fruit in, a little at a time, until the fruit is kneaded with

the dough.

*Substitute

l/2

tsp. nutmeg and 1/4 tsp. each nutmeg and ginger

for pumpkin pie spice

SWEET SETTING

APPLE

WALNUT

BREAD

(NOT FOR

IMER

)

2-LB.

LOAF

3/4

cup

Unsweetened applesauce

l/2 cup t 1 Tbsp.

Apple juice 1 tsp. Salt 3 Tbsp.

Butter or margarine

Large egg

4 cups

All-purpose/Bread Machine flour 1/4 cup Packed brown sugar 1

-l/4

tsp. Cinnamon

1/2

tsp.

Baking soda 1 tsp. Quick-rise yeast l/2 cup

Chopped walnuts

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when

you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Sweet setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

When the bread machine beeps during the kneading cycle, raise the lid

and sprinkle the nuts in, a little at a time, until they are kneaded with the dough.

EXPRESSBAKE

SETTING

RECIPES

EXPRESSBAKE

SETTING

RECIPES

(58 M INUTES)

For the 58 minute

EXPRESSBAKE

cycle you can expect the fol-

lowing things to happen as the timer counts down to zero: At

0:58 -

The dough is kneaded.

(IO

minutes)

0:48 -

The dough begins to rise. (13 minutes)

0:35 -

The dough begins to bake. (35 minutes)

0:OO - The.bread

is finished.

EXPRESSBAKE

SETTING RECIPES

(80

MINUTES)

For the 80 minute

EXPRESSBAKE

cycle you can expect the fol-

lowing things to happen as the timer counts down to zero:

1:20 -

The dough is kneaded. (20 minutes)

At 1:00

The dough begins to rise. (18 minutes)

At 0:42 -

The bread begins to bake. (42 minutes)

0:OO -

The bread is

finished.

MPORTANT

You CANNOT use the Delay Timer

for

EXPRESSBAKE

breads.

You CANNOT change the crust color.

EXPRESSBAKE S

ETTING

TRADITIONAL WHITE BREAD

(NOT FOR

TIMER)

2 LB. LOAF

INGREDIENTS

cup + 2 Tbsp. Hot water 115-125°F

(46-68°C)

Large Egg

2 Tbsp.

Butter or margarine

-1/2

tsp.

Salt

2 Tbsp.

Sugar

2 Tbsp.

Skim milk powder

cups All-purpose/Bread Machine flour

4-1/2 tsp.

Quick-rise yeast

(Use EXPRESSBAKE Setting 58 Min or 80

Min)

1.5 LB. LOAF

INGREDIENTS

3/4 cup t 2 Tbsp.

Hot water 115-125°F

(46-68°C)

Egg

2 Tbsp.

Butter or margarine

1 tsp.

Salt

2 Tbsp. Sugar

2Tbsp.

Skim milk powder

cups

All-purpose/Bread Machine flour

4-1/2

tsp.

Quick-rise yeast

(Use

EXPRESSBAKE

Setting

Min)

&IMPORTANT:

Carefully measure the hot water and make sure it is between

/\115”

and 125°F or 45” and 68°C by using a cooking thermometer.

OTE

Egg has been added to the

EXPRESSBAKE

setting recipes to give a

better volume, but if you prefer, you may substitute

1/2 cup

water for 1 egg.

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients

(except yeast)

to the bread pan.

3. Use your finger to

form

a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the

EXPRESSBAKE

setting 58 or 80 min.

6. Press the~“Start/Stop” button.

EXPRESSBAKE S

ETTING

F RENCH BREAD

(NOT FOR TIMER)

2 LB. L

OAF

INGREDIENTS

cup + 2 Tbsp. Hot water 1

15-125”F

(46-68°C)

Large Egg

2 Tbsp.

Butter or margarine

1 tsp. Salt 1-1/2 Tbsp. Sugar

cups

All-purpose/Bread Machine flour

tsp.

Quick-rise yeast

(Use

EXPRESSBAKE

Setting 58 Min or 80 Min)

IMPORTANT:

Carefully measure the hot water

and

make sure it is between

115” and 125°F or 45” and 68°C by using a cooking thermometer. NOTE:

Egg has been added to the

EXPRESSBAKE

setting recipes to give a

better volume, but if you prefer, you may substitute

1/2

cup water for 1 egg.

Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

the yeast. Yeast must NEVER come into, contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the

EXPRESSBAKE

setting 58 or 80 80 min.

6. Press the “Start/Stop” button.

HERBED GARLIC BREAD

(NOT FOR TIMER)

LXPRESSBAKE

SETTING

2 LB. LOAF

INGREDIENTS

1 cup t 2 Tbsp. Hot water 115-125°F (46-68°C) 1 2 Tbsp.

tsp.

Egg Butter or margarine

Salt

2 Tbsp. Sugar

4 cups 2 tsp.

1 -1/2

tsp.

4 tsp.

(Use

EXPRESSBAKE

MPORTANT

Carefully measure the hot water and make sure it is between

All-purpose/Bread Machine flour

Dried dillweed, Italian seasoning, parsley or chives

Minced garlic or 1 tsp. garlic powder Quick-rise yeast

Setting 58 Min or 80 Min)

115” and 125°F or

OTE

Egg has been added to the

better volume, but if you prefer, you may substitute

and 68°C by using a cooking thermometer.

EXPRESSBAKE

setting recipes to give a

1/2

cup water for 1 egg.

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

the yeast. Yeast must NEVER come into contact with a liquid when

you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the

EXPRESSBAKE

setting 58 or 80 min.

6. Press the “Start/Stop” button.

EXPRESSBAKE S

ETTING

CINNAMON

RAISIN

BREAD

(NOT FOR

TIMER)

2 Le. L

OAF

INGREDIENTS

1 cup + 2 Tbsp.

Hot water 115-125”F

(46-68°C)

Egg

2 Tbsp.

Butter or margarine

1-1/4 tsp.

Salt

3 Tbsp.

Sugar

2 Tbsp.

Skim milk powder

cups

All-purpose/Bread Machine flour

tsp. Ground cinnamon

1/2

cup

Each Raisins and chopped nuts*

tsp.

Quick-rise yeast

(UseE~~~~sssn~~~Setting58Min

or 80 Min)

1.5 Le. L

OAF

NGREDIENTS

3/4 cup + 2 Tbsp.

Hot water 115-125°F

(46-68°C)

Egg

1-1/2

Tbsp. Butter or margarine

1 tsp.

Salt

2 Tbsp.

Sugar

1-1/2

Tbsp.

Skim milk powder

cups

All-purpose/Bread Machine flour

1-1/2 tsp.

Ground cinnamon

1/3

cup

Each

Raisins and chopped nuts*

tsp.

Quick-rise yeast

(Use EXPt?ESSBAKE"SBfting

58 Min)

MPORTANT

: Carefully measure

the

hot water and make sure it is between

A-

115 and 125°F or

and 68°C by using a cooking thermometer.

”

OTE

: Egg has been added to the

EXPRESSBAKE

setting recipes to give a

better volume, but if

you

prefer, you may substitute

1/2

cup water for 1 egg.

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients

(except yeast)

to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients, Measure the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to

choose

the

EXPRESSBAKE

setting 58 or 80 min.

6. Press the "Start/Stop" button.

* There is no raisin/nut beep, so add these ingredients with the

flour.

EXPRESSBAKE SETTING

50%

WHOLE

WHEAT BREAD

OT FOR TIMER)

2 LB. LOAF INGREDIENTS

-1/4

cups Hot water 115-125°F (46-68°C)

Large egg

2 Tbsp.

Butter or margarine

1 tsp. Salt

1/4

cup

Packed brown sugar

3 Tbsp. Skim milk powder

2 cups All-purpose/Bread Machine flour 2 cups Whole wheat flour 4 tsp.

Quick-rise yeast

(Use

EXPRESSeAK~TM

Setting

58 Min or 80 Min)

1.5 L

B. LOAF

INGREDIENTS

3/4 cup + 3 Tbsp.

Hot water 115-125°F (46-68°C)

Large egg

2Tbsp. Butter or margarine

1 tsp. Salt

3 Tbsp. Packed

brown sugar

2 Tbsp.

Skim milk powder

1-2/3

cups

All-purpose/Bread Machine flour

1-2/3 cups Whole wheat flour

3-1/2

tsp.

Quick-rise yeast

(Use

EXPRESSBAKE

Setting 58 Min)

IMPORTAW. Carefully measure the hot water and make sure it

is between

>~115”

and 125°F or 45” and 68°C by using a cooking thermometer.!

OTE

Egg has been added to the

EXPRESSBAKE setting recipes to give a

better volume, but if you prefer, you may substitute

1/2

cup water for 1 egg.

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

{hole)

in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the

EXPRESSBAKE

setting 58 or

80 min.

6. Press the “Start/Stop” button.

KXPRKSSBAKE”

SETTING

HONEY WHEAT BREAD

FOR

IMER

)

1.5 LB.

3/4

cup t 2 Tbsp. Hot water 115-125°F

1 1-1/2

1 tsp. 2 Tbsp. 2-1/2

1/2

cup

4 tsp.

(Use

-~<IYPORTAN~

LOAF

INGREDIENTS

(46-68°C)

Large egg

Tbsp. Vegetable oil

Salt

Honey

cups

All-purpose/Bread Machine flour Whole wheat flour

Quick-rise yeast

EXPRESSBAKE

Carefully measure the hot water and make sure it is between

Setting 58 Min)

115” and 125°F or

OTE

Egg has been added to the

better volume, but if you prefer, you may substitute

and 68°C by using a cooking thermometer.

EXPRESSBAKE~~

setting recipes to give a 1/2

cup water for 1 egg.

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. 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 the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the

EXPRESSBAKE

setting 58 min.

6. Press the “Start/Stop” button.

HOLE

HEAT

READ

ACHINE

ETTINGS

For the whole wheat bread cycle you can expect the following

things to happen as the timer counts down to zero:

3:40 -

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

3:30 -

The dough begins to rise. (25 minutes)

’ At

3:05 -

The dough is kneaded for the second time. (20 minutes)

2:45 -

The dough continues to rise. (30 minutes)

gg!

2:15 -

The dough rises for the final time. (70 minutes)

At I:05 - The bread begins to bake. (65 minutes) At

0:OO -

The bread is finished.

WHOLE WHEAT

LB.

-1/2

SETTING

OAF

cups

50% WHOLE WHEAT BREAD

IMER

PTIONAL

INGREDIENTS

Water

)

2 Tbsp.

tsp.

cups

3 Tbsp.

1/3

cup

2 tsp.

1.5

LB.

OAF

cup + 2 Tbsp. Water

1-1/2

Tbsp.

l-1/2 tsp.

1-1/2

cups

Butter or margarine Salt

Whole wheat flour All-purpose/Bread Machine flour

Skim milk powder Packed brown sugar

Quick-rise yeast

INGREDIENTS

Butter or margarine

Salt Whole wheat flour

l-1/2 cups

All-purpose/Bread Machine flour 2 Tbsp. Skim milk powder l/4 cup

1-1/2 tsp.

Packed brown sugar

Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients

(except yeast)

to the bread pan.

3. 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 the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Whole Wheat setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the "Start/Stop" button.

WHOLE WHEAT SETTING

2 LB. LOAF

1 -1/2

cups 2 Tbsp. 2 tsp.

4 cups 4 tsp.

3 Tbsp. 1/3 cup

2 tsp.

1.5 LB. LOAF

100% WHOLE

(T IMER OPTIONAL)

II N G R E D I E N T S

Water

Butter or margarine Salt

Whole wheat flour

Gluten flour Skim milk powder

Packed brown sugar Quick-rise yeast

INGREDIENTS

WHEAT

BREAD

1-1/4 cup 1-1/2

1-1/2

Tbsp.

tsp.

3 cups

1 Tbsp. 2 Tbsp. 1/4 cup

-1/2

tsp.

Water

Butter or margarine Salt

Whole wheat flour

Gluten flour Skim milk powder

Packed brown sugar Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. 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 the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Whole Wheat setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

WHOLE

WHEAT

SETTING

MULTI-GRAIN

BREAD

2 LB. L

OAF

cup + 2 Tbsp.

1 -1/2

Tbsp.

1-1/2

tsp.

3 Tbsp. 1

-1/2

cups 1-1/2 cups 3/4 cup l-1/2 tsp.

(TIMER

OPTIONAL)

INGREDIENTS

Water

Butter or margarine Salt

Liquid honey

All-purpose/Bread Machine flour Whole wheat flour

7 - 12 Grain cereal*

Quick-rise yeast

1.5 LB. LOAF 3/4

cup + 2 Tbsp.

1 Tbsp. 1 tsp.

2 Tbsp. 1 cup 1 cup

3/4 cup

1-1/4 tsp.

INGREDIENTS

Water

Butter or margarine Salt Liquid honey All-purpose/Bread Machine flour Whole wheat flour

7 - 12 Grain cereal* Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

the yeast. Yeast must NEVER come into contact with a liquid when

you are adding ingredients. Measure the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Whole Wheat setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the "Start/Stop" button. *This is a mixture of cracked wheat, cracked rye, barley grits, millet,

cornmeal, soy grits, flax seeds and treacle or use Red River cereal.

2 LB.

LOAF

1 -1/4

cups

1/3

cup

2 Tbsp.

1 tsp. 1

tsp.

1-1/2

Tbsp.

cups 1 cup 1 cup 2 Tbsp.

tsp.

1.5 LB. L

OAF

cup

1/4

cup

2 Tbsp. 1

tsp. 1 tsp. 1-1/2

Tbsp.

1-1/2

cups

3/4

cup

3/4

cup

WHOLE

WHEAT

SETTING

PUMPERNICKEL BREAD

(TIMER

OPTIONAL)

INGREDIENTS

Water Molasses

Butter or margarine Salt Instant coffee Cocoa powder All-purpose/Bread Machine flour

Whole wheat flour

Rye flour Caraway seeds (optional)

Quick-rise yeast

INGREDIENTS

Water

Molasses Butter or margarine

Salt

instant coffee Cocoa powder All-purpose/Bread Machine flour Whole wheat flour

Rye flour

1 Tbsp.

Caraway seeds

(optional)

l-1/2 tsp.

Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. 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 the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Whole Wheat setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the "Start/Stop" button.

WHOLE WHEAT

S ETTING

DELI

(NOT FOR

1 cup

2 Tbsp.

1-1/4 tsp.

1 1 Tbsp. 2 Tbsp.

2 cups All-purpose/Bread Machine flour

1 -1/2

cups

Buttermilk

Water

Salt Large egg

Vegetable oil

Molasses

Rye flour

RYE

2-LB.

BREAD

IMER

LOAF

)

-1/2

tsp.

1/4 tsp.

-1/2

tsp. Quick-rise yeast

Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. 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 the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Whole Wheat setting.

Gluten flour Baking soda

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

MUSTARD RYE BREAD

WHOLE

WHEAT SETTING

(TIMER

2-LB.

cup + 2 Tbsp.

1-1/2

Tbsp. l-1/2 tsp. Salt 1/4

cup

2 cups

l-1/2 cups 1-1/2

Tbsp.

tsp.

Water

Vegetable oil

Dijon mustard

All-purpose/Bread Machine flour

Rye flour

Gluten flour

Brown sugar

OPTIONAL)

LOAF

2 tsp.

1/4

cup

1-1/2 tsp.

Measure and add liquid ingredients to the bread pan.

Caraway or dill seeds (optional) Dried onion flakes (optional)

Quick-rise yeast

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when

you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Whole Wheat setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

1 WHOLE WHEAT SETTING

GLUTEN-FREE

BREADS

The consistency of dough for gluten free breads is similar to that of quick

breads. A finished loaf will be flat across the top and the texture will be a little coarse. This is normal and does not alter the flavour.

GLUTEN-FREE WHITE BREAD

OT FOR

IMER

)

1.5-LB.

LOAF

3 Large eggs

1-2/3

cups Water

3Tbsp. ,

Vegetable oil

1 tsp. White or cider vinegar 2-1/4 tsp. Active dry yeast 3-1/4 cups

White rice flour

2-1/2 tsp.

Xanthan gum

l-1/2 tsp.

Salt

1/2 cup Skim milk powder 3 Tbsp. Sugar

Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Whole Wheat setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

WHOLE WHEAT

SETTING

GLUTEN-FREE CHEDDAR CHEESE BREAD

[NOT FOR TIMER)

1.5-LB.

LOAF

3 Large eggs 1-3/4 cups

Water 2 Tbsp. Vegetable oil 2 cups

White rice flour

1 cup

Brown rice flour

2-1/2 tsp.

Active dry yeast

1/4 cup

Skim milk powder 2 Tbsp. Sugar 1 Tbsp.

Dried onion flakes

1 Tbsp.

Poppy seeds (optional)

3-1/2

tsp.

Xanthan gum

1-1/2

tsp.

Celery seeds (optional)

1 -1/2

tsp.

Dried dillweed

(optional)

1 tsp.

Salt

1-1/2

cups

Shredded old Cheddar cheese

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients

(except

yeast) to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

the yeast. Yeast must NEVER come into contact with a liquid when

you are adding ingredients. Measure the yeast and carefully pour it into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Whole Wheat setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button. When the bread machine beeps during the kneading cycle, raise the lid

and sprinkle in the Cheddar cheese, until it is kneaded with the dough.

WHOLE

WHEAT

SETTING

G L U T E N - F R E E

CINNAMON RAISIN BREAD

(NOT FOR TIMER)

1.5-LB. LOAF

Large eggs

l-3/4 cups

Water

3 Tbsp.

Vegetable oil

tsp.

White or cider vinegar

2 cups

White rice flour

2/3

cup

Potato starch

1/3 cup

Tapioca flour

2-1/4

tsp.

Active dry yeast

2-1/2 tsp.

Xanthan gum

-1/2

tsp. Salt 3 Tbsp. Sugar 2 tsp.

Ground cinnamon

1/2

cup

Raisins

1. Measure and add liquid ingredients to the bread pan.

2. Measure and add dry ingredients (except yeast) to the bread pan.

into the well.

4. Snap the baking pan into the breadmaker and close the lid.

5. Press “Select” button to choose the Whole Wheat setting.

6. Press the “Crust Color” button to choose light, medium or dark crust.

7. Press the “Start/Stop” button.

When the bread machine beeps during the kneading cycle, raise the lid

and sprinkle the raisins in, a little at a time, until they are kneaded with the dough.

DOUGH/PASTA SETTING RECIPES

, DOUGH MACHINE STAGES

For the dough cycle you can expect the following things to happen

as the timer counts down to zero:

1:30 -

The dough is kneaded for the first time. (20 minutes)

At 1:lO

At 0:50

0:50 -

0:OO -

The dough continues to rise. (20 minutes)

The dough is “punched down.” (30 seconds)

The dough rises for the final time. (50 minutes)

The dough is finished.

DOUGH

I N S T R U C T I O N S

1. Put ingredients in bread pan and put the bread pan into the breadmaker.

2. Press the Select button to reach the dough setting.

3. Press “Start/Stop.” The display will begin counting down the time on the Dough/Pasta setting. When dough is ready, the unit will signal and

the display will read,

“0:OO.”

4. Press “Start/Stop,” holding it down until you a hear a beep and the dis-

play clears.

5. To remove the bread pan, grasp the handle firmly and lift the pan out.

NOTE: The pan does not get hot when using the dough setting.

PREPARING DOUGH FOR BAKING

1. Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber spatula or wooden spoon, remove dough from the bread pan and place on lightly floured surface. Knead by hand

2 or 3 times to release the air. If the dough is easy to handle

without flour, shape on a lightly oiled, clean countertop.

2. Shape dough into your favorite rolls, coffee cake, etc. (suggestions fol- low). Place on greased baking pan. Cover dough with a clean cloth and

let rise until almost doubled in size (about 1 hour).

3. Bake as directed in the recipe. Remove from pan and cool on a wire

rack or serve warm.

VARIATIONS FOR SHAPING DOUGH

EASY DINNER ROLLS

Divide dough into 12 equal pieces, shape’into balls and place in greased

muffin cups. Cover, let rise and bake

as directed.

AKES

12 12

OLLS

SWIRLS

Lightly grease baking sheet. Divide dough into 10 equal pieces. On a lightly floured sur-

face, using your hand, roll each piece into a pencil-like strand about 10 inches long.

Beginning at one end of the strand, continue wrapping each piece around the cen-

mm4

ter to form a swirl. Place rolls 2 to 3 inches apart on prepared baking

sheet. Cover, let rise and bake as directed.

MAKES

10 S W I R L S

BUTTERHORNS

Lightly grease baking sheet and set aside. On a lightly floured surface, roll dough into

a 12-inch circle. Brush dough with melted butter. Cut into 12 wedges. To shape rolls, begin at wide end of wedge and roll towards

the point. Place rolls point side down, 2 to 3 inches apart, on prepared baking sheet. Cover, let rise and bake as directed.

RISING

To Reduce Rising Time of Dough

Preheat conventional oven to 200°F or 80°C for 5 minutes, then turn off oven. Shape dough, place on baking pan as directed and cover with a clean kitchen towel. Place dough in oven until doubled in size.

This will reduce rising time by about one half.

Recipes using whole grain or unrefined flours contain less gluten and

may not rise as much as those using white bread flour. As a result, these heavier breads may fall slightly in the center. This is normal and will not affect the taste of the bread. Wheat gluten can also be added

to improve the shape and volume of bread made with low gluten flours.

STORING

Keeping Your Bread Fresh

There are no preservatives in your homemade bread, so store cooled loaf

in a lightly sealed plastic bag. If desired, enclose a stalk of celery in the

bag to keep bread fresh longer. Do not store in the refrigerator as this

causes bread to dry out faster.

WHITE ROLLS

(TIMER OPTIONAL)

Large egg Butter or margarine

Ail-purpose/Bread Machine flour

Milk powder Quick-rise yeast

1. Measure all ingredients into bread pan.

Select Dough setting.

3. Press “Start/Stop.”

4. When unit signals and display reads,

“O:OO,”

press “Start/Stop” and

5. Shape as desired (see

VARIATIONS

FOR

HAPING

OUGH

, P

AGE

69).

6. Bake at 350°F for 25 to 30 minutes.

AKES

ROLLS

HONEY AND WHEAT ROLLS

(TIMER OPTIONAL)

Large egg

1-1/4

cups

All-purpose/Bread Machine flour Whole wheat flour

Quick-rise yeast

1. Measure all ingredients into bread pan.

Select Dough setting.

3. Press “Start/Stop.” display reads,

“O:OO,”

press “Start/Stop” and

5 Shape as desired (see

VARIATIONS

FOR

SHAPING

DOUGH, PAGE 69).

6. Bake at 350°F for 25 to 30 minutes.

AKES

OLLS

DOUGH SETTING

WHOLE WHEAT

ROLLS

(TIMER OPTIONAL)

3/4

cup t 2 Tbsp.

Water

Large egg

3 Tbsp.

Butter or margarine

1 tsp.

Salt

2-1/4

cups

All-purpose/Bread Machine

flour

1 cup

Whole wheat flour

2 tsp.

Sugar

2 tsp. Quick-rise yeast

1. Measure all ingredients into bread pan.

2. Select Dough setting.

3. Press “Start/Stop.”

4. When unit signals and display reads,

“O:OO,”

press “Start/Stop” and

remove dough.

5. Shape as desired (see

\/ARIATIONS

FOR

HAPING

OUGH

, P

AGE

69).

6. Bake at 350°F for 25 to 30 minutes.

MAKES 12 ROLLS

BRAN ROLLS

(TIMER OPTIONAL)

3/4 cup

Water

3/4

tsp.

Salt

1/3

cup

Butter or margarine

Large egg

2-3/4

cups

All-purpose/Bread Machine flour

1/3 cup

Bran

3 Tbsp.

Sugar

1 tsp.

Quick-rise yeast

1. Measure all ingredients into bread pan.

2. Select Dough setting.

3. Press “Start/Stop.”

4. When unit signals and display reads,

“O:OO,”

press "Start/Stop” and

remove dough.

5. Shape as desired (see

VARAIATIONS FOR

SHAPING DOUGH, PAGE 69).

6. Bake at 350°F for 25 to 30 minutes.

MAKES

ROLLS

PIZZA

Large Batch

1 -1/2

cups Water

2 Tbsp. Olive oil

2 tsp. Salt 2 tsp. Sugar 4 cups All-purpose/Bread Machine flour 4 tsp.

Quick-rise yeast

Small

3/4 cup Water

1 Tbsp. Olive oil

tsp.

Salt 1 tsp. Sugar 2 cups All-purpose/Bread Machine flour 2 tsp.

Quick-rise yeast

Measure all ingredients into bread pan in order listed. Select Dough setting. Press Start/Stop. When unit signals and display reads

O:OO,

press Start/Stop. Remove dough to lightly floured surface and cover with plastic wrap; let sit 5 minutes. Press a small batch or

l/2

large batch into 14 inch (35 cm) pizza pan. Press 2 Tbsp. cornmeal onto surface if desired. Spread with sauce and toppings

(nextpage).

Bake at 425°F (220°C) for 20 - 30 minutes or until crisp and browned on the bottom. For a slightly thicker crust, let rise 30 min-

utes before spreading with sauce, etc.

DOUGH SETTING

TOPPINGS:

TRADITIONAL

- 1/2

cup pizza sauce and top with

l/2

cup

each sliced pepperoni, mushrooms, peppers, onion and 1 cup shredded Mozzarella cheese.

MEXICAN -

l/2

cup thick

salsa,

2 cups chopped yellow

and green peppers. Sprinkle with chili powder or minced jalapeno peppers and top with 1 cup shredded

Monterey Jack cheese.

PESTO -

l/2

cup pesto sauce OR

l/2

cup pizza sauce

and 3 Tbsp. pesto sauce. Top with 1 cup each shredded

Cheddar and Mozzarella cheese.

VARIATIONS

Baked

Calzone -

Use

l/2

whole wheat flour for small batch of

pizza dough and add

3/4

tsp. anise or fennel seed to the dry ingredi-

ents. Press dough as directed in pizza pan. Spread

l/2

cup pizza

sauce on

l/2

of the dough. Arrange 3/4 cup diced, cooked meat such

as pepperoni, salami, chicken or ham and 3/4 cup chopped, partially cooked broccoli on top of the sauce. Sprinkle 1 cup

shredded Mozzarella cheese on top of broccoli. Moisten edges with water and fold dough over the cheese, stretching as necessary.

Press the edges together to seal. Brush with Egg Glaze

(Page

80)

and sprinkle with 1 Tbsp. grated Parmesan cheese. Bake at 425°F

(220°C) for 75 - 20 minutes or until browned and crisp. Serve with additional pizza sauce, if desired.

Focaccia - Use ingredients for small batch of pizza dough and

add 3 Tbsp. dried onion flakes and 1 minced clove garlic to the dry ingredients. On a lightly greased baking sheet, press dough into

a 12 x 10 inch (30 x 25 cm) rectangle. Cover and let rise in a warm

place* for 30 minutes. Meanwhile, mix 2 Tbsp. olive oil, 1 minced clove garlic and 1 tsp. each dried rosemary and basil together. Brush on dough and sprinkle with 2 Tbsp. grated Parmesan cheese.

If desired, press pieces of black or green olives or softened, sun dried tomatoes into dough. Bake at 400°F (220°C) for

15 - 20 minutes or until browned. Cut into squares and serve warm.

OUGH

ETTING

1-1/2

cups

4 cups 2 tsp.

1 Tbsp. 1

tsp.

2 Tbsp.

3/4

cup

2 cups

1 tsp.

2 tsp.

1/2 tsp. 1

Tbsp.

LARGE

BATCH

Water All-purpose/Bread Machine flour

Salt Sugar

Quick-rise yeast Poppy, caraway or sesame seeds* (Optional)

MALL

BATCH

Water All-purpose/Bread Machine flour Salt

Sugar Quick-rise yeast

Poppy, caraway or sesame seeds*

(Optional)

Don’t add to bread pan; reserve for garnish.

Measure all ingredients into bread pan in order listed. Select Dough setting.

Press Start/Stop. When unit signals and display reads

O:OO,

press Start/Stop. Remove to lightly floured surface and cover and let rise 5 minutes. Shape dough into 8 balls for small batch

and 15 for large batch; make a hole in the

center of each ball with your thumbs, about the size of

a quarter. Place on greased baking

sheet; cover and let rise in a warm place* about 20 minutes. Fill a large, deep saucepan with water and

1 Tbsp. sugar and bring to a boil. Force holes open again if they begin to

close. Cook bagels in water for about 30 seconds each side; remove with slotted spoon and drain on wire rack. Return to greased baking sheet; brush with Egg Glaze (Page 80) and sprin-

kle with seeds, if desired. Bake at browned. Serve warm.

TIP:

Bagels are best eaten the same day.

400°F/200C

for 25 - 30 minutes orontil

DOUGH

SETTING

PASTA RECIPES

BASIC PASTA

(Not for Timer)

All ingredients at room temperature

(70”F-80”W21%27”C)

2 cups

All-purpose/Bread Machine flour

1 cup

Semolina flour

1 tsp.

Salt

1 Tbsp. Olive oil or vegetable oil

3/4

cup + 2 Tbsp. Water

Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop and allow to mix 8 to 10 minutes; then press Start/Stop to cancel. Remove dough and roll out on lightly floured surface. Roll to

l/8-inch

thickness,

Dust with flour if dough is sticky. Toss with flour to prevent sticking. Cut into

l/8-inch

strips for narrow noodles or

1/4-inch

for medium noodles.

Cook noodles in a large pot of salted boiling water for 1 - 2 minutes or until “al dente.” Drain in colander.

EGG PASTA

(Not for Timer)

All ingredients at room temperature (70”F-80”W21”C-27”C) 2 cups

All-purpose/Bread Machine flour

1 cup

Semolina flour

tsp.

Salt

1 Tbsp. Olive oil or vegetable oil

Large eggs, slightly beaten

2 Tbsp.

Water

Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop, and allow to mix 8 to 10 minutes; then press Start/Stop to cancel. Remove dough and roll out on lightly floured surface. Roll to

l/8-inch

thickness.

Dust with flour if dough is sticky. Toss with flour to prevent sticking.

Cut into

1/8-inch

strips for narrow noodles or 1/4-inch for medium noodles. Cook noodles in a large pot of boiling salted water for 1-2 minutes or until “al dente.” Drain in colander.

OTE

Pasta dough may be rolled with a pasta machine to achieve

desired thickness.

DOUGH

SETTING

BASIC SWEET DOUGH

1 cup

1/4

cup

tsp.

4 cups

l/2

cup

3 Tbsp.

2 tsp.

1/2

cup

LARGE

BATCH

Water

large eggs Butter or margarine

Salt All-purpose/Bread Machine flour

Sugar Skim milk powder

Quick-rise yeast

S MALL BATCH

Water

Large egg

2 Tbsp.

1 tsp.

2 cups

1/4

cup

l-1/2 Tbsp. Skim milk powder 1 tsp.

DIRECTIONS: Measure all ingredients into pan in the order listed. Select

Dough setting. Press Start/Stop button to begin. Dough is

finished when the unit signals and the display reads

Press Start/Stop button and remove. Shape, rise and bake

according to the following recipes.

TIP - Make large batch and then use to make 2 different

recipes or double the recipes and freeze one batch.

Butter or margarine Salt

All-purpose/Bread Machine flour Sugar

Quick-rise yeast

0:00.

TIP - Prepared dough may be kept in refrigerator for a few

hours; bring to room temperature before shaping.

TIP-

wrap, wax paper or a clean tea towel.

When letting the dough rise, cover loosely with plastic

DOUGH

SETTING

CINNAMON PINWHEEL ROLLS

Use S

WEET

OUGH

from small or

1/2

large batch. Mix 2/3 cup brown sugar,

2 tsp. cinnamon, and

1/4

cup softened butter or margarine together. On a lightly floured surface roll dough into 12 x 9 inch (30 x 22 cm) rectangle. Spread mixture on the dough. If desired, sprinkle

1/3

cup raisins OR chopped pecans

over the top. Roll up from the long side jelly-roll style; pinch edges together to seal. Cut into 12 slices and place cut side up in large greased muffin tins. Cover and let rise in a warm place until almost doubled in size, about 30 - 40

minutes. Bake at 375°F (190°C) for 20 minutes or until done. Remove and cool upside down.

ARIATION

Substitute the following delicious filling for the filling above.

3 Tbsp. sugar 1

lemon rind, grated

1/4

cup walnuts

3/4

cup raisins

1 tsp.

cinnamon

2 Tbsp.

soft butter

PEANUT BUTTER SWIRLS

Use S

WEET

OUGH

from small or

1/2

large batch. Mix

1/2

cup chunky peanut

butter,

1/3

cup brown sugar and 3 Tbsp. milk together. Prepare dough as directed

for cinnamon rolls, substituting this filling. Continue as directed above. Mix

1/2

tsp. cinnamon and 2 Tbsp. sugar together. When rolls are baked, brush with 1 Tbsp. melted butter or margarine and sprinkle with cinnamon mixture.

DOUGH SETTING

S P I C E D GRANOLA BUNS

Make small batch SWEET DOUGH with 1/2 whole wheat flour, brown sugar and add

l/2

tsp each cinnamon and nutmeg to the flour.

Mix

l/4

cup liquid honey, 2/3 cup granola or tossed oats*,

l/3

cup raisins,

l/4

chopped nuts, 2 Tbsp. melted butter or margarine

and 1 tsp. cinnamon together. Prepare dough as directed for cinnamon rolls, substituting this filling. Continue as directed above.

*For toasted oats, place in a shallow baking pan and bake in 350°F

(190°C) oven until browned.

CHELSEA BUNS

Use SWEET DOUGH from small or

l/2

large batch. Mix

l/2

cup brown

sugar, 2 tsp. cinnamon and

l/3

cup softened butter or margarine togeth-

er. Place

1/3

mixture in 8 inch (20 cm) square pan; blend in 2 tsp. water.

On a lightly floured surface, roll dough into 12 x 9 inch (30 x 22 cm) rec-

tangle. Spread remaining mixture on the dough. Sprinkle

1/2

cup raisins

or walnuts on top. Roll up along the short side jelly-roll style; pinch edges together to seal. Cut into 9 slices and place cut side up on

top of the mixture in the pan. Cover and let rise in a warm place* until

almost doubled in size about 40 - 50 minutes. Bake at 375°F (190°C) for 30 - 35 minutes. Turn out upside down onto serving dish while

warm.

ARIATION

: Place 9 pecan or cherry halves in three rows in the mixture.

Place slices on top of each nut or cherry.

SWEDISH

TEA

RING

Use S

WEET

OUGH

from small or

l/2

large batch or use whole wheat

dough variation for Spiced Granola Buns, Page 79.

Roll dough into 8 x 16-inch (20 x

40-cm)

rectangle. Spread with 1 Tbsp. softened butter or margarine. Mix 3 Tbsp. chopped nuts, raisins and glace fruit together. Sprinkle over dough. Roll up dough from

long side jelly roll style; pinch edges together to seal. On a large, greased baking sheet, shape the roll into a circle, overlapping and joining

the ends. Cut 2/3 of the way into ring at 1 inch (2.5 cm) intervals. Turn each slice on its side, cut side up. Cover and let rise in a warm place*

until doubled in size, about 45 minutes. Bake at 375°F (190°C) for 25 - 35 minutes. Cool on wire rack. Drizzle with sugar glaze. (Page 80)

*See Page 70 for Rising Tips

4 4

4 a

a 4

E GG GLAZE

Beat 1

egg,white or 1

egg

yolk or

1 whole egg with 1 Tbsp. water.

Brush on unbaked bread or roils to give a shine. (A darker co/our results

if yolk is used).

MILK OR BUTTER

GLAZE

Brush just baked bread with milk or melted butter for.a softer crust.

SUGAR GLAZE

Mix 1 cup icing sugar, 1 Tbsp. milk,

l/4

tsp. vanilla or almond extract

together until smooth. Drizzle on Swedish Tea Ring or Chelsea Buns.

ARIATION

Lemon -Substitute lemon juice for milk and lemon rind for extract.

HONEY GLAZE

Mix 2 Tbsp. honey, 2 Tbsp. softened butter or margarine together until

smooth. Brush on sweet rolls.

CHEVRE SPREAD

Mix 3 oz. (90

)

chevre, 4 oz. (125 g) cream cheese,

Tbsp. olive

oil,

1 Tbsp. chopped, sundried tomatoes* and

1/4 tsp.

pepper until smooth

in food processor or by hand until smooth.

ARIATION

Cottage Cheese -Substitute milk for oil and add 1 tsp.

dried basil and-114 tsp. dried tarragon. Delicious on French Bread.

*Use sundried tomatoes in oil or dried ones soaked in hot water and drained.

LAZES

AND

SPREADS

BLUE CHEESE SPREAD

Mix 2 oz. (60 g) blue cheese, 4 oz. (125 g) cream cheese and

1 Tbsp. brandy or milk in food processor or by hand until smooth. Delicious on Whole Wheat or Multi Grain Bread.

AVACADO SPREAD

Mix 1 ripe, large peeled and cubed avocado, 2 Tbsp. lime or lemon juice, 2 Tbsp. minced cilantro,

hot pepper sauce

(to

taste)

in food processor or by hand until smooth,

1/2

cup ricotta cheese,

1/2

tsp. salt and

Delicious on Cracked Wheat or French Bread.

SALMON

Mix 7.75 oz. (220 g) can drained red salmon,

1/2

tsp. Worcestershire sauce, and 1 tsp. lemon juice food processor or

SPREAD

1/2

cup cream or ricotta cheese,

by hand until smooth. Delicious on Herb or Pumpernickel Bread.

GREEK SPREAD

Mix 3 oz. (90 g) feta cheese, 4 oz. (125 g) cream cheese, 3 Tbsp. plain yogurt

and 1 clove minced garlic in food processor or by hand until smooth.

Stir in 4 minced pitted black olives and 1 Tbsp. minced parsley. Delicious on Herb or Sesame Yogurt Bread.

LOW-CALORIE GARDEN

Puree

1/2

cup cottage cheese,

SPREAD

clove of garlic in food processor or by hand until smooth. Stir in

grated carrot,

1/3

cup grated zucchini, 2 minced green onions and

salt. Delicious on Bran and Sunflower Bread or Pumpernickel Bread.

MEXICAN CHEESE SPREAD

Mix

clove garlic, or by hand until smooth. Stir in 2 minced green onions. Delicious on

French or White Bread.

1/4

cup cottage cheese and 4 o z.. (125 g) light cream cheese, 1 minced

1/4

tsp. each chili powder, salt and cumin in food processor

1/2

cup light cream cheese and 1 minced

1/2

cup

1/4

tsp.

GLAZES

AND SPREADS

TAPENADE

Process

1/4

tsp. each salt, pepper, dried thyme and rosemary with

and

Baguette or Focaccia.

CHEDDAR

Mix or Russian mustard, 2 Tbsp. milk and smooth. Delicious on Herb Bread.

SPREAD

1/2

cup pitted, black olives, 1 minced clove garlic, 1 Tbsp. olive oil

1-1/2

1/8

tsp. red chili pepper flakes in food processor. Delicious on fresh

1-1/2

CHEESE

cups shredded old Cheddar Cheese,

SPREAD

2-1/2

1/4

cup ricotta or cream cheese until

Tbsp. sweet German

tsp. dried

basil

SMOKED SALMON DIP

Mix 1 cup each yogurt and light mayonnaise, smoked salmon and

off a small Pumpernickel, Whole Wheat or Deli Rye Bread. Cut the cap into

1/2

pkg. (87 g) creamy vegetable soup mix. Cut a cap

1/2

cup cup chopped

bite-size pieces and hollow out bottom of loaf leaving a

Serve dip in bread shell with bread pieces around it to use for dipping.

1/2-inch

(1 cm) shell.

CHUTNEY SPREAD

Mix smooth. Add a pinch of curry if desired. Delicious on Pumpernickel or

Oatmeal and Raisin Bread.

CHEESE BRUSCHETTA

Mix Parmesan Cheese, 1 Tbsp. mayonnaise, 2 small cloves minced garlic,

1 tsp. dried basil in food processor or by hand until smooth. Stir in 1 Tbsp. minced green pepper. Spread on thick toasted slices

French Bread. Sprinkle with diced tomato, if desired and shredded

1/4

cup cream cheese and 2 Tbsp. chutney in good processor until

1/4

cup cream cheese,

1/4

cup ricotta cheese, 2 Tbsp. grated

Mozzarella or Cheddar cheese. Broil until cheese melts.

SWEET f RUIT SPREADS

Mix of your favourite jam or marmalade until smooth. Delicious on White,

Whole Wheat, Raisin Bread or toast.

1/2

cup softened cream cheese

butter with 2 - 3 Tbsp.

GLAZES

AND

PREAD

HONEY

Mix and 2 Tbsp. liquid honey together until smooth. Delicious on Raisin Bread

or sweet rolls.

VARIATION: Honey Ginger-Substitute 2 tsp. minced preserved ginger

for orange juice and rind.

APLE

Mix until smooth. Stir in 2 Tbsp. chopped walnuts. Delicious on Apple Walnut

or Cinnamon Fruit Loaf.

ORANGE

l/2

cup cream cheese, 2 Tbsp. orange juice, 1 tsp. grated orange rind

NUT C

l/4

cup ricotta cheese,

CHEESE

REAM

SPREAD

PREAD

l/4

cup cream cheese and 3 Tbsp. maple syrup

PEANUT

Mix until smooth. Delicious on toast.

HONEY BUTTER

Mix

cinnamon and nutmeg.

VARIATION: Maple Butter -Substitute 2 Tbsp. maple syrup for honey

and omit the spices, Delicious on Bran and Sunflower Seed or

Cracked Wheat Bread.

BUTTER

l/4

cup ricotta cheese, 2 Tbsp. peanut butter and 2 tsp. butter or margarine

1/4

cup softened butter or margarine, 1 Tbsp. honey,

CREAM SPREAD

1/8

tsp. each

S TRAWBERRY J AM

(Not for

Timer)

3 cups

Fresh strawberries, sliced

2 cups

Sugar

4 tsp.

Lemon juice

2 Tbsp.

Low-sugar fruit pectin crystals

Combine all ingredients into bread pan. Select Basic setting. Press Start/Stop. Allow to mix 5 - 6 minutes, scraping sides of pan with

rubber spatula. When unit signals and display reads

O:OO,

press Start/Stop.

Using oven mitts, remove bread pan. Pour jam into containers and cover or seal in sterilized jars. Cool and then refrigerate to set.

MAKES ABOUT 2-1/2

2-l/2

CUPS

JAM AND MARMALADE

ORANGE MARMALADE

(Basic and Bake Setting - Not for Timer)

3 Large oranges

1-1/4 cups

Sugar

Lemon

2 Tbsp.

Low-sugar fruit pectin crystals

With a vegetable peeler, shave off the bright layer of peel from one orange

and lemon; chop finely. Remove remaining white peel from orange and lemon, discard. Peel remaining oranges, discard peels. Slice fruit into

1/2-inch

pieces. Combine chopped peels, fruit, sugar and pectin in bread

pan. Select Basic setting. Press Start/Stop. Allow to mix 5 - 6 minutes, scraping sides of pan with rubber spatula. Press Start/Stop to cancel. Select Bake Setting. Press Start/Stop to begin. When unit signals and dis-

play reads

O:OO,

press Start/Stop. Using oven mitts, remove bread pan.

Pour marmalade into containers and cover or seal in sterilized jars. Cool and then refrigerate to set.

MAKES ABOUT

I-I/2

CUPS

BERRY JAM

(Not for Timer)

1 package Unsweetened, frozen berries, thawed (10 to 12

oz)

(strawberries, raspberries and blueberries or a mixture)

1 Tbsp. Lemon juice 1-3/4 cups

Sugar

2-1/2

Tbsp.

Liquid fruit pectin

Combine ingredients into bread pan. Select Basic setting. Press Start/Stop. Allow to mix 5 - 6 minutes, scraping sides of pan with rubber spatula.

Press Start/Stop to cancel. Select Bake Setting. Press Start/Stop. When unit signals and display reads

O:OO,

press Start/Stop. Using oven

mitts, remove bread pan. Pour marmalade into containers and cover or seal in sterilized jars. Cool and then refrigerate to set.

MAKES ABOUT 2 CUPS

: Double recipe to use full pouch of liquid pectin

RECIPE: INDEX

BASIC SETTING RECIPES ...............

.35

Deluxe White Bread ..............

.36

Country White Bread .............

.37

Hearty Garlic Bread ..............

.38

Herb Bread ....................

,39

Onion and Cheese Bread .......... ,40

Yogurt Bread ...................

.41

Light Rye Bread ................

.42

Bran and Sunflower Seed Bread .... .43

RENCH SETTING RECIPES .............. .44

Italian Bread ................... .45

French Bread ................... ,46

WEET

SETTING RECIPES

............... .47

Cottage Cheese and Chive Bread .... .48

Cinnamon Fruit Loaf .............

,49

Apple Walnut Bread ..............

.50

EXPRESSBAKE

SETTING RECIPES ..........51

Traditional White Bread

............52

French Bread ................... .53

Herbed Garlic Bread ............. .54

Cinnamon Raisin Bread ........... .55

50% Whole Wheat Bread ........... 56

Honey Wheat Bread .............. .57

WHOLE WHEAT SETTING RECIPES ......... .58

50% Whole Wheat Bread ..........

.59

100 Whole Wheat Bread ..........

.60

Multi-Grain Bread ...............

.61

Pumpernickel Bread ............. .62

Deli Rye Bread .................

.63

Mustard Rye Bread .............. .64

Gluten-Free White Bread ........... 65

Gluten-Free Cheddar Cheese Bread ..

.66

Gluten-Free Cinnamon Raisin Bread ... 67

DOUGH/PASTA SETTING

RECIPES ...........68

Dough Instructions ..............

.69

Preparing Dough for Baking .......

.69

Variations for Shaping Dough ,

,69

Swirls ........................ .70

Butterhorns ....................

.70

White Rolls ....................

.71

Honey and Wheat Rolls

...........

.71

Whole Wheat Rolls ........

Bran Rolls ...............

Pizza ...................

Baked Calzone ............

Focaccia ................

Bagels .................

Basic Pasta ..............

Egg Pasta ...............

Basic Sweet Dough ........

Cinnamon Pinwheel Rolls ...

Spiced Granola Buns .......

Chelsea Bun .............

Swedish Tea Ring .........

GLAZE

AND

SPREAD RECIPES ......

Egg Glaze ...............

Milk or Butter Glaze ........

Sugar Glaze .............

Honey Glaze .............

Chevre Spread ...........

Blue Cheese Spread .......

Avacado Spread ..........

Salmon Spread ...........

Greek Spread ............

Low-Calorie Garden Spread

Mexican Cheese Spread ....

Tapenade Spread ..........

Cheddar Cheese Spread ....

Smoked Cheese Spread .....

Smoked Salmon Dip .......

Chutney Spread ...........

Cheese

Bruschetta

.........

Sweet Fruit Spread ........

Honey Orange Cheese Spread

Maple Nut Cream Spread ....

Peanut Butter Cream Spread

Honey Butter ............

JAM AND MARMALADE RECIPES .....

Strawberry Jam ..........

Orange Marmalade ........

Berry Jam ...............

.......

.......72

.......73

........ 74

.......

.......75

.......

.......76

.......77

....... 78

.......79

.......

.......80

.......

....... 80

.......

....... 81

......

.81

.......81

.......

......

.82

.......82

...... 82

.......

....... 82

.......82

.......83

........83

.......

....... 85

.......85

2-YEAR

Sunbeam Corporation (Canada) Limited (“Sunbeam”) warrants that for a period of TWO years from the date of purchase, this product will be free from defects in material and workmanship. Sunbeam,

at its option, will repair or replace this product or any component of the product found to be defective

during this warranty period. Replacement will be made with a new or remanufactured product or component If the product is no longer available, replacement may be made with a similar product

of equal or greater value. This is your exclusive warranty. This warranty is valid for the original retail purchaser from the date of initial retail purchase and is

not transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty performance. Sunbeam dealers, service centers or retail stores selling Sunbeam products do not

have the right to alter, modify or any way change the terms and conditions of this warranty. This warranty does not cover normal wear of parts or damage resulting from any of the following: neg-

ligent use or misuse of the product, use of improper voltage or current, use contrary to the operating instructions, disassembly, repair or alteration by anyone other than Sunbeam or an Authorized Service Center. Further, the warranty does not cover Acts of God, such as fire, flood, hurricanes and

LIMITED WARRANTY

tornadoes. Sunbeam shall not be liable for any incidental or consequential damages caused by the breach of any

express or implied warranty or condition. Except to the extent prohibited by applicable law, any implied warranty of merchantability or fitness for a particular purpose is limited in duration to the duration of the

above warranty or condition, Sunbeam disclaims all other warranties or conditions, express or implied, statutory or otherwise. Some provinces or jurisdictions do not allow the exclusion or limitation of inci-

dental or consequential damages or limitations on how long an implied warranty lasts, so the above lim-

itations or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also

have other rights that vary from province to province.

HOW TO OBTAIN WARRANTY SERVICE

Take the product to an Authorized Sunbeam Service Center. You can find the nearest Authorized

Sunbeam Service Center by calling

ed, attach a tag to the product that includes your name, address, daytime telephone number and

description of the problem. Include a copy of the original sales receipt. Carefully package the product and send either by UPS or Parcel Post with shipping and insurance prepaid to:

1 800 867-8623. If a service center is not conveniently locat-

SUNBEAM CORPORATION (CANADA) LIMITED

1351 Matheson Blvd. East, Units 5 & 6

DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE.

If you have any questions regarding this warranty, please call l-800-667-8623, or write to:

Attn:

Consumer Affairs, Sunbeam Corporation (Canada) Limited, 5975 Falbourne

Mississauga, ON L5R 3V8.

c/o Service Tek

Mississauga, ON L4W 2A1

Street,

Notes

EXPRESSBAKE”

BREADMAKER

P.N. 102873-l

Made in China SUNBEAM is a registered trademark of Sunbeam Corporation

or its affiliated companies,

EXPRESSBAKETM

is a trademark of Sunbeam Corporation

or its affiliated companies.

Imported and Distributed by Sunbeam Corporation (Canada) Limited

Mississauga,

L5R 3V8

Sunbeam EXPRESSBAKE 5847 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual