Breadman Bagel Maker Manual

Breadman Bagel Maker Manual

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Breadman Bagel Maker ManualI scanned it in and uploaded the pdf here. Will attempt to make some bagels following the directions soon, and will post pictures! Notify me of new posts via email. To find out more, including how to control cookies, see here. Divide into pieces. Roll each in a smooth ball, making a Gently pull to make a 1-inch hole. Cover and let rise in a warm place for 10 minutes. Simmer 3 minutes, turning each bagel once. Remove. Divide into pieces. Roll each in a smooth ball, making a Gently pull to make a 1-inch hole. Cover and let rise in a warm place for 10 minutes. Place a few Simmer 3 minutes, turning each bagel once. Remove with. Contact us? This original 24-page owner's manual has stains and general wear from normal use. Let Laura help you in your last ditch effort to get your small appliance running. Visit Laura's Last Ditch for 100s of hard-to-find vintage kitchenwares: www.LaurasLastDitch.etsy.com. If I can be of further assistance, or if you have questions, let me know before rating me. If this solves the issue, please rate it accordingly. Thanks in-advance for using Fixya.com, JonI have a copy of the book in my files. Went directly to the manufacturer. The pan jumps Check it and you will see that the bare metal is shiny there in the two bumps in the rotating plate in the machine. I used a dremel-like rotary tool to grind the contacting part so that the contact between the machine and the paddle traction is orthogonal. Worked fine for me. RegardsLogin to post It has given many years of good service and pan and paddle are. E:02 states: displays when you press Start button: the Breadman is too cold. Unplug the machine and allow it to heat up to room temp and try again. It's stuck tight. Answer questions, earn points and help others. By closing this banner, scrolling this page, clicking a link or continuing to browse otherwise, you agree to the use of cookies. Learn more about our privacy policy. You can use whatever topping that you wish, many like poppy seeds.http://blentech.ru/pic/brocade-fabric-os-command-reference-manual-v6.xml

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Select Dough setting. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings. My husband said if he didn't know I made them, he would have thought they came from the bagel shop. Since the original recipe made 9 large bagels, which are pretty big, I made them again, and divided it to make 12. They were a little smaller, but a better portion for us. I'll be making this recipe again and again!You should roll out the dough and then pinch to form a circle. Also, let the bagels rise for at least 1-2hrs after forming, this will enable them to take shape and not look so narly. I think 9 bagels for this amt.Make 6, so they are big. The flavor was good, and its a fun thing to do with your kids, but I will stick to the bakery. Thanks for the recipe though, it was fun:)You should roll out the dough and then pinch to form a circle. Also, let the bagels rise for at least 1-2hrs after forming, this will enable them to take shape and not look so narly. I think 9 bagels for this amt.Make 6, so they are big. The flavor was good, and its a fun thing to do with your kids, but I will stick to the bakery. Thanks for the recipe though, it was fun:)My husband said if he didn't know I made them, he would have thought they came from the bagel shop. Since the original recipe made 9 large bagels, which are pretty big, I made them again, and divided it to make 12. They were a little smaller, but a better portion for us. I'll be making this recipe again and again!http://honyi.tw/ckfinder/userfiles/brocade-fabric-os-command-reference-manual-v6_4.xmlI always double this recipe which means I have to use my kitchen aid instead of my bread machine. After making the bagels into their shape I let them sit for an hour to make sure they are nice and fluffy. I usually get 9 large bagels. I used 2 tbs of molasses in the water instead of sugar. I also used olive oil glaze because the egg had a funny after tasteI must admit, however, that I can't (or won't) follow directions. I made whole wheat cinnamon raisin bagels as follows:I mixed it all in my Kitchenaid. I let that all rise in a warm oven (covered) 30 minutes. I then boiled them in water with 3T blackstrap molasses as someone else recommended. I think you could probably get away with only 1T. I'll try that next time. I boiled them closer to 2 minutes each. I realized too late I didn't have any cornmeal so I just sprayed the pan real well and it was fine. I also forgot all about the egg wash which was fine too. Watch your baking time as mine didn't need 20 to 25 minutes.My only trouble was shaping them, so now I just cut them in even squares and poke a hole in the middle. They come out a little square but I'm not entering any contest for the roundest bagel.They were a great size. I made them in my KitchenAid mixer (not in a bread machine) like I make all my breads. Very yummy and chewy. They were really easy to make, as well. Just a note: They do rise in the boiling water and in the oven, so you might want to make the center hole quite large.I could not believe how easy these were to make. We will be making them all the time and will not be wasting money on freezer or grocery store bagels, these are SO much better. Can't wait to try some with asiago cheese baked in. Mmmmm!I found that watching the bagel rolling video on YouTube was a great help, but I now cheat and use a medium cookie dough cutter to cut the bagel and then a very small round cutter to cut out the whole in the middle, to almost perfect results.https://labroclub.ru/blog/3g3mv-manual-espa-ol I do find that the whole process takes a little too long to make from start to finish for breakfast, so I started freezing the dough. I make the dough as usual and cut in to shape, but before allowing the dough to rise. I place the bagels on a baking tray and freeze. Once the bagels have frozen I transfer them to a plastic container, using wax paper in between the layers. (I can usually get 3 layers in my containers). Then I can take out the desired number of bagels and thaw them in the microwave for 50 seconds on full power. I then let them rise in a warm place for 20 minutes. (I always heat the oven to 200 degrees for 2 minutes, before turning the oven off and placing the dough inside to rise). Then continue with the rest of the recipe, I boil each bagel for 1 minute on each side, glaze with the egg white and then cover with Asiago cheese and bake for 20-25 minutes, perfect!!!I make 8 and let them rise more like 20 minutes. My first topping choice was a combo of onion flakes, coarse salt, sesame seeds and poppy seeds. We added 2t of cinnamon to our second batch and topped with cinnamon sugar. We're going to try mocha chocolate chip next. I may never have a reason to go to the bagel shop again. Thanks for publishing this one!If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You should roll out the dough and then pinch to form a circle. Also, let the bagels rise for at least 1-2hrs after forming, this will enable them to take shape and not look so narly. I think 9 bagels for this amt.Make 6, so they are big. The flavor was good, and its a fun thing to do with your kids, but I will stick to the bakery. Thanks for the recipe though, it was fun:)My husband said if he didn't know I made them, he would have thought they came from the bagel shop. Since the original recipe made 9 large bagels, which are pretty big, I made them again, and divided it to make 12.http://excelcarebydivinee.com/images/bread-maker-machine-manual.pdf They were a little smaller, but a better portion for us. I'll be making this recipe again and again!I always double this recipe which means I have to use my kitchen aid instead of my bread machine. After making the bagels into their shape I let them sit for an hour to make sure they are nice and fluffy. I usually get 9 large bagels. I used 2 tbs of molasses in the water instead of sugar. I also used olive oil glaze because the egg had a funny after tasteI must admit, however, that I can't (or won't) follow directions. I made whole wheat cinnamon raisin bagels as follows:I mixed it all in my Kitchenaid. I let that all rise in a warm oven (covered) 30 minutes. I then boiled them in water with 3T blackstrap molasses as someone else recommended. I think you could probably get away with only 1T. I'll try that next time. I boiled them closer to 2 minutes each. I realized too late I didn't have any cornmeal so I just sprayed the pan real well and it was fine. I also forgot all about the egg wash which was fine too. Watch your baking time as mine didn't need 20 to 25 minutes.My only trouble was shaping them, so now I just cut them in even squares and poke a hole in the middle. They come out a little square but I'm not entering any contest for the roundest bagel.They were a great size. I made them in my KitchenAid mixer (not in a bread machine) like I make all my breads. Very yummy and chewy. They were really easy to make, as well. Just a note: They do rise in the boiling water and in the oven, so you might want to make the center hole quite large.I could not believe how easy these were to make. We will be making them all the time and will not be wasting money on freezer or grocery store bagels, these are SO much better. Can't wait to try some with asiago cheese baked in. Mmmmm!https://wacee.net/wp-content/plugins/formcraft/file-upload/server/content/files/16285718adf42b---business-statistics-contemporary-decision-making-solution-manual.pdfI found that watching the bagel rolling video on YouTube was a great help, but I now cheat and use a medium cookie dough cutter to cut the bagel and then a very small round cutter to cut out the whole in the middle, to almost perfect results. I do find that the whole process takes a little too long to make from start to finish for breakfast, so I started freezing the dough. I make the dough as usual and cut in to shape, but before allowing the dough to rise. I place the bagels on a baking tray and freeze. Once the bagels have frozen I transfer them to a plastic container, using wax paper in between the layers. (I can usually get 3 layers in my containers). Then I can take out the desired number of bagels and thaw them in the microwave for 50 seconds on full power. I then let them rise in a warm place for 20 minutes. (I always heat the oven to 200 degrees for 2 minutes, before turning the oven off and placing the dough inside to rise). Then continue with the rest of the recipe, I boil each bagel for 1 minute on each side, glaze with the egg white and then cover with Asiago cheese and bake for 20-25 minutes, perfect!!!I make 8 and let them rise more like 20 minutes. My first topping choice was a combo of onion flakes, coarse salt, sesame seeds and poppy seeds. We added 2t of cinnamon to our second batch and topped with cinnamon sugar. We're going to try mocha chocolate chip next. I may never have a reason to go to the bagel shop again. Thanks for publishing this one!Did you make any changes or notes. These Bread Machine Bagels are soft, chewy, and so much better than store bought. I know bread machines are very 1996, when people wore pagers and watched Party of Five. But if you’ve got one of these appliances on a basement shelf somewhere, dust it off. Because it makes the bagel making process so much easier.AYKUTEMLAK.COM/upload/ckfinder/files/canon-sx30-manual-pdf Since a friend of mine shared her bagel recipe with me earlier this year, I’ve been baking and tinkering and I’m happy to say that I’ve made my best batch yet using the bread machine. You might also like: 10 Simple Tips For Better Baking The bread machine does a lot of the heavy lifting in this recipe: Dump the ingredients in, push a button, and the mixing, kneading, and rising are all magically taken care of. Game changer. Here’s what that magic looks like inside your bread machine: I’ve also been working on perfecting the shape and size of these bagels, since my early batches looked, admittedly, a bit irregular. After doing some research, I picked up a couple of useful pointers: Use a kitchen scale: I bought this scale and use it to weigh all of the dough balls so they’re roughly the same size. This not only makes the batch look more uniform, it also means they’ll bake more evenly. Roll the balls the right way: It’s actually best to roll the dough on an un-floured surface, because the stickiness of the surface helps the balls form a better shape. I used this super helpful tutorial to help me get the shaping just right. As you can see, they’re still not all perfectly round, but perfection is overrated, right. Once you form the dough balls, all you have to do is use your finger to create a hole in the center and gently stretch it out to the size you like. Then boil them, brush with egg wash, sprinkle with toppings, and bake. Enjoy! Bread Machine Bagels Yield: 8 bagels Save time by making homemade bagels using your bread machine. These Bread Machine Bagels are soft, chewy, and so much better than store bought. Print Ingredients 1? cups warm water 3? cups all-purpose or bread flour 1? tablespoons granulated sugar 1? teaspoons salt 2 teaspoons active dry yeast (I use quick-rise yeast) Favorite toppings (such as poppy seeds, sesame seeds, shredded cheese, coarse salt, etc.) Instructions Place water, flour, sugar, and salt in the bread machine (in that order).https://www.americanapi.com/wp-content/plugins/formcraft/file-upload/server/content/files/1628571899a704---Business-start-up-fact-finder-manual.pdf Make a small well in the top of the flour and pour yeast inside, then cover well with the flour. When setting is done, punch down the dough in the pan and let it rest for 10 minutes. Remove dough from bread machine and divide it into eight equal pieces, then shape each into a dough ball by rolling it gently in a circular motion against the (un-floured) counter. Coat your finger in flour and press into the center of each dough ball to form a ring, gently stretching the ring into a bagel shape. Cover bagel shapes with a damp kitchen towel and allow to rest for 10 minutes. Preheat the oven to 425 degrees and bring a large pot of water to a boil. Place bagels 2-3 at a time into the boiling water with a slotted spoon (or by gently lowering them into the water). Let bagels sit in boiling water for 1-2 minutes, then flip and allow to sit in water for an additional 1-2 minutes (the longer they are in the water, the chewier the texture will be). Remove from water and place on baking sheet lined with a silicone mat. Brush bagels with egg wash (1 beaten egg plus 1 tablespoon water). Add toppings if desired. Bake for 20 minutes or until golden. Remove from baking sheet to a cooling rack. If you purchase a product through this link, your cost will be the same but I will receive a small commission to help with operating costs of this blog. Thanks for your support. Hi! I'm Sally, a dietitian-mom. I believe that EVERY mom can feel successful and confident about feeding her kids, lose the stress, and finally enjoy mealtime again. Sign up for my weekly emails for support and inspiration (plus dinner ideas!) and I'll send you 16 game-changing tips for feeding your kids--even the super-duper picky ones. So easy and so good. I used Trader Joe’s Everything But The Bagel seasoning on half and it was spot on. Thank you for the recipe. Reply Annie says February 14, 2018 at 10:51 am “I know bread machines are very 1996”.http://www.naturapreserved.com/wp-content/plugins/formcraft/file-upload/server/content/files/1628571a2297df---business-strategy-game-online-manual.pdf Because you can’t be a sensible person who likes to cook delicious homemade bread for children these days. That’s such a cry to try for “public approval” and it’s so sad that you’re that embarrassed to shared your own recipe Reply Sally says February 14, 2018 at 10:58 am Jeez Annie. That was a joke. I’ve had my bread machine since 1996 when they first came out and were popular. My trusty Sunbeam is still truckin’ and I love making homemade bread, pizza dough, and bagels in it. Did you give the recipe a one-star review because you made it and didn’t like it. If so, I’d love to know why in case your feedback helps others. If you did it just because that comment rubbed you the wrong way, that’s a bummer. She clearly isn’t ashamed to share the recipe, as evidenced by her SHARING the recipe. Reply Jean says May 26, 2019 at 2:37 pm I LOVE this recipe. Make at least 3x week awesome. I am going through chemo now so these bagels help settle my stomach. Sally says May 26, 2019 at 9:34 pm So glad to hear that you like the recipes and that the bagels are providing some relief from the chemo side effects. Best to you! Mika says August 22, 2019 at 1:45 pm What is this world coming to when people are triggered by chatter about breadmakers Reply Laura Olson says May 23, 2018 at 2:28 pm I absolutely love this recipe. Best bagel I’ve ever had. I added sauteed onions and garlic halfway through the bread mixing cycle and coated with cheese with my eggwash. Really simple and so satisfying. Thanks for this! Reply Sally says May 24, 2018 at 1:00 pm I’m so glad to hear that. Yummy additions. ?? Reply Kathi Horst says May 28, 2018 at 10:26 am Just made these for the first time. I left out the sugar and put in an equal amount of diastatic malt powder. The malt gives them that distinctive New York deli flavor. Also put 1 teaspoon malt in the poaching liquid. These are the best of the many recipes I’ve tried. And thanks for the tip on the malt powder. I LOVE NY bagels. ??AYHANCEVIK.COM/images_upload/files/canon-sx30-manual-focus.pdf Reply Janette Barrett says January 5, 2020 at 2:22 pm Where would one purchase diastatic powder. Does it make the bagel healthier. Reply Sally says January 5, 2020 at 6:18 pm I’ve never used it. Looks like it’s available via King Arthur Flour and “promotes a strong rise”. Reply Crystal says September 5, 2018 at 7:46 pm I’m so happy to have found this recipe. I made these today with my breadmaker and topped a few of them with cheddar before baking. They have a crisp crust and are nice and chewy inside. Thank you so much for sharing. I will definitely be making these many more times. Reply Sally says September 6, 2018 at 7:29 am I’m so glad you like them. Reply Rachel says October 11, 2018 at 9:14 am I have never made bagels before because I thought they would be difficult. Love love loved this recipe. So much easier than I expected and they turned out perfect!! Have you tried different flavors. Reply Sally says October 11, 2018 at 1:28 pm So glad you liked them Rachel. If you try that, let me know how it goes. Reply Cindy says January 20, 2019 at 9:10 pm Love love love this recipe and you’re right it was so easy. Today was a first time try and they turned out excellent. I added a teaspoon of poppy seeds in the dough as well and even the family member who normally won’t eat bagels are begging for more. Definitely a keeper. Reply Kara says May 9, 2019 at 8:22 am I am going to make these in a few minutes. I just wondered how long you let them rise. My dough setting is only 25 minutes. I would say that as long as your dough is at least doubled in size, you should be okay. Reply Perry Melinda Ashawasegai says May 31, 2019 at 7:50 pm Made these for the first time and found bagels in the bread maker much more successful than kneading by hand. Loved this recipe. Plan to make many more imes!! Reply Sally says June 1, 2019 at 4:22 pm So glad to hear that. Reply Jan says September 28, 2019 at 10:18 pm My daughter was just diagnosed with Graves Disease and had to be on low iodine diet. I bought a bread machine to make my own bread for her and she loves bagels for breakfast. I came across this recipe and was so afraid to try it. It was so easy to make and everyone loves them. Thank you for sharing and making her life and all of ours a bit easier during a difficult time. Reply Rhonda says January 11, 2020 at 11:54 am I have loved bagels forever and never thought about trying to make them. This recipe is perfect. I made them for the first time, and they were prefect and so much better than store-bought. I’m making them again today. Thank you for the recipe. Reply Sally says April 9, 2020 at 5:04 pm Yes. Okay to use “active” yeast too. Reply Mafeesh Moushkella says April 10, 2020 at 10:20 am so 1996 ?? Well, fashion always comes around again and now everyone is buying (or trying to!) a breadmaker to keep up with us olides during lockdown. I’m glad Annie’s not my friend ?? Thanks for the recipe, it was shared in a bread machine FB group that I’m a member of. I’ll be trying them today. Stay safe. Reply Sally says April 13, 2020 at 5:16 pm Glad you found the recipe. Reply MaryAnn Brown says August 7, 2020 at 10:21 am Hi. I just got a bread machine for my birthday. I’d love to join your FB group. Here’s the link: Reply Denise Ryan says April 10, 2020 at 1:07 pm I bake all kinds of bread and the bread machine is great for when I don’t want to babysit the dough. Even sour dough. The bagels look amazing Reply Sally says April 13, 2020 at 5:16 pm Thanks Denise. Reply Kathy M says April 17, 2020 at 1:17 pm What size is your bread machine. KA Flour has a 1.5 qt for its bread machine bagels. That’s the size of ours but others are bigger. Reply Victoria Bostick says April 22, 2020 at 11:12 am This recipe is great. What is the best way to reheat the bagels the next day. Reply Sally says April 22, 2020 at 12:55 pm Toasting is my favorite. Reply Lisa says April 26, 2020 at 12:40 pm Hi Sally. We’ve made these twice in the past week. So easy and delicious. If I wanted to use whole wheat flour instead of white are there any other adjustments I need to make. I haven’t tried an all whole wheat version. Hope that helps! Reply Gail biyd says May 28, 2020 at 4:03 pm Awesome recipe. Made several times now using bread machine and my family love them. Reply Megan says June 18, 2020 at 11:51 am I’d like to make these for a Saturday morning father’s day celebration this weekend. Is there any way to start them Friday and finish them in the morning. If so, how would you suggest splitting up the process. My hunch would be to either shape the dough, refrigerate overnight, and then boil and bake in the morning, or to boil friday and bake saturday morning but I’m not sure if either of those would upset the process. Worst case scenario, I’ll just make them all the way Friday night and ziplock them overnight. Just figured I’d check. My hunch would be the same as yours. This post actually uses an overnight refrigeration as a way to enhance the flavor and texture: Reply Megan says June 21, 2020 at 3:09 pm Just wanted to let you know that I tried the method in the link, and it worked great. Followed your recipe up to shaping the bagels last night, let them sit at room temp for 15 min, and then put them in the fridge (covered in plastic wrap) until this morning. They’re awesome! Thanks for the extra info. Such useful info, I may add that to the post. Having freshly-baked bagels for the morning is such a treat. Thank you so much for letting me know. K says July 9, 2020 at 10:34 am This recipe looks quite easy. I was wondering how much Instant Dry Yeast did you use. Is it the same as Active Dry Yeast. Reply Sally says July 12, 2020 at 1:05 pm Yes you can use instant. They can be used interchangeably, one-for-one. Reply joe stanley says July 13, 2020 at 6:08 am being in my 80s and housebound for months, I decided to use my welbilt machine from the 90s to make bagels with frozen yeast from the teens,.you have a print option.it doesn’t work.any hints.i’ve hit the print button several time.s.I may have to take a picture of my screen with my 70s camera.help Reply Sally says July 13, 2020 at 2:35 pm Hmmm, the “print” option is working on my end. Try printing this: Reply MaryAnn Brown says August 7, 2020 at 10:24 am If I wanted to add blueberries to the recipe, should I add them during the kneading process in the machine or incorporate them once I remove the dough. I’m a “Bread Machine” virgin so please forgive me if this is a question that’s obvious to everyone else. They can add a lot of moisture though, so one recipe recommended using dried blueberries, FYI. Search this website How to Make An Epic ALDI Cheese Board The BEST Chocolate Peanut Butter No Bake Cookie Recipe Healthy Veggie Nuggets That Kids LOVE. Get this free bonus download. GET IT! You'll also get my weekly message. Unsubscribe anytime. x. The first was nice and quiet but the pan wasn’t a very good non-stick and the paddle hole wore out. All of the replacements I could locate came with a larger diameter hole to begin with so I could no longer use the machine. It had an improved non-stick pan but the beeper was ridiculously loud. I used it weekly anyway.The motor has now begun straining during the knead stage and there is an electrical smell coming from it. I dread making the phone call where you wade through automation only to wait indefinitely for a live person. Then you have to ship it off somewhere or drive to an auth.I stopped using the machine to bake and the mixers have relatively heavy duty motors. They are 3x more but I can make whipping cream and cheese cake with it so all is not lost. Then they don’t continue to stock parts long after the model expires. I say, “Boycott bread machines!” and use a decent stand mixer and your oven. I ordered the pan online on January 13, 2011 and received it 9 days later. It fits. The pan is slightly smaller than the original pans. This makes sense. I always have to push the ingredients toward the middle to get a 1-lb recipe started. If I don’t do that, the paddle just makes a puddle in the middle that it stirs. I suspect the rounded corners will help the pan to work better by pushing the ingredients toward the center. To restore my 3 machines I have ordered 3 more of these pans.I have the zorigushi which is a more expensive model. I am more satisfied with this breadman machine the breadman ultimate 97.The kind of metal on the clips can grow brittle over time so bending them slowly out by hand is the safe thing to do (I’ve been doing it for over 5 years.) I have Breadman 2200C and 2200WWC (both called Ultimate I think). I would have wagered the “Z” was a better made machine, but I think the pan shaft fittings take a lot of wear or strain if one has too wet a loaf or too big a loaf. My first “B” machine was purchased in 1999; I gave it to someone who needed to make bread due to wife’s allergies, and it still is running fine. My other two were purchased in 2000 and again in 2002. Do I have a large family? Nope. But I do like to bake bread, have experimented to allow making and getting good rise out of stone ground whole wheat loaves, no white, no light, only the WW and I add any number of things to make different loaves. Equally, when we have the rare, cool and dry day, I always add a tablespoon extra in the prep; I always check about time the first kneading cycle accelerates to see dough texture and moisture and, while I’m at it, scrape down anything on the sides. If one learns to pinch for texture and moisture (just keep doing it until you learn what works where you live), then a small adjustment can be made then.In the US a cup is a cup is a cup if no more than a cup or two is specified in a recipe. However, if you’ve noticed on many recipes (not necessarily bread) the recipe will call for an amount of liquid plus one or two tbsp. I always wondered who was so precise; the answer is anyone who knows the difference between a dry measure and a liquid measure. Same thing is true particularly about flour; I don’t sift bread flour, but I’ve found that if I “fluff” it up in the storage container before I spoon it into the measuring cup I have a lot fewer problems with dry loaves at the kneading stage above. One doesn’t get an accurate measure of flour if one measures it “packed down” as it tends to get, particularly in the refrigerator or freezer. This shuts the machine down and nothing will work. Anyone ever have this problem and or can you tell me how to fix it. Thanks for any help. After getting the runaround for exactly 1 year from Fox International about the breadpan being on backorder, they are now telling me the part is not available (mine is the 4-rivet pan and they sent me the wrong 3-rivet version twice in that 1 year span).