WestBend 41067 Instruction Manual

WestBend 41067 Manual

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  • WestBend 41067 | Instruction Manual - Page 1
    Making Dough 8 Making Quick Bread 10-11 Warranty/Important Information 11-12 13 14-15 16 17-30 22 25 29 31 TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL. L-5236 05-99 Printed in U.S.A. © The West Bend Company
  • WestBend 41067 | Instruction Manual - Page 2
    when moving appliance during operation. SAVE THESE INSTRUCTIONS Your bread maker needs no special care other than cleaning. If servicing becomes necessary, return your bread maker to The West Bend Company. See Warranty section in this booklet for service details. Do not attempt to repair it yourself
  • WestBend 41067 | Instruction Manual - Page 3
    to turn. Close cover. El PROGRAMMING CONTROL FOR MAKING BREAD 1. Plug cord into electrical outlet. If using bask bread setting, machine is already programmed for this setting. Arrows will point to . Wash pan using cleaning instructions in this book. Read further for more breadmaking information
  • WestBend 41067 | Instruction Manual - Page 4
    rising flour as poor results will be obtained. BREAD FLOUR SHOULD be used in your bread maker as it contains more gluten-forming proteins than to work in before making any further adjustment. If dough is dry and the machine seems to be laboring during kneading, add one teaspoon lukewarm water at a
  • WestBend 41067 | Instruction Manual - Page 5
    . Use only the amount stated in the recipe. Using a little more can cause the dough to overrise and bake into the top of bread maker. Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another and must be used at the one-hour setting for best results. DO
  • WestBend 41067 | Instruction Manual - Page 6
    disasters occur because an ingredient was left out or added twice. ■ DO NOT EXCEED the ingredient capacity of the bread maker. Use only fresh ingredients. ■ ALWAYS ADD INGREDIENTS in the order listed: liquid ingredients first, then butter or margarine, dry ingredients next and finally yeast in
  • WestBend 41067 | Instruction Manual - Page 7
    center. Program and start the bread maker. Use time delay if recipe guide, or use this formula: For each cup offlour used in recipe use: 3 ounces liquid, 80°F 12/ tablespoon fat scant 12/ teaspoon salt '/2 tablespoon sweetener 72 teaspoon active dry or scant 12/ teaspoon bread machine
  • WestBend 41067 | Instruction Manual - Page 8
    BECOME FAMILIAR WITH CONTROL PANEL The control panel on your bread maker was designed to be very easy to use. Please Bread Express"" makes bread in just one hour. For best results, hotter liquid, fast rise or bread machine yeast and slightly less salt must be used. See "Basic Steps in Making Bread
  • WestBend 41067 | Instruction Manual - Page 9
    CHAMBER 0 Display Window SSS automatic bread & dough maker wid,One-Hour Bread Express- sweet eeicakd dough whole one ' 3:y0 wheatbasic hour light medium dark • 0 Bread Pan Attachment Bread Select Button 8 bread select CD start/ stop WEST BEND. CONTROL PANEL Cord Storage Side Handle
  • WestBend 41067 | Instruction Manual - Page 10
    completion of the bake cycle as these surfaces are also hot. • START/STOP BUTTON • Use the start/stop button to turn bread maker on and off. Before starting the machine, you must first program the bread select and crust color, plus the time delay if being used. Press start/stop button once to turn
  • WestBend 41067 | Instruction Manual - Page 11
    . See instructions on page 9. machine. When on, red light will glow and listed in recipe, MAKING SURE colon between hours and minutes will flash. to add all liquids to pan first, then butter or margarine, followed by dry ingredi- did bi ents. See Diagrams 7-9. dIE o After bread maker
  • WestBend 41067 | Instruction Manual - Page 12
    To unlock pan, twist clockwise, then remove pan from machine. Handle bread pan carefully as it is hot. See Diagram 11. Twist pan clockwise to remove. Diagram 11 CAUTION: To prevent personal injury, always use oven mitts to remove the hot bread pan from bread maker and when removing the baked loaf of
  • WestBend 41067 | Instruction Manual - Page 13
    . See Diagram 5 on page 8 for removing and replacing cover. OTHER HELPFUL TIPS FOR USING YOUR BREADMAKER fl 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 four (4) inches away from walls, cabinets and other
  • WestBend 41067 | Instruction Manual - Page 14
    bread making process, the following chart breaks down each cycle's time in minutes and seconds. These times are approximate and should be used only as a guide rest about 15 minutes before kneading. Faint clicking sounds indicate the bread maker is keeping the dough warm. KNEAD- Knead time varies by
  • WestBend 41067 | Instruction Manual - Page 15
    TROUBLESHOOT TROUBLESHOOTING GUIDE PROBLEM 1. Short loaves. On average, 1X. lb. loaves will be 4 to 5 inches high; 2 lb. loaves,5X to 6X inches high at regular bread settings. Breads • Too much flour. • Substituted active dry yeast for bread machine/fast-rising yeast. • Not enough salt. • Warm,
  • WestBend 41067 | Instruction Manual - Page 16
    Bread maker malfunctioning. • See "warranty" section for servicing. • Bread not baked long enough. • Use darker crust color setting. • Water must be added to bread pan for knead bar to soak before it can be removed. • Follow cleaning instructions MACHINE MECHANICS • Did not start bread maker.
  • WestBend 41067 | Instruction Manual - Page 17
    information was calculated using butter and whole milk when called for in the recipes and is based on a 1/2 -inch thick slice of bread from a 2 pound loaf. Slices of bread from a 11/2 pound loaf will be smaller. For less calories and total fat, you may substitute margarine for butter and lowfat milk
  • WestBend 41067 | Instruction Manual - Page 18
    31/3 cups 1'/2 tablespoons 1'/2 teaspoons 174 teaspoons -or1 72 teaspoons MILK, 75-85°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 12 ounces (1'/2 cups) 2 tablespoons 4 cups 2 tablespoons 13/4 teaspoons 2 teaspoons -or13/4 teaspoons Add
  • WestBend 41067 | Instruction Manual - Page 19
    11/2 teaspoons 13/4 teaspoons -or11/2 teaspoons WATER, 75-85°F BUTTER or MARGARINE OLIVE or VEGETABLE OIL BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 11'/2 ounces (174 cups + 3 Tbsp.) 1 tablespoon 1 tablespoon 4 cups 11/2 tablespoons 13/4 teaspoons 2 teaspoons
  • WestBend 41067 | Instruction Manual - Page 20
    tablespoons 1 72 teaspoons 13/ 4 teaspoons -or11/2 teaspoons MILK, 75-85°F EGGS, large BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or-- BREAD MACHINE/ FAST RISE YEAST 9 ounces (1 cup + 2 Tbsp.) 2 2 tablespoons 4 cups 2 tablespoons 13/4 teaspoons 2 teaspoons -or11/2 teaspoons Add
  • WestBend 41067 | Instruction Manual - Page 21
    11/2 teaspoons SALT 13/4 teaspoons 1 teaspoon GROUND CINNAMON 11/4 teaspoons 13/4 teaspoons ACTIVE DRY YEAST 2 teaspoons -or- -or- -or- 1'/2 teaspoons BREAD MACHINE/ FAST RISE YEAST 1'/2 teaspoons 3/ 4 cup RAISINS** 1 cup 1/ 4 cup CHOPPED NUTS, optional '/3 cup Add ingredients to
  • WestBend 41067 | Instruction Manual - Page 22
    WATER, 75-85°F EGG, large MOLASSES HONEY BUTTER OR MARGARINE WHOLE WHEAT FLOUR DRY MILK SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 11 ounces (174 cups + 2 Tbsp.) 1 1 tablespoon 2 tablespoons 2 tablespoons 474 cups 2 tablespoons 13/4 teaspoons 2 teaspoons -or13/4 teaspoons Add
  • WestBend 41067 | Instruction Manual - Page 23
    temperatures and salt quantities for best results at this setting. INSTRUCTIONS See "Basic Steps in Making Bread" on page 10. SPECIAL NOTES • Use 3 teaspoons fast rising yeast such as RED STAR® Quick•Rise- , rapid rise, instant blending or bread machine yeast for both the 11A and 2 pound loaves. Do
  • WestBend 41067 | Instruction Manual - Page 24
    Loaf 10 ounces (1 74 cups) 2 tablespoons 3'/3 cups 2'/2 tablespoons 1 teaspoon 3 teaspoons MILK, 115-125°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT FAST RISE / BREAD MACHINE YEAST 13 ounces (1'/2 cups + 2 Tbsp.) 2 tablespoons 4 cups 21/2 tablespoons 1 teaspoon 3 teaspoons Add ingredients to
  • WestBend 41067 | Instruction Manual - Page 25
    MILK 2 tablespoons DRIED PARSLEY FLAKES 11/2 tablespoons SUGAR 2'/2 tablespoons SALT 1 teaspoon GARLIC POWDER 72-3/4 teaspoon FAST RISE 3 teaspoons BREAD MACHINE YEAST Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for one-hour
  • WestBend 41067 | Instruction Manual - Page 26
    be locked in place for bread maker to function properly. Close cover. CI Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Program for dough setting Program time delay if being used. See instructions on pages 7 and 9. Ili Press start/stop button once to turn machine on. The dough will
  • WestBend 41067 | Instruction Manual - Page 27
    SUGAR DRY MILK Makes 11/2 to 2 dozen rolls depending on shape made. SALT ACTIVE DRY YEAST -or-BREAD MACHINE/ Freeze leftover rolls for another time. See instructions below. FAST RISE YEAST SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHII E dough ...WHEAT DINNER ROLLS 0 INGREDIENTS 8'/2 ounces
  • WestBend 41067 | Instruction Manual - Page 28
    1 tablespoon 3'/2 cups 11/2 teaspoons 1 V4teaspoons 2 teaspoons -or11/2 teaspoons TOPPING: 1 1 teaspoon WATER, 75-85°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST EGG WHITE, slightly beaten WATER POPPY or SESAME SEEDS Shape dough into traditional
  • WestBend 41067 | Instruction Manual - Page 29
    teaspoon 2 teaspoons -or1'/2 teaspoons TOPPING: 6 to 8 ounces WATER, 75-85°F VEGETABLE OIL ALL PURPOSE FLOUR SUGAR SALT ACTIVE DRY YEAST -orBREAD MACHINE/ FAST RISE YEAST 10'/2 ounces(11/4 cups+ 1 Tbsp.) 4 tablespoons 4 cups 1 teaspoon 1 teaspoon 21/4 teaspoons -or2 teaspoons PIZZA SAUCE 12 to
  • WestBend 41067 | Instruction Manual - Page 30
    using vegetable cooking spray as sticking can become a problem. El Add ingredients to pan in this order:liquid ingredients, fruit and nuts and then dry ingredients. 4 Lock pan into bread maker. Pan must always be locked in place for bread maker to function properly. Close cover. Program for quick
  • WestBend 41067 | Instruction Manual - Page 31
    of pan and knead bar generously with vegetable shortening. Add ingredients to bread pan in order listed. Lock pan into bread maker. Program for quick bread setting. Turn on. The ingredients will be mixed and then the bread will be baked. El After 2-3 minutes of mixing, use a rubber scraper to
  • WestBend 41067 | Instruction Manual - Page 32
    at 262-334-6949, or if you choose, carefully package and return the Bread Maker prepaid and insured with a description of the difficulty to: The West Bend Company Attn: Customer Service Department 400 Washington Street West Bend, WI 53095 Please ensure that you enclose the sales slip or proof of
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1st,
/
WEST
BEND
0
•
utomatie
B
R
EAD
AND
DOUGH
MAK
E
R
vi
vi
u
lt
de
IIkV
IIlei
IIlig
% if
Mif
f
WI
TH
ONE
-HOUR
BREAD
EXPRESS
TM
REGISTER
THIS
AND
OTHER
WEST
BEND°
PRODUCTS
THROUGH
OUR
WEBSITE:
www.we
stb
end.
com
Table
of
Contents
Important
Safeguards
1
Cleanup
11-12
Quick
Start
Steps
for
the
First
Loaf
2
Breakdown
of
Cycles
13
Ingredients
and
Measuring
3-6
Troubleshooting
14-15
Using
Bread
Mixes
6
Nutritional
Information
16
Adapting
Recipes/High
Altitude
6-7
Recipes
17-30
Using
Time
Delay
7-9
Making
Bread
in
One
Hour
22
Control
Panel
Features
7-9
Making
Dough
25
Parts
of
Bread
Maker
8
Making
Quick
Bread
29
Basic
Steps
in
Making
Bread
10-11
Warranty/Important
Information
31
TO
PREVENT
PERSONAL
INJURY
OR
PROPERTY
DAMAGE,
READ
AND
FOLLOW
THE
INSTRUCTIONS
AND
WARNINGS
IN
THIS
CARE/USE
INSTRUCTIONAL
MANUAL.
L-5236
05-99
Printed
in
U.S.A.
©
The
West
Bend
Company