Sanyo SBM-201 User manual

Brand: Sanyo

Model: SBM-201

Category: Bread making machines

Type: User manual

Sanyo SBM-201 is an automatic breadmaker that can make a variety of breads, including basic, whole wheat, rye, and French, as well as quick breads, fresh bread dough, pizza dough, and pasta. It features a digital display, 13-hour time-delay, and a keep-warm function. With its user-friendly control panel and variety of settings, you can easily customize your bread-making experience and enjoy fresh, homemade bread at your convenience.

INSTRUCTION MANUAL

Automatic Breadmaker

...........==.

SBM-201

Thank you for purchasing the SANYO “Bread Factory Plus” Bread Maker, SBM-201. Making fresh,

warm homemade bread is easy with the convenience of the electric bread maker. 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 MUNUAL

IMPORTANT SAFEGUARDS .......................................................................................................2.3

NAMES OF BREAD MAKER PARTS ..................................................................O..............................4

CONTROL PANEL SETTINGS & 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.O...................l4.l5

COMMONLY 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 GUIDE

..............................................................................2o

BREAD TROUBLESHOOTING GUIDE ...........O.O..O.OO.O.O...................O.O..O...................• .....O...........2l.22

sPEclFlcATloNs ......................................................................".............................................22

When Using electrical appliances, basic safety precautions should always be followed, including

the following:

BEFORE USING

● READ ALL INSTRUCTIONS BEFORE USE.

● This appliance is designed for a 230 volt/240 volt 50Hz AC electrical service only.

● 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

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 malfunctions or

has been damaged in any manner. Return appliance to the nearest authorized service facility for

examination, repair or adjustment.

QDo not operate in the presence of explosive and/or flammable fumes.

● This appliance is intended for household use only and not for commercial or industrial use.

● Unplug from outlet when not is use and before cleaning. Allow to cool before 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 table or counter or touch hot surfaces.

. Do not touch hot surfaces (both outside and inside bread maker). Always use oven mitts when

appliance 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 not recommended by the appliance manufacturer may cause

damage to appliance or injuries to user.

● Do not.pour any ingredients directly into the bread maker cavity.

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

Place ingredients only in the

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 if placed

under cabinets to allow for steam from vents.

● 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, press STOP. Grip plug and pull from wall outlet. Never pull on cord.

● Do not clean with metal scouring 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 the cord set or extension

cord should be at least as great as the electrical rating of the appliance and (2) the longer cord

should be arranged so that it will not drape over the countertop or tabletop where it can be pulled

on by children or tripped over unintentionally.

D. This product is designed for household use only.

Kneading Blade

—~

Rotating Shaft for

Kneading Blade

.—

Window

------

Inner Cavity

Handle

.’

BREAD PAN

Control Panel

Power Supply Cord

/ ‘----

Digital Displav

● The SELECT button indicates the setting

selected by displaying corresponding

number.

● Shows time required and/or remaining until

completion.

● Provides error display. See Troubleshooting

Guide on page 20.

Time-Delay Feature

● This feature provides you with the ability to

delay the completion of bread or dough until

a later time, with a maximum delay of 13

hours.

● Use the “TIMER SET” buttons ● and @

when selecting time-delay (See page 11).

● Time can be set in 10 minute intervals with

these buttons,

● Time can be increased by pressing the “up”

arrow and decreased by pressing the “down”

arrow.

● By holding down the up or down arrow, the

time set will increase or decrease rapidly.

Note: This feature cannot be used with Quick

Bread or Pasta course.

Select

● Feature allows you to choose bread or dough

type.

● Touch SELECT button to move from 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

~Plzza Dough , L i

~ Dough

OPERATING

● “

1’

LED Operation Light

● The LED(operation) light functions as a

reminder that the unit is working and the

program you have selected is in progress.

● Light will remain on during baking cycle, and

flash during ‘(keep warm” cycle.

START

● Press this button to begin course selected.

● Press this button of begin time-countdown

when time-delay feature is selected.

STOP

● Allows you to terminate/end an operation

immediately.

● Press and hold down STOP button for 2

seconds until the digital display clears and

machine stops.

Note: DO NOT press STOP button to check

progress of setting selected. Pressing

STOP will cancel program completely.

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. *

Basic (Dark)

The course is similar to Basic (Normal) expect for increased baking time which produces a

darker crust color. *

Basic (Rapid)

Breads will be completed faster using the rapid bake course. Both kneading and rising times are

shorter. Usually, breads made on this course will be shorter in height, denser in texture, and

have less flavor development. *

Whole Wheat

The Whole Wheat course setting is used for recipes with large amounts of whole wheat flour,

oats, or other whole grain cereals. Both the kneading and rising times are extended to enourage

better gluten development. 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. *

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

powder and baking soda.

● *

French

This feature is best suited for breads low in fat and sugar. This course has a shorter kneading

time, an increased rising time and a higher baking temperature. This produces breads with a

crisp, crackly crust and a coarse, chewy interior.

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. “

Pizza Dough

This course setting is perfect for pizza dough in a hurry. The pizza dough course shortens the

rising time and yields a soft, pliable dough.

Examples: traditional pizza dough, focaccia bread.

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 oven.

Examples: 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. There is no

pre-heat cycle and the pasta ingredients are mixed quickly. When PASTA button is pressed,

mixing time will be displayed in the digital display. When course is complete, the dough is then

removed and ready to be processed 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.

■ CHART FOR SEQUENCE TIMES ❑

BUl_iON

;l&\&

COURSE

TIME

& QuickBread 1 hourand40 minuties

/ BASIC(Normal)3 hoursand10minuties

: French

3 hoursand30 minuties

-~ BAslc(Dark)

3 hoursand20 minuties

J BASIC(Rapid)

2 hours

Whole wheat

3 hours and 30 minuties

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

Basic Course

First

Second

First

Punch

Rest Shape

Second

Bake

Keep

Sweet Course

Knead

Rise

Down

Rise Warm

~ Beep

Whole Wheat

Rest First

Second First

Punch Rest Shape

Second

Bake

Keep

Course

Knead

Knead Rise

Down Rise Warm

Rye Course First

Second First

Punch

Rest Shape

Second Bake Keep

French Course Knead Knead

Rise

Down Rise Warm

~ Beep

Quick Bread

First

Second Third

Rest

Fourth Fifth Bake

Course

Mix

Mix Mix

Pizza Dough/ First Second

Rise

Dough Course*

Knead

~Beep

Pasta Course**

First

Second

Third Rest

Fourth

Knead

* Remove dough from bread pan, and shape as specified in recipe.

** Remove dough from bread pan, and shape into pasta.

These instructions are for all recipes (bread, dough, pasta).

and organize all ingredients in the order listed in the recipe.

irmredient has been omitted.

1. Removing Bread Pan

Always remove bread pan from machine before

placing ingredients into pan. This ensures no

accidental spilling of ingredients into the inner

cavity of the machine.

2. Inserting Kneading Blade

Choose a recipe from Recipe book

Double-check to make sure no

‘ /.

Place the kneading blade on the rotating shaft

inside the bread pan (align flat side of blade with

flat side of shaft). Make sure the kneading blade

is completely pushed down onto rotating shaft.

3. Measuring Ingredients

The most critical step in using your bread maker is to measure the ingredients precisely and

accurately. A slight error can throw off the critical balance of bread ingredients. See insert

below for measuring instructions.

Guideline for Measuring Ingredients

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 of liquid

ingredients.

For dry ingredients, use standard dry measuring cups and

m- “ng:ents

spoons. Do not scoop measuring cups into the dry

mgreadlents as this will compress ingredients into the cup.

To measure a cup of flour, lightly spoon the flour into the

cup, filling slightly over the top. Remove the excess flour by

using a straight-edge spatula, or the flat side of a knife, and

scraping it along the top of measuring cup. Also, when

using measuring spoons, scrape along top of spoon with

straight-edge spatula to get an exact measure.

4. Order for Ingredients

It is important to place ingredients into the bread pan in the order listed below. Always add

ingredients 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 is important because it keeps the

yeast away from the fat and liquid ingredients. Fats may coat the yeast granules, which can

then repel liquids, and prevent yeast hydration and action. If, on the other hand, the liquid

dehydrates the yeast too soon, the result may be an overfermented and short loaf. *

~: Yeast should always be added last. After dry ingredients are placed in the bread pan,

make a small indent in the top of dry ingredients and place the yeast in the indentation.

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.

Making Selection

Press SELECT button until the number of the desired setting appears in the digital display. Each

time SELECT is pressed, the number for each feature will appear in sequence, starting from 1

for Basic (Normal).

Basic(Normal)

Basic(Dark)

Basic(Rapid)

Startina Bread Maker

Press START button. When the START button is pressed, the operating light will come on and

the bread maker begins operating and the amount of baking time will then appear in the digital

display. The remaining time will “count down” in one-minute 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. The “keep

warm” feature will start. 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. 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 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 in small amount to dough mixture, allowing dough to slowly combine

with the added ingredients. 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 to remain in whole or larger pieces.

● When using the time-delay feature, any dried fruit or nuts may be added along with dry

ingredients, instead of adding them at the beep. The added ingredients may break up into fine

pieces because they are mixed and kneaded longer with the dough.

Completion Signal

● When baking is finished, the buzzer will sound 3 times, and “0:00 will appear in the digital

display.

,’

● To clear display, press STOP. The bread is best taken out of the pan immediately after baking.

Keep-Warm 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 shuts off and the operation light goes out.

● The “Keep-Warm” 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, you can delay the completion of your bread or dough until a later time.

Completion time can be delayed up to a maximum of 13 hours.

● The Time-Delay feature cannot be used for Quick Bread or Pasta.

● Only use recipes with the Time-Delay symbol @ with this feature. These recipes do not contain

perishable ingredients (such as milk, cheese, yogurt, sour cream, eggs, etc.) which could spoil if

left at room temperature 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” 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

● arrow until 10:30 appears in the display. (Holding down either

the down

● arrow pad or the up ● arrow pad will cause the time to increase or decrease

rapidly.)

4. When 10:30 appears in the display, press START. The time will begin counting down.

5. When the bread or dough is finished, “0:00 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. To

return to the time display, press SELECT again.

8. If you make a mistake, press Stop and reset again from the beginning.

Quick Bread

The Quick Bread course setting makes speciality loaves in a short time. No yeast is used in the

quick bread recipes, so there are no long periods for rising. Remember 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 on the sides and bottom of bread pan.

4. When cycle is completed, 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.

Caution: Allow bread maker to cool. Unplug machine before cleaning. Do not put water inside

bread maker or submerge the machine in water.

REMEMBER: Never use vineger, bleach, harsh cleansers (liquid or powder form) or scrub pads to

clean machine or parts. Cleaning the bread maker after each use as specified

below is easy. However, m of the bread maker parts can be washed in the

dishwasher. 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 cool, avoiding the

formation of any moisture in the machine.

FLOUR is, by weight, the primary ingredient in yeast bread. Flour provides food for the yeast and

structure to the loaf. When bread ingredients are mixed together, the flour protein comes in contact

with the liquids and starts to form gluten. Gluten is an interlocking network of elastic strands which

traps the gases produced by the yeast. As the dough is kneaded, the gluten network increases and

strengthens, 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 of the wheat kernel: the bran, the germ, and

the endosperm. Breads baked from whole wheat flour have a distinctive nutty flavor derived from

the bran and germ. 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. 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 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. It “chaperones” the multiplying yeast cells and helps prevent

“overproofing”. It also strengthens the gluten structure and enhances the flavor of other ingredients

in the recipe.

SWEETENERS have numerous functions in the bread baking process. They provide food for the

yeast and make the bread more moist and more tender. 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. Use yeast before the expiration

date on the yeast package label.

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 date

on the label. Active Dry Yeast may be used with all course settings on the bread maker, including

Rapid course setting.

Surebake yeast (New Zealand) or Mauri pan yeast (Australia) is a blend 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.

FATS add tenderness and flavor to breads. Fats also help increase the storage life of bread by

retaining moisture. Butter, margarine, shortening, and oil are interchangeable in most bread

recipes.

EGGS will add liquid, leavening, structure, color, nutrients, flavor, and tenderness,

About the Bread Maker

1. Why does the kneading b/ade sometimes stay in the bottom of the loaf when loaf is

removed 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. Let rise until almost

double in size and bake in a conventional oven.

3. Can I open the lid while the machine is operating?

You can open the lid to observe the mixing and kneading stages. When the bread is rising or

baking, avoid opening the lid to prevent heat from escaping. 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. 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,

gluten is developed. Gluten is important 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. As

flour is mixed with other ingredients, the protein comes in contact with liquids to become gluten.

Gluten gives the dough its ability to stretch and expand. The interlocking gluten strands also trap

the gas produced by the yeast, which results in the rising of the dough. 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. All-purpose flour is a

blend of soft and hard wheat. All-purpose flour is suitable for quick bread recipes and some

pasta recipes.

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°/0gluten.

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.

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.

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.

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 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 Guide”

on pages 21-22.

About Pasta

1.Why does pasta stick together when extr’uded from the pasta extruder?

Pasta dough may be too moist. 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. 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 chewy al-dente, as the Italians say.

Use only fresh, high-quality ingredients.

Measure ingredients accurately and precisely.

Always keep flour and other dry ingredients in tightly sealed containers to prevent drying out.

In this bread maker, the recommended 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.

Liquids should be tepid (about 70”F - 80°F or 21 “C - 27°C). When the room temperature is

over 82°F/280C, use cold water (about 50°F/ 10“C). Milk can be used just taken out of the

refrigerator.

In high 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 a wire rack to cool.

Always allow bread to cool at least 30 minutes for easier slicing.

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 for this specific bread

maker.

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Sanyo SBM-201 User manual

Brand: Sanyo

Model: SBM-201

Category: Bread making machines

Type: User manual

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Sanyo SBM-201 User manual

Sanyo SBM-201 User manual

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