Page of 80

Sunbeam 5841 User Manual

Sunbeam 5841: user guide.

   Related Manuals for Sunbeam 5841

   Summary of Contents for Sunbeam 5841

  • Page 2

    C o n g r a t u B a k e y o u r f i r s t l o a f o f b re a d o n u s w h i l e y o u re a d t h i s b o o k ! F i r s t re v i e w t h e s a f e t y g u i d e l i n e s , t h e n t u r n t o p a g e 7 f o r t h e 1 , 2 , 3...

  • Page 3

    l a t i o n s F re s h , w a r m h o m e m a d e b re a d i s j u s t a f e w, e a s y s t e p s a w a y w i t h y o u r n e w O s t e r ®...

  • Page 5: Table Of Contents

    Before You Start ... 5-6 Safety Guidelines Symphony of Ingredients... Basic Ingredients ... The Process, Simplified ... Getting to Know Your Bread Maker ... 13 Getting to Know the Operation Panel ... Step by Step Directions ... Breadmaking Cycle Times ... Recipes and Tips Special Tips...

  • Page 6: Before You Start, Before You Start

    W h e re t o U s e 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.

  • Page 7

    If the appliance’is of the grounded type the extension cord should be a grounding- type 3-wire cord. 15. Electrical power: If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuit from other operating appliances.

  • Page 8: Symphony Of Ingredients

    A Symphony of Ingredients L i k e t h e i n s t r u m e n t s i n a n o r c h e s t r a , t h e i n g r e d i e n t s i n b a s i c b r e a d a r e v e r y s i m p l e : f l o u r, s u g a r, s a l t , a l i q u i d ( s u c h a s w a t e r o r m i l k ) , p o s s i b l y a f a t ( s u c h a s b u t t e r o r o i l ) , a n d y e a s t .

  • Page 9: Basic Ingredients

    Basic Ingredients Ye a s t Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which power the dough to rise. If the temperature is too cold, the yeast will not be activated;...

  • Page 10

    Important Measuring Tips Because each ingredient plays such a specific role, it is especially important to measure the ingredients exactly 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 off. For flour, simply spoon the flour into a measuring cup and level off with a flat kitchen utensil.

  • Page 11: The Process, Simplified

    The Process Simplified M i x i n g , K n e a d i n g , R i s i n g , B a k i n g . . . h e r e ’s a g l i m p s e o f h o w t h e O s t e r ®...

  • Page 12

    M i x i n g a n d K n e a d i n g In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by hand. The Oster kneads the dough automatically for you. R i s i n g When making bread by hand, the dough is placed in a warm place to rise after mixing so that the yeast can ferment and...

  • Page 13

    S e c o n d R i s e After it is punched down, the bread bounces back — it rises a second time. Some breads require shorter or longer rising times. For example, wheat breads require a longer rising time because the flour contains bran and wheat germ which inhibit rising.

  • Page 14

    Getting to Know Your Deluxe Bread Dough Maker T h e b e s t w a y t o g e t t h e r e i s t o u s e t h i s m a p . S o o n y o u ’...

  • Page 15

    7 • French 8 • Sweet 9 • Dough 10 • Cake/Quick Bread 11 • Jam STOP – Tells the bread maker to stop everything. Press and hold until you hear the beep to stop operation or cancel incorrect Timer setting.

  • Page 16: Step By Step Directions

    Step-by-Step Directions On How to Use You Bread Maker OPEN THE LID AND REMOVE THE BAKING PAN by pulling straight up on the handle. It is important to remove the Baking Pan from the unit before putting the ingredients into the pan to avoid accidentally spilling ingredients into the inner case.

  • Page 17: Breadmaking Cycle Times

    Breadmaking Cycle Times Basic Basic Regular Large PHASE Med. Crust Med. Crust Rest Knead 1 6 min 6 min Knead 2 27 min 31 min Rise 1 23 min 23 min Punch 1 Punch 2 Punch 3 R e s t Shape 1 5 sec 5 sec...

  • Page 18

    T i p s f o r t h e...

  • Page 19

    G o u r m e t B a k e r Last Things Last You'll see this tip in several places in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the machine has completed the first knead).

  • Page 20: White Breads

    White Bread R e c i p e s Traditional White Bread Extra Large Loaf (2 pounds) 1 1/3 cups water 4 teaspoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread ™ flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons regular active dry yeast...

  • Page 21

    Potato Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 2 tablespoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 1/2 cup mashed potato mix (dry) 4 teaspoons sugar 2 teaspoons salt 1 3/4 teaspoons regular active dry yeast 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds)

  • Page 22

    Garlic-Herb Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed ® 4 cups Gold Medal Better for Bread™ flour 2 tablespoons sugar 2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast...

  • Page 23

    Caraway-Rye Bread Extra Large Loaf (2 pounds) 1 1/2 cups plus 2 tablespoons water 4 teaspoons margarine or butter, softened ® 3 cups Gold Medal Better for Bread™ flour 1 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 1/4 teaspoons regular active dry yeast...

  • Page 24

    Onion Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/3 cups plus 2 tablespoons water 2/3 cup chopped onion 4 teaspoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt...

  • Page 25

    Parmesan-Pepper Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 4 teaspoons olive or vegetable oil ® 4 cups Gold Medal Better for Bread™ flour 2/3 cup grated Parmesan cheese 4 teaspoons sugar 1 1/2 teaspoons salt 1 teaspoon freshly ground black or...

  • Page 26

    Cheddar-Chive Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water ® 4 1/4 cups Gold Medal Better for Bread™ flour 3/4 cup shredded Cheddar cheese (3 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast...

  • Page 27

    Roasted Red Pepper-Cheese Bread Roasted red peppers are found in jars near the olives in the supermarket. Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 cup water 1/2 cup chopped roasted red bell peppers 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed ®...

  • Page 28

    5. Press START. Bread will be done baking in the number of hours indicated. 6. Add Mix-ins when bread maker beeps, about 32 minutes after starting. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.

  • Page 29

    5. Press START. Bread will be done baking in the number of hours indicated. 6. Add Mix-ins when bread maker beeps, about 32 minutes after starting. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.

  • Page 30

    South-of-the-Border Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 1 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 2 tablespoons canned chopped green chilies ®...

  • Page 31

    Triple Cheese and Garlic Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 cup water 1/2 cup small curd creamed cottage cheese 2 tablespoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™...

  • Page 32: Whole Wheat Breads

    Whole Wheat Bread Recipes 100% Whole Wheat Bread Extra Large Loaf (2 pounds) 1 3/4 cups water 2 tablespoons margarine or butter, softened ® 4 2/3 cups Gold Medal whole wheat flour 1/4 cup packed brown sugar 2 teaspoons salt 3 1/2 teaspoons regular active dry yeast 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast...

  • Page 33

    Crunchy Wheat and Honey Bread Extra Large Loaf (2 pounds) 1 3/4 cups water 1/4 cup honey 2 tablespoons margarine or butter, softened ® 2 1/2 cups Gold Medal whole wheat flour ® 2 cups Gold Medal Better for Bread™ flour 2/3 cup slivered almonds, toasted 2 teaspoons salt 2 teaspoons regular active dry yeast...

  • Page 34

    Multigrain Bread Look for 7-grain cereal in the health food or hot cereal section of your supermarket. Extra Large Loaf (2 pounds) 1 1/4 cups plus 2 tablespoons water 2 tablespoons margarine or butter, softened ® 2 cups Gold Medal Better for Bread™...

  • Page 35

    Pumpernickel Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup dark molasses 4 teaspoons margarine or butter, softened ® 2 1/2 cups Gold Medal Better for Bread™ flour 1 1/2 cups rye flour 2 tablespoons cocoa 2 1/2 teaspoons salt 3 teaspoons regular active dry yeast 3 teaspoons bread machine yeast or quick-acting active dry yeast...

  • Page 36

    Russian Black Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup dark molasses 2 tablespoons margarine or butter, softened ® 1 1/2 cups Gold Medal Better for Bread™ flour ®...

  • Page 37

    RAPID BAKE cycle reduces the overall completion time by about 20%.) 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. 7.Please note: Wheat has a 15-30 minute rest period before mixing begins.

  • Page 38: French Breads

    French Bread Recipes Classic French Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 2 teaspoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 4 teaspoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds)

  • Page 39

    Quick Sourdough Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1/2 cup plain nonfat yogurt 1 cup plus 2 tablespoons water 4 teaspoons lemon juice 4 teaspoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™...

  • Page 40: Sweet Breads

    4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. Small Loaf (1 pound)

  • Page 41

    4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. Small Loaf (1 pound)

  • Page 42

    4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. Small Loaf (1 pound)

  • Page 43

    4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. Small Loaf (1 pound)

  • Page 44

    4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. Small Loaf (1 pound)

  • Page 45

    4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. Small Loaf (1 pound)

  • Page 46

    Gingery Bread This unique bread is delicious drizzled with Citrus Glaze (page 70). Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened 1 teaspoon grated lemon peel ® 4 cups Gold Medal Better for Bread™...

  • Page 47

    Old-fashioned Oatmeal Bread Extra Large Loaf (2 pounds) 1 1/3 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 2/3 cup quick-cooking or regular oats 2 tablespoons dry milk 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast 2 teaspoons bread machine yeast or...

  • Page 48

    Piña Colada Bread Extra Large Loaf (2 pounds) 1 cup canned crushed pineapple in juice 1/2 cup water 2 tablespoons rum* 2 tablespoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 2/3 cup shredded coconut, toasted 2 tablespoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast...

  • Page 49

    Pumpkin-Yogurt Bread Cooked and mashed pumpkin or squash can be substituted for the canned pumpkin. Extra Large Loaf (2 pounds) 1/2 cup water 3/4 cup canned pumpkin 1/3 cup plain yogurt 2 tablespoons margarine or butter, softened ® 1 1/2 cups Gold Medal whole wheat flour ®...

  • Page 50: Doughs Only, Doughs Only

    Dough Only Recipes Apple Coffee Cake Dough: 3/4 cup water 2 tablespoons margarine or butter, softened ® 1 cup Gold Medal Better for Bread™ flour ® 1 cup Gold Medal whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1 1/2 teaspoons regular active dry yeast 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast...

  • Page 51

    Breadsticks Dough: 1 cup plus 2 tablespoons water 3 tablespoons margarine or butter, softened ® 3 cups Gold Medal Better for Bread™ flour 2 tablespoons sugar 1 1/2 teaspoons salt 2 1/4 teaspoons regular active dry yeast 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.

  • Page 52

    Calzones Dough: 1 cup water 1 tablespoon olive or vegetable oil ® 2 1/2 cups Gold Medal Better for Bread™ flour 1 teaspoon sugar 1 teaspoon salt 2 1/4 teaspoons regular active dry yeast 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.

  • Page 53

    Caramel-Pecan Rolls Dough: 1 cup water 1 egg 2 tablespoons margarine or butter, softened ® 3 1/4 cups Gold Medal Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons regular active dry yeast 3 teaspoons bread machine yeast or quick-acting active dry yeast Topping: 1/3 cup margarine or butter, melted...

  • Page 54

    Cinnamon Rolls Dough: 1 cup water 2 tablespoons margarine or butter, softened 1 egg ® 3 1/3 cups Gold Medal Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons regular active dry yeast 3 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 1/3 cup sugar...

  • Page 55

    Dinner Rolls Dough: 1 cup water 2 tablespoons margarine or butter, softened 1 egg ® 3 1/4 cups Gold Medal Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons regular active dry yeast 3 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.

  • Page 56

    Holiday Wreath Mix-ins: 1/4 cup golden raisins 3 tablespoons currants 2 tablespoons rum or water 1/3 cup chopped blanched almonds 3 tablespoons mixed candied orange and lemon peel Dough: 1/2 cup milk 1/4 cup water 1 egg ® 3 cups Gold Medal Better for Bread™...

  • Page 57

    Pizza Dough 1 cup plus 2 tablespoons water 2 tablespoons olive or vegetable oil ® 3 cups Gold Medal Better for Bread™ flour 1 teaspoon sugar 1 teaspoon salt 2 1/2 teaspoons regular active dry yeast 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.

  • Page 58

    Raised Doughnuts Dough: 2/3 cup milk 1/4 cup water 1/4 cup (1/2 stick) margarine or butter, softened 1 egg ® 3 cups Gold Medal Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 2 1/2 teaspoons regular active dry yeast 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast For frying:...

  • Page 59

    Soft Pretzels Dough: 1 cup plus 2 tablespoons water 1 tablespoon vegetable oil ® 3 cups Gold Medal Better for Bread™ flour 1 teaspoon salt 1 tablespoon sugar 2 1/2 teaspoons regular active dry yeast 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Topping: 3 tablespoons salt...

  • Page 60

    Cakes Basic Pound Cake 1 cup of soft margarine 3 large eggs ® 2 cups Gold Medal All Purpose flour 1 teaspoon baking powder 1 cup sugar 1 teaspoon vanilla extract DIRECTIONS: 1. Pre-Mix in order all ingredients. 2. Spray pan with vegetable oil. 3.

  • Page 61

    Peanut Butter Cake 2 whole large eggs 1/2 cup peanut butter creamy style 1 cup sugar 1/2 cup margarine 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 3/4 cup low fat yogurt ® 1 1/2 cups Gold Medal All Purpose flour DIRECTIONS:...

  • Page 62

    Mocha Chiffon Cake 1 1/3 cup hot water 1 tablespoon instant coffee 2/3 cup oil 4 whole large eggs 1 teaspoon cream of tartar ® 2 cups Gold Medal All Purpose flour 2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 2/3 cup unsweetened cocoa powder DIRECTIONS:...

  • Page 63

    Quick Breads Strawberry Bread 1/2 cup oil 2 whole large eggs 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1 cup sugar ® 11/2 cups Gold Medal All Purpose flour 1-10 ounce can frozen strawberries DIRECTIONS: 1. Drain strawberries. 2.

  • Page 64

    Blueberry Walnut Bread 1/3 cup soft margarine 1/2 cup milk 2 whole large eggs ® 2 1/2 cups Gold Medal All Purpose flour 1 cup sugar 2 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup DRAINED blueberries 1/3 cup walnuts DIRECTIONS: 1.

  • Page 65

    Nut Bread 1 cup sugar 1 whole large egg 1 cup milk 1/2 cup chopped nuts 2 cups biscuit mix 1 teaspoon cinnamon DIRECTIONS: 1. Spray pan with vegetable oil. 2. Pre-Mix ingredients in order. 3. Place mixture in pan. Put pan in machine. Press SELECT until the number “10”...

  • Page 66

    Jams Blueberry Jam 2 envelopes of Knox Gelatin 1 cup of sugar 2 tablespoons of lemon juice reconstituted 3/4 cup of water 16 ounces of thawed frozen blueberries DIRECTIONS: 1. Dissolve 2 envelopes of Knox gelatin with 3/4 cup of water. 2.

  • Page 67

    Peach Conserve 1 pound of frozen peaches (chopped) 1 cup of sugar 2 tablespoons of reconstituted lemon juice 1 3-ounce liquid pectin 1 teaspoon of pumpkin pie spice DIRECTIONS: 1. Layer in order. 2. Place mixture in pan. Put pan in machine. Press SELECT until the number “11”...

  • Page 68

    Spreads and Glazes Recipes Garlic Butter Mix: 1/4 cup margarine or butter, softened 1/8 teaspoon garlic powder Herb-Cheese Butter Mix: 1/4 cup margarine or butter, softened 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley 1/4 teaspoon dried oregano leaves Dash of garlic salt Italian Herb Butter Mix:...

  • Page 69

    Ripe Olive Spread Cover and process in food processor or blender until slightly coarse: 1 1/2 cups pitted ripe olives 3 tablespoons olive oil 3 tablespoons capers, drained 3 flat anchovy fillets, drained 1 teaspoon Italian seasoning 2 cloves garlic Fruited Cream Cheese Spread Beat on medium speed until fluffy:...

  • Page 70

    Troubleshooting The Machine Please check the following: Unplugged Bread pan not inserted correctly Ingredient spilled on heater element Kneeding blade not installed in bread pan Top lid was repeateldy open during operation or left open Menu selection was wrong Mode selections was wrong (DOUGH mode was chosen...

  • Page 71

    Troubleshooting The Recipes Please check Heavy the following: Dense Texture Not enough FLOUR Too much Not enough YEAST Too much Not enough WATER or LIQUID Too much Omitted SUGAR Too much SALT Omitted OId or bad FLOUR: flour used All-purpose flour YEAST: Old yeast used*...

  • Page 72: How To Test Yeast

    Commonly Asked Questions Why did my bread turn out like lead, resembling a hockey puck? Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar or hot liquids that may have killed the yeast and inhibited rising. Why does my loaf look caved in on top? Perhaps there was too much liquid or moisture from fruits or vegetables or cheese.

  • Page 73

    Care and Cleaning Instructions Cleaning the Sunbeam” Bread Maker Before cleaning the Sunbeam Bread Maker, unplug it and allow it to cool. To clean, wipe manually: Do not immerse in water! And make sure to use only a mild kitchen detergent -- benzine, cleaners, scrubbing brushes, and chemical cleaners will damage the unit.

  • Page 74: Baking At High Altitudes

    Baking at High Altitudes At High Altitudes above 3,000 feet, dough rises faster. Therefore, when baking in high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you. Guidelines: 1.

  • Page 75: Index Of Recipes

    Index of Recipes White Breads Traditional ... 19 Potato ... 20 Garlic-Herb ... 21 Caraway-Rye ... 22 Onion ... 23 Parmesan-Pepper ... 24 Cheddar-Chive ... 25 Roasted Red Pepper-Cheese ... 26 Bacon-Beer ... 27 Pepperoni-Cheese ... 28 South-of-the-Border ... 29 Triple Cheese and Garlic ...

  • Page 76

    TWO YEAR LIMITED WARRANTY Sunbeam Products Inc. warrrants that, for a period of two years from the date of purchase, this product shall be free of mechanical and electrical defects in material and workmanship. Our obligation is limited to repair or replacement, at manufacturer’s option, of this product during the warranty period, provided that the product(s) purchased in the United...

Comments to this Manuals

Symbols: 0
Latest comments: