Oster P. N. 101017 User Manual

Deluxe 2-pound bread & dough maker.
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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 P. N. 101017

  • 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

    Settings ..........11 Step-by-Step Directions on How to Use Your Bread Maker..12 Cycle Times .

  • Page 4

    HERE TO 1. Use only indoors on a stable, heat-resistant surface. 2. Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven. 3. Place the unit at least two inches away from walls. If you do not, the walls may become discolored.

  • Page 5: Important Safeguards

    Allow the Bread Maker to cool thoroughly before putting in or taking off parts. 3. When unit is not in use and before cleaning, unplug the Bread Maker from wall outlet.

  • Page 6: Yeast

    : If electric circuit is overloaded with other appliances, LECTRICAL OWER your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuit from other operating appliances. NTENDED FOR READ AND SAVE THESE INSTRUCTIONS...

  • Page 7: Sweeteners, Flour, Liquids

    If the temperature is too cold, the yeast will not be activated; if it’s too warm, it will die. The Oster and Dough Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times.

  • Page 8: Salt, Fats, Eggs

    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

    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. Basic Quick Rapid Whole Wheat...

  • Page 11

    Below are brief descriptions of the many different types of bread, doughs, pizzas, pastas, jellies and jams you can make with your new Oster • Basic (1) This setting is probably used more often than any other because it gives the best results with almost any recipe (standard white bread, raisin bread and more).

  • Page 12: The Control Panel, Settings

    CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beep and the LED display window will show “1P” for “Basic” setting, “Medium” crust.

  • Page 13

    : If you wish to make another loaf of bread right away, allow the Bread Maker to cool down for 10 to 15 minutes with the cover open and the pan removed. If you attempt to use the unit too soon, it will signal and the display will read “H:HH”.

  • Page 14

    • Then calculate the number of hours and minutes until you want fresh baked bread. : If it is 8:00 and you want the bread to finish baking at 2:00, XAMPLE the timer should be set at 6 hours. • Press the timer button once. The cycle length will appear in the display window. AKING 1 Basic 2 Rapid...

  • Page 15

    Basic, Whole Wheat, French and Rapid. ISPLAY Always use the Bread Maker in a room that is free of drafts and is at least 55°F/13°C, but not warmer than 90°F/32°C. Do not use Bread Maker in an unheated garage, outdoors, near a heat vent or in direct sunlight.

  • 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: Recipes

    READ 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 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

    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

    ’ PRINGTIME (Sweet Setting – Not for Timer) All ingredients at room temperature 8 – 9 oz. water 1 tsp. salt 1/4 cup butter or margarine 1 large egg 1-1/2 tsp. vanilla extract 1-1/4 tsp. almond extract 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 33

    UICK ’ ONNIE (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

    (Quick Bread Setting – Not for Timer) All ingredients at room temperature 10 oz. milk 3 Tbsp. vegetable oil 1/3 cup sugar 3-1/2 tsp. baking powder 1 cup chopped nuts Measure milk, eggs and oil into bread pan and set aside. In a medium mixing bowl, combine remaining ingredients and stir together.

  • Page 35

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

  • Page 36

    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 37: White Bread

    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 38

    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 39

    (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 40

    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 41

    (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 42

    (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 43

    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 44

    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 45

    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 46

    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 47

    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 48

    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 49

    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 50

    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 51

    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 52

    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 53: Whole Wheat Bread, Sourdough Bread

    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 54

    OTES...

  • 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 cover normal wear of parts or damage resulting from any of the following: negligent use or misuse of the product, use on improper voltage or current, use contrary to operating instructions or disassembly, repair or alteration by any person other than an authorized service center.

  • Page 56

    ELUXE READ OUGH AKER P . N. 101017 ©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 also for:

5821, 101017

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