West Bend L5141 manual

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DO NOT EXCEED 3 cups of bread flour for the 1½ 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 3½ cups for the 1½ pound loaf or 2½ cups for the 1 pound loaf.

SUGAR AND OTHER SWEETENERS: Provide food for the yeast, add height and flavor to the bread and give the crust a golden color. Types of sweeteners that can be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits, whether dried or fresh. When using a liquid sweetener, such as honey or molasses, the total amount of liquid in the recipe will need to be reduced slightly by the same measurement of liquid sweetener used. A special tip when measuring sticky liquid sweeteners is to coat the measuring spoon with vegetable oil before measuring. This will help the liquid sweeteners slide right out.

DO NOT USE ARTIFICIAL 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 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.

WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the time delay feature of the bread maker as regular milk can spoil when left at room temperature for several hours. Use lukewarm water, about 75-85°F, for regular bread settings; 115-125° F water for one-one-hour setting. 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, 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 or 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 of 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.

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Contents Important Safeguards Water For Measuring For Making BreadButter or Margarine Bread FlourProgramming Control for Making Bread Other Tips to Keep in Mind When Using Your Bread MakerSpecial Notes on Flour Know Your IngredientsPage Measuring Ingredients the KEY to Successful Bread Making Fluid CUP Ounce Tablespoon Teaspoon Measurement Equivalent ChartPage Dough120 One-hour100 Page HOW to USE-BASIC Steps in Making Bread Clean Before UsingPage Page Regular Bread & Dough Cycles STIR-DOWN RiseSpecial Note RiseTroubleshooting Guide Page Page Nutritional Information Honey Oatmeal Bread OLD Fashioned White BreadItalian Herb Bread French BreadGrated Parmesan Cheese Italian SeasoningCinnamon Oatmeal Raisin Bread Raisin BreadGround Cinnamon Raisins100% Whole Wheat Bread Bread Select Setting to USE whole wheat50% Whole Wheat Bread MolassesONE-HOUR Bread Express Bread Machine Yeast Fast RiseWater 115-125F Garlic Bread Dough SettingFollow These Instructions for French Bread and Garlic Bread Page Wheat Dinner Rolls Basic Dinner ROLLS/BREAD SticksIngredints Bread Machine Fast Rise YeastFor Cloverleaf Rolls For Parker House RollsFor FOUR-LEAF Clover Rolls For Bread SticksWhole Wheat Pizza Dough Pizza DoughBread MACHINE/FAST Rise Yeast Cinnamon RollsFilling Chopped NutsTraditional French Bread Full 90 DAY WarrantySpecifications Replacement Parts AvailableHeater- 430 WattsVALID only in USA and Canada Bonus Recipe Book

L5141 specifications

The West Bend L5141 is a highly regarded electric griddle designed for both home and commercial use, known for its impressive features and versatility in cooking. With an expansive cooking surface, the L5141 allows for the preparation of multiple food items simultaneously, making it an ideal choice for large families or eateries seeking efficiency in meal preparation.

One of the standout features of the West Bend L5141 is its generous cooking area, typically around 20 inches by 10 inches, offering ample space to prepare pancakes, eggs, sandwiches, and more. The flat cooking surface heats evenly, ensuring that food is cooked uniformly without hot spots. This feature is particularly valuable for professional settings where consistency in cooking is paramount.

The L5141 is equipped with an adjustable temperature control, allowing users to set the ideal heat level for a wide range of dishes. Whether searing meats or keeping cooked food warm, the precise control makes it easy to achieve desired results. The built-in indicator lights also add a level of convenience by signaling when the griddle has reached the set temperature, helping to avoid overcooking or undercooking.

In terms of construction, the West Bend L5141 is designed to withstand frequent use. The non-stick cooking surface is not only easy to clean but also reduces the amount of oil or grease needed during cooking, promoting healthier meal preparation. The design includes a drip tray that conveniently collects excess grease, further facilitating clean-up.

Moreover, the L5141's compact design allows for easy storage while maintaining a sleek aesthetic that complements any kitchen decor. The sturdy base provides stability, preventing tipping during use, while the easy-grip handles enhance user control during cooking and serving.

The L5141 is also noted for its safety features, including cool-touch handles and base that prevent accidental burns, making it suitable for families with children. With its reliable performance, versatility, and user-friendly design, the West Bend L5141 electric griddle has become a favorite among cooking enthusiasts and professionals alike.

In summary, the West Bend L5141 electric griddle offers an ideal combination of functionality, safety, and efficiency, making it a valuable addition to any kitchen. Its durability and thoughtful design cater to various cooking needs, solidifying its reputation as a standout appliance in the griddle category.
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