When using electrical appliances, basic safety precautions should always be followed
including the following:
1.
Read all instructions, product labels and warnings before using the breadmaker.
2.
Do not touch hot surfaces. Always use oven mitts when handling hot materials,
and allow metal parts
thoroughly before putting
3 When unit is not in use and before cleaning, unplug the breadmaker from wall outlet.
4 To protect against risk of electrical shock, do not immerse the appliance or plugs
in water or other liquids.
5.
Close supervision is always necessary when
or near children, or incapacitated persons.
6.
Do not allow anything to rest on the power cord. Do not plug in cord where people
may walk or trip on it.
7 Do not operate this or any appliance with a frayed or damaged cord, or plug,
or after the appliance malfunctions or is dropped or has been damaged in any
manner. Take appliance to the nearest Authorized Service Facility for examination,
repair or electrical or mechanical adjustment.
8.
Do not let the cord dangle over the edge of a table or counter or touch hot surfaces.
Do not place on an unsteady or cloth-covered surface.
9.
Avoid contact with moving parts.
10.
Do not use attachments not recommended by the manufacturer; they may cause fire,
electric shock or injury.
11. Do not use outdoors or for commercial purposes.
12.
Do not place the appliance near a hot gas or electric burner, or in a heated oven.
13. Do not use this breadmaker for other than its intended use.
14. To unplug, press and hold the “STOP” button for 2-3 seconds
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.
to cool
before cleaning. Allow the breadmaker to cool
in
or taking off parts
this
or any
appliance
is used by
(until a
‘Beep”
,
THIS
UNIT Is
INTENDED
FOR HOUSEHOLD
HOUSEHOLD
USE ONLY
CONTENTS
Important Safeguards
Getting Started
Let's
Bake Bread
.................................
Overview of Breadmaker Features
EXPRESSBAKE’~
Baking Bread
Setting:
In Under 1 Hour
Using the Delay Timer
Tips
and Hints
...................................
Measurement Equivalency Chart
Taking Care of Your Bread Machine
Troubleshooting
Make sure you
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.
can
open the breadmaker top with-
it
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
into the breadmaker.
place
the pan
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
l
l You will need the following
You B
Make sure you have the follo
measuring equipment:
-
Liquid measuring cup
-
Dry measuring cups
-
Measuring spoons
ingredients:
-
Water
-
Butter/Margarine
-
Salt
-
Bread flour
(be sure to buy bread
preferably for breadmakers)
-
Dry milk
-
Sugar
-
Active, fast rising yeast
EGIN
wing
flour,
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
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.
77’85°F
or 25°C -30°C).
2
Le.
LOAF
1-3/8 cups
2Tbsp.
2tsp.
4 cups
2 Tbsp.
2 tsp.
2 tsp.
chine
flour
1
Carefully
s
room temperature. DO
It's a
at
have measured exactly I-318 cups.
2
Pour the water into the
3
Carefully measure 2 Tbsp. of butter or margarine that
is at room temperature. Add this to the bread pan.
This takes care of all of the liquid ingredients for the recipe.
Next come the dry ingredients.
4
Measure 4 cups of bread flour. Make sure not
to “overpack” the flour into the cup. To avoid
over packing, a good trick is to fill the
measuring cup to overflowing, then
tap the side of the cup with a knife or
spatula to remove air pockets.
Level off the measuring cup
or spatula. Pour the flour into the bread pan,
measure
good idea to view the measuring cup
~eye
level to make sure you
1-3/8
cups water.
bread
NOT
with the
use very
pan.
G?--
Remember, use
hot
or very cold water.
W
.
b:~,~~:
knife
water that
2~
c?
5
6
7
8
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.
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.
9
IO
Measure
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
to the “basic” setting.
(again,
“3:OO”
leveling
hours and the red light will be lit next
off) 2 teaspoons of yeast and care-
11
Repeatedly press the “Crust Color” button to select the kind
of crust you want. For this recipe we recommend
“Medium.”
Depending on the crust color you select, the display
will
read
as follows:
Light:
Medium:
Dark:
Press the “Crust Color” button until “IP” (medium)
appears in the display window.
12
Press the “Start/Stop” button and your machine will start
making bread. You will hear the breadmaker begin to mix
the ingredients.
J-
IMPORTANT: Do NOT press the “Start/Stop” button while.
0
the breadmaker is making bread. If you do, the machine will
turn off and you will need to start over again, from scratch.
3z
IMPORTANT: You should not raise the lid for this recipe.
(For other recipes you try
the lid to add nuts, fruits, or other ingredients.)
1L
1P
1H
later,
you will need to raise
I
CAUTION: The
A
the machine while it is operating. Do NOT lift the lid
while the breadmaker is baking bread.
breadmaker is very hot. Do
not
handle
BREAD MACHINE STAGES
It’s fun to watch your bread being made through the viewing window. For the basic cycle, you can expect the following things to
happen as the timer counts down to zero.
3:OO
At
At
2:50
At 2:30
At
2:15
At
1:55
At 1:55The dough rises for the final time. (55 minutes)
At
I:00
At 0:00
0:OO
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)
The bread begins to bake. (60 minutes)
The bread is finished.
A F T E R
THE
B
READ
Is B
Caution: Do not put your face near the lid when you open
the breadmaker. Hot steam may escape that could burn you.
AKED
1
2
3
IMPORTANT: The breadmaker has an
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
go around the sides of the loaf until the bread comes out.
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.
(metal can damage the pan’s surface)
automatic
“keep warm”
and carefully
IMPORTANT: 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.
OVERVIEW OF
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
Sweet is 4, etc.
1,
French is 3,
B
READMAKER
,
.
(For more information
about each setting,
see “Breadmaker
Settings” on Page 14.)
please
CRUST COLOR BUTTON
The Crust Color button allows you to choose how light
or dark to make the crust of the bread. Each time you press
the Crust Color button the display will change as follows:
L
-
Light = L
P
-
Medium = P
H
-
Dark
=H
In addition, the display will show the cycle number before
the crust color
setting
For example, the Basic with a
Medium crust reads, “1 P.” Or the French bread setting
with a dark crust reads “2H.”
DISPLAY
The Display shows the following settings:
l The number of the bread setting cycle
l The crust color setting
l The time remaining while your bread is kneading and baking
Once you press the "Start/Stop" button to begin, the display
will show the remaining time until your bread is baked.
When the display reads
“0:OO”
the bread is baked.
TIMER SET BUTTONS
Press these buttons to delay the time for your breadmaker
to start. For example, you can time your bread to be
ready for dinner, or to bake while you are sleeping.
(To learn how to use this feature, please see “Chapter 5:
Using the Delay Timer” on Page 23.)
S
TART/STOP
Press this button to start and stop your breadmaker.
LL
IMPORTANT: Do not press “Stop” when making bread
”
because this will cancel the entire cycle and you will need
to start from scratch.
B
UTTON
BREADMAKER
Your breadmaker can bake almost any kind of bread.
The recipes we provided clearly show you which setting
you should use.
This setting is probably used more than any other because
it gives you the best results with just about any recipe.
2
3
4
5
6
FRENCH
Use this setting for making French breads. French bread takes
longer to knead, rise, and bake, providing aheartier Crust.
S
WEET
The sweet setting is for baking breads with
sugar, fats, and proteins, all of which tend to increase browning.
EXPRESSBAKE~~
Use this setting for baking bread in under 1 hour.
(Please see Page 15)
EXPRESSBAKE~~
Use this setting to quickly bake larger loaves of bread.
(Please see Page 15)
WHOLE WHEAT
(58 minutes)
(80 minutes)
high amounts
of
The whole wheat setting offers a longer rise time for breads
that contain more than 50% whole wheat flour.
7
DOUGH /PASTA
This setting lets you prepare dough for rolls, specialty breads,
pizza, etc. which you shape by hand, allow to rise, then bake
in a conventional oven.
B
8
AKE
This setting is for making dough or jams.
EXPRESSBAKE” SETTING:
MAKING BREAD IN UNDER1 HOUR
Your SUNBEAMbreadmaker can bake great bread in under 1 hour.
This is called the
ting loaves are a little different from loaves baked on non-EXPRESS-
BAKETM
you prefer.
settings. Try all the different settings to see which of them
“EXPRESSBAKETM”
setting.
EXPRESSBAKETM
set-
There are two
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 baking 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.
EXPRESSBAKETM
settings:
There are a few things you should know about the
BAKPM
the other settings.
settings that are different than
-
Loaves baked on
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
They also tend to be shorter, denser loaves.
-
You CANNOT use the Delay Timer for the
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.
EXPRESSBAKETM
done
at higher
EXPRESSBAKPM
settings tend to have
temperatures.
settings.
EXPRESS-
EXPRESSBAKETM
-
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.
EXPRESSBAKFM
set-
EXPRESSBAK~
S
ETTING
T
IPS
AND HINTS
YEAST
Always use a fast-rising yeast like Bread Machine Yeast.
DO NOT use active dry yeast for
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.
EXPRESSBAKETM
settings
SALT
As a rule, you should use LESS salt for
breads. Less salt provides you with a higher loaf. Make sure
to follow the recipe suggestions in this booklet for best results.
EXPRESSBAKETM
setting
OTHER INGREDIENTS
Make sure all other ingredients (like
butter,
etc.) are at room temperature.
Always use bread flour for the
THINGS
-
You
You should only use “Bread Machine” flour for the
BAKPM
MAY N
EED TO BUY
setting recipes.
flour, sugar,
EXPRESSBAKETM
dry milk,
settings.
EXPRESS-
-
You may need a cooking thermometerI
to measure the temperature of the
water you use in these recipes.
You should only use hot water
(between
46°C
and
115°F
and 1254 or
52°C)
for
EXPRESSBAKErM
:;;I
0
;y:
setting recipes.
Although baking
EXPRESSBAKETM
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
BAKETM
setting loaf.
T
RADITIONAL
1.5 LB. LOAF
3/4
WHITE BREAD
CUP + 2
Tb
1
2 Tbsp.
1 tsp.
2 Tbsp.
2 Tbsp.
3 cups
4-1/2
tsp.
Bread Machine
ose/Bread
EXPRESS-
Machine flour
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
46°C
and
or
is at the proper temperature,
pour into the baking pan.
Carefully measure and add 2 tablespoons butter or margarine
3
that is at room temperature.
Carefully measure and add the salt, sugar and dry milk
4
to the baking pan.
Measure and add exactly 3 cups of all-purpose
5
or bread machine flour to the baking pan.
Remember to level off the bread
flour for an exact measurement.
52°C.
115”-125°F
When the water
Before adding the yeast, use your
6
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
you made in the flour.
7
Carefully snap the baking pan into the breadmaker.
NEVER
(hole)
in the
come into
off) 4-l/2
con-
teaspoons
8
Repeatedly press the Select button until the red light
appears next to the
“EXPRESSBAKETM”
.
ExpressBakeTM
80 min
. Whole Wheat
setting (58 min).
9
A
3:
Press the “Start/Stop” button and your machine will start
making bread.
C
AUTION
’
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.
Do NOT raise the lid when using the
*.
Doing
so can affect the rising of the dough.
will turn off and you will need to start
EXPRESSBAKETM
1 AFTER
!
Ll
ft
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
“keep warm” setting that will keep your bread warm for up
to 1
hour.
However, we recommend removing the bread
from the machine right away to preserve its freshness.
SETTING BREAD Is BAKED
1
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
2
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.
3
Allow the bread to cool on the rack for 15 minutes before slicing
and enjoying it.
If you wish to make another loaf of bread right away,
please allow the breadmaker to cool down for 10 to 15 minutes
with the cover open and the pan removed.
If the kneading blade comes out with the bread, use a plas-
tic utensil to remove it from the loaf. Remember, it will be
hot!
(metal can damage
the
pan’s surface),
You can delay the time your breadmaker starts to have’
fresh bread ready when you get up in
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.
the morning
or
+q
A
I
MPORTANT
:
You cannot use the Delay Timer
for
EXPRESSBAKEm
Before using the Delay Timer:
settings.
1Add all of the ingredients of the recipe.
Select the correct setting for the kind of bread
2
you are
Select the crust color.
3
C
AUTION
making (French, Sweet, etc.).
:
Do not use recipes with ingredients
that can spoil like eggs or milk.
To USE TUEDELAY TIMER:
1
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
6:00
2
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.”
“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.
A.M. and you want bread ready for dinner at
P.M., that is 10 hours.
If necessary, use the
When the Delay Timer is set where you want it, make sure
3
to press the “Start/Stop” button. The colon
and your bread will be ready when you planned.
+.
IMPORTANT: When using the Delay Timer during times of
hot weather, you may wish to reduce the liquid in your
recipe by 1 or 2 tablespoons. This is to prevent the dough
from rising too much. You may also reduce the salt by
1/8
or
1/4
teaspoons and try cutting the amount of sugar
you use by
1/4
teaspoon at a time.
":"
will flash
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
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 recommend 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 consistency 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.
IF
THE DOUGHBALL Is Too WET
During the second kneading cycle, check the
consistency of the
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
tle more flour if needed.
doughball. If
the doughball
nicely
in the pan. Sprinkle a lit-
If THE DOUGHBALL
If the
doughball appears
your breadmaker begin to make "knocking"
sounds, the dough ball is too dry.
this problem, simply sprinkle in water a
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
l make dough rise faster
l make flour drier
To compensate for high altitude baking, we recommend the follow-
ing:
IF THE
DOUGH IS
l
increase the
as 2-4 Tbsp. per
AT
amount of water to the recipe,
IS
Too DRY
flaky, or you hear
HIGH
ALTITUDES
If you
you
other recipes
Higher altitudes tend
Too D
RY
cup.
live above
probably already know how
To
correct
teaspoon at
3000 feet
like cakes
to:
sometimes
a time,
(1000 m),
to adjust
and muffins.
as much
IF THE BREAD
l reduce
try reducing the yeast by
l
reduce the amount of sugar: For each tablespoon of sugar,
reduce the amount by 1 to 2 teaspoons
RISES TOO
the amount
of yeast:
1/8
HIGH
For each teaspoon of
to
1/4
teaspoon.
yeast,
I
M EASUREMENT
EQUIVALENCY
CHART
I
l
The following chart will help you convert measurements used
in the recipes.
For example: 1 tablespoon
F
LUID
O
UNCE(S
)CUP(S)
8
7
6
5
4
3
2
1
=
3 teaspoons
1
7/8
3/4
5/8
1/2
3/8
1/4
1/8
TABLESPOON (S) TEASPOON(S)
16
14
12
10
8
6
4
2
48
42
36
30
24
18
12
6
1
1/2
3
l-1/2
I
TAKING CARE OF YOUR BREAD
C
AUTION
!
A
washer. Do not use benzene, scrubbing brushes, or
cal cleaners as these will damage the machine.
Use only a mild, non-abrasive cleaner to clean the
maker.
G ENERAL CLEANING
Remove all bread crumbs
1
by wiping them away with
a slightly damp cloth.
DO NOT bend the heating ele-
2
ment which is located on
the inside of the breadmaker.
:
Do not put the breadmaker in water or in a dish-
,
MACHINE
chemi-
bread-
1
Wipe the baking pan and kneading blade with a damp cloth
and dry completely.
2
DO NOT wash the pan or parts in the dishwasher.
This will damage the finish of the pan and the other parts.
C ARING
1
2
3
FOR
YOUR BREADMAKER
Keep your breadmaker clean at all times.
,
CAUTION: Do not use metal utensils with the breadmaker.
/\
-
This will damage the non-stick pan and other parts.
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,
10-15
place warm water in the bread pan for
and this will loosen the blade.
minutes
STORING YOUR BREADMAKER
1Make sure the machine is clean and dry before storing.
2
Store the breadmaker with the lid closed.
3
Do not place heavy objects on the lid.
4
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.
IF
You
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:
HAVE
A POWER OUTAGE
1Hold down the “Start/Stop” button for at
If the display does not return to the time setting before the
outage, unplug the breadmaker and then plug it back in.
2
If the machine still does not start, hold down the
“Start/Stop” button a second time for 3 seconds.
replug
Continue to unplug and
hold down the “Start/Stop” button until the display
returns to the cycle time before the power outage.
the machine and
-least
3 seconds.
31
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 ProblemWhat 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.
32
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 ProblemSolution
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 ProblemSolution
33
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, continuedSolution
34
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, continuedSolution
BASIC SETTING RECIPES
BASIC BREAD MACHINE
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)
At
2:30
The dough is kneaded for the second time. (75 minutes)
2:15
At
At 1:55 The dough is “punched down:’ (30 seconds)
At
At
At
The dough continues to rise. (20 minutes)
1:55
The dough rises for the final time. (55 minutes)
1:OO
The bread begins to bake.
0:OO
The bread is finished.
STAGES
(60
minutes)
B
ASIC
S
ETTING
DELUXE WHITE
(TIMER OPTIONAL)
2 LB. LOAF
1-1/3 cupsWater
2 Tbsp.
2
tsp.
4
cups
2 Tbsp.
2
tsp.
2
tsp.
1.5 L
B
. L
OAF
1 cup + 2 Tbsp.
1-1/2
Tbsp.
1-1/2 tsp.
3
cups
1-1/2
Tbsp.
2
tsp.
1-1/2 tsp.
INGREDIENTS
Butter or margarine
Salt
All-purpose/Bread Machine flour
Skim milk powder
Sugar
Quick-rise yeast
INGREDIENTS
Water
Butter or margarine
Salt
All-purpose/Bread Machine flour
Skim milk powder
Sugar
Quick-rise yeast
BREAD
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.
2
LB. LOAF
1-1/4
cups
1
-1/2
tsp.
1
1 1/2 Tbsp.
4 cups
1 Tbsp.
1 tsp.
1.5
LB. LOAF
3/4
cup + 3 Tbsp.
1 tsp.
1
1
Tbsp.
3 cups
2 tsp.
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
Water
Salt
Large egg
Butter or margarine
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 (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.
B
ASIC
S
ETTING
1-1/2 cups t 1 Tbsp.
3 Tbsp.
1-1/2 tsp.
3
cups
1 cup
1
-1/2
Tbsp.
2
tsp.
l-2
1-1/2
tsp.
HEARTY
GARLIC BREAD
(T
IMER
O
PTIONAL
)
2-LB.
LOAF
Water
Butter or margarine
Salt
All-purpose/Bread Machine flour
Instant potato flakes
Sugar
Dried dillweed or chives (optional)
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
3/4
cup cold cubed
Cheddar cheese.
HERB BREAD
(T
IMER
O
PTIONAL
2-LB.
LOAF
)
1-1/4 cups
1-1/2
Tbsp.
1-1/2
tsp.
3-1/2
cups
2 Tbsp.
-1/2
tsp.
1
1/2
tsp.
1/2
tsp.
1-1/2
tsp.
1-1/2 tsp.
Water
Butter or margarine
Salt
Ail-purpose/Bread Machine flour
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.
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
Y
(NOT FOR
BREAD
T
IMER
)
1.5-LB. LOAF
l/2
cup + 3 Tbsp.
1/2
cup
1-1/2
Tbsp.
1-1/2
tsp.
3
cupsAll-purpose/Bread Machine flour
1
-1/2
Tbsp.
3 Tbsp.
1-1/2
tsp.
Water
Yogurt
Butter or margarine
Salt
Skim milk powder
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.
L IGHT RYE BREAD
(TIMER OPTIONAL)
2-LB.
LOAF
1-1/4 cups + 2 Tbsp. Water
BASIC
SETTING
1
-1/2
tsp.
1
-l/2
Tbsp.Vegetable oil
2 Tbsp.
3 cups
1 cup
1 tsp.
1,
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.
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
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)
At
3:32
-The dough begins to rise. (40 minutes)
-
At 2:52
At
At 2:10
The dough is kneaded for the second time. (22 minutes)
2:30 -
The dough continues to rise. (20 minutes)
-
The dough is “punched down.” (30 seconds)
SETTINGS
At 2:10
At
1:05 0:OO -
At
-
The dough rises for the final time. (65 minutes)
The bread begins to bake. (65 minutes)
The bread is finished.
FRENCH SETTING
2 Le. L
1-1/4
OAF
cups + 2 Tbsp.
2 Tbsp.
1
-l/2
tsp.
4 cups
l/3
cup
1 Tbsp.
l-1/2
Tbsp.
1-1/4 tsp.
3/4 tsp.
1-1/4
tsp.
ITALIAN
BREAD
(TIMER OPTIONAL)
INGREDIENTS
Water
Butter or margarine
Salt
All-purpose/Bread Machine
Parmesan cheese, grated
Onion flakes, dried
Parsley, dried (optional)
Basil, dried or Italian seasoning
Garlic powder
Quick-rise yeast
flour
1.5 LB. L
1 cup
1-1/2 Tbsp.
1
tsp.
3 cups
l/4 cup
2 tsp.
2
tsp.
1
Tbsp.
1
tsp.
l/2
tsp.
1
tsp.
OAF
INGREDIENTS
Water
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
cups
1-1/2
tsp. Salt
1-1/2
Tbsp.
4 cups
1 Tbsp.
1 tsp.
1.5 LB . LOAF
1 cup t 2 Tbsp.
1-1/4
tsp.
1 Tbsp.
3 cups
2 tsp.
FRENCH
(T
IMER
BREAD
O
PTIONAL
)
INGREDIENTS
Water
SaSlt
Vegetable oil
All-purpose/Bread Machine flour
Sugar
Quick-rise yeast
INGREDIENTS
Water
Salt
Vegetable oil
All-purpose/Bread Machine
flour
Sugar
1 tsp.
Quick-rise yeast
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)
to the bread pan.
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.
Press the “Crust Color” button to choose fight, medium or dark crust.
6.
Press the “Start/Stop” button.
7.
SWEET SETTING
SWEET BREAD MACHINE STAGES
For the sweet bread cycle you can expect the following things to
happen as the timer counts down to zero:
At
2:50 -
The dough is kneaded for the first time. (10 minutes)
At
2:40 -
The dough begins to rise. (5 minutes)
RECIPES
2:35 -
At
minutes)
At
2:15 1:45 -
At
At
1:45 -
At
0:50 -
At
0:OO -
The dough is kneaded for the second time. (20
The dough continues to rise. (30 minutes)
The dough is “punched down.”
The dough rises for the final time. (55 minutes)
The bread begins to bake. (50 minutes)
The bread is finished.
(30
seconds)
C
OTTAGE
CHEESE
(NOT
FOR
2-LB. LOAF
AND CHIVE BREAD
TIMER)
SWEET
SETTING
1/2 cup
1 cup
1
1-1/2 tsp.
2 Tbsp.
3-3/4 cups
2-1/2 Tbsp.
Water
Cottage cheese
Large egg
Salt
Butter or margarine
All-purpose/Bread Machine flour
Skim milk powder
3 Tbsp.Dried chives
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
(TIMER O
2-LB.
FRUIT
PTIONAL
LOAF
LOAF
)
l-1/4 cups Water
1-1/2
Tbsp.
l-1/2 tsp.
3-1/2
cupsAll-purpose/Bread Machine flour
1/2 cup
2 Tbsp.
Butter or margarine
Salt
Natural bran
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
3/4
cup
l/2 cup t 1 Tbsp.
APPLE
Unsweetened applesauce
Apple juice
WALNUT
(NOT FOR
2-LB.
T
LOAF
BREAD
IMER
)
1 tsp.Salt
3 Tbsp.
1
4 cups
Butter or margarine
Large egg
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.
I
EXPRE~SBAKEM
EXPRESSBAKETM
For the 58 minute
lowing things to happen as the timer counts down to zero:
At
0:58 -
At
0:48 -
At
0:35 -
At
EXPRESSBAKETM
For the 80 minute
lowing things to happen as the timer counts down to zero:
At
The dough is kneaded.
The dough begins to rise. (13 minutes)
The dough begins to bake. (35 minutes)
0:OO - The.bread
1:20 -
The dough is kneaded. (20 minutes)
SETTING
EXPRESSBAKETM
is finished.
SETTING RECIPES
EXPRESSBAKPM
SETTING
RECIPES
(58 MINUTES)
cycle you can expect the fol-
(IO
minutes)
cycle you can expect the fol-
RECIPES
(80
MINUTES)
At 1:00
At 0:42 At
0:OO -
I
MPORTANT
-
The dough begins to rise. (18 minutes)
The bread begins to bake. (42 minutes)
The bread is
:
You CANNOT use the Delay Timer
You CANNOT change the crust color.
finished.
for
EXPRESSBAKE~~
breads.
EXPRESSBAKE~ S
TRADITIONAL WHITE BREAD
(NOTFOR
2 LB. LOAF
1
cup + 2 Tbsp.Hot water 115”-125°F
1
2 Tbsp.
1
-1/2
tsp.
2 Tbsp.
2 Tbsp.
4
cupsAll-purpose/Bread Machine flour
4-1/2 tsp.
(Use EXPRESSBAKE~~ Setting 58 Min or 80
1.5 LB. LOAF
3/4 cup t 2 Tbsp.
1
2 Tbsp.
1 tsp.
2 Tbsp.Sugar
2Tbsp.
3
cups
4-1/2
tsp.
(Use
EXPRESSBAKE~
Setting
58
TIMER)
INGREDIENTS
(46”-68°C)
Large Egg
Butter or margarine
Salt
Sugar
Skim milk powder
Quick-rise yeast
Min)
INGREDIENTS
Hot water 115”-125°F
(46”-68°C)
Egg
Butter or margarine
Salt
Skim milk powder
All-purpose/Bread Machine flour
Quick-rise yeast
Min)
ETTING
&IMPORTANT:
/\115”
and 125°F or 45” and 68°C by using a cooking thermometer.
N
OTE
:
better volume, but if you prefer, you may substitute
Carefully measure the hot water and make sure it is between
Egg has been added to the
EXPRESSEIAKE~
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
3. Use your finger to
form
a well (hole) in the flour where you will pour the
(except yeast)
to the bread pan.
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
1
F RENCH BREAD
(NOT FOR TIMER)
2 LB. L
1
1
2 Tbsp.
OAF
cup + 2 Tbsp. Hot water 1
INGREDIENTS
Wi25”F
Large Egg
Butter or margarine
(46”-68°C)
1 tsp.Salt
1-1/2 Tbsp.Sugar
4
cups
4
tsp.
(Use
EXPRESSBAKE~
3; IMPORTANT:
Setting 58 Min or 80 Min)
Carefully measure the hot water
All-purpose/Bread Machine flour
Quick-rise yeast
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
better volume, but if you prefer, you may substitute
1.
Measure and add liquid ingredients to the bread pan.
EXPRESSBAKE~~
setting recipes to give a
1/2
cup water for 1 egg.
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)
LXPRESSBAW
SETTING
I
2 LB. LOAF
INGREDIENTS
1 cup t 2 Tbsp.Hot water 115”-125°F(46”-68°C)
1
2 Tbsp.
1
tsp.
Egg
Butter or margarine
Salt
2 Tbsp.Sugar
4 cups
2 tsp.
1 -1/2
tsp.
4 tsp.
(Use
EXPRESSBAKE~~
3~
I
MPORTANT
:
Carefully measure the hot water and make sure it is between
115” and 125°F or
N
OTE
:
Egg has been added to the
better volume, but if you prefer, you may substitute
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)
45”
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.
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.
2
cups
1 cup
1 cup
2 Tbsp.
2
tsp.
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
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
2-LB.
RYE
LOAF
BREAD
T
IMER
)
1 cup
2 Tbsp.
1-1/4 tsp.
1
1 Tbsp.
2 Tbsp.
2 cupsAll-purpose/Bread Machine flour
1 -1/2
cups
1
-1/2
tsp.
1/4 tsp.
1
-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.
Buttermilk
Water
Salt
Large egg
Vegetable oil
Molasses
Rye flour
Gluten flour
Baking soda
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.
MUSTARD RYE BREAD
(TIMER
OPTIONAL)
2-LB.
LOAF
WHOLE
WHEAT SETTING
1
cup + 2 Tbsp.
1-1/2
Tbsp.
l-1/2 tsp. Salt
1/4
cup
2 cups
l-1/2 cups
1-1/2
tsp.
1
Tbsp.
2 tsp.
1/4
cup
1-1/2 tsp.
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.
Water
Vegetable oil
Dijon mustard
All-purpose/Bread Machine flour
Rye flour
Gluten flour
Brown sugar
Caraway or dill seeds (optional)
Dried onion flakes (optional)
Quick-rise yeast
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.
GLUTEN-FREE
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.
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
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.
LOAF
Vegetable oil
White rice flour
Xanthan gum
Salt
(hole)
in the flour where you will pour
5. Press “Select” button to choose the Whole Wheat setting.
6. Press the “Crust Color” button to choose light, medium or dark crust.
3. Use your finger to form a well
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.
(except
(hole)
yeast) to the bread pan.
in the flour where you will pour
WHOLE
WHEAT
SETTING
G L U T E N - F R E E
CINNAMON RAISIN BREAD
(NOT FOR TIMER)
1.5-LB. LOAF
3
l-3/4 cups
3 Tbsp.
1
tsp.
2 cups
2/3
cup
1/3 cup
2-1/4
tsp.
2-1/2 tsp.
1
-1/2
tsp.Salt
3 Tbsp.Sugar
2 tsp.
1/2
cup
Large eggs
Water
Vegetable oil
White or cider vinegar
White rice flour
Potato starch
Tapioca flour
Active dry yeast
Xanthan gum
Ground cinnamon
Raisins
1.
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 the raisins in, a little at a time, until they are kneaded with
the dough.
DOUGH/PASTA SETTINGRECIPES
, DOUGH MACHINE STAGES
For the dough cycle you can expect the following things to happen
as the timer counts down to zero:
At
1:30 -
The dough is kneaded for the first time. (20 minutes)
At 1:lO
At 0:50
At
0:50 -
At
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.
M
AKES
12 12
R
OLLS
SWIRLS
Lightly grease baking sheet. Divide dough
into 10 equal pieces. On a lightly floured surface, 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 center to form a swirl. Place rolls 2 to 3 inches apart on prepared baking
MAKES
sheet. Cover, let rise and bake as directed.
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.
WHITEROLLS
(TIMER OPTIONAL)
Large egg
Butter or margarine
Ail-purpose/Bread Machine flour
Milk powder
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
5. Shape as desired (see
VARIATIONS
FOR SHAPING DOUGH
6. Bake at 350°F for 25 to 30 minutes.
HONEY AND WHEAT ROLLS
(TIMER OPTIONAL)
Large egg
All-purpose/Bread Machine flour
1-1/4
cups
Whole wheat flour
Quick-rise yeast
1. Measure all ingredients into bread pan.
2.
Select Dough setting.
3. Press “Start/Stop.”
5 Shape as desired (see
display reads,
VARIATIONS
FOR
“O:OO,”
SHAPING
press “Start/Stop” and
DOUGH, PAGE 69).
6. Bake at 350°F for 25 to 30 minutes.
, P
AGE
69).
M
M
AKES
AKES
12
12
ROLLS
R
OLLS
DOUGHSETTING
3/4
cup t 2 Tbsp.
1
3 Tbsp.
1 tsp.
2-1/4
cups
1 cup
2 tsp.
WHOLE WHEAT
(TIMER OPTIONAL )
Water
Large egg
Butter or margarine
Salt
All-purpose/Bread Machine
Measure all ingredients into bread pan in order listed. Select Dough
setting. Press Start/Stop. When unit signals and display reads
press Start/Stop. Remove dough to lightly floured surface and cover
with plastic wrap; let sit 5 minutes. Press a small batch or
batch into 14 inch (35 cm) pizza pan. Press 2 Tbsp. cornmeal onto surface if desired. Spread with sauce and toppings
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 minutes before spreading with sauce, etc.
Salt
Quick-rise yeast
(nextpage).
l/2
O:OO,
large
DOUGHSETTING
TOPPINGS:
TRADITIONAL
each sliced pepperoni, mushrooms, peppers, onion and
1 cup shredded Mozzarella cheese.
MEXICAN -
and green peppers. Sprinkle with chili powder or minced
jalapeno peppers and top with 1 cup shredded
Monterey Jack cheese.
PESTO-
and 3 Tbsp. pesto sauce. Top with 1 cup each shredded
Cheddar and Mozzarella cheese.
- 1/2
cup pizza sauce and top with
l/2
cup thick
l/2
cup pesto sauce OR
salsa,
2 cups chopped yellow
l/2
cup pizza sauce
l/2
cup
V ARIATIONS
Baked
pizza dough and add
ents. Press dough as directed in pizza pan. Spread
sauce on
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
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.
Calzone -
l/2
Use
l/2
whole wheat flour for small batch of
3/4
tsp. anise or fennel seed to the dry ingredi-
l/2
cup pizza
of the dough. Arrange 3/4 cup diced, cooked meat such
(Page
80)
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.
D
OUGH SETTING
LARGE
BATCH
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.
Measure all ingredients into bread pan in order listed. Select Dough setting.
Press Start/Stop. When unit signals and display reads
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.
Water
All-purpose/Bread Machine flour
Salt
Sugar
Quick-rise yeast
Poppy, caraway or sesame seeds* (Optional)
S
MALL
BATCH
Water
All-purpose/Bread Machine flour
Salt
Sugar
Quick-rise yeast
Poppy, caraway or sesame seeds*
*
Don’t add to bread pan; reserve for garnish.
O:OO,
0
400°F/200”C
for 25 - 30 minutes orontil
(Optional)
press Start/Stop.
TIP:
Bagels are best eaten the same day.
DOUGH
SETTING
PASTA RECIPES
BASIC PASTA
(Not for Timer)
All ingredients at room temperature
2 cups
1 cup
1 tsp.
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
Dust with flour if dough is sticky. Toss with flour to prevent sticking.
Cut into
Cook noodles in a large pot of salted boiling water for 1 - 2 minutes or until
“al dente.” Drain in colander.
All ingredients at room temperature (70”F-80”W21”C-27”C)
2 cups
1 cup
1
tsp.
1 Tbsp.Olive oil or vegetable oil
4
2 Tbsp.
l/8-inch
strips for narrow noodles or
(Not for Timer)
(70”F-80”W21%27”C)
All-purpose/Bread Machine flour
Semolina flour
Salt
l/8-inch
1/4-inch
thickness,
for medium noodles.
EGG PASTA
All-purpose/Bread Machine flour
Semolina flour
Salt
Large eggs, slightly beaten
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
Dust with flour if dough is sticky. Toss with flour to prevent sticking.
Cut into
Cook noodles in a large pot of boiling salted water for 1-2 minutes or until
“al dente.” Drain in colander.
N
OTE
1/8-inch
:
Pasta dough may be rolled with a pasta machine to achieve
desired thickness.
strips for narrow noodles or 1/4-inch for medium noodles.
l/8-inch
thickness.
DOUGH
SETTING
B ASICSWEETDOUGH
LARGE
BATCH
1 cup
2
1/4
cup
2
tsp.
4 cups
l/2
cup
3 Tbsp.
2 tsp.
Water
large eggs
Butter or margarine
Salt
All-purpose/Bread Machine flour
Sugar
Skim milk powder
Quick-rise yeast
S MALL BATCH
1/2
cup
1
2 Tbsp.
1 tsp.
2 cups
1/4
cup
l-1/2 Tbsp. Skim milk powder
1 tsp.
Water
Large egg
Butter or margarine
Salt
All-purpose/Bread Machine flour
Sugar
Quick-rise yeast
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.
TIP - Prepared dough may be kept in refrigerator for a few
hours; bring to room temperature before shaping.
TIP-
When letting the dough rise, cover loosely with plastic
wrap, wax paper or a clean tea towel.
0:00.
DOUGH
SETTING
CINNAMON PINWHEEL ROLLS
Use S
WEET DOUGH
2 tsp. cinnamon, and
ly floured surface roll dough into 12 x 9 inch (30 x 22 cm) rectangle. Spread
mixture on the dough. If desired, sprinkle
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.
V
ARIATION
:
from small or
1/4
cup softened butter or margarine together. On a light-
Substitute the following delicious filling for the filling above.
1/2
large batch. Mix 2/3 cup brown sugar,
1/3
cup raisins OR chopped pecans
3 Tbsp.sugar
1
1/4
cup walnuts
3/4
cupraisins
1 tsp.
2 Tbsp.
lemon rind, grated
cinnamon
soft butter
PEANUT BUTTER SWIRLS
Use S
WEET DOUGH
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.
from small or
1/2
large batch. Mix
1/2
cup chunky peanut
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
Mix
l/4
cup liquid honey, 2/3 cup granola or tossed oats*,
l/3
cup raisins,
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.
l/2
tsp each cinnamon and nutmeg to the flour.
l/4
chopped nuts, 2 Tbsp. melted butter or margarine
CHELSEA BUNS
Use SWEET DOUGH from small or
sugar, 2 tsp. cinnamon and
er. Place
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
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.
V
ARIATION
1/3
mixture in 8 inch (20 cm) square pan; blend in 2 tsp. water.
: Place 9 pecan or cherry halves in three rows in the mixture.
Place slices on top of each nut or cherry.
l/2
large batch. Mix
l/3
cup softened butter or margarine togeth-
l/2
cup brown
1/2
cup raisins
SWEDISH
Use S
WEET
D
OUGH
from small or
dough variation for Spiced Granola Buns, Page 79.
Roll dough into 8 x 16-inch (20 x
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
TEA
RING
l/2
large batch or use whole wheat
40-cm)
rectangle. Spread with
E GG GLAZE
Beat 1
egg,white &? 1
egg
yolk m
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.
V
ARIATION
HONEY GLAZE
:
Lemon -Substitute lemon juice for milk and lemon rind for extract.
Mix 2 Tbsp. honey, 2 Tbsp. softened butter or margarine together until
smooth. Brush on sweet rolls.
CHEVRE SPREAD
Mix 3 oz. (90
1 Tbsp. chopped, sundried tomatoes* and
Q
)
chevre, 4 oz. (125 g) cream cheese,
1/4 tsp.
1
Tbsp. olive
oil,
pepper until smooth
in food processor or by hand until smooth.
V
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.
G
LAZES
AND
SPREADS
BLUECHEESE 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
Delicious on Cracked Wheat or French Bread.
SALMON
Mix 7.75 oz. (220 g) can drained red salmon,
1/2
by hand until smooth. Delicious on Herb or Pumpernickel Bread.
SPREAD
tsp. Worcestershire sauce, and 1 tsp. lemon juice food processor or
(to
taste)
in food processor or by hand until smooth,
1/2
cup ricotta cheese,
1/2
tsp. salt and
1/2
cup cream or ricotta cheese,
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.
L OW-CALORIE GARDEN
Puree
1/2
cup cottage cheese,
clove of garlic in food processor or by hand until smooth. Stir in
grated carrot,
salt. Delicious on Bran and Sunflower Bread or Pumpernickel Bread.
1/3
SPREAD
1/2
cup light cream cheese and 1 minced
cup grated zucchini, 2 minced green onions and
1/2
cup
1/4
tsp.
MEXICANCHEESE SPREAD
Mix
1/4
cup cottage cheese and 4 o z.. (125 g) light cream cheese, 1 minced
clove garlic,
or by hand until smooth. Stir in 2 minced green onions. Delicious on
French or White Bread.
1/4
tsp. each chili powder, salt and cumin in food processor
GLAZES
AND SPREADS
TAPENADE
Process
1/4
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
tsp. each salt, pepper, dried thyme and rosemary with
1/8
tsp. red chili pepper flakes in food processor. Delicious on fresh
CHEESE
SPREAD
1-1/2
cups shredded old Cheddar Cheese,
1/4
2-1/2
cup ricotta or cream cheese until
1-1/2
tsp. dried
Tbsp. sweet German
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
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
pkg. (87 g) creamy vegetable soup mix. Cut a cap
1/2
cup cup chopped
1/2-inch
(1 cm) shell.
CHUTNEYSPREAD
Mix
1/4
cup cream cheese and 2 Tbsp. chutney in good processor until
smooth. Add a pinch of curry if desired. Delicious on Pumpernickel or
Oatmeal and Raisin Bread.
C HEESE BRUSCHETTA
Mix
1/4
cup cream cheese,
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
Mozzarella or Cheddar cheese. Broil until cheese melts.
1/4
cup ricotta cheese, 2 Tbsp. grated
SWEET f RUIT SPREADS
Mix
1/2
cup softened cream cheese m butter with 2 - 3 Tbsp.
of your favourite jam or marmalade until smooth. Delicious on White,
Whole Wheat, Raisin Bread or toast.
GLAZES
HONEY
Mix
and 2 Tbsp. liquid honey together until smooth. Delicious on Raisin Bread
or sweet rolls.
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
CREAM SPREAD
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,
1/8
tsp. each
S TRAWBERRYJ AM
(Not for
3 cups
2 cups
4 tsp.
2 Tbsp.
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
Using oven mitts, remove bread pan. Pour jam into containers and cover
or seal in sterilized jars. Cool and then refrigerate to set.
Fresh strawberries, sliced
Sugar
Lemon juice
Low-sugar fruit pectin crystals
Timer)
O:OO,
press Start/Stop.
MAKES ABOUT 2-1/2
2-l/2
CUPS
JAM AND MARMALADE
(Basic and Bake Setting - Not for Timer)
3Large oranges
O RANGE MARMALADE
1-1/4 cups
1
2 Tbsp.
Sugar
Lemon
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 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.
MAKESABOUT
I-I/2
CUPS
B ERRY JAM
(Not for Timer)
1 packageUnsweetened, frozen berries, thawed
(10 to 12
1 Tbsp.Lemon juice
oz)
(strawberries, raspberries and blueberries or a mixture)
1-3/4 cups
2-1/2
Tbsp.
Sugar
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.
MAKESABOUT 2 CUPS
T
IP
: Double recipe to use full pouch of liquid pectin
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: negligent 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
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 incidental 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.
LIMITED WARRANTY
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
c/o Service Tek
1351 Matheson Blvd. East, Units 5 & 6
Mississauga, ON L4W 2A1
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: