Salton DM-2 User manual

DONUT MAKER

Model: DM-2

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be

followed including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical hazards, do not immerse cord, plugs, or the

appliance in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near

children.

5. Unplug from outlet when not in use and before cleaning. Allow to cool before

putting on or taking off parts.

6. Do not operate any appliance with a damaged cord or plug or after the

appliance malfunctions, or has been damaged in any manner. Return

appliance to Salton for examination, repair or adjustment. See Warranty.

7. The use of accessory attachments not recommended by Salton may cause

hazards.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces.

10.Do not place on or near a hot gas or electric burner, or in a heated oven.

11.Do not leave appliance unattended while in use.

12.Do not use appliance for other than intended household use.

13.Do not cook with the unit open.

SAVE THESE INSTRUCTIONS

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). To

reduce the risk of electric shock, this plug will fit in a polarized outlet only one

way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not

fit, contact a qualified electrician. Do not modify the plug in any way.

BEFORE FIRST USE

1. Open the unit by lifting upward on the Handle. The top section will stop in a

vertical position. NOTE: The hinge between the sections is designed to be

loose. This allows the donuts to rise evenly and steam to escape.

2. Clean the cooking surfaces thoroughly by wiping with a sponge or cloth

dampened with hot water. DO NOT IMMERSE THE UNIT AND DO NOT

RUN WATER DIRECTLY ONTO COOKING SURFACES . Dry the surfaces

with a cloth or paper towel.

HOW TO USE

1. Plug cord into a 120V AC electrical outlet.

2. Always preheat Donut Maker for 5 minutes in closed position before baking.

Use this time to make the batter. When the unit has reached proper

temperature, the red indicator light will go off.

3. Fill each of the donut cavities with batter. Prepare the recipe exactly as

given. Do not double the recipe quantity. Make fresh batter for additional

batches.

4. For round, even donuts, fill donut cavities making sure not to spill batter onto

the rest of the mould surface.

5. Close unit and lock handle in place.

6. As each recipe has a recommended cooking time, i.e. 2-1/2-4 minutes, it can

be helpful to use a cooking timer.

7. Once the donuts are cooked, carefully remove them making sure never to

touch the cooking surface with sharp, pointy or metal objects. To remove

donuts, use plastic or wood utensils.

HELPFUL HINTS

1. The Donut Maker mould has a non-stick surface for even baking and easy

cleaning. The donut cavities may be sprayed with a cooking oil spray to add

flavor, if desired.

2. The recipes in this booklet make small batches (except when noted) so that

donuts can be eaten while hot and fresh. To store remaining donuts, place in

a plastic bag and seal tightly. Keep for one day at room temperature or in the

refrigerator.

3. Donuts can be reheated in a microwave oven. Place donuts on a paper

towel; cover with a second paper towel. Cook for a few seconds only. Times

will vary depending on whether donuts have been stored at room

temperature or refrigerated.

4. Donuts can be baked ahead of time for lunches or snacks. Prepare

according to recipe; cool on cooling rack for 10 minutes. Place in a plastic

bag and seal tightly.

5. Donuts can be frosted after cooling. Frost with your favourite flavour and

decorate with sprinkles or dust with cinnamon, brown sugar or icing sugar.

6. Do not overmix batter. Stir ingredients gently, until smooth.

7. Once cooked, some donuts may have some dough in the opening. This

cooked dough is easily removed.

CARE AND CLEANING

1. Be sure the unit is unplugged and completely cool before cleaning.

2. Clean the cooking surfaces thoroughly by wiping with a sponge or cloth

dampened with hot water. DO NOT IMMERSE THE UNIT AND DO NOT

RUN WATER DIRECTLY ONTO THE COOKING SURFACES. Dry the

surfaces with a cloth or paper towel.

3. Do not use steel wool pads or other abrasive cleaners on the cooking

surfaces as they may damage the non-stick coating.

4. To remove cooked-on food, use a plastic bristle brush or a plastic mesh pad.

5. To avoid discolouration, clean the outside surfaces after each use by wiping

with a damp or sudsy sponge or cloth. Dry thoroughly with a soft cloth. Do

not use harsh or abrasive cleaners that may scratch or mar the exterior

surfaces. Never spray or apply cleaners directly to the Donut Maker; instead,

apply the cleaner to a cloth and rub on.

RECIPES

PLAIN DONUTS

1/2 cup All purpose flour

3 tbsp. Sugar

2 tsp. Baking powder

1/4 tsp. Salt

1/4 cup Milk

1 large Egg

2 tbsp. Vegetable oil

Preheat donut maker for 5 minutes.

Combine dry ingredients in a medium mixing bowl. Make a well in center; add

milk, egg and oil. Stir just until dry ingredients are moistened and batter is

smooth. Fill each donut cavity with batter. Close unit and lock in place. Bake

2-1/2 -3-1/2 minutes or until donuts are brown.

Remove donuts from Donut Maker; repeat with remaining batter.

Makes approximately 18 donuts.

HEALTHY DONUTS

1/2 cup All-purpose flour

1 tbsp. Sugar or honey

2 tsp. Baking powder

3 tbsp. Skim or 1% milk

2Egg whites

1 tbsp. Canola oil

1/2 tsp. Vanilla extract

1 to 2 drops Yellow food coloring (optional)

Preheat Donut Maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

milk, egg whites, oil, vanilla and coloring. Stir just until dry ingredients are

moistened and batter is smooth.

Fill each donut cavity with batter. Close unit and lock in place. Bake 2-1/2 to 3-

1/2 minutes or until donuts are brown. Remove donuts from Donut Maker;

repeat with remaining batter.

* If donuts become too light during baking, add 1 to 2 tbsp. additional flour.

Makes approximately 18 donuts.

OLD FASHIONED DONUTS

3/4 cup Milk, warmed to 110ºF

1-1/2 tsp. Active quick-rise dry yeast granules

1 tsp. Sugar

1-3/4 cup All-purpose flour

2 tbsp. Sugar

1/2 tsp. Salt

2 large Eggs

2 tbsp. Oil

Combine warmed milk, yeast and 1 teaspoon sugar in small bowl. Let stand 5

minutes for yeast to bubble.

Combine flour, sugar and salt in medium mixing bowl. Add yeast mixture, eggs

and oil; stir until well mixed. Cover bowl; let batter stand 30 minutes until light

and spongy.

Preheat donut maker for 5 minutes.

Lightly spray donut cavities with cooking oil spray.* Fill each donut cavity with

batter. Close unit and lock in place. Bake 2-1/2 to 3-1/2 minutes or until donuts

are brown.

Remove donuts from Donut Maker; repeat with remaining batter.

* Cooking oil spray is optional

Makes approximately 24 donuts.

CHOCOLATE CHIP DONUTS

1/2 cup All-purpose flour

1/4 cup Sugar

2 tsp. Baking powder

1/4 tsp. Nutmeg

1/4 cup Milk*

1 large Egg

2 tbsp. Vegetable oil

1/4 cup Mini chocolate pieces

Preheat donut maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

milk, egg and oil. Stir just until dry ingredients are moistened and batter is

smooth. Stir in chocolate pieces.

Fill each donut cavity with batter. Close unit and lock in place. Bake 2-1/2

minutes or until donuts are brown. Remove donuts from Donut Maker; repeat

with remaining batter.

Makes approximately 16 donuts.

* Variation: for Coffee Chocolate Donuts, use half coffee and half milk.

NUTTY MAPLE DONUTS

1 cup All-purpose flour

1/4 cup Finely chopped nuts

1 tbsp. Sugar

1 tbsp. Baking powder

1/4 cup Maple syrup

1/4 cup Milk

2 large Egg

2 tbsp. Vegetable oil

Preheat Donut Maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

maple syrup, milk, eggs and oil. Stir just until dry ingredients are moistened and

batter is smooth.

Fill each donut cavity with batter. Close unit and lock in place. Bake 2-1/2 to 3-

1/2 minutes or until donuts are brown. Remove donuts from Donut Maker;

repeat with remaining batter.

Makes approximately 24 donuts.

PEANUT BUTTER & HONEY DONUTS

1/2 cupAll-purpose flour

3 tbsp. Sugar

2 tsp. Baking powder

1/4 cup Creamy peanut butter

2-1/2 tbsp. Milk

2 tbsp. Honey *

1 large Egg

1 tbsp. Vegetable oil

Preheat Donut Maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

peanut butter, milk, honey, egg and oil. Stir just until dry ingredients are

moistened and batter is smooth.

Fill each donut cavity with batter. Close unit and lock in place. Bake 3 to 3-1/2

minutes or until donuts are brown.

Remove donuts from Donut Maker; repeat with remaining batter.

*Substitute fruit jelly for honey.

Makes approximately 24 donuts.

YOGURT AND BLUEBERRY DONUTS

3/4 cup All-purpose flour

2 tbsp. Sugar

2 tsp. Baking powder

Pinch ea. of: Ground ginger, cinnamon and cloves

1/2 cup Low fat flavoured yogurt *

2 tbsp. Milk

1 large Egg

2 tbsp. Vegetable oil

1/2 cup Blueberries, rinsed

Preheat Donut Maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

yogurt, milk, egg and oil. Stir just until dry ingredients are moistened and batter

is smooth. Stir in blueberries.

Fill each donut cavity with batter. Close unit and lock in place. Bake 3 to 3-1/2

minutes or until donuts are brown. Remove donuts from Donut Maker; repeat

with remaining batter.

* Suggested flavours: Blueberry, mixed berry, blackberry, lemon or vanilla.

Makes approximately 24 donuts.

YOGURT & HONEY DONUTS

1/2 cup All-purpose flour

2 tbsp. Sugar

2 tsp. Baking powder

1/2 tsp. Grated lemon peel

1/3 cup Low fat vanilla yogurt

1 tbsp. Milk

2 tbsp. Honey

1 large Egg

1 tbsp. Vegetable oil

1 tsp. Vanilla extract

Preheat Donut Maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

yogurt, milk, honey, egg, oil and vanilla. Stir just until dry ingredients are

moistened and batter is smooth.

Fill each donut cavity with batter. Close unit and lock in place. Bake 2-1/2 to 3-

1/2 minutes or until donuts are brown.

Remove donuts from Donut Maker; repeat with remaining batter.

Makes approximately 18 donuts.

GRANOLA YOGURT DONUTS

1/2 cup All-purpose flour

1/4 cup Granola

1-1/2 tbsp. Sugar

2 tsp. Baking powder

1/4 cup Low fat plain yogurt

2 tbsp. Milk

1 large Egg

1 tbsp. Vegetable oil

Preheat Donut Maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

yogurt, milk, egg and oil. Stir just until dry ingredients are moistened and batter

is smooth.

Fill each donut cavity with batter. Close unit and lock in place. Bake 3 to 3-1/2

minutes or until donuts are brown. Remove donuts from Donut Maker; repeat

with remaining batter.

Makes approximately 18 donuts.

BANANA DONUTS

1/2 cup All-purpose flour

1/4 cup Sugar

2 tsp. Baking powder

1/4 tsp. Salt

Pinch each of: Ground Ginger, Cinnamon, Cloves

1/4 cup Mashed ripe banana

2-1/2 tbsp. Milk

1 large Egg

1 tbsp. Vegetable oil

Preheat Donut Maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

banana, milk, egg and oil. Stir just until dry ingredients are moistened and batter

is smooth. Batter is thick.

Fill each donut cavity with batter. Close unit and lock in place. Bake 2-1/2 to 3-

1/2 minutes or until donuts are brown.

Remove donuts from Donut Maker; repeat with remaining batter.

Makes approximately 20 donuts.

LEMON (POPPY SEED) DONUTS

1/2 cup All-purpose flour

3 tbsp. Sugar

1 tbsp. Baking powder

1/2 tsp. Grated lemon peel

1/4 cup Low fat plain yogurt

2 tbsp. Fresh squeezed lemon juice

1 large Egg

1 tbsp. Vegetable oil

1 tsp. Poppy seeds (optional)

Preheat donut maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

yogurt, lemon juice, egg and oil. Stir just until dry ingredients are moistened and

batter is smooth. Stir in poppy seeds, if desired.

Fill each donut cavity with batter. Close unit and lock in place. Bake 2-1/2 to 3-

1/2 minutes or until donuts are brown.

Remove donuts from Donut Maker; repeat with remaining batter.

Makes approximately 18 donuts.

ORANGE DONUTS

1/2 cup All-purpose flour

2 tbsp Sugar

2 tsp. Baking powder

1/2 tsp. Grated lemon peel (optional)

1/4 cup Frozen orange juice concentrate, thawed *

2 tbsp. Milk

1 large Egg

1 tbsp. Vegetable oil

Preheat Donut Maker for 5 minutes.

Combine dry ingredients in medium mixing bowl. Make a well in center; add

orange juice, milk, egg and oil. Stir just until dry ingredients are moistened and

batter is smooth.

Fill each donut cavity with batter. Close unit and lock in place. Bake 2-1/2 to 3-

1/2 minutes or until donuts are brown.

Remove donuts from Donut Maker; repeat with remaining batter.

Makes approximately 15 donuts.

* Substitute cranberry, grape, pineapple or your favorite frozen juice

concentrate.

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