WestBend 41089 Instruction Manual
WestBend 41089 Manual
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- WestBend 41089 | Instruction Manual - Page 1
PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND/OR WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL. For handy reference to the information Panel Features 3 Making Bread 4 MakingDough 4-7 Using Time Delay 7-8 Clean Up 8 Troubleshooting 9 Recipes 10 Warranty 10 11-13 13-14 14-15 15-16 16 19-21 - WestBend 41089 | Instruction Manual - Page 2
. Never pull on the cord. • Extreme caution must be used 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 - WestBend 41089 | Instruction Manual - Page 3
your West Bend Bread and Dough Maker, please take a few minutes to read the basic instructions in the front section of this booklet. Please pay close attention on how to measure 1 minute, before making any further adjustments. • See Troubleshooting section in this book for additional information. - WestBend 41089 | Instruction Manual - Page 4
`QUICK START' STEPS TO FOLLOW FOR MAKING THE FIRST LOAF OF BREAD You are probably very anxious to start using your new bread maker without having the time to read this book from cover to cover. Follow these `Quick Start' steps for making that first loaf of bread, whether using the bread mix included - WestBend 41089 | Instruction Manual - Page 5
the bake cycle as exterior surfaces become hot. ALWAYS use oven mitts when removing and handling the bread pan after baking. 6 FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN SUCCESSFUL BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See "MEASURING INGREDIENTS ACCURATELY - WestBend 41089 | Instruction Manual - Page 6
■ BREAD FLOUR SHOULD be used in your bread maker as it contains more glutenforming proteins than all-purpose flour and will provide tall, well-formed loaves with good structure. Several different brands of bread flour are available for use in your bread maker. ■ WHOLE WHEAT FLOUR can be used in your - WestBend 41089 | Instruction Manual - Page 7
S1N3KHdJN1 bread maker as regular milk can spoil when left at room temperature for several hours. Always use lukewarm water, about 80°F, for best results. DO NOT USE WARM OR HOT WATER, ABOVE 100°F AS THIS COULD AFFECT THE YEAST. Using too much liquid can cause the bread to collapse during the bake - WestBend 41089 | Instruction Manual - Page 8
ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE "USE BY" DATE PRINTED ON THE JAR OR ENVELOPE. VITAL WHEAT GLUTEN is the gluten protein which has been rinsed from wheat flour and then dried. Vital gluten will increase the protein content in flour to produce a higher loaf of bread with lighter - WestBend 41089 | Instruction Manual - Page 9
S3XIIAI CIV3219 Lightly spoon dry ingredients into measuring cups, then level off: Diagram 2 Do not scoop measuring cups into dry ingredients, especiallyflour, as you will end up with more flour than the recipe callsfor, resulting in short loaves. Diagram 3 n ALWAYS use standard measuring spoons - WestBend 41089 | Instruction Manual - Page 10
REMOVABLE DOOR To remove door, open 90 degrees and lift door up to remove from hinge pins. To replace doom; align socket openings over hinge pins and lower door into pins. Door should move freely when properly attached. Window Oven Door Side Handle PARTS OF BREAD MAKER Diagram 5 CORD STORAGE - WestBend 41089 | Instruction Manual - Page 11
adjustment that may be needed in liquid or flour. Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows: Add ingredients to the pan in recommended sequence: liquids first, followed by fat, then all dry ingredients except yeast - WestBend 41089 | Instruction Manual - Page 12
DO NOT EXCEED 4 CUPS OF BREAD FLOUR FOR A 2 POUND LOAF; 3 TO 3`/3 CUPS OF FLOUR ARE NEEDED FOR A 11/2 POUND LOAF TO EVENLY FILL THE PAN. SLICING BREAD Always allow bread to cool at least 15 to 30 minutes before slicing. If you attempt to slice the bread immediately after baking, it will be very - WestBend 41089 | Instruction Manual - Page 13
the PA lb. and 2 lb. setting on the control If pan is not removed immediately after bak- 13NVd 10d1NO0 panel. Selecting the loaf size is important as ing, machine will automatically go into keep the programming is different to ensure the warm mode for up to three (3) hours to keep optimum - WestBend 41089 | Instruction Manual - Page 14
loaf being prepared, 112/ or 2 lb. The total process time for the selections made will appear in display. Program time delay if being used. See instructions on page 15. - WestBend 41089 | Instruction Manual - Page 15
g Press start/stop button once to turn machine on. When on, red light will glow and colon between hours and minutes will flash. After bread maker has been turned on, programmed setting cannot be changed. To change settings, hold start/stop button down until red light goes out. Then program control - WestBend 41089 | Instruction Manual - Page 16
edge of pan up and remove pan from machine. Complete recipe following instructions. The bread maker will automatically turn itself off upon completion of the vegetable cooking spray to grease the pan as sticking can become a problem. Add ingredients to pan in this order: any liquid ingredients - WestBend 41089 | Instruction Manual - Page 17
AV13O glAill with the time delay as these recipes do not contain any perishable ingredients that can spoil when left at room temperature for several hours. NEVER use perishable ingredients, such as milk, eggs, cheese, yogurt, etc., with the time delay as these ingredients can spoil before the bread - WestBend 41089 | Instruction Manual - Page 18
process time, the following chart breaks down the time in minutes that each cycle requires. These times are approximate and should be used only as a guide. The total process time is also given in hours and minutes, depending on the crust selection made. Cycles: MIX REST KNEAD RISE (1) STIR-DOWN - WestBend 41089 | Instruction Manual - Page 19
MIX -When the bread maker is turned on, it will mix the ingredients about 6 min- utes. The knead bars will start and stop during the mixing action which is normal. REST -After the initial mixing period, the dough is allowed to rest about 10 minutes before the kneading action begins. You may - WestBend 41089 | Instruction Manual - Page 20
TROUBLESHOOTING 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 POSSIBLE CAUSE SOLUTION LOAF SIZE AND - WestBend 41089 | Instruction Manual - Page 21
TROUBLESHOOTIVG GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION to 6. Collapsed • May be caused crust color setting the next time. • Bread maker malfunctioning. • See "warranty" section for service information. • Bread not baked long enough. • Use darker crust color setting the next time - WestBend 41089 | Instruction Manual - Page 22
TROUBLESHOOTING GUIDE (continued) PROBLEM 15. Knead bars cannot be POSSIBLE CAUSE SOLUTION PAN PROBLEMS • You must add water to bread pan and allow knead bars to soak before they can be removed. • Follow cleaning instructions after use. You may . • See "warranty" section for service information. - WestBend 41089 | Instruction Manual - Page 23
NUTRITIONAL INFORMATION Nutritional information is based on a V2- inch thick slice of bread from a 2 pound loaf. Slices of bread from a 11/2 pound loaf will be smaller. The following nutritional information was calculated using butter and whole milk when called for in the recipes. For less calories - WestBend 41089 | Instruction Manual - Page 24
BASIC OR SWEET BREAD SETTINGS • The recipes in this section can be made at the basic or sweet bread settings. The time delay can be used with the recipes with the®symbol. • If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pail with liquid for faster blending. • - WestBend 41089 | Instruction Manual - Page 25
BREAD MACHINE/ FAST RISE YEAST 2 Pound Loaf 13 ounces (1 '/2 cups + 2 Tbsp.) 2 tablespoons 4 cups 2'/2 tablespoons 1'/2 teaspoons 274 teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: basic El Add liquid ingredients and butter to pan. El - WestBend 41089 | Instruction Manual - Page 26
YEAST 2 Pound Loaf 12 ounces (11/2 cups) 2 tablespoons 4 cups 2 tablespoons 1'/2 teaspoons 1 72tablespoons 2 tablespoons 2'/4 teaspoons -or2 teaspoons n FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Program for recommended bread select basic setting and - WestBend 41089 | Instruction Manual - Page 27
cups 1 1/2 tablespoons 1 1/2 teaspoons 274 teaspoons -or2 teaspoons TIP: For thicker, chewier crust, use medium or dark crust color setting. FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: basic n Add liquid ingredients and butter to pan. B Add dry ingredients - WestBend 41089 | Instruction Manual - Page 28
RAISIN BREAD 0 What better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to start the day. 11/2 Pound Loaf INGREDIENTS 2 Pound Loaf 10'/2 ounces (11/4 cups +1 Tbsp.) 2 tablespoons 3'/3 cups 2 tablespoons 2 tablespoons 1 1/2 teaspoons 1 teaspoon 2 teaspoons - WestBend 41089 | Instruction Manual - Page 29
.1.V3HM 31OHM I WHOLE WHEAT BREAD SETTING ® The recipes in this section can be made at the whole wheat bread setting. The time delay can be used with the recipes with the ® symbol. 0 Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type - WestBend 41089 | Instruction Manual - Page 30
YEAST 2 Pound Loaf 11'/2 ounces (1'/4 cups + 3 Tbsp.) 1 1 tablespoon 2 tablespoons 2 tablespoons 41/4 cups 2 tablespoons 11/2 teaspoons 21/4 teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: whole wheat gi Make a well in center of dry - WestBend 41089 | Instruction Manual - Page 31
2 Pound Loaf 13 ounces (1 '/2 cups + 2 Tbsp.) 2 tablespoons 21/2 cups 1 1/3 cups 2/ 3 cup 3 tablespoons 11/2 teaspoons 21/4 teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: U Make a well in center of dry ingredients; whole wheat add - WestBend 41089 | Instruction Manual - Page 32
DOUGH SETTING • The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it and then letting it rise about 56 minutes before being stirred down by the knead bars. You then remove the dough from the pan, shape as desired and let it - WestBend 41089 | Instruction Manual - Page 33
BASIC DINNER ROLLS/BREAD STICKS 0 Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent 0 a and parker or even bread sticks for fun! Makes between 2 and 3 dozen rolls depending on shape 0 made. Freeze any left-over rolls for another time. 8 ounces (1 cup - WestBend 41089 | Instruction Manual - Page 34
HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS: Divide dough into 4 equal pieces. Roll each piece into a circle''/1-inch thick. El Cut each circle into 6 pie shaped wedges. El Roll each wedge from wide end to narrow tip. M Curve ends to form crescent. Place on greased - WestBend 41089 | Instruction Manual - Page 35
TOPPINGS and CHEESE 10'/2 ounces (1 '/4cups+ 1 Tbsp.) 4 tablespoons 4 cups 1 teaspoon 1 teaspoon 2'/, teaspoons -or2 teaspoons 12 to 16 ounces FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: dough n Add liquid ingredients to pan. n Add dry ingredients, except - WestBend 41089 | Instruction Manual - Page 36
- TRADITIONAL FRENCH BREAD 0 Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf. 10 ounces (1 1/4 cups) 1 tablespoon 3'/2 cups 1'/2 teaspoons 1 1/4 teaspoons 2 teaspoons -or1'/2 teaspoons 1 1 teaspoon INGREDIENTS WATER. 80 °F BUTTER or MARGARINE BREAD FLOUR - WestBend 41089 | Instruction Manual - Page 37
• p• No one can resist these taste-tempting rolls, especially when warm from the oven. Can be made the night before, refrigerated and then baked in the morning if desired. Just let rolls sit at room temperature at least 30 minutes before baking. Makes 12 large rolls. 8 ounces ( 1 cup) 1 4 - WestBend 41089 | Instruction Manual - Page 38
stick. We do not recommend the use of vegetable cooking sprays to grease the pan as it can leave a residue which can cause future sticking problems. • Always use room temperature, softened butter or margarine to ensure even blending during the mix cycle. Also, cut the butter or margarine into small - WestBend 41089 | Instruction Manual - Page 39
CIV;Ncl Nnl nn •e:r ••• NUT BREAD ••• This is the master recipe of which variations can be created as provided below. Always make sure to grease the inside of pan and knead bars with shortening before adding ingredients and allow bread to cool in pan on rack for at least 15 minutes to ensure good - WestBend 41089 | Instruction Manual - Page 40
Packaged quick bread mixes can be prepared at the quick bread setting. Simply follow the package directions, including greasing the inside of bread pan as well as the knead bars. If egg(s) used, beat slightly before adding to pan. Add ingredients in this order: all liquid ingredients first, followed - WestBend 41089 | Instruction Manual - Page 41
INFORMACIoN INPORTANTE PARA LA PROTECCI6N DEL CONTROL ELECTRONICO Para proteger el control electronic° de la maquina de hacer pan contra posibles darios causados • por sobrevoltaje en el suministro electric°, recomendamos usar un dispositivo protector de 9 sobrevoltaje, disponible en el - WestBend 41089 | Instruction Manual - Page 42
PRECAUCIONES IMPORTANTES Cuando utilice aparatos electricos, para reducir el riesgo de incendio, descarga electrica y/o lesiones personales, siempre deben seguirse las precauciones de seguridad basicas, incluyendo las siguientes: • Antes de usar lea todas las instrucciones. • No toque las - WestBend 41089 | Instruction Manual - Page 43
sopidm sosod Su maquina de hacer pan y masa West Bend fue disenada para usarse en una red electrica de 120 voltios, 60 Hz tinicamente. Si usa la maquina de hacer pan y masa con un convertidor o transformador se destruird el control electronic° y quedarau nula la garantia. cador apuntaran hacia el - WestBend 41089 | Instruction Manual - Page 44
secos, empujando algunos hacia las esquinas de la fuente. Forme un hueco en el centro de los ingredientes secos; afiada la cantidad de levadura recomendada para el tipo usado y el tamalio de pan que vaya a hacer. rid] Trabe la fuente en la maquina con el lado DELANTERO apuntando hacia Listed. Vea el - WestBend 41089 | Instruction Manual - Page 45
seguida de los ingredientes secos, y finalmente la levadura en pleno centro. Antes de afiadir la levadura SIEMPRE golpee la fuente para asentar los ingredientes secos, nivelelos, empujando algunos hacia las esquinas de la fuente a fin de prevenir que el liquido suba por las esquinas. Luego, forme un - WestBend 41089 | Instruction Manual - Page 46
Abra la puerta y toque la masa. Si se siente levemente pegajosa y hay una pequefia mancha debajo de las barras de amasado, no se necesita ajuste. Si la masa esta muy pegajosa, colgando por los lados de la fuente o en una esquina y mas parece ser batido que masa, agregue una cucharada de harina. Deje - WestBend 41089 | Instruction Manual - Page 47
almacenamiento del pan. Sin embargo, un exceso de materia grasa, puede inhibir el levantamiento, por lo tanto midala a precision. la misma cantidad que se recomienda para la sal de mesa. Cuando aliada sal al pan, agreguela en una esquina para mantenerla La mantequilla, margarina y materia grasa - WestBend 41089 | Instruction Manual - Page 48
100% integral o para recetas que contengan un alto porcentaje de harina integral u otras harinas o cereales de granos enteros. Como pauta, agregue una (1) cucharada de gluten vital por taza de harina usada en la receta. Verifique la condici6n de la masa durante el amasado porque puede que necesite - WestBend 41089 | Instruction Manual - Page 49
sewepai6ui uomipew Diagrama 2cow. Diagrama 3 No inserte las tazas de medicion en los ingrediente secos, especialmente la harina, ya que fermitiara midiendo Inds harina de la que pide la receta, obteniendo como resultado panes bajos. CONSEJO ESPECIAL: Para alivianar la harina antes de medirla, - WestBend 41089 | Instruction Manual - Page 50
PARTES DE HACEDOR DE PAN Diagrama 5 PUERTA REMOVIBLE ALMACENAMIENTO Pam retirar puerta, abra en DEL CABLE ELECTRICO 90 grados y le- vante la puerta para reurar de los pasadores de las bisagras. Para volver a colocar ltr puerta, alinee las aber- turas de los zoea- • lospor encima de - WestBend 41089 | Instruction Manual - Page 51
CUADRO DE EQUIVALENCIA DE MEDICIONES 2I1 C TAZA = ONZA LIQUIDA = CUCHARADA = CUCHARADITA a cis 1 = 8 = 16 = 48 3 0 = 7 = 14 = 42 0 0. 14/ = 6 = 12 = 36 (D 2/3 = 512/ = 102/ = 32 fQD . = 5 = 10 = 30 O 12/ = 4 = 8 = 24 ND = 3 = 6 = 18 Y3 22/ - WestBend 41089 | Instruction Manual - Page 52
2 cucharadas de endulzante 2 cucharaditas de levadura seca activa o para maquina de hacer pan/levantamiento rapid() Agregue los ingredientes a la fuente en la secuencia recomendada, los liquidos primero, seguidos de la materia grasa, luego todos los ingredientes secos excepto la levadura. - WestBend 41089 | Instruction Manual - Page 53
porque prepara panes sin levadura, panes batidos de estilo pastel tales como de banana con nueces o arandano con nueces. Los panes rapidos no usan levadura ni requieren tiempos de levantamiento. Los ingredientes simplemente se mezclan hasta que se humedezcan y unan, y luego se hornea el pan. Cuando - WestBend 41089 | Instruction Manual - Page 54
Cuando transcurra el tiempo de procesamiento, aparecera 0:00 en el visor y sonard una alerta para indicarle que esta listo el pan o la masa. Apague la maquina manteniendo oprimido el botbn start/stop (inicio/fin) hasta que se apague la luz indicadora roja. Retire la fuente del pan usando guantes - WestBend 41089 | Instruction Manual - Page 55
▪ SIEMPRE AGREGUE INGREDIENTES en el orden listado en las recetas ASEGURANDOSE de agregar primero los mente. Siempre asegarese de que el lado de la fuente marcado FRONT (adelante) este posicionado correctamente. Cierre la puerta. liquidos en la fuente, luego la mantequilla o margarina, seguida de - WestBend 41089 | Instruction Manual - Page 56
Simplemente abra la puerta y agregue los ingredientes en la fuente encima de la masa. Los ingredientes agregados se mezclaran durante el ciclo de amasado restante. NO DETENGA LA MAQUINA PARA AGREGAR INGREDIENTES. Si no es necesario agregar ingredientes adicionales, simplemente ignore esta alerta - WestBend 41089 | Instruction Manual - Page 57
Siga estos pasos cuando use el ajuste dough el ciclo dough (masa) y se apagard a su vez la Quick Bread (Pan ropido) (masa): luz roja. Desenchufe el cable electric° despues Posicione las barras de amasado en los de terminarse el ciclo. ejes del fondo de la fuente. Vea el diagrama 8 COMO USE EL - WestBend 41089 | Instruction Manual - Page 58
en el modo de horneado por un total de 94 minutos. Puede convenirle fijar un reloj separado para el tiempo minimo de horneado recomendado en la receta para revisar si esta listo, o puede usar las alertas sonoras que se emiten automaticamente despues de 54, 64, 74 y 84 minutos de horneado para - WestBend 41089 | Instruction Manual - Page 59
oppema odwau dafios a los cojinetes que giran las barras de amasado. El lavado automatico puede reducir las cualidades no adherentes del revestimiento, causando que se pegue el pan. n Desenchufe el cable electrico del tomaco- rriente y deje enfriar la maquina de hacer pan antes de limpiarla. P La - WestBend 41089 | Instruction Manual - Page 60
DETALLE DE CICLOS DE PAN Y MASA Para que usted sepa exactamente lo que pasa dentro de la maquina de hacer pan durante el tiempo de procesamiento, la tabla siguiente detalla el tiempo en minutos que requiere cada ciclo. Estos tiempos son aproximados y deben usarse solo como referencia. El tiempo - WestBend 41089 | Instruction Manual - Page 61
osow A uod ap sopo MEZCLAR- - Cuando se enciende la maquina de hacer pan, mezclara los ingredientes unos 6 minutos. Las barras de amasado comenzaran a moverse y se detendran durante la accion de mezclado, lo cual es normal. DESCANSAR -Despues del periodo inicial de mezcla, la masa se deja - WestBend 41089 | Instruction Manual - Page 62
GUiA PARA LOCALIZAR DEFECTOS 0 AVERIAS Los siguientes son problemas tipicos que ocurren cuando se hace pan en su hacedor de pan. Por favor, revise los problemas, sus posibles causas y la accion correctiva que debe tomarse para asegurar buen exito en la produccion de pan. PROBLEMA POSIBLE CAUSA - WestBend 41089 | Instruction Manual - Page 63
Guia para localizar defectos o averias GUiA PARA LOCALIZAR DEFECTOS 0 AVERiAS PROBLEMA 4. Superficie y lados se hunden. 5. Nudoso, superficie nudosa, disparejo. 6. Se desplomo mientras se horneaba. POSIBLE CAUSA • Se use demasiado liquido. • Se use demasiada levadura. SOLUCION • Reduzca el - WestBend 41089 | Instruction Manual - Page 64
GU1A PARA LOCALIZAR DEFECTOS 0 AVERIAS PROBLEMA POSIBLE CAUSA 10. El centro del pan esta crudo, no completamente cocinado. • Demasiado liquido. • Se fue la electricidad durante la operacion. • Se olvido poner la barra de amasar. SOLUCION • Reduzca el liquido 1 cucharada. • Cuando se va la - WestBend 41089 | Instruction Manual - Page 65
Guia para localizar defectos o averias GUIA PARA LOCALIZAR DEFECTOS 0 AVERIAS PROBLEMA 17. Los ingredientes no se mezclaron. POSIBLE CAUSA SOLUCION PROBLEMAS MECANICOS • No se echo a funcionar el hacedor de pan. • Se olvido poner las barras de amasar. • Despues de programar el tablero de - WestBend 41089 | Instruction Manual - Page 66
Department 400 Washington Street West Bend, WI 53095 EE.UU. Para su mayor conveniencia, puede devolver el producto via United Parcel Service (UPS) utilizando uno de los Centros de Despacho Expreso ubicados en los mejores supermercados en los WEST BEND. Este folleto contiene informacion imp ortante - WestBend 41089 | Instruction Manual - Page 67
Bend, WI 53095 This booklet contains important and helpful information on your new product. Please file it for handy reference to instructions for proper use and care, warranty and service information. As an added convenience, you can send your product back by UPS using one of the Express Shipping - WestBend 41089 | Instruction Manual - Page 68
111ill L5088 CarelUse Book L-5088 02-98 Printed in U.S.A. © The West Bend Company
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 |
 |
WEST
BEND.
A
M
A
bread
&
dough
maker
Recipes
and
Instructions
TO
PREVENT
PERSONAL
INJURY
OR
PROPERTY
DAMAGE,
READ
AND
FOLLOW
THE
INSTRUCTIONS
AND/OR
WARNINGS
IN
THIS
CARE/USE
INSTRUCTIONAL
MANUAL.
For
handy
reference
to
the
information
inside
this
booklet,
the
table
of
contents
is
as
follows:
TABLE
OF
CONTENTS
Important
Safeguards
1
High
Altitude
10
Helpful
Hints
2
Control
Panel
Features
11-13
Quick
Start
Steps
3
Making
Bread
13-14
Tips
on
Using
Machine
4
MakingDough
14-15
Ingredients
4-7
Using
Time
Delay
15-16
Measuring
7-8
Clean
Up
16
Using
Bread
Mixes
8
Troubleshooting
19-21
Parts
Diagram
9
Recipes
23-39
Adapting
Recipes
10
Warranty
Back
page
For
your
records,
fill
in
following
information
on
your
bread
maker
and
save
dated
sales
receipt
for
warranty
purposes.
Cat.
Number
Date
of
Manufacture
(located
on
back
of
bread
maker)
Date
of
Purchase
or
Received
as
Gift
Printed
in
U.S.A.
L-5088
02-98
©
The
West
Bend
Company