OSTER Breadmaker Manual L0811327
Oster_manual_5821 Oster_manual_5821
User Manual: OSTER OSTER Breadmaker Manual OSTER Breadmaker Owner's Manual, OSTER Breadmaker installation guides
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MAKE A
"
2-LB. LOAF
Homemade
Bread
at the Push
of a Button!
Fresh, warm homemade bread is just a few,
easy steps away with your new Oster '_
Deluxe 2-Pound Bread and Dough Maker,
We've done everything we can to make bread
baking a breeze. We've streamlined the
instructions; designed a simple, easy-to-read
control panel; and developed a host of great
recipes for breads, doughs, pastas, jams and
jellies, spreads and glazes and quick breads.
First review the Safety Guidelines, then turn
to Page 12 for the easy step-by-step directions!
Along the way, feel free to ask questions.
You can call us toll-free at 1-800-526-2832.
TABLEOFCONTENTS
BEFORE
YouSTART ......................................
Important
Safeguards
..................................
4
5
A SYMPHONY OF INGREDIENTS
Basic Ingredients ......................................
Yeast ..............................................
Sweeteners .........................................
Flour ..............................................
Liquids ............................................
Salt ...............................................
Fats ...............................................
Eggs ..............................................
Important Measuring Tips ................................
7
7
7
7
8
8
8
8
9
GETTING TO KNOW YOUR BREAD MAKER
The Control
Panel ......................................
Settings .............................................
Step-by-Step Directions on How to Use Your Bread Maker ........
Cycle Times ..........................................
Display Information .....................................
Tips for the Gourmet Baker ...............................
10
11
12
15
15
16
BREADREflPESANDTIPS
Bread Recipes .........................................
White Bread ..........................................
Whole Wheat Bread ....................................
18
18
23
Sourdough Bread ......................................
Quick Bread ..........................................
25
32
Dough Instructions .....................................
Variations for Shaping Dough .............................
Dough Recipes ........................................
Pasta Recipes .........................................
Jams and Marmalades
..................................
35
36
38
44
45
The Finishing
46
Touch: Spreads and Glazes .....................
TROUBLESHOOTING
Troubleshooting
the Machine ..............................
Troubleshooting
the Recipes ..............................
Commonly Asked Questions ..............................
How to Test Yeast ......................................
48
49
50
50
Care and Cleaning Guidelines .............................
Baking at High Altitudes .................................
51
52
INDEX OF RE(IPES
.......................................
53
Before
YouStart
We havedesignedthe Oster:_>
DeluxeBread and Dough Maker to be easy to use, But, like
any kitchen appliance, it requires proper use and handling,
BEFORE
USE
1. Readand keep all instructions,
2. Make sureto removeall foreign matterfrom the baking pan,
3. Plug the Bread Maker into a properly wired outlet,
WHILE
IN USE
Keep the Bread Maker out of the reach of children - IT'S HOT!
1. Thetemperatureis very hot during operation, Be careful to keepyour handsand face
awayfrom the unit,
2. Do not open the lid or removethe bread pan during operation,
3. Do not placeanything on the Bread Maker lid, Do not cover vents,
4. If any buttons are accidentally touched during operation, baking may stop,
5. If a poweroutageoccurs, you can restartthe machine if it has not begunthe bakecycle,
If it's at the bakecycle, then remove breadpan and place into an ovento finish cooking,
WHERE
TO USE
1. Use only indoors on a stable, heat-resistantsurface,
2. Do not usethe Bread Maker where it will be exposedto direct sunlight
or other heatsources, such as a stoveor oven,
3. Placethe unit at leasttwo inchesaway from walls, If you do not, the walls
may become discolored,
AFTER USE
1. Use oven mitts or a pot holder when taking out the bread pan after baking,
2. Make sureto disconnect the power by unplugging the unit,
Allow the BreadMaker to cool down beforestoring,
3. Readinstructions beforecleaning, Do not immersethe unit in water,
This will cause electric shock and/or damageto the unit,
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. Allow the
Bread Maker to cool thoroughly before putting in or taking off parts.
3. When unit is not in use and before cleaning, unplug the Bread Maker
from wall outlet.
4. Toprotect against risk of electrical shock, do not immersethe appliance
or plugs in water or other liquids.
5.Closesupervisionis alwaysnecessarywhenthis or anyapplianceis used
by or nearchildren,or incapacitatedpersons.
6. Do not allow anything to rest on the power cord. Do not plug in cord
where people may walk or trip on it.
7. Do not operate this or any appliance with a frayed or damagedcord,
or plug, or after the appliance malfunctions or is dropped or has been
damaged in any manner. Returnappliance to the nearestauthorized service
facility for examination, repair or electrical or mechanical adjustment.
8. Do not let the cord dangle over the edge of a table or counter or touch
hot surfaces. Do not place on an unsteadyor cloth-covered surface.
9. Avoid contactwith moving parts.
10. Do not use attachmentsnot recommended by the manufacturer;
they may cause fire, electric shock or injury.
11. Do not use outdoors or for commercial purposes.
12. Do not place the appliance neara hot gas or electric burner,
or in a heated oven.
13. Tounplug,pressandholdthe"STOP"buttonfor2 - 3 seconds
(until"Beep"is heard),gripplugandpullfromwalloutlet.
Neverpull onthecord.
14.USE OF EXTENSIONCORDS: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. Extension cords are available from hardwarestores
and may be used with care. The cord should be arrangedso that it will not
drape over the counter or table top where it can be pulled by children
or tripped over accidentally. If the appliance is of the grounded type,
the extension cord should be a grounding-type 3-wire cord.
15. ELECTRICAL
POWER:
If electriccircuit is overloadedwith otherappliances,
your BreadMakermaynot operateproperly.TheBreadMakershould be
operatedon aseparateelectricalcircuitfrom otheroperatingappliances.
TinsONIT
Is INTENDED
I:OR
HOOS[ltOLD
OS[ONLY
A SYMPHONY OF INGREDIENTS
Like the instruments in an orchestra, the ingredients in basic bread are very
simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat
(such as butter or oil) and yeast. And, like each musical instrument,
each ingredient performs a specificjob, and each lends a special flavor
to the final masterpiece.
That's why it's important to use the right ingredients in exactly the right
proportions to ensure you get the most delicious results!
BASI(INGREDIENTS
YEAST
Yeastis actually a microscopic plant; without it, your bread
will not rise. When moistenedby a liquid, fed by sugar and
carefully warmed,yeastproduces gases which cause the dough
to rise. If the temperatureis too cold, the yeastwill not be
activated;if it's too warm, it will die. The Oster:_)Deluxe Bread
and Dough Maker takes careof this worry for you by
maintainingjust the right temperaturein the baking chamberat
all times. You can use either "active dry yeast," "quick acting," "rapid rise yeast" or one of
the new "bread machine yeasts" in your Oster:_)Deluxe Breadand Dough Maker.
If you preferto use a fast-rising yeast, such as quick rise or rapid rise, merely decrease
the amount used. As a general guide, we recommendusing 1/2 tsp. of fast-rising yeast
per cup of flour. Example:3 cups bread flour would require 1-1/2 tsp. of fast-rising yeast.
Baking powder and baking soda may be used to assist yeast or on their own as leavening
in quick breads which require no kneadingor rising. Recipeswith baking powder
and baking soda are different than yeast recipes.Leaveningagents cannot be substituted
for one another.
SWEETENERS
Sugars sweetenthe bread, brown the crust and lend
tendernessto the texture. Thesejobs can be performed
by white or brown sugar, molasses,mapleor corn syrups,
honey, fruits or other sweeteners.
FLOUR
In order for the bread to rise, the flour has to have
a high protein content, You should alwaysuse
a "bread flour" (for white bread recipes) in your
bread makerto get the best results, Do not use
all-purpose flour, cake flour or self-rising flour,
Unlike white bread flour, whole wheat flour
contains bran and wheat germ which inhibit rising,
Wheatbreadstherefore tend to be heavier in texture
and smaller in size,A lighter, larger loaf can be
achievedby combining whole wheatflour with
white bread flour for wheat bread recipes,
LIQUIDS
When liquids are mixed with the proteins in flour,
gluten is formed. Gluten is necessaryfor rising.
Many recipes use dry milk, but other liquids,
such as fruit juice, beer and water work, too. It'sa
delicate balance:A recipewith too much liquid
may cause the breadto fall during baking while a
recipe with too little liquid will not rise. Water is
the most common liquid used in bread making.
It producesa heavier,crisper crust and a more
open texture. Buttermilk results in a light,
high-rising and tender bread; it will also help
extendthe bread'sfreshness.To offset the acidity
of buttermilk, add 1/4 cup of baking soda per cup
of buttermilk.
SALT
Salt strengthensthe gluten and controls the yeastand
makesthe dough moreelastic. However,it also inhibits
rising, so use ordinary table salt and be very careful in
measuring. For dietary reasons,it can be omitted and in
some casesyou can use a vegetableseasoning substitute
for flavor.
FATS
Any form of solid shortening or oil can be
substituted for one another in some amounts,
Fat enriches bread'sflavor and keeps it tender
and moist, Do not use diet spreadsor tub-type
margarinesas they will affect the quality,
Butter adds flavor, The sameamount of
vegetableshortening or oil can be substituted
if you choose, Saltedor unsalted butter
may be used, Soft spreadswill NOTwork,
Margarine is an acceptablesubstitute for butter;
do not use whipped or diet margarines,
EGGS
Eggsadd richness and color to breads, but due to health and safety precautions,
do not use with the delay cycle.
IHPORTANT
HEASIIRING
TiPs
Becauseeach ingredient plays such a specific role in relationship to the other,
it is especially importantto measurethe ingredientsexactly 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. For flour, simply spoon the flour into a
measuring cup and level off with a flat kitchen utensil.
For Liquids, fill a standard measuring spoon or
measuring cup to the level indicated.Checkyour cup
measurementby placing the measuring cup on a flat
surface.
For Solid Fats, fill a standard measuring spoon or
measuring cup to the level indicated and level off with a
kitchen utensil.
LAST
THINGS
LAST!
You'll seethis tip often in the book, but it bears repeating:
Always put the liquids in first, the dry ingredients
next and the yeast last. Beforeadding the yeast, dig a
shallow hole in the dry ingredients and placethe yeast in
the hole so that there is absolutely no contact betweenthe
liquids and the yeast;you do not want the yeastto be activatedtoo soon in the process.
This is especially importantwhen you are using the Belay Bake option.
GETTING
TOKNOW
YOHR
DELHXE
BREAD
AND
DOHGH
MAKER
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,
@
T,ECONTROL
PANEL
IMPORTANT: When using the touch pad controls, be sure to press the pad
until you heara beep,
1. Select. Press the Select button to choose the setting you desire. Each time you
press the button you will hear a "beep" and the setting will advance in the following
sequence;QBasic: 3:00; QRapid: 2:20; GSweet: 2:50; _French: 3:50;
@Quick Bread: 1:50; @Whole Wheat: 3:40; _Dough: 1:30; Q_ Bake Only: 1:00,
Holding the button down continuously will advance the settings more quickly,
2. Crust Color. Choose from light (L), medium (P) or dark (H) crust settings; select"L"
for the lowestsetting to yield "light" crust; "P" for the default program setting to yield
"medium" crust; and "H" for the highest settingto yield "dark" crust. Unit will automatically
bakeon the medium setting unless another is selected,Dark setting will add 7 minutes
to total time, Light setting will subtract 7 minutesfrom total time,
3. Display Window. The display will indicate the cycle selected (number from 1 to 8)
and the crust color (L, P or H) until the Start button is pressed, Then the display shows
minute-by-minute countdown during the cycle, The display will show "0:00" when
cycle is complete,
4. Timer. Usethe Timer to delay baking, The timer can be set up to 13 hours in advance,
The panel has forward and reversearrows, Arrows move time forward or backwardin
lO-minute increments,Holding the buttons down continuously will advanceor decrease
time more quickly,
5. Start/Stop. Press the "Start/Stop" button to start operation or begin the Timer
countdown for delayedcompletion, (A signal tone will sound to indicate that the
breadmakingcycle has begun), To stop the operationor cancel a timer setting,
press and hold 2 - 3 seconds until you hear a "Beep," The unit will return to its
readycondition showing the time for the cycle you had selected,
NOTE:Do not press "STOP" whenyou arejust checking the progress of your bread
as this will cancel the cycle,
SETTINGS
Below are brief descriptions of the many different types of bread, doughs, pizzas, pastas,
jellies andjams you can make with your new Oster_' Deluxe Breadand Dough Maker.
• Basic
(1)
This setting is probably used more often than any other becauseit gives the best
results with almost any recipe (standard white bread,raisin breadand more),
Total cycle time is 3 hours,
• Rapid
(2)
The Rapidsetting will make bread fasterthan other cycles. We suggestthat you use the
Classic White Breadrecipe and increasethe water by 1 to 2 Tbsp. This setting reduces
the second kneadand final rise times. Total cycle time is 2 hours and 20 minutes.
• Sweet (3)
This setting is madefor breads containing high amounts of sugar, fats or protein
(cheese,eggs, etc,), all of which increasebrowning, It produces a finished loaf
in 2 hours and 50 minutes,
• French (4)
This setting is used for the preparationof Frenchwhite bread, Dueto the longer
kneading, rising and baking times, the bread has a heartiercrust, This entire cycle
needs 3 hours and 50 minutes,
• Quick
Bread
(5)
Recipesfor this setting will use a quick-acting leaveningagent, usually baking powder
or baking soda, ratherthan yeast. Total cycletime is 1 hour and 50 minutes.
• Whole
Wheat
(6)
This setting offers longer rise times to accommodatethe slower rising action of bread
containing more than 50% whole wheatflour. Totalcycle time is 3 hours and 40 minutes.
• Dough/Pasta
(7)
This setting is usedto preparedough for rolls, specialty breads, pizza,pasta,etc.,
which are shaped by hand,allowed to rise for a final time and then bakedor cooked
conventionally.Total cycle time is 1 hour and 30 minutes. When cycle is complete,
removethe dough and proceedwith hand shaping, rolling, etc.
• Bake Only (8)
Thissettingis for bakingdoughsor makingjams, Totalcycletime is 1 hour,
STEP-BY-STEP
DIRECTIONS
ON]tOW
TOUSEYOUR
BREAD
MAKER
1,
OPEN THE LID AND REMOVE THE BAKING PAN by pulling straight up on
the handle, It is important to removethe Baking Pan from the unit before putting the
ingredients into the pan to avoid accidentally spilling ingredients into the inner case,
2 • ATTACH THE KNEADING BLADE onto the shaft inside the Baking Pan by lining
up the flat side of the blade with the flat side on the shaft, Make sure the Kneading Blade
is placed securely on the shaft,
3 • MEASURE ALL INGREDIENTS carefully and accurately,Inaccurate
measurements,even if only slightly off, can make a difference in results, Add ingredients
into the bread pan in the order they are listed, Yeast is always added last and must not
come in contact with any liquid, (Beforeadding yeast, remember to dig a small hole in
the flour so that the yeast doesn't prematurelycome into contact with the liquids or salt,
This is especially important when you are using the Delay Bake Timer),
4 • WIPE WATER AND OTHER SPILLS from the outside of the pan;
then insert the pan firmly into the bottom of the machine, applying pressure to
each corner of the pan to make sure it is snappedtightly into the retaining brackets,
5 • CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beeF)
and the LED display window will show "1P" for "Basic" setting, "Medium" crust,
6 • CHOOSE YOUR BREAD TYPE. Select the appropriate setting for your recipe
by pressing the "SELECT"button on the control panel, Eachtime "SELECT"is pressed
the number in the display window will advanceto the next setting,
• SELECT CRUST COLOR. Your bread maker will automatically produce
a "medium" crust color ("P"= the default program) unless another is chosen;
select crust color by pressing the "Crust Color" button; "L" = low setting (light crust);
and "H" = high setting (dark crust),
8 • PRESS THE "STARTISTOP'" BUTTON firmly once you have selectedyour
bread type and crust color, 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 baketime in one-minute increments until the bread is done, This bread maker
has a convenient Viewing Window so that you may watch the progress of the bread as it
is mixed, kneaded,and baked, DO NOT OPENTHE LID DURINGTHE BAKINGCYCLES,
NOTE:Oncethe "Start/Stop" button is pressed,the selectedfunction(s) cannot be altered,
To make any changes at this point, the unit must be stopped, reset and restarted,
To stop, press the "Start/Stop" button and hold until signal sounds and screen
reverts to initial display setting,
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). For best results, remove the bread as soon as possible
to keep the crust from getting soggy. Remove the pan using potholders and take
the bread out of the pan by turning the pan upside down and shaking it. If you
have difficulty removing the bread from the pan, slide a flat rubber or plastic
spatula along the sides of the pan to loosen the loaf. If the kneading paddle
remains in the bottom of the loaf, use the end of a plastic utensil to remove it.
Once removed from the Bread Pan, it's best to let your bread cool 15 minutes
before slicing. Enjoy!
1o. KEEP-WARM
CYCLE automatically begins when the bake time is done.
At the end of the 60 minutes, the heater will turn off. NOTE:YOUmay remove the
Baking Pan at any time during the "Keep-Warm" cycle. To turn off the "Keep-Warm"
feature, simply press the "STOP" button and hold it for 2 - 3 seconds.
PLEASE NOTE: Bread is best when removed from bread pan no more than 1 hour
after the "Keep-Warm" feature ends. The "Keep-Warm" feature is not provided
for the dough setting or the Jam/Jelly Setting.
CAUTION: Steam will escape when the cover is opened. Be sure to use pot
holders or oven mitts to avoid steam burns.
NOTE:Your Bread Maker includes an auto cycle recall feature. When a cycle
is completed and the "Start/Stop" button is pressed, the unit will automatically
revert to the last setting selected.
NOTE:If yOUwish tO make another loaf of bread right away, allow the Bread Maker
to cool down for 10 to 15 minutes with the cover open and the pan removed. If you
attempt to use the unit too soon, it will signal and the display will read "H:HH".
Press "Start!Stop" until the screen reverts to the setting display and wait until
the unit has cooled.
11. usiNG
THE DELAY TIMER - You can add the ingredients into your
bread pan and set the timer to delay the baking, Baking can be delayed up to 13 hours,
NOTE:Do not use the timer if your recipe includes fresh eggs, milk or other
ingredients that may spoil,
• Follow Steps 1 - 7 on the previous page, making sure to measure ingredients
into the bread pan in the sequencespecified in the recipe, Takespecial care
not to let the yeastcontact the liquid ingredients or the salt,
Thencalculate
thenumber
ofhours
andminutes
untilyouwantfreshbaked
bread,
EXAMPLE:
If itis 8:00andyouwantthebread
tofinishbaking
at2:00,
thetimershouldbesetat6 hours,
Press
thetimerbuttononce,
Thecyclelength
willappear
inthedisplay
window,
BAKING CYCLE
CYCLE LENGTH
1 Basic
3:00 hours
2 Rapid
2:20 hours
3 Sweet
2:50 hours
4 French
3:50 hours
5 Quick Bread
1:50 hours
6 Whole Wheat
3:40 hours
7 Dough
1:30 hours
8 Bake
1:00 hour
Use the _) Timer button to advancethe time in 10 minute increments.(Use (_) Timer
button to subtracttime, if necessary).EXAMPLE:
YOUhavechosenthe SweetSetting and
2:50 appearsin the displaywindow. If you wish your breadto be done in 6 hours,
you will pressthe Timer button until 6:00 appearsin the display window.
Press "Start/Stop"to beginthe Timer.The"Colon" (:) in the time display beginsto flash,
indicating that the Timer is engaged.
Whenunit beepsthreetimes and 0:00 appearsin the display window, press "Start/Stop"
to cancelthe "Keep-Warm"cycle and removethe bread.
If you makean error while settingthe timer and wish to start over,press "Start/Stop"
and hold until a beepsounds and the screenreversesto the original setting.
Timer is canceledand you may begin again.
NOTE:If yOUforget to press"Start/Stop," theTimer will notfunction.
When using the Timer Cycle for more than a few hours during times of high
humidity or hot weather, reduce the liquid by one or two Tbsp. to reduce the
possibility of over-rising. Salt may be increased by 1/8 to 1/4 tsp. to keep the
dough from rising too quickly and falling. Sugar can also be reduced by up to
half the amount called for in the recipe.
BASIC
RAPID
QUICK WHOLE
SWEET FRENCH BREAD WHEAT DOUGH
(MIN:SEC)
(MIN:SEC)
(MIN'SEC)
(MIN:SEC)
(MIN'SEC)
(MIN:SEC)
(MIN:SEC)
BAKE
(MIN:SEC)
PRIMARY
KNEAD
10:00 10:00
10:00
18:00 14:00 10:00 20:00
PRIMARY
RISE
20:00
5:00
40:00
--
25:00
....
SECONDARY
KNEAD
15:00 15:00 20:00
22:00
--
20:00
....
SECONDARY RISE
20:00
--
30:00
20:00
--
30:00 20:00
--
PUNCH
DOWN
00:30
--
00:30 00:30
--
00:30 00:30
--
FINAL
RISE
55:00 55:00 55:00 65:00 41:00 70:00 50:00
--
BAKE
60:00 55:00 50:00 65:00 55:00 55:00
5:00
TIMETOFRUITINUT
SIGNAL 40:00 25:00
TOTALCYCLETIME
--
75:00
--
50:00
--
--
60:00
....
03:00 02:20 02:50 03:50 01:50 03:40 01:30 01:00
NOTES:Theaudiblesignal indicating that it is time to add raisins or otherdried fruits applies
to the following settingsonly: Basic,WholeWheat,Frenchand Rapid.
DISPLAY
INrORHATION
Always usethe Bread Maker in a room that is free of drafts and is at least 55°F/13°C,
but not warmerthan 90°F/32°C. Do not use Bread Maker in an unheatedgarage,
outdoors, near a heatvent or in direct sunlight.
Generally,the display window will tell you what is happening with your BreadMaker.
Hereare some points to consider:
DISPLAY
IVIESSAGE PROBLEM
HOWTOFIX
O:00ColonFlashing CYCle
is COmplete
I
........
Keep:Warm
is engaged,
Pressilstart!stopi!button
to cancel:
H:HH
...................
Unitis to0hottObegin
Press%tart!s!opi!buttontoCancel,
newbreadmaking
operation, Opencover,removebreadpanand
allowunitto coolwithcoveropen.
L:LL SignalBeeping R00mTemperature
is
Press !_Star[!St0P:t
buttonto cancel:
too !ow,(Below591F!]SOC) PlaceBreadMakerina warmroom
andallowtowarmup.
DiSPlay
Blank
...................
Powerhasbeeninterrupte& Unplugunitandplug backinto0utlet.Unit
mustbereset.(SeeR4 "Whilein Use'_
#5)
E:EESignalBeeping Roomtemperature
istoohigh. Press':Start/Stop"
buttonto cancel
.................... (Abo%e
86°F/30°C) .......... PlaceBreadMakerina Coolerlocation
andallowitto adjustbeforeusing.......
LID
REMOVABLE
Your new BreadMaker is equipped with a removablelid for easy cleaning and storage.
To removethe lid, simply raisethe lidjust short of the vertical position (approx.70° angle);
while holding the baseof the unit with one hand,gently hold the front edge of the lid
and pull it to the right side so as to pop the left hinge pin out (you will hear a loud "pop"
sound when the hinge pops out). Then simply slide the lid to the left to removethe
right hinge pin.
PROBLEM
CHECKTHIS:
THE UNIT DOESNOT OPERATEAFTER
•
Unplugged
PUSHING
•
Setting was not selected
THE "START/STOP"
BUTTON
• Did not push "Start/Stop" button
to clear display after last cycle
THE BREAD ROSE TOO HIGH
•
THE BREADDID NOT RISE HIGH ENOUGH •
Too much yeast or moisture
Too much flour-
not enough yeast
For Additional Troubleshooting Tips, See Pages 48- 49.
TIPs lrORTIlE GOURHET
BAKER
LAST THINGS LAST
You'll seethis tip in severalplaces in this book, but it bearsrepeating. 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 completedthe first knead).Dig a shallow hole in the dry
ingredients and placethe yeast in the hole so that there'sabsolutely no contact between
the yeastand any liquids or salt. This is especially important whenyou're using the
Delay Bakeoption. You don't want the yeastto be activatedtoo soon in the process!
PLACEMENT
COUNTS!
Placedried fruits, vegetables,and dried spices awayfrom the liquid ingredients
in the bread pan. If they soak up water,they can underminethe bread'schemistry.
FRESHNESS
FIRST
Avoid using perishable ingredients - milk, yogurt, eggs, or cheese- with
the Delay Bakefunction.
JUST WAIT
FIFTEEN
For best results, wait fifteen minutes beforeslicing; the bread needstime to cool.
DEEP FREEZE
Tofreezefresh bread, let it cool completely and double-bag in plastic.
BRI:.ADRECIPES
IMPORTANT
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. Allow your Bread
Maker to mix the ingredients for a few minutes before checking the dough consistency.
If it is dense, oddly shaped or the unit is making a knocking noise, add 1 Tbsp. of water
at a time until the dough is soft and pliable.
Do not exceed 4-1/2 cups dry ingredients.
IMPORTANT:
Place ingredients into bread pan in the exact order listed. If the ingredients
are listed in two columns, begin with the left column and finish with the
column on the right.
VICKI'S
TRADITIONAL WHITE
BREAD
(Basic or Rapid Setting - Timer OK)
All ingredients
at room temperature
Water
(70°F-80°/21°C-27°C)
1.5-Pound
8 to 9 oz.
2-Pound
11 to 12 oz.
Salt
Butter or Margarine
1-1/2 tsp.
2 Tbsp.
1-3/4 tsp.
2 Tbsp.
Bread flour
3 cups
4 cups
Dry Milk
Sugar
2 Tbsp.
1 Tbsp.
2 Tbsp.
2 Tbsp.
Active Dry Yeast
2 tsp.
2-1/4 tsp.
Measure all ingredients into bread pan in the order listed above. Select desired
setting (QBasic or (_ Rapid). Select crust setting if other than "Medium:' Press the
"Start/Stop" button to begin the breadmaking process. The display will begin
counting down the minutes until the end of the cycle. When the baking is complete,
the display will read 0:00 and the unit will signal (when this occurs, you may
choose to press the "Start!Stop" button to cancel the "Keep-Warm" cycle if desired).
Remove the bread and enjoy!
NOTE:Once the "Start!Stop" button is pressed, the selected function(s)
cannot be altered. To make any changes once the process has begun,
the unit must be stopped, reset and restarted. To stop, press "Start!Stop"
and hold until signal sounds and the screen reverts to the setting display.
SHAWN'S
CLASSIC WHITE
BREAD
(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. butter or margarine, softened
2 tsp. active dry yeast
Measure all ingredients into bread pan in the order listed above, beginning with
the column on the left, followed by the column on the right. Select desired setting
(Basic or Rapid). Select crust setting if other than "Mediumi' Press the "Start/Stop"
button to begin the breadmaking process. The display will begin counting down
the minutes until the end of the cycle. When the baking is complete, the display
will read 0:00 and the unit will signal (when this occurs, you may choose
to press the "Start!Stop" button to cancel the "Keep-Warm" cycle if desired).
Remove the bread and enjoy!
NOTE: Once the "Start!Stop" button is pressed, the selected function(s)
cannot be altered. To make any changes once the process has begun,
the unit must be stopped, reset and restarted. To stop, press "Start!Stop"
and hold until signal sounds and the screen reverts to the setting display.
CINDY'S COUNTRY
WHITE
BREAD
(Basic or Rapid Setting - Not for Timer)
All ingredients
at room temperature
(70°F-80°/21°C-27°C), except milk
8 - 9 oz. warm milk (110°F-115°/43°C-46°C)
1-1/2 tsp. salt
1-1/2 Tbsp. butter or margarine,
softened
1 large egg
1-1/2 Tbsp. sugar
4 cups bread flour
2 tsp. active dry yeast
Measure all ingredients into bread pan in the order listed above, beginning with
the column on the left, followed by the column on the right. Select desired setting
(Basic or Rapid). Select crust setting if other than "Mediumi' Press the "Start/Stop"
button to begin the breadmaking process. The display will begin counting down
the minutes until the end of the cycle. When the baking is complete, the display
will read 0:00 and the unit will signal (when this occurs, you may choose
to press the "Start!Stop" button to cancel the "Keep-Warm" cycle if desired).
Remove the bread and enjoy{
NOTE: Once the "Start!Stop" button is pressed, the selected function(s)
cannot be altered. To make any changes once the process has begun,
the unit must be stopped, reset and restarted. To stop, press "Start!Stop"
and hold until signal sounds and the screen reverts to the setting display.
!
SCOTT'S
FAVOURITE POTATO BREAD
(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. sugar
4 cups bread flour
2 tsp. active dry yeast
Measureall ingredientsintobreadpanin theorderlistedabove,beginningwith thecolumnon the
left,followedbythecolumnon theright. Selectdesiredsetting(Basicor Rapid).Selectcrustsetting
if otherthan"Medium:'Pressthe"Start/Stop"buttonto beginthebreadmaking
process.Thedisplay
will begincountingdowntheminutesuntil theendofthe cycle.Whenthe bakingis complete,the
displaywill read0:00andtheunit will signal(whenthis occurs,you maychooseto pressthe
"Start/Stop"buttonto cancelthe"Keep-Warm"
cycleif desired).Remove
thebreadandenjoy!
NOTE:Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
KIMMY'S
FRENCH
COUNTRYSIDE
BREAD
(French Setting - Timer OK)
All ingredients
at room temperature
(70°F-80°/21°C-27°C)
11 - 12 oz. water
4 cups bread flour
1-1/2 tsp. salt
1 Tbsp. sugar
1-1/2 Tbsp. vegetable or olive oil
2 tsp. active dry yeast
Measureall ingredientsintobreadpan in theorder listedabove,beginningwith thecolumnon
theleft, followedby thecolumnon theright. SelectFrenchsetting.Selectcrustsettingif other
than"Medium:'Pressthe"Start/Stop"buttonto beginthe breadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theendof thecycle.Whenthe bakingis complete,the
displaywill read0:00 andthe unitwill signal (whenthis occurs,you maychooseto pressthe
"Start/Stop"buttonto cancelthe "Keep-Warm"cycle if desired).Removethe breadand enjoy!
NOTE:Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
MARC'S
ITALIAN HERB BREAD
(French Setting - Timer OK)
All ingredients at room temperature
10 - 11 oz. water
(70°F-80°/21°C-27°C)
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. garlic powder
1/4 cup grated parmesan cheese
2 tsp. active dry yeast
1 Tbsp. dried parsley
Measureall ingredientsintobreadpan in theorder listedabove,beginningwith thecolumnon
theleft, followedby thecolumnon theright. SelectFrenchsetting.Selectcrustsettingif other
than"Medium:'Pressthe"Start/Stop"buttonto beginthe breadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theendof thecycle.Whenthe bakingis complete,the
displaywill read0:00 andthe unitwill signal (whenthis occurs,you maychooseto pressthe
"Start/Stop"buttonto cancelthe "Keep-Warm"cycle if desired).Removethe breadand enjoy!
NOTE:
Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
EDDIE'S DELl RYE BREAD
(Whole Wheat Setting - Not for Timer)
All ingredients at room temperature
8 oz. buttermilk
(70°F-80°/21°C-27°C), except buttermilk
2 Tbsp. molasses
1-1/2 - 2 oz. water
2 cups bread flour
1-1/4 tsp. salt
1-1/2 cups rye flour
1 large egg
1/4 tsp. baking soda
1 Tbsp. vegetable oil
2 tsp. active dry yeast
Measureall ingredientsintobreadpan in the orderlistedabove,beginningwith thecolumnon the
left,followedbythe columnon the right. SelectWholeWheatsetting.Selectcrustsettingif other
than"Medium:'Pressthe"Start/Stop"buttonto beginthebreadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theend of thecycle.Whenthebakingis complete,the
displaywill read0:00andthe unitwill signal (whenthis occurs,you maychooseto pressthe
"Start/Stop"buttonto cancelthe"Keep-Warm"cycleif desired).Removethebreadandenjoy!
NOTE:
Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
MRS.
FRUMPKIN'S
BUTTERMILK BREAD
(Whole Wheat Setting - Timer OK)
All ingredients at room temperature
10 - 11 oz. water
(70°F-80°/21°C-27°C)
1 cup whole wheat flour
1-1/2 tsp. salt
1 cup rye flour
1-1/2 Tbsp. vegetable oil
2 Tbsp. powdered buttermilk
2 Tbsp. honey
1 Tbsp. vital gluten
1 tsp. white vinegar
1-1/2 tsp. caraway seeds
2 cups bread flour
2 tsp. active dry yeast
Measureall ingredientsintobreadpanin theorderlistedabove,beginningwith thecolumnon the
left,followedbythecolumnon theright. SelectWholeWheatsetting.Selectcrustsettingif other
than"Mediumi'Pressthe"Start!Stop"buttonto beginthe breadmaking
process.Thedisplaywill
begincountingdowntheminutesuntiltheendof thecycle.Whenthebakingis complete,
thedisplaywill read0:00andtheunitwill signal(whenthis occurs,you maychooseto press
the"Start/Stop"buttonto cancelthe"Keep-Warm"
cycleif desired).Remove
thebreadandenjoy!
NOTE:
Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
STAClE'S
LI6HT RYe BREAD
(Basic Setting i Timer OK)
All ingredients
at room temperature
(70°F-80°/21°C-27°C)
11 - 12 oz. water
3 cups bread flour
1-1/2 tsp. salt
1 cup rye flour
1-1/2 Tbsp. vegetable oil
2 tsp. active dry yeast
2 Tbsp. packed brown sugar
Measureall ingredientsintobreadpanin theorderlistedabove,beginningwith thecolumnon the
left,followedbythecolumnon theright. SelectBasicor WholeWheatsetting.Selectcrustsettingif
otherthan"Mediumi'Pressthe"Start!Stop"buttonto beginthe breadmaking
process.Thedisplay
will begincountingdownthe minutesuntil theendofthe cycle.Whenthe bakingis complete,
thedisplaywill read0:00andtheunitwill signal(whenthis occurs,you maychooseto press
the"Start/Stop"buttonto cancelthe"Keep-Warm"
cycleif desired).Remove
thebreadandenjoy!
NOTE:Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
CARRIE'S HONEY
WHEAT
BREAD
(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. wheat bran
3 Tbsp. honey
2 tsp. active dry yeast
Measureall ingredientsintobreadpan in the orderlistedabove,beginningwith thecolumnon the
left,followedbythe columnon the right. SelectWholeWheatsetting.Selectcrustsettingif other
than"Medium:'Pressthe"Start/Stop"buttonto beginthebreadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theend of thecycle.Whenthe bakingis complete,
thedisplaywill read0:00andthe unitwill signal(whenthis occurs,you maychooseto press
the"Start/Stop"buttonto cancelthe "Keep-Warm"cycleif desired).Removethebreadandenjoy!
NOTE:Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
CHAD'SSummer
WHEAT
BREAD
(Whole Wheat Setting - Timer OK)
All ingredients
at room temperature
(70°F-80°/21°C-27°C)
11 - 12 oz. water
2 cups bread flour
1-1/2 tsp. salt
2 cups whole wheat flour
1-1/2 Tbsp. vegetable oil
2 tsp. active dry yeast
2 Tbsp. molasses
Measureall ingredientsintobreadpan in the orderlistedabove,beginningwith thecolumnon the
left,followedbythe columnon the right. SelectWholeWheatsetting.Selectcrustsettingif other
than"Medium:'Pressthe"Start/Stop"buttonto beginthebreadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theend of thecycle.Whenthe bakingis complete,
thedisplaywill read0:00andthe unitwill signal(whenthis occurs,you maychooseto press
the"Start/Stop"buttonto cancelthe "Keep-Warm"cycleif desired).Removethebreadandenjoy!
NOTE:Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
DANA'S CRACKED
WHEAT
BREAD
(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. active dry yeast
Measureall ingredientsintobreadpan in the orderlistedabove,beginningwith thecolumnon the
left,followedbythe columnon the right. SelectWholeWheatsetting.Selectcrustsettingif other
than"Medium:'Pressthe"Start/Stop"buttonto beginthebreadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theend of thecycle.Whenthe bakingis complete,
thedisplaywill read0:00andthe unitwill signal(whenthis occurs,you maychooseto press
the"Start/Stop"buttonto cancelthe "Keep-Warm"cycleif desired).Removethebreadandenjoy!
NOTE:Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
HEATHER'S
100%
WHOLE WHEAT BREAD
(Whole Wheat Setting - Timer OK)
All ingredients
at room temperature
(70°F-80°/21°C-27°C)
12 - 13 oz. water
4 cups whole wheat flour
2 tsp. salt
1-1/2 Tbsp. vital gluten
2 Tbsp. molasses
2 tsp. active dry yeast
1 Tbsp. packed brown sugar
Measureall ingredientsintobreadpan in the orderlistedabove,beginningwith thecolumnon the
left,followedbythe columnon the right. SelectWholeWheatsetting.Selectcrustsettingif other
than"Medium:'Pressthe"Start/Stop"buttonto beginthebreadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theend of thecycle.Whenthe bakingis complete,
thedisplaywill read0:00andthe unitwill signal(whenthis occurs,you maychooseto press
the"Start/Stop"buttonto cancelthe "Keep-Warm"cycleif desired).Removethebreadandenjoy!
NOTE:Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
SOURDOUGH
BREAD
(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
Measureall ingredientsintobreadpan in theorder listedabove,beginningwith thecolumnon
theleft, followedby thecolumnon theright. SelectBasicsetting.Selectcrustsettingif otherthan
"Medium:'Pressthe"Start/Stop"buttonto beginthe breadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theendof thecycle.Whenthe bakingis complete,
thedisplaywill read0:00andthe unit will signal(whenthis occurs,you maychooseto press
the"Start/Stop"buttonto cancelthe "Keep-Warm"cycleif desired).Removethe breadand enjoy!
NOTE:Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
SOURDOUGH
STARTER
2-1/4 tsp. active dry yeast
2 cups all-purpose flour
16 oz. warm water
In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm
water, let stand 10 minutes. Add flour; mix until thick batter forms. Batter need not
be smooth. Cover loosely with cheesecloth, lightweight kitchen towel or plastic
wrap; let stand in warm place for 24 hours. Stir; cover loosely. Place starter in a
warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day.
Cover loosely with plastic wrap or plastic cover; refrigerate.
To
REPLENISH
STARTER
After using a portion of starter, replenish with equal amounts of flour and warm
water. For example, if 10 oz. (1-1/4 cups) of starter were removed to make bread,
replenish remaining starter with 10 oz. (1-1/4 cups) warm water and 10 oz.
(1-1/4 cups) flour. Stir well to blend, cover and let stand in warm place until
bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator.
If not used at the end of one week, remove 1 cup starter and discard;
then replenish with equal amounts of flour and warm water as instructed above.
HINTS
FOR SUCCESSFUL
SOURDOUGH
BAKING
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). Cold ingredients will slow down the activity
of the yeast.
3. When removing starter, always replenish it. Let stand at room temperature
for 3 to 5 hours, until bubbles start to form. Cover and refrigerate.
4. If starters separates (liquid forms on surface), stir until blended before using.
5. If the liquid that forms on surface of starter turns pink in color at any time,
discard the starter and start over again with fresh ingredients.
6. IMPORTANT:
Sourdough bread made in an automatic breadmaker requires
the addition of yeast. The starter's strength and the rising times in the
breadmaker are not sufficient to allow for proper rising without the use
of additional yeast,
COTTAGE CHEESE AND CHIVE BREAD
(Sweet Setting - Not for Timer)
All ingredients
at room temperature
(70°F-80°/21°C-27°C)
1 cup cottage cheese
3-3/4 cups bread flour
1 egg
3 Tbsp. dried chives
1-1/2 tsp. salt
2-1/2 Tbsp. sugar
2 Tbsp. butter or margarine
2-1/4 tsp. active dry yeast
3 - 4 oz. water
Measureall ingredientsinto breadpan in the order listedabove,beginningwith the columnon
the left,followedby thecolumn on the right. SelectSweetsetting.Selectcrustsettingif other
than"Medium:'Pressthe "Start/Stop"buttonto begin thebreadmakingprocess.Thedisplaywill
begin countingdownthe minutesuntil the endof thecycle.Whenthe bakingis complete,the
displaywill read0:00 andthe unit will signal (whenthis occurs,you maychooseto pressthe
"Start/Stop"buttonto cancelthe "Keep-Warm"cycleif desired).Removethe breadand enjoy!
NOTE:
Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
PUMPERNICKEL
BREAD
(Basic or Whole Wheat Setting - Not for Timer)
All ingredients
4 oz. milk
at room temperature
(70°F-80°/21°C-27°C), except 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. butter or margarine
2-1/4 tsp. active dry yeast
Measure all ingredients into bread pan in the order listed above, beginning with the
column on the left, followed by the column on the right. Select Basic or Whole Wheat
setting. Select crust setting if other than "Mediumi' Press the "Start/Stop" button to
begin the breadmaking process. The display will begin counting down the minutes
until the end of the cycle. When the baking is complete, the display will read 0:00
and the unit will signal (when this occurs, you may choose to press the "Start/Stop"
button to cancel the "Keep-Warm" cycle if desired). Remove the bread and enjoy!
NOTE:Once the "Start!Stop" button is pressed, the selected function(s)
cannot be altered. To make any changes once the process has begun, the unit
must be stopped, reset and restarted. To stop, press "Start!Stop" and hold for
2 - 3 seconds until signal sounds and the screen reverts to the setting display.
TRACI'S OATMEAL BREAD
(Basic Setting - Timer OK)
All ingredients at room temperature
10 - 11 oz. water
(70°F-80°/21°C-27°C)
3-3/4 cups bread flour
1-3/4 tsp. salt
2 Tbsp. oat bran
3 Tbsp. honey
2 Tbsp. dry milk
2 Tbsp. butter or margarine
2 tsp. active dry yeast
3/4 cup quick cook oats
Measure all ingredients into bread pan in the order listed above, beginning with
the column on the leR, followed by the column on the right. Select Basic setting.
Select crust setting if other than "Mediumi' Press the "Start/Stop" button to begin
the breadmaking process. The display will begin counting down the minutes until
the end of the cycle. When the baking is complete, the display will read 0:00 and
the unit will signal (when this occurs, you may choose to press the "Start/Stop"
button to cancel the "Keep-Warm" cycle if desired). Remove the bread and enjoy!
NOTE:Once the "Start!Stop" button is pressed, the selected function(s)
cannot be altered. To make any changes once the process has begun, the unit
must be stopped, reset and restarted. To stop, press "Start!Stop" and hold for
2 - 3 seconds until signal sounds and the screen reverts to the setting display.
(Basic Setting
All ingredients
at room temperature
i
RAISIN BREAD
Not for Timer)
(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.
3 Tbsp.
Dry Milk
1-1/2 Tbsp.
2 Tbsp.
Cinnamon
1 tsp.
1-1/2 tsp.
Active Dry Yeast
1-3/4 tsp.
2-1/4 tsp.
Raisins
3/4 cup
1 cup
Measure all ingredients into bread pan in the order listed above. Select Basic
setting. Select crust setting if other than "Medium:' Press the "Start/Stop" button
to begin the breadmaking process. The display will begin counting down the
minutes until the end of the cycle. When the unit signals during the kneading
cycle, add the raisins a few at a time. When the unit signals and the display reads
0:00, the baking is complete. Press "Start/Stop" to cancel "Keep-Warm" cycle.
Remove the bread and enjoy!
NOTE:Once the "Start!Stop" button is pressed, the selected function(s)
cannot be altered. To make any changes once the process has begun, the unit
must be stopped, reset and restarted. To stop, press "Start!Stop" and hold for
2 - 3 seconds until signal sounds and the screen reverts to the setting display.
HONEY
GRAIN
BREAD
(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.
Bread flour
2-1/4 cups
2-1/2 cups
Whole What Flour
1 cup
1-1/4 cups
Quick Cook Oats
1/2 cup
2/3 cup
Active Dry Yeast
2 tsp.
2-1/4 tsp.
Measure all ingredients into bread pan in the order listed above. Select Basic
setting. Select crust setting if other than "Medium:' Press the "Start/Stop" button
to begin the breadmaking process. The display will begin counting down the
minutes until the end of the cycle. When the unit signals during the kneading
cycle, add the raisins a few at a time. When the unit signals and the display reads
0:00, the baking is complete. Press "Start/Stop" to cancel "Keep-Warm" cycle.
Remove the bread and enjoy!
NOTE: Once the "Start!Stop" button is pressed, the selected function(s)
cannot be altered. To make any changes once the process has begun, the unit
must be stopped, reset and restarted. To stop, press "Start!Stop" and hold for
2 - 3 seconds until signal sounds and the screen reverts to the setting display.
PETER'S SPECIAL WINTER
BREAD
(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. active dry yeast
1/4 cup molasses
Measureall ingredientsinto breadpan in the order listedabove,beginningwith the columnon
the left,followedby thecolumn on the right. SelectSweetsetting.Selectcrustsettingif other
than"Mediumi' Pressthe "Start/Stop"buttonto begin thebreadmakingprocess.Thedisplaywill
begin countingdownthe minutesuntil the endof thecycle.Whenthe bakingis complete,the
displaywill read0:00 andthe unit will signal (whenthis occurs,you maychooseto pressthe
"Start/Stop"buttonto cancelthe "Keep-Warm"cycleif desired).Removethe breadand enjoy!
NOTE:
Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
100%
All ingredients
WHOLE WHEAT BREAD -
FATFREE
(Whole Wheat Setting - Timer OK)
at room temperature (70°F-80°/21°C-27°C)
1.5-Pound
2-Pound
Water
8 to 9 oz.
11 to 12 oz.
Salt
1-1/2 tsp.
1-3/4 tsp.
Honey
Molasses
1-1/2 Tbsp.
1-1/2 Tbsp.
2 Tbsp.
2 Tbsp.
Whole What Flour
3 cups
4 cups
Vital Gluten
Active Dry Yeast
1 Tbsp.
2 tsp.
1-1/2 Tbsp.
2-1/2 tsp.
Measure all ingredients into bread pan in the order listed above. Select Whole Wheat
setting. Select crust setting if other than "Medium:' Press the "Start/Stop" button to begin
the breadmakingprocess. Thedisplay will begin counting down the minutes until the end
of the cycle. Whenthe baking is complete,the display will read 0:00 and the unit will
signal (whenthis occurs, you may choose to press the "Start!Stop" button to cancel
the "Keep-Warm"cycle if desired). Removethe bread and enjoy!
NOTE:Oncethe "Start/Stop" button is pressed,the selectedfunction(s) cannot be altered.
To makeany changesoncethe processhas begun,the unit must be stopped,resetand
restarted.To stop, press "Start/Stop" and hold for 2 - 3 seconds until signal sounds and
the screenrevertsto the setting display.
MULTI-GRAIN BREAD
(Whole Wheat Setting - Not for Timer)
All ingredients at room temperature
9 to 10 oz. buttermilk
(70°F-80°/21°C-27°C), except buttermilk
1-1/4 tsp. salt
1-1/2 cups whole wheat flour
2-1/2 Tbsp. butter
3 Tbsp. honey
1-1/2 cups bread flour
2 Tbsp. sugar
1/3 cup carrots, shredded
1/4 tsp. baking soda
1/3 cup wheat germ
2-1/2 tsp. active dry yeast
1/3 cup oats, quick-roll
1/2 cup raisins
3 Tbsp. wheat berries, cooked, optional*
NOTE:Add raisins after the "Fruit & Nut" beep.
Measureall ingredientsintobreadpan in the orderlistedabove,beginningwith thecolumnon the
left,followedbythe columnon the right. SelectWholeWheatsetting.Selectcrustsettingif other
than"Medium:'Pressthe"Start/Stop"buttonto beginthebreadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theend of thecycle.Whenthe bakingis complete,
thedisplaywill read0:00andthe unitwill signal(whenthis occurs,you maychooseto press
the"Start/Stop"buttonto cancelthe "Keep-Warm"cycleif desired).Removethebreadandenjoy!
NOTE:Oncethe "Start/Stop"buttonis pressed,theselectedfunction(s)cannotbealtered.
Tomakeanychangesoncetheprocesshasbegun,the unitmustbestopped,resetandrestarted.
Tostop,press"Start/Stop"and holdfor 2 - 3 secondsuntil signalsoundsandthescreenreverts
tothe settingdisplay.
Tocook wheat berries, soak overnight in water then drain and add to boiling water
Bring back to boil, cover reduce heat and simmer 50 minutes or until tender.
Drain and cool completely under running water.Drain well before adding to bread pan.
APPLE
WALNUT
BREAD
(Sweet Setting - Not for Timer)
All ingredients at room temperature
6 oz. unsweetened apple sauce
(70°F-80°/21°C-27°C)
1/4 cup packed brown sugar
3- 4 oz. apple juice
1-1/4 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
3 Tbsp. butter or margarine
2 tsp. active dry yeast
1 large egg
1/2 cup chopped walnuts
4 cups bread flour
Measureall ingredientsintobreadpan in theorder listedabove,beginningwith thecolumnon
theleft, followedby thecolumnon theright. SelectSweetsetting.Selectcrustsettingif other
than"Medium:'Pressthe"Start/Stop"buttonto beginthe breadmakingprocess.Thedisplaywill
begincountingdownthe minutesuntil theendof thecycle.Whenthe bakingis complete,
thedisplaywill read0:00andthe unit will signal(whenthis occurs,you maychooseto press
the"Start/Stop"buttonto cancelthe "Keep-Warm"cycleif desired).Removethe breadand enjoy!
TINA'S SPRINGTIME
FAVOURITE BREAD
(Sweet Setting - Not for Timer)
All ingredients at room temperature
8 - 9 oz, water
(70°F-80°/21°C-27°C)
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 extract
3/4 cup raisins
1-1/4 tsp. almond extract
1/2 cup candied orange peel
3-3/4 cups bread flour
Measure all ingredients into bread pan in the order listed above, beginning with
the column on the left, followed by the column on the right, Select Sweetsetting,
Select crust setting if other than "Mediumi' Pressthe "StardStop" button to begin the
breadmaking process, The display will begin counting down the minutes until the end
of the cycle, When the baking is complete, the display will read 0:00 and the unit will
signal (whenthis occurs, you may choose to press the "Start/Stop" button to cancel
the "Keep-Warm" cycle if desired), Removethe bread and enjoy!
QIII[K BR[AD ]NSTRII[TIONS
Unlike yeast breads, quick breads do not use yeast as the rising agent, Therefore,
the knead and rise cycles have been omitted. Instead, quick breads use baking
powder or baking soda along with steam to act as a leavening agent.
[NSTrO[TIONS
For MAKING
QUI[KBrr.AD:
1. Measure all ingredients into bread pan. Position pan in baking chamber.
2. Select Quick Bread Setting, Press "Start/Stop"; let ingredients mix for 5 minutes.
Using rubber spatula, scrape down sides of the bread pan to eliminate flour
pockets in the corners.
3. When the quick bread has finished baking, press "Start!Stop" to cancel the
"Keep-Warm" feature. Remove pan to a heatproof surface and let cool in pan
5 minutes to allow bread to "set." Remove bread from pan to wire rack
and cool completely before slicing.
QOlCKBREADRECIPES
CONNIE'S CRANBERRY
NUT BREAD
(Quick Bread Setting - Not for Timer)
All ingredients
10 oz. milk
at room temperature
(70°F-80°/21°C-27°C), except milk
3-1/2 tsp. baking powder
1 large egg
1 tsp. salt
3 Tbsp. vegetable oil
1 cup coarsely chopped cranberries
2-1/2 cups all-purpose flour
1 cup chopped walnuts
3/4 cup sugar
Measure milk, egg and oil into bread pan and set aside. In a medium mixing bowl,
combine remaining dry ingredients except cranberries and nuts. Mix well and add
to bread pan. Then add the cranberries and nuts.
Select Quick Bread setting. Select Dark Crust Color Setting. Press"Start/Stop".
Whenunit signals and the display reads0:00, the baking cycle is complete;
press "Start!Stop" to cancel the "Keep-Warm" feature. Remove the bread and enjoy!
CHOCOLATE
BANANA
BREAD
(Quick Bread Setting - Not for Timer)
All ingredients
at room temperature
(70°F-80°/21°C-27°C), except milk
3 ripe bananas, mashed
1/2 cup sugar
1/3 cup butter or margarine, melted
1 tsp. baking soda
2 eggs, slightly beaten
1 tsp. baking powder
3 Tbsp. sour milk
(1 Tbsp. vinegar and 2 Tbsp. milk)
1/2 tsp. salt
2 cups all-purpose flour
1/2 cup chocolate chips
1/2 to 3/4 cup chopped nuts
Measure banana, milk, eggs and butter into bread pan and set aside. In a medium
mixing bowl, combine remaining ingredients and stir together. Add to bread pan.
Select Quick Bread setting. Select Dark Crust Color Setting. Press"Start/Stop".
Whenunit signals and the display reads0:00, the baking cycle is complete;
press "Start!Stop" to cancel the "Keep-Warm" feature. Remove the bread and enjoy!
NUT BREAD
(Quick Bread Setting - Not for Timer)
All ingredients
10 oz. milk
at room temperature
(70°F-80°/21°C-27°C), except 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. baking powder
1 tsp. salt
1 cup chopped nuts
Measure milk, eggs and oil into bread pan and set aside. In a medium mixing bowl,
combine remaining ingredients and stir together. Add to bread pan.
Select Quick Bread setting. Press "Start/Stop". When unit signals and the display reads
0:00, the baking cycle is complete; press "Start!Stop" to cancel the "Keep-Warm"
feature. Remove the bread and enjoy!
DAD'S FAVORITE APRICOT NUT BREAD
(Quick Bread Setting - Not for Timer)
All ingredients
at room temperature
(70°F-80°/21°C-27°C)
6 oz. orange juice
1 large egg
2 Tbsp. butter or margarine
2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp baking soda
1 tsp. salt
1 cup chopped dried apricots
3/4 cup slivered almonds
Measure orange juice, eggs and butter into bread pan and set aside. In a medium
mixing bowl, combine remaining ingredients and stir together. Add to bread pan.
SelectQuick Breadsetting. Press"Start/Stop".Whenunit signals and the display reads0:00,
the baking cycle is complete; press "Start!Stop" to cancel the "Keep-Warm" feature.
Remove the bread and enjoy!
DOUGH INSTRUCTIONS
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.
4. Press "Start/Stop," holding it down until you hear a "beep" and the display clears.
5. To remove the bread pan, grasp handle firmly and lift pan out.
NOTE:The pan does not get hot when using the dough setting.
PREPARING
DOUGH
I:OR
BAKING
1. Lightly sprinkle all-purpose flour onto a pastry mat or board, Using a rubber
spatula or wooden spoon, remove dough from the bread pan and place on
lightly floured surface. Knead by hand 2 or 3 times to release the air. If the
dough is easy to handle without flour, shape on a lightly oiled, clean countertop.
2. Shape dough into your favourite rolls, coffee cake, etc., (suggestions follow).
Place on greased baking pan. Cover dough with a clean cloth and let rise
until almost doubled in size, about 1 hour.
3. Bake as directed in the recipe. Remove from pan and cool on a wire rack
or serve warm.
(:RUST
TR[ATM[NTS
ANDGLAZ[S
After rolls rise,just before baking, gently apply desired glazewith a pastry brush,
Bakeas directed in the recipe,
• For a shiny golden crust, use Egg Glazeor Egg Yolk Glaze,
• For a shiny chewy crust, use Egg White Glaze(crust will be lighter in color),
EGG GLAZE
EGG YOLKGLAZE
EGG WHITE GLAZE
Mix 1 slightly beatenegg
with 1 Tbsp. water or milk
Mix 1 slightly beatenegg
with 1 Tbsp. water or milk
Mix 1 slightly beaten
with 1 Tbsp. water
NOTE:TOkeep unused egg yolk fresh for several days, cover with cold water and
store in refrigerator in a covered container.
VARIATIONSFOR SHAPING DOUGH
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.
MaKesIZ
Cloverleaves
Lightly grease 12 muffin cups. Divide dough into 36
1-inch pieces. Pull edges under, smoothing tops to
shape into balls. Place 3 balls in each muffin cup,
smooth-side-up. Cover, let rise and bake as directed.
MaKes12
Simple
Pan Rolls
Lightly grease 8 x 1-1/2-inch, or 9 x 1-1/2 inch,
round baking pan. Divide dough into 12 pieces.
Shape each piece into a ball, pulling edges under to
make a smooth top. Arrange rolls smooth-side-up in
prepared pan. Cover, let rise and bake as directed.
MaKes12
Swirls
Lightly grease baking sheet. Divide dough into 10
equal pieces. On a lightly floured surface, using your
hand, roll each piece into a pencil-like strand about
10 inches long. Beginning at the center, continue
wrapping each piece around the center to form a
swirl. Place rolls 2 - 3 inches apart on prepared
baking sheet. Cover, let rise and bake as directed.
MaKesI0
Butterhorns
Lightly grease baking sheet and set aside.
On lightly floured surface, roll dough into a
12-inch circle. Brush dough with melted butter.
Cut into 12 wedges. To shape rolls, begin at wide
end of wedge and roll toward point. Place rolls
point side down, 2 to 3 inches apart, on prepared
baking sheet. Cover, let rise and bake as directed.
MaKes12
RISING
To REDUCE
RISING TIME OF DOUGH
* Preheatconventional ovento 200°F/93°C for 5 minutes, then turn off oven,
Shapedough, place on baking pan as directed and cover with a clean kitchentowel,
Placedough in oven until doubled in size, This will surely reduce rising time by
about one-half,
. Recipesusing whole grain or unrefinedflours contain less gluten and may not rise as
much as those using white bread flour, As a result, these heavierbreadsmay fall
slightly in the center,This is normal and will not affect the taste of the bread, Wheat
gluten can also be addedto improve the shapeand volume of bread madewith low
gluten flours,
STORING
KEEPING
Your BREAD
FRESH
• Thereare no preservativesin your home madebread, so store cooled loaf in a tightly
sealedplastic bag, If desired, enclose a stalk of celery in the bag to keepbread fresh
longer, Do not store in the refrigerator as this causesbread to dry out faster,
DOUGHRECIPES
CHUCK'S HONEY & WHEAT ROLLS
(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. Select Dough setting. Press "Start!Stop".
When unit signals and display reads 0:00, press "Start!Stop" and remove dough.
Shape as desired, see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.
NAK[S12 ROLLS
JANET'S FOCACCIA
(Dough Setting - Timer OK)
All ingredients
at room temperature
(70°F-80°/21°C-27°C)
9 oz. water
3 Tbsp. olive oil (for dough)
1 tsp. salt
1 to 2 cloves garlic, minced
1-1/2 tsp. dried rosemary
3 cups bread flour
1-3/4 tsp. active dry yeast
1-1/2 Tbsp. olive oil (for topping)
1/2 cup sun dried tomatoes,
reconstituted and chopped
1/2 cup Parmesan cheese, grated
Measure all ingredients into bread pan except 1-1/2 Tbsp olive oil, tomatoes and
parmesan cheese. Select Dough setting. Press "Start!Stop". When the unit signals
and the display reads 0:00, press "Start/Stop" and remove the dough. Pat dough
into a greased 9 x 13 inch pan. Cover; let rise for 30 minutes. With the handle of
a wooden spoon, make indentations in dough, about 1 inch apart. Brush dough
with 1-1/2 Tbsp olive oil, sprinkle with tomatoes and Parmesan cheese.
Preheat oven to 400°F/204°C. Bake 15-20 minutes or until edges are golden brown.
Let cool, cut into squares to serve.
NAK[S1 _O(A((IA
BRAN
BUNS
(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. Select Dough setting. Press "Start!Stop".
When unit signals and display reads 0:00, press "Start!Stop" and remove dough.
Shape as desired, see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.
MAKES
lZ BUNSoRZ4 ROLLS
STEVE'S BREAD
PRETZELS
(Dough Setting - Timer OK)
All ingredients
at room temperature
(70°F-80°/21°C-27°C)
6.5 to 7 oz. water
1/4 tsp. salt
2 cups bread flour
1/2 tsp. sugar
1-1/2 tsp. active dry yeast
1 egg, slightly beaten
1 to 2 Tbsp. coarse (Kosher) salt
Measure all ingredients into bread pan, except egg and coarse salt. Press
"Start!Stop" to clear display. Select Dough setting. Press "Start!Stop". When unit
signals and display reads 0:00, press "Start!Stop" and remove dough.
Preheat oven to 450°F/232°C. Divide dough into 12 pieces. Roll each into 8-inch
rope. Form into pretzel shape or leave in stick shape. Place on a greased cookie
sheet, brush each with beaten egg. Sprinkle with coarse salt. Bake in preheated oven
for 12 to 15 minutes.
MAK[SIZ PR[TZ[LS
\
\
CASSIE'S
ENGLISH MUFFINS
(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. sugar
2 tsp. active dry yeast
1/4 cup cornmeal
Measure all ingredients into bread pan, except cornmeal. Select Dough setting.
Press "Start!Stop". When unit signals and display reads 0:00, press "Start!Stop"
and remove dough.
Sprinkle cornmeal over flat surface. Place dough on cornmeal and roll to 1/4-inch
thickness. Cut into 2-1/2 to 3-inch circles. Place dough, cornmeal-side-down, on an
ungreased baking sheet. Cover and let rise in a warm, draft-free place for 30 minutes.
Preheat electric griddle or fry pan to 250°F/121 °C. Cook, cornmeal-side-down
about 8 minutes or until golden brown, turn and cook another 8 minutes.
MAKES
10 TO173-1N(HMOfflNS
DEBRA'S BUTTER ROLLS
(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
1/4 cup water
1/4 cup butter
1 egg
2-3/4 cups bread flour
2 Tbsp. sugar
2 tsp. active dry yeast
Measure all ingredients into bread pan. Select Dough setting. Press "Start!Stop".
When unit signals and display reads 0:00, press "Start!Stop" and remove dough.
Shape as desired, see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.
MAKES
1;_REELS
COFFEE CAKE
(Dough Setting - Not for Timer)
All ingredients
at room temperature
6 to 7 oz.milk
1 eggyolk
2-1/4cupsbreadflour
2 tsp.activedryyeast
(70°F-80°/21°C-27°C),
except milk
1 tsp. salt
1 Tbsp. butter or margarine
1/4 cup sugar
Measure all ingredients into bread pan. Select Dough setting. Press "Start!Stop".
When unit signals and display reads 0:00, press "Start!Stop" and remove dough.
Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan. Add topping.
HAK[s1 (orr[[ GK[
TOPPING
2 Tbsp. butter, melted
1/2 cup sugar
1 tsp. ground cinnamon
1/2 cup chopped pecans
Powdered Sugar Glaze, optional
Drizzle butter over dough. In small bowl, mix sugar, cinnamon and nuts; sprinkle
onto butter. Cover; let rise in warm place about 30 minutes. Bake in preheated oven
(375°F/191°C) 20 to 25 minutes, until golden brown. Cool 10 minutes in pan on
rack. Drizzle with powdered sugar glaze if desired.
MAKES
[NOIIGHTO (OVER1(orr[[
POWDERED
SUGAR
GK[
GLAZE
(for Coffee Cakes and Sweet Rolls)
1 cup sifted powdered sugar
1 tsp. butter or margarine, softened
1 or 2 Tbsp. water or milk
1/2 tsp. vanilla
In a small bowl, combine all ingredients and blend until smooth. Spread or drizzle
glaze on slightly warm coffee cake or sweet rolls.
MAKES
[NOIIGHTO (OVER1(orr[[
GK[
CINNAMON ROLLS
(Dough Setting - Timer OK)
All ingredients
at room temperature
(70°F-80°/21°C-27°C)
1-1/2 Ib. 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. Select Dough setting.
Press "Start!Stop". When unit signals and display reads 0:00, press "Start!Stop"
and remove dough.
On a lightly floured surface, roll dough into rectangle (15 x 9-inches), spread soft
butter on dough. Mix sugar and cinnamon; sprinkle over butter. Roll up tightly,
beginning at 15-inch side. Pinch edges to seal. Stretch roll to make even. Cut nine
1-1/2-inch slices. Arrange in a greased 9 x 9 x 2-inch square pan, spacing evenly.
Cover; let rise until double in size; about 40 minutes. Preheat oven to 375°F/191 °C.
Bake 25 to 30 minutes or until golden brown. Cool on wire rack for 10 minutes.
Top warm rolls with glaze (see page 47).
NAK[S9 ROLLS
JIM'S
PIZZA CRUST
(Dough Setting - Timer OK)
All ingredients
at room temperature (70°F-80°/21°C-27°C)
1.5-Pound
2-Pound
Water
7 to 8 oz.
10 to 11 oz.
Salt
1/2 tsp.
3/4 tsp.
Olive Oil or Vegetable Oil
2 Tbsp.
3 Tbsp.
All-purpose flour
3 cups
4 cups
Active Dry Yeast
1-1/2 tsp.
2 tsp.
Combine all ingredients into bread pan. Select Dough setting. Press "Start/Stop".
When unit signals and display reads 0:00, press "Start!Stop" and remove dough.
Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round (1-1/2 pound
recipe), or 14-inch round pizza pan (2 pound recipe Preheat oven to 400°F/204°C.
Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15 to 20
minutes, or until crust is golden brown.
PIZZA TOPPINGS (optional)
1 cup (8 oz.) prepared pizza sauce
1 pkg. (3 - 4 oz.) sliced pepperoni
1/2 lb. bulk pork sausage,
browned and drained
1 can (4 oz.) mushroom steps
and pieces, drained
1/3 cup chopped onions
1 cup chopped green peppers
MULTI-GRAIN
CINNAMON RAISIN BAGELS
(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.
10 to 11 oz.
Salt
1-1/2 tsp.
2 tsp.
Olive Oil or Vegetable Oil
1 Tbsp.
2 Tbsp.
Bread flour
2 cups
2-3/4 cups
Quick cook oatmeal
1/2 cup
2/3 cup
Whole wheat flour
1/4 cup
1/3 cup
Brown sugar, packed
1 Tbsp.
1-1/2 Tbsp.
Cinnamon
1-1/2 tsp.
2 tsp.
Active Dry Yeast
1-1/2 tsp.
2 tsp.
Raisins
1/2 cup
3/4 cup
Measure all ingredients into bread pan. Select Dough setting. Press "Start!Stop".
When unit signals and display reads 0:00, press "Start/Stop" and remove dough.
Divide dough into 6 to 10 equal pieces, Roll each piece into a rope, Wrap rope around
four fingers, moisten ends, overlap and join ends, Turn circle inside out, Place shaped
bagels on greasedbaking sheet at least 1 inch apart, Cover with lightly dampenedcloth,
Allow to rise until puffy, about 30 minutes, Heat 4 to 6 quarts water to a boil in Dutch
oven or stockpot, Drop 2 to 3 bagels into boiling water, Boil 1-1/2 minutes on each
side, Removewith slotted spoon and drain on towel, Repeatwith remaining bagels,
Lightly grease baking sheet or dust with cornmeal to prevent from sticking, Bakein
preheated400°F/212°C oven for 20 to 25 minutes or until golden brown, For crispier
crust, spritz bagels several times with water during baking,
["IAK[S6 - 10 BAGES
KEN'S BASIC EGG BAGELS
(Dough Setting - Not for Timer)
All ingredients
at room temperature (70°F-80°/21°C-27°C)
1.5-Pound
2-Pound
Water
4 to 6 oz.
7 to 8 oz.
Salt
1-1/2 tsp.
2 tsp.
Vegetable oil
1-1/2 Tbsp.
2 Tbsp.
Bread flour
2-1/2 cups
3-1/3 cups
Sugar
1 Tbsp.
1-1/2 Tbsp.
Active Dry Yeast
1-1/2 tsp.
2 tsp.
Raisins
1/2 cup
3/4 cup
Foflow the instructions from above for Multi-Grain Cinnamon Raisin Bagels.
PASTA
RECIPES
KENT'S BASIC PASTA
(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. Select Dough setting. Press "Start!Stop",
and allow to mix 8 to 10 minutes; then press "Start!Stop" to cancel. Remove dough
and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if
dough is sticky. Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium
noodles. Cook noodles in a large pot of boiling salted water for 10 to 15 minutes.
Drain in colander.
ERIC'SEGG PASTA
(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
4 large eggs, slightly beaten
2 Tbsp. water
Measure all ingredients into bread pan. Select Dough setting. Press "Start!Stop",
and allow to mix 8 to 10 minutes; then press "Start!Stop" to cancel. Remove dough
and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if
dough is sticky. Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium
noodles. Cook noodles in a large pot of boiling salted water for 10 to 15 minutes.
Drain in colander.
JAM 8 MARMALAD[RECIPES
STRAWBERRY JAM
(Bake Setting - Not for Timer)
1-1/2 cups fresh strawberries, sliced
1 cup sugar
2 tsp. lemonjuice
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, scraping sides of pan with rubber spatula. Press
"Start!Stop" to cancel. Select Bake Setting. Press "Start!Stop". When unit signals
and display reads 0:00, press "Start!Stop". Using hot pads, remove bread pan.
Pour jam into containers; cover. Refrigerate to set.
MAK[SABouT3 ([uPs
ORANGE
MARMALADE
(Bake Setting - Not for Timer)
3 large oranges
1 lemon
1-1/4 cups sugar
2 Tbsp. powdered low-sugar fruit pectin
With a vegetable peeler, shave off the bright layer of peel fro one orange and lemon;
chop finely. Remove remaining white peel from orange and lemon, discard.
Peel remaining oranges, discard peels. Slice fruit into 1/2-inch pieces.
Combine chopped peels, fruit, sugar and pectin in bread pan. Select Basic setting.
Press "Start!Stop". Allow to mix 5 - 6 minutes, scraping sides of pan with rubber
spatula. Press "Start!Stop" to cancel. Select Bake Setting. Press "Start!Stop".
When unit signals and display reads 0:00, press "Start!Stop". Using hot pads,
remove bread pan. Pourjam into containers; cover. Refrigerate to set.
MAKI:S
ABOUT
3 (UPS
FROZEN
BERRY
JAM
(Bake Setting - Not for Timer)
1 package (10 to 12 oz) frozen berries,
(strawberries and raspberries are ideal)
1-3/4 cups sugar
1 Tbsp. lemonjuice
1 pouch (3 oz.) liquid fruit pectin
Combine ingredients into bread pan. Select Basic setting. Press "Start!Stop".
Allow to mix 5 - 6 minutes, scraping sides of pan with rubber spatula. Press
"Start!Stop" to cancel. Select Bake Setting. Press "Start!Stop". When unit signals
and display reads 0:00, press "Start!Stop". Using hot pads, remove bread pan.
Pour jam into containers; cover. Refrigerate to set.
MAK[SABOUT
3 (UPS
SPREAD AND GLAZERECIPES
GARLIC
BUTTER
HERB-CREAM
CHEESE
SPREAD
Mix:
MIX:
1/4 cup margarineor butter,softened
1 container(4 oz.) whippedcreamcheese
1/8 tsp. garlic powder
1 tsp. choppedfresh or 1/2 tsp. dried dill
weed
1 small clove garlic, finely chopped
HERB-CHEESE
BUTTER
Mix:
HONEY-WALNUT
SPREAD
1/4 cup margarineor butter,softened
1 Tbsp. grated Parmesancheese
Mix:
1 tsp. choppedfresh parsley
1 package(3 oz,)creamcheese,
softened
1/4 tsp. dried oregano leaves
1 Tbsp,choppedwalnuts
2 tsp,honey
Dash of garlic salt
RIPE OLIVE SPREAD
ITALIAN HERB
BUTTER
Coverandprocessin foodprocessoror blender
Mix:
until slightly coarse:
1/4 cup margarineor butter,softened
1-1/2 cups pitted ripe olives
1/2 tsp. Italian seasoning
3 Tbsp.olive oil
Dash of salt
3 Tbsp.capers,drained
3 flat anchovyfillets, drained
CHOCO-BANANA
SPREAD
Fhx:
1 tsp. Italianseasoning
2 clovesgarlic
1/3 cup mashedripe banana
1/3 cup semi-sweetchocolatechips, melted
FRUITED CREAM
CHEESE
SPREAD
Beaton medium speeduntil fluffy:
HAM
AND
SWISS
SPREAD
1 package(8 oz.) cream cheese,softened
1/4 cup favouritefruit preserves
MIX:
WhippedHoney-OrangeSpread
1 package(3 oz.) cream cheese,softened
Beaton medium speeduntil fluffy:
2 tbsp.finelychoppedfully cookedsmokedham
1 cup margarineor butter,softened
1 Tbsp.shreddedSwisscheese
2 Tbsp. honey
1/2 tsp. preparedmustard
2 tsp. gratedorangepeel
BROWNED
BUTTER
GLAZE
CITRUS
GLAZE
2 Tbsp, margarineor butter
Mix until thin enoughto drizzle:
2/3 cup powderedsugar
1/2 cup powderedsugar
1/2 tsp, vanilla
1 tsp, gratedlemonor orange peel
3 to 4 tsp, milk
1-1/2 to 2 tsp, lemonor orangejuice
Heatmargarinein 1-quart saucepanover
medium heatuntil light brown;cool,
Stir in powderedsugarand vanilla, Stir in
milk until smoothand thin enough to drizzle,
CREAMY
VANILLA
Mix until thin enoughto drizzle:
1/2 cup powderedsugar
1/4 tsp, vanilla
CINNAMON
GLAZE
Mix until thin enoughto drizzle:
1/2 cup powderedsugar
1/4 tsp, ground cinnamon
1-1/2 to 2 tsp, water
GLAZE
1-1/2 to 2 tsp, milk
TROIIBLESHOOTING
THE MACHINE
Machine
Malfunctions
SMOKE
EMITTED
FROM
SIDES
STEAM
OF
BROWNED
SIDES
VENT BREAD BREAD
PL[AS[
_H[CK
THE [OLLOWING"
Unphgged
AND BROWN
LED
(ON BACK
TAKES
COLLAPSE BREAD
CENTERBUT
SMCES
DISPLAYLED OF UNIT) TOO
AND RISES
STICKYFLOUR
UNEVENLY
DOES
_OESNOT
READSBURNINGLONG BOTTOM TO0 UNDER AND COATED NOT ANDIS NOT
TURN ON 'H:HH'
SMELL
TO BAKE
IS DAMP
MUCH
BROWNED
RAW
BOTTOM
BAKED
STICKY
MIX
,0.
Breadpannot
insertedcorrectly
_I.
Ingredientspilled on
heaterelement
_I.
Kneadingbladenot
installedin breadpan
_I.
_I.
Top lid wasrepeatedly
open during operation
or leit open
,0.
Menu selection
was wrong
, ,
0
,,,,,,I
I,,I.I
I"
Z
=_' _
0 _
,0.
,0.
._
._
_I.
Mode selection
(DOUGH
was wrong
mode
waschosen)
Stop/Resetpad
was pressed
afterstarting
Breadleft in
breadpantoo long
after baking
,0,
Breadsslicedjust after
baking(sLamwasnot
allowedto escape)
Wateraddedafter
kneadingflour
•
V
Power
outage
Opencavitytoo hot/
Must wait to cool
,_
,_
,_
,_
A
•
*If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If it
is at the bake cycle, then remove bread pan and place the pan into the oven to finish cooking.
Questions? Please call us toll-free at
1-800-526-2832.
TROUBLESHOOTING
THE RECIPES
Baking Results
BROWNED
PLEASE OI[(K
HEAVY
TII[ FOLLOWING:
ANDFLOURED
SIDES
OVER
:ENTERSTICKY
RISE
FLOURED
ENOUGH
TOP
BROWNED ANDRAW
'0'
k)O much
0
BREAD
BREAD
DOESNOT
DENSE BAKEDIN ORHOLEY
RISESTO0
TEXTURE CENTER TEXTURE COLLAPSE MUCH
Not enough
FLOUR
NOT
OPEN
COARSE
,0.
,0.
Not enough
_1,
_1,
YEAST
]oo much
m
IZ
WATER
_ orLIQUID
'0'
Not enough
,0.
]oo much
lh
<
,0.
,0.
,0.
,0.
Omitted
_1,
SUGAR
;oomuch
SALT
0
Omitted
Old or bad
flour used
,0,
,0,
0
,0,
_
FLOUR:
All Purposeflour
Old yeastused
YEAST:
Wrongtypeof
yeastused
Hotwaterwasusedinsteadof
cold or roomtemperature
I,
Questions? Pleasecall us toll-free at
1-800-5/6-283/.
COMMONLY
ASXED
QUESTIONS
WHY DID MY BREAD TURN OUT LIKE LEAD, RESEMBLING A HOCKEYPUCK?
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.
It may have risen too fast due to too much yeast. You'll be surprised to find when
you cut the top off that you will have a tasty loaf with a coarse texture.
WHY DOES MY LOAF LOOK LUMPY OR HAVE AN UNEVEN SHAPE ON TOP?
Perhaps there wasn't enough moisture. Sometimes heavier textured breads
appear this way.
WHY DOES MY LOAF HAVE LARGE HOLES?
There was probably too much yeast or moisture.
WHY DOES MY RECIPE TURN OUT PERFECTMOST OF THE TIME BUT DOES
NOT OCCASIONALLY?.
Perhaps the humidity in the air or the moisture in the flour varied causing the dough
to be stickier or drier OR the room temperaturewas cold or very hot. Rememberthe
machine cannot makejudgment calls for those variables.
WHY ARE THERE DEPOSITS OF FLOUR ON THE SIDE OF THE BAKED LOAF?
Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading;
the next time you could try using a rubber spatula to push down ingredients on the
sides of the pan, after the first kneading cycle.
WHY DO THE RAISINS AND DATES SEEM TO BE CLUMPED TOGETHERAT THE
BOTTOM OR THE LOAF?
The raisins and dates were too sticky. Try air-drying them overnight on the counter
or buying date pieces that have a dextrose coating on the outside.
HowTOTEST
YEAST
The following instructions can be used to determine the freshness and quality
of your yeast, To test, follow these instructions:
1. Place 1/2 cup of lukewarm water into a small bowl or cup.
2. Stir 1 tsp, of sugar into the water.
3. Sprinkle 2 tsp. of yeast over the surface.
4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed,
5. The mixture should foam and produce a strong yeast aroma, If this does not occur,
the yeast is inactive and stale and new yeast should be purchased.
CAR[ANDCL[ANING
INSTRUCTIONS
Cleaning
the Oster ® Deluxe
Bread & Dough
Maker
Before cleaning the Bread Maker, unplug it and allow it to cool, To clean, wipe manually,
Do not immerse in water!And makesure to use only a mild kitchen detergent- benzine,
cleaners,scrubbing brushes and chemical cleanerswill damagethe unit.
Beforere-using the unit, make sure it is completely dry.
Body and Lid
1. Removeall bread crumbs by wiping gently with a slightly damp cloth.
2. As you wipe, take care not to bend the temperaturesensor,which is located
on the inside wall of the Bread Maker.
Baking Pan and Kneading Blade
1. Wipe clean with a damp cloth and dry thoroughly.
2. Do not wash the pan or removable parts in the dishwasher.
{ AI ING
FORYOUROST[I®BI EAD
MAKER
Non-Stick Pan and Blade
1. Keepyour BreadMaker clean.
2. Do not use metal utensils. Thesewill damagethe non-stick coating on the pan
and kneadingblade.
3. Don't worry if the non-stick coating changes color over time. Thecolor change
is the result of steamand other moisture and in no way affectsthe performance.
4. If you experiencedifficulty in removing the kneadingblade, place warm water
in the bread pan for 10-15 minutes to allow the kneading blade to loosenout.
Storage
1. Make surethat the unit is completely cool and dry beforestoring.
2. Storethe Bread Maker with the lid closed.
3. Do not placeheavy objects on the top lid.
BAKING
ATHIGH
ALTITUDES
At High Altitudes
baking
above 3,000 feet, dough rises faster. Therefore,
in high altitudes
suggested
guidelines.
write down which
some experimentation
Use one suggestion
suggestions
work
is required.
when
Follow the
at a time and remember
to
best for you.
Guidelines:
1. Reduce the amount of yeast by 25%.
This will inhibit the bread from over-rising,
2. Increase salt by 25%. The bread will rise
slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Flour stored
at High Altitudes tends to be drier,
You might have to add a few tablespoons
of water, until the dough forms a nice ball.
Along the way, feel free to ask questions.
You can call us toll free at
1-800-526-2832.
INDEXOF RECIPES
BREADRE(IrES
DOUGHRE(IrES
Vicki'sTraditional White Bread .......
1B
Chuck's Honey & Wheat Rolls .......
38
Shawn's Classic White Bread ........
19
Focaccia........................
38
Cindy's Country White Bread ........
19
Bran Buns ......................
g9
Scott's Favorite Potato Bread ........
20
Steve'sBreadPretzels .............
g9
Kimmy's FrenchCountrysideBread....
20
Marc's Italian HerbBread...........
21
Cassie'sEnglishMuffins............
Debra'sButter Rolls ...............
40
40
Eddie'sDeli Rye Bread.............
21
CoffeeCake .....................
41
Mrs. Frumpkin'sButtermilkBread.....
22
CinnamonRolls ..................
42
Jim's PizzaCrust .................
42
Stacie'sLight Rye Bread............
22
Carrie'sHoneyWheat Bread.........
2g
Chad'sSummerWheat Bread........
2g
Dana'sCrackedWheat Bread ........
24
Heather's100% Whole Wheat Bread... 24
Multi-Grain CinnamonRaisin Bagels... 4g
Ken'sBasicEgg Bagels.............
4g
PASTAREI:IPES
Kent'sBasicPasta................
Eric'sEggPasta..................
44
44
SourdoughBread.................
25
CottageCheeseand ChiveBread......
26
PumpernickelBread...............
27
Strawberry
Jam..................
45
Traci'sOatmealBread..............
27
OrangeMarmalade
................
45
Raisin Bread.....................
28
Frozen
Berry
Jam.................
45
HoneyGrain Bread................
29
SPREAD
ANDGLAZERE(:IPES
Peter'sSpecialWinter Bread.........
go
GarlicButter.....................
46
100% WholeWheat Bread - Fat Free... go
Herb-CheeseButter ...............
46
Multi-Grain Bread.................
gl
Italian Herb Butter ................
46
AppleWalnut Bread ...............
gl
Choco-BananaSpread .............
46
Tina'sSpringtime FavoriteBread......
g2
Ham and Swiss Spread.............
46
Herb-CreamCheeseSpread .........
46
Honey-WalnutSpread..............
46
QUI(KBREADll[(:lPES
JAM_ MARMALADE
RE(:IPES
Connie'sCranberryNut Bread........
ChocolateBananaBread............
33
33
RipeOliveSpread.................
46
Nut Bread.......................
34
FruitedCreamCheeseSpread........
BrownedButter Glaze..............
46
47
Dad'sFavoriteApricot Nut Bread......
34
CinnamonGlaze..................
47
DOUGHINSTRU(TIONS
..............
35
Citrus Glaze.....................
47
VARIATIONS
[OR SHAPINGDOUGH.....
36
CreamyVanillaGlaze ..............
47
I-YEAR
LIMITED
WARRANTY
SunbeamProductsInc.warrantsto theoriginal purchaser,
subjectto the limitationsand exclusions
setforth below,that this productshallbe free,in all materialrespects,of mechanicaland electrical
defectsin materialandworkmanshipfrom thedateof purchasefor oneyear.This warrantydoesnot
covernormalwearof partsor damageresultingfrom any of thefollowing:negligentuseor misuse
of the product,use on impropervoltage or current, use contraryto operatinginstructionsor
disassembly,repairor alterationby anypersonotherthanan authorizedservicecenter.
Our obligation hereunderis limited to repair or replacement,at manufacturer'soption, of the
productduring thewarrantyperiod,providedthat the product,alongwith the modelnumberand
original datedproof of purchase,is sent postage prepaid,directly to the following address:
Forproductspurchasedin theUnitedStates:
SUNBEAM APPLIANCE SERVICE STATION
117 Central 95 Industrial Row
Purvis, MS 39475
Forproductspurchasedin Canada:
SUNBEAM APPLIANCE SERVICE STATION (KND)
Please call 1-800-667-8623 or email us at
consumeralfai_nsurner_sunbeam.cc_n
Do not returnthis productto the placeof purchaseor to the manufacturer;
doing so may delay
theprocessingof yourwarrantyclaim.
Answersto questionsregardingthis warrantyor for your nearestauthorizedservicelocationmay
be obtainedby calling toll-free 1-800-597-5978or by writing to Sunbeam- ConsumerAffairs,
at P.O.Box948389,Maitland,FL32794-8389.Answersto questionsregardingthis warrantyor for
your nearestCanadianauthorizedservicelocationmay be obtainedby callingtoll-free in Canada
1-800-667-8623.For warrantyinformationor for an authorizedservice locationoutside of the
UnitedStatesand Canada,pleaseseethewarrantyservicecardinsertedin theproductpackaging.
DISCLAIMER
Product repair or replacementas provided under this warranty is your exclusive remedy.
SUNBEAM PRODUCTS, INC. SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR
CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED
WARRANTY ON THIS PRODUCTOR ANY PART THEREOFEXCEPTTO THE EXTENT
PROHIBITED BY APPLICABLE LAW. SUNBEAM PRODUCTS, INC., DISCLAIMS ANY
IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR
PURPOSE OF THIS PRODUCT OR ANY PART THEREOF. Somestatesand provinces
do not allow the exclusion or limitation of incidental or consequentialdamages,or allow
limitations on how long an implied warranty lasts, so the above limitations or exclusions
may not apply to you. This warrantygives you specific legal rights, and you may also have
other rights, which vary from Stateto Stateor Provinceto Province.
'1,,r
.....:'_/_?"
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i._
o,,_
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DELUXE 2-LB BREAD & DOUGH MAKER
RN
101017
_'1998SunbeamCorporationor its affiliated companies
All rights reserved
Oster_-'is a registeredtrademark of
SunbeamCorporation or its afflhated compames
Dtstnbutedby SunbeamProducts,Inc,
Delray Beach,Florida 33445
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