Salton DM-2 User manual

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DONUT MAKER
Model: DM-2

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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PUMPKIN DONUTS
(makes a large batch)
1-1/2 cup All-purpose flour
1/2 cup Sugar
2 tsp. Baking powder
Pinch each of Ground cloves, cinnamon, ginger
1 cup Pumpkin
1/2 cup Milk
2 large Eggs
1/2 cup Vegetable oil
Preheat Donut Maker for 5 minutes.
Combine dry ingredients in medium mixing bowl. Make a well in center; add
pumpkin, milk, eggs 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 36 donuts.
SPICY APPLE DONUTS
3/4 cup All-purpose flour
1/4 cup Brown sugar, packed
1 tbsp. Baking powder
1/2 tsp. Cinnamon
1/3 cup Applesauce
1 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
applesauce, 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.

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STRAWBERRY DONUTS
1/2 cup All-purpose flour
2 tbsp. Sugar
1 tsp. Baking powder
2 to 3 tbsp. Strawberry flavoured gelatin dry mix *
3 tbsp. Milk
1 large Egg
1 tbsp. Vegetable oil
1/4 cup Strawberries, rinsed, cleaned, chopped (optional)
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 strawberries, if added.
Fill each donut cavity with batter. Close unit and lock in place. Bake 2-1/2
minutes for donuts without fruit; 3-1/2 minutes for donuts with fruit or until brown.
Remove donuts from Donut Maker; repeat with remaining batter.
* Substitute other fruit flavoured gelatin dry mix and fresh chopped fruit.
Makes approximately 16 donuts.
CHEESY BACON ROUNDS
1/2 cup Sugar
1-1/2 tbsp. Baking powder
2 tbsp. Chopped cooked bacon
1/4 cup Small curd cottage cheese
1/4 cup Grated cheddar cheese
3 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
cheeses, milk, egg and oil. Stir just until dry ingredients are moistened and
batter is smooth. Stir in bacon. Batter is thick.
Fill each donut cavity with batter. Close unit and lock in place. Bake 3 minutes
or until donuts are brown. Remove donuts from Donut Maker; repeat with
remaining batter.
Makes approximately 15 donuts.

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CORNBREAD ROUNDS
1 cup Milk
1/2 cup Yellow cornmeal
1 tbsp. Sugar
1/2 tsp. Salt
1 large Egg
1 tbsp. Vegetable oil
1/3 cup All-purpose flour
1-1/2 tsp. Baking powder
Combine milk, cornmeal and salt in small saucepan; cook over medium heat
until mixture comes to a boil, stirring constantly. Let stand 5 minutes to cool.
Preheat Donut Maker for 5 minutes.
Add egg and oil; stir until smooth. Stir in flour, baking powder and sugar. Fill
each donut cavity with batter. Close unit and lock in place. Bake 3 to 3-1/2
minutes or until brown.
Remove rounds from Donut Maker; repeat with remaining batter.
Makes approximately 20 rounds.
PLAIN BAGELETTE ROUNDS
1/2 cup All-purpose flour
1 tbsp. Sugar
1 tsp. Baking powder
1/4 tsp. Salt
1/2 cup Water
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
water, egg and oil. Stir until batter is smooth.
Fill each donut cavity with batter. Close unit and lock in place. Bake 3-1/2 to 4
minutes or until rounds are lightly browned.
Remove rounds from Donut Maker; repeat with remaining batter.
Makes approximately 18 rounds.

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EGG BAGELETTE ROUNDS
1/2 cup All-purpose flour
1 tbsp. Sugar
1-1/2 tsp. Baking powder
1/4 tsp. Salt
1/3 cup Water
2 large Eggs
2 tsp. Vegetable oil
Preheat Donut Maker for 5 minutes.
Combine dry ingredients in medium mixing bowl. Make a well in center; add
water, eggs and oil. Stir until batter is smooth.
Fill each donut cavity with batter. Close unit and lock in place. Bake 3-1/2 to 4
minutes or until rounds are lightly browned.
Remove rounds from Donut Maker; repeat with remaining batter.
Makes approximately 18 rounds.
CINNAMON RAISIN BAGELETTE ROUNDS
1/2 cup All-purpose flour
1 tbsp. Sugar
1 tsp. Baking powder
1/4 tsp. Cinnamon
1/2 cup Water
1 large Egg
1 tsp. Vegetable oil
1-1/2 tbsp. Raisins *
Preheat Donut Maker for 5 minutes.
Combine dry ingredients in medium mixing bowl. Make a well in center; add
water, egg and oil. Stir until batter is smooth. Stir in raisins.
Fill each donut cavity with batter. Close unit and lock in place. Bake 3 to 3-1/2
minutes or until rounds are lightly brown.
Remove rounds from Donut Maker; repeat with remaining batter.
* Substitute currants for raisins, if desired.
Makes approximately 18 rounds.

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QUICK BREAKFAST ROUNDS
11.5 oz. roll Refrigerated sweet roll dough
Preheat donut maker for 5 minutes
Open package; separate dough. Unroll each piece; cut in half. *
Lightly twist piece; form into round circle pinching ends together.
Place rounds in donut cavities. Close unit and lock in place.
Bake 2-1/2 minutes or until brown.
Remove rounds from Donut Maker; repeat with remaining rounds.
* For glazed sweet rolls; roll each piece in sugar before twisting.
Makes 16 rounds.
QUICK SNACK ROUNDS
Serve as snacks, with cream cheese or cheese spread for lunch or with pasta for
a light supper.
11 oz. roll Refrigerated soft breadstick dough
Sesame seeds
Poppy seeds
Italian herb seasoning
Garlic salt
Minced onion pieces
Preheat Donut Maker for 5 minutes.
Open package; separate dough. Unroll each piece; cut in half. Roll each piece
in desired seeds or herbs. Lightly twist piece; form into round circle pinching
ends together. Place rounds in donut cavities. Close unit and lock in place.
Bake 2-1/2 to 3 minutes or until brown.
Remove rounds from Donut Maker; repeat with remaining rounds.
Makes 16 rounds.

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A short supply cord is provided to reduce the hazards of becoming entangled in
or tripping over a long cord. Extension cords may be used if care is exercised in
their use. If an extension cord is used, the marked electrical rating of the
detachable power-supply cord or extension cord should be at least as great as
the electrical rating of the appliance. If the appliance is of the grounded type,
the extension cord should be of the grounding-type 3-wire cord. The extension
cord should be arranged so that it will not drape over the counter top or table
top, where it can be pulled on by children or tripped over.
LIMITED WARRANTY
SALTON warrants that this appliance shall be free from defects in material and
workmanship for a period of one year from the date of purchase. During that
period these defects will be repaired or the product will be replaced at
SALTON's option without charge. This warranty covers normal domestic usage
and does not cover damage which occurs in shipment or failure which results
from alteration, accident, misuse, abuse, glass breakage, neglect, commercial
use, or improper maintenance.
TO RETURN FOR SERVICE
1. Securely package and return the product PREPAID to: SALTON
CANADA, 81A Brunswick, Dollard-des-Ormeaux, Quebec, H9B 2J5
2. Be sure to enclose your name, address, postal code and description of
defect.
3. To ensure prompt "In-Warranty" service, be sure to include a proof of
purchase. We recommend you take the necessary precaution of insuring
the parcel.
4. For repairs not covered by the Warranty, you will be advised of the cost of
repair in advance, and upon receipt of your cheque or money order, the
repairs will be completed and the product returned to you.
SaltonSALTON CANADA
Salton 81A Brunswick
Salton Dollard-des-Ormeaux
Quebec H9B 2J5
Website: www.salton.com
Service: [email protected]