Oster P. N. 101017 - Manuals

6 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 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 tri...

7 B ASIC I NGREDIENTS Y EAST Yeast is actually a microscopic plant; without it, your breadwill not rise. When moistened by a liquid, fed by sugar andcarefully warmed, yeast produces gases which cause the doughto rise. If the temperature is too cold, the yeast will not beactivated; if it’s too warm, ...

9 I MPORTANT M EASURING 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 cu...

10 G ET TING TO 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-bakingterritory the way you know your own kitchen. In the meantime, here are someeasy-to-follow directions to get you started. T HE C ONTROL P ANEL IMPORTA...

11 S ET TINGS 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. • Basic (1) This setting is probably used more often than any other because it gives the bestresults with almost a...

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” inthe time display will continue flashing). The “Keep Warm” setting will automaticallycontinue to keep the bread warm for one hour after the cycle ends (exce...

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. • Use the Timer butto...

15 D ISPLAY 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. Open cover, remove bread pan andallow unit to cool...

16 For Additional Troubleshooting Tips, See Pages 48 - 49. T IPS FOR THE G OURMET B AKER L AST T HINGS L AST You’ll see this tip in several places in this book, but it bears repeating: Always put theliquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are addedlater, af...

18 B READ R ECIPES I MPORTANT Altitude, weather conditions and accuracy in measurementcan all affect the outcome of a loaf; to help compensate forthis, we have created each recipe with a range for the liquidportion of the recipe. We recommend that you begin using the smaller amount of liquid. Allow ...

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. warm water 3 Tbsp. sugar 1-3/4 tsp. salt 2 tsp. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning ...

26 H INTS FOR S UCCESSFUL S OURDOUGH B AKING 1. Always make starter in a glass container. Never store in metal containersor 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...

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. molasses 1 Tbsp. cocoa, optional 1-1/2 Tbsp. but...

31 M ULTI -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. butter 1-1/2 cups bread flour 3 Tbsp. h...

32 T INA ’ S S PRINGTIME F AVOURITE 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. active dry yeast 1-1/2 tsp. vanilla ext...

36 V ARIATIONS FOR S HAPING D OUGH Easy Dinner Rolls Divide dough into 12 equal pieces, shape into ballsand place in greased muffin cups. Cover, let rise andbake as directed. M AKES 12 Cloverleaves Lightly grease 12 muffin cups. Divide dough into 361-inch pieces. Pull edges under, smoothing tops tos...

38 D OUGH R ECIPES C HUCK ’ S H ONEY & W HEAT 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. active dry yeast Measure all ingredients into bread pan...

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. Selec...

45 J AM & M ARMALADE R ECIPES S TRAWBERRY 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. Press “Start/Stop”.Allow to mix 5 – 6 minutes, ...

48 P LEASE C HECK THE F OLLOWING : Unplugged Bread pan not inserted correctly Ingredient spilled on heater element Kneading blade not installed in bread pan Top lid was repeatedlyopen during operation or left open Menu selection was wrong Mode selection was wrong (DOUGH mode was chosen) Stop/Reset p...

49 P LEASE C HECK THE F OLLOWING : Not enough Too much Not enough Too much Not enough Too much Omitted Too 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 - 8 ...

52 B AKING AT H IGH A LTITUDES At High Altitudes above 3,000 feet, dough rises faster. Therefore, whenbaking in high altitudes some experimentation is required. Follow thesuggested guidelines. Use one suggestion at a time and remember towrite down which suggestions work best for you. Guidelines: 1. ...

1-Y EAR L IMITED W ARRANTY Sunbeam Products Inc. warrants to the original purchaser, subject to the limitations and exclusionsset forth below, that this product shall be free, in all material respects, of mechanical and electricaldefects in material and workmanship from the date of purchase for one ...