Welcome To The Sanyo Bread Factory Plus "".""""""""""5; Major Features Of Your Sanyo Bread Factory Plus - Sanyo SBM - 20 Instruction Manual

WELCOME TO THE SANYO BREAD
FACTORY PLUS ~
Thank you for purchasing your new SANYO BREAD FACTORY PLUS. Your new bread
maker is an exciting a~pliance because it mixes, kneads and bakes the bread by itself
after you measure and add the ingredients in the correct order.
Please try several loaves of bread from the accompanying Cookbook to familiarize
yourself with the breadmaker, specific breadmaker recipes, and the shape and quality
of loaves your breadmaker will give. We recommend White Bread, 100
YO
Whole Wheat
Bread, Sally Lunn and Sticky Breakfast Rolls, to give you some experience with the
different settings.
A few things you should know :
The method of using yeast and the order of adding ingredients to the breadmaker
are different from yeast – bread recipes made from scratch.
. The shape of the loaves is different from traditional bread loaves. See directions
for Cutting and Storing Bread Loaves on page 11.
Accurate measuring of ingredients is very important for best results.
After you try several loaves of bread from the recipes provided, only then should
You begin to make any adjustments in the recipe ingredients or try to adapt a
favorite family recipe. The more experience you have with the exact ingredient
proportions, the more succesful you will be when you make any changes.
Please take time to read the use and care information that follows as well as the
information in the Cookbook that accompanies your breadmaker. By following ,this
information, we feel that you will be thoroughly satisfied, and will enjoy high-quality,
delicious fresh bread for years to come !
Major Features of your Sanyo Bread
Factory Plus
Thraa loaf aizoe Regular, Large, and Extra Large.
Sevan bread aettinge for versatility.
Simple operation for eaae of uaa.
. Delayed finish function.
Add- ingredient buzzar.
Automatic keep warm function.
Glass window for viawing each stage of the aelectad setting.
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