Oster 5821 Deluxe 2-Pound Dough and Bread Maker User Manual

Oster 5821 Deluxe 2-Pound Dough and Bread Maker

BEFORE YOU START

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.

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.
5. If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If it’s at the bake cycle, then remove the bread pan and place it into an oven to finish cooking.

WHERE TO USE

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.

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

READ AND SAVE THESE INSTRUCTIONS

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 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.

BASIC INGREDIENTS

• YEAST
• Yeast is actually a microscopic plant; without it, your bread will not rise. When moistened with liquid, fed with sugar, and carefully warmed, yeast produces gases that cause the dough to rise. If the temperature is too cold, the yeast will not be activated; if it’s too warm, it will die. 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
• FLOUR
• In order for the bread to rise, the flour has to have a high protein content. You should always use “bread flour” (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
• SALT
• Salt strengthens the gluten controls the yeast and makes the dough more elastic. However, it also inhibits rising, so use ordinary table salt and carefully measure. For dietary reasons, it can be omitted and in some cases, you can use a vegetable seasoning substitute for flavor.
• FATS
• Any form of solid shortening or oil can be substituted for one another in some amounts. Fat enriches bread’s 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 margarine.
• EGGS
• Eggs add richness and color to breads, but due to health and safety precautions, do not use the delay cycle

IMPORTANT MEASURING TIPS

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 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.

GETTING TO KNOW YOUR DELUXE BREAD AND DOUGH MAKER

The best way to get there is to use this map. Soon you’ll know that 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

IMPORTANT: When using the touchpad 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 “beep” 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 “L” for the lowest setting to yield “light” crust; “P” for the default program setting to yield “medium” crust; and “H” for the highest setting to yield “dark” crust. The unit will automatically bake on the medium setting unless another is selected. The dark setting will add 7 minutes to the total time, Light setting will subtract 7 minutes from the 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 a minute-by-minute countdown during the cycle. The display will show “0:00” when the 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 “Start/Stop” button to start the 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 – 3 seconds until you hear a “Beep.” The unit will return to its ready condition showing the time for the cycle you had selected.
   • NOTE: Do not press “STOP” when you are just checking the progress of your bread as this will cancel the cycle

SETTINGS

• Basic (1)
• This setting is probably used more often than any other because it gives the best results with almost any recipe (standard white bread, raisin bread, and more).
  The total cycle time is 3 hours.
• Rapid (2)
• The Rapid setting will make bread faster than other cycles. We suggest that you use the Classic White Bread recipe and increase the water by 1 to 2 Tbsp. This setting reduces the second knead and final rise times. The total cycle time is 2 hours and 20 minutes.
• Sweet (3)
• This setting is made for pieces of bread containing high amounts of sugar, fats or protein (cheese, eggs, etc.), all of which increase browning. It produces a finished loaf in 2 hours and 50 minutes.
• French (4)
• This setting is used for the preparation of French white bread. Due to the longer kneading, rising, and baking times, the bread has a heartier crust. This entire cycle needs 3 hours and 50 minutes.
• Quick Bread (5)
• Recipes for this setting will use a quick-acting leavening agent, usually baking powder or baking soda, rather than yeast. The total cycle time is 1 hour and 50 minutes.
• Whole Wheat (6)
• This setting offers longer rise times to accommodate the slower rising action of bread containing more than 50% whole wheat flour. The total cycle time is 3 hours and 40 minutes.
• Dough/Pasta (7)
• This setting is used to prepare dough for rolls, specialty bread, pizza, pasta, etc., which are shaped by hand, allowed to rise for a final time, and then baked or cooked conventionally. The total cycle time is 1 hour and 30 minutes. When a cycle is complete, remove the dough and proceed with hand shaping, rolling, etc.
• Bake Only (8)
• This setting is for baking dough or making jams. The total cycle time is 1 hour.

STEP-BY-STEP DIRECTIONS ON HOW TO USE YOUR BREAD MAKER

1. OPEN THE LID AND REMOVE THE BAKING PAN by pulling straight up on the handle. It is important to remove the Baking Pan from the unit before putting the ingredients into the pan to avoid accidentally spilling ingredients into the inner case.
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. (Before adding yeast, remember to dig a small hole in the flour so that the yeast doesn’t prematurely come 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 snapped tightly into the retaining brackets.
5. CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beep and the LED display window will show “1P” for the “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. Each time “SELECT” is pressed the number in the display window will advance to the next setting.
7. 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 “START/STOP” BUTTON firmly once you have selected your 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 on the display. It will count down the remaining bake time 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 OPEN THE LID DURING THE BAKING CYCLES.
   • NOTE: Once the “Start/Stop” button is pressed, the selected function(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 the signal sounds and the screen reverts to the initial display setting.
9. USING THE DELAY TIMER – You can add the ingredients to 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 sequence specified in the recipe. Take special care
     not to let the yeast contact the liquid ingredients or the salt.

     CYCLE TIMES
     BASIC (MIN: SEC)	RAPID (MIN: SEC)	SWEET (MIN: SEC)	FRENCH (MIN: SEC)	QUICK BREAD (MIN: SEC)	WHOLE WHEAT (MIN: SEC)	DOUGH (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	5:00	40:00	––	25:00	––	––
     SECONDARYKNEAD          15:00	15:00	20:00	22:00	––	20:00	––	––
     SECONDARYRISE             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	––	60:00
     TIME TO FRUIT/NUT SIGNAL 40:00	25:00	––	75:00	––	50:00	––	––
     TOTAL CYCLE TIME                 03:00	02:20	02:50	03:50	01:50	03:40	01:30	01:00

DISPLAY INFORMATION

Always use the Bread Maker in a room that is free of drafts and is at least 55°F/13°C, but not warmer than 90°F/32°C. Do not use Bread Maker in an unheated garage, outdoors, near a heat vent, or in direct sunlight. Generally, the display window will tell you what is happening with your Bread Maker. Here are some points to consider:

BREAD RECIPES

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 a 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.

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 the bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select the desired setting (Basic 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 the signal sounds and the screen reverts to the setting display.

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
• Measure all ingredients into the bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select the French 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 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 the signal sounds and the screen reverts to the setting display.

QUICK BREAD RECIPES

NUT BREAD (Quick Bread Setting – Not for Timer)

All ingredients at room temperature (70°F-80°/21°C-27°C), except milk 10 oz. 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 a bread pan and set aside. In a medium mixing bowl, combine the remaining ingredients and stir together. Add to bread pan.
  Select the Quick Bread setting. Press “Start/Stop”. When the 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!

DOUGH RECIPES

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 the bread pan. Select Dough setting. Press “Start/Stop”. When the unit signals and display reads 0:00, press “Start/Stop” and remove the dough. Shape as desired, see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes. MAKES 12 ROLLS

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Oster 5821 Deluxe 2-Pound Dough and Bread Maker-FAQs