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West Bend L5141 manual After the dough has risen, it is then stirred down by the knead bar

Models: L5141

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RISE	After the dough is kneaded, it is allowed to rise for a certain period of time. You may hear faint
	clicking sounds during the rise as gentle heat is being provided to keep the chamber warm.
STIR-DOWN (1)	After the dough has risen, it is then stirred down by the knead bar
(KNEAD)	to remove excess carbon dioxide gas created by the yeast.
	SPECIAL NOTE:
	If using the dough setting, its cycle is complete at this time and ready for hand shaping, rising
	and baking in your own oven. An audible alert will sound and the bread maker will turn off after
	completion of the dough cycle.
RISE (2)	The dough is then allowed to rise again, but for a shorter period of time.
STIR-DOWN (2)	After the shorter rise time, the dough is again stirred down by the knead bar to remove excess
	gas and also to shape the dough for the final rise. This final stir-down ensures that the bread will
	have good texture.
RISE (3)	The dough then goes into the final rise to achieve its maximum height. Again you may hear faint
	clicking sounds during the rise as gentle heat is provided to keep the chamber warm.
BAKE	The bread is then baked for specified time depending on the crust color selected: light, medium
	or dark. An audible alert will sound when the bread is done and 0:00 will appear in display. If
	bread maker is not turned off, it will automatically go into the keep warm mode for up to 3
	hours. When the bread is removed, turn bread maker off by holding start/stop button down for 4
	seconds or until red light goes out.

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West Bend L5141 manual After the dough has risen, it is then stirred down by the knead bar

Contents

IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONSWEST BEND AUTOMATIC BREAD AND DOUGH MAKER WITH ONE-HOUR BREAD EXPRESS BREAD MAKING IN FOUR EASY STEPS ‘QUICK START’ STEPS TO FOLLOW FOR MAKING THE FIRST LOAF OF BREADPROGRAMMING CONTROL FOR MAKING BREAD OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKERSPECIAL NOTES ON FLOUR KNOW YOUR INGREDIENTSDO 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 MEASURING INGREDIENTS THE KEY TO SUCCESSFUL BREAD MAKING TABLESPOON MEASUREMENT EQUIVALENT CHARTFLUID OUNCEPage 1½ teaspoons bread machine/fast rise yeast dough120 one-hour100Page HOW TO USE-BASIC STEPS IN MAKING BREAD CLEAN BEFORE USINGFollow these steps when using the dough setting After completing the above steps, continue with the following REGULAR BREAD & DOUGH CYCLES After the dough has risen, it is then stirred down by the knead bar TROUBLESHOOTING GUIDE Page Page NUTRITIONAL INFORMATION HONEY OATMEAL BREAD OLD FASHIONED WHITE BREADITALIAN HERB BREAD FRENCH BREADRAISIN BREAD FOLLOW THESE INSTRUCTIONS FOR RAISIN BREAD AND CINNAMON OATMEAL BREADCINNAMON OATMEAL RAISIN BREAD 50% WHOLE WHEAT BREAD 100% WHOLE WHEAT BREADONE-HOUR BREAD EXPRESS HONEY OATMEAL BREAD OLD FASHIONED WHITE BREADFOLLOW THESE INSTRUCTIONS FOR RAISIN BREAD AND 50% WHOLE WHEAT BREAD RAISIN BREAD50% WHOLE WHEAT BREAD FRENCH BREAD DOUGH SETTINGFOLLOW THESE INSTRUCTIONS FOR FRENCH BREAD AND GARLIC BREAD GARLIC BREADPage BASIC DINNER ROLLS/BREAD STICKS DINNER ROLLSWHEAT DINNER ROLLS FOR CLOVERLEAF ROLLS HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGHFOR CRESCENT ROLLS FOR PARKER HOUSE ROLLSWHOLE WHEAT PIZZA DOUGH PIZZA DOUGHCINNAMON ROLLS TRADITIONAL FRENCH BREAD FULL 90 DAY WARRANTYBONUS RECIPE BOOK REPLACEMENT PARTS AVAILABLESpecifications Heater- 430 WattsVALID ONLY IN USA AND CANADA