West Bend L5005 Other Tips to Keep in Mind When Using Your Bread Maker, Know Your Ingredients

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OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER

1.DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation. If you need to stop the bread maker during operation, hold the start/stop button down for 4 seconds or until the red ON light goes out.

2 BE SURE to allow adequate ventilation around the bread maker when it is in operation. Keep it out of drafts and direct sunlight and at least 4 inches away from walls, cabinets and other appliances, especially heating and cooling appliances which can interfere with the internal bread maker temperatures and affect the loaf of bread being prepared.

3.DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearings on the bottom of the pan that turns the knead bars. See “Clean After Each Use” section for further details.

4.ALWAYS place bread maker on a DRY, STABLE, heatproof countertop or table during use. Since the bread maker contains a motor, some vibration occurs during the knead cycle.

5.AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use potholders when removing and handling the bread pan after baking.

6.FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See “MEASURING INGREDIENTS ACCURATLEY” section in this booklet.

7.DO NOT EXCEED the ingredient capacity of the bread maker. See “Know Your Ingredients” section in this booklet. Use only fresh ingredients.

8.ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid ingredients to the bread pan first, the butter or margarine next, followed by the dry ingredients and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the pan to settle the dry ingredients, then level off the ingredients, pushing into the corners to prevent liquid from seeping up. Then add the yeast to the very center of the pan, making a slight well in the center of the dry ingredients. This sequence is very important, especially when using the delay start timer of your bread maker to prevent over fermentation of the yeast.

9.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 occurs, you will need to remove the contents from the bread pan and start over using fresh ingredients. The red ON light will remain off and the display will reset to the default setting; basic/specialty, medium crust, 1½ lb. loaf, with 3:30 in display.

10.DO NOT COVER bread maker with anything during operation as this can cause malfunction.

11.DO NOT TOUCH control panel buttons after bread maker has been turned ON as this will interrupt the cycle. Turn bread maker OFF after completion of cycle.

12.DO NOT LEAVE bread make plugged into electrical outlet when not in use to prevent it from being accidentally turned ON.

KNOW YOUR INGREDIENTS

Although bread making seems very basic, it is a science and the proportions of ingredients are critical. Read the following information to better understand the importance each ingredient plays in the bread making process. Also, always make sure your ingredients are fresh.

•FLOUR is the main ingredient 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, cake flour or self-rising flour, as poor results will be obtained.

•BREAD FLOUR if available, is the preferred flour to use in your bread maker as it contains more gluten-forming proteins than all-purpose flour and will provide tall, well-formed loaves with good structure. Several different brands of bread flour may be available for use in your bread maker.

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

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Contents Important Safeguards Electric Cord Statement Important Safety InstructionsImportant Information on Protecting Electronic Control Important Tips to Keep in Mind When Making Bread areHelpful Hints for Successful Bread Baking Quick Start Steps for Making First Loaf of Bread Quick Start Steps for Making a Recipe in this BookOther Tips to Keep in Mind When Using Your Bread Maker Know Your IngredientsSpecial Note on Flour Could Affect the YeastMeasuring Ingredients the KEY to Successful Bread Making Using Bread Mixes in Your Bread Maker Make Your OWN MixesHigh Altitude Adjustment Adapting Your Favorite BREAD/DOUGH RecipesPage Time Delay Buttons Becoming Familiar with Control PanelBread Select Button Crust Color ButtonClean Before Using TOO HOT/TOO Cold WarningPage HOW to USE Dough Setting HOW to USE Time DelayClean After Each USE Slicing BreadStoring Bread Do not Immerse Bottom of Bread PAN in WaterBasic Whole Dough Specialty Wheat MIXRest KneadTroubleshooting Guide Problem Possible Cause SolutionTroubleshooting Guide Nutritional Information Shredded Wheat Bread Total Calories Multi-grain French Bread OLD Fashioned White Bread BASIC/SPECIALTY Bread SettingFollow These Instructions for this Recipe Country White Bread Potato BreadEGG Bread Follow These Instructions for Recipes on thisItalian Herb Bread Honey Oatmeal BreadDill Bread Classic RYE Bread Garlic BreadPumpernickel RYE Bread Shredded Wheat Bread Bran BreadFrench Bread Shredded Wheat CerealSourdough Starter Recipe MULTI-GRAIN FrenchTo USE and Maintain Sourdough Starter Sourdough Tips Sourdough BreadSourdough Wheat Bread Bread FlourRaisin Bread Cinnamon Oatmeal Raisin BreadGround Cinnamon RaisinsCheese Bread PanettoneApricot Almond Bread Ground NutmegCHOPPED, Dried Apricots Stollen Fruit BreadWheat ‘N Yogurt Bread Whole Wheat Bread SettingPlain Nonfat Yogurt 100% Whole Wheat Bread 50% Whole Wheat BreadCracked Wheat Bread Cracked Wheat CerealDough Setting Buttermilk Wheat BreadBUTTERMILK, 27 C Baking SodaHOW to Shape Dinner Rolls Using Basic and Wheat Dough Basic Dinner ROLLS/BREAD Sticks IngredientsCrescent Rolls FOUR-LEAF Clover RollsRYE Dinner Rolls Ingredients Wheat Dinner Rolls IngredientsFollow These Instructions for the RYE Dinner Rolls Recipe Pizza Dough Vegetable OILALL Purpose Flour Pizza SauceFollow These Instructions for the Focaccia Recipe Traditional French BreadWater CroissantsFollow These Instructions for the Croissant Recipe Cinnamon Rolls Bread MACHINE/FAST Rise Yeast FillingGroupvsrg Raised DoughnutsVegetable Shortening Follow These Instructions for the Raised Doughnuts Recipe
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