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Oster 5814 User Manual

Oster 5814: user guide.

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   Summary of Contents for Oster 5814

  • Page 2

    C o n g r a t u F i r s t re v i e w t h e s a f e t y g u i d e l i n e s , t h e n t u r n t o p a g e 7 f o r t h e 1 , 2 , 3 e a s y i n s t r u c t i o n s !

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    l a t i o n s F re s h , w a r m h o m e m a d e b re a d i s j u s t a f e w, e a s y s t e p s a w a y w i t h y o u r n e w O s t e r ®...

  • Page 5: Table Of Contents

    Symphony of Ingredients ... 7 Basic Ingredients ... 8 The Process, Simplified ... 10 Getting to Know Your Bread Maker ... 13 Getting to Know the Operation Panel ... 14 Step by Step Directions ... 15 Breadmaking Cycle Times ... 16 Recipes and Tips Special Tips ...

  • Page 6: Before You Start, Before You Start

    W h e re t o U s e Use only on a stable, heat-resistant surface. Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven.

  • Page 7

    The cord should be arranged so that it will not drape over the counter or table top where it can be pulled by children or tripped over accidentally. 15. Electrical power: If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuit from other operating appliances.

  • Page 8: Symphony Of Ingredients

    A Symphony of Ingredients L i k e t h e i n s t r u m e n t s i n a n o r c h e s t r a , t h e i n g r e d i e n t s i n b a s i c b r e a d a r e v e r y s i m p l e : f l o u r , s u g a r , s a l t , a l i q u i d ( s u c h a s w a t e r o r m i l k ) , p o s s i b l y a f a t ( s u c h a s b u t t e r o r o i l ) , a n d y e a s t .

  • Page 9: Basic Ingredients

    You can use either “active dry yeast”, “ quick acting”, “rapid rise yeast” or one of the new “Bread machine yeasts” in your Oster ®...

  • Page 10

    Important Measuring Tips Because each ingredient plays such a specific role, it is especially important to measure the ingredients exactly to get the best results. For dry ingredients, use a standard measuring spoon or measuring cup -- not a tableware spoon or coffee cup -- and level off.

  • Page 11: The Process, Simplified

    The Process Simplified M i x i n g , K n e a d i n g , R i s i n g , B a k i n g . . . h e r e ’ s a g l i m p s e o f h o w t h e O s t e r D e l u x e B r e a d ®...

  • Page 12

    M i x i n g a n d K n e a d i n g In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by hand. The Oster Deluxe Bread and Dough Maker mixes and kneads the dough automatically for you.

  • Page 13

    In standard baking, the baker removes the bread from the pan immediately to keep the crust from turning soggy. We recommend that you do the same with the Oster Bread and Dough Maker, too. Deluxe Bread and Dough Maker regulates ®...

  • Page 14

    Getting to Know Your Deluxe Bread Dough Maker T h e b e s t w a y t o g e t t h e r e i s t o u s e t h i s m a p . S o o n y o u ’...

  • Page 15

    11 • Jam 4 • Regular 5 • Large 6 • Large Rapid Stop Start STOP - Tells the bread maker to stop everything. Press and hold until you hear the beep START- to stop operation Tells the bread or cancel incorrect maker to begin Timer setting.

  • Page 16: Step By Step Directions

    Step-by-Step Directions On How to Use You Bread Maker OPEN THE LID AND REMOVE THE BAKING PAN by pulling straight up on the handle. 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.

  • Page 17: Breadmaking Cycle Times

    Breadmaking Cycle Times Basic Basic PHASE Regular Large Med. Crust Med. Crust Rest Knead 1 6 min 6 min Knead 2 27 min 31 min Rise 1 23 min 23 min Punch 1 Punch 2 Punch 3 R e s t Shape 1 5 sec 5 sec...

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    T i p s f o r t h e...

  • Page 19

    G o u r m e t B a k e r Last Things Last You'll see this tip in several places in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the machine has completed the first knead).

  • Page 20: White Breads

    White Bread R e c i p e s Traditional White Bread Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened 3 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 1 tablespoon dry milk 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast...

  • Page 21

    Garlic-Herb Bread Large Loaf (1 1/2 pounds) 1 1/4 cups water 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3 1/4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast...

  • Page 22

    Onion Bread Do not use the delay bake option for this recipe. Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 1/2 cup chopped onion 1 tablespoon margarine or butter, softened 3 1/4 cups Gold Medal® Better for Bread™...

  • Page 23

    Cheddar-Chive Bread Do not use the delay bake option for this recipe. Large Loaf (1 1/2 pounds) 1 1/4 cups water 3 1/4 cups Gold Medal® Better for Bread™ flour 1 1/4 cups shredded Cheddar cheese (5 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 3/4 teaspoon salt 1 1/4 teaspoons regular active dry yeast...

  • Page 24

    5.If Delay Bake option is desired, press 6. Press START. Bread will be done baking in the number of hours indicated. 7.Add Mix-ins when bread maker beeps 3 times (about 32 minutes after starting). Small Loaf (1 pound) 1/2 cup flat beer...

  • Page 25

    5.If Delay Bake option is desired, press 6. Press START. Bread will be done baking in the number of hours indicated. 7.Add Mix-ins when bread maker beeps 3 times (about 32 minutes after starting). Small Loaf (1 pound) 2/3 cup water...

  • Page 26: Whole Wheat Breads

    Whole Wheat Bread Recipes 100% Whole Wheat Bread Large Loaf (1 1/2 pounds) 1 1/3 cups water 2 tablespoons margarine or butter, 3 cups Gold Medal® whole wheat flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Crunchy Wheat and...

  • Page 27

    Multigrain Bread Look for 7-grain cereal in the health food or hot cereal section of your supermarket. Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 2 tablespoons margarine or butter, softened 1 1/3 cups Gold Medal® Better for Bread™ flour 1 cup Gold Medal®...

  • Page 28

    20%.) 5.If Delay Bake option is desired, press 6.Please Note: Whole wheat cycle has a 15-30 minute rest period before mixing begins. 7.Add Mix-ins when bread maker beeps (about 32 minutes after starting). Small Loaf (1 pound) 3/4 cup water...

  • Page 29: French Breads

    French Bread Recipes Classic French Bread Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for Bread™ flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Quick Sourdough Bread...

  • Page 30: Sweet Breads

    4. Press SELECT until the number "8" is displayed indicating the Sweet bread cycle. 5. Press START. Bread will be done baking in the number of hours indicated. 6. Add Mix-ins when bread maker beeps (about 32 minutes after starting). Small Loaf (1 pound)

  • Page 31

    4. Press SELECT until the number "8" is displayed indicating the Sweet bread cycle. 5. Press START. Bread will be done baking in the number of hours indicated. 6. Add Mix-ins when bread maker beeps (about 32 minutes after starting). Small Loaf (1 pound)

  • Page 32

    4. Press SELECT until the number "8" is displayed indicating the Sweet bread cycle. 5. Press START. Bread will be done baking in the number of hours indicated. 6. Add Mix-ins when bread maker beeps (about 32 minutes after starting). Small Loaf (1 pound)

  • Page 33

    4. Press SELECT until the number "8" is displayed indicating the Sweet bread cycle. 5. Press START. Bread will be done baking in the number of hours indicated. 6. Add Mix-ins when bread maker beeps (about 32 minutes after starting). Small Loaf (1 pound)

  • Page 34

    4.Press SELECT until the number "8" is displayed indicating the Sweet bread cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps (about 32 minutes after starting). Small Loaf (1 pound)

  • Page 35: Doughs Only, Doughs Only

    Dough Only Recipes Apple Coffee Cake Dough: 3/4 cup water 2 tablespoons margarine or butter, softened ® 1 cup Gold Medal Better for Bread™ flour ® 1 cup Gold Medal whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1 1/2 teaspoons regular active dry yeast 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast...

  • Page 36

    Breadsticks Dough: 1 cup plus 2 tablespoons water 3 tablespoons margarine or butter, softened 3 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 1 1/2 teaspoons salt 2 1/4 teaspoons regular active dry yeast 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.

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    Calzones Dough: 1 cup water 1 tablespoon olive or vegetable oil 2 1/2 cups Gold Medal® Better for Bread™ flour 1 teaspoon sugar 1 teaspoon salt 2 1/4 teaspoons regular active dry yeast 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.

  • Page 38

    Caramel-Pecan Rolls Dough: 1 cup water 1 egg 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons regular active dry yeast 3 teaspoons bread machine yeast or quick-acting active dry yeast Topping: 1/3 cup margarine or butter, melted...

  • Page 39

    Cinnamon Rolls Dough: 1 cup water 2 tablespoons margarine or butter, softened 1 egg 3 1/3 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons regular active dry yeast 3 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 1/3 cup sugar...

  • Page 40

    Dinner Rolls Dough: 1 cup water 2 tablespoons margarine or butter, softened 1 egg 3 1/4 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons regular active dry yeast 3 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.

  • Page 41

    1. Soak raisins and currants in rum (or water) at least 2 hours. 2. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Add raisins, currants and remaining Mix-ins when bread maker beeps (about 32 minutes after starting).

  • Page 42

    PIZZA DOUGH 1 cup plus 2 tablespoons water 2 tablespoons olive or vegetable oil 3 cups Gold Medal® Better for Bread™ flour 1 teaspoon sugar 1 teaspoon salt 2 1/2 teaspoons regular active dry yeast 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.

  • Page 43

    Raised Doughnuts Dough: 2/3 cup milk 1/4 cup water 1/4 cup (1/2 stick) margarine or butter, softened 1 egg 3 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 2 1/2 teaspoons regular active dry yeast 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast For frying:...

  • Page 44

    Pizza Dough 1 cup plus 2 tablespoons water 2 tablespoons olive or vegetable oil 3 cups Gold Medal® Better for Bread™ flour 1 teaspoon sugar 1 teaspoon salt 2 1/2 teaspoons regular active dry yeast 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.

  • Page 45

    Cakes Basic Pound Cake 1 cup of soft margarine 3 large eggs 2 cups Gold Medal® All Purpose flour 1 teaspoon baking powder 1 cup sugar 1 teaspoon vanilla extract DIRECTIONS: 1. Pre-Mix in order all ingredients. 2. Spray pan with vegetable oil. 3.

  • Page 46

    Peanut Butter Cake 2 large eggs 1/2 cup peanut butter creamy style 1 cup sugar 1/2 cup margarine 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 3/4 cup low fat yogurt 1 1/2 cups Gold Medal® All Purpose flour DIRECTIONS: 1.

  • Page 47

    Mocha Chiffon Cake 1 1/3 cup hot water 1 tablespoon instant coffee 2/3 cup oil 4 whole large eggs 1 teaspoon cream of tartar 2 cups Gold Medal® All Purpose flour 2 cups sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 2/3 cup cocoa unsweetened powder DIRECTIONS:...

  • Page 48

    Quick Breads Strawberry Bread 1/2 cup oil 2 whole large eggs 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1 cup sugar 1 1/2 cups Gold Medal® Better for Bread™ flour 1-10 ounce can frozen strawberries DIRECTIONS: 1.

  • Page 49

    Blueberry Walnut Bread 1/3 cup soft margarine 1/2 cup milk 2 whole large eggs 2 1/2 cups Gold Medal® Better for Bread™ flour 1 cup sugar 2 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup blueberries (drained) 1/3 cup walnuts DIRECTIONS: 1.

  • Page 50

    Nut Bread 1 cup sugar 1 whole large egg 1 cup milk 1/2 cup chopped nuts 2 cups biscuit mix 1 teaspoon cinnamon DIRECTIONS: 1. Spray pan with vegetable oil. 2. Pre-Mix ingredients in order. 3. Place mixture in pan. Put pan in machine. Press SELECT until the number "10"...

  • Page 51

    Jams Blueberry Jam 2 envelopes of Knox Gelatin 1 cup of sugar 2 tablespoons of lemon juice reconstituted 3/4 cup of water 16 ounces of thawed frozen blueberries DIRECTIONS: 1. Dissolve 2 envelopes of Knox gelatin with 3/4 cup of water. 2.

  • Page 52

    Peach Conserve 1 pound of frozen peaches (chopped) 1 cup of sugar 2 tablespoons of reconstituted lemon juice 1 3-ounce liquid pectin 1 teaspoon of pumpkin pie spice DIRECTIONS: 1. Layer in order. 2. Put mixture in pan. Put pan in macahine. Press SELECT until the number"11"...

  • Page 53

    Spreads and Glazes Recipes Raised Doughnuts Dough: 2/3 cup milk 1/4 cup water 1/4 cup (1/2 stick) margarine or butter, softened 1 egg 3 cups Gold Medal® Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 2 1/2 teaspoons regular active dry yeast 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast For frying:...

  • Page 54

    minutes, turning once. Remove with slotted spoon to paper towels; let stand a few seconds, then place 1/2 inch apart on cookie sheet. 4. Beat 1 tablespoon water and the egg white; brush over pretzels. Sprinkle lightly with coarse salt. Bake 20 to 24 minutes or until light golden brown.

  • Page 55

    S P E C I A L C O N C E R N S Your Oster Bread Maker is as easy to take ® care of as it is to operate. Just follow these instructions.

  • Page 56

    Troubleshooting The Machine Please check the following: Unplugged Bread pan not inserted correctly Ingredient spilled on heater element Kneeding blade not installed in bread pan Top lid was repeateldy open during operation or left open Menu selection was wrong Mode selections was wrong (DOUGH mode was chosen...

  • Page 57

    Troubleshooting The Recipes Please check Heavy the following: Dense baked in Texture center Not enough FLOUR Too much Not enough YEAST Too much Not enough WATER or LIQUID Too much Omitted SUGAR Too much SALT Omitted OId or bad FLOUR: flour used All-purpose flour...

  • Page 58: Commonly Asked Questions, How To Test Yeast

    Commonly Asked Questions Why did my bread turn out like lead, resembling a hockey puck? 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. Why does my loaf look caved in on top? Perhaps there was too much liquid or moisture from fruits or vegetables or cheese.

  • Page 59

    Before cleaning the Oster ® 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 60: Baking At High Altitudes

    Baking at High Altitudes 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 61: Index Of Recipes

    Creamy Vanilla Glaze ......53 * Note: Other recipes can be used in your Oster® Bread machine but please note the loaf size must match the capacity limits of your unit.

  • Page 62

    ©1997 Sunbeam Products, Inc. and its affiliated companies, all rights reserved. Sunbeam® and Oster® are registered trademarks of Sunbeam Products, Inc. or its affiliated companies. Distributed by: Sunbeam Products, Inc., Delray Beach, FL 33445.

  • Page 63

    Notes...

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