West Bend L4805 User Manual

WEST BEND ™

AUTOMATIC BREAD & DOUGH MAKER

L4805

RECIPES AND INSTRUCTIONS

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

INSTRUCTIONS AND/OR WARNINGS IN THIS CARE AND USE INSTRUCTIONAL

MANUAL.

If you have any questions regarding your bread maker’s performance, please call before returning to

the store 262-334-6949,

8:00 a.m.– 4:00 p.m. Central Time,

Monday through Friday, except holidays.

Welcome to the wonderful world of bread making and the wonderful aromas it creates. What else
compares to the fragrance of fresh bread baking in the kitchen and the anticipation of having a slice of
warm, homemade bread?

With your new bread maker you can prepare a variety of homemade breads just like Grandma used to
make, but with much less effort as the bread maker does the work for you. Just measure the
ingredients, place the bread pan into the oven chamber, program the control and start the bread maker.
In as few as 3 hours, a loaf of fresh bread will be ready for you to enjoy. Or set the timer and wake up
or come home to the fresh aroma of bread baking. What a delight!

Please be sure to read the information in this booklet very thoroughly and understand how to operate
your bread maker. This will ensure loaf after loaf of great tasting bread. The recipes in this book were
developed just for your bread maker.

If you have any questions concerning your bread maker, please give us a call at [phone]. We
are here to help you and make sure that you are a satisfied customer.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk
of fire, electrical shock, and/or injury to persons, including the following:

• Read all instructions before using.

• Do not touch hot surfaces. Use 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 electrical 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 contacting moving parts.

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• Do not operate appliance with a damaged cord or plug or after the appliance malfunctions, or
has been damaged in any manner. Return appliance to West Bend Housewares for examination,
repair or adjustment.

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

• Do not use outdoors.

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

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

• 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 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 West Bend Housewares, US. See Warranty

section in this booklet for service details. Do not attempt to repair it yourself. For Household Use

Only
Electric Cord Statement: CAUTION: Your bread maker has a short cord as a safety precaution to

prevent 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 the bread maker, the cord must be arranged
so it will not drape or hang over the edge of a countertop or tabletop where it can be pulled on by
children or tripped over accidentally. To prevent electrical shock, injury or fire, the electrical rating of
the extension cord you use must be the same or more than the wattage of the bread maker (wattage is
stamped on underside of the bread maker).

Important Safety Instructions: This appliance has a polarized plug (one blade is wider than the

other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit
fully 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.

‘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 watch
the instructional video or read this book from cover to cover. Follow these ‘Quick Start Steps’ for
making that first loaf of bread, either using a mix, if included with your bread maker, or one of the
recipes in this book.

And while you are enjoying that first slice of freshly baked bread, sit back and watch the video and
read the book to ensure successful baking results each and every time. Both contain very important
information on the proper use of your bread maker.

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‘QUICK START STEPS’ FOR MAKING BREAD MIX, IF INCLUDED WITH BREAD

MAKER

Wash pan and knead bar as recommended in “Clean Before Using Section” in this book. Make sure
knead bar is positioned on shaft in bottom of pan.

1.Measure 1-cup (8 ounces) lukewarm water in glass or plastic see-through measuring cup. Make sure
water level is exactly at the 1 cup marking, at “EYE LEVEL.” Pour water into brad pan.

2.Open bag of dry ingredients and pour into pan on top of water. Level ingredients with knife, pushing
some into corners of pan.

3.Make a well in center of dry ingredients; add yeast from packet included with mix.

4.Lock pan into bread maker, turning counter clockwise (see LOCK directional arrow on edge of pan).

Plug bread maker into outlet and press Bread Select Button until arrow points to BASIC/SPECIALTY
setting on control panel. Press Bread Color Button until arrow points to desired crust color: LIGHT,
MEDIUM or DARK. Press START/STOP Button to turn on. Red ON light will glow, colon between
hours and minutes will flash and time will count down in minutes so you always know how much time
remains until the bread is done.

When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding
START/STOP Button down until red ON light goes out, about 3 seconds. Unlock pan using hot pads
or oven mitt and shake bread out of pan. Cool on rack 15 to 30 minutes before slicing.

See “Clean After Each Use Section” in this book for cleaning pan and knead bar.

‘QUICK START STEPS’ FOR MAKING A RECIPE IN THIS BOOK

Choose one of the many bread recipes included in this book and follow the basic steps below. Either a
1 or 1½ pound loaf of bread can be made depending on the size loaf desired.

Wash pan and knead bar as recommended in “Clean Before Using Section” in this book and be sure
knead bar is positioned on shaft in bottom of pan.

1. Read “How To Measure” Section in this booklet as this is VERY IMPORTANT.

2.Add all liquid ingredients to pan first, then add dry ingredients, leveling and pushing
some of the dry ingredients into the corners. Add the recommended amount of butter or
margarine to corners of pan.

3.Make a well in center of dry ingredients and add the recommended amount of yeast for
the type being used and loaf size.

4.Lock pan into bread maker, turning counter-clockwise (see LOCK directional arrow on
edge of pan). Plug bread maker into outlet and press Bread Select Button until arrow
points to recommended bread setting given in recipe: BASIC/SPECIALTY or WHOLE

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WHEAT. Press Bread Color Button until arrow points to desired crust color: LIGHT,
MEDIUM or DARK. Press START/STOP Button to turn on. Red ON light will glow,
colon between hours and minutes will flash and time will count down in minutes so you
always know how much time remains until the bread is done.

When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off

by holding START/STOP Button down until red ON light goes out, about 3 seconds.
Unlock pan using hot pads or oven mitt and shake bread out of pan. Cool on rack 15 to 30
minutes before slicing.

See “Clean After Each Use Section” in this book for cleaning pan and knead bar.

OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER

1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in

operation. If you need to stop the bread maker during operation, hold the START/STOP
button down for 3 seconds or until the red ON light goes out.

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 can 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 on the bottom of the pan that turns the knead bar. See Cleaning Section in this
booklet for further details.

4.ALWAYS place bread maker on a DRY, STABLE, heat-proof countertop or table

during use. Since the bread maker contains a motor, some vibration occurs during the
knead cycle.

5.AVOID touching bread maker during the bake cycle as exterior surfaces become hot.

ALWAYS use pot holders when removing and handling the bread pan after baking.

6.FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN

BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See
Measuring Section in this booklet.

7.DO NOT EXCEED the ingredient capacity of the bread maker. See Know Your

Ingredients Section in this booklet. Use only fresh ingredients.

8.ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid

ingredients to the bread pan first, followed by dry ingredients, then butter or margarine
and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the pan
to settle the dry ingredients, then level off the ingredients, pushing into the corners to
prevent liquid from seeping up. Then add the yeast to the very center of the pan,
making a slight well in the center of the dry ingredients if desired. This sequence is
very important, especially when using the delay start timer of your bread maker to
prevent over fermentation of the yeast.

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9.IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off

automatically and remain off when power is restored. If this occurs, you will need to
remove the contents from the bread pan and start over using fresh ingredients. The red
ON signal light will go off in the display to let you know the bread maker is not in
operation.

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 will 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 accidentally turned ON.

KNOW YOUR INGREDIENTS: Although bread making seems very basic, it is a

science and proportions of the ingredients are critical. Read the following information to
better understand the importance each ingredient plays in the bread making process. Also,

always make sure your ingredients are fresh.

FLOUR is the main ingredient used in making bread and provides structure as well as

food for the yeast. Several different types of flour can be used in your bread maker, but
DO NOT USE CAKE FLOUR OR SELF-RISING FLOUR AS POOR RESULTS WILL
BE OBTAINED.

Bread Flour, if available, is the preferred flour to use in your bread maker as it contains
more gluten-forming proteins than all-purpose flour and will provide tall, well formed
loaves with good structure. Several different brands of bread flour may be available for
use in your bread maker.

All purpose flour may be used in your bread maker if bread flour is not available. Slightly
shorter loaves may be obtained when using all-purpose flour. Even though all-purpose
flour may be pre-sifted, you may wish to sift it yourself before measuring for best results.

Whole Wheat Flour can be used in your bread maker at the special WHOLE WHEAT
bread setting. Whole wheat flour contains the entire wheat kernel, including the bran and
germ, therefore breads made with 100% or a high percentage of whole wheat flower will
be lower in height and heavier in texture than bread made with bread flour. The WHOLE
WHEAT bread setting on you’re bread maker features longer kneading to better develop
the structure of whole wheat bread for optimum results.

Rye Flour can be used in combination with all purpose or bread flour in the preparation
of rye or pumpernickel bread. It cannot be used alone as it does not contain enough
protein to develop adequate gluten for structure.

Special Notes on Flour: All flours are affected by growing conditions, milling, storage,

humidity and even the manufacturer. While not visibly different, you may need to make
some minor adjustments when using different brands of flour as well as compensating for

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the humidity in your area. Always store flour in an airtight container. Store whole grain
flours (whole wheat, rye) in refrigerator to prevent them from becoming rancid.

Measure the amount of flour as directed in the recipe, but make any adjustments after the
first 8-10 minutes of kneading as follows: if the dough does not form into a ball and is
more like a batter in consistency, more flour will need to be added. Add 1 tablespoon of
flour at a time until dough forms into a soft ball and is not sticky to the touch. If too much
flour has been added and the mixture will not form into a ball, add 1 teaspoon of
lukewarm water at a time, allowing the water to be kneaded into the dough before
adjusting further until a soft ball of dough forms. You can typically tell by the appearance
of the dough when it is just right as the dough will be soft in appearance, but will not be
sticky to the touch, and the sides and bottom of the bread pan will be clean.

Do not exceed 3 cups of all purpose or bread flour for the 1½ pound loaf or 2 cups all

purpose bread flour for the 1 pound loaf. Breads containing whole wheat, cereals or oats
should not exceed a total of 3½ cups for the 1½ pound loaf; 2½ cups for the 1 pound loaf.

SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor

to the bread and give the crust a golden color. Types of sweeteners that can be used include
sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits, whether dried or
fresh. When using a liquid sweetener, such as honey or molasses, the total amount of liquid
in the recipe will need to be reduced slightly by the same measurement of liquid sweetener
used. A special tip when measuring sticky liquid sweeteners is to coat the measuring spoon
with vegetable oil before measuring the sweetener; it will slide right out.

DO NOT USE ARTIFICIAL SWEETENERS AS A SUBSTITUTE FOR SUGAR AND
OTHER NATURAL SWEETENERS AS THE YEAST WILL NOT REACT PROPERLY
AND POOR RESULTS WILL BE OBTAINED.

MILK enhances 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 about 95°F/33°C before adding to the
bread pan. Heat milk in glass measure in the microwave or in a small pan on top of the
range until lukewarm, but not hot. Use a thermometer to measure the temperature
accurately. DO NOT OVERHEAT the milk, above 110°F/43°C, as this can kill the yeast.

WATER used in combination with dry milk is a good substitute for regular milk and must

be used when using the delay start timer of your bread maker as regular milk will spoil
when left at room temperature for several hours.

Always use lukewarm water, about 95°F/35°C for best results. Do not use warm or hot
water, above 110°F/43°C, as this can kill the yeast.

Using too much liquid can cause the bread to collapse during the bake cycle. During humid
weather, slightly less liquid will be needed as the flour will absorb moisture from the air. In
dry weather, slightly more liquid may be needed as flour can lose moisture.

Water and milk are interchangeable in recipes. Eliminate dry milk in recipes when
substituting milk for water.

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BUTTER, MARGARINE and OTHER FATS AND OILS serve several purposes in

bread making as they tenderize the bread, add flavor and richness and contribute to the
storage life of bread by retaining moisture. An excess of fat, however, can inhibit rising, so
measure accurately.

Butter, margarine and solid shortening are interchangeable in the recipes. Butter and
margarine can be used right from the refrigerator. You may wish to cut cold butter or
margarine into 4 pieces for faster blending, placing them into the corners of the pan. Low­fat or fat-free bread can be made by substituting equal amounts of unsweetened applesauce
or plain nonfat yogurt for the amount of fat recommended in a recipe. Watch dough as it
kneads for any minor adjustments, which may be necessary.

EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed.

Egg substitute 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 each large egg in the recipes
without affecting the result. Watch the dough during the knead cycle as some minor
adjustments may be necessary to get the dough to the right consistency. See Special Notes
on Flour section.

A special tip when using eggs is to run under warm water or place in a bowl of warm water
about 1 minute before cracking as this helps the egg slide out of shell better.

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

strengthening the gluten structure to make the dough more elastic, plus it 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. “Lite” salt can be used as a substitute for ordinary table salt providing it contains
both potassium chloride and sodium. Use the same amount as recommended for table salt.

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

and sugar to producer carbon dioxide gas that makes the bread rise. Active dry, fast rising
or bread machine yeast can be used in your bread maker. Use only the amount stated in the
recipes. Using a little more can cause the dough to over rise and bake into the cover. Fast
rising yeast and bread machine yeast are virtually the same and are interchangeable with
one another.

DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES
IN THIS BOOK WERE TESTED USING ONLY ACTIVE DRY, FAST RISING AND
BREAD MACHINE YEAST.

Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars
so you can measure the exact amount you need without having to waste any. If using yeast
packed in a ¼ -ounce foil envelope, it is best to open a fresh envelope every time you bake.
If you do save the unused amount from the open envelope, store in a dry, airtight container
in the refrigerator. Date the container and use promptly. Do not mix old and new yeast in a
recipe. A ¼ -ounce foil envelope of yeast contains 2¼ teaspoons.

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ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY”
DATE PRINTED ON THE JAR OR ENVELOPE.

IMPORTANT IMPORTANT IMPORTANT

MEASURE INGREDIENTS PRECISELY AND ACCURATELY.

THE MOST IMPORTANT STEP IN USING YOUR BREAD MAKER IS TO
MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. A mis-measured
tablespoon of water or teaspoon of salt can make a BIG difference in the bread maker.
Remember, the bread maker is not human and cannot adjust for mis-measured

ingredients, ONLY YOU CAN MAKE SURE THE INGREDIENTS ARE MEASURED

ACCURATELY. Follow these VERY IMPORTANT tips when measuring ingredients:

Read through the recipe and organize the ingredients you will need in the order they are
added to the bread pan. Many bread disasters occur because an ingredient was left out or
added twice. Use standard kitchen measuring cups and spoons and follow the steps
below.

1.ALWAYS use glass or plastic “see thru” liquid

measuring cups to measure liquids. 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. ALWAYS SPOON DRY
INGREDIENTS INTO THE SPECIFIED MEASURING
CUP, THEN LEVEL OFF TOP WITH A KNIFE. All
measurements must be level. DO NOT SCOOP measuring
cups into the dry ingredients for measuring as you will
compress the ingredients into the cup and end up with more
than intended which will result in a short loaf of bread.

3.ALWAYS use standard measuring spoons for measuring

ingredients such as yeast, salt, sugar, dry milk, etc. 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. DO NOT
USE TABLEWARE AS MEASURING SPOONS AS THESE VARY
IN SIZE AND WILL NOT BE ACCURATE.

USING BREAD MIXES IN YOUR BREAD MAKER: Pre-

packaged bread mixes can be prepared in your bread maker. Follow
the directions for making up to a 1½ pound (3cup) loaf. Use the
BASIC/SPECIALTY Bread Setting for bread mixes unless preparing a 100% whole

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wheat or natural grain bread mix, which would require the use of the WHOLE WHEAT
Bread setting. Add the recommended amount of liquid to the bread pan first, then the
flour mixture and finally the yeast on top. Select desired Bread Color and start the bread

maker. The delay start timer can also be used with bread mixes providing no perishable
ingredients are used, such as milk, eggs, etc., which will spoil when left at room

temperature for several hours.

MEASUREMENT EQUIVALENT CHART

FLUID
CUP = OUNCE (ML)= TABLESPOON = TEASPOON

1 = 8 (240) = 16 = 48
⅞ = 7 (210) = 14 = 42
¾ = 6 (180) = 12 = 36

⅔ = 5⅓ (160) = 10⅔ = 32
⅝ = 5 (150) = 10 = 30

½ = 4 (120) = 8 = 24

⅜ = 3 (90) = 6 = 18
⅓ = 2⅔ (80) = 5⅓ = 16

¼ = 2 (60) = 4 = 12
⅛ = 1 (30) = 2 = 6
½ (15) = 1 = 3
¼ (7.5) = ½ = 1½

MAKE YOUR OWN MIXES: To save time and money, you can prepare your own

bread mixes ahead of time and store in the refrigerator until ready to use. Simply measure
all dry ingredients in recipes, EXCEPT YEAST, into a plastic bag and close with a twist
tie. Label as to the type of bread and size loaf. When ready to use, simply add liquid
ingredients to pan as recipe directs. Then add the dry mixture, level, add the butter or
margarine and the yeast on top. Program and start the bread maker. Use delay timer if

recipe recommends its use.

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 due to overstretching of the
gluten. To slow the rise of 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 2 to 3 teaspoons. 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.

9

10

BECOME FAMILIAR WITH CONTROL PANEL: Before using your bread maker, it

is important that you understand how to use the control panel, as this is the “brain” of the
machine. Review the following features to better understand what each button is designed
to do and the options that are available to you when using this machine.

BREAD SELECT BUTTON

The BREAD SELECT button lets you

choose TWO different bread settings as well
as the dough setting. With each press of the
Bread Select button, the indicator arrow will
point to a bread setting on the panel as well
as the dough setting. The time required to
complete each setting also appears in the
display as follows:

Bread Select Settings Time to complete
in Hours and Minutes

BASIC/SPECIALTY
3:10 (Medium Crust)
WHOLE WHEAT
3:30 (Medium Crust)
DOUGH
1:20

The BASIC/SPECIALTY setting can be used for almost any bread recipe containing at

least 50 % all-purpose or bread flour. If a recipe contains less than 50% all purpose or

bread flour, then use the WHOLE WHEAT setting as this features a longer knead cycle

which is beneficial for whole grain flours. Active dry, fast rising or bread machine yeast
can be used at both bread settings as well as the dough setting.

An audible alert will sound midway through the knead cycle at the BASIC/SPECIALTY

bread setting to let you know when to add ingredients such as raisins, nuts, etc. for
specialty breads. This will prevent these added ingredients from becoming over mixed or
crushed. If you are not adding ingredients during the knead cycle, ignore the alert when it

sounds. The alert does not sound at the WHOLE WHEAT setting or DOUGH setting.

BREAD COLOR BUTTON: The BREAD COLOR button lets you choose THREE

different crust colors for your bread. With each press of the BREAD COLOR button, the
indicator arrow will point to Light, Medium or Dark on the control panel. Simply select
the desired crust color you wish for the bread recipe you are preparing. When preparing
the small 1-pound loaf, we recommend you use the LIGHT or MEDIUM crust color to
prevent over browning of the smaller loaf.

TIMER BUTTONS FOR DELAY START: The TIMER buttons let you program the

bread maker to start at a later time, which is especially convenient if you wish to wake up
to a fresh loaf of bread in the morning or come home to a fresh loaf for dinner. The timer
can be programmed to delay the start of the bread maker for up to 13 hours. Simply

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prepare the recipe you wish to make, place the bread pan into the bread maker, program
for bread select and color and then enter the number of hours and minutes between
starting time to desired finish time using the timer buttons. The UP Timer button will
scroll up in 10 minute intervals, whereas the DOWN TIMER button will scroll down in
10 minute intervals. See TIMER DELAY Section in this book for more details.

The delay start timer can be used with both Bread Settings and the Dough Setting

providing non-perishable ingredients are used. The recipes that have the symbol can

be used in the delay start mode. Active dry, fast rising or bread machine yeast can be
used with the delay start timer.

START/STOP BUTTON: Use the START/STOP button to turn the bread maker on

and off. Before starting the bread maker, you must first program the BREAD SELECT
setting and the BREAD COLOR setting plus the DELAY START TIMER if using this
feature. To start the bread maker, simply press the START/STOP button once. When
turned on, the red signal light under the word ON will glow and remains lit until the
bread maker is turned off. To turn bread maker off, press and hold the START/STOP
button down for about 3 seconds or until the red ON light goes out.

Once you have started the bread maker, the colon between the hours and minutes will
begin to flash and the minutes will begin to count down. If not using the delay start timer,
the bread maker will begin to mix the ingredients and proceed through the cycles until the
bread is done, When the process time elapses, 0:00 will appear in the display and an
audible alert will sound to let you know the bread is done. Turn the bread maker off by
holding down the START/STOP button until the red ON light goes off. Remove the
bread pan using potholders and place hot loaf of bread onto a rack to cool before slicing.

If the bread pan is not removed from the bread maker immediately after baking, the

bread maker will automatically go into a Keep Warm mode for up to 3 hours to keep the

bread warm. The red on light will remain lit during the keep warm period as a reminder.
When the bread pan is removed, turn the bread maker off by holding down the
START/STOP button until the red ON light goes off.

If in the dough mode, the bread maker will turn off automatically and the red ON light
will go out upon completion of the cycle. Remove the pan containing the dough
immediately and shape/form as desired for conventional baking. Do not leave pan
containing dough inside bread maker after it turns off as dough will continue to rise and
could overfill the pan if left inside bread maker too long. See Dough Section for more
details.

TOO HOT WARNING: If the inside of the oven chamber is too hot for making bread,

an audible alert will sound when you attempt to turn the bread maker on. If this occurs,
allow the chamber to cool by leaving the cover open for 10 to 15 minutes or until the
bread maker can be turned on without the warning going off.

CLEAN BEFORE USING
SPECIAL NOTE: The bread pan is not immersible and should never be

washed in an automatic dishwasher.

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Immersing the pan in water can cause damage to the bearing that turns the knead bar.
Dishwasher cleaning can reduce the non-stick qualities of the non-stick finish, causing
the bread to stick in the pan.

Only two parts, the bread pan and kneading bar, need to be cleaned before making bread.
Simply fill bread pan with a small amount of warm water and dishwashing detergent.
Wash the inside of the pan and knead bar with a soft dishcloth or sponge. Empty the
bread pan and rinse the inside and knead bar with warm water and dry with a soft cloth.

Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as
damage to the non-stick coating can occur. CAUTION: To prevent the risk of electrical

shock, do not immerse bread maker base, its cord or plug in water or other liquid.

Wipe the inside of the chamber and the outside surfaces of the bread maker with a damp
cloth and dry with a soft cloth if necessary. Your bread maker is now ready to use.

HOW TO USE - - BASIC STEPS IN MAKING BREAD

1.Place knead bar on shaft in bottom of bread pan, matching the opening
of the knead bar with the shape of the shaft. Make sure knead bar is
pushed down onto the shaft and the shaft area is clean.

2.Add ingredients to pan in order listed in recipe, MAKING
SURE to add any liquid ingredients first, followed by dry
ingredients, then butter or margarine and lastly the yeast. After
the dry ingredients are added to the pan, tap to settle, then level
dry ingredients, pushing some of the flour mixture into the
corners of the 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 Delay Start Timer to prevent the yeast from getting
wet.

3.Lock the bread pan into bread maker, turning pan
counterclockwise to lock in place. Note the directional arrows
on edge of pan as to which way to turn for the lock position.
Pan must be locked in place for the bread maker to function
properly. Make sure handle of pan is down, then close cover.

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4.Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press
the Bread Select button until indicator arrow points to the desired bread
setting: BASIC/SPECIALTY or
WHOLE WHEAT. If you pass the desired setting, just continue to press
the Bread Select button until desired setting is reached.

5.Press the Bread Color button until indicator arrow points to the desired
crust color: LIGHT, MEDIUM or DARK. If you pass the desired color,
just continue to press the Bread Color button until desired setting is
reached. Program Delay Start Timer if desired.

6.Press START/STOP button once to turn bread maker on. When turned on,
the red light under the word ON will glow and the colon between hours
and minutes will flash. The bread will begin to mix and then proceed
through the cycles until done. Time will count down in minutes so you
always know how much time remains.

After the bread maker has been turned on, the programmed settings cannot be
changed. If you wish to change settings, hold START/STOP button down until red
ON light goes out. Then program control as desired and turn back on.

SPECIAL NOTE: If using the BASIC/SPECIALTY bread setting, an audible alert will

sound 30 minutes after the bread maker is turned on. This is the time to add ingredients
such as raisins, fruit, nuts or cheese as directed in the recipe. Simply open the cover and
add the ingredients to the dough as it is being kneaded. DO NOT STOP THE BREAD
MAKER TO ADD INGREDIENTS. The added ingredients will be mixed into the dough
during the remainder of the kneading time.

CAUTION: To avoid burn injury, do not touch cover, vent or sidewalls of bread maker

during the bake cycle, as these surfaces are hot.

7.When the cycle is complete, 0:00 will appear in the display and an audible alert will
sound to let you know the bread is done. Turn bread maker off by holding the
START/STOP button down until the ON light goes out. The just completed program will
reappear in the display. Unplug cord from electrical outlet.

It is best to remove the bread immediately from the bread maker for a crispy crust. Open
the cover and remove the bread pan by the handle using a potholder or oven mitt, turning

the pan clockwise to unlock, then lifting the pan out of the bread maker. Handle bread
pan carefully as it is hot.

CAUTION: To avoid burn injury, always use potholders or oven mitt to remove the hot

bread pan from the bread maker. To remove loaf of bread from pan, always use potholder
or mitt to grasp bottom of hot bread pan.

Invert bread pan and shake until loaf falls out. Place loaf of bread onto a cooling rack for
at least 15 to 30 minutes for easier slicing.

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If bread is not removed immediately after the cycle is complete, the bread maker will

automatically go into Keep Warm mode for up to 3 hours. The ON light will remain lit

during this keep warm period as a reminder. When removing the bread pan during the
keep warm period, always use potholders or oven mitt, as pan will be hot. Turn bread
maker off by holding START/STOP button down until ON light goes out. Unplug cord
from outlet after use. If the bread maker is not turned off during this 3-hour keep warm
period, it will automatically shut itself off and signal light will go out. Unplug cord from
electrical outlet.

CAUTION: To avoid burn injury, do not put hands inside oven chamber or touch the

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 Delay Start Timer CAN be used with the DOUGH setting, however,
the Bread Color button CANNOT be used, as the dough will not be baked.

Follow these steps for using the DOUGH setting:

1.Place knead bar on shaft in bottom of bread pan, matching the opening of the knead bar
with the shape of the shaft. Make sure knead bar is pushed down onto shaft and the shaft
area is clean.

2.Add ingredients to pan in order listed in recipe, MAKING SURE to add any liquid
ingredients first, followed by dry ingredients, then butter or margarine and lastly the
yeast. After dry ingredients are added to the pan, tap pan several times to settle the
ingredients, then push some of the flour mixture into the corners of pan. This prevents
liquid from seeping up from the corners. Make slight well in center of flour and add the
yeast to well. This is especially important when using the Delay Start Timer to prevent
the yeast from getting wet.

3.Lock bread pan into bread maker, turning the pan counterclockwise to lock in place. Pan
must be locked in place for the bread maker to function properly. Make sure handle of
pan is down, then close cover.

4.Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the Bread Select
button until arrow indicator points to DOUGH on control. The process time of 1:20 (1
hour, 20 minutes) will appear in display. If you pass by the DOUGH setting, continue to
press the Bread Select button until DOUGH is reached. Program Delay Start Timer if
desired. See instructions below.

After the bread maker has been turned on, the programmed setting cannot be
changed. If you wish to change settings, hold START/STOP button down until red
ON light goes out. Then program control as desired and turn back on.

5. Press START/STOP button once to turn bread maker on. When turned on, the red light
under the word ON will glow and the colon between 1:20 or programmed time will begin

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to flash. The dough will begin to mix, then be kneaded and allowed to rise before being
stirred down. At this time, 0:00 will appear in the display and an audible alert will sound
to let you know the dough is done. Remove the dough from the pan and follow recipe
directions to complete the 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 DELAY START TIMER: The Delay Start Timer can be used at BOTH

BREAD settings as well as the DOUGH setting. Follow steps 1-5 for Making Bread or

Steps 1-4 for making Dough . Use only recipes with the symbol with the delay start

timer as these recipes contain non-perishable ingredients that will not spoil when left at
room temperature for several hours before the dough making process begins.

NEVER USE PERISHABLE INGREDIENTS (milk, eggs, cheese, yogurt, etc.) WITH
THE DELAY START TIMER AS THESE INGREDIENTS CAN SPOIL WHEN HELD
AT ROOM TEMPERATURE SEVERAL HOURS BEFORE THE BREAD MAKER
TURNS ON.

After completing above-mentioned steps, continue with steps below:

1. After the Bread Select and Bread Color choices have been made (with
exception of Dough), determine the number of hours and minutes between
the time you will start the bread maker to the time you wish to have the
bread or dough ready.

For Example: You have selected the Basic/Specialty Setting, Medium crust color and

the process time of 3:10 appears in the display. The time you are starting the bread maker
is 9:00 pm and you wish to have the bread finished at 7:00 am, which is 10 hours away.
Hold down the Up Timer button, which will scroll the time up in 10 minutes increments
until 10:00, appears in the display. If you go past 10:00, use the Down Timer button to
scroll down in 10-minute intervals. NOTE: Whatever bread or dough selection you make,
the process time will appear in the display and you begin to count up in time from that
point as the bread/dough process time is a part of the total delay start time. The maximum
time that can be programmed into the timer is 13 hours.

2.Press START/STOP button once to turn bread maker on. The red ON
light will come on, the colon between hours and minutes will flash and
the timer will count down by 1-minute intervals. When the timer
counts down to the bread or dough select process time (3:10) as in
above example, the bread making process will begin. When the
bread/dough is done, 0:00 will appear in the display and an audible alert will sound to let
you know it is done. If in the bread mode, the bread maker will automatically go into the

Keep Warm mode for up to 3 hours or until the bread maker is turned off. If in the

Dough mode, the bread maker will automatically turn itself off when the dough is
complete. Unplug cord from electrical outlet. Remove bread or dough from bread maker.
Always use potholder or oven mitt when removing hot bread pan from bread maker after
baking. Cool loaf on rack 15 to 30 minutes before slicing.

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