WEST BEND L-5236 Bread Maker User Manual

BEND L-5236 Bread Maker
User Manual

L-5236 Bread Maker

witHn ONE-HOUR BREAD EXPRESS™ 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 safety precautions should always be followed to reduce the risk of fire, property damage, electrical shock and/or personal injury, including the following:

• Read all instructions before using.
• Do not touch hot surfaces. Use handles or knobs. Always use pot holders or oven mitts to handle hot bread pan or hot bread.
• Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot.
• To protect against 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 The West Bend Company for examination, repair or adjustment.
• The use of accessory attachments not recom- mended by The West Bend Company may result in fire, electrical shock or personal injury.
• Do not use outdoors.
• Do not let cord hang over edge of table, counter or surface area, or touch hot surfaces.
• Do not place appliance on or near a hot gas or electrical burner, or in a heated oven.
• Do not use appliance for other than intended use.
• To disconnect power, press stop button to turn control off, then remove plug from wall outlet. Never pull on the cord.
•  Extreme caution must be used when moving appliance during operation.

SAVE THESE INSTRUCTIONS
Your bread maker needs no special care other than cleaning. If servicing becomes necessary, return your bread maker to The West Bend Company. See Warranty section in this booklet for service details. Do not attempt to repair it yourself. For Household Use Only. An off odor from motor may be noted with first use which is normal and will disappear with use.
Electric Cord Statement
CAUTION: Your bread maker has a short cord as a safety precaution to prevent per- sonal injury or property damage resulting from pulling, tripping or becoming entan- gled 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, 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 an extension cord unless plug can be fully inserted. Do not attempt to defeat this safety feature.
Your West Bend® 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 trans- former will destroy the electronic control and will void your warranty.

QUICK START STEPS

“QUICK START” STEPS FOR THE FIRST LOAF
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 Flour
• Sugar
• Dry Milk
• Salt
• Active Dry or Fast Rising/Bread Machine Yeast

HOW TO MEASURE
Measuring ingredients the right way with the correct measuring cups and spoons is most important when making bread. See measuring section for more information.
REMEMBER TO:

• Always measure liquid ingredients in see-through measuring cup with graduated 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. The one-hour setting requires hotter liquids than the other bread settings. Use thermometer included with machine or other thermometer to measure liquid temperature. See backside of thermometer included with machine for proper use.
• 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 WHITE BREAD — 2 Ib. LOAF — BASIC OR ONE-HOUR SETTING

yeast

*114/: ounces equals 1}/ cups + 3 tablespoons.

1. Put knead bar in bread pan over shaft. Twist bar if needed to slide down all the way.
2.  Measure water at correct temperature and add to bread pan with butter or margarine.
3.  Measure bread flour, sugar, dry milk and salt; add to pan. Level ingredients.
4.  Make shallow well in center of dry ingredients; add yeast to center. Lock pan into machine.
   See directional arrow on edge of pan for which way to turn. Close cover.

PROGRAMMING CONTROL FOR MAKING BREAD

1. Plug cord into electrical outlet. If using basic bread setting, machine is already programmed for this setting. Arrows will point to basic and medium settings with 3:10 (3 hours, 10 minutes) in display If using one-hour setting, press bread select button until arrow points to one-hour setting and 1:00 (1 hour) will appear in display. No arrow will point to crust color as crust setting is preset.
2.  Press start/stop button. Red “on” light will glow and minutes will begin to count down. (Alert will sound during knead cycle to add ingredients. Ignore this alert as this recipe requires no special ingredients).
3.  When done baking, alert will sound and 0:00 will appear in display. Turn machine off by holding start/stop button down until “on” light goes out. Unplug cord from outlet.
4.  Unlock pan and remove with hot pads. Shake loaf out and place on rack to cool for 15 to 30 minutes before slicing. Wash pan using cleaning instructions in this book.

Read further for more breadmaking information, instructions and recipes.
KNOW YOUR INGREDIENTS
Although bread making seems very basic, it is a science in which the proportions of ingredients are critical. Read the following information to better understand the importance of each ingredient in the bread making process. Also, always make sure ingredients are fresh. & FLOUR is the main ingredient in making bread. It provides structure and food for the yeast. Several different types of flour can be used in your bread maker, but DO NOT USE all-purpose flour, cake flour or self-rising flour as poor results will be obtained. BREAD FLOUR SHOULD be used in your bread maker as it contains more gluten-forming proteins than all-purpose flour and will pro- vide tall, well formed loaves with good struc- ture. 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 whole wheat setting. This 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 setting on your machine has a longer knead time to better develop the struc- ture of wheat breads for optimum results.
B RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. But, 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 condi- tions, milling, storage, humidity and even the manufacturer. While not visibly differ- ent, you may need to make some minor adjustments when using different brands of flour as well as compensating for the humid- ity in your area. Always store flour in an air- tight container. Store whole grain flours (whole wheat, rye) in 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 knead- ing. Feel free to check the condition of the dough during the knead cycle as this is the only time you can make any minor adjust- ment:
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 adjust- ments.
The dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a bit sticky, leaving a slight residue on your fingers—the feel of perfect dough. The bottom of the bread pan will also be clean of any dough residue. DO NOT EXCEED 4 cups of bread flour for the 2 pound loaf or 3: cups bread flour for the I)> pound loaf. Breads containing hole wheat, cereals or oats should not exceed a total of 4Y: cups for the 2 pound loaf or 3′: 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. 4 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 ARTIFICIAL SWEETEN- ERS as a substitute for sugar and other natural sweeteners as the yeast will not react properly and poor results will be obtained.
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. Refrigerated milk must always be warmed to 75-85°F for regular bread settings, 115-125°F for the one- hour setting before adding to bread pan. Warm in a glass measuring cup in microwave or in a small pan on top of the range. DO NOT HEAT MILK ABOVE 130°F AS THIS COULD AFFECT THE YEAST.

INGREDIENTS

WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the time delay feature as regular milk can spoil when left at room tem- perature for several hours. Use lukewarm ater, about 75-85°F, for regular bread set- tings, 115-125°F water one-hour setting for best results. DO NOT USE WATER ABOVE 130°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 mostly interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water. Check dough dur- ing the knead cycle for any minor adjustments. Slightly more milk may be needed when sub- stituting for water.
BUTTER, MARGARINE, SHORTENING and OILS serve several purposes as they tenderize the bread, add flavor and richness and contribute to the storage life of bread by retain- ing moisture. An excess of fat, however, can inhibit rising, so accuracy is critical. 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 reduced fat 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 ‘ 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 in the recipe. Watch dough as it kneads for any minor adjustment.
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 s cup of egg substitute. To reduce cholesterol, you can substitute two (2) egg whites for each large egg  n the recipes without affecting the end result. Watch the dough during the knead cycle for any needed adjustments. 4 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 ofshell better.
SALT has several functions in making bread.
Itinhibits the yeast growth while strengthening he 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 same amount as rec- ommended for table salt. When adding salt to pan, add to one corner to keep it away from yeast, especially 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 read machine yeast can be used in your bread maker. Use only the amount stated in the recipe. Using a little more can cause the dough to overrise and bake into the top of bread maker. Fast rising yeast and bread machine yeast are virtually the same and interchange- able with one another and must be used at the one-hour setting for best results. DO NOT USE COMPRESSED CAKE YEAST. 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 as to measure the exact amount without having to waste any. If using yeast packed in a }- ounce foil envelope, it is best to open a fresh envelope every time you bake. If you 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 :-ounce foil envelope of yeast contains 2s 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 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 dough during kneading; you may need to add a little water as the vital gluten absorbs liquid. Vital gluten can be obtained at most health food stores. Do not use gluten flour, as this is contains less protein and is less effective. Or, to increase the protein content, you can use alarge egg as a substitute for vital gluten. Just add it to the liquid in bottom of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (/s cup). Again, check the condition of the dough during the knead cycle.
CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of the loaf. Cinnamon can break down the structure of the dough, affecting height and texture, and garlic can inhibit the yeast activity. Use only the amount of  innamon and garlic recommended in the recipe; don’t be generous.
– MEASURING INGREDIENTS: THE KEY TO SUCCESSFUL
~ BREAD MAKING
The most important part of breadmaking is to MEASURE THE INGREDIENTS PRE- CISELY AND ACCURATELY. You may need to adjust your measuring habits, but the rewards for doing so will be great. Follow these very important tips:
READ the recipe first and organize the ingre- dients in the order in which they are added to the pan. Many bread disasters occur because an ingredient was left out or added twice.
DO NOT EXCEED the ingredient capacity of the bread maker. Use only fresh ingredients. 5 ALWAYS ADD INGREDIENTS in the order listed: liquid ingredients first, then butter or margarine, dry ingredients next and finally yeast in the very center. Before adding yeast,
ALWAYS tap the pan to settle dry ingredients into corners of pan to prevent liquid from seeeping up. 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 time delay to prevent yeast from getting wet before bread making begins.
ALWAYS use standard glass or plastic “see-through” liquid measuring cups to mea- sure liquids. See Diagram 1. Place cup on flat surface and measure at “eye level,” not at an angle. The liquid level line MUST be right to he 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 to measure at eye level.
Liquid level must be exact to markings on liquid measuring cups. Too much or too little liquid will affect the height of the loaf.
ALWAYS use standard dry measuring cups (cups that nest together) to measure dry ingredients, especially flour. ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SCOOP measuring cups into dry ingredients, especially flour, as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf. See Diagrams 2 and 3. SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times.
Do not scoop measuring cups into dry ingredients, especially flour, as this will compress flour and result in short loaves.
Lightly spoon dry ingredients into measuring cups, then level off.
ALWAYS use standard measuring spoons for ingredients such as yeast, salt, sugar, dry milk and small amounts of honey, molasses or water. The measurements MUST BE LEVEL, not rounded or heaping as a little difference can affect the bread. See Diagram 4.
All ingredients measured in measuring spoons must be level, not rounded or heaping. DO NOT USE TABLEWARE AS MEASUR- ING SPOONS as these vary in size and will not be accurate.

USING BREAD MIXES
Pre-packaged bread mixes can be used in your bread maker. Follow the directions for making a 1% or 2 pound loaf. Use the basic bread set- ting for most mixes unless preparing a 100% whole wheat or natural grain mix, which would require the whole wheat bread setting. Add the recommended amount of liquid to the bread pan first, then flour mixture and finally the yeast. Select desired crust color and start. The time delay feature can be used with bread mixes providing no perishable ingredients are used such as milk and eggs, which can spoil when left at room temperature for several hours. Bread mixes can also be made at the one-hour setting with some adjustments need- ed. See page 22 for more details on using bread mixes at the one-hour setting,
SPECIAL NOTE: If using a mix that makes a one (1) pound loaf of bread, you may wish to add additional flour and water to increase the amount of dough to better fill the pan and obtain a nicer loaf of bread. If bread mix weighs 14 ounces or less, increase the amount of water or liquid recommended by 1% ounces (3 tablespoons) and add : cup flour to the dry ingredients. When the dough is kneading, check if any minor adjustment in water or flour is needed. If mixes weigh more than 14 ounces, use as is as there will be sufficient dough to fill the pan.

Measuring

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 mea- sure all dry ingredients in recipes EXCEPT YEAST into a plastic bag or sealable contain- er. Label the type of bread and loaf size. When ready to use, let the flour mixture stand at room temperature 15 minutes. Add recommended liquids and then the dry flour mixture to pan. Level and add the yeast to the center. Program and start the bread maker. Use time delay if recipe recommends its use.
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 col- lapse due to overstretching of the gluten struc- ture. To slow the rising of the dough at high alti- tudes, reduce the amount of yeast by ‘ tea- spoon at a time until you find the right amount. You can also reduce the amount of liquid by a teaspoon or two. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquid used for future reference.
ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES
After you have prepared some of the recipes in this book, you may wish to adapt your own conventional bread recipes. Some experimen- tation will be required and you will need to  check the condition of the dough during the knead cycle for any minor adjustments 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 this formula: For each cup of flour used in recipe use:
3 ounces liquid, 80°F ‘
1/2 tablespoon fat
scant 1/2 teaspoon salt
1/2 tablespoon sweetener
1/2 teaspoon active dry or scant ‘ teaspoon bread machine 1/2 fast rise yeast
For example, based on the formula above using 4 cups of flour, start with:
12 ounces liquid, 80°F
2 tablespoons fat
4 cups of bread flour
1/2 teaspoons salt
2 tablespoons sweetener
2 teaspoons active dry or 13/4 teaspoons bread machine/ fast rise yeast
Add ingredients to pan in recommended sequence: liquids first, then fat, then all dry ingredients except yeast. Level dry ingredients in pan. Make a slight well and add yeast to well. Program for basic setting, medium crust color. 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 4 CUPS OF BREAD FLOUR FOR A 2 POUND LOAF; 3 TO 3’/s CUPS OF FLOUR ARE NEEDED FOR A 1’- POUND LOAF TO EVENLY FILL THE PAN.
BECOME FAMILIAR WITH  CONIROL PANEL
The control panel on your bread maker was designed to be very easy to use. Please review it carefully to better understand each button. Either look at the control panel on the bread maker or see “Parts of Bread Maker” on page 8.
BREAD SELECT BUTTON
The bread select button lets you choose the bread settings as well as the dough setting. With ach press of the bread select button, the indi- cator arrow will point to a bread or dough set- ting on the control panel. The time required tocomplete each setting will also appear in the display. The bread select settings offered are:

The basic and sweet bread settings can be used or almost any bread recipe containing at least 50% bread flour. If a recipe contains less than
50% bread flour, then use the whole wheat setting as this features a longer knead cycle which is beneficial for whole grain flour, such as whole wheat. See “Basic Steps in Making Bread” on page 10 for guidelines and pages 1621 for recipes.
The dough setting prepares dough for hand shaping and baking in your own oven. See pages 2528 for guidelines and recipes. The quick bread setting is unique as it makes non-yeast, cake-like batter breads such as banana nut or cranberry nut. Quick breads do not use yeast nor do they require rising times. The ingredients are simply mixed until moist- ened, and then the bread is baked. See pages 29-30 for guidelines and recipes. One-Hour Bread Express™ makes bread in just one hour. For best results, hotter liquid, fast rise or bread machine yeast and slightly less salt must be used. See “Basic Steps in Making Bread” on page 10 for guidelines and pages 2224 for recipes.
When using the basic, sweet, whole wheat, dough and one-hour settings, an audible alert will sound during the knead cycle as a reminder to add ingredients, such as nuts or raisins, if recommended in recipe. If not adding extra ingredients, ignore this alert or use  t as a check- point to check the condition of the dough for any needed adjustment. See “Special Notes on Flour” on page 3.
CRUST COLOR BUTTON
The crust color button lets you choose three (3) different crust colors for breads made at basic,whole wheat and sweet settings. With each press of the button, the indicator arrow will point to light, medium or dark on the control panel. The crust color button does not apply to the dough, quick bread or one- hour settings.
TIME DELAY BUTTONS
The time delay lets you program the bread maker to start at a later time, which is conve- nient if you wish to wake to a fresh loaf of bread in the morning or come home to a fresh loaf for dinner. The time delay can be pro- grammed to delay the start of the bread maker for up to 13 hours at all settings EXCEPT quick bread and one-hour. When using the time delay feature, no perishable ingredients should be used, such as milk, eggs, cheese, yogurt, etc., as these foods can spoil when held at room tem- perature for several hours. Use time delay only with recipes with the () symbol as these do not contain any perishable ingredients.

Control Panel/ PArts of bread Maker

PARTS OF BREAD MAKER Follow steps 1-4 for making bread on page 10 or dough on page 25. Count the number of hours and minutes between the time you will start the machine to when you want the bread  r dough to be done. For example: You are :30 and want the bread done at 6:00. The number of hours and minutes between 9:30 and 6:00 is 8′ hours or 7% 5 830 830 is the time you Diagram 5 enter into the time delay.
Press and hold the (up)   time delay button to scroll the time up in 10 minute increments until 8:30 appears in display. If you go past 8:30, use the (down) time delay button to scroll down in 10 minute increments until you reach 8:30. The maximum time for  time delay  is 13 hours (13:00). 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/stop button once to turn machine on. The red light will glow, colon between hour and minutes will flash and timer will begin counting down in minutes. When timer reaches the programmed bread or dough process time, the machine will begin making bread or dough. When done, 0:00 will appear in display and audible alert will sound that it is done. If in bread mode, the machine will auto- matically go into keep warm cycle for up to three hours or until the machine is turned off. If in the dough mode, the machine will auto- matically turn itself off when the dough is done. Unplug cord from electrical outlet. Remove bread or dough from machine. Ahways use oven mitts when removing hot bread from bread maker after baking. Cool loaf on rack 15 to 30 minutes before slicing.
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.
START/STOP BUTTON
Use the start/stop button to turn bread maker on and off. Before starting the machine, you must first program the bread select and crust color, plus the time delay if being used. Press start/stop button once to turn machine on. ‘When on, red signal light by button will glow and remain lit until bread maker is turned off.
To turn off, press and hold start/stop button down for about four (4) seconds or until light goes out.
‘When the machine is on, the colon between hours and minutes will flash and minutes will begin to count down the time remaining until bread is done.
‘When process time elapses, 0:00 will appear in isplay and audible alert will sound. Turn off by pressing start/stop button until red light goes out. 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 bak- ing, machine will automatically go into keep warm mode for up to three (3) hours to keep bread warm. The red light will remain lit dur- ing this time and 0:00 will appear in display. If machine is not turned off during keep warm period, machine will automatically turn off.
If using dough setting, machine will automatical- ly turn off upon completion of cycle, alert will sound and display will reset to dough setting.
Remove dough and finish as recommended in recipe being prepared. Do not leave pan con- taining dough inside machine after completion of cycle as dough will continue to rise and could overflow the pan. See Dough section on page 25 for more details.
If using quick bread setting, machine will auto- matically turn off when time elapses if not turned off when bread is removed. See Quick Bread sec- ion on page 29 for more details.
TOO HOT/TOO COLD WARNING If inside of oven chamber is too hot or too cold for bread making, the word ‘hot” or ‘col’ will appear in display along with alert sounding to indicate that machine cannot be turned on. You will need to remove pan and allow cham- ber to cool or warm accordingly. Typically ‘hot’ will appear in display when you make consecutive loaves and forget to turn machine off between loaves. Allow chamber to cool with cover open 10 to 15 minutes or until machine can be turned on without warning going off. If ‘col’ appears in display, move bread maker to a warmer area for 15 minutes or until machine can be turned on without warning going off. If oven is too hot, the yeast can be killed; if too cold, the growth of the yeast will be retarded.
POWER OUTAGE PROTECTION
In the event of a power outage, the bread maker will turn off and automatically resume where it left off in the cycle if power is restored within 5 to 10 seconds. If power is not restored in 5 to 10 seconds, the bread maker will remain off when power is restored. If this happens, you must remove the contents from pan and start over with fresh ingredients. The red on light will remain off and the display will reset to the default setting: basic, medium crust, with 3:10 in display.
BASIC STEPS IN MAKING 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. Twist pan clockwise to unlock from bread maker, then lift out. The knead bar lifts off shaft in bottom of pan. You may need to twist the bar slightly to remove. See Diagram 6.
Place knead bar onto shaft in pan, maiching ‘hub shape with shaft shape. Push bar down all the way. 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.
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 stick- ing of the bread.
Position knead bar onto shaft in bottom of pan, matching hub shape to shaft shape. See Diagram 8. Make sure knead bar is pushed onto shaft all the way. You may need to twist bar slightly to drop into place.
Add ingredients to pan in order listed in recipe, MAKING SURE to add all liquids to pan first, then butter or margarine followed by dry ingredients See Diagrams 7-9.
Add liquid ingredients to pan irst. Then add butter or margarine, cut into pieces Jfor faster blending. 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 ingredients is especially important when using the time delay to prevent the yeast from getting wet before bread making begins.
Lock pan into bread maker by twisting counterclockwise. See directional arrow on edge of pan for which way to turn. See Diagram 10. If pan does not lock securely, remove pan and reposition until secured. Pan must always be locked in place for bread maker to function properly. Close cover. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press bread select button for type of bread being made. Then press crust color button for desired color. (Crust color does not apply to one-hour set- ting).The total time for the selections made will
appear in display. Program time delay if desired. See instructions on page 9.
Press start/stop button once to turn on achine. When on, red light will glow and colon between hours and minutes will flash.
After bread maker has been turned on, pro- grammed settings cannot be changed. To change settings, hold start/stop button down until red light goes out. Then program control as desired and turn back on. The bread making m process will then begin. You may hear faint  Clicking sounds as gentle heat is being provided to warm the pan and ingredients.
An alert will sound during the knead cycle as a reminder to add extra ingredients if the recipe recommends doing so. Simply open cover and add the ingredients to the pan on top of dough.
The added ingredients will be mixed in during the remainder of the knead cycle. DO NOT STOP THE MACHINE TO ADD INGREDI- ENTS. If no ingredients are to be added, sim- ply ignore this alert when it sounds or use it as a checkpoint to check the condition of the dough. See “Special Notes on Flour” on page 3.
CAUTION: To prevent personal injury DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in opera- tion. If you need to stop the bread maker during operation, hold the start/stop button down for four (4) seconds or until the red light goes out.
CAUTION: To prevent personal injury, do not touch cover, window, vent or side walls of bread maker during the bake cycle as these surfaces are hot.
When cycle is complete, 0:00 will appear in display and audible alert will sound. Turn bread maker off by pressing start/stop button until light goes out. The memory will recall the last program in display. Unplug cord from elec- trical 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, twist clockwise, then remove pan from machine. Handle bread pan carefully as it is hot. See Diagram 11. 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. Invert bread pan and shake until loaf falls out on cooling rack. Knead bar will normally stay n place when bread is removed, but may on occasion slide out with bread. If bar is inside loaf, remove before slicing. Cool bread for at least 15 to 30 minutes.
If bread is not removed right after cycle is complete, the bread maker will automatically go into a keep warm mode for up to three (3) hours. The on light will remain lit during this time and 0:00 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 start/stop button down until on light goes out. Unplug cord from electrical outlet after use. If bread maker is not turned off during keep warm peri- od, it will automatically shut off after three (3) hours.
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.
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 preserva- tives, it does not stay as fresh for as long as commercially made bread. Store your bread in a plastic bag or sealed storage container to keep it from drying out. Keep the bread at room temperature or in the refrigerator for up to one week. For longer storage, put the bread in freezer. Slice before freezing so you can remove only the number of slices you need at a time.
CLEAN AFTER EACH USE
DO NOT IMMERSE BOTTOM OF BREAD PAN IN WATER! The bread pan is not immersible and should never be washed in an automatic dish- washer. 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. Push cord into cord storage pocket in back of breadmaker if desired.
The bread pan and knead bar must be cleaned after each use to ensure proper perfor- mance. 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 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 sur- faces of bread maker with a damp cloth if nec- essary. The cover is removable for cleaning if needed. Simply open cover 45 degrees and pull toward you. 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 cause damage.
After cleaning, replace cover by aligning attachment hooks into hinge on back of bread maker. Cover should move freely up and down after being replaced. See Diagram 5 on page 8 for removing and replacing cover.
OTHER HELPFUL TIPS FOR USING YOUR BREADMAKER
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 nd other appliances, especially heating and cooling appliances which interfere with the internal bread maker temperatures and affect the loaf of bread being prepared.
ALWAYS place bread maker on a DRY, STABLE, heat-proof countertop or table dur- ing use. Since the bread maker contains a motor, some vibration occurs during the knead cycle.
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.
‘BREAKDOWN OF BREAD/DOUGH CYCLES
To help you understand the bread making process, the following chart breaks down each cycle’s time n minutes and seconds. These times are approximate and should be used only as a guide. The total rocess time is also given in hours and minutes, depending on the crust selection made.

| BASIC| WHOLE WHEAT| SWEET| DOUGH| *QUICK BREAD| **ONE HOUR
---|---|---|---|---|---|---
MIX| 5min.| 5min.| 5 min.| 5 min.| 7 min.| 1 min.
REST| 15 min.| 15 min.| 15 min.| | |
—| |
KNEAD| 20 min.| 30 min.| 25 min.| 20 min.| —| 9 min.
RISE (1)| 34 min.| 50 min.| 34 min.| 55 min.| | 18 min.
STIR-DOWN (1)| 30 sec.| 30 sec.| 30 sec.| 30 sec.| | —
|
RISE (2)| 16 min.| 14 min.| 16 min.| | |
| |
STIR-DOWN (2)| 30 sec.| 30 sec.| 30 sec.| | |
—| —|
RISE (3)| 35 min.| 40 min.| 41 min.| | | —
—| —|
BAKE (Light) (Medium)
(Dark)| 55 min.
65 min.
75 min.| 55 min.
65 min.
75 min.| 64 min.
74 min.
84 min.| | Total bake time 1 hour, 53 min. with alerts sounding after 63 min. of bak- ing and every 10 min. thereafter to
check doneness.| 32 min.
1:00
Total Time (Hours/Minutes) Light Medium Dark| 3:00
3:10
3:20| 3:30
3:40
3:50| 3:20
3:30
3:40|
Total Time for Dough| | | | 1:20| |
Total Time for Quick Bread| | | | | 2:00|

REGULAR BREAD AND DOUGH CYCLES
MIX- When turned on, the bread maker mixes ingredients about 5 minutes. The knead bar will start and stop during mixing.
REST- The dough is allowed to rest about 15 minutes before kneading. Faint clicking sounds indicate he bread maker is keeping the dough warm.
KNEAD- Knead time varies by setting: basic and sweet is 20 to 25 minutes; whole wheat is 30 minutes and and dough is 20 minutes. Whole wheat requires the longest knead time to better develop the gluten in whole wheat flour.
SPECIAL NOTE: An audible alert will sound during the knead cycle to signal when to add special ingredients such as raisins or nuts, if called for. Adding these ingredients at the alert prevents them from becoming overmixed or crushed. If these ingredients are not required, ignore this alert. The audible alert during the knead cycle can be used as a reminder to check the dough for any needed adjustments. See “Special Notes on Flour” on page 3.
RISE (1)- The dough is allowed to rise. Faint clicking sounds indicate gentle heat being provided to keep the chamber warm.
STIRDOWN (1)- Next, the dough is stirred down by the knead bar to remove excess carbon dioxide gas created by the yeast.
SPECIAL NOTE: If using the dough setting, an audible alert will sound and the bread maker will turn off as the cycle has completed. The dough is ready for hand shaping, rising and baking in your own oven.
RISE (2)-The dough is allowed to rise again, but for a shorter period of time.
STIRDOWN (2)- The dough is again stirred down by the knead bar to remove excess gas and to shape for the final rise. This final stir-down ensures that the bread will have good texture.
RISE (3)- A final rise helps the dough achieve maximum height. Faint clicking sounds indicate gentle heat being provided to keep the chamber warm.
BAKE- Bake time depends on the crust color selected. An audible alert indicates bread is done and 0:00 appears in display. If bread maker is not turned off, it automatically goes into keep warm for up to 3 hours.
*QUICK BREADS do not use yeast, and the batter needs only to be mixed and baked immediately. No rising is required. See quick bread section on page 29 for more details.
**ONE-HOUR Yeast Breads are made by kneading, rising and baking the dough for shorter times at higher temperatures. See one-hour bread section on page 22 for more details.

TROUBLESHOOTING GUIDE

LOAF SIZE AND SHAPE
1. Short loaves.
On average, 114 lb. loaves will be 4 to 5 inches high; 2 lb. loaves,51/2 to 61/2 inches high at regular bread settings. Breads made atone- hour setting will be about 1 inch shorter.| •Wheat breads will be shorter due to less gluten-forming protein in 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 I tablespoon.
•Add ingredients as listed in recipe.
•Do not use all-purpose flour.
•Measure amount recommended and check freshness date on package.
•Use correct type of yeast, especially important for bread machine/
fast-rising yeasts and one-hour setting
2. Flat loaves, no rising| •Yeast omitted.
•Yeast too old.
•Liquid too hot.
•lbo much salt added.
•Sugar or other sweetener omitted.
•If using timer, yeast got wet before
bread making process started,| •Add ingredients as listed in recipe.
•Check expiration date.
•Use liquid at correct temperature for bread setting being used.
•Use amount recommended.
•Add ingredients as listed in recipe.
•Push dry ingredients into corners of pan. Make well in center for yeast.
3. Top inflated, mushroom-like in appearance.| •Too much yeast.
•lb° much sugar.
•Too much flout
•Substituted active dry yeast for bread machine/fast-rising yeast.
•Not enough salt.
•Warm, humid weather.
•Maybe caused by high altitude.| •Reduce yeast by”/. to 1/2 teaspoon.
•Reduce sugar by 1 teaspoon.
•Reduce flour by 2 to 3 tablespoons.
•Use correct amount of bread
machine/fast-rising yeast.
•Use amount recommended in recipe
•Reduce liquid by 1 tablespoon and
reduce yeast by’/. to 1/2 teaspoon.
•See “High Altitude” section on pg. 6.
4. Top and sides cave in.| •Too much liquid.
•Too much yeast.| •Reduce liquid by 1 tablespoon.
•Use amount recommended in recipe.
5. Gnarly, knotted top, not smooth.| •Not enough liquid.
•Too much flour.
•Tbps may not all be perfectly shaped, but will not affect flavor.| •Increase liquid by 1 tablespoon.
•Measure flour accurately, leveling off measuring cup. See pg. 5.
•Having dough at proper condition
is key to perfect loaves. Sec pg. 3.
6. Collapsed while baking| •May be caused by high altitude.
•Exceeding capacity of bread pan.
•Not enough salt used or om itted.
•Too much yeast or wrong type used.
•Warm, humid weather.| •See “High Altitude” section on pg. 6.
•Do not use more ingredients than recommended for 2 pound loaf.
•Use amount recommended in recipe.
•Measure right type of yeast accurately.
•Reduce liquid by 1 tablespoon and reduce yeast by % to 1/2 teaspoon.
7. Loaf uneven.| •Dough too dry and not allowed to rise evenly in pan.| •Increase liquid by 1 tablespoon.
BREAD TEXTURE
8. Ream dense texture.| •Too much flout
•Not enough yeast.
•Not enough sugar.| •Measure accurately. See pg. 5.
•Measure recommended amount.
•Measure accurately. See pg. 5.
9. Open, coarse, holey texture.| •Salt omitted.
•Too much yeast.
•Too much liquid.| •Add ingredients as listed in recipe.
•Measure recommended amount.
•Reduce liquid by 1 tablespoon.
PROBLEM| POSSIBLE CAUSE| SOLUTION
---|---|---
BREAD TEXTURE (cont.)
10. Center of loaf is raw, not baked through.| •Too much liquid.
•Power outage during operation.
•Forgot to put knead bar in pan.| •Reduce liquid by 1 tablespoon.
•If power goes out during operation for more than 10 seconds, machine will remain off when power is restored. You must remove the unbaked loaf and start over with fresh ingredients. If power is restored within 10 seconds, machine will resume operation.
•Always put knead bar on shaft in pan before adding ingredients.
11. Doesn’t slice well, very sticky.| •Sliced while too hot.
•Not using proper knife.| •Let cool on rack 15 to 30 minutes.
•Use a good bread Icnife or electric !mire.
CRUST COLOR AND THICKNESS
12. Dark crust color/too thick.| •DARK crust setting used.| •Use LIGHT or MEDIUM crust color setting the next time.
13. Loaf is burned.| •Bread maker malfunctioning.| •See “warranty” section for servicing
14. Crust too light| •Bread not baked long enough.| •Use darker crust color setting.
15. Knead bar cannot be removed.| •Water must be added to bread pan for knead bar to soak
before it can be removed.| •Follow cleaning instructions after use. You may need to twist bar slightly after soaking to loosen.
PAN PROBLEMS
16. Bread sticks to pan/difficult to shake out.| •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 be ordered. See “warranty” section.
MACHINE MECHANICS
17. Ingredients not mixed.| •Did not start bread maker.
•Forgot to put knead bar in pan.| -After programming control panel, press start/stop button.
•Knead bar must be on shaft in bottom of pan before adding ingredients.
18. Burning odor noted during operation.| •Ingredients spilled inside oven.
•Pan leaks.
•Exceeding capacity of bread pan.| •Be careful not to spill when adding to pan. Ingredients can burn onto heating unit and cause smoke.
•Obtain replacement. See Warranty
•Do not use more ingredients than recommended in recipe and always measure accurately. See page 5.
19. WHOOPS! Machine unplugged by
mistake or power lost during use.
by can I save the bread?| •Machine has power outage protection for up to 10 seconds. If power not restored within 10 seconds, then follow guidelines below depending on what cycle machine was in when power was lost.
•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- by 5-inch loaf pan, cover and allow to rise until doubled. Bake in preheated conventional oven at 350° for 40 to 45 minutes or until golden brown.
•If in bake cycle, preheat conventional oven to 350° and remove top rack. Carefully remove pan from machine and place on bottom own rack. Bake until golden brown.
20. Loaf is burned.| •Bread maker malfunctioning.| •See Warranty for service information.

NUTRITIONAL INFORMATION

Nutritional information was calculated using butter and whole milk when called for in the recipes and is based on a ‘/2-inch thick slice of bread from a 2 pound loaf. Slices of bread from a 1’/: pound loaf will be smaller. For less calories and total fat, you may substitute margarine for butter and lowfat milk for whole milk.
100% Whole Wheat Bread Total Calories: 1275 Total Fat(g): 2.0 Total Carb(g): 23.5 Total Protein(g): 4.6 Fiber(g): 3.4 Chol(mg): 3.8 Sodium(mg): 202.4
50% Whole Wheat Bread Total Calories: 126.5 Total Fat(g): 1.9 Total Carb(g): 23.3 Total Protein(g): 4.3 Fiber(g): 2.0 Chol(mg): 3.8 Sodium(mg): 200.9″
Basic Dinner Rolls/Bread Sticks Total Calories: 115.5 Total Fat(g): 2.5 Total Carb(g): 19.8 Total Protein(g): 37 Fiber(g): 0.7 Chol(mg): 57 Sodium(mg): 146.8
Basic White Bread Total Calories: 133.5 Total Fat(g): 1.9 Total Carb(g): 24.5 Total Protein(g): 4.5 Fiber(g): 0.9 Chol(mg): 3.8 Sodium(mg): 199.9
Cinnamon Oatmeal Raisin Bread TotalCalories: 145.0 Total Fat(g): 2.8 Total Carb(g): 260 Total Protein(g): 4.7 Fiber(g): 1.2 Chokmg): 6.9 Sodium(mg): 2073 Cinnamon Rolls Tota) Calories: 177.3 Total Fat(g): 79 Total Carb(g): 22.8 Total Protein(g):
5.5 Fiber(g): 0.9 Chol(mg): 28.6 Sodium(mg): 126.2 Classic Rye Bread Total Calories: 124.3 Total Fat(g): 1.3 Total Carb(g): 24.1 Total Protein(g): 4.1 Fiber(g): 1.8 Chol(mg): 2.0 Sodium(mg): 193.0
Cracked Wheat Bread Total Calories: 133.0 Total Fat(g): 1.7 Total Carb(g): 25.3 Total Protein(g): 4.4 Fiber(g): 1.9 Chol(mg): 2.8 Sodium(mg): 2978
Dill Bread Total Calories: 134.1 Total Fat(g): .0 Total Carb(g): 247 Total Protein(g): 4.5 Fiber(g): 1.0 Chol(mg): 3.8 Sodium(mg): 1997 Egg Bread Total Calories: 148.3 Total Fat(g): 3.0 Total Carb(g): 24.8 Total Protein(g): 5.4 Fiber(g): 0.9 Chol(mg): 297 Sodium(mg): 2094 French Bread Total Calories: 131.0 Total Fat(g): 1.6 Total Carb(g): 24.5 Total Protein(g): 4.3 Fiber(g): 0.9 Chol(mg): 2.8 Sodium(mg): 917
Gorlic Bread Total Calories: 133.1 Total Fat(g): 2.2 Total Carb(g): 24.3 Total Protein(g): 4.6 Fiber(g): 0.9 Chol(mg): 3.8 Sodium(mg): 200.2
Honey Oatmeal Bread Total Calories: 134.1 Total Fat(g): 2.0 Total Carb(g): 247 Total Protein(g): 4.5 Fiber(g): 1.0 Chol(mg): 3.8 Sodium(mg): 1997
Italian Herb Bread Total Calories: 13723Total Fat(g): 2.3 Total Carb(g): 24.3 Total Protein(g): 4.9 Fiber(g): 1.1 Chol(mg): 4.4 Sodium(mg): 213.7
Nut Bread Total Calories: 161.4 Total Fat(g): 6.2 Total Carb(g): 24.1 Total Protein(g): 3.4 Fiber(g): 0.6 Chol(mg): 25.3 Sodium(mg): 221.0 Old Fashioned White Bread Total Calories: 143.9 Total Fat(g): 2.7 Total Carb(g): 25.0 Total Protein(g): 5.0 Fiber(g): 0.9 Chol(mg): 67 Sodium(mg): 205.6 Potato Bread Total Calories: 132.6 Total Fat(g): 1.9 Total Carb(g): 24.4 Total Protein(g): 44 Fiber(g): 1.0 Chol(mg): 3.8 Sodium(mg): 2017
Raisin Bread Total Calories: 1774 Total Fat(g): 3.4 Total Carb(g): 32.7 Total Protein(g): 5.1 Fiber(g): 1.4 Chol(mg): 3.8 Sodium(mg): 231.3
Traditional French Bread Total Calories: 1073 Total Fat(g): 1.2 Total Carb(g): 20.2 Total Protein(g): 3.6 Fiber(g): 0.8 Chol(mg): 18 odium(mg): 158.1
Traditional Pizza Dough Total Calories: 657 Total Fat(g): 1.9 Total Carb(g): 10.7 Total Protein(g): 1.5 Fiber(g): 0.5 Chol(mg): 0.1 Sodium(mg): 108.8
Wheat Dinner Rolls Total Calories: 105.3 Total Fat(g): 2.5 Total Carb(g): 18.1 Total Protein(g): 3.7 Fiber(g): 1.6 Chol(mg): 5.7 Sodium(mg): 1473
Whole Wheat Pizza Dough Total Calories: 64.6 Total Fat(g): 1.1 Total Carb(g): 11.5 Total Protein(g): 2.3 Fiber(g): 1.9 Chol{mg): 0 ‘ Sodium(mg): 61.9

BASIC

GARLIC BREAD

Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
OLD FASHIONED WHITE BREAD

Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast.
Program for basic bread setting and desired crust color. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
HONEY OATMEAL BREAD
DILL BRED

Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
FRENCH BREAD

Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast.  Program for basic bread setting, desired crust color and timer, if being used. For thicker, chewier crust, use medium or dark crust setting. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
ITALIAN HERB BREAD

Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting, desired crust color and timer, if being used. For thicker, chewier crust, use medium or dark crust setting. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
POTATO BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
EGG BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting and desired crust color. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing,
CLASSIC RYE BREAD- T Addingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.

SWEET

RAISIN BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for sweet bread setting, desired crust color and timer, if being used. Turn on. Add raisins and nuts when alert sounds during knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing. SPECIAL TIP: To make bread overnight or without being present to add raisins and nuts, follow the above, but placing raisins and nuts around edge of pan, on top of dry ingredients, away from yeast. Do not add raisins to water in pan as they will absorb too much liquid and poor results will be obtained.
CINNAMON OATMEAL RAISIN BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for sweet bread setting, desired crust color. Turn on. Add raisins when alert sounds during knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing. SPECIAL TIP: To make bread overnight or without being present to add raisins, follow the above, but placing raisins around edge of pan, on top of dry ingredients, away from yeast. Do not add raisins to water in pan as they will absorb too much liquid and poor results will be obtained.
whole wheat
100% WHOLE WHEAT BREADAdd ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for whole wheat bread setting and desired crust color . Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
50%WHOLE WHEAT BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for whole wheat bread setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
CRACKED WHEAT BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for whole wheat bread setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.

WHOLE WHEAT/ONE-HOUR

ONE-HOUR BREAD EXPRESS™
The one-hour bread setting is used to bake yeast breads in just one hour. It is very important to follow the guidelines below for yeast, liquid tem- peratures and salt quantities for best results at this setting.
INSTRUCTIONS
See “Basic Steps in Making Bread” on page 10.
SPECIAL NOTES

• Use 3 teaspoons fast rising yeast such as RED STAR® Quick-Rise™, rapid rise, instant blending or bread machine yeast for both the 1% and 2 pound loaves. Do not use active dry yeast as short loaves will be obtained at the one-hour setting.
• Use hot liquids, from 115-125°F for faster acti- vation of yeast. If cooler liquids are used, short loaves will be obtained. If hotter liquids are used, the yeast can be killed. Use thermometer included with machine or other thermometer to measure liquid temperatures. See thermometer included with machine for proper use.
• Use less salt. Salt controls the activity of the yeast; using less at this setting will result in a higher loaf. Some salt must be used, so do not eliminate it completely as this will affect both the taste and texture. Use 1 teaspoon salt for both the 14 and 2 pound loaves.
• Ingredients such as flour, sugar, dry milk, salt and butter should be at room temperature. Yeast can be room temperature or used direct- ly from the refrigerator.
• Always use bread flour. Recipes should con- tain at least 50% bread flour when made at this setting. Do not attempt to make 100% whole wheat or other natural grain breads at this set- ting as poor results will be obtained.
• Time delay cannot be used at this setting. The liquid would be too cool to activate the yeast properly if left at room temperature several hours before the bread making process begins.
• Do not open cover unless needed during the bread making process as it affects the loaf.
• An alert will sound during knead cycle to add ingredients such as raisins, etc. If these are not called for in recipe, ignore the alert.
• If loaf is difficult to remove from pan imme- diately after baking, let it sit in pan 5 minutes to loosen. Shake bread out of pan and cool on rack at least 15 minutes before slicing.
• If bread is not removed from machine imme- diately after baking, machine will go into auto- matic keep warm mode for up to 3 hours.
• If making consecutive loaves of bread at this setting, turn machine off to cool with the cover open for at least 20 minutes. This will allow control to cool for accurate sensing of tempera- ture which is critical for the one-hour setting.
• A crack may form on top of crust which is caused by higher temperatures at this setting.
• Bread made in one hour will be about 1 inch shorter with denser texture than loaves made at other bread settings which is normal.

USING BREAD MIXES AT THE ONE-HOUR SETTING
Bread mixes may be used at the one-hour set- ting with the following adjustments. Please note that some variation will be occur due to the difference in the amount of salt (sodium) in bread mixes. Scratch recipes in this sec- tion will provide the best results due to accu- rate salt measurement.

1. Use mixes that weigh 14 ounces or more .
   (Net weight will be printed on box.)

2. Use hot water, between 115-125°F. Use thermometer included with machine or other thermometer to measure temperature of water.

3. ADD 11/2 extra teaspoons fast rising, instant blending or bread machine yeast to the yeast included with the mix. If extra yeast is not added, the loaf will be short. Yeast does not need to be the same brand — dif- ferent brands of yeast can be combined.

one-hour
OLD FASHIONED WHITE BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for one-hour bread setting. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
HONEY OATMEAL BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for one-hour bread setting. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
RAISIN BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for one-hour bread setting. Turn on. *Add raisins and nuts when alert sounds during knead cycle. When done shake bread out and allow to cool on rack before slicing.

ONE-HOUR

FRENCH BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for one-hour bread setting. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
GARLIC BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for one-hour bread setting. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
50% WHOLE WHEAT BREAD Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for one-hour bread setting. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
DOUGH SETTING
The dough setting will prepare dough for hand shaping and baking dinner rolls, cinnamon rolls, donuts, bread sticks or your own dough recipes in your own oven.
INSTRUCTIONS

1. Position knead bar onto shaft in bottom of pan, making sure it is pushed down all the way. Twist slightly if needed to drop bar in place.
2. Add ingredients to pan in order listed in recipe, MAKING SURE to add liquids first, butter or margarine next, then dry ingredients and 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 sequence is very important when using the time delay to prevent the yeast from getting wet too soon.
3. Lock pan into bread maker. Pan must always be locked in place for bread maker to function properly. Close cover.
4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Program for dough set- ting. Program time delay if being used. See instructions on pages 7 and.
5. Press start/stop button once to turn machine on. The dough will be mixed, kneaded and allowed to rise before being stirred down. ‘When done, 0:00 will appear in display and audible alert will sound. Unlock pan and remove. It is important to remove dough promptly as it will continue to rise if left in oven chamber. Machine will automatically turn off upon completion of the dough cycle. Unplug cord from outlet after cycle completes. Follow recipe instructions.

PECIAL NOTES

• The time delay can be used for recipes with the T symbol. The crust color button cannot be activated at the dough setting.
• Active dry, bread machine or fast rising yeast may be used. Use recommended amount for the type of yeast used. Bread machine and fast ris- ing yeast are interchangeable.
• Most yeast dough recipes can be prepared at this setting; however, do not exceed four (4) cups of flour as the dough may not be kneaded prop- erly. Minor adjustments may be needed during kneading for proper condition of the dough. See “Special Notes on Flour” on page 3.
• Use lukewarm water, 75-85°F, to activate the yeast. DO NOT USE HOT WATER, above 100°F, as this can affect the yeast.
• MILK MUST BE WARMED to 75-85°F to activate the yeast. DO NOT USE MILK DIRECTLY FROM THE REFRIGERA- TOR. Warm milk in microwave at low power or on range over low heat. Use thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 100°F, as this can affect the yeast. Allow to cool if too hot or add alittle cold milk to cool.
• If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.
• An audible alert will sound during kneading to signal when to add ingredients such as raisins or nuts. This prevents the ingredients from becoming overmixed or crushed. Simply open cover when alert sounds, add ingredients and close cover. Do not turn bread maker off. If these ingredients are not required, ignore the alert. o If machine labors during kneading, the dough is too dry. Add one (1) teaspoon warm water at a time until dough softens. Do not add too much water as dough can get too sticky. Dough should be soft to the touch after kneading.
• Dough can be refrigerated up to three (3) to four (4) days for later use. Simply remove dough and place in an oiled bowl. Turn dough over to oil top and cover tightly. Or, put dough inan oiled plastic bag and seal. Check daily and punch down if needed. When ready to use, shape, rise and bake as recipe directs.
• To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month. When ready to use, remove from freezer and thaw in refrigerator or at room temperature. Keep covered to prevent from drying out. Once thawed, allow dough to rise until doubled in size, then bake as directed.

DOUGH

BASIC DINNER ROLLS/BREAD STICKS T WHEAT DINNER ROLLS![WEST BEND L-5236 Bread Maker

• tabe16](https://manuals.plus/wp-content/uploads/2024/01/WEST-BEND-L-5236 -Bread-Maker-tabe16.jpg) Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for dough setting and timer, if being used. Turn on. When done, turn off, unlock pan and place dough on floured surface. Let rest 15 minutes. Follow desired shaping directions below.
  Cover and let rise in warm, draft-free place until double in size, 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350°F oven for 15 to 20 minutes or until golden brown. Serve warm.
  CRESCENT ROLLS

  1. Divide dough into 4 equal pieces. Roll each piece into a circle 1/4-inch thick.

  2. Cut each circle into 6 pie-shaped wedges. Roll each wedge from wide end to narrow tip.

  3. Curve ends to form crescent. Place 1 inch apart on greased cookie sheet. Continue recipe instructions. Makes 2 dozen.

  4. Roll dough into a rectangle, 4-inch thick. Cutinto 18 equal-sized pieces.

  5. Shape each piece into a ball. Place each ball into a greased muffin cup.

  6. With scissors, snip cach ball completely into quarters. Continue recipe instructions. Makes 11/2 dozen.

CLOVERLEAF ROLLS

1. Divide dough into 54 equal-sized pieces. Roll each piece into a ball.
2. Place 3 balls into greased muffin cup. Continue recipe instructions. Makes 11/2 dozen.

BREAD STICKS

1. Divide dough into 4 equal pieces. Divide each piece into 6 portions.
2. Roll each piece into a rope 8 inches long. Place 1 inch apart on greased cookie sheet.
3. Brush with egg white/water mixture and sprinkle with sesame or poppy seeds, grated Parmesan cheese, garlic salt or other topping. Continue recipe instructions. For drier breadsticks, reduce heat to 300°F after baking 10 minutes baking and bake 25 to 30 minutes longer. Makes 2 dozen.

CINNAMON ROLLS

These can be made the night before, refrigerated and baked in the morning. Rolls must sit at room temperature at least 30 minutes before baking. Makes 12 large rolls.

1. Add ingredients for dough to bread pan in order listed, making well in center of dry ingredients for yeast. DONOT ADD FILLING INGREDIENTS. Program for dough setting. Turn on. When done, unlock pan and place dough on floured surface. Knead 1 minute, then let rest 15 minutes. Roll dough into a rectangle, about 15 x 10 inches. Spread 1/4 cup melted butter over dough to within 1 inch of edges. Then evenly sprinkle 1/4 cup sugar, the cinnamon, nutmeg and chopped nuts over dough.
2. Roll dough tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll.
3. With a knife or 8-inch long piece of thread or dental floss, cut roll into l-inch pieces. (If using thread or dental floss, slide under roll and criss-cross ends to cut neatly through dough.)
4. Place rolls into a greased 13- by 9-inch baking pan. Cover and let rise in warm, draft-free place until double insize, 30 to 45 minutes. Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla. Blend until smooth. If too thin or thick, add more powdered sugar or milk. Cut apart and remove from pan.

TRADITIONAL FRENCH BREAD

1. Add ingredients for dough to bread pan in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being used. Turn on. When done, turn off, unlock pan and place dough on floured surface. Knead about 1 minute, then let rest 15 minutes.
2. Rollinto a 15-by 12-inch rectangle. Roll tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft-free place for 45 to 55 minutes or until double in size.
3. With sharp knife, make 3- or 4 ¥%-inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf. Sprinkle with poppy or sesame seeds or leave plain. Bake in preheated 375°F oven for 40 minutes or until golden brown. Cool slightly before slicing.

PIZZA DOUGH
The single crust recipe makes enough for one 12- to 14-inch pizza; double crust recipe makes enough for two 12- to 14-inch pizzas. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan. Cookie sheets can also be used.
TRADITIONAL PIZZA DOUGH

1. Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being used. Turn on. When done, place dough on floured surface. Knead about 1 minute, then let rest 15 minutes.
2. Roll dough to fit 12- or 14-inch pizza pan. Place dough onto greased pan sprinkled with cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to 25 minutes.
3. Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425°F oven for 20 to 25 minutes or until nicely browned on top. Let rest 5 minutes before cutting.

WHOLE WHEAT PIZZA DOUGH

1. Add ingredients for dough in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being used. Turn on. When done, place dough on floured surface. Knead about 1 minute, then let rest 15 minutes.
2. Roll dough to fit 12- or 14-inch pizza pan. Place dough onto greased pan sprinkled with cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to 25 minutes.
3. Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425°F oven for 20 to 25 minutes or until nicely browned on top. Let rest 5 minutes before cutting.

QUICK BREAD SETTING

The quick bread setting is unique for making batter-type breads that do not use yeast. It mixes ingredients for seven (7) minutes and immediately goes into bake cycle. No yeast is used, so no rise time is needed. Baking soda or baking powder is used as the leavening agent. Never attempt to make quick breads at another setting. Either box mixes or scratch recipes can be prepared using the following instructions.
INSTRUCTIONS

1. Position knead bar onto shaft in bottom of pan, making sure it is pushed down all the way. Twist slightly if needed to drop bar in place.

2. Always grease bread pan and knead bar generously per recipe directions. Use solid veg- etable shortening when possible. We do not rec- ommend using vegetable cooking spray as sticking can become a problem.

3. Add ingredients to pan in this order:liquid ingredients, fruit and nuts and then dry ingre- dients.

4. Lock pan into bread maker. Pan must always be locked in place for bread maker to function properly. Close cover. Program for quick bread and press start/stop button. After about three minutes of mixing, open cover and scrape sides of pan with rubber  scraper to clean off flour residue. Close cover.
   CAUTION: To prevent damage to machine or rubber scraper, avoid pinching rubber scraper between pan and knead bar when scraping side ofpan.

5. The quick bread setting is preset to bake for 1 hour, 53 minutes. Since baking time will vary between box mixes and scratch recipes, you may wish to set a separate timer for the mini- mum bake time given in recipe to check for doneness, or you can use the audible alerts which, after 63 minutes of baking, will sound automatically every 10 minutes. Check for doneness by inserting a toothpick into center of bread. The toothpick should come out clean.

6. When done, turn machine off by holding start/stop button down until light goes out. Use oven mitts to remove and allow bread to cool in pan on rack for time specified in recipe before removing. If not allowed to cool, bread will stick and break apart when removed. After cooling in pan, run a smooth-edged plastic tool around outside of bread to loosen, then shake out. Cool completely on rack before slic- ing.

SPECIAL NOTES

• The time delay cannot be used with this set- ting as eggs are used which can spoil when left at room temperature for several hours. Crust color is not an option, nor is the keep warm cycle as these do not apply to quick breads.
• Use all purpose flour, not bread flour, in these recipes for best results.
• Always use room temperature-softened butter or margarine to ensure even blending during the mix cycle. Also, cut the butter or margarine or solid vegetable shortening into small pieces for even blending. If refrigerated butter or margarine is used, it will not blend into the mixture during the brief mix cycle.
• Always beat egg(s) slightly before adding to pan to ensure thorough mixing.

USING YOUR OWN QUICK BREAD RECIPES OR PACKAGED MIXES
You may use your own recipes or packaged mixes at the quick bread setting. Follow the package instructions, paying special atten- tion to the instructions to left and special notes above. The amount of flour in recipe should not exceed 2 cups.
Packaged muffin mixes for 12 muffins which give directions for making loaf bread may also be used.
NUT BREAD

1. Grease inside of pan and knead bar generously with vegetable shortening. Add ingredients to bread pan in order listed. Lock pan into bread maker. Program for quick bread setting. Turn on. The ingredients will be mixed and then the bread will be baked.
2. After 2-3 minutes of mixing, use a rubber scraper to clean off flanr fromsides of pan. Do not remove pan to scrape sides, leave pan locked in place when scraping tiouf off sides.
3. When done, turn off, unlock pan and remove with oven mitts. Allow bread to cool in pan on rack atleast 15 minutes. You may wish to run a smooth edged plastic spatula around edge of bread to help loosen from pan before removing. Cool completely on rack before slicing.

NUT BREAD FLAVOR VARIATIONS

• Banana Nut: Replace vegetable oil with 1/2 cup softened butter or margarine, cut into small pieces for thorough blending; eliminate milk; add 11/4 cups mashed ripe banana (about 2 medium size bananas).
• Cherry Pecan: Reduce milk to 1/2 cup; use chopped pecans for chopped nuts; add 1/2 cup chopped maraschino cherries, well drained.
• Cranberry Nut: Reduce milk to 1/2 cup and add 1 cup coarsely chopped cranberries.
• Date Nut: Reduce milk to 1/2 cup. Soak 1/2 cup chopped dates in 1/3 cup hot water for at least 5 minutes to soften before adding to pan. Be sure to soften dates to prevent possible wedging between end of bar and side of pan.

90 DAY WARRANTY

Your West Bend® Warranty covers failures in the materials and workmanship of this Bread Maker for 90 days from the date of original purchase. Any failed part of the Bread Maker will be repaired or replaced without charge. This warranty gives you specific legal rights and you may also have other rights which vary from state to state. This warranty does not cover damage caused by misuse, abuse, acci- dents or alterations to the Bread Maker. ‘We wish to delight YOU, our customer, and con- tinue to implement many measures to assure your satisfaction. However, should you have a missing part or a functional difficulty with your Bread Maker, please call  during the hours of 6 a.m. to 10 p.m. (Central Standard Time), 7 days a week except holidays. Our asso- ciates will respond to your inquiry immediately. Please complete the “Important Information” section below and have it available when you call, as this will help us better serve you. If you think the Bread Maker has failed or requires service, you may call The West Bend Company at 262-334-6949, or if you choose, carefully package and return the Bread Maker prepaid and insured with a description of the difficulty to:
The West Bend Company
Attn: Customer Service Department
400 Washington Street
‘West Bend, WI 53095
Please ensure that you enclose the sales slip or proof of date of purchase in order to assure warranty coverage.
BONUS! RECIPE BOOK
A recipe book containing dozens of recipes developed exclusively for West Bend® Bread Makers is available. To order, write to the address at left. Include $6.95 with your request. Payment must accompany order. Make check or money order payable to The West Bend Company. Please allow two weeks for delivery. Prices subject to change without notice.
REPLACEMENT PARTS AVAILABLE
Replacement bread pans, knead bars and covers may be ordered directly from The West Bend Company. To order, write to the address at left or order online at www.westbend.com. Be sure to include the catalog number of your Bread Maker (#410__), found on back of your machine, a description of what you want and the quantity. Along with this information please include your name, mailing address and your Visa, MasterCard or Discover credit card number for the billing of the part(s) to you. Your state’s sales tax and a handling fee will be added to your total charge. Or, to send a check or money order call 262-334-6949 to obtain purchase amount. Please allow 2 weeks for delivery.
Specifications:
120 V AC, 60 Hz
Heater- 625 Watts
Motor- 125 Watts

IMPORTANT INFORMATION

Please file this booklet for reference to instructions for proper use and care, warranty and ser-vice information. For your records, attach dated sales receipt for warranty purposes and com-plete the following information:
Date purchased or received as a gift: …………………………………………….
Where purchased and price, if known: …………………………………………….
Date of Manufacture (on back of bread maker): …………………………………………….
Cat. Number: ……………………………………………………………….

References

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