West Bend L5762, 41200CF instruction manual ALERTS, SOUNDS and OTHER GENERAL FUNCTIONS

ALERTS, SOUNDS and OTHER GENERAL FUNCTIONS

Alert: The alert sounds;

•At the pressing of any button that allows function selection. If the button doesn’t beep, that function choice is not available.

•During the second kneading cycle of the “BASIC”, WHOLEWHEAT”, “SWEET” and “BROWN BREAD” programs to signal that the cereals, fruit, nuts or other ingredients can be added.

•When the end of the program is reached.

•During the warming phase at the end of the baking procedure the alert sounds several times.

Power Interruption: If there is a brief power interruption of less than five minutes, the program position is stored in memory and the machine will resume when the power is restored.

Over-temp Error: If trying to prepare consecutive batches, an “E01” will appear in the display when pressing start and the alert will sound if the appliance temperature is too high. Press and hold the “START/STOP” button untl the “E01” message clears and the basic setting appears on the display. Remove the bread pan, leave the cover open, and allow the appliance to cool for 15-20 minutes. Only the “BAKE” program can be started immediately after clearing the “E01” message even if the appliance is still hot.

KNOW YOUR INGREDIENTS AND MEASURE ACCURATELY

Although bread making seems very basic, it is a science and the proportions of ingredients are critical. The most important step in using your bread maker is to measure the ingredients precisely and accurately. Read the following information to better understand the importance each ingredient plays in the bread making process. Always make sure the ingredients are fresh.

Measure the liquid ingredients in see-through measuring cups with accurate markings. Place the cup on a flat surface and measure at “Eye Level,” not at an angle. All measurements must be accurate. Always use liquids between 80- 90°F (27-32°C) to assure optimal yeast activity.

Spoon the dry ingredients into the appropriate measuring cups or spoons, and then level off with table knife. All ingredients measured in measuring spoons and cups must be level, not rounded or heaping.

Never scoop measuring cups into dry ingredients. This will compress the ingredients into the cup and cause the dough to be dry which will result in a short loaf of bread.

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