West Bend L4805 manual Problem Possible Cause

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	PROBLEM	POSSIBLE CAUSE
10.	Collapsed While Baking.	May be caused from
		baking in high altitude.
		Exceeding capacity of
		bread pan.
		Not enough salt used or
		omitted.
		Too much yeast or wrong
		type used.
		Warm, humid weather.
11.	Bread Doesn’t Slice Well,	Sliced while too hot.
	very sticky.
		Not using proper knife.
12.	Open, Coarse, Holey texture.	Salt omitted.
		Too much yeast.
		Too much liquid.
13.	Heavy, Dense Texture.	Too much flour.
		Not enough yeast.
		Not enough sugar.
14.	Ingredients Not Mixed.	Did not start bread maker.

Forgot to put knead knead bar in pan.

SOLUTION

Use recommended adjustment

for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons.

Do not use more ingredients than recommended for 1½ pound loaf.

Use amount of salt recommended in recipe.

Measure right type of yeast accurately.

Reduce liquid by 1 tablespoon and reduce yeast by ¼ to ½ teaspoon.

Allow bread to cool on rack at least 15 to 30 minutes before slicing to release steam.

Use a good bread knife or electric knife.

Assemble ingredients as listed in recipe.

Measure right amount of recommended yeast.

Reduce liquid by 1 tablespoon.

Measure accurately, leveling off measuring cup.

Measure right amount of recommended yeast.

Measure accurately.

After programming control panel, press START/STOP button to turn bread maker on.

Always make sure knead bar is on shaft in bottom of pan before adding ingredients.

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Contents Automatic Bread & Dough Maker Important SafeguardsStore Only ‘QUICK Start STEPS’ for Making a Recipe in this Book Other Tips to Keep in Mind When Using Your Bread Maker Page Page Page Page Page Page Bread Select Settings Time to complete in Hours and Minutes Bread Select ButtonClean Before Using HOW to USE - Basic Steps in Making Bread Page Page Page Clean After Each USE Can be removedSpecialty Wheat Basic Whole DoughSpecial Notes Special Note BakeProblem Possible Cause Troubleshooting GuideSolution Problem Possible Cause Dark crust setting usedProblem Possible Cause Problem Possible Cause Solution Bread Flour OLD Fashioned White BreadIngredients SugarPotato Bread Country White BreadDRY Milk ALL Purpose orButter or Margarine EGG BreadOatmeal Bread Dill Bread Honey Oatmeal BreadHoney Dill WeedGarlic Powder Garlic BreadDried Parsley Flakes Classic RYE BreadMolasses Dijon RYE BreadVegetable OIL Dijon Style MustardButtermilk 95F/35C Pumpernickel RYE BreadDried Onion Soup Bread Dried Onion SOUP/RECIPE MIXCanned Pumpkin Pumpkin NUT BreadEvaporated Milk Ground NutsFrench Bread Available at health Food stores MULTI-GRAIN French BreadGrain Cereal MULTI-GRAIN BreadCheese Italian HerbGrated Parmesan Italian SeasoningCinnamon Oatmeal Raisin Bread CinnamonRaisins Ground CinnamonCheese Bread Shredded SharpWhole Wheat Bread Setting 100% Whole Wheat Bread Half Whole Wheat BreadCereal Cracked Wheat BreadCracked Wheat Whole Wheat OAT Bran BreadBaking Soda Buttermilk Wheat BreadBUTTERMILK, 95F/35C Bread MachinWHEAT’N Yogurt Bread Dough SettingPlain Nonfat Yogurt Tablespoons Butter or Margarine Teaspoons Basic Dinner ROLLS/BREAD SticksTeaspoon ½ teaspoonsFor Cloverleaf Rolls Slightly Beaten EGG WhiteFor Parker House Rolls For FOUR-LEAF Clover RollsWheat Dinner Rolls For Bread Sticks½ tablespoons Brown SUGAR, packed Teaspoon Coarse SALT, Optional RYE Dinner RollsBread MACHINE/ Fast Rise Yeast Pizza Dough¼ cups Whole Wheat Pizza Dough½ ounces ¾ cup + 1 Tbsp Water 95F/35C Tablespoons ½ teaspoonGrated Parmesan Cheese FocacciaOlive OIL Rosemary LeavesButter CroissantsCold BUTTER, sliced thin Page ⅓ cup Cinnamon RollsFilling MeltedVegetable Shortening Raised DoughnutsBagels Soft Pretzels Coarse SaltRowlands@alliedcoffee.com Service@factoryoutletappliance.com