WestBend 41080 Instruction Manual - Page 18

Invert bread pan and shake until loaf falls out. See page 24 if loaf is difficult to remove from pan. Place loaf of bread onto a rack to cool for at least 15 to 30 minutes before slicing. If bread is not removed immediately after cycle is complete, the bread maker will automatically go into a KEEP WARM mode for up to three (3) hours. The on light will remain lit during this time and the words KEEP WARM will appear in the display as a reminder. When removing the bread pan during KEEP WARM period, always use oven mitts as pan will still be hot. Turn bread maker off by holding on/off button down until on light goes out. Unplug cord from electrical outlet after use. If bread maker is not turned off during keep warm period, it will automatically shut itself off after three (3) hours, the signal light will go out and the words KEEP WARM will disappear from display. CAUTION: To avoid burn injury, do not put hands inside oven chamber or touch heating unit after completion of the bake cycle as these surfaces are hot. HOW TO USE DOUGH SETTING The dough setting will prepare dough for you for hand shaping/forming and baking in your own oven. Use this setting when you wish to make dinner rolls, cinnamon rolls, donuts, bread sticks or even traditional shaped loaves of bread. The TIME DELAY can be used with the dough setting. The bread color and loaf size buttons do not need to be programmed for dough setting. Follow these steps when using the dough setting: 1. Assemble both knead bars and position them onto correct shafts in bottom of pan. See Diagrams 8 and 9 on page 15. Make sure both knead bars are pushed down onto the shafts. The blades of knead bars will lie flat in bottom of pan. 2. Add ingredients to pan in order listed in recipe, MAKING sure to add any liquids first, butter or margarine, next, followed by the dry ingredients and then the yeast on top. After the dry ingredients are added, tap pan to settle ingredients, then level ingredients, pushing some of the dry mixture into corners of pan. This will prevent any liquid from seeping up from the corners. Make a slight well in center of dry ingredients and add the yeast to the well. This is especially important when using the TIME DELAY to prevent the yeast from getting wet too soon. 3. Lock pan into bread maker. See Diagram 11 on page 15. Pan must always be locked in place for bread maker to function properly. Always make sure the side of pan marked FRONT is positioned to the front. Close door. 4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the dough button on control panel. The word DOUGH will appear in display along with the process time of 1:30 (1 hour, 30 minutes). Program TIME DELAY if desired. See instructions on page 18. 5. Press on/off button once to turn machine on. When turned on, the red light by button will glow and the colon between hours and minutes will flash. The ingredients and pan will be preheated for 15 minutes. Then the dough will begin to mix, be kneaded and allowed to rise before being stirred down. At this time, 0:00 will appear in display and an audible alert will sound to let you know the dough is done. Press PAN RELEASE button, lift pan out and remove dough. Follow recipe directions to complete recipe. The bread maker will automatically turn itself off after the dough cycle is complete and the red on light will go out. Unplug cord from electrical outlet after cycle is complete. HOW TO USE QUICK BREAD SETTING Your bread maker has a special setting to make quick breads, such as banana nut, cranberry, zucchini, date nut, etc. Quick breads are different from yeast breads as they do not use yeast for leavening and do not require any rising time before baking. The ingredients need only be mixed until moistened and then baked immediately. Baking soda or powder are used as the leavening agent. Either box mixes or scratch recipes can be prepared following these guidelines: 1. Always use both knead bars for mixing quick breads. Assemble bars and attach to shafts. See Diagrams 8 and 9 on page 15. 2. Always grease bread pan and knead bars generously per recipe directions. Use solid shortening whenever possible to grease pan. We do not recommend the use of vegetable cooking sprays on the bread pan as sticking problems can result. 3. Add ingredients to pan in this sequence: any liquids first, followed by fruits or nuts, then the dry ingredients. 17