Oster 102817 User User guide

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2 lb. EXPRESSBAKE™ Breadmaker

User Manual & Bread Recipes

Important Safeguards

When using electrical app liance s, basic safety preca utions should always be fo llowed inc luding the fo ll owing:

1 Read a ll instructio ns, p roduct la bels a nd warnings b efore using the

bread maker.

2 Do n ot touch h ot surfaces. Alway s use oven mitts when h an dl ing hot

mate ria ls, and allow meta l p arts to c oo l b ef ore cleaning. Allow the bread maker to co ol tho roug hly b efore pu ttin g in or taking o ff pa rts.

3 When unit is not in use and b efore clea ning, unplug the bread maker from

wall o utlet.

4 To p rotect ag ainst risk o f e lectrical sho ck, d o not immerse th e a ppliance

or p lugs in water or other liquids.

5 Close supervision is always nec essary when this or any ap plia nce is used

by or nea r children , or in ca pacita ted p ersons.

6 Do n ot allow a ny th ing to rest on the power cord. Do not plug in c ord

where p eo pl e ma y wal k or trip o n it.

7 Do n ot opera te this or any a ppl iance with a frayed or d ama ge d cord, or

pl ug, or afte r the app liance ma lfunc tio ns or is drop p ed or has b ee n da maged in any manner. Ta ke a p pl iance to the nearest authorized service fa cility for examination, repair, o r electrical or mec hanic al ad justment.

8 Do n ot let the cord d angle over the ed ge of a table or counte r or touc h

hot surfa ce s. Do not plac e o n a n un stea dy o r cl oth-covered surfa ce .

9 Avoid contac t with moving p arts. 10 Do n ot use a tta chments not reco mmend ed by the manufa cturer; they may

ca use fire, e le ctric sho ck or injury.

11 Do n ot use outd oo rs or for commercial purposes. 12 Do n ot place th e a ppliance near a ho t gas or ele ctric b urner, or in a

heate d oven.

13 Do n ot use a pplian ce s for other than inte nd ed purpose. 14 To unplug , press and hold the “STOP” button fo r 2–3 seco nd s (until “Be ep ”

is heard), grip pl ug and p ull from wa ll outle t. Never pul l o n the cord.

15 Use of extension cords: A short p owe r suppl y cord ha s been provide d to

reduce the risk of injury resul ting from be co ming entangled in o r trip ping over a lo ng er cord. Extension c ord s are availa ble f rom ha rdware stores and ma y be used with care. The co rd sho uld b e arranged so that it will not dra pe over the co unter o r tableto p where it can be pulled by c hildren or tripp ed over ac cidenta lly. If th e a ppliance is of the ground ed ty p e, the extensio n cord should be ground ing-ty pe 3-wire cord.

16 Elec trical Power: If e le ctric circuit is overload ed with other ap plia nces,

your b rea dmaker may not op erate properly. The bread maker should be op era te d o n a sep arate el ec trical circuit from other opera ting app liances.

This unit is intende d for household use only.

Read and save these instructions

Contents

Chapter 1: Getting Started . . . . . . . . . . . . . . . . . . .2

Chapter 2: Let’s Bake Brea d . . . . . . . . . . . . . . . . .4

Chapter 3: Overview of Breadmaker Fea tures . . .12

Chapter 4: EXPRESSBAKE™: Baking Bread

in Under 1 Hour . . . . . . . . . . . . . . . . . .16

Chapter 5: Using the Dela y Timer . . . . . . . . . . . .23

Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Measurement Equivalency Chart . . . . . . . . . . . . .29

Taking Care of Your Brea d Machine . . . . . . . . . . .30

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Basic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

EXPRESSBAKE™ (58 Minute s) . . . . . . . . . . . . . . . . . .49

EXPRESSBAKE™ (80 Minute s) . . . . . . . . . . . . . . . . . .52

Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55

Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Bake (Ja ms and Marmalades) . . . . . . . . . . . . . . . . . .67

Glazes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69

Ind ex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

Recipe Ind ex . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73

Warranty . . . . . . . . . . . . . . . . . . . . . .inside back cover

Getting Started

Place the breadmaker on a counter where the plug will reach an outlet. DO NOT yet plug the machine into the wa ll outlet. You will b e shown la ter when to d o this.

Ma ke sure you can o pen the breadmaker top without hitting the top o f kitchen ca binets.

Ope n the lid a nd remove the baking pan. To do this, simply grasp the handle of the pan and p ull straight up . Use a gentle, non-abrasive soap and wash, rinse, and dry the pan thoroughly.

Attach the knea d ing b lade to the baking p an, a s shown. Yo u will find the knea d ing blade in a small plastic wrap attached to the power co rd.

Set the pan aside . Do no t y et p lace the pan into the breadmaker.

You’re rea d y to start!

Let’s Bake Bread

The simplest wa y to lea rn how to b a ke bread is to follow a b a sic recipe. The following recipe is easy and the bread is delicious.

Before you begin

• Ma ke sure you have the follo wing measuring e quipment:

— Liquid measuring cup — Dry measuring cups — Me asuring spoons

• Yo u will need the following ingredients:

— Water — Butte r/Ma rgarine — Sa lt — Bread flo ur (be sure to buy

bread flour, p referab ly for

breadmakers) — Dry milk — Suga r — Ac tive, fa st rising yeast

Measuring THE most importa nt secret of making bread.

Exact measurements. That’s the key to successfully baking bread. Exact mea surements.

With wet ingred ients, use ONLY

measuring cup s with the c up s/ ounces marked cle arly on the side. After filling the measuring cup, place it on a flat surfa ce a nd view it at eye level to make sure the amount of liquid is exact. Then, double check.

With d ry ingredients, alwa y s

“level off” the mea surement with the back of a knife or a spatula to make sure the mea surement is exa ct. Another helpful tip is to never use the cup to scoop the ing red ients (for example, flo ur). By scoop ing, you could ad d up to one tablespo on of extra ingredients. Fill the mea suring cup with a spoon before leveling off.

The SECOND most important secret of making bread.

Put the ingred ie nts into the breadmaker in the EXACT order given in the recipe. This means: —FIRST, liq uid ingred ie nts —SECOND, dry ingredients —LAST, yeast Also, make sure ALL ingredients are a t room te mpera ture, (between 77°–85° F) unless otherwise no te d in the recipe .

Tempe ratures too coo l or to o high can a ffect the wa y the bread rises and bakes. La st, it’s a good ide a to start with all new, fresh ingredients (especially fresh flour and yeast).

Now, let’s try a simple (but really good ) recipe.

Carefully measure 1 a nd 1/ 3 cups water. Remembe r, use wa ter that is roo m temperature. DO NOT use very hot or very cold water. It’s a good idea to view the measuring cup a t eye level to make sure y ou have measured exactly 1 a nd 1/3 cups.

Pour the water into the bread pan.

Carefully measure 4 te aspo ons of butter or margarine tha t is at room temperature. Add this to the bread pan.

1 + 1/3 cups wa te r

4 teaspoons softened butter or margarine

4 cups b rea d flour

2 ta ble spoons sugar

4 teaspoons dry milk

2 teaspoons salt

2 teaspoons active dry yea st

Traditional White Brea d 2 lb. loa f

This takes care of all of the liquid ingredients for the recipe. Next come the dry ing red ients.

Measure 4 cups of bread flour. Make sure not to “overpack” the flour into the cup. To avoid over packing, a good trick is to fill the measuring cup to overflowing, the n tap the side of the cup with a knife or spa tula to remove air pockets. Level off the measuring cup with the knife or spatula. Pour the flour into the bread pan.

Measure 2 tablespoons of sugar. Again, make sure to level off the tablesp oons for an exa ct measurement. Add the suga r into the bread pan.

Measure 4 te aspoons of dry milk. Level off the teaspoons of dry milk like all of the rest of the dry ing red ients. Add the d ry milk to the brea d pan.

Measure 2 teaspoons of salt. It is especially important to measure the salt p rec isely b eca use too much salt, even a little , can affect the rising of the d ough. Add the salt to the brea d pan.

Before adding the y east, use your finger to form a we ll (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liq uid when you are adding ing red ients.

Measure (aga in, leveling off) 2 teaspoons of y east and ca refully p our it into the well y ou made in the flo ur.

Carefully snap the baking pan into the breadmaker.

Close the lid of the b read machine and plug the power cord into the wa ll outlet.

The following things will happen. The machine will “beep,” a nd the lig hts of the displa y will turn on. The time setting will sa y “3:00” hours.

Repea te dly p ress the “Crust Color” button to sele ct the kind o f crust you wa nt. For this recipe we recommend “Medium.”

Depe nding on the crust color y ou select, the arrow will be p ointing to either light, medium or d ark. As you press crust co lor, the d isplay will temporarily read:

Light: 1L Medium: 1P Dark: 1H

Press the “Crust Color” button until “IP” (me dium) temporarily a ppea rs in the displa y window.

Press the “Sta rt/Stop” button and your machine will start making bread. You will hear the breadmake r beg in to mix the ingredients.

Impo rta nt: Do NOT p ress the “Start/Stop” button while the brea dmaker is making b read . If you do, the machine will turn off a nd you will need to start over aga in, from scratch.

Impo rta nt: You should not raise the lid for this recipe. (For other recip es you try la ter, you will need to raise the lid to ad d nuts, fruits, or other ing red ie nts.)

Caution: The breadmaker is very hot. Do not handle the machine while its operating. Do NOT lift the lid while the breadmaker is baking brea d.

Bread Machine Stages

It’s fun to wa tch y our b read being mad e throug h the viewing window. For the b asic cy cle, you can exp ect the following things to happen a s the timer counts down to zero.

To begin: The d ough is knea ded fo r the first time.

(10 minutes)

At 2:50: The dough be gins to rise. (20 minutes)

At 2:30: The dough is kneaded for the second time.

(15 minutes)

At 2:15: The dough continue s to rise. (20 minutes)

At 1:55: The dough is “punche d do wn.” (30 seco nd s)

At 1:55: The dough rises for the fina l time. (55 minutes)

At 1:00: The bread begins to ba ke . (60 minutes)

At 0:00: The bread is finished.

After the bread is baked

Caution: Do not put y our face near the lid when you op en the breadmaker. Hot steam may escape that could burn y o u.

Impo rta nt: The brea dmaker has a n automatic “keep wa rm” setting tha t will keep your bread wa rm for up to one hour. We recommend howe ver to remove the b read from the breadmaker right a way to preserve its freshness.

Use p ot ho lders or oven mitts to ca refully lift the p an b y its hand le from the breadmaker.

Turn the pan upside down onto a cooling ra ck and gently shake it until the brea d comes out. If it sticks, take a rub ber spatula (meta l can damage the pa n’s surface) and ca refully g o around the sides of the loaf until the b rea d comes out.

If the kneading bla de c omes out with the bread, use a plastic utensil to remove it from the loaf. Remember, it will be hot!

Allo w the b read to coo l for 15 minutes b efore slicing and enjoying it.

Impo rta nt: If y o u wish to make a nother loaf of brea d right a way, please a llow the breadmaker to co ol down for 10 to 15 minutes with the c over op en a nd the pan removed.

Overview of Breadmaker Features

1 Sele ct b utton

Press this button to select the kind of bread you wa nt to make.

Each time y ou p ress the b utton y ou will hear a b eep , and the numbe r of the bread setting will app ear on the display. For example : Ba sic is 1, Whole Wheat is 2, French is 3, etc.

(For more information about each setting, please see “Breadmaker Settings” on page 14.)

10 • Cake/Qui ck Bread

Tim er Se t

Basic Bre ad s

1 • Regul ar 2 • Larg e 3 • Larg e Dark

Who le Whe at

4 • Regul ar 5 • Larg e 6 • Larg e Rap id

Spe cialt y

7 • French 8 • Sweet 9 • Do ugh

Sel ect

Start

2 Crust Color button

The Crust Color b utton a llows y ou to choose how light or dark to make the crust of the bread. Each time you press the Crust Color butto n the display will change as follows:

L-Light= L

P-Medium= P

H-Dark= H

In a ddition, the display will show the cy cle number before the crust color setting. For example : the Basic with a Medium crust read s, “1P.” Or the Whole Wheat b rea d setting with a da rk crust reads “2H.”

3 Displa y

The Disp lay shows the following settings:

• The number of the bread setting cycle

• The crust c olor setting

• The time remaining while y our brea d is knea ding a nd baking

Once y ou p ress the “Start/Stop” b utton the d isplay will show the remaining time until y o ur b read is baked. When the displa y rea d s “0:00” the bread is baked .

4 Timer Set butto ns

Press these b uttons to delay the time fo r y our brea dmaker to start. For example, y ou can time your bread to be read y for dinner, or to bake while y ou a re sleeping . (To learn how to use this fea ture, p lea se see “Chapter 5: Using the Dela y Timer” o n p a ge 23.)

5 Start/Stop button

Press this button to sta rt a nd sto p your breadmake r.

Impo rta nt: Do not press “Stop” when ma king bread because this will ca nc el the entire c y cle and you will need to sta rt from scra tch.

Breadmaker Settings

Yo ur b read maker can b ake almost any kind of bread. We provide recipes tha t clea rly show yo u which setting y ou should use.

1. Basic (Time: 3 hours)

2. Whole Whea t (Time: 3 hours, 40 minutes)

3. French (Time: 3 ho urs, 50 minutes)

4. Sweet (Time: 2 hours, 50 minute s)

5. EXPRESSBAKE™ (Time: 58 minutes)

6. EXPRESSBAKE™ (Time: 1 hour, 20 minutes)

7. Doug h (Time: 1 hour, 30 minutes)

8. Bake (Time: 1 hour)

1 Basic

This setting is probably used more than a ny o ther b eca use it gives y ou the be st results with just about any rec ip e.

2 Whole Whea t

The whole wheat setting offers a longer rise time f or breads tha t contain more tha n 50% whole whea t flour.

3 French

Use this setting for making French breads. Fre nc h b read takes longer to knea d, rise, and bake, provid ing a hea rtier crust.

4 Sweet

The swe et setting is for ba king breads with high amounts of sugar, fats, and proteins, all of which te nd to increase browning.

5 EXPRESSBAKE™ (58 minutes)

Use this setting to for b a king bread in under one hour. (plea se see pa ge 16).

6 EXPRESSBAKE™ (80 minutes)

Use this setting to q uickly bake large r loaves of brea d (plea se see pa ge 16).

7 Dough

This setting lets you prepare dough for rolls, spec ia lty breads, pizza, e tc. which you shape b y hand, allo w to rise, the n ba ke in a c onventiona l oven.

8 Bake

This setting is for making dough or jams.

EXPRESSBAKE™: Making Bread

in Under 1 Hour

Yo ur Oste r®breadmaker ca n bake great b rea d in unde r one hour. This is ca lled the “EXPRESSBAKE™” setting. Lo aves baked on the EXPRESSBAKE™ setting are a little d ifferent tha n loaves not baked on EXPRESSBAKE™ settings. Try a ll the different setting s to see whic h o ne y ou prefer.

There a re two EXPRESSBAKE™ settings:

• One setting can bake bread in 58 minutes. The bread is a little more d ense in texture with this setting.

10 • Cake/Quick Bread

5 :P

Basic Bre ad s

1 • Regular 2 • Large 3 • Large Dark

Who le Whe at

4 • Regular 5 • Large 6 • Large Rapid

Spe cialt y

7 • French 8 • Sw eet 9 • Doug h

Tim er Se t

Sel ect

Star t

• The other setting is for baking lo aves in 1 hour 20 minutes. The loaves baked with this setting are a little taller and more airy than the 58 minute breads.

There a re a few things you should know about the EXPRESSBAKE™ setting s that are different tha n the other setting s.

— Loa ves b aked o n EXPRESSBAKE™ settings tend to have a

darker, thicker crust tha n o ther kind s of bread. Sometimes the re will be a crac k in the top of the crust. This is bec ause baking is done a t higher temperatures. They also tend to be sho rter, d enser loaves.

— You CANNOT use the Delay Timer fo r the EXPRESSBAKE™

setting s. This would cool the liquid ingred ients and affect the way that the brea d rises.

— You CANNOT use the “Crust Color” buttons when baking

breads on the EXPRESSBAKE™ setting s.

— DO NOT op en the cover while making breads on the

EXPRESSBAKE™ setting s.

— If the loa f is hard to remove from the p an, let it sit for abo ut

5 minutes to coo l. Shake the bread o ut of the p an a nd wait for 15 minutes before slicing.

6 :P

Tim er Se t

Basic Bre ads

1 • Regular 2 • Large 3 • Large Dar k

Who le Whe at

4 • Regular 5 • Large 6 • Large Rapid

Speci alt y

7 • French 8 • Sweet 9 • Dou gh

10 • Cake/Quick Bread

Sel ect

Sta rt

— If you wish to bake another loaf of b rea d , y ou must let the

breadmaker co ol for 20 minutes with the cover open.

— YOU CAN use stand ard bread mixe s for EXPRESSBAKE™

setting brea ds, but the results may not be as good a s the results when using your Oster®Brea d maker recipe s within this book.

EXPRESSBAKE™ Setting Tip s and Hints

Yeast

Always use a fast rising yea st like Red Star®Quick• Rise

™

yea st. DO NOT use active dry yea st for EXPRESSBAKE™ setting s because the lo aves will be much shorter when baked .

Liquid s

Always use hot wa te r in the range o f 115°–125° F. Yo u must use a cooking thermometer to ga uge the te mpera ture; hotter water ca n kill the y east while co oler wa ter may not activate it.

Salt

As a rule, you should use LESS salt for EXPRESSBAKE™ setting brea ds. Less salt provides y ou with a higher loaf. Make sure to follow your Oster® Brea d maker recipe sugge stio ns for best results.

Other Ingredients

Ma ke sure all other ingredients (like flour, sugar, dry milk, butter, etc.) are a t room tempera ture.

Always use b read flour for the EXPRESSBAKE™ settings.

Things You Ma y Need to Buy

— You should o nly use “Bread

Ma chine” flour for the EXPRESSBAKE™ setting rec ip es.

— You may nee d a cooking

the rmometer to measure the temperature of the wate r you use in these recip es. You should only use hot water (between 115° and 125° F) for EXPRESSBAKE™ setting rec ip es.

Although baking EXPRESSBAKE™ setting brea ds is a little different, the results and convenience are well worth it.

The following recipe is a grea t one to try for y our first EXPRESSBAKE™ setting loaf.

Carefully measure 1 cup and 2 ta ble spoons (9 ounces to ta l) of hot wate r. Remember, it’s a good idea to pla ce the measuring cup a t eye level to make sure you have measured exa ctly 1 cup a nd 2 tablespoons (9 ounce s total).

1 cup and 2 ta blespoons (9 ounces tota l) of hot water (115°–125° F)

2 ta ble spoons oil (ro om temperature)

2 ta ble spoons sugar

1 teaspoon salt

3 cups “Brea d Machine” flour

/2 teaspoons “Red Sta r

Quick• Rise™” yeast

/2 lb. Traditiona l

White Bread

Use a cooking thermometer to make sure the temperature of the water is betwe en 115°–125° F. When the wa te r is at the proper temperature, pour into the baking pan.

Carefully measure a nd a dd 2 ta ble spoons oil tha t is at room temperature.

Carefully measure a nd a dd the salt, suga r, and d ry milk to the baking pan.

Measure a nd a d d exa ctly 3 cups of b read flour to the baking pan. Remember to level off the brea d flour fo r an exac t measurement.

Before adding the y east, use your finger to form a we ll (hole) in the flour where you will p our the yea st. Yeast must NEVER come into contact with a liquid when y ou a re add ing ingred ients.

Measure (aga in leveling off) 4

/2 teaspoons of “Red Star

Quick• Rise™” y east and carefully po ur into the well y ou mad e in the flour.

Carefully snap the baking pan into the breadmake r.

Repea te dly p ress the Select button until the display reads 5:P.

Press the “Sta rt/Stop” button and your machine will start making bread.

Caution: Do NOT raise the lid when using the EXPRESSBAKE™ setting . Doing so ca n affect the rising of the d ough. The b read maker is very hot, right from the beginning of the cy cle . Do not handle the machine while its op erating.

Impo rta nt: Do NOT p ress the “Start/Stop” button while the brea dmaker is making b read . If you do, the machine will turn off a nd you will need to start over aga in, from scratch.

After the EXPRESSBAKE™ setting b read is baked

Caution: Do not put y our face near the lid when you op en the breadmaker. Hot steam may escape that could burn y o u.

Impo rta nt: The brea dmaker has a n automatic “keep wa rm” setting tha t will keep your bread wa rm for up to one hour. We recommend, howe ver, to remove the b read from the machine right away to preserve its freshne ss.

5:P

Time r Se t

Basic Brea ds

1 • Regular 2 • Large 3 • Large Dark

Whol e W hea t

4 • Regular 5 • Large 6 • Large Rapid

Specia lty

7 • French 8 • Sweet 9 • Dough

Sele ct

Sta rt

Use p ot ho lders or oven mitts to ca refully lift the pa n by its handle from the breadmaker.

Turn the pan upside down onto a cooling rack a nd gently sha ke it until the bread comes out. If it sticks, take a rubber spatula, (me ta l ca n da mage the p an’s surfa ce), and carefully go around the sid es of the lo af until the bread co mes out.

If the kneading bla de c omes out with the bread, use a plastic utensil to remove it from the loaf. Remember, it will be hot!

Allo w the b read to coo l on the rack for 15 minutes before slicing a nd enjoy ing it.

If y ou wish to make a nother loaf of bread right a way, ple ase allow the breadmaker to cool down for 10 to 15 minutes with the cover open and the p an removed .

Yo u c an d ela y the time y our b rea d maker starts to have fresh bread ready when you ge t up in the morning or when you come from work.

We recommend tha t b efore y ou use the Delay Timer, y ou try out a fe w recip es. Use recip es that have produced goo d results fo r you in the past.

Impo rta nt: You ca nnot use the De lay Timer for EXPRESSBAKE™ setting s. Before using the De lay Timer:

1 Add all of the ingredients of the recipe.

2 Sele ct the correct setting for the kind of b read y ou

are making (French, Sweet, etc.).

3 Sele ct the crust color.

Caution: Do not use recipe s with ing red ients tha t can spoil like eggs or milk.

Using the Delay Timer

To use the Dela y Timer:

Figure out how many hours and minutes there are between now and when you wa nt final, b a ked bread. For example , if it is 8:00 AM and y ou want bread ready for dinner a t 6:00 PM, that is 10 hours.

Use the “Timer Up” button to advance the time in 10 minutes increments. In our exa mple, you will do this until the timer rea ds “10:00.” If necessary, use the “Timer Down” button to decrea se the time. (To a dvance the time quickly, simply press and hold down the “Timer Up/Down” buttons.)

Impo rta nt: If y o u ma ke a mistake o r wish to start over, press and hold down the “Start/Stop” button until you hear a b eep . The display will show the original setting and cy cle time. The Delay Timer is canceled and you ca n start again.

When the Delay Timer is set where you wa nt it, make sure to p ress the “Start/Sto p” button. The colon “:” will flash and your bread will be rea d y when you planned .

Impo rta nt: When using the De lay Timer during times of hot weather, you may wish to red uc e the liquid in your recipe b y 1 or 2 ta b lespoons. This is to prevent the dough from rising too much. You may also reduce the salt by 1/8 or 1/4 teaspo ons and try cutting the a mount of sugar yo u use b y 1/4 teasp oon at a time.

Tim er Set

Light Med Dark

Experienced cooks consider brea dmaking to be a s much of an art as a science. Keep in mind that some recipes may require a little experimentation before they a re exa ctly the wa y y ou want them. Just don’t give up .

Still, there are special hints to e nsuring quality brea d almost every time.

Use Exact Measurements

We’ve alread y mentioned how importa nt it is to use e xact measurements when ba king bread, but it should b e said ag ain. Level off a ll dry ing red ients and make sure that all liquid ingredients are measured in a gla ss cup with the markings clea rly labeled on the side.

Use Fresh Ingred ients

Yo u should alway s use fresh ingredients. The reasons are:

• Flour. If y o u have stored your flour for a long time, it may have b ecome wet from absorbing moisture, or dry,

Tips and Hints

dep ending on the area of the country in which you live. We recommend using fresh brea d flour.

• Yeast. Fresh y east is probably the most importa nt ing red ient in ba king bread. If the yeast is not fresh, your bread may not rise. It is be tter to buy new yeast than to take a chance on yeast tha t has been stored for a long time.

Yo u c an test the freshness of your ye ast. Simply fill a cup

with warm water, the n a d d and stir in 2 te aspoons of sugar.

Sprinkle a few teaspoons of y east on the surface of the

wa ter and wait. After 15 minutes, the yea st sho uld foam and the re should be d istinct odor. If neither reaction ha ppens, the y east is old and should b e thrown away.

Add Ingredients in Order

Read all recipes from top to bottom, and remember:

—FIRST, liq uid ingred ie nts

—SECOND, dry ingredients

—LAST, yeast

Check the Doughball

This is a secret well known by pe ople who make bread the old fa shioned way. While ha nd knead ing the mixture, they a d just the consistency of the dough by add ing a little flour or a little wa ter until the d oughb all is just right.

Although the brea dmaker knea d s the dough for y ou, this secret is still true. Here’s wha t y o u should do.

If the doughball is too wet

During the sec ond kneading cycle, check the consistency of the doughba ll. If the d oughball app ears sticky or wet, like panca ke batter, sp rinkle in flour, a tablespo on at a time, until the d oughball app ears smooth, round, and dry and circles nic ely in the pan.

If the doughball is too dry

If the doughba ll a ppea rs flaky, or you hear your breadmaker begin to make “knocking” sound s, the d ough ball is too dry. To co rrect this problem, simply sprinkle in water, a tea spoon a t a time, until the doughball ap p ears smo oth, round a nd d ry, a nd circles nic ely in the pan. Be careful not to ad d too much water.

For Ba king at High Altitudes

If y ou live a b ove 3000 fe et, you probably alrea d y know how to a d just other recipes like ca kes and muffins. Higher altitude s tend to:

• make dough rise faster

• make flour drier

To co mpensate for high altitude baking, We rec ommend the following :

If the dough is too d ry

• increa se the amount of water to the recipe, sometimes as much as 2–4 tab lespoo ns per cup.

If the bread rises too high

• reduce the amount of y east. For each tea spoon of yea st, try red ucing the yea st b y 1/8 to 1/4 teaspoon.

• reduce the amount of sugar. For each tablesp oon of sugar, reduce the amount b y 1 to 2 teaspoons.

Getting StartedMeasurement Equivalency Chart

The following chart will help y ou convert measurements used in the recipes.

For example : 1/2 ta ble spoon = 1 + 1/2 te aspoons

Fluid Ounce (s) Cup(s) Ta b le spo on(s) Teasp oon(s)

8 = 1 = 16 = 48

7 = 7/8 = 14 = 42

6 = 3/4 = 12 = 36

5 = 5/8 = 10 = 30

4 = 1/2 = 8 = 24

3 = 3/8 = 6 = 18

2 = 1/4 = 4 = 12

1 = 1/8 = 2 = 6

1=3

1/2 = 1 and 1/2

Taking Care of Your Bread Machine

Caution: Do not put the b read maker in wate r or in a dishwasher. Do not use b enzene, scrub bing b rushes, or chemical cle aners as these will d amage the machine .

Use only a mild, non-abrasive cleaner to clean the breadmaker.

General cleaning

1 Remove a ll brea d crumbs b y wiping them awa y with a

slightly damp clo th.

2 DO NOT b end the hea ting

element which is located o n the inside of the b read maker.

Cleaning the b a king pan a nd kneading bla d e

1 Wipe the b aking p a n and kneading blade with a d amp

cloth and d ry completely.

2 DO NOT wash the pan or p a rts in the dishwasher. This will

damage the finish of the pan and the othe r parts.

Caring for y our breadmaker

1 Keep y our b read maker clea n a t all times.

Caution: Do not use metal utensils with the breadmaker. This will d amag e the no n-stick p a n a nd other pa rts.

2 Don’t worry if the co lor of the bread p a n changes over

time. The co lor change is a result of steam and other moisture a nd d oes not affect the machine’s performance.

3 If y ou have trouble removing the kneading bla de, place

wa rm water in the bread pa n for 10–15 minutes and this will loosen the blade.

Storing your b readmaker

1 Ma ke sure the machine is clea n and dry b efo re storing.

2 Store the breadmaker with the lid closed .

3 Do not pla ce hea vy ob je cts on the lid.

4 Remove the kneading blade a nd place inside the b read

pan.

Getting StartedGetting Started

If y ou e xperience difficulties when op erating the breadma ker, review the troubleshooting information in this section to find a solution. If y ou a re una ble to find a solution, please call o ur Consumer Relations Department at 1(800)526-2832.

If you ha ve a power outage

If the power go es out while you are using y our b rea d maker, the displa y will g o blank.

• If the breadma ker is kne ading the b read , y ou can restart the machine and continue.

• If the machine is ba king bread, either finish b a king the bread in a n oven or sta rt from scra tch with a new loa f.

When the power comes back o n, y o u should do the following:

1 Hold d own the “Start/Stop ” butto n for at least 3 seconds. If

the displa y does no t return to the time setting befo re the outage, unplug the breadmaker and then plug it ba ck in.

2 If the machine still does not start, hold do wn the

“Start/Stop ” butto n a second time for 3 second s. Continue to unp lug and replug the machine and hold down the “Sta rt/ Stop” button until the display returns to the cycle time b efore the po wer outage.

Troubleshooting

Und erstanding Display Information

Yo ur Oste r®Brea d maker is designed to give you informatio n o n temperature problems that may occur. The following chart shows you how to correct prob lems tha t may occur from time to time.

Plug in the breadmaker.

There is no p rob lem. This just means the b aking cyc le is over and the breadmaker is kee ping your bread warm. Press the “Start/Stop” b utton to turn off the “keep warm” fe ature.

This just means that the breadmaker must cool before y o u bake another loaf. Press the “Start/Stop” b utton. Ope n the top of the breadmaker, remove the bread p an a nd le t the breadmaker cool ab out 15 minutes before b a king a no ther loaf.

This means tha t the room temperature is too low (59° F or less). Press the “Start/Stop ” butto n. Plac e the breadmaker in a warm roo m and allow it to warm up.

This means tha t the room temperature is too hig h to b ake bread (86° F or more). Press the “Start/Stop” b utton to remove the display. Place the breadma ker in a c ool locatio n b efore using it.

The display do es not light up.

0:00 (“:” flashes)

H:HH (ma chine b eeps)

L:LL (machine be ep s)

E:EE (machine beeps)

Display Problem What to Do

Troubleshooting Breadmaker Problems

If the breadmaker does not function as y ou think it should , review the chart below for some p ossible solutio ns.

Troubleshooting Ba king Prob lems

If y our b read does no t turn out the way y ou expected or has some chara cteristic you don’t care for, review the chart below for some po ssible solutions.

There a re several p ossib le solutio ns. The bread may have been le ft in the bread pan too long af ter ba king. Remove the bread from the pan sooner and allo w it to cool. Try using more flour (a teasp oon at a time), or less yeast (1/4 teaspoon at a time), or less wa ter or liquid (a teaspoo n a t a time). This could also b e the result of forgetting to add salt to the recip e.

The sides of the b read collapse and the bottom of the b rea d is damp.

Baking Problem Solution

Ingredients have sp illed o ut of the

bread p an and into the machine

itself. Stop the breadmaker and

al lo w it to cool off . Clean the

breadmaker before using it aga in.

Please see “Taking Care of Your

Brea d Ma chine” on pa ge 30.

Ma ke sure the ba king p a n a nd

kneading blad e are properly

insta lled in the machine.

You see smoke or smell a

burning odor from the back o f

the mac hine.

The dough do es not mix.

Brea d maker Problem Solution

Try using less flour (a teasp oon at a time), or more y east (1/ 4 teaspoo n a t a time). This could also b e the result of using o ld flour or the wrong ty pe of flour for the recipe.

Try using more flour (a teasp oon more a t a time), or less water or liq uid (a teasp oon less at a time). Do not lif t the lid too often during baking.

This is usua lly the result of forgetting to a d d salt to the recipe.

Try using less yea st (1/4 tea spo on less at a time). This could also b e the resul t of forgetting to add salt to the rec ip e or fo rgetting to put the knea d ing bla de into the baking pa n.

There a re several p ossib le solutio ns. Try using less flour (a teaspoo n less at a time), more yea st (1/4 tea spoon more at a time), or less wa ter (a teaspoon less at a time). This could also b e the resul t of:

• forgetting to ad d salt to the recipe,

• using o ld flour or the wrong kind of flour for the recip e,

• using o ld y east,

• or not using hot water (excep t for the EXPRESSBAKE™ cy cles).

The bread has a hea vy, thic k texture.

The bread is not baked completely in the c enter.

The bread has a coa rse o r holey texture.

The bread rose too much.

The bread did not rise enough.

Baking Problem, continue d Solution

This is usua lly a result of using too much flour or not enough water. Try using l ess flour (a teaspoo n less at a time), or try using more yea st (1/4 tea spoon less at a time).

This is usua lly the result of add ing to o much suga r to the recipe. Try using l ess sugar (1 Tbsp. a t a time). Yo u c an also try selecting a lighter crust color selection.

This is usua lly the result of repea te dly lifting the lid of the bread machine or lea ving the lid op en while the bread is ba king. Be sure the lid is shut while the breadmaker is in operation.

The bread has a floured to p.

The bread is too brown.

The bread is not brown eno ug h.

Baking Problem, continue d Solution

Basic Setting Recipes

Basic Brea d Machine Sta ges

For the b asic cy cle you can exp ect the following things to happen as the timer counts do wn to zero.

To begin: The dough is kneaded for the first time. (10 minutes)

At 2:50: The d ough b egins to rise. (20 minutes)

At 2:30: The d ough is knead ed for the second time.

(15 minutes)

At 2:15: The d ough continues to rise. (20 minutes)

At 1:55: The d ough is “punched down.” (30 seconds)

At 1:55: The d ough rises for the fina l time. (55 minutes)

At 1:00: The b read b egins to bake. (60 minutes)

At 0:00: The b read is finished.

Recipes

Traditional White Bread

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Basic setting .

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Garlic-Herb Bread

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Basic setting .

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

1.5 pound loaf

1 cup and 2 tab lespoons water

1 tab lespoon butter or marg arine

1 3/ 4 tea spoons salt

3 cups bread flour

1 tab lespoon dry milk

2 ta bl esp oo n sug ar

2 3/4 teaspoons active d ry ye ast

2 pound loaf

1 a nd 1/ 3 cu ps wate r

4 tea spoons butter or margarine

2 teasp oo ns salt

4 cup s bread flour

4 tea spoons dry milk

2 ta bl esp oo ns sugar

2 teasp oo ns active dry y ea st

1.5 pound loaf

1 a nd 1/ 4 cups wate r

1 tab lespoon marga rine or butter, softened

2 cl oves o f garlic, c rushe d

3 and 1/4 cup s bread flou r

2 ta bl esp oo ns sugar

1 a nd 1/ 2 te aspoons salt

1/ 2 teasp oo n d ried rosemary le aves

1/ 4 tea spoon dried thy me lea ves

1/ 4 tea spoon dried basil leaves

1 a nd 1/ 2 te aspoons y east

2 pound loaf

1 a nd 1/ 2 cups wa te r

4 tea spoons margarine or butter softened

2 cl oves o f garlic, c rushe d

4 cup s bread flour

2 ta bl esp oo ns sugar

2 teasp oo ns salt

1/ 2 teasp oo n d ried rosemary le aves

1/ 4 tea spoon dried thy me lea ves

1/ 4 tea spoon dried basil leaves

1 a nd 3/4 teaspoons yeast

Basic

Favorite Potato Bread

2 pound loaf

1 a nd 1/ 2 cups wa te r

2 ta bl esp oo ns butter or ma rga rine (softene d)

2 teasp oo ns salt

4 cup s bread flour

4 tea spoons suga r

1/ 2 cu p instant p otato flakes

2 and 1/2 teaspoons active dry y ea st

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Basic setting .

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

South of the Border Bread

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

1.5 pound loaf

1 cup water

2/3 c up frozen whole ke rne l corn, tha wed

2 ta bl esp oo ns margarine or butter, softened

2 ta bl esp oo ns canned ch op ped green c hil ies

3 and 1/4 cup s bread flou r

1/ 3 cup c ornmeal

2 ta bl esp oo ns sugar

1 a nd 1/ 2 te aspoons salt

1 a nd 3/4 teaspoons yeast

2 pound loaf

1 cup water

1 cup frozen whole kernel co rn, tha wed

2 ta bl esp oo ns margarine or butter, softened

2 ta bl esp oo ns canned ch op ped green c hil ies

4 cup s bread flour

1/ 2 cu p c ornmea l

2 ta bl esp oo ns sugar

1 a nd 1/ 2 te aspoons salt

2 teasp oo ns y ea st

Basic

5) Press “Selec t” b utton to c hoose the Basic setting .

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Cara way - Rye Bread

Mea sure a nd add liquid ingredients to the b rea d pa n.

Mea sure a nd add dry ingredients (except ye ast) to the bread p an.

Use y ou r finger to f orm a well (hole) in the flour where you will po ur the yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Basic setting .

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Onion Brea d

1.5 pound loaf

1 a nd 1/ 4 cups wate r

1 tab lespoon marga rine or butter, softened

2 and 1/2 cups b read f lour

3/4 cup rye flour

2 ta bl esp oo ns dry mil k

2 ta bl esp oo ns sugar

1 a nd 1/ 2 te aspoons salt

1/ 2 teasp oo n cara way seed

2 and 1/2 teaspoon y ea st

2 pound loaf

1 a nd 1/ 3 cu ps wate r

4 tea spoons margarine or butter, softened

3 cups bread flour

1 cup rye fl our

2 ta bl esp oo ns dry mil k

3 tablespoons sugar

1 a nd 1/ 2 te aspoons salt

1/ 2 teasp oo n cara way seed

2 and 1/2 teaspoon y ea st

1.5 pound loaf

1 cup pl us 2 ta blespoons wate r

1/ 2 cu p c ho pp ed onio n

1 tab lespoon marga rine or butter, softened

3 and 1/4 cup s bread flou r

2 ta bl esp oo ns sugar

1 tab lespoon dry milk

1 a nd 1/ 2 te aspoon sa lt

2 1/ 2 te aspoons y east

2 pound loaf

1 a nd 1/ 4 cup wate r

2/3 c up chop ped onion

4 tea spoons margarine or butter, softened

4 cup s bread flour

2 ta bl esp oo ns sugar

4 tea spoons dry milk

2 teasp oo ns salt

2 teasp oo ns y ea st

Basic

1) Measure an d a d d l iquid ingred ients to the bread p an.2) Measure and a dd

dry ingredie nts (exc ep t y east) to the bread pan.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Basic setting .

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Parmesan-Pep p er Bread

1) Measure an d a d d l iquid ingred ients (includ ing sourdo ugh starter) to the

bread pan.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Basic setting .

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Basic

1.5 pound loaf

1 cup and 2 tab lespoons water

1 tab lespoon olive or veg etab le oil

3 and 1/4 cup s bread flou r

1/ 2 cu p g rated Parmesan che ese

1 tab lespoon suga r

1 teaspoon salt

3/4 te aspoon f reshly g round blac k or green p epp ercorns

1 a nd 3/4 teaspoons yeast

2 pound loaf

1 a nd 1/ 2 cups wa te r

4 tea spoons olive or vegetable oil

4 cup s bread flour

2/3 c up gra te d Pa rmesan chee se

4 tea spoons suga r

1 a nd 1/ 2 te aspoon sa lt

1 teaspoon freshl y ground blac k or green p epp ercorns

2 teasp oo ns y ea st

Cheddar-Chive Bread

1) Measure an d a d d l iquid ingred ients (includ ing sourdo ugh starter) to the

bread pan.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Basic setting .

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Basic

1.5 pound loaf

1 a nd 1/ 4 cup wate r

3 and 1/4 cup s bread flou r

1 a nd 1/ 4 cups shredd ed ched dar cheese

1/ 4 cup chop p ed fresh or freeze drie d chives

2 ta bl esp oo ns sugar

3/4 te aspoon sa lt

1 teaspoon ye ast

2 pound loaf

1 a nd 1/ 4 cup wate r

4 cup s bread flour

1 cup shred ded che dda r cheese

1/ 4 cup chop p ed fresh or freeze drie d chives

2 ta bl esp oo ns sugar

1 teaspoon salt

1 a nd 3/4 teaspoons yeast

French Setting Recipes

French Bread Ma chine Setting s

For the French bread cy cle you can exp ect the following things to happen a s the timer counts down to zero.

To begin: The dough is kneaded for the first time. (18 minutes)

At 3:32: The dough beg ins to rise. (40 minutes)

At 2:52: The dough is knea ded for the second time.

(22 minutes)

At 2:30: The dough continues to rise. (20 minutes)

At 2:10: The dough is “p unched d own.” (30 seconds)

At 2:10: The dough rises for the final time. (65 minutes)

At 1:05: The brea d begins to b ake. (65 minutes)

At 0:00: The brea d is finished .

Classic French Bread

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the French setting.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

French

1.5 pound loaf

1 cup and 2 tab lespoons water

2 teasp oo ns marg arine or butte r softened

3 and 1/4 cup bread flour

1 tab lespoon suga r

1 a nd 1/ 2 te aspoons salt

1 a nd 3/4 teaspoons yeast

2 pound loaf

1 a nd 1/ 3 cu ps wate r

2 teasp oo ns marg arine or butte r softened

4 cup s bread flour

5 teaspoons sugar

1 a nd 1/ 2 te aspoons salt

2 and 1/2 teaspoons yea st

Sweet Setting Recipes

Sweet Brea d Machine Stages

For the sweet bread cy cle you can exp ect the following thing s to happen as the timer c ounts do wn to zero:

At 2:50: The dough is knea ded for the first time. (10 minutes)

At 2:40: The dough begins to rise. (5 minutes)

At 2:35: The dough is knea ded for the second time.

(20 minutes)

At 2:15: The dough continues to rise. (30 minutes)

At 1:45: The dough is “p unched down.” (30 seco nd s)

At 1:45: The dough rises for the final time. (55 minutes)

At 0:50: The brea d beg ins to b a ke. (50 minutes)

At 0:00: The brea d is finished .

App le-Spice Brea d

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Swe et setting.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

When the b rea d machine beeps during the knea ding cycle, raise the lid and

sprinkle the dried app les in, a few at a time, un til they are knea ded with the

do ugh.

Cinnamon-Ra isin Bread

Sweet

1.5 pound loaf

1 a nd 1/ 4 cup wate r

2 ta bl esp oo ns margarine or butter, softened

3 and 1/4 cup s bread flou r

2 ta bl esp oo ns sugar

2 ta bl esp oo ns dry mil k

1 a nd 1/ 2 te aspoons salt

2 teasp oo ns app le -pie spice

1 a nd 1/ 2 te aspoons y east

Mix-Ins

1/ 2 cu p c ut up drie d a p pl es

2 pound loaf

1 a nd 1/ 2 cups wa te r

2 ta bl esp oo ns margarine or butter, softened

4 cup s bread flour

2 and 1/2 tabl esp oo ns sugar

2 ta bl esp oo ns dry mil k

2 teasp oo ns salt

1 tab lespoon ap ple-p ie spic e

2 and 1/4 tea spo ons ye ast

Mix-Ins

2/3 c up cut up dried app le s

1.5 pound loaf

1 a nd 1/ 4 cup wate r

2 ta bl esp oo ns margarine or butter, softened

3 and 1/4 cup bread flour

1/ 4 cup sug ar

1 a nd 1/ 2 te aspoon sa lt

1 teaspoon ground cinnamon

2 teasp oo ns y ea st

Mix-Ins

3/4 cup raisins

2 pound loaf

1 a nd 1/ 2 cups wa te r

2 ta bl esp oo ns margarine or butter, softened

4 cup s bread flour

1/ 4 cup sug ar

2 teasp oo ns salt

1 a nd 1/ 4 teaspoons ground cinna mon

2 and 1/4 tea spo ons ye ast

Mix-Ins

3/4 cup raisins

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Swe et setting.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

When the b rea d machine beeps during the knea ding cycle, raise the l id and

sprinkle the raisins in, a few at a time, until th ey are kne ade d with the

do ugh.

Cranberry-Wheat Bread

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Swe et setting.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

When the b rea d machine beeps during the knea ding cycle, raise the l id and

sprinkle the cra nb erries in, a few at a time, until they are kne ade d with the

do ugh.

Sweet

1.5 pound loaf

1 cup and 2 tab lespoons water

1/ 3 cup hone y

2 ta bl esp oo ns margarine or butter, softened

2 cups b rea d flo ur

1 a nd 1/ 4 whole wheat flour

1 a nd 1/ 2 te aspoons salt

1 teaspoon ground mace

2 and 1/4 tea spo ons ye ast

Mix-Ins

1/ 2 cu p c ranberries

2 pound loaf

1 a nd 1/ 2 cups wa te r

4 tablespoons honey

2 ta bl esp oo ns margarine or butter, softened

2 and 1/2 cups b read f lour

1 a nd 1/ 2 whole whea t flou r

1 a nd 3/4 teaspoons salt

1 teaspoon ground mace

2 and 3/4 teasp oo ns y ea st

Mix-Ins

2/3 c up cra nb erries

Old Fashioned Oatmeal Brea d

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Swe et setting.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Sweet

1.5 pound loaf

1 cup water

1/ 4 cup mol asses

2 ta bl esp oo ns margarine or butter, softened

3 cups bread flour

1/ 2 cu p q uick c oo king or regular oats

2 ta bl esp oo ns dry mil k

1 a nd 1/ 4 teaspoons sal t

1 a nd 3/4 teaspoons yeast

2 pound loaf

1 a nd 1/ 3 cu ps wate r

1/ 4 cup mol asses

2 ta bl esp oo ns margarine or butter, softened

4 cup s bread flour

2/3 c up quick co oking or regula r oats

2 ta bl esp oo ns dry mil k

1 a nd 1/ 4 teaspoons sal t

2 teasp oo ns y ea st

EXPRESSBAKE™ Setting Recipes (58 Minutes)

EXPRESSBAKE™ Bread Machine Stages (58 minutes)

For the 58 minute EXPRESSBAKE™ cy cle you ca n exp ect the following things to happ en a s the timer counts d own to zero:

At 0:58: The do ug h is kneade d. (10 minutes)

At 0:48: The do ug h begins to rise. (13 minutes)

At 0:35: The do ug h begins to bake. (35 minutes)

At 0:00: The bread is finished.

Impo rta nt: You CANNOT use the Delay Timer for EXPRESSBAKE™ breads. You CANNOT change the crust co lor.

White Bread

Impo rtant: Carefully measure the hot water a nd make sure it is be tween 115°–125° F by using a cooking thermometer.

Only use Red Star® Quic k• Rise™ yea st.

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the EXPRESSBAKE™ (58 Minutes) setting .

6) Press the “Sta rt/Stop ” b utton.

Cheese & Rye Bread

1.5 pound loaf

1 cup and 2 tab lespoons hot water (115°–125° F)

2 ta bl esp oo ns oil

2 ta bl esp oo ns sugar

1 teaspoon salt

3 cups bread flour

4 and 1/2 tea spoons Red Star® Quick• Rise™ yeast

2 pound loaf

1 a nd 1/ 2 cups plus 1 ta blespoon h ot water (115°–125° F)

3 tablespoons oil

3 tablespoons sugar

1 a nd 1/ 2 te aspoons salt

4 cup s bread flour

2 ta bl esp oo ns Red Star® Quick• Rise™ yeast

1.5 pound loaf

1 cup and 1 ta blespoon hot water (115°–125° F)

2 teasp oo ns oil

1 tab lespoon suga r

1 teaspoon salt

2 and 1/4 cup s bre ad fl our

3/4 cup rye flour

1 tab lespoon grated Parmesan cheese

1 cup shred ded Ched dar chee se

4 and 1/2 tea spoons Red Star® Quick• Rise™ yeast

2 pound loaf

1 a nd 1/ 3 cu ps hot water (115°–125° F)

1 tab lespoon oil

2 ta bl esp oo ns sugar

1 a nd 1/ 2 te aspoons salt

3 cups bread flour

1 cup rye fl our

2 ta bl esp oo ns grate d Parmesa n cheese

1 a nd 1/ 4 cups shredd ed Chedd ar cheese

2 ta bl esp oo ns Red Star® Quick• Rise™ yeast

EXPRESSBAKE™ 58 min.

Impo rtant: Carefully measure the hot water a nd make sure it is be tween 115°–125° F by using a cooking thermometer.

Only use Red Star® Quic k• Rise™ yea st.

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the EXPRESSBAKE™ (58 Minutes) setting .

6) Press the “Sta rt/Stop ” b utton.

Onion Soup Brea d

Impo rtant: Carefully measure the hot water a nd make sure it is be tween 115°–125° F by using a cooking thermometer.

Only use Red Star® Quic k• Rise™ yea st.

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the EXPRESSBAKE™ (58 Minutes) setting .

6) Press the “Sta rt/Stop ” b utton.

EXPRESSBAKE™ 58 min.

1.5 pound loaf

1 cup and 2 tab lespoons hot water (115°–125° F)

2 ta bl esp oo ns oil

2 ta bl esp oo ns sugar

3 cups bread flour

2 ta bl esp oo ns dry o nion soup mix

4 and 1/2 tea spoons Red Star® Quick• Rise™ yeast

2 pound loaf

1 a nd 1/ 2 cups hot wa te r (115°–125° F)

3 tablespoons oil

3 tablespoons sugar

4 cup s bread flour

3 tablespoons dry o nio n soup mix

2 ta bl esp oo ns Red Star® Quick• Rise™ yeast

EXPRESSBAKE™ Setting Recipes (80 Minutes)

EXPRESSBAKE™ Bread Machine Stages (80 minutes)

For the 80 minute EXPRESSBAKE™ cy cle you ca n exp ect the following things to happ en a s the timer counts d own to zero:

At 1:20: The dough is knea ded. (20 minutes)

At 1:00: The dough beg ins to rise. (18 minutes)

At 0:42: The b rea d begins to ba ke. (42 minutes)

At 0:00: The b rea d is finished .

EXPRESSBAKE™ 80 min.

Potato Onion Bread 2 pound loaf

2/3 c up ho t water (115°–125° F)

3 tablespoons oil

2 la rge eg gs

1/ 2 cu p f ine ly chop ped onion s

2/3 c up bake d, mashed p otatoes

3 tablespoons sugar

1 a nd 1/ 2 te aspoons seasoned salt

4 cup s bread flour

2 ta bl esp oo ns Red Star® Quick• Rise™ y east

Impo rtant: Carefully measure the hot water a nd make sure it is be tween 115°–125° F by using a cooking thermometer.

Only use Red Star® Quic k• Rise™ yea st.

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the EXPRESSBAKE™ (80 Minutes) setting .

6) Press the “Sta rt/Stop ” b utton.

Beer Rye Brea d 2 pound loaf

1 a nd 1/ 2 cups hot beer (115°–125° F)

1/ 4 cup oil

3 tablespoons packed brown suga r

1 teaspoon salt

3 cups bread flour

1 cup rye fl our

1 a nd 1/ 2 ta blespoons cara way seeds

3/4 te aspoons ground f ennel

3/4 te aspoon f resh o range zest (finely g round o ran ge pe el )

2 ta bl esp oo ns Red Star® Quick• Rise™ y east

Impo rtant: Carefully measure the hot water a nd make sure it is be tween 115°–125° F by using a cooking thermometer.

Only use Red Star® Quic k• Rise™ yea st.

EXPRESSBAKE™ 80 min.

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the EXPRESSBAKE™ (80 Minutes) setting .

6) Press the “Sta rt/Stop ” b utton.

Oatmea l Da te Bread 2 pound loaf

1 a nd 1/ 2 cups hot wa te r (115°–125° F)

2 ta bl esp oo ns oil

1/ 4 cup p ac ked b rown sugar

1 teaspoon salt

3 cups bread flour

1 a nd 1/ 2 cups instant o atmeal

1/ 2 cu p f ine ly chop ped date s

2 ta bl esp oo ns Red Star® Quick• Rise™ y east

Impo rtant: Carefully measure the hot water a nd make sure it is be tween 115°–125° F by using a cooking thermometer.

Only use Red Star® Quic k• Rise™ yea st.

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the EXPRESSBAKE™ (80 Minutes) setting .

6) Press the “Sta rt/Stop ” b utton.

EXPRESSBAKE™ 80 min.

Whole Wheat Setting Recipes

Whole Wheat Bread Machine Stages

For the whole whea t b read cycle you ca n e xpect the following things to happen a s the timer counts down to zero:

At 3:40: The d ough is knead ed for the first time. (10 minutes)

At 3:30: The d ough b egins to rise. (25 minutes)

At 3:05: The d ough is knead ed for the sec ond time.

(20 minutes)

At 2:45: The d ough continues to rise. (30 minutes)

At 2:15: The d ough rises for the fina l time. (70 minutes)

At 1:05: The b rea d begins to ba ke . (65 minutes)

At 0:00: The b read is finished.

100% Whole Wheat Bread

2 pound loaf

1 a nd 2/3 cup s water

2 ta bl esp oo ns margarine or butter, softened

1/ 3 cup p acked b rown sugar

2 teasp oo ns salt

4 and 2/ 3 cu ps whol e whea t flour

3 teaspoons ac tive dry y ea st

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Whole Wheat se ttin g.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Multigrain Bread

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Whole Wheat se ttin g.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

1.5 pound loaf

3/4 cup and 2 tab le spo ons water

2 ta bl esp oo ns margarine or butter softened

1 a nd 1/ 3 cu p b rea d flour

1 cup whole wh ea t flour

1/ 4 cup 7-grain c ereal

3 tablespoons packed brown suga r

1 a nd 1/ 4 teaspoons sal t

2 and 1/2 teaspoons yea st

2 pound loaf

1a nd 1/4 cups wa te r

2 ta bl esp oo ns margarine or butter softened

2 cups b rea d flo ur

1 a nd 1/ 4 cups whole whea t flou r

3/4 cup 7-grain cereal

1/ 4 cups pac ked brown suga r

1 a nd 1/ 2 te aspoons salt

2 and 3/4 teasp oo ns y ea st

Whole Wheat

Crunchy Wheat and Honey Bread

2 pound loaf

1 a nd 2/3 cup s water

2 teasp oo ns butte r or ma rga rine , softened

1/ 4 cup ho ne y

2 teasp oo ns salt

2 1/ 4 cup whol e whea t flour

2 cups b rea d flo ur

2/3 c up toaste d, slivered a lmonds

2 teasp oo ns active dry y ea st

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Whole Wheat se ttin g.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Pumpernickel Bread

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

1.5 pound loaf

1 cup water

1/ 4 cup mol asses

1 tab lespoon marga rine or butter, softened

2 cups b rea d flo ur

1 a nd 1/ 4 cups ry e f lour

2 ta bl esp oo ns cocoa

2 teasp oo ns salt

2 and 1/2 teaspoons yea st

2 pound loaf

1 a nd 1/ 4 cups wate r

1/ 4 cup mol asses

4 tea spoons margarine or butter, softened

2 and 1/2 cups b read f lour

1 a nd 1/ 2 cups rye flour

2 ta bl esp oo ns cocoa

2 teasp oo ns salt

3 teaspoons yea st

Whole Wheat

5) Press “Selec t” b utton to c hoose the Whole Wheat se ttin g.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Russian Black Bread (Borod insky )

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Whole Wheat se ttin g.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

Whole Wheat Raisin-Nut Bread

Whole Wheat

1.5 pound loaf

1 cup water

3 tablespoons dark molasses

2 ta bl esp oo ns margarine or butter, softened

1 a nd 1/ 4 cup b rea d flo ur

1 cup whole wh ea t flour

1 cup rye fl our

1 tab lespoon insta nt c offee granu les

1 a nd 1/ 4 teaspoons sal t

1/ 2 teasp oo n fenn el seed, crushed

2 and 1/4 tea spo ons ye ast

2 pound loaf

1 a nd 1/ 4 cups wate r

1/ 4 cup d ark mola sses

2 ta bl esp oo ns margarine or butter, softened

1 a nd 1/ 2 cups brea d flour

1 a nd 1/ 3 cu ps whol e whea t flour

1 a nd 1/ 3 cu ps ry e flo ur

4 tea spoons insta nt coffee granule s

1 a nd 1/ 2 te aspoons salt

1/ 2 teasp oo n fenn el seed, crushed

3 teaspoons yea st

1.5 pound loaf

1 a nd 1/ 4 cups wate r

2 ta bl esp oo ns margarine or butter, softened

3 cups Gol d Me da l wh ole whea t flour

3 tablespoons packed brown suga r

1 a nd 1/ 2 te aspoons salt

2 and 1/2 teaspoons yea st

Mix-Ins

1/ 2 cu p c ho pp ed walnuts o r pe ca ns

1/ 2 cu p ra isins

2 pound loaf

1 a nd 3/4 c up s plus 2 tablespoons water

2 ta bl esp oo ns margarine or butter, softened

4 and 2/ 3 cu ps Gold Med al whole wheat flour

1/ 4 cup p ac ked b rown sugar

2 teasp oo ns salt

3 and 1/2 teasp oo ns yea st

Mix-Ins

1/ 2 cu p c ho pp ed walnuts o r pe ca ns

1/ 2 cu p ra isins

1) Measure an d a d d l iquid ingred ients to the bread p an.

2) Measure and ad d dry ingred ients (excep t y ea st) to the bread pa n.

3) Use yo ur finger to form a well (hole) in th e flour where y ou will p our the

yeast. Yeast must NEVER come into co nta ct with a liq uid when yo u a re ad ding ing red ients. Measure the yeast an d c arefully p our it into the well.

4) Sna p the ba king p an into the b readma ker and close the lid.

5) Press “Selec t” b utton to c hoose the Whole Wheat se ttin g.

6) Press the “Crust Color” bu tto n to choose light, medium or da rk crust.

7) Press the “Sta rt/Stop ” b utton.

When the b rea d machine beeps during the knea ding cycle, raise the l id and sprinkle the chop ped wal nuts (or pe ca ns) and the ra isins in, a few at a time, until they a re kneade d with the d ough.

Whole Wheat

Dough Setting Recip es

Dough Machine Stages

For the d ough cycle you can expec t the following things to happen as the timer counts do wn to zero:

At 1:30: The dough is knea ded for the first time. (20 minute s)

At 1:10: The dough continues to rise. (20 minutes)

At 0:50: The d ough is “punched do wn.” (30 seco nds)

At 0:50: The d ough rises for the final time. (50 minutes)

At 0:00: The d ough is finished.

Dough Instructions

1 Put ingredients in bread pan and put the bread p a n into the

breadmaker.

2 Press the Select button to rea ch the d ough setting. 3 Press “Start/Stop.” The display will be gin counting down the

time on the Doug h/ Pasta setting . When dough is ready, the unit will signal and the d isp lay will read, “0:00.”

4 Press “Start/Stop,” holding it down until y o u a hea r a beep

and the displa y clears.

5 To remove the brea d pan, grasp the handle firmly and lift

the pan out.

Note: The p an d oes not get hot when using the dough setting.

Preparing Dough for Ba king

1 Lightly sprinkle all-purpo se flour onto a p astry mat or

boa rd. Using a rubber spatula or wooden spoon, remove dough from the bread p a n a nd place on lightly floured surfa ce. Knead by hand 2 or 3 times to release the air. If the dough is easy to handle without flour, shape on a lightly oiled , clean countertop.

2 Shape dough into your favorite rolls, coffee ca ke, etc.

(suggestions follow). Place on grea sed b aking p a n. Cover dough with a clean cloth and let rise until almost d oub led in size (about 1 hour).

3 Bake as directed in the recip e. Remove from pan and cool

on a wire rack or serve wa rm.

Va riations for Sha p ing Dough

Easy Dinne r Rolls Divide do ug h into 12 e qua l pieces, shape into balls a nd p lac e in grea sed muffin cups. Cover, let rise and bake a s directed. Ma kes 12

Swirls Lightly g rea se baking sheet. Divide dough into 10 equal p ieces. On a lightly floured surfa ce, using your hand , roll ea ch piece into a p encillike stra nd a b out 10 inches long. Beginning at one e nd of the strand, continue wrap ping each piece around the ce nter to form a

Dough

swirl. Pla ce rolls 2 to 3 inche s apa rt on prepared ba king sheet. Cover, let rise and bake a s directed. Makes 10

Butterhorns Lightly g rea se baking sheet and set a sid e. On a lightly floured surfa ce, roll dough into a 12-inch circle . Brush dough with melted b utter. Cut into 12 we dge s. To shape rolls, begin at wide end of wedge and roll towards the point. Place rolls point sid e down, 2 to 3 inches apart, on prepared baking sheet. Cover, let rise a nd b ake as directed . Ma kes 12

Rising

To Reduce Rising Time of Do ug h Prehe at conventional oven to 200˚F for 5 minutes, then turn off oven. Shape d ough, p lace on ba king pan as directed a nd cover with a clean kitchen towe l. Place dough in oven until doubled in size. This will reduce rising time by a b out o ne ha lf.

Recipes using whole g rain o r unrefine d flours contain less gluten and may not rise a s much as those using white b read flour. As a result, these heavier brea ds may fall slightly in the center. This is normal and will no t a ffect the taste of the bread. Whea t gluten c an a lso be a d ded to improve the sha pe and volume of b read made with low glute n flo urs.

Storing

Keeping Yo ur Bread Fresh There a re no p reservatives in your homemade brea d, so sto re cooled loaf in a lightly sealed p lastic b a g. If d esired, enclose a stalk of celery in the ba g to keep brea d fresh lo nger. Do not store in the refrigerator as this causes brea d to dry out faster.

Dough

Bread Pretzel

All ingredients at room temperatu re (70˚ F–80˚ F)

2 cups b rea d flo ur

1-1/2 tsp. a ctive dry y east

1/ 4 tsp. sa lt

1/ 2 tsp. suga r

7/8 cup water

1 to 2 Tbsp. coarse (Kosher) salt

1 e gg , slightly beaten

1) Measure al l ingredients into bread pan, excep t egg and coa rse salt.

2) Press “Sta rt/Stop ” to clea r display.

3) Sel ect Dough setting.

4) Press “Sta rt/Stop .”

5) When unit signals and d isplay read s, “0:00,” p ress “Sta rt/Stop ” and remove

do ugh.

6) Prehea t oven to 450˚F.

7) Divide do ugh into 12 p ieces. Roll each into 8-inch rope. Form into p retzel

shape or leave in stick shap e. Plac e o n a greased cookie shee t, brush ea ch with be aten egg. Sprinkle with coarse sal t.

8) Ba ke in p reheated oven fo r 12 to 15 minu tes.

Butter Rolls (no Dela y Timer)

All ingredients at room temperatu re (70˚ F–80˚ F), exce pt milk

2 Tbsp. suga r

1 tsp. salt

2-3/4 cups brea d flour

2 tsp. ac tive d ry yea st

1/ 4 cup wate r

1 e gg

3/4 to 7/8 c up milk

1/ 4 cup b utter

1) Measure al l ingredients into bread pan.

2) Sel ect Dough setting.

3) Press “Sta rt/Stop .”

4) When unit signals and d isplay read s, “0:00,” p ress “Sta rt/Stop ” and remove

do ugh.

5) Sha pe as desired (see “Variations for Shap ing Do ugh,” p g. 61).

6) Ba ke at 350˚ F for 25 to 30 minutes. Ma kes 12 rol ls.

Dough

Coffee Cake (no Delay Timer)

All ingredients at room temperatu re (70˚ F–80˚ F), exce pt milk

1/ 4 cup sug ar

1 tsp. salt

2-1/ 4 cup s bread flour

2 tsp. ac tive d ry yea st

1 e gg yolk

3/4 to 7/8 c up milk

1 Tbsp . bu tte r or margarine

1) Measure al l ingredients into bread pan.

2) Sel ect Dough setting.

3) Press “Sta rt/Stop .”

4) When unit signals and d isplay read s, “0:00,” p ress “Sta rt/Stop ” and remove

do ugh.

5) Pat doug h in to grea sed 9-inc h rou nd , or 5 x 7-inch oblong ca ke pa n.

6) Add to ppin g. Make s 1 coffee ca ke. (See “Topp ing ” recip e, b elow.)

Topping

2 Tbsp. butter, melted

1 tsp. ground cinna mon

1/ 2 cu p suga r

1/ 2 cu p c ho pp ed p ec ans

Powdered Sugar Glaze, op tio na l (see recipe below)

1) Drizzle butter over do ugh.

2) In a small b owl, mix sug ar, cinnamon a nd nuts; sprinkle onto b utter.

3) Cover; let rise in warm pla ce abo ut 30 minute s.

4) Ba ke in p reheated oven (375˚ F) 20 to 25 minutes, until golden b rown.

5) Coo l 10 minutes in pan on ra ck.

6) Drizzle with powde red sugar glaze if desired. Makes enoug h to cover one

coffe e c ake.

Powdered Sugar Glaze (for Coffee Cakes and Sweet Rolls)

1 cup sifte d powdered sug ar

1 o r 2 Tbsp. water or milk

1 tsp. butte r or ma rga rine , softened

1/ 2 tsp. vanilla

Dough

1) In a small bowl, comb ine all ingredients and b lend until smoo th.

2) Spread or drizzle glaze o n slightly warm coffe e cake or swe et rolls. Ma kes

enoug h to co ver 1 co ffe e c ake.

Pizza Crust

Combine all ingred ients into b rea d pa n.

Sele ct Dough setting.

3) Press “Sta rt/Stop .” When unit signals and d isplay read s, “0:00,” p ress

“Start/Sto p” an d remove d ough.

4) Pat doug h in to 12 x 15-inc h je lly roll pa n or grea sed 12-inc h rou nd (1-1/2

po und recip e) or 14-inch round pizza pa n (2 poun d recip e).

5) Prehea t oven to 400˚F.

Sprea d pizza sa uc e o ver doug h. Sprinkle to ppin gs over sauce.

Bake 15 to 20 minutes or until crust is gold en brown.

Pizza Toppings (optional)

1 cup (8 oz) prep ared pizza sa uce

1/ 2 lb . bulk po rk sausage, b rowned and dra ine d

1/ 3 cup c hopp ed onions

1 p kg. (3–4 oz) slice d pepp ero ni

1 can (4 oz) mu shroom stems and p ie ces, dra ine d

1 cup choppe d gree n p ep pers

1.5 pound

All ingredients at room temperatu re (70˚–80˚ F)

1/ 2 tsp. salt

3 cups all-purp ose flour

1-1/2 tsp. a ctive dry y east

7/8–1 c up water

2 Tbsp. olive oil or vegetab le oil

2 pound

All ingredients at room temperatu re (70˚–80˚ F)

3/4 tsp . sal t

4 cup s all-p urpose flo ur

2 tsp. ac tive d ry yea st

1-1/4–1-3/ 8 cups wate r

3 Tbsp. o live oil or veg etab le oil

Dough

Pasta Recip es

Basic Pasta (no Delay Timer)

All ingredients shoul d b e at room te mpe rature (70˚–80˚ F)

2 cups a ll-purp ose flour

1 cup semolina fl our

1 tsp. salt

1 Tbsp . olive oil or vege ta bl e o il

7/8 cup water

1) Measure al l ingredients into bread pan.

2) Sel ect Dough setting.

3) Press “Sta rt/Stop ” and allow to mix 8 to 10 minutes. Th en press “Start/ Stop ”

to cance l.

4) Remove do ugh and roll out on lig htly flo ured surfac e. Rol l to 1/ 8-inch

thickness. Dust with f lour if do ugh is stic ky.

5) Cut into 1/ 8-inc h strip s fo r narrow noodles or 1/4-inch for medium noodles.

6) Coo k no od le s in a la rge pot o f b oiling, salte d water fo r 10 to 15 minutes.

Drain in colander.

Dough

Bake Setting Recipes (Ja ms and Marmalades)

Strawberry Jam (no Delay Timer)

1 cup suga r

1 Tbsp . po wdered l ow-sugar fruit pe ctin

1-1/2 cup s fresh strawbe rries, sliced

2 tsp. lemon juice

1) Combine a ll ingredients into bread p an.

2) Sel ect Ba sic settin g.

3) Press “Sta rt/Stop .” Allow to mix 5–6 minutes, scra ping side s of the pa n with

rubbe r spa tula. Press “Start/Stop” to cancel.

4) Sel ect Ba ke setting.

5) Press “Sta rt/Stop .” When unit signals and d isplay read s, “0:00,” p ress

“Start/Sto p.” Using hot pad s, remove b rea d pa n. Pour ja m into co ntainers; cover. Re frig era te to se t. Makes about 3 cups.

Orange Marmalade (no Delay Timer)

1-1/4 cups suga r

2 Tbsp. powde red lo w-suga r fruit pectin

3 la rge ora nges

1 lemon

1) With a vege ta bl e p eele r, shave off the b righ t la y er o f p ee l from one orange

and the l emon; ch op finel y.

2) Remove and d iscard remaining white peel from orange and lemon.

3) Peel remaining ora nges, and discard peels. Slice fruit into 1/2-inch piec es.

4) Comb ine chop ped pe els, fruit, suga r and pe ctin in bread pan.

5) Sel ect Ba sic settin g.

6) Press “Sta rt/Stop .” Allow to mix for 5–6 minutes, scra ping side s of pa n with

rubbe r spa tula. Press “Start/Stop” to cancel.

7) Sel ect Ba ke setting. Press “Start/ Stop .” When unit signal s and d ispla y

reads “0:00,” press “Start/ Stop.” Using hot p a ds, remove bread p an. Pour jam into conta ine rs; cover. Re frig era te to se t. Makes about 3 cups.

Frozen Berry Ja m (no Dela y Timer)

1-3/4 cup s suga r

1 p acka ge (10 to 12 o z) frozen b erries (strawbe rries a nd raspberrie s are ideal)

1 p ouch (3 oz) liq uid fruit p ectin

1 Tbsp . lemon juice

1) Combine ingredie nts into bread pan.

2) Sel ect Ba sic settin g. Press “Sta rt/ Stop .” Allow to mix 5–6 minutes, scrap ing

side s of pa n with rubb er spatula. Press “Sta rt/ Stop ” to ca nc el.

3) Sel ect Ba ke setting. Press “Start/ Stop .” When unit signal s and d ispla y

reads, “0:00,” press “Start/ Stop.” Using hot p a ds, remove bread p an. Pour jam into conta ine rs; cover. Re frig era te to se t. Makes about 3 cups.

Bake

Glazes

After roll s rise, just before ba king, gently ap ply d esired glaze with a pastry b rush. Bake as directed in the recipe.

• For a shiny gold en crust, use Egg Glaze or Egg Yolk Glaze.

• For a shiny chewy crust, use Egg White Glaze (crust will be lighter in c ol or).

Egg Glaze

Mix 1 slightly b ea ten egg with 1 Tbsp . water o r milk.

Egg Yolk Glaze

Mix 1 slightly b ea ten egg yo lk with 1 Tbsp. water or milk.

Egg White Glaze

Mix 1 slightly b ea ten egg white with 1 Tbsp. water.

Note: To keep unused egg yo lk fresh f or several da y s, cover with co ld water and sto re in refrigerator in a covered c ontainer.

Garlic Butter

Mix: 1/ 4 cup marga rine or b utter, softe ned

1/ 8 tsp. ga rlic powder

Herb -Cheese Butter

Mix: 1/ 4 cup marga rine or b utter, softe ned

1 Tbsp . gra ted Pa rmesan chee se 1 tsp. ch op ped fresh pa rsley 1/ 4 tsp. d rie d o regano lea ves Dash of ga rlic sal t

Italian Herb Butter

Mix: 1/ 4 cup marga rine or b utter, softe ned

1/ 2 tsp. Italia n seasoning Dash of salt

Choco-Bana na Sprea d

Mix: 1/ 3 cup ma shed rip e b a na na

1/ 2 cu p se mi-swe et cho co la te chips, melted

Ham and Swiss Spread

Mix: 1 p acka ge (3 oz) crea m che ese , softened

2 Tbsp. fine ly chop p ed , fully cooked , smoke d ham 1 Tbsp . shred ded Swiss cheese 1/ 2 tsp. prepa red musta rd

Herb -Cream Cheese Sprea d

Mix: 1 c ontainer (4 oz) whip ped cream chee se

1 tsp. ch op ped fresh or 1/2 tsp. d ried d ill weed 1 small c love ga rlic, finely choppe d

Honey -Wa lnut Spread

Mix: 1 p acka ge (3 oz) crea m che ese , softened

1 Tbsp . chop pe d wal nuts 2 tsp. honey

Ripe Olive Spread

Cover a nd mix in food p roc essor or blen de r until slightly coa rse:

1-1/2 cup s pitted, ripe olives 3 Tbsp. o live oil 3 Tbsp. c ap ers, drained 3 flat a nc hovy fillets, d rained 1 tsp. Ita lian seasoning 2 cl oves g arl ic

Browned Butter Glaze

2 Tbsp. marga rine or butter 2/3 c up powdered suga r 1/ 2 tsp. vanilla 3 to 4 tsp. milk

Hea t margarine in a 1-q ua rt sau ce pa n o ver med ium hea t until light b rown; cool. Stir in p owd ered suga r an d va nilla . Stir in mil k until smooth and thin enoug h to drizzle.

Cinnamon Glaze

Mix until thin eno ug h to drizzle:

1/ 2 cu p p owde red sugar 1/ 4 tsp. g round cinnamon 1-1/2 to 2 tsp. wate r

Citrus Glaze

Mix until thin eno ug h to drizzle:

1/ 2 cu p p owde red sugar 1 tsp. grate d lemon or orange peel 1-1/2 to 2 tsp. lemon or orange juic e

Creamy Va nilla Gla ze

Mix until thin eno ug h to drizzle:

1/ 2 cu p p owde red sugar 1/ 4 tsp. va nilla 1-1/2 to 2 tsp. milk

Glazes

Index

0:00 (disp la y message) . . . . . . . . . . . .33

al titude, effect o n b aking . . . . . . . . . .27

Bake setting

de scrip tion . . . . . . . . . . . . . . . . . . . . .15

recipe s . . . . . . . . . . . . . . . . . . . . . . .67

ba kin g p an . . . . . . . .2, 9, 11, 17, 20, 22, 31

ba kin g p rob le ms, troub le shootin g . . . .34

Basic setting

de scrip tion . . . . . . . . . . . . . . . . . . . . .14

recipe s . . . . . . . . . . . . . . . . . . . . . . .37

bread maker problems, troubleshoo ting . .34 button

Crust Color . . . . . . . . . . . . . . . .9, 13, 17

Sele ct . . . . . . . . . . . . . . . . . . . . . . . .12

Start/Stop . . . . . . . . . . . . . . . . . . .10, 14

Timer Set . . . . . . . . . . . . . . . . . . . . . .13

clea ning

ba kin g p an . . . . . . . . . . . . . . . . . . . .31

general . . . . . . . . . . . . . . . . . . . . . . .30

knead ing b la de . . . . . . . . . . . . . . . . .31

Crust Color butto n . . . . . . . . . . . .9, 13, 17

Del ay Timer . . . . . . . . . . . . . . . .13, 17, 23

Display

de scrip tion . . . . . . . . . . . . . . . . . . . . .13

information, understanding . . . . . . .33

messag es . . . . . . . . . . . . . . . . . . . . .33

0:00 . . . . . . . . . . . . . . . . . . . . . . . .33

E:EE . . . . . . . . . . . . . . . . . . . . . . . .33

H:HH . . . . . . . . . . . . . . . . . . . . . . . 33

L:LL . . . . . . . . . . . . . . . . . . . . . . . .33

Dou gh/Pasta setting

de scrip tion . . . . . . . . . . . . . . . . . . . . .15

recipe s . . . . . . . . . . . . . . . . . . . . . . .63

do ughbal l, consistenc y of . . . . . . . . . .26

E:EE (disp la y message) . . . . . . . . . . . .33

EXPRESSBAKE™ (58 minute s)

bread maker fl our, using fo r . . . . . . . .18

de scrip tion . . . . . . . . . . . . . . . . . . . . .16

recipe s . . . . . . . . . . . . . . . . . . . . . . .49

salt, using in . . . . . . . . . . . . . . . . . . .18

tip s and hints . . . . . . . . . . . . . . . . . . .18

using . . . . . . . . . . . . . . . . . . . . . . . . .16

yeast, fa st rising fo r . . . . . . . . . . .18, 20

EXPRESSBAKE™ (80 minute s)

bread maker fl our, using fo r . . . . . . . .18

de scrip tion . . . . . . . . . . . . . . . . . . . . .16

recipe s . . . . . . . . . . . . . . . . . . . . . . .52

salt, using in . . . . . . . . . . . . . . . . . . .18

tip s and hints . . . . . . . . . . . . . . . . . . .18

using . . . . . . . . . . . . . . . . . . . . . . . . .16

yeast, fa st rising fo r . . . . . . . . . . .18, 20

flour . . . . . . . . . . . . . . . . . . . . . . .4, 18, 26

French setting

de scrip tion . . . . . . . . . . . . . . . . . . . . .14

recipe s . . . . . . . . . . . . . . . . . . . . . . .43

glazes, recip es . . . . . . . . . . . . . . . . . . .69

H:HH (display message ) . . . . . . . . . . .33

heating ele ment . . . . . . . . . . . . . . . . . .30

hints and tips, brea dmaking . . . . . . . .25

ing redien ts . . . . . . . . . . . . . . . . . . . . . . .4

dry . . . . . . . . . . . . . . . . . . . . . . . .5, 26

flour . . . . . . . . . . . . . . . . . . . . . . .18, 26

fresh, using . . . . . . . . . . . . . . . . . . . .25

order to add . . . . . . . . . . . . . . . . .5, 26

salt . . . . . . . . . . . . . . . . . . . . . . . . .8, 18

wet . . . . . . . . . . . . . . . . . . . . . .5, 18, 26

yeast . . . . . . . . . . . . . . . . . .5, 8, 18, 26

Keep Warm settin g . . . . . . . . . . . . . .11, 21

knead ing b la de . . . . . . . . . . .3, 11, 22, 31

L:LL (display message) . . . . . . . . . . . .33

measuremen t conversions . . . . . . . . . .29

measuring tip s . . . . . . . . . . . . . . . . .5, 25

po wer outag e, restarting after a . . . . .32

resta rting afte r a p ower outa ge . . . . . .32

safeguards, importa nt . . . . . . . . . . . . . .ii

salt . . . . . . . . . . . . . . . . . . . . . . . . . .8, 18

Sele ct button . . . . . . . . . . . . . . . . . .12, 21

settings

Bake . . . . . . . . . . . . . . . . . . . . . . . . .15

Basic . . . . . . . . . . . . . . . . . . . . . . . . .14

Dou gh/Pasta . . . . . . . . . . . . . . . . . . .15

EXPRESSBAKE™ (58 min.) setting . .15

EXPRESSBAKE™ (80 min.) setting . .15

French . . . . . . . . . . . . . . . . . . . . . . . .14

Swe et . . . . . . . . . . . . . . . . . . . . . . . . .15

Whole Wheat . . . . . . . . . . . . . . . . . . .14

Start/Stop b utton . . . . . . . . . . . .10, 14, 24

storing y our breadmaker . . . . . . . . . . .31

Swe et setting

de scrip tion . . . . . . . . . . . . . . . . . . . . .15

recipe s . . . . . . . . . . . . . . . . . . . . . . .45

Timer Set butto ns . . . . . . . . . . . . . .13, 24

tip s and hints, brea dmaking . . . . . . . .25

troublesho oting

ba kin g p rob le ms . . . . . . . . . . . . . . . .34

bread maker problems . . . . . . . . . . .34

po wer loss . . . . . . . . . . . . . . . . . . . . .32

warranty . . . . . . . . . . . . . . . . . . . . . . . .74

Whole Wheat setting

de scrip tion . . . . . . . . . . . . . . . . . . . . .14

recipe s . . . . . . . . . . . . . . . . . . . . . . .55

yeast

ad ding . . . . . . . . . . . . . . . . . . .5, 8, 20

fa st rising . . . . . . . . . . . . . . . . . . . . . .18

freshness, te sting fo r . . . . . . . . . . . .26

Basic Setting . . . . . . . . . . . . . .37

Cara way Rye . . . . . . . . . . . .40

Ched d ar-Chive Bread . . . . . .42

Favorite Potato Brea d . . . . .39

Garlic-Herb Bread . . . . . . . . .38

Onion Bread . . . . . . . . . . . . .40

Parmesan-Pepper Brea d . . . .41

South of the Border Bread . .39

Traditional White Brea d . . . .38

French Setting . . . . . . . . . . . . .43

Classic Frenc h Bread . . . . . .44

Sweet Setting . . . . . . . . . . . . .45

App le Spice Brea d . . . . . . . .46

Cinna mon-Raisin Brea d . . . .46

Cranberry-Whea t Bread . . . .47

Old Fashioned

Oatmeal Bread . . . . . . . . . . .48

EXPRESSBAKE™ Setting

(58 Minutes) . . . . . . . . . . . . . . .49

Chee se & Rye Bread . . . . . .50

Onion Soup Brea d . . . . . . . . .51

White Bread . . . . . . . . . . . . .50

EXPRESSBAKE™ Setting

(80 Minutes) . . . . . . . . . . . . . . .52

Beer Rye Bread . . . . . . . . . .53

Oatmeal Da te Bread . . . . . .54

Pota to Onion Bread . . . . . . .53

Whole Wheat Setting . . . . . . .55

100% Whole Whea t Bread . . .56 Crunchy Whea t a nd

Honey Bread . . . . . . . . . . . .57

Multigra in Brea d . . . . . . . . . .56

Pumpernickel Bread . . . . . . .57

Russian Bla ck Brea d . . . . . .58

Whole Wheat

Raisin-Nut Brea d . . . . . . . . . .58

Dough/Pasta Setting . . . . . . .60

Basic Pa sta . . . . . . . . . . . . . .66

Brea d Pretzel . . . . . . . . . . . .63

Butter Rolls . . . . . . . . . . . . . .63

Coffee Cake . . . . . . . . . . . . .64

Powdered Suga r Gla ze . .64

To pping . . . . . . . . . . . . . .64

Pizza Crust . . . . . . . . . . . . . .65

Pizza Top ping s . . . . . . . . .65

Bake Setting . . . . . . . . . . . . . .67

Frozen Berry Ja m . . . . . . . . .68

Orange Marma la de . . . . . . . .68

Strawbe rry Jam . . . . . . . . . . .67

Glazes . . . . . . . . . . . . . . . . . . .69

Browned Butte r Gla ze . . . . . .70

Choc o-Banana Sp rea d . . . . .69

Cinna mon Gla ze . . . . . . . . . .70

Citrus Gla ze . . . . . . . . . . . . . .70

Creamy Va nilla Glaze . . . . . .70

Egg Glaze . . . . . . . . . . . . . . .69

Egg White Gla ze . . . . . . . . . .69

Egg Yo lk Glaze . . . . . . . . . . .69

Garlic Butter . . . . . . . . . . . . .69

Ham a nd Swiss Sprea d . . . . .70

Herb -Cheese Butte r . . . . . . .69

Herb -Cream

Chee se Spread . . . . . . . . . . .70

Honey -Wa lnut Sprea d . . . . .70

Italian Herb Butter . . . . . . . .69

Ripe Olive Sprea d . . . . . . . . .70

Recipe Index

1-YEAR LIMITED WARRANTY

Sunbeam Products, Inc. warrants to the original purchaser, subject to the limitations and exclusi ons 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. Thi s warranty does not cover normal wear of parts or damage resulting from any of the followi ng: negligent use or misuse of the product, use on improper voltage or current, use contrary to operating instructi ons or disassembly, repair or alteration by any person other than an authorized service center.

Our obligation hereunder is limited to repair or replacement with a new or refurbished unit of the same or a simi lar model of as good or better quality, at manufacturer’s option, of the product during the warranty period, provided that the product, along with the model number and original dated proof of purchase, is sent postage prepaid, directly to the fol lowing address:

For products purchased in the United States:

SUNBEAM APPLIANCE SERVICE STATION

Attention: Service Department

117 Central Industrial Row

Purvis, MS 39475

For products purchased in Canada:

SUNBEAM CANADA CORP. , LTD.

c/o Service Tek

Please call 1-800-667-8623 or email us at consumeraffairs@consumer.sunbeam.com

Do not return thi s product to the place of purchase or to the manufacturer; doi ng so may delay the processing of your warranty claim.

Answers to questions regarding thi s warranty or for your nearest authorized service location may be obtained by calli ng toll-free 1-800- 597- 5978 or by writing to Sunbeam – Consumer Affairs, at P.O. Box 948389, M aitland, FL 32794-8389. Answers to questions regarding this warranty or for your nearest Canadian authorized service location may be obtained by calling toll -free in Canada 1-800- 667- 8623. For warranty i nformation or for an authorized service location outside of the United States and Canada, please see the warranty service card inserted in the product packaging.

DISCLAIM ER

Product repair or replacement as provided under this warranty is your exclusive remedy. SUNBEAM

PRODUCTS, INC. SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR I MPLIED WARRANTY ON THIS PRODUCT OR ANY PART THEREOF. EXCEPT TO THE EXTENT PROHIBITED BY APPLICABLE LAW, SUNBEAM PRODUCTS, INC. DISCLAIM S ANY IM PLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE OF THIS PRODUCT OR ANY PART THEREOF. Some states and provinces do not allow the exclusion or limitation of

inci dental or consequential damages, or allow li mitations on how long an implied warranty lasts, so the above limitations or exclusions may not appl y to you. This warranty gives you specific legal rights, and you may also have other rights, which vary from State to State or Provi nce to Province.

NOTES

2 lb. EXPRESSBAKE™ Brea d maker

P.N. 102817

All rig hts reserved.

Oster® is a registered tra de mark of Sunbeam Corpo ration or its affilia te d c omp anies.

Distrib uted by Sunb ea m Products, Inc. Boc a Ra ton , FL 33431

Oster 102817 User User guide

Specifications and Main Features

Frequently Asked Questions

User Manual