Black & Decker B900SC - Manuel (Page 34)

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BLUEBERRY, APRICOT, PEACH OR PEAR JAM
Fresh or frozen
(thawed) fruit
3 cups
Sugar 5 cups
Lemon 3 tbsp.
Select Jam Course 13
Important: Do not exceed amounts given!
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service
personnel.
CLEANING
Important: Always unplug breadmaker and allow to cool compeltely prior to
cleaing.
Bread pan and kneading paddle have nonstick surfaces, which make cleaning
easier.
1. After baking each loaf of bread, unplug breadmaker and discard any crumbs.
2. Remove bread pan from oven chamber and kneading paddle from bread pan.
Then, as needed, wash bread pan and kneading paddle inside and out with
warm, soapy water. Avoid scratching nonstick surfaces.
Caution: Do not place bread pane in dishwahser, or soak it in water.
3. If kneading paddle is stuck to drive shaft, pour warm water into bread pan for up
to 30 minutes, to loosen it. Do not use excessive force.
4. Wipe inside of lid and oven cavity with slightly damp cloth or sponge. If any
residue has scorched on heating element or elsewhere, wipe with nonabrasive
pad to clean. Lid can be removed for cleaning.
Important: Do not put lid in dishwaser, as it may cause warping. Do not immerse
in water, as it contains sensitive eletronic sensors.
5. To clean glass in lid, use glass cleaner or mild detergent and damp cloth or
plastic scouring pad. Do not use abrasive cleaners or scouring pads, as they may
scratch glass.
6. Do not use vinegar, bleach or harsh chemicals to clean breadmaker.
7. Be sure breadmaker is completely cooled before storing.
8. Oven chamber contains heating element and drive shaft. Therefore, when
cleaning, NEVER pour water, solvents or cleaning solutions into this area.
STORAGE
• All removable parts should be thoroughly cleaned and dried.
• Store lid closed. Place bread pan into breadmaker with kneading paddle inside.
9. Remove bread pan from breadmaker.
10. Pour hot jam into heat-safe container. Leave on countertop to partially cool;
stir occasionally.
11. Pour partially-cool jam into refrigerator/freezer-safe container, leaving ½” of
space at the top.
12. Cover tightly to store. Jam will thicken upon cooling.
Jam Course Hints For Best Results
• Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, fruit, and
other ingredients are necessary for good set.
• Use only ripe fruit (not overripe or underripe) for best flavor.
• Do not puree fruit. Drain cubed fruit before crushing. Crush with potato masher
or food processor. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Be sure to measure fruit AFTER is crushed, not before.
• Remove stems, seeds or pits from fruit before crushing.
• You may use strawberries, blackberries, raspberries or other thin skinned berries.
Fruit such as peaches, pears and apricots may be used, but should be peeled and
have seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and
drain before measuring. For thinner jam, use juice as part of 3 cups of berry or
fruit amount.
• Lemon juice adds necessary acid to berries or fruit.
• You may decrease amount of sugar, but it will produce a thinner result.
More sugar will make it thicker. For best results, sugar substitutes are not
recommended.
• Average refrigerated life of jam is 2 weeks or up to several months frozen.
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM
Fresh or frozen
(thawed) fruit
3 cups
Sugar 5 cups
Select Jam Course 13