Sanyo SBM-201, Instruction Manual

Page 1: ...INSTRUCTION MANUAL Automatic Breadmaker SBM 201 ...

Page 2: ... FEATURES C C 5 DESCRIPTIONS OF COURSE SETTINGS O 6 7 BAKE AND DOUGH SEQUENCE O C 7 HOW TO USE BREAD MAKER O O C O O 8 lO GUIDELINE FOR MEASURING INGREDIENTS O O O 8 SPECIAL FEATURES lo l2 ADD INGREDIENT SIGNAL O O l O COMPLETION SIGNAL O O O O O O 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 O O...

Page 3: ...e putting in or taking out parts Do not use more than the amount of ingredients listed in the recipe If servicing becomes necessary 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 is used by or near children Do not plug or unplug cord with wet hands Do not let cord hang over edge of tab...

Page 4: ...pads 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...

Page 5: ...Kneading Blade Rotating Shaft for Kneading Blade Window Inner Cavity Handle BREAD PAN I Control Panel Power Supply Cord I 4 ...

Page 6: ... one course setting to next Number of course setting selected will be shown in digital display Pasta Direct Automatic access to Pasta program Press PASTA button followed by START button to mix pasta dough Note Time delay cannot be used as it is important that pasta be shaped when fresh l loMER o O Bas c Normal Basic Dark Baslc Raptd Whole Wheat Rye Ou ck French Sweet m Plzza Dough L i Dough M OPER...

Page 7: ...liquid and expand yielding better gluten development Rye This course is for recipes using some rye flour along with high grade flour and or whole wheat flour The greater the proportion of rye flour the heavier the bread The course has a longer kneading and rising time to accommodate the heavy rye breads Quick The Quick Bread course setting is used for mixtures with leavening agents such as baking ...

Page 8: ... details CHART FOR SEQUENCE TIMES BUl_iON l COURSE TIME QuickBread 1 hourand40 minuties BASIC Normal 3 hoursand10 minuties g French 3 hoursand30 minuties g BAslc Dark 3 hoursand20 minuties r m J BASIC Rapid 2 hours q Whole wheat 3 hours and 30 minuties 1 Rve 2 hours and 53 minuties PA5TA Sweet 3 hours and 25 minuties g PizzaDough 50 minuties Dough 1 hour and 25 minuties Pasta 14 minuties Beep Basi...

Page 9: ...ccurately A slight error can throw off the critical balance of bread ingredients See insert below for measuring instructions Guideline for Measuring Ingredients D Liquid Ingredients k For liquids use standard glass or transparent liquid _ _ l y g measuring cup Place liquid measuring cup on a flat j surface and check measurement at eye level Measuring _ spoons may be used to measure small amounts o...

Page 10: ...ndentation This is especially important for whole wheat course setting and time delayed recipes A short loaf refers to a loaf that has not risen properly when baked 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 ...

Page 11: ...ove dough from bread pan and shape by hand Cover and let rise until double in size and bake in conventional oven Add Ingredient 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 chips or other ingredients With the Basic Rapid and Sweet course settings the beep will sound after the first...

Page 12: ...for several hours before machine begins operation When Time Delay is used with a Dough Setting remove the dough immediately when the beep sounds 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 ...

Page 13: ...ow 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...

Page 14: ...an 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 d...

Page 15: ...uten and must be combined with wheat flour to produce an acceptable loaf in the bread maker Rye flour may be referred to as light medium or dark pumpernickel in color Light medium rye flour is made from the endosperm of the rye grain and produces breads with a hearty old world country flavor Dark pumpernickel rye flour is ground from the whole rye grain and contains the bran germ and endosperm The...

Page 16: ... of active dry yeast and bread improvers ideal for use in the bread maker The addition of bread improvers enhance the action of the yeast and accelerate the strengthening 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 ...

Page 17: ...used for most bread maker recipes Most recipes made in the bread maker are yeast bread recipes Yeast breads require flour with higher amounts of gluten forming protein High grade flour is made from hard wheat and contains a large amount of gluten making it the choice for yeast breads The protein content of high grade flour can be anywhere from 12 to 16 percent When the flour is mixed with liquid g...

Page 18: ...rt kneading and rising sequences 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 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 ingredient...

Page 19: ...out 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 Drop pasta into 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 Boil 1 to 3 minutes and test for doneness The pasta should be tender but still slightly chew...

Page 20: ...altitudes doughs rise more rapidly due to the low pressure As a result the bread will rise too high and will then collapse while baking Try reducing the yeast by 1 4 teaspoon the next time the same recipe is made to slow down the rising After completion the machine will beep 3 times To prevent the crust from becoming soggy it is best to remove the bread immediately from the machine and place it on...

Page 21: ... overload and the replaced Refer to the dealer or the motor fuse blew approved SANYO Service Center for Kneading blade is not rotating repair smoothly on shaft Ingredients may have been discharged or leaked out Refer to the dealer or the approved onto shaft unit inhibiting smooth SANYO Service Center for repair rotation MACHINE STOPS A power failure has occurred If operation stopped prior to the f...

Page 22: ...east measurement TOOmuch liquid or overheated Double check measurements of liquid ingredients and use tepid 70 F 80 F or 21 C 27 C liquids Salt was omitted resulting in bread Double check salt measurement overrising and collapsing Too much cheese may release more Avoid using more cheese than liquid during baking resulting in a recommended in recipe sunken top High humidity and hotter climates Try ...

Page 23: ...le check measurements of such as butter syrups dried fruits ingredients do not exceed nuts and grains will make dough recommended amount in recipe heavy This will slow down rising and prevent bread from baking through High grade flour in recipe exceeds Do not exeeded recommended cups recommended amount for machine of flour 4 cups for Baked settings capacity OARSE GRAIN Too much Iiauid Double check...

Page 24: ...s o A0896 Printed in China ...