Sunbeam 4810 Manuel utilisateur

and develop

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TabZe

Before You Start

Contents

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

Safety Guidehes

The Art and Science of Baking Great Tasting Bread

Basic Ingredients

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

The Science, Simplified

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

Getting to Know Your Bread Maker

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

Components of

Yozcr

Bread Maker

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

Getting to Know the Operation Panel ........................................................

Step by Step Directions

............................................................................ .I6

Brtad

Maker Cycle Times .........................................................................

Bread Maker Recipes

Special Tips

.............................................................................................. 18

White Breads

............................................................................................ 19

Whole Wheat Breads

................................................................................. 22

French Breads

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

Sweet Breads

............................................................................................ 25

Dough Only

............................................................................................. .28

The Finishing Touch: Spreads and Glazes................................................

Special Concerns

Troubleshooting Tips..

.............................................................................. .39-40

Cleaning and Care Guidelines...................................................................

Baking at High Altitudes

.......................................................................... 42

Index of Recipes ......................................................................................................... 43

using Your

Bread Maker

Safely

Before Use

I. Read

alL

instructions.

Make sure to remove allforeign matterfrom

the

bakingpan.

3. Peel off plastic film from control

pand

and remove static labels

Plug the Bread Maker into a

proper4

wired outlet.

Where

Use

Use only on a stable, heat-resistant surface.

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. Keep the Bread Maker out of the reach of children

it’s hot! Also, if any buttons are accidentally touched during

operation, baking may stop.

Place the unit at least two inches away from

walls.

Zfiou do not, walls may become iscolored.

While in Use

I. The temperature is very hot during operation. Be careful to keep your hands andface away from the unit.

Do not open the

lid

or remove the breadpan during operation except as indicated

the

fmit/nut

beep. The beep

sounds three times, indicating that it is time to add&z&, nuts, or other ingredients to the baking pan.

3. Do not place anything on the Bread Maker lid. Do not cover vents.

Alter Use

Use oven mitts or a pot holder when taking

o.ut

t.e

breadpan

after baking.

Make sure to disconnect the power

unplug@ng the unit. Allow

tiie

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.

When using electrical appliances, basic safety precautions should always be

lollowed

including the Mowing:

I. Read aN 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&z use and before cleaning, unplug the

Bread Maker from

waL 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.

6. Do not allow anything to rest on the power cord. Do notplug in cord where people may walk or trip on it.

Do not operate this or any appliance with a frayed or damaged cord or plug or after the uppliance malfunctions

or is dropped or has been damaged in any manneir: Return appliance to the nearest authorized service facility for

examination, repair or electrical or mechanical adjustment.

8. Avoid contact with moving parts.

9. Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury.

10. Do not use outdoors

or for

commercial purposes.

Il.

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.

1.2.

Do notplace the appliance near a hot gas or electric burner or in a heated oven.

1.3.

To unplug, press and hold the “STOP” button, grip plug

andpullfrom

,wafl outlet. Never pull on the cord.

Save These Instructions

14. Use of extension cords: A short power supply cord has been provided to reduce the risk of i@ury resul’tingfrom

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 tri>ped over accidentally.

IS.

Elect&a/power:

electric circuit is overdoaded with other appliances, your Bread Maker may not operate properly. The

Bread Maker should be operated on a separate electrical circuitfrom other operating appliances.

This unit is intended for household use only.

Like the instruments in an orchestra, the ingredients in basic bread are very

simple: flour, sugar, salt, a

Ziquid

(such as water or

miZk),

possibZy

a fat

(such as butter or

oil’),

and yeast. And,

each musical instrument, each

ingredientperforms a specificjob, and each

lends

a specialflavor to the final

masterpiece.

That’s why

it’s

important to use the right ingredients in exactly the right

proportions to ensure you get the most

delici024.3

results!

Basic Ingredients

Yeast

Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened

by a liquid, fed by sugar, and carzjdly warmed, yeast produces gases which power the

dough

to rise.

tfie

temperature is too cold, the yeast will not be activated;

ifit?

too warn, it will die. The Sunbeam Deluxe Bread

and Dough Maker takes care of this worry for

you

by maintaining just the riiht temperature in the baking

chamber at al/ times. You can use either “active dry yeas?,

“

quick acting”, “rapid rise yeast” or one of the

neze

“Bread machine yeasts” in your Sunbeam Bread Maker.

Sugars

Sugars sweeten the bread, brown the crust, and lend tenderness to the texture. These jobs can be

pegormed

white or brown sugar, molasses, maple or corn syrups, honey,

faits

or other sweeteners.

Flour

In orderfor the bread to rise, the flour has to have a high protein content. You shouldalways use a ‘bread

flour” (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake f/our or

self--risingflour.

Unlike white breadflour, who/e wheatflour contains bran and wheatgerm which inhibit

rising.

Wheat breads

therefore tend to be heavier in texture andsmaller in sixe. A lighter larger loaf can be achieved by combining

whole wheat flour with white breadflourfor wheat bread recipes.

liquids

When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary for rising. Many

recipes use

dry

milk, but other liquids, such as fruit&ice, beer, and water work too.

Itic

a delicate balance: A

recipe with too much liquid may cause the bread to fall during baking while a recipe with too

littl’e

@id

wiL

not rise.

Salt inhibits rising, so be very careful measuring. Any ordinary table salt will do.

Fats

Many breads use fats to enhance the flavor and retain moisture. Typically, we use mafgan’ne in these recipes,

but butter may also be used.

Important Measuring lips

Because each ingredient plays

suclz

a spec;f;c role, it is especially important to

measure the ingredients

exqYy

to get the best results.

For

dry ingredients,

use a standard measuring spoon or measuring cup -- not a

tableware spoon or coffee cup

-- and

level

ofj Forflozq

simply spoon the flour

into a measuring cup and level off with a flat kitchen utensd.

For

liquids,

fib

a standard measuring spoon or measuring cup to the

ZmeZ

indicated.

Check

your cup measurement by placing the measuring cup on

a flat surface and reading the measurement at eye level.

For

solid fats,

Fill a standard measuring spoon or measuring cup to the level

indicated and Zmel off with a kitchen utensil.

Last Things Last!

You’llsee

this tip in

seueralplaces

in this book, but it bears repeating: Always put the liquids in first,

the dry ingredients in next, and the yeast last.

Before adding the yeast, dig a shallow hok in the dry

ingredients and place the yeast in the hole so that there’s absolutely no contact

betweerz

the liquids and the

yeast. You don’t want the yeast to be activated too soon in the process. This is especially important when

you

5-e

using the Delay bake option.

Adding Fruits and Nuts

Fruits and nuts are added later, after the machine has completed the first knead. The machine will beep

three times to let you know it is time to

addfruit

or nuts. If they are added before the

fruit

nut beep, the

fmcit will be pureed due to excessive kneading.

Iffesh

fruits or perishabLe ingredients are

calledfor

in a recipe, (i.e., eggs, cheese, milk) do

not use the Delay bake option.

Mixing, Kneading, Rising, Baking...the Sunbeam Bread Maker

pacts

it all

together for you with

the

touch

a button. In fact, science has never been

simpZe.

In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by

hand. The Sunbeam Bread Maker mixes and kneads the dough

automatical

for you.

Rising

When-making bread by hand, the dough is placed in a warm place to rise after mixing so that the yeast

can ferment andproduce gas. After mixing the dough, the Sunbeam Bread Maker maintains the

optimum temperature for rising during this part of the process.

If you are using the Dough Only cycle, the Sunbeam Bread Maker will stop at the end of the first rising.

You will hear a series of 5 beeps to let you know it5 done. The dough can now be removed andshaped

for bagels, pixxa or other creations

andplaced

in your own oven for baking.

Punch Down

Once the dough has risen, the baker will typically “punch down

”

the dough. This process helps to break

apart large, unwantedpockets of air

andgas

that have deveLoped through rising, giving the bread a more

even and appetizing texture. This Sunbeam Bread Maker handles this process automatically for you by

turning on the kneading blade

forjust

the r&ht amount of time.

Second Rise

After it is punched down, the bread,bounces back

it rises a second time. Some breads require shorter

or longer raiing times. For example, wheat breads require a longer riking time because the flour contains

bran and wheat germ which inhibit rising. The Sunbeam Bread Maker regulates the temperature and

timing of this second rise automatically for you based on your selection.

Bake

The Sunbeam Bread Maker automatically regulates baking time and temperature for perfect results every

time!

Cool

In standard baking, the baker removes the breadfrom the pan immediately to keep the

cmcst

from turning

soa.

recommend that you do the same with the Sunbeam Bread Make;

too.

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