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Oster 5839 Manual

Delux bread & dough maker.
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   Summary of Contents for Oster 5839

  • 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

    Table Contents Before You Start ............5-6 Safety Guidelines Symphony of Ingredients........... Basic Ingredients ................The Process, Simplified ..............Getting to Know Your Bread Maker ......13 Getting to Know the Operation Panel ..........Step by Step Directions ..............Breadmaking Cycle Times ..............Recipes and Tips Special Tips..................

  • Page 6: Before You Start

    Before You Start W e ’ v e d e s i g n e d t h e O s t e r ® D e l u x e B r e a d a n d D o u g h M a k e r t o b e e a s y t o u s e . B u t , l i k e a n y k i t c h e n a p p l i a n c e , i t r e q u i r e s p r o p e r u s e a n d h a n d l i n g .

  • Page 7

    I m p o r t a n t S a f e g u a rd s Read and Save These Instructions 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.

  • 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

    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 10: 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 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 ®...

  • Page 12

    ® and Dough Maker maintains the optimum temperature for rising during this part of the process. If you are using the Dough Only cycle, the Oster ® Deluxe Bread and Dough Maker will stop at the end of the first rising.

  • Page 13

    C o o l 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 Deluxe ® 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 14: 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 ’...

  • Page 15: Getting To Know The Operation Panel

    The Control Panel TIMER SET – DISPLAY WINDOW – Allows you to set the Indicates the One timer for Delay Bake Digit Number for Function. Has “Up” and ® the selected Bread “Down” arrows to set Setting. Shows the time. The arrows move minute-by-minute Timer Set up and down in...

  • Page 16: Step By Step Directions

    Step-by-Step Directions On How to Use You Bread Maker PRESS THE “START” BUTTON USING THE TIMER FOR DELAYED once OPEN THE LID AND REMOVE THE COMPLETION you have selected your bread type. To delay the BAKING PAN by pulling straight The baking time in hours and minutes completion of your bread, use up on the handle.

  • Page 17: Breadmaking Cycle Times

    Breadmaking Cycle Times Basic Basic Basic Wheat Wheat Wheat Regular Large Large Regular Large Large, Med. PHASE Med. Crust Med. Crust Dark Crust Med. Crust Med. Crust Rapid Rest 30 min 30 min 15 min Knead 1 6 min 6 min 6 min 6 min 6 min...

  • Page 18

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

  • Page 19: Special Tips

    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 Small Loaf (1 pound)** Extra Large Loaf (2 pounds) 3/4 cup plus 2 tablespoons water 1 1/3 cups water 2 teaspoons margarine or butter, softened 4 teaspoons margarine or butter, softened ®...

  • Page 21: Potato Bread

    Potato Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 3/4 cup water 1 tablespoon margarine or butter, softened 2 tablespoons margarine or butter, softened 2 cups Gold Medal ® Better for Bread™ flour ® 4 cups Gold Medal Better for Bread™...

  • Page 22: Garlic-herb

    Garlic-Herb Bread Small Loaf (1 pound) Extra Large Loaf (2 pounds) 3/4 cup water 1 1/2 cups water 2 teaspoons margarine or butter, softened 4 teaspoons margarine or butter, softened 1 clove garlic, crushed 2 cloves garlic, crushed ® ® 2 cups Gold Medal Better for Bread™...

  • Page 23: Caraway-rye

    Caraway-Rye Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 3/4 cup water 1 1/2 cups plus 2 tablespoons water 2 teaspoons margarine or butter, softened 4 teaspoons margarine or butter, softened 1 1/2 cups Gold Medal ® Better for Bread™ flour ®...

  • Page 24: Onion Bread

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

  • Page 25: Parmesan-pepper

    Parmesan-Pepper Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 3/4 cup water 4 teaspoons olive or vegetable oil 2 teaspoons olive or vegetable oil ®...

  • Page 26: Cheddar-chive

    Cheddar-Chive Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 3/4 cup water 1 1/2 cups water ® ® 4 1/4 cups Gold Medal Better for Bread™ flour 2 cups Gold Medal Better for Bread™...

  • Page 27: Roasted Red Pepper-cheese

    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) Small Loaf (1 pound) 1 cup water 1/2 cup water 1/2 cup chopped roasted red bell peppers 1/4 cup chopped roasted red bell peppers 2 teaspoons margarine or butter, softened...

  • Page 28: Bacon-beer

    Bacon-Beer Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 cup flat beer 1/2 cup flat beer 1/2 cup water 1/4 cup water 1/3 cup chopped green onions 3 tablespoons chopped green onions 2 tablespoons prepared mustard 1 tablespoon prepared mustard...

  • Page 29: Pepperoni-cheese

    Pepperoni-Cheese Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 3/4 cup water 1 1/2 cups water ® 2 cups Gold Medal Better for Bread™ flour ® 4 cups Gold Medal Better for Bread™...

  • Page 30: South-of-the-border

    South-of-the-Border Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 2/3 cup water 1 cup frozen whole kernel corn, thawed 1/2 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 1 tablespoon margarine or butter, softened 2 tablespoons canned chopped green chilies...

  • Page 31: Triple Cheese And Garlic

    Triple Cheese and Garlic Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 cup water 2/3 cup water 1/2 cup small curd creamed cottage cheese 1/3 cup small curd creamed cottage cheese 2 tablespoons margarine or butter, softened 1 tablespoon margarine or butter, softened ®...

  • Page 32: Whole Wheat Breads

    Whole Wheat Bread Recipes 100% Whole Wheat Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 3/4 cups water 1 cup water 2 tablespoons margarine or butter, softened 1 tablespoon margarine or butter, softened ® 4 2/3 cups Gold Medal whole wheat flour ®...

  • Page 33: Crunchy Wheat And Honey

    Crunchy Wheat and Honey Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 3/4 cups water 3/4 cup plus 2 tablespoons water 1/4 cup honey 2 tablespoons honey 2 tablespoons margarine or butter, softened 1 tablespoon margarine or butter, softened ®...

  • Page 34: 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) Small Loaf (1 pound) 1 1/4 cups plus 2 tablespoons water 3/4 cup plus 2 tablespoons water 2 tablespoons margarine or butter, softened 1 tablespoon margarine or butter, softened ®...

  • Page 35: Pumpernickel Bread

    Pumpernickel Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 2/3 cup water 1 1/2 cups water 2 tablespoons dark molasses 1/4 cup dark molasses 2 teaspoons margarine or butter, softened 4 teaspoons margarine or butter, softened ® 1 1/4 cups Gold Medal Better for Bread™...

  • Page 36: Russian Black Bread

    Russian Black Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 3/4 cup water 1/4 cup dark molasses 2 tablespoons dark molasses 2 tablespoons margarine or butter, softened 1 tablespoon margarine or butter, softened ®...

  • Page 37: Whole Wheat-raisin-nut

    Whole Wheat-Raisin-Nut Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 3/4 cup water 1 3/4 cups plus 2 tablespoons water 2 tablespoons margarine or butter, softened 2 tablespoons margarine or butter, softened ®...

  • Page 38: French Breads

    French Bread Recipes Classic French Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 3/4 cup water 2 teaspoons margarine or butter, softened 1 teaspoon margarine or butter, ® 4 cups Gold Medal Better for Bread™ flour softened 4 teaspoons sugar ®...

  • Page 39: Quick Sourdough

    Quick Sourdough Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1/3 cup plain nonfat yogurt 1/2 cup plain nonfat yogurt 1 cup plus 2 tablespoons water 1/2 cup water 2 teaspoons lemon juice 4 teaspoons lemon juice 4 teaspoons margarine or butter, softened...

  • Page 40: Sweet Breads

    Sweet Bread Recipes Apple-Spice Bread Small Loaf (1 pound) Extra Large Loaf (2 pounds) 1 1/2 cups water 3/4 cup water 2 tablespoons margarine or butter, softened 1 tablespoon margarine or butter, softened ® 4 cups Gold Medal Better for Bread™ flour ®...

  • Page 41: Banana-macadamia Nut

    Banana-Macadamia Nut Bread The rapid cycle is not recommended for this recipe. Do not use the delay bake option for this recipe. Serve with Choco-Banana Spread (page 69). Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 cup water 1/2 cup water 2/3 cup mashed very ripe bananas (about 2 medium) 1/3 cup mashed ripe banana (about 1 medium)

  • Page 42: Cinnamon-raisin

    Cinnamon-Raisin Bread For an extra cinnamon kick, drizzle with Cinnamon Glaze (page 70). Small Loaf (1 pound) Extra Large Loaf (2 pounds) 3/4 cup plus 2 tablespoons water 1 1/2 cups water 1 tablespoon margarine or butter, softened 2 tablespoons margarine or butter, softened ®...

  • Page 43: Peach Bread

    Peach Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 3/4 cup water 4 teaspoons margarine or butter,softened 2 teaspoons margarine or butter, softened ® ® 4 cups Gold Medal Better for Bread™ flour 2 cups Gold Medal Better for Bread™...

  • Page 44: Cranberry-wheat

    Cranberry-Wheat Bread The rapid cycle is not recommended for this recipe. Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 3/4 cup water 2 tablespoons honey 3 tablespoons honey 1 tablespoon margarine or butter, softened 2 tablespoons margarine or butter, softened ®...

  • Page 45: Fruitcake

    Fruitcake Bread The rapid cycle is not recommended for this recipe. Do not use the delay bake option for this recipe. Small Loaf (1 pound) Extra Large Loaf (2 pounds) 2/3 cup water 1 1/4 cups water 1 egg 2 eggs 1 tablespoon margarine or butter, softened 2 tablespoons margarine or butter, softened ®...

  • Page 46: Gingery

    Gingery Bread This unique bread is delicious drizzled with Citrus Glaze (page 70). Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 1/2 cups water 3/4 cup water 1/4 cup molasses 2 tablespoons molasses 2 tablespoons margarine or butter, softened 1 tablespoon margarine or butter, softened 1 teaspoon grated lemon peel 1/2 teaspoon grated lemon peel...

  • Page 47: Old-fashioned Oatmeal

    Old-fashioned Oatmeal Bread Extra Large Loaf (2 pounds) 1 1/3 cups water Small Loaf (1 pound) 1/4 cup molasses 2/3 cup water 2 tablespoons margarine or butter, softened 2 tablespoons molasses ® 4 cups Gold Medal Better for Bread™ flour 1 tablespoon margarine or butter, 2/3 cup quick-cooking or regular oats softened...

  • Page 48: Piña Colada

    Piña Colada Bread Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1 cup canned crushed pineapple in juice 1/2 cup canned crushed pineapple in juice 1/2 cup water 1/4 cup water 2 tablespoons rum* 1 tablespoon rum* 2 tablespoons margarine or butter, 1 tablespoon margarine or butter, softened softened...

  • Page 49: Pumpkin-yogurt

    Pumpkin-Yogurt Bread Cooked and mashed pumpkin or squash can be substituted for the canned pumpkin. Small Loaf (1 pound) Extra Large Loaf (2 pounds) 1/2 cup water 1/2 cup water 3/4 cup canned pumpkin 1/2 cup canned pumpkin 1/3 cup plain yogurt 3 tablespoons plain yogurt 2 tablespoons margarine or butter, softened 1 tablespoon margarine or butter, softened...

  • Page 50: 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 51: Breadsticks

    Breadsticks Dough: Topping: 1 cup plus 2 tablespoons water 1 tablespoon water 3 tablespoons margarine or butter, softened 1 egg white ® 3 cups Gold Medal Better for Bread™ flour Sesame seed 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:...

  • Page 52: Calzones

    Calzones Dough: Pesto Filling: 1 cup water 6 sun-dried tomato halves 1 tablespoon olive or vegetable oil (not oil-packed) ® 2 1/2 cups Gold Medal Better for Bread™ flour 6 tablespoons pesto 1 teaspoon sugar 1 1/2 cups shredded mozzarella 1 teaspoon salt or provolone cheese (6 ounces) 4 ounces Canadian-style bacon,...

  • Page 53: Caramel-pecan Rolls

    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 54: 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 55: Dinner Rolls

    Dinner Rolls Dough: Topping: 1 cup water Margarine or butter, melted 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:...

  • Page 56: Holiday Wreath

    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 57: 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 58: Raised Doughnuts

    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 59: 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 60: Cake/quick Breads

    Cakes Basic Pound Cake Variation: 1 cup of soft margarine 3 large eggs Serve with Strawberry Jam, Peach Conserve or spiced ® 2 cups Gold Medal All Purpose flour Orange Conserve. 1 teaspoon baking powder 1 cup sugar 1 teaspoon vanilla extract DIRECTIONS: 1.

  • Page 61: Peanut Butter Cake With Peanut Butter Glaze

    Peanut Butter Cake 2 whole large eggs 1/2 cup peanut butter creamy style 1 cup sugar Peanut Butter Glaze: 1/2 cup margarine 3/4 teaspoon baking powder 1/4 cup peanut butter 1/2 teaspoon baking soda 1 cup sifted powdered sugar 1/4 teaspoon salt 3 tablespoons milk 1 teaspoon vanilla extract 1 teaspoon vanilla...

  • Page 62: Mocha Chiffon Cake With Cocoa Mocha Icing

    Mocha Chiffon Cake 1 1/3 cup hot water Cocoa Mocha Icing: 1 tablespoon instant coffee 2/3 cup oil 1 tablespoon hot water 4 whole large eggs 1 teaspoon instant coffee 1 teaspoon cream of tartar 1 tablespoon melted margarine ® 2 cups Gold Medal All Purpose flour 1 tablespoon unsweetened cocoa powder...

  • Page 63: Quick Breads

    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 ® 11/2 cups Gold Medal All Purpose flour 1-10 ounce can frozen strawberries DIRECTIONS: 1. Drain strawberries. 2.

  • Page 64: Blueberry Walnut Bread

    Blueberry Walnut Bread 1/3 cup soft margarine 1/2 cup milk 2 whole large eggs ® 2 1/2 cups Gold Medal All Purpose flour 1 cup sugar 2 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup DRAINED blueberries 1/3 cup walnuts DIRECTIONS: 1.

  • Page 65: Nut Bread

    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 66: Jams

    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 67: Peach Conserve

    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. Place mixture in pan. Put pan in machine. Press SELECT until the number “11”...

  • Page 68: The Finishing Touch: Spreads And Glazes

    Spreads and Glazes Recipes Garlic Butter Ham and Swiss Spread Mix: Mix: 1/4 cup margarine or butter, softened 1 package (3 ounces) cream cheese, softened 1/8 teaspoon garlic powder 2 tablespoons finely chopped fully cooked smoked ham 1 tablespoon shredded Swiss cheese 1/2 teaspoon prepared mustard Herb-Cheese Butter Mix:...

  • Page 69: Ripe Olive Spread

    Ripe Olive Spread Cinnamon Glaze Mix until thin enough to drizzle: Cover and process in food processor or blender until 1/2 cup powdered sugar slightly coarse: 1/4 teaspoon ground cinnamon 1 1/2 cups pitted ripe olives 1 1/2 to 2 teaspoons water 3 tablespoons olive oil 3 tablespoons capers, drained 3 flat anchovy fillets, drained...

  • Page 70: Troubleshooting Tips

    Troubleshooting The Machine Machine Malfunctions Smoke emitted from steam vent Bread Sides of Sides Please check (on back takes collapse Browned brown Slices display of unit) Bread and center but flour unevenly the following: does not reads Burning long bottom rises too Under sticky...

  • Page 71

    Troubleshooting The Recipes Baking Results Please check Open, Bread Browned and Heavy coarse Bread doesn’t floured sides the following: Dense baked in or holey rises too rise Floured Over center sticky Texture center texture Collapse much enough browned and raw Not enough FLOUR Too much...

  • Page 72: 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 73: Cleaning And Care Guidelines

    Cleaning the Oster ® Bread Maker 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 74: 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 75: Index Of Recipes

    Pumpkin-Yogurt ............ 48 Creamy Vanilla Glaze ..........68 Dough Only Apple Coffee Cake ..........49 Breadsticks ............. 50 *Note: Other recipes can be used in your Oster Brioche ..............50 ® Calzones ..............51 Bread machine but please note the loaf size Caramel-Pecan Rolls ..........

  • Page 76: One Year Limited Warranty

    ©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. ® Gold Medal is a registered trademark of General Mills, Inc.

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