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2 lb. EXPRESSBAKE™ Br eadmaker User Manual & Br ead Recipes.
Important Safeguar ds 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 breadmaker . 2 Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning.
Contents Chapter 1: Getting Started . . . . . . . . . . . . . . . . . . .2 Chapter 2: Let’ s Bake Bread . . . . . . . . . . . . . . . . .4 Chapter 3: Overview of Breadmaker Features . . .12 Chapter 4: EXPRESSBAKE™: Baking Bread in Under 1 Hour . .
2 Getting Started 1 Place the breadmaker on a counter where the plug will reach an outlet. DO NOT yet plug the machine into the wall outlet. Y ou will be shown later when to do this. Make sure you can open the breadmaker top without hitting the top of kitchen cabinets.
3 3 Attach the kneading blade to the baking pan, as shown. Y ou will find the kneading blade in a small plastic wrap attached to the power cord. 4 Set the pan aside.
4 Let’ s Bake Br ead The simplest way to learn how to bake bread is to follow a basic recipe. The following r ecipe is easy and the bread is delicious.
5 Measuring THE most important secret of making br ead. Exact measurements. That’ s the key to successfully baking bread. Exact measur ements. With wet ingredients, use ONL Y measuring cups with the cups/ ounces marked clearly on the side.
T emperatures too cool or too high can affect the way the bread rises and bakes. Last, it’ s a good idea to start with all new , fresh ingredients (especially fresh flour and yeast).
7 1 Carefully measur e 1 and 1/3 cups water . Remember , use water that is room temperature. DO NOT use very hot or very cold water . It’ s a good idea to view the measuring cup at eye level to make sure you have measured exactly 1 and 1/3 cups. 2 Pour the water into the bread pan.
This takes care of all of the liquid ingr edients for the recipe. Next come the dry ingr edients. 4 Measure 4 cups of br ead flour . Make sure not to “overpack” the flour into the cup. T o avoid over packing, a good trick is to fill the measuring cup to overflowing, then tap the side of the cup with a knife or spatula to remove air pockets.
9 Carefully snap the baking pan into the breadmaker . 10 Close the lid of the bread machine and plug the power cord into the wall outlet. The following things will happen. The machine will “beep,” and the lights of the display will turn on. The time setting will say “3:00” hours.
12 Press the “Start/Stop” button and your machine will start making bread. Y ou will hear the breadmaker begin to mix the ingredients. Important: Do NOT press the “Start/Stop” button while the breadmaker is making br ead. If you do, the machine will turn off and you will need to start over again, from scratch.
After the bread is baked Caution: Do not put your face near the lid when you open the breadmaker . Hot steam may escape that could burn you. Important: The breadmaker has an automatic “keep warm” setting that will keep your bread warm for up to one hour .
12 Overview of Br eadmaker Featur es 1 Select button Press this button to select the kind of br ead you want to make. Each time you press the button you will hear a beep, and the number of the bread setting will appear on the display . For example: Basic is 1, Whole Wheat is 2, French is 3, etc.
2 Crust Color button The Crust Color button allows you to choose how light or dark to make the crust of the bread. Each time you pr ess the Crust Color button the display will change as follows: L-Light= L P-Medium= P H-Dark= H In addition, the display will show the cycle number before the crust color setting.
5 Start/Stop button Press this button to start and stop your br eadmaker . Important: Do not press “Stop” when making br ead because this will cancel the entire cycle and you will need to start from scratch. Breadmaker Settings Y our breadmaker can bake almost any kind of br ead.
4 Sweet The sweet setting is for baking breads with high amounts of sugar , fats, and proteins, all of which tend to incr ease browning. 5 EXPRESSBAKE™ (58 minutes) Use this setting to for baking bread in under one hour .
16 EXPRESSBAKE™: Making Br ead in Under 1 Hour Y our Oster ® breadmaker can bake gr eat bread in under one hour . This is called the “EXPRESSBAKE™” setting. Loaves baked on the EXPRESSBAKE™ setting are a little dif ferent than loaves not baked on EXPRESSBAKE™ settings.
• The other setting is for baking loaves in 1 hour 20 minutes. The loaves baked with this setting are a little taller and more airy than the 58 minute breads. There ar e a few things you should know about the EXPRESSBAKE™ settings that are dif ferent than the other settings.
— If you wish to bake another loaf of bread, you must let the breadmaker cool for 20 minutes with the cover open. — YOU CAN use standard br ead mixes for EXPRESSBAKE™ setting breads, but the r esults may not be as good as the results when using your Oster ® Breadmaker r ecipes within this book.
19 — Y ou may need a cooking thermometer to measure the temperature of the water you use in these recipes. Y ou should only use hot water (between 115° and 125° F) for EXPRESSBAKE™ setting recipes. Although baking EXPRESSBAKE™ setting breads is a little differ ent, the results and convenience are well worth it.
2 Use a cooking thermometer to make sure the temperatur e of the water is between 115°–125° F . When the water is at the proper temperature, pour into the baking pan. 3 Carefully measur e and add 2 tablespoons oil that is at room temperatur e. 4 Carefully measur e and add the salt, sugar , and dry milk to the baking pan.
8 Repeatedly press the Select button until the display reads 5:P . 9 Press the “Start/Stop” button and your machine will start making bread. Caution: Do NOT raise the lid when using the EXPRESSBAKE™ setting. Doing so can affect the rising of the dough.
1 Use pot holders or oven mitts to carefully lift the pan by its handle from the br eadmaker . 2 T urn the pan upside down onto a cooling rack and gently shake it until the bread comes out. If it sticks, take a rubber spatula, (metal can damage the pan’ s surface), and carefully go ar ound the sides of the loaf until the bread comes out.
23 Y ou can delay the time your breadmaker starts to have fr esh bread r eady when you get up in the mor ning or when you come from work. W e recommend that befor e you use the Delay Timer, you try out a few recipes. Use r ecipes that have produced good results for you in the past.
T o use the Delay Timer: 1 Figure out how many hours and minutes ther e are between now and when you want final, baked bread. For example, if it is 8:00 AM and you want bread r eady for dinner at 6:00 PM, that is 10 hours. 2 Use the “Timer Up” button to advance the time in 10 minutes increments.
25 Experienced cooks consider breadmaking to be as much of an art as a science. Keep in mind that some recipes may requir e a little experimentation before they are exactly the way you want them. Just don’t give up. Still, there ar e special hints to ensuring quality bread almost every time.
depending on the area of the country in which you live. W e recommend using fr esh bread flour . • Y east. Fresh yeast is probably the most important ingredient in baking br ead. If the yeast is not fresh, your bread may not rise. It is better to buy new yeast than to take a chance on yeast that has been stored for a long time.
If the doughball is too wet During the second kneading cycle, check the consistency of the doughball. If the doughball appears sticky or wet, like pancake batter , sprinkle in flour , a tablespoon at a time, until the doughball appears smooth, round, and dry and cir cles nicely in the pan.
If the bread rises too high • reduce the amount of yeast. For each teaspoon of yeast, try reducing the yeast by 1/8 to 1/4 teaspoon. • reduce the amount of sugar .
29 Getting Started Measur ement Equivalency Chart The following chart will help you convert measurements used in the recipes. For example: 1/2 tablespoon = 1 + 1/2 teaspoons Fluid Ounce(s) Cup(s) T ab.
30 T aking Car e of Y our Br ead Machine Caution: Do not put the breadmaker in water or in a dishwasher . Do not use benzene, scrubbing brushes, or chemical cleaners as these will damage the machine. Use only a mild, non-abrasive cleaner to clean the breadmaker .
Cleaning the baking pan and kneading blade 1 Wipe the baking pan and kneading blade with a damp cloth and dry completely . 2 DO NOT wash the pan or parts in the dishwasher . This will damage the finish of the pan and the other parts. Caring for your breadmaker 1 Keep your breadmaker clean at all times.
32 Getting Started Getting Started If you experience difficulties when operating the br eadmaker , review the tr oubleshooting information in this section to find a solution. If you are unable to find a solution, please call our Consumer Relations Department at 1(800)526-2832.
33 Understanding Display Information Y our Oster ® Breadmaker is designed to give you information on temperature pr oblems that may occur . The following chart shows you how to correct pr oblems that may occur from time to time. Plug in the breadmaker .
T roubleshooting Breadmaker Pr oblems If the breadmaker does not function as you think it should, review the chart below for some possible solutions. T roubleshooting Baking Problems If your bread does not turn out the way you expected or has some characteristic you don’t car e for , review the chart below for some possible solutions.
35 T ry using less flour (a teaspoon at a time), or more yeast (1/4 teaspoon at a time). This could also be the result of using old flour or the wrong type of flour for the recipe. T ry using more flour (a teaspoon more at a time), or less water or liquid (a teaspoon less at a time).
36 This is usually a result of using too much flour or not enough water . T ry using less flour (a teaspoon less at a time), or try using more yeast (1/4 teaspoon less at a time). This is usually the result of adding too much sugar to the recipe. T ry using less sugar (1 Tbsp.
37 Basic Setting Recipes Basic Bread Machine Stages For the basic cycle you can expect the following things to happen as the timer counts down to zero. T o begin: The dough is kneaded for the first time. (10 minutes) At 2:50: The dough begins to rise.
T raditional White Bread 1) Measure and add liquid ingr edients to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Y east must NEVER come into contact with a liquid when you are adding ingredients.
39 Favorite Potato Bread 2 pound loaf 1 and 1/2 cups water 2 tablespoons butter or margarine (softened) 2 teaspoons salt 4 cups bread flour 4 teaspoons sugar 1/2 cup instant potato flakes 2 and 1/2 teaspoons active dry yeast 1) Measure and add liquid ingr edients to the bread pan.
40 5) Press “Select” button to choose the Basic setting. 6) Press the “Crust Color” button to choose light, medium or dark crust. 7) Press the “Start/Stop” button. Caraway - Rye Bread 1) Measure and add liquid ingr edients to the bread pan.
41 1) Measure and add liquid ingr edients to the bread pan. 2) Measur e and add dry ingredients (except yeast) to the br ead pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Y east must NEVER come into contact with a liquid when you are adding ingredients.
Cheddar -Chive Bread 1) Measure and add liquid ingr edients (including sourdough starter) to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast.
French Setting Recipes French Br ead Machine Settings For the French br ead cycle you can expect the following things to happen as the timer counts down to zero. T o begin: The dough is kneaded for the first time. (18 minutes) At 3:32: The dough begins to rise.
44 Classic French Br ead 1) Measure and add liquid ingr edients to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Y east must NEVER come into contact with a liquid when you are adding ingredients.
Sweet Setting Recipes Sweet Bread Machine Stages For the sweet bread cycle you can expect the following things to happen as the timer counts down to zero: At 2:50: The dough is kneaded for the first time. (10 minutes) At 2:40: The dough begins to rise.
46 Apple-Spice Bread 1) Measure and add liquid ingr edients to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Y east must NEVER come into contact with a liquid when you are adding ingredients.
1) Measure and add liquid ingr edients to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Y east must NEVER come into contact with a liquid when you are adding ingredients.
Old Fashioned Oatmeal Bread 1) Measure and add liquid ingr edients to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Y east must NEVER come into contact with a liquid when you are adding ingredients.
EXPRESSBAKE™ Setting Recipes (58 Minutes) EXPRESSBAKE™ Bread Machine Stages (58 minutes) For the 58 minute EXPRESSBAKE™ cycle you can expect the following things to happen as the timer counts down to zero: At 0:58: The dough is kneaded. (10 minutes) At 0:48: The dough begins to rise.
White Bread Important: Carefully measur e the hot water and make sure it is between 115°–125° F by using a cooking thermometer . Only use Red Star® Quick•Rise™ yeast. 1) Measure and add liquid ingr edients to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan.
Important: Carefully measur e the hot water and make sure it is between 115°–125° F by using a cooking thermometer . Only use Red Star® Quick•Rise™ yeast. 1) Measure and add liquid ingr edients to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan.
EXPRESSBAKE™ Setting Recipes (80 Minutes) EXPRESSBAKE™ Bread Machine Stages (80 minutes) For the 80 minute EXPRESSBAKE™ cycle you can expect the following things to happen as the timer counts down to zero: At 1:20: The dough is kneaded. (20 minutes) At 1:00: The dough begins to rise.
Potato Onion Bread 2 pound loaf 2/3 cup hot water (115°–125° F) 3 tablespoons oil 2 large eggs 1/2 cup finely chopped onions 2/3 cup baked, mashed potatoes 3 tablespoons sugar 1 and 1/2 teaspoons .
1) Measure and add liquid ingr edients to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Y east must NEVER come into contact with a liquid when you are adding ingredients.
Whole Wheat Setting Recipes Whole Wheat Bread Machine Stages For the whole wheat bread cycle you can expect the following things to happen as the timer counts down to zero: At 3:40: The dough is kneaded for the first time. (10 minutes) At 3:30: The dough begins to rise.
100% Whole Wheat Bread 2 pound loaf 1 and 2/3 cups water 2 tablespoons margarine or butter , softened 1/3 cup packed brown sugar 2 teaspoons salt 4 and 2/3 cups whole wheat flour 3 teaspoons active dry yeast 1) Measure and add liquid ingr edients to the bread pan.
Crunchy Wheat and Honey Bread 2 pound loaf 1 and 2/3 cups water 2 teaspoons butter or margarine, softened 1/4 cup honey 2 teaspoons salt 2 1/4 cup whole wheat flour 2 cups bread flour 2/3 cup toasted, slivered almonds 2 teaspoons active dry yeast 1) Measure and add liquid ingr edients to the bread pan.
58 5) Press “Select” button to choose the Whole Wheat setting. 6) Press the “Crust Color” button to choose light, medium or dark crust. 7) Press the “Start/Stop” button. Russian Black Bread (Bor odinsky) 1) Measure and add liquid ingr edients to the bread pan.
1) Measure and add liquid ingr edients to the bread pan. 2) Measure and add dry ingr edients (except yeast) to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Y east must NEVER come into contact with a liquid when you are adding ingredients.
Dough Setting Recipes Dough Machine Stages For the dough cycle you can expect the following things to happen as the timer counts down to zero: At 1:30: The dough is kneaded for the first time. (20 minutes) At 1:10: The dough continues to rise. (20 minutes) At 0:50: The dough is “punched down.
Note: The pan does not get hot when using the dough setting. Preparing Dough for Baking 1 Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber spatula or wooden spoon, r emove dough from the br ead pan and place on lightly floured surface.
swirl. Place rolls 2 to 3 inches apart on pr epared baking sheet. Cover , let rise and bake as directed. Makes 10 Butterhorns Lightly grease baking sheet and set aside. On a lightly floured surface, roll dough into a 12-inch circle. Brush dough with melted butter .
63 Bread Pr etzel All ingredients at r oom temperature (70˚ F–80˚ F) 2 cups bread flour 1-1/2 tsp. active dry yeast 1/4 tsp. salt 1/2 tsp. sugar 7/8 cup water 1 to 2 Tbsp. coarse (Kosher) salt 1 egg, slightly beaten 1) Measure all ingr edients into bread pan, except egg and coarse salt.
Coffee Cake (no Delay T imer) All ingredients at r oom temperature (70˚ F–80˚ F), except milk 1/4 cup sugar 1 tsp. salt 2-1/4 cups bread flour 2 tsp. active dry yeast 1 egg yolk 3/4 to 7/8 cup milk 1 Tbsp. butter or margarine 1) Measure all ingr edients into bread pan.
1) In a small bowl, combine all ingredients and blend until smooth. 2) Spread or drizzle glaze on slightly warm cof fee cake or sweet rolls. Makes enough to cover 1 coffee cake. Pizza Crust 1) Combine all ingredients into br ead pan. 2) Select Dough setting.
Pasta Recipes Basic Pasta (no Delay Timer) All ingredients should be at r oom temperature (70˚–80˚ F) 2 cups all-purpose flour 1 cup semolina flour 1 tsp. salt 1 Tbsp. olive oil or vegetable oil 7/8 cup water 1) Measure all ingr edients into bread pan.
Bake Setting Recipes (Jams and Marmalades) Strawberry Jam (no Delay Timer) 1 cup sugar 1 Tbsp. powdered low-sugar fruit pectin 1-1/2 cups fresh strawberries, sliced 2 tsp. lemon juice 1) Combine all ingredients into br ead pan. 2) Select Basic setting.
Orange Marmalade (no Delay Timer) 1-1/4 cups sugar 2 Tbsp. powdered low-sugar fruit pectin 3 large oranges 1 lemon 1) With a vegetable peeler , shave off the bright layer of peel fr om one orange and the lemon; chop finely . 2) Remove and discard r emaining white peel from orange and lemon.
69 Glazes After rolls rise, just befor e baking, gently apply desired glaze with a pastry brush. Bake as directed in the r ecipe. • For a shiny golden crust, use Egg Glaze or Egg Y olk Glaze. • For a shiny chewy crust, use Egg White Glaze (crust will be lighter in color).
70 Ham and Swiss Spread Mix: 1 package (3 oz) cream cheese, softened 2 Tbsp. finely chopped, fully cooked, smoked ham 1 Tbsp. shredded Swiss cheese 1/2 tsp. prepar ed mustard Herb-Cream Cheese Spr ead Mix: 1 container (4 oz) whipped cream cheese 1 tsp.
71 Index 0:00 (display message) . . . . . . . . . . . .33 A altitude, effect on baking . . . . . . . . . .27 B Bake setting description . . . . . . . . . . . . . . . . . . . . .15 recipes . . . . . . . . . . . . . . . . . . . . . . .67 baking pan . . .
72 L L:LL (display message) . . . . . . . . . . . .33 M measurement conversions . . . . . . . . . .29 measuring tips . . . . . . . . . . . . . . . . .5, 25 P power outage, restarting after a . . . . .32 R restarting after a power outage . . . . . .32 S safeguards, important .
73 Basic Setting . . . . . . . . . . . . . .37 Caraway Rye . . . . . . . . . . . .40 Cheddar -Chive Bread . . . . . .42 Favorite Potato Bread . . . . .39 Garlic-Herb Bread . . . . . . . . .38 Onion Bread . . . . . . . . . . . . .40 Parmesan-Pepper Bread .
1-Y EAR L IMITED W ARRANTY Sunbeam Products, Inc. warrants to the original purchaser , subject to the limitations and exclusions set forth below , that this product shall be free, in all material respects, of mechanical and electrical defects in material and workmanship from the date of purchase for one year .
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©1999 Sunbeam Corporation or its affiliated companies. All rights reserved. Oster® is a register ed trademark of Sunbeam Corporation or its affiliated companies. Distributed by Sunbeam Products, Inc. Boca Raton, FL 33431 2 lb. EXPRESSBAKE™ Breadmaker P .
Een belangrijk punt na aankoop van elk apparaat Sunbeam 5834 (of zelfs voordat je het koopt) is om de handleiding te lezen. Dit moeten wij doen vanwege een paar simpele redenen:
Als u nog geen Sunbeam 5834 heb gekocht dan nu is een goed moment om kennis te maken met de basisgegevens van het product. Eerst kijk dan naar de eerste pagina\'s van de handleiding, die je hierboven vindt. Je moet daar de belangrijkste technische gegevens Sunbeam 5834 vinden. Op dit manier kan je controleren of het apparaat aan jouw behoeften voldoet. Op de volgende pagina's van de handleiding Sunbeam 5834 leer je over alle kenmerken van het product en krijg je informatie over de werking. De informatie die je over Sunbeam 5834 krijgt, zal je zeker helpen om een besluit over de aankoop te nemen.
In een situatie waarin je al een beziter van Sunbeam 5834 bent, maar toch heb je de instructies niet gelezen, moet je het doen voor de hierboven beschreven redenen. Je zult dan weten of je goed de alle beschikbare functies heb gebruikt, en of je fouten heb gemaakt die het leven van de Sunbeam 5834 kunnen verkorten.
Maar de belangrijkste taak van de handleiding is om de gebruiker bij het oplossen van problemen te helpen met Sunbeam 5834 . Bijna altijd, zal je daar het vinden Troubleshooting met de meest voorkomende storingen en defecten #MANUAl# samen met de instructies over hun opplosinge. Zelfs als je zelf niet kan om het probleem op te lossen, zal de instructie je de weg wijzen naar verdere andere procedure, bijv. door contact met de klantenservice of het dichtstbijzijnde servicecentrum.
