WestBend 41082 Instruction Manual - Page 13

BREAKDOWN OF BREAD/DOUGH CYCLES SETTING Cycle 0 EXTEND BAKE 1 BASIC REG 1 lb REST* Knead 1 Knead 2 Rise 1 Punch 1 Punch 2 Punch 3 Rest Shape 1 Shape 2 Shape 3 Rise 2 Bake Keep Warm Total *** Time Max Time Delay 1 60 min - 1:00 - 6 min 27 min 23 min 5 sec 10 sec 5 sec 64 min 45 min 60 min 2:45 14:45 2 BASIC LARGE 1-1/2 lb 6 min 31 min** 29 min 5 sec 10 sec 5 sec 54 min 50 min 60 min 2:50 14:50 3 BASIC LARGE DARK 1-1/2 lb 6 min 31 min** 29 min 5 sec 10 sec 5 sec 54 min 70 min 60 min 3:10 15:10 4 WHOLE WHEAT REG. 1 LB 30 min* 6 min 18 min 76 min 10 sec 30 min 3 sec 55 min 45 min 60 min 5 WHOLE WHEAT LARGE 1-1/2 lb 30 min* 6 min 25 min 79 min 15 sec 30 min 3 sec 45 min 55 min 60 min 6 WHOLE WHEAT LARGE RAPID 1-1/2 lb 15 min* 6 min 22 min 39 min 15 sec 15 min 3 sec 45 min 55 min 60 min 4:20 4:30 3:20 16:20 16:30 15:20 7 FRENCH 6 min 22 min 34 min 5 sec 10 sec 5 sec 29 min 5 sec 10 sec 5 sec 54 min 65 min 60 min 3:30 15:30 8 SWEET 9 DOUGH 10 QUICK BREAD 6 min 31 min** 40 min 5 sec 10 sec 5 sec 29 min 5 sec 10 sec 5 sec 49 min 50 min 60 min 3:25 15:25 6 min 24 min 60 min - 1:30 13:30 6 min 14 min 90 min 60 min 1:50 13:50 11 JAM 45 min 15 min - 1:00 13:00 12 ONE HOUR BREAD CYCLE 14 min 20 min 25 min 60 min 0:59 12:59 * The Whole Wheat cycles begin with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. There is no blade action during this period. ** Alert sounds during knead to add ingredients if recipe recommends doing so. *** Total Time does not include "Keep Warm." TROUBLE SHOOTING GUIDE Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible causes and the corrective action that should be taken to ensure successful bread making. PROBLEM 1. Short loaves. On average, 1 lb loaves will be about 4 inches high; 1-1/2 lb loaves 5 to 6 inches high at regular bread settings. Breads made at the one hour bread cycle will be about 1 inch shorter which is normal. POSSIBLE CAUSE LOAF SIZE AND SHAPE * Wheat breads will be shorter than white breads due to less gluten forming protein in whole wheat flour. * Not enough liquid. * Sugar omitted or not enough added. * Wrong type of flour used. * Not enough yeast or to old. * Wrong type of yeast used. 2. Flat loaves, no rising 3. Top inflated, mushroom-like in appearance. * Yeast omitted. * Yeast too old. * Liquid too hot. * Too much salt added. * Sugar or other sweetener omitted. * If using timer, yeast got wet before bread making process started. * Too much yeast. * Too much sugar. * Too much flour. * Substituted bread machine/fast rising yeast for active dry yeast. * Not enough salt. * Warm, humid weather. * May be caused from baking in high altitude. 4. Top and side cave in. * Too much liquid. 13 SOLUTION * Normal situation, no solution. * Increase liquid by 1 tablespoon * Assemble ingredients as listed in recipe. * Do not use all-purpose flour. * Measure amount recommended and check freshness date on package. * Use correct type of yeast, especially important for bread machine/ fast-rising yeasts and when using one hour bread cycle. * Assemble ingredients as listed in recipe. * Check expiration date. * Use liquid at correct temperature for bread setting being used * Use amount recommended. * Assemble ingredients s listed in recipe. * Push dry ingredients into corners of pan and make slight well in center of dry ingredients for yeast to protect it from liquids. * Reduce yeast by ¼ to ½ teaspoon. * Reduce sugar by 1 teaspoon. * Reduce flour by 2 to 3 tablespoons. * Use correct amount of bread machine/fastrising yeast. * Use amount of salt recommended in recipe. * Reduce liquid by 1 tablespoon and reduce yeast by ¼ to ½ teaspoon. * Make recommended adjustment for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons. * Reduce liquid by 1 tablespoon