Why does my Oster 5836 Bread Maker smoke or smell like it's burning?
If you notice smoke or a burning smell coming from the back of your Oster bread maker, it's likely that ingredients have spilled from the bread pan into the machine. To resolve this, stop the bread maker, allow it to cool completely, and then thoroughly clean it before using it again.
Why is my Oster 5836 bread too brown?
If your bread is coming out too brown, it could be due to adding too much sugar to the recipe. Try reducing the amount of sugar you use by 1 tablespoon at a time. Alternatively, you can select a lighter crust color setting on your Oster Bread Maker.
What to do if my Oster 5836 Bread Maker bread did not rise enough?
If your bread isn't rising enough, try these solutions: * Use less flour (a teaspoon less at a time). * Use more yeast (1/4 teaspoon more at a time). * Use less water (a teaspoon less at a time). It could also be due to forgetting to add salt, using old flour or the wrong kind of flour, using old yeast, or not using hot water (except for EXPRESSBAKE™ cycles).
What to do if my Oster 5836 Bread Maker bread rose too much?
If your bread rises too much in the Oster Bread Maker, try using less yeast (1/4 teaspoon less at a time). This issue may also occur if you forget to add salt to the recipe or forget to put the kneading blade into the baking pan.
Why is my Oster 5836 bread not brown enough?
If the bread isn't brown enough, ensure that the lid is shut while the breadmaker is in operation. The lack of browning is usually a result of repeatedly lifting the lid or leaving it open during baking.
What to do if my Oster 5836 bread is not baked completely in the center?
If your bread is not fully baked in the center, try using a teaspoon more of flour at a time or using a teaspoon less of water or liquid at a time. Also, avoid lifting the lid too often during baking.
Why does my Oster 5836 Bread Maker bread have a coarse or holey texture?
A coarse or holey texture in your bread is usually because you forgot to add salt to the recipe.
Why does my Oster 5836 Bread Maker bread have a heavy, thick texture?
If your bread has a heavy, thick texture, try using less flour (a teaspoon at a time) or using more yeast (1/4 teaspoon at a time). This can also result from using old flour or the wrong type of flour for the recipe.
What to do if the sides of my Oster Bread Maker bread collapse and the bottom is damp?
If the sides of the bread collapse and the bottom is damp, remove the bread from the pan sooner and allow it to cool. Also, try using more flour (a teaspoon at a time), less yeast (1/4 teaspoon at a time), or less water or liquid (a teaspoon at a time). Forgetting to add salt to the recipe can also cause this.
Why does my Oster 5836 Bread Maker bread have a floured top?
A floured top on your bread usually results from using too much flour or not enough water. Try using less flour (a teaspoon less at a time) or using less yeast (1/4 teaspoon less at a time).
General| Model | 5836 |
|---|---|
| Type | Bread Maker |
| Capacity | 2 lb |
| Color | White |
| Power | 650 watts |
| Crust Settings | Light, Medium, Dark |
| Keep Warm Function | Yes |
| Viewing Window | Yes |
| Crust Control | Yes |
| Settings | Basic, French, Sweet, Whole Wheat, Dough, Bake |
| Delay Timer | Yes |
Explains the importance of exact measurements and the correct order for adding ingredients for baking.
Details how to use the Select button to choose bread types and understand the displayed settings.
Explains how to select the desired crust color (light, medium, dark) and how the display reflects the choice.
Describes the information shown on the display, including setting cycle, crust color, and remaining time.
Explains how to use timer buttons to delay the start of the breadmaker for timed readiness.
Details the function of the Start/Stop button for initiating and pausing the breadmaking process.
The most common setting, offering the best results for most recipes due to its balanced cycle.
Designed for breads with over 50% whole wheat flour, providing a longer rise time for optimal results.
Ideal for French breads, this setting includes longer kneading, rising, and baking for a heartier crust.
For breads with high sugar, fat, or protein content, this setting promotes increased browning.
Enables baking bread in under one hour, resulting in a slightly more dense texture.
Designed for quickly baking larger loaves of bread, producing a taller, airier loaf.
Prepares dough for rolls, pizza, etc., allowing shaping and rising before conventional oven baking.
Used specifically for making jams or other preserves.
Bakes bread in 58 minutes, resulting in a denser texture compared to other settings.
Bakes bread in 1 hour 20 minutes, producing taller, airier loaves than the 58-minute option.
Covers unique crust characteristics, non-use of delay timer/crust color buttons, and handling precautions.
Provides advice on yeast, liquids, salt, and other ingredients for optimal EXPRESSBAKETM results.
Emphasizes precise measurement of dry and liquid ingredients for consistent baking results.
Stresses the importance of using fresh flour and yeast for successful bread rise and quality.
Reiterates the crucial order: liquids first, then dry ingredients, and finally yeast.
Explains how to assess and adjust dough consistency during kneading for optimal results.
Instructions for cleaning the exterior of the breadmaker, avoiding water immersion and harsh chemicals.
Guidance on cleaning the removable pan and kneading blade, advising against dishwasher use.
Advice on proper storage, including ensuring dryness, closing the lid, and removing the kneading blade.
Steps to take if power is lost during operation, including restarting or finishing baking elsewhere.
Explains common display codes (0:00, H:HH, L:LL, E:EE) and how to resolve the indicated issues.
Addresses common operational issues like the dough not mixing, ensuring proper installation.
Provides solutions for various baking issues such as bread texture, rising, browning, and doneness.
Includes recipes for Basic bread, stages, and detailed instructions for various bread types.
Provides recipes for French bread, detailing the specific cycle stages and preparation methods.
Features recipes for sweet breads, outlining the stages and ingredients for this setting.
Recipes designed for the 58-minute EXPRESSBAKETM cycle, focusing on quick baking and dense textures.
Recipes for the 80-minute EXPRESSBAKETM cycle, suitable for larger loaves and airier results.
Recipes tailored for the Whole Wheat setting, emphasizing longer rise times and specific ingredient needs.
Instructions and recipes for using the Dough setting, including preparation and shaping for baking.
Recipes for making jams and marmalades using the Bake setting.
Recipes for various glazes to apply to baked goods for enhanced appearance and flavor.
To Next Page
