Oster 5845 User Manual

First review the safety guidelines, then turn

to Page 12 for the easy 1,2,3 instructions!

Congratu

Gourmet meals, easy-to-prepare foods and homemade breads

are just a few steps

away with your new Oster

Culinary Center.

In one, easy-to-use appliance, you can bake, slow cook, steam and more. We’ve streamlined the instructions, designed an easy-to-read control panel and developed a host of great recipes.

Along the way, feel free to ask questions.

Call us toll-free at

1-800-526-2832.

Table

of Contents

Before You Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Safety Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Getting to Know Your Culinary Center. . . . . . . . . . . . . 6

Getting to Know the Operation Panel . . . . . . . . . . . . . . . . . . . . . . . 7

Step by Step Directions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Gourmet Cooking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Supplemental Bread Baking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . 10

The Process Simplified. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Recipes and Tips

White Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-25

Whole Wheat Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-31

French Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33

Sweet Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34-43

Doughs Only . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44-53

Cake/Quick Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54-58

Jam/Jellies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59-60

Steamed Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60-61

Soups. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62-63

Slow Cooker Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63-64

Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Custards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65-66

The Finishing Touch: Spreads and Glazes . . . . . . . . . . . . . . . . . . . . . 66-67

Special Concerns

Troubleshooting Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68-69

Commonly Asked Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

How to Test Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Cleaning and Care Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Baking at High Altitudes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Index of Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Before Use

1.Read and keep all instructions.

2.Make sure to remove all foreign matter from the

baking pan.

3.Plug the Culinary Center into a properly wired outlet.

While in Use

Keep the Culinary Center out of the reach of children – it's hot!

1.The temperature is very hot during operation.

Be careful to keep your hands and face away from the unit.

2.Do not open the lid or remove the bread pan

during operation.

3.Do not place anything on the Culinary Center’s lid.

Do not cover vents.

4.If any buttons are accidentally touched during

operation, baking may stop.

5.If a power outage occurs, you can restart the

machine if it has not begun the bake cycle. If it's at the bake cycle, then remove bread pan and place into an oven to finish cooking.

Where to Use

1.Use only on a stable, heat-resistant surface.

2.Do not use the Culinary Center where it will be

exposed to direct sunlight or other heat sources, such as a stove or oven.

3.Place the unit at least two inches away from walls.

If you do not, walls may become discoloured.

After Use

1.Use oven mitts or a pot holder when taking out

the cooking pan after baking.

2.Make sure to disconnect the power by unplugging

the unit. Allow the Culinary Center to cool down before storing.

3.Read instructions before cleaning. Do not immerse

the unit in water. This will cause electric shock and/or damage to the unit.

Using Your Culinary Center Safely

Before You Start

We’ve designed the Oster®Culinary Center to be easy to use. But, like any kitchen appliance, it requires proper use and handling.

Important Safeguards

When using electrical appliances, basic safety precautions

should always be followed including the following:

1. Read all instructions, product labels, and warnings before using the Culinary Center.

2. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning. Allow the Culinary Center to cool thoroughly before putting in or taking off parts.

3. When unit is not in use and before cleaning, unplug the Culinary Center from wall outlet.

4. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids.

5. Close supervision is always necessary when this or any appliance is used by or near children, or incapacitated persons.

6. Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it.

7. Do not operate this or any appliance with a frayed or damaged cord, or plug, or after the appliance malfunctions or is dropped or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment.

8. Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or cloth-covered surface.

9. Avoid contact with moving parts.

10.Do not use attachments not recommended

by the manufacturer; they may cause fire, electric shock or injury.

11.

Do not use outdoors or for commercial purposes.

12.Do not place the appliance near a hot gas or electric burner, or in a heated oven.

13.To unplug, press and hold the “STOP” button, grip plug and pull from wall outlet. Never pull on the cord.

14.U

SE OFEXTENSIONCORDS

: A short power

supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it will not drape over the counter or table top where it can be pulled by children or tripped over accidentally. If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord.

15.E

LECTRICALPOWER

: If electric circuit is

overloaded with other appliances, your Culinary Center may not operate properly. TheCulinary Center should be operated on a separate electrical circuit from other operating appliances.

THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY

READ AND SAVE THESE INSTRUCTIONS

Getting to Know

Your

Culinary Center

The best way to get there is to use this map. Soon you’ll know the Culinary Center controls the way you know your own kitchen. In the meantime, here are some easy-to-follow directions to get you started.

Timer Set

Stop

Start

Basic White

1 • Small, 1.5 lb. 2 • Medium, 2.0 lb. 3 • Large, 2.5 lb. 4 • Rapid, All Sizes

Whole Wheat

5 • Small, 1.5 lb. 6 • Med-Large, 2.0-2.5

Specialty

7 • French 8 • Sweet

9 • Dough 10 • Cake/Quick 11 • Jam/Jelly 12 • Steaming 13 • Soups/Sauces 14 • Slow Cooking

Select

Questions? You can call us toll free at 1-800-526-2832.

THE CONTROL PANEL

DISPLAY WINDOW –

Indicates the Number

for the selected

Setting. Shows the

minute-by-minute

countdown for

the baking cycle.

TIMER SET –

Allows you to set the timer for Delay Bake Function. Has “Up” and “Down” arrows to set time. The arrows move up and down in 10-minute increments.

SELECT –

Press to select desired setting and it will automatically set the time needed to complete the baking cycle.

START –

Tells the Culinary Center to begin operation.

STOP –

Tells the Culinary Center to stop everything. Press and hold until you hear the beep to stop operation or cancel incorrect Timer setting.

1. OPEN THE LID AND REMOVE THE

BAKING PAN

by pulling straight up on the handle. It is important to remove the Baking Pan from the unit before putting the ingredients into the pan to avoid accidentally spilling ingredients into the inner case.

2. ATTACH THE KNEADING BLADE

onto the shaft inside the Baking Pan by lining up the flat side of the blade with the flat side on the shaft. Make sure the Kneading Blade is placed securely on the shaft.

3. MEASURE ALL INGREDIENTS

carefully and accurately. Inaccurate measurement, even if only slightly off, can make a difference in results. Add ingredients into the cooking pan in the order they are listed. When making bread or dough, yeast is always added last and must not come in contact with any liquid. (Before adding yeast, remember to dig a small hole in the flour so that the yeast doesn’t prematurely come into contact with the liquids. This is especially important when you are using the Delay Bake Timer.)

4. WIPE WATER AND OTHER SPILLS

from the outside of the pan; then insert the pan firmly into the bottom of the machine, applying pressure to each corner of the pan to make sure it is snapped tightly into the retaining brackets.

5. CLOSE THE LID AND PLUG IN

THE CULINARY CENTER.

You will hear a beep and the LED display window will be blank.

6. CHOOSE YOUR COOKING SETTING.

Select the appropriate setting for your recipe (Nos. 1 thru 14) by pressing the “SELECT” button on the control panel. Each time “SELECT” is pressed the number in the display window will advance to the next setting.

7. PRESS THE “START” BUTTON once

you have selected your cooking setting. The time in hours and minutes will appear in the display. It will count down the remaining time in one-minute increments until the cooking cycle is done. The Culinary Center features a Viewing Window so that you may watch the progress of the food as it is prepared. DO NOT OPEN THE LID DURING THE COOKING CYCLES.

8. WHEN THE FOOD IS DONE.

When the cooking time is completed, a signal tone will sound three times and the display window will read END. Remove the pan using potholders and prepare to serve. When baking bread, take the bread out of the pan by turning the pan upside down and shaking it. If you have difficulty removing the bread from the pan, slide a flat rubber or plastic spatula along the sides of the pan to loosen the loaf. If the kneading paddle remains in the bottom of the loaf, use the end of a plastic utensil to remove it. Once removed from the Bread Pan, it’s best to let your bread cool 15 minutes before slicing. Enjoy!

9. KEEP WARM CYCLE

automatically begins when the bake time is done. The display will show END for up to 60 minutes after baking is complete and will keep bread warm during that time. At the end of the 60 minutes, the heater will turn off. Note: You may remove the Baking Pan at any time during the “Keep Warm” cycle. To turn off the “Keep Warm” feature, simply press the “STOP” button and hold it for 2 seconds. “END” will disappear and the display window will be blank. Please Note: Bread is best when removed from bread pan no more than 1 hour after keep warm feature ends. The “Keep Warm” feature is not provided for the dough setting or the Jam/Jelly Setting.

10. USING THE TIMER FOR DELAYED

COMPLETION

To delay the completion of your bread, use the TIMER. This feature allows you to delay the bake time for up to 12 hours. For example, it lets you set the TIMER at 8 P.M. one evening so that you can wake to fresh bread by 8 a.m. the following morning.

To set the TIMER, follow these instructions:

NOTE: It is not recommended that you use the “Delayed Completion” function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, milk, sour cream, or cheese.

❶

To set the TIMER, determine when you would like your bread to be finished. For example, if it is 8 P.M. when you place all your ingredients in the Baking Pan and you would like to the aroma of fresh-baked bread at

8 a.m., you will

want a total of 12hours

before your bread is complete. Once you have chosen the appropriate setting for your recipe, (for example, if you are doing Sweet Bread, you will push “SELECT” until #8 is showing) you simply set the TIMER to bring it up to your total hours (in this case, 12 hours).❷Press the “Up” arrow on the control panel and 3:50 (the time

setting for #8 setting)

will automatically

come up in the display window. Continue to press the “Up” arrow until the display reads 12:00. You do not need to mathematically calculate the difference between the setting time (3:50) and the total hours you want (12:00). The machine will automatically adjust to include the setting time. Simply set the TIMER for your total hours. If you pass the 12:00, simply press the “Down” arrow to go back. ❸Once you have selected the time, press START. The colon in the display will flash to indicate the TIMER has been set and the countdown will begin. The TIMER will

count down in

one-minute increments.

When the display reads “END”, your bread is complete and the beeper will sound.

❹

If you make a mistake while setting the TIMER, press and hold the STOP button for 2 seconds. This will clear the display and you can set the TIMER again.

Step-by-Step Directions

On How to Use You Culinary Center

Gourmet Cooking Guide

CYCLE 1 2 3 4 5 6 7

WHITE WHITE WHITE BASIC RAPID WHOLE WHEAT WHOLE WHEAT

PHASE 1.5 LB.2 LB. 2.5 LB. 1.5, 2, 2.5 LB. 1.5 LB. 2 – 2.5 LB FRENCH

REST 0 min. 0 min. 0 min. 0 min. 30 min. 30 min. 0 min. K

NEAD 1 6 min. 6 min. 6 min. 2 min. 6 min. 6 min. 6 min.

NEAD 2 35 min. 39 min. 39 min. 26 min. 26 min. 33 min. 30 min.

RUIT & NUT BEEP 0 min. @ 32 min. @ 32 min. 0 min. 0 min. 0 min. 0 min.

ISE 1 23 min./32°C 29 min./32°C 29 min./32°C 20 min./32°C 76 min./32°C 79 min./32°C 34 min./32°C

UNCH 1 0 min. 0 min. 0 min. 0 min. 10 sec./32°C 15 sec./32°C 5 sec./32°C

UNCH 2 0 min. 0 min. 0 min. 0 min. 0 min. 0 min. 10 sec./32°C

UNCH 3 0 min. 0 min. 0 min. 0 min. 0 min. 0 min. 5 sec./32°C

EST 0 min. 0 min. 0 min. 0 min. 30 min./32°C 30 min./32°C 29 min./32°C

HAPE 1 5 sec./32°C 5 sec./32°C 5 sec./32°C 5 sec./32°C 3 sec./32°C 3 sec./32°C 5 sec./32°C

HAPE 2 10 sec./32°C 10 sec./32°C 10 sec./32°C 10 sec./32°C 10 sec./32°C 10 sec./32°C 10 sec./32°C

HAPE 3 8 sec./32°C 8 sec./32°C 8 sec./32°C 8 sec./32°C 5 sec./32°C 5 sec./32°C 8 sec./32°C

ISE 2 66 min./32°C 56 min./32°C 56 min./32°C 52 min./32°C 57 min./32°C 47 min./32°C 56 min./32°C

AKE 50 min./130°C 65 min./130°C 75 min./130°C 60 min./130°C 60 min./115°C 65 min./115°C 65 min./130°C

EEP WARM 60 min./65°C 60 min./65°C 60 min./65°C 60 min./65°C 60 min./65°C 60 min./65°C 60 min./65°C

OTAL CYCLE TIME 3:00 hours 3:15 hours 3:25 hours 2:40 hours 4:45 hours 4:50 hours 3:40 hours

CYCLE 8 9 10 11 12 13 14

PHASE SWEET DOUGH QUICK BREAD CAKE/JAM STEAMING SOUPS SLOW COOKING

REST 0 min. 0 min. 0 min. 0 min. 0 min. 0 min. 0 min. K

NEAD 1 6 min. 6 min. 6 min. 15 min./130°C 15 min./130°C 15 min./130°C 8:00./100°C

NEAD 2 39 min. 34 min. 14 min. 45 min./130°C 45 min./130°C 75 min./130°C 2:00–10:00hrs.

RUIT & NUT BEEP @ 32 min. 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

ISE 1 40 min./32°C 60 min./32°C 0 min. 0 min. 0 min. 0 min. 0 min.

UNCH 1 5 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

UNCH 2 10 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

UNCH 3 5 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

EST 29 min./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

HAPE 1 5 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

HAPE 2 10 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

HAPE 3 8 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

ISE 2 51 min./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

AKE 65 min./115°C 0 min. 90 min./108°C 0 min. 0 min. 0 min. 0 min.

EEP WARM 60 min./65°C 0 min. 60 min./65°C 0 min. 0 min. 0 min. 0 min.

OTAL CYCLE TIME 3:50 hours 1:40 hours 1:50 hours 0:15–1:00hrs. 0:15–1:00hrs. 0:15–1:30hrs. 8:00–10:00hrs.

One of the best things you can make in an Oster

Culinary Center is fresh, homemade bread. The bread is easy to make and delicious to eat, but it is important to use the right ingredients in exactly the right proportions to ensure that you get the most delicious results.

For dry ingredients, use a standard measuring spoon or measuring cup – not a tableware spoon or coffee cup – and level off. For flour, simply spoon the flour into a measuring cup and level off with a flat kitchen utensil.

For liquids, fill a standard measuring spoon or measuring cup to the level indicated. Check your cup measurement by placing the measuring cup on a flat surface.

For solid fats, fill a standard measuring spoon or measuring cup to the level indicated and level off with a kitchen utensil.

Supplemental Bread

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 (fruits and nuts are added later, after the machine has completed the first knead). 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. This is especially important when you're using the Delay Bake option. You don’t want the yeast to be activated too soon in the process!

Placement Counts!

Place dried fruits, vegetables, and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the bread’s chemistry.

Freshness First

Avoid using perishable ingredients — milk, yogurt, eggs, or cheese — with the Delay Bake function.

Just Wait Fifteen

For best results, wait fifteen minutes before slicing; the bread needs time to cool.

Deep Freeze

To freeze fresh bread, let it cool completely and double-bag in plastic.

Baking Guide

The Process Simplified –

Here’s a glimpse of how the Oster®Culinary Center makes gourmet baking easy . . .

MIXING AND KNEADING

In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by hand. The Oster

Culinary Center mixes and kneads the dough

automatically for you.

RISING

When making bread by hand, the dough is placed in a warm place to rise after mixing so that the yeast can ferment and produce gas. After mixing the dough, the Oster

Culinary Center maintains the optimum temperature for rising during this part of the process.

If you are using the Dough Only cycle, the Oster®Culinary Center will stop at the end of the first rising. You will hear a series of 3 beeps to let you know it’s done. The dough can now be removed and shaped - for bagels, pizza or other creations – and placed in your own oven for baking.

PUNCH DOWN

Once the dough has risen, the baker will typically “punch down” the dough. This process helps to break apart large, unwanted pockets of air and gas that have developed through rising, giving the bread a more even and appetizing texture. This Oster

Culinary Center handles this process automatically for you by turning on the kneading blade for just the right amount of time.

1 2

SECOND RISE

After it is punched down, the bread bounces back – it rises a second time. Some breads require shorter or longer rising times. For example, wheat breads require a longer rising time because the flour contains bran and wheat germ which inhibit rising. The Oster

Culinary Center regulates the temperature and timing

of this second rise automatically for you based on your selection.

BAKE

The Oster®Culinary Center automatically regulates baking time and temperature for perfect results every time!

COOL

In standard baking, the baker removes the bread from the pan immediately to keep the crust from turning soggy. We recommend that you do the same with the Oster

Culinary Center, too. The baking chamber will remain at a constant warm temperature for 60 minutes if you're not home to take it out immediately. This will also keep the bread from getting soggy.

4 5

Traditional White Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water 4 teaspoons margarine or butter, softened 4-1/2 cups bread flour 2 tablespoons sugar 4 teaspoons dry milk 1 Tablespoon salt 2-1/4 teaspoons regular active dry yeast

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/3 cups water 4 teaspoons margarine or butter, softened 4 cups bread flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened

3 cups bread flour 2 tablespoons sugar 1 tablespoon dry milk 1-3/4 teaspoons salt 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 2 cups bread flour 1 tablespoon sugar 2 teaspoons dry milk 1 teaspoon salt 1-1/4 teaspoons regular active dry yeast

1-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed. For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

5. If Delay Bake option is desired, press ▲ and ▼ to set timer.

6. Press START. Bread will be done baking in the number of hours indicated.

White Bread Recipes

Potato Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups + 2 tablespoons water 2 tablespoons margarine or butter, softened 4 cups bread flour 3/4 cup mashed potato mix (dry) 2 tablespoons sugar 1 teaspoons salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water 2 tablespoons margarine or butter, softened 4 cups bread flour 1/2 cup mashed potato mix (dry) 4 teaspoons sugar 2 teaspoons salt 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water 2 tablespoons margarine or butter, softened

3-1/4 cups bread flour 1/2 cup mashed potato mix (dry) 1 tablespoon sugar 1-1/2 teaspoons salt 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 1 tablespoon margarine or butter, softened 2 cups bread flour 1/3 cup mashed potato mix (dry) 2 teaspoons sugar 1 teaspoon salt 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed. For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

5. If Delay Bake option is desired, press ▲ and ▼ to set timer.

6. Press START. Bread will be done baking in the number of hours indicated.

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed. For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

5. If Delay Bake option is desired, press ▲ and ▼ to set timer.

6. Press START. Bread will be done baking in the number of hours indicated.

Garlic-Herb Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water 2 tablespoons margarine or butter, softened 3 cloves garlic, crushed 4-3/4 cups bread flour 2 tablespoons sugar 2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried basil leaves 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed 4 cups bread flour 2 tablespoons sugar 2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3-1/4 cups bread flour 2 tablespoons sugar 1-1/2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 teaspoons margarine or butter, softened 1 clove garlic, crushed 2 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon dried rosemary leaves 1/8 teaspoon dried thyme leaves 1/8 teaspoon dried basil leaves 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed. For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

5. If Delay Bake option is desired, press ▲ and ▼ to set timer.

6. Press START. Bread will be done baking in the number of hours indicated.

Caraway-Rye Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water 2 tablespoons margarine or butter, softened 3 cups bread flour 1-1/2 cups rye flour 3 tablespoons dry milk 2 tablespoons sugar 1 teaspoon salt 2 teaspoons caraway seed 2-1/4 teaspoons regular active dry yeast

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups plus 2 tablespoons water 4 teaspoons margarine or butter, softened 3 cups bread flour 1 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1-1/2 teaspoons salt 1/2 teaspoon caraway seed 2-1/4 teaspoons regular active dry yeast

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water 1 tablespoon margarine or butter, softened 2-1/2 cups bread flour 3/4 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1-1/2 teaspoons salt 1/2 teaspoon caraway seed 2-3/4 teaspoons regular active dry yeast

2-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 teaspoons margarine or butter, softened 1-1/2 cups bread flour 1/2 cup rye flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1/8 teaspoon caraway seed 1-3/4 teaspoons regular active dry yeast

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Onion Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water 3/4 cup chopped onion 2 tablespoons margarine or butter, softened 4-1/2 cups bread flour 2 tablespoons sugar 4 teaspoons dry milk 1 teaspoon salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/3 cups plus 2 tablespoons water 2/3 cup chopped onion 4 teaspoons margarine or butter, softened 4 cups bread flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1 cup plus 2 tablespoons water 1/2 cup chopped onion 1 tablespoon margarine or butter, softened 3-1/4 cups bread flour 2 tablespoons sugar 1 tablespoon dry milk 1-1/2 teaspoons salt 2-3/4 teaspoons regular active dry yeast

2-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

2/3 cup water 1/3 cup chopped onion 2 teaspoons margarine or butter, softened

2 cups bread flour 1 tablespoon sugar 2 teaspoons dry milk 1 teaspoon salt 1-3/4 teaspoons regular active dry yeast

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed. For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time by

10% to 20%, but may result in a smaller loaf size.

5. Press START. Bread will be done baking in the number of hours indicated.

Parmesan-Pepper Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water 1 tablespoon olive or vegetable oil 4 -1/2 cups bread flour 3/4 cup grated Parmesan cheese 1 tablespoons sugar 1 teaspoons salt 3/4 teaspoon freshly ground black or green peppercorns 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water 4 teaspoons olive or vegetable oil 4 cups bread flour 2/3 cup grated Parmesan cheese 4 teaspoons sugar 1-1/2 teaspoons salt 1 teaspoon freshly ground black or green peppercorns 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1 cup plus 2 tablespoons water 1 tablespoon olive or vegetable oil 3-1/4 cups bread flour 1/2 cup grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 3/4 teaspoon freshly ground black or green peppercorns 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 teaspoons olive or vegetable oil 2 cups bread flour 1/3 cup grated Parmesan cheese 2 teaspoons sugar 3/4 teaspoon salt 1/2 teaspoon freshly ground black or green peppercorns 1-1/2 teaspoons regular active dry yeast

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed. For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

5. Press START. Bread will be done baking in the number of hours indicated.

Cheddar-Chive Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water 4-1/2 cups bread flour 1-1/2 cup shredded Cheddar cheese (6 ounces) 1/3 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 1 teaspoon salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water 4-1/4 cups bread flour 3/4 cup shredded Cheddar cheese (3 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 1 teaspoon salt 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water 3-1/4 cups bread flour 1-1/4 cups shredded Cheddar cheese (5 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 3/4 teaspoon salt 1-1/4 teaspoons regular active dry yeast

1 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 cups bread flour 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons chopped fresh or

1 tablespoon freeze-dried chives 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon regular active dry yeast

1 teaspoon bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed. For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

5. Press START. Bread will be done baking in the number of hours indicated.

Roasted Red Pepper-Cheese Bread

Roasted red peppers are found in jars near the olives in the supermarket. Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/4 cup water 1/2 cup chopped roasted red bell peppers 2 tablespoons margarine or butter, softened 3 cloves garlic, crushed 4-3/4 cups bread flour 1/2 cup grated Parmesan cheese 1-1/2 tablespoons sugar 1 teaspoon salt 2 teaspoons dried basil leaves 2-1/4 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1 cup water 1/2 cup chopped roasted red bell peppers 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed 4 cups bread flour 1/3 cup grated Parmesan cheese 2 tablespoons sugar 2 teaspoons salt 2 teaspoons dried basil leaves 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

3/4 cup water 1/3 cup chopped roasted red bell peppers 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3-1/4 cups bread flour 1/4 cup grated Parmesan cheese 2 tablespoons sugar 1-1/2 teaspoons salt 1-1/2 teaspoons dried basil leaves 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

1/2 cup water 1/4 cup chopped roasted red bell peppers 2 teaspoons margarine or butter, softened 1 clove garlic, crushed 2 cups bread flour 3 tablespoons grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 1 teaspoon dried basil leaves 1-3/4 teaspoons regular active dry yeast

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed. For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

5. Press START. Bread will be done baking in the number of hours indicated.

Bacon-Beer Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1 cup flat beer 1/2 cup water 1/2 cup chopped green onions 3 tablespoons prepared mustard 2 tablespoons margarine or butter, softened 5-1/4 cups bread flour 1 tablespoon sugar 1 teaspoon salt 2-1/4 teaspoons regular active dry yeast

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/2 cup crumbled cooked bacon (See #6 below)

Large Loaf (2 pounds)

1 cup flat beer 1/2 cup water 1/3 cup chopped green onions 2 tablespoons prepared mustard 4 teaspoons margarine or butter, softened 4 cups bread flour 4 teaspoons sugar 1 teaspoon salt 1-3/4 teaspoons regular active dry yeast

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/2 cup crumbled cooked bacon (See #6 below)

Medium Loaf (1-1/2 pounds)

3/4 cup flat beer 1/2 cup water 1/4 cup chopped green onions 2 tablespoons prepared mustard 1 tablespoon margarine or butter, softened 3-1/4 cups bread flour 1 tablespoon sugar 3/4 teaspoon salt 1-3/4 teaspoons regular active dry yeast

1-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/3 cup crumbled cooked bacon (See #6 below)

Small Loaf (1 pound)

1/2 cup flat beer 1/4 cup water 3 tablespoons chopped green onions 1 tablespoon prepared mustard 2 teaspoons margarine or butter, softened 2 cups bread flour 2 teaspoons sugar 1/2 teaspoon salt 1-1/4 teaspoons regular active dry yeast

1-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/4 cup crumbled cooked bacon (See #6 below)

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed. Select setting

➀

for 1 and 1-1/2 lb. loaves of white bread (for setting ➀, mix-ins will need to be added

20 minutes into the cycle), for 2.0-lb loaves, select setting

➁

and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size of white breads (for setting ➃, mix-ins will need to be added 20 minutes into the cycle). The ”Rapid Bake”setting reduces baking time by 10% to 20%, but may result in a smaller loaf size.

5. Press START. Bread will be done baking in the number of hours indicated.

6. Add Mix-ins when Culinary Center beeps, about 32 minutes after starting.

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Oster 5845 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual