West Bend L-4960 Automatic Bread And Dough Maker Owner’s Manual

West Bend L-4960 Automatic Bread And Dough Maker

Product Information

Specifications

• Manufacturer: [Manufacturer]
• Model: [Model]
• Dimensions: [Dimensions]
• Weight: [Weight]
• Power Source: [Power Source]
• Color: [Color]

Description

The [Product] is a versatile and user-friendly device designed to [product’s purpose or function]. It offers a range of features and capabilities to enhance your [activity or task]. Whether you are a beginner or an experienced user, the [Product] is designed to meet your needs.

Key Features

• [Feature 1]: [Description of feature 1]
• [Feature 2]: [Description of feature 2]
• [Feature 3]: [Description of feature 3]
• [Feature 4]: [Description of feature 4]

Included Accessories

• [Accessory 1]
• [Accessory 2]
• [Accessory 3]

Product Usage Instructions

Step 1: Unboxing

Before using the [Product], carefully unbox the package and ensure that all included accessories are present. Remove any protective packaging materials.

Step 2: Setup

Follow these steps to set up the [Product] for use:

Step 3: Powering On

To power on the [Product], locate the power button and press it firmly. Wait for the device to boot up and initialize.

Step 4: Basic Operation

The [Product] offers a simple and intuitive interface for basic operation. Follow these steps to perform basic functions:

Step 5: Advanced Features

The [Product] also includes advanced features for more advanced users. To access these features, refer to the user manual for detailed instructions.

Step 6: Maintenance and Care

To ensure optimal performance and longevity of the [Product], follow these maintenance and care guidelines:

Troubleshooting

If you encounter any issues or difficulties while using the [Product], refer to the troubleshooting section of the user manual or contact our customer support for assistance.

Recipes and Instructions
TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW
THE INSTRUCTIONS AND/OR WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL.
If you have any questions regarding your bread maker’s performance, please call before returning it to the store. 1-800-563-6230
8 a.m. – 4:30 p.m. Central Standard Time, Monday – Friday, except holidays. For reference when calling the toll-free help line, please fill in the following information.
Cat. Number _____ Date of Manufacture (located on back of bread maker)

IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL
To protect the bread maker’s electronic control against possible damage caused by surges in an 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 an electrical outlet, then plug bread maker cord into the receptacle of the surge protector.

IMPORTANT INFORMATION

• When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electrical 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 electrical 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 West Bend of Canada for examination, repair or adjustment.
• The use of accessory attachments not recommended by West Bend of Canada may result in fire, electrical 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 electrical burner, or in a heated oven.
• Do not use appliance for other than intended use.
• To disconnect power, press stop button to tum control off then remove plug from wall outlet. Never pull on the cord.
• Extreme caution must be used when moving appliance during operation.
• Your bread maker needs no special care other than cleaning. If servicing becomes necessary, return your bread maker to West Bend of Canada. 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 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 fire, 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 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® Bread & Dough Maker was designed for use with 120 volt, 60 Hz electrical service ONLY. Use of your bread & dough maker with a converter or transformer will destroy the electronic control and will void your warranty.
• You are probably very anxious to start using your new bread maker without having the time to read this book from cover to cover. Follow these ‘Quick Start’ steps for making that first loaf of bread, using one of the recipes in this book. And while you are enjoying that first slice of freshly baked bread, sit back and read the book to ensure successful baking results each and every time. It contains very important information on the proper use of your bread maker.

Choose one of the many bread recipes included in this book and follow the basic steps that follow. Either a 1 or l½ pound loaf of bread can be made depending on the size loaf desired.
Wash pan and knead bar as recommended in “Clean Before Using” section in this book and be sure knead bar is positioned on shaft in bottom of pan.

1. Read “How To Measure” section in this booklet as this is VERY IMPORTANT.
2. Add all liquid ingredients to pan first, then add dry ingredients, leveling and pushing some of the dry ingredients into the corners.
3. Add the recommended amount of butter or margarine to corners of pan.
4. Make a well in center of dry ingredients and add the recommended amount of yeast for the type being used and loaf size.
5. Lock pan into bread maker, turning counter-clockwise (see LOCK directional arrow on edge of pan). Plug bread maker into outlet and press Bread Select button until recommended bread setting, as given in recipe, appears in display. Press Bread Color button until desired crust colo1; LIGHT, MEDIUM or DARK, appears in display. Press START/ STOP button to turn on. Red ON light wi!I glow, colon between hours and minutes will flash and time will count down in minutes so you always know how much time remains until the bread is done.
   When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding START/STOP button down until red ON light goes out, about 3 seconds. Unlock pan using hot pads or oven mitt and shake bread out of pan. Cool on rack 15 to 30 minutes before slicing.
   See “Clean After Each Use” section in this book for cleaning pan and knead bar.

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 on pages 13-14 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 on pages 5 and 6.
7. DO NOT EXCEED the ingredient capacity of the bread maker. See “Know Your Ingredients” section in this booklet on pages 3 through 5. 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. This sequence is very important, especially when using the delay start timer of your bread maker to prevent over-fermentation of the yeast
9. 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. m DO NOT TOUCH control panel buttons after bread maker has been turned ON as this will interrupt the cycle. Turn bread maker OFF after completion of cycle.
11. DO NOT LEAVE bread maker plugged into electrical outlet when not in use to prevent it from being accidentally turned ON.

KNOW YOUR INGEDIENTS

1. 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.

2. 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 CAKE FLOUR or SELFRISING FLOUR, AS POOR RESULTS WILL BE OBTAINED.

3. Bread Flour, if available, is the preferred flour to use 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 may be available for use in your bread maker.

4. All Purpose Flour may also be used in your bread maker if bread flour is not available. Slightly shorter loaves of bread may be obtained when using all purpose flour. Even though all purpose flour may be presifted, you may wish to sift it yourself before measuring for best results.

5. Whole Wheat Flour can be used in your bread maker at the special WHOLE WHEAT bread setting. 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 to better develop the structure of whole wheat bread for optimum results.

6. 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 adjustments after the first 8-10 minutes of kneading as follows:

1. Feel free to check the dough by touching and looking at it during knead cycle as this is the only time you can make minor adjustments that may be necessary. If the dough does not form into 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 into a soft ball and is not sticky to the touch. If too much flour has been added and the mixture will not form into a ball, add 1 teaspoon of lukewarm water at a time, allowing the water to be kneaded into the dough before adjusting further until a soft ball of dough 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 to the touch, and the sides and bottom of the bread pan will be clean.
   Do not exceed 3 cups of flour for the 1 ½ pound loaf or 2 cups flour for the 1 pound loaf Breads containing whole wheat, cereals or oats should not exceed a total of 3½ cups for the 1 ½ pound loaf; 2½ 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. 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 measuring spoon with vegetable oil before measuring the sweetener; it will slide right out.

DO NOT USE ARTIFICIAL SWEETENERS ASASUBSTITUTEFORSUGARAND OTHER NATURAL SWEETENERS AS THE YEAST WILL NOT REACT PROPERLY AND POOR RESULTS WILL BE OBTAINED.

• 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 about 80°F/27°C before adding to the bread pan. Heat milk in glass measure in the microwave or in a small pan on top of the range until lukewarm, but not hot. Use a thermometer to measure the temperature accurately. DO NOT OVERHEAT the milk, above ll0°F/43°C, as this can kill the yeast. 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.
• Always use lukewarm water, about 80°F/27°C for best results. Do not use warm or hot water, above l 10°F /43 °C, as this can kill the yeast.
• Using too much liquid can cause the bread to collapse during the bake cycle. During humid weathe1~ slightly less liquid will be needed as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can lose moisture. Water and milk are interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water.
• BUTTER, MARGARINE and OTHER FATS 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 the recipes. Butter and margarine can be used right from the refrigerator.
• You may wish to cut cold butter or margarine into 4 pieces for faster blending, placing them into the corners of the pan. 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 adjustments which may be necessary.
• 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 ¼ cup of egg substitute. To reduce cholesterol, you can substitute 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 adjustments may be necessary to get the dough to the right consistency. See “Special Notes on Flour” section on page 3 for adjusting dough.
• A special tip when using eggs is to run under warm water or place in a bowl of warm water about 1 minute before cracking as this helps the egg slide out ofshell 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 little or eliminating the salt will cause the dough to overrise; using too much can prevent 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, expecially when using time delay as the salt can retard its growth.
• 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 cover. Fast rising yeast and bread machine yeast are virtually the same and are interchangeable with one another.
• DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES IN THIS BOOK WERE TESTED USING ONLY ACTIVE DRY, FAST RISING 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 ¼-ounce foil envelope, it is best to open a fresh envelope every time you bake. If you do save the unused amount from the 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 ¼-ounce foil envelope of yeast contains 2¼ teaspoons.

ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY” DATE PRINTED ON JAR OR ENVELOPE

• 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 higher 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. 01; 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 (1/4 cup). Again, check the condition of the dough during the knead cycle for any minor adjustment that may be needed.
• SPECIAL 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 structure 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.

IMPORTANT IMPORTANT IMPORTANT MEASURE INGREDIENTS PRECISELY AND ACCURATELY

THE MOST IMPORTANT STEP IN USING YOUR BREAD MAKER IS TO MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY A mismeasured tablespoon of water or teaspoon of salt can make a BIG difference in the bread maker. Remember, the bread maker is not human and cannot adjust for mismeasured ingredients, ONLY YOU CAN MAKE SURE THE INGREDIENTS ARE MEASURED ACCURATELY.

Follow these VERY IMPORTANT tips when measuring ingredients:

• 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.

• Use standard kitchen measuring cups and spoons and follow the steps below.

• ALWAYS use glass or plastic “see-through” 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.
  SPECIAL TIP : Place liquid measuring cup on inside of kitchen cabinet for easier measuring at eye level.

• ALWAYS use standard dry measuring cups for measuring all dry ingredients, especially 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 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 result in a short loaf of bread.

• SPECIAL TIP : To lighten flour before measuring, move a spoon through it several times

• 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 wate1: 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.

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 l½ pound (3 cup) loaf. Use the BASIC or BASIC RAPID Bread Setting for bread mixes unless preparing a 100% whole wheat or natural grain bread mix which would require the use of the WHOLE WHEAT or WHOLE WHEAT RAPID Bread Setting. Add the recommended amount ofliquid to the bread pan first, then the flour mixture and finally the yeast on top. Select desired BREAD COLOR and start the bread maker. The delay start timer can also be used with bread mixes providing no perishable ingredients are used, such as milk, eggs, etc., which will spoil when left at room temperature for several hours

MAKE YOUR OWN MIXES
To save time and money, you can prepare your own bread mixes ahead of time and store in the refrigerator until ready to use. Simply measure all dry ingredients in recipes, EXCEPT YEAST, into a plastic bag and close with a twist tie. Label as to the type of bread and loaf size. When ready to use, simply add liquid ingredients to pan as recipe directs. Then add the dry mixture, level, add the butter or margarine and the yeast on top. Program and start the bread maker. Use delay timer if recipe recommends its use .

ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES

After prepming a few of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to the bread maker. Some experimentation will be required and you will need to check the dough during the knead cycle for any minor adjustment that may be necessmy Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows:

For each cup of flour used in recipe, use:

• 3 ounces liquid
• ½ tablespoon sweetener (sugar)
• ½ teaspoon salt
• ½ tablespoon fat (butter or margarine)
• ¾ teaspoon active dry yeast OR ½ teaspoon bread machine/fast rise yeast

For example, based on the formula above using 3 cups of flom~ start with:

• 9 ounces liquid (1 cup+ 2 tablespoons)
• 3 cups bread flour
• 1 ½ tablespoons sweetener
• l½ teaspoons salt
• 1 ½ tablespoons fat
• 2¼ teaspoons active dry yeast OR 1 ½ teaspoons bread machine/fast 1ise yeast

Add ingredients to pan in this order: liquid first, then all dry ingredients, except yeast. Level dry ingredients, divide fat in 4 pieces, placing a piece in each corner of pan. Make a well in center of ingredients; add yeast. Program for appropriate bread setting. After 8 to 10 minutes of kneading, check condition of dough. It should be soft, a bit sticky with a slight smear of dough in bottom of pan. If too wet and sticky, add one tablespoon flour at a time until dough gathers into a ball and does not cling to side. If too dry and motor is laboring, add one teaspoon liquid at a time until dough becomes soft and pliable. Do not exceed 3 cups of flour when preparing bread to prevent it from baking into the cover.

PARTS

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. To slow the rising of dough at high altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find 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

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 this machine. The control panel will look like one shown below, the only difference being one features a LOCK button. See page 9 for more information on this optional feature

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

• The BASIC and BASIC RAPID settings can be used for almost any bread recipe containing at least 50% all purpose or bread flour. If a recipe contains less than 50% all purpose or bread flour, then use the WHOLE WHEAT settings as these settings feature a longer knead cycle which is beneficial for whole grain flours. The rapid versions of the BASIC and WHOLE WHEAT settings require the use of bread machine/fast rising yeast rather than active dry yeast as the rise times are shorter at the RAPID settings to accommodate the faster rising yeasts, 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 bread machine/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 ingredients are well mixed, but not crushed. Midway through the knead cycle, an audible alert will sound to indicate the proper time to add ingredients. Simply open cover and add ingredients as directed in recipe. Close cover and the cycle will be completed. Either active dry or bread machine/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. 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 bread machine/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, Light, Medium or Dark will appear in the display. Select the desired crust color you wish for the bread recipe you are preparing. When preparing the small 1 pound loaf, we recommend you use the LIGHT or MEDIUM crust color to prevent over-browning of the smaller loaf.

LOCK BUTTON
Featured on Some Models

• The LOCK button locks the selected program into the control panel after the bread maker has been turned on. (It does not lock the cover).
• The LOCK feature will prevent accidental tampering of the control buttons which can interfere with the bread-making process. The LOCK button is an optional feature on some models. If your machine does not have this button, ignore reference to it in the instructions.
• To activate the LOCK feature, you must first program the desired Bread Select, Bread Color, and Delay Timer if being used. Then turn the bread maker on. Press the LOCK button to lock the program into control. If you try to activate the LOCK feature before the machine is turned on, an alert will sound to remind you to turn the machine on first. When activated, the word ‘LOCK’ will appear in the display.
• After the bread is done, you must first hold down the LOCK button until the word ‘LOCK’ disappears from the display before the machine can be turned off. If in the Dough mode, the LOCK feature will be released when the bread maker automatically turns off upon completion of the cycle.

TIMER BUTTONS
The TIMER buttons let you program the bread maker to start at a later time, which is especially 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 13 hours. Simply prepare the recipe you wish to make, place the bread pan into the bread maker, program for bread select and color and then enter the number of hours and minutes between starting time to desired finish time using the timer buttons. The UP 6 TIMER button will scroll up in 10-minute intervals, whereas the DOWN v TIMER button will scroll down in 10 minute intervals. See TIMER DELAY section in this book for more details. The delay start timer can be used with all six bread settings and the dough setting provides non-perishable ingredients. The recipes that have the ® symbol can be used in the delay start mode.

START /STOP BUTTON

• Use the STARf/SfOP button to turn the bread maker on and off. Before starting the bread maker, you must first program the Bread Select, Bread Color and Timer if being used.
• To start the bread maker, press the START /STOP button once. When on, the red signal light under the word ON will glow. To turn bread maker off, press and hold the START /STOP button down for about 3 seconds or until the red ON light goes out.
• Once you have started the bread maker, the colon between the hours and minutes will flash and the minutes will begin to count down. If not using the Delay Timer, words describing the actual cycle the bread maker is in will appear in the display such as REST, KNEAD, RISE and BAKE so you know exactly what cycle the bread maker is in.
• When the process time elapses, 0:00 will appear in the display and an audible alert will sound to let you know the bread is done. Turn the bread maker off by holding down the START /STOP button until the red ON light goes off. Remove the bread pan using pot holders or oven mitt and place hot loaf of bread on a rack to cool.
• If the bread pan is not removed from the bread maker immediately after baking, the bread maker will automatically go into a Keep Wann mode for up to 3 hours to keep the bread warm.
• The red ON light will remain lit during the keep warm period as a reminder. When bread pan is removed, turn bread maker off by holding down the START /STOP button until the red ON light goes out.
• If in the dough mode, the bread maker will turn off automatically and the red ON light will go out upon completion of the cycle. Remove the pan containing the dough and shape/form as desired for conventional baking. Do not leave pan containing dough inside the bread maker after it turns off as dough will continue to rise and could overfill the pan if left inside bread maker too long. See “Dough” section for more details.

TOO HOT/TOO COLD WARNING

• If the inside of oven chamber is too hot or too cold for making bread, the words TOO HOT or TOO COLD will appear in the display along with an audible alert. You will need to remove the bread pan from bread maker and allow the chamber to cool down or warm up accordingly. Typically TOO HOT will appear in the display when you attempt to make consecutive loaves of bread.

• Allow the chamber to cool, with cover open, for 10 to 15 minutes or until the bread maker can be turned on without the warning going off. If TOO COLD appears in display, move the bread maker into a warmer area for 15 minutes or until bread maker can be turned on without the warning going off. If oven is too hot, the yeast can be killed; if too cold, the growth of yeast will be retarded.

• SPECIAL NOTE : The bread pan is not immersible and should never be washed in an automatic dishwasher.

• Do not immerse the bread pan in water or put pan in an automatic dishwasher to clean.

• Immersing the pan in water can cause damage to the bearing that turns the knead bar. Dishwasher cleaning can reduce the nonstick qualities of the non-stick finish, causing the bread to stick in the pan.

• Only two parts, the bread pan and knead bar, need to be cleaned before making bread. Simply fill bread pan with a small amount of warm water and dishwashing detergent. Wash the inside of the pan and knead bar with a soft dishcloth or sponge. Empty the bread pan and rinse the inside and knead bar with warm water and dry with a soft cloth. Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as damage to the non-stick coating can occur.
  CAUTION : To prevent the risk of electrical shock, do not immerse bread maker base, its cord or plug in water or other liquid.

• Wipe the inside of the chamber and the outside surfaces of the bread maker with a damp cloth and dry with a soft cloth if necessary.

• Your bread maker is now ready to use

HOW TO USE BASIC STEPS IN MAKING BREAD

1. Place knead bar on shaft in bottom of bread pan, matching the opening of the knead bar with the shape of the shaft. Make sure knead bar is pushed down onto the shaft and the shaft area is clean. You may need to twist the bar slightly to drop in place.

2. Add ingredients to pan in order listed in recipe, MAKING SURE to add any liquid ingredients first, followed by dry ingredients, then butter or margarine and lastly the yeast. After the dry ingredients are added to the pan, tap to settle, then level dry ingredients, pushing some of the flour mixture into the comers of the pan. This will prevent any liquid from seeping up from the comers. Make a slight well in center of dry ingredients and add the yeast to the well. This is especially important when using the Delay Start Timer to prevent the yeast from getting wet.

3. Lock the bread pan into bread maker, turning pan counterclockwise to lock in place. Note the directional arrows on edge of pan as to which way to tum for the lock position. Pan must be locked in place for the bread maker to function properly. Make sure handle of pan is down, then close cover

4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY Press the BREAD SELECT button until desired bread setting (BASIC, BASIC RAPID, WHOLE WHEAT, WHOLE WHEAT RAPID, FRENCH or SWEET) appears in display along with process time. If you pass the desired setting, just continue to press the Bread Select button until desired setting appears.

5. Press the BREAD COLOR button until desired crust color (LIGHT, MEDIUM, or DARK) appears in display. If you pass the desired color,just continue to press the BREAD COLOR button until desired setting is reached. Program Delay Start Timer if desired. See instructions on page 13.

6. Press START/STOP button once to tum bread maker on. When on, the red light under the word ON will glow. To activate LOCK feature, if offered, press LOCK button once to lock program into control. The word ‘LOCK’ will appear in display
   After bread maker has been turned on, the programmed settings cannot be changed. If you wish to change settings, hold START/STOP button down until red ON light goes out. Then program control as desired and turn back on. After bread maker is turned on, the colon between hours and minutes will flash and the word REST will appear in the display to let you know which cycle the machine is in. The REST cycle time varies from 5 to 30 minutes depending on bread selection made. During the REST period, you may hear clicking noises which is normal as gentle heat is being provided to warm the pan and ingredients. As the cycle advances and the time counts down, the words KNEAD, RISE and BAKE will appear in display to let you know which cycle the machine is in and the time remaining until the bread is done.
   SPECIAL NOTE : If using the SWEET bread setting, an audible alert will sound about 17 minutes after the bread maker is turned on. This is the time to add ingredients such as raisins, nuts, etc. as directed in recipe. Simply open the cover and add the ingredients to the dough as it is being kneaded. DO NOT STOP
   THE BREAD MAKER TO ADD INGREDIENTS. The added ingredients will be mixed in during the remainder of the knead cycle.
   CAUTION : To avoid burn injury, do not touch cover, glass window, vent or side walls of bread maker during the bake cycle as these surfaces are hot.

7. When the cycle is complete, 0:00 will appear in the display and an audible alert will sound to let you know the bread is done. If program is locked in, hold LOCK button down for 3 seconds or until word ‘LOCK’ disappears from display. Turn bread maker off by holding the START/STOP button down for 3 seconds or until red signal light goes out. The just completed program will reappear in the display.

8. Unplug cord from electrical outlet.

9. It is best to remove the bread immediately from bread maker for a crispy crust. Open the cover and remove the bread pan by the handle using a pot holder or oven mitt, turning the pan clockwise to unlock, then lifting the pan out of the bread maker. Handle bread pan carefully as it is hot.
   CAUTION : To avoid bum injury, always use pot holders or oven mitt to remove the hot bread pan from the bread maker. To remove loaf of bread from pan, always use pot holder or mitt to grasp bottom of hot bread pan.

10. Invert bread pan and shake until loaf falls out.

11. Place loaf of bread onto a cooling rack for at least 15 to 30 minutes for easier slicing. If bread is not removed immediately after the cycle is complete, the bread maker will automatically go into a Keep Warm mode for up to 3 hours. The ON light will remain lit during this keep warm period as a reminder. When removing the bread pan during the keep warm period, always use pot holders or oven mitt as pan will be hot. Turn bread maker off by holding START/STOP button down until ON light goes out. Unplug cord from outlet after use. If the bread maker is not turned off during this 3 hour Keep Warm period, it will automatically shut itself off and the signal light will go out. Unplug cord from electrical outlet.
    CAUTION : To avoid bum injury, do not put hands inside oven chamber or touch the  heating unit after completion of the bakecycle as these surfaces are hot.

HOW TO USE DOUGH SETTING

The DOUGH setting will prepare dough for you 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 even traditional shaped loaves of bread. The Delay Start Timer CAN be used with the DOUGH setting, however, the Bread Color button CANNOT be used as the dough will not be baked.

Follow these steps for using the DOUGH setting:

1. Place knead bar on shaft in bottom of bread pan, matching the opening of the knead bar with the shape of the shaft. Make sure knead bar is pushed down onto shaft and the shaft area is clean.
2. Add ingredients to pan in order listed in recipe, MAKING SURE to add any liquid ingredients first, followed by dry ingredients, then butter or margarine and lastly the yeast. After dry ingredients are added to the pan, tap pan several times to settle the ingredients, then push some of the flour mixture into the corners of pan. This prevents liquid from seeping up from the corners. Make slight well in center of flour and add the yeast to well. This is especially important when using the Delay Start Timer to prevent the yeast from getting wet.
3. Lock bread pan into bread make1~ turning the pan counterclockwise to lock in place. Pan must be locked in place for the bread maker to function properly. Make sure handle of pan is down, then close the cover.
4. Plug the bread maker cord into a 120 volt AC electrical outlet ONLY Press the BREAD SELECT button until the word DOUGH appears in the display. The processing time of 1:20 (1 hour, 20 minutes) will also appear on display. If you pass by the DOUGH setting, continue to press the BREAD SELECT button until DOUGH appears. Program Delay Start Timer if desired. See instructions on page 13. After the bread maker has been turned on, the programmed settings cannot be changed. If you wish to change settings, hold the START /STOP button down until the red ON light goes out. Then program control as desired and turn it back on.
5. Press the START/STOP button once to turn the ad maker on. Press the LOCK button, if featured. When turned on, the red light under the word ON will glow, and the colon between 1:20 or programmed time will begin to flash
   The dough will mix, then be kneaded and allowed to rise before being stirred down. At this time, 0:00 will appear in the display and an audible alert will sound to let you know the dough is done. Remove the dough from the pan and follow the recipe directions to complete the recipe. The bread maker will automatically turn itself off after the dough cycle is complete, the red ON light will go out and the ‘LOCK’ button will automatically be released. Unplug the cord from the electrical outlet after the cycle is complete.

HOW TO USE DELAY START TIMER

The Delay Start Timer can be used at ALL SIX settings as well as the DOUGH setting. Follow steps 1-5 for “Making Bread” on pages 10-11 or Steps 1-5 for making “Dough” on pages 12- 13. Use only recipes with the ® symbol with the delay start timer as these recipes contain nonperishable ingredients that will not spoil when left at room temperature for several hours before the dough- making process begins.
NEVER USE PERISHABLE INGREDIENTS ( milk, eggs, cheese, yogurt, etc.) WITH THE DELAY START TIMER THESE INGREDIENTS CAN SPOIL WHEN HELD AT ROOM TEMPERATURE SEVERAL HOURS BEFORE THE BREAD MAKER TURNSON.

After completing above mentioned steps, continue with the steps below:

1. After the Bread Select and Bread Color choices have been made (with exception of Dough), determine the number of hours and minutes between the time you start the bread maker to the time you wish to have the bread or dough ready.
2. For Example: You have selected the Basic Rapid setting, Medium crust color and the process time of 3:00 appears in the display. The time you are starting the bread maker is 9:00 p.m. and you wish to have the bread finished at 7:00 a.m., which is 10 hours away. Hold down the UP 6 TIMER button which will scroll the time up in 10-minute increments until 10:00 appears in the display. If you go past 10:00, use the DOWNv TIMER button to scroll down in 10-minute intervals. NOTE: Whatever bread or dough selection you make, the process time will appear in the display and you begin to count up in time from that point as the bread/dough process time is a part of the total delay start time. The maximum time that can be programmed into the timer is 13 hours.
3. Press the START/STOP button once to turn the bread maker on. Press the LOCK button if featured. The red ON light will come on, the colon between hours and minutes will flash and the timer will count down by 1 1-minute intervals.
4. When the timer counts down to the bread or dough select process time (3:00) as in the above example, the bread-making process will begin. When the bread/dough is done, 0:00 will appear in the display and an audible alert will sound to let you know it is done.
5. If in the bread mode, the bread maker will automatically go into the Keep Warm mode for up to 3 hours or until the bread maker is turned off. If in the Dough mode, the bread maker will automatically turn itself off when the dough is complete. Unplug the cord from the electrical outlet. Remove bread or dough from the bread maker. Always use a pot holder or oven mitt when removing the hot bread pan from the bread maker after baking. Cool the loaf on a rack for 15 to 30 minutes before slicing.
6. CAUTION : To avoid burn injury, do not touch the cover, vent, or side walls of the bread maker during the bake cycle as these surfaces are hot. Do not put your hands inside oven chamber or touch the heating unit after the completion of the bake cycle as these surfaces are also hot.

SLICING BREAD
Always allow bread to cool for 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 preservatives, it does not stay as fresh for as long as commercially made bread. Store your bread in a plastic bag 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 the freezer. Slice before freezing so you can remove only the number of slices you need at a time.

CLEAN AFTER EACH USE

• SPECIAL NOTE : The bread pan is not im- mersible and should never be washed in an automatic dishwasher. Immersing the pan in water can cause damage to the bearing in the bottom of the pan that turns the knead bar. Dishwasher cleaning can reduce the release qualities of the non-stick finish, causing the bread to stick to the pan.

• Unplug cord from electrical outlet.

• The bread pan and knead bar must be cleaned after each use. After the bread is removed from pan, fill with warm water to cover the knead bar. Set pan in a dry sink or on a pot holder and allow pan and knead bar to soak for 5 to 10 minutes. Then lift bar off shaft, twisting slighty if needed to unlock. The knead bar must be allowed to soak in water before it can be removed.

• Add a small amount of dishwashing detergent to the pan and wash the inside and knead bar with a soft cloth or sponge. Empty pan and rinse inside as well as knead bar with warm water and dry with a soft cloth. Always make sure the shaft in the bottom of the pan is kept clean. Do not use any type of utensil or tool to clean the gasket around the shaft in bottom of pan as damage will occur and result in leakage.

• Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as damage to the non-stick coating can occur.

• The coating on the inside of the bread pan may change color over time which is normal and does not affect the bread or dough prepared
  CAUTION : To prevent the risk of electrical shock, do not immerse bread maker base, its cord or plug in water or other liquid.

• Wipe inside chamber and outside surfaces of bread maker with a damp cloth and dry with a soft cloth if necessary. Cover can be removed for cleaning. Open cover 45 degrees, then slide forward. Wipe cover with a damp soapy cloth and dry. Do not immerse cover in water or place in automatic dishwasher for cleaning as water will get in between the parts and can cause damage.
  After cleaning, replace cover by aligning attachment bar into hinge on back of bread maker. Cover should move freely up and down after being replaced.

BREAKDOWN OF BREAD/DOUGH CYCLES

So you know exactly what is going on inside the bread maker during the various cycles of the different BREAD SELECT settings, the following chart breaks down the time in minutes or seconds that each cycle requires. These times are approximate and should be used only as a guide. The total process time is also given in hours and minutes.

• REST

  • During the Rest period, gentle heat is provided to warm the pan and ingredients before the mixing and kneading begins. You may hear faint clicking sounds during this Rest period which is normal and indicates the bread maker is working properly. As noted in the cycle chart, the Rest period ranges from 5 to 30 minutes depending on the bread setting used.

• KNEAD

  • During the first 2 minutes of the Knead cycle, the ingredients will be mixed and the knead bar will start and stop every few seconds to get the ingredients moistened and mixed before the continuous kneading action begins. The total knead time varies between 22 and 32 minutes; the longer knead time is required at the WHOLE WHEAT settings to better develop the gluten in whole wheat flour.
    SPECIAL NOTES:

  • When using the SWEET bread setting, an audible alert will sound midway through the Knead cycle to let you know when to add ingredients such as raisins, nuts, cheese, etc. to prevent overmixing or crushing.

  • If you need to make any adjustment to the recipe, such as adding a little more flour or liquid in order for the dough to form a ball and be of soft consistency, you must make this adjustment during this knead period. You can set a separate timer to remind you to check the dough during the kneading period to make any necessary adjustments. See page 3 for further details.

• RISE ( 1)

  • After the dough is kneaded, it is allowed to rise for a certain period of time. You may hear faint clicking sounds during the rise as gentle heat is being provided to keep the chamber warm.

• STIR-DOWN

  • After the dongh has risen, it is then stirred down briefly by the knead bar to remove excess carbon dioxide gas created by the yeast.
    SPECIAL NOTE:
    If using the DOUGH setting, its cycle is complete at this time and ready for hand shaping, rising and baking in your own oven. An audible alert will sound and the bread maker will turn itself off after completion of the DOUGH cycle

• RISE(2)

  • The dough is then allowed to rise again, but for a shorter period of time

• STIR-DOWN

  • After the shorter rise time, the dough is again stirred down by the knead bar to remove excess gas and also to shape the dough into a ball for the final rise. This final knead ensures that the bread will have good texture.

• RISE(3)

  • The dough then goes into the final rise to achieve its maximum height. Again, you may hear faint clicking sounds during the rise as gentle heat is provided to keep the chamber warm.

• BAKE

  • The bread is then baked for the specified time depending on the Bread Color selection made: Light, Medium, Dark. An audible alert will sound when the bread is done and 0:00 will appear in the display. If the bread maker is not turned off, it will automatically go into the Keep Warm mode. After the bread is removed, deactivate program lock by holding LOCK button down for 3 seconds or until word ‘lock’ disappears from display. Then turn bread maker off by holding down the START /STOP button down for 3 seconds or until the red signal light goes out.

TROUBLESHOOTING GUIDE

Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible causes and the corrective action that should be taken to ensure successful bread making

•  Too much sugar.

•  Too much flour.

•  Substituted bread machine/

fast-rising yeast for amount given for active dry yeast.

•   Not enough salt.

•  Warm, humid weather.

•  May be caused from baking in high altitude.

| •   Reduce yeast by¼ to ½ teaspoon.

•   Reduce sugar by 1 teaspoon.

•   Reduce flour by 2 to 3 tablespoons.

•   Use correct amount of bread machine/fast-rising yeast.

•  Use amount of salt recommended in recipe.

•   Reduce liquid by I tablespoon and reduce yeast by¼ to ½ teaspoon.

•  Make recommended adjustment for high altitude baking by reducing yeast by¼ teaspoon and reducing liquid by 2 to 3 teaspoons.

2. Top and sides cave in.| •  Too much liquid.

•  Too much yeast.

| •  Reduce liquid by I tablespoon.

•  Use amount recommended in recipe.

3. Center ofloaf is raw, not baked through.| •  Too much liquid.

•  Power outage during operation.

•  Forgot to put knead bar in pan.

| •  Reduce liquid by I tablespoon.

•  If power goesout during operation, bread maker will be turned off automatically. 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.

4. Gnarly, knotted top.| •   Not enough liquid.

•  Too much flour.

| •  Increase liquid by 1 tablespoon.

•  Measure flour accurately, leveling off measuring cup. See pages 5-6.

5. Dark crust color.| •  Dark crust setting used.| •  Use Light or Medium crust color setting the next time.
6. Loaf of bread is burned.| •  Bread maker malfunctioning.| •  See Warranty section for service information.
7. Crust too thick.| •   Bread baked too long.| •  Use lighter crust color setting the next time to shorten bake time.
8. Knead bar cannotbe removed.| •  You must add water to bread pan and allow knead bar to soak before it can be removed.| •  Follow cleaning instructions after use.
PROBLEM| POSSIBLE CAUSE| SOLUTION
---|---|---
9. Flat loaves, no rising.| •  Yeast omitted.

•  Yeast too old.

•  Liquid too hot.

•  Too much salt added.

•  Sugar or other sweetener omitted.

•   If using timer, yeast got wet before bread making process started.

| •  Assemble ingredients as listed in recipe.

•  Check expiration date.

•  Use lukewarm liquid, 80°F/27°C.

•  Use amount recommended.

•  Assemble ingredients as listed in recipe.

•   Push dry ingredients into corners of pan and make slight well in center of dry ingredients for yeast to protect it from liquids.

10. Short loaves. (Under 5 inches)| •  Typical for 1 pound loaves and recipes using whole wheat flour.

•   Not enough liquid.

•  Sugar omitted or not enough added.

•  Wrong type of flour used.

•  Not enough yeast used or too old.

•  Wrong type of yeast used.

| •   Normal situation, no solution.

•   Increase liquid by 1 tablespoon.

•   Assemble ingredients as listed in recipe.

•   Use type of flour recommended.

•   Measure amount recommended and check freshness date on package.

•  Use correct type of yeast, espe- cially important for bread machine/fast- rising yeasts.

11. Collapsed while baking.| •  May be caused from baking in high altitude.

•  Exceeding capacity of bread pan.

•  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 by¼ teaspoon and reducing liquid by 2 to 3 teaspoons.

•  Do not use more ingredients than recommended for 1 ½ pound loaf.

•  Use amount of salt recommended mrec1pe.

•  Measure right type of yeast accurately.

•  Reduce liquid by 1 tablespoon and reduce yeast by¼ to ½ teaspoon.

12. Bread doesn’t slice well, very sticky.| •  Sliced while too hot.

•   Not using proper knife.

| •  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.

•  Too much yeast.

•  Too much liquid.

| •  Assemble ingredients as listed in recipe.

•  Measure right amount of recom- mended yeast.

•  Reduce liquid by 1 tablespoon.

14. Heavy, dense texture.| •  Too much flour.

•   Not enough yeast.

•   Not enough sugar.

| •   Measure accurately, leveling off measuring cup. See pages 5-6.

•   Measure right amount of recom- mended yeast.

•   Measure accurately. See pages 5-6.

15. Ingredients not mixed.| •  Did not start bread maker.

•  Forgot to put knead bar in pan.

| •  After programming control panel, press START/STOP button to turn bread maker on.

•  Always make sure knead bar is on shaft in bottom of pan before adding ingredients.

16. Burning odor noted during operation.| •  Ingredients spilled inside oven.

•   Panleaks.

•   Exceeding capacity of bread pan.

| •  Be careful not to spill ingredients when adding to pan. Ingredients can burn onto heating unit and cause smoke.

•   Obtain a replacement. Replacement pan may be ordered. See Warranty section.

•  Do not use more ingredients than recommended in recipe and always measure ingredients accurately. See pages 5-6.

17. Bread sticks to pan.| •  Can happen over prolonged use.| •  Wipe inside of bread pan, from ribs down, lightly with vegetable oil or solid 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 beordered. See Warranty section.

18. Whoops! Machine unplugged by mistake or power lost during use. How can I save the bread?| • If machine in knead cycle, reprogram to the same bread setting and color and turn machine back on.

• If machine in rise cycle, remove dough from pan, shape and place in greased 9×5-inch loaf pan, cover and allow to rise until doubled. Bake in preheated conventional oven at 350°F/175°C for 40 to 45 minutes or until golden brown.

• If machine in bake cycle, preheat conventional oven to 350°F/175°C and remove top rack. Carefully remove pan from machine and place on bottom rack in oven. Bake until golden brown.

COUNTRY WHITE BREAD

This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love. Per½” thick slice- Total Calories: 14 7.8, Total Fat(g): 2.6, Total Carb(g): 26.1, Total Protein(g): 5.0, Fiber(g): 0.9, Chol(mg): 5.8, Sodium(mg): 344.2

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON TIDS PAGE

BREAD SELECT SETTING TO USE:

1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker
4. Program for recommended Bread Select Setting and desired Bread Color. Program TIMER if being used .. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

If making a 1 pound loaf, use Light Bread Color setting to prevent overbrowning of the smaller loaf

CLASSIC RYE BREAD

A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure. Per½” thick slice- Total Calories: 13 7.6, 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

HONEY OATMEAi. 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. Per½” thick slice- Total Calories: 128.4, Total Fat(g): 2.4, Total Carb(g): 23.4, Total Protein(g): 4.0, Fiber(g): LO, Chol(mg): 5.1, Sodium(mg): 268.5

FOLLOW fflESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

BREAD SELECT SETTING TO USE:

Basic or Basic Rapid

1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker
4. Program for recommended Bread Select Basic or Basic Rapid Setting and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

If making a 1 pound loaf, use Light Bread Color setting to prevent overbrowning of the smaller loaf.

EGG BREAD

Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk. Per½” thick slice-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): 7.7, Sodium(mg): 236.9

100% WHOLE WHEAT BREAD

A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle atWhole Wheat setting will provide great results. If bread collapses during the baking period, add I or 2 tablespoons vital gluten to recipe for respective loaf size. Vital gluten can be found in most health food stores. Per½” thick slice• Total Calories: 153.0, Total Fat(g): 3.0, Total Carb.(g): 26.9, Total Protein(g): 5.4, Fiber(g): 4.0, Chol(ml): 6.5, Sodium(mg): 299.0

HALF WHOLE WHEAT BREAD
For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of all purpose and whole wheat flour. Per ½” thick slice – Total Calories: 149.6, Total Fat(g): 2.9, Total Carb(g): 26.4, Total Protein(g): 5.0, Fiber(g): 2.2, Chol(mg): 6.5, Sodium(mg): 297.5

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. Per ½” thick slice – Total Calories: 201.2, Total Fat(g): 6.0, Total Carb(g): 32.4, Total Protein(g): 6.2, Fiber(g): 17, Chol(mg): 6.8, Sodium(mg): 298.8

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

BREAD SELECTSEITINGTO l.JSE:

• Add liquid ir1gredients to pan.
• Add dryingredients, exceptyeast, to pan; 1hp pan to settle dryingredients,(hen l_evel ingredients, pushing some ofthe mixture into the corners. Place b_utterinto corners of pan.
• Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
• Progrnm for SWEET and desired Bread Color. Program TIMER if being used. Start bread maker. Whenalertsouncls during Kneading period, add raisins and nuts, if desired. Close co’ler. Whendone, turnoffandtemovebread from pan. Cool on rack before slicing.
  If making a pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

CINNAMON OATMEAL RAISIN BREAD

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick cooking oats, not instant oatmeal. Per½” thick slice- Total Calories: 179.54, Total Fat(g): 2.84, Total Carb(g): 33.95, Total Protein(g): 5.41, Fibcr(g): 1.61, Chol(mg): 5.52, Sodium(mg): 293.79.

FRENCH BREAD

Crusty on the outside, chewy on the inside. Just the way it should be! Per½” thick slice – Total Calories: 159.8, Total Fat(g): 1.7, Total Carb(g): 30.3, Total Protein(g): 5.4, Fiber(g): 1.1, Chol(mg): 2.8, Sodium(mg): 237.1

The crust on French bread does not get as dark as other breads as there is less fat and sugar in the recipe. For a chewier crust, use Medium or Dark setting

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

BREAD SELECT SETTING TO USE

1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for FRENCH and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing
   If making a 1 pound loaf, use Light Bread Color setting to prevent overbrowning of the smaller loaf.

ITALIAN HERB

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. Per½” thick slice- Total Calories: 149.3, Total Fat(g): 3.2, Total Carb(g): 25.0, Total Protein(g): 5.2, Fiber(g): 1.2, Chol(mg): 6.8, Sodium(mg): 311.3

BASIC DINNER ROLLS/BREAD STICKS

Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent or parker house. Makes between 2 and 3 dozen rolls depending on shape made. Freeze any leftover rolls for another time. Per roll- Total Calories: 59.6, Total Fat(g): 1.5, Total Carb.(g): 9.8, Total Protein(g): 1.9, Fiber(g): 0.3, Chol(mg): 3.7, Sodium(mg): 74.5

BREAD SELECT SETTING TO USE

1. Add water to pan.
2. Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker
4. Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest for 15 minutes.
5. Finish as desired, following shaping directions. Place on greased baking pans or sheets, cover, and let rise in a warm, draft-free place until double in size, about 45 minutes to I hour. Brush with butter or slightly beaten egg white and bake in a preheated 350°F/175°C oven for 15 to 20 minutes or until golden brown. Serve warm.

FOR CRESCENT ROLLS:

Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick.

• Cut each circle into 6 pie-shaped wedges.
• Roll each wedge from the wide end to the narrow tip.
• The curve ends to form a crescent.

Place on greased cookie sheets, about I inch apart. Cover and let rise until double in size. Makes 2 dozen

FOR CLOVERLEAF ROLLS

Divide dough into 54 equal-sized pieces. Roll each piece into a ball.

• Place 3 balls into a greased muffin cup.
• Brush with softened butter. Cover and let rise until double in size. Makes I½ dozen.

FOR FOUR-LEAF CLOVER ROLLS

• Roll dough into a rectangle, ½-inch thick.
• Cut dough into 18 equal-sized pieces.
• Shape each piece into a ball.
• Place each ball into a greased muffin cup.
• With scissors, snip each ball completely into quarters.
• Brush with softened butter.
• Cover and let rise until double in size.
• Makes I ½ dozen

FOR BREAD STICKS

• Divide dough into 4 equal pieces.
• Divide each piece into 6 portions.
• Roll each piece into a rope 8 inches long.
• Place onto greased cookie sheets, I inch apart.
• Brush with egg white/water mixture and sprinkle with sesame seeds, poppy seeds, garlic salt, grated Parmesan cheese, or other topping.
• Cover and let rise until double in size. For drier breadsticks, reduce oven temperature to 300°F/ 150°C after IO minutes of baking and bake 25 to 30 minutes longer. Makes 2 dozen

CINNAMON ROI.LS

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 the rolls sit at room temperature for at least 60 minutes before baking. Makes 12 large rolls. Per roll- Total Calories: 304.2, Total Fat(g): 14.2, Total Carb(g): 38.5, Total Protein(g): 9.1, Fiber(g): 1.5, Chol(mg): 45.6, Sodium(mg): 203.7

BREAD SELECT SETTING TO USE

1. Add warm milk and egg to the pan.

2. Add flour, 3 tablespoons sugar, and salt to the pan. Tap the pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into the corners of the pan.

3. Make a well in the center of the dry ingredients; add yeast. Lock pan into bread maker.

4. Program for DOUGH. Start bread maker. When done, remove the pan from the bread maker. Place dough on a floured surface. Knead dough for about 1 minute, then let rest for 15 minutes.

5. Roll dough into a rectangle, about 15 x IO inches. Spread½ cup softened butter over dough to within 1 inch of edges. Then sprinkle chopped nuts evenly over the dough. See Diagram 1 Roll the dough up tightly on the long side. Press edges
   to seal and form into a 12-inch long, evenly shaped roll. See Diagram 2. With a knife or an 8-inch long piece of thread or dental floss, cut the roll into I-inch pieces. See Diagram 3. (If using thread or dental floss, slide under the roll and crisscross the end to cut neatly through the dough.) Place rolls into a greased 13 x 9-inch baking pan. See Diagram 4. Cover and let rise in a warm, draft-free place until double in size, about 30 to 45 minutes

6. Bake in preheated 375°F/190°C 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 combining 1 cup powdered sugar with 1 to 2 tablespoons milk and½ teaspoon vanilla. Blend until smooth. If too thin or thick, add more powdered sugar or milk, respectively, until the desired consistency is reached. Cut apart and remove from pan.

WARRANTY

(See carton and/or label on the front of Bread Maker for the length of warranty.)

Your West Bend appliance is guaranteed against defects in workmanship and materials for some time (indicated on the carton and/or label on the front of the Bread Maker) from the date of purchase. Any part proved to be defective upon examination of the complete appliance by an authorized service depot of the manufacturer will be repaired or replaced with a product of equal value which may or may not be identical to the unit being replaced. The defective unit must be forwarded to West Bend of Canada, transportation prepaid, during the warranty period. This guarantee does not apply to defects resulting from accidents, or misuse. abuse or alterations.
West Bend of Canada, 28 Currie St., Barrie, Ontario, L4M 5N4
This warranty gives you specific legal rights and you may also have other rights which vary from province to province.
Please ensure that you enclose the sales slip or proof of date of purchase to ensure warranty coverage

REPLACEMENT PARTS AVAILABLE
Replacement bread pans, knead bars and covers may be ordered directly from West Bend Canada. To order, write to the address at left or call 800#. Be sure to include the catalog number of your Bread Maker (#410_), found on the back of the machine, a description of what you want plus the quantity, and your name and mailing address. Any applicable sales tax and a handling fee will be added to the total parts bill which will be sent with the order. Please allow 2 weeks for delivery of replacement parts.

Specifications:

• 120V AC,60 Hz
• Heater- 430 Watts
• Motor- 145 Watts

This booklet contains important and helpful information on your new product. Please fill it out for a handy reference to instructions for proper use and care, warranty, and service information. For your reference, attach dated sales receipt for warranty proof of purchase and record the following information:

• Date purchased or received as a gift:
• Where purchased and price, if known

References

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