IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following. l Read and save all instructions. l Do not touch hot surfaces. Use handles. l To protect against risk of electrical shock, do not immerse cord, plug, or unit in water or other liquid. l Close supervision is necessary when any appliance is used by or near children. l Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning or storing the appliance. l 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. l The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electrical shock or injury. l Do not use outdoors. l Do not let cord hang over edge of table or counter, or touch hot surfaces. l Do not place on or near a hot gas or electric burner, in a heated oven, or in a microwave oven. l Do not use appliance for other than intended use. l When using this appliance, provide adequate air space above and on all sides for air circulation. On surfaces where heat may cause a problem, an insulated hot pad is recommended. l Do not leave unit unattended during use. SAVE THESE INSTRUCTIONS SPECIAL INSTRUCTIONS 1. A short power supply cord has been provided to reduce the hazard resulting from becoming entangled in or tripping over a longer cord. 2. Extension cords may be used if care is exercised in their use. 3. If an extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the counter top or tabletop where it can be pulled on by children or tripped over accidentally. HOWTOUSEYOURSUNBEAM@PIEMAKERTM Congratulations! You are now the owner of a Sunbeam Pie MakerTM The 101 Pie Ideas are just a start. Be creative and you can turn fresh, frozen, canned ingredients, or left overs into delicious meals. 1. Open the unit by releasing the securing latch and lifting the upper handle. 2. Before using for the first time, clean cooking plates with cloth or sponge, dampened with hot, soapy water. DO NOT IMMERSE UNIT IN WATER. Rinse with dampened cloth or sponge and wipe dry. NOTE: When usin your Sunbeam@ Pie Makerm for the first time, you may no8 ce a fine smoke haze being emitted. This is normal and is due to the initial heating of the internal components. 3. When using for the first time, "season" the non-stick plates to protect the surface. Pre-heat the Sunbeam@ Pie MakerTM for about 5 minutes. Season the plates by applying a thin coat of oil onto the non-stick surfaces and rub with a paper towel. Remove excess. Should sticking occur in later usage, or if a recipe specifies, re-season your unit. PREPARING PIES 1. Select a recipe and have all ingredients and dough crusts ready. 2. Use the special pie cutters provided to cut the pastry tops and bottoms for your pies. The small cutter is for the top and the large is for the bottom. Position the cutter on a flat sheet of pastry and cut out by pressing down into the pastry. 3. Pat dough into cavities. 4. Fill the crusts with your selected ingredients. 5. Place top crust on top of filling. 6. Close the unit and plug into outlet. Use only the voltage specified on the bottom of the unit. The "on-IighV should illuminate indicating power is reaching and heating your unit. This light will remain lit while the unit is plugged in. 2 CAUTION: Touch unit only by hand&s during use or directly after use. Take care not to touch hot surfaces. Preheating the unit for about 5 minutes will reduce the cooking time. However, CAUTION should be used when placing dough in the cavities. A wooden or heat resistant plastic spoon is recommended for patting in the dough. NOTE: A top crust does not have to be used, however, we recommend placing liquid or cheese ingredients at bottom if a top crust will not be used. 7. Cover might rise slightly as pies begin to bake. Do not open cover for the first two minutes. Pies generally bake in 8-I 0 minutes. Check for a brown crust. 8. Remove pies when desired brownness is reached. Remove with a wooden or heat resistant plastic spatula. 9. To prepare more pies repeat above necessary steps. CARE & CLEANING 1. Unplug and allow unit to cool before cleaning or storing. 2. Clean non-stick plates and exterior with cloth or sponge dampened with hot, soapy water. DO NOT IMMERSE UNIT IN WATER. Rinse with dampened cloth or sponge and wipe dry. 3. To remove cooked-on foods, use a nylon scrub pad or non-abrasive cleanser. A steel wool pad or abrasive cleansers will damage the non-stick surface and exterior. 4. Store in closed position. Unit stands on end for convenient storage. Use cord wrap on the bottom of unit for cord storage. HINTS &TIPS FORGREATPIES 1. As a general rule use l/2 cup of filling if the filling is chunky with less sauce and l/4 - l/3 cup if the filling has more sauce. 2 . For baking shells - place cut dough in bottom of cavity and polk several holes using a heat resistant plastic or wooden fork. Cooking time should be reduced to about 5-8 minutes depending on the type Of dough. Cook until desired brownness. If using doughs such as phyllo or other doughs that require layers, brush each layer with an egg wash or oil. 3. To create a lattice crust simply cut strips to fit across the top of the pie. Loosely place 2-3 strips over the filling in one direction. Then loosely place 2-3 more strips in the other direction. Leave enough space between the strips to allow the filling to peek through. Lattice crusts work best with fillings that do not have too much sauce like an apple pie. To place a design in a top crust simply cut out small shapes with a knife. Designs in crust work best with fillings that do not have too much sauce like an apple pie. 4. An `I*" followed by a number indicates that this recipe has reduced fat or reduced calorie suggestions. 3 REDUCEDFAT;REDUCEDCALORlESUGGESTlONS 1. Use egg whites or refrigerated egg alternatives (substitutes) available at your grocery store. 2 . Use skim milk instead of whole milk'or cream. 3 . Use yogurt instead of sour cream. 4. Delete cheese or use skim mozzarella or a no fat cheese alternative, available at your grocery store. 5. Thls appliance is for household use only. The following recipes are intended to be suggestions on fillings and crusts. Be creative and mix and match to your taste. An I`*,, followed by a number indicates that this recipe has reduced fat or reduced calorie suggestions. BREAIMAST Recipes raw. All other meat ingredients should be fully cooked. Fresh CRUST DIRECTIONS General Hints - Eggs can be placed in the Pie MakerTM should be thinly sliced or finely chopped. RECIPE INGREDIENTS vegetables 1 1 Eggs Benedict 1 1 Egg, 1 piece Canadian Bacon, Hollandaise Sauce 1 Egg, Spinach, Hollandaise Sauce 1.Pastrv 2 Eggs Florentine Pastry 3 1 Scrambled Eggs and Bacon "1 4 Scrambled Eggs and Potato l l 1 Egg, 2-3 strips of Bacon 1 1 Egg, l/4 chopped precooked Potato l/3 cup Corned Beef Hash l/4 cup Corned Beef Hash, l/2 scrambled Egg 1 Egg, 1 strip of Bacon, Cheese 1 Egg, 1 Sausage Patty 1 1 Egg, 1 slice Ham or Canadian Bacon 1 choooed. . shredded Cheese . I I 1 Egg, shredded Cheese, diced Mushrooms, I Ham. Green Pepper 1 Biscuit 1 Biscuit Biscuit Biscuit Biscuit Biscuit 1 Biscuit II 1 Biscuit I 5 Corned Beef Hash 6 Corned Beef Hash and Egg `1 7 Bacon, Egg, and Cheese Biscuit *l 8 Sausage and Egg Biscuit 9 (Ham, Egg and Cheese Biscuit l 1 I 10lOmelet l 1 I 1 Place Canadian Bacon in bottom crust and crack Egg over top. Spoon Hollandaise over top crust of cooked pie. Place Spinach in bottom crust and crack Egg over top. Spoon Hollandaise over top crust of cooked pie. 1 Scramble Egg, pour into crust and add crumbled 1 Bacon. I Scramble Egg, pour into crust and add cubes of Potato. Fill crust with Corned Beef Hash. Place Corned Beef Hash in bottom crust and pour in scrambled Egg. (VARIATION: crack Egg over top). Scramble raw Egg, pour into crust and add crumbled Bacon and shredded Cheese. Place Sausage Patty in bottom crust and pour in scramble Egg. (VARIATION: Add Cheese). I Scramble Egg, pour into crust and add chopped Ham I and shredded Cheese. I I Scramble Egg, pour into crust and add chopped Ham, I Green Peooer. Mushroom. and shredded Cheese. All meat ingredients should be cooked. All vegetables should be cooked leftovers, canned or frozen varieties. If fresh vegetables are used slice thinlv or chop finelv. POT PIES use about I/Z cup mixture of the following hgredlents in each pie and approximately 2 tablespoons gravy or soup. RECIPE INGREDIENTS CRUST DIRECTIONS 11 Beef 12 Chicken 13 Pork 14 Tuna Precooked Beef, Peas, diced Carrots, Onions, Potatoes, Beef Gravy Precooked Chicken, Peas, diced Carrots, Onions, Potatoes, Chicken Gravy Pre-cooked Pork, Peas, diced Carrots, Onions, Potatoes, Chicken Gravy Precooked Chicken, Peas, diced Carrots, Onions, Potatoes, Cream of Mushroom Pastry Pastry Pastry Pastry Place ingredients in dough. Place Ingredients in dough. Place ingredients in dough. Place ingredients in dough. Raw Eggs can be used. Take care not to overfill. Put some of the ingredients in the crust first then pour in some of the Egg RECIPE INGREDIENTS CRUST DIRECTIONS 17 Ham and Cheese *l 18 Three Cheese l l ,4 19 I Spinach and Mushroom l 1 1 Egg, 1 slice Ham or Canadian Bacon chopped, shredded Cheese 1 Egg, 3 types of shredded Cheese 1 Egg, chopped Spinach, thinly sliced Mushrooms Pastry Pastry Pastry Scramble Egg _ Add remaining ingredients. Salt, Pepper and Spices to taste. Scramble Egg. Add remaining ingredients. Salt, Pepper and Spices to taste. Scramble Egg. Add remaining ingredients. Salt, Pepper and Spices to taste. 20) Bacon and Onion "1 211 Vegetable `1 1 Egg, 2-3 slices crumbled Bacon, 1 l/2 teaspoon chopped Onion 1 1 Egg, l/2 teaspoon chopped Onion, thinly sliced Mushrooms,. finely chopped Green Pepper Pastry 1 Pastrv 1 Scramble Egg. Add remaining ingredients. Salt, 1 Pepper and Spices to taste. 1 Scramble Eaa. Add remainina inaredients. Salt. Pepper and-Spices to taste. - - - - ------ -We recommend using small chunks, s/Ices or strips of cooked chlcken, m the following recipes. I I RECIPE INGREDIENTS CRUST DIRECTIONS 22 Sweet and Sour Chicken 231 Salsa Chicken Cooked Chicken, diced Pineapple, Tomatoes, Red and Green Peppers, Sweet and Sour Sauce ) Cooked Chicken, 2-3 tablespoons Salsa Sauce (Hot, Medium, or Mild) Egg Roll Wrapper 1 Flour Tortilla Place Egg Roll Wrapper in bottom cavity. Add remaining inoredients. Fold corners of Egg Roll Wrappe; in toward center. 1 Place Tortilla in bottom cavitv. Add remainina ingredients. Add ingredients. Add ingredients. Add ingredients. Add ingredients. Add ingredients. Add ingredients. 24 Feta Cheese and Chicken 25 Chicken and Asparagus 26 Chicken and Broccoli 27 Chicken Divan *4 28 Chicken Cordon Blue `4 29 Chicken Parmesan 30 Smoked Turkey, Avocado, Bacon 31 Smoked Turkey and Havarti Cheese l 4 32 Chicken and Vegetables Cooked Chicken, diced Feta Cheese, Spinach Pastry Cooked Chicken, frozen or canned Pastry Asparagus, White Cream Sauce or Gravy Cooked Chicken, frozen Broccoli Pastry Cooked Chicken, frozen Broccoli, shredded Pastry Cheddar, Chicken Gravy Cooked Chicken, 1 slice of Ham, shredded Pastry or sliced Swiss Cheese Pizza Cooked Chicken, Parmesan Cheese, Mozzarella Cheese, Tomato Sauce, Spices to taste 2-3 slices Smoked Turkey Breast, 1-2 slices 1 Bread Bacon, 1 slice Avocado, Goat Cheese 2-3 slices Smoked Turkey Breast and Bread Havarti Cheese Cooked Chicken, thinly sliced Zucchini, Pastry Squash, frozen Broccoli, Chicken Gravy 1Add ingredients. Add ingredients. Add ingredients. 33 Oriental Chicken Stir Fry Cooked Chicken, Pea Pods, Teriyaki Sauce, Carrots, Water Chestnuts Egg Roll Wraooer Add ingredients. We recommend using small chunks, slices, or strips of cooked pork in the following recipes. RECIPE INGREDIENTS CRUST DIRECTIONS 34 Sweet and Sour Pork 35 Oriental Pork Stir Fry 36 Ham and Cheese *4 37 Ham, Asparagus and Cheese *4 38 Bacon, Cheese and Tomato 39 Brie and Prosciutto Ham Cooked Pork, diced Pineapple, Tomatoes, Red and Green Peppers, Sweet and Sour Sauce Cooked Pork, Pea Pods, Teriyaki Sauce, Carrots, Water Chestnuts 3-4 slices Ham, 1 slice Cheese of your choice l-2 slices Ham, 3-4 spears cooked Asparagus, shredded Cheese to taste 3-4 slices cooked Bacon, l-2 slices Cheese 2 thin slices of Tomato A piece of Brie cut to fit in crust, 2-3 slices Prosciutto Ham Egg Roll Wrapper Egg Roll Wrapper Bread Pastry Bread Add ingredients. Add ingredients. Add ingredients. Add ingredients. Add ingredients. Puff Pastry Layer ingredients. We recommend using small chunks, slices, or strips of cooked seafood in th ...