West Bend L5203 Automatic Bread and Dough Maker Instruction Manual

: June 16, 2024
: West Bend

West Bend L5203 Automatic Bread and Dough Maker

Product Information

Specifications:

Product: West Bend Automatic Bread and Dough Maker
Bread Cycle: One hour
Model Number: L5203
Manufacturer: The West Bend Company
Website: https://manual-hub.com/

Important Safeguards
When using electrical appliances, basic specialty precautions should always be followed to prevent fire, property damage, electrical shock, or personal injury. Please read and follow the instructions and warnings in the care/use instructional manual.

SAVE THESE INSTRUCTIONS

Your bread maker needs no special care other than cleaning. See the Warranty section in this booklet for service details. Do not attempt to repair it yourself. For Household Use Only.

An off odor from the motor may be noted with first use – which is normal and will disappear with use.

Using Timer
To use the timer feature on your West Bend Automatic Bread and Dough Maker, please refer to the instructions provided in the manual.

Tips on Using Machine

Make sure to use a surge protector device to protect the bread maker’s electronic control against possible damage caused by surges in electrical power lines. Simply plug the surge protector into the electrical outlet, then plug the bread maker cord into the receptacle of the surge protector.
Clean the bread maker regularly according to the instructions in the manual.
If you experience any issues or need assistance, refer to the Troubleshooting section of the manual.

Ingredients and Measuring
For making bread using the West Bend Automatic Bread and Dough Maker, you will need the following ingredients:

Water
Butter or Margarine
Bread Flour
Sugar
Dry Milk
Salt
Active Dry Yeast or Fast Rising/Bread Machine Yeast

Measuring ingredients correctly is crucial for successful bread making. Follow the instructions in the measuring section of the manual for proper measurements.

Breakdown of Cycles
The West Bend Automatic Bread and Dough Maker has different cycles for making bread. Refer to the manual for detailed information on each cycle.

Using Bread Mixes
If you prefer to use bread mixes, refer to the instructions provided in the manual for using bread mixes with the bread maker.

Parts of Bread Maker
To familiarize yourself with the different parts of the West Bend Automatic Bread and Dough Maker, please refer to the illustrations and descriptions in the manual.

Control Panel Features
The control panel of the bread maker has various features and settings. Refer to the manual for an explanation of each control panel feature.

Basic Steps in Making Bread
The manual provides step-by-step instructions on how to make bread using the West Bend Automatic Bread and Dough Maker. Follow these basic steps for successful bread making.

Making Dough
If you want to make dough using the bread maker, follow the instructions provided in the manual for making dough.

Warranty
Refer to the Warranty section in the manual for detailed information on the warranty coverage and service details.

FAQ

Q: Do I need to use a surge protector with the bread maker?
A: To protect the bread maker’s electronic control, it is recommended to use a surge protector device. Simply plug the surge protector into the electrical outlet, then plug the bread maker cord into the receptacle of the surge protector.

Q: Can I use an extension cord with the bread maker?
A: It is not recommended to use an extension cord unless the plug can be fully inserted. Please refer to the safety instructions in the manual for more information.

REGISTER THIS AND OTHER WEST BEND PRODUCTS THROUGH OUR WEBSITE: www.westbend.com
TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL.

IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL
To protect bread maker’s electronic control against possible damage caused by surges in electrical power line, we recommend using a surge protector device, available in the electronics department of most discount/hardware stores. Simply plug surge protector into the electrical outlet, then plug bread maker cord into receptacle of surge protector

IMPORTANT SAFEGUARDS

When using electrical appliances, basic specialty precautions should always be followed to prevent fire, property damage, electrical shock or personal injury, including the following:

Read all instructions before using.
Do not touch hot surfaces. Use handles or knobs. Always use potholders 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.
Closer 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.
The use of accessory attachment not recommended by The West Bend Company may result in fire, electrical shock or personal injury.
Do not use outdoors.
Do not let cord hang over edge of table, counter, surface areas, or touch hot surfaces.
Do not place appliance on or near a hot gas or electrical burner, or in a heated oven.
Do not use appliance for other than intended use.
To disconnect power, press stop button to turn 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. See Warranty section in this booklet for service details. Do not attempt to repair it yourself. For Household Use Only.
An off odor from the 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 personal 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 extension cord when using the bread maker, the cord must be arranged so it will not drape or hang over the edge of a countertop, tabletop or surface area where it can be pulled on by children or tripped over. To prevent electrical shock, personal 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 backside of bread maker).

Important Safety Instructions
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Never use with and extension cord unless plug can be fully inserted. Do not attempt to defeat this safety feature.
Your West Bend Auto Automatic Bread & Dough Maker was designed for use with 120 volt, 60 hz electrical service ONLY. Use of your bread and dough maker with a converter or transformer will destroy the electronic control and will void your warranty.
“QUICK START” STEPS FOR THE FIRST LOAF OF BREAD

WHAT YOU WILL NEED

FOR MEASURING

See-through liquid measuring cup with graduated markings
Set of solid, nesting type measuring cups for dry ingredients
Set of measuring spoons
Kitchen spoon
Table knife

FOR MAKING BREAD

Water
Butter or Margarine
Bread Flou r
Sugar
Dry Milk
Salt
Active Dry Yeast or Fast Rising/Bread Machine Yeast

HOW TO MEASURE

Measuring ingredients the right way with the correct measuring cups and spoons is not important when making bread. See measuring section for more information.

REMEMBER TO:

too little liquid will affect the height of the

Always measure liquid ingredients in see-through measuring cup with graduated markings.
Liquid should just reach marking on cup at “eye-level”, not above or below. For easier measuring, set cup on inside of top kitchen cabinet.
Always use liquids at the correct temperature, lukewarm, between 75-85°F.
Always spoon dry ingredients like bread flour into solid, nesting type measuring cups, then level off with table knife.
Never scoop measuring cups into dry ingredients as this will pack down the ingredients, causing the dough to be dry and the loaf to be short.
Always use set of measuring spoons to measure smaller quantities of dry and liquid ingredients, measuring level, not rounded or heaping.

MAKING 1/12 LB. WHITE BREAD USING SELECT SETTINGS:

(2) Basic White Large 1-1/2 lb. OR (12) One hour bread cycle

(2) Basic White-Large 1-1/2 Lb.| Ingredients| (12) One hour bread cycle
---|---|---
9 ounces, 75-85 ° F| WATER| 9 ounces, 75-85 ° F
2 tablespoons| BUTTER OR MARGARINE| 2 tablespoons
3 cups| BREAD FLOUR| 3 cups
2 tablespoons| SUGAR| 2 tablespoons
2 tablespoons| DRY MILK| 2 tablespoons
1-1/2 teaspoons| SALT| 1/2 teaspoon
2 teaspoons active dry yeast| YEAST| 3 teaspoons fast rising/bread
*9 ounces equals 1 cup + 2 tablespoons| | machine yeast maker. Use timer if recipe recommends

Put knead bar in bread pan over shaft. Twist bar if needed to slide down all the way.
Measure water at correct temperature and add to bread pan with butter or margarine.
Measure bread flour, sugar, dry milk and salt; add to pan. Level ingredients.
Make shallow well in center of dry ingredients; add yeast to center. Put pan into machine, with “front” side of pan facing front. Press pan down until it locks in place. Close cover.

PROGRAMMING CONTROL PANEL

Plug cord into electrical outlet. SEL will flash in display. If using basic white-large 1-1/2 lb., press select button until “2” appears in display. If using one hour bread cycle, press select button until “12” appears in display.
Press start button to turn machine on. Time to make bread will appear in display: 2:50 for (2) setting; 0:59 for (12) setting. Minutes will begin to count down.
When done, alert will sound and “End” will appear in display. Turn machine off by holding stop button down until alert sounds. SEL will flash in display. Unplug cord from outlet.
With oven mitt, pull pan straight up and out of machine. Shake loaf out and place on rack to cool 15 to 30 minutes before slicing. Wash pan following cleaning instructions in this book.

For more information on making bread and additional recipes, read on.

OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER

CAUTION: To prevent personal injury, 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 stop button down for four (4) seconds or until alert sounds and SEL flashes in display.
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 four
(4) inches away from walls, cabinets and other appliances, especially heating and cooling appliances which interfere with the internal bread maker temperatures and affect the loaf of bread being prepared.
DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing that turns the knead bar on the bottom of the pan. See “CLEAN AFTER EACH USE” section in this booklet on page 12 for further details.
ALWAYS place bread maker on a DRY, STABLE, heatproof countertop or table during use. Since the bread maker contains a motor, some vibration occurs during the knead cycle.
CAUTION: To prevent personal injury, AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use oven mitts when removing and handling the bread pan after baking.
FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN SUCCESSFUL BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See “MEASURING INGREDIENTS ACCURATLEY” section in this booklet on page 6.
DO NOT EXCEED the ingredient capacity of the bread maker. See “KNOW YOUR INGREDIENTS” section in this booklet on pages 4 to 7. Use only fresh ingredients.
ALWAYS ADD INGREDIENTS in the order listed in recipes. Add liquid ingredients first, the butter or margarine next, followed by the dry ingredients and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the pan to settle the dry ingredients. Level off by pushing some of the dry ingredients into corners of pan to prevent liquid from seeping up. Then make a slight well in center of dry ingredients and place the yeast in the well. This sequence is very important, especially when using the timer on your bread maker to prevent the yeast from getting wet before the bread making process begins.
IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off and remain off when power is restored. You will need to remove the contents from pan and start over using fresh ingredients. SEL will flash in display to let you know bread maker is not in operation.
DO NOT COVER bread maker with anything during operation as this can cause malfunction.
DO NOT TOUCH control panel buttons after bread maker has been turned on as this can interrupt the cycle. Turn bread maker off after completion of cycle.
DO NOT LEAVE bread maker plugged into electrical 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 a it contains more gluten- forming proteins that 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 percent or a high percentage of whole wheat will be lower in height and heavier in texture than bread made with bread flour. The whole wheat bread settings on your machine feature longer rising time for optimum results.
RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. However, it cannot be used alone as it does not contain enough protein to develop adequate gluten for structure.

SPECIAL NOTES ON FLOUR

How to make minor adjustments for dough:

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 a refrigerator to prevent them from becoming rancid.
Measure the amount of flour as directed in each recipe but make any adjustment after the first 5 to 8 minutes of continuous kneading. Feel free to check the condition of the dough by feeling it and looking at it during the knead cycle as this is the only time you can make any minor adjustment that may be necessary as follows:

Open cover and touch dough. If it feels a little sticky and there is a slight smear under the knead bar, no adjustment is necessary.
If dough is very sticky, clinging to the sides of pan or in one corner, and is more like a batter than a dough, add one tablespoon flour. Allow it to work in before making any further adjustment.
If dough is dry and the machine seems to be laboring during kneading, add one- teaspoon lukewarm water at a time. Once again, allow it to work in before making any further adjustments.
You will know when the dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a bit sticky, leaving a slight residue on your fingers-the feel of the perfect dough. The bottom of the bread pan will also be clean of any dough residue.

DO NOT EXCEED 3 cups of bread flour for the 1-1/2 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 3-1/2 cups for the 1-1/2 pound loaf or 2-1/2 cups for the 1 pound loaf.

SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor to the bread and give 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. This will help the liquid sweeteners slide right out.
DO NOT USE ARTIFICAL SWEETENERS AS A SUBSTITUTE FOR SUGAR AND 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 75-85°F. DO NOT HEAT MILK ABOVE 100°F AS THIS COULD AFFECT THE YEAST.
WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the timer feature of the bread maker as regular milk can spoil when left at room temperature for several hours. Use lukewarm water, about 75-80°F. DO NOT USE WATER ABOVE 100°F AS THIS COULD AFFECT THE YEAST.

Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid may be needed as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can lose moisture. When you experience a severe change in weather, it is best to check the condition of the dough during the knead cycle as noted in the FLOUR paragraph for any minor adjustment that may be needed. Water and milk are, for the most part, interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water. Watch the condition of the dough during the knead cycle for any minor adjustment that may be needed. Slightly more milk may be needed when substituting for water.

BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread making as they tenderize the bread, add flavor and richness and contribute to the storage life of bread by retaining moisture. An excess of fat, however, can inhibit rising, so measure accurately.

Butter, margarine and solid shortening are interchangeable in recipes. You may wish to cut butter and margarine into four (4) pieces for faster blending during the knead cycle. Do not use fat reduced margarines as they contain more water and can affect the size of the loaf.
If substituting oil for a solid fat, reduce the amount of liquid in recipe by ½ to 1 tablespoon, making any minor adjustment during the knead cycle to obtain the right dough consistency.

Low-fat or fat-free bread can be made by substituting equal amounts of unsweetened applesauce or plain nonfat yogurt for the amount of fat recommended in the recipe. Watch dough as it kneads for any minor adjustment which may be needed.

EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitutes can be used in place of fresh eggs. One egg equals ¼ cup egg substitute. To reduce cholesterol, you can substitute two (2) egg whites for each large egg in the recipes without affecting the end result. Watch the dough during the knead cycle as some minor adjustment may be needed to get the dough to the right consistency.
A special tip when using eggs is to run them under warm water for about one minute before cracking, as this helps the egg slide out of the shell better.
SALT has several functions in making bread. It inhibits the yeast growth while strengthening the gluten structure to make the dough more elastic, plus it adds flavor. Use ordinary table salt in your bread maker. Using too little or eliminating the salt will cause the dough to over rise. 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, especially when using timer 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 over rise and bake into the top of the bread maker. Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another and must be used at the one hour bread cycle for best results.

DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES IN THE 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 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 2-1/4 teaspoons.

ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY” DATE PRINTED ON THE 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.
Or, you can use a large egg as a substitute for vital gluten as it too will increase the protein content. If using an egg, add it to the liquid in bottom of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (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, where as, garlic can inhibit the yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe, don’t be generous.

MEASURING INGREDIENTS: THE KEY TO SUCCESSFUL BREAD MAKING
The most important step in using your bread maker is to MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. You may need to change your measuring habits some, but the rewards for doing so will be great – wonderful loaves of bread you will be proud of and that everyone will enjoy.

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 your 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:
1. ALWAYS u se glass or plastic “SEE THROUGH” liquid measuring cups to measure liquids. See Diagram 1. Place cup on flat surface and measure at “EYE-LEVEL” not at an angle. The liquid level line MUST be right to the measurement marking, not above or below. A “LOOKS CLOSE ENOUGH” measurement can spell disaster in bread making.
  SPECIAL TIP: Place liquid measuring cup on side of kitchen cabinet for easier measuring at eye-level.
  Liquid level must be exactly to measurement mark on glass or plastic liquid measuring cups. Using too much or too little liquid will affect the height of the loaf. measuring, move a spoon through
2. ALWAYS use standard dry measuring cups for 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 knife. All measurements must be level. Do not scoop measuring cups into dry ingredients, especially flour. This will compress the ingredients into the cup and cause the dough to be dry which will result in a short loaf of bread.
  SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times,
3. Always u se standard measuring spoons for measuring ingredients such as yeast, salt, sugar and dry milk as well as small amounts of honey, molasses or water. Again, the measurements MUST BE LEVEL, not rounded or heaping as this little bit of a difference can affect the bread. See Diagram 4.

timer if recipe recommends

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.

USING BREAD MIXES IN YOUR BREAD MAKER

Pre-packaged bread mixed can be prepared in your bread maker. Follow the directions for making a 1-1/2 pound loaf. Use the basic white large 1-1/2 lb. bread setting for most mixes unless preparing a 100 percent whole wheat or natural grain mix, which would require the whole wheat large 1-1/2 lb. bread setting. Add the recommended amount of liquid to the bread pan first, then the flour mixture and finally the yeast on top. Start the bread maker. The timer feature can be used with bread mixes providing no perishable ingredients are used, such as milk, eggs, etc., which can spoil when left at room temperature for several hours. Bread mixes can also be made at one hour bread cycle with some adjustments needed. See page 30 for more details on using bread mixes at the one hour bread cycle.

MAKE YOUR OWN MIXES
To save time, money and energy, you can prepare your own bread mixes and store them in the refrigerator until ready to use. Simply measure all dry ingredients in recipes, EXCEPT YEAST, into a plastic bag or sealable container. Label as to the type of bread and loaf size. When ready to use, let the flour mixture stand at room temperature 15 minutes, then add recommended liquids, the butter or margarine and then the dry flour mixture to pan. Level and add the yeast to well made in the center. Program and start the bread maker. Use timer if recipe recommends its use.

$West-Bend-L5203-Automatic-Bread-and-Dough-Maker-FIG- $5$$ the machine can be turned on.

MEASUREMENT EQUIVALENT CHART FLUID

CUP = OUNCE = TBSP. = TSP.

1| =| 8| =| 16| =| 48
7/8| =| 7| =| 14| =| 42
3/4| =| 6| =| 12| =| 36
2/3| =| 5- 1/3| =| 10- 2/3| =| 32
5/8| =| 5| =| 10| =| 30
½| =| 4| =| 8| =| 24
3/8| =| 3| =| 6| =| 18
1/3| =| 2- 2/3| =| 5- 1/3| =| 16
¼| =| 2| =| 4| =| 12
¼| =| 1| =| 2| =| 6
1/8| =| 1| =| 1| =| 3
| | ½| =| 1| =| 3
| | ¼| =| 1- 2| =| 1- 1/2

HIGH ALTITUDE ADJUSTMENT
Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by a teaspoon or two. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquids used for future reference.

ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES
After you have prepared some of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to the bread maker. Some experimentation will be required on your part and you will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour. Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows: After you have prepared some 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 on your part and you will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour. Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows: After you have prepared some 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 on your part and you will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour. Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows:

For each cup of flour used in recipe use:

3 ounces liquid, 75-85°F
½ tablespoon fat
½ teaspoon salt
½ tablespoon sweetener
scant ¾ teaspoon active or ½ teaspoon bread machine/fast rise yeast

For example, based on the formula using 3 cups of flour, start with:

9 ounces liquid, 75-85°F
1-1/2 tablespoons fat
3 cups bread flour
1-1/2 teaspoons salt
1-1/2 tablespoons sweetener
2 teaspoons active dry or 1-1/2 teaspoons bread machine/fast rise yeast

Add ingredients to the pan in recommended sequence: liquids first, followed by fat, then all dry ingredients except yeast. Level dry ingredients in pan, make a slight well and add the yeast to well. Program for basic white-large 1-1/2 lb. setting. After 10 minutes of continuous kneading, check the condition of dough. It should be soft, a bit sticky with a slight smear of dough under the knead bar. If too wet and sticky, add one (1) tablespoon of flour at a time until dough gathers into a ball and does not cling to sides of pan. If too dry and motor is laboring, add one (1) teaspoon liquid at a time until the dough becomes more pliable.

DO NOT EXCEED 3 CUPS OF BREAD FLOUR FOR A 1-1/2 POUND LOAF; 2 CUPS OF FLOUR FOR A 1 POUND LOAF.

SLICING BREAD – Always allow bread to cool at least 15 to 30 minutes before slicing. If you attempt to slice the bread immediately after baking, it will be very difficult to slice and will be sticky.
STORING BREAD – Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store your bread in a plastic bag or sealed storage container to keep it from dry out. Keep the bread at room temperature or in the refrigerator for up to one week. For longer storage, put the bread in freezer. Slice before freezing so you can remove only the number of slices you need at a time.
BECOME FAMILIAR WITH CONTROL PANEL – The control panel on your bread maker was designed to very easy to use. See Diagram 6.
Please review the following features to better understand what each button on control panel is designed to do and the options that are available to you.

SELECT BUTTON
The select button lets you choose between a number of different bread settings as well as a dough and jam setting. With each press of the select button the number in the display will advance to the next setting on the control panel menu.
When the machine is plugged into electrical outlet, SEL will flash in display, indicating that a selection must be made before the machine can be turned on.

The select settings offered are:

Basic White
0 Extend bake

1. Regular
2. Large 1-1/2 lb
3. Large dark 1-1/2 lb

Whole Wheat

4. Regular 1 lb.
5. Large 1-1/2 lb
6. Large rapid

Specialty

7. French
8. Sweet
9. Dough
10. Quick bread
11. Jam
12. One hour bread cycle

The extend bake (0) setting allows you to lengthen baking time after completion of the cycle if needed. See page 12 for more information on this setting.

The basic white (1-3) settings can be used for almost any bread recipe containing at least 50% bread flour. If a recipe contains less than 50% bread flour, then use the whole wheat (4-6 ) settings as these offer longer rising times for these heavier doughs.

The French (7) setting provides a crisp, chewy crust due to longer baking time.
The sweet (8) setting bakes bread at a lower temperature to prevent over browning of doughs containing more sugar.

The dough (9) setting is used when you wish to make dough for hand shaping and baking in your own oven, such as dinner rolls.

The quick bread (10) setting is unique as it makes non-yeast, cake-like batter breads such as banana nut or cranberry nut. Quick breads do not require any rising times. The ingredients are simply mixed and then the bread is baked.

The jam (11) setting automatically cooks jam in the bread pan. Now you can enjoy home made jam on your homemade bread.

The one hour bread cycle (12) can be used to make a loaf of hot, fresh bread in just one hour. For best results, fast rise or bread machine yeast and less salt must be used. See guidelines for using this setting on page 30.

When using the basic white large (2-3) and sweet (8) settings, an alert will sound during the knead cycle as a reminder to add ingredients such as raisins, nuts, etc., if recommended in recipe. If not adding extra ingredients, ignore alert or use as a checkpoint to check condition of dough for any minor adjustment that may be needed. See “SPECIAL NOTES ON FLOUR” on page 4 of this book.

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 12 hours at all bread and dough settings. When using the timer feature, no perishable ingredients should be used, such as milk, eggs, cheese, yogurt, etc. as these foods can spoil when held at room temperature for several hours.
To use the timer, simply prepare the recipe you wish to make, place the bread pan into bread maker, program select, then enter the number of hours and minutes from when you start the bread maker to when you want the bread done. The (up) A timer button will scroll up in to minute increments, whereas the (down) timer will scroll down in 10 minute increments. See “HOW TO USE TIMER” section on pages 12 for more details on using this feature. The recipes with the symbol can be used in the timer mode.

START AND STOP BOTTONS

Use the start and stop buttons to turn bread maker on and off. Before starting the machine, you must first program select, plus the timer if being used. Press start button once to turn machine on.
When the machine is on, the colon between hours and minutes will begin to count down so you always know how much time remains until bread is done.
When process time elapses, “End” will appear in display and audible alert will sound to let you know bread is done. Turn off by holding stop button down until alert sounds and SEL flashes in display. Remove bread pan using oven mitts and shake loaf out of pan onto cooling rack. Cool before slicing.
If pan is not removed immediately after baking, machine will automatically go into keep warm mode for up to one (1) hour to keep bread warm.
The word “End” will appear in display. If machine is not turned off during keep warm period, machine will automatically turn itself off and SEL will flash in display. If using dough setting, machine will automatically turn off upon completion of cycle, alert will sound and “End” will appear in display. Press stop button until alert sounds and SEL flashes in display. Remove dough and finish as recommended in recipe being prepared. Do not leave pan containing dough inside machine after completion of cycle as dough will continue to rise and could overflow the pan. See Dough section on page 11 for more details.

TOO HOT WARNING
If inside of oven chamber it too hot for bread making, the letters E-H will appear in display along with alert sounding to let you know that machine can not be turned on. You will need to unplug cord from outlet, remove pans from machine and allow chamber to cool down.

Typically E-H will appear in display when you make consecutive loaves and forget to turn machine off between loaves. Allow chamber to cool down with cover open 10 to 15 minutes. Plug cord back into outlet, reprogram control and turn bread maker on.

OTHER WARNINGS
If E-L or E-S appear in display during use, bread maker is malfunctioning and needs repair. See “Warranty” for service information.

CLEAN BEFORE USING
Using handle, lift bread pan straight up to remove from machine.

SPECIAL NOTE: Bread pan is not immersible and should never be washed in an automatic dishwasher Immersing pan in water can cause damage to the bearing that turns the knead bar. Dishwasher cleaning can reduce the non-stick qualities of the coating, causing sticking of the bread.

Before using your bread maker for the first time, wash inside of pan and knead bar with hot soapy water and a soft cloth, rinse and dry.
The knead bar lifts off shaft in bottom of pan. You may need to twist the bar slight to remove. Do not use any abrasive scouring pads or cleansers on pan or knead bar as damage can occur.
Wipe the inside of chamber and outside surfaces of machine with a soft damp cloth if necessary, dry with a soft cloth.

CAUTION: To prevent personal injury or electric shock, do not immerse bread maker base, its cord or plug in water or other liquid.
Your bread maker is now ready to use.

HOW TO USE-BASIC STEPS IN MAKING BREAD

Position knead bar onto shaft in bottom of pan, matching hub shape to shaft shape. See Diagram for proper positioning. Make sure knead bar is pushed down onto shaft all the way. You may need to twist bar slightly to drop in place.
Place knead bar onto shaft in pan, matching hub shape with shaft shape push bar down all the way.
Add ingredients to pan in order listed in recipe. MAKING SURE to add all liquids to pan first, then the butter or margarine, followed by the dry ingredients and finally the yeast. After dry ingredients are added to pan, tap pan to settle ingredients, then level ingredients, pushing some of the dry mixture into corners of pan. This will prevent liquid from seeping up from the corners. Make a slight well in center of dry ingredients and add the yeast to the well. This sequence of adding ingredients to the pan is especially important when using the timer to prevent the yeast from getting wet before the bread making process begins.
Add liquid ingredients to pan first. Then add butter or margarine, cut into pieces for faster blending. $West-Bend-L5203-Automatic-Bread-and-Dough-Maker- FIG- $12$$
Lock pan into bread maker with “front” side facing front. Push down firmly to secure. If pan does not lock securely, remove pan and reposition until secured. Pan must always be locked in place for bread maker to function properly. Close cover.
Plug bread maker cord into a 120 volt AC electrical outlet ONLY. SEL will flash in display. Press select button for type of bread being made.
Program timer if being used. See instructions on pages 12.
Press start button once to turn machine on. When on, process time for setting will appear in display and colon between hours and minutes will flash.
After bread maker has been turned on, programmed setting cannot be changed. To change setting, hold stop button down until alert sounds.
Then program control as desired and turn back on. The bread making process will then begin. You may hear faint clicking sounds which is normal as gentle heat is being provided to warm the pan and ingredients for best results.
As cycle advances, an alert will sound at settings 2,3, and 8 during the knead cycle as a reminder to add any extra ingredients if the recipe recommends doing so. Simply open cover and add the ingredients to the pan on top of dough. The added ingredients will be mixed in during the remained of the knead cycle. DO NOT STOP THE MACHINE TO ADD INGREDIENTS. If no ingredients are to be added, simply ignore this alert when it sounds or use it as a checkpoint to check the condition of the dough to make sure it is right. See “SPECIAL NOTES ON FLOUR” on page 4.
CAUTION: To prevent personal injury, do not touch cover, window, vent or side walls of the bread maker during the bake cycle as these surfaces are hot.
When cycle is complete, “End” will appear in display and audible alert will sound. Turn bread maker off by holding stop button down until alert sounds. Unplug cord from electrical outlet.
It is best to remove bread immediately from machine for a crispier crust. Open cover and remove bread pan using oven mitts. To unlock pan, lift straight up and out of machine. Handle bread pan carefully as it is hot.
CAUTION: To prevent personal injury, always use oven mitts to remove the hot bread pan from bread maker and when removing the baked loaf of bread from pan as these surfaces are hot.
Invert bread pan and shake until loaf falls out on cooling rack. Knead bar will normally stay in place when bread is removed, but may on occasion slide out with bread. If bar is inside loaf, remove before slicing. Cool bread for at least 15 to 30 minutes. timer button down to scroll the time up in 10 minute
If bread is not removed right after cycle is complete, the bread maker will automatically to into keep warm mode for up to one (1) hour. The word “END” will appear in display. When removing bread pan during keep warm period, always use oven mitts as pan will still be hot. Turn bread maker off by holding stop button down until alert sounds. Unplug cord from electrical outlet after use. If bread maker is not turned off during keep warm period, it will automatically shut itself off after one (1) hour and SEL will flash in display.
CAUTION: To prevent personal injury, do not put hands inside oven chamber or touch heating unit after completion of the bake cycle as these surfaces are hot.

HOW TO USE EXTEND BAKE

If bread does not appear to be baked at the end of the cycle, you may extend the bake time in 20 minute intervals for up to one hour. To activate extend bake, turn machine off by pressing stop button. Then immediately press select button once until 0 appears in display, Press start button. 0:20 will appear in display and minutes will begin to count down. If after 20 minutes of baking the bread still does not appear to be baked, repeat same procedure to bake 20 additional minutes. When baked, turn machine off and remove bread. Extend bake can only be activated upon completion of cycle with “End” appearing display.

HOW TO USE DOUGH SETTING
The dough setting will prepare dough for hand shaping/forming and baking in your own oven. Use this setting when you wish to make dinner rolls, cinnamon rolls, donuts, bread sticks or your own favorite dough recipes. The timer can be used with dough setting.

Follow these steps when using the dough setting.

Position knead bar onto shaft in bottom of pan. Make sure knead bar is pushed down onto shaft. Twist slightly if needed to drop bar in place.
Add ingredients to pan in order listed in recipe. MAKING SURE to add any liquids first, butter or margarine next, followed by the dry ingredients and then the yeast on top. After dry ingredients are added, tap pan to settle ingredients, then level ingredients, pushing some of the dry mixture into corners of pan. This will prevent any liquid from seeping up from the corners. Make a slight well in center of dry ingredients and add the yeast to the well. This is especially important when using the timer to prevent the yeast from getting wet too soon.
Lock pan into bread maker. Pan must always be locked in place for bread maker to function properly. Close cover.
Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press select button until number 9 appears in display. Program timer if desired. See instructions on page 12.
Press start button once to turn machine on. When turned on, the dough will be mixed, kneaded and allowed to rise. At this time, “End” will appear in display and audible alert will sound to let you know the dough is done. Unlock pan and remove from machine. Complete recipe following instructions. The bread maker will automatically turn itself off upon completion of the dough cycle. Unplug cord from electrical outlet after cycle is complete.

HOW TO USE TIMER
The timer can be used at all settings. Follow steps 1-4 for making bread on pages 10-11 or dough on page 11. Use only recipes with the symbol with the timer as these recipes do not contain any perishable ingredients that can spoil when left at room temperature for several hours. NEVER use perishable ingredients, such as milk, eggs, cheese, yogurt, etc., with the timer as these ingredients can spoil before the bread making process begins.

After completing the above steps, continue with the following:

Count the number of hours and minutes between the time you will start the machine to when you want the bread or dough to be done. For example: You are ready to start the machine at 9:30 and want the bread done at 6:00. The number of hours and minutes between 9:30 and 6:00 is 8-1/2 hours or 8:30. 8:30 is the time you enter into the time delay. Hold the (up) timer button down to scroll the time up in 10 minute increments until 8:30 appears in display. If you go past 8:30, use the (down) timer button to scroll down in 10 minute increments until you reach 8:30. (If using setting 1 or 8, enter 8:25, if using setting 12, enter 8:29). The maximum time you can program into the timer is 12 hours beyond process time offsetting selected. The bread or dough process time is automatically figured into the delay time as this is the time from which you begin to count up.
Press start button once to turn machine on. Colon will flash and timer will being counting down in minutes.
When timer reaches the programmed bread or dough process item, the machine will being making bread or dough.
When done, “End” will appear in display and audible alert will sound that it is done. If in bread mode, the machine will automatically go into keep warm cycle for up to one hour or until the machine is turned off. If in the dough mode, the machine will automatically turn itself off when the dough is done. Unplug cord from electrical outlet. Remove bread or dough from machine. Always use oven mitts when removing hot bread from bread maker after baking. Cool loaf on rack 15 to 20 minutes before slicing.

apart. Cover and let rise until

CAUTION: To prevent personal injury, do not touch cover, vent or side walls of bread maker during the bake cycle as these surfaces are hot. Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle as these surfaces are also hot.

CLEAN AFTER EACH USE

DO NOT IMMERSE BOTTOM OF BREAD PAN IN WATER!

SPECIAL NOTE: The bread pan is not immersible and should never be washed in an automatic dishwater. Immersing the pan in water can cause damage to the bearing that turns the knead bar. Dishwasher cleaning can reduce the non-stick qualities of the coating, causing the bread to stick.

Unplug cord from electrical outlet and allow bread maker to cool before cleaning.
The bread pan and knead bar must be cleaned after each use to ensure proper performance. After bread is removed from pan, fill pan half full with warm water and a small amount of dish soap. Set pan in an empty sink or on hot pad and allow pan and knead bar to soak for 5 to 10 minutes or until knead bar can be lifted off shaft. You may need to twist bar slightly to loosen. The knead bar must soak in water before it can be removed. Wash inside of pan and knead bar with a soft cloth, rinse and dry. Replace bar on shaft.
Also be sure that shaft in bottom of pan is kept clean to ensure that knead bar fits properly.
DO NOT use any type of utensil or tool to clean the gasket around the shaft as damage will occur and result in leakage.
DO NOT use any type of utensil or tool to clean the gasket around the shaft as damage will occur and result in leakage.
DO NOT use any abrasive scouring pads or cleansers on bread pan or knead bar as damage to coating or finish can occur. The coating on the inside of bread pan may change color over time which is normal and does not affect the bread or dough prepared.
CAUTION: To prevent personal injury or electric shock, do not immerse bread maker base, its cord or plug in water or other liquid.
Wipe inside of chamber and outside surfaces of bread maker with a damp cloth if necessary.

BREAKDOWN OF BREAD/DOUGH CYCLES

SETTING	0	1	2	3	4	5	6	7	8	9	10	11	12
Cycle	EXTEND BAKE	BASIC REG

1 lb

| BASIC LARGE

1-1/2 lb

| BASIC LARGE DARK

1-1/2 lb

| WHOLE WHEAT REG.

1 LB

| WHOLE WHEAT LARGE

1-1/2 lb

| WHOLE WHEAT LARGE RAPID

1-1/2 lb

| FRENCH| SWEET| DOUGH| QUICK BREAD| JAM| ONE HOUR BREAD CYCLE
REST| –| –| –| –| 30 min| 30 min| 15 min| –| –| –| –| –| –
Knead 1| –| 6 min| 6 min| 6 min| 6 min| 6 min| 6 min| 6 min| 6 min| 6 min| 6 min| 45 min| –
Knead 2| –| 27 min| 31 min| 31 min| 18 min| 25 min| 22 min| 22 min| 31 min| 24 min| 14 min| 15 min| 14 min
Rise 1| 1| 23 min| 29 min| 29 min| 76 min| 79 min| 39 min| 34 min| 40 min| 60 min| –| –| 20 min
Punch 1| –| –| –| –| 10 sec| 15 sec| 15 sec| 5 sec| 5 sec| –| –| –| –
Punch 2| –| –| –| –| –| –| –| 10 sec| 10 sec| –| –| –| –
Punch 3| –| –| –| –| –| –| –| 5 sec| 5 sec| –| –| –| –
Rest| –| –| –| –| 30 min| 30 min| 15 min| 29 min| 29 min| –| –| –| –
Shape 1| –| 5 sec| 5 sec| 5 sec| 3 sec| 3 sec| 3 sec| 5 sec| 5 sec| –| –| –| –
Shape 2| –| 10 sec| 10 sec| 10 sec| –| –| –| 10 sec| 10 sec| –| –| –| –
Shape 3| –| 5 sec| 5 sec| 5 sec| –| –| –| 5 sec| 5 sec| –| –| –| –
Rise 2| –| 64 min| 54 min| 54 min| 55 min| 45 min| 45 min| 54 min| 49 min| –| –| –| –
Bake| 60 min| 45 min| 50 min| 70 min| 45 min| 55 min| 55 min| 65 min| 50 min| –| 90 min| –| 25 min
Keep Warm| –| 60 min| 60 min| 60 min| 60 min| 60 min| 60 min| 60 min| 60 min| | 60 min| –| 60 min
Total *****

Time

| ****

1:00

| ****

2:45

| ****

2:50

| ****

3:10

| ****

4:20

| ****

4:30

| ****

3:20

| ****

3:30

| ****

3:25

| ****

1:30

| ****

1:50

| ****

1:00

| ****

0:59

Max Time

Delay

| ****

–

| ****