Sunbeam Bread Maker EXPRESS BAKETM Breadmaker User Manual

User Manual with Recipes

EXPRESSBAKE™

Bre a dma ke r

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IMPORTANT SA F EGUA RDS

When using electrical appliances, basic safety precautions should always be followed

including the following:

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

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

and allow metal parts to cool before cleaning. Allow the breadmaker to cool

thoroughly before putting in or taking off parts

3 When unit is not in use and before cleaning, unplug the breadmaker from wall outlet.

4 To protect against risk of electrical shock, do not immerse the appliance or plugs

in water or other liquids.

5. Close supervision is always necessary when thisor any appliance is used by

or near children, or incapacitated persons.

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

may walk or trip on it.

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

or after the appliance malfunctions or is dropped or has been damaged in any

manner. Take appliance to the nearest Authorized Service Facility for examination,

repair or electrical or mechanical adjustment.

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

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

9. Avoid contact with moving parts.

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

electric shock or injury.

11. Do not use outdoors or for commercial purposes.

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

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

14. To unplug, press and hold the “STOP” button for 2-3 seconds (until a ‘Beep”

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

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

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

cord. Extension cords are available from hardware stores and may be used with

care. The cord should be arranged so that it will not drape over the counter or table

top where it can be pulled by children or tripped over accidentally. If the appliance

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

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

breadmaker may not operate properly. The breadmaker should be operated

on a separate electrical circuit from other operating appliances.

THIS UNIT Is INTENDED FOR HOUSEHOLD USE ONLY

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CONTENTS

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

Safeguards

Inside Front Cover

Important

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

Getting Started

L e t ' s Bake Bread

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

. . . . . .

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

Overview of Breadmaker Features

EXPRESSBAKE Setting:

. . . . . . . . . . . . . . . . . . . 15

Hour

Baking Bread In Under

Using the Delay Timer

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

.22

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

Tips and Hints

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

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

Measurement Equivalency Chart

Taking Care of Your Bread Machine

. . . . . .

. . . .

Troubleshooting

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Basic

French

Sweet

......

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

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

. . . . . . . . .

...47

. . . . . ...

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

. . . . .

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

EXPRESSBAKE Setting

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

Whole Wheat

Gluten-Free

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

. . . . . . ..

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

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

7 5

Pizza . . . .

. . . . . .

Bagels

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

8 0

Glazesand Spreads

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

Jams and Marmalades

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

Recipe Index .

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. . . . . . . . . . . . . . . . . . . . . . . . . . I n s i d e

Back Cover

Warranty

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

. 2

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.

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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!

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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.

BEFOREYouBEGIN

Make sure you have the following

measuring equipment:

Liquid measuring cup

Dry measuring cups

Measuring spoons

You will need the following

ingredients:

Water

Butter/Margarine

Salt

Bread flour

(be sure to buy bread flour,

preferably for breadmakers)

Dry milk

Sugar

Active, fast rising yeast

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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 measure-

ment is exact. Another helpful tip is to

never use the cup to scoop the ingredi-

ents (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).

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Le. LOAF

1-3/8 cups

2Tbsp.

2tsp.

4 cups

2 Tbsp.

2 tsp.

chine flour

2 tsp.

Carefully measure 1-3/8 cups water. Remember,

room temperature. DO NOT use very hot or very cold water.

It's a good idea to view the measuring cup

at level to make sure you

u s e water that

~eye

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

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 with the knife

or spatula. Pour the flour into the bread pan,

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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 table-

spoons 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.

Measure (again,

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 set-

ting will read

hours and the red light will be lit next

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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: 1P

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.

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 later, you will need to raise

the lid to add nuts, fruits, or other ingredients.)

CAUTION: The breadmaker is very hot. Do not handle

the machine while it is operating. Do NOT lift the lid

while the breadmaker is baking bread.

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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.

At 3:OO

At 2:50

At 2:30

At 2:15

At 1:55

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

The dough begins to rise. (20 minutes)

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

The dough continues to rise. (20 minutes)

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

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

At I:00

The bread begins to bake. (60 minutes)

At 0:00 The bread is finished.

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A F T E R

THE BREAD Is BAKED

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.

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

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

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OVERVI EW OF BREADMAKER

SELECT BUTTON

Press this button to select

the kind of bread you

want to make.

Each time you press the

button you will hear a

beep, and a red light will

appear next to the setting

you chose. The display

shows a number for each

setting. For example,

Basic is 1, French is 3,

Sweet is 4, etc.

(For more information

about each setting,

pl eas e

see “Breadmaker

Settings” on Page 14.)

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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:

Light = L

Medium

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:

The number of the bread setting cycle

The crust color setting

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.)

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START/ STOP

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 SETTI NGS

Your breadmaker can bake almost any kind of bread.

The recipes we provided clearly show you which setting

you should use.

Basic (Time: 3 hours)

French (Time: 3 hours, 50 minutes)

Sweet (Time: 2 hours, 50 minutes)

EXPRESSBAKE (Time: 58 minutes)

EXPRESSBAKE (Time: 1 hour, 20 minutes)

6 -Whole Wheat (Time: 3 hours, 40 minutes)

Dough/Pasta (Time:

hour, 30 minutes)

Bake (Time: I hour)

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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.

SWEET

The sweet setting is for baking breads with high amounts of

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

EXPRESSBAKE (58 minutes)

Use this setting for baking bread in under 1 hour.

(Please see Page 15)

EXPRESSBAKE (80 minutes)

Use this setting to quickly bake larger loaves of bread.

(Please see Page 15)

WHOLE WHEAT

The whole wheat setting offers a longer rise time for breads

that contain more than 50% whole wheat flour.

DOUGH/PASTA

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

pizza, etc. which you shape by hand, allow to rise, then bake

in a conventional oven.

BAKE

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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-

B A K E 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

breads.

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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 EXPRESSBAKE settings.

DO NOT open the cover while making breads on the

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 EXPRESSBAKE set-

ting breads, but the results may not be as good as the results

when using the recipes within this booklet.

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EXPRESSBAKE SETTI NG TIPS AND HI NTS

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.

LIQUIDS

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 NEED TO BUY

You should only use “Bread Machine” flour for the EXPRESS-

BAKE setting recipes.

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You may need a cooking thermometer

to measure the temperature of the

water you use in these recipes.

You should only use hot water

(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-

B A K E setting loaf.

TRADI TI ONAL WHI TE BREAD

1. 5 LB. LOAF

3/ 4 CUP + 2 Tb

Tbsp.

1 tsp.

Tbsp.

2 Tbsp.

3 cups

ose/Bread

Bread Machine yeast

Machine flour

4- 1/ 2

tsp.

Carefully measure 3/4 cup

and 2 Tbsp. Of hot water.

exactly 3/4

and 2 Tbsp.

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Use a cooking thermometer to

make sure the temperature of

the water is between 115-125°F

or 46°C and 52°C. When the water

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

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 (hole) in the

flour where you will pour the yeast.

Yeast must NEVER come into con-

tact with a liquid when you are adding ingredients.

Measure (again leveling off)

teaspoons

of Bread Machine yeast and carefully pour into the well

you made in the flour.

Carefully snap the baking pan into the breadmaker.

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Repeatedly press the Select button until the red light

appears next to the “EXPRESSBAKE" setting (58 min).

80 min

. Whole Wheat

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

making bread.

CAUTION’ Do NOT raise the lid when using the EXPRESSBAKE

setting. Doing so can affect the rising of the dough.

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 will turn off and you will need to start

over again, from scratch.

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A F T E R THE EXPRESSBAKE S E T T I N G B R E A D I s BA K E D

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.

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 rub-

ber spatula, (metal can damage the pan’s surface),

and carefully 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 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.

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You can delay the time your breadmaker starts to have’

fresh bread ready when you get up in the morning or

when you come from work.

We recommend that before you use the Delay Timer,

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

good results for you in the past.

MPORTANT: You cannot use the Delay Timer

for EXPRESSBAKE settings.

Before using the Delay Timer:

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.

CAUTI ON

Do not use recipes with ingredients

that can spoil like eggs or milk.

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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.)

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 or 1/4 teaspoons and try cutting the amount of sugar

you use by 1/4 teaspoon at a time.

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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.

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You should always use fresh ingredients. The reasons are:

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.

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.

ADD 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.

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IF THE DOUGHBALL Is Too WET

During the second kneading cycle, check the

consistency of the doughball. If the doughball

appears sticky or wet, like pancake- batter,

sprinkle in flour, a tablespoon at a time, until the doughball appears

smooth, round and dry, and circles nicely in the pan. Sprinkle a lit-

tle more flour if needed.

If THE DOUGHBALL IS Too DRY

If the doughball appears flaky, or you hear

your breadmaker begin to make "knocking"

sounds, the dough ball is too dry.

T o

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.

FOR BAKING AT

HIGH ALTITUDES

If you live above 3000 feet (1000 m),

you probably already know h o w to adjust

other recipes like cakes and muffins.

Higher altitudes tend

make dough rise faster

make flour drier

to:

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

ing:

I F THE DOUGH I S Too DRY

increase the amount of water to the recipe, sometimes as much

as 2-4 Tbsp. per cup.

I F THE BREAD

RI SES TOO

HI GH

reduce the amount of yeast: For each teaspoon of yeast,

try reducing the yeast by 1/8 to 1/4 teaspoon.

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

reduc

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^llp

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MEASUREMENT EQUIVALENCY CHART

The following chart will help you convert measurements used

in the recipes.

For example: 1 tablespoon 3 teaspoons

TABLESPOON(S) TEASPOON(S)

LUID

UNCE(

)

CUP(S)

7/8

3/4

5/8

1/2

3/8

1/4

l-1/2

1/2

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TAKING CARE OF YOUR BREAD MACHINE

CAUTI ON

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 ele-

ment which is located on

the inside of the breadmaker.

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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 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,

place warm water in the bread pan for 10-15 minutes

and this will loosen the blade.

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.

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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 HAVE A POWER OUTAGE

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

the display will go blank.

If the breadmaker is kneading the bread, you can restart

the machine and continue.

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:

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.

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Unde rsta nding Displa y Informa tion

Your Sunbea m^®Brea dma ker is designed to give you informa tion

on tempera ture problems tha t ma y occur. The following cha rt shows

you how to correct problems tha t ma y occur from time to time.

Displa y Proble m

Wha t to Do

The displa y doe s not light up.

Plug in the brea dma ker.

0:00 (“:” fla she s)

There is no problem. This just

mea ns the ba king cycle is over

a nd the brea dma ker is keeping

your brea d wa rm. Press the

“Sta rt/Stop” button to turn off the

“keep wa rm” fea ture.

This just mea ns tha t the

H:HH (ma chine be e ps)

brea dma ker must cool before you

ba ke a nother loa f. Press the

“Sta rt/Stop” button. Open the top

of the brea dma ker, remove the

brea d pa n a nd let the

brea dma ker cool a bout 15 minutes

before ba king a nother loa f.

This mea ns tha t the room

temperature is too low (59°F/15 C

or less). Press the “Start/Stop”

button. Pla ce the brea dma ker in

a wa rm room a nd a llow it to wa rm

up.

L:LL (ma chine be e ps)

This mea ns tha t the room

E:EE (ma chine be e ps)

tempera ture is too high to ba ke

bread (86°F/30 C or more). Press the

“Sta rt/Stop” button to remove the

displa y. Pla ce the brea dma ker in

a cool loca tion before using it.

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Trouble shooting Bre a dma ke r Proble ms

If the bre a dma ke r doe s not function a s you think it should,

re vie w the cha rt be low for some possible solutions.

Bre a dma ke r Proble m

You se e smoke or sme ll a

burning odor from the ba ck of

the ma chine .

Solution

Ingredients ha ve spilled out of the

brea d pa n a nd into the ma chine

itself. Stop the brea dma ker a nd

a llow it to cool off. Clea n the

brea dma ker before using it a ga in.

Plea se see “Ta king Ca re of Your

Bread Machine” on page 28.

The dough doe s not mix.

Ma ke sure the ba king pa n a nd

knea ding bla de a re properly

insta lled in the ma chine.

Trouble shooting Ba king Proble ms

If your bre a d doe s not turn out the wa y you e xpe cte d or ha s

some cha ra cte ristic you don’t ca re for, re vie w the cha rt be low

for some possible solutions.

Ba king Proble m

Solution

The side s of the bre a d colla pse The re a re se ve ra l possible

a nd the bottom of the bre a d is

da mp.

solutions. The bre a d ma y ha ve

be e n le ft in the bre a d pa n too

long a fte r ba king. Re move the

bre a d from the pa n soone r a nd

a llow it to cool. Try using more

flour (a te a spoon a t a time ), or

le ss ye a st (1/4 te a spoon a t a

time ), or le ss wa te r or liquid (a

te a spoon a t a time ). This could

a lso be the re sult of forge tting to

a dd sa lt to the re cipe .

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Ba king Proble m, continue d Solution

The bre a d ha s a he a vy, thick

te xture .

Try using le ss flour (a te a spoon

a t a time ), or more ye a st (1/4

te a spoon a t a time ). This could

a lso be the re sult of using old

flour or the wrong type of flour

for the re cipe .

The bre a d is not ba ke d

comple te ly in the ce nte r.

Try using more flour (a te a spoon

more a t a time ), or le ss wa te r or

liquid (a te a spoon le ss a t a time ).

Do not lift the lid too ofte n during

ba king.

The bre a d ha s a coa rse or

hole y te xture .

This is usua lly the re sult of

forge tting to a dd sa lt to the

re cipe .

Try using le ss ye a st (1/4 te a spoon

le ss a t a time ). This could a lso be

the re sult of forge tting to a dd

sa lt to the re cipe or forge tting to

put the kne a ding bla de into the

ba king pa n.

The bre a d rose too much.

The bre a d did not rise e nough.

The re a re se ve ra l possible

solutions. Try using le ss flour (a

te a spoon le ss a t a time ), more

ye a st (1/4 te a spoon more a t a

time ), or le ss wa te r (a te a spoon

le ss a t a time ). This could a lso be

the re sult of:

•

forge tting to a dd sa lt to the

re cipe ,

•

using old flour or the wrong

kind of flour for the re cipe ,

•

using old ye a st,

or not using hot wa te r (e xce pt

otherwise noted in the recipes and for

EXPRESSBAKE™setting recipes).

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Ba king Proble m, continue d Solution

The bre a d ha s a floure d top.

This is usua lly a re sult of using

too much flour or not e nough

wa te r. Try using le ss flour (a

te a spoon le ss a t a time ), or try

using more ye a st (1/4 te a spoon

le ss a t a time ).

The bre a d is too brown.

This is usua lly the re sult of

a dding too much suga r to the

re cipe . Try using le ss suga r (1

Tbsp. a t a time ). You ca n a lso try

se le cting a lighte r crust color

se le ction.

The bre a d is not brown e nough. This is usua lly the re sult of

re pe a te dly lifting the lid of the

bre a d ma chine or le a ving the lid

ope n while the bre a d is ba king.

Be sure the lid is shut while the

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

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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)

At 2:30 The dough is kneaded for the second time. (75 minutes)

At 2:15 The dough continues to rise. (20 minutes)

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

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

At 1:OO The bread begins to bake. (60 minutes)

At 0:OO The bread is finished.

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BASI C SETTI NG

DELUXE WHITE BREAD

( T I M E R OPTIONAL)

INGREDIENTS

2 LB. LOAF

1-1/3 cups

2 Tbsp.

Water

Butter or margarine

Salt

All-purpose/Bread Machine flour

Skim milk powder

S u g a r

tsp.

cups

2 Tbsp.

tsp.

Quick-rise yeast

INGREDIENTS

1. 5

LB. LOAF

Water

1 cup

2 Tbsp.

Butter or margarine

Salt

1-1/2 Tbsp.

1- 1/ 2 tsp.

All-purpose/Bread Machine flour

Skim milk powder

cups

1-1/2 Tbsp.

tsp.

Quick-rise yeast

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

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.

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COUNTRY WHITE BREAD

(NOT

F O R T I M E R )

I NGREDI ENTS

LB.

LOAF

1-1/4 cups

Water

Salt

-1/2 tsp.

Large egg

Butter or margarine

All-purpose/Bread Machine flour

Sugar

1 1/2 Tbsp.

4 cups

1 Tbsp.

1 tsp.

Quick-rise yeast

1.5 LB. LOAF

Water

3/4 cup

1 tsp.

3 Tbsp.

Salt

Large egg

Butter or margarine

All-purpose/Bread Machine flour

Sugar

Tbsp.

3 cups

2 tsp.

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

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.

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BASI C SETTI NG

HEARTY GARLI C BREAD

(TIMER

PTIONAL)

2- LB.

LOAF

Water

1-1/2 cups t

3 Tbsp.

Tbsp.

Butter or margarine

Salt

1-1/2 tsp.

All-purpose/Bread Machine flour

Instant potato flakes

Sugar

cups

1 cup

-1/2 Tbsp.

Dried dillweed or chives (optional)

Crushed garlic cloves

Quick-rise yeast

tsp.

l - 2

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.

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.

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H E R B B R E A D

(TIMER

PTIONAL)

2-LB. LOAF

Water

1-1/4 cups

1-1/2 Tbsp.

1-1/2 tsp.

3-1/2 cups

2 Tbsp.

Butter or margarine

Salt

Ail-purpose/Bread Machine flour

Skim milk powder

Sugar

-1/2 tsp.

Italian seasoning

Dried parsley (optional)

Caraway seeds (optional)

Quick-rise yeast

1/2 tsp.

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 (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.

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BASIC SETTING

ONION AND CHEESE BREAD

(NOT F O R T I M E R )

2-LB. LOAF

1-1/3 cups

Water

Salt

1 tsp.

All-purpose/Bread Machine flour

4 cups

Grated Parmesan cheese

Sugar

l/4 cup

2 tsp.

Dried onion flakes

Quick-rise yeast

1 Tbsp.

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

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.

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B A S I C S E T T I N G

YOGURT BREAD

( NOT FOR TI MER

)

1.5-LB. LOAF

l/2 cup + 3 Tbsp.

Water

1/ 2 cup

Yogurt

Butter or margarine

Salt

1-1/2 Tbsp.

1- 1/ 2 tsp.

cups

All-purpose/Bread Machine flour

Skim milk powder

Sesame seeds (optional)

Quick-rise yeast

-1/2 Tbsp.

3 Tbsp.

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 ( hol 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.

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BASI C SETTI NG

LIGHT RYE BREAD

(TIMER OPTIONAL)

2-LB. LOAF

Water

1-1/4 cups + 2 Tbsp.

Salt

-1/2 tsp.

-l/2 Tbsp.

Vegetable oil

Packed brown sugar

2 Tbsp.

3 cups

1 cup

All-purpose/Bread Machine flour

Rye flour

Quick-rise yeast

1 tsp.

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.

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BASI C SETTI NG

BRAN AND,

UNFLOWER

EED BREAD

(TIMER OPTIONAL)

2-LB. LOAF

Water

1-1/4 cups

1-1/2 Tbsp.

1-1/2 tsp.

2-1/2 cups

1/4 cup

Butter or margarine

Salt

Ail-purpose/Bread Machine flour

Whole wheat flour

Natural bran

l/4 cup

All-purpose/Bread Machine flour

Sugar

cups

2 Tbsp.

1 Tbsp.

1-1/2 tsp.

1/4 cup

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" button.

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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)

At 3:32 -The dough begins to rise. (40 minutes)

At 2:52

At 2:30

At 2:10

At 1:05

At 0:OO

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

The dough continues to rise. (20 minutes)

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

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

The bread begins to bake. (65 minutes)

The bread is finished.

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FRENCH SETTI NG

I TALI AN BREAD

(TIMER OPTIONAL)

I NGREDI ENTS

2 Le. LOAF

1-1/4 cups + 2 Tbsp.

Water

Butter or margarine

Salt

All-purpose/Bread Machine flour

2 Tbsp.

-l/2 tsp.

4 cups

Parmesan cheese, grated

Onion flakes, dried

Parsley, dried (optional)

Basil, dried or Italian seasoning

Garlic powder

l/3 cup

1 Tbsp.

l-1/2 Tbsp.

1-1/4 tsp.

3/4 tsp.

1-1/4 tsp.

Quick-rise yeast

INGREDIENTS

1. 5 LB.

LOAF

Water

1 cup

Butter or margarine

Salt

1-1/2 Tbsp.

tsp.

All-purpose/Bread Machine flour

Parmesan cheese, grated

Sugar

3 cups

l/4 cup

2 tsp.

Onion flakes, dried

Parsley, dried (optiona/)

Basil, dried or Italian seasoning

Garlic powder

Quick-rise yeast

tsp.

Tbsp.

tsp.

l/2 tsp.

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

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.

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F R E N C H SETTING

FRENCH BREAD

( TI MER

PTI ONAL)

INGREDIENTS

Water

Salt

2 LB. LOAF

1-1/3 cups

1-1/2 tsp.

1-1/2 Tbsp.

4 cups

Vegetable oil

All-purpose/Bread Machine flour

Sugar

1 Tbsp.

Quick-rise yeast

1 tsp.

I NGREDI ENTS

Water

1 . 5 LB . L O A F

1 cup t 2 Tbsp.

1-1/4 tsp.

1 Tbsp.

Salt

Vegetable oil

All-purpose/Bread Machine

Sugar

3 cups

2 tsp.

Quick-rise yeast

1 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 ( hol e) in the flour where you will pour

the yeast. Yeast must NEVER come into contact with

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.

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Press the “Start/Stop” button.

7 .

SWEET SETTING R E C I P E S

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

At 2:40

At 2:35

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

The dough begins to rise. (5 minutes)

The dough is kneaded for the second time. (20

minutes)

At 2:15

At 1:45

At 0:50

At 0:OO

The dough continues to rise. (30 minutes)

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

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

The bread begins to bake. (50 minutes)

The bread is finished.

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SWEET SETTING

COTTAGE CHEESE AND CHIVE BREAD

(NOT F O R TIMER)

2-LB. LOAF

Water

Cottage cheese

1/2 cup

1 cup

Large egg

Salt

1-1/2 tsp.

2 Tbsp.

3-3/4 cups

2-1/2 Tbsp.

3 Tbsp.

l-1/4 tsp.

Butter or margarine

All-purpose/Bread Machine flour

Skim milk powder

Dried chives

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

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

7. Press the “Start/Stop” button.

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SWEET SETTI NG

CINNAMON FRUIT LOAF

( TI MER OPTI ONAL)

2-LB. LOAF

l-1/4 cups

1-1/2 Tbsp.

l-1/2 tsp.

3-1/2 cups

1/2 cup

Water

Butter or margarine

Salt

All-purpose/Bread Machine flour

Natural bran

2 Tbsp.

Brown sugar

1 Tbsp.

Skim milk powder

Ground cinnamon

Pumpkin pie spice*

Quick-rise yeast

Chopped, dried apricots

Raisins

2 tsp.

1 tsp.

1-1/2 tsp.

1/4 cup

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 ( hol e) in the flour where you will pour

the yeast. Yeast must NEVER come into contact with

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

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for pumpkin pie spice

SWEET SETTI NG

APPLE WALNUT BREAD

( NOT FOR TI MER

)

2-LB. LOAF

Unsweetened applesauce

Apple juice

3/4 cup

l/2 cup t

1 tsp.

Tbsp.

Salt

3 Tbsp.

Butter or margarine

Large egg

4 cups

1/4 cup

All-purpose/Bread Machine flour

Packed brown sugar

Cinnamon

-l/4 tsp.

1/2 tsp.

1 tsp.

Baking soda

Quick-rise yeast

Chopped walnuts

l/2 cup

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.

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EXPRESSBAKE SETTING RECIPES

EXPRESSBAKE

SETTING RECIPES (58 MINUTES)

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

At 0:48

At 0:35

At 0:OO

The dough is kneaded. (IO minutes)

The dough begins to rise. (13 minutes)

The dough begins to bake. (35 minutes)

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:

At 1:20

At 1:00

A t 0:42

At 0:OO

The dough is kneaded. (20 minutes)

The dough begins to rise. (18 minutes)

The bread begins to bake. (42 minutes)

The bread is finished.

IMPORTANT: You CANNOT use the Delay Timer for EXPRESSBAKE

breads.

You CANNOT change the crust color.

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EXPRESSBAKE

TRADITIONAL WHITE BREAD

ETTI NG

(NOT FOR TIMER)

INGREDIENTS

2 LB. LOAF

cup + 2 Tbsp.

Hot water 115-125°F (46-68°C)

Large Egg

Butter or margarine

Salt

2 Tbsp.

-1/2 tsp.

2 Tbsp.

Sugar

Skim milk powder

All-purpose/Bread Machine flour

Quick-rise yeast

cups

4-1/2 tsp.

(Use E X P R E S S B A K E Setting 58 Min or 80 Min)

1. 5

LOAF

INGREDIENTS

Hot water 115-125°F (46-68°C)

3/4 cup t 2 Tbsp.

Egg

Butter or margarine

Salt

Sugar

2 Tbsp.

1 tsp.

2 Tbsp.

Skim milk powder

All-purpose/Bread Machine flour

Quick-rise yeast

2 T b s p .

cups

4-1/2 tsp.

(Use EXPRESSBAKESetting 58 Min)

Carefully measure the hot water and make sure it is between

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 1/2cup 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.

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6. Press the~“Start/Stop” button.

EXPRESSBAKE

ETTI NG

FRENCH BREAD

(NOT FOR TIMER)

2 LB. LOAF

INGREDIENTS

cup + 2 Tbsp.

Hot water 115-125”F (46-68°C)

Large Egg

Tbsp.

Butter or margarine

1 tsp.

Salt

1-1/2 Tbsp.

Sugar

All-purpose/Bread Machine flour

cups

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.

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.

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LXPRESSBAKE SETTI NG

HERBED GARLI C

BREAD

(NOT FOR TIMER)

2 LB. LOAF

INGREDIENTS

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

Egg

2 Tbsp.

Butter or margarine

Salt

tsp.

2 Tbsp.

4 cups

2 tsp.

Sugar

All-purpose/Bread Machine flour

Dried dillweed, Italian seasoning, parsley or chives

-1/2 tsp.

Minced garlic or

tsp. garlic powder

Quick-rise yeast

4 tsp.

(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.

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

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

6. Press the “Start/Stop” button.

EXPRESSBAKE

setting 58 or 80 min.

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EXPRESSBAKE

ETTI NG

CINNAMON

RAISIN BREAD

( NOT FOR TI MER)

2 Le. LOAF

INGREDIENTS

Hot water 115-125”F (46-68°C)

1 cup

2 Tbsp.

Egg

Butter or margarine

2 Tbsp.

1-1/4 tsp.

Salt

Sugar

3 Tbsp.

Skim milk powder

All-purpose/Bread Machine flour

Ground cinnamon

Each Raisins and chopped nuts*

Quick-rise yeast

2 Tbsp.

cups

tsp.

1/2 cup

tsp.

or 80 Mi n)

INGREDIENTS

1.5 Le. LOAF

Hot water 115-125°F (46-68°C)

3/4 cup

2 Tbsp.

Egg

1-1/2 Tbsp.

Butter or margarine

Salt

1 tsp.

Sugar

2 Tbsp.

Skim milk powder

All-purpose/Bread Machine flour

Ground cinnamon

Each Raisins and chopped nuts*

Quick-rise yeast

1-1/2 Tbsp.

cups

1-1/2 tsp.

1/3 cup

tsp.

(

U s

58 Mi n)

IMPORTANT: Carefully measure t h e 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.

* There i^Ds^on^wo^nlor^aa^dis^fri^on^m/n^Wut^wwb^.e^Se^op^m,^ans^uo^alsa^.d^cod^mt^.h^Ae^lls^Me^anin^uag^lr^se^Sd^eie^arn^ct^hs^Aw^ndit^Dh^owthⁿe^loadfl^.our.

EXPRESSBAKE SETTING

50% WHOLE WHEAT BREAD

S E T T I N G

HONEY WH E A T B R E A D

(NOT FOR

IMER)

INGREDIENTS

1.5 LB.

LOAF

3/4 cup t 2 Tbsp.

Hot water 115-125°F (46-68°C)

Large egg

1-1/2 Tbsp.

Vegetable oil

Salt

1 tsp.

Honey

2 Tbsp.

2-1/2 cups

1/2 cup

All-purpose/Bread Machine flour

Whole wheat flour

Quick-rise yeast

4 tsp.

(Use EXPRESSBAKE

Setting 58 Min)

Carefully measure the hot water and make sure it is between

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

NOTE: Egg has been added to the

setting recipes to give a

better volume, but if you prefer, you may substitute 1/2 cup water for

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

6. Press the “Start/Stop” button.

EXPRESSBAKE

setting 58 min.

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WHOLE

HEAT BREAD MACHINE SETTINGS

For the whole wheat bread cycle you can expect the following

things to happen as the timer counts down to zero:

At 3:40

At 3:30

At 3:05

At 2:45

At 2:15

At I:05

At 0:OO

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

The dough begins to rise. (25 minutes)

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

The dough continues to rise. (30 minutes)

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

The bread begins to bake. (65 minutes)

The bread is finished.

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WHOLE WHEAT SETTI NG

50% WHOLE WHEAT BREAD

( TI MER OPTI ONAL)

LB. LOAF

I NGREDI ENTS

-1/2 cups

Water

2 Tbsp.

Butter or margarine

Salt

tsp.

cups

Whole wheat flour

All-purpose/Bread Machine flour

3 Tbsp.

1/3 cup

2 tsp.

Skim milk powder

Packed brown sugar

Quick-rise yeast

1. 5 LB. LOAF

I NGREDI ENTS

cup + 2 Tbsp.

Water

1-1/2 Tbsp.

l-1/2 tsp.

1-1/2 cups

l-1/2 cups

2 Tbsp.

Butter or margarine

Salt

Whole wheat flour

All-purpose/Bread Machine flour

Skim milk powder

Packed brown sugar

Quick-rise yeast

l/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 (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.

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WHOLE WHEAT S E T T I N G

100% WHOLE WHEAT BREAD

(T I M E R O P T I O N A L)

2 LB. LOAF

I N GRED I ENTS

Water

-1/2 cups

Butter or margarine

Salt

2 Tbsp.

2 tsp.

4 cups

4 tsp.

Whole wheat flour

Gluten flour

Skim milk powder

Packed brown sugar

Quick-rise yeast

3 Tbsp.

1/3 cup

2 tsp.

1.5 LB. LOAF

1-1/4 cup

1-1/2 Tbsp.

1-1/2 tsp.

3 cups

INGREDIENTS

Water

Butter or margarine

Salt

Whole wheat flour

Gluten flour

1 Tbsp.

Skim milk powder

Packed brown sugar

Quick-rise yeast

2 Tbsp.

1/4 cup

-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 (ho/e) in the flour where you will pour

the yeast. Yeast must NEVER come into contact with

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.

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WHOLE WHEAT SETTING

MULTI - GRAI N BREAD

OPTIONAL)

2 LB. LOAF

INGREDIENTS

Water

Butter or margarine

Salt

cup + 2 Tbsp.

-1/2 Tbsp.

1-1/2 tsp.

3 Tbsp.

Liquid honey

All-purpose/Bread Machine flour

-1/2 cups

1-1/2 cups

3/4 cup

Whole wheat flour

12 Grain cereal*

l-1/2 tsp.

Quick-rise yeast

INGREDIENTS

1.5 LB. LOAF

3/4 cup + 2 Tbsp.

1 Tbsp.

Water

Butter or margarine

Salt

1 tsp.

Liquid honey

2 Tbsp.

All-purpose/Bread Machine flour

Whole wheat flour

1 cup

3/4 cup

12 Grain cereal*

1-1/4 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 (hole) in the flour where you will pour

the yeast. Yeast must NEVER come into contact with

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.

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WHOLE WHEAT SETTING

P U M P E R N I C K E L BREAD

(TIMER OPTIONAL)

INGREDIENTS

Water

2 LB.

LOAF

-1/4 cups

Molasses

1/3 cup

2 Tbsp.

1 tsp.

Butter or margarine

Salt

Instant coffee

tsp.

Cocoa powder

1-1/2 Tbsp.

All-purpose/Bread Machine flour

Whole wheat flour

Rye flour

Caraway seeds (optional)

Quick-rise yeast

cups

1 cup

2 Tbsp.

tsp.

INGREDIENTS

1. 5

1/4 cup

2 Tbsp.

cup

OAF

Water

Molasses

Butter or margarine

Salt

instant coffee

Cocoa powder

All-purpose/Bread Machine flour

Whole wheat flour

Rye flour

tsp.

1 tsp.

1-1/2 Tbsp.

1-1/2 cups

3/4 cup

cup

Caraway seeds (optional)

Quick-rise yeast

1 Tbsp.

l-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 (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.

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button.

WHOLE WHEAT S E T T I N G

DE L I RYE B R E A D

(NOT FOR

TI MER)

2-LB. L O A F

Buttermilk

1 cup

Water

2 Tbsp.

1-1/4 tsp.

Salt

Large egg

Vegetable oil

Molasses

1 Tbsp.

2 Tbsp.

2 cups

All-purpose/Bread Machine flour

Rye flour

-1/2 cups

Gluten flour

Baking soda

Quick-rise yeast

-1/2 tsp.

1/4 tsp.

-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 (ho/e) in the flour where you will pour

the yeast. Yeast must NEVER come into contact with

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.

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WHOLE WHEAT S E T T I N G

MUSTARD RYE BREAD

(TIMER OPTIONAL)

2-LB. LOAF

Water

cup + 2 Tbsp.

Vegetable oil

Salt

1-1/2 Tbsp.

l-1/2 tsp.

1/4 cup

Dijon mustard

All-purpose/Bread Machine flour

Rye flour

2 cups

l-1/2 cups

1-1/2 tsp.

Gluten flour

Brown sugar

Tbsp.

Caraway or dill seeds (optional)

Dried onion flakes (optional)

Quick-rise yeast

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.

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.

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WHOLE WHEAT S E T T I N G

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 B R E A D

( NOT FOR TI MER)

1.5-LB. LOAF

Large eggs

1-2/3 cups

3Tbsp.

1 tsp.

2-1/4 tsp.

3-1/4 cups

2-1/2 tsp.

Water

Vegetable oil

White or cider vinegar

Active dry yeast

White rice flour

X a n t h a n g u m

lre d75 Td 75 0 03r415] ÿ06415] 1 0 Tc 1 w -92w -92

WHOLE WHEAT S E T T I N G

G L U T E N - F R E E CHEDDAR CHEESE B R E A D

[NOT FOR TIMER)

1.5-LB. LOAF

Large eggs

Water

1-3/4 cups

2 Tbsp.

2 cups

Vegetable oil

White rice flour

Brown rice flour

Active dry yeast

Skim milk powder

Sugar

Dried onion flakes

Poppy seeds (optional)

Xanthan gum

1 cup

2-1/2 tsp.

1/4 cup

2 Tbsp.

1 Tbsp.

3-1/2 tsp.

1-1/2 tsp.

Celery seeds (optional)

Dried dillweed (optional)

Salt

-1/2 tsp.

1 tsp.

Shredded old Cheddar cheese

1-1/2 cups

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

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.

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WHOLE WHEAT S E T T I N G

GLUTEN-FREE

CINNAMON RAISIN BREAD

(NOT FOR TIMER)

1.5-LB. LOAF

Large eggs

Water

l-3/4 cups

3 Tbsp.

Vegetable oil

White or cider vinegar

tsp.

White rice flour

2 cups

Potato starch

Tapioca flour

2/3 cup

1/3 cup

2-1/4 tsp.

2-1/2 tsp.

Active dry yeast

Xanthan gum

Salt

-1/2 tsp.

3 Tbsp.

2 tsp.

Sugar

Ground cinnamon

Raisins

1/2 cup

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

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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:

At 1:30

At 1:lO

At 0:50

At 0:OO

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

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.

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DOUGH INSTRUCTIONS

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

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.

MA K E S 12 ROLLS

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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-

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

MAKES 10 SWIRLS

sheet. Cover, let rise and bake as directed.

BUTTERHORNS

Lightly grease baking sheet and set aside.

On a lightly floured surface, roll dough into

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.

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DOUGH SETTI NG

WHOLE WHEAT ROLLS

(TIMER OPTIONAL)

Water

3/4 cup t 2 Tbsp.

3 Tbsp.

1 tsp.

Large egg

Butter or margarine

Salt

All-purpose/Bread Machine flour

Whole wheat flour

Sugar

2-1/4 cups

1 cup

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

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

HAPING

OUGH, PAGE 69).

MAKES 12 ROLLS

BRAN ROLLS

(TIMER OPTIONAL)

Water

Salt

Butter or margarine

Large egg

3/4 cup

3/4 tsp.

1/3 cup

All-purpose/Bread Machine flour

Bran

Sugar

Quick-rise yeast

2-3/4 cups

1/3 cup

3 Tbsp.

1 tsp.

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).

MAKES 12 ROLLS

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

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P I Z Z A

Large Batch

Water

-1/2 cups

2 Tbsp.

2 tsp.

Olive oil

Salt

2 tsp.

Sugar

4 cups

All-purpose/Bread Machine flour

Quick-rise yeast

t s p .

S m a l l

3/4 cup

1 Tbsp.

Water

Olive oil

tsp.

Salt

1 tsp.

2 cups

2 tsp.

Sugar

All-purpose/Bread Machine flour

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 sur-

face if desired. Spread with sauce and toppings ( next page) .

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.

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DOUGH SETTI NG

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

Use l/2 whole wheat flour for small batch of

Baked Calzone

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

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

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DOUGH SETTI NG

LARGE BATCH

Water

All-purpose/Bread Machine flour

1-1/2 cups

4 cups

Salt

2 tsp.

1 Tbsp.

Sugar

tsp.

Quick-rise yeast

Poppy, caraway or sesame seeds* (Optional)

2 Tbsp.

SMALL BATCH

Water

3/4 cup

2 cups

1 tsp.

All-purpose/Bread Machine flour

S a l t

2 tsp.

Sugar

1/2 tsp.

Quick-rise yeast

Poppy, caraway or sesame seeds* (Optional)

Tbsp.

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 400°F/200C for 25

browned. Serve warm.

30 minutes orontil

TI P:

Bagels are best eaten the same day.

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DOUGH

SETTI NG

PASTA RECIPES

BASIC PASTA

(Not for Timer)

All ingredients at room temperature

2 cups

All-purpose/Bread Machine flour

1 cup

1 tsp.

Semolina flour

Salt

1 Tbsp.

3/4 cup + 2 Tbsp.

Olive oil or vegetable oil

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

“al dente.” Drain in colander.

2 minutes or until

EGG PASTA

(Not for Timer)

All ingredients at room temperature

2 cups

1 cup

All-purpose/Bread Machine flour

Semolina flour

Salt

tsp.

1 Tbsp.

2 Tbsp.

Olive oil or vegetable oil

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 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.

NOTE: Pasta dough may be rolled with a pasta machine to achieve

desired thickness.

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DOUGH

SETTI NG

BASIC SWEET DOUGH

LARGE BATCH

Water

1 cup

large eggs

Butter or margarine

Salt

1/4 cup

tsp.

All-purpose/Bread Machine flour

4 cups

l/2 cup

3 Tbsp.

2 tsp.

Sugar

Skim milk powder

Quick-rise yeast

SMALL BATCH

1/2 cup

Water

Large egg

Butter or margarine

Salt

2 Tbsp.

1 tsp.

All-purpose/Bread Machine flour

2 cups

1/4 cup

l-1/2 Tbsp.

1 tsp.

Sugar

Skim milk powder

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 0:00.

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

according to the following recipes.

TI P

Make large batch and then use to make 2 different

recipes or double the recipes and freeze one batch.

TI P

Prepared dough may be kept in refrigerator for a few

hours; bring to room temperature before shaping.

TI P- When letting the dough rise, cover loosely with plastic

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wrap, wax paper or a clean tea towel.

DOUGH SETTING

CINNAMON PINWHEEL ROLLS

Use SWEET DOUGH 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 light-

ly 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

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

upside down.

VARIATION: Substitute the following delicious filling for the filling above.

3 Tbsp.

sugar

lemon rind, grated

1/4 cup

3/4 cup

1 tsp.

walnuts

raisins

cinnamon

2 Tbsp.

soft butter

PEANUT BUTTER SWIRLS

Use SWEET

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.

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DOUGH SETTING

SPI C ED 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

for 30

warm.

50 minutes. Bake at 375°F (190°C)

35 minutes. Turn out upside down onto serving dish while

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

Place slices on top of each nut or cherry.

SWEDISH TEA RING

OUGH from small or l/2 large batch or use whole wheat

Use SWEET

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

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

35 minutes. Cool on wire rack. Drizzle with sugar glaze. (Page 80)

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E G G GLAZE

Beat 1 egg,white or

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).

M I L K O R B U T T E R 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.

ARI ATI ON

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 1/4tsp. pepper until smooth

in food processor or by hand until smooth.

ARI ATI ON

Cottage Cheese -Substitute milk for oil and add

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.

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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, 1/2 cup ricotta cheese,

2 Tbsp. lime or lemon juice, 2 Tbsp. minced cilantro, 1/2 tsp. salt and

hot pepper sauce (to taste) in food processor or by hand until smooth,

Delicious on Cracked Wheat or French Bread.

SALMON SPREAD

Mix 7.75 oz. (220 g) can drained red salmon, 1/2 cup cream or ricotta cheese,

1/2 tsp. Worcestershire sauce, and 1 tsp. lemon juice food processor or

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 SPREAD

Puree 1/2 cup cottage cheese, 1/2 cup light cream cheese and 1 minced

clove of garlic in food processor or by hand until smooth. Stir in 1/2 cup

grated carrot, 1/3 cup grated zucchini, 2 minced green onions and 1/4 tsp.

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

MEXICAN CHEESE SPREAD

Mix 1/4 cup cottage cheese and 4 oz.. (125 g) light cream cheese, 1 minced

clove garlic, 1/4 tsp. each chili powder, salt and cumin in food processor

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

French or White Bread.

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GLAZES AND SPREADS

TAPENADE SPREAD

Process 1/2 cup pitted, black olives, 1 minced clove garlic, 1 Tbsp. olive oil

1/4 tsp. each salt, pepper, dried thyme and rosemary with 1-1/2 tsp. dried basil

and 1/8 tsp. red chili pepper flakes in food processor. Delicious on fresh

Baguette or Focaccia.

CHEDDAR CHEESE SPREAD

Mix 1-1/2 cups shredded old Cheddar Cheese, 2-1/2 Tbsp. sweet German

or Russian mustard, 2 Tbsp. milk and 1/4 cup ricotta or cream cheese until

smooth. Delicious on Herb Bread.

SMOKED SALMON DIP

Mix 1 cup each yogurt and light mayonnaise, 1/2 cup cup chopped

smoked salmon and 1/2 pkg. (87 g) creamy vegetable soup mix. Cut a cap

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 1/2-inch (1 cm) shell.

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

CHUTNEY SPREAD

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.

CHEESE BRUSCHETTA

Mix 1/4 cup cream cheese, 1/4 cup ricotta cheese, 2 Tbsp. grated

Parmesan Cheese,

Tbsp. mayonnaise,

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.

SWEET f RUIT SPREADS

Mix 1/2 cup softened cream cheese

butter with 2

3 Tbsp.

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

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Whole Wheat, Raisin Bread or toast.

GLAZES AND

PREADS

HONEY ORANGE CHEESE SPREAD

Mix l/2 cup cream cheese, 2 Tbsp. orange juice,

tsp. grated orange rind

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.

MAPLE

Mix l/4 cup ricotta cheese, l/4 cup cream cheese and 3 Tbsp. maple syrup

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

or Cinnamon Fruit Loaf.

UT CREAM SPREAD

PEANUT BUTTER CREAM SPREAD

Mix l/4 cup ricotta cheese, 2 Tbsp. peanut butter and 2 tsp. butter or margarine

until smooth. Delicious on toast.

HONEY BUTTER

Mix 1/4 cup softened butter or margarine,

cinnamon and nutmeg.

Tbsp. honey, 1/8 tsp. each

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

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

Cracked Wheat Bread.

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S T

J A M

(Not for Timer)

Fresh strawberries, sliced

Sugar

3 cups

2 cups

4 tsp.

Lemon juice

Low-sugar fruit pectin crystals

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 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 CUPS

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JA M A N D M A R M A L A D E

ORANGE MARMALADE

(Basic and Bake Setting

Not for Timer)

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

BE R R Y JAM

(Not for Timer)

package

Unsweetened, frozen berries, thawed

(10 to 12 oz)

(strawberries, raspberries and blueberries or a mixture)

1 Tbsp.

Lemon juice

Sugar

1-3/4 cups

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

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TIP: Double recipe to use full pouch of liquid pectin

RECIPE: IN D E X

Deluxe White Bread . . . . . . . . . . . . . . .36

Country White Bread . . . . . . . . . . . . . .37

Hearty Garlic Bread . . . . . . . . . . . . . . .38

Herb Bread . . . . . . . . . . . . . . . . . . . . ,39

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

.35

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

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

....... 72

. . . . . . . 72

. . . . . . . 73

. . . . . . . . 74

. . . . . . .

. . . . . . . 75

....... 76

. . . . . . . 76

. . . . . . . 77

. . . . . . . 78

. . . . . . . 79

.41

.42

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

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

Bran and Sunflower Seed Bread . . . . .43

FRENCH SETTING RECIPES . . . . . . . . . . . . . . .44

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

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

SW E E T SETTING RECIPES . . . . . . . . . . . . . . . .47

Cottage Cheese and Chive Bread . . . . .48

. . . . . . .

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

GLAZE AND SPREAD RECIPES . . . . . .

. . . . . . .

,49

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

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

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

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

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

Apple Walnut Bread . . . . . . . . . . . . . . .50

EXPRESSBAKE SETTING RE C I P E S . . . . . . . . . . 51

. . . . . . . 80

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

Traditional White Bread

. . . . . . . 80

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

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

Blue Cheese Spread . . . . . . .

. . . . . . . 81

Avacado Spread . . . . . . . . . . . . . . . . .81

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

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

. . . . . . . 81

Low-Calorie Garden Spread . . . . . . . 81

Mexican Cheese Spread . . . .

....... 81

Tapenade Spread . . . . . . . . . . . . . . . . .82

Cheddar Cheese Spread . . . .

. . . . . . .82

Smoked Cheese Spread . . . . . . . . . . . 8 2

Smoked Salmon Dip . . . . . . .

. . . . . . . 82

Chutney Spread . . . . . . . . . . . . . . . . . . 82

Cheese Bruschetta . . . . . . . . .

. . . . . . . 82

Sweet Fruit Spread . . . . . . . . . . . . . . . 82

Honey Orange Cheese Spread

Maple Nut Cream Spread . . . .

. . . . . . . 83

Peanut Butter Cream Spread . . . . . . . 83

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

Variations for Shaping Dough

,69

. . . . . . . . 83

Swirls . . . . . . . . . . . . . . . . . . . . . . . . .70 JAM AND MARMALADE RECIPES . . . . . . . . . . . .

Butterhorns . . . . . . . . . . . . . . . . . . . . .70

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

. . . . . . . 8 4

Marmalade . . . . . . . . . . . . . . . 85

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

White Rolls . . . . . . . . . . . . . . . . . . . . .71

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. . . . . . . . . . . .71

Honey and Wheat Rolls

. . . . . . . 85

2-YEAR LIMITED WARRANTY

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 operat-

ing 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

t o r n a d o e s .

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

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 prod-

uct and send either by UPS or Parcel Post with shipping and insurance prepaid to:

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:

Attn: Consumer Affairs, Sunbeam Corporation (Canada) Limited, 5975 Falbourne Street,

Download from Www.Somanuals.com. All Manuals Search And Download.

Mississauga, ON L5R 3V8.

Notes

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Notes

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B R E A D M A K E R

P.N. 102873-l

Made in China

SUNBEAM is

registered trademark of Sunbeam Corporation

or its affiliated companies,

is a trademark of Sunbeam Corporation

or its affiliated companies.

Imported and Distributed by Sunbeam Corporation (Canada) Limited

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