West Bend Back to Basics Carpet Cleaner L5725A 01 09 User Manual

NUTRI STEAMER  
Instruction Manual  
Register this and other Focus Electrics products through our website:  
Operating Precautions.............................................................................................. 2  
Steam Juicing With The Nutri Steamer ................................................................... 2  
Steam Cooking With The Nutri Steamer ................................................................. 5  
Cleaning Your Nutri Steamer ................................................................................... 6  
Recipes and Ideas.................................................................................................... 7  
Warranty ................................................................................................................ 15  
SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE  
2009 Back To Basics®, a Brand of Focus Electrics, LLC.  
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The fruit can be prepared with or without sugar. For a sweeter tasting juice, add  
approximately ¼ to ½ cup of sugar per pound of fruit. Sprinkle the sugar  
throughout the fruit in the colander. Do not add the sugar directly to the jars.  
To sweeten with honey, dissolve desired amounts in a few tablespoons of hot  
water and add to the juice just before serving.  
JUICING INSTRUCTIONS  
1. Fill the water pan with 4 or 5 quarts of water (about ¾ full) and place on the  
stove on a high temperature. When the water starts to boil, reduce the heat to  
medium or medium-high making sure the water continues to boil.  
2. Make sure the drain tube is pushed on the drain spout as far as possible and  
place the clamp at the midpoint of the tube. Set the juice kettle on the water  
pan.  
3. Place the colander filled with the fruit on top of the juice kettle and cover with the  
lid.  
4. When the steam begins to escape from the upper portion of the steamer, start  
timing. Make sure the water continues boiling and producing steam.  
5. Wash and sterilize all jars in a 200°F (93.3°C) oven for 15 minutes. Sterilize  
caps and lids before use.  
6. Before filling the jars with juice, place the jar to be filled in a baking pan or tray.  
The tray will catch any drips or spills.  
7. To get a clear juice, do not touch the fruit in the food basket during the  
processing time. For a pulpy juice, stir fruit after the contents have become soft  
and mushy.  
8. After 40 minutes, you may begin filling the jars. Place the end of the drain tube  
in the hot, sterilized jar and press the clamp to release the juice. CAUTION:  
Use extreme care when filling the jars. The juice will be scalding hot. Keep  
children away and use mitts or rubber gloves while handling the hot bottles.  
9. Pour the first quart of juice back into the juicer to even out the sweetness and  
sterilize the drain tube. (If the fruit is quite juicy and has steamed for longer than  
45 minutes, the juice could overflow from the juice kettle into the water pan.)  
Complete the juicing process to the end of the steaming period.  
10. Fill the jars within ¼” of the jar top to avoid too much air left in the jars. Seal  
immediately with sterilized lids.  
11. Place the sealed jars in a hot water bath of 190°F (87.7°C) for 15 minutes.  
Note: Use heat resistant gloves or a jar lifter to remove the jars from the hot  
water.  
12. Place the hot jars on a towel in a draft free area and let cool. After 24 hours,  
check the seals and store in a cool, dry, dark room.  
13. If the juicing procedure is repeated, more water will have to be added to the  
water pan. Note: Never let your Nutri Steamer water pan boil dry.  
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Juicing Timetable  
Processing times may vary according to fruit, variety, ripeness, and altitude.  
Apples  
90 minutes  
60 minutes  
60 minutes  
60 minutes  
90 minutes  
70 minutes  
60 minutes  
60 minutes  
80 minutes  
60 minutes  
60 minutes  
80 minutes  
60 minutes  
80 minutes  
60 minutes  
70 minutes  
60 minutes  
60 minutes  
Apricots  
Blackberries  
Cherries  
Crabapples  
Cranberries  
Currants  
Elderberries  
Gooseberries  
Grapes  
Peaches  
Pears  
Plums  
Prunes  
Raspberries  
Rhubarb  
Strawberries  
Tomatoes  
INSTRUCTIONS FOR TOMATO JUICE: After filling the jar with plain hot tomato  
juice, add 2 teaspoons of lemon juice or vinegar per quart leaving a ¼” space at the  
top. Seal and put in a boiling water bath for 15 minutes for quarts and 10 minutes for  
pints. For thicker juice, stir occasionally as they steam, or put juice and pulp through  
a blender.  
INSTRUCTIONS FOR OTHER VEGETABLE JUICES: Any juice containing  
vegetables (except plain tomato) needs to be bottled and sealed then placed in a  
pressure cooker for 30 minutes for quarts and 20 minutes for pints at 10 pounds of  
pressure.  
INSTRUCTIONS FOR TOMATO JUICE: After filling the jar with plain hot tomato  
juice, add 2 teaspoons of lemon juice or vinegar per quart leaving a ¼” space at the  
top. Seal and put in a boiling water bath for 15 minutes for quarts and 10 minutes for  
pints. For thicker juice, stir occasionally as they steam, or put juice and pulp through  
a blender.  
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INSTRUCTIONS FOR OTHER VEGETABLE JUICES: Any juice containing  
vegetables (except plain tomato) needs to be bottled and sealed then placed in a  
pressure cooker for 30 minutes for quarts and 20 minutes for pints at 10 pounds of  
pressure.  
GRAPE JUICE IS KING: Many people buy a Nutri Steamer for the sole purpose of  
making grape juice. Simply rinse grapes well, but do not stem them unless you have  
unusually sensitive tastebuds. Pile grapes into the food basket. Don’t be concerned  
if the lid does not fit on to begin with. After the fruit has steamed a while it will start  
to collapse. Steam grapes for 60 minutes then seal with the lids.  
YIELDS: What you get out of the Nutri Steamer depends entirely on what you put  
into it. There is a big difference in the juice contents of fruit.  
High Yield – Apricots, Tomatoes, 7 quarts.  
Average Yield – Grapes, Cherries, 4 quarts.  
Low Yield – Apples, Peaches, 2 quarts.  
STEAM COOKING WITH THE NUTRI STEAMER  
Simply bring water to a full boil in the water pan. Place vegetables in the food basket  
and set on the boiling water pan. Steam until the vegetables are warm and tender.  
Season to taste.  
Use your Nutri Steamer for blanching foods for freezing. Boil water in the water pan.  
When the steam escapes from the juicer top, put the vegetables in the food basket.  
Secure the lid and steam.  
Steaming Times for Freezing Vegetables  
Asparagus  
Beans, green  
Broccoli  
2-4 minutes  
4 minutes  
5 minutes  
5 minutes  
8-12 minutes  
5 minutes  
5 minutes  
3 minutes  
2½ minutes  
10 minutes  
10 minutes  
5 minutes  
Brussel Sprouts  
Corn, on the cob  
Corn, whole kernel  
Eggplant  
Peas  
Peppers  
Pumpkin  
Squash  
Zucchini  
Note: Fill the food basket no more than half full. Cool steamed vegetables in ice  
water, drain, package, and freeze.  
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Steam fruits or vegetables that need to be peeled before canning, such as peaches,  
tomatoes, or beets. They can be peeled much easier if you steam them for a few  
minutes first.  
Steam meats, fish, and poultry. Steamed meats are very tender. A rich broth will  
collect in the juice kettle that can be used for gravies and soups. Pot roasts, corned  
beef and other meats that are normally braised can be steamed. You can also  
steam chicken and other fowl with beautiful results. Add carrots, potatoes, broccoli,  
or cauliflower to the food basket ½ hour before meat is done. Do not salt the meat  
while it is steaming.  
Steaming Times for Fish and Seafood  
Clams  
3-5 minutes  
8-10 minutes  
5-6 minutes  
12-15 minutes  
3-5 minutes  
3-5 minutes  
10-12 minutes  
Crabs  
Crawfish  
Lobster  
Mussels  
Shrimp  
Trout  
Note: For fish thicker than 2 inches, cut the fish in half along the backbone, or slice  
the fish into uniform pieces.  
Puddings, fruitcakes, and breads are easily steamed in your Nutri Steamer too!  
Nutri Steamers 7 quart water pan is an ideal soup pot and roaster that works great  
for baking, boiling, stewing and simmering.  
CLEANING YOUR NUTRI STEAMER  
After each use, wash the Nutri Steamer in warm, soapy water, rinse and dry  
thoroughly before storing. Should the water pan collect hard water deposits or  
sediments caused by minerals in the water, remove them by using one of the  
methods below.  
Add two capfuls of lemon juice or vinegar and 1 cup of water to the water pan  
and boil away the stains. Wash in warm, soapy water, rinse, and dry  
thoroughly.  
Rub a lemon half against the sediment. Wash in warm, soapy water, rinse, and  
dry thoroughly.  
Use a stainless steel cleanser. Wash in warm, soapy water, rinse and dry  
thoroughly.  
Note: Always remove the clamp from the juice hose when storing the Nutri Steamer.  
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RECIPES AND IDEAS  
Be creative! Juice your favorite fruits. Mix fruit juices together either by combining  
fruits in the food basket or by juicing them separately, then mixing. Make your own  
fruit punches. Try combining your juices with carbonated beverages or mixers.  
Canned pineapple juice is good when added to nearly any juice. Mixing bland and  
tart fruits enhances the flavor of the bland juices and mellows the flavor of the tart  
ones. Sweeten to suit your own taste!  
Making your own juice is fun and easy. Here are a few suggestions to get you  
started, but after a few batches you’ll want to experiment on your own!  
RHUBARB SLUSH  
3 cups  
Sugar  
6 cups  
Water  
4 cups  
Rhubarb juice  
1 can (46 oz.)  
1 can (46 oz.)  
Pineapple juice  
Orange juice  
Carbonated lemon-lime drink, chilled  
Boil sugar and water for five minutes. Add rhubarb, pineapple and orange juice.  
Pour into a freezer container and freeze. When you’re ready to serve, mash with a  
fork. Scoop into glasses full and add the carbonated lemon-lime drink.  
Note: Rhubarb juice makes a delicious jelly and is great on pancakes or vanilla ice  
cream.  
SUMMER PUNCH  
1 quart  
1 quart  
1 cup  
3
Apple juice  
Grape juice  
Sugar  
Oranges  
Lemons  
2
Squeeze citrus juice and mix all ingredients together. If desired, add a touch of  
cinnamon and a few cloves to taste.  
CRABAPPLE SPARKLER  
2 quarts  
1 quart  
Chilled crabapple juice  
Cold water  
1 cup  
Sugar  
1 can  
Ginger ale  
1 capful  
Lemon juice  
Mix all ingredients together and enjoy.  
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STRAWBERRY-RHUBARB JUICE  
3 quarts  
3-4 lbs.  
2 cups  
Strawberries  
Rhubarb  
Sugar  
Cut rhubarb into one-inch cubes. Layer strawberries, rhubarb, and sugar into the  
food basket. Steam for 60 minutes.  
SUMMER DELIGHT  
2 quarts  
1 pint  
1 quart  
Strawberry-rhubarb juice  
Sherbet (your favorite)  
Ginger ale  
Pour strawberry-rhubarb juice into a punch bowl. When you’re ready to serve, add  
the sherbet and ginger ale. Decorate with mint leaves.  
FRUIT SLUSH  
2 cups  
Apricot nectar or juice  
2 cups  
Peach nectar or juice  
½ can (46 oz.)  
½ package (6½ oz.)  
2 quarts  
Pineapple juice  
Pre-sweetened raspberry punch powder  
Ginger ale or lemon-lime soda  
Combine juices with the pre-sweetened punch powder. Stir well and freeze. One  
hour before serving, remove from the freezer and thaw at room temperature.  
Combine the slush with the ginger ale or lemon-lime soda. Makes 32, 4 oz.  
servings.  
Note: Bananas are an unusual fruit to juice. Peel overripe bananas and steam.  
You’ll have a rich banana concentrate perfect for milk shakes and exotic drinks.  
Make fruit leather out of the pulp, it’s tasty and nutritious.  
Juices can be mixed to make unique and tasty combinations. Try these: Apple-  
Grape, Cranberry-Apple, Cherry-Apple, Raspberry-Peach, Raspberry-Apple,  
Strawberry-Pear, Plum-Grape, or Lemon soda-grape. Any fruit juice can be mixed  
with soda or mineral water to make a refreshing drink.  
Don’t discard the pulp! Your Nutri Steamer lets you use every part of the fruit.  
Use the pulp for making delicious toppings, fillings, desserts, bars and squares, fruit  
leathers, and sauces. If you intend on using leftover pulp, make sure stems, seeds,  
pits, and cores are removed from the fruit before juicing.  
Make baby food by blending leftover pulp into a smooth puree. Make sure stems  
and seeds are removed if you’re going to use pulp for baby food.  
Applesauce comes easy from your leftover pulp. Place the hot pulp into a colander  
or food strainer and strain until the sauce is extracted. Either refrigerate and eat  
within a few days, or bottle by following standard cold pack procedures.  
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Fruit leathers make great treats. It can be made from almost any type of fruit. Whip  
the pulp up in your blender. Sweetening is rarely needed but if it needs a little  
something, add small amounts of honey or corn syrup. Spread the mixture on a  
cookie sheet lined with plastic wrap and dry in the sun for 6 to 12 hours, or in the  
oven at a very low temperature, preferably not above 140ºF (60ºC) overnight. Leave  
the oven door ajar for ventilation.  
APPLE BUTTER  
16 cups  
1 cup  
Thick apple pulp  
Vinegar  
8 cups  
4 tsp.  
Sugar  
Cinnamon  
Mix well to be sure cinnamon is well distributed. Pack in jars and process for 15  
minutes in a hot water bath.  
APRICOT BUTTER  
8 cups  
2
Apricot pulp (skins and all)  
Oranges  
5 cups  
Sugar  
Cinnamon to taste  
Mix apricot pulp and oranges in a blender. Add sugar and cinnamon. Heat and seal  
in hot jars. Note: Do the same thing to plums but use lemons instead of oranges.  
Make homemade syrups and sauces for pancakes, waffles, French toast, and even  
drizzled over ice cream.  
Syrups from apricots, cherries, peaches, pears, pineapples, raspberries and  
strawberries.  
7 cups  
7 cups  
16 oz.  
Juice  
Sugar  
Bottle of liquid fruit pectin.  
Mix the sugar and juice together. Bring to a boil, stirring constantly. Stir in the  
pectin. Bring to a full rolling boil and boil hard for one minute. Remove from heat,  
skim, and pour into clean, hot jars and seal.  
Syrups from blackberries, chokecherries, crabapples, currants, grapes and plums.  
5 cups  
7 cups  
Juice  
Sugar  
Combine juice and sugar in a large heavy pan. Bring to a full rolling boil for one  
minute. Remove from heat and skim off the foam (if you boil too long, you may end  
up with jelly). Pour into clean, hot jars and seal.  
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Freezer jellies – Recipes for making jellies from juices are readily available. Consult  
a good cookbook or food-preserving manual. For beginners, we’ve listed a few easy  
freezer jelly recipes.  
Follow the pectin package directions for appropriate fruits, or use Certo Fruit Pectin.  
FREEZER STRAWBERRY JELLY  
1¾ cups  
4 cups  
2 tbs.  
½
Strawberry juice  
Sugar  
Strained lemon juice  
Bottle Certo Fruit Pectin  
Add sugar to the juice and mix well. Mix the lemon juice and pectin in a small bowl  
and add into the juice mixture. Continue stirring for three minutes. Pour quickly into  
the jars and cover immediately.  
FREEZER GRAPE JELLY  
2 cups  
4 cups  
2 tbs.  
½
Grape juice  
Sugar  
Water  
Bottle Certo Fruit Pectin  
Add sugar to the juice and mix well. Mix the water and pectin in a small bowl and  
add into the juice mixture. Continue stirring for three minutes. Pour quickly into the  
jars and cover immediately. Allow to set at room temperature, then store in the  
freezer. Makes 4 medium jars.  
FREEZER RED RASPBERRY JELLY  
2½ cups  
5 cups  
2 tbs.  
½
Raspberry juice  
Sugar  
Water  
Bottle Certo Fruit Pectin  
Add sugar to the juice and mix well. Mix the water and pectin in a small bowl and  
add into the juice mixture. Continue stirring for three minutes. Pour quickly into the  
jars and cover immediately. Allow to set at room temperature, then store in the  
freezer. Makes 7 medium jars.  
FREEZER PLUM JELLY  
4 cups  
Juice  
7½ cups  
½ (3 oz)  
Sugar  
Bottle liquid fruit pectin  
Add sugar to the juice and mix well. Mix the pectin into the juice mixture. Continue  
stirring for three minutes. Pour quickly into the jars and cover immediately. Allow to  
set at room temperature, then store in the freezer. Makes 10 medium jars.  
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FREEZER PEACH JELLY  
3 cups  
Juice  
6½ cups  
1 (6 oz.)  
Sugar  
Bottle liquid fruit pectin  
Add sugar to the juice and mix well. Mix the pectin into the juice mixture. Continue  
stirring for three minutes. Pour quickly into the jars and cover immediately. Allow to  
set at room temperature, then store in the freezer. Makes 10 medium jars.  
Make unusual jellies by combining juices. Crabapple and cherry is quite good. You  
should also try pie cherry and raspberry or pineapple and apricot. Follow the jelly  
recipe on your pectin package.  
RHUBARB JELLY  
4 cups  
1 tsp.  
Juice  
Vanilla  
7 cups  
1 (6 oz.)  
Sugar  
Bottle liquid fruit pectin  
Add sugar and vanilla to the juice and mix well. Place over high heat, stirring  
constantly and bring to a boil. Add the pectin and bring to a rolling boil for one  
minute. Remove from heat and skim off the foam. Pour into hot jars and seal.  
Makes 10 medium jars.  
APLETS or COTLETS  
2 cups  
2 cups  
2 tbs.  
1½ cups  
1½ cups  
¼ tsp.  
Applesauce (or apricot puree)  
Sugar  
Unflavored gelatin  
Mixed nuts  
Cold water  
Cinnamon (or tiny drop of cinnamon oil)  
Powdered sugar  
¼ cup  
Warm fruit puree, sugar, and gelatin which has been softened in water. Stir well.  
Add nuts and flavoring. Pour into an oiled 8x8” pan until set. Cut into squares and  
roll each piece in powdered sugar.  
CRABAPPLE TAPIOCA FRUIT PUDDING  
¼ cup  
Tapioca  
2½ cups  
Crabapple juice  
Dash of salt  
Sugar  
cup  
Mix ingredients together and let stand for five minutes. Bring to a boil over medium  
heat, stirring often. Cool for 20 minutes. Serve warm or cold, with whipped cream.  
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CHEESE PEAR DELIGHT  
Pear juice or nectar  
6 cups  
1 (6 oz.)  
1 (3 oz.)  
1 (8 oz.)  
¾ cup  
Package apricot gelatin  
Orange gelatin  
Cream cheese  
Crushed vanilla wafers  
Heat juice to a boil. Add apricot and orange gelatins, stirring until dissolved.  
Refrigerate until it is partially set. Top with the crushed vanilla wafers. Chill until  
firm. Makes 16 to 20 servings.  
APRICOT SLIMS  
1 cup  
cup  
1 tbs.  
1 tbs.  
Thick apricot puree  
Coconut  
Orange juice  
Finely chopped almonds  
Blend apricot puree and coconut in a blender. Add in the orange juice and mix well.  
Divide into four equal parts and chill. Working one part at at time, roll with your  
palms on a board sprinkled with the almonds into a rope about 16” long. Cut  
diagonally into 2” pieces.  
SAVORY TOMATO JUICE  
12 lbs.  
Tomatoes (quartered)  
1
Small bunch carrots (diced)  
4
Onions  
1
Bunch celery, (sliced in 1-inch pieces)  
3
Green peppers, sliced  
1 tsp.  
1 tbs.  
Salt  
Sugar  
Do not peel tomatoes. Layer vegetables in the food basket. Steam for 60 minutes.  
Stir contents of the food basket for a thicker juice.  
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TOMATO SAUCE  
Tomato puree  
2 quarts  
1 cup  
Vinegar  
½ cup  
2 tsp.  
2 sticks  
1 tsp.  
1½ tsp.  
1 tsp.  
1 tsp.  
Sugar  
Whole allspice  
Cinnamon  
Whole cloves  
Paprika  
Dry mustard  
Salt  
¼ tsp.  
Cayenne pepper  
Combine puree, vinegar, and sugar. Tie the whole spices in a cheese cloth bag and  
add to the tomato mixture. Add the remaining ingredients and cook until thick, about  
one hour. As the mixture thickens, stir frequently to prevent sticking. Remove the  
spice bag. Pour the boiling hot mixture into hot jars leaving ½” space at the jar top.  
Process for 15 minutes in a Steam Canner or Water-bath canner to ensure sealing.  
Makes 2 to 3 pints.  
CAUTION: Any vegetable juices to be stored should be processed in a pressure  
cooker at 10 lbs. of pressure for 30 minutes for quarts, and 20 minutes for pints.  
Plain tomato juice should have lemon or vinegar added (2 tsp. per quart) and should  
be processed in a Steam Canner or Water-bath canner for 15 minutes. This will  
eliminate the risk of botulism.  
TOMATO SOUP  
7 quarts  
3 cups  
3 sticks  
2
Peeled, cored tomatoes  
Chopped onions  
Celery  
Red peppers  
4
Grated carrots  
Add ingredients to the food basket. Puree the leftover pulp in a blender. Add to the  
clear juice until the consistency suits you. Pour into the canning jars, leaving a 1-  
inch space at the top of the jar. Process in a pressure cooker at 10lbs. of pressure  
for 30 minutes for quarts or 20 minutes for pints.  
Pumpkin or Squash – Cut, seed, and wash pumpkin or squash. Put in a juicer and  
steam until soft. Scoop out the pulp and put in the blender with enough juice to  
make the blender run. The mixture may be frozen for future use in pies.  
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PUMPKIN CHIFFON PIE  
Envelope gelatin  
1
¼ cup  
1¼ cup  
½ cup  
½ tsp.  
½ tsp.  
½ tsp.  
½ tsp.  
1 cup  
3
Water  
Pumpkin  
Milk  
Lemon juice  
Nutmeg  
Cinnamon  
Salt  
Sugar  
Eggs (separated)  
Beat the egg yolks slightly and add ½ cup sugar, pumpkin, milk, salt, and spices.  
Cool until thickened. Soften the gelatin in ¼ cup water, add this to the pumpkin  
mixture, blend well and cool. When it begins to thicken, fold in stiffly beaten egg  
whites to which ½ cup of sugar has been added. Pour in a baked pie shell and top  
with whipped cream.  
HOMEMADE SAUSAGE  
5 lbs.  
2 tbs.  
½ tsp.  
2½ tsp.  
2½  
Hamburger  
Salt  
Saltpeter (for color)  
Whole mustard seed  
Coarsely ground peppers  
Garlic salt  
2½ tsp.  
1 tsp.  
Hickory-smoke salt  
Mix ingredients together until well blended. Refrigerate 8 to 12 hours so the flavors  
will mix. Shape 4 rolls of equal size, wrap each in aluminum foil and place in the  
food basket. Steam vigorously for 75 minutes. Remove and refrigerate immediately.  
Keeping a record – One thing you’ll find very valuable in your canning and juicing  
experience is to keep a written record. If you invent a delicious recipe, don’t trust it  
to memory. Record such things as fruit used, quantities, processing time, sweetener  
used, other ingredients, yield, taste, description and suggestions for next time.  
Back to Basics® offers a full line of canning products including a Water Bath Canner  
and a Steam Canner. Please contact customer service for more information on  
these and other products.  
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PRODUCT WARRANTY  
Appliance 2 Year Limited Warranty  
Focus Electrics, LLC (“Focus Electrics”) warrants this appliance from failures in the material and  
workmanship for two (2) years from the date of original purchase with proof of purchase, provided the  
appliance is operated and maintained in conformity with the provided Instruction Manual. Any failed  
part of the appliance will be repaired or replaced without charge at Focus Electrics’ discretion. This  
warranty applies to indoor household use only.  
This warranty does not cover any damage, including discoloration, to any non-stick surface of the  
appliance. This warranty is null and void, as determined solely by Focus Electrics if the appliance is  
damaged through accident, misuse, abuse, negligence, scratching, or if the appliance is altered in any  
way.  
THIS WARRANTY IS IN LIEU OF ALL IMPLIED WARRANTIES, INCLUDING WARRANTIES  
OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, PERFORMANCE, OR  
OTHERWISE, WHICH ARE HEREBY EXCLUDED. IN NO EVENT SHALL FOCUS ELECTRICS  
BE LIABLE FOR ANY DAMAGES, WHETHER DIRECT, INDIRECT, INCIDENTAL,  
FORSEEABLE, CONSEQUENTIAL, OR SPECIAL, ARISING OUT OF OR IN CONNECTION  
WITH THIS APPLIANCE.  
If you think the appliance has failed or requires service within its warranty period, please contact the  
Focus Electrics Customer Service Department at (866) 290-1851, or e-mail us at  
[email protected]. A receipt proving the original purchase date will be required for all  
warranty claims, hand written receipts are not accepted. You may also be required to return the  
appliance for inspection and evaluation. Return shipping costs are not refundable. Focus Electrics is not  
responsible for returns lost in transit.  
Valid only in USA and Canada  
REPLACEMENT PARTS  
Replacement parts, if available, may be ordered directly from Focus Electrics, LLC several ways. Order  
(866)290-1851, or by writing to:  
Focus Electrics, LLC  
Attn: Customer Service  
P. O. Box 2780  
West Bend, WI 53095  
To order with a check or money order, please first contact Customer Service for an order total. Mail your  
payment along with a letter stating the model or catalog number of your appliance, which can be found  
on the bottom or back of the unit, a description of the part or parts you are ordering, and the quantity you  
would like. Your check should be made payable to Focus Electrics, LLC.  
Your state/province’s sales tax and a shipping fee will be added to your total charge. Please allow two  
weeks for processing and delivery.  
This manual contains important and helpful information regarding the safe use and care of your  
new Focus Electrics product. For future reference, attach dated sales receipt for warranty proof  
of purchase and record the following information:  
Date purchased or received as gift: _______________________________________________  
Where purchased and price, if known: _____________________________________________  
Item number and Date Code (shown bottom/back of product):___________________________  
15  
L5725A  
01/09  
West Bend®, a Brand of Focus Electrics, LLC.  
Printed in China  
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