West Bend Automatic Manual de usuario

Tabla de contenidos

Otros manuales de Máquina para hacer pan de West Bend

West Bend

West Bend L5005 Manual de usuario

West Bend

West Bend Chris Freytag Manual de usuario

West Bend

West Bend HI-RISE BREADMAKER Manual de usuario

West Bend

West Bend L4805 Manual de usuario

West Bend

West Bend L4854 Manual de usuario

West Bend

West Bend 41400 Manual de usuario

West Bend

West Bend L5083 Manual de usuario

West Bend

West Bend Chris Freytag 41200CF Manual de usuario

West Bend

West Bend 41413 Manual de usuario

West Bend

West Bend AUTOMATIC BREAD MAKER Manual de usuario

West Bend

West Bend L5141 Manual de usuario

West Bend

West Bend L4979 Manual

West Bend

West Bend cook's essentials 41300B Manual de usuario

West Bend

West Bend L5689A Manual de usuario

West Bend

West Bend Hi-Rise L5778C Manual de usuario

West Bend

West Bend L4972T Manual de usuario

West Bend

West Bend L5339 Manual de usuario

West Bend

West Bend Just For Dinner Breadmaker Manual de usuario

West Bend

West Bend Breadmaker Manual de usuario

West Bend

West Bend 47413 Manual de usuario

West Bend

West Bend L4978 Manual de usuario

West Bend

West Bend 41041Y Manual de usuario

West Bend

West Bend AIR CRAZY Manual de usuario

West Bend

West Bend L5689A Manual de usuario

Manuales populares de Máquina para hacer pan de otras marcas

Aroma

Aroma BREADCHEF ABM-220 Manual de usuario

Unold

Unold 68415 Manual de usuario

Princess

Princess TYPE 151938 Manual de usuario

Gorenje

Gorenje BM 900 ND Manual de usuario

Tesco

Tesco BMS10 Manual de usuario

Sunbeam

Sunbeam 5891-33 Especificaciones técnicas

Kenwood

Kenwood BM300 series Guía del producto

Moulinex

Moulinex abke Manual de usuario

Regal

Regal K6724 Manual de usuario

Lumina

Lumina Signature 102550 Manual de usuario

UFESA

UFESA PN5000 Manual de usuario

Breadman

Breadman TR2700 Instrucciones de instalación

Noxxa

Noxxa BM325SC Manual de usuario

Linea 2000

Linea 2000 Domo B3956 Manual de usuario

Moulinex

Moulinex Uno Manual de usuario

Saturn

Saturn ST-EC0124 Manual de usuario

Gemini

Gemini GBM550 Manual de usuario

Breville

Breville LBM200 Manual de usuario

West

Bend

-.4\'"'

--r.-^^

V--'

S'r

■-'

>.

>

-

«

,

•

,

su

»

-e*''

,•*

■»"

#¥%»,

dip

^

BREAD

&

DOUGH

m

,'

J/A-'V^*-'

*')

/I

-v-'-^A/

•

A

K

E

R

.?

A«5^

J

O

PRE\

LN

r

PERSON

VI.

INJl

RV

OR

PROPER

1

\

DVMAGE,

READ

AND

FOLLOW

I

HE

INSTRl

(TIONS

\ND/OR

WARNINGS

IN

THIS

CARE

AM)

I

'SE

INSTRUCTION

MAM

VL.

II

\(ui

h.i\oany

c^'

'

pis

:)AY

WARRAN

i

i-MrEOFPl.."^

,

return

MUSI

lUcs

dated

SALES

r

,

puiloinwm.c.

Welcome

to

the

wonderful

world

of

bread

making

and

the

wonderful

aromas

it

creates.

What

else

compares

to

the

fragrance

of

fresh

bread

baking

in

the

kitchen

and

the

anticipation

of

having

a

slice

of

warm,

homemade

bread?

With

your

new

bread

maker

you

can

prepare

a

variety

of

homemade

breads

just

like

Grandma

used

to

make,

but

with

much

less

effort

as

the

bread

maker

does

the

work

for

you.

Just

measure

the

ingredients,

place

the

bread

pan

into

the

oven

chamber,

program

the

control

and

start

the

bread

maker.

In

as

few

as

3

hours,

a

loaf

of

fresh

bread

will

be

ready

for

you

to

enjoy.

Or

set

the

timer

and

wake

up

or

come

home

to

the

fresh

aroma

of

bread

baking.

What

a

delight!

Please

be

sure

to

read

the

information

in

this

booklet

very

thoroughly

and

understand

how

to

operate

your

bread

maker.

This

will

ensure

loaf

after

loaf

of

great

tasting

bread.

The

recipes

in

this

book

were

developed

just

for

your

bread

maker.

If

you

have

any

questions

concerning

your

bread

maker,

please

give

us

a

call

on

our

800

number.

We

are

here

to

help

you

and

make

sure

that

you

are

a

satisfied

customer.

TABLE

OF

CONTENTS

Page

Important

Safeguards

&

Other

Tips

For

Safe

Use

of

Bread

Maker

2

Know

Your

Ingredients

3-4

Measuring

Ingredients

Accurately

5

Measurement

Equivalent

Chart

6

Using

Bread

Mixes

&

Making

Your

Own

Mixes

6

High

Altitude

Adjustment

6

Bread

Maker

Parts

7-8

Become

Familiar

With

Control

Panel

9-10

Clean

Before

Using

11

How

To

Use

Bread

Maker

for

Making

Bread

11-12

How

To

Use

Delay

Start

Timer

13

Slicing

Bread

13

Storing

Bread

13

How

To

Use

Dough

Setting

14

Clean

After

Each

Use

14

Breakdown

Of

Cycle

Times

for

Bread/Dough

Settings

15

Troubleshooting

Guide

16-17

Basic

&

Basic

Rapid

Bread

Recipes

38-48

Whole

Wheat

&

Whole

Wheat

Rapid

Bread

Recipes

48-51

French

Bread

Recipes

51-53

Sweet

Bread

Recipes

54-56

Dough

Recipes

57-69

Warranty

70

IMPORTANT

SAFEGUARDS

When

using

electrical

appliances,

basic

safety

precautions

should

always

be

followed

to

reduce

the

risk

of

fi

re,

electric

shock,

and/or

injury

to

persons,

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

cleaning.

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

after

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

recommended

by

The

West

Bend

Company

may

result

in

fi

re,

electric

shock

or

personal

injury.

•

Do

not

use

outdoors.

•

Do

not

let

cord

hang

over

edge

of

table

or

counter,

or

touch

hot

surfaces.

•

Do

not

place

appliance

on

or

near

a

hot

gas

or

electric

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

Electric

Cord

Statement

CAUTION;

Your

bread

maker

has

a

short

cord

as

a

safety

precaution

to

prevent

injury

or

property

damage

resulting

from

pulling,

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

cord

set

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

or

tabletop

where

it

can

be

pulled

on

by

children

or

tripped

over

accidentally.

To

prevent

electrical

shock,

injury

or

fi

re,

the

electrical

rating

of

the

extension

cord

you

use

must

be

the

same

or

more

than

the

wattage

of

the

bread

maker

(wattage

is

stamped

on

underside

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

fi

t

in

a

polarized

outlet

only

one

way.

If

the

plug

does

not

fi

t

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.

OTHER

TIPS

TO

KEEP

IN

MIND

WHEN

USING

YOUR

BREAD

MAKER

1.

DO

NOT

REMOVE

the

bread

pan

or

touch

any

moving

parts

when

bread

maker

is

in

operation.

If

you

need

to

stop

the

bread

maker

during

operation,

hold

the

START/STOP

button

down

for

3

seconds

or

until

the

red

ON

light

goes

out.

2.

BE

SURE

to

allow

adequate

ventilation

around

the

bread

maker

when

it

is

in

operation.

Keep

it

out

of

drafts

and

direct

sunlight

and

at

least

4

inches

away

from

walls,

cabinets

and

other

appliances,

especially

heating

and

cooling

appliances

which

can

interfere

with

the

internal

bread

maker

temperatures

and

affect

the

loaf

of

bread

being

prepared.

3.

DO

NOT

IMMERSE

base

of

bread

pan

in

water

or

other

liquid

as

this

can

damage

the

bearing

on

the

bottom

of

the

pan

that

turns

the

knead

bar.

See

Cleaning

Section

in

this

booklet

for

further

details.

4.

ALWAYS

place

bread

maker

on

a

DRY,

STABLE,

heat-proof

countertop

or

table

during

use.

Since

the

bread

maker

contains

a

motor,

some

vibration

occurs

during

the

knead

cycle.

5.

AVOID

touching

bread

maker

during

the

bake

cycle

as

exterior

surfaces

become

hot.

ALWAYS

use

pot

holders

when

removing

and

handling

the

bread

pan

after

baking.

6.

FOLLOW

instructions

as

given

for

best

results.

THE

MOST

IMPORTANT

STEP

IN

BREAD

MAKING

IS

TO

MEASURE

INGREDIENTS

ACCURATELY.

See

Measuring

Section

in

this

booklet.

7.

DO

NOT

EXCEED

the

ingredient

capacity

of

the

bread

maker.

See

Know

Your

Ingredients

Section

in

this

booklet.

Use

only

fresh

ingredients.

8.

ALWAYS

ADD

INGREDIENTS

in

the

order

listed

in

the

recipes.

Add

liquid

ingredients

to

the

bread

pan

first,

followed

by

dry

ingredients,

then

butter

or

margarine

and

finally

the

yeast

in

the

very

center.

Before

adding

the

yeast,

ALWAYS

tap

the

pan

to

settle

the

dry

ingredients,

then

level

off

the

ingredients,

pushing

into

the

corners

to

prevent

liquid

from

seeping

up.

Then

add

the

yeast

to

the

very

center

of

the

pan,

making

a

slight

well

in

the

center

of

the

dry

ingredients

if

desired.

This

sequence

is

very

important,

especially

when

using

the

delay

start

timer

of

your

bread

maker

to

prevent

overfermentation

of

the

yeast.

9.

IN

THE

EVENT

OF

A

POWER

OUTAGE,

the

bread

maker

will

turn

off

automatically

and

remain

off

when

power

is

restored.

If

this

occurs,

you

will

need

to

remove

the

contents

from

the

bread

pan

and

start

over

using

fresh

ingredients.

The

red

ON

signal

light

will

go

off

in

the

display

to

let

you

know

the

bread

maker

is

not

in

operation.

10.

DO

NOT

COVER

bread

maker

with

anything

during

operation

as

this

can

cause

malfunction.

11.

DO

NOT

TOUCH

Control

Panel

Buttons

after

bread

maker

has

been

turned

ON

as

this

will

interrupt

the

cycle.

Activate

LOCK

feature

after

bread

maker

has

been

turned

ON

to

prevent

accidentai

tampering

of

the

control

buttons.

Turn

bread

maker

OFF

after

completion

of

cycle.

12.

DO

NOT

LEAVE

bread

maker

plugged

into

electric

outlet

when

not

in

use

to

prevent

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

information

to

better

understand

the

importance

each

ingredient

plays

in

the

bread

making

process.

Also,

always

make

sure

your

ingredients

are

fresh.

FLOUR

is

the

main

ingredient

used

in

making

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.

•

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.

•

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%

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

bread

maker

feature

longer

kneading

times

to

better

develop

the

structure

of

whole

wheat

bread

for

optimum

results.

•

Rye

Flour

can

be

used

in

combination

with

bread

flour

in

the

preparation

of

rye

or

pumpernickel

bread.

It

cannot

be

used

alone

as

it

does

not

contain

enough

protein

to

develop

adequate

gluten

for

structure.

Special

Notes

on

Flour:

All

flours

are

affected

by

growing

conditions,

milling,

storage,

humidity

and

even

the

manufacturer.

While

not

visibly

different,

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

refrigerator

to

prevent

them

from

becoming

rancid.

Measure

the

amount

of

flour

as

directed

in

the

recipe,

but

make

any

necessary

adjustments

after

the

first

5

minutes

of

kneading

as

follows:

If

the

dough

does

not

form

a

ball

and

is

more

like

a

batter

in

consistency,

more

flour

will

need

to

be

added.

Add

1

tablespoon

of

flour

at

a

time

until

dough

forms

a

soft

ball

and

is

not

sticky.

If

too

much

flour

has

been

added

and

the

mixture

will

not

form

a

ball,

add

1

teaspoon

of

water

at

a

time,

allowing

the

water

to

be

kneaded

into

the

dough

before

adjusting

further

until

a

soft

ball

forms.

You

can

typically

tell

by

the

appearance

of

the

dough

when

it

is

just

right

as

the

dough

will

be

soft

in

appearance,

but

will

not

be

sticky,

and

the

sides

and

bottom

of

the

bread

pan

will

be

clean.

Do

Not

Exceed

3

cups

of

bread

flour

for

the

Vk

pound

loaf

or

2

cups

bread

flour

for

the

1

pound

loaf.

Breads

containing

whole

wheat,

cereals

or

oats

should

not

exceed

a

total

of

3'A

cups

for

the

V^k

pound

loaf;

21/2

cups

for

the

1

pound

loaf.

SUGAR

AND

OTHER

SWEETENERS

provide

food

for

the

yeast,

add

height

and

flavor

to

the

bread

and

give

the

crust

a

golden

color.

Other

types

of

sweeteners

that

can

be

used

include

honey,

molasses,

brown

sugar

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.

DO

NOT

USE

ARTIFICIAL

SWEETENERS

AS

A

SUBSTITUTE

FOR

SUGAR

AND

OTHER

NATURAL

SWEETENERS

AS

THE

YEAST

WILL

NOT

REACT

PROPERLY.

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.

Use

milk

right

from

the

refrigerator.

WATER

used

in

combination

with

dry

milk

is

a

good

substitute

for

regular

milk

and

must

be

used

when

using

the

delay

start

timer

of

your

bread

maker

as

regular

milk

will

spoil

when

left

at

room

temperature

for

several

hours.

Use

tepid

water

(75°

to

80°F).

Do

not

use

warm

or

hot

water

as

this

can

kill

the

yeast.

Using

too

much

liquid

can

cause

the

bread

to

collapse

during

the

bake

cycle.

During

humid

weather,

slightly

less

liquid

will

be

needed

as

the

flour

will

absorb

moisture

from

the

air.

In

dry

weather,

slightly

more

liquid

may

be

needed.

BUTTER,

MARGARINE

and

OTHER

EATS

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

can

inhibit

rising

so

measure

accurately.

Butter

and

margarine

are

interchangeable

in

the

recipes.

Use

them

right

from

the

refrigerator,

just

cut

into

4

equal

size

pieces

for

faster

blending,

adding

1

piece

to

each

corner

of

pan.

EGGS

add

color,

richness

and

leavening

to

bread.

Use

large

eggs.

No

premixing

is

needed.

Egg

substitute

can

be

used

in

place

of

fresh

eggs.

One

egg

equals

'A

cup

of

egg

substitute.

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

little

can

cause

the

dough

to

overproof;

using

too

much

can

prevent

dough

from

rising.

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.

Either

active

dry

or

fast

rising

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

overproof

and

bake

into

the

cover.

DO

NOT

USE

COMPRESSED

CAKE

YEAST

IN

YOUR

BREAD

MAKER.

RECIPES

WERE

TESTED

USING

ONLY

ACTIVE

DRY

OR

FAST

RISING

YEAST.

Typically,

use

the

active

dry

yeast

at

the

BASIC,

WHOLE

WHEAT,

FRENCH

and

SWEET

bread

settings.

Use

fast

rising

yeast

at

the

BASIC

RAPID

and

WHOLE

WHEAT

RAPID

bread

settings.

The

rise

times

are

shorter

at

the

RAPID

settings

to

accommodate

the

faster

rising

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

A-ounce

envelope,

it

is

best

to

open

a

fresh

envelope

every

time

you

bake.

If

you

do

save

unused

yeast

from

open

envelopes,

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

V4-ounce

envelope

of

yeast

contains

IVa

teaspoons.

ALWAYS

MAKE

SURE

YEAST

IS

FRESH

AND

HAS

NOT

EXPIRED

THE

USE

BY

DATE

PRINTED

ON

THE

JAR

OR

ENVELOPE.

IMPORTANT IMPORTANT

IMPORTANT

MEASURE

INGREDIENTS

PRECISELY

AND

ACCURATELY

THE

MOST

IMPORTANT

STEP

IN

USING

YOUR

BREAD

MAKER

IS

TO

MEASURE

THE

INGRE

DIENTS

PRECISELY

AND

ACCURATELY.

A

mismeasured

tablespoon

of

water

or

teaspoon

of

salt

can

make

a

BIG

difference

in

the

bread

maker.

The

bread

maker

cannot

adjust

for

mismeasured

ingredients,

ONLY

TOUCAN

MAKE

SURE

THE

INGREDIENTS

ARE

MEASURED

PRECISELY.

Follow

these

VERY

IMPORTANT

tips

when

measuring

ingredients:

1.

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.

2.

Use

standard

kitchen

measuring

cups

and

spoons.

ALWAYS

use

glass

or

plastic

"see

thru"

liquid

measuring

cups

to

measure

liquids.

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

making.

Liquid

level

must

be

exactly

to

measurement

mark

on

glass

or

plastic

liquid

measuring

cups.

ICUP

6oz.

J

I

t

"""

6

oz.

A

\'''

'

'

-7-w

,

r

\'

4oz.

—1

ALWAYS

use

standard

dry

measuring

cups

for

measuring

all

dry

ingredients,

especially

flour.

ALWAYS

SPOON

dry

ingredients

into

the

specified

measuring

cup,

then

LEVEL

OFF

top

with

a

ta

iife.

AH

measure

ments

must

be

level.

DO

NOT

SCOOP

measuring

cups

into

the

dry

ingredients

for

measuring

as

you

will

compress

the

ingredients

into

the

cup

and

end

up

with

more

than

intended

which

will

affect

the

loaf

of

bread.

Spoon

dry

ingredients

into

measuring

cups,

then

level

off.

ALWAYS

use

standard

measuring

spoons

for

measuring

ingredients

such

as

yeast,

salt,

sugar,

dry

milk,

etc.

as

well

as

small

amounts

of

honey,

molasses,

or

water.

Again,

the

measurements

MUST

BE

LEVEL,

not

rounded

or

heaping

as

this

little

bit

of

difference

can

affect

the

bread.

DO

NOT

USE

TABLEWARE

AS

MEASURING

SPOONS

AS

THESE

VARY

IN

SIZE

AND

WILL

NOT

BE

ACCURATE.

All

ingredients

measured

in

measuring

spoons

must

be

level,

not

rounded

or

heaping.

MEASUREMENT

EQUIVALENT

CHART

CUP

=

FLUID

OUNCE

—

TABLESPOON

—

TEASPOON

1

=

8

=

16

=

48

78

=

7

=

14

=

42

%

=

6

=

12

=

36

%

=

51/3

=

10%

=

32

%

=

5

=

10

=

30

'/2

=

4

8

24

%

=

3

=

6

=

18

'A

=

2%

=

SVa

=

16

1/4

=

2

=

4

=

12

'/s

=

1

=

2

=

6

1/2

=

1

=

3

'/4

>/2

=

l>/2

USING

BREAD

MIXES

IN

YOUR

BREAD

MAKER

Pre-packaged

bread

mixes

can

be

prepared

in

your

bread

maker.

Follow

the

directions

for

making

up

to

a

11/2

pound

loaf.

Unless

a

100%

whole

wheat

or

natural

grain

type

mix

is

being

used,

use

the

BASIC,

BASIC

RAPID

or

SWEET

bread

settings.

If

using

a

100%

whole

wheat

or

natural

grain

mix,

use

the

WHOLE

WHEAT

or

WHOLE

WHEAT

RAPID

bread

settings.

You

will

also

need

to

select

the

desired

Bread

Color

you

wish.

Add

the

recommended

amount

of

liquid

to

the

bread

pan

first,

then

the

flour

mixture

and

finally

the

yeast

on

top.

The

delay

start

timer

can

also

be

used

with

bread

mixes

providing

no

perishable

ingredients

are

used

(milk,

eggs,

etc.).

MAKE

AHEAD

MIXES

To

save

time,

you

can

prepare

your

own

bread

mixes

ahead

of

time

and

store

in

the

refrigerator.

Simply

measure

all

dry

ingredients,

EXCEPT

YEAST,

into

a

plastic

bag

and

close

with

a

twist

tie.

Label

as

to

type

of

bread

and

size

loaf.

When

ready

to

use,

simply

add

liquid

ingredients

to

pan

as

recipe

directs.

Then

add

the

dry

mixture

and

level.

Add

the

butter

or

margarine

and

then

the

yeast

on

top.

Program

and

start

the

bread

maker.

Making

your

own

dry

mixes

ahead

is

especially

time

saving

if

you

use

your

bread

maker

frequently.

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

over

stretching

of

the

gluten.

To

slow

the

rising

of

dough

at

high

altitudes,

reduce

the

amount

of

yeast

by

14

teaspoon

at

a

time

until

you

fi

nd

the

right

amount.

You

can

also

reduce

the

amount

of

liquid

by

2

to

3

teaspoons.

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.

PARTS

OF

BREAD

MAKER

<

Remove

Lock

Directional

Turn

Arrows

for

Pan

Heating

Unit

o

Oven

Chamber

Bread

Pan

Attachment

Knead

Drive

Shaft

BREAD

MAKER

BASE

Ball

Handle

Pan

Base

BREAD

PAN

Cover

Handle

Removable

Cover

with

Viewing

Window

f

\

Open

cover

45°,

then

slide

off

to

remove.

CONTROL

PANEL

TO

stBenh

BREAD

&

DOUGHMAKER

BASIC

□

■

u

n

D

■

IU

MEDIUM

LOCK

Display

Window

TIMER

/bREAdN

(BREACH

VcOLOFV

\gELEC^

ON

I

-ON

Light

LOCK

START\

STOPy

-Start/Stop

Button

Programmable

Lock

Button

V

Timer

Buttons

Color

Button

Bread.

J

BECOME

FAMILIAR

WITH

CONTROL

PANEL

Before

using

your

bread

maker,

it

is

important

that

you

understand

how

to

use

the

control

panel

as

this

is

the

"brain"

of

the

machine.

Review

the

following

features

to

better

understand

what

each

button

is

designed

to

do

and

the

options

that

are

available

to

you

when

using

the

machine.

MTISTBENH

BREAD

&DOUGHiyiAKER

1

1

BREAD\

/BREAD

COLO

TIMER

START

LOCK

STOP

•

BREAD

SELECT

BUTTON

The

BREAD

SELECT

button

lets

you

choose

SIX

different

bread

settings

as

well

as

a

dough

setting.

With

each

press

of

the

Bread

Select

button,

the

settings

of

the

bread/dough

menu

will

appear

in

the

display

as

well

as

the

time

required

to

complete

each

setting

as

follows;

Bread

Select

Settings

Time

to

Complete

in

Hours

and

Minutes

BASIC

3:40

BASIC

RAPID

3:00

WHOLEWHEAT

4:20

WHOLE

WHEAT

RAPID

3:30

FRENCH

4:10

SWEET

3:50

DOUGH

1:20

The

BASIC

and

BASIC

RAPID

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

one

of

the

WHOLE

WHEAT

settings

as

these

settings

feature

a

longer

knead

cycle

which

is

beneficial

for

whole

grain

flours.

The

rapid

version

of

the

BASIC

and

WHOLE

WHEAT

settings

require

the

use

of

fast

rising

yeast

rather

than

active

dry

yeast

as

the

rise

times

are

shorter

at

the

RAPID

settings

to

accommodate

the

fast

rising

yeast,

thus

the

total

process

time

is

shorter.

The

FRENCH

setting

can

be

used

to

prepare

French

or

Italian

type

breads

which

have

crisp,

chewy

crusts.

Either

active

dry

or

fast

rising

yeast

can

be

used

at

this

setting.

The

SWEET

setting

allows

you

to

add

ingredients

such

as

raisins,

dried

fruit,

nuts,

cheese,

etc.

during

the

knead

cycle

to

ensure

that

the

ingredients

are

well

mixed,

but

not

overmixed

or

crushed.

Midway

through

the

kneading

cycle,

an

audible

alert

will

sound

to

indicate

the

proper

time

to

add

ingredients.

Simply

open

the

cover

and add

the

ingredients

as

directed

in

the

recipe.

Close

the

cover

and

the

cycle

will

be

completed.

Either

active

dry

or

fast

rising

yeast

can

be

used

at

this

setting.

The

DOUGH

setting

allows

you

to

prepare

just

the

dough

itself

for

hand

shaping

and

conventional

baking

in

your

own

oven.

This

is

especially

handy

when

you

wish

to

make

rolls,

donuts,

conventional

shaped

loaves

of

bread

or

even

bread

sticks

and

soft

pretzels.

The

DOUGH

setting

will

mix

the

ingredients,

knead

the

dough

and

allow

it

to

rise.

The

dough

will

then

be

stirred

down

into

a

ball

and

an

audible

alert

will

sound

to

let

you

know

it's

time

to

remove

the

dough

for

hand

shaping

or

forming.

Either

active

dry

or

fast

rising

yeast

can

be

used

at

the

DOUGH

setting.

•

BREAD

COLOR

BUTTON

The

BREAD

COLOR

button

lets

you

choose

THREE

different

crust

colors

for

your

bread.

With

each

press

of

the

BREAD

COLOR

button,

the

following

crust

colors

will

appear

in

the

display:

LIGHT,

MEDIUM

or

DARK.

Select

the

desired

crust

color

you

wish

for

the

bread

recipe

you

are

preparing.

When

preparing

a

smaller

1

pound

loaf,

we

recommend

you

use

the

LIGHT

or

MEDIUM

crust

color

to

prevent

overbrowning

of

the

smaller

loaf.

9