Sunbeam 5841 Manuale utente

Bake your first loaf of bread on us while

you read this book! First review the safety

guidelines, then turn to page 7 for the

easy 1,2,3 instructions!

Congratu

Fresh, warm homemade bread is just a

few, easy steps away with your new Oster®Deluxe 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.

Along the way, feel free to ask questions. You can call us toll free at

1-800-526-2832. 1

lations

Table

of Contents

Before You Start......................................................... 5-6

Safety Guidelines

Symphony of Ingredients........................................... 7

Basic Ingredients............................................................................... 8

The Process, Simplified ..................................................................... 10

Getting to Know Your Bread Maker .......................... 13

Getting to Know the Operation Panel ............................................. 14

Step by Step Directions..................................................................... 15

Breadmaking Cycle Times ................................................................. 16

Recipes and Tips

Special Tips........................................................................................ 18

White Breads .................................................................................... 19-30

Whole Wheat Breads........................................................................ 31-36

French Breads ................................................................................... 37-38

Sweet Breads .................................................................................... 39-48

Doughs Only ..................................................................................... 49-58

Cake/Quick Breads ............................................................................ 59-64

Jam/Jellies......................................................................................... 65-66

The Finishing Touch: Spreads and Glazes......................................... 67-68

Special Concerns

Troubleshooting Tips ........................................................................ 69-70

Commonly Asked Questions ............................................................. 71

How to Test Yeast ............................................................................. 71

Cleaning and Care Guidelines .......................................................... 72

Baking at High Altitudes .................................................................. 73

Index of Recipes......................................................... 74

After Use

1.Use oven mitts or a pot holder when taking out

the bread pan after baking.

2.Make sure to disconnect the power by

unplugging the unit. Allow the Bread Maker

to cool down before storing.

3.Read instructions before cleaning. Do not

immerse the unit in water. This will cause

electric shock and/or damage to the unit.

Before Use

1.Read and keep all instructions.

2.Make sure to remove all foreign matter

from the baking pan.

3.Plug the Bread Maker into a properly

wired outlet.

Where to Use

1.Use only on a stable, heat-resistant surface.

2.Do not use the Bread Maker where it will be

exposed to direct sunlight or other heat sources,

such as a stove or oven.

3.Place the unit at least two inches away from walls.

If you do not, walls may become discolored.

While in Use

Keep the Bread Maker out of the reach of

children – it's hot!

1.The temperature is very hot during operation.

Be careful to keep your hands and face away

from the unit.

2.Do not open the lid or remove the bread pan

during operation.

3.Do not place anything on the Bread Maker lid.

Do not cover vents.

4.If any buttons are accidentally touched during

operation, baking may stop.

Using Your Bread Maker Safely

We’ve designed the Oster®Deluxe Bread and

DoughMaker to be easy to use. But, like any

kitchen appliance, it requires proper use

and handling.

Before You Start

Important Safeguards

When using electrical appliances, basic safety precautions should always be followed including the following:

Read all instructions, product labels, and warnings before using the Bread Maker.

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.

When unit is not in use and before cleaning, unplug the Bread Maker from wall outlet.

To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids.

Close supervision is always necessary when this or any appliance is used by or near children, or incapacitated persons.

Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it.

Do not operate this or any appliance with a frayed or damaged cord or plug or after the appliance malfunctions or is

dropped or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination,

repair or electrical or mechanical adjustment.

Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or

cloth-covered surface.

Avoid contact with moving parts.

10.

Do not use attachments not 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 near a hot gas or electric burner, or in a heated oven.

13. To 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. Extension cords are available from hardware stores and may be

used with care. The cord should be arranged so 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 electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The

Bread Maker should be operated on a separate electrical circuit from other operating appliances.

16. Do not let cord hang over edge of table or counter, or touch hot surfaces.

17. Do not use appliance for other than intended use.

This unit is intended for household use only.

Read and Save These Instructions

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 specific job, 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!

A Symphony of

Ingredients

Yeast

Yeast is actually a microscopic plant. Simply stated, without yeast, your bread

will not rise. When moistened by a liquid, fed by sugar, and carefully warmed,

yeast produces gases which power the dough to rise. If the temperature is too

cold, the yeast will not be activated; if it's too warm, it will die. The Oster®

Deluxe Bread and Dough Maker takes care of this worry for you by maintaining

just the right temperature in the baking chamber at 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 Bread and Dough Maker.

Important: The amount of yeast for Extra Large Loaf recipes may be the same

or even less than what is called for in Large recipes. For best results, use yeast

amounts as indicated in each recipe.

Sugars

Sugars sweeten the bread, brown the crust, and lend tenderness to the texture.

These jobs can be performed by white or brown sugar, molasses, maple or 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 always use a “bread flour” (for white bread recipes) in your bread

maker to get the best results. Do not use all-purpose, cake flour or self-rising

flour. Unlike white bread flour, whole wheat flour contains bran and wheat

germ which inhibit rising. Wheat breads therefore tend to be heavier in

texture and smaller in size. A lighter larger loaf can be achieved by combining

whole wheat flour with white bread flour for wheat bread recipes.

Liquids

When liquids are mixed with the proteins in flour, gluten is formed. Gluten is

necessary for rising. Many recipes use dry milk, but other liquids, such as fruit

juice, beer, and water work too. It's a delicate balance: A recipe with too much

liquid may cause the bread to fall during baking while a recipe with too little

liquid will not rise.

Salt

Salt inhibits rising, so be very careful measuring. Ordinary table salt will do.

Fats

Many breads use fats to enhance the flavor and retain moisture. Typically,

we use margarine in these recipes, but butter may also be used.

Basic Ingredients

Important Measuring Tips

Because each ingredient plays such a specific role, it is especially

important to measure the ingredients exactly to get the best results.

For dry ingredients, use a standard measuring spoon or measuring

cup — not a tableware spoon or coffee cup — and level off.

For flour, simply spoon the flour into a measuring cup and

level off with a flat kitchen utensil.

For liquids, fill a standard measuring spoon or measuring cup

to the level indicated. Check your cup measurement by 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 see this tip in several places in this book, but it bears repeating: Always put the liquids

in first, the dry ingredients in next, and the yeast last. Before adding the yeast, dig a shallow

hole in the dry ingredients and place the yeast in the hole so that there's absolutely no contact

between the liquids and the yeast. You don’t want the yeast to be activated too soon in the

process. This is especially important when you're using the Delay Bake option.

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