Congratu F i r s t re v i e w t h e s a f e t y guidelines, then turn to page 7 for the easy 1,2,3 instructions!
! lations 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, easy steps away with your new Oster® Deluxe Bread and D o u g h M a k e r. We ' v e d o n e e v e r y t h i n g w e c a n t o m a k e b r e a d - b a k i n g a b r e e z e : We ' v e s t r e a m l i n e d t h e i n s t r u c t i o n s ; d e s i g n e d a s i m p l e , e a s y - t o read control panel; and developed a host of great recipes. A l o n g t h e w a y, f e e l f r e e t o a s k q u e s t i o n s .
Table of Contents Before You Start............................................................ 5-6 Safety Guidelines Symphony of Ingredients ................................................ 7 Basic Ingredients ............................................................................................ 8 The Process, Simplified ................................................................................. 10 Getting to Know Your Bread Maker ..............................
Before You Start We’ve designed the Oster® Deluxe Bread and DoughMaker to be easy to use. But, like any kitchen appliance, it requires proper use and handling. U s i n g Yo u r B re a d M a k e r S a f e l y B e f o re U s e W h e re t o U s e 1. Read and keep all instructions. 2. Make sure to remove all foreign matter from the 1. Use only on a stable, heat-resistant surface. 2. Do not use the Bread Maker where it will be baking pan. 3. Plug the Bread Maker into a properly wired outlet.
I m p o r t a n t S a f e g u a rd s Read and Save These Instructions When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions, product labels, and warnings before using the Bread Maker. 2. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning. Allow the Bread Maker to cool thoroughly before putting in or taking off parts. 3.
A Symphony of Ingredients Like the instruments in an orchestra, the ingredients in basic bread are very simple: 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 ) , possibly a fat (such as butter or oil), and yeast. And, like each musical instrument, each ingredient performs a specific job, and each lends a special flavor to the final masterpiece.
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; if it's too warm, it will die. The Oster® Deluxe Bread and Dough Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times.
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. For liquids, fill a standard measuring spoon or measuring cup to the level indicated.
The Process Simplified Mixing, Kneading, Rising, 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® D e l u x e B r e a d and Dough Maker automatically does all the steps for you.
Mixing and Kneading 1 In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by hand. The Oster® Deluxe Bread and Dough Maker mixes and kneads the dough automatically for you. Rising 2 When making bread by hand, the dough is placed in a warm place to rise after mixing so that the yeast can ferment and produce gas. After mixing the dough, the Oster® Deluxe Bread and Dough Maker maintains the optimum temperature for rising during this part of the process.
Second Rise 4 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. The Oster® Deluxe Bread and Dough Maker regulates the temperature and timing of this second rise automatically for you based on your selection.
Getting to Know Your Deluxe Bread and Dough Maker The best way to get there is to use this map. Soon you’ll know the electronic bread-baking territory the way you know your own kitchen. In the meantime, here are some easy-to-follow directions to get you started.
The Control Panel TIMER SETAllows you to set the timer for Delay Bake Function. Has “Up” and “Down” arrows to set time. The arrows move up and down in 10-minute increments. DISPLAY WINDOW Indicates the One Digit Number for the selected Bread Setting. Shows the minute-by-minute countdown for the baking cycle.
Step-by-Step Directions On How to Use You Bread Maker 1. 2. 3. 4. 5. 6. 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. ATTACH THE KNEADING BLADE onto the shaft inside the Baking Pan by lining up the flat side of the blade with the flat side on the shaft. Make sure the Kneading Blade is placed securely on the shaft.
Breadmaking Cycle Times PHASE Rest Knead 1 Knead 2 Rise 1 Punch 1 Punch 2 Punch 3 Rest Shape 1 Shape 2 Shape 3 Rise 2 Bake Keep Warm Total Cycle Time PHASE Rest Knead 1 Knead 2 Rise 1 Punch 1 Punch 2 Punch 3 Rest Shape 1 Shape 2 Shape 3 Rise 2 Bake Keep Warm Total Cycle Time Basic Regular Med. Crust Basic Large Med. Crust Basic Large Dark Crust Wheat Regular Med. Crust Wheat Large Med. Crust Wheat Large, Med.
Tips for the
Gourmet Baker 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). Dig a shallow hole in the dry ingredients and place the yeast in the hole so that there's absolutely no contact between the liquids and the yeast. This is especially important when you're using the Delay bake option.
White Bread R e c i p e s Traditional White Bread Large Loaf (1 1/2 pounds) Small Loaf (1 pound) 1 cup plus 2 tablespoons water 3/4 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 2 cups Gold Medal® Better for Bread™ flour 1 tablespoon sugar 2 teaspoons dry milk 1 teaspoon salt 1 tablespoon margarine or butter, softened 3 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 1 tablespoon dry milk 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoo
Garlic-Herb Bread Large Loaf (1 1/2 pounds) 1 1/4 cups water 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3 1/4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 1 1/2 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 OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 2 teaspoons margarine or butter, softened 1 clo
Onion Bread Do not use the delay bake option for this recipe.
Cheddar-Chive Bread Do not use the delay bake option for this recipe.
Bacon-Beer Bread Do not use the delay bake option for this recipe.
South-of-the-Border Bread Do not use the delay bake option for this recipe.
Whole Wheat Bread Recipes 100% Whole Wheat Bread Large Loaf (1 1/2 pounds) Small Loaf (1 pound) 1 1/3 cups water 1 cup water 1 tablespoon margarine or butter, softened 2 1/3 cups Gold Medal® whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1 1/2 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast 2 tablespoons margarine or butter, 3 cups Gold Medal® whole wheat flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1 3/4 teaspoons r
Multigrain Bread Look for 7-grain cereal in the health food or hot cereal section of your supermarket.
Russian Black Bread Do not use the delay bake option for this recipe.
French Bread Recipes Classic French Bread Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for Bread™ flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 1 teaspoon margarine or butter, softened 2 cups Gold Medal® Better for Bread™ flour 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons
Sweet Bread Recipes Apple-Spice Bread Large Loaf (1 1/2 pounds) Small Loaf (1 pound) 1 1/4 cups water 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 2 tablespoons dry milk 1 1/2 teaspoons salt 2 teaspoons apple pie spice 3/4 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for Bread™ flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 1/2 teaspoons apple pie spice 1 3/4 teaspoons regular active dry
Cinnamon-Raisin Bread For an extra cinnamon kick, drizzle with Cinnamon Glaze (page 55).
Cranberry-Wheat Bread The rapid cycle is not recommended for this recipe.
Gingery Bread This unique bread is delicious drizzled with Citrus Glaze (page 55).
Piña Colada Bread Large Loaf (1 1/2 pounds) 2/3 cup canned crushed pineapple in juice 1/2 cup water 3 tablespoons rum* 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for Bread™ flour 1/2 cup shredded coconut, toasted 2 tablespoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 1/2 cup canned crushed pineapple in juice 1/4 cup water 1 tablespoon rum* 1 tablespoon margarine
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 OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 1 1/2 cups chopped apples 1/3 cup packed brown sugar 1 tablespoon Gold Medal® Better for Bread flour 2 tablespoons raisins 2 tablespoons margarine or butter, so
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 Topping: 1 tablespoon water 1 egg white Sesame seed 2 1/4 teaspoons regular active dry yeast OR 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START. 2.
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 OR 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Pesto Filling: 6 sun-dried tomato halves (not oil-packed) 6 tablespoons pesto 1 1/2 cups shredded mozzarella or provolone cheese (6 ounces) 4 ounces Canadian-style bacon, cut into thin strips (about 1 cup) 1 cup sliced mushrooms Freshly ground pepper 1
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 OR 3 teaspoons bread machine yeast or quick-acting active dry yeast Topping: 1/3 cup margarine or butter, melted 1/2 cup packed brown sugar 1 tablespoon corn syrup 2/3 cup pecan halves 1/2 cup granulated sugar 2 teaspoons ground cinnamon DIRECTIONS: 1.
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 OR 3 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 1/3 cup sugar 2 teaspoons ground cinnamon 2 tablespoons margarine or butter, softened Glaze (below) DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed.
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 Topping: Margarine or butter, melted 3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START. 2. Grease cookie sheet.
Holiday Wreath Mix-in: 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™ flour 1/3 cup sugar 1 teaspoon salt 1/4 cup (1/2 stick) margarine or butter, softened 3 1/2 teaspoons regular active dry yeast OR 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.
zza 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 OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START. 2. Move oven rack to lowest position. Heat oven to 400°. Grease 2 cookie sheets.
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 OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast For frying: Vegetable oil DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START. 2.
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 OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START. 2. Move oven rack to lowest position. Heat oven to 400°.
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 Variation: Serve with Strawberry Jam, Peach Conserve or spiced Orange Conserve. DIRECTIONS: 1. Pre-Mix in order all ingredients. 2. Spray pan with vegetable oil. 3. Place mixture in pan. Put pan in machine. Press SELECT until the number "10" is displayed indicating the Quick bread/Cake cycle. Press START. 4.
Peanut Butter Cake 2 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: 1. Cream eggs, peanut butter, and sugar. 2. Pre-mix remaining ingredients in order. 3. Spray pan with vegetable oil. 4. Place mixture in pan. Put pan in machine.
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 cups sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 2/3 cup cocoa unsweetened powder Cocoa Mocha Icing: 1 tablespoon hot water 1 teaspoon instant coffee 1 tablespoon melted margarine 1 tablespoon unsweetened cocoa powder 3/4 cup sifted powdered sugar Dissolve coffee into hot water.
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 1 1/2 cups Gold Medal® Better for Bread™ flour 1-10 ounce can frozen strawberries DIRECTIONS: 1. Drain strawberries. 2. Reserve 1/4 cup of juice to put in mixture. 3. Red food color, 10-12 drops or more. 4. Optional, 1 cup nuts. 5. Spray pan with vegetable oil. 6. Pre-Mix ingredients in order. 7. Add 1/4 cup of juice to mix and strawberries last. 8.
Blueberry Walnut Bread 1/3 cup soft margarine 1/2 cup milk 2 whole large eggs 2 1/2 cups Gold Medal® Better for Bread™ flour 1 cup sugar 2 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup blueberries (drained) 1/3 cup walnuts 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" is displayed indicating the Quick bread/Cake cycle. Press START. 4.
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" is displayed indicating the Quick bread/Cake cycle. Press START. 4. Check after 1 minute to see if mixture is well blended. 5. Cook until cake cycle stops. 6. Let cool completely.
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. Add 2 tablespoons of lemon juice, sugar, and blueberries. 3. Put mixture in pan. Put pan in macahine. Press SELECT until the number"11" is displayed indicating the Jam cycle. 4. When cycle is finished pour into sterile jars. 5. Let cool 3 hours before refrigerating. 6.
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. Put mixture in pan. Put pan in macahine. Press SELECT until the number"11" is displayed indicating the Jam cycle. 3. Repeat cycle (requires 2 cooking cycles). 4. When cycle is finished pour into sterile jars and let cool before placing in refrigerator. 5. Stores up to 4 weeks in refrigerator. Makes 2 pints.
Spreads and Glazes Recipes 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 OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast 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
minutes, turning once. Remove with slotted spoon to paper towels; let stand a few seconds, then place 1/2 inch apart on cookie sheet. 4. Beat 1 tablespoon water and the egg white; brush over pretzels. Sprinkle lightly with coarse salt. Bake 20 to 24 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. 15 pretzels.
SPECIAL CONCERNS Your Oster® Bread Maker is as easy to take care of as it is to operate. Just follow these instructions.
Machine Malfunctions Please check the following: Unplugged LED display does not turn on LED reads ‘ERR’ Smoke emitted from steam vent Bread (on back takes of unit) too Burning long smell to bake Sides of collapse and bottom is damp Bread rises too much Under browned Sides Browned brown and center but flour sticky coated and raw bottom Not baked Slices unevenly and is sticky Bread pan not inserted correctly ✦ Ingredient spilled on heater element ✦ Kneeding blade not installed in bread pan ✦ ✦
Troubleshooting The Recipes Baking Results Please check the following: Heavy Dense Texture MEASUREMENT ERRORS Too much Open, coarse or holey texture Collapse ✦ ✦ Not enough Floured top Over browned Browned and floured sides center sticky and raw ✦ ✦ Too much Not enough Bread doesn’t rise enough ✦ YEAST WATER or LIQUID Bread rises too much ✦ Not enough FLOUR Not baked in center ✦ ✦ ✦ Too much ✦ ✦ ✦ ✦ ✦ Omitted SUGAR ✦ Too much SALT OId or bad flour used FLOUR: YEAST: ✦ O
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. It may have risen too fast due to too much yeast.
Care and Cleaning Instructions Cleaning the Oster® Bread Maker Before cleaning the Oster® 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. Before re-using the unit, make sure it is completely dry. Body and Lid 1. Remove all bread crumbs by wiping gently with a slightly damp cloth. 2.
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. Reduce the amount of yeast by 25%. This will inhibit the bread from over rising. 2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink. 3. Watch your dough as it mixes.
Index of Recipes White Breads Page Traditional . . . . . . . . . . . . . . Potato . . . . . . . . . . . . . . . . . Garlic-Herb . . . . . . . . . . . . . Caraway-Rye . . . . . . . . . . . . Onion . . . . . . . . . . . . . . . . . Parmesan-Pepper . . . . . . . . Cheddar-Chive . . . . . . . . . . . Roasted Red Pepper-Cheese Bacon-Beer . . . . . . . . . . . . . Pepperoni-Cheese . . . . . . . . South-of-the-Border . . . . . . Triple Cheese and Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ONE YEAR LIMITED WARRANTY Sunbeam Products Inc. warrrants that, for a period of one year from the date of purchase, this product shall be free of mechanical and electrical defects in material and workmanship.
Notes 31
