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Oster Bread/Dough Maker Owner's Manual

Sunbeam bread/dough maker owner's manual
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Deluxe 2-Pound
Bread & Dough
M
AKE A
2-
. L
LB
OAF
Maker
Homemade
Bread
at the Push
of a Button!

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Summary of Contents for Oster Bread/Dough Maker

  • Page 1 Deluxe 2-Pound Bread & Dough AKE A Maker Homemade Bread at the Push of a Button!
  • Page 2 CONGRATULATIONS! Fresh, warm homemade bread is just a few, ® easy steps away with your new Oster Deluxe 2-Pound Bread and Dough Maker. We've done everything we can to make bread baking a breeze. We’ve streamlined the instructions; designed a simple, easy-to-read control panel;...

  • Page 3: Table Of Contents

    ABLE OF EFORE TART ........4 Important Safeguards .
  • Page 4 IMPORTANT SAFEGUARDS 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.
  • Page 5 13. To unplug, press and hold the “STOP” button, grip plug and pull from wall outlet. Never pull on the cord. 14. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord.

  • Page 6: Before You Start

    EFORE ® We have designed the Oster Deluxe Bread and Dough Maker to be easy to use. But, like any kitchen appliance, it requires proper use and handling. EFORE 1. READ AND KEEP ALL INSTRUCTIONS. 2. Make sure to remove all foreign matter from the baking pan. 3.

  • Page 7: Basic Ingredients

    ASIC EAST Yeast is actually a microscopic plant; without it, your bread will not rise. When moistened by a liquid, fed by sugar and carefully warmed, yeast produces gases which cause the dough to rise. If the temperature is too cold, the yeast will not be activated;...

  • Page 8: Liquids

    IQUIDS When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer and water work, too. It’s a delicate balance: A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise.

  • Page 9: Important Measuring Tips

    MPORTANT Because each ingredient plays such a specific role in relationship to the other, it is especially important to measure the ingredients exactly to get the best results. For Dry Ingredients, use standard measuring spoon or measuring cup – not a tableware spoon or coffee cup – and level off.
  • Page 10 ETTING TO 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. ONTROL ANEL When using the touch pad controls, MPORTANT...

  • Page 11: Settings

    5. Start/Stop. Press the “S TART countdown for delayed completion. (A signal tone will sound to indicate that the breadmaking cycle has begun). To stop the operation or cancel a timer setting, press and hold 2 – 3 seconds until you hear a “Beep.” The unit will return to its ready condition showing the time for the cycle you had selected.
  • Page 12 IRECTIONS OPEN THE LID AND REMOVE THE BAKING PAN by twisting the pan counter-clockwise and pulling it out. 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.
  • Page 13 PRESS THE “S ” BUTTON firmly once you have selected your bread TART type and crust colour. A signal tone will sound to indicate that you have begun! The baking time in hours and minutes will appear in the display. It will count down the remaining bake time in one-minute increments until the bread is done.
  • Page 14 USING THE DELAY TIMER – You can add the ingredients into your bread pan and set the timer to delay the baking. Baking can be delayed up to 13 hours. : Do not use the timer if your recipe includes fresh eggs, milk or other ingredients that may spoil.

  • Page 15: Cycle Times

    YCLE ASIC 10:00 10:00 10:00 18:00 14:00 10:00 20:00 RIMARY NEAD 20:00 RIMARY 15:00 15:00 20:00 22:00 ECONDARY NEAD 20:00 ECONDARY 00:30 UNCH 55:00 55:00 55:00 65:00 41:00 70:00 50:00 INAL 60:00 55:00 50:00 65:00 55:00 55:00 40:00 25:00 IME TO RUIT IGNAL 03:00 02:20 02:50 03:50 01:50 03:40 01:30 01:00...
  • Page 16 EMOVABLE Your new Bread Maker is equipped with a removable lid for easy cleaning and storage. To remove the lid, simply raise the lid just short of the vertical position (approx. 70° angle); while holding the base of the unit with one hand, gently hold the front edge of the lid and pull it to the right side so as to pop the left hinge pin out (you will hear a loud “pop”...

  • Page 17: Bread Recipes

    Bread Recipes...

  • Page 18: White Bread

    MPORTANT Altitude, weather conditions and accuracy in measurement can all affect the outcome of a loaf; to help compensate for this, we have created each recipe with a range for the liquid portion of the recipe. We recommend that you begin using the smaller amount of liquid. Allow your Bread Maker to mix the ingredients for a few minutes before checking the dough consistency.
  • Page 19 ’ HAWN (Basic or Rapid Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C), except milk 11-12 oz. warm milk (110°F-115°/43°C-46°C) 1-1/2 tsp. salt 2 Tbsp. butter or margarine, softened Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
  • Page 20 ’ COTT (Basic Setting – Timer OK) All ingredients at room temperature 10 – 11 oz. water 1-1/4 tsp. salt 2 Tbsp. butter or margarine, softened 4 cups bread flour Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
  • Page 21 ’ (French Setting – Timer OK) All ingredients at room temperature 10 – 11 oz. water 1 tsp. salt 1-1/2 Tbsp. vegetable or olive oil 3-1/2 cups bread flour 1/4 cup grated parmesan cheese 1 Tbsp. dried parsley Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
  • Page 22 RUMPKIN (Whole Wheat Setting – Timer OK) All ingredients at room temperature 10 – 11 oz. water 1-1/2 tsp. salt 1-1/2 Tbsp. vegetable oil 2 Tbsp. honey 1 tsp. white vinegar 2 cups bread flour Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
  • Page 23 ’ ARRIE (Whole Wheat Setting – Timer OK) All ingredients at room temperature 9 – 10 oz. water 1-1/2 tsp. salt 2 Tbsp. butter or margarine, softened 3 Tbsp. honey Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.

  • Page 24: Whole Wheat Bread

    ’ (Whole Wheat Setting – Timer OK) All ingredients at room temperature 11 – 12 oz. water 1-1/2 tsp. salt 1-1/2 Tbsp. butter or margarine, softened 1/2 cup cracked wheat Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.

  • Page 25: Sourdough Bread

    OURDOUGH (Basic Setting – Timer OK) All ingredients at room temperature 10 oz. sourdough starter 5 – 6 oz. warm water 1-3/4 tsp. salt Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
  • Page 26 INTS FOR UCCESSFUL 1. Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react with the metal. 2. All ingredients, including starter, should be at room temperature (70°F-80°F/21°C-27°C). Cold ingredients will slow down the activity of the yeast.
  • Page 27 UMPERNICKEL (Basic or Whole Wheat Setting – Not for Timer) All ingredients at room temperature 4 oz. milk 6 – 7 oz. water 1-1/2 tsp. salt 2 Tbsp. molasses 1-1/2 Tbsp. butter or margarine Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
  • Page 28 (Basic Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) Water Salt Butter or margarine Bread flour Sugar Dry Milk Cinnamon Active Dry Yeast Raisins Measure all ingredients into bread pan in the order listed above. Select Basic setting.
  • Page 29 ONEY (Whole Wheat Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) Water Salt Butter or margarine Honey Bread flour Whole What Flour Quick Cook Oats Active Dry Yeast Measure all ingredients into bread pan in the order listed above. Select Basic setting.
  • Page 30 ’ ETER (Sweet Setting – Not for Timer ) All ingredients at room temperature 7 – 8 oz. water 1-1/4 tsp. salt 2 Tbsp. butter or margarine 1 egg, large 1/4 cup molasses Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
  • Page 31 ULTI (Whole Wheat Setting – Not for Timer) All ingredients at room temperature 9 to 10 oz. buttermilk 1-1/4 tsp. salt 2-1/2 Tbsp. butter 3 Tbsp. honey 1/3 cup carrots, shredded 1/3 cup wheat germ 1/3 cup oats, quick-roll : Add raisins after the “Fruit & Nut” beep. Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
  • Page 32 TINA’ S S TINA’.S S (Sweef Setting - Not for Timer) All ingredients at room temperature All ingredients at room temperature (70”F-80”F/21”C-27‘%) 9 oz. water 9 oz. water 1 tsp. salt 1 tsp. salt cup butter or cup butter or 1 large egg 1 large egg tsp.

  • Page 33: Quick Bread

    UICK CONNIE’S C (Quick Bread Setting - Not for Timer) All ingredients at room temperature 10 oz. milk 1 large egg 3 Tbsp. vegetable oil 2-1/2 cups all-purpose flour 3/4 cup sugar Measure milk, egg and oil into bread pan and set aside. In a medium mixing bowl, combine remaining dry ingredients except cranberries and nuts.

  • Page 34: Dough Instructions

    OUGH 1. Follow General Operating Instructions. 2. Press the Select button to reach the dough setting. 3. Press “S ” . The read-out on the display will begin counting down TART the time on the Dough setting. When dough is ready, the unit will signal and the display will read 0:00.

  • Page 35: Variations For Shaping Dough

    ARIATIONS FOR Easy Dinner Rolls Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups. Cover, let rise and bake as directed. Cloverleaves Lightly grease 12 muffin cups. Divide dough into 36 1-inch pieces. Pull edges under, smoothing tops to shape into balls.
  • Page 36 EDUCE ISING IME OF • Preheat conventional oven to 200°F/93°C for 5 minutes, then turn off oven. Shape dough, place on baking pan as directed and cover with a clean kitchen towel. Place dough in oven until doubled in size. This will surely reduce rising time by about one-half.

  • Page 37: Dough Recipes

    OUGH ’ HUCK (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 1 cup water 1 tsp. salt 1/4 cup honey 2 tsp. active dry yeast Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop”...
  • Page 38 (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 6.5 to 7 oz. water 1/3 cup butter or margarine 2-3/4 cups bread flour 3 Tbsp. sugar Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop”...
  • Page 39 ASSIE (Dough Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 6 to 7 oz. water 2 Tbsp. butter or margarine 1/4 cup dry milk 1/4 cup quick cook oats 2 tsp. active dry yeast Measure all ingredients into bread pan, except cornmeal. Select Dough setting. Press “Start/Stop”.
  • Page 40 (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C), except milk 6 to 7 oz. milk 1 egg yolk 2-1/4 cups bread flour 2 tsp. active dry yeast Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop”...
  • Page 41 (Dough Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 1-1/2 lb. recipe Classic White Bread Dough 2 Tbsp. butter or margarine, softened 2 tsp. ground cinnamon Combine all ingredients for Classic White recipe in bread pan. Select Dough setting. Press “Start/Stop”.
  • Page 42 ULTI RAIN (Dough Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) Water Salt Olive Oil or Vegetable Oil Bread flour Quick cook oatmeal Whole wheat flour Brown sugar, packed Cinnamon Active Dry Yeast Raisins Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop”...
  • Page 43 ASTA (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 2 cups all-purpose flour 1 tsp. salt 7 oz. water Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”, and allow to mix 8 to 10 minutes; then press “Start/Stop” to cancel. Remove dough and roll out on lightly floured surface.
  • Page 44 ARMALADE & (Bake Setting – Not for Timer) 1-1/2 cups fresh strawberries, sliced 1 cup sugar 2 tsp. lemon juice Combine all ingredients into bread pan. Select Basic setting. Press “Start/Stop”. Allow to mix 5 – 6 minutes, scraping sides of pan with rubber spatula. Press “Start/Stop”...
  • Page 45 PREAD AND ARLIC UTTER 1/4 cup margarine or butter, softened 1/8 tsp. garlic powder HEESE UTTER 1/4 cup margarine or butter, softened 1 Tbsp. grated Parmesan cheese 1 tsp. chopped fresh parsley 1/4 tsp. dried oregano leaves Dash of garlic salt TALIAN UTTER 1/4 cup margarine or butter, softened...
  • Page 46 ROWNED UTTER LAZE 2 Tbsp. margarine or butter 2/3 cup powdered sugar 1/2 tsp. vanilla 3 to 4 tsp. milk Heat margarine in 1-quart saucepan over medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin enough to drizzle.

  • Page 47: Troubleshooting The Machine

    ROUBLESHOOTING THE EMITTED FROM STEAM LEASE HECK ON BACK DISPLAY OF UNIT OLLOWING DOES NOT READS URNING ‘H:HH’ TURN ON SMELL Unplugged Bread pan not inserted correctly Ingredient spilled on heater element Kneading blade not installed in bread pan Top lid was repeatedly open during operation or left open Menu selection...

  • Page 48: Troubleshooting The Recipes

    ROUBLESHOOTING THE LEASE HECK EAVY ENSE BAKED IN OR HOLEY OLLOWING EXTURE CENTER Not enough FLOUR Too much Not enough YEAST Too much Not enough WATER LIQUID Too much Omitted SUGAR Too much SALT Omitted Old or bad flour used FLOUR: All-Purpose flour Old yeast used...

  • Page 49: Commonly Asked Questions

    OMMONLY HY DID MY BREAD TURN OUT LIKE LEAD 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. HY DOES MY LOAF LOOK CAVED IN ON TOP Perhaps there was too much liquid or moisture from fruits or vegetables or cheese.
  • Page 50 ARE AND ® Cleaning the Oster Deluxe Bread & Dough Maker Before cleaning the 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.

  • Page 51: Baking At High Altitudes

    AKING AT 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.
  • Page 52 NDEX OF READ ECIPES Vicki’s Traditional White Bread ..18 Shawn’s Classic White Bread ..19 Cindy’s Country White Bread ..19 Scott’s Favorite Potato Bread .
  • Page 53 OTES...
  • Page 54 Notes...
  • Page 55 IMITED ARRANTY Sunbeam Products Inc. warrants to the original purchaser, subject to the limitations and exclusions set forth below, that this product shall be free, in all material respects, of mechanical and electrical defects in material and workmanship from the date of purchase for one year. This warranty does not...
  • Page 56 & D ELUXE READ OUGH AKER P . N. 101019 ©1998 Sunbeam Corporation or its affiliated companies. All rights reserved. ® Oster is a registered trademark of Sunbeam Corporation or its affiliated companies. Distributed by Sunbeam Products, Inc., Delray Beach, Florida 33445.

This manual is also suitable for:

5826Deluxe 2-pound bread & dough maker

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