Sanyo SBM-20 - Page 9

!4Cup
● To measure flour, spoon into a standard d~-
&&
Graduated
Measuring
ingredient measuring cup and level with a
cups
straight- edge knife or metal spatula.
1cup
. Use standard measuring spoons and level with
a straight-edge knife or matal spatula.
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tit. ,T
5. Assemble ingredients on your kitchen counter in order of “use before adding them
to the inner pot. Measure ingredient into the inner pot in the order given in the
recipe. Once all ingredients have been added to the inner pot, recheck tha recipe
to be sure each one was used, and in the correct quantity and order.
The correct order of adding ingredients is :
1. Water and other liquids (including eggs)
fi’gg
#
2. Flour, shortening, sugar, salt, etc.
,4: , .,..;74
3. Active dry yeast
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Note : When the room temperature is over 82° F/28t, use cold water (about 50” F/
10 T). When room temperature is normal, use water between 650 F/ 18 T2 and
78° F/26Yl
IMPORTANT : When usima the Delayed Finish feature. cdease Dav seocial attention to
6.
7.
8.
9.
the order ;f the ingredients. When adding the dry’ yeast, make a hollow
depression in the mound of flour and pour the dw yeast into it. Do not
let the yeast touch the water or the dough may not tise properly.
Place the inner pot into the inner case.
. W~e off any moisture from the outer side of the inner
Dot before placing it into the inner case.
. Make sure the word FRONT on the utmer rim of the
inner Dot is facing toward the front of” the breadmaker. “ >
\
a
● Push down on rim until inner pot locks into place.
● Unless the inner pot is securely placed inside the
breadmaker, the bread will not be baked correctly.
ON10
*)
Close the lid.
Plwa the breadmaker into a 230 volt/ 240 volt 50 Hz AC outlet.
● When the breadmaker is plugged in, the display ~ _
window will flash “O 00. “
*
.
Select the desired setting.
● Press the SELECT pad until the number of the desired
setting appears in the display” window.
[
ti
SELECT
● Each time the SELECT pad is pressed, the display window
changes to the number of next setting.
. The number of the setting and the reQuired amount of
Press
time in hours and minutes for each setting will armear.
3asic
Basic
Bask Whole wheat Wh~&:~ French
sweet
Dough
(Lg.Medium) (Lg.Dark) (Reg.)
(Lg.)
/-/
ymyg 2:50
3:10
2:40
4:30
4:20 3:30 3:25
1:30
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