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Sunbeam Deluxe Bread Dough Maker

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Comments to date: 3. Page 1 of 1. Average Rating:
dotmatrixpc 6:57am on Saturday, September 18th, 2010 
The Panasonic SD255 is my second breadmaker, and I love how quiet this one is. It is easy to clean and keep clean. Review: MrBreadmaker.co.uk advertise the SD255 at £85.49 in Googles Ads and direct to their site where the price is £95.97 ie £10.48 dearer.
sswallow 8:08am on Tuesday, April 20th, 2010 
Easy to use. Clear instructions. Easy to clean. Excellent bread maker all the features i wanted on my breadmaker are on this model, and they all work well.
rsa4046 3:31pm on Friday, March 26th, 2010 
recipe for the dough for the cozonac in this bread maker Please, help me with the recipe for the dough for the cozonac in this bread maker.

Comments posted on www.ps2netdrivers.net are solely the views and opinions of the people posting them and do not necessarily reflect the views or opinions of us.

 

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Fresh, warm homemade bread is just a few, easy steps away with your new Sunbeam Deluxe Bread and Dough Maker. Weve done everything we can to make bread baking a breeze: Weve streamlined the instructions; designed a simple, easy-to-read control panel; and developed a host of great recipes for breads, doughs, pastas, jams and jellies, spreads and glazes and quick breads. First review the Safety Guidelines, then turn to Page 5 for the easy step-by-step directions! Along the way, feel free to ask questions. You can call us toll-free at I-800-526-2832.

TABLE OF CONTENTS

BEFORE YOU START. A SYMPHONY OF INGREDIENTS
Basic Ingredients. Yeast. Sweeteners. Flour. Liquids. Salt. Fats. Eggs. Important Measuring Tips. Important Safeguards. 5
GETTING TO KNOW YOUR BREAD MAKER
The Control Panel. 10 Settings. 11 Step-by-Step Directions on How to Use Your Bread Maker. 12 Cycle Times. 15 Display Information. 15 Tips for the Gourmet Baker. 16

BREAD RECIPES AND TIPS

Bread Recipes. White Bread. Whole Wheat Bread. Sourdough Bread. Quick Bread. Dough Instructions. Variations for Shaping Dough. Dough Recipes. Pasta Recipes. Jams and Marmalades. The Finishing Touch: Spreads and Glazes. 52

TROUBLESHOOTING

Troubleshooting the Machine. Troubleshooting the Recipes. Commonly Asked Questions. How to Test Yeast. Care and Cleaning Guidelines Baking at High Altitudes.

INDEX OF RECIPES

BEFORE YOU START
We have designed the SUNBEAMDeluxe Bread and Dough Maker tobe easy to use. But,like any kitchen appliance, it requires proper use and handling.

BEFORE USE

1. Read and keep all instructions. 2. Make sure to remove all foreign matter from the baking pan. 3. Plug the Bread Maker into a properly wired outlet.
Keep the Bread Maker out of the reach of children ITS
1. The temperature is very hot during operation. Be careful to keep your hands and face away from the unit. 2. Do not open the lid or remove the bread pan during operation. 3. Do not place anything on the Bread Maker lid. Do not cover vents. 4. If any buttons are accidentally touched during operation, baking may stop. 5. If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If its at the bake cycle, then remove bread pan and place into an oven to finish cooking.
1. Use only indoors on a stable, heat-resistant surface. 2. Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven. 3. Place the unit at least two inches away from walls. If you do not, the walls may become discolored.

AFTER USE

1. Use oven mitts or a pot holder when taking out the bread pan after baking. 2. Make sure to disconnect the power by unplugging the unit. Allow the Bread Maker to cool down before storing. 3. Read instructions before cleaning. Do not immerse the unit in water. This will cause electric shock and/or damage to the unit.

IMPORTANT SAFEGUARDS

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 BREAD MAKER. 2. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning. Allow the Bread Maker to cool thoroughly before putting in or taking off parts. 3. When unit is not in use and before cleaning, unplug the Bread Maker from wall outlet. 4. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids. 5.Close supervision is always necessary when this or any appliance is used by or near children, or incapacitated persons. 6. Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it. 7. Do not operate this or any appliance with a frayed or damaged cord, or plug, or after the appliance malfunctions or is dropped or has been damaged in any manner. Return 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.

Because each ingredient plays such a specific role in relationship to the other, it is especially important to measure the ingredients exactly to get the best results.
For Dry Ingredients, use standard measuring spoon or measuring cup not a tableware spoon or coffee cup and level off. For flour, simply spoon the flour into a measuring cup and level off with a flat kitchen utensil.
For Liquids, fill a standard measuring spoon or measuring cup to the level indicated. Check your cup measurement by placing the measuring cup on a flat surface.
For Solid Fats, fill a standard measuring spoon or measuring cup to the level indicated and level off with a kitchen utensil.

LAST THINGS LAST!

Youll see this tip often in the book, but it bears repeating: Always put the liquids in first, the dry ingredients next and the yeast last. Before adding the yeast, dig a shallow hole in the dry ingredients and place the yeast in the hole so that there is absolutely no contact between the liquids and the yeast; you do not want the yeast to be activated too soon in the process. This is especially important when you are using the Delay Bake option.
GETTING TO KNOW YOUR DELUXE BREAD AND DOUGH MAKER
The best way to get there is to use this map. Soon youll know the electronic bread-baking territory the way you know your own kitchen. In the meantime, here are some easy-to-follow directions to get you started. 2
Basic Rapid Sweet French Quick Whole Wheat Dough/ Pasta Bake
L - Light P - Medium H - Dark Timer Set Start Stop

Select

Crust Color

THE CONTROL PANEL

IMPORTANT: When using the touch pad controls, be sure to press the pad until you hear a beep. 1. Select. Press the Select button to choose the setting you desire. Each time you press the button you will hear a beep and the setting will advance in the following sequence; 1 Basic: 3:00; 2 Rapid: 2:20; 3 Sweet: 2:50; 4 French: 3:50; 5 Quick Bread: 1:50; 6 Whole Wheat: 3:40; 7 Dough: 1:30; 8 Bake Only: 1:00. Holding the button down continuously will advance the settings more quickly. 2. Crust Color. Choose from light (L), medium (P) or dark (H) crust settings; select L for the lowest setting to yield light crust; P for the default program setting to yield medium crust; and H for the highest setting to yield dark crust. Unit will automatically bake on the medium setting unless another is selected. Dark setting will add 7 minutes to total time, Light setting will subtract 7 minutes from total time. 3. Display Window. The display will indicate the cycle selected (number from 1 to 8) and the crust color (L, P or H) until the Start button is pressed. Then the display shows minute-by-minute countdown during the cycle. The display will show 0:00 when cycle is complete. 4. Timer. Use the Timer to delay baking. The timer can be set up to 13 hours in advance. The panel has forward and reverse arrows. Arrows move time forward or backward in 10-minute increments. Holding the buttons down continuously will advance or decrease time more quickly. 5. Start/Stop. Press the Start/Stop button to start operation or begin the Timer countdown for delayed completion. (A signal tone will sound to indicate that the breadmaking cycle has begun). To stop the operation or cancel a timer setting, press and hold seconds until you hear a Beep. The unit will return to its ready condition showing the time for the cycle you had selected. NOTE: Do not press STOP when you are just checking the progress of your bread as this will cancel the cycle.

4. WIPE WATER AND OTHER SPILLS from the outside of the pan;
then insert the pan firmly into the bottom of the machine, applying pressure to each corner of the pan to make sure it is snapped tightly into the retaining brackets. CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beep and the LED display window will show 1P for Basic setting, Medium crust. CHOOSE YOUR BREAD TYPE. Select the appropriate setting for your recipe by pressing the SELECT button on the control panel. Each time SELECT is pressed the number in the display window will advance to the next setting. SELECT CRUST COLOR. Your bread maker will automatically produce a medium crust color (P= the default program) unless another is chosen; select crust color by pressing the Crust Color button; L = low setting (light crust); and H = high setting (dark crust).

5. 6. 7.

8. PRESS THE START/STOP BUTTON firmly once you have selected your
bread type and crust color. A signal tone will sound to indicate that you have begun! The baking time in hours and minutes will appear in the display. It will count down the remaining bake time in one-minute increments until the bread is done. This bread maker has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded, and baked. DO NOT OPEN THE LID DURING THE BAKING CYCLES. NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes at this point, the unit must be stopped, reset and restarted. To stop, press the Start/Stop button and hold until signal sounds and screen reverts to initial display setting.
WHEN THE BREAD IS DONE. When the baking time is completed, a signal tone will sound and the display window will show 0:00 (the Colon in the time display will continue flashing). The Keep Warm setting will automatically continue to keep the bread warm for one hour after the cycle ends (except when using the dough setting). For best results, remove the bread as soon as possible to keep the crust from getting soggy. Remove the pan using potholders and take the bread out of the pan by turning the pan upside down and shaking it. If you have difficulty removing the bread from the pan, slide a flat rubber or plastic spatula along the sides of the pan to loosen the loaf. If the kneading paddle remains in the bottom of the loaf, use the end of a plastic utensil to remove it. Once removed from the Bread Pan, its best to let your bread cool 15 minutes before slicing. Enjoy!
10. KEEP-WARM CYCLE automatically begins when the bake time is done.
At the end of the 60 minutes, the heater will turn off. NOTE: You may remove the Baking Pan at any time during the Keep-Warm cycle. To turn off the Keep-Warm feature, simply press the STOP button and hold it for seconds. PLEASE NOTE: Bread is best when removed from bread pan no more than 1 hour after the Keep-Warm feature ends. The Keep-Warm feature is not provided for the dough setting or the Jam/Jelly Setting. CAUTION: Steam will escape when the cover is opened. Be sure to use pot holders or oven mitts to avoid steam burns. NOTE: Your Bread Maker includes an auto cycle recall feature. When a cycle is completed and the Start/Stop button is pressed, the unit will automatically revert to the last setting selected. NOTE: If you wish to make another loaf of bread right away, allow the Bread Maker to cool down for 10 to 15 minutes with the cover open and the pan removed. If you attempt to use the unit too soon, it will signal and the display will read H:HH. Press Start/Stop until the screen reverts to the setting display and wait until the unit has cooled.

TIPS FOR THE GOURMET BAKER

LAST THINGS LAST

Youll see this tip in several places in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the machine has completed the first knead). Dig a shallow hole in the dry ingredients and place the yeast in the hole so that theres absolutely no contact between the yeast and any liquids or salt. This is especially important when youre using the Delay Bake option. You dont want the yeast to be activated too soon in the process!

PLACEMENT COUNTS!

Place dried fruits, vegetables, and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the breads chemistry.

FRESHNESS FIRST

Avoid using perishable ingredients milk, yogurt, eggs, or cheese with the Delay Bake function.

JUST WAIT FIFTEEN

For best results, wait fifteen minutes before slicing; the bread needs time to cool.

DEEP FREEZE

To freeze fresh bread, let it cool completely and double-bag in plastic.

Bread Recipes

BREAD RECIPES

IMPORTANT

Altitude, weather conditions and accuracy in measurement can all affect the outcome of a loaf; to help compensate for this, we have created each recipe with a range for the liquid portion of the recipe. We recommend that you begin using the smaller amount of liquid. Allow your Bread Maker to mix the ingredients for a few minutes before checking the dough consistency. If it is dense, oddly shaped or the unit is making a knocking noise, add 1 Tbsp. of water at a time until the dough is soft and pliable. Do not exceed 4-1/2 cups dry ingredients. IMPORTANT: Place ingredients into bread pan in the exact order listed. If the ingredients are listed in two columns, begin with the left column and finish with the column on the right.
VICKIS TRADITIONAL WHITE BREAD
(Basic or Rapid Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C)

1.5-Pound 2-Pound

Water Salt Butter or Margarine Bread flour Dry Milk Sugar Active Dry Yeast
8 to 9 oz. 1-1/2 tsp. 2 Tbsp. 3 cups 2 Tbsp. 1 Tbsp. 2 tsp.
11 to 12 oz. 1-3/4 tsp. 2 Tbsp. 4 cups 2 Tbsp. 2 Tbsp. 2-1/4 tsp.
Measure all ingredients into bread pan in the order listed above. Select desired setting ( 1 Basic or 2 Rapid). Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold until signal sounds and the screen reverts to the setting display.

SHAWNS CLASSIC WHITE BREAD (Basic or Rapid Setting Not for Timer)
All ingredients at room temperature (70F-80/21C-27C), except milk 11-12 oz. warm milk (110F-115/43C-46C) 1-1/2 tsp. salt 2 Tbsp. butter or margarine, softened 4 cups bread flour 1-1/2 Tbsp. sugar 2 tsp. active dry yeast
Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select desired setting (Basic or Rapid). Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold until signal sounds and the screen reverts to the setting display.
CINDYS COUNTRY WHITE BREAD
(Basic or Rapid Setting Not for Timer) All ingredients at room temperature (70F-80/21C-27C), except milk oz. warm milk (110F-115/43C-46C) 1-1/2 Tbsp. butter or margarine, softened 1-1/2 tsp. salt 1 large egg 1-1/2 Tbsp. sugar 4 cups bread flour 2 tsp. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select desired setting (Basic or Rapid). Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold until signal sounds and the screen reverts to the setting display.
SCOTTS FAVOURITE POTATO BREAD
(Basic Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 1/4 cup instant potato flakes 1-1/4 tsp. salt 2 Tbsp. non-fat dry milk 2 Tbsp. butter or margarine, softened 2-1/2 Tbsp. sugar 4 cups bread flour 2 tsp. active dry yeast
Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select desired setting (Basic or Rapid). Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold for seconds until signal sounds and the screen reverts to the setting display.

KIMMYS FRENCH COUNTRYSIDE BREAD
(French Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 4 cups bread flour 1-1/2 tsp. salt 1 Tbsp. sugar 1-1/2 Tbsp. vegetable or olive oil 2 tsp. active dry yeast
Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select French setting. Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold for seconds until signal sounds and the screen reverts to the setting display.

MARCS ITALIAN HERB BREAD

(French Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 2 tsp. sugar 1 tsp. salt 2 tsp. dried onion flakes 1-1/2 Tbsp. vegetable or olive oil 1/2 tsp. dried basil 3-1/2 cups bread flour 1/2 tsp. garlic powder 1/4 cup grated parmesan cheese 2 tsp. active dry yeast 1 Tbsp. dried parsley

EDDIES DELI RYE BREAD

(Whole Wheat Setting Not for Timer) All ingredients at room temperature (70F-80/21C-27C), except buttermilk 8 oz. buttermilk 2 Tbsp. molasses 1-1/oz. water 2 cups bread flour 1-1/4 tsp. salt 1-1/2 cups rye flour 1 large egg 1/4 tsp. baking soda 1 Tbsp. vegetable oil 2 tsp. active dry yeast
Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold for seconds until signal sounds and the screen reverts to the setting display.
MRS. FRUMPKINS BUTTERMILK BREAD
(Whole Wheat Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 1 cup whole wheat flour 1-1/2 tsp. salt 1 cup rye flour 1-1/2 Tbsp. vegetable oil 2 Tbsp. powdered buttermilk 2 Tbsp. honey 1 Tbsp. vital gluten 1 tsp. white vinegar 1-1/2 tsp. caraway seeds 2 cups bread flour 2 tsp. active dry yeast

STACIES LIGHT RYE BREAD

(Basic Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 3 cups bread flour 1-1/2 tsp. salt 1 cup rye flour 1-1/2 Tbsp. vegetable oil 2 tsp. active dry yeast 2 Tbsp. packed brown sugar
Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Basic or Whole Wheat setting. Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold for seconds until signal sounds and the screen reverts to the setting display.
CARRIES HONEY WHEAT BREAD
(Whole Wheat Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 1-1/2 tsp. salt 2 Tbsp. butter or margarine, softened 3 Tbsp. honey 3-1/2 cups bread flour 1 cup wheat flakes 2 Tbsp. wheat bran 2 tsp. active dry yeast

CHADS SUMMER WHEAT BREAD

(Whole Wheat Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 1-1/2 tsp. salt 1-1/2 Tbsp. vegetable oil 2 Tbsp. molasses
2 cups bread flour 2 cups whole wheat flour 2 tsp. active dry yeast
DANAS CRACKED WHEAT BREAD
(Whole Wheat Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 1-1/2 tsp. salt 1-1/2 Tbsp. butter or margarine, softened 1/2 cup cracked wheat 2 Tbsp. honey 2-1/4 cups bread flour 1-1/4 cups whole wheat flour 2-1/4 tsp. active dry yeast
HEATHERS 100% WHOLE WHEAT BREAD
(Whole Wheat Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 2 tsp. salt 2 Tbsp. molasses 1 Tbsp. packed brown sugar
4 cups whole wheat flour 1-1/2 Tbsp. vital gluten 2 tsp. active dry yeast

SOURDOUGH BREAD

(Basic Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) 10 oz. sourdough starter oz. warm water 1-3/4 tsp. salt 4 cups bread flour 3 Tbsp. sugar 2 tsp. active dry yeast
Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Basic setting. Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold for seconds until signal sounds and the screen reverts to the setting display.

3-3/4 cups bread flour 3 Tbsp. dried chives 2-1/2 Tbsp. sugar 2-1/4 tsp. active dry yeast

PUMPERNICKEL BREAD

(Basic or Whole Wheat Setting Not for Timer) All ingredients at room temperature (70F-80/21C-27C), except milk 4 oz. milk 2-1/2 cups bread flour oz. water 1 cup rye flour 1-1/2 tsp. salt 1 tsp. onion powder 2 Tbsp. molasses 1 Tbsp. cocoa, optional 1-1/2 Tbsp. butter or margarine 2-1/4 tsp. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Basic or Whole Wheat setting. Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold for seconds until signal sounds and the screen reverts to the setting display.

TRACIS OATMEAL BREAD

(Basic Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) oz. water 3-3/4 cups bread flour 1-3/4 tsp. salt 2 Tbsp. oat bran 3 Tbsp. honey 2 Tbsp. dry milk 2 Tbsp. butter or margarine 2 tsp. active dry yeast 3/4 cup quick cook oats Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Basic setting. Select crust setting if other than Medium. Press the Start/Stop button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the Start/Stop button to cancel the Keep-Warm cycle if desired). Remove the bread and enjoy! NOTE: Once the Start/Stop button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press Start/Stop and hold for seconds until signal sounds and the screen reverts to the setting display.

INSTRUCTIONS FOR MAKING QUICK BREAD:
1. Measure all ingredients into bread pan. Position pan in baking chamber. 2. Select Quick Bread Setting. Press Start/Stop; let ingredients mix for 5 minutes. Using rubber spatula, scrape down sides of the bread pan to eliminate flour pockets in the corners. 3. When the quick bread has finished baking, press Start/Stop to cancel the Keep-Warm feature. Remove pan to a heatproof surface and let cool in pan 5 minutes to allow bread to set. Remove bread from pan to wire rack and cool completely before slicing.

QUICK BREAD RECIPES

CONNIES CRANBERRY NUT BREAD (Quick Bread Setting Not for Timer) All ingredients at room temperature (70F-80/21C-27C), except milk 10 oz. milk 3-1/2 tsp. baking powder 1 large egg 1 tsp. salt 3 Tbsp. vegetable oil 1 cup coarsely chopped cranberries 2-1/2 cups all-purpose flour 1 cup chopped walnuts 3/4 cup sugar
Measure milk, egg and oil into bread pan and set aside. In a medium mixing bowl, combine remaining dry ingredients except cranberries and nuts. Mix well and add to bread pan. Then add the cranberries and nuts. Select Quick Bread setting. Select Dark Crust Color Setting. Press Start/Stop. When unit signals and the display reads 0:00, the baking cycle is complete; press Start/Stop to cancel the Keep-Warm feature. Remove the bread and enjoy!

CHOCOLATE BANANA BREAD

(Quick Bread Setting Not for Timer) All ingredients at room temperature (70F-80/21C-27C), except milk 3 ripe bananas, mashed 1/2 cup sugar 1/3 cup butter or margarine, melted 1 tsp. baking soda 2 eggs, slightly beaten 1 tsp. baking powder 3 Tbsp. sour milk 1/2 tsp. salt (1 Tbsp. vinegar and 2 Tbsp. milk) 1/2 to 3/4 cup chopped nuts 2 cups all-purpose flour 1/2 cup chocolate chips Measure banana, milk, eggs and butter into bread pan and set aside. In a medium mixing bowl, combine remaining ingredients and stir together. Add to bread pan. Select Quick Bread setting. Select Dark Crust Color Setting. Press Start/Stop. When unit signals and the display reads 0:00, the baking cycle is complete; press Start/Stop to cancel the Keep-Warm feature. Remove the bread and enjoy!
NUT BREAD (Quick Bread Setting Not for Timer) All ingredients at room temperature (70F-80/21C-27C), except milk 10 oz. milk 1 large egg 3 Tbsp. vegetable oil 2-3/4 cups all-purpose flour 1/3 cup sugar 1/3 cup packed brown sugar 3-1/2 tsp. baking powder 1 tsp. salt 1 cup chopped nuts
Measure milk, eggs and oil into bread pan and set aside. In a medium mixing bowl, combine remaining ingredients and stir together. Add to bread pan. Select Quick Bread setting. Press Start/Stop. When unit signals and the display reads 0:00, the baking cycle is complete; press Start/Stop to cancel the Keep-Warm feature. Remove the bread and enjoy!

JANETS FOCACCIA

(Dough Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) 9 oz. water 3 Tbsp. olive oil (for dough) 1 tsp. salt 1 to 2 cloves garlic, minced 1-1/2 tsp. dried rosemary 3 cups bread flour 1-3/4 tsp. active dry yeast 1-1/2 Tbsp. olive oil (for topping) 1/2 cup sun dried tomatoes, 1/2 cup Parmesan cheese, grated reconstituted and chopped Measure all ingredients into bread pan except 1-1/2 Tbsp olive oil, tomatoes and parmesan cheese. Select Dough setting. Press Start/Stop. When the unit signals and the display reads 0:00, press Start/Stop and remove the dough. Pat dough into a greased 9 x 13 inch pan. Cover; let rise for 30 minutes. With the handle of a wooden spoon, make indentations in dough, about 1 inch apart. Brush dough with 1-1/2 Tbsp olive oil, sprinkle with tomatoes and Parmesan cheese. Preheat oven to 400F/204C. Bake 15 - 20 minutes or until edges are golden brown. Let cool, cut into squares to serve. MAKES 1 FOCACCIA
BRAN BUNS (Dough Setting Not for Timer)
All ingredients at room temperature (70F-80/21C-27C) 6.5 to 7 oz. water 3/4 tsp. salt 1/3 cup butter or margarine 1 egg 2-3/4 cups bread flour 1/3 cup wheat bran 3 Tbsp. sugar 2-1/4 tsp. active dry yeast Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop and remove dough. Shape as desired, see Shaping Dough. Bake at 350F/177C for 25 to 30 minutes. MAKES 12 BUNS OR 24 ROLLS

STEVES BREAD PRETZELS

(Dough Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) 6.5 to 7 oz. water 1/4 tsp. salt 2 cups bread flour 1/2 tsp. sugar 1-1/2 tsp. active dry yeast 1 egg, slightly beaten 1 to 2 Tbsp. coarse (Kosher) salt Measure all ingredients into bread pan, except egg and coarse salt. Press Start/Stop to clear display. Select Dough setting. Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop and remove dough. Preheat oven to 450F/232C. Divide dough into 12 pieces. Roll each into 8-inch rope. Form into pretzel shape or leave in stick shape. Place on a greased cookie sheet, brush each with beaten egg. Sprinkle with coarse salt. Bake in preheated oven for 12 to 15 minutes. MAKES 12 PRETZELS

CASSIES ENGLISH MUFFINS

(Dough Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C) 6 to 7 oz. water 1 tsp. salt 2 Tbsp. butter or margarine 2-1/4 cups bread flour 1/4 cup dry milk 1/4 cup wheat germ 1/4 cup quick cook oats 2 Tbsp. sugar 2 tsp. active dry yeast 1/4 cup cornmeal Measure all ingredients into bread pan, except cornmeal. Select Dough setting. Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop and remove dough. Sprinkle cornmeal over flat surface. Place dough on cornmeal and roll to 1/4-inch thickness. Cut into 2-1/2 to 3-inch circles. Place dough, cornmeal-side-down, on an ungreased baking sheet. Cover and let rise in a warm, draft-free place for 30 minutes. Preheat electric griddle or fry pan to 250F/121C. Cook, cornmeal-side-down about 8 minutes or until golden brown. turn and cook another 8 minutes. MAKES 10 TO 12 3-INCH MUFFINS

JIMS PIZZA CRUST

(Dough Setting Timer OK) All ingredients at room temperature (70F-80/21C-27C)
Water Salt Olive Oil or Vegetable Oil All-purpose flour
7 to 8 oz. 1/2 tsp. 2 Tbsp. 3 cups
10 to 11 oz. 3/4 tsp. 3 Tbsp. 4 cups
Active Dry Yeast 1-1/2 tsp. 2 tsp. Combine all ingredients into bread pan. Select Dough setting. Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop and remove dough. Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round (1-1/2 pound recipe), or 14-inch round pizza pan (2 pound recipe Preheat oven to 400F/204C. Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15 to 20 minutes, or until crust is golden brown.

PIZZA TOPPINGS

(optional) 1 pkg. (oz.) sliced pepperoni 1 can (4 oz.) mushroom steps and pieces, drained 1 cup chopped green peppers
1 cup (8 oz.) prepared pizza sauce 1/2 lb. bulk pork sausage, browned and drained 1/3 cup chopped onions
MULTI-GRAIN CINNAMON RAISIN BAGELS
Water 6 to 8 oz. 10 to 11 oz. Salt 1-1/2 tsp. 2 tsp. Olive Oil or Vegetable Oil 1 Tbsp. 2 Tbsp. Bread flour 2 cups 2-3/4 cups Quick cook oatmeal 1/2 cup 2/3 cup Whole wheat flour 1/4 cup 1/3 cup Brown sugar, packed 1 Tbsp. 1-1/2 Tbsp. Cinnamon 1-1/2 tsp. 2 tsp. Active Dry Yeast 1-1/2 tsp. 2 tsp. Raisins 1/2 cup 3/4 cup Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop and remove dough. Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wrap rope around four fingers, moisten ends, overlap and join ends. Turn circle inside out. Place shaped bagels on greased baking sheet at least 1 inch apart. Cover with lightly dampened cloth. Allow to rise until puffy, about 30 minutes. Heat 4 to 6 quarts water to a boil in Dutch oven or stockpot. Drop 2 to 3 bagels into boiling water. Boil 1-1/2 minutes on each side. Remove with slotted spoon and drain on towel. Repeat with remaining bagels. Lightly grease baking sheet or dust with cornmeal to prevent from sticking. Bake in preheated 400F/212C oven for 20 to 25 minutes or until golden brown. For crispier crust, spritz bagels several times with water during baking. MAKES 6 - 10 BAGLES

KENS BASIC EGG BAGELS (Dough Setting Not for Timer) All ingredients at room temperature (70F-80/21C-27C)
Water Salt Vegetable oil Bread flour Sugar Active Dry Yeast Raisins
4 to 6 oz. 1-1/2 tsp. 1-1/2 Tbsp. 2-1/2 cups 1 Tbsp. 1-1/2 tsp. 1/2 cup
7 to 8 oz. 2 tsp. 2 Tbsp. 3-1/3 cups 1-1/2 Tbsp. 2 tsp. 3/4 cup
Follow the instructions from above for Multi-Grain Cinnamon Raisin Bagels.

PASTA RECIPES

KENTS BASIC PASTA
(Dough Setting Not for Timer) All ingredients at room temperature (70F-80/21C-27C) 2 cups all-purpose flour 1 cup semolina flour 1 tsp. salt 1 Tbsp. olive oil or vegetable oil 7 oz. 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 1/8-inch thickness. Dust with flour if dough is sticky. 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 10 to 15 minutes. Drain in colander.
ERICS EGG PASTA (Dough Setting Not for Timer)
All ingredients at room temperature (70F-80/21C-27C) 2 cups all-purpose flour 1 cup semolina flour 1 tsp. salt 1 Tbsp. olive oil or vegetable oil 4 large eggs, slightly beaten 2 Tbsp. water Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop, and allow to mix 8 to 10 minutes; then press Start/Stop to cancel. Remove dough and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if dough is sticky. 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 10 to 15 minutes. Drain in colander.
JAM & MARMALADE RECIPES
STRAWBERRY JAM (Bake Setting Not for Timer) 1-1/2 cups fresh strawberries, sliced 1 cup sugar 2 tsp. lemon juice 1 Tbsp. powdered low-sugar fruit pectin
Combine all ingredients into bread pan. Select Basic setting. Press Start/Stop. Allow to mix 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 0:00, press Start/Stop. Using hot pads, remove bread pan. MAKES ABOUT 3 CUPS Pour jam into containers; cover. Refrigerate to set.

3 large oranges 1 lemon

doc1

Like the instruments in an orchestra, the ingredients in basic bread are very simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat (such as butter or oil), and yeast. And, like each musical instrument, each ingredient performs a specific job, and each lends a special flavor to the final masterpiece. Thats why its important to use the right ingredients in exactly the right proportions to ensure you get the most delicious results!

BEFORE YOU START

We have designed the Sunbeam Deluxe Bread and Dough Maker to be easy to use. But, like any kitchen appliance, it requires proper use and handling.

BEFORE USE

1. READ AND KEEP ALL INSTRUCTIONS.
2. Make sure to remove all foreign matter from the baking pan. 3. Plug the Bread Maker into a properly wired outlet.
Keep the Bread Maker out of the reach of children ITS
1. The temperature is very hot during operation. Be careful to keep your hands and face away from the unit. 2. Do not open the lid or remove the bread pan during operation. 3. Do not place anything on the Bread Maker lid. Do not cover vents. 4. If any buttons are accidentally touched during operation, baking may stop. 5. If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If its at the bake cycle, then remove bread pan and place into an oven to finish cooking.
1. Use only on a stable, heat-resistant surface. 2. Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven. 3. Place the unit at least two inches away from walls. If you do not, walls may become discoloured.

AFTER USE

1. Use oven mitts or a pot holder when taking out the bread pan after baking. 2. Make sure to disconnect the power by unplugging the unit. Allow the Bread Maker to cool down before storing. 3. Read instructions before cleaning. Do not immerse the unit in water. This will cause electric shock and/or damage to the unit.

BASIC I NGREDIENTS

Yeast is actually a microscopic plant a living organism. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar and carefully warmed, yeast produces gases which power the dough to rise. If the temperature is too cold, the yeast will not be activated; if it's too warm, it will die. If there is too much sugar, the yeast will die. The Deluxe Bread and Dough Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times. Our recipes have been tested with quick-rise yeast; however, bread machine yeast may also be used for larger volume. We suggest that you buy it in the bottle or can (check for freshness on the label) for ease of measuring; reseal after use and refrigerate.

SWEETENERS

Sweeteners feed the yeast, sweeten the bread, brown the crust and lend tenderness to the texture. Our recipes have been developed using granulated white sugar unless otherwise stated. White and brown sugar are interchangeable.
Use fresh, Canadian bleached or unbleached all-purpose flour which comes from hard wheat and contains a high proportion of protein or gluten or whole wheat flour. Our recipes have been tested with all-purpose flour and regular whole wheat flour. The newer, white and whole wheat bread flours may also be used, resulting in a slightly larger volume and coarser texture. DO NOT use cake flour or self-rising flour. Whole wheat flour is a very good source of vitamins and fibre due to the presence of wheat germ and bran and adds a nutty taste to the breads; however, it can also inhibit the rising, and as a result, whole wheat breads take longer to rise and may be heavier in texture and smaller in size. Whole wheat flour should be used within 3 months or it should be stored in airtight plastic containers in the freezer to extend its shelf life. Other flours and grains are used for flavour and texture such as rye, cornmeal, bran, cracked wheat or rolled oats (regular or old fashioned) etc., and have smaller proportions of gluten so are used in smaller quantities or with addition of gluten flour.

LIQUIDS

Tepid or room temperature tap water that is neither hot nor cold is used for most recipes, however, other liquids such as milk, beer, juice and fruit pures can be used for flavour and variety. Beer can be leftover flat or with bubbles. Milk gives a more tender crumb than water as well as adding nutrients. Our recipes have been developed using skim milk powder (regular or instant) which is convenient to have on hand and can always be used on delay cycles, unlike fresh milk which could spoil on delay cycles. Fresh milk can be used in place of water, then omit the milk powder and do not use on delay cycle. For allergies to milk use water and omit the milk powder.
Salt strengthens the gluten and controls the yeast and makes the dough more elastic. However, it also inhibits rising, so use ordinary table salt and be very careful in measuring. For dietary reasons, it can be omitted but it will affect size and texture. In some cases you can use a vegetable seasoning substitute for flavour.

7. SELECT CRUST COLOUR. Your bread maker will automatically produce
a medium crust colour (P= the default program) unless another is chosen; select crust colour by pressing the Crust Colour button; L = low setting (light crust); and H = high setting (dark crust).
PRESS THE START/STOP BUTTON firmly once you have selected your bread type and crust colour. A signal tone will sound to indicate that you have begun! The baking time in hours and minutes will appear in the display. It will count down the remaining bake time in one-minute increments until the bread is done. This bread maker has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded and baked. DO NOT OPEN THE LID DURING THE BAKING CYCLES. NOTE: Once the START/STOP button is pressed, the selected function(s) cannot be altered. To make any changes at this point, the unit must be stopped, reset and restarted. To stop, press the START/STOP button and hold until signal sounds and screen reverts to initial display setting. WHEN THE BREAD IS DONE. When the baking time is completed, a signal tone will sound and the display window will show 0:00 (the Colon in the time display will continue flashing). The Keep Warm setting will automatically continue to keep the bread warm for one hour after the cycle ends (except when using the dough setting). For best results, remove the bread as soon as possible to keep the crust from getting soggy. Remove the pan using potholders and take the bread out of the pan by turning the pan upside down and shaking it. If you have difficulty removing the bread from the pan, slide a flat rubber or plastic spatula along the sides of the pan to loosen the loaf. If the kneading paddle remains in the bottom of the loaf, use the end of a plastic utensil to remove it. Once removed from the Bread Pan, its best to let your bread cool 15 minutes before slicing. Enjoy!
KEEP WARM CYCLE automatically begins when the bake time is done. At the end of the 60 minutes, the heater will turn off. NOTE: You may remove the Baking Pan at any time during the Keep Warm cycle. To turn off the Keep Warm feature, simply press the STOP button and hold it for seconds. CAUTION: Steam will escape when the cover is opened. Be sure to use pot holders or oven mitts to avoid steam burns.

Measure all ingredients into bread pan in order listed. Select French setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.

YOGURT BREAD

(BASIC SETTING, NOT
1/2 cup + 3 Tbsp. 1/2 cup 1-1/2 Tbsp. 1-1/2 tsp. 3 cups 1-1/2 Tbsp. 3 Tbsp. 1-1/2 tsp.
Water Yogurt Butter or margarine Salt All-purpose flour Skim milk powder Sesame seeds (optional) Quick-rise yeast
Measure all ingredients into bread pan in order listed. Select Basic setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound 25 - 40 minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.
1-1/3 cups 1 tsp. 4 cups 1/4 cup 2 tsp. 1 Tbsp. 2 tsp.

CHEESE BREAD

Water Salt All-purpose flour Grated Parmesan cheese Sugar Dried onion flakes Quick-rise yeast
Measure all ingredients into bread pan in order listed. Select Basic setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.

COTTAGE CHEESE

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

CHIVE BREAD

(SWEET SETTING, NOT
Water Cottage cheese Large egg Salt Butter or margarine All-purpose flour Skim milk powder Dried chives Quick-rise yeast
Measure all ingredients into bread pan in order listed. Select Sweet setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound 25 - 40 minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.
WHOLE WHEAT AND GRAIN BREADS

50% WHOLE WHEAT BREAD

(WHOLE WHEAT SETTING, TIMER OPTIONAL)
1-1/2 cups 2 Tbsp. 2 tsp. 2 cups 2 cups 3 Tbsp. 1/3 cup 2 tsp. Water Butter or margarine Salt Whole wheat flour All-purpose flour Skim milk powder Brown sugar Quick-rise yeast
Measure all ingredients into bread pan in order listed. Select Whole Wheat setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound 40 minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.

100% WHOLE WHEAT BREAD

1-1/2 cups 2 Tbsp. 2 tsp. 4 cups 4 tsp. 1/3 cup 3 Tbsp. 2 tsp. Water Butter or margarine Salt Whole wheat flour Gluten flour Brown sugar Skim milk powder Quick-rise yeast

SUNFLOWER SEED BREAD

1-1/4 cups Water 1-1/2 Tbsp. Butter or margarine 1-1/2 tsp. Salt 2-1/2 cups All-purpose flour 1/4 cup Whole wheat flour 1/4 cup Natural bran 2 Tbsp. Sugar 1 Tbsp. Skim milk powder 1/1-2 tsp. Quick-rise yeast 1/4 cup Sunflower seeds Measure all ingredients except sunflower seeds into bread pan in order listed. Select desired setting (Basic or Rapid). Select crust setting if other than medium. Press the Start/Stop button to begin. At Fruit/Nut signal, minutes into cycle, add sunflower seeds. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.

MULTI-GRAIN BREAD

1 cup + 2 Tbsp. Water 1-1/2 Tbsp. Butter or margarine 1-1/2 tsp. Salt 3 Tbsp. Honey 1-1/2 cups All-purpose flour 1-1/2 cups Whole wheat flour 3/4 cup Grain cereal * 1-1/2 tsp. Quick-rise yeast Measure all ingredients into bread pan in order listed. Select Whole Wheat setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound 40 minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes. This is a mixture of cracked wheat, cracked rye, barley grits, millet, * cornmeal, soy grits, flax seeds and triacle or use Red River cereal. VARIATION: Substitute 1/4 cup brown sugar for honey and add 2 Tbsp. additional water.

CRACKED WHEAT BREAD

1-1/4 cups Water 1-1/2 Tbsp. Vegetable oil 1-1/2 tsp. Salt 1-1/2 cups All-purpose flour 1-1/2 cups Whole wheat flour 3/4 cup Cracked wheat 1-1/2 Tbsp. Sugar 1-1/2 tsp. Quick-rise yeast Measure all ingredients into bread pan in order listed. Select Whole Wheat setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound 40 minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.

RYE BREADS

PUMPERNICKEL BREAD
1 cup Water 1/4 cup Molasses 2 Tbsp. Butter or margarine 1 tsp. Salt 1 tsp. Instant coffee 1-1/2 Tbsp. Cocoa powder 1-1/2 cups All-purpose flour 3/4 cup Whole wheat flour 3/4 cup Rye flour 1 Tbsp. Caraway seeds (optional) 1-1/2 tsp. Quick-rise yeast Measure all ingredients into bread pan in order listed. Select Whole Wheat setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound 40 minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.

LIGHT RYE BREAD

(BASIC SETTING, TIMER OPTIONAL)
1-1/4 cups + 2 Tbsp. 1-1/2 tsp. 1-1/2 Tbsp. 2 Tbsp. 3 cups 1 cup 1 tsp. Water Salt Vegetable oil Packed brown sugar All-purpose flour Rye flour Quick-rise yeast
Measure all ingredients into bread pan in order listed. Select Basic setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound 40 minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.

DELI RYE BREAD

(BASIC WHOLE WHEAT SETTING, NOT FOR TIMER) 1 cup Buttermilk 2 Tbsp. Water 1-1/4 tsp. Salt 1 Large egg 1 Tbsp. Vegetable oil 2 Tbsp. Molasses 2 cups All-purpose flour 1-1/2 cups Rye flour 1-1/2 tsp. Gluten flour 1/4 tsp. Baking soda 1-1/2 tsp. Quick-rise yeast
Measure all ingredients into bread pan in order listed. Select Basic or Whole Wheat setting. Select crust setting if other than medium. Press the Start/Stop button to begin. A Fruit/Nut signal will sound minutes into cycle. Bread is finished when the unit signals and the display reads 0:00. Press Start/Stop button and remove. NOTE: If button is not pressed right away the unit will keep bread warm for 60:00 minutes.

3 1-2/3 cups 3 Tbsp. 1 tsp. 2-1/4 tsp. 3-1/4 cups 2-1/2 tsp. 1-1/2 tsp. 1/2 cup 3 Tbsp.
Large eggs Water Vegetable oil White or cider vinegar Active dry yeast White rice flour Xanthan gum Salt Skim milk powder Sugar
In a medium bowl combine all wet ingredients; whisk together and pour into bread pan. In a large bowl combine all dry ingredients; mix well. Add to bread pan. Insert pan in machine. Select Whole Wheat Setting; press Start/Stop button. During the first kneading cycle, scrape down the sides of pan with a rubber spatula. Bread is finished when unit signals and display reads 0:00; remove pan and place on heat resistant surface. Cool bread in pan for minutes. Remove and cool on rack before slicing.
GLUTEN-FREE CHEDDAR CHEESE BREAD
3 1-3/4 cups 2 Tbsp. 2 cups 1 cup 2-1/2 tsp. 1/4 cup 2 Tbsp. 1 Tbsp. 1 Tbsp. 3-1/2 tsp. 1-1/2 tsp. 1-1/2 tsp. 1 tsp. 1-1/2 cups
Large eggs Water Vegetable oil White rice flour Brown rice flour Active dry yeast Skim milk powder Sugar Dried onion flakes Poppy seeds (optional) Xanthan gum Celery seeds (optional) Dried dillweed (optional) Salt Shredded Cheddar cheese
GLUTEN-FREE CINNAMON RAISIN BREAD
3 1-2/3 cups 3 Tbsp. 1 tsp. 2 cups 2/3 cup 1/3 cup 2-1/4 tsp. 2-1/2 tsp. 1-1/2 tsp. 3 Tbsp. 2 tsp. 1/2 cup
Large eggs Water Vegetable oil White or cider vinegar White rice flour Potato starch Tapioca flour Active dry yeast Xanthan gum Salt Sugar Ground cinnamon Raisins
In a medium bowl combine all wet ingredients; whisk together and pour into bread pan. In a large bowl combine all dry ingredients except raisins; mix well. Add to bread pan. Insert pan in machine. Select Whole Wheat Setting; press Start/Stop button. During the first kneading cycle, scrape down the sides of pan with a rubber spatula. Add raisins at Fruit/Nut signal, 40 minutes into cycle. Bread is finished when unit signals and display reads 0:00; remove pan and place on heat resistant surface. Cool bread in pan for minutes. Remove and cool on rack before slicing.

QUICK BREAD INSTRUCTIONS

Unlike yeast breads, quick breads do not use yeast as the rising agent. Therefore, the knead and rise cycles have been omitted. Instead, quick breads use baking powder and/or baking soda along with steam to act as a leavening agent.

ZUCCHINI BREAD

2 cups 1/2 cup tsp. 1-1/2 cups 1 cup 3/4 tsp. 1/2 tsp. 1/2 tsp. 1/2 cup
Shredded zucchini (about 2 3) Vegetable oil Eggs, slightly beaten Vanilla All-purpose flour Sugar Baking soda Ground cinnamon (optional) Baking powder Chopped walnuts or pecans
Measure all wet ingredients into bread pan. In a medium mixing bowl, combine dry ingredients, stir together and add to bread pan. Select Quick Bread setting and dark crust (H). Press Start/Stop button. About 5 minutes into mixing cycle scrape down sides of pan, using a rubber spatula. Bread is finished when unit signals and the display reads 0:00. Press Start/Stop button. Remove pan to heat resistant surface and cool 10 minutes before removing from pan. Cool completely on rack before slicing

APRICOT NUT BREAD

1 tsp. 3/4 cup Tbsp. 2 cups 3/4 cup 2 tsp. 1/4 tsp. 1 tsp. 1 cup 3/4 cup
Grated orange rind (optional) Orange juice Large egg Butter or margarine All-purpose flour Sugar Baking powder Baking soda Salt Chopped dried apricots Slivered almonds
Measure all wet ingredients into bread pan. In a medium mixing bowl, combine dry ingredients, stir together and add to bread pan. Select Quick Bread setting and dark crust (H). Press Start/Stop button. About 5 minutes into mixing cycle scrape down sides of pan, using a rubber spatula. Bread is finished when unit signals and the display reads 0:00. Press Start/Stop button. Remove pan to heat resistant surface and cool 10 minutes before removing from pan. Cool completely on rack before slicing.

GRAPE NUT BREAD

1/2 cup 1 cup + 2 Tbsp. 2 Tbsp. 3 /4 cup tsp. 1/4 tsp. 1/4 tsp. 1-1/2 cups
Grape Nut Cereal Buttermilk Melted butter or margarine or oil Sugar Large egg Baking soda Baking powder Salt All-purpose flour
Measure Grape Nut Cereal and all wet ingredients into bread pan. In a medium mixing bowl, combine dry ingredients, stir together and add to bread pan. Select Quick Bread setting and dark crust (H). Press Start/Stop button. About 5 minutes into mixing cycle scrape down sides of pan, using a rubber spatula. Bread is finished when unit signals and the display reads 0:00. Press Start/Stop button. Remove pan to heat resistant surface and cool 10 minutes before removing from pan. Cool completely on rack before slicing.

DOUGH INSTRUCTIONS

1. Follow General Operating Instructions. 2. Press the Select button to reach the dough setting. 3. Press START/STOP The read-out on the display will begin counting down. the time on the Dough setting. When dough is ready, the unit will signal and the display will read 0:00. 4. Press Start/Stop, holding it down until you hear a beep and the display clears. 5. To remove the bread pan, grasp handle firmly and lift pan out. NOTE: The pan does not get hot when using the dough setting.

RISING

TO REDUCE RISING TIME
OF DOUGH Preheat conventional oven to 200F/93C 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 surely 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 centre. 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 home made bread, so store cooled loaf in a tightly sealed plastic bag. If desired, enclose a stalk of celery in the bag to keep bread fresh longer. Do not store in the refrigerator as this causes bread to dry out faster.

WHITE ROLLS

(DOUGH SETTING, TIMER OPTIONAL)
3/4 cup Tbsp. 1 tsp. 3 cups 2 Tbsp. 2 tsp. 2 tsp. Water Large egg Butter or margarine Salt All-purpose flour Milk powder Sugar Quick-rise yeast
Measure all ingredients into bread pan in order listed. Select Dough setting; press Start/Stop button. When unit signals and display reads 0:00, press Start/Stop and remove dough. Shape as desired (see Page 37); cover and let rise in a warm place until doubled in size. Brush with egg glaze and sprinkle with sesame seeds, poppy seeds or dried herbs if desired (see Page 36). Bake at 375F/190C.

M AKES 12 R OLLS

WHEAT ROLLS
Water Salt Honey Large egg All-purpose flour Whole wheat flour Quick-rise yeast
1 cup 1 tsp. 1/4 cup cups 1-1/4 cups 1 tsp.

WHOLE WHEAT ROLLS

3/4 cup + 2 Tbsp. Tbsp. 1 tsp. 2-1/4 cups 1 cup 2 tsp. 2 tsp. Water Egg Butter or margarine Salt All-purpose flour Whole wheat flour Sugar Quick-rise yeast

BRAN ROLLS

3/4 cup 3/4 tsp. 1/3 cup 1 2-3/4 cups 1/3 cup 3 Tbsp. 1 tsp. Water Salt Butter or margarine Large egg All-purpose flour Bran Sugar Quick-rise yeast

Large Batch

1-1/2 cups 2 Tbsp. 2 tsp. 2 tsp. 4 cups 4 tsp. Water Olive oil Salt Sugar All-purpose flour Quick-rise yeast

Small Batch

3/4 cup 1 Tbsp. 1 tsp. 1 tsp. 2 cups 2 tsp. Water Olive oil Salt Sugar All-purpose 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 0:00, press Start/Stop. Remove dough to lightly floured surface and cover with plastic wrap; let sit 5 minutes. Press a small batch or 1/2 large batch into 14 inch (35 cm) pizza pan. Press 2 Tbsp. cornmeal onto surface if desired. Spread with sauce and toppings (below). Bake at 425F/220C for minutes or until crisp and browned on the bottom. For a slightly thicker crust, let rise 30 minutes before spreading with sauce, etc. TOPPINGS: TRADITIONAL 1/2 cup pizza sauce and top with 1/2 cup each sliced pepperoni, mushrooms, peppers, onion and 1 cup shredded Mozzarella cheese. MEXICAN 1/2 cup thick salsa, 2 cups chopped yellow and green peppers. Sprinkle with chili powder or minced jalapeo peppers and top with 1 cup shredded Monterey Jack cheese. PESTO 1/2 cup pesto sauce OR 1/2 cup pizza sauce and 3 Tbsp. pesto sauce. Top with 1 cup each shredded Cheddar and Mozzarella cheese.
VARIATIONS: Baked Calzone Use 1/2 whole wheat flour for small
batch of pizza dough and add 3/4 tsp. anise or fennel seed to the dry ingredients. Press dough as directed in pizza pan. Spread 1/2 cup pizza sauce on 1/2 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 48) and sprinkle with 1 Tbsp. grated Parmesan cheese. Bake at 425F (220C) for 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 400F (220C) for minutes or until browned. Cut into squares and serve warm. *See Page 36 for Rising Tips

BAGELS

1-1/2 cups 4 cups 2 tsp. 1 Tbsp. 1 tsp. 2 Tbsp. Water All-purpose flour Salt Sugar Quick-rise yeast Poppy, caraway or sesame seeds*

BASIC SWEET DOUGH

1 cup 2 large 1/4 cup 2 tsp. 4 cups 1/2 cup 3 Tbsp. 2 tsp. Water Eggs Butter or margarine Salt All-purpose flour Sugar Skim milk powder Quick-rise yeast
1/2 cup 1 large 2 Tbsp. 1 tsp. 2 cups 1/4 cup 1-1/2 Tbsp. 1 tsp. Water Egg Butter or margarine Salt All-purpose flour 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. TIP Make large batch and then use to make 2 different recipes or double the recipes and freeze one batch. TIP Prepared dough may be kept in refrigerator for a few hours; bring to room temperature before shaping. TIP When letting the dough rise, cover loosely with plastic wrap, wax paper or a clean tea towel.

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 lightly floured surface roll dough into 12 x 9 inch (30 x 22 cm) rectangle. Spread mixture on the dough. If desired, sprinkle 1/3 cup raisins OR chopped pecans over the top. Roll up from the long side jelly-roll style; pinch edges together to seal. Cut into 12 slices and place cut side up in large greased muffin tins. Cover and let rise in a warm place until almost doubled in size, about minutes. Bake at 375F (190C) for 20 minutes or until done. Remove and cool upside down. VARIATION: Substitute the following delicious filling for the filling above. 3 Tbsp. Sugar 1 Lemon rind, grated 1/4 cup Walnuts 3/4 cup Raisins 1 tsp. Cinnamon 2 Tbsp. Soft butter

PEANUT BUTTER SWIRLS

Use SWEET DOUGH 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.
SPICED GRANOLA BUNS Make small batch SWEET DOUGH with 1/2 whole wheat flour, brown sugar and add 1/2 tsp each cinnamon and nutmeg to the flour. Mix 1/4 cup honey, 2/3 cup granola or tossed oats*, 1/3 cup raisins, 1/4 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 350F (190C) oven until browned. CHELSEA BUNS Use SWEET DOUGH from small or 1/2 large batch. Mix 1/2 cup brown sugar, 2 tsp. cinnamon and 1/3 cup softened butter or margarine together. Place 1/3 mixture in 8 inch square pan; blend in 2 tsp. water. On a lightly floured surface, roll dough into 12 x 9 inch (30 x 22 cm) rectangle. 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 minutes. Bake at 375F (190C) for minutes. Turn out upside down onto serving dish while warm. VARIATION: Place 9 pecan or cherry halves in three rows in the mixture. Place slices on top of each nut or cherry.

WHY DID MY BREAD TURN OUT LIKE LEAD, RESEMBLING A HOCKEY PUCK?
Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar or hot liquids that may have killed the yeast and inhibited rising.
WHY DOES MY LOAF LOOK CAVED IN ON TOP?
Perhaps there was too much liquid or moisture from fruits or vegetables or cheese. It may have risen too fast due to too much yeast. Youll be surprised to find when you cut the top off that you will have a tasty loaf with a coarse texture.
WHY DOES MY LOAF LOOK LUMPY OR HAVE AN UNEVEN SHAPE ON TOP?
Perhaps there wasnt enough moisture. Sometimes heavier textured breads appear this way.
WHY DOES MY LOAF HAVE LARGE HOLES?
There was probably too much yeast or moisture.
WHY DOES MY RECIPE TURN OUT PERFECT MOST OF THE TIME BUT OCCASIONALLY DOES NOT?
Perhaps the humidity in the air or the moisture in the flour varied causing the dough to be stickier or drier OR the room temperature was cold or very hot. Remember the machine cannot make judgment calls for those variables.
WHY ARE THERE DEPOSITS OF FLOUR ON THE SIDE OF THE BAKED LOAF?
Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading; the next time you could try using a rubber spatula to push down ingredients on the sides of the pan, after the first kneading cycle.
WHY DO THE RAISINS AND DATES SEEM TO BE CLUMPED TOGETHER AT THE BOTTOM OR THE LOAF?
The raisins and dates were too sticky. Try air-drying them overnight on the counter or buying date pieces that have a dextrose coating on the outside.

HOW TO TEST YEAST

The following instructions can be used to determine the freshness and quality of your yeast. To test, follow these instructions: 1. Place 1/2 cup of lukewarm water into a small bowl or cup. 2. Stir 1 tsp. of sugar into the water. 3. Sprinkle 2 tsp. of yeast over the surface. 4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed. 5. The mixture should foam and produce a strong yeast aroma. If this does not occur, the yeast is inactive and stale and new yeast should be purchased.
C ARE AND CLEANING INSTRUCTIONS
Cleaning the Sunbeam Deluxe Bread & Dough Maker
Before cleaning the Bread Maker, unplug it and allow it to cool. To clean, wipe manually: Do not immerse in water! And make sure to use only a mild kitchen detergent benzine, cleaners, scrubbing brushes and chemical cleaners will damage the unit. Before re-using the unit, make sure it is completely dry.

 

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