Breadmaker Sunbeam Manual
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Breadmaker Sunbeam Manual
Page Count: 90 Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning. Allow the breadmaker to cool thoroughly before putting in or taking off parts 3 When unit is not in use and before cleaning, unplug the breadmaker from wall outlet. 4 To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids., 5. Close supervision is always necessary when 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. Take appliance to the nearest Authorized Service Facility for examination, repair or electrical or mechanical adjustment. 8. Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. 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 U SE O NLY 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.
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To do this, simply grasp the handle of the pan, twist pan it 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. 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.Exact measurements. That’s the key to successfully baking bread. 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. 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. 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. DO NOT use very hot or very cold water.Add this to the bread pan. This takes care of all of the liquid ingredients for the recipe. Next come the dry ingredients. 4 Measure 4 cups of bread flour. Make sure not to “overpack” the flour into the cup. Pour the flour into the bread pan, Again, make sure to level off the tablespoons for an exact measurement. Add the sugar into the bread pan. 6 7 8 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. 9 IO 5 5 5 5 5 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.
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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. For this recipe we recommend “Medium.” Depending on the crust color you select, the display will read as follows: Light: 1L Medium: 1P Dark: 1H Press the “Crust Color” button until “IP” (medium) appears in the display window. You will hear the breadmaker begin to mix the ingredients. If you do, the machine will turn off and you will need to start over again, from scratch. 3z I MPORTANT: 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.) A I 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. For the basic cycle, you can expect the following things to happen as the timer counts down to zero.If it sticks, take a rubber 1 spatula (metal can damage the pan’s surface) and carefully go around the sides of the loaf until the bread comes out.Remember, it will be m hot. P Allow the bread to cool for 15 minutes before slicing m and enjoying it.Each time you press the button you will hear a beep, and a red light will appear next to the setting you chose. The display shows a number for each setting. For example, Basic is 1, French is 3, Sweet is 4, etc. (For more information about each setting, please see “Breadmaker Settings” on Page 14.). When the display reads “0:OO” the bread is baked.
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T IMER S ET B UTTONS 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.) BREADMAKER S ETTINGS Your breadmaker can bake almost any kind of bread.F RENCH Use this setting for making French breads. French bread takes longer to knead, rise, and bake, providing aheartier Crust. S WEET The sweet setting is for baking breads with high amounts of sugar, fats, and proteins, all of which tend to increase browning.B AKE This setting is for making dough or jams. 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. 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.
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- 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. 16 S ALT 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 I NGREDIENTS 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 M AY N EED TO B UY - You should only use “Bread Machine” flour for the EXPRESS- BAKPM setting recipes. 17 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.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. Carefully snap the baking pan into the breadmaker. The breadmaker is very hot, right from the beginning of the cycle. If you do, the machine will turn off and you will need to start over again, from scratch. C AUTION: Do not put your face near the lid when you open the breadmaker. Hot steam may escape that could burn you.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. We recommend that before you use the Delay Timer, you try out a few recipes. Before using the Delay Timer: 1 Add all of the ingredients of the recipe. 2 Select the correct setting for the kind of bread you are making (French, Sweet, etc.). 3 Select the crust color. A C AUTION: Do not use recipes with ingredients that can spoil like eggs or milk. 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. The display will show the original setting and cycle time. This is to prevent the dough from rising too much.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. The reasons are: l F LOUR. 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 Y EAST. 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.
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After 15 minutes, the yeast should foam and there should be distinct odor. If neither reaction happens, the yeast is old and should be thrown away. A DD I NGREDIENTS IN O RDER Read all recipes from top to bottom, and remember: - FIRST, liquid ingredients - SECOND, dry ingredients - LAST, yeast C HECK 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. 25 If the doughball appears sticky or wet, like pancake- batter, sprinkle in flour, a tablespoon at a time, until the doughball appears smooth, round and dry, and circles nicely in the pan. Sprinkle a lit- tle more flour if needed. To 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. F OR BAKING AT HIGH A LTITUDES If you live above 3000 feet (1000 m), you probably already know how to adjust other recipes like cakes and muffins.C AUTION: Do not put the breadmaker in water or in a dish- washer. Do not use benzene, scrubbing brushes, or chemi- I cal cleaners as these will damage the machine. I Use only a mild, non-abrasive cleaner to clean the bread- maker. G ENERAL C LEANING 1 Remove all bread crumbs by wiping them away with a slightly damp cloth. 2 DO NOT bend the heating ele- ment which is located on, the inside of the breadmaker. The color change is a result of steam and other moisture and does not affect the machine’s performance. 3 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. S TORING Y OUR B READMAKER 1 Make sure the machine is clean and dry before storing. 2 Store the breadmaker with the lid closed.
3 Do not place heavy objects on the lid. 4 Remove the kneading blade and place inside the bread pan. If you are unable to find a solution, please call our Consumer Relations Department at 1-800-667-8623. IF You HAVE A P OWER O UTAGE If the power goes out while you are using your breadmaker, the display will go blank.Plug in the breadmaker. There is no pr oblem. This just means the baking cycle is over and the breadmaker is keeping your bread warm. This just means that the breadmaker must cool befor e you bake another loaf. Open the top of the breadmaker, r emove the bread pan and let the breadmaker cool about 15 minutes before baking another loaf. Place the breadmaker in a warm room and allow it to warm up. 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 T roubleshooting Baking Pr oblems If your bread does not turn out the way you expected or has some characteristic you don’t car e for, review the chart below for some possible solutions. 32 There ar e several possible solutions. The bread may have been left in the bread pan too long after baking. Remove the bread fr om the pan sooner and allow it to cool. 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 befor e using it again. Please see “T aking Care of Y our Bread Machine” on page 28. Make sure the baking pan and kneading blade are pr operly installed in the machine. Y ou see smoke or smell a burning odor from the back of the machine. The dough does not mix. Breadmaker Pr oblem Solution T ry 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. 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 ar e several possible solutions. 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 r ose too much. The bread did not rise enough. Baking Problem, continued Solution This is usually the result of adding too much sugar to the recipe. T ry using less sugar (1 Tbsp. at a time). Y ou can also try selecting a lighter crust color selection. This is usually the r esult of r epeatedly lifting the lid of the bread machine or leaving the lid open while the bread is baking. Be su r e the lid is shut while the Note:Try to select a darker crust breadmaker is in operation. The bread has a flour ed top. The bread is too br own. The b r ead is not b r own enough. Baking Problem, continued Solution At 3:00 The dough is kneaded for the first time. (10 minutes) At 2:50 The dough begins to rise. (20 minutes) At 2:30 The dough is kneaded for the second time. (75 minutes) At 2:15 The dough continues to rise. (20 minutes) At 1:55 The dough is “punched down:’ (30 seconds). At 1:55 The dough rises for the final time. (55 minutes) At 1:OO The bread begins to bake. (60 minutes) At 0:OO The bread is finished. Skim milk powder 2 tsp. Yeast must NEVER come into contact with a liquid when you are adding ingredients.Yeast must NEVER come into contact with a liquid when you are adding ingredients.Yeast must NEVER come into contact with a liquid when you are adding ingredients.Yeast must NEVER come into contact with a liquid when you are adding ingredients.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.
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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.Yeast must NEVER come into contact with a liquid when you are adding ingredients.Yeast must NEVER come into contact with a liquid when you are adding ingredients.Yeast must NEVER come into contact with a liquid when you are adding ingredients.Ground cinnamon 1 tsp. Yeast must NEVER come into contact with a liquid when you are adding ingredients.When the bread machine beeps during the kneading cycle, raise the lid and sprinkle the nuts in, a little at a time, until they are kneaded with the dough. d You CANNOT change the crust color. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4. Snap the baking pan into the breadmaker and close the lid. 5. Press “Select” button to choose the EXPRESSBAKE.Yeast must NEVER come into, contact with a liquid when you are adding ingredients.Butter or margarine 1 tsp. Minced garlic or 1 tsp.Yeast must NEVER come into contact with a liquid when you are adding ingredients.Butter or margarine 1 tsp. Salt 3 Tbsp. Packed brown sugar 2 Tbsp. Yeast must NEVER come into contact with a liquid when you are adding ingredients.Yeast must NEVER come into contact with a liquid when you are adding ingredients.Vegetable oil 2 Tbsp.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.A finished loaf will be flat across the top and the texture will be a little coarse. This is normal and does not alter the flavour. Yeast must NEVER come into contact with a liquid when you are adding ingredients.Dried dillweed (optional) 1 tsp.
When the bread machine beeps during the kneading cycle, raise the lid and sprinkle in the Cheddar cheese, until it is kneaded with the dough. Yeast must NEVER come into contact with a liquid when you are adding ingredients. When the bread machine beeps during the kneading cycle, raise the lid and sprinkle the raisins in, a little at a time, until they are kneaded with the dough. P REPARING D OUGH FOR B AKING 1. Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber spatula or wooden spoon, remove dough from the bread pan and place on lightly floured surface. Knead by hand 2 or 3 times to release the air. If the dough is easy to handle without flour, shape on a lightly oiled, clean countertop. 2. Shape dough into your favorite rolls, coffee cake, etc. (suggestions fol- low). Place on greased baking pan. Cover dough with a clean cloth and let rise until almost doubled in size (about 1 hour). 3. Bake as directed in the recipe. Remove from pan and cool on a wire rack or serve warm. V ARIATIONS FOR S HAPING D OUGH E ASY D INNER R OLLS Divide dough into 12 equal pieces, shape’into balls and place in greased muffin cups. Cover, let rise and bake as directed.Divide dough into 10 equal pieces. On a lightly floured sur- face, using your hand, roll each piece into a pencil-like strand about 10 inches long. Beginning at one end of the strand, continue wrapping each piece around the cen- mm4 ter to form a swirl. Place rolls 2 to 3 inches apart on prepared baking sheet. Cover, let rise and bake as directed. MAKES 10 S W I R L S B UTTERHORNS Lightly grease baking sheet and set aside. On a lightly floured surface, roll dough into a 12-inch circle. Brush dough with melted butter. Cut into 12 wedges. To shape rolls, begin at wide end of wedge and roll towards the point. Place rolls point side down, 2 to 3 inches apart, on prepared baking sheet. Shape dough, place on baking pan as directed and cover with a clean kitchen towel.
Place dough in oven until doubled in size. This will reduce rising time by about one half. Recipes using whole grain or unrefined flours contain less gluten and may not rise as much as those using white bread flour. As a result, these heavier breads may fall slightly in the center. This is normal and will not affect the taste of the bread. Wheat gluten can also be added to improve the shape and volume of bread made with low gluten flours. S TORING Keeping Your Bread Fresh There are no preservatives in your homemade bread, so store cooled loaf in a lightly sealed plastic bag. If desired, enclose a stalk of celery in the bag to keep bread fresh longer. Do not store in the refrigerator as this causes bread to dry out faster. Butter or margarine 1 tsp.Select Dough setting. Remove dough to lightly floured surface and cover with plastic wrap; let sit 5 minutes. Press 2 Tbsp. cornmeal onto sur- face if desired. Spread with sauce and toppings (nextpage). For a slightly thicker crust, let rise 30 min- utes before spreading with sauce, etc. Press dough as directed in pizza pan. Sprinkle 1 cup shredded Mozzarella cheese on top of broccoli. Moisten edges with water and fold dough over the cheese, stretching as necessary. Press the edges together to seal. Brush with Egg Glaze (Page 80) and sprinkle with 1 Tbsp.Serve with additional pizza sauce, if desired. Focaccia - Use ingredients for small batch of pizza dough and add 3 Tbsp.On a lightly greased baking sheet, press dough into a 12 x 10 inch (30 x 25 cm) rectangle. Meanwhile, mix 2 Tbsp.Brush on dough and sprinkle with 2 Tbsp.If desired, press pieces of black or green olives or softened, sun dried tomatoes into dough. Cut into squares and serve warm. Select Dough setting. Remove to lightly floured surface and cover and let rise 5 minutes. Shape dough into 8 balls for small batch and 15 for large batch; make a hole in the center of each ball with your thumbs, about the size of 0 a quarter.
Fill a large, deep saucepan with water and 1 Tbsp.Force holes open again if they begin to close. Cook bagels in water for about 30 seconds each side; remove with slotted spoon and drain on wire rack. Return to greased baking sheet; brush with Egg Glaze (Page 80) and sprin- kle with seeds, if desired.Select Dough setting. Remove dough and roll out on lightly floured surface. Toss with flour to prevent sticking. 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. Dust with flour if dough is sticky. Cook noodles in a large pot of boiling salted water for 1- 2 minutes or until “al dente.” Drain in colander. N OTE: Pasta dough may be rolled with a pasta machine to achieve desired thickness. Quick-rise yeast DIRECTIONS: Measure all ingredients into pan in the order listed. Dough is finished when the unit signals and the display reads 0:00. Shape, rise and bake according to the following recipes. T IP - Make large batch and then use to make 2 different recipes or double the recipes and freeze one batch. T IP - Prepared dough may be kept in refrigerator for a few hours; bring to room temperature before shaping. T IP - When letting the dough rise, cover loosely with plastic wrap, wax paper or a clean tea towel. C Spread mixture on the dough. Roll up from the long side jelly-roll style; pinch edges together to seal. Cut into 12 slices and place cut side up in large greased muffin tins. Cover and let rise in a warm place until almost doubled in size, about 30 - 40 minutes. Remove and cool upside down.Continue as directed above.Spread remaining mixture on the dough. 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. Turn out upside down onto serving dish while warm. V ARIATION: Place 9 pecan or cherry halves in three rows in the mixture. Place slices on top of each nut or cherry.
Roll dough into 8 x 16-inch (20 x 40-cm) rectangle. Spread with 1 Tbsp. softened butter or margarine. Mix 3 Tbsp. chopped nuts, raisins and glace fruit together. Sprinkle over dough. Roll up dough from long side jelly roll style; pinch edges together to seal. On a large, greased baking sheet, shape the roll into a circle, overlapping and joining the ends.Drizzle on Swedish Tea Ring or Chelsea Buns.Brush on sweet rolls. 4 CHEVRE SPREAD 4 Mix 3 oz. (90 Q ) chevre, 4 oz. (125 g) cream cheese, 1 Tbsp.Delicious on Whole Wheat or Multi Grain Bread.Worcestershire sauce, and 1 tsp.Delicious on Herb or Pumpernickel Bread. G REEK S PREAD Mix 3 oz. (90 g) feta cheese, 4 oz. (125 g) cream cheese, 3 Tbsp.Stir in 4 minced pitted black olives and 1 Tbsp.Stir in 2 minced green onions. Delicious on French or White Bread. Delicious on fresh Baguette or Focaccia.Delicious on Herb Bread. Cut a cap off a small Pumpernickel, Whole Wheat or Deli Rye Bread. Serve dip in bread shell with bread pieces around it to use for dipping.Add a pinch of curry if desired. Delicious on Pumpernickel or Oatmeal and Raisin Bread.Stir in 1 Tbsp. minced green pepper. Spread on thick toasted slices French Bread. Sprinkle with diced tomato, if desired and shredded Mozzarella or Cheddar cheese. Broil until cheese melts.Delicious on White, Whole Wheat, Raisin Bread or toast. Delicious on Raisin Bread or sweet rolls. V ARIATION: Honey Ginger-Substitute 2 tsp.Stir in 2 Tbsp. chopped walnuts. Delicious on Apple Walnut or Cinnamon Fruit Loaf.V ARIATION: Maple Butter -Substitute 2 Tbsp.Lemon juice 2 Tbsp. Low-sugar fruit pectin crystals Combine all ingredients into bread pan. Select Basic setting. Using oven mitts, remove bread pan. Pour jam into containers and cover or seal in sterilized jars. Cool and then refrigerate to set.Remove remaining white peel from orange and lemon, discard. Peel remaining oranges, discard peels. Combine chopped peels, fruit, sugar and pectin in bread pan. Select Bake Setting.
Pour marmalade into containers and cover or seal in sterilized jars. Cool and then refrigerate to set. Liquid fruit pectin Combine ingredients into bread pan. M AKES A BOUT 2 C UPS T IP: Double recipe to use full pouch of liquid pectin Spiced Granola Buns. Chelsea Bun. Swedish Tea Ring. G LAZE AND S PREAD R ECIPES. Egg Glaze. Milk or Butter Glaze. Sugar Glaze. Honey Glaze. Chevre Spread. Blue Cheese Spread. Avacado Spread. Salmon Spread. Greek Spread. Low-Calorie Garden Spread Mexican Cheese Spread. Tapenade Spread. Cheddar Cheese Spread. Smoked Cheese Spread. Smoked Salmon Dip. Chutney Spread. Cheese Bruschetta. Sweet Fruit Spread. Honey Orange Cheese Spread Maple Nut Cream Spread. Peanut Butter Cream Spread Honey Butter.Sunbeam, at its option, will repair or replace this product or any component of the product found to be defective during this warranty period. Replacement will be made with a new or remanufactured product or component If the product is no longer available, replacement may be made with a similar product of equal or greater value. This is your exclusive warranty. This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty performance. Sunbeam dealers, service centers or retail stores selling Sunbeam products do not have the right to alter, modify or any way change the terms and conditions of this warranty. This warranty does not cover normal wear of parts or damage resulting from any of the following: neg- ligent use or misuse of the product, use of improper voltage or current, use contrary to the operat- ing instructions, disassembly, repair or alteration by anyone other than Sunbeam or an Authorized Service Center. Further, the warranty does not cover Acts of God, such as fire, flood, hurricanes and tornadoes.
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