West bend L4972 User Manual

WEST BEND

2lb. Bread & Dough Maker

IMPORTANT SAFEGUARDS

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

• Read all instructions before using.

• Do not touch hot surfaces. Use handles or knobs. Always use pot holders 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 contacting moving parts.

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

manner.

• The use of accessory attachments not recommended by The West Bend Company may result in fire, electrical shock or

personal injury.

• Do not use outdoors.

• Do not let cord hang over edge of table, counter or surface area, 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. 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 the bread maker, the cord must be arranged so it will not drape or hang over the edge of a counter-top, tabletop or surface area where it can be pulled on by children or tripped over. To prevent electrical shock, personal 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 backside of 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 plug can be fully inserted. Do not attempt to defeat this safety feature.

Your West Bend® Automatic Bread & Dough Maker was designed for use with 120 volt, 60 hz electrical service ONLY. Use of

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

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

INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL

L4972 The West Bend Company

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 in the electronic department of most discount/hardware stores. Simply plug surge protector into the electrical outlet, then plug bread maker cord into receptacle of surge protector.

HELPFUL HINTS FOR SUCCESSFUL BREAD BAKING

To ensure great baking results in your West Bend Bread and Dough Maker, please take a few minutes to review the following tips and

read the basic instructions in the front section of this book. Please pay close attention on how to measure ingredients, as this is the

most important step in bread machine baking and the difference between success and failure.

IMPORTANT TIPS TO KEEP IN MIND WHEN MAKING BREAD ARE:

• Make sure knead bar is in pan before adding ingredients. Simply match hole in bar with shape of shaft and slide on. You may

need to twist bar slightly to slide all the way down on shaft.

• Always use fresh ingredients.

• Measure ingredients accurately using correct measuring cups and spoons:

USE see-through glass or plastic measuring cups with graduated markings for liquids. Measure liquids at eye

level for accuracy.

USE set of solid, nesting type measuring cups for dry ingredients. ALWAYS SPOON DRY INGREDIENTS,

especially bread flour, into measuring cups, then level with a knife.

DO NOT SCOOP measuring cups into flour as this will cause dough to be too dry and result in short loaves.

USE set of graduated measuring spoons for smaller quantities of ingredients, measuring level, not rounded or

heaping.

• Add ingredients to pan in this order: 1) all liquid ingredients first, 2) all dry ingredients, EXCEPT YEAST, putting salt in one

corner of pan to keep away from yeast. 3) level dry ingredients in pan, divide butter or margarine into 4 pieces and place a piece in each corner, and 4) make a slight well in center and add yeast.

• Lock pan securely in machine, turning counterclockwise.

• Make bread and bread color selections first, then turn machine on.

• Feel free to check dough during knead cycle for any minor adjustment that may be needed. After 8-10 minutes of kneading,

open cover to look at and touch dough. (Opening cover at this time does not affect performance). Dough should be in a ball on knead bar and feel a bit sticky. This is perfect and needs no adjustment. If dough is very sticky and clinging in one corner or pan, it is too wet and needs flour. Add 1 tablespoon flour at a time until dough forms into a soft ball on knead bar. If dough is too dry and the machine seems to be struggling, add lukewarm water, 1 teaspoon at a time, until dough becomes soft and elastic and a bit sticky to the touch. When making any adjustment, always allow flour or water to be blended into dough thoroughly, about 1 minute, before making any further adjustment.

“QUICK START” STEPS FOR MAKING 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 mix 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 read the book to ensure successful baking results each and every time. It contains very important information on the proper use of your bread maker.

“QUICK START” STEPS FOR MAKING BREAD MIX 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 1½ cups (12 ounces) lukewarm water in glass or plastic see-through measuring cup. Make sure water level is exactly at the 1½ cup marking, at “EYE LEVEL”. Pour water into bread 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.

5. The bread maker is already preprogrammed for making the box mix. After the machine is plugged in, the words BASIC and MEDIUM will appear in the display along with 3:40 (3 hours, 40 minutes), which is the time needed to make the mix. 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. An alert will sound during the knead cycle to add any extra ingredients. Ignore alert as no extra ingredients are added to mix.

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 that follow. Either a 1½ or 2 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 recommended bread setting, as given in recipe, appears in display. Press Bread Color button until desired curst color, LIGHT, MEDIUM or DARK, appears in display. 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. An alert will sound during knead cycle as reminder to add any extra ingredients called for in recipe. If ingredients need to be added, do so at this time. If not adding ingredients, ignore this alert. See page 12 for more details on alert.

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 on page 14 in this booklet for further details.

4. ALWAYS place bread maker on a DRY, STABLE, heatproof 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 potholders 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 on pages 5 and 6.

7. DO NOT EXCEED the ingredient capacity of the bread maker. See “Know Your Ingredients” section in this booklet on pages 3

through 5. 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. This sequence is very important, especially when using the delay start timer of your bread maker to prevent over fermentation of the yeast.

9.IN THE EVENT OF A P OWER 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 make 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 of 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 in making bread. It provides structure and food for the yeast. Several different types of flour can be used in your bread maker, but DO NOT USE all-purpose flour, cake flour or self-rising flour as poor results will be

obtained. BREAD FLOUR SHOULD be used 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 are available for use in your bread maker.

• WHOLE WHEAT FLOUR can be used in your bread maker at the whole wheat setting. This flour contains the entire wheat kernel, including the bran and germ; therefore, breads made with 100% or a high percentage of whole wheat flour will be

lower in height and heavier in texture than bread made with bread flour. The whole wheat setting on your machine has a longer knead time to better 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. But, it cannot be

used alone as it does not contain enough protein to develop adequate gluten for structure.

SPECIAL NOTE ON FLOUR

How to make minor adjustments for dough: 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 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 each recipe but make any adjustment after the first 8 to 10 minutes of continuous kneading. Feel free to check the condition of the dough during the knead cycle as this is the only time you can make any minor adjustment:

• 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 pan or in one corner, and is more like a batter than a dough, add one

tablespoon flour. Allow it to work in before making any further adjustment.

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

again, allow it to work in before making any further adjustments.

• The dough is just right near the end of the kneading 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 of any dough residue.

• DO NOT EXCEED 4 cups of bread flour for the 2 pound loaf or 3 cups bread flour for the 1½ pound loaf. Breads

containing whole wheat, cereals or oats should not exceed a total of 3½ cups for the 1½ pound loaf or 4½ cups for the 2 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. This will help the liquid sweeteners 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. Refrigerated milk must always be warmed to 75-85° F before adding to bread pan. Warm

in a glass measuring cup in microwave or in a small pan on top of the range. DO NOT HEAT MILK ABOVE 110° F AS THIS

COULD AFFECT THE YEAST.

• WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the timer

feature as regular milk can spoil when left at room temperature for several hours. Use lukewarm water, about 75-85° F, for best

results. 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 bake 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 lose moisture. When you experience a severe change in weather, it is best to check the condition of the dough during the knead cycle

as noted in the FLOUR paragraph for any minor adjustment that may be needed.

Water and milk are mostly interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water. Check dough during the knead cycle for any minor adjustments. Slightly more milk may be needed when substituting for water.

• BUTTER, MARGARINE, OTHER FATS and OILS serve several purposes 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 accuracy is critical.

Butter, margarine and solid shortening are interchangeable in recipes. You may wish to cut butter and margarine into four (4) 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 nonfat yogurt for the amount of fat recommended in the 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 substitutes can be used in

place of fresh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute two (2) egg whites for each large egg in the recipes without affecting the end result. Watch the dough during the knead cycle for any needed adjustments. See “Special Notes on Flour” section on pages 3 and 4 for adjusting dough. A special tip when using eggs is to run them under warm

water for about one minute before cracking, as this helps the egg slide out of the 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. “Light” salt can be used as a substitute for ordinary table salt, providing it contains both potassium chloride and sodium. Use same amount as

recommended for table salt. When adding salt to pan, add to one corner to keep it away from yeast, especially when using timer

as the salt can retard its growth.

• YEAST is a living organism, which, through fermentation, feeds on carbohydrates in flour and sugar to produce carbon

dioxide gas, which 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 recipe. Using a little more can cause the dough to over-rise and bake into the top of bread maker. Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another.

DO NOT USE COMPRESSED CAKE YEAST. 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 as to measure the exact amount 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 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.

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 product a higher loaf of bread with lighter texture. About the only time you may wish to consider adding vital gluten is for 100% whole wheat bread or recipes containing a high percentage of whole wheat or other whole grain flours or cereals. As a guideline, add one (1) teaspoon vital gluten per cup of flour used in the recipe. Check the dough during kneading; you may need to add a little water as the vital gluten absorbs liquid. Vital gluten can be obtained at most health food stores. Do not use gluten flour, as this contains less protein and is less effective.

Or, to increase the protein content, you can use a large egg as a substitute for vital gluten. Just add it to the liquid in the bottom of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (¼ cup). Again, check the condition of the dough during the knead cycle.

• CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of the loaf.

Cinnamon can break down the structure of the dough, affecting height and texture, and 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 part of bread making is to MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. You may

need to adjust your measuring habits, but the rewards for doing so will be great. Follow these very important tips:

• READ the recipe first and organize the ingredients in the order in which they are added to the pan. Many bread disasters occur because an ingredient was left out or added twice.

• DO NOT EXCEED the ingredient capacity of the bread maker. Use only fresh ingredients.

• ALWAYS ADD INGREDIENTS in the order listed: liquid ingredients first, then butter or margarine, dry ingredients

next and finally yeast in the very center. Before adding yeast, ALWAYS tap the pan to settle dry ingredients into corners of

pan to prevent liquid from seeping up. Make a slight well in center of dry ingredients and place the yeast in the well. This

sequence is very important, especially when using the timer to prevent yeast from getting wet before bread making begins.

1. ALWAYS use standard glass or plastic “see-through” 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 to measure at eye level.

Liquid level must be exact to markings on liquid measuring cups. Too much or too little liquid will affect the height of the loaf.

2. ALWAYS use standard dry measuring cups (cups that nest together) to measure dry ingredients, especially flour. Dry measuring

cups are those that nest together.

ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SCOOP measuring cups into dry

ingredients, especially flour, as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf. See Diagrams 2 and 3.

SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times.

All ingredients measured in

measuring spoons must be level, not rounded or heaping.

3. ALWAYS use standard measuring spoons for ingredients such as yeast, salt, sugar, dry milk and small amounts of honey, molasses or water. The measurements M UST BE LEVEL, not rounded or heaping as a little difference can affect the bread. See Diagram 4. 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 used in your bread maker. Follow the directions for making a 1½ pound (3 cup) loaf or 2 pound (4

cup) loaf. Use the BASIC or BASIC RAPID bread setting for most mixes unless preparing a 100% whole wheat or natural grain mix, which would require the WHOLE WHEAT or WHOLE WHEAT RAPID bread setting. Add the recommended amount of liquid to the bread pan first, then flour mixture and finally the yeast. Select desired crust color and start. The timer feature can be

used with bread mixes providing no perishable ingredients are used such as milk and eggs, which can spoil when left at room temperature for several hours.

MAKE YOUR OWN MIXES

To save time, money and energy, you can prepare your own mixes and store them in the refrigerator until ready to use. Simply

measure all dry ingredients in the recipes EXCEPT YEAST into a plastic bag or sealable container. Label the type of bread and loaf

size. When ready to use, let the flour mixture stand at room temperature 15 minutes. Add recommended liquids, then the dry flour

mixture to pan. Level and add yeast to the center. Program and start the bread maker. Use timer if recipe recommends its use.

ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES

After you have prepared some of the recipes in this book, you may wish to adapt your own conventional bread recipes. Some experimentation will be required and you will need to check the condition of the dough during the knead cycle for any adjustments needed. Either use on of the recipes in this book that is similar to your recipe as a guide, or use this formula:

For each cup of flour used in recipe use: For Example, based on the formula to the left using 4 cups of flour start with:

⅓ cup liquid, 75-85° F 1⅓ cups liquid, 75-85° F ½ tablespoon sweetener 2 tablespoons fat ½ teaspoon salt 4 cups of bread flour ½ tablespoon fat (butter/margarine) 1½ teaspoons salt scant ¾ teaspoon active dry or 2 tablespoons sweetener ½ teaspoon bread machine/fast rise yeast 2¼ teaspoons active dry yeast or 2 teaspoons bread machine/fast rise yeast

Add ingredients to pan in recommended sequence: liquids first, then fat, then all dry ingredients except yeast. Level dry ingredients in pan. Make a slight well and add yeast to well. Program for appropriate setting. After 8 to 10 minutes of continuous kneading, check the condition of dough. It should be soft, a bit sticky with a slight smear under the knead bar. If too wet and sticky, add one (1) tablespoon of flour at a time until dough gathers into a ball and does not cling to sides of pan. If too dry and motor is laboring, add one (1) teaspoon liquid at a time until the dough becomes more pliable. Do not exceed 4 cups of flour when preparing bread to prevent it from baking into the cover.

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 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 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.

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West bend L4972 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual