Instruction/ maintenance manual of the product Bread/Dough Maker Sunbeam
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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 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.
5 13. T o unplug, press and hold the “STOP” button, grip plug and pull from wall outlet. Never pull on the cord. 14. Use of extension cords: 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.
6 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.
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 dr y 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 E TTING TO K NOW Y OUR D EL UXE B RE AD 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 5. Start/Stop. Press the “S TA R T /S TOP ” button to start operation or begin the T imer countdown for delayed completion. (A signal tone will sound to indicate that the breadmaking cycle has begun) . T o stop the operation or cancel a timer setting, press and hold 2 – 3 seconds until you hear a “Beep.
12 S TEP - BY -S TEP D IREC TIONS O N H OW T O U SE Y OU B RE AD M AKER 1 . OPEN THE LID AND REMOVE THE BAKING P AN by twisting the pan counter -clockwise and pulling it out. 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 8 . PRESS THE “S TA R T /S TOP ” BUTTON firmly once you have selected your bread type and crust colour . A signal tone will sound to indicate that you have begun! The baking time in hours and minutes will appear in the display . It will count down the remaining bake time in one-minute increments until the bread is done.
14 11 . USING THE DELA Y T IMER – Y ou can add the ingredients into your bread pan and set the timer to delay the baking. Baking can be delayed up to 13 hours. N OTE : Do not use the timer if your recipe includes fresh eggs, milk or other ingredients that may spoil.
15 D ISPL AY I NFORMA TION Always use the Bread Maker in a room that is free of drafts and is at least 55°F/13°C, but not warmer than 90°F/32°C. Do not use Bread Maker in an unheated garage, outdoors, near a heat vent or in direct sunlight. Generally , the display window will tell you what is happening with your Bread Maker .
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 .
18 Bre ad 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.
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.
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.
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.
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. powdered buttermilk 2 Tbsp.
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.
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.
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.
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).
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.
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.
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.
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.
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.
TINA’ S S PRINGTIME Faworm B READ TINA’.S S PRINGTIME B READ (Sweef Setting - Not for Timer) Setting Not for All ingredients at room temperature (70”F-80”F/21”C-27‘%) All ingredients at room temperature 8 9 oz. water 8 9 oz. water cups bread flour cups bread flour 1 tsp.
Q UICK B READ R ECIPES CONNIE’S C RANBERRY N UT B READ (Quick Bread Setting - Not for Timer) All ingredients at room temperature except milk 10 oz. milk 3-1/2 tgp.
D OUGH I NS TRUC TIONS 1. Follow General Operating Instructions. 2. Press the Select button to reach the dough setting. 3. Press “S TA R T /S TOP ” . 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.
31 N o tes.
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 . 101019 © 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.
An important point after buying a device Sunbeam Bread/Dough Maker (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Sunbeam Bread/Dough Maker yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Sunbeam Bread/Dough Maker - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Sunbeam Bread/Dough Maker you will learn all the available features of the product, as well as information on its operation. The information that you get Sunbeam Bread/Dough Maker will certainly help you make a decision on the purchase.
If you already are a holder of Sunbeam Bread/Dough Maker, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Sunbeam Bread/Dough Maker.
However, one of the most important roles played by the user manual is to help in solving problems with Sunbeam Bread/Dough Maker. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Sunbeam Bread/Dough Maker along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
