West bend 4107 User Manual

WEST BEND JUST FOR DINNER BREADMAKER

TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS

AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL

IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL: To protect bread maker’s

electronic control against possible damage caused by surges in electrical power line, we recommend using a surge protector device, available at most discount/hardware stores. Simply plug surge protector into the electric outlet, then plug bread maker cord into receptacle to surge protector.

IMPORTANT SAFEGUARDS - When using electrical appliances, basic safety precautions should always be followed to prevent

fire, property damage, electric shock or personal injury, including the following:

• Read all instructions before using.

• Do not touch hot surfaces. Using handles or knobs. Always use potholders or oven mitts to handle hot bread pan or hot bread.

• Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot.

• To protect against electric shock, do not place cord, plug or appliance in water or other liquid.

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

• Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning

appliance.

• Avoid contact with moving parts.

• Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return,

if your bread maker is under warranty, to the West Bend Company for examination, repair or adjustment.

• The use of accessory attachments not recommended by The West Bend Company may result in fire, electric shock or personal injury.

• Do not use outdoors.

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

• Do not use appliance for other than intended use.

• To disconnect power, press stop button to turn control off, then remove plug from wall outlet. Never pull on 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,

and is within the warranty period, 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. For Household Use Only. An off odor from motor may be noted with first use, which is normal and will disappear with use.

Electric Cord Statement - CAUTION: Your bread maker has a short cord as a safety precaution to prevent personal injury or

property damage resulting from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this bread maker without close adult supervision. If you must use a longer cord set or an extension cord when using bread maker, the cord must be arranged so it will not drape over the edge of a countertop, tabletop or surface area where it can be pulled on by children or tripped over. To prevent electric shock, personal injury or fire, the electrical rating of the extension cord must be the same or more than the wattage of the bread maker (wattage is stamped on backside of bread maker).

Important Safety Instructions:

will fit in a polarized outlet only once way. If this plug does not fit full in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Never use with an extension cord unless the plug can be fully inserted. Do not attempt to defeat this safety feature

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug

WARNING:

To prevent personal injury or property damage caused by fire, always unplug this and other appliances when not in use.

WARNING: This appliance may contain substances know to the state of California to cause cancer, birth defects or other reproductive

harm.

Your West Bend® Automatic Bread Maker was designed for use with only 120 volt, 60 hz electrical service ONLY. Use of a bread maker

with a converter or transformer will destroy the electronic control and void your warranty.

“QUICK START” STEPS FOR THE FIRST LOAF OF BREAD

1. WHAT YOU WILL NEED

For Measuring: For Making Bread:

See through liquid measuring cups with Water graduated markings Butter or Margarine Set of solid, nesting type measuring cups Bread flour for dry ingredients Sugar Set of measuring spoons Dry Milk Kitchen spoon Salt Table knife Fast Rising or Bread Machine Yeast

2. HOW TO MEASURE

Measure ingredients the right way with the correct measuring cups and spoons is most important when making bread. See measuring section for more information.

REMEMBER TO:

• Always measure liquid ingredients in a see-through measuring cup with graduated markings. Liquid should just reach marking on

cup at “eye level” not above or below. For easier measuring , set cup on inside of kitchen cabinet.

• Always use liquid at the correct temperature, lukewarm, between 80-90°F.

• Always spoon dry ingredients like bread flour into solid, nesting type measuring cups, then level off with a table knife.

• Never scoop measuring cups into dry ingredients as this will pack down the ingredients, causing the dough to be dry and the loaf to

be short.

• Always use a set of measuring spoons to measure smaller quantities of dry and liquid ingredients, measuring level, not rounded or

heaping.

3. MAKING COUNTRY WHITE BREAD US ING BASIC/SPECIALTY SETTING:

½ cup water, 80-90°F 1 tablespoon butter or margarine 1⅓ cups bread flour 1 tablespoon sugar 1 tablespoon dry milk ¼ teaspoon salt 2 ¼ teaspoons (¼ -ounce package) fast rising or bread machine yeast

1. Put knead bar in bread pan over shaft. Twist bar if needed to slide down all the way.

2. Measure lukewarm water and add to bread pan with butter or margarine.

3. Measure bread flour, sugar, dry milk, and salt; add to pan. Level ingredients. Add yeast

4. Place pan in machine and turn left (counterclockwise) to secure in place. Close Cover

4. PROGRAMMING CONTROL PANEL

1. Plug cord into electrical outlet. Audible alert will sound. Machine is already programmed for Basic/Specialty bread setting. Note

light glowing next to setting.

2. Press Start/Stop button once. Green “operation” light will glow. Dough will be kneaded, allowed to rise and then baked in a total

of 45 minutes. An alert will sound just before bake cycle begins (about 22 minutes after machine has started) to perform a crust

treatment, if desired. See Crust Treatment section later in this booklet for further information.

3. When done baking, alert wills sound and red “keep warm” light will glow. Turn machine off by pressing Start/Stop button down

until alert sounds and “keep warm” light goes out. Unplug cord from outlet.

4. With oven mitts or hot pads, turn pan to the right (clockwise) to remove from machine. Shake bread out of pan and place on rack to

cool 15 to 20 minutes before slicing. Wash pan following instructions in this booklet.

OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER

1. CAUTION: To prevent personal injury , DO NOT REMOVE the bread pan or touch any moving parts with bread maker is in

operation. If you need to stop the bread maker during operation, hold the Start/Stop button down for 4 seconds or until the alert sounds.

2. 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 4 inches away from walls, cabinets and other appliances, especially heating and cooling appliances which interfere with the

internal bread maker temperatures and affect the loaf of bread being prepared.

3. DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing that turns the knead bar on the bottom

of the pan. See Cleaning section in this booklet.

4. ALWAYS place bread maker on a dry, stable, heatproof countertop or table during use. Since the bread maker contains a motor, some

vibrations occurs during the knead cycle.

5. CAUTION: To prevent personal injury, AVOID touching bread maker during 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 TO SUCCESSFUL BREAD MAKING IS TO

MEASURE INGREDIENTS ACCURATELY. See MEASURING section in this booklet.

7. DO NOT EXCEED the ingredient capacity of your bread maker. See INGREDIENT section of this booklet. Use only fresh

ingredients.

8. ALWAYS add ingredients in the order listed in recipes. Add liquid ingredients first, then butter or margarine, followed by dry

ingredients and finally the yeast.

9. IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off and remain off when power is restored. You will need to

remove the contents of the pan and start over using fresh ingredients.

10. DO NOT COVER bread maker with anything during operation as this can cause malfunction.

11. DO NOT TOUCH control panel buttons after bread maker has been turned on as this can interrupt the cycle. Turn bread maker off

after completion of cycle.

12. DO NOT LEAVE bread maker plugged into electrical outlet when not in use to prevent it from being accidentally turned on.

KNOW YOUR INGREDIENTS

Although bread making seems very basic, it is a science and the proportions are critical. Read the following information to better understand the importance each ingredient plays in the bread making process.

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BREAD FLOUR should be used in your bread maker as it contains more gluten-forming proteins than all-purpose flour and will

provide well-formed loaves with good structure. Several different brands of bread flour are available. Do not use self-rising or cake flour in your bread maker.

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WHOLE WHEAT FLOUR can be used in combination with bread flour at the Wheat bread setting. Up to 50% wheat flour can be

used in recipes. Do not attempt to use all whole-wheat flour in recipes, as poor results will be obtained.

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RYE FLOUR can be used in combination with bread flour in the preparation of rye bread. Do not attempt to use all rye flour in recipes

as poor results will be obtained.

SPECIAL NOTES ON FLOUR

How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity etc. While not

visibly different, you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area. Always store bread flour in an airtight container. Store whole grain flours (whole wheat, rye) in a refrigerator to prevent them from becoming rancid. Measure the amount of flour as directed in each recipe but make any adjustment after the first 3 or 4

minutes of continuous kneading. Do not turn machine off to adjust dough. Feel free to check the condition of the dough by touching and

looking at it during the knead cycle as this is the only time you can make any minor change that may be necessary as follows:

• Open cover and touch dough. If it feels a little sticky and there is a slight smear under the knead bar, no adjustment is necessary.

• If 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

to work in before making any further adjustment. Open cover only to add flour to prevent heat from escaping.

• If dough is dry and the machine seems to be laboring, add one-teaspoon lukewarm water at a time. Once again, allow water to

work into the dough and keep cover closed before making any further adjustment.

You will know when the dough is just right near the end of the knead cycle when it is soft to the touch, smooth in appearance and just a bit sticky, leaving a slight residue on your fingers---the feel of perfect dough. The bottom of the bread pan will also be clean or almost clean of any dough residue.

DO NOT EXCEED 1⅓ cups of bread flour for the dinner size loaf. Breads containing a combination of flours, cereals or oats should not

exceed 1½ cups.

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SUGARS AND OTHER SWEETENERS provide food for yeast, add height and flavor to the bread and give the crust a

golden color. Types of sweeteners that can be used included, sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits,

whether dried or fresh.

A special tip when measuring sticky sweeteners is to first coat the measuring spoon with vegetable oil. Sweeteners slide right off the spoon.

Do not use artificial sweeteners as a substitute for sugars and other na tura l sweeteners as the yeast will not react properly and poor results will be obtained.

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MILK enhanced the flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%, skim, buttermilk or canned

evaporated milk) can be used in making bread. Refrigerated milk must always be warmed to 80-90°F. DO NOT HEAT MILK ABOVE

110°F AS THIS COULD AFFECT THE YEAST.

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WATER used in combination with dry milk can be substituted for regular milk. Use lukewarm water, about 80-90°F. DO NOT USE

WATER ABOVE 110°F AS THIS COULD AFFECT THE YEAST

Using too much liquid can cause the bread to collapse during the baking cycle. During humid weather, slightly less liquid may be needed, as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can loose moisture. When severe changes in weather occurs, it is best to check the condition of the dough during the knead cycle as noted in the “Special Notes on Flour” paragraph for any minor adjustment that may be needed. Water and milk are, for the most part interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water. Watch condition of dough during the knead cycle for any minor adjustment that may be needed. Slightly more milk may be needed when substituting for water.

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BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread making as they tenderize the bread,

add flavor and richness. Butter or margarine are interchangeable in recipes. You may wish to cut these fats into two pieces for faster blending during the knead cycle. Low-fat or fat-free bread can be made by substituting unsweetened applesauce or plain yogurt for the amount of fat in the recipe. Watch dough as it kneads for any minor adjustment which may be needed. Using less fat will affect the height, tenderness and texture of the

bread which is normal

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EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitutes can be used in place of

fresh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute 2 egg whites for a large egg in your recipe without affecting the end result. Watch the dough during the knead cycle as some minor adjustment may be needed to get the dough to the right consistency.

A special tip when using eggs is to run them under warm water for about 10-20 seconds before cracking. This helps them slide out the shell better.

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SALT has several functions in making bread. It controls yeast growth while strengthening the gluten structure to make the dough

more elastic, plus adds flavor. Use ordinary table salt in your bread maker. Using too little or eliminating the salt will cause the dough to over rise. Using too much can prevent the dough from rising as high as it should. “Light” salt can be used as a substitute as long as it contains both potassium chloride and sodium. Use the same amount as recommended for table salt.

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YEAST is living organism, which, though fermentation feeds on carbohydrates in flour and sugar to produce carbon dioxide gas that

makes bread rise. Fast rising yeast or bread machine yeast must be used in your bread maker for best results in the 45-minute cycle.

DO NOT USE ACTIVE DRY YEAST OR COMPRESSSED YEAST, AS POOR RESULTS WILL BE OBTAINED. A ¼-ounce package of fast rising yeast or bread machine yeast contains 2¼ teaspoons, the exact amount needed when making scratch recipes. Yeast can also be purchased in glass jars so you can measure the exact amount needed. Once the jar is opened keep it refrigerated. Whether buying yeast in packages or in a jar, always make sure yeast is fresh and has not expired the “use by” date.

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SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size

of the loaf obtained. Cinnamon can break down the structure of dough, affecting the height and texture, whereas, too much garlic can inhibit the yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe, don’t be generous.

MEASURING INGREDIENTS: THE KEY TO SUCCESSFUL BREAD MAKING - The most important step in

using your bread maker is to measure the ingredients precisely and accurately. You may need to change your measuring habits some, but the

rewards for doing so will be great---wonderful loaves of bread to serve with dinner. Follow these very important tips when measuring

ingredients:

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READ through the recipe and organize the ingredients you will need in order they are added to the bread pan. May bread disasters

occur because an ingredient was left out or added twice.

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USE standard kitchen measuring cups and spoons and follow the steps below:

1. ALWAYS use glass or plastic “see-through” liquid measuring cups to measure liquids. See Diagram 1. Place cup on flat surface and

measure at “eye-level” not at an angle. The liquid level line must be right to the measurement marking, not above or below. A “looks

close enough” measurement can spell disaster in bread making. SPECIAL TIP: Place liquid measuring cup on inside of kitchen cabinet for easier measuring at eye level.

2. ALWAYS use standard dry measuring cups for measuring all dry ingredients, especially flour. Dry measuring cups are those that nest

together. Spoon dry ingredients into the specified measuring cup, then level off with top of knife. All measurements must be level. Do not scoop measuring cups into dry ingredients, especially flour. This will compress the ingredients into the cup and causes the dough to be dry which will result in a short loaf of bread. SPECIAL TIP: Loosen flour before measuring by moving spoon through it several

times.

3. ALWAYS use standard measuring spoons for measuring ingredients such as yeast, salt, sugar, and dry milk as well as small amounts of

honey, molasses or water. Again, the measurements must be level, not rounded or heaping as this little bit of difference can affect the bread. See Diagram 4. Do not use tableware as measuring spoons as these vary in size and will not be a ccurate.

USING BREAD MIXES -

mixes have a net weight of 14 or more ounces. This will make 2 dinner sized loafs of bread. Never attempt to use a full bread mix in your Just for Dinner™ bread maker as it cannot make this large of loaf of bread.

Pre-packaged bread mixes can be used in your bread maker following the guidelines below. Most bread

1. Before opening mix, turn bag upside down several times to blend ingredients as some settling of ingredients occurs during storage. If mix

is in a cardboard container, use a spoon to blend ingredients before using.

2. Add ½ cup (4 ounces) of lukewarm water, 80-90°F, to bread pan containing knead bar.

3. Measure 1½ cups of bread mix and add to bread pan with water. Level ingredients.

4. Add packet of yeast from mix PLUS 1-teaspoon fast rising or bread machine yeast. If extra yeast is not used, the loaf of bread will be short.

Do not use active dry yeast as it does not work well in the 45 minute bread cycle. (If mix has yeast blended into the dry ingredients, you will still need to add the extra teaspoon of fast rising or bread machine yeast). Yeast does not need to be the same brand as packet; different brands of yeast can be combined.

5. Lock bread pan into machine and close cover. Program for BASIC/SPECIALTY or WHEAT, depending on type of mix being used. Turn

machine on. After 3 to 4 minutes of kneading, check dough for any minor adjustment that may be needed as bread mixes vary slightly by brand. Do not turn machine off to adjust dough. If dough is too dry and motor seems to be laboring, add 1-teaspoon lukewarm water at a time until dough becomes soft and pliable.

If dough is too wet and clinging to the side of pan, add 1-tablespoon bread mix or flour, allowing it to be blended into dough before adding more if needed. Dough should gather into a ball and just be sticky to the touch.

-Do not leave cover open while adjusting dough, as this will allow heat to escape. Open cover only to add ingredients, then close.

6. When done, turn machine off and remove loaf from pan. Allow to cool on rack 15 to 20 minutes before slicing. Crust treatment can be performed when alert sounds just before bake cycle begins. See “Crust Treatment” section later in this booklet. NOTES: When using the remainder of the bread mix to make another loaf, follow the guidelines on this page, except add ¼-ounce package or 2¼ teaspoons of fast rising or bread machine yeast. This amount will compensate for the packet of yeast used to make the first loaf. If there is not enough (1½)

cups bread mix left to make a second loaf of bread, use bread flour or all purpose flour to make up the difference

MAKING YOUR OWN MIXES:

use. Simply measure all dry ingredients, except yeast¸ into plastic bag or sealable container. Label as to the type of bread. When ready to

use, add recommended liquid, butter or margarine, and dry flour mixture to the pan. Level ingredients and add yeast. Program and start the bread maker. If mix is stored in the refrigerator, let sit at room temperature 15 to 20 minutes or use slightly warmer liquid, 100-110° F.

You can make your own bread mixes and store them in a cupboard or refrigerator until read to

HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the

dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse do to over-stretching of the gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by ¼ 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 bread maker at high altitudes. Make notes on the amount of yeast and liquid used for future reference.

ADAPTING YOUR FAVORITE BREAD RECIPES: After you have prepared some of the recipes in this book, you may wish

to adapt some of your favorite conventional bread recipes to the bread maker. Some experimentation will be required on your part and you will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour. Use one of the recipes in this book that is similar to your recipe as a guideline, or use the formula that follows: ½ cup liquid 80-90°F (4 ounces) 1 tablespoon fat 1⅓ cups bread flour ¼ teaspoon salt 2 ¼ teaspoons fast rising or bread machine yeast. Add ingredients to the pan in this order: liquids first, followed by fat, then dry ingredients except yeast. Level dry ingredients and add yeast. Program for desired setting and turn on. After 3 or 4 minutes of kneading, check the condition of dough. Make any adjustment as necessary following the guideline in “Special Notes on Flour” section.

SLICING BREAD:

difficult to slice.

Always allow bread to cool at least 15 to 20 minutes before slicing. If not allowed to cool, bread will be very

STORING BREAD:

Any longer storage put in freezer.

Any leftover bread can be stored in a plastic bag or sealed storage container at room temperature for a few days.

BECOMING FAMILIAR WITH THE CONTROL PANEL - The control panel on your bread maker was designed to be

very easy to use. See Diagram 6. Please review the following features to better understand the control panel .

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BREAD SELECT BUTTON - The Bread Select button lets you

choose between bread settings- Basic/Specialty and Wheat.With each press

of the Bread Select button, the light will alternate between the two bread

settings.

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The Basic/ Specialty setting can be used for almost any bread recipe containing mostly bread flour. If a recipe contains up to 50% whole wheat flour, use the Wheat setting.

When using either bread setting, an alert will sound near the end of the rise cycle (about 22 minutes after machine has started) to perform crust treatment if desired. See “Crust Treatment” later in this booklet.

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START AND STOP BUTTON

Use the Start/Stop button to turn bread maker on and off. Before starting the machine, you must first program desired Bread Select setting. Then press Start/Stop button once to turn machine on.

When the machine is on, green “operation” light will glow. When bread is don, light will change to red to let you know the machine is in the

“keep warm” mode for an hour. Alert will also sound when bread is done. Turn off by holding the Start/Stop button until the alert sounds

and “keep warm” light goes out. If machine is not turned off after the completion of one-hour “keep warm” period, the machine will turn off automatically.

CLEAN BEFORE USING: Before

using your bread maker for the first time, wash inside of pan and knead bar with hot soapy water and a soft cloth, rinse and dry. The knead bar lifts off the shaft in the bottom of pan and may need to be twisted slightly to remove.

Do not immerse pan in water or wash

in automatic dishwasher as damage to bearing that turns the knead bar can

chamber and outside surfaces of machine with a soft damp cloth if necessary, dry with a soft cloth.

occur.Wipe inside of

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