West Bend L5005 manuel d'utilisation

WEST BEND Automatic Bread & Dough Maker L5005-L5345 ( 41085Z ,41185Z ) To prevent pers onal injury or property da mage, read and follo w the instructions a n d/or warnings in this c are use instructio nal manual. IMPORTANT SAFE GUARDS When using electrical appliances, basic safety precau tions should always be f ollowed to reduce the risk of fi[...]

1 IMPOR TANT INFORMA TION ON PROTECTING ELECTRONIC CONTROL To protect bread m aker’s electronic cont rol against possi ble damage caused by surges in electrical po w er line, we recommen d usi ng a surge protector device, av ailable in the electronic departm ent of most discount/hardware s tores. Simply plug su rge protector i nto t he electrical[...]

2 “QUICK START” STEPS FOR MAKING FIRST LOAF OF BREAD You are proba bly very anxious to start using your n ew bread mak er without havin g the time to read thi s book f rom cover to cov er . Follow these “Quick Start” st eps for making that f irst loaf of bread, w hether using the mix included with y our bread maker or o ne of the recipes in[...]

3 OTHER TIPS TO KEEP IN MIND WHEN US ING YOUR BREAD M AKER 1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation. If y ou need to stop the bread make r during operation , hold the start/sto p button down for 4 seconds or until the red ON light g oes out. 2 BE SURE to allow adequate ventilation around the bread ma[...]

4 • WHOLE-WH EAT FLO UR can be used in your bread m aker at the whol e- whe at setting . T his fl our contains the entire wheat k ernel, including the bran and germ; th erefore, breads ma de with 100% or a h igh percent age of wh ole -whe at f lour will be lower in height and heavier in texture than bread made with bread flour. The whole wheat se[...]

5 Butter, margarine and solid shortening are interchangeable in recipes. You may wish to cut butter and margarine into four (4) pieces for fa ster blending durin g the knead cycle. Low-f at or fat-free bread can be m ade by subs tituting equal amounts of uns weete ned a pple sauce or p lain no nfa t yogu rt fo r the a mou nt of fat re co mmende d i[...]

6 • DO NOT EXCEED the ingredient capacity of the bread m aker. Use only fresh ingredients. • ALWAYS ADD IN GREDIENTS i n 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 in to corners of pan to preven[...]

7 size. When ready to use, let the flour mixture s tand at room temperatu re 15 minutes. A dd recommended liquids, then the dry fl ou r mixture to pan . Level and add yeast to th e center. Program and start th e bread maker. Use tim e delay if recipe recommen ds its use. ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES After y ou have prepared som e of t[...]

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9 BECOMING FAMILIAR WITH CON TROL PANEL Before using your bread maker, it is important that you unde rstand how to use the control panel as this is the “brains” o f the mac hi ne . Review the following features to better un derstand wh at each button is design ed to do and the options that are available to you when us ing th is m ach ine . BREA[...]

10 When on , red signal light under th e word ON will glow. To turn off, press and hold start /stop button down for abou t three (3) second s or unt il the r ed ON li ght go es out . Once you h ave started t he bread maker, t he colon betw een hours an d minutes w ill flash and m inutes w ill begin to cou nt down. When process time elapses, 0: 00 w[...]

11 3. Lock pan into bread mak er by angling back edg e of pan into oval shaped h older. Then firm ly push front edge of pan down to lock in place. See Diagram 10 for more details. If pan does not lock securely, remove pan and reposition until secured. Pan must always be locked in place for bread maker to function properly. Always make sure the side[...]

12 CAUTION: If using hot pads rather th an oven mitts for removing hot bread pan f rom bread mak er, be careful not to allow pads to touch hot heating elem ents as they can become sing ed or even st art on fire if not careful. See diagram 12. Invert bread pan and shake until loaf falls out on coolin g rack. Kn ead bars will normally s tay in pan wh[...]

13 in 10-min ute incre ments until you r each 8:30. The maximu m time for ti mer is 13 hours ( 13:00 ). The bread or dough pro cess time is automatically figured into the delay time, as this is the time from which you begin to count up . 2 . Pre ss START/S TOP button once to turn the bread mak er o n. The red ligh t will glow, th e colon between ho[...]

14 Cycles: BASI C/ SPECIALTY WHOLE WHEAT DOUGH 1½ lb. 2 lb. 1½ lb. 2 lb. MIX REST KNEAD RISE (1) STIR-DOWN (1) RISE (2) STIR-DOWN (2) RISE (3) BAKE – L ight Me dium Dark 6 min . 10 min . 23 min . 32 min . 4 min . 15 min . 3 min . 51 min . 55 min . 65 min . 75 min . 6 min . 10 min . 25 min . 28 min . 5 min . 15 min . 5 min . 45 min . 60 min . 70[...]

15 TROUBLESHOOTIN G GUIDE Following are some ty pical problems that can occu r when making bread in y our bread maker. Please review the problems, their possible caus es and the corrective action that should be taken to ensure su ccessful bread making . PROBLEM POSSIBLE CAUSE SOLUTION 1. Top inflated, mus hroo m-li ke in appearance. -To o m u ch y [...]

16 TROUBLESHOOTIN G GU IDE (cont inued) PROBLEM POSSIBLE CAUSE SOLUTION 10. Collap sed while baking -May be caused from baking in high altitude. -Exceeding capacity of bread pan. -Not enough s alt used or omitted. -Too mu ch yeast or w rong ty pe used. -Warm, humid w eather. -Make recommended adjustment for high altitude baking by reducing yeas t b[...]

17 NUTRITIONAL I NFORMATION Nutritiona l inform ation wa s calculate d using butter and whole m ilk when call ed for in the re cipes an d is based on a ½- inch thick slice o f bread. F or less c alori es and to tal fat, you m ay substitute m arg arine for bu tter an d low- fat m ilk for who le milk . Country Whit e Bread Total Ca lories: French Br[...]

18 Raised Doughnuts Tota l Calori es: Focaccia Tota l Calories : 173.2 Total Fat(g ):5.5 Total Carb(g ):25.2 Total 132.1 T otal F at(g):4.3 Tota l Carb(g):20. 0 Total Protein(g ):5.6 Fiber(g ):0.8 Chol(mg ):19.4 Protein(g ):4.0 Fiber(g ):0.8 Chol(m g):6.1 Sodium(m g):158.5 Sodium(m g):211.7 Garlic Bread Total Calorie s: Dill Bread Total Calor ies: [...]

19 BASIC/SP ECIALTY BREA D SETTING - The rec ipes in th is section can be m ade at the b asic/sp ecial ty bread set ting. The tim e delay can be used wi th the re cipes with the sym bol. - Active dry, bread m achine or fas t rising yeast may be used in the recipes. Use the recommen ded amount for the type of yeast b eing used. Bread m achine and fa[...]

20 COUNTRY WHITE BRE AD 1 ½ Pound Loaf INGREDIE NTS 2 Pound Lo af 10 ounces (1¼ cups) 2 tablespoon s 3 ⅓ cups 2 tablespoon s 2 tablespoon s 1¼ teaspoons 2 teaspoons - or – 1½ teaspoon s WATER, 27 ° ° ° ° C BUTTER or M ARGARINE ALL PURPOSE or B READ FLOUR DRY MILK SUGAR SALT ACTIVE DR Y YEA ST - or - BREAD M ACHINE/FAST RISE YEA ST 12 ou[...]

21 HONEY OATMEA L BREAD Use old- fashione d or quick cook ing oats in this recipe, bu t do not u se inst ant oatmeal. 1½ Pound Lo af INGR ED IENTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoon s 2 tablespon s 2 ⅓ cups 1 cup 2 tablespoon s 1¼ teaspoons 2 teaspoons - or – 1½ teaspoon s WATER, 27 ° ° ° ° C HONEY BUTTER or M ARGARINE AL PUR[...]

22 GARLIC BREAD 1½ Pound Lo af INGR ED IENTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoon s 3 ⅓ cups 2 tablespoon s 1 tablespoon 1½ tables poons 1¼ teaspoons ½ teaspoon s 2 teaspoons - or – 1½ teaspoon s WATER, 27 ° ° ° ° F BUTTER or M ARGARINE ALL PURPOSE or B READ FLOUR DRY MILK DRIED PARSLEY F LAKES SUGAR SALT GARLIC POWDER ACTIVE[...]

23 SHREDDED WHEA T BREAD 1½ Pound Lo af INGR ED IENTS 2 Pound Loaf 11½ oun ces (1¼ cups + 3 t bsp.) 2 tablespoon s 3 cups 2 large bis cuits, brok en 2 tablespoon s 2 tablespoon s 1¼ teaspoons 2 teaspoons - or – 1½ teaspoon s WATER, 27 ° ° ° ° C BUTTER or M ARGARINE ALL PURPOSE or B READ FLOUR SHREDDED WH EAT CER EAL BROWN SUGAR, packed D[...]

24 MULTI-GRAI N FRENCH 1½ Pound Lo af INGR ED IENTS 2 Pound Loaf 10 ounces (1¼ cups) 1 tablespoon 2 cups 1 cup ½ cup 1¼ teaspoons 2 teaspoons - or – 1½ teaspoon s WATER, 27 ° ° ° ° C BUTTER or M ARGARINE ALL PURPOSE or B READ FLOUR WHOLE WH EAT FLO UR 7-GRAIN CER EAL SALT ACTIVE DR Y YEA ST - or - BREAD M ACHINE/FAST RISE YEA ST 12 ounce[...]

25 SOURDOUGH TIPS : - Do not use metal bow ls or spoons to store and/ or stir st arter. - If starter is n ot going to be used imm ediately cover and refrigerate. The clear liqu id that forms on the surface shou ld be st irred in once a week. - If the liqu id that forms on the su rface of starter turns pink in color at any time, dis card the starter[...]

26 RAISIN BREAD 1½ Pound Lo af INGR ED IENTS 2 Pound Loaf 10½ oun ces (1¼ cups + 1 t bsp.) 2 tablespoon s 3 ⅓ cups 2 tablespoon s 2 tablespoon s 1½ teaspoon s 1 teaspoon 2 teaspoons - or – 1½ teaspoon s ¾ cup ¼ cup WATER, 27 ° ° ° ° C BUTTER or M ARGARINE ALL PURPOSE or B READ FLOUR DRY MILK SUGAR SALT GROUND CINNAMON ACTIVE DR Y YEA[...]

27 CHEESE BREAD 1½ Pound Lo af INGR ED IENTS 2 Pound Loaf 8½ oun ces (1 cup + 1 tbsp.) 1 2 tablespoon s 3 ⅓ cups 1½ tables poons 1¼ teaspoons 2 teaspoons - or – 1½ teaspoon s ⅔ cup WATER, 27 ° ° ° ° C EGG, large BUTTER or M ARGARINE ALL PURPOSE or B READ FLOUR SUGAR SALT ACTIVE DR Y YEA ST - or - BREAD M ACHINE/FAST RIS E YEA ST SHRE[...]

28 APRICOT ALM OND BREAD 1½ Pound Lo af INGR ED IENTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoon s 3¼ cups 2 tablespoon s 2 tablespoon s 1¼ teaspoons ½ teaspoon 2 teaspoons - or – 1½ teaspoon s ½ cup ¼ cup WATER, 27 ° ° ° ° C BUTTER or M ARGARINE ALL PURPOSE or B READ FLOUR DRY MILK BROWN SUGAR, packed SALT GROUND NUTM EG ACTIVE DR[...]

29 WHOLE WHEAT BR EAD SETTING - The recipes in this section can be m ade at the whol e- whea t bread settin g. The tim e delay can be us ed with the recipes with the symbol . - Active dry, bread m achine or fas t rising yeast may be us ed in the recipes. Use the recomm ended amount for the type of yeast be ing used. Bread m achine and fast rising y[...]

30 100% WHOLE WHEAT BREAD 1½ Pound Lo af INGREDIE NTS 2 Pound Lo af 9 ounces (1 cup + 2 tbsp.) 1 1 tablespoon 1 tablespoon 2 tablespoon s 3 ⅓ cups 2 tablespoon s 1¼ teaspoons 2 teaspoons - or – 1½ teaspoon s WATER, 27 ° ° ° ° C EGG, large MOLASS ES HONEY BUTTER or M ARGARINE WHOLE WH EAT FLO UR DRY MILK SALT ACTIVE DR Y YEA ST - or - BRE[...]

31 BUTTERMILK WHEAT BREAD 1½ Pound Lo af INGREDIE NTS 2 Pound Lo af 12 ounces (1½ cups) 2 tablespoon s 2 cups 1¼ cups 2 tablespoon s 1¼ teaspoons ¼ teaspoon 2 teaspoons - or – 1½ teaspoon s BUTT ERM ILK, 27 ° ° ° ° C BUTTER or M ARGARINE WHOLE WH EAT FLO UR ALL PURPOSE or B READ FLOUR BROWN SUGAR, packed SALT BAKING SODA ACTIVE DR Y YEA[...]

32 • Dough can be refrigerated up to three (3) to f our (4) day s for later use if des ired. Simply rem ove dough from pan and place int o an oil ed b owl, tur n do ugh ove r to oil t op and c over tightly. Or , put d ough i nto an o iled p lasti c bag a nd seal . Chec k dough daily and punch down if needed. When ready to us e, shape, rise and ba[...]

33 WHEAT DINN ER ROLLS INGRED IENTS BREAD SELECT SETTING: dough 8½ oun ces (1 cup + 1tbs p.) 3 tablespoon s 1½ cups 1½ cups 3½ tables poons 2 tablespoon s 1 teaspoon 2 teaspoons - or – 1½ teaspoon s WATER, 27 ° ° ° ° C BUTTER or M ARGARINE ALL PURPOSE or B READ FLOUR WHOLE WH EAT FLO UR BROWN SUGAR, packed DRY MILK SALT ACTIVE DR Y YEA S[...]

34 PIZ Z A DOUG H Single Crust 12-14 inch INGRED IENTS Double Crust 2-12/14 inch 7½ oun ces (¾ cup + 3 tbsp.) 2 tablespoon s 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons - or – 1½ teaspoon s 6 to 8 ou nces WATER, 27 ° ° ° ° C VEGETAB LE OIL ALL PURPOSE FLOU R SUGAR SALT ACTIVE DR Y YEA ST - or - BREAD M ACHINE/FAST RIS E YEA ST PIZZA SAUC [...]

35 FOLLOW TH ESE IN STRU CTIONS F OR THE FOCA CCIA RECIP E BREAD SEL ECT SETT ING TO US E: dough 1 . Add w ater and bu tter to pan. 2 . Add all bread flour, s ugar, dry milk and s alt to pan. Tap pa n to settle dry ingredients, level in gredients, pushing some of the mixture into the corners. 3 . Make a well in center of dry ingredients; add yeast.[...]

36 FOLLOW TH ESE IN STRU CTION S F OR THE CRO ISSANT R EC IPE BREAD SEL ECT SETT IN G TO US E: dough 1 . Add w ater and 3 t ablespoon s butte r to pan. 2 . Add bread flour, sugar, dry milk an d salt to pan. T ap pan to settle dry i ngredi ents, l evel ingre die nts, pu shin g some o f the mixtur e into the corners. 3 . Make a well in center of dry [...]

37 CINNAMON ROLLS Bread Select Sett ing: dough INGREDIE NTS 8 ounces (1 cup) 1 4 tablespoon s 3 ⅓ cups 3 tablespoon s ½ teaspoon 2 teaspoons - or – 1½ teaspoon s FILLI NG: ¼ cup ¼ cup 2 teaspoons ½ teaspoon ⅓ cup MIL K, 27 ° ° ° ° C EGG, large BUTTER or M ARGARINE ALL PURPOSE or B READ FLOUR SUGAR SALT ACTIVE DR Y YEA ST - or - BREAD[...]

38 RAISED DOUGHNUTS Bread Select Sett ing: dough INGREDIE NTS 6 ounces (¾ cup) 2 ounces (¼ cup) 1 4 tablespoon s 3½ cups ¼ cup 1 teaspoon 2 teaspoons MIL K, 27 ° ° ° ° C WATER, 27 ° ° ° ° C EGG, large VEGET ABLE SHOR TENING ALL PURPOSE or B READ FLOUR SUGAR SALT BREAD M ACHINE/FAST RIS E YEA ST VEGETABLE OIL, for frying donuts Recipe ma[...]