Sunbeam FPSBPMM980 User Manual - Page 4

CARE AND CLEANING Always remove the plug from electrical outlet after use and allow Mini Pie Maker to completely cool before cleaning. The cooking plates are coated with non-stick cooking surface, therefore little cleaning is required. Simply wipe cooking plates over with a damp cloth. Do not immerse the Mini Pie Maker in water or other liquids. Do not use abrasive scouring pads, powders or cleaners. Before next use; lightly grease the cooking plates for easy removal of cooked pies. Storing your Mini Pie Maker To minimize storage space in your kitchen, the Mini Pie Maker can be stored vertically. Allow the Mini Pie Maker to cool before wrapping the cord around the base of the appliance and storing vertically. HELPFUL HINTS 1. Cooking times for pies may vary depending on the pie filling. 2. A lways ensure the plates are greased before cooking, to make the removal of cooked pies easy. Questions? Need help? 800-458-8407 U.S. www.sunbeam.com -6- recipes Food Processor Pie Dough Making pie dough in a food processor takes just seconds to prepare. Crusts may be prepared, frozen and defrosted in refrigerator overnight. 2 cups flour ½ teaspoon salt 3 tablespoons sugar 2 sticks cold butter (or half butter and half shortening), chilled and cut into small pieces ¼ cup ice water Place flour, salt and sugar into bowl of food processor. Add butter and pulse until mixture resembles coarse meal. Add water tablespoon by tablespoon and pulse until mixture just starts to come together but is still crumbly. Turn out onto plastic wrap and press dough together to form a flat round. Cover and place in refrigerator. Chill for approximately 1 hour (if chilled longer, hold at room temperature for 15 minutes before rolling.) Lay out 2 overlapping sheets of plastic wrap and flour lightly. Top with 2 more sheets of plastic wrap and roll out dough. Cut out circles, 4 measuring 4 ¼ inches and 4 measuring 3 ¾ inches in diameter or by using the Bottom Dough Cutter and the Top Dough Cutter tools. Fit cut dough in Sunbeam Pie Maker bottom crust plates, spoon in filling and cover with top crusts, cutting away any excess. Close lid and bake for 10 minutes. Hand Method Dough 2 cups flour ½ teaspoon salt 2 sticks cold butter (or half butter and half shortening), chilled and cut into small pieces 3 tablespoons sugar ¼ cup ice water In a large bowl, add flour, salt, sugar and butter. Using pastry cutter, two knives or fingertips, cut butter into flour mixture until it resembles coarse meal. Add water tablespoon by tablespoon and stir with a fork until mixture just starts to come together but is still crumbly. Turn out onto plastic wrap and knead with palms, pressing dough together to form a flat round. Cover with plastic wrap and place in refrigerator. Chill for approximately 1 hour (if chilled longer, hold at room temperature for 15 minutes before rolling.) Lay out 2 overlapping sheets of plastic wrap and flour lightly. Top with 2 more sheets of plastic wrap and roll out dough. Cut out circles, 4 measuring 4 ½ inches and 4 measuring 3 ½ inches in diameter or by using the Bottom Dough Cutter and the Top Dough Cutter tools. Fit cut dough in Sunbeam Pie Maker bottom crust plates, spoon in filling and cover with top crusts, cutting away any excess. Close lid and bake for 10 minutes. -7-