Transcript
INSTRUCTION
Automatic
MANUAL
SBM-201
Breadmaker
...........==.
Thank you for purchasing warm homemade
the SANYO “Bread Factory Plus” Bread Maker, SBM-201.
bread is easy with the convenience
of the electric bread maker.
Making fresh, This appliance
can make a 2 lb loaf of assorted breads, as well as quick breads, fresh bread dough, pizza dough, and pasta.
For optimum
performance
and safety,
please
read and follow
these
instructions
carefully.
INSTRUCTION IMPORTANT
MUNUAL
SAFEGUARDS
.......................................................................................................2.3
NAMES OF BREAD MAKER PARTS ..................................................................O..............................4 CONTROL
PANEL SETTINGS
DESCRIPTIONS
OF COURSE
& FEATURES .......................................................C..................C........5 SETTINGS
BAKE AND DOUGH SEQUENCE
...................................................................O...............6.7
............................................................O.C......•..............................7
HOW TO USE BREAD MAKER ..............................................................O.O..............C.OO ...............8.lO GUIDELINE SPECIAL
FOR MEASURING
FEATURES
ADD-INGREDIENT
INGREDIENTS
.........................................O..O.O............•...................8
. ..............................................................................................................lo.l2 SIGNAL ........................................................................O.O...........................l O
COMPLETION
SIGNAL .................................................O..O..........•....O...O...OO. . O.............................ll
KEEP-WARM
FEATURE ........................................................................................O......•.O..O . ......ll
TIME-DELAY
FEATURE ............................................................................................................l 1
QUICK BREAD ...........................................................................................................................l2 PASTA FEATURE ......................................................................................................................l2 PROPER CARE AND CLEANING
........................4.........4..•.O..........................................................l3
APPENDIX BASIC INGREDIENTS COMMONLY
....................................................................................O..OO ....................l4.l5
ASKED QUESTIONS
...........................................................................................l6.l8
About the Bread Maker .............................................................................................................l6 About Bread Maker Recipes .................................................................................................l6.l7 About Pasta ...............................................................................................................................l8 TIPS FOR SUCCESSFUL
BREAD BAKING ....................................."O"O""."• "O.O""."• "O"." ........................l9
BREAD MAKER TROUBLESHOOTING BREAD TROUBLESHOOTING
sPEclFlcATloNs
GUIDE ..............................................................................2o
GUIDE ...........O.O..OOO.O.O . ...................O.O..O...................• .....O...........2l.22
......................................................................".............................................22
1
When Using electrical appliances,
basic safety precautions
should always be followed,
including
the following: BEFORE
USING
●
READ ALL INSTRUCTIONS
BEFORE
USE.
●
This appliance
●
Do not use on an unstable surface.
●
Do not use on surfaces which are sensitive to heat (such as fabrics, carpets, or thin plastics).
●
Do not place on or near a hot gas or electric burner, or in a hot oven, or on top of a microwave
is designed for a 230 volt/240 volt 50Hz AC electrical service only.
oven. ●
Do not use outdoors.
●
Do not use appliance for other than intended use.
●
Do not use for storage purposes nor insert any utensils in the bread maker as they may create a fire or electric shock.
●
Do not operate any appliance with a damaged cord or plug or after the appliance has been damaged examination,
in any manner.
Return appliance to the nearest authorized
malfunctions
or
service facility for
repair or adjustment.
QDo not operate in the presence of explosive and/or flammable ●
This appliance
●
Unplug from outlet when not is use and before cleaning.
is intended for household
fumes.
use only and not for commercial
or industrial use.
Allow to cool before putting in or taking
out parts. ●
Do not use more than the amount of ingredients
●
If servicing becomes
necessary,
listed in the recipe.
contact Sanyo Service.
See the Warranty card for details.
Never attempt to make any re~airs yourself. WHILE USING ●
Close supervision
is necessary
when any appliance
●
Do not plug or unplug cord with wet hands.
is used by or near children.
. Do not let cord hang over edge of table or counter or touch hot surfaces. . Do not touch hot surfaces (both outside and inside bread maker). appliance ●
Always use oven mitts when
is hot, and allow metal parts to cool before cleaning.
To protect against electrical shock, do not immerse or rinse cord, plug or appliance
in water or
other liquids. ●
●
The use of accessory
attachments
damage to appliance
or injuries to user.
Do not.pour any ingredients
not recommended
by the appliance
directly into the bread maker cavity.
manufacturer
Place ingredients
may cause
only in the
bread pan. ●
Do not remove the bread pan during bread maker operation.
●
While in use, do not place hands inside the bread pan and avoid contact with moving parts.
●
Steam may collect on viewing window.
Steaming from vents is normal.
Place the bread maker
at least 2 inches(50mm) away from any walls and allow at least 4 inches(l 00mm)clearance under cabinets to allow for steam from vents.
2
if placed
●
Avoid touching vents while bread maker is in use as hot steam will cause burns.
●
Do not cover bread maker with towels or other material that may prevent steam from escaping.
●
A fire may occur if the bread maker is covered or touching flammable
material, including curtains,
draperies, walls, and the like when in operation. AFTER USE ●
Allow appliance to cool before putting in or taking out parts and before cleaning.
●
To disconnect,
●
Do not clean with metal scouring pads.
press STOP.
Grip plug and pull from wall outlet.
Never pull on cord.
Pieces can break off the pad and touch electrical parts
involving a risk of electric shock.
SAVE THESE INSTRUCTIONS Please Note A. A short power supply cord is provided to reduce the risk resulting from becoming entangled tripping over a longer cord. B. Extention cords are available and may be used if care ISexercised in their use. C. When an extension
cord is used, (1) the marked electrical
rating of the cord set or extension
cord should be at least as great as the electrical rating of the appliance should be arranged so that it will not drape over the countertop on by children or tripped over unintentionally. D. This product is designed for household
use only.
3
and (2) the longer cord
or tabletop where it can be pulled
Handle
I
Kneading Blade —~
Rotating Shaft for Kneading Blade .—
Window
.’
BREAD PAN
------ . .
Control Panel
Inner Cavity
/
I
4
Power Supply Cord ‘----
Digital ●
Displav
\l–loMER,o\
The SELECT button indicates the setting selected by displaying
corresponding
number. ●
Shows time required and/or
remaining
until
O
\
completion. ●
Bas,c( Normal)
@
Basic(Dark)
@
Provides error display.
See Troubleshooting
Baslc(Raptd)
~
Whole ~
Guide on page 20.
Wheat
Rye @
Ou,ck ~
Time-Delay
~
Feature
@
French Sweet ~Plzza
●
This feature provides you with the ability to delay the completion
/
~
of bread or dough until
Dough
, L
i
m
Dough
M w OPERATING
●
a later time, with a maximum delay of 13 hours. ●
Use the “TIMER SET” buttons when selecting time-delay
●
● and
@
1’
(See page 11).
Time can be set in 10 minute
e
intervals with
these buttons, ●
Time can be increased
by pressing the “up”
arrow and decreased
by pressing the “down”
LED Operation
arrow. ● ●
By holding down the up or down arrow, the time set will increase or decrease
Note:
The LED(operation)
light functions as a
program you have selected is in progress.
This feature cannot be used with Quick Bread or Pasta course.
Light will remain on during baking cycle, and flash during ‘(keep warm” cycle.
Select
START
Feature allows you to choose bread or dough ●
Press this button to begin course selected.
●
Press this button of begin time-countdown
type. ●
Light
reminder that the unit is working and the
rapidly. ●
●
“
@
Touch SELECT button to move from one
when time-delay
feature is selected.
course setting to next. STOP
. Number of course setting selected will be shown in digital display.
●
Allows you to terminate/end
an operation
immediately. Pasta ● ●
Direct Automatic
access to Pasta program.
●
Press PASTA button followed by START
seconds until the digital display clears and machine stops.
button to mix pasta dough. Note:
Time-delay
Press and hold down STOP button for 2
Note: DO NOT press STOP button to check
cannot be used as it is
progress of setting selected.
important that pasta be shaped when
Pressing
STOP will cancel program completely.
fresh.
5
,
1. Basic (Normal) This is used for breads which contain a large proportion
of high grade flour.
Some recipes may
contain small amounts of whole grain flour. * 2. Basic (Dark) The course is similar to Basic (Normal) expect for increased
baking time which produces a
darker crust color. * 3. Basic (Rapid) Breads will be completed shorter.
faster using the rapid bake course.
Both kneading and rising times are
Usually, breads made on this course will be shorter in height, denser in texture, and
have less flavor development.
*
4. Whole Wheat The Whole Wheat course setting is used for recipes with large amounts of whole wheat flour, oats, or other whole grain cereals. better gluten development.
Both the kneading and rising times are extended to enourage
This course setting begins with a 30-minute
pre-heat cycle which
allows dense wheat grains to absorb liquid and expand, yielding better gluten development.
*
5. Rye This course is for recipes using some rye flour, along with high grade flour and/or flour. The greater the proportion
of rye flour, the heavier the bread.
kneading and rising time to accommodate
whole wheat
The course has a longer
the heavy rye breads.
6. Quick The Quick Bread course setting is used for mixtures with leavening agents such as baking powder and baking soda.
●
*
7. French This feature is best suited for breads low in fat and sugar. time, an increased
This course has a shorter kneading
rising time and a higher baking temperature.
This produces breads with a
crisp, crackly crust and a coarse, chewy interior. 8. Sweet Recipes containing
increased
amounts of sugar, fruit juice, or added sweet ingredients
are best
suited for this setting. Examples:
cinnamon
raisin bread, apricot marmalade
bread. “
9. Pizza Dough This course setting is perfect for pizza dough in a hurry. rising time and yields a soft, pliable dough. Examples:
traditional
pizza dough, focaccia bread.
The pizza dough course shortens the
10. Dough This is a special course setting that prepares bread dough in the machine.
It is used to make
breads that will not baked in the bread maker but will be shaped by hand and baked in a conventional Examples:
oven. cinnamon
raisin rolls, classic dinner rolls, challah.
Pasta Button A variety of pasta doughs can be made in the bread maker using the pasta feature. pre-heat cycle and the pasta ingredients mixing time will be displayed
removed and ready to be processed *
are mixed quickly.
in the digital display.
There is no
When PASTA button is pressed,
When course is complete,
the dough is then
and shaped through a pasta extruder. **
This course has an audible signal (beep) at the appropriate
time for adding ingredients
such as
raisins, nuts, etc. **
Remember to scrape down sides and bottom of bread pan during pause in this course setting. See recipe section for more details.
■ COURSE
;l&\& BUl_iON / g r m q
CHART
-~
FOR
SEQUENCE TIMES ❑ &
TIME
BASIC(Normal) 3 hoursand 10 minuties BAslc(Dark)
g
3 hoursand 20 minuties
QuickBread
1 hour and40 minuties
:
French
3 hours and30 minuties
/;
Sweet
3 hours and 25 minuties
g
Pizza Dough
50 minuties
Dough
1 hour and 25 minuties
Pasta
14 minuties
J
BASIC(Rapid) 2 hours
~;
Whole wheat
3 hours and 30 minuties
;;?
1-,
Rve
2 hours and 53 minuties
PA5TA : ;~:
~ Beep
Basic Course Sweet Course
First Knead
Second First Knead Rise
Whole Wheat Course
Rest
First Knead
Rye Course French Course
First Knead
Second First Knead Rise
Punch Down
Rest
Shape
Second Bake Rise
Punch Down
Rest
Shape
Rest
Shape
Second Bake Rise
Fourth Mix
Fifth Mix
Bake
Keep Warm
~ Beep
Second First Knead Rise Punch Down ~ Beep
Quick Bread Course
First Mix
Second Third Mix Mix
Pizza Dough/ Dough Course*
First Knead
Second Rise Knead
Rest
~Beep
Pasta Course**
*
First Knead
Second Third Knead Knead
Fourth Knead
Rest
Remove dough from bread pan, and shape as specified in recipe.
** Remove dough from bread pan, and shape into pasta.
7
Second Bake Rise Keep Warm
Keep Warm
These instructions
are for all recipes (bread, dough, pasta).
and organize all ingredients
in the order listed in the recipe.
Choose a recipe from Recipe book Double-check
to make sure no
irmredient has been omitted.
1. Removing
Bread Pan
Always remove bread pan from machine before placing ingredients accidental
into pan. This ensures no
spilling of ingredients
into the inner
.
cavity of the machine.
2. Inserting
Kneading
‘
/.
Blade
Place the kneading blade on the rotating shaft inside the bread pan (align flat side of blade with flat side of shaft). is completely
3. Measuring
Make sure the kneading blade
pushed down onto rotating shaft.
Ingredients
The most critical step in using your bread maker is to measure the ingredients accurately.
below for measuring
D
See insert
instructions.
Guideline /. ~“k
precisely and
A slight error can throw off the critical balance of bread ingredients.
-. ~/
_— .._ g:’~ : :> ~::> -j’ ,: ,*_ @-- ~ l$y --——
for Measuring
Ingredients
Liquid Ingredients For liquids, use standard glass or transparent measuring
cup.
Place liquid measuring
surface, and check measurement
liquid
cup on a flat
at eye level.
Measuring
spoons may be used to measure small amounts of liquid ingredients.
For dry ingredients, spoons. m-
use standard dry measuring
Do not scoop measuring
cups and
cups into the dry
mgreadlents as this will compress ingredients into the cup. “ng:ents To measure a cup of flour, lightly spoon the flour into the cup, filling slightly over the top. using a straight-edge
Remove the excess flour by
spatula, or the flat side of a knife, and
scraping it along the top of measuring using measuring straight-edge
cup. Also, when
spoons, scrape along top of spoon with
spatula to get an exact measure.
8
4. Order for Ingredients It is important to place ingredients ingredients
into the bread pan in the order
listed below.
Always add
in the following order: 1. liquid ingredients 2. fat 3. salt 4. dry ingredients 5. yeast
When making yeast breads,
this order of adding ingredients
yeast away from the fat and liquid ingredients.
is important because it keeps the
Fats may coat the yeast granules,
then repel liquids, and prevent yeast hydration and action.
dehydrates the yeast too soon, the result may be an overfermented ~:
Yeast should always
be added last. After dry ingredients
make a small indent in the top of dry ingredients This is especially
which can
If, on the other hand, the liquid and short loaf. * are placed in the bread pan,
and place the yeast in the indentation.
important for whole wheat course setting and time-delayed
recipes.
* A short loaf refers to a loaf that has not risen properly when baked.
5, Inserting
Bread Pan into Bread Maker
Insert bread pan into the bread maker cavity, pushing down until the pan snaps securely into place.
When
bread maker is plugged into outlet (230 volt/ 240 volt AC), “O 00” will flash in the digital display.
6. Making
Selection
Press SELECT button until the number of the desired setting appears in the digital display. time SELECT is pressed, the number for each feature will appear in sequence,
Each
starting from 1
for Basic (Normal).
w
Basic(Normal)
Basic(Dark)
Basic(Rapid)
7. Startina Bread Maker Press START button.
When the START button is pressed, the operating
the bread maker begins operating display.
light will come on and
and the amount of baking time will then appear in the digital
The remaining time will “count down” in one-minute
9
increments.
8. Removina
Bread Pan from Bread Maker
When baking is finished, machine will beep 3 times and operating
light and “ : “ will begin
to flash in the digital display. warm” feature will start.
The “keep
Press the STOP
button to clear display and turn off operating light.
. Caution:
Bread maker will be very hot. Using oven mitts, remove bread pan from machine by gripping the wire handle and pulling straight up.
Note:
The bread maker needs to cool for 30 minutes before cleaning and using it again.
9. Removing
Baked Bread from Bread Pan
The bread is best taken out of pan immediately. Remove bread from pan and place on cooling rack. If bread is difficult to remove, shake pan or loosen loaf using a flat, rubber spatula.
Never use metal as it will
scratch and damage the bread pan. The kneading blade may remain in the bottom of the loaf. This is normal.
After loaf has cooled, use a non-metal
utensil
to remove the blade from loaf. Allow bread to cool 30 minutes before slicing. Note: If dough has been made, remove dough from bread pan and shape by hand. let rise until double in size and bake in conventional
Add-Ingredient ●
oven.
Signal
When using the Basic, Rapid,
Whole Wheat or Sweet course settings, a beep will sound 8 times,
indicating the correct time for adding dried fruit, nuts, chocolate ●
Cover and
chips or other ingredients.
With the Basic, Rapid and Sweet course settings, the beep will sound after the first 17 minutes of mixing and kneading.
In the Whole Wheat course setting, the beep will sound after 12 minutes
of mixing and kneading. ●
The machine does not stop when bread maker beeps, but will continue kneading.
●
Gradually
add ingredients
with the added ingredients.
in small amount to dough mixture, allowing dough to slowly combine It is important to avoid dropping any of the added ingredients
outside
of the bread pan or into the inner cavity of the bread machine. ●
This feature allows the added ingredients
●
When using the time-delay ingredients,
to remain in whole or larger pieces.
feature, any dried fruit or nuts may be added along with dry
instead of adding them at the beep.
The added ingredients
pieces because they are mixed and kneaded longer with the dough.
10
may break up into fine
Completion ●
●
Signal
When baking is finished, the buzzer will sound 3 times, and “0:00 ,’ display. To clear display, press STOP.
Keep-Warm ●
will appear in the digital
The bread is best taken out of the pan immediately
after baking.
Feature
The bread maker is equipped with a “Keep-Warm”
feature that will keep the baked bread warm
for up to one hour. ●
When bread has completed
baking and if the STOP button has not been pressed, the “Keep-
Warm” feature will automatically
turn on.
●
The operating
light will flash during this feature.
●
After one hour, the machine automatically
●
The “Keep-Warm”
shuts off and the operation
light goes out.
does not function for Quick Bread, Dough, Pizza Dough or Pasta courses.
Note: If loaf is allowed to stay in bread pan longer than the one hour, bread crust may become moist and side of loaf may wrinkle or cave in. Time-Delay
Feature
(Bake and Dough ●
Settings)
Using the Time-Delay, Completion
you can delay the completion
time can be delayed up to a maximum of 13 hours.
●
The Time-Delay
●
Only use recipes with the Time-Delay perishable
feature cannot be used for Quick Bread or Pasta.
ingredients
When Time-Delay sounds.
symbol @ with this feature.
These recipes do not contain
(such as milk, cheese, yogurt, sour cream, eggs, etc.) which could spoil if
left at room temperature ●
of your bread or dough until a later time.
for several hours before machine begins operation.
is used with a Dough Setting, remove the dough immediately
when the beep
The dough can then be shaped, allowed to rise and baked in a conventional
oven.
Do
not leave dough in the bread pan after beep sounds, or dough may overrise and bread fail. Steps for Using Time-Delay
Feature
1.Follow Basic Steps (1-6) in “How to Use Bread Maker” on pages 8 to 9. 2. Determine when you would like the bread or dough to be completed. For example:
The time is now 9: OOpm, and you would like fresh Whole Wheat Bread the
next morning at 7:30am.
This is a time difference
of 10 hours and 30 minutes.
3. After selecting the desired setting, press the “Timer Set” down
● arrow.
The baking time for
Whole Wheat will appear in the display window (3:30 or 3 hours and 30 minutes ). Then continue to Dress the down the down
● arrow
● arrow until 10:30 appears ● arrow pad will cause
pad or the up
in the display.
(Holding down either
the time to increase or decrease
rapidly.) 4. When 10:30 appears in the display, press START. 5. When the bread or dough is finished, “0:00
The time will begin counting down.
will appear in the display, and the bread maker
will beep 3 times. 6. The “Keep-Warm”
cycle will begin.
Remember
that is best to remove bread when the beep
sounds. 7. To confirm cycle selected, press SELECT button.
The feature selected will be displayed.
return to the time display, press SELECT again. 8. If you make a mistake, press Stop and reset again from the beginning. 11
To
Quick Bread The Quick Bread course setting makes speciality
loaves in a short time.
quick bread recipes, so there are no long periods for rising.
Remember
No yeast is used in the to always scrape down the
sides and bottom of bread pan with a rubber spatula when making quick bread.
See recipes
section for more details. Pasta Feature The Pasta feature allows delicious pasta to be made quickly.
Follow the steps for assembling
bread maker as shown in “How to Use Bread Maker” on pages 8 to 9. Place ingredients
in bread
pan in the order listed in recipes. When this is completed: 1. Press PASTA button and digital display will show “O:14’ minutes. 2. Press START, time will begin counting down, “ : “ will start flashing and mixing begins. 3. After 8 minutes of kneading, a beep will sound 8 times, and bread maker will stop for 1 minute. Using rubber spatula, scrape down any ingredients 4. When cycle is completed,
on the sides and bottom of bread pan.
machine will beep 3 times.
5. Remove pasta dough from bread pan, and place on a lightly floured surface. 6. Refer to recipe book for more tips when making pasta and extruding.
12
Caution: Allow bread maker to cool. bread maker or submerge
REMEMBER:
Unplug machine before cleaning. the machine in water.
Never use vineger, bleach, harsh cleansers clean machine or parts. below is easy.
dishwasher.
Do not put water inside
(liquid or powder form) or scrub pads to
Cleaning the bread maker after each use as specified
However, m
of the bread maker parts can be washed in the
Hand wash only.
Outside and Inside of Bread Maker ●
Wipe the outside, including lid, with a soft, damp cloth or sponge.
●
Remove flour, bread crumbs and any other foreign material from the inside using a soft, damp cloth or sponge.
●
The lid can be removed for easy cleaning.
Open lid to a 110° angle, and lift lid out of the hinges.
Wipe off lid and hinge area with a damp, soft cloth. ●
Do not immerse lid in water.
Bread Pan and Kneading ●
Blade
The bread pan and kneading blade are coated with a nonstick coating.
Do not use any cleansers
or utensils that could scratch this surface. “ Wash the inside and outside of the bread pan with mild, soapy water using a soft cloth.
Make
sure that the rotating shaft is clean. Note: The nonstick surface may change in appearance
(darken) after continued
use. This is
caused by moisture, steam and heat and will have no effect during use or in the quality of baked products. ●
NEVER IMMERSE THE BREAD PAN IN WATER OR ALLOW BREAD PAN TO SIT WITH WATER IN IT FOR A LONG TIME.
This will cause corrosion
or failure of the rotating shaft to
work properly. ●
If it is difficult to remove the kneading blade from the bread pan, fill the bread pan with warm water and allow to stand for a few minutes to loosen. Note:
The kneading blade can be cleaned with a small, soft bristled brush or with a wooden or plastic toothpick.
Before storing the bread maker, make sure the machine and parts are completely formation of any moisture in the machine.
13
cool, avoiding the
FLOUR is, by weight, the primary ingredient
in yeast bread.
structure to the loaf. When bread ingredients with the liquids and starts to form gluten. traps the gases produced strengthens,
by the yeast.
Flour provides food for the yeast and
are mixed together, the flour protein comes in contact
Gluten is an interlocking
network of elastic strands which
As the dough is kneaded, the gluten network increases and
giving the dough the structure needed to support the weight and shape of the loaf.
High grade Flour is made from hard wheat and is high in gluten-forming
proteins, making it the
choice flour for yeast breads.
When the bread dough is mixed and kneaded, the extra gluten in this
flour yields a tall, well-formed
loaf with good structure.
All-Purpose
Flour is a blend of hard and soft wheat, and does not contain as much gluten as high
grade flour.
This flour is suitable for quick bread and pasta recipes.
Whole Wheat Flour contains all three components the endosperm.
of the wheat kernel:
Breads baked from whole wheat flour have a distinctive
the bran and germ.
the bran, the germ, and nutty flavor derived from
Breads baked with this flour will be higher in fiber, and will produce a loaf lower
in height and heavier in texture.
To enhance the volume of these loaves for the bread maker it is
suggested that whole wheat flour is combine with high grade flour for improved
results.
Rye Flour is high in protein but low in gluten, and must be combined with wheat flour to produce an acceptable
loaf in the bread maker.
dark / pumpernickel
in color.
Rye flour may be referred to as light/medium
Light/medium
rye flour is made from the endosperm
and produces breads with a hearty, old-world country flavor.
Dark/pumpernickel
from the whole rye grain, and contains the bran, germ, and endosperm.
or of the rye grain, rye flour is ground
The texture of this flour is
courser and bakes up into a darker loaf. It is best suited for the dark pumpernickel
and rustic black
breads, Semolina
Flour is made by grinding durum wheat flour, and removing the bran and wheat germ to
form a rough grain flour.
It is highly prized as a pasta flour.
SALT acts as a yeast inhibitor. “overproofing”.
It “chaperones”
It also strengthens
the multiplying
yeast cells and helps prevent
the gluten structure and enhances the flavor of other ingredients
in the recipe. SWEETENERS
have numerous functions
in the bread baking process.
yeast and make the bread more moist and more tender.
They provide food for the
Also, they add flavor to the bread and give
the crust a golden color when baked. YEAST is a heat-sensitive,
living organism that becomes active when mixed with water and sugar.
Too much heat will kill the yeast.
When activated, the yeast gives off carbon dioxide.
A well-
formed gluten structure will trap the gas between its network of strands, allowing the dough to stretch and rise. Rising is halted during the baking process when the heat kills the yeast. Remember,
always store yeast in a cool dry place, tightly sealed.
date on the yeast package label.
14
Use yeast before the expiration
Active Dry Yeast is the most common type of yeast available in the market.
Often referred to as
“regular” yeast, it requires a longer rising time, and allows flavors to develop more fully.
Old or
improperly stored yeast will not perform well. Always buy and use yeast before the expiration on the label. Active Dry Yeast may be used with all course settings on the bread maker,
date
including
Rapid course setting. Surebake yeast (New Zealand) and bread improvers,
or Mauri
pan yeast (Australia)
is a blend of active dry yeast
ideal for use in the bread maker. The addition of bread improvers
the action of the yeast and accelerate
the strengthening
enhance
of gluten.
LIQUIDS are a small change in the quantity can effect the height and texture of the bread. Liquid temperature
is important for best results, use liquid that is lukewarm a very important consideration
in the winter months. FATS add tenderness retaining moisture.
and flavor to breads.
Butter, margarine,
Fats also help increase the storage life of bread by
shortening,
and oil are interchangeable
in most bread
recipes. EGGS will add liquid, leavening,
structure, color, nutrients, flavor, and tenderness,
15
About the Bread Maker 1. Why does the kneading b/ade sometimes removed
stay in the bottom of the loaf when loaf is
from the bread pan ?
This is normal.
At times, a crust may form around the kneading blade when the bread is baking,
resulting in the blade getting ‘(stuck in the loaf”. When the loaf has cooled, remove blade with a plastic utensil. 2. What happens
if there is a power outage while the bread maker is in use?
If there is a power outage, the bread maker will continue if power resumes in a few seconds. Otherwise,
operation
will stop and the bread cannot be completed
in the machine.
If the
operation stopped prior to the final rise, the course can be started over. After the final rise but before baking, dough can be removed from the pan and shaped by hand. double in size and bake in a conventional
Let rise until almost
oven.
3. Can I open the lid while the machine is operating? You can open the lid to observe the mixing and kneading stages. baking, avoid opening the lid to prevent heat from escaping.
When the bread is rising or
Loss of heat will prevent the bread
from rising properly and the bread may be underbaked.
About Bread maker Recipes 1. Why is high grade flour used for most bread maker recipes? Most recipes made in the bread maker are yeast bread recipes. higher amounts of gluten-forming
protein.
Yeast breads require flour with
High grade flour is made from hard wheat and
contains a large amount of gluten, making it the choice for yeast breads. high grade flour can be anywhere gluten is developed.
from 12 to 16 percent.
Gluten is important
The protein content of
When the flour is mixed with liquid,
in making breads because it gives elasticity and
strength to doughs and supports the structure and volume of breads. 2. What is gluten ? Gluten is the insoluble protein found in wheat flour, and it is a key element in yeast breads. flour is mixed with other ingredients,
As
the protein comes in contact with liquids to become gluten.
Gluten gives the dough its ability to stretch and expand.
The interlocking
the gas produced by the yeast, which results in the rising of the dough.
gluten strands also trap As the dough is
kneaded, the gluten increases and forms a network of elastic strands which supports the dough during the rising cycle and the structure of the baked loaf. 3. Can I use all-purpose
flour in bread maker recipes?
Yes, but the bread will be shorl in height and the texture slightly different. blend of soft and hard wheat.
All-purpose
All-purpose
flour is a
flour is suitable for quick bread recipes and some
pasta recipes.
16
i
4. What is vital wheat gluten?
The gluten in wheat flour can actually be isolated and removed from flour. This gluten is sold as “vital wheat gluten” and is 100°/0 gluten. 5. Can fresh milk be used in place of dry skim milk? Yes.
However, when fresh milk is used, subtract the amount of milk used from the amount of
water or liquid in the recipe. Do not use time-delay feature when substituting fresh milk since spoikjge may occur. 6. There are different
yeasts found in the market.
Which should be used in the bread maker?
Refer to “Basic Ingredients” section (page 14 and 15) for answer to this question. 7. Why does my baked bread result in a short loaf?
One reason may be that the yeast used had expired. Always check the date on yeast package. Whole wheat breads and whole grain breads are usually shorter due to the heavy, dense texture. Remember, bread baked in the Rapid setting will be shorter because of the short kneading and rising sequences. 8. Can I use the time-delay
with any bread or dough recipe?
No. Those recipes marked with a ~ can be used in the time-delay feature.
These recipes do
not contain perishable ingredients (such as milk, eggs, cheese, yogurt, etc.). 9. Can I use other favorite
2.0 lb bread recipes
in this bread maker?
Yes, but you may have to do some experimenting to find the accurate balance of ingredients that work best. Always try to use recipes with flour/liquid
amounts similar to those in our
recipes. 10. Why aren ‘t more breads made using the Rapid setting?
This feature is used when you are short on time and in a hurry. Bread made using the Rapid course setting will be shorter in height and denser, and the flavor will not be fully developed. For instance, a multi-grain bread requires a longer kneading and rising times than those provided in the Rapid cycle, and therefore, is not recommended for this course setting. 11. Will the humid, warm climate where I live have any affect on my bread results? Please refer to Sunken Tops and Mushroom Tops found in the “Bread Troubleshooting on pages 21-22.
17
Guide”
About Pasta 1.Why does pasta stick together Pasta dough may be too moist.
when extr’uded from the pasta extruder? Sprinkle with a little flour during kneading.
Once sufficiently
kneaded, the dough will feel smooth, firm, and elastic, without a trace of stickiness. 2. How long should fresh pasta be cooked? Having a higher water content than dry pasta, fresh pasta cooks fairly quickly. the quarts of boiling, salted water.
Take care to separate the individual fresh pasta pieces.
Cooking time will vary with pasta shape, size, and dryness. doneness.
Drop pasta into
Boil 1 to 3 minutes and test for
The pasta should be tender but still slightly chewy al-dente, as the Italians say.
18
1. Use only fresh, high-quality
ingredients.
2,
Measure ingredients
accurately
and precisely.
3.
Always keep flour and other dry ingredients
4.
In this bread maker, the recommended
in tightly sealed containers
to prevent drying out.
maximum amount of bread flour for a 2 lb loaf is 4 cups
in the BAKE course setting and 4 cups in the DOUGH course setting.
For Quick Breads, the
maximum amount of flour is 2-1/4 cups. 5.
Liquids should be tepid (about 70”F - 80°F or 21 “C - 27°C). over 82 °F/280C,
use cold water (about 50°F/ 10“C).
When the room temperature
is
Milk can be used just taken out of the
refrigerator. 6.
In high altitudes, doughs rise more rapidly due to the low pressure. rise too high and will then collapse while baking.
As a result, the bread will
Try reducing the yeast by 1/4 teaspoon the
next time the same recipe is made, to slow down the rising. 7.
After completion,
the machine will beep 3 times.
is best to remove the bread immediately
To prevent the crust from becoming soggy, it
from the machine and place it on a wire rack to cool.
8.
Always allow bread to cool at least 30 minutes for easier slicing.
9.
Completely
cool bread before storing.
Store bread in a sealed Ziplock bag or in an airtight
container. 10. To freeze bread, wrap bread in aluminum
foil and then place loaves in sealed Ziplock bags.
Thaw at room temperature. Note: Recipes found in this book were created by our Home Economists maker.
19
for this specific bread
PROBLEM S:01APPEARS IN )ISPLAY WINDOW
POSSIBLE
202,
+Bread
+Bread maker is too hot to use and should be cooled down.
E:03, E:04,E:05,
3R E:08 APPEARS rHE
CAUSE
SOLUTION =Open lid and remove bread pan. Allow bread maker to cool down for about 30 minutes. Display panel will clear when machine is cool.
maker malfunction.
=AJnplug bread maker and refer to the dealer or the approved SANYO Service Center for repair.
+Ingredients were spilled inside the cavity of bread maker.
+Be careful not to spill ingredients when adding them while a recipe is mixing and kneading, This is very important when using “add ingredient” phase. Always add ingredients very slowly.
+Ingredients exceeded the capacity allowed for machine, and spilled into machine cavity.
+Check to make sure ingredients did not exceed amount allowed for machine capacity. Measure carefully.
+Too many ingredients were used, and the machine stopped.
-Always measure ingredients carefully. Empty bread pan, measure ingredients again, and start over.
+Too many ingredients were used, causing a motor overload, and the motor fuse blew.
-The bread maker motor must be replaced. Refer to the dealer or the approved SANYO Service Center for repair.
IN
DISPLAY
WINDOW 3URNING
SMELL
)URING
OPERATION
3READ
IS NOT
hllXING
PROPERLY
4ND MACHINE STOPPED
+Kneading blade is not rotating smoothly on shaft. Ingredients may have been discharged or leaked out onto shaft unit, inhibiting smooth rotation. MACHINE )URING
STOPS
APPEARS
N DISPLAY
WINDOW
WHEN START PRESSED
BREAD
●A power failure has occurred.
+If operation stopped prior to the final rise, course can be started over. After the final rise, but before baking, dough can be removed from the bread pan and shaped by hand. Allow to rise until almost double in size and bake in conventional oven.
+Bread
-Refer to the dealer or the approved SANYO Service Center for repair.
OPERATION
NOTHING
MAKER
IS
DOES
NOT START AND NOTHING APPEARS N DISPLAY
WINDOW
+. Refer to the dealer or the approved SANYO Service Center for repair.
maker malfunction.
+Check to make sure bread maker is plugged in.
=Make
sure machine is plugged in.
+A power failure may have occurred.
-Press
START again.
+Bread
maker malfunction.
=Refer to the dealer or the approved SANYO Service Center for repair.
+Bread
maker may not be plugged in.
-Check to see if bread maker is plugged in.
+A power failure may have occurred at the same time you attemped to start machine.
-Press
+Machine
4Jnplug bread maker and refer to the dealer or the approved SANYO Service Center for repair.
has a malfunction.
20
START again.
PROBLEM SHORT BREAD; INADEQUATE
SUNKEN
RISING
POSSIB’LE CAUSE
SOLUTION
+Inadequate
-Double-check
+Yeast
amount of yeast used.
is expired or inactive.
+Check expiration date of yeast. Discard outdated yeast and replace. Store yeast in cool, dark place.
+A1l-Purpose flour, whole wheat or other whole grain flour was substituted for high grade flour.
=When substituting other flours for high grade flour, use less of the other flour than what is called for in the recipe for high grade flour.
+Water was too hot and killed the yeast.
=Be sure to use tepid water (70 °F80”F or 21 “C-27”C).
●TOO much salt inhibited yeast action.
+Double-check
salt measurement.
+Not enough sugar was added or was omitted.
+. Double-check
sugar measurement.
+Small size loaf baked in a too-large capacity bread pan.
-Use recipes that are developed recommended loaf size.
+Too much yeast.
-Double-check
●TOO much liquid or overheated
=Double-check measurements of ingredients and use tepid (70”F80”F or 21 “C-27”C) liquids.
for
yeast measurement.
TOPS liquid.
:OLLAPSED
yeast measurement.
SIDES
.
+Salt was omitted, resulting in bread overrising and collapsing.
=Double-check
+Too much cheese may release more liquid during baking, resulting in a sunken top.
+Avoid using more cheese than recommended in recipe.
+High humidity and hotter climates may cause breads to overrise and collapse.
-Try baking during coolest part of day and keep environment at room temperature. Also, try reducing yeast by a 1/4 teaspoon or try using refrigerated liquids. Avoid using the time-delay feature
+High altitudes cause breads to overrise and then collapse during baking.
-Try decreasing yeast by 1/4 teaspoon at a time.
+Left in bread maker too long after baking is completed.
=Although Keep-Warm cycle will prevent bread from becoming soggy, it is best to remove breads immediately after they are finished baking.
●TOO much liquid.
+Double-check measurement of liquids. Also, be sure to drain ingredients like canned fruits very well.
21
salt measurement.
SOLUTION
PROBLEM
POSSIBLE
ilUSHROOM TOPS
+Too much yeast.
CAUSE
+Double-check
+Warm weather increases yeast action.
-Try baking during coolest part of day and keep environment at room temperature. Also, try reducing yeast by a 1/4 teaspoon at a time or try using refrigerated liquids. Avoid using the time-delay feature.
+Overheated
=Wse tepid (70 °F-800F or 21 “C-27”C)
liquids accelerate yeast
liquids.
action.
)RY, GNARLY 3READS
JNDERBAKED 3READS 3UMMY
:OARSE :LARGE
WITH CENTER
GRAIN AIR HOLES)
yeast measurement.
+Too much liquid.
=Double-check
+Liquid to dry ingredient ratio may not be balanced. There may not be enough liquid in recipe.
+Double-check measurements of ingredients. Increase liquid by one tablespoon at a time.
+Flour may be drier and may have absorbed more moisture, resulting in a dry, gnarly loaf.
=Try increasing liquid by 1 tablespoon at a time.
+Too much liquid from fresh or canned fruits or vegetables.
=Be sure to drain liquids well as specified in recipe.
+Large amounts of rich ingredients, such as butter, syrups, dried fruits, nuts and grains will make dough heavy. This will slow down rising and prevent bread from baking through.
-Double-check measurements of ingredients; do not exceed recommended amount in recipe.
+High grade flour in recipe exceeds recommended amount for machine capacity.
*Do not exeeded recommended cups of flour: 4 cups for Baked settings.
+Too much Iiauid.
=Double-check measurements liquid ingredients.
+Too much yeast.
+Double-check
+Warm weather increases yeast action.
sTry baking during coolest part of day and keep environment at room temperature. Also, try reducing yeast by a 1/4 teaspoon at a time or try using refrigerated liquids. Avoid using the time-delay feature.
+Overheated action.
dJse tepid (70”F-80”F liquids.
liquids accelerate yeast
measurements.
yeast measurements.
or 21 OC-27°C)
Power Source - Power Consumption
230V-430W/240V-470W
Size of Loaf Produced by Bread Maker
2.0 lb (908g)
Maximum Amount of Bread Flour
2.0 lb loaf -4 cups for Bake setting 2.0 lb Dough setting -4 cups Quick Breads - 2-1/4 cups
Delayed Timer
Up to 13 hours
Bread Maker Dimensions
+
22
AC 50Hz
226 x 399 x 324 mm (8in x 15in x 12-3/4 in) 15.4 Ibs (7 kg)
Net Weight
of
s* o A0896
Printed in China
