WEST BEND JUST FOR DINNER BREADMAKER TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL Register this and other West Bend® products through our website: www.westbend.com IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL: To protect bread maker's electronic control against possible damage caused by surges in electrical power line, we recommend using a surge protector device, available at most discount/hardware stores. Simply plug surge protector into the electric outlet, then plug bread maker cord into receptacle to surge protector. IMPORTANT SAFEGUARDS - When using electrical appliances, basic safety precautions should always be followed to prevent fire, property damage, electric shock or personal injury, including the following: · Read all instructions before using. · Do not touch hot surfaces. Using handles or knobs. Always use potholders or oven mitts to handle hot bread pan or hot bread. · Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot. · To protect against electric shock, do not place cord, plug or appliance in water or other liquid. · Close supervision is necessary when any appliance is used by or near children. · Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning appliance. · Avoid contact with moving parts. · Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return, if your bread maker is under warranty, to the West Bend Company for examination, repair or adjustment. · The use of accessory attachments not recommended by The West Bend Company may result in fire, electric shock or personal injury. · Do not use outdoors. · Do not let cord hang over edge of table, counter, other surfaces or touch hot surfaces. · Do not use appliance for other than intended use. · To disconnect power, press stop button to turn control off, then remove plug from wall outlet. Never pull on cord. · Extreme caution must be used when moving appliance during operation. SAVE THESE INSTRUCTIONS - Your bread maker needs no special care other than cleaning. If servicing becomes necessary, and is within the warranty period, return your bread maker to The West Bend Company. See Warranty section in this booklet for service details. Do not attempt to repair it yourself. For Household Use Only. An off odor from motor may be noted with first use, which is normal and will disappear with use. Electric Cord Statement - CAUTION: Your bread maker has a short cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this bread maker without close adult supervision. If you must use a longer cord set or an extension cord when using bread maker, the cord must be arranged so it will not drape over the edge of a countertop, tabletop or surface area where it can be pulled on by children or tripped over. To prevent electric shock, personal injury or fire, the electrical rating of the extension cord must be the same or more than the wattage of the bread maker (wattage is stamped on backside of bread maker). Important Safety Instructions: 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 once way. If this plug does not fit full in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Never use with an extension cord unless the plug can be fully inserted. Do not attempt to defeat this safety feature. WARNING: To prevent personal injury or property damage caused by fire, always unplug this and other appliances when not in use. WARNING: This appliance may contain substances know to the state of California to cause cancer, birth defects or other reproductive harm. Your West Bend® Automatic Bread Maker was designed for use with only 120 volt, 60 hz electrical service ONLY. Use of a bread maker with a converter or transformer will destroy the electronic control and void your warranty. 1 "QUICK START" STEPS FOR THE FIRST LOAF OF BREAD 1. WHAT YOU WILL NEED For Measuring: See through liquid measuring cups with graduated markings Set of solid, nesting type measuring cups for dry ingredients Set of measuring spoons Kitchen spoon Table knife For Making Bread: Water Butter or Margarine Bread flour Sugar Dry Milk Salt Fast Rising or Bread Machine Yeast 2. HOW TO MEASURE Measure ingredients the right way with the correct measuring cups and spoons is most important when making bread. See measuring section for more information. REMEMBER TO: · Always measure liquid ingredients in a see-through measuring cup with graduated markings. Liquid should just reach marking on cup at "eye level" not above or below. For easier measuring , set cup on inside of kitchen cabinet. · Always use liquid at the correct temperature, lukewarm, between 80-90°F. · Always spoon dry ingredients like bread flour into solid, nesting type measuring cups, then level off with a table knife. · Never scoop measuring cups into dry ingredients as this will pack down the ingredients, causing the dough to be dry and the loaf to be short. · Always use a set of measuring spoons to measure smaller quantities of dry and liquid ingredients, measuring level, not rounded or heaping. MAKING COUNTRY WHITE BREAD USING BASIC/SPECIALTY SETTING: ½ cup water, 80-90°F 1 tablespoon butter or margarine 1 cups bread flour 1 tablespoon sugar 1 tablespoon dry milk ¼ teaspoon salt 2¼ teaspoons (¼ -ounce package) fast rising or bread machine yeast 1. Put knead bar in bread pan over shaft. Twist bar if needed to slide down all the way. 2. Measure lukewarm water and add to bread pan with butter or margarine. 3. Measure bread flour, sugar, dry milk, and salt; add to pan. Level ingredients. Add yeast 4. Place pan in machine and turn left (counterclockwise) to secure in place. Close Cover PROGRAMMING CONTROL PANEL 1. Plug cord into electrical outlet. Audible alert will sound. Machine is already programmed for Basic/Specialty bread setting. Note light glowing next to setting. 2. Press Start/Stop button once. Green "operation" light will glow. Dough will be kneaded, allowed to rise and then baked in a total of 45 minutes. An alert will sound just before bake cycle begins (about 22 minutes after machine has started) to perform a crust treatment, if desired. See Crust Treatment section later in this booklet for further information. 3. When done baking, alert wills sound and red "keep warm" light will glow. Turn machine off by pressing Start/Stop button down until alert sounds and "keep warm" light goes out. Unplug cord from outlet. 4. With oven mitts or hot pads, turn pan to the right (clockwise) to remove from machine. Shake bread out of pan and place on rack to cool 15 to 20 minutes before slicing. Wash pan following instructions in this booklet. 3. 4. OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER 1. 2. 3. 4. CAUTION: To prevent personal injury , DO NOT REMOVE the bread pan or touch any moving parts with bread maker is in operation. If you need to stop the bread maker during operation, hold the Start/Stop button down for 4 seconds or until the alert sounds. BE SURE to allow adequate ventilation around the bread maker when it is in operation. Keep it out of drafts and direct sunlight and at least 4 inches away from walls, cabinets and other appliances, especially heating and cooling appliances which interfere with the internal bread maker temperatures and affect the loaf of bread being prepared. DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing that turns the knead bar on the bottom of the pan. See Cleaning section in this booklet. ALWAYS place bread maker on a dry, stable, heatproof countertop or table during use. Since the bread maker contains a motor, some vibrations occurs during the knead cycle. 2 5. 6. 7. 8. 9. CAUTION: To prevent personal injury, AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use oven mitts when removing and handling the bread pan after baking. FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP TO SUCCESSFUL BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See MEASURING section in this booklet. DO NOT EXCEED the ingredient capacity of your bread maker. See INGREDIENT section of this booklet. Use only fresh ingredients. ALWAYS add ingredients in the order listed in recipes. Add liquid ingredients first, then butter or margarine, followed by dry ingredients and finally the yeast. IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off and remain off when power is restored. You will need to remove the contents of the pan and start over using fresh ingredients. Turn bread maker off 10. DO NOT COVER bread maker with anything during operation as this can cause malfunction. 11. DO NOT TOUCH control panel buttons after bread maker has been turned on as this can interrupt the cycle. after completion of cycle. 12. DO NOT LEAVE bread maker plugged into electrical outlet when not in use to prevent it from being accidentally turned on. KNOW YOUR INGREDIENTS Although bread making seems very basic, it is a science and the proportions are critical. Read the following information to better understand the importance each ingredient plays in the bread making process. BREAD FLOUR should be used in your bread maker as it contains more gluten-forming proteins than all-purpose flour and will provide well-formed loaves with good structure. Several different brands of bread flour are available. Do not use self-rising or cake flour in your bread maker. WHOLE WHEAT FLOUR can be used in combination with bread flour at the Wheat bread setting. Up to 50% wheat flour can be used in recipes. Do not attempt to use all whole-wheat flour in recipes, as poor results will be obtained. RYE FLOUR can be used in combination with bread flour in the preparation of rye bread. Do not attempt to use all rye flour in recipes as poor results will be obtained. SPECIAL NOTES ON FLOUR How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity etc. While not visibly different, you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area. Always store bread flour in an airtight container. Store whole grain flours (whole wheat, rye) in a refrigerator to prevent them from becoming rancid. Measure the amount of flour as directed in each recipe but make any adjustment after the first 3 or 4 minutes of continuous kneading. Do not turn machine off to adjust dough. Feel free to check the condition of the dough by touching and looking at it during the knead cycle as this is the only time you can make any minor change that may be necessary as follows: · Open cover and touch dough. If it feels a little sticky and there is a slight smear under the knead bar, no adjustment is necessary. · If dough is very sticky, clinging to the sides of the pan, and is more like a batter than a dough, add one tablespoon of flour. Allow to work in before making any further adjustment. Open cover only to add flour to prevent heat from escaping. · If dough is dry and the machine seems to be laboring, add one-teaspoon lukewarm water at a time. Once again, allow water to work into the dough and keep cover closed before making any further adjustment. You will know when the dough is just right near the end of the knead cycle when it is soft to the touch, smooth in appearance and just a bit sticky, leaving a slight residue on your fingers---the feel of perfect dough. The bottom of the bread pan will also be clean or almost clean of any dough residue. DO NOT EXCEED 1 cups of bread flour for the dinner size loaf. Breads containing a combination of flours, cereals or oats should not exceed 1½ cups. SUGARS AND OTHER SWEETENERS provide food for yeast, add height and flavor to the bread and give the crust a golden color. Types of sweeteners that can be used included, sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits, whether dried or fresh. A special tip when measuring sticky sweeteners is to first coat the measuring spoon with vegetable oil. Sweeteners slide right off the spoon. Do not use artificial sweeteners as a substitute for sugars and other natural sweeteners as the yeast will not react properly and poor results will be obtained. MILK enhanced the flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%, skim, buttermilk or canned evaporated milk) can be used in making bread. Refrigerated milk must always be warmed to 80-90°F. DO NOT HEAT MILK ABOVE 110°F AS THIS COULD ...