 2018 West Bend

®

www.westbend.com

AUTOMATIC BREAD MAKER

Instruction Manual

When using electrical appliances, basic safety precautions should always be

followed including the following:

• Read all instructions.

• Do not touch hot surfaces. Use handle or knobs. Always use hot pads or oven

mitts when handling hot bread and bread pan.

• To protect against electric shock do not immerse cord, plugs, or other electric

parts in water or other liquids.

• Close supervision is necessary when this appliance is used by or near children.

• The use of accessory attachments not recommended by West Bend may cause

fire, electric shock, or injury to persons.

• Do not use this appliance outdoors.

• Do not let cord hang over the edge of a table or counter, or touch hot surfaces.

• Do not place on or near a hot gas or electric burner, or in a heated oven.

• To disconnect, turn control to “OFF,” then remove plug from wall outlet.

• Do not use appliance for other than intended use.

• Avoid contacting moving parts.

• Do not let cord contact hot surface, including the stove.

• This appliance has a polarized plug (one blade is wider than the other). To reduce

still be hot.

• Do not use your breadmaker with a converter or transformer. This will destroy the

electronic controls.

• Do not attempt to repair this appliance yourself.

• A short power-supply cord is provided to reduce risks resulting from becoming

entangled in or tripping over a longer cord.

• Longer, detachable power-supply cords or extension cords are available and may

be used if care is exercised in their use. While use of an extension cord is not

recommended, if you must use one, the marked electrical rating of the detachable

may be contained within the packaging material. Always clean your new

appliance thoroughly before using; refer to the “Cleaning Your Automatic

Breadmaker” section of this manual.

Lid

Control Panel

LCD DISPLAY: The display indicates when the appliance is ready for use. When the

appliance is first plugged in, there will be an audible beep and the default program is

displayed. “1 2:58” appears on the display. The “1” specifies which program is selected

(1-12 programs) and the “2:58” is the length of the program in hours: minutes. The

marking at the top of the display indicates the weight of the loaf selected (1 lb, 1.5 lb, or

2 lb) with 1.5 lb as the default. The other marking at the bottom of the display indicates

the degree of browning that is selected (light, medium, or dark) with medium as the

default. As the program proceeds the digits of the time displayed will decrease

you do cancel the program, the breadmaker will return to its default settings for the

chosen menu selection. All customized settings will be lost if the program is cancelled.

You must set all desired program settings before starting the program. The program

cannot be changed after the cycle has begun, unless you cancel the cycle.

“COLOR” Button: “COLOR” cycles to select the crust darkness: LIGHT, MEDIUM,

and DARK. The default color is MEDIUM.

“TIMER” Buttons: The “+” and “-” buttons are used to set a delayed program end

time. The delay hours and minutes will be added to the preprogrammed times for the

specific program. The time indicated in the display is the time until the end of the

Example: It is 8:30 p.m. and you would like the bread ready for the next morning at

7:00 a.m. Determine the time difference, 7:00 a.m. is 10 hours and 30 minutes

ahead of 8:30 p.m. Press the “+” or “-” buttons until 10:30 appears in the display.

NEVER use the time delay function when using perishable ingredients such as

milk, eggs, fruit, yogurt, etc.!

rapid,” and “Sandwich.”

“MENU” Button: Use the “MENU” button to select the desired program. In general,

This is not suitable for baking recipes requiring butter, margarine, or milk.

breads. Additional bake time on setting (12) Bake may be necessary when baking

cooling – this is normal.

teaspoon at a time until you find the right amount. You can also reduce the amount

of liquid by a teaspoon or two. Some experimentation will be needed when using

your breadmaker at high altitudes.

1. Unplug the cord from the electrical outlet and allow the appliance to cool

completely before cleaning.

2. After the bread is removed from the bread pan, and the pan has cooled, fill it half-

full with warm water and a small amount of dish soap. Allow the bread pan to

soak for 5 to 20 minutes, or until the knead blade can be lifted off the shaft. You

may need to twist the knead blade slightly to loosen. If the knead blade is difficult

3. Never immerse the bread pan in water or wash in an automatic

dishwasher as damage to the bearing that turns the knead blade

can occur. Wipe the inside of the oven chamber and the outside

surfaces of the breadmaker with a damp cloth if necessary. Never

dip the appliance in water or fill the baking compartment with

water! The lid cannot be removed for cleaning.

NOTE: The coating on the inside of bread pan may change color over time; this is

normal and does not affect the bread.

Although bread making seems very basic, it is a science and the proportions of

ingredients are critical. The most important step in using your bread maker is to

use liquids between 80-90°F (27-32°C) to assure optimal yeast activity.

• Spoon the dry ingredients into the appropriate measuring cups or

spoons, and then level off with table knife. All ingredients measured in

measuring spoons and cups must be level, not rounded or heaping.

• Never scoop measuring cups into dry ingredients. This will compress

the ingredients into the cup and cause the dough to be dry which will

result in a short loaf of bread.

BREAD FLOUR should be used in your bread maker. It contains more

gluten-forming proteins than all-purpose flour and will provide well-formed loaves

develop the structure of wheat breads for optimum results.

RYE FLOUR can be used in combination with bread flour in the preparation of rye or

pumpernickel bread. However, it cannot be used alone as it does not contain enough

protein to develop adequate gluten for structure.

fruits, dried or fresh. Do not use artificial sweeteners as a substitute for sugars and

other natural sweeteners; artificial sweeteners turn bitter when subjected to baking

temperatures, the yeast will not react properly, and poor results will be attained.

When measuring sticky sweeteners, such as honey, coat the measuring spoon with

vegetable oil before measuring the sweetener. This will allow the sweetener to slide

32°C). Do not use water above 100°F (38°C) as this could affect the yeast.

BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread

making as they tenderize the bread, add flavor and richness. Butter and margarine

are interchangeable in recipes. Butter and margarine can be used right from the

refrigerator. Cut cold butter or margarine into smaller pieces for faster blending

during the knead cycle. Low-fat or fat-free bread can be made by substituting equal

amounts of unsweetened applesauce or plain yogurt for the amount of fat

recommended in the recipe. Using less fat will affect the height, tenderness and

texture of the bread, which is normal.

dough to the right consistency.

SALT has several functions in making bread. It controls yeast growth while

strengthening the gluten structure to make the dough more elastic and also adds

salt, providing it contains both potassium chloride and sodium. Use the same amount

can affect the yeast activity.

YEAST is a living organism which, through fermentation, feeds on carbohydrates in

fast rising or bread machine yeast can be used in your bread maker. Use only the

is fresh and has not passed the “Use By” date.

humidity in your area. Always store bread flour in an airtight container. Store whole

grain flours, whole wheat and rye, in a refrigerator to prevent them from becoming

rancid. Measure the amount of flour as directed in each recipe, but make any

adjustments after the first 3 - 4 minutes of continuous kneading.

You may find you get better bread by weighing your flour rather than measuring in

• Touch the dough. If it feels a little sticky and there is a slight smear of dough

under the knead blade, no adjustment is necessary.

• If the dough is very sticky, clinging to the sides of the pan, and is more like a

batter than a dough, add one tablespoon of flour. Allow the flour to be mixed

completely into the dough before making any more adjustments. To prevent heat

from escaping, open the lid of the bread maker only to add flour.

• If the dough is dry and the bread maker appears to be laboring, add one

teaspoon of lukewarm water. Allow water to be completely mixed into the dough

can affect the texture and size of the loaf obtained. Cinnamon can break down the

structure of the dough, affecting height and texture. Too much garlic can inhibit the

open the lid of the bread maker and carefully brush the top surface of the dough with a

lightly beaten egg white that has been mixed with 1 teaspoon of water. If desired, slash

the top of the dough ¼ to ½ inch deep with a sharp knife into desired design. Leave

plain or sprinkle with seeds, herbs, grated parmesan or romano cheeses, or other

desired toppings. Press toppings gently into the dough to ensure it adheres and will not

fall off. Close the lid and allow bread to bake.

For best results, use only the beaten egg white with water to treat the crust before the

bake cycle begins. This mixture will ensure that toppings will stick and not fall off when

GLUTEN FREE BREAD: Always use room-temperature ingredients. Do not use

eggs directly from the refrigerator. Instead, place them in a bowl of warm water until

they reach room temperature. Gluten free bread dough will have more of a muffin

batter texture than a typical bread dough texture. This is normal. You may need to

assist mixing of the ingredients in your bread pan with a rubber spatula. If you desire

a lighter loaf of gluten free bread, try beer bread or bread made with club soda or

ginger ale.

Sunflower Oat Wheat Bread

3 ⅓ cups

4 cups

1 tbsp.

Whole Wheat & Seed Low Carb Bread

2 ½ cups

1 tsp.

1 tsp.

1 cup

After knead cycle has completed, remove the dough ball from the bread pan. Place in a

plastic bag or under a damp towel to keep moist, and let rest for 30 minutes. Cut into

quarters then roll thin through a pasta roller or use a rolling pin to roll to desired thickness.

Salt

Bread Machine/Fast Rise Yeast

When dough is done, turn breadmaker off and remove the bread pan. Place the

dough onto a floured surface. Knead about 1 minute, then let rest for 15 minutes.

Roll dough out to fit a 12- or 14-inch pizza pan. Place dough on greased pan. If a

crisper crust is desired, sprinkle the pan with cornmeal before placing the dough.

Press the dough into the pan, forming an edge. Let the dough rise in a warm, draft-

Spread pizza sauce evenly over crust, then top with favorite meat, toppings, and

3 cups

1 tsp.

remove dough. Place dough onto a slightly floured surface for 15 minutes. Shape

dough into desired roll shape, place on greased baking sheet, cover and place in a

warm, draft free area for 45 minutes to rise. Once dough has doubled in size, lightly

brush the tops with butter or egg white and bake in a 350° F oven for 15-20 minutes,

or until golden brown. Serve warm.

 2018 West Bend

®

www.westbend.com

• Ne placez pas la main à l’intérieur du compartiment du four une fois que le pain a été

• N’utilisez pas votre machine à pain avec un convertisseur ou un transformateur. Ceci