Oster deluxe bread and dough maker manual Important Measuring Tips

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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 measu’ring 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.

Adding Fruits and Nuts

Fruits and nuts are added later, after the machine has completed the first knead. The machine will beep three times to let you know it is time to add fruit or nuts. If they are added before the fruit nut beep, the fruit will be pureed due to excessive kneading.

If fresh fruits or perishable ingredients are called for in a recipe, (i.e., eggs, cheese, milk) do not use the Delay bake option.

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Contents Page N g r a t u T!i o n s Page Contents Where to Use Before UseWhile in Use After UseImportant Safeguards Page Bread Mix Instructions Y m p h o n y o f I n g r e d i e n t s Yeast Basic Ingredients Important Measuring Tips E P r o c e s s S i m p l i f i e d Mixing and Kneading Second Rise Getting to Know Page Control Panel Step-by-Step Directions Important Measuring Tips Breadmaking Cycle Times Page Gourmet Baker Traditional White Bread Potato BreadLarge Loaf 1 l/2 pounds Small Loaf 1 poundCaraway-Rye Bread Garlic-Herb BreadOnion Bread Roasted Red Pepper-Cheese Bread Bacon-Beer Bread Pepperoni-Cheese BreadLarge Loaf 1 l/2 pounds Cup water South-of-the-Border BreadTriple Cheese and Garlic Bread 100% Whole Wheat Bread Crunchy Wheat and Honey BreadPumpernickel Bread Multigrain BreadRussian Black Bread French Bread Recipes Large Loaf 1 l/2 Pounds Small Loaf 1 pound Apple-Spice BreadBanana-Macadamia Nut Bread Small Loaf 1 pound Large Loaf 1 l/2 pounds Cinnamon-Raisin BreadPeach Bread Cranberry-Wheat Bread Fruitcake BreadOld-fashioned Oatmeal Bread Gingery BreadPiiia Colada Bread Pumpkin-Yogurt BreadFilling Apple Coffee CakeDough Topping BreadsticksBrioche Calzones Pesto FillingCaramel-Pecan Rolls Dough CUP waterCinnamon Rolls Dinner Rolls Ham and Swiss LoafDough Topping Cup water Dough FillingHoliday Wreath Mix-insPizza Dough Onion-Cheese ToppingRaised Doughnuts For fryingSoft Pretzels DoughGarlic Butter Fruited Cream Cheese SpreadHerb-Cheese Butter Italian Herb ButterWhipped Honey-Orange Spread Browned Butter GlazeCinnamon Glaze Citrus GlazeSpecial Concerns Troubleshooting The Machine Please call us toll-free at Questions?I-800-526-2832Baking Results Please check the following Flour cNot enough Yeast TOO much Mater o r Not enough 0 Liquid SugarWhy does my loaf have large holes? Why does my loaf look caved in on top?Why does my loaf look lumpy or an uneven shape on top? Care and Cleaning Instructions Baking ate High Altitude Index of Recipes Page TWO Year Limited Warranty