Sunbeam Expressbaketm Breadmaker Users Manual

EXPRESSBAKETM Breadmaker to the manual 2eef894a-bead-40f2-bb2c-b21e4ac472c9

2015-01-23

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Page Count: 90

EXPRESSBAKE™

Breadmaker

User Manual with Recipes

i::.,

IMPORTANT

S A F E G U A R D S

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

including the following:

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

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

and allow metal parts

to cool

before cleaning. Allow the breadmaker to cool

thoroughly before putting

or taking off parts

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

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

in water or other liquids. ,

Close supervision is always necessary when

this

or any

appliance

is used by

or near children, or incapacitated persons.

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

may walk or trip on it.

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

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

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

repair or electrical or mechanical adjustment.

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

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

Avoid contact with moving parts.

10.

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

electric shock or injury.

11. Do not use outdoors or for commercial purposes.

12.

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

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

14. To unplug, press and hold the “STOP” button for 2-3 seconds

(until a

‘Beep”

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

15.

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

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

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

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

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

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

16.

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

breadmaker may not operate properly. The breadmaker should be operated

on a separate electrical circuit from other operating appliances.

THIS

UNIT Is

INTENDED

FOR HOUSEHOLD

HOUSEHOLD

USE ONLY

CONTENTS

Important Safeguards

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

Inside Front Cover

Getting Started .................................

Let's

Bake Bread ...... .........................

Overview of Breadmaker Features ...................

EXPRESSBAKE’~

Setting:

Baking Bread

In Under

Hour ..... ..............

Using the Delay Timer

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

.22

Tips

and

Hints

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

Measurement Equivalency Chart ....................

Taking Care of Your Bread Machine

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

Troubleshooting

...... .... .................. 30

Recipes

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

Basic

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

....

......

French

.........

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

4 4

Sweet

.....

...

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

...47

EXPRESSBAKE~~

Setting ......................... 51

Whole Wheat

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

Gluten-Free

......

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

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

Pizza

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

Bagels

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

Glazesand Spreads ..........................

Jams and Marmalades 84

Recipe Index ........................................................

Warranty ..........................Inside

Inside

Back Cover

Place the breadmaker on a

counter where the plug

shown later when to do this.

Make sure you

can

open the breadmaker top with-

out hitting the top of kitchen cabinets.

Open the lid and remove the bak-

ing pan. To do this, simply grasp

the handle of the pan, twist pan

counterclockwise and pull

straight up. Use a gentle,

non-abrasive soap and wash,

rinse and dry the pan thoroughly.

To reinsert bread pan, simply

repeat the above instructions

in reverse order.

Attach the kneading blade

to the baking pan,

shown.

You will find the kneading

blade in a small plastic wrap

attached to the power cord.

Set the pan aside.

Do not yet

place

the pan

into the breadmaker.

YOU’RE READY TO START!

The simplest way to learn how to bake bread is to follow a basic

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

BEFORE

You B

EGIN

Make sure you have the follo

measuring equipment:

Liquid measuring cup

Dry measuring cups

Measuring spoons

l You will need the following

ingredients:

Water

Butter/Margarine

Salt

wing

Bread flour

(be sure to buy bread

flour,

preferably for breadmakers)

Dry milk

Sugar

Active, fast rising yeast

MEASURING

THE most important secret of making bread. Exact measurements.

That’s the key to successfully baking bread. Exact measurements.

With wet ingredients, use ONLY measuring cups with the

cups/ounces marked clearly on the

side. After filling the measuring cup,

place it on a flat surface and view it at

eye level to make sure the amount of

liquid is exact. Then, double check.

With dry ingredients, always “level off”

the measurement with the back of a knife

or a spatula to make sure the measure-

ment is exact. Another helpful tip is to

never use the cup to scoop the ingredi-

ents (for example, f/our). By scooping,

you could add up to one tablespoon of

extra ingredients. Fill the measuring cup

with a spoon before leveling off.

The SECOND most important secret of making bread.

Put the ingredients into the breadmaker in the EXACT order

given in the recipe. This means:

FIRST, liquid ingredients

-SECOND, dry ingredients

LAST, yeast

Also, make sure ALL ingredients are at room temperature, unless

otherwise noted (that is, between

77’85°F

or 25°C -30°C).

Temperatures too cool or too high can affect the way the bread

rises and bakes.

Last, its a good idea to start with fresh ingredients

(especially fresh flour and yeast).

Now, lets try a simple (but really good) recipe.

Le.

LOAF

1-3/8 cups

2Tbsp.

2tsp.

4 cups

2 Tbsp.

2 tsp.

Carefully

measure

1-3/8

cups water.

Remember,

use

water that

room temperature. DO

NOT

use very

hot

or very cold water.

chine

flour

It's a

good idea to view the measuring cup

~eye

level to make sure you

have measured exactly I-318 cups.

Pour the water into the

bread

pan.

Carefully measure 2 Tbsp. of butter or margarine that

is at room temperature. Add this to the bread pan.

This takes care of all of the liquid ingredients for the recipe.

Next come the dry ingredients.

Measure 4 cups of bread flour. Make sure not

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

over packing, a good trick is to fill the

G?--

measuring cup to overflowing, then

tap the side of the cup with a knife or W

spatula to remove air pockets. .

b:~,~~:

Level off the measuring cup

with the

knife

or spatula. Pour the flour into the bread pan,

Measure 2 teaspoons of sugar. Again, make sure to level off

the tablespoons for an exact measurement. Add the sugar

into the bread pan.

Measure 2 tablespoons of dry milk. Level off the table-

spoons of dry milk like all of the rest of the dry ingredients.

Add the dry milk to the bread pan.

Measure 2 teaspoons of salt. It is especially important

to measure the salt precisely because too much salt,

even a little, can affect the rising of the dough.

Add the salt to the bread pan.

Before adding the yeast, use your finger to form a well

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

Yeast must NEVER come into contact with a liquid

when you are adding ingredients.

Measure

(again,

leveling

off) 2 teaspoons of yeast and care-

fully pour it into the well you made in the flour.

Carefully snap the baking pan

into the breadmaker.

Close the lid of the bread

machine and plug the power

cord into the wall outlet.

The following things will happen. The machine will “beep:

and the red lights of the display will turn on. The time set-

ting will read

“3:OO”

hours and the red light will be lit next

to the “basic” setting.

Repeatedly press the “Crust Color” button to select the kind

of crust you want. For this recipe we recommend

“Medium.”

Depending on the crust color you select, the display

will

read

as follows:

Light:

Medium:

Dark:

Press the “Crust Color” button until “IP” (medium)

appears in the display window.

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

making bread. You will hear the breadmaker begin to mix

the ingredients.

J-

IMPORTANT: Do NOT press the “Start/Stop” button while.

the breadmaker is making bread. If you do, the machine will

turn off and you will need to start over again, from scratch.

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

(For other recipes you try

later,

you will need to raise

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

CAUTION: The

breadmaker is very hot. Do

not

handle

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

while the breadmaker is baking bread.

BREAD MACHINE STAGES

It’s fun to watch your bread being made through the viewing win-

dow. For the basic cycle, you can expect the following things to

happen as the timer counts down to zero.

3:OO

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

2:50

The dough begins to rise. (20 minutes)

2:30

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

2:15

The dough continues to rise. (20 minutes)

1:55

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

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

I:00

The bread begins to bake. (60 minutes)

At 0:00

0:OO

The bread is finished.

A F T E R

THE

READ

Is B

AKED

Caution: Do not put your face near the lid when you open

the breadmaker. Hot steam may escape that could burn you.

IMPORTANT: The breadmaker has an

automatic

“keep warm”

setting that will keep your bread warm for up to one hour.

We recommend removing the bread from the breadmaker

right away to preserve its freshness.

Use pot holders or oven mitts to carefully lift the pan

by its handle from the breadmaker.

Turn the pan upside down onto a cooling rack and gently

shake it until the bread comes out. If it sticks, take a rubber

spatula

(metal can damage the pan’s surface)

and carefully

go around the sides of the loaf until the bread comes out.

If the kneading blade comes out with the bread, use a plas-

tic utensil to remove it from the loaf. Remember, it will be

hot!

Allow the bread to cool for 15 minutes before slicing

and enjoying it.

IMPORTANT: If you wish to make another loaf of bread

right away, please allow the breadmaker to cool down for

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

rlc

ilai

OVERVIEW

READMAKER

SELECT BUTTON

Press this button to select

the kind of bread you

want to make.

Each time you press the

button you will hear a

beep, and a red light will

appear next to the setting

you chose. The display

shows a number for each

setting. For example,

Basic is

French is 3,

Sweet is 4, etc.

(For more information

about each setting,

please

see “Breadmaker

Settings” on Page 14.)

CRUST COLOR BUTTON

The Crust Color button allows you to choose how light

or dark to make the crust of the bread. Each time you press

the Crust Color button the display will change as follows:

Light = L

Medium

Dark =H

In addition, the display will show the cycle number before

the crust color

setting

For example, the Basic with a

Medium crust reads, “1 P.” Or the French bread setting

with a dark crust reads “2H.”

DISPLAY

The Display shows the following settings:

l The number of the bread setting cycle

l The crust color setting

l The time remaining while your bread is kneading and baking

Once you press the "Start/Stop" button to begin, the display

will show the remaining time until your bread is baked.

When the display reads

“0:OO”

the bread is baked.

TIMER SET BUTTONS

Press these buttons to delay the time for your breadmaker

to start. For example, you can time your bread to be

ready for dinner, or to bake while you are sleeping.

(To learn how to use this feature, please see “Chapter 5:

Using the Delay Timer” on Page 23.)

TART

TOP

UTTON

Press this button to start and stop your breadmaker.

IMPORTANT: Do not press “Stop” when making bread

”

because this will cancel the entire cycle and you will need

to start from scratch.

BREADMAKER

ETTINGS

Your breadmaker can bake almost any kind of bread.

The recipes we provided clearly show you which setting

you should use.

Basic

(Time: 3 hours)

French

(Time: 3 hours, 50 minutes)

Sweet

(Time: 2 hours, 50 minutes)

EXPRESSBAKETM

(Time: 58 minutes)

EXPRESSBAKETM

(Time:

1 hour, 20 minutes)

6 -Whole Wheat

(Time: 3 hours, 40 minutes)

Dough/Pasta

(Time:

hour, 30 minutes)

Bake

(Time: I hour)

BASIC

This setting is probably used more than any other because

it gives you the best results with just about any recipe.

FRENCH

Use this setting for making French breads. French bread takes

longer to knead, rise, and bake, providing aheartier Crust.

WEET

The sweet setting is for baking breads with

high amounts

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

EXPRESSBAKE~~

(58 minutes)

Use this setting for baking bread in under 1 hour.

(Please see Page 15)

EXPRESSBAKE~~

(80 minutes)

Use this setting to quickly bake larger loaves of bread.

(Please see Page 15)

WHOLE WHEAT

The whole wheat setting offers a longer rise time for breads

that contain more than 50% whole wheat flour.

DOUGH/PASTA

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

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

in a conventional oven.

AKE

This setting is for making dough or jams.

EXPRESSBAKE”

SETTING:

MAKING BREAD IN UNDER 1 HOUR

Your SUNBEAM breadmaker can bake great bread in under 1 hour.

This is called the

“EXPRESSBAKETM”

setting.

EXPRESSBAKETM

set-

ting loaves are a little different from loaves baked on non-EXPRESS-

BAKETM

settings. Try all the different settings to see which of them

you prefer.

There are two

EXPRESSBAKETM

settings:

One setting can bake

bread in 58 minutes.

The bread is a little

more dense in texture

with this setting.

The other setting is for bak-

ing loaves in 1 hour and 20

minutes. The loaves baked

with this setting are a little

taller and more airy than

the 58-minute breads.

There are a few things you should know about the

EXPRESS-

BAKPM

settings that are different than

the other settings.

Loaves baked on

EXPRESSBAKETM

settings tend to have

a darker, thicker crust than other kinds of bread.

Sometimes there will be a crack in the top of the crust.

This is because baking is

done

at higher

temperatures.

They also tend to be shorter, denser loaves.

You CANNOT use the Delay Timer for the

EXPRESSBAKETM

settings. This would cool the liquid ingredients and affect

the way that the bread rises.

You CANNOT use the “Crust Color” buttons when baking

breads on the

EXPRESSBAKPM

settings.

DO NOT open the cover while making breads on the

EXPRESSBAKE” settings.

If the loaf is hard to remove from the pan, let it sit for about

5 minutes to cool. Shake the bread out of the pan and wait

for 15 minutes before slicing.

If you wish to bake another loaf of bread, you must let the

breadmaker cool for 20 minutes with the cover open.

YOU CAN use standard bread mixes for

EXPRESSBAKFM

set-

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

when using the recipes within this booklet.

EXPRESSBAK~

ETTING

IPS

AND HINTS

YEAST

Always use a fast-rising yeast like Bread Machine Yeast.

DO NOT use active dry yeast for

EXPRESSBAKETM

settings

because the loaves will be much shorter when baked.

IQUIDS

Always use hot water in the range of 115”-125°F or

46°C and 52°C. You must use a cooking thermometer

to gauge the temperature; hotter water can kill the yeast

while cooler water may not activate it.

SALT

As a rule, you should use LESS salt for

EXPRESSBAKETM

setting

breads. Less salt provides you with a higher loaf. Make sure

to follow the recipe suggestions in this booklet for best results.

OTHER INGREDIENTS

Make sure all other ingredients (like

flour,

sugar,

dry milk,

butter,

etc.) are at room temperature.

Always use bread flour for the

EXPRESSBAKETM

settings.

THINGS

You

EED TO

You should only use “Bread Machine” flour for the

EXPRESS-

BAKPM

setting recipes.

You may need a cooking thermometer I

to measure the temperature of the

water you use in these recipes.

You should only use hot water

:;;I

;y:

(between

115°F

and 1254 or

46°C

and

52°C)

for

EXPRESSBAKErM

setting recipes.

Although baking

EXPRESSBAKETM

setting bread is a little different,

the results and convenience are well worth it.

The

following recipe is a great one to try for your first

EXPRESS-

BAKETM

setting loaf.

RADITIONAL

WHITE BREAD

1.5 LB. LOAF

3/4

CUP + 2

2 Tbsp.

1 tsp.

2 Tbsp.

3 cups

4-1/2

tsp.

ose/Bread

Machine flour

Bread Machine

yeast

Carefully measure 3/4 cup

and 2 Tbsp. Of hot water.

exactly 3/4

cup

and 2 Tbsp.

Use a cooking thermometer to

make sure the temperature of

the water is between 115”-125°F

46°C

and

52°C.

When the water

is at the proper temperature,

pour into the baking pan.

Carefully measure and add 2 tablespoons butter or margarine

that is at room temperature.

Carefully measure and add the salt, sugar and dry milk

to the baking pan.

Measure and add exactly 3 cups of all-purpose

or bread machine flour to the baking pan.

Remember to level off the bread

flour for an exact measurement.

Before adding the yeast, use your

finger to form a well

(hole)

in the

flour where you will pour the yeast.

Yeast must

NEVER

come into

con-

tact with a liquid when you are adding ingredients.

Measure (again leveling

off)

4-l/2

teaspoons

of Bread Machine yeast and carefully pour into the well

you made in the flour.

Carefully snap the baking pan into the breadmaker.

Repeatedly press the Select button until the red light I

appears next to the

“EXPRESSBAKETM”

setting (58 min).

ExpressBakeTM

80 min

. Whole Wheat

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

making bread.

AUTION

’

Do NOT raise the lid when using the

EXPRESSBAKETM

setting.

Doing

so can affect the rising of the dough.

The breadmaker is very hot, right from the beginning of

the cycle. Do not handle the machine while it is operating.

IMPORTANT: Do NOT press the “Start/Stop” button

while the breadmaker is making bread. If you do,

the machine

will turn off and you will need to start

over again, from scratch.

1 AFTER

THE

EXPRESSBAKE”

SETTING BREAD Is BAKED

CAUTION: Do not put your face near the lid when you open

the breadmaker. Hot steam may escape that could burn you.

IMPORTANT: The breadmaker has an automatic

“keep warm” setting that will keep your bread warm for up

to 1

hour.

However, we recommend removing the bread

from the machine right away to preserve its freshness.

Use pot holders or oven mitts to carefully lift the pan

by its handle from the breadmaker.

Turn the pan upside down onto a cooling rack and gently

shake it until the bread comes out. If it sticks, take a rub-

ber spatula, (metal can damage

the

pan’s surface),

and carefully go around the sides of the loaf until

the bread comes out.

If the kneading blade comes out with the bread, use a plas-

tic utensil to remove it from the loaf. Remember, it will be

hot!

Allow the bread to cool on the rack for 15 minutes before slicing

and enjoying it.

If you wish to make another loaf of bread right away,

please allow the breadmaker to cool down for 10 to 15 minutes

with the cover open and the pan removed.

You can delay the time your breadmaker starts to have’

fresh bread ready when you get up in

the morning

when you come from work.

We recommend that before you use the Delay Timer,

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

good results for you in the past.

MPORTANT

You cannot use the Delay Timer

for

EXPRESSBAKEm

settings.

Before using the Delay Timer:

1Add all of the ingredients of the recipe.

2Select the correct setting for the kind of bread

you are

making (French, Sweet, etc.).

Select the crust color.

AUTION

Do not use recipes with ingredients

that can spoil like eggs or milk.

To USE TUE DELAY TIMER:

Figure out how many hours and minutes there are between

now and when you want final, baked bread. For example,

if it is 8:00 A.M. and you want bread ready for dinner at

6:00 P.M., that is 10 hours.

Use the “Timer Up” button to

advance the time in 10 minutes

increments. In our example, you

will do this until the timer reads

“1O:OO.”

If necessary, use the

“Timer Down” button to decrease

the time. (To advance the time

quickly, simply press and hold

down the “Timer Up/Down” buttons.)

J-

IMPORTANT: If you make a mistake or wish to start over,

”

press and hold down the “Start/Stop” button until you hear

a beep. The display will show the original setting and cycle

time. The Delay Timer is canceled and you can start again.

When the Delay Timer is set where you want it, make sure

to press the “Start/Stop” button. The colon

":"

will flash

and your bread will be ready when you planned.

IMPORTANT: When using the Delay Timer during times of

hot weather, you may wish to reduce the liquid in your

recipe by 1 or 2 tablespoons. This is to prevent the dough

from rising too much. You may also reduce the salt by

1/8

1/4

teaspoons and try cutting the amount of sugar

you use by

1/4

teaspoon at a time.

Experienced cooks consider breadmaking to be as much of an art

as a science. Keep in mind that some recipes may require a little

experimentation before they are exactly the way you want them.

Just don’t give up.

Still, there are special hints to ensuring quality bread almost

every time.

We’ve already mentioned how important it is to use exact measure-

ments when baking bread, but it should be said again. Level off all

dry ingredients and make sure that all

liquid ingredients are measured in a

glass cup with the markings clearly

labeled on the side.

You should always use fresh ingredients. The reasons are:

l FLOUR. If you have stored your flour for a long time, it may

have become wet from absorbing moisture, or dry,

depending on the area of the country in which you live. We rec-

ommend using fresh bread flour.

l YEAST. Fresh yeast is probably the most important ingredient

in baking bread. If the yeast is not fresh, your bread may not

rise. It is better to buy new yeast than to take a chance on yeast

that has been stored for a long time.

You can test the freshness of your yeast. Simply fill a cup with

warm water, then add and stir in 2 teaspoons of sugar.

Sprinkle a few teaspoons of yeast on the surface of the water

and wait. After 15 minutes, the yeast should foam and there

should be distinct odor. If neither reaction happens, the yeast

is old and should be thrown away.

ADD INGREDIENTS IN ORDER

Read all recipes from top to bottom, and remember:

FIRST, liquid ingredients

SECOND, dry ingredients

LAST, yeast

CHECK THE DOUGHBALL

This is a secret well known by people who make bread the old-fash

ioned

way. While hand kneading the mixture, they adjust the con-

sistency of the dough by adding a little flour or a little water until

the doughball is just right.

Although the breadmaker kneads the dough for you,

this secret is still true. Here’s what you should do.

THE DOUGHBALL Is Too WET

During the second kneading cycle, check the

consistency of the

doughball.

the doughball

appears sticky or wet, like pancake- batter,

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

smooth, round and dry, and circles

nicely

in the pan. Sprinkle a lit-

tle more flour if needed.

If THE DOUGHBALL

Too DRY

If the

doughball appears

flaky, or you hear

your breadmaker begin to make "knocking"

sounds, the dough ball is too dry.

correct a

this problem, simply sprinkle in water a

teaspoon at

a time,

until the doughbal appears smooth, round and dry, and

circles nicely in the pan. Be careful not to add too much water.

FOR

BAKING

HIGH

ALTITUDES

If you

live above

3000 feet

(1000 m),

you

probably already know

how

to adjust

other recipes

cakes

and muffins.

Higher altitudes tend

to:

l make dough rise faster

l make flour drier

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

ing:

IF THE

DOUGH IS

Too D

increase the

amount of water to the recipe,

sometimes

as much

as 2-4 Tbsp. per

cup.

IF THE BREAD

RISES TOO

HIGH

l reduce

the amount

of yeast:

For each teaspoon of

yeast,

try reducing the yeast by

1/8

1/4

teaspoon.

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

reduce the amount by 1 to 2 teaspoons

MEASUREMENT

EQUIVALENCY

CHART

The following chart will help you convert measurements used

in the recipes.

For example: 1 tablespoon

3 teaspoons

LUID

UNCE

(

)CUP(S)

TABLESPOON(S) TEASPOON(S)

7/8

3/4

5/8

1/2

3/8

1/4

1/8

1/2

l-1/2

TAKING CARE OF YOUR BREAD

MACHINE

AUTION

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

washer. Do not use benzene, scrubbing brushes, or

chemi-

cal cleaners as these will damage the machine. I

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

bread-

maker.

GENERAL CLEANING

1Remove all bread crumbs

by wiping them away with

a slightly damp cloth.

DO NOT bend the heating ele-

ment which is located on ,

the inside of the breadmaker.

’ CLEANING THE BAKING PAN AND KNEADING BLADE

Wipe the baking pan and kneading blade with a damp cloth

and dry completely.

DO NOT wash the pan or parts in the dishwasher.

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

CARING

FOR

YOUR BREADMAKER

Keep your breadmaker clean at all times.

CAUTION: Do not use metal utensils with the breadmaker.

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

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

The color change is a result of steam and other moisture

and does not affect the machine’s performance.

If you have trouble removing the kneading blade,

place warm water in the bread pan for

10-15

minutes

and this will loosen the blade.

STORING YOUR BREADMAKER

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

Store the breadmaker with the lid closed.

Do not place heavy objects on the lid.

Remove the kneading blade and place inside the bread pan.

If you experience difficulties when operating the breadmaker,

review the troubleshooting information in this section to find

a solution. If you are unable to find a solution, please call

our Consumer Relations Department at 1-800-667-8623.

You

HAVE

A POWER OUTAGE

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

the display will go blank.

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

the machine and continue.

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

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

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

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

-least

3 seconds.

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

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

If the machine still does not start, hold down the

“Start/Stop” button a second time for 3 seconds.

Continue to unplug and

replug

the machine and

hold down the “Start/Stop” button until the display

returns to the cycle time before the power outage.

Understanding Display Information

Your Sunbeam®Breadmaker is designed to give you information

on temperature problems that may occur. The following chart shows

you how to correct problems that may occur from time to time.

Plug in the breadmaker.

There is no problem. This just

means the baking cycle is over

and the breadmaker is keeping

your bread warm. Press the

“Start/Stop” button to turn off the

“keep warm” feature.

This just means that the

breadmaker must cool before you

bake another loaf. Press the

“Start/Stop” button. Open the top

of the breadmaker, remove the

bread pan and let the

breadmaker cool about 15 minutes

before baking another loaf.

This means that the room

temperature is too low (59°F/15 C

or less). Press the “Start/Stop”

button. Place the breadmaker in

a warm room and allow it to warm

up.

This means that the room

temperature is too high to bake

bread (86°F/30 C or more). Press the

“Start/Stop” button to remove the

display. Place the breadmaker in

a cool location before using it.

The display does not light up.

0:00 (“:” flashes)

H:HH (machine beeps)

L:LL (machine beeps)

E:EE (machine beeps)

Display Problem What to Do

Troubleshooting Breadmaker Problems

If the breadmaker does not function as you think it should,

review the chart below for some possible solutions.

Troubleshooting Baking Problems

If your bread does not turn out the way you expected or has

some characteristic you don’t care for, review the chart below

for some possible solutions.

There are several possible

solutions. The bread may have

been left in the bread pan too

long after baking. Remove the

bread from the pan sooner and

allow it to cool. Try using more

flour (a teaspoon at a time), or

less yeast (1/4 teaspoon at a

time), or less water or liquid (a

teaspoon at a time). This could

also be the result of forgetting to

add salt to the recipe.

The sides of the bread collapse

and the bottom of the bread is

damp.

Baking Problem Solution

Ingredients have spilled out of the

bread pan and into the machine

itself. Stop the breadmaker and

allow it to cool off. Clean the

breadmaker before using it again.

Please see “Taking Care of Your

Bread Machine” on page 28.

Make sure the baking pan and

kneading blade are properly

installed in the machine.

You see smoke or smell a

burning odor from the back of

the machine.

The dough does not mix.

Breadmaker Problem Solution

Try using less flour (a teaspoon

at a time), or more yeast (1/4

teaspoon at a time). This could

also be the result of using old

flour or the wrong type of flour

for the recipe.

Try using more flour (a teaspoon

more at a time), or less water or

liquid (a teaspoon less at a time).

Do not lift the lid too often during

baking.

This is usually the result of

forgetting to add salt to the

recipe.

Try using less yeast (1/4 teaspoon

less at a time). This could also be

the result of forgetting to add

salt to the recipe or forgetting to

put the kneading blade into the

baking pan.

There are several possible

solutions. Try using less flour (a

teaspoon less at a time), more

yeast (1/4 teaspoon more at a

time), or less water (a teaspoon

less at a time). This could also be

the result of:

• forgetting to add salt to the

recipe,

• using old flour or the wrong

kind of flour for the recipe,

• using old yeast,

• or not using hot water (except

otherwise noted in the recipes and for

EXPRESSBAKE™setting recipes).

The bread has a heavy, thick

texture.

The bread is not baked

completely in the center.

The bread has a coarse or

holey texture.

The bread rose too much.

The bread did not rise enough.

Baking Problem, continued Solution

This is usually a result of using

too much flour or not enough

water. Try using less flour (a

teaspoon less at a time), or try

using more yeast (1/4 teaspoon

less at a time).

This is usually the result of

adding too much sugar to the

recipe. Try using less sugar (1

Tbsp. at a time). You can also try

selecting a lighter crust color

selection.

This is usually the result of

repeatedly lifting the lid of the

bread machine or leaving the lid

open while the bread is baking.

Be sure the lid is shut while the

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

The bread has a floured top.

The bread is too brown.

The bread is not brown enough.

Baking Problem, continued Solution

BASIC SETTING RECIPES

BASIC BREAD MACHINE

STAGES

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

as the timer counts down to zero.

At 3:00 The dough is kneaded for the first time. (10 minutes)

At 2:50 The dough begins to rise. (20 minutes)

2:30

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

2:15

The dough continues to rise. (20 minutes)

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

1:55

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

1:OO

The bread begins to bake.

(60

minutes)

0:OO

The bread is finished.

ASIC

ETTING

DELUXE WHITE

BREAD

(TIMER OPTIONAL)

2LB. LOAF INGREDIENTS

1-1/3 cups Water

2Tbsp.

Butter or margarine

tsp.

Salt

cups

All-purpose/Bread Machine flour

2Tbsp. Skim milk powder

tsp.

Sugar

tsp. Quick-rise yeast

1.5 L

. L

OAF

1 cup

2 Tbsp.

1-1/2

Tbsp.

1-1/2

tsp.

cups

1-1/2

Tbsp.

tsp.

1-1/2

tsp.

INGREDIENTS

Water

Butter or margarine

Salt

All-purpose/Bread Machine flour

Skim milk powder

Sugar

Quick-rise yeast

Measure and add liquid ingredients to the bread pan.

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

3. Use your finger to form a well

(hole)

in the flour where you will pour

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

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

into the well.

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

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

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

7. Press the “Start/Stop” button.

. LOAF

1-1/4

cups

-1/2

tsp.

1 1/2 Tbsp.

4 cups

1 Tbsp.

1 tsp.

COUNTRY WHITE BREAD

(NOT

FOR TIMER)

INGREDIENTS

Water

Salt

Large egg

Butter or margarine

All-purpose/Bread Machine flour

Sugar

Quick-rise yeast

1.5

LB. LOAF

3/4

cup

3 Tbsp. Water

1 tsp. Salt

Large egg

Tbsp. Butter or margarine

3 cups All-purpose/Bread Machine

flour

2 tsp. Sugar

1 tsp.

Quick-rise yeast

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

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

3. Use your finger to form a well (ho/e) in the flour where you will pour

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

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

into the well.

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

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

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

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

ASIC

ETTING

HEARTY

GARLIC BREAD

IMER

PTIONAL

)

2-LB.

LOAF

1-1/2 cups t

Tbsp.

Water

3 Tbsp. Butter or margarine

1-1/2 tsp.

Salt

cups

All-purpose/Bread Machine flour

1 cup Instant potato flakes

-1/2

Tbsp. Sugar

tsp.

Dried dillweed or chives (optional)

l-2

Crushed garlic cloves

1-1/2

tsp. Quick-rise yeast

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

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

3. Use your finger to form a well

(hole)

in the flour where you will pour

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

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

into the well.

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

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

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

7. Press the “Start/Stop” button.

VARIATION:

Chunky Cheese; At the Fruit/Nut signal add

3/4

cup cold cubed

Cheddar cheese.

HERB BREAD

IMER

PTIONAL

)

2-LB.

LOAF

1-1/4 cups

1-1/2

Tbsp.

1-1/2

tsp.

3-1/2

cups

2 Tbsp.

-1/2

tsp.

1/2

tsp.

1/2

tsp.

Water

Butter or margarine

Salt

Ail-purpose/Bread Machine flour

Skim milk powder

Sugar

Italian seasoning

Dried parsley

(optional)

1-1/2

tsp. Caraway seeds (optional)

1-1/2 tsp.

Quick-rise yeast

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

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

3. Use your finger to form a well (ho/e) in the flour where you will pour

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

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

into the well.

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

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

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

7. Press the “Start/Stop” button.

BASIC SETTING

ONION AND CHEESE BREAD

(NOT

FOR TIMER)

2-LB.

LOAF

1-1/3

cups

Water

1 tsp.

Salt

4 cups

l/4 cup

2 tsp.

1 Tbsp.

2 tsp.

All-purpose/Bread Machine flour

Grated Parmesan cheese

Sugar

Dried onion flakes

Quick-rise yeast

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

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

3. Use your finger to form a well

(hole)

in the flour where you will pour

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

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

into the well.

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

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

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

7. Press the “Start/Stop” button.

BASIC SETTING

YOGURT

BREAD

(NOT FOR

IMER

)

1.5-LB.

LOAF

l/2

cup + 3 Tbsp.

Water

1/2

cup

Yogurt

1-1/2

Tbsp.

Butter or margarine

1-1/2

tsp.

Salt

cups All-purpose/Bread Machine flour

-1/2

Tbsp. Skim milk powder

3 Tbsp. Sesame seeds (optional)

1-1/2

tsp. Quick-rise yeast

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

2. Measure and add dry ingredients (except yeast)

(excepTt yeast)

to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

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

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

into the well.

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

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

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

7. Press the “Start/Stop” button.

BASIC

SETTING

LIGHT RYE BREAD

(TIMER

OPTIONAL)

2-LB.

LOAF

1-1/4 cups + 2 Tbsp. Water

-1/2

tsp.

Salt

-l/2

Tbsp. Vegetable oil

2 Tbsp. Packed brown sugar

3 cups

All-purpose/Bread Machine flour

1 cup

Rye flour

1 tsp. Quick-rise yeast

Measure and add liquid ingredients to the bread pan.

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

3. Use your finger to form a well (ho/e) in the flour where you will pour

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

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

into the well.

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

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

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

7. Press the “Start/Stop” button.

BASIC

SETTING

1-1/4

cups

1-1/2

Tbsp.

1-1/2

tsp.

2-1/2

cups

1/4

cup

l/4

cup

cups

2 Tbsp.

1 Tbsp.

1-1/2

tsp.

1/4

cup

RAN

AND,

UNFLOWER

EED

READ

(TIMER OPTIONAL)

2-LB.

LOAF

Water

Butter or margarine

Salt

Ail-purpose/Bread Machine flour

Whole wheat flour

Natural bran

All-purpose/Bread Machine flour

Sugar

Skim milk powder

Quick-rise yeast

Sunflower seeds

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

2. Measure and add dry ingredients (except

yeast)

to the bread pan.

3. Use your finger to form a well (hole) in the flour where you will pour

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

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

into the well.

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

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

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

7. Press the "Start/Stop"

“Stop”

button.

FRENCH BREAD MACHINE

SETTINGS

For the French bread cycle you can expect the following things

to happen as the timer counts down to zero. To begin:

The dough is kneaded for the first time. (18 minutes)

3:32

-The dough begins to rise. (40 minutes)

At 2:52

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

2:30

The dough continues to rise. (20 minutes)

At 2:10

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

At 2:10

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

1:05

The bread begins to bake. (65 minutes)

0:OO

The bread is finished.

FRENCH

SETTING

ITALIAN

BREAD

(TIMER OPTIONAL)

2 Le. L

OAF

INGREDIENTS

1-1/4

cups + 2 Tbsp.

Water

2 Tbsp.

Butter or margarine

-l/2

tsp. Salt

4 cups All-purpose/Bread Machine

flour

l/3

cup Parmesan cheese, grated

1 Tbsp. Onion flakes, dried

l-1/2

Tbsp. Parsley, dried (optional)

1-1/4 tsp.

Basil, dried or Italian seasoning

3/4 tsp. Garlic powder

1-1/4

tsp. Quick-rise yeast

INGREDIENTS

Water

1.5 LB. L

OAF

1 cup

1-1/2 Tbsp.

tsp.

3cups

l/4 cup

2tsp.

tsp.

Tbsp.

tsp.

l/2

tsp.

Butter or margarine

Salt

All-purpose/Bread Machine

flour

Parmesan cheese, grated

Sugar

Onion flakes, dried

Parsley, dried (optiona/)

Basil, dried or Italian seasoning

Garlic powder

Quick-rise yeast

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

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

3. Use your finger to form a well

(hole)

in the flour where you will pour

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

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

into the well.

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

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

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

7. Press the “Start/Stop” button.

2 LB. LOAF

1-1/3

cups

1-1/2

tsp. Salt

1-1/2

Tbsp.

4 cups

1 Tbsp.

1 tsp.

IMER

PTIONAL

)

INGREDIENTS

Water

SaSlt

Vegetable oil

All-purpose/Bread Machine flour

Sugar

Quick-rise yeast

1.5 LB. LOAF

INGREDIENTS

1 cup t 2 Tbsp. Water

1-1/4

tsp. Salt

1 Tbsp. Vegetable oil

3 cups All-purpose/Bread Machine

flour

2 tsp. Sugar

1 tsp. Quick-rise yeast

FRENCH

SETTING

FRENCH

BREAD

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

2. Measure and add dry ingredients

(except yeast)

to the bread pan.

3. Use your finger to form a well

(hole)

in the flour where you will pour

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

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

into the well.

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

Press “Select” button to choose the French setting.

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

Press the “Start/Stop” button.

SWEET

SETTING

RECIPES

SWEET BREAD MACHINE STAGES

For the sweet bread cycle you can expect the following things to

happen as the timer counts down to zero: