West bend L5225 User Manual

WEST BEND AUTOMATIC BREAD AND DOUGH MAKER

RECIPES AND INSTRUCTIONS

L5225

TABLE OF CONTENTS PAGE

Important Safeguards………………………. 1 Quick Start Steps for First Loaf…………. 2-3 Tips on Using Machine……………………. 3-4 Ingredients…………………………………. 4-6 Measuring………………………………….. 6 Using Bread Mixes………………………… 6 Adapting Recipes………………………….. 7 High Altitude………………………………. 7-8 Parts Diagram……………………………… 9 Control Panel Features…………………….. 10-11 Making Bread……………………………… 11-12 Making Dough…………………………….. 13 Using Time Delay…………………………. 13 Clean Up…………………………………… 14 Troubleshooting…………………………… 16-18 Recipes……………………………………. 20-26 Warranty………………………………….. 27

TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND/OR WARNINGS IN THIS CARE/US E INSTRUCTIONAL M ANUAL. For your records, fill in following information on your bread maker and save dated sales receipt for warranty purposes:

Cat. Number________ Date of Manufacture (located on back of bread maker)______. Date of Purchase or Received as Gift______________

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

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 prevent personal injury or 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 if 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 INSTRUCTION S

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 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 you use must be the same or more than the wattage of the bread maker (wattage is stamped on underside 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® Bread & Dough Maker was designed for use with 120 volt, 60 Hz electrical service ONLY. Use of your bread & dough maker with a converter or transformer will destroy the electronic control and will void your warranty.

‘QUICK START’ STEPS TO FOLLOW FOR MAKING THE FIRST LOAF OF BREAD

BREAD MAKING IN JUST 4 EASY STEPS

1. WHAT YOU WILL NEED FOR MEASURING:

• See –through liquid measuring cup with graduated markings

• Set of solid, nesting type measuring cups for dry ingredients

• Set of measuring spoons

• Kitchen spoon

• Table knife

FOR MAKING BREAD:

• Milk

• Bread Flour

• Sugar

• Salt

• Butter or Margarine

• Active Dry Yeast

2. HOW TO MEASURE

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

Always measure liquid ingredients in see-t hrough measuring cup with gradua ted markings.

Liquid should just reach marking on cup at “eye level”, not above or below. For easier measuring, set cup on inside of top kitchen cabinet.

Always spoon dry ingredients, like bread flour, into solid, nesting type measuring cups, then level

off with table knife.

Never scoop measuring cups into dry ingredients a s this will pack down the ingredients, causing

the dough to be dry and the loaf to be short.

Always use set of measuring spoons to measure smaller quantities of dry and liquid ingredients,

measuring level, not rounded or heaping.

3. MAKING BASIC WHITE BREAD 9 ounces lukewarm milk (1 cup + 2 tablespoons), about 80ºF

3 cups bread flour 1½ tablespoons sugar 1½ teaspoons salt 2 tablespoons butter or margarine 2 teaspoons active dry yeast

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

2. Measure milk, warm gently and add to pan.

3. Measure bread flour, sugar and salt; add to pan. Level ingredients. Cut into four pieces. Place a piece in each corner on top of dry ingredients.

4. Make shallow well in center of dry ingredients; add yeast. Lock pan into machine. See directional arrow on edge of pan for which way to turn. Close cover.

4. PROGRAMMING CONTROL FOR MAKING BREAD

1. Plug cord into electrical outlet. Machine is already programmed for making Basic bread at the Medium crust setting. Red

lights will appear next to Basic and Medium settings.

2. Press Start/Stop button to turn machine on. Bread making process will begin. Bread will be done in 3 hours and 40

minutes.

3. When done, alert will sound and Keep Warm light will glow. Turn machine off by holding Start/Stop button down until

Keep Warm light goes out.

4. Unlock pan and remove with hot pads. Shake loaf out and place on rack to cool 15 to 30 minutes before slicing. Wash pan following cleaning instructions in this book.

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 cycle 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 page 6.

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

pages 4 through 6. 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 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. When machine is not operating, no lights will glow in cycle column. If in time delay mode, no light will glow in time delay column if machine is not operating.

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 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 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 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 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 flour will be lower in height and heavier in texture than bread made with bread flour. The WHOLE WHEAT bread setting on your 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 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 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 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 bread flour for the 1½ pound loaf or 2 cups 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 between 80º to 90º F 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 110ºF, 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, between 80º and 90º for best results. Do not use warm or hot water, above 110ºF, 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.

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. 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 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 end 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 on page 4 for adjusting dough.

A special tip when using eggs is to run them 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 dough to overrise; 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 the 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 time delay as the salt can retard its growth.

YEAST is a living organism, which through fermentation, feed on carbohydrates in flour and sugar to produce 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 overrise and bake into the cover. Fast rising yeast and bread machine yeast are virtually the same and are interchangeable with one another. For best results, use fast rising or bread machine yeast at Rapid bread setting.

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 ½-ounce foil envelope of

yeast contains 2¼ teaspoons.

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

VITAL WHEAT GLUTEN is the gluten protein, which has been rinsed from wheat flour and then dried. Vital gluten will

increase the protein content in flour to produce a higher loaf of bread with lighter texture. About the only time you may wish to consider adding vital gluten to recipes 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 condition of the dough during kneading as you may need to add a little water as the vital gluten will absorb

liquid. Vital gluten can be obtained at most health food stores. Do not use gluten flour, as this is not as effective as vital gluten as it contains less protein.

Or you can use a large egg as a substitute for vital gluten as it too will increase the protein content. If using an egg, add to the liquid in 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 for any minor adjustment that may be needed.

SPECIAL NOTE ON CINNAM ON 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 the dough, affecting height and texture, whereas, garlic can inhibit the yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe: don’t be generous.

IMPORTANT IMPORTANT IMPORTANT MEASURE INGREDIENTS PRECISELY AND ACCURATELY

THE MOST IMPORTANT STEP IN USING YIUR BREAD MAKER IS TO MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. A mismeasured 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 mismeasured 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 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 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 B R EAD MAKER

Pre-packaged bread mixes can be prepared in your bread maker. Follow the directions for making up to a 1½ pound (3 cup) loaf. Use the BASIC or RAPID Bread Setting for bread mixes unless preparing a 100% whole 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 Crust Color and start the bread maker. The Time Delay 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.

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 loaf size. 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 Time Delay if recipe recommends its use.

MEASUREMENT EQUIVALENT CHART

CUP = FLUID OUNCE = TABLESPOON = TEASPOON

1 = 8 = 16 = 48

⅞ = 7 = 14 = 42

¾ = 6 = 12 = 36

⅔ = 5⅓ = 10⅔ = 32

⅝ = 5 = 10 = 30

½ = 4 = 8 = 24

⅜ = 3 = 6 = 18

⅓ = 2⅔ = 5⅓ = 16

¼ = 2 = 4 = 12

⅛ = 1 = 2 = 6

½ = 1 = 3

¼ = ½ = 1½

ADAPTING YOUR FAVORITE BREAD /DOUGH RECIPES

After preparing a few 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 and you will need to check the dough during the knead cycle for any minor adjustment that may be necessary. Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows:

For each cup of flour used in recipe, use: ⅓ cup liquid ½ tablespoon sweetener (sugar) ½ teaspoon salt ½ tablespoon fat (butter or margarine) ¾ teaspoon active dry yeast OR ½ teaspoon bread machine/fast rise yeast

For example, based on the formula above using 3 cups of flour, start with: 1 cup liquid

3 cups bread flour 1½ tablespoons sweetener

1½ teaspoons salt

1½ tablespoons fat

2¼ teaspoons active dry yeast OR 1½ teaspoons bread machine/fast rise yeast

Add ingredients to pan in this order: liquid first, then all dry ingredients, except yeast. Level dry ingredients; divide fat in 4 pieces, placing a piece in each corner of pan. Make a well in center of ingredients; add yeast. Program for appropriate bread setting. After 8 to 10 minutes of kneading, check condition of dough. It should be soft, a bit sticky with a slight smear of dough in bottom of pan. If too wet and sticky, add one-tablespoon flour at a time until dough gathers into a ball and does not cling to side. If too dry and motor is laboring, add one-teaspoon liquid at a time until dough becomes soft and pliable. Do not exceed 3 cups of flour when preparing bread to prevent it from baking into the cover.

HIGH ALTITUDE ADJUS TMENT

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 rising 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

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