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Sunbeam Deluxe 2-Pound Bread & Dough Maker User Manual

Sunbeam deluxe 2-pound bread & dough maker
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  Summary of Contents for Sunbeam Deluxe 2-Pound Bread & Dough Maker

  • Page 2 Fresh, warm homemade bread is just a few, easy steps away with your new Sunbeam Deluxe 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; and developed a host of great recipes for breads, doughs, pastas, jams and jellies, spreads and glazes and quick breads.
  • Page 3: Table Of Contents

    ABLE OF TART ........4 EFORE Important Safeguards .
  • Page 4: Before You Start

    EFORE We have designed the Deluxe Bread and Dough Maker tobe easy to use. But,like SUNBEAM® 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.
  • Page 5: Important Safeguards

    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 6: A Symphony Of Ingredients

    13. To unplug, press and hold the “STOP” button for 2 – 3 seconds (until “Beep” is heard), grip plug and pull from wall outlet. Never pull on the cord. 14. U : A short power supply cord has been provided to SE OF XTENSION ORDS...
  • 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: The Control Panel

    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: Settings

    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: Step-By-Step Directions On How To Use Your Bread Maker

    IRECTIONS ON 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. 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 WHEN THE BREAD IS DONE. When the baking time is completed, a signal tone will sound and the display window will show “0:00” (the “Colon” in the time display will continue flashing). The “Keep Warm” setting will automatically continue to keep the bread warm for one hour after the cycle ends (except when using the dough setting).
  • 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: 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: Tips For The Gourmet Baker

    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

    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: Shawn's Classic White Bread

    ’ 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: Scott's Favorite Potato Bread

    ’ 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: Marc's Italian Herb Bread

    ’ (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: Mrs. Frumpkin's Buttermilk Bread

    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: Whole Wheat Bread

    ’ 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: Dana's Cracked 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: Sourdough Bread

    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: Pumpernickel Bread

    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: Raisin Bread

    (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: Honey Grain Bread

    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: Peter's Special Winter Bread

    ’ 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: Multi-Grain Bread

    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: Quick Bread

    ’ 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: Quick Bread Recipes

    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: Nut Bread

    (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: Dough Instructions

    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: 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 37 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: 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 39: Bran Buns

    (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: Cassie's English Muffins

    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: Coffee Cake

    (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: Cinnamon Rolls

    (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: Multi-Grain Cinnamon Raisin Bagels

    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: Pasta Recipes

    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: Jams And Marmalades

    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: The Finishing Touch: Spreads And Glazes

    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: Browned Butter Glaze

    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: 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 49: 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 50: 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 51: Care And Cleaning Guidelines

    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 52: 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 53: Index Of Recipes

    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 Answers to questions regarding this warranty or for your nearest authorized service location may be obtained by calling toll-free 1-800-597-5978 or by writing to Sunbeam - Consumer Affairs, at PO. Box 948389, Maitland, FL 32794-8389. Answers to questions regarding this warranty or for your nearest Canadian authorized service location may be obtained by calling toll-free in Canada l-800-667-8623.

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