Oster 4839 User Manual

Deluxe bread & dough maker

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Summary of Contents for Oster 4839

  • Page 2 C o n g r a t u B a k e y o u r f i r s t l o a f o f b re a d o n u s w h i l e y o u re a d t h i s b o o k ! 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...
  • Page 3 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

    Sweet Breads ... Doughs Only The Finishing Touch: Spreads and Glazes ... Special Concerns Troubleshooting Cleaning and Care Guidelines ... Baking at High Altitudes ... Index of Recipes ..,...,...,...~...“...~ How to Order Oster Bread Mixes ..a...* ... Tips ... 63-64...
  • Page 6: 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: Getting To Know The Operation Panel

    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: Your First Loaf

    B r e a d M i x It’s as easy as 1...2...3! Remove the bread pan from the bread maker, place the kneading blade in position in the bottom of the pan, add water (substitute milk, for water for a softer crust), the bread mix and yeast as directed into the pan.
  • Page 9: 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 10: Basic Ingredients

    When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which power the dough to rise. If the temperature is too cold, the yeast will not be activated; if it's too warm, it will die. The Oster ®...
  • Page 11: Important Measuring Tips

    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. For flour, simply spoon the flour into a measuring cup and level off with a flat kitchen utensil.
  • Page 12: 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 ®...
  • Page 13: Mix And Kneading

    Dough Maker maintains the optimum temperature for rising during this part of the process. If you are using the Dough Only cycle, the Oster and Dough Maker will stop at the end of the first rising. You will hear a series of 3 beeps to let you know it’s done.
  • Page 14 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. The baking chamber will remain at a constant warm temperature for 60 minutes if you're not home to take it out immediately.
  • Page 15: Getting To Know Your Bread Maker

    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 ’ l l k n o w t h e e l e c t r o n i c b r e a d - b a k i n g t e r r i t o r y t h e w a y y o u k n o w y o u r o w n k i t c h e n .
  • Page 18: Step By Step Directions

    10 hours from now - in time for dinner, let’s say -you need to tell the Bread Maker to delay the onset of operation. Do this by using the HOUR and MIN buttons to change the timer setting.
  • Page 19: Breadmaking Cycle Times

    Breadmaking Cycle Times Basic Basic Regular Large PHASE 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...
  • Page 20 T i p s f o r t h e...
  • Page 21 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 22 White Bread R e c i p e s Traditional White Bread Extra Large Loaf (2 pounds) 1 1/3 cups water 4 teaspoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread ™ flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons regular active dry yeast...
  • Page 23: Potato Bread

    Potato Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 2 tablespoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 1/2 cup mashed potato mix (dry) 4 teaspoons sugar 2 teaspoons salt 1 3/4 teaspoons regular active dry yeast 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds)
  • Page 24 Garlic-Herb Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed ® 4 cups Gold Medal Better for Bread™ flour 2 tablespoons sugar 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 25 Caraway-Rye Bread Extra Large Loaf (2 pounds) 1 1/2 cups plus 2 tablespoons water 4 teaspoons margarine or butter, softened ® 3 cups Gold Medal Better for Bread™ flour 1 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 1/4 teaspoons regular active dry yeast...
  • Page 26: Onion Bread

    Onion Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/3 cups plus 2 tablespoons water 2/3 cup chopped onion 4 teaspoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt...
  • Page 27 Parmesan-Pepper Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 4 teaspoons olive or vegetable oil ® 4 cups Gold Medal Better for Bread™ flour 2/3 cup grated Parmesan cheese 4 teaspoons sugar 1 1/2 teaspoons salt 1 teaspoon freshly ground black or...
  • Page 28 Cheddar-Chive Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water ® 4 1/4 cups Gold Medal Better for Bread™ flour 3/4 cup shredded Cheddar cheese (3 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast...
  • Page 29 Roasted Red Pepper-Cheese Bread Roasted red peppers are found in jars near the olives in the supermarket. Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 cup water 1/2 cup chopped roasted red bell peppers 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed ®...
  • Page 30 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. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.
  • Page 31 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. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.
  • Page 32 South-of-the-Border Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 1 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 2 tablespoons canned chopped green chilies ®...
  • Page 33 Triple Cheese and Garlic Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 cup water 1/2 cup small curd creamed cottage cheese 2 tablespoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™...
  • Page 34: Whole Wheat Breads 3

    Whole Wheat Bread Recipes 100% Whole Wheat Bread Extra Large Loaf (2 pounds) 1 3/4 cups water 2 tablespoons margarine or butter, softened ® 4 2/3 cups Gold Medal whole wheat flour 1/4 cup packed brown sugar 2 teaspoons salt 3 1/2 teaspoons regular active dry yeast 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast...
  • Page 35 Crunchy Wheat and Honey Bread Extra Large Loaf (2 pounds) 1 3/4 cups water 1/4 cup honey 2 tablespoons margarine or butter, softened ® 2 1/2 cups Gold Medal whole wheat flour ® 2 cups Gold Medal Better for Bread™ flour 2/3 cup slivered almonds, toasted 2 teaspoons salt 2 teaspoons regular active dry yeast...
  • Page 36: Multigrain Bread

    Multigrain Bread Look for 7-grain cereal in the health food or hot cereal section of your supermarket. Extra Large Loaf (2 pounds) 1 1/4 cups plus 2 tablespoons water 2 tablespoons margarine or butter, softened ® 2 cups Gold Medal Better for Bread™...
  • Page 37: Pumpernickel Bread

    Pumpernickel Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup dark molasses 4 teaspoons margarine or butter, softened ® 2 1/2 cups Gold Medal Better for Bread™ flour 1 1/2 cups rye flour 2 tablespoons cocoa 2 1/2 teaspoons salt 3 teaspoons regular active dry yeast 3 teaspoons bread machine yeast or quick-acting active dry yeast...
  • Page 38: Russian Black Bread

    Russian Black Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup dark molasses 2 tablespoons margarine or butter, softened ® 1 1/2 cups Gold Medal Better for Bread™ flour ®...
  • Page 39 RAPID BAKE cycle reduces the overall completion time by about 20%.) 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. 7.Please note: Wheat has a 15-30 minute rest period before mixing begins.
  • Page 40: French Breads 3

    French Bread Recipes Classic French Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 2 teaspoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 4 teaspoons 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 Large Loaf (1 1/2 pounds)
  • Page 41 Quick Sourdough Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1/2 cup plain nonfat yogurt 1 cup plus 2 tablespoons water 4 teaspoons lemon juice 4 teaspoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™...
  • Page 42: Sweet Breads

    4.Select bread type: 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 43 4.Select bread type: 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 44 4.Select bread type: 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 45: Peach Bread

    4.Select bread type: 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 46 4.Select bread type: 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 47 4.Select bread type: 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 48 Gingery Bread This unique bread is delicious drizzled with Citrus Glaze (page 70). Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened 1 teaspoon grated lemon peel ® 4 cups Gold Medal Better for Bread™...
  • Page 49 Old-fashioned Oatmeal Bread Extra Large Loaf (2 pounds) 1 1/3 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 2/3 cup quick-cooking or regular oats 2 tablespoons dry milk 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast 2 teaspoons bread machine yeast or...
  • Page 50 Piña Colada Bread Extra Large Loaf (2 pounds) 1 cup canned crushed pineapple in juice 1/2 cup water 2 tablespoons rum* 2 tablespoons margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour 2/3 cup shredded coconut, toasted 2 tablespoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast...
  • Page 51 Pumpkin-Yogurt Bread Cooked and mashed pumpkin or squash can be substituted for the canned pumpkin. Extra Large Loaf (2 pounds) 1/2 cup water 3/4 cup canned pumpkin 1/3 cup plain yogurt 2 tablespoons margarine or butter, softened ® 1 1/2 cups Gold Medal whole wheat flour ®...
  • Page 52 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 53 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.
  • Page 54 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 55 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 56: Cinnamon Rolls

    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 57: Dinner Rolls

    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 58 Holiday Wreath Mix-ins: 1/4 cup golden raisins 3 tablespoons currants 2 tablespoons rum or water 1/3 cup chopped blanched almonds 3 tablespoons mixed candied orange and lemon peel Dough: 1/2 cup milk 1/4 cup water 1 egg ® 3 cups Gold Medal Better for Bread™...
  • Page 59: Pizza Dough

    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 60 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 61: Soft Pretzels

    Soft Pretzels Dough: 1 cup plus 2 tablespoons water 1 tablespoon vegetable oil ® 3 cups Gold Medal Better for Bread™ flour 1 teaspoon salt 1 tablespoon sugar 2 1/2 teaspoons regular active dry yeast 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Topping: 3 tablespoons salt...
  • Page 62: Doughs Only

    Spreads and Glazes Recipes Garlic Butter Mix: 1/4 cup margarine or butter, softened 1/8 teaspoon garlic powder Herb-Cheese Butter Mix: 1/4 cup margarine or butter, softened 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley 1/4 teaspoon dried oregano leaves Dash of garlic salt Italian Herb Butter Mix:...
  • Page 63: Ripe Olive Spread

    Ripe Olive Spread Cover and process in food processor or blender until slightly coarse: 1 1/2 cups pitted ripe olives 3 tablespoons olive oil 3 tablespoons capers, drained 3 flat anchovy fillets, drained 1 teaspoon Italian seasoning 2 cloves garlic Fruited Cream Cheese Spread Beat on medium speed until fluffy:...
  • Page 64: Troubleshooting Tips

    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 65 Troubleshooting The Recipes Please check Heavy the following: Dense Texture 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 YEAST: Old yeast used*...
  • Page 66: Cleaning And Care Guidelines

    Care and Cleaning Instructions Cleaning the Oster 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 —...
  • Page 67: 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 68: Index Of Recipes

    Cinnamon G l a z e ..62 Citrus Glaze ... Creamy Vanilla Glaze..62 *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 69: How To Order Oster Bread Mixes

    TWO YEAR LIMITED WARRANTY Sunbeam-Oster Household Products warrants that, for a period of two years from date of purchase, this product shall be free of mechanical and electrical defects in material and workmanship. Our obligation hereunder is limited to repair or replacement, at our option, of this product during the warranty period, provided the product is sent postage prepaid directly to our factory service center: DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE;...

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