Benutzeranleitung / Produktwartung P. N. 101017 des Produzenten Oster
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Deluxe 2-Pound Br ead & Dough Maker Homemade Bread at the Push of a Button! M AKE A 2- LB . L OAF.
Fresh, warm homemade bread is just a few , easy steps away with your new Oster ® Deluxe 2-Pound Bread and Dough Maker . W e've done ever ything we can to make bread baking a breeze.
3 T ABLE OF C ONTENTS B EFORE Y OU S TAR T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 A S YMPHONY OF I NGREDIENTS Basic Ingredients .
4 B EF ORE Y OU S TA R T We have designed the Oster ® Deluxe Bread and Dough Maker to be easy to use. But, like any kitchen appliance, it requires proper use and handling. B EFORE U SE 1. Read and keep all instructions. 2. Make sure to remove all foreign matter from the baking pan.
5 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.
6 13. T o 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 SE OF E XTENSION C ORDS : A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord.
7 B ASIC I NGREDIENTS Y EAST Y east 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; if it’ s too warm, it will die.
8 L IQUIDS When liquids are mixed with the proteins in flour , gluten is formed. Gluten is necessar y for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer and water work, too.
9 I MPORT ANT M EA SURING T IPS 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.
10 G ET TING T O K NOW Y OUR D ELUXE B READ AND D OUGH M AKER 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.
11 S ET TING S Below are brief descriptions of the many different types of bread, doughs, pizzas, pastas, jellies and jams you can make with your new Oster ® Deluxe Bread and Dough Maker .
12 S TEP - BY -S TEP D IRE CTIONS ON H OW TO U SE Y OUR B READ M AKER 1. OPEN THE LID AND REMOVE THE BAKING P AN 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.
13 9. 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).
14 • Then calculate the number of hours and minutes until you want fresh baked bread. E XAMPLE : If it is 8:00 and you want the bread to finish baking at 2:00, the timer should be set at 6 hours. • Press the timer button once. The cycle length will appear in the display window.
15 D ISPLA Y M ESSAGE P ROBLEM H OW TO F IX 0:00 Colon Flashing Cycle is complete. Press “Start/Stop” button Keep-Warm is engaged. to cancel. H:HH Signal Beeping Unit is too hot to begin Press “Start/Stop” button to cancel. new breadmaking operation.
16 For Additional T roubleshooting Tips, See Pages 48 - 49. T IPS FOR THE G OURMET B AKER L AST T HINGS L AST Y ou’ll see this tip in several places in this book, but it bears repeating: Always put .
17 Bre ad R e cipes.
18 B READ R E CIPES I MPORT ANT 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.
19 S HA WN ’ S C LASSIC W HITE B READ (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) 4 cups bread flour 1-1/2 tsp. salt 1-1/2 Tbsp. sugar 2 Tbsp.
20 S COTT ’ S F A VOURITE P O TAT O B READ (Basic Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 10 – 11 oz. water 1/4 cup instant potato flakes 1-1/4 tsp. salt 2 Tbsp. non-fat dry milk 2 Tbsp. butter or margarine, softened 2-1/2 Tbsp.
21 M ARC ’ S I T ALIAN H ERB B READ (French Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 10 – 11 oz. water 2 tsp. sugar 1 tsp. salt 2 tsp. dried onion flakes 1-1/2 Tbsp. vegetable or olive oil 1/2 tsp. dried basil 3-1/2 cups bread flour 1/2 tsp.
22 M RS . F RUMPKIN ’ S B UTTERMILK B READ (Whole Wheat Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 10 – 11 oz. water 1 cup whole wheat flour 1-1/2 tsp. salt 1 cup r ye flour 1-1/2 Tbsp. vegetable oil 2 Tbsp.
23 C ARRIE ’ S H ONEY W HEA T B READ (Whole Wheat Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 9 – 10 oz. water 3-1/2 cups bread flour 1-1/2 tsp. salt 1 cup wheat flakes 2 Tbsp. butter or margarine, softened 2 Tbsp.
24 D ANA ’ S C RACKED W HEA T B READ (Whole Wheat Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 11 – 12 oz. water 2 Tbsp. honey 1-1/2 tsp. salt 2-1/4 cups bread flour 1-1/2 Tbsp. butter or margarine, softened 1-1/4 cups whole wheat flour 1/2 cup cracked wheat 2-1/4 tsp.
25 S OURDOUGH B READ (Basic Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 10 oz. sourdough starter 4 cups bread flour 5 – 6 oz.
26 H INTS FOR S UCCESSFUL S OURDOUGH B AKING 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).
27 P UMPERNICKEL B READ (Basic or Whole Wheat Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) , except milk 4 oz. milk 2-1/2 cups bread flour 6 – 7 oz. water 1 cup rye flour 1-1/2 tsp. salt 1 tsp. onion powder 2 Tbsp.
28 R AISIN B READ (Basic Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 1.5-Pound 2-Pound Water 7 to 9 oz. 10 to 11 oz. Salt 1 tsp. 1-1/2 tsp. Butter or margarine 1-1/2 Tbsp. 2 Tbsp. Bread flour 3 cups 4 cups Sugar 2 Tbsp.
29 H ONEY G RAIN B READ (Whole Wheat Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 1.5-Pound 2-Pound Water 8 to 10 oz. 11 to 12 oz. Salt 1 tsp. 1-1/2 tsp. Butter or margarine 2 Tbsp. 2-1/2 Tbsp. Honey 1-1/2 Tbsp. 2 Tbsp.
30 P ETER ’ S S PECIAL W INTER B READ (Sweet Setting – Not for Timer ) All ingredients at room temperature (70°F-80°/21°C-27°C) 7 – 8 oz. water 1/4 cup corn meal 1-1/4 tsp. salt 2-3/4 cups bread flour 2 Tbsp. butter or margarine 2/3 cup whole wheat flour 1 egg, large 2-1/4 tsp.
31 M UL TI -G RAIN B READ (Whole Wheat Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) , except buttermilk 9 to 10 oz. buttermilk 3 Tbsp. wheat berries, cooked, optional* 1-1/4 tsp. salt 1-1/2 cups whole wheat flour 2-1/2 Tbsp.
32 T INA ’ S S PRINGTIME F A VOURITE B READ (Sweet Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 8 – 9 oz. water 3-3/4 cups bread flour 1 tsp. salt 1/2 cup sugar 1/4 cup butter or margarine 3 Tbsp. dry milk 1 large egg 2 tsp.
33 Q UICK B READ R E CIPES C ONNIE ’ S C RANBERRY N UT B READ (Quick Bread Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) , except milk 10 oz.
34 N UT B READ (Quick Bread Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) , except milk 10 oz. milk 1 large egg 3 Tbsp. vegetable oil 2-3/4 cups all-purpose flour 1/3 cup sugar 1/3 cup packed brown sugar 3-1/2 tsp.
35 D OUGH I NS TRUCTIONS 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.
36 V ARIA TIONS F OR S HAPING D OUGH 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. M AKES 12 Cloverleaves Lightly grease 12 muffin cups. Divide dough into 36 1-inch pieces.
37 R ISING T O R EDUCE R ISING T IME OF D OUGH • 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.
38 D OUGH R E CIPES C HUCK ’ S H ONEY & W HEA T R OLLS (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 1 cup water 2 cups bread flour 1 tsp. salt 1-1/4 cups whole wheat flour 1/4 cup honey 1 egg 2 tsp.
39 B RAN B UNS (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 6.5 to 7 oz. water 3/4 tsp. salt 1/3 cup butter or margarine 1 egg 2-3/4 cups bread flour 1/3 cup wheat bran 3 Tbsp. sugar 2-1/4 tsp. active dry yeast Measure all ingredients into bread pan.
40 C ASSIE ’ S E NGLISH M UFFINS (Dough Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 6 to 7 oz. water 1 tsp. salt 2 Tbsp. butter or margarine 2-1/4 cups bread flour 1/4 cup dry milk 1/4 cup wheat germ 1/4 cup quick cook oats 2 Tbsp.
41 C OFFEE C AKE (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 tsp. salt 1 egg yolk 1 Tbsp. butter or margarine 2-1/4 cups bread flour 1/4 cup sugar 2 tsp. active dry yeast Measure all ingredients into bread pan.
42 C INNAMON R OLLS (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 1/4 cup sugar 2 tsp. ground cinnamon Powdered Sugar Glaze (page 41) Combine all ingredients for Classic White recipe in bread pan.
43 M UL TI -G RAIN C INNAMON R AISIN B AGELS (Dough Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 1.5-Pound 2-Pound Water 6 to 8 oz.
44 P AST A R ECIPE S K ENT ’ S B ASIC P AST A (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 2 cups all-purpose flour 1 cup semolina flour 1 tsp. salt 1 Tbsp. olive oil or vegetable oil 7 oz. water Measure all ingredients into bread pan.
45 J AM & M ARMALADE R E CIPES S TRA WBERRY J AM (Bake Setting – Not for Timer) 1-1/2 cups fresh strawberries, sliced 1 cup sugar 2 tsp. lemon juice 1 Tbsp. powdered low-sugar fruit pectin Combine all ingredients into bread pan. Select Basic setting.
46 G ARLIC B UTTER M IX : 1/4 cup margarine or butter , softened 1/8 tsp. garlic powder H ERB -C HEESE B UTTER M IX : 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 I T ALIAN H ERB B UTTER M IX : 1/4 cup margarine or butter , softened 1/2 tsp.
47 B ROWNED B UTTER G 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.
48 P LEASE C HE CK THE F OLL OWING : Unplugged Bread pan not inserted correctly Ingredient spilled on heater element Kneading blade not installed in bread pan T op lid was repeatedly open during opera.
49 P LEASE C HE CK THE F OLL OWING : Not enough T oo much Not enough T oo much Not enough T oo much Omitted T oo much Omitted Old or bad flour used All-Purpose flour Old yeast used Wrong type of yeast used Hot water was used instead of cold or room temperature Questions? Please call us toll-free at 1-800- 526-2 832 .
50 C OMMONL Y A SKED Q UE STION S W HY 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.
51 C ARE AND C LEANING I NS TRUCTIONS Cleaning the Oster ® Deluxe Bread & Dough Maker Before cleaning the Bread Maker , unplug it and allow it to cool. T o 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.
52 B AKING A T H IGH A L TITUDES 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.
53 B READ R ECIPE S Vicki’ s T raditional White Bread . . . . . . . 18 Shawn’ s Classic White Bread . . . . . . . . 19 Cindy’ s Country White Bread . . . . . . . . 19 Scott’ s Favorite Potato Bread . . . . . . . . 20 Kimmy’ s French Countryside Bread .
54 N OTES.
1- Y EAR L IMITED W ARRANT Y 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 .
D ELUXE 2- LB B READ & D OUGH M AKER P . N . 101017 © 1 99 8 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.
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