Oster 2 Lb Bread Maker Manual

							Deluxe 2-Pound Bread & Dough Maker
Homemade
Bread 
at the Push
of a Button!
MAKE A
2-LB. LOAF 
						

							Fresh, warm homemade bread is just a few, 
easy steps away with your new Oster
¨
Deluxe 2-Pound Bread and Dough Maker. 
Weve done everything we can to make bread 
baking a breeze. WeÕve 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 fo rth e easy step-by-step directions! 
Along the way, feel free to ask questions.
You can call us toll-fre eat 1-800-526-2832.
CONGRATULATIONS! 
						

							3
TABLE OFCONTENTS
BEFOREYOUSTART. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  4
Important Safeguards  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  5
A SYMPHONY OFINGREDIENTS
Basic Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  7
Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  7
Sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  7
Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  7
Liquids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  8
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  8
Fats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  8
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  8
Important Measuring Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  9
GETTING TOKNOWYOURBREADMAKER
The Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Step-by-Step Directions on How to Use Your Bread Maker . . . . . . . . 12
Cycle Times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  15
Display Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Tips for the Gourmet Baker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
BREADRECIPES ANDTIPS
Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Sourdough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Quick Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Dough Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Variations for Shaping Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Pasta Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Jams and Marmalades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
The Finishing Touch: Spreads and Glazes. . . . . . . . . . . . . . . . . . . . . 46
TROUBLESHOOTING
Troubleshooting the Machine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Troubleshooting the Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Commonly Asked Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
How to Test Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Care and Cleaning Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Baking at High Altitudes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
INDEX OFRECIPES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 
						

							4
BEFOREYOUSTART
We have designed the Oster¨Deluxe Bread and Dough Maker to be easy to use. But, like
any kitchen appliance, it requires proper use and handling.
BEFOREUSE
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.
WHILE INUSE
Keep the Bread Maker out of the reach of children Ð ITÕSHOT!
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.
5.If a power outage occurs, you can restart the machine if it has not begun the bake cycle.
If itÕs at the bake cycle, then remove bread pan and place into an oven to finish cooking.
WHERE TOUSE
1.Use only indoors 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, the walls
may become discolored.
AFTERUSE
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. 
						

							5
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. READ ALL INSTRUCTIONS, PRODUCT LABELS, AND WARNINGS
BEFORE USING THE BREAD MAKER.
2.Do not touch hot surfaces. Always use oven mitts when handling
hot materials, and allow metal parts to cool before cleaning. 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.To protect against risk of electrical shock, do not immerse the appliance
or plugs in water or other liquids.
5.Close supervision is always necessary when this or any appliance is used
by or near children, or incapacitated persons.
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 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.
8.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.
9.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.
IMPORTANT SAFEGUARDS 
						

							6
13.To unplug, press and hold the ÒSTOPÓ button for 2 Ð 3 seconds
(until ÒBeepÓ is heard), grip plug and pull from wall outlet.
Never pull on the cord.
14. U
SE OFEXTENSIONCORDS: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. E
LECTRICALPOWER: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.
THISUNITISINTENDED FORHOUSEHOLDUSEONLY
A SYMPHONY OFINGREDIENTS
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.
ThatÕs why itÕs important to use the right ingredients in exactly the right
proportions to ensure you get the most delicious results!
READ AND SAVE THESE INSTRUCTIONS 
						

							7
BASICINGREDIENTS
YEAST
Yeast is actually a microscopic plant; without it, your bread
will not rise. When moistened by a liquid, fed by sugar and
carefully warmed, yeast produces gases which cause the dough
to rise. If the temperature is too cold, the yeast will not be
activated; if itÕs 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 Òactive dry yeast,Ó Òquick acting,Ó Òrapid rise yeastÓ or one of
the new Òbread machine yeastsÓ in your Oster
¨Deluxe Bread and Dough Maker.
If you prefer to use a fast-rising yeast, such as quick rise or rapid rise, merely decrease
the amount used. As a general guide, we recommend using 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 kneading or rising. Recipes with baking powder
and baking soda are different than yeast recipes. Leavening agents cannot be substituted
for one another.
SWEETENERS
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 Òbread flourÓ (for white bread recipes) in your
bread maker to 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.
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. 
						

							8
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. ItÕs 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. Water is
the most common liquid used in bread making.
It produces a heavier, crisper crust and a more
open texture. Buttermilk results in a light,
high-rising and tender bread; it will also help
extend the breadÕs freshness. To offset the acidity
of buttermilk, add 1/4 cup of baking soda per cup
of buttermilk.
SALT
Salt strengthens the gluten and controls the yeast and
makes the dough more elastic. 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 cases you can use a vegetable seasoning substitute
for flavor.
FAT S
Any form of solid shortening or oil can be
substituted for one another in some amounts.
Fat enriches breadÕs flavor and keeps it tender
and moist. Do not use diet spreads or tub-type
margarines as they will affect the quality.
Butter adds flavor. The same amount of
vegetable shortening or oil can be substituted
if you choose. Salted or unsalted butter
may be used. Soft spreads will NOT work.
Margarine is an acceptable substitute for butter;
do not use whipped or diet margarines.
EGGS
Eggs add richness and color to breads, but due to health and safety precautions,
do not use with the delay cycle. 
						

							9
IMPORTANTMEASURINGTIPS
Because each ingredient plays such a specific role in relationship to the other,
it is especially important to measure the ingredients exactly to get the best results.
For Dry Ingredients,use standard measuring spoon or
measuring cup Ð not a tableware spoon or coffee cup Ð
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.
LASTTHINGSLAST!
YouÕll see this tip often in the book, but it bears repeating:
Always put the liquids in first, the dry ingredients
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 is absolutely no contact between the
liquids and the yeast; you do not want the yeast to be activated too soon in the process.
This is especially important when you are using the Delay Bakeoption. 
						

							10
GETTING TOKNOWYOURDELUXEBREAD ANDDOUGHMAKER
The best way to get there is to use this map. Soon youÕll 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.
THECONTROLPANEL
IMPORTANT:When using the touch pad controls, be sure to press the pad
until you hear a beep.
1. Select.
Press the Select button to choose the setting you desire. Each time you
press 
the button you will hear a ÒbeepÓ and the setting will advance in the following
sequence;     
Basic: 3:00;     Rapid: 2:20;     Sweet: 2:50;     French: 3:50;
Quick Bread: 1:50;     
Whole Wheat: 3:40;     Dough: 1:30;      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 ÒLÓ
for the lowest setting to yield ÒlightÓ crust; ÒPÓ for the default program setting to yield
ÒmediumÓ crust; and ÒHÓ for the highest setting to yield ÒdarkÓ crust. Unit will automatically
bake on the medium setting unless another is selected. Dark setting will add 7 minutes
to total time, Light setting will subtract 7 minutes from 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 Ò0:00Ó when
cycle is complete.
4. Timer.Use the Timer to delay baking. The timer can be set up to 13 hours in advance.
The panel has forward and reverse arrows. Arrows move time forward or backward in
10-minute increments. Holding the buttons down continuously will advance or decrease
time more quickly.
5. Start/Stop.Press the ÒStart/StopÓ button to start operation or begin the Timer
countdown for delayed completion. (A signal tone will sound to indicate that the
breadmaking cycle has begun). To stop the operation or cancel a timer setting,
press and hold 2 Ð 3 seconds until you hear a ÒBeep.Ó The unit will return to its
ready condition showing the time for the cycle you had selected.
N
OTE:Do not press ÒSTOPÓ when you are just checking the progress of your bread
as this will cancel the cycle.
Basic
Rapid
Sweet
French
Quick
Whole WheatDough/
Pasta
Bake
Crust
ColorSelect
L - Light
P - Medium
H - DarkStartStop
Timer Set
1
2
5
4
1
5678
234
3