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West Bend L5339 User's Manual

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1. WITH TABLE OF CONTENTS Important Safeguards 0 000 Bee Using Timet 200a Quick Start Steps for the First Loaf ee gt Cleanup Tips on Using Machine a3 Breakdown of Od Ingredients and Measuring 37 Troubleshooting oo a a oe ll Using Bread Mixes ceeeeeeeereeseeeees 7 Nutritional Information oaa l Parts of Bread Maker eee 8 Recipes e 20 38 Adapting Recipes High Altitude verse Making Quick Bread Se 3l Control Panel Features esses 10 11 Making Jam 101100001 34 Basic Steps in Making Bread 12 13 Making Bread in One Hour 35 M
2. being used Start bread maker When done Let rest 5 minutes before cutting ses WHOLE WHEAT PIZZA DOUGH This recipe uses all wheat flour for a heartier pizza crust The single crust recipe will make enough dough for a 12 or 14 inch pizza the double crust recipe will make two 12 or 14 inch pizzas Cookie sheets can also be used Single Crust INGREDIENTS Double Crust 6 2 ounces cup 1 Tbsp WATER 75 85 F 10 ounces 1 1cups l tablespoon VEGETABLE OIL 2 tablespoons 2 4 cups WHOLE WHEAT FLOUR 3 s cups 2 teaspoon SUGAR I teaspoon 2 teaspoon SALT l teaspoon 2 teaspoons ACTIVE DRY YEAST 2 s teaspoons or or or 1 2 teaspoons BREAD MACHINE 2 teaspoons FAST RISE YEAST 6 to 8 ounces PIZZA SAUCE 12 to 16 ounces FAVORITE MEAT TOPPINGS and CHEESE 6 H NA ass CINNAMON ROLLS No one can resist these taste tempting rolls especially when warm from the oven Can be made the night before refrigerated and then baked in the morning if desired Just let rolls sit at room temperature at least 30 minutes before baking Makes 12 large rolls INGREDIENTS 6 2 ounces 7 cup 1 Tbsp MILK 75 85 F 1 EGG large 4 tablespoons BUTTER or MARGARINE 3 cups BREAD FLOUR 3 tablespoons SUGAR fs teaspoon SALT 2 teaspoons ACTIVE DRY YEAST or or 1 2 teaspoons BREAD MACHINE FAST RISE YEAST FILLING Yacup BUTTER or MARGARINE melted 4cup SUGAR 2 teaspoons GROU
3. 3 Loaf of bread is burned Bread maker malfunctioning See warranty section for service information 14 Crust too light Bread not baked long enough Extend baking time TROUBLESHOOTING GUIDE continued PROBLEM POSSIBLE CAUSE SOLUTION PAN PROBLEMS __ 15 Knead bar e You must add water to bread pan e Follow cleaning instructions after use cannot be and allow knead bar to soak You may need to twist bar slightly removed before it can be removed after soaking to loosen 16 Bread sticks Can happen over prolonged use Wipe inside of bread pan from ribs to pan difficult down lightly with vegetable oil or solid to shake out shortening Or add 1 teaspoon vegetable oil to liquid in pan before adding dry ingredients Do not use a vegetable spray as sticking can worsen Or let bread sit in pan 10 minutes before shaking out Replacement pan may be ordered See warranty section MACHINE MECHANICS Burning odor Ingredients not mixed noted during operation Did not start bread maker Forgot to put knead bar in pan Ingredients spilled inside oven e Pan leaks Exceeding capacity of bread pan After programming control panel press start button to turn bread maker on e Always make sure knead bar is on shaft in bottom of pan before adding ingredients Be careful
4. CLEAN BEFORE USING Using handle lift bread pan straight up to remove from machine SPECIAL NOTE Bread pan is not immers ible and should never be washed in an automatic dishwasher Immersing pan in water can cause damage to the bearing that turns the knead bar Dishwasher cleaning can reduce the non stick qualities of the DO NOT IMMERSE BOTTOM OF Coating causing sticking of BREAD PANIN the bread WATER Before using your bread maker for the first time wash inside of pan and knead bar with hot soapy water and a soft cloth rinse and dry The knead bar lifts off shaft in bottom of pan You may need to twist the bar slightly to remove See Diagram 8 Do not use any abra sive scouring pads or cleansers on pan or knead bar as damage can occur Diagram 7 Wipe the inside of chamber and outside surfaces of machine with a soft damp cloth if necessary dry with a soft cloth CAUTION To prevent personal injury or electric shock do not immerse bread maker base its cord or plug in water or other liquid Your bread maker is now ready to use HOWTO USE BASIC STEPS _ IN MAKI KING BREAD EH Position knead bar onto shaft in bottom of pan matching hub shape to shaft shape See Diagram 8 for proper positioning Make sure knead bar is pushed down onto shaft all the way You may need to twist bar slightly to drop in place Place knead bar onto shaft in pan matching hub shape with shaft shape Push
5. 20 minutes or until golden brown Serve warm into corners Make a well in center of dry ingredients add yeast Lock pan into bread maker ass WHEAT DINNER ROLLS Recipe combines whole wheat and bread flour for a light textured yet hearty dinner roll that s sure to please Shape in cloverleaf or four leaf clover rolls Makes 1 2 dozen INGREDIENTS 8 2 ounces 1 cup 1 Tbsp WATER 75 85 F 3 tablespoons BUTTER or MARGARINE I 2 cups BREAD FLOUR 1 2 cups WHOLE WHEAT FLOUR 3 2 tablespoons BROWN SUGAR packed See next page 2 tablespoons DRY MILK for shaping 1 teaspoon SALT directions 2 teaspoons ACTIVE DRY YEAST or or 1 2 teaspoons BREAD MACHINE FAST RISE YEAST SOFTENED BUTTER or MARGARINE HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS FOR CLOVERLEAF ROLLS Divide dough into 4 equal pieces Divide dough into 54 equal sized pieces Roll each piece into a circle 4 inch thick Roll each piece into a ball H Cut each circle into 6 pie shaped wedges H Place 3 balls into a Roll each wedge from wide end to narrow greased muffin cup tip P Brush with E Curve ends to form crescent softened butter Place on greased cookie sheets about I inch Cover and let rise apart Cover and let rise until double in size until double in size Makes 2 dozen Makes 1 4 dozen Cut dough into 18 equal sized pieces E Shape each piece into a ball Place each ball into a gr
6. WATER 75 85 F 11 2 ounces 1 cups 3 Tbsp I tablespoon BUTTER or MARGARINE 1 2 tablespoons 3 2cups BREAD FLOUR 4 cups 1 2 teaspoons SUGAR 2 teaspoons 1 s teaspoons SALT 1 2 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons or or or 1 2 teaspoons BREAD MACHINE 1 2 teaspoons FAST RISE YEAST SELECT SETTING TO USE French 7 Add dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE 11 Add liquid ingredients and butter to pan Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for French setting Program timer if being used Turn bread maker on When done turn off unlock pan and remove with oven mitts Shake bread out of pan and cool on rack before slicing a asu ITALIAN HERB BREAD Grated parmesan cheese and Italian seasoning add a little zing to Italian bread Serve as a warm loaf with your favorite Italian dish or slice it thick butter and toast or grill to brown 1 2 Pound Loaf INGREDIENTS 2 Pound Loaf 9 ounces 1 cup 2 Tbsp WATER 75 85 F 1 2 ounces 1 s cups 3 Tbsp 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups BREAD FLOUR 4cups 3 tablespoons GRATED PARMESAN CHEESE 4 tablespoons 1 tablespoon DRY MILK 1 2 tablespoons 1 tablespoon SUGAR 1 2 tablespoons 2
7. measuring spoons must be level not rounded or heaping Diagram 4 Pre packaged bread mixes can be prepared in your bread maker following the package directions Use the basic white regular 1 Ib or basic white large 2 lb bread setting for most mixes unless preparing a 100 percent whole wheat or natural grain mix which would require the whole wheat regular 1 2 Ib or whole wheat large 2 Ib setting depending on size of loaf being made Add the recommend ed amount of liquid to the bread pan first then the flour mixture and finally the yeast on top Start the bread maker The timer feature can be used with bread mixes providing no perish able ingredients are used such as milk eggs etc which can spoil when left at room tem perature for several hours Bread mixes can also be made at one hour bread cycle with some adjustments needed See page 35 for more details on using bread mixes at the one hour bread cycle To save time money and energy you can pre pare your own bread mixes and store them in the refrigerator until ready to use Simply measure all dry ingredients in recipes EXCEPT YEAST into a plastic bag or seal able container Label as to the type of bread and loaf size When ready to use let the flour mixture stand at room temperature 15 minutes then add recommended liquids the butter or margarine and then the dry flour mixture to pan Level and add the yeast to well made in center Program and sta
8. 2 Pound Loaf 8 2 ounces 1 cup 1 Tbsp WATER 75 85 F 11 2 ounces 1 s cups 3 Tbsp tablespoon BUTTER or MARGARINE 1 2 tablespoons 2 cups BREAD FLOUR 3 cups lcup MEDIUM RYE FLOUR l cup 1 tablespoon DRY MILK 1 2 tablespoons 2 tablespoons SUGAR 2 tablespoons I teaspoon SALT 1 2 teaspoons 2 teaspoons CARAWAY SEED optional 2 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 s teaspoons or or or 1 2 teaspoons BREAD MACHINE 1 2 teaspoons FAST RISE YEAST 100 WHOLE WHEAT BREAD A dense bread packed with fiber since all whole wheat flour is used Longer rise time at wheat settings provide great results If bread collapses during the baking period add 1 or 14 tablespoons vital wheat gluten to recipe for respective loaf size to prevent this from happening Vital wheat gluten can be found in most health food stores 1 2 Pound Loaf INGREDIENTS 2 Pound Loaf 7 2 ounces C scup 3 Tbsp WATER 75 85 F 9 ounces 1 cup 2 Tbsp 1 EGG large 1 1 tablespoon MOLASSES 1 tablespoon 1 tablespoon HONEY 1 2 tablespoons 2 tablespoons BUTTER OR MARGARINE 2 tablespoons 3 4 cups WHOLE WHEAT FLOUR 4 cups 1 2 tablespoons DRY MILK 2 tablespoons 1 2 teaspoons SALT 15 s teaspoons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons or or or 1 2 teaspoons BREAD MACHINE 1 2 teaspoons FAST RISE YEAST FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE Make a well in cente
9. at the other bread settings which is normal Bread mixes may be used at the one hour bread cycle with some adjustment needed as follows Note best results are obtained using scratch recipes at the one hour bread cycle as amount of salt is controlled sss OLD FASHIONED WHITE BREAD Made with milk for a tender crust and fine texture Bread just like Grandma used to make Now you can make it too 0 A T O 1 2 Pound Loaf INGREDIENTS 2 Pound Loaf 9 ounces lcup 2 Tbsp MILK 75 85 F 12 ounces 1 2 cups 5 2 tablespoons BUTTER or MARGARINE 2 tablespoons gt 3 cups BREAD FLOUR 4 cups Sd 2 tablespoons SUGAR 2 tablespoons Q 1 2 teaspoon SALT 3 4 teaspoon Q 3 teaspoons FAST RISE 4 teaspoons S BREAD MACHINE YEAST T FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE one hour bread cycle 12 EE Add liquid ingredients and butter to pan Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into before slicing the corners Make a well in center of dry ingredients add yeast Lock pan into bread maker EJ Program for one hour bread cycle Program timer if being used Turn bread maker on When done turn off unlock pan and remove with oven mitts Shake bread out of pan and cool on rack sas HONEY OATMEAL BREAD Use quick cooking oats in this recipe but do not use instant oatme
10. combining cup powdered sugar with 1 to 2 tablespoons milk and teaspoon vanilla Blend until smooth If too thin or thick add more powdered sugar or milk respectively until desired consistency is reached Cut apart and remove from pan Diagram3 _ Diagram 4 sza TRADITIONAL FRENCH BREAD Shape dough into a traditional shaped loaf and bake in your own oven Makes 1 large loaf INGREDIENTS 9 ounces 1 cup 2 Tbsp WATER 75 85 F 1 tablespoon BUTTER or MARGARINE 3 cups BREAD FLOUR 1 2 teaspoons SUGAR 1 teaspoons SALT 2 teaspoons ACTIVE DRY YEAST or or 1 2 teaspoons BREAD MACHINE FAST RISE YEAST l EGG WHITE slightly beaten 1 teaspoons WATER POPPY or SESAME SEEDS for garnish SELECT SETTING TO USE dough 9 EE Add water and butter to pan Add bread flour sugar and salt to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into corners Make a well in center of dry ingredients add yeast Lock pan into bread maker EJ Program for dough Program for timer if being used Start breadmaker When done unlock pan from breadmaker Place dough on floured surface Let rest 15 minutes Roll dough into a 15x 12 inch rectangle Roll up tightly from long side seal and taper ends Place seam side down on greased baking sheet sprinkled with cornmeal Cover and let rise in warm draft free place for 45 to 55 minutes or until nearly double in size
11. little or eliminating the salt will cause the dough to overrise Using too much can pre vent the dough from rising as high as it should Light salt can be used as a substitute for ordinary table salt providing it contains both potassium chloride and sodium Use the same amount as recommended for table salt When adding salt to pan add to one corner to keep it away from yeast especially when using timer as the salt can retard its growth m YEAST is a living organism which through fermentation feeds on carbohydrates in flour and sugar to produce carbon dioxide gas that makes the bread rise Active dry fast rising or bread machine yeast can be used in your bread maker Use only the amount stated in the recipes Using a little more can cause the dough to overrise and bake into the top of bread maker Fast rising yeast and bread machine yeast are virtually the same and inter changeable with one another and must be used at the one hour bread cycle for best results DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER RECIPES IN THIS BOOK WERE TESTED USING ONLY ACTIVE DRY FAST RIS ING AND BREAD MACHINE YEAST Keep yeast stored in the refrigerator You may find it handy to purchase yeast in glass jars so you can measure the exact amount you need without having to waste any If using yeast packed in a 4 ounce foil envelope it is best to open a fresh envelope every time you bake If you do save the unused amount from the
12. not to spill ingredients when adding to pan Ingredients can burn onto heating unit and cause smoke e Obtain a replacement See warranty section Do not use more ingredients than recommended in recipe and always measure ingredients accurately See pages 6 7 19 WHOOPS Machine unplugged by mistake or power lost during use How can I save Ifmachine in knead cycle reprogram to the same bread setting and turn machine back on If machine in rise cycle remove dough from pan shape and place in greased 9x5 inch loaf pan cover and allow to rise until doubled Bake in preheated conventional oven at 350 for 40 to 45 minutes or until golden brown the bread If machine in bake cycle preheat conventional oven to 350 and remove top rack Carefully remove pan from machine and place on bottom rack in oven Bake until golden brown 20 Loaf of bread Bread maker malfunctioning See warranty section for is burned service information 21 E L or E S e Bread maker malfunctioning e See warranty section for appears in service information display and machine cannot be turned on F3 O C Lei m wl 2 O O Z NUTRITIONAL INFORMATION Nutritional information is based on a 2 inch thick slice of bread The following nutritional information was calculated using butter and whole milk when called for in the recipes For less calories and total fat you may
13. pan and knead bar to soak for 5 to 10 minutes or until knead bar can be lifted off shaft You may need to twist bar slightly to loosen The knead bar must soak in water before it can be removed If knead bar is still too difficult to remove after soaking hold knead bar secure on inside of pan while twist ing metal crossbar on underside of pan This will loosen the knead bar Wash inside of pan and knead bar with a soft cloth rinse and dry Replace bar on shaft Also be sure that shaft in bottom of pan is kept clean to ensure that knead bar fits properly DO NOT use any type of utensil or tool to clean the gasket around the shaft as damage will occur and result in leakage DO NOT use any abrasive scouring pads or cleansers on bread pan or knead bar as dam age to coating or finish can occur The coating on the inside of bread pan may change color over time which is normal and does not affect the bread or dough prepared CAUTION To prevent personal injury or electric shock do not immerse bread maker base its cord or plug in water or other liquid EF Wipe inside of chamber and outside sur faces of bread maker with a damp cloth if nec essary ONINVATO XINIL ONISN H NOA ONDIVIN BREAKDOWN OF BREAD DOUGH CYCLES __ So you know exactly what is going on inside the bread maker during the process time the follow ing chart breaks down the time in minutes and seconds that each cycle requires These times are approximate
14. pan will also be clean of any dough residue DO NOT EXCEED 4 cups of bread flour for the 2 pound loaf or 3 cups bread flour for the 1 2 pound loaf Breads containing whole wheat cereals or oats should not exceed a total of 4 2 cups for the 2 pound loaf or 32 cups for the 1 2 pound loaf E SUGAR AND OTHER SWEETENERS provide food for the yeast add height and fla vor to the bread and give the crust a golden color Types of sweeteners that can be used include sugar brown sugar honey molasses maple syrup corn syrup and fruits whether dried or fresh When using a liquid sweetener such as honey or molasses the total amount of liquid in the recipe will need to be reduced slightly by the same measurement of liquid sweetener used A special tip when measuring sticky liquid sweeteners is to coat the measur ing spoon with vegetable oil before measuring This will help the liquid sweeteners slide right out DO NOT USE ARTIFICIAL SWEETEN ERS AS A SUBSTITUTE FOR SUGAR AND OTHER NATURAL SWEETENERS AS THE YEAST WILL NOT REACT PROPERLY AND POOR RESULTS WILL BE OBTAINED m MILK enhances flavor and increases the nutritional value of bread Any type of milk whole 2 1 skim buttermilk or canned evaporated milk can be used in making bread Refrigerated milk must always be warmed to 75 85 F Warm in a glass measur ing cup in microwave or in a small pan on top of the range DO NOT HEAT MILK ABOVE 100 F AS THIS COULD AFF
15. recipes You may wish to cut butter and margarine into four 4 pieces for faster blending during the knead cycle Do not use fat reduced margarines as they con tain more water and can affect the size of the loaf If substituting oil for a solid fat reduce the amount of liquid in recipe by to 1 tablespoon making any minor adjustment during the knead cycle to obtain the right dough consistency Low fat or fat free bread can be made by substituting equal amounts of unsweetened applesauce or plain nonfat yogurt for the amount of fat recommended in the recipe Watch dough as it kneads for any minor adjustment which may be needed m EGGS add color richness and leavening to bread Use large eggs No premixing is need ed Egg substitutes can be used in place of fresh eggs One egg equals cup of egg sub stitute To reduce cholesterol you can substi tute two 2 egg whites for each large egg in the recipes without affecting the end result Watch the dough during the knead cycle as some minor adjustment may be needed to get the dough to the right consistency A special tip when using eggs is to run them under warm water for about one minute before crack ing as this helps the egg slide out of shell better SALT has several functions in making bread It inhibits the yeast growth while strengthening the gluten structure to make the dough more elastic plus it adds flavor Use ordinary table salt in your bread maker Using too
16. teaspoons ITALIAN SEASONING I tablespoon 1 teaspoons SALT 13 4 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons or Sor or 1 2 teaspoons BREAD MACHINE 1 2 teaspoons FAST RISE YEAST aus RAISIN BREAD What better bread to wake up to in the morning Warm from the bread maker or toasted a great way to start the day 1 2 Pound Loaf 9 ounces 1 cup 3 Tbsp 2 tablespoons 3 cups 1 2 tablespoons l 2 tablespoons 1 2 teaspoons teaspoon 2 teaspoons or 1 2 teaspoons s cup ls cup sweet 8 into the corners SELECT SETTING TO USE EW Add liquid ingredients and butter to pan Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture Make a wellin center of dry ingredients add yeast Lock pan into bread maker EJ Program for sweet setting Program timer if being used Turn bread maker on Add INGREDIENTS WATER 75 85 F BUTTER or MARGARINE BREAD FLOUR DRY MILK SUGAR SALT GROUND CINNAMON ACTIVE DRY YEAST BREAD MACHINE FAST RISE YEAST RAISINS CHOPPED NUTS optional FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE raisins and nuts when alert sounds during the knead cycle When done turn off unlock pan and remove with oven mitts Shake bread out of pan and cool on rack before slicing sss CINNAMON OATMEAL RAISIN BREAD SPECIAL TIP To make raisin
17. to 6 Use only fresh ingredients EJ ALWAYS ADD INGREDIENTS in the order listed in recipes Add liquid ingredients first the butter or margarine next followed by the dry ingredients and finally the yeast in the very center Before adding the yeast ALWAYS tap the pan to settle the dry ingredients Level off by pushing some of the dry ingredients into corners of pan to prevent liquid from seeping up Then make a slight well in center of dry ingredients and place the yeast in the well This sequence is very important especially when using the timer on your bread maker to prevent the yeast from getting wet before the bread making process begins KJ IN THE EVENT OF A POWER OUT AGE the bread maker will turn off and remain off when power is restored You will need to remove the contents from pan and start over using fresh ingredients SEL will flash in display to let you know bread maker is not in operation 10 DO NOT COVER bread maker with anything during operation as this can cause malfunction E DO NOT TOUCH control panel buttons after bread maker has been turned on as this can interrupt the cycle Turn bread maker off after completion of cycle EA DO NOT LEAVE bread maker plugged into electrical outlet when not in use to pre vent it from being accidentally turned on KNOW YOUR INGREDIENTS Although bread making seems very basic it is a science and the proportions of ingredients are critical Read the following informatio
18. ECIAL NOTE ON CINNAMON AND GARLIC Adding too much cinnamon or garlic can affect the texture and size of the loaf obtained Cinnamon can break down the struc ture of the dough affecting height and texture whereas garlic can inhibit the yeast activity Use only the amount of cinnamon and garlic recommended in the recipe don t be generous THE MOST IMPORTANT STEP IN USING YOUR BREAD MAKER IS TO MEASURE THE INGREDIENTS PRE CISELY AND ACCURATELY YOU MAY NEED TO CHANGE YOUR MEASURING HABITS SOME BUT THE REWARDS FOR DOING SO WILL BE GREAT WONDERFUL LOAVES OF BREAD YOU WILL BE PROUD OF AND THAT EVERY ONE WILL ENJOY Follow these VERY IMPORTANT tips when measuring ingredients m READ through the recipe and organize the ingredients you will need in the order they are added to the bread pan Many bread disasters occur because an ingredient was left out or added twice m USE standard kitchen measuring cups and spoons and follow the steps below EE ALWAYS use glass or plastic SEE THROUGH liquid measuring cups to mea sure liquids See Diagram 1 Place cup on flat surface and measure at EYE LEVEL not at an angle The liquid level line MUST be right to the measurement marking not above or below A LOOKS CLOSE ENOUGH measurement can spell disaster in bread mak ing SPECIAL TIP Place liquid measuring cup on inside of kitchen cabinet for easier measur ing at eye level oa 5 Ha AR Liquid level
19. ECT THE YEAST m WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the timer feature of the bread maker as regular milk can spoil when left at room temperature for several hours Use lukewarm water about 75 85 F DO NOT USE WATER ABOVE 100 F AS THIS COULD AFFECT THE YEAST Using too much liquid can cause the bread to collapse during the bake cycle During humid weather slightly less liquid may be needed as the flour will absorb moisture from the air In dry weather slightly more liquid may be need ed as flour can lose moisture When you expe rience a severe change in weather it is best to check the condition of the dough during the knead cycle as noted in the FLOUR paragraph for any minor adjustment that may be needed Water and milk are for the most part inter changeable in recipes Eliminate dry milk in recipes when substituting milk for water Watch the condition of the dough during the knead cycle for any minor adjustment that may be needed Slightly more milk may be needed when substituting for water Zz A m z m d m BUTTER MARGARINE SHORTENING and OILS serve several purposes in bread making as they tenderize the bread add flavor and richness and contribute to the storage life of bread by retaining moisture An excess of fat however can inhibit rising so measure accurately Butter margarine and solid shortening are interchangeable in
20. EVER use perishable ingredi ents such as milk eggs cheese yogurt etc with the timer as these ingredients can spoil before the bread making process begins After completing the above steps continue with the following EH Count the number of hours and minutes between the time you will start the machine to when you want the bread or dough to be done For example You are ready to start the machine at 9 30 and want the bread done at 6 00 The number of hours and minutes between 9 30 and 6 00 is 8 4 hours or 8 30 8 30 is the time you enter into the time delay Hold the up A timer button down to scroll the time up in 10 minute increments until 8 30 appears in display If you go past 12 8 30 use the down W 11 1 timer button to scroll 10 2 down in 10 minute incre 9 ments until you reach 8 30 If using settings 1 8 4 or 8 enter 8 25 if using 7 5 setting 12 enter 8 29 ee B The maximum time you can program into the timer is 12 hours beyond process time of set ting selected The bread or dough process time is automatically figured into the delay time as this is the time from which you begin to count up Timer Diagram 12 2 Press start button once to turn machine on Colon will flash and timer will begin count ing down in minutes When timer reaches the programmed bread or dough process time the machine will begin making bread or dough When done End will appear in dis play and audible alert will so
21. MILK 75 85 F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST BREAD MACHINE FAST RISE YEAST 2 Pound Loaf 12 ounces 1 2 cups 2 tablespoons 4 cups 1 2 tablespoons 1 s teaspoons 2 teaspoons or 1 2 teaspoons w gt 2 O zZ mi ad Ww Do FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE basic white 1 2 3 EN Add liquid ingredients and butter to pan 4 Program for recommended select setting Program timer if being used Turn bread maker on When done turn off unlock pan and remove with oven mitts Shake bread out of pan and cool on rack before slicing EJ Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners Make a well in center of dry ingredients add yeast Lock pan into bread maker ssa HONEY OATMEAL BREAD Use old fashioned or quick cooking oats in this recipe but do not use instant oatmeal A very light textured bread with a crispy crust A good all purpose bread 1 Pound Loaf INGREDIENTS 2 Pound Loaf 7 2 ounces 3 1 cup 3 Tbsp WATER 75 85 F 10 s ounces 1 cups 1 Tbsp 3 tablespoons HONEY 3 tablespoons 2 tablespoons BUTTER or MARGARINE 2 tablespoons 2 cups BREAD FLOUR 3 cups I cup OATS quick or old fashioned cup 2 tablespoons DRY MILK 2 tablespoons s teaspoons SALT 2 teaspo
22. ND CINNAMON 1 2 teaspoon GROUND NUTMEG optional 1 3 cup CHOPPED NUTS SELECT SETTING TO USE evenly over dough See Diagram 1 Roll dough dough 9 up tightly on long side Press edges to seal and EU Add milk egg and butter to pan EJ Add bread flour 3 tablespoons sugar and salt to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mix ture into corners Ey Make a well in center of dry ingredients add yeast Lock pan into bread maker EN Program for dough Start bread maker When done unlock pan from bread maker Place dough on floured surface Knead dough about 1 minute then let rest 15 minutes E Roll dou gh into a rectangle about 15 x 10 inches Spread cup melted butter over dough to within 1 inch of edges Then sprinkle 4 cup sugar the cinnamon nutmeg and chopped nuts Diagram 2 Diagram 1 form into a 12 inch long evenly shaped roll See Diagram 2 With a knife or 8 inch long piece of thread or dental floss cut roll into l inch pieces See Diagram 3 If using thread or dental floss slide under roll and criss cross ends to cut neatly through dough Place rolls into a greased 13 x 9 inch baking pan See Diagram 4 Cover and let rise in warm draft free place until double in size about 30 to 45 minutes WH Bake in preheated 375 F oven for 20 to 25 minutes or until golden brown Cool in pan on rack for 10 to 15 minutes then drizzle with powdered sugar icing made by
23. T SETTINGS 2 Basic White Large 2 Ib OR 12 One hour bread cycle 2 Basic White Large 2 Ib Ingredients 12 One hour bread cycle 11 2 ounces 75 85 F WATER 11 2 ounces 75 85 F 2 tablespoons BUTTER OR MARGARINE 2 tablespoons 4 cups BREAD FLOUR 4 cups 2 tablespoons SUGAR 2 2 tablespoons 2 tablespoons DRY MILK 2 tablespoons 1 s teaspoons SALT 3 4 teaspoon 2 teaspoons active dry yeast YEAST 4 teaspoons fast rising 11 Y2 ounces equals 1 4 cups 3 tablespoons bread machine yeast 1 Put knead bar in bread pan over shaft Twist bar if needed to slide down all the way 2 Measure water at correct temperature and add to bread pan with butter or margarine 3 Measure bread flour sugar dry milk and salt add to pan Level ingredients 4 Make shallow well in center of dry ingredients add yeast to center Put pan into machine with front side of pan facing front Press pan down until it locks in place Close cover E PROGRAMMING CONTROL PANEL 1 Plug cord into electrical outlet SEL will flash in display If using basic white large 2 lb press select but ton until 2 appears in display If using one hour bread cycle press select button until 12 appears in display 2 Press start button to turn machine on Time to make bread will appear in display 2 50 for 2 setting 0 59 for 12 setting Minutes will begin to count down 3 When done alert will sound and End will appear in display Turn machin
24. With sharp knife make 3 or 44 inch deep diagonal cuts on top of loaf Combine egg white with water and brush mixture on top of loaf Sprinkle with poppy or sesame seeds if desired or leave plain Fal Bake in preheated 375 F oven for 40 minutes or until golden brown Cool slightly before slicing 6 Honoa QUICK BREAD SETTING e The recipes in this section can be made at the quick bread setting This setting is unique as it simply mixes the ingredients for twenty 20 minutes then immediately goes into the bake cycle No yeast is used in these breads therefore no rise periods are needed Never attempt to make quick breads at a set ting other than quick bread as poor results will be obtained e Scratch recipes and packaged quick bread mixes can be prepared plus you can adapt your own favorite quick bread recipes fol lowing the guidelines given in this section e The timer should not be used with perishable ingredients which can spoil when left at room temperature for several hours e If bread maker is not turned off when bake cycle is completed bread maker will auto matically go into a hour keep warm Use all purpose flour not bread flour in _ these recipes for best results e Always be sure to generously grease the inside of pan and knead bar with solid veg etable shortening to ensure good release of the bread after baking If this is not done the bread will stick We do not recommend the use of vegeta
25. ade Program timer if being used See instructions on pages 13 14 E Press start button once to turn machine on When on process time for setting will appear in display and colon between hours and minutes will flash After bread maker has been turned on pro grammed setting cannot be changed To change setting hold stop button down until alert sounds Then program control as desired and turn back on The bread making process will then begin You may hear faint clicking sounds which is normal as gentle heat is being provided to warm the pan and ingredients for best results As cycle advances an alert will sound at set tings 2 3 and 8 during the knead cycle as a reminder to add any extra ingredients if the recipe recommends doing so Simply open cover and add the ingredients to the pan on top of dough The added ingredients will be mixed in during the remainder of the knead cycle DO NOT STOP THE MACHINE TO ADD INGREDIENTS If no ingredients are to be added simply ignore this alert when it sounds or use it as a checkpoint to check the condition of the dough to make sure it is right See SPECIAL NOTES ON FLOUR on page 4 CAUTION To prevent personal injury do not touch cover window vent or side walls of bread maker during the bake cycle as these surfaces are hot w gt 2 O o m v T 2 gt 4 za w a m gt v EA When cycle is complete End will appear in display and audible ale
26. aking Dough ee wee oh Warranty Se Back page Register this and other West Bend products through our website www westbend com TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE USE INSTRUCTIONAL MANUAL L 5339 12 99 Printed in China The West Bend Company IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL To protect bread maker s electronic control against possible damage caused by surges in electrical power line we recommend using a surge protector device available in the electronics department of most discount hardware stores Simply plug surge protector into the electrical outlet then plug bread maker cord into receptacle of surge protector IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed to prevent fire property damage electric shock or personal injury including the following Read all instructions before using Do not touch hot surfaces Use handles or knobs Always use pot holders or oven mitts to handle hot bread pan or hot bread Do not put hand inside oven chamber after bread pan is removed Heating unit will still be hot To protect against electric shock do not place cord plug or appliance in water or other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use and before cleani
27. al A very light textured bread with a crispy crust A good all purpose bread 1 2 Pound Loaf 9 ounces 1 cup 2 Tbsp 3 tablespoons 2 tablespoons 2 2 cups I cup 1 2 tablespoons 2 teaspoon 3 teaspoons INGREDIENTS WATER 75 85 F HONEY BUTTER or MARGARINE _ BREAD FLOUR _ OATS quick cooking DRY MILK SALT FAST RISE BREAD MACHINE YEAST 2 Pound Loaf 10 gt ounces 1 s cups 1 Tbsp 3 tablespoons 2 tablespoons 3 s cups l cup 2 tablespoons 3 4 teaspoon 4 teaspoons RAISIN BREAD Warm from the bread maker or toasted A great way to start the day 1 Pound Loaf INGREDIENTS 2 Pound Loaf 9 ounces 1 cup 2 Tbsp WATER 75 85 F 11 z ounces 1 s cups 3 Tbsp 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups BREAD FLOUR 4 cups 2 tablespoons DRY MILK 2 tablespoons 2 tablespoons SUGAR 2 tablespoons 2teaspoon SALT 3 s teaspoon 2 teaspoon GROUND CINNAMON 3 s teaspoon 3 teaspoons FAST RISE 4 teaspoons BREAD MACHINE YEAST heup RAISINS s cup Ja cup CHOPPED NUTS optional s cup FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE Make a well in center of dry ingredients one hour bread cycle 12 add yeast Add raisins and nuts on top of dry ingredients along sides of pan Lock pan into El Add liquid ingredients and butter topan bread maker EJ Addall dry ingredients except yeast to EJ Program for reco
28. and should be used only as a guide The total process time is also given in hours and minutes depending on the selection made 0 7 8 EXTEND FRENCH SWEET BAKE 6 min 6 min 6 min 31 min 3tmin2 24 min ___ 29 min 140 min 60 min 5 sec 10 sec 5 sec 129 min 5 sec The Whole Wheat cycles begin with a rest period during which the flours or grains absorb the liquid ingredients Soaking causes the flour or grain to soften and helps ingredients to combine well There is no blade action during this period Alert sounds during knead to add ingredients if recipe recommends doing so Total Time does not include Keep Warm TROUBLESHOOTING GUIDE Aa Following are some typical problems that can occur when making bread in your bread maker Q l Please review the problems their possible causes and the corrective action that should be e taken to ensure successful bread making m Ti PROBLEM POSSIBLE CAUSE SOLUTION 8 LOAFSIZEANDSHAPE y O 1 Short loaves Wheat breads will be shorter than e Normal situation no solution i On average white breads due to less gluten ci 1 1b loaves forming protein in whole ol will be about 5 wheat flour Mm ee a high Not enough liquid Increase liquid by tablespoon 2 Ib loaves ver R nae Fte 8inches e Sugar om
29. ands inside oven chamber or touch heating unit after completion of the bake cycle as these surfaces are hot HOW TO USE EXTEND BAKE If bread does not appear to be baked at the end of the cycle you may extend the bake time in 20 minute intervals for up to one hour To activate extend bake turn machine off by presssing stop button Then immediately press select button once until 0 appears in display Press start button 0 20 will appear in display and minutes will begin to count down If after 20 minutes of baking the bread still does not appear to be baked repeat same procedure to bake 20 additional minutes When baked turn machine off and remove bread Extend bake can only be activated upon completion of cycle with End appearing in display HOW TO USE DOUGH SETTING The dough setting will prepare dough for hand shaping forming and baking in your own oven Use this setting when you wish to make dinner rolls cinnamon rolls donuts bread sticks or your own favorite dough recipes The timer can be used with the dough setting Follow these steps when using the dough setting B Position knead bar onto shaft in bottom of pan See Diagram 8 on page 12 Make sure knead bar is pushed down onto shaft Twist slightly if needed to drop bar in place Add ingredients to pan in order listed in recipe MAKING SURE to add any liquids first butter or margarine next followed by the dry ingredients and then the yeast on top After d
30. as mixture will be VERY HOT EJ When cycle is complete turn bread maker offand carefully remove bread pan using hot pads Set bread pan onto heat resistant surface Skim off any foam discard Using a ladle carefully pour hot jam into clean heat proof containers and cover Refrigerate or freeze jam immediately Do not store jam at room temperature D O A w Aa m gt oO gt wr gt ONE HOUR BREAD CYCLE Your bread maker has a special cycle for mak ing fresh hot bread in just one hour For best results follow these guidelines for the one hour bread cycle as it is used differently than the other bread settings on your machine Use fast rising instant blending or bread machine yeast Use 3 teaspoons yeast for a 1 pound loaf 4 teaspoons yeast for a 2 pound loaf Do not use active dry yeast as short loaves of bread will be obtained at the one hour bread cycle Use lukewarm liquids in the range of 75 85 F for best results If cooler liquid is used short loaves of bread will be obtained If hot ter liquid is used the yeast can be killed Use less salt Salt controls the activity of the yeast and using less at the one hour bread cycle will result in a higher loaf Some salt must be used so do not eliminate it complete ly as this will affect both the taste and texture of the bread Use 2 teaspoon salt for a 1 pound loaf and s teaspoon salt for a 2 pound loaf Other ingredients such as
31. bar down all the way Diagram 8 Add ingredients to pan in order listed in recipe MAKING SURE to add all liquids to pan first then the butter or margarine fol lowed by the dry ingredients and finally the yeast See Diagram 9 After dry ingredients are added to pan tap pan to settle ingredients then level ingredients pushing some of the dry mixture into corners of pan This will prevent liquid from seeping up from the corners Make a slight well in center of dry ingredients and add the yeast to the well This sequence of adding ingredients to the pan is especially important when using the timer to prevent the yeast from getting wet before the bread mak ing process begins Diagram 9 Add liquid ingredients to pan first Then add butter or margarine cut into pieces for faster blending Add dry ingredients next Level ingredi ents in pan Make a well in center of dry ingredients and add yeast to well EF Lock pan into bread maker with front side facing front Push down firmly to secure See Diagram 10 If pan does not lock securely remove pan and reposition until secured Pan must always be locked in place for bread maker to function properly Close cover Position pan with front Jacing front Push down firmly to secure pan in place Diagram 10 4 Plug bread maker cord into a 120 volt AC electrical outlet ONLY SEL will flash in dis play Press select button for type of bread being m
32. ble cooking sprays to grease the pan as it can leave a residue which can cause future sticking problems e Always use room temperature softened but ter or margarine to ensure even blending during the mix cycle Also cut the butter or margarine into small pieces for even blend ing If using solid vegetable shortening it too should be cut into small pieces for even blending If refrigerated butter or margarine is used it will not be blended into the mix ture during the brief mix cycle e Always beat egg s slightly before adding to pan to ensure thorough mixing e After the 6 minute premix scrape sides of pan with a rubber scraper to clean off any flour residue otherwise a flour ring be left Do not turn bread maker off or unlock or remove pan to scrape sides during mixing simply scrape sides while machine is mixing e After the mix cycle is complete the bread maker will go into the bake cycle for a total of 1 hour 30 minutes to accommodate the different types of quick breads that can be made The time will count down in display so you always know how much time remains in the bake cycle e After bread is done turn bread maker off unlock pan and remove with oven mitts Allow pan containing bread to cool on rack for time directed before removing If not allowed to cool in pan bread will stick You may wish to run a smooth edged spatula around the edge of bread before removing to ensure complete release After bread 1s r
33. bread overnight or without being present to add the raisins and nuts follow Steps 1 3 above Then place raisins and nuts around the outside edge of pan on top of dry ingredients away from the yeast Do not add raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained Continue with Step 4 2 Pound Loaf 12 ounces 1 2 cups 2 tablespoons 4 cups 2 tablespoons 2 tablespoons 15 steaspoons l 4 teaspoons 2 teaspoons or 1 2 teaspoons nn v m ae ba ee we mi my a wend oe wd l cup 3 cup A different twist to conventional raisin bread with the addition of oats Use either old fashioned or quick cooking oats not instant oatmeal 1 Pound Loaf 10 ounces 1 s cups 2 tablespoons 3 cups J cup 2 tablespoons 1 2 teaspoons 1 s teaspoons 2 teaspoons or 1 2 teaspoons 2 cup INGREDIENTS MILK 75 85 F BUTTER or MARGARINE BREAD FLOUR OATS quick or old fashioned BROWN SUGAR packed SALT GROUND CINNAMON ACTIVE DRY YEAST BREAD MACHINE FAST RISE YEAST RAISINS 2 Pound Loaf 12 ounces 1 cups 2 tablespoons 31 3 cups l cup 2 2 tablespoons 1 4 teaspoons l 4 teaspoons 2 4 teaspoons or 1 2 teaspoons ala cup The recipes in this section can be made at the dough setting The dough setting will prepare the dough for you by kneadi
34. d allow dough to rise until doubled in size then bake as directed sas BASIC DINNER ROLLS BREAD STICKS Oo Make this basic dough and shape into your favorite dinner rolls such as cloverleaf crescent Q and parker or even bread sticks for fun Makes between 2 and 3 dozen rolls depending on shape made Freeze any left over rolls for another time x S INGREDIENTS 8 ounces 1 cup WATER 75 85 F 3 tablespoons BUTTER or MARGARINE 3 cups BREAD FLOUR 3 gt tablespoons SUGAR 2 tablespoons DRY MILK See next page teaspoon SALT for shaping 2 teaspoons ACTIVE DRY YEAST directions or or 1 gt teaspoons BREAD MACHINE FAST RISE YEAST SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE EH Program for dough Program timer if dough 9 being used Start bread maker When done unlock pan from bread maker Place dough onto EE Add water and butter to pan Add all dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture floured surface Let rest 15 minutes Finish as desired following shaping direc tions on page 27 Place on greased baking pans or sheets cover and let rise in warm draft free place until double in size about 45 minutes to 1 hour Brush with butter or slightly beaten egg white and bake in preheated 350 F oven for 15 to
35. d a handling fee will be added to your total charge Or to send a check or money order call 262 334 6949 to obtain purchase amount Please allow 2 weeks for delivery Specifications 120 V AC 60 Hz Heater 430 Watts Motor 90 Watts IMPORTANT INFORMATION Please file this booklet for reference to instructions for proper use and care warranty and service information For your records attach dated sales receipt for warranty purposes and complete the following information Date purchased or received as a gift Where purchased and price if known Date of Manufacture on back of bread maker Cat Number 1PAIB A05
36. duce liquid by tablespoon and reduce yeast by 4 to 4 teaspoon May be caused from baking in e Make recommended adjustment high altitude for high altitude baking by reducing yeast by 4 teaspoon and reducing liquid by 2 to 3 teaspoons 4 Top and sides Too much liquid e Reduce liquid by 1 tablespoon Cave m Too much yeast e Use amount recommended in recipe L 5 Gnarly e Not enough liquid Increase liquid by tablespoon knotted top Too much flour Measure flour accurately leveling not smooth off measuring cup See pages 6 7 Tops of loaves may not all be Having dough at proper condition perfectly shaped however this does is the key to perfect loaves See not affect wonderful flavor of bread page 4 TROUBLESHOOTING GUIDE continued PROBLEM POSSIBLE CAUSE SOLUTION 6 Collapsed while baking May be caused from baking in high altitude Exceeding capacity of bread pan e Not enough salt used or omitted Too much yeast or wrong type used Warm humid weather Make recommended adjustment for high altitude baking by reducing yeast by 4 teaspoon and reducing liquid by 2 to 3 teaspoons Do not use more ingredients than recommended for 2 pound loaf e Use amount of salt recommended in recipe e Measure right type of yeast accurately Reduce liquid by 1 tablespoon and reduce yeast by to 4 teaspoon 7 Loaves uneven shorter on one end Dough too d
37. e knead bar If too wet and sticky add one 1 tablespoon of flour at a time until dough gathers into a ball and does not cling to sides of pan If too dry and motor is laboring add one 1 teaspoon liquid at a time until the dough becomes more pliable NN hw WY DO NOT EXCEED 4 CUPS OF BREAD FLOUR FOR A 2 POUND LOAF 3 CUPS OF FLOUR FOR A 1 POUND LOAF Always allow bread to cool at least 15 to 30 minutes before slicing If you attempt to slice the bread immediately after baking it will be very difficult to slice and will be sticky STORING BREAD Since homemade bread contains no preserva tives it does not stay as fresh for as long as commercially made bread Store your bread in a plastic bag or sealed storage container to keep it from drying out Keep the bread at room temperature or in the refrigerator for up to one week For longer storage put the bread in freezer Slice before freezing so you can remove only the number of slices you need at a time BECOME FAMILIAR WITH CONTROL PANEL The control panel on your bread maker was designed to be very easy to use See Diagram 6 Please review the following features to better understand what each button on control panel is designed to do and the options that are available to you m SELECT BUTTON m The select button lets you choose between a number of different bread settings as well as a dough and jam setting With each press of the select button the number in
38. e of the mixture into the corners FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE EE Add liquid ingredients and butter to pan Make a well in center of dry ingredients add yeast Lock pan into bread maker 4 Program for one hour bread cycle Program timer if being used Turn bread maker on When done turn off unlock pan and remove with oven mitts Shake bread out of pan and cool on rack before slicing GARLIC BREAD Smells wonderful while baking Serve warm with your favorite Italian pasta dish 1 2 Pound Loaf INGREDIENTS 2 Pound Loaf 9 ounces 1 cup 2 Tbsp WATER 75 85 F 11 2 ounces 1 s cups 3 Tbsp 2 tablespoons BUTTER or MARGARINE 2 tablespoons 3 cups BREAD FLOUR 4 cups 2 tablespoons DRY MILK 2 tablespoons 1 tablespoon DRIED PARSLEY FLAKES 1 tablespoon 2 tablespoons SUGAR 2 2 tablespoons 2 teaspoon SALT 3 4 teaspoon Jo 3 s teaspoon GARLIC POWDER 2 3 s teaspoon 3 teaspoons FAST RISE 4 teaspoons BREAD MACHINE YEAST O Z m I QO cC 7 w Ay m gt o O lt ma m X 90 DAY WARRANTY Your West Bend Warranty covers failures in the materials and workmanship of this Bread Maker for 90 days from the date of original purchase Any failed part of the Bread Maker will be repaired or replaced without charge This warranty gives you specific legal rights and you may also have other rights which vary from state to state This warranty does not cover all
39. e off by holding stop but ton down until alert sounds SEL will flash in display Unplug cord from outlet 4 With oven mitt pull pan straight up and out of machine Shake loaf out and place on rack to cool 15 to 30 minutes before slicing Wash pan following cleaning instructions in this book For more information on making bread and additional recipes read on around the bread maker when it is in opera tion Keep it out of drafts and direct sunlight and at least four 4 inches away from walls cabinets and other appliances especially heat ing and cooling appliances which interfere with the internal bread maker temperatures and affect the loaf of bread being prepared DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing that turns the knead bar on the bot tom of the pan See CLEAN AFTER EACH USE section in this booklet on page 14 for further details 4 ALWAYS place bread maker on a DRY STABLE heat proof countertop or table dur ing use Since the bread maker contains a motor some vibration occurs during the knead cycle EJ FOLLOW instructions as given for best results THE MOST IMPORTANT STEP IN SUCCESSFUL BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY See MEASURING INGREDIENTS ACCU RATELY section in this booklet on pages 6 and 7 DO NOT EXCEED the ingredient capa city of the bread maker See K NOW YOUR INGREDIENTS section in this booklet on pages 3
40. eased muffin cup With scissors snip each ball completely into quarters FOR FOUR LEAF CLOVER ROLLS Roll dough into a rectangle 44 inch thick Brush with a FOR PARKER HOUSE ROLLS softened butter gt Roll dough into a circle 4 inch thick Cover and let rise CS F Cut dough into 3 inch circles using biscuit until double in size cutter Brush with softened butter Makes 1 4 dozen A Crease each biscuit through center with handle of wooden spoon Fold biscuits over so top half overlaps bottom slightly Place close together in a greased 13 x 9 pan and a9x9 inch pan Brush with softened butter Cover and let rise until double in size Makes about 3 dozen T FOR BREAD STICKS Divide dough into 4 equal pieces Divide each piece into 6 portions A Roll each piece into a rope 8 inches long Place onto greased cookie sheets l inch apart PA Brush with egg white water mixture and sprinkle with sesame seeds poppy seeds garlic j salt grated Parmesan cheese or other topping Cover and let rise until double in size For drier 27 breadsticks reduce oven temperature to 300 F after 10 minutes of baking and bake 25 to 30 DC Kp minutes longer Makes 2 dozen aux PIZZA DOUGH The single crust recipe will make enough dough for a 12 to 14 inch pizza Crust will be thicker ina 2 inch pan thinner in a 14 inch pan or use a large cookie sheet The double crust recipe will make enough dough for two 12 or 14 inc
41. ed during the first 45 minutes No heat is supplied during the last 15 minutes of the cycle to allow the jam to cool before removal The knead bar will stir the jam throughout the entire cycle e FOLLOW RECIPE EXACTLY Do not use more or less of any ingredient to prevent pos sibility of a boilover CAUTION To prevent personal injury or property damage use hot pads when han dling bread pan or stirring jam with spoon as contents are very hot e Use only powdered fruit pectin to ensure that jam thickens Do not substitute liquid fruit pectin for powdered fruit pectin as they are not interchangeable e Always use ripe fruit for best results e Always add sugar cup at a time stirring after each addition Be careful not to spill sugar into oven chamber Use a long handled wooden spoon for stirring e To ensure thorough mixing stir occasionally after sugar has been added Be very careful not to splash or spill as jam will be VERY HOT Do not turn bread maker off or remove pan during mixing e Always use oven mitts to remove bread pan as pan will be hot e If jam foams close to top of pan turn bread maker off to avoid boilover If boilover occurs turn bread maker off and unplug cord from electrical outlet Allow jam to cool slightly and foam to settle before carefully removing bread pan as jam will be VERY HOT Cool bread maker completely before cleaning following instructions on page 14 e The time delay may be
42. eged damage caused by misuse abuse accidents or alterations to the Bread Maker If you think the Bread Maker has failed or requires service you may call The West Bend Company at 262 334 6949 or if you choose carefully package and return the Bread Maker prepaid and insured with a description of the difficulty to The West Bend Company Attn Customer Service Department 400 Washington Street West Bend WI 53095 Please ensure that you enclose the sales slip or proof of date of purchase in order to assure warranty coverage WEST BEND BONUS RECIPE BOOK A recipe book containing dozens of recipes developed exclusively for West Bend Bread Makers is available To order write to the address at left Include 8 95 with your request Payment must accompany order Make check or money order payable to The West Bend Company Please allow two weeks for delivery Price subject to change without notice REPLACEMENT PARTS AVAILABLE Replacement bread pans and knead bars may be ordered directly from The West Bend Company To order write to the address at left or order online at www westbend com Be sure to include the catalog number of your Bread Maker 410__ found on back of your machine a description of what you want and the quantity Along with this information please include your name mailing address and your Visa MasterCard or Discover credit card number for the billing of the part s to you Your state s sales tax an
43. emoved from pan allow to cool before slicing D This is the master recipe of which variations can be created as provided below Always make sure 5 to grease the inside of pan and knead bar with shortening before adding ingredients and allow A bread to cool in pan on rack for at least 15 minutes to ensure good release y m INGREDIENTS o 4 tablespoons o VEGETABLE OIL 6 ounces 7 1 cup MILK Sg 2 EGGS large slightly beaten _ gt cup CHOPPED NUTS 2 cups ALL PURPOSE FLOUR h cup SUGAR teaspoon BAKING POWDER 2 teaspoon BAKING SODA 1 2 teaspoon SAIT SELECT SETTING TO USE quick bread 10 EB Grease inside of pan and knead bar generously with vegetable shortening Add all ingredients in order listed above to pan Lock pan into bread maker Program for quick bread Turn bread maker on The ingredients will be mixed and then the bread will be baked After 6 minute premix use a rubber scraper to clean off flour from sides of pan Do not remove pan to scrape sides leave pan locked in place when scraping flour off sides When done turn off and remove pan using oven mitts Allow bread to cool in pan on rack at least 15 minutes before attempting to remove You may wish to run a smooth edged plastic spatula around edge of bread to help loosen from pan before removing Cool completely on rack before slicing NUT BREAD FLAVOR VARIATIONS e Banana Nut Replace vegetable oil with 2 cup softened but ter
44. ff when the dough cycle is complete If the dough is left inside the machine it will continue to rise and could overrise if left inside long enough possibly flowing into the oven chamber Most of your favorite yeast dough recipes can be prepared in your bread maker at the dough setting however do not exceed four 4 cups of flour as the dough may not be kneaded properly Some minor adjustment may be needed during the knead period for proper condition of the dough See SPE CIAL NOTES ON FLOUR section for details on making minor adjustments to the dough during the kneading period on page 4 If bread maker labors during the kneading period the dough is too dry Add one 1 tea spoon warm water at a time until dough soft ens Do not add too much extra water as the dough can get too sticky The dough should be soft to the touch after kneading Dough can be refrigerated up to three 3 to four 4 days for later use if desired Simply remove dough from pan and place into an oiled bowl turn dough over to oil top and cover tightly Or put dough into an oiled plastic bag and seal Check dough daily and punch down if needed When ready to use shape rise and bake as recipe directs To freeze dough shape as recipe directs and wrap tightly Dough can be frozen for up to one month When ready to use remove from freezer and thaw in refrigerator or at room temperature Keep covered to prevent the dough from drying out Once thawe
45. flour sugar dry milk salt butter etc should be at room tem perature Yeast can be at room temperature or used directly from the refrigerator Always use bread flour Bread recipes should contain at least 65 bread flour when made at the one hour bread cycle Do not attempt to make 100 whole wheat or other natural grain breads at this setting as poor results will be obtained Use same measuring technique for ingredi ents as recommended for the other bread set tings See pages 6 7 The timer can be used at the one hour bread cycle Do not open cover unless needed during the bread making process as this can affect the loaf being made If loaf of bread is difficult to remove from pan immediately after baking let bread sit in pan 5 minutes to loosen Shake bread out of pan and cool on rack at least 15 minutes before slicing If bread is not removed from machine imme diately after baking machine will go into automatic keep warm mode for up to hour If making several consecutive loaves of bread at the one hour bread cycle turn machine off and allow to cool with the cover open for at least 30 minutes This will allow control to cool down for accurate sensing of tempera ture which is critical for the one hour bread cycle A crack may form on top of crust which is caused by higher temperatures at the one hour bread cycle Loaves of bread made at the one hour bread cycle will be about inch shorter than loaves made
46. h pizzas again the crust will be thicker in the smaller pan or use two cookie sheets Top pizza with your favorite sauce and toppings Single Crust INGREDIENTS Double Crust 6 ounces s cup WATER 75 85 F 8 ounces 1 cup 2 tablespoons VEGETABLE OIL 4 tablespoons 2 cups ALL PURPOSE FLOUR 3 s cups teaspoon SUGAR teaspoon teaspoon SALT l teaspoon 2 teaspoons ACTIVE DRY YEAST 2 s teaspoons or or or 2 teaspoons BREAD MACHINE 2 teaspoons FAST RISE YEAST 6 to 8 ounces PIZZA SAUCE 12 to 16 ounces FAVORITE MEAT TOPPINGS and CHEESE SELECT SETTING TO USE unlock pan from bread maker Place dough onto dough 9 floured surface Knead about 1 minute then let rest 15 minutes BB Add liquid ingredients to pan Roll dough out to fit 12 or 14 inch pizza Add dry ingredients except yeast to pan pan Place dough into greased pan which has Tap pan to settle dry ingredients then level been sprinkled with cornmeal Press dough into ingredients pushing some of the mixture into pan forming an edge Let dough rise in warm corners draft free place for 20 to 25 minutes Make a well in center of dry ingredients KA Spread pizza sauce evenly over crust then add yeast Lock pan into bread maker top with favorite meat toppings and shredded cheese Bake in preheated 425 F oven for 20 4 Program for dough Program timer if to 25 minutes or until nicely browned on top
47. ing storage humidity and even the manufacturer While not visibly differ ent you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area Always store flour in an airtight container Store whole grain flours whole wheat rye in a refrigerator to prevent them from becoming rancid Measure the amount of flour as directed in each recipe but make any adjustment after the first 5 to 8 minutes of continuous kneading Feel free to check the condition of the dough by feeling it and looking at it during the knead cycle as this is the only time you can make any minor adjustment that may be necessary as follows Open cover and touch dough If it feels a lit tle sticky and there is a slight smear under the knead bar no adjustment is necessary If dough is very sticky clinging to the sides of pan or in one corner and is more like a batter than a dough add one tablespoon flour Allow it to work in before making any further adjustment If dough is dry and the machine seems to be laboring during kneading add one teaspoon lukewarm water at a time Once again allow it to work in before making any further adjustments You will know when the dough is just right near the end of the kneading cycle when it is soft to the touch smooth in appearance and just a bit sticky leaving a slight residue on your fingers the feel of perfect dough The bottom of the bread
48. is not removed immediately after bak ing machine will automatically go into keep warm mode for up to one 1 hour to keep bread warm The word End will appear in display If machine is not turned off during keep warm period machine will automatically turn itself off and SEL will flash in display If using dough setting machine will automati cally turn off upon completion of cycle alert will sound and End will appear in display Press stop button until alert sounds and SEL flashes in display Remove dough and finish as recommended in recipe being prepared Do not leave pan containing dough inside machine after completion of cycle as dough will continue to rise and could overflow the pan See Dough section on page 13 for more details TOO HOT WARNING m If inside of oven chamber is too hot for bread making the letters E H will appear in display along with alert sounding to let you know that machine can not be turned on You will need to unplug cord from outlet remove pan from machine and allow chamber to cool down Typically E H will appear in display when you make consecutive loaves and forget to turn machine off between loaves Allow chamber to cool down with cover open 10 to 15 min utes Plug cord back into outlet reprogram control and turn bread maker on m OTHER WARNINGS m If E L or E S appear in display during use bread maker is malfunctioning and needs repair See Warranty for service information
49. itted or not enough added re ingredients as listed in high at regular pe bread settings Wrong type of flour used Do not use all purpose flour Breads made at e Not enough yeast used or too old e Measure amount recommended the one hour _ and check freshness date on package 7 ad a i e Wrong type of yeast used e Use correct type of yeast especially ta i shi important for bread machine Faol A WAGES fast rising yeasts and when using normal one hour bread cycle A F A 2 Flat loaves e Yeast omitted e Assemble ingredients as listed in no rising recipe Yeast too old e Check expiration date e Liquid too hot Use liquid at correct temperature for bread setting being used Too much salt added Use amount recommended Sugar or other sweetener omitted e Assemble ingredients as listed in recipe If using timer yeast got wet before e Push dry ingredients into corners of bread making process started pan and make slight well in center of dry ingredients for yeast to protect it from liquids J 3 Top inflated Too much yeast Reduce yeast by 4 to 4 teaspoon mushroom like Too much sugar Reduce sugar by 1 teaspoon in appearance PP Too much flour Reduce flour by 2 to 3 tablespoons Substituted bread machine fast e Use correct amount of bread rising yeast for amount given for machine fast rising yeast active dry yeast e Not enough salt Use amount of salt recommended in recipe e Warm humid weather Re
50. lling tripping or becoming entangled with the cord Do not allow children to be near or use this bread maker without close adult supervision If you must use a longer cordset or an extension cord when using the bread maker the cord must be arranged so it will not drape or hang over the edge of a countertop tabletop or surface area where it can be pulled on by children or tripped over To prevent elec tric shock personal injury or fire the electri cal rating of the extension cord you use must be the same or more than the wattage of the bread maker wattage is stamped on backside of bread maker Important Safety Instructions This appliance has a polarized plug one blade is wider than the other As a safety feature 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 Never use with an extension cord unless plug can be fully inserted Do not attempt to defeat this safety feature Your West Bend Automatic Bread amp Dough Maker was designed for use with 120 volt 60 hz electrical service ONLY Use of your bread and dough maker with a converter or trans former will destroy the electronic control and will void your warranty WARNING To prevent personal injury or property damage caused by fire always unplug this and other appliances when not in use WARNING This appliance ma
51. mmended one hour bread pan Tap pan to settle dry ingredients then cycle Program timer if being used Turn bread level ingredients pushing some of the mixture maker on When done turn off unlock pan and into the corners remove with oven mitts Shake bread out of pan and cool on rack before slicing san LIGHT WHEAT BREAD 2 If you like a lighter textured wheat bread this is the recipe for you 1 Pound Loaf INGREDIENTS 2 Pound Loaf 7 2 ounces scup 3 Tbsp WATER 75 85 F 11 ounces 1 s cups 2 Tbsp l tablespoon HONEY 1 2 tablespoons 2 tablespoons BUTTER or MARGARINE 2 tablespoons 2 cups BREAD ELOUR 3 cups 1 cup WHOLE WHEAT FLOUR I cup 1 2 tablespoons BROWN SUGAR packed 2 tablespoons 1 2 tablespoons DRY MILK 2 tablespoons 2 teaspoon SALT 3 4teaspoon 3 teaspoons FAST RISE 4 teaspoons BREAD MACHINE YEAST ass FRENCH BREAD Crusty on the outside chewy on the inside Just the way it should be 1 2 Pound Loaf INGREDIENTS 2 Pound Loaf 9 ounces 1 cup 2 Tbsp WATER 75 85 F 11 2 ounces 1 s cups 3 Tbsp l tablespoon BUTTER or MARGARINE 1 tablespoon 3 cups BREAD FLOUR 4 cups 1 tablespoon SUGAR 1 tablespoon 2 teaspoon SALT 3 4 teaspoon 3 teaspoons FAST RISE 4 teaspoons BREAD MACHINE YEAST SELECT SETTING TO USE one hour bread cycle 12 Add dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing som
52. must be exactly to measurement mark on glass or plastic liquid mea suring cups Using too much or too little liquid will affect the height of the loaf ALWAYS use standard dry measuring cups for measuring all dry ingredients espe cially flour Dry measuring cups are those that nest together ALWAYS SPOON DRY INGREDIENTS INTO THE SPECIFIED MEASURING CUP THEN LEVEL OFF TOP WITH A KNIFE ALL MEASUREMENTS MUST BE LEVEL DO NOT SCOOP MEASUR ING CUPS INTO DRY INGREDIENTS ESPECIALLY FLOUR THIS WILL COM PRESS THE INGREDIENTS INTO THE CUP AND CAUSE THE DOUGH TO BE DRY WHICH WILL RESULT IN A SHORT LOAF OF BREAD See Diagrams 2 and 3 SPECIAL TIP To lighten flour before mea suring move a spoon through it several times Lightly spoon dry ingredients into measuring cups 2 then level off A Diagram 2 iS i E Diagram 3 Do not scoop measuring cups into dry ingredients especially flour as you will end up with more flour than the recipe calls for resulting in short loaves ALWAYS use standard measuring spoons for measuring ingredients such as yeast salt sugar and dry milk as well as small amounts of honey molasses or water Again the mea surements MUST BE LEVEL not rounded or heaping as this little bit of a difference can affect the bread See Diagram 4 on page 7 DO NOT USE TABLEWARE AS MEA SURING SPOONS AS THESE VARY IN SIZE AND WILL NOT BE ACCURATE All ingredients measured in
53. n a smooth edged spatula around edges of pan to help loosen bread before removing MAKING YOUR OWN QUICK BREAD RECIPES Your own quick bread recipes may be pre pared in your bread maker at the quick bread setting following these guidelines e Generously grease inside of pan and knead bar with vegetable shortening e If using butter or margarine it must be soft ened and cut into small pieces for thorough blending Do not attempt to use refrigerated butter or margarine as it will not be mixed thoroughly e If using shortening cut into small pieces when adding to pan for thorough mixing e Amount of flour in recipe should not exceed 2 cups e Always add liquid ingredients to pan first followed by fruits and nuts and then the dry ingredients e Always beat eggs s slightly before adding to pan to ensure thorough mixing e Lock pan into bread maker and program for quick bread Turn on After the 6 minute pre mix scrape sides of pan with rubber scraper to clean off any flour residue Do not remove pan to scrape sides leave pan locked in place when scraping flour off sides When done turn bread maker off unlock pan and remove with oven mitts Cool bread in pan as directed before removing You may need to run a smooth edged spatula around edge of pan to help loosen bread before removing JAM SETTING e During the jam cycle bread maker will pulse on and off to stir the ingredients for hour with heat being suppli
54. n to better understand the importance each ingre dient plays in the bread making process Also always make sure your ingredients are fresh m FLOUR is the main ingredient used in mak ing bread and provides structure as well as food for the yeast Several different types of flour can be used in your bread maker but DO NOT USE ALL PURPOSE FLOUR CAKE FLOUR or SELF RISING FLOUR AS POOR RESULTS WILL BE OBTAINED m BREAD FLOUR SHOULD be used in your bread maker as it contains more gluten forming proteins than all purpose flour and will provide tall well formed loaves with good structure Several different brands of bread flour are available for use in your bread maker m WHOLE WHEAT FLOUR can be used in your bread maker at the special whole wheat bread settings Whole wheat flour contains the entire wheat kernel including the bran and germ therefore breads made with 100 per cent or a high percentage of whole wheat flour will be lower in height and heavier in texture than bread made with bread flour The whole wheat bread settings on your machine feature longer rising time for optimum results m RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread However it cannot be used alone as it does not contain enough pro tein to develop adequate gluten for structure SPECIAL NOTES ON FLOUR How to make minor adjustments for dough All flours are affected by growing condi tions mill
55. ng Allow to cool before putting on or taking off parts and before cleaning appliance Avoid contacting moving parts Do not operate appliance with a damaged cord or plug or if the appliance malfunctions or has been damaged in any manner Return appliance to The West Bend Company for examination repair or adjustment The use of accessory attachments not recom mended by The West Bend Company may result in fire electric shock or personal injury Do not use outdoors Do not let cord hang over edge of table counter surface areas or touch hot surfaces Do not place appliance on or near a hot gas or electrical burner or in a heated oven Do not use appliance for other than intended use To disconnect power press stop button to turn control off then remove plug from wall outlet Never pull on the cord Extreme caution must be used when moving appliance during operation SAVE THESE INSTRUCTIONS Your bread maker needs no special care other than cleaning If servicing becomes necessary return your bread maker to The West Bend Company See Warranty section in this booklet for service details Do not attempt to repair it yourself For Household Use Only An off odor from motor may be noted with first use which is normal and will disappear with use Electric Cord Statement CAUTION Your bread maker has a short cord as a safety precaution to prevent person al injury or property damage resulting from pu
56. ng it and then let ting it rise about 60 minutes Then the dough is removed from the pan shaped as desired and allowed to rise at room temperature before baking in your own oven The timer can be used with recipes with the symbol Active dry bread machine or fast rising yeast may be used in the recipes Use the recom mended amount for the type of yeast being used Bread machine and fast rising yeast are interchangeable ALWAYS make a well in center of dry ingredients for the yeast This is especially important when using the timer to prevent the yeast from becoming wet before the dough making process begins Use LUKEWARM water 75 85 F to acti vate the yeast for best results DO NOT USE HOT WATER above 100 F as this can affect the yeast MILK MUST BE WARMED to about 75 85 F in order to activate the yeast for best results DO NOT USE MILK DIRECTLY FROM THE REFRIGERATOR Gently warm milk in microwave at low power or ina pan on top of range over low heat using a thermometer to measure correct temperature DO NOT OVERHEAT MILK above 100 F as this can affect the yeast Allow to cool if too hot or add a little cold milk to cool it off If cold butter or margarine is used cut into four 4 pieces placing in bottom of pan with liquid for faster blending Make sure to remove the dough from pan after completion of cycle An audible alert will sound and the machine will automatical DOUGH SETTING ly turn o
57. of your favorite conventional bread recipes to the bread maker Some experimentation will be required on your part and you will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour Either use one of the recipes in this book that is similar to your recipe as a guide or use the formula that follows CUP FLUID OUNCE TABLESPOON TEASPOON l 8 F 16 a 48 7 a 14 42 1s 6 E 12 36 A 5h 10 32 5 10 30 4 4 8 24 3 6 18 A 2 5 16 ts 2 4 12 hs l 2 6 hs l 3 lt z 14 For each cup of flour used in recipe use 3 ounces liquid 75 85 F hy tablespoon fat Y teaspoon salt hp tablespoon sweetener 2 teaspoon active dry or scant h teaspoon bread machine fast rise yeast For example based on the formula above using 4 cups of flour start with 12 ounces liquid 75 85 F tablespoons fat cups bread flour teaspoons salt tablespoons sweetener teaspoons active dry or 1 s teaspoons bread machine fast rise yeast Add ingredients to the pan in recommended sequence liquids first followed by fat then all dry ingredients except yeast Level dry ingredients in pan make a slight well and add the yeast to well Program for basic white large 2 Ib setting After 10 minutes of continuous kneading check the condition of dough It should be soft a bit sticky with a slight smear of dough under th
58. ons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons or or or 1 2 teaspoons BREAD MACHINE 1 2 teaspoons FAST RISE YEAST uss EGG BREAD Eggs add a special flavor to this bread A very tender bread due to using both eggs and milk 1 Pound Loaf 5 2 ounces 7 3 cup 2 1 tablespoons 3 cups 1 2 teaspoons 2 gt tablespoons 2 teaspoons or 1 2 teaspoons INGREDIENTS MILK 75 85 F EGG large BUTTER or MARGARINE BREAD FLOUR SALT SUGAR ACTIVE DRY YEAST or BREAD MACHINE FAST RISE YEAST 2 Pound Loaf 9 ounces 1 cup 2 Tbsp 2 1 2 tablespoons 4 cups 1 s teaspoons 2 gt tablespoons 2 teaspoons or 1 2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE Make a well in center of dry ingredients add yeast Lock pan into bread maker SELECT SETTING TO USE basic white 1 2 3 1 Add liquid ingredients and butter to pan Add dry ingredients except yeast to pan Tap pan to settle dry ingredients then level ingredients pushing some of the mixture into the corners 4 Program for recommended select setting Program timer if being used Turn bread maker on When done turn off unlock pan and remove with oven mitts Shake bread out of pan and cool on rack before slicing aux CLASSIC RYE 22 A light but hearty rye that can be prepared with or without caraway seed depending on your pleasure 1 2 Pound Loaf INGREDIENTS
59. open envelope store in a dry airtight container in the refrigerator Date the container and use promptly Do not mix old and new yeast in a recipe A ounce foil envelope of yeast con tains 2 teaspoons ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE USE BY DATE PRINTED ON THE JAR OR ENVELOPE E VITAL WHEAT GLUTEN is the gluten protein which has been rinsed from wheat flour and then dried Vital gluten will increase the protein content in flour to produce a high er loaf of bread with lighter texture About the only time you may wish to consider adding vital gluten to recipes is for 100 whole wheat bread or recipes containing a high percentage of whole wheat or other whole grain flours or cereals As a guideline add one 1 teaspoon vital gluten per cup of flour used in the recipe Check the condition of the dough during kneading as you may need to add a little water as the vital gluten will absorb liquid Vital gluten can be obtained at most health food stores Do not use gluten flour as this is not as effective as vital gluten as it contains less protein Or you can use a large egg as a substitute for vital gluten as it too will increase the protein content If using an egg add it to the liquid in bottom of pan and reduce the recommended amount of liquid in recipe by two 2 ounces cup Again check the condition of the dough during the knead cycle for any minor adjustment that may be needed m SP
60. or margarine cut into small pieces for thor ough blending eliminate milk add 1 cup mashed ripe banana about 2 medium size bananas e Cherry Pecan Reduce milk to 2 cup use chopped pecans for chopped nuts add 2 cup chopped maraschino cherries well drained e Cranberry Nut Reduce milk to cup and add 4 cup coarsely chopped cranberries e Date Nut Reduce milk to 2 cup Soak 2 cup chopped dates in cup hot water for at least 5 minutes to soften before adding to pan Be sure to soften dates to prevent possible wedging between end of bar and side of pan PACKAGED QUICK BREAD MIXES Packaged quick bread mixes can be prepared at the quick bread setting Simply follow the package directions including greasing the inside of bread pan as well as the knead bar If egg s are used beat slightly before adding to pan Add ingredients in this order all liquid ingredients first followed by any fruits or nuts and then the dry flour mixture For a higher loaf add one of the suggested stir in ingredi ents if desired Lock pan into bread maker and program for quick bread Turn on After the 6 minute pre mix scrape sides of pan with rubber scraper to clean off any flour residue Do not remove pan to scrap sides leave pan locked in place when scraping flour off sides When done turn bread maker off unlock pan and remove with oven mitts Cool bread in pan as directed before removing You may need to ru
61. ore sugar The dough 9 setting is used when you wish to make dough for hand shaping and baking in your own oven such as dinner rolls The quick bread 10 setting is unique as it makes non yeast cake like batter breads such as banana nut or cranberry nut Quick breads do not require any rising times The ingredi ents are simply mixed and then the bread is baked The jam 11 setting automatically cooks jam in the bread pan Now you can enjoy home made jam on your homemade bread The one hour bread cycle 12 can be used to make a loaf of hot fresh bread in just one hour For best results fast rise or bread machine yeast and less salt must be used See guidelines for using this setting on page 35 When using the basic white large 2 3 and sweet 8 settings an alert will sound during the knead cycle as a reminder to add ingredi ents such as raisins nuts etc if recommend ed in recipe If not adding extra ingredients ignore alert or use as a checkpoint to check condition of dough for any minor adjustment that may be needed See SPECIAL NOTES 10 ON FLOUR on page 4 of this book _TaNYd 1OaLNOD m TIMER BUTTONS m The timer buttons let you program the bread maker to start at a later time which is espe cially convenient if you wish to wake up to a fresh loaf of bread in the morning or come home to a fresh loaf for dinner The timer can be programmed to delay the start of the bread maker for up to 12 hou
62. otal Fat g 2 2 Total Carb g 24 3 Total Protein g 4 6 Fiber g 0 9 Chol mg 3 8 Sodium mg 200 2 Honey Oatmeal Bread Total Calories 134 1 Total Fat g 2 0 Total Carb g 247 Total Protein g 4 5 Fiber g 1 0 Chol mg 3 8 Sodium mg 1997 Italian Herb Bread Total Calories 1373 Total Fat g 2 3 Total Carb g 24 3 Total Protein g 4 9 Fiber g 1 1 Chol mg 4 4 Sodium img 213 7 Old Fashioned White Bread Total Calories 143 9 Total Fat g 2 7 Total Carb g 25 0 Total Protein g 5 0 Fiber g 0 9 Chol mg 6 7 Sodium mg 205 6 Pizza Dough Total Calories 657 Total Fat g 1 9 Total Carb g 10 7 Total Protein g 1 5 Fiber g 0 5 Chol mg 0 1 Sodium mg 108 8 Raisin Bread Total Calories 1774 Total Fat g 3 4 Total Carb g 327 Total Protein g 5 1 Fiber g 14 Chol mg 3 8 Sodium mg 231 3 Wheat Dinner Rolls Total Calories 105 3 Total Fat g 2 5 Total Carb g 18 1 Total Protein g 3 7 Fiber g 1 6 Chol mg 5 7 Sodium mg 1473 Whole Wheat Pizza Dough Total Calories 64 6 Total Fat g 1 1 Total Carb g 11 5 Total Protein g 2 3 Fiber g 1 9 Chol mg 0 Sodium mg 61 9 saa OLD FASHIONED WHITE BREAD Made with milk for a tender crust and fine texture Bread just like Grandma used to make that now you can make too 1 2 Pound Loaf 9 ounces 1 cup 2 Tbsp 2 tablespoons 3 cups 1 2 tablespoons 1 2 teaspoons 2 teaspoons or 1 2 teaspoons INGREDIENTS
63. r of dry ingredients whole wheat 4 5 6 add yeast Lock pan into bread maker EW Add liquid ingredients and butter to pan Ei Program for recommended select setting lt Program timer if being used Turn bread maker EJ Addall dry ingredients except yeast to on When done turn off unlock pan and remove pan Tap pan to settle dry ingredients then with oven mitts Shake bread out of pan and cool level ingredients pushing some of the mixture on rack before slicing into the corners ana 50 WHOLE WHEAT BREAD For those that like a lighter textured wheat bread this is the recipe for you Contains equal amounts of bread and whole wheat flour 1 2 Pound Loaf INGREDIENTS 2 Pound Loaf 8 2 ounces 1 cup 1 Tbsp WATER 75 85 F 11 2 ounces 1 s cups 3 Tbsp I tablespoon HONEY 1 tablespoon 2 tablespoons BUTTER or MARGARINE 2 tablespoons 1 2 cups BREAD FLOUR 2 cups 1 2cups WHOLE WHEAT FLOUR 2 cups 1 2 tablespoons BROWN SUGAR packed 2 tablespoons 1 2 tablespoons DRY MILK 2 tablespoons 1 2 teaspoons SALT 13 1 teaspoons 2 teaspoons ACTIVE DRY YEAST 2 teaspoons or or or 1 2teaspoons BREAD MACHINE 1 2teaspoons FAST RISE YEAST w a O I mi T N w A Z IT O m T m gt N a oO jw ass FRENCH BREAD Crusty on the outside chewy on the inside Just the way it should be 1 2 Pound Loaf INGREDIENTS 2 Pound Loaf 9 ounces 1 cup 3 Tbsp
64. rs at all bread and dough settings When using the timer feature no perishable ingredients should be used such as milk eggs cheese yogurt etc as these foods can spoil when held at room temperature for several hours To use the timer simply prepare the recipe you wish to make place the bread pan into bread maker program select then enter the number of hours and minutes from when you start the bread maker to when you want the bread done The up 4 timer button will scroll up in 10 minute increments whereas the down V timer button will scroll down in 10 minute increments See HOW TO USE TIMER section on pages 13 and 14 for more details on using this feature The recipes with the symbol can be used in the timer mode m START AND STOP BUTTONS Use the start and stop buttons to turn bread maker on and off Before starting the machine you must first program select plus the timer if being used Press start button once to turn machine on When the machine is on the colon between hours and minutes will flash and minutes will begin to count down so you always know how much time remains until bread is done When process time elapses End will appear in display and audible alert will sound to let you know bread is done Turn off by holding stop button down until alert sounds and SEL flash es in display Remove bread pan using oven mitts and shake loaf out of pan onto cooling rack Cool before slicing If pan
65. rt the bread maker Use timer if recipe recommends its use _ PARTS OF BREAD MAKER Cover Handle CONTROL PANEL gt fas T fe Ti w k m gt Oo gt z m 7 Viewing Window h Bread amp Dough Maker 7 One Hour Bread Cycle Display Pan Locking Clip le indow Basic White d Extend bake g zib Select i Button Whole Wheat amp Regular 1 eib Lange 2b Large rapid 21b Start Button Stop Button BREAD PAN Oven Chamber Heating Unit Drive Shaft Pan Base Bread Pan Attachment Front Side of Pan MEASUREMENT EQUIVALENT CHART HIGH ALTITUDE ADJUSTMENT Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly The dough can rise so much that when it begins to bake it will collapse due to overstretching of the gluten structure To slow the rising of the dough at high altitudes reduce the amount of yeast by 4 teaspoon at a time until you find the right amount You can also reduce the amount of liquid by a teaspoon or two Some experimentation will be needed when using your bread maker at high altitudes Make notes on the amount of yeast and liquid used for future reference ADAPTING YOUR FAVORITE _ BREAD DOUGH RECIPES After you have prepared some of the recipes in this book you may wish to adapt some
66. rt will sound Turn bread maker off by holding stop button down until alert sounds Unplug cord from electrical outlet It is best to remove bread immediately from machine for a crispier crust Open cover and remove bread pan using oven mitts To unlock pan lift straight up and out of machine Handle bread pan carefully as it is hot See Diagram 11 Lift pan straight up to remove Diagram 1 CAUTION To prevent personal injury always use oven mitts to remove the hot bread pan from bread maker and when removing the baked loaf of bread from pan as these surfaces are hot Invert bread pan and shake until loaf falls out on cooling rack Knead bar will normally stay in place when bread is removed but may on occasion slide out with bread If bar is inside loaf remove before slicing Cool bread for at least 15 to 30 minutes If bread is not removed right after cycle is complete the bread maker will automatically go into a keep warm mode for up to one 1 hour The word End will appear in display When removing bread pan during keep warm period always use oven mitts as pan will still be hot Turn bread maker off by holding stop button down until alert sounds Unplug cord from electrical outlet after use If bread maker is not turned off during keep warm period it will automatically shut itself off after one 1 hour and SEL will flash in display CAUTION To prevent personal injury do not put h
67. ry and not allowed to rise evenly in pan e Increase liquid by 1 tablespoon BREAD TEXTURE O 3 8 Heavy dense texture 9 Open coarse holey texture 10 Center of loaf is raw not baked through Too much flour Not enough yeast Not enough sugar Salt omitted Too much yeast Too much liquid e Too much liquid Power outage during operation Forgot to put knead bar in pan e Measure accurately leveling off measuring cup See pages 6 7 e Measure right amount of recom mended yeast e Measure accurately See pages 6 7 e Assemble ingredients as listed in recipe e Measure right amount of recom mended yeast e Reduce liquid by 1 tablespoon aS eae E SE aes irda dete reas ae mel Reduce liquid by 1 tablespoon If power goes out during operation bread maker will remain off when power is restored You will need to remove unbaked loaf from pan and start over with fresh ingredients Always make sure knead bar is on shaft in bottom of pan before adding ingredients 11 Bread doesn t slice well very sticky Sliced while too hot e Not using proper knife e Allow bread to cool on rack at least 15 to 30 minutes before slicing to release steam Use a good bread knife or electric knife CRUSTCOLORANDTHICKNESS 12 Dark crust color too thick DARK crust setting used e Use basic white large 2 setting the next time
68. ry ingredients are added tap pan to settle ingredients then level ingredients push ing some of the dry mixture into corners of pan This will prevent any liquid from seeping up from the corners Make a slight well in cen ter of dry ingredients and add the yeast to the well This is especially important when using the timer to prevent the yeast from getting wet too soon 3 Lock pan into bread maker See Diagram 10 on page 12 Pan must always be locked in place for bread maker to function properly Close cover EN Plug bread maker cord into a 120 volt AC electrical outlet ONLY Press select button until number 9 appears in display Program timer if desired See instructions on pages 13 14 E Press start button once to turn machine on When turned on the dough will be mixed kneaded and allowed to rise At this time End will appear in display and audible alert will sound to let you know the dough is done Unlock pan and remove from machine Complete recipe following instructions The bread maker will automatically turn itself off upon completion of the dough cycle Unplug cord from electrical outlet after cycle is complete _ HOWTO USE TIMER _ The timer can be used at all settings Follow steps 1 4 for making bread on page 12 or dough on page 13 Use only recipes with the symbol with the timer as these recipes do not contain any perishable ingredients that can spoil when left at room temperature for several hours N
69. substitute margarine for butter and low fat milk for whole milk 100 Whole Wheat Bread Total Calories 1275 Total Fat g 2 0 Total Carb g 23 5 Total Protein g 4 6 Fiber g 3 4 Chol mg 3 8 Sodium mg 202 4 50 Whole Wheat Bread Total Calories 126 5 Total Fat g 1 9 Total Carb g 23 3 Total Protein g 4 3 Fiber g 2 0 Chol mg 3 8 Sodium ing 200 9 Basic Dinner Rolls Bread Sticks Total Calories 115 5 Total Fat g 2 5 Total Carb g 19 8 Total Protein g 37 Fiber g 0 7 Chol mg 5 7 Sodium mg 146 8 Basic White Bread Total Calories 133 5 Total Fat g 1 9 Total Carb g 24 5 Total Protein g 4 5 Fiber g 0 9 Chol mg 3 8 Sodium mg 199 9 Cinnamon Oatmeal Raisin Bread Total Calories 145 0 Total Fat g 2 8 Total Carb g 26 0 Total Protein g 4 7 Fiber g 1 2 Chol mg 6 9 Sodium mg 2073 Cinnamon Rolls Total Calories 1773 Total Fat g 79 Total Carb g 22 8 Total Protein g 5 5 Fiber g 0 9 Chol mg 28 6 Sodium mg 126 2 Classic Rye Bread Total Calories 1376 Total Fat g 1 8 Total Carb g 26 2 Total Protein g 4 3 Fiber g 2 1 Chol mg 3 4 Sodium mg 194 9 Egg Bread Total Calories 150 2 Total Fat g 5 1 Total Carb g 22 4 Total Protein g 4 4 Fiber g 0 9 Chol mg 77 Sodium mg 236 9 French Bread Total Calories 131 0 Total Fat g 1 6 Total Carb g 24 5 Total Protein g 4 3 Fiber g 0 9 Chol mg 2 8 Sodium mg 191 7 Garlic Bread Total Calories 133 1 T
70. the display will advance to the next set ting on the control panel menu When the machine D Bread amp Dough Maker ilps WE PARO One Hour Bread Cycle Basic White is plugged Extend bake 2 T Regular 1 2Ib into electrical Lage2ip outlet SEL Large dark 2 lb Whole Wheat Regular 1 2lb A Large 2 lb Large rapid 21b Specialty amp French Sweet will flash in display indi cating that a selection must be made befor S Dough efore the oun bread z Jam machine can 2 One hour bread cycle be turned on Diagram 6 The select settings offered are Basic White Extend bake Regular 1 lb Large 2 lb Large dark 2 lb 0 1 2 3 Whole Wheat 4 Regular 1 Ib 5 Large 2 lb 6 7 8 9 Large rapid 2 lb French Sweet Dough 10 Quick bread 11 Jam 12 One hour bread cycle Specialty The extend bake 0 setting allows you to lengthen baking time after completion of the cycle if needed See page 13 for more infor mation on this setting The basic white 1 3 settings can be used for almost any bread recipe containing at least 50 bread flour If a recipe contains less than 50 bread flour then use the whole wheat 4 6 settings as these offer longer rising times for these heavier doughs The French 7 setting provides a crisp chewy crust due to longer baking time The sweet 8 setting bakes bread at a lower temperature to prevent overbrowning of doughs containing m
71. und that it is done If in bread mode the machine will auto matically go into keep warm cycle for up to one hour or until the machine is turned off If in the dough mode the machine will automati cally turn itself off when the dough is done Unplug cord from electrical outlet Remove bread or dough from machine Always use oven mitts when removing hot bread from bread maker after baking Cool loaf on rack 15 to 30 minutes before slicing Diagram 14 CAUTION To prevent personal injury donot touch cover vent or side walls of bread maker during the bake cycle as these surfaces are hot Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle as these surfaces are also hot CLEAN AFTER EACH USE DO NOT IMMERSE BOT TOM OF BREAD PAN IN WATER SPECIAL NOTE The bread pan is not immersible and should never be washed in an Diagram 15 automatic dishwasher Immersing the pan in water can cause damage to the bearing that turns the knead bar Dishwasher cleaning can reduce the non stick qualities of the coating causing the bread to stick 1 Unplug cord from electrical outlet and allow bread maker to cool before cleaning 2 The bread pan and knead bar must be cleaned after each use to ensure proper per formance After bread is removed from pan fill pan half full with warm water and a small amount of dish soap Set pan in an empty sink or on hot pad and allow
72. used with jam setting however you must be present during the cook ing process to add sugar and stir occasionally for thorough mixing and to prevent possible boilover e Always use clean heat proof glass or plastic freezer type containers with secure fitting covers to store the jam in e Always store jam in refrigerator or freezer Do not store jam at room temperature naa STRAWBERRY JAM INGREDIENTS 5 2 cups SUGAR 2 quarts 4 cups crushed FRESH RIPESTRAWBERRIES 3 tablespoons LEMON JUICE Makes about 7 cups 1 1 75 ounce box POWDERED FRUIT PECTIN 3 2 pints 2 teaspoon BUTTER or MARGARINE SELECT SETTING TO USE around edge open cover and carefully add jam 11 sugar 1 cup ata time stirring with along KE Measure sugar into a separate bow set aside A Wash berries remove stems and crush with potato masher Measure out 4 cups Place crushed strawberries lemon juice and powdered fruit pectin in mixing bow stir to combine Pour mixture into bread pan and add butter or margarine to help prevent foaming during cooking EJ Lock pan into bread maker and close cover Program for jam and start machine Set separate timer for 35 minutes as a reminder to add sugar When mixture begins to bubble handled wooden spoon after each addition Be very careful not to spill sugar into oven chamber E Continue to stir occationally with wooden spoon scraping sides of pan to help dissolve sugar Avoid splashing or spilling
73. y contain substances known to the State of California to cause cancer birth defects or other repro ductive harm o El WHAT YOU WILL NEED FOR MAKING BREAD a FOR MEASURING Water S See through liquid measuring cup with Butter or Margarine a graduated markings Bread Flour P Set of solid nesting type measuring cups for Sugar dry ingredients Dry Milk a Set of measuring spoons Salt Kitchen spoon Active Dry Yeast or Fast Rising Bread Table knife Machine Yeast EA HOW TO MEASURE Measuring ingredients the right way with the correct measuring cups and spoons is most important when making bread See measuring section for more information REMEMBER TO Always measure liquid ingredients in see through measuring cup with graduated mark ings Liquid should just reach marking on cup at eye level not above or below For easier measuring set cup on inside of top kitchen cabinet Always use liquids at the correct temperature lukewarm between 75 85 F Always spoon dry ingredients like bread flour into solid nesting type measuring cups then level off with table knife Never scoop measuring cups into dry ingredients as this will pack down the ingredients causing the dough to be dry and the loaf to be short Always use set of measuring spoons to measure smaller quantities of dry and liquid ingredients measuring level not rounded or heaping MAKING 2 Ib WHITE BREAD USING SELEC

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