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The instructions are below, or you can download them in this *.pdf file: Master Chef Donut Maker Instructions
Thanks to Rodney!
For all of you folks who have lost the instructions and recipes that came
with your donut maker or who have purchesed one at a garage sale or elsewhere
and the instructions were gone, a reader (Thanks, A.B.!) has generously sent
them for your enlightenment and enjoyment:
How To Use:
1. Before first use, wash cooking surfaces with hot, sudsy water
and a soft sponge, dishcloth, or nylon mesh.
NEVER IMMERSE TOP COOKING SURFACE IN WATER.
2. Brush vegetable oil (or melted unsalted shortening) on cooking
surfaces. To best preserve non-stick coating, oil cooking surfaces
before each use and after cleaning.
3. Close your Donut Maker.
4. Plug cord into 120 volt wall outlet.
5. With your Donut Maker closed, preheat for 10 minutes.
6. After 10 minutes, raise cover and fill donut cavities to fill
line in a continuous circular motion around each donut ring until
all 6 donut cavities are full. You will find it easier to pour
the batter if you use a vessel with a spout. Do not overfill
donut cavities with batter.
7. After donut cavities are filled, close cover and bake according
to directions specified in the donut recipe. Generally, baking time
is 2 1/2 to 3 1/2 minutes.
8. A) Raise cover on back hinge.
B) Remove donuts with plastic spatula or small wooden utensil.
Sharp-edged cooking tools such as forks can damage the non-stick
coating. SPECIAL NOTE: When donuts are finished baking, simply
lift each donut out of cavity. If donuts do no lift out easily,
close cover for a few seconds longer.
C) To make another batch of donuts, brush oil on cooking surfaces,
then preheat your Donut Maker six or seven minutes. Always repeat
Step C before each new batch of donuts. It is necessary that you
keep your Donut Maker closed while baking donuts and during
preheating.
9. Your donuts are well baked when they are a light tan color on the
bottom and a golden brown on tope. If you desire a more browned bottom
half, turn donuts over so the bottom faces up. Close cover for one minute.
10. Should the top half of your donuts be light and not brown, you are
not filling the donut cavities with sufficient batter. Try adding a
little more batter to each donut cavity.
11. Should the bottom half of your donuts be too light, accompanied
with over-browning on the top, you may be overfilling the unit causing
the two cooking surfaces to part, or you may not be preheating long
enough.
Plain Donuts
2 eggs
1 cup sugar
1 1/4 cups milk
5 tablespoons vegetable oil
1/4 teaspoon vanilla
2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly.
Add oil and vanilla to mixture. Sift all dry ingredients together
and blend into egg mixture. Beat slowly for 30 seconds or until
batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk. Batter should
always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
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Bran Wheat Donuts
2 eggs
1 cup sugar
1 cup milk
5 tablespoons vegetable oil
1/4 teaspoon vanilla
1 3/4 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup bran wheat
Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly.
Add oil and vanilla to mixture. Sift all dry ingredients together
and blend into egg mixture (except bran). Add bran and beat slowly
for 30 seconds or until batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk. Batter should
always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
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Buttermilk Donuts
2 eggs
1 cup sugar
1 1/4 cups buttermilk
5 tablespoons vegetable oil
1/4 teaspoon vanilla
2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
Beat eggs. Slowly add sugar. Stir in buttermilk and mix thoroughly.
Add oil and vanilla to mixture. Sift all dry ingredients together
and blend into egg mixture. Beat slowly for 30 seconds or until
batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk. Batter should
always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
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Oatmeal-Raisin-Nut Donuts
2 eggs
1 cup sugar
1 1/2 cups milk
5 tablespoons vegetable oil
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup oatmeal
1/2 cup raisins
1/2 cup chopped nuts
Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly.
Add oil and vanilla to mixture. Sift all dry ingredients together
(except oatmeal) and blend into egg mixture. Add oatmeal, raisins,
and nuts and beat slowly for 30 seconds or until batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk. Batter should
always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
Chocolate Donuts
2 eggs
1 cup sugar
1 1/4 cups milk
5 tablespoons vegetable oil
1/2 teaspoon vanilla
2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup nuts (optional)
2 squares melted unsweetened chocolate
Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly.
Add oil, vanilla, and chocolate to mixture. Sift all dry
ingredients together and blend into egg mixture. Add nuts and
beat slowly for 30 seconds or until batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk. Batter
should always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
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Cinnamon Donuts
2 eggs
1 cup sugar
1 1/4 cups buttermilk
5 tablespoons vegetable oil
1/2 teaspoon vanilla
2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Beat eggs. Slowly add sugar. Stir in rmilk and mix thoroughly.
Add oil and vanilla to mixture. Sift all dry ingredients together
and blend into egg mixture. Beat slowly for 30 seconds or until
batter is smooth.
If batter thickens, add 2 to 4
tablespoons of milk. Batter should always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
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Corn Donuts
2 eggs
1 cup sugar
1 1/4 cups milk
5 tablespoons vegetable oil
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup yellow corn meal
Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly.
Add oil and vanilla to mixture. Sift all dry ingredients together
and blend into egg mixture (except corn meal). Add corn meal and
beat slowly for 30 seconds or until batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk. Batter should
always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
Oatmeal Donuts
2 eggs
1 cup sugar
1 1/4 cups milk
5 tablespoons vegetable oil
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup oatmeal
Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly.
Add oil and vanilla, to mixture. Sift all dry ingredients together
and blend into egg mixture (except oatmeal). Add oatmeal and beat
slowly for 30 seconds or until batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk. Batter should
always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
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Peanut Butter Donuts
2 eggs
1 cup sugar
1 1/2 cups milk
5 tablespoons vegetable oil
2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup peanut butter
Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly.
Add oil to mixture. Sift all dry ingredients together and blend
into egg mixture. Add peanut butter and beat slowly for 30 seconds
or until batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk.
Batter should always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
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Chocolate Sprinkle & Nut Donuts
2 eggs
1 cup sugar
1 1/3 cups milk
5 tablespoons vegetable oil
1/4 teaspoon vanilla
2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup nuts
2 ounces chocolate sprinkles (decorators)
Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly.
Add oil and vanilla to mixture. Sift all dry ingredients together
and blend into egg mixture. Add nuts and sprinkles and beat slowly
for 30 seconds or until batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk. Batter should
always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
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The Sweet Donuts
2 eggs
1 1/2 cups sugar
1 cup milk
5 tablespoons vegetable oil
1/4 teaspoon vanilla
2 cups all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly.
Add oil and vanilla to mixture. Sift all dry ingredients together
and blend into egg mixture. Beat slowly for 30 seconds or until
batter is smooth.
If batter thickens, add 2 to 4 tablespoons of milk. Batter should
always pour easily.
Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts.
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Frostings:
Glaze
1/2 cup boiling water
1 cup confectioners' sugar
Throughly blend 1/2 cup boiling water with confectioners' sugar
and while donuts are warm dip into warm glaze.
Prepared Can Frostings: To a half can of your favorite frosting,
add 1/4 cup milk and blend throughly. Dip donuts into frosting
and sprinkle with nuts, coconut, etc.
Something Like A Bagel
2 eggs
1/2 cup sugar
1 1/2 cups lukewarm water
5 tablespoons vegetable oil
3 cups all-purpose flour
2 tablespoons double-acting baking powder
1/2 teaspoon salt.
Bear eggs. Slowly add sugar. Stir in water and mix throughly.
Add oil to mixture. Sift all dry ingredients together and
blend into egg mixture. Beat slowly for 30 seconds or until
batter is smooth.
If batter thickens, add 2 to 4 tablespoons of water.
Batter should always pour easily.
Bake 6 to 7 minutes.
Makes approximately 24 bagels.
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Onion Bagels
Follow recipe for "Something Like A Bagel". After pouring
batter into donut cavities, sprinkle each bagel with dried
or fresh cut-up onions.
Bake 6 to 7 minutes.
Makes approximately 24 bagels.
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Muffin Donuts
Use either your favorite muffin recipe or a commercial prepared mix.
Muffin batter should always pour easily. If your batter is too
thick to pour add 2 to 4 tablespoons of milk.
Bake approximately 2 1/1 to 3 1/2 minutes. Serve with hot butter.
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Pancake Donuts
Use either your favorite pancake recipe or a commercial prepared mix.
I batter thickens, add 2 to 4 tablespoons of milk. Batter should
always pour easily.
Bake approximately 2 1/2 to 3 1/2 minutes. Serve pancakes hot with
hot maple syrup.
Prepared Commercial Cake Mixes And Pound Cake Mixes*
Follow directions on package. If batter is too thick, add 2 to 4
tablespoons of milk. Batter should always pour easily.
Bake approximately 2 1/2 to 3 1/2 min.
* Your finished donuts will taste like cake and have a cake
texture.
More Donut Maker Recipes
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