Oster 4807 User Manual
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Oster 4807 User Manual

Deluxe bread & dough maker
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Summary of Contents for Oster 4807

  • Page 2 and develop...
  • Page 3 The Art and Science of Baking Great Tasting Bread Basic Ingredients ... The Science, Simplified Gettinfi to Know Your Bread Maker ... Components of Your Bread Maker..I6 Getting to Know the Operation Panel..Step by Step Directions ... Bmad Maker Cycle Times Bread Maker Recipes Special Tips ...
  • Page 4 1 . Use only 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. Keep the Bread Maker out of the reach of children - - it’s hot! Also, if any buttons are accidentally touched during operation, baking may stop.
  • Page 5 Bread Maker to cool thoroughly before putting in or taking off parts. When unit is not&z use and before cleaning, unplug the Bread Maker from waL outlet. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids.
  • Page 6 24. 9 -e pot holders. It’s best to let yozbr bread coo Zfor 15 minzltes be$ore slicing. Enjoy ! (These directions apply if your Bread Maker has a bread mix inchded. Should you purchase bread mix from a grocery store or specialty store, be sure to follow the .
  • Page 7 Like the instruments in an orchestra, the ingredients in basic bread are very simple: flour, sugar, salt, a Ziquid (such as water or miZk), possibZy a fat (such as butter or oil’), and yeast. And, like each musical instrument, each ingredientperforms a specificjob, and each lends a specialflavor to the final masterpiece.

  • Page 8: Basic Ingredients

    You shouldalways In orderfor flour” (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake f/our self--risingflour. who/e wheatflour contains bran and wheatgerm which inhibit rising. Wheat breads...
  • Page 9 Important Measuring lips Because each ingredient plays suclz a spec;f;c role, it is especially important to measure the ingredients exqYy to get the best results. dry ingredients, tableware spoon or coffee cup -- and level ofj Forflozq simply spoon the flour into a measuring cup and level off with a flat kitchen utensd.
  • Page 10 Mixing, Kneading, Rising, Baking...the Sunbeam Bread Maker pacts it all together for you with the touch of a button. In fact, science has never been so simpZe.
  • Page 11 If you are using the Dough Only cycle, the Sunbeam Bread Maker will stop at the end of the first rising. You will hear a series of 5 beeps to let you know it5 done.
  • Page 12 Getting to Know Your Bread Maker The best way to get there is to use t-is map. Soon you’ll know t-e 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.

  • Page 14: The Control Panel

    The START button / Ute &TOP !&ton tells the bread tells the bread maker maker to stop begin operation. everything. i Fruit&F Nut: Light i Medium i Dark i Rapid Bake j 13 Hour White .
  • Page 15 Peel off the plasticfilnz cover from the control panel and remove the static /abelfrom the front of the machine. Next fzmove the breadpan from the Bread Maker. Make sure the kneading blade is placedsecurely in the bottom of the pan. Measure all ingredients into the breadpan zn the order they are listed.
  • Page 16 White Light 1.5 min Rest 5 min Kneud IO min Rise I 80 min Punch Down 33 set Rise 2 60 min Bake 35 min Total 3:25 hr French Light I5 min Rest 5 min Knead 25 min Rise 1 75 min Punch Down 50 set...
  • Page 17 Baker Last Thi n gs Last You ‘II see this tip in seueralpdaces ingredients in next, and the yeast last (fmits and nuts are added later, after the machine has completed the first knead). Dig a shallow hole in the dry ingredients andplace the yeast in the hole so that there’s absolutely no contact between the liquids and the yeast.
  • Page 18 White Bread ReciDes Tradi t i o nal Whi t e Bread Regular Loaf (I pound) Z/3 cup water 2 teaspoons margarine or butter, softened 2 cups Gold Meda/B Better for Breadth flour I tablespoon sugar 2 teaspoons dry milk I teaspoon salt I l/4 teaspoons regular active dry yeast I l/4 teaspoons bread machine yeast or...
  • Page 19 Bread OIllOll Do not use the delelny bake option for .rpe. this reL Regular Loaf (I pound) Z/3 cup water I/.? cup chopped onion 2 teaspoons mnrgarine or butter, softened 2 cups Gold Medal@ Better for Bread“” flour 1 tnhlespoon sugar 2 teaspoom dry milk I teaspoon snlt I 314 teaspootrs...
  • Page 20 SELECT when RAPID is blinking. 7. Press START Bread will be done baking in t?ze number of hours indicated. 8. Ada’ Mix-ins when bread maker beeps 3 times (about 15 minutes after starting). Pepperoni-Cheese Bread Do not use the delay bake option for this recipe.

  • Page 21: Multigrain Bread

    Whole Wheat Bread Recipes lllll% Whole Wheat Bread Regular Loaf (I pound) 314 cup plus 2 tablespoons water 1 t a b l e s p o o n m a r g a r i n e o r butter, 2 113 cups Gold Medal8 whole wheat 2 tnhlespoons p a c k e d b r o w n...
  • Page 22 6. If rapid cycle is desired, press SELECT wiien RAPID is blinking. 7. Press START Bread will be doze baking in the number of hours indicated. 8. Add Mix-ins when bread maker beeps 3 times (about I.5 minutes after starti?jg). Whpl e Wheat-Raisin-Nut Bread The delay bake option is not recipe.
  • Page 23 French Bread Recipes Cl a ssi c French Bread If desired, you may use the deluy Bake option for this recipe. See puge 18 for directions. Regular Loaf (I pound) 213 cup wffter 1 teaspoon margarine or butter, softerled 2 cups Gold Medal@ Better for BrendTM 2 teaspoons sugar 1 teuspoon salt 1 314 teaspoons reguInr active dry yeast...
  • Page 24 Apple-Spice Bread Regular Loaf (I pound) 314 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal@ Better for BreadTM 1 tablespoon sugar dry milk 1 tbblespoon 2 teaspoon sal’t 2 112 teaspoons apple pie spice 1 If2 teaspoons regular active dry yeast 1 112 teaspoons bread macbine yeast or quick-acting active dry yeast Mix-ins:...
  • Page 25 5. Select crust color: Press ‘%- ” until LIGHT is blinking. Press SELECT 6. Press START Bread will be done baking in he number of hours indicated. 7. Add Mix-ins when bread maker beeps 3 times (about 15 minutes after starting). Fruitcake Bread this recipe.
  • Page 26 Pina Colada Bread Regular Loaf (I poicnd) l/Z cup canned cruskedpineapple l/4 cup water 1 tablespoon rum* 1 tablespoon margarine or butter, softened 2 cups Gold Medal@ Better for Breadth flour l/3 cup skredded coconut, toasted 1 tablespoon sugar 314 teaspoon saLt 2 3/4 teaspoons regular active dry yeast 1 3/4 teaspoons bread mackine yeast or quick-acting active dry yeast...
  • Page 27 Dotigh Only Reci’es Appl e Coffee Cake Doagh: c u p w a t e r 2 tablespoons mar-garine or bfltter, softened 1 cup Gold Medal@ Better 1 cup Gold Medal whole wheat 2 tablespoows packed brown sugar 1 teaspooff salt 1 I/Z teaspoons regular active dry yeast 1 II2 teaspoons bread machine yeast of quick-acting active dry yeast...
  • Page 28 Breadsticks 314 cu water 1 tab es oon margarine or 2 c u p s old Medal@ Better I tablespoon su ar 314 teaspoon sa5t 1 ;I: teaspoons regular active dry yeast f l/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.
  • Page 29 Ba!els Dough I cup water I I/2 tbs. honey 2 cups bread flour DIRECTIONS: Preheat oven to 450”. Let the machine knead the dough once, and then let the cough rise for 20 minutes in the the machine. Divide the dough into 12 pieces. RON each piece into a rope and then form into a circle, pressing the ends together.
  • Page 30 Caramel-Pecan Rolls Dough: Z/3 cup water 1 tablespoon margarine or butter, softened 2 If4 cups Gold Medal@ 3 tablespoons sugar teaspoon salt 2 teaspoons regular active dry yeast 2 teaspoons bread machine yeast or quick-acting active dry yeast Topping: II4 cup (II2 stick) margarine or butter, me/ted l/3 cup packed brown sugar _ .
  • Page 31 Cinnamon Rolls Dough: P/3 cup water I tablespoon margarine or butter, softened 1 egg 2 l/4 cups Gold Medal@ Better 3 tablespoons sugar 314 teaspoon salt 2 teaspoons regular active dry yeast 2 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 114 cup sugar 2 teaspoons ground cinnamon...
  • Page 32 Dinner Rolls Doi@: l/Z cu w a t e r : Fb espoon margarine or butter, softened 2 ff4 cups Gold Medal@ Better for BreadrM 2 tablespoons su ar l/2 teaspoon sa t B I ;I; teaspoons regular active dry yeast I I/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS:...
  • Page 33 1. Sank raisins mnd currdtrts in rum (or wafer) at least 2 hours. 2. Plcrce n/l I>ot~gh ingredimfs ndditzg raisi?ls, currants n?~d remnining Mix-ins when bread maker beeps 3 times (about 15 mitlutes after stff rting). 3. GrPccse cookie sheet. Divide dough i?~to .3 equal pieces. Roll each piece into IS-inch rope OB lightly floured surface.
  • Page 34 Pi z za Dough Z/3 cup water yeast I tablespoon olive or vegetable oil I 314 cups Gold MedaalB I/2 teaspoon sugar l/2 teaspoon salt DIRECTIONS: I. Place all ingredients in bread pan in the order listed. Select WHITE DOUGH cycle. 2.

  • Page 35: Soft Pretzels

    Soft Pretzels Dough: I cup wafer 2 teaspoons vegetable oil 2 l/Z cups Gold Medal@ Better 314 teaspoon salt 2 teaspoons sugar I l/Z teaspoons regular active dry yeast 1 112 teaspoons bread machine yeast or quick-acting active dry yeast Tapping: 3 tablespoons salt I tablespoon water...
  • Page 36 S p r e a d s a n d Garlic Butler Mix: 114 cup margarine or butter, softened 118 teaspoon garlic powder Herb-Cheese Butter Mix: I /4 cup margarine or butter, softened 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley l/4 teaspoon dried oregano leaves Dash of garlic salt Italian Herb Butter...
  • Page 37 Glaxes R ec+p es Whipped Honey-Orange Spread Beat on medium speed until fluffy: I cup margarine or butter, softened 2 tablespoons honey 2 teaspoons grated orange peel Browned Butter Glaze 2 tablespoons margarine or butter Z/3 cup powdered sugar 112 teaspoon vanilla 3 to 4 teaspoons milk Heat margarine in I -quart saucepan over medium heat until light brown;...
  • Page 38 SpeciaZ Concerns Troubleshooting The Machine Questions? Please call us toll-free at I-800-526-2832.
  • Page 39 Troubleshooting The Recipes Please check the following: Not enough Flour Too much Not enough Yeast Too much Not enough UVater or Liquid Too much Omitted Sugar Too much Salt Omitted Old or bad flour used Old Yeast used Yeast: Wrong type of yeast used Hot water was used instead of room temperature water...

  • Page 40: Commonly Asked Questions

    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 41 20-15 minutes to alow the kneading blade to loosen out. Storage Make sure that the unit is completely cool and dry before storing. Store the Bread Maker with the lid closed. Do not place heavy objects on the top lid. At High Altitudes above 3,000 feet, dough rises fasteK required.

  • Page 42: Index Of Recipes

    White Breads Traditional ... Potato..Garb’c- Herb..Caraway-Rye ... onion ... Parmesan-Pepper ... Cheddar-Chive ... Roasted Red Pepper-Cheese ..22 Bacon-Beer..Pepperoni-Cheese South of the Border..Triple Cheese and Garlic ... Whole Wheat Breads 100% Whole Wheat..Crunchy Wheat and Honey ...

  • Page 43: One Year Limited Warranty

    Sunbeam Corporation (of which Sunbeam-Oster Household Products is a division), shall not be liable for any incidental or consequential damages for breach of any express or implied warranty on this product.

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