West Bend L5231 User Manual

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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.

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 potholders or oven mitts to handle hot bread pan or hot bread.

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

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

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

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

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








• See-through liquid measuring cup with graduated markings


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

Butter or Margarine

• Set of measuring spoons

Bread Flour

Kitchen spoon


Table knife

Dry Milk






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-through measuring cup with graduated markings. Liquid should just reach marking on cup at “eye-level”, not above or below. For easier measuring, set cup on inside of 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 as 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.


9 ounces lukewarm water (1 cup + 2 tablespoons), about 75-85° F. 2 tablespoons butter or margarine

3 cups bread flour 1½ tablespoons sugar

1½ tablespoons dry milk 1½ teaspoons salt

2 teaspoons active dry yeast

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

2.Measure water and add to pan with butter.

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


1.Plug cord into electrical outlet. Machine is already programmed for making basic/specialty bread at the medium crust setting. Arrows will point to basic/specialty and medium settings on control.

2.Press start/stop button to turn machine on. Red light will come on. Bread making process will begin. Bread will be done in 3 hours and 10 minutes. Timer will count down in minutes so you always know how much time remains until bread is done.

3.When done, alert will sound and 0:00 will appear in display. Turn machine off by holding start/stop button down until red light goes out, about 4 seconds.

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.


Although bread making seems very basic, it is a science in which the proportions of ingredients are critical. Read the following information to better understand the importance of each ingredient in the bread making process. Also, always make sure 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 air-tight 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 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 or 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. 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


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, SHORTENING 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. Do not use reduced fat margarines as they contain more water and can affect the size of the loaf.

If substituting oil for a solid fat, reduce the amount of liquid in recipe by ½ to 1 tablespoon, making any minor adjustment during the knead cycle to obtain the right dough consistency.

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 in the recipe. Watch dough as it kneads for any minor adjustment.

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. 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 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 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. 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.


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 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.


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. See Diagram 1. Place cup on flat surface and measure at “eye level”, not at an angle. The liquid level line MUST be right to the measurement marking, not above or below. A “looks close enough” measurement can spell disaster in bread making.

SPECIAL TIP: Place liquid measuring cup on inside of kitchen cabinet 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.

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 MUST 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.


Pre-packaged bread mixes can be used in your bread maker. Follow the directions for making a 1½ pound loaf. Use the basic/specialty bread setting for most mixes unless preparing a 100% whole wheat or natural grain mix, which would require the whole wheat 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.

SPECIAL NOTE: If using a mix that makes a one (1) pound loaf of bread, you may wish to add additional flour and water to increase the amount of dough to better fill the pan and obtain a nicer loaf of bread. If bread mix weighs 12 ounces or less, increase the amount of water or liquid recommended by 1½ ounces (3 tablespoons) and add ½ cup flour to the dry ingredients. When the dough is kneading, check if any minor adjustment in water or flour is needed. If mixes weigh more than 12 ounces, use as is as there will be sufficient dough to fill the pan.

MAKE YOUR OWN MIXES - To save time, money and energy, you an 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 one 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 3 cups of flour start with:

3 ounces liquid, 75-85° F

9 ounces liquid, 75-85° F

½ tablespoon fat

1½ tablespoons fat

½ teaspoon salt

3 cups of bread flour

½ tablespoon sweetener

1½ teaspoons salt

scant ¾ teaspoon active dry or

1½ tablespoons sweetener

½ teaspoon bread machine/fast rise yeast

2 teaspoons active dry or 1½ 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 basic/specialty setting, medium crust color. After 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.


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 a teaspoon or two. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquid used for future reference.

BECOME FAMILIAR WITH CONTROL PANEL - The bread maker’s control panel was designed to be very easy to use. Please review it carefully to better understand each button. Either look at the control panel on the bread maker or see “Parts of Bread Maker”.

BREAD SELECT BUTTON - The bread select button lets you choose the bread settings as well as the dough setting. With each press of the bread select button, the indicator arrow will point to a bread or dough setting on the control panel. The time required to complete each setting will also appear in the display. The bread select settings offered are:


3:10 (medium crust)

whole wheat

3:40 (medium crust)



The basic/specialty bread setting can be used for almost any bread recipe containing at least 50% bread flour. If a recipe contains less than 50% bread flour, then use the whole wheat setting as this features a longer knead cycle which is beneficial for whole grain flour, such as whole wheat. See “Basic Steps in Making Bread”.

The dough setting prepares dough for hand shaping and baking in your own oven.

When using the basic/specialty, whole wheat and dough settings, an audible alert will sound during the knead cycle as a reminder to add ingredients, such as nuts or raisins, if recommended in recipe. If not adding extra ingredients, ignore this alert or use it as a checkpoint to check the condition of the dough for any needed adjustment. See “Special Notes on Flour”.

CRUST COLOR BUTTON - The crust color button lets you choose three (3) different crust colors for breads made at basic/specialty and whole wheat settings. With each press of the button, the indicator arrow will point to light, medium or dark on the control panel. The crust color button does not apply to the dough setting.

TIMER BUTTONS - The timer lets you program the bread maker to start at a later time, which is convenient if you wish to wake 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. When using the timer feature, no perishable ingredients should be used, such as milk, eggs, cheese, yogurt, etc., as these foods can spoil when held at room temperature for several hours. Use timer only with recipes with the

symbol as these do not contain any perishable ingredients.


1. Follow steps 1-4 for making bread on page 9 or dough on page 19. Count the number of hours and minutes between the time you will start the machine to when you want the bread or dough to be done. For example:

You are ready to start the machine at 9:30 and want the bread done at 6:00. The number of hours and minutes between 9:30 and 6:00 is 8½ hours or 8:30. 8:30 is the time you enter into the timer. Press and hold the (up) timer button to scroll the time up in 10 minute increments until 8:30 appears in display. If you go past 8:30,

use the (down) timer button to scroll down in 10 minute increments until you reach 8:30. The maximum time for timer is 13 hours (13:00). The bread or dough process time is automatically figured into the delay time as this is the time from which you begin to count up.

2. Press start/stop button once to turn machine on. The red light will glow, colon between hour and minutes will flash and timer will begin counting down in minutes. When timer reaches the programmed bread or dough process time, the machine will begin making bread or dough. When done, 0:00 will appear in display and audible alert will sound that it is done. If in bread mode, the machine will automatically go into keep warm cycle for up to three hours or until the machine is turned off.

If in the dough mode, the machine will automatically turn itself off when the dough is done. Unplug cord from electrical outlet. Remove bread or dough from machine. Always use oven mitts when removing hot bread from bread maker after baking. Cool loaf on rack 15 to 30 minutes before slicing.

CAUTION: To prevent personal injury, do not touch cover, vent or sidewalls of bread maker during the bake cycle, as these surfaces are hot. Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle, as these surfaces are also hot.


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